90 g white quinoa uncooked
130 g water
1/4 tsp salt
1. Soak the quinoa in a bowl for at least 3-4 hours to remove its phytic acid and bitter taste.
2. Once soaked, rinse and strain, transfer to your blender along with the water and salt.
3. Blend for 40-50 seconds at a high speed blender or until the batter is smooth. The batter will not be too thick, it is just more liquid like a crepe batter.
4. Transfer the batter into a large bowl and let it sit for 10-12 minutes to thicken.
5. Warm a non-stick pan over medium heat and spray a little bit of olive oil all over the pan.
6. Pour 1/4 cup of batter into the center of the pan and using the back of a spoon.
7. Cook for 2 minutes on one side, then flip and cook on the other side.
8. Repeat the process for the rest. Make sure you spray the pan with olive oil for each crepe.
Storage: up to 2 days in an airtight container.
This recipes makes 5 x 20 cm crepes. Double the ingredients for big batch.
Serve with pulled oyster mushrooms, tomatoes, green onions, parsley and hemp hearts or with your favorite filling.
If you loved this recipe, you might be interested in our “FOOD WE LOVE: Feel-Good Wholesome Plant Based Recipes from Scratch”.
Our tiramisu the Swedish way is much healthier, full of fiber, no need to bake, easy-to-make and so delicious! Not like original tiramisu but a kind of a taste reminiscent of it. Try it!
40 g sprouted oat flour (or regular oatmeal, grind in the blender first)
20 g desiccated coconut
70 g medjool dates pitted (measured after pitted), soaked
15 g hazelnut butter or coconut oil
10 g buckini (sprouted dehydrated buckwheat groats)
10 g raw cacao powder
1/8 tsp cinnamon powder
A pinch of licorice salt
A pinch of nutmeg
65 g rolled sprouted oats
95 g coconut cream
70 g coconut milk
20 g cold press espresso
50 g medjool dates pitted, soaked
30 g maple syrup
20 g hazelnut butter or coconut oil
1/4 tsp cinnamon powder
Raw cacao powder
1. To make oat mascarpone, place the oats in a bowl, add the coconut milk. Let it sit for at least 30 minutes or overnight.
2. Then transfer to your blender, add the coconut cream, cold press coffee, maple, medjool dates and cinnamon. Blend until silky smooth. Lastly add the hazelnut butter or coconut oil. Blend again until everything combined well and you get a smooth mixture.
3. To make the kladdkaka crust, place the oats, desiccated coconut, buckini, cinnamon and salt in food processor, blend together.
Then add the medjool dates and hazelnut butter. Combine together. If you need, add a tbsp water. The dough should come together when you press with your hands.
4. Transfer the mixture between jars. Pour the cream over the crusts. The recipe makes 4 small weck jars (160 ml)
5. Dust some raw cacao and drop coffee beans. Let it sit in the refrigerator for 4-5 hours or overnight. Serve cold.
“Food We Love” is a new elevated gluten-free, plant-based, multi-functional cookbook to celebrate the healthy way of eating with the food that we love – written by plant-based chef & food designer Nazlı Develi on the belief that using plants in their natural state.
This book shows you that gourmet food can be simple yet delicious – in its purest form, as little processed as possible so you can get the most out of it and its true taste is never masked.
The book concept is based health values and the recipes are made from scratch with everyday ingredients, oil-free, allergy-friendly – free from gluten, yeast, dairy and refined sugar.
You will find almost 100 delicious wholesome recipes inside. The book is divided into four chapters dips, sauces & toppings, sides & light meals, mains and sweets – readers can expect a feel-good clean eating experience with the recipes like crispbreads, healthy condiments, salads with signature dressings and sauces, yeast-free breads, canapés, crepes, pave, panzanella, pizza crackers, tacos, dumplings, risotto, pasta, lasagna, gnocchi, pierogi, soups, galettes, patties, cakes, truffles, puddings, cookies and much more.
“Food We Love” has something for everyone! We want you to play with the trick that makes vegetables cook cleaner, feel healthier, and taste far more flavorful!
Not only recipes, this cookbook will help you free yourself from the bonds of recipes with our tips. So you can develop your own clean recipes at any time and with any ingredients you have on hand.
Design : Studio Aurora
Photography: Nazlı Develi
Editor: Stella Nilsson
Paperback Item Weight: 1.03 pounds
Book Dimensions: 8.5 x 0.47 x 8.5 inches
Published in February 2022, Copyright All Rights Reserved
Get your copy via our sales channels:
This raw avocado chocolate cake recipe was one of the first recipes I’ve developed when I was providing raw cake trainings in between 2018-2019. This one is a little more developed over time. It is so easy to make and super delicious! I guarantee you will love it.
