- Boil the potatoes until soft, then cut into small pieces and transfer to the food processor. Add cornstarch, salt, psyllium powder and olive oil and mix well at high speed. Remove the dough from the food processor and divide it into small balls and set aside.
- Cut the onions, carrots and garlic and transfer into the pan. Saute with a tablespoon of olive oil. When softened, add the tomatoes cut into cubes and cook a little more. Add the latest capers and freshly chopped rosemary and stir, remove from heat.
- Roll small balls using a rolling pin. And place a tablespoon filling. Close the ends and make a moon shape. Repeat the process for the rest of the dough.
- Fry each side in a pan with a little olive oil. Serve with BBQ if desired.
Ingredients:
250 gr. lasagna sheets
Butternut Cheese Sauce:
3 cups butternut squash cutted into cubes,
2 tbsp nutritional yeast,
1 medium onion chopped,
2 tbsp olive oil,
4-5 tbsp water,
4 garlic cloves,
1 tsp salt,
1/4 tsp black pepper
Cauliflower Bechamel Sauce:
250 gr. cauliflower florets,
1 garlic cloves minced,
100 ml. water,
2 tbsp olive oil,
1 tsp fresh lemon juice,
2 tbsp GF nutritional yeast,
1 tsp sea salt
1/4 tsp black pepper
Mushroom Filling:
50 gr. dried porcini or your favorite mushroom mix,
2 tbsp olive oil,
1 medium onion chopped,
4 garlic cloves,
2 fresh bay leaves
1 tbsp gluten free soy sauce
optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.
Method:
1. Preheat oven to 200 C. Cut butternut squash into cubes, scoop out the seeds and place open side down on a parchment paper. Place sliced onion and garlic next to it and drizzle it with a little olive oil. Roast until fork tender, about 30-40 minutes. Let cool. You could do this a day before.
When it is done, transfer mixture into the blender, add rest of the ingredients for the butternut cheese sauce, blend until smooth. Transfer to a bowl.
2. Wash and boil the cauliflower in a large pot with water for 10 minutes until fork tender. Drain well before proceeding. Transfer the cauliflower to a high speed blender. Add the remaining ingredients and blend again. Transfer in a bowl, set aside.
3.In a large skillet, heat the oil . Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, bay leaves and pepper. Cook until garlic is fragrant, about 2-3 more minutes, turn heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper.
4. Assemble the lasagna: Add 1 cup of the butternut puree and spread out into a thin layer over the pan. Top with 3 lasagna noodles. Add ½ of the cauliflower cheese sauce. and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated vegan mozarella if you prefer.
Add 3 more lasagna sheets. Spread out the rest of the cauliflower cheese mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions, garlic) and sprinkle some more vegan cheese. Place the final three sheets over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cauliflower cheese You could assmeble this 1-2 days before baking.
Cover tightly with foil and bake in 200 C oven for 35 minutes. Then uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 6 servings. Garnish with optional fresh herbs ( sage or rosemary).
Enjoy!
Here are step by step photos to make it easier:
Ingredients:
1 bag of cauliflower rice (250 gr.)
1 piece of lemon, grated peel and lemon juice
2 green onions, shredded
1 bunch of leaf parsley, chopped
1 bundle of mint, chopped
7-8 kumquat sliced thinly,
3 tablespoons olive oil
1 teaspoon turmeric, ground
1 teaspoon salt
1 teaspoon pepper
Method:
1. Tear the cauliflower coarsely and thinly slice the stem. Put in a large bowl along with lemon juice and a teaspoon of salt.
2.Allow to marinate for about 30 minutes.
3.Add remaining ingredients and mix well, taste with salt and pepper.
Ingredients:
40 g. dried mushrooms,
Mushroom stock ( 200ml from dried mushrooms, soak mushrooms in warm water for one hour then strain use the water in soup)
3 tbsp olive oil,
1 medium leek chopped,
1 medium onion chopped,
3 garlic cloves minced,
1/8 ground black pepper,
1 tsp salt,
200 ml. oat milk,
1/2 tsp fresh rosemary chopped
2 tbsp toasted pine nuts
Method:
1. To a large saucepan, add the olive oil over medium-high heat. Add all the mushrooms, sauté until soft and browned. Remove 