- In a mixing bowl, toss the chopped onions, asparagus, green almonds, pepper and a pinch of salt with the red wine vinegar. Set aside to macerate for at least 15 -20 minutes.
- Next, add the capers, parsley and thyme to the bowl with marinated green almonds. Slowly whisk in the olive oil. Add salt and pepper to taste. Enjoy!
Salad Ingredients:
2 heads endive chopped
4 cups purslane
1 cup radish microgreens
1/2 cup scralet cress
4-5 fresh physalis halved
Hemp hearts for topping (optional)
1/2 cup gangnam tops (optional)
White violet flower (optional)
For the vinaigrette:
1 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tbsp red wine vinegar
A pinch of salt and pepper
Method:
1. To prepare endive for salads, first remove the dense, crunchy core: Using a paring knife, halve the endive lengthwise and make two angled cuts along the outside of the core. Pull out and discard the core, and then slice. Place in a large bowl.
2.Wash your purslane, gangam tops and microgreens. Transfer to the bowl.
3. Add vinaigrette ingredients into a small bowl. Whisk well until well combined.
4. Toss with greens and top with hemp hearts and physalis.
Ingredients:
120 gr. green almonds thinly sliced
1/2 bunch baby asparagus sliced thinly
1 medium red onion thinly sliced
2 tbsp red wine vinegar
2 tbsp pickled capers
A pinch of salt and chili pepper to taste
1 tbsp olive oil (optional)
1/4 bunch fresh thyme chopped
1/4 bunch fresh parsley chopped (optional)
Directions:
Ingredients:
1 bunch meadow parsley (3 cups)
A handful of raw almonds
1 lemon juice
1/2 tsp sea salt
3-4 tbsp olive oil or more if you need
3-4 garlic cloves
Freshly ground black pepper ( optional)
Instructions:
1.Pulse almonds in a food processor until smooth. Add meadow parsley, lemon juice, garlic, oil, and salt; process until smooth. Season pesto with pepper.
How to enjoy:
1.Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
2. Top your pesto on crispy breads.
3. Add to your salads, season with pepper and vegan parmesan if desired.
STORAGE: Pesto can be made 5 days ahead. Cover surface directly; chill.
Ingredients:
2 pink grapefruit peeled, cut into chunks,
2 avocados peeled, cut into chunks,
1 fennel bulb thinly sliced,
Raw vegan parmesan to sprinkle (optional but recommended)
Sprouted amaranth, peas, broccoli & violet ( optional to decorate)
Dressing:
2 tbsp lemon juice
1 tbsp extra virgin olive oil,
2 tbsp minced shallot,
1 tbsp balsamic vinegar,
1 tsp mustard (optional),
1/4 tsp salt
1/4 tsp ground black pepper
Instructions:
1. Combine the fennel, avocado, grapefruits and greens in a large bowl or plate.
2.Add all of the dressing ingredients into a bowl, whisk well until smooth.
3.Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper, top with vegan parmesan. Enjoy!
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Semla buns dough:
1 tbsp chia flour + 3 tbsp water
150 g almond flour
50 g coconut flour
110 g medjool dates
1 tbsp coconut oil
1/2 tsp ground cardamom
1/2 tsp vanilla powder
a pinch of salt
In a small bowl, mix chia flour with water, let it rest for 5 minutes. Then transfer to a food processor.
Add almond flour, coconut flour, dates, coconut oil, cardamom, vanilla powder and salt in the food processor and process until you have a dough.
Divide the dough into 9-10 equal pieces and roll into balls. Cut off the top of each bun, it will be your lid. Remove the inside of balls using a small teaspoon. Set the inner dough aside, we will use it for almond cream.
Dry buns with the lid in the food dehydrator at 42 degrees for 8-10 hours.
Almond Paste:
Inner part of semla dough
2-3 tablespoons almond milk
3 tablespoons raw agave syrup
1 drop of bitter almond extract
Place inner part of the semla in the food processor, add the rest of ingredients for almond paste. Blend well. Add more almond milk if you think it is needed. Pour the almond paste in a pipping pag. Set aside.
Matcha Cream:
140 g cashew nuts, soaked for at least 3 hours
80 g coconut cream ( I use Garant Kokosgrädde , no water inside, just thick cream)
1 tbsp coconut oil ( for more intense texture use 2 tbsp cacao butter instead of coconut oil)
1 tbsp cacao butter
2-3 tablespoons agave syrup
2 tsp matcha powder
1 tbsp lemon juice
1/2 tsp vanilla powder
A pinch of licorice salt
Mix cashews, coconut cream, coconut oil, agave syrup, matcha powder, vanilla powder and salt in the blender. Pour up in a bowl and keep in the freezer until it solidifies slightly. Take out and whisk well. Transfer in a pipping bag. Set aside.
Essential tip for whisking:
To make it perfect every single time, you must start cold. Then go high.
That’s it. That’s the trick. It’s sounds simple, but it’s so important.
Start Cold
You begin by putting your mixing bowl and whisk, (yes, even those to your electric mixer) in the freezer for about 20 minutes to get as cold as possible. You’ll also want to make sure that your heavy whipping cream is as cold as possible, too.
Go High
Then, you pour all of your ingredients into your super chilled mixing bowl and whisk together on high speed for about a minute until stiff peaks form. And, you are done!
No fussing about with it, no testing. You’re done!