Cashews, which are used commonly in raw cakes, can give a feeling of density, are not economical in today’s conditions, and also are not produced under ethical conditions. So we have quite a few reasons to give up cashews. There are still no fair trade cashews in many countries. Unfortunately, most of the cashews come from places such as India, Ivory Coast, Vietnam, where human labor is exploited, where there is no fair working and hygienic production conditions. If you are a vegan who questions the source of the product you use, you might be interested in this video:
When we say goodbye to cashews, one of the great alternatives we can use in raw cakes is avocado- the healthiest fat in the world! It grows locally in so many countries today. No matter how high the avocado tree’s water consumption is, we can contribute to our planet by consuming it in season and minimizing our purchase of out-of-season products.
Yield: 15 cm round cake – 6 pieces
40 g dried white mulberries
40 g raw hazelnut butter
40 g buckini (activated and dehydrated buckwheat groats, see notes*)
15 g raw cacao powder 30 g maple syrup (or similar liquid sweetener of your choice, see notes**)
1/8 teaspoon pink himalayan salt
Avocado Chocolate Cream:
1 ripe avocado (approximately 150-160 g, weight after peeled and core removed)
30 g raw cacao powder
60 ml maple syrup (or a similar liquid sweetener of your choice, see notes**)
60 ml almond milk
30 ml coconut oil melted
25 ml cacao butter melted
5-6 drops of food-grade wild orange essential oil (or mint, lemon, rose etc. choose a flavor and use only, see notes*)
1/8 teaspoon pink himalayan salt
1. Throw the white dried mulberry into the food processor and mix it until it comes to a crumb form.
2. Then add the buckinis (buckwheat groats that you soaked in water for 1 hour, rinsed and dehydrated at 46 C for 4-5 hours, beforehand) Mix mulberry and buckini together.
3. Then run the food processor again, adding raw cacao powder, maple syrup, hazelnut butter and salt. Mix in the food processor until everyting combines together.
4. Remove the dough from the food processor and transfer it to a 15 cm round cake tin lined with parchment paper. Spread and flatten the dough by pressing it down with your hands, cake mould handle or with the back of a spatula or spoon.
5. Transfer all cream ingredients, except coconut oil and cacao butter, to a blender. Blend until it becomes a smooth liquid. Then add the melted coconut oil and cacao butter and mix again. Taste the mixture, adding a little salt or sweetener if needed. Depending on the variety, softness and fat content of your avocado, you may want to add another tablespoon or two of almond milk. The consistency should be slightly thick but at the same time pourable fluidity.
6. Pour the mixture on the cake base, smooth it out with a spatula or gently shake the mold from side to side to prevent bubbles.
7. After 2 hours in the freezer or 4 hours in the refrigerator, remove from the mold, cut into pieces and serve.
8. Garnish with orange zest or edible flowers. You may also want to dust some the raw cacao powder on top and garnish with raw cacao nibs.
Important Notes on the Recipe:
***The intensity of essential oils can vary from brand to brand, start with 2-3 drops, taste and then continue adding. Adding too much at once can cause bitterness. Medicine Flower or doTERRA brands are my favorite.
**Maple syrup, date syrup, grape molasses or coconut nectar syrup can be used as liquid sweetener in this cake. If you use date syrup or grape molasses, it will not comply with the raw nutrition rules, but you will still get a delicious cake. Agave can also be preferred as a raw alternative, but I personally do not recommend it anymore. Agave has the highest fructose content of any commercial sweetener on the market. Yes, that’s right, Agave Nectar beats table sugar and even high fructose corn syrup. Agave is 90 percent fructose, while maple syrup is around 35 percent.
While some people avoid high fructose corn syrup, which only has a fructose content of 55%, they continue to take agave because of its low glycemic index while unknowingly consuming a product with 90% fructose.
Alternatively, you can use whole dates, in this case, soak the dates in water, drain them, then puree them with very light water and add them to your avocado mix.
*As an alternative to buckini, you can use any nut flour ( for nut-free nutty alternative use tiger nuts) , but if you want a crunchy base, buckini is the best alternative. To make the buckini, put the raw (green) buckwheat groats in a bowl, cover with warm water. Let it soak in water for 1 hour. After 1 hour, squeeze a few pieces with your hand and check, if it breaks easily, it means it is activated. Transfer to a strainer, rinse thoroughly under running water and drain. Then, spread it thinly on the dehydrator and dehydrate at 46 degrees for 4-5 hours or until completely dry. Gently move the buckwheat groats with a spatula every hour or so to make the dehydration process easier.
