Ingredients
230 g rigatoni ( regular of gluten-free)
1 red onion finely chopped
3 garlic cloves minced
400 g shredded tomato
1 tbsp tomato paste
2 tbsp olive oil (optional, or use water to fry the onions)
1/4 cup cooked grilled corn
1/4 cup green olives finely chopped
1 cup cashew yogurt to serve (optional)
Beet microgreens to serve (optional)
Sumac to serve (optional)
Instructions
1. Cook your pasta according to package instructions.
2. Heat a pan on medium heat with olive oil or water. Add the garlic and onion. Cook for 3-4 minutes until brown.
3. Then add the tomato sauce, corn, olives and tomato paste, mix everything well until you get a thick nice looking sauce. Cook for 3-4 minutes.
4. Transfer your pasta in the pan. Stir well until the pasta coated well with the sauce.
5. Serve with cashew yoghurt. Sprinkle some sumac and decorate with microgreens if prefer.
Time: 10 minutes prep + 12 minutes baking
Serves: 24 mini squares
Ingredients
1 cup sprouted buckwheat flour
1/4 cup + 1 tbsp almond flour
1/4 cup tapioca
1/4 cup cacao powder
1/4 cup + 1 tbsp coconut sugar
1 tsp baking soda
1/4 cup unsweetened chocolate melted (60g) ( min %56 cacao mass)
1/4 cup coconut oil melted
1 tbsp fresh lilac flowers
Instructions
1. Place the buckwheat flour, almond flour, tapioca, coconut sugar, cacao and baking soda in a bowl. Mix together.
2. Then add the lilac flowers, melted coconut oil and chocolate. Mix together to combine. You will get a soft dough-like texture.
3. Roll the dough between two parchment paper.
4. Cut into squares with a sharp knife.
5. Bake at 190 C for 12 minutes.
6. Let it cool at room temperature for 20-25 minutes or in the fridge for 10 minutes before breaking and eating.
7. Keep in the airtight container up to 2 weeks or more.
Time: 20 minutes
Serves: 12 balls
Ingredients
120 g gluten-free rolled oats
30 g desiccated coconut
15 g coconut oil melted
45 g raw chocolate melted
30 g coconut sugar
1 tbsp raw cacao powder
3 tbsp cold press coffee
A pinch of pink himalayan salt
Garnish
30 g desiccated coconut for coating
Instructions
1. Melt the raw chocolate and coconut oil together using bain marie method.
2. Meanwhile, put the rolled oats and coconut sugar in a high speed blender. Process until combined and almost in powder form.
3. Then add the raw cacao powder and salt, blend to combine together.
4. Pour the melted raw chocolate, coconut oil and coffee over the mixture. Mix everything until the dough perfectly holds together. You’ll see big ball in the food processor when it starts to get a dough shape.
5. Then remove from the food processor. Make 12 balls with your hands.
6. Roll in the desiccated coconut.
Ingredients
250 g spaghetti (regular or gluten-free)
Fresh basil to serve
Freshly grounded black pepper and mustard seeds to serve
400 g shiitake mushrooms
Tomato sauce
3 large perfectly ripe tomatoes
1 tbsp tomato paste
4 garlic cloves minced
1/2 tsp salt
1 tbsp olive oil (optional)
Miso sunflower seed cream
150 g sunflower seeds
3 tsp miso
3 tbsp lemon juice
Salt and blackpepper to taste
Water to blend
Instructions
1. Cook your pasta according to package instructions.
2. Peel your sunflower seeds, place in the blendtec twister jar, add the lemon juice, miso, salt, pepper and cover with filtered water. Blend until smooth. Transfer to a bowl, let it sit in the refrigerator overnight.
3. Chop your tomatoes finely, place the pot. Add the olive oil, salt and minced garlic. Cook on medium heat until thicken.
4. Add the tomato paste and stir well.
5. Then add the miso sunflower seed cream. Cook on low heat until warm enough and everything combined well.
6. In a large non-stick , over high heat, cook the shiitake mushrooms without cutting, with a heavy bottom pan on top. Press down gently during the cooking process. After 2 minutes, flip the mushrooms and repeat the process. Season with salt and pepper.
7. Once your pasta is cooked, strain and immediately stir in the creamy tomato sunflower seed cream sauce.
8. Serve with mushrooms and basil.
If you loved this recipe, you might be interested in our pasta book ” NEW NORDIC MEETS OLD ITALIAN: Perfectly paired 45 vegan pasta sauces – All recipes are gluten-free & vegan“
Pickled mustard seeds (aka plant-based caviar) – A wonder condiment, delivering tiny bursts of sour-sweet flavor in each bite, also perfect for garnish.
Ingredients
1 cup yellow mustard seeds
1 cup white wine vinegar or mirin
1 cup water
4 tbsp coconut sugar
2 garlic cloves halved
1 bay leaf
Instructions
1. Rinse the mustard seeds with water through a sieve.
2. Add in a pot and bring to boil for 10 minutes. Then rinse and add the clean water. Repeat the process X6 to remove their bitterness. Total time is 60 minutes to boil them.
3. Meanwhile add all the rest of ingredients in a deep pot. Stir to mix well.
4. Bring to a quick boil, then reduce the heat and simmer for 15 minutes. Make sure the sugar is dissolved.
5. Allow to cool. Then add the boiled and rinsed mustard seeds in the mixture.
Taste it, add 1-2 tbsp vinegar if needed according to your taste.
6. Transfer to a sealable jar or container. Keep in the refrigerator.
Storage: Can be stored in the refrigerator up to 2 months or more. They will continue to absorb liquid while they are refrigerated. To keep them from getting too thick, you can periodically stir more white wine vinegar or mirin into the jar, about 1 tablespoon at a time.