Decoration:
120 gr. tempered raw chocolate ( melted at 42C)
(I make my tempered raw chocolate from scratch, the recipe can be found in our “Gourmet Raw Cakebook“ but if you want a quick solution, simply use Sacred Chocolate, their source is trustworthy or your other favorite raw chocolate)
Assemble:
Dip the lid and top half of the bottom of the chocolate bun in the melted raw chocolate and place into the fridge to set.
Fill the bun with the almond paste first then add matcha cream using wilton 2D nozzle. Put chocolate-covered lid on top and dust with matcha powder.
Keep in the refrigerator for a hour before serving.
Enjoy!
Ingredients:
1 medium head cauliflower (approx. 550 gr),
2 leeks,
5-6 garlic cloves,
4 tbsp olive oil,
3-4 fresh sage leaves,
1/4 tsp white pepper,
600 ml water
Crumble Topping:
4 tbsp pine nuts,
2 tbsp walnuts,
1 tbsp nutritional yeast
6-7 sage leaves,
2 tbsp olive oil,
A pinch of salt and black pepper
Method:
1. Cut leeks into small pieces, add in a large pan. Add some olive oil and fry until golden. Add garlic and sauté for 3 more minutes. Then add fresh sage, salt and pepper.
2. In a large pot, cover cauliflower with water and bring to boil until soften. Then strain and transfer to a high speed blender.
3. Transfer mixture from pan to food processor. Add some water depending on your blender and how liquid you like. I added 600 ml water.
4. Blend mixture until silky smooth. Then transfer to a deep pot. Taste it, if it is too thick, then add more water and salt. Then cook for 3-4 minutes on medium heat.
5. To make the Pine Nut crumble, place all ingredients expect olive oil into a small food processor. Pulse several times until it is roughly chopped. Heat olive oil in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.
6.Divide soup among bowls and sprinkle with the pine nut crumble.
Ingredients:
For the bisque:
20 gr. dried porcini mushrooms
1/2 cup mushroom stock from dried porcini
70 gr. wild black rice
25 gr. celery stalks chopped
1 long leek chopped
450 ml. almond milk
2 tbsp white wine
3 tbsp olive oil
Juice of a lemon
1 tsp salt
For the mushroom crutons:
3-4 garlic cloves minced
Fresh parsley chopped
1/4 tsp salt
1 tbsp olive oil
1 small onion chopped
5 gr. dried mushrooms from the bisque ingredients
Instructions:
1. Place porcini mushrooms in a bowl and cover with water for 1-2 hours, swish to clean and remove dirt, then squeeze dry, strain the soaking water and keep separate. Reserve some of the mushrooms to be cooked as croutons for about 5 gr.
2. Cut the remaining mushrooms, then cook with the black rice, leek and celery in the lard with 1/2 cup water on medium heat until translucent, about 8-10 minutes
3.Season with a good pinch of salt, it should smell nice and nutty. Deglaze with the white wine, cook off the alcohol, then add the mushroom liquid, reduce by half. Simmer on low until the black rice is completely cooked, covered, about 30-35 minutes.
4. Then add the almond milk and lemon juice, and transfer mixture in a blender. Blend the mixture on highspeed until as smooth as possible. Transfer to a deep pot cook on low heat for about 20-30 seconds.
5. Check the seasoning, adjust as needed.
6. To make croutons, mix reserved porcini in a small amount of oil on low heat until crisp and toasted. Add the garlic and onion then cook until just lightly browned, then season with salt, toss in the parsley and cool. The mushrooms should be crisp, nutty, completely dry, and addictive.
7. Drizzle with grapeseed or olive oil. Top with crutons ( and microgreens optional) serve immediately.
Pizza Crust Ingredients:
310 gr. cauliflower broken into florets
50 gr. sunflower seeds
3 garlic cloves minced
2 tbsp flaxseed seeds
2 tbsp water
5-6 tbsp oat flour
1 tbsp psyllium seeds
3 tbsp hemp hearts
1 tbsp lemon juice
1/2 tsp sea salt
1 tbsp olive oil
2 tbsp nutritional yeast
1 tsp oregano
1/2 tsp red pepper
Tomato Sauce:
1 cup cherry tomatoes
1/2 cup sundried tomatoes
1 tsp raw agave syrıp
1/4 tsp salt
Sunflower Cheese Spread:
1 cup sunflower seeds
3 tbsp nutritional yeast
1 tsp garlic powder
1 tbsp coconut aminos
2 tbsp lemon juice
1/4 tsp salt
Toppings:
1 red onion thinly sliced
1 tbsp balsamic vinegar
1 tsp raw agave syrup
Cherry tomates sliced
1-2 tbsp capers
Fresh basil leaves
Directions:
1. Place cauliflower in a food processor, mix on high speed until you get rice form.
2. Add the rest of ingredients, pulse to combine.
3.On a non-stick dehydrator sheet, shape 1 tbsp mixture into circles that are 1/4-inch thick or depending on how thin you like.
4. Dehydrate at 42 C for 4-6 hours. ( I love my pizza crust very thin so it takes only 4 hours.)
5. To make tomato sauce, place all ingredients into blender. Blend well until smooth. After 5-6 hours, pour mixture over the crust circles. Spread well, dehydrated for 20 minutes.
6. To make cheese spread place all ingredients in food processor and blend until smooth. Spread over the tomato sauce.
7.Toss sliced onions and tomatoes with balsamic vinegar and agave syrup.
8.Place onions and tomatoes on dehydrator sheets. Dehydrate for a hour. I do this while the crust is dehydrating. You want these wilted but not super dry.
9. Top with basil leaves, capers dehydrated tomatoes and onions. Serve immediately.
If you loved this recipe, you might be interested in our GOURMET RAW cookbook.