Now the buckini is ready, transfer it to a glass jar, close the lid and store it at room temperature for months, you can use it in your raw recipes.
If you have a dehydrator, this is a very easy process, but if you do not want to be involved in this long process, you can purchase activated dehydrated buckwheat groats from the health stores. Sprouted dehydrated versions are also great in this recipe.
TIP: If you don’t like to consume oil, try this recipe in the jar. Just remove the coconut oil and cacao butter from the ingredient list. It will still taste so good. Today I don’t consume bottled oils as before and usually make my cakes in the jars. No need to wait to solidify the oils in the cream for long hours. It is also healthier, more economical, and much more delicious! Cake or jar cake may be preferred depending on the situation, you may want to make a birthday cake using oil for your loved ones, or you may just want to enjoy a healthy dessert for yourself without oil. You can use my base recipe for any kind of ocassion.
If you loved this recipe, you might be interested in our Gourmet Raw Cakebook: A complete guide to raw vegan cakes.
10 g instant yeast
15 g coconut sugar
2 tbsp warm water
1/2 bunch fresh basil (optional)
250 g tapioca
100 g brown rice flour
90 g glutinous rice flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp turmeric (optional)
1. Start by activating the yeast. In a bowl, add the instant yeast, 15 g of coconut sugar, 2 tbsp water. Mix together. Let it sit for 8-10 minutes. The mixture should be foamy and bubbly.
2. Meanwhile, in a mixing bowl, mix the tapioca, brown rice flour, baking soda, salt, turmeric and glutinous rice flour together.
3. Place fresh basil in a blender, mix with a little bit water, then strain using a strainer. Transfer the mixture to the flour mixture. Add the foaming mixture to the flour mixture as well. Combine together.
4. Knead the dough in the bowl. The dough should moist and a bit wet but not sticky. If the dough feels dry add a bit of liquid.
5. Place the dough in a lightly oiled bowl and cover with cling film. Leave the dough in a warm place for an hour or until the dough has doubled in size.
6. Divide the dough into 16-18 equal sized pieces and roll each ball between your hands before flattening it and pressing it into an oval shape and folding it over. Repeat with the remaining dough balls.
7. Place each bun on a piece of baking parchment paper and place in a bamboo steamer.
8. Steam for about 12 minutes, or until the buns have puffed up and are firm and cooked through.
9. Take them off the baking parchment and slice them with the fold and fill with desired fillings. We filled with fishless vegan fillets (see the recipe below) + avocado mayo + onions, tomatoes, basil and microgreens.
TIP: These buns also freeze very well. Just pop and heat in the oven at 200 C for 5-6 minutes before serving.
Vegan Fishless Fillets
400 g oyster mushrooms
1/2 cup brown rice flour
1 tbsp tapioca
1 tsp pink himalayan salt
1 tsp seaweed powder (kelp, nori, wakame)
1 tbsp lemon juice
1/2 cup gluten-free breadcrumbs for coating (use packaged one or scratch-made recipe can be found in our FOOD WE LOVE cookbook)
Olive oil for frying in the pan
1. Shred the mushrooms and transfer them to the food processor along with the salt, seaweed, and lemon, mix together.
2. Add the rice flour and tapioca, pulse it two-three times. Shape them you prefer then coat them with the gf bread crumb.
3. Fry them in a little bit hot oil, for 2 minutes per side on medium heat.
4. Serve them in the buns along with red onions, tomatoes, microgreens and avocado mayo.
Chickpea is one of the most commonly used legumes because it is a good source of protein and satisfies its taste.
I assume you’ve tried the famous chickpea tuna by now.
But if you haven’t tried it and you don’t have any issue with chickpeas, I invite you to try chickpea tuna recipe.
Unfortunately, chickpeas and other legumes are not easily digestible by everyone. You know the problem with canneloni beans. In fact, it is the issue for all legumes.
I have been reducing my legume consumption due to digestion problem for a long time and recently I have developed this alternative after cutting it almost completely.
This quinoa tuna recipe is proof that it is all about the flavour. You can get the similar taste without chickpeas when you use quinoa.
It’s the same with meat; animal meat is totally void without sauces, you can’t eat it. But when you season it, you get the taste of the delicious herbs and vegetables. Then you will find that it is easier not to get involved in animal exploitation.
Follow this recipe to make quinoa tuna, just use cooked quinoa instead chickpeas. Serve this delicious dip with Swedish crispbread or your favorite bread. Enjoy!