Ingredients
1 batch of fermented raw bread (recipe from our Gourmet Raw)
Ripe avocados sliced
Pickled red onions or fresh onions thinly sliced
Pickled jalapeños chopped
Yellow capsicum thinly sliced
Dehydrated Jerusalem artichoke crumb
Microgreens or desired herbs
Celery pearls
Instructions
1. Slice the raw bread and dehydrate until crispy and fully dried in the dehydrator.
2. Then lay the thinly sliced yellow capsicum.
3. Place the sliced avocados on the top.
4. Sprinkle some Jerusalem artichoke crumb, add the jalapeños and onions. Top with celery pearls.
5. Decorate with desired flowers and micro greens. Serve!
Time: 20 minutes
Serves: 4
Sauted Asparagus
400 g asparagus
1-2 tbsp olive oil or water to saute
1 tbsp grated ginger
2 garlic cloves minced
1 medium onion chopped
Salt and pepper to taste
Fresh parsley to serve
Heat the olive oil if using or water in a large pan over medium high heat.
Add the asparagus (whole or chopped of your choice), minced garlic, ginger, chopped onion and cook for 3-4 minutes or until just tender.
Stir in the salt and pepper. Cook for 1-2 more minutes, stirring constantly.
Sprinkle with parsley, then serve.
For the Pasta
2 lasagna sheets
1 tbsp olive oil
Water as needed
Place the lasagna sheets in boiled water, cook according to package instructions. Once done, strain and transfer to the pan. Drizzle little bit olive oil and toss once.
Harissa Sauce
6 dried chiles
1/2 tsp cumin powder
1 tsp coriander seeds
1/2 tsp caraway seeds
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp sea salt
1 tbsp lemon juice
1 tsp white wine vinegar
1 tsp tomato paste
2-3 tbsp water to thin
Add dried chilies to a small bowl cover with hot water. Once submerged, cover and steam for 10 minutes to rehydrate.
Meantime, add the cumin and coriander seeds to a small pan and toast over medium heat for a few minutes or start to pop. Then transfer to a mortar and pestle, crush into a fine powder.
Then add caraway seeds, minced garlic, smoked paprika, and salt, and mix all together. Next, add lemon juice and vinegar and mix again until get the desired consistency of paste. Transfer paste to food processor and add the tomato paste. Set aside.
Once chiles are rehydrated, drain and remove the stems and seeds, then add to food processor. Add all the rest of the ingredients.
Blend everything until a smooth paste is achieved. Add some water if needed until you get desired consistency.
Transfer the paste into a jar to store in the refrigerator for up to 1 month.
Garnish Elements
Nasturtium Leaves
Fresh dill
Assembly
Divide the sautéed asparagus between plates.
Cut the lasagna in two. Place on the top of sautéed asparagus.
Transfer harissa sauce in a piping bag. Drop some dots leaving some space between.
Fill the spaces with nasturtium leaves. Add fresh dill on the harissa dots.
Serve immediately!
Pickled red onions are the best way to give almost any dish a bright pop of flavour with tangy and sweet twist. Make a big batch to use later, they add an irresistible extra dimension of flavour so you will want to use them in almost everything from salads to tacos, bowls, pizzas, pasta and much more.
Time: 15 minutes
Ingredients
1 large red onion, peeled and very thinly sliced*
3/4 cup apple cider vinegar**
2 tbsp coconut sugar or maple
1/4 cup water
1 teaspoon fine sea salt
Instructions
Thinly slice the onions using a mandolin slicer or a sharp chef knife, then place them in glass jars.
Meanwhile, place the vinegar, water, sweetener, and salt in a small pot on the stovetop, whisk well. Cook on medium heat until the sugar dissolves. This will only take a minute or so.
Let the brine cool slightly for 5-10 minutes, and pour it over the onions in the jar. Allow the jar to cool to room temperature before covering them and transferring them to the fridge.
Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions.
This is a very basic recipe, you can also add a few peppercorns or garlic cloves to the jar along with the onions to make their flavor a little more complex and the slightest hint of heat.
Storage: They will keep for up to a month in an airtight container in the fridge.
*Only use red ones, you won’t achieve this vibrant pink color with any other onions.
** You can try with white vinegar, white wine vinegar, or rice vinegar, too.
Ingredients
1 cup sprouted cannellini beans
1 small onion roughly chopped
1 tbsp fresh parsley chopped
1 small zucchini grated
1 small carrot grated
2 garlic cloves minced
1/2 tsp pink himalayan salt
1 tsp coriander powder
1/4 cup ground sunflower seeds
1 tbsp psyllium husk powder
1 tbsp lemon juice
2 tbsp unroasted tahini
1/2 cup water
Instructions
1.Process all ingredients in a food processor until broken down and mixture holds together.
2. Use 2 tablespoon measure to portion out mixture on to a nonstick sheet.
3. Roll all 14 balls then press to flatten. When you flatten out, they will dry easily.
4. Dehydrate at 42 C for 8 to 10 hours, depending on how dry you like them. The longer you dehydrate, the more crisp the outside will be.
5. Serve with salad, pomegranates and tahini cream or your favorite dip sauce.
Tahini Cream
3/4 cup unroasted tahini
1/4 cup filtered cup water (as needed to thin the consistency)
4 garlic cloves minced
3 tbsp fresh lemon juice
1 tbsp maple syrup
3 tbsp coconut aminos
1 tbsp cold press sesame seed oil
1/2 tsp chili powder
Salt to taste
To make the dressing, place all the ingredients into a high-speed blender and blend until smooth. Pour in a bowl. Serve with your falafel.