For 3-4 people
For the dough
1 batch buckwheat taco shell recipe from the FOOD WE LOVE cookbook + 2 tsp charcoal powder
For the mince
1 red onion finely chopped
3 cloves garlic minced
2 jalapeños finely chopped
650 g mushrooms of your choice
2 tbsp beet juice, water or olive oil if you are using
1 tsp salt
1 tsp dried oregano
1 tsp paprika
1/2 cup heirloom corn cooked
Mung bean, beetroot and red cabbage microgreens
Finely diced tomatoes
Finely chopped red onion
For the magical plum sauce
400 g plum Angelica pitted
1 red onion finely chopped
2 garlic cloves minced
2 tbsp beet juice or 1 tbsp olive oil
1. Using a sharp chef knife, finely chop the mushrooms.
2. Warm a drizzle of beet juice, water or olive oil in a pan over a medium heat. Once warm, add the onions and a pinch of salt to the pan and stir for 2-3 minutes. Mix the minced garlic and chopped jalapeño through the pan and cook for 5 minutes.
3. Lastly, add the mushroom mixture to the pan and stir for 8-10 minutes until most of the moisture from the mushrooms have evaporated. At this point, mix through the thyme and paprika. Stir for another minute or so. Set aside.
4. To make plum sauce, warm a drizzle beet juice, water or olive oil in a pan over medium heat, once warm, add the onion and garlic. Sauté for 2-3 minutes. Finely chop the plums. Add to your pot. Stir together with onion garlic. Close the lid. Cook until the sauce is thick for about 15 minutes. Once done, keep in the refrigerator at least 2 hours before serving.
5. Make your taco shells according to the recipe in the FOOD WE LOVE cookbook, page 99, just add 2 tsp charcoal powder to make shells black. You can also use beet powder to make them pink or matcha for green, butterfly pea flower powder for blue.
6. Fill your tacos with mushroom mince, put some corn kernels on top, add finely diced tomatoes and chopped red onion.
7. Pour the magical plum sauce over the mushroom mince. Lastly add microgreens and serve immediately. Enjoy!
600 g zucchini shredded
300 g carrot shredded
2 large red bell pepper chopped
2 large red onion finely chopped
1 jalapeno chopped
5 garlic cloves minced
1/2 bunch parsley chopped
1 cup spinach chopped
1 cup oatmeal (grind in the blender first)
2 tbsp olive oil
3 tsp psyllium husk powder
2 tsp salt
2 tsp dried thyme
1 tsp coriander
1 tsp chili pepper
1/4 tsp freshly ground black pepper
Sesame and poppy seeds to sprinkle
1. In a food processor shred the zucchini and carrot, transfer to a large mixing bowl.
2. Finely chop the onions, peppers, spinach and parsley, transfer to the bowl.
3. Add the garlic cloves, spices and salt. Give the mixture a good toss. Make sure everything combined well.
4. Then add the olive oil, grinded oatmeal and psyllium, stir the mixture to combine well.
5. Preheat oven to 200 C.
6. Transfer the mixture in a pyrex lined parchment paper. Press down with a back of spatula.
7. Sprinkle sesame and poppy seeds.
8. Bake for 30-40 minutes.
9. Let it sit to cool at least 30 minutes before serving. It tastes better as it sits longer just like lasagna. Enjoy!
Time – 10 minutes
Serves – 3-4 person
110 g ripe avocados ( 1 ripe avocado, measured after deseeded)
160 g very ripe bananas (1.5-2 small bananas measured after peeled)
1/2 cup unsweetened almond milk ( 4 pieces almond + 1/2 cup water blended together)
1/4 cup raw cacao powder
6 fresh dates pitted and chopped + 1 tbsp maple if needed
1 tsp orange or lemon zest plus more for garnish
1/2 cup seasonal acidic fruits to serve
A pinch of salt
1/4 tsp cinnamon powder
1. In a blender or food processor combine avocados, bananas and plant milk. Blend until smooth, adding more milk if needed to reach desired consistency.
2. Add the rest of the ingredients and blend until smooth.
3. Spoon into jars or serving dishes. Cover and chill at least 4 hours.
4. To serve, top with fruits. If desired, garnish with additional orange zest. you can also add some nut crumbs to the bottom of the bowl if you like.
Our favorite version of the fresh green bean dish, which is one of the most popular summer meals in Turkey and across the Mediterranean Green Beans in Tomatoes, glazed with pomegranate syrup and oil-free.
The original recipe does not contain pomegranate syrup, but some sugar is added, as well as usually onions and garlic are fried in oil and beans and tomato are added to it.
As onions cook quickly, we cook them all together in a pressure cooker.
Although it takes a while to snap off the stem ends, it only takes 16 minutes to cook. It is truly so satisfying and delicious dish during summer. You can keep it in the fridge for up to 4 days and serve it cold with a slice of bread.
If you are not going to use oil, pomegranate syrup is a must in this recipe. Because that’s where it gets its taste.
1 kg green beans tops and bottom trimmed, then halved
600 g tomatoes diced
3 medium onion thinly sliced
5-6 garlic cloves halved
1 tbsp tomato paste
5-6 tbsp pomegranate syrup (sugar-free)
1 tsp salt
1. Snap off the stem ends of the beans and cut in halves if using fine French beans. If you use a wider variety such as Romano beans or Pantheon beans, split them in half lengthways after snapping the stems off then cut in two.
2. Place all the ingredients in a pressure cooker; trimmed beans, chopped onions, halved garlic, tomato paste and diced tomatoes.
3. Cook for 16 minutes. Once time is up, and release all pressure immediately. Then let it cool for 20-30 minutes.
4. Drizzle a high quality sugar-free Turkish pomegranate syrup over the beans. Taste and add salt and pepper as needed before serving.!
Bucatini, also known as perciatelli, are a thick spaghetti-like pasta with a hole running through the center.
Baked pasta is a very common type of food in different styles in Mediterranean countries, especially in Greece, Italy, Turkey and Egypt. Bucatini, which is usually covered with béchamel sauce, is roasted with meat alternatives such as mushrooms and lentils, cooked in the oven, cut and served like lasagna.
In this recipe, you will find the vegan and gluten-free version of the baked pasta (Turkish Fırın Makarna), which is the version made in Turkey. In different countries such as Greece, mushrooms can also be cooked with tomatoes, mostly by layering in the form of Shepherd’s pie. Also known as Pastitsio. You can also see some versions with eggplants and mince in Egypt. And Italian version is more like creamy, cheesy with lots of cheese and herbs.
300 g bucatini pasta, gluten-free or regular of your choice
For the mushroom filling
400 g mushrooms of your choice
3 tbsp ponzu (or tamari, soy sauce)
2 tbsp olive oil
5-6 garlic cloves minced
1 onion finely chopped
1 red bell pepper finely chopped
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp thyme
For the bechamel
6-7 garlic cloves minced
2 tsp miso paste
3 tbsp nutritional yeast
1000 ml oat milk
80 ml olive oil
100 g gluten-free flour mix ( or use 50 g tapioca + 50 g oat flour/buckwheat flour)
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1. To make mushrooms, dice your mushrooms quite finely, set aside.
2.Heat up olive oil in a pan. Once the oil starts shimmering, add chopped onion and sauté, on a low-medium heat for 2-3 minutes. 3.Add in the garlic and fry for a few more minutes until fragrant.
4.Then add the diced mushrooms and ponzu, cook until mushrooms are tender and slightly browned.
5.Once all the mushrooms are cooked, season them with thyme, salt and pepper. Set aside.
1.To make oat milk, place 1 cup gf rolled oats in the blender, add 1000 ml water. Blend well, strain the mixture and use in your bechamel.
2.Blend minced garlic cloves and miso paste together in a small bowl, dissolve in a little water.
3.Slowly heat up olive oil in a large saucepan. Once the oil starts to shimmer, gradually whisk in gf flour ( or tapioca + oat flour/buckwheat flour). Keep whisking until the mixture is silky smooth. Allow the mixture to bubble gently, whisking constantly, for a few minutes.
4.Then, reduce the heat to low and start adding in oat milk while whisking the whole time.If the mixture gets thicken quickly and look a bit lumpy, it will recover once all the milk has been whisked in.
5.Once the mixture looks stable whisk in nutritional yeast and allow it to melt into the sauce, then continue adding in the rest of oat milk, including the garlic and miso mixture. Simmer only just enough for the sauce to thicken then season with salt, pepper and nutmeg to taste.
1. Preheat oven to 180° C.
2. Cook your pasta for 5-6 minutes , just half amount of regular cooking time. Then drain and set aside.
3. Transfer mushroom mixture to the béchamel sauce. Stir together.
4. Then transfer the pasta to the pot, and toss with béchamel and mushrooms.
5. Transfer your béchamel pasta in a large pyrex.
6. Bake for about 50 minutes, rotating the dish halfway through cooking to ensure it bakes evenly.
7. Allow the dish to set for at least an hour or else the slices will come out messy, it will get thicken as it sits in the fridge. You can reheat in the pan and eat the next day. It tastes even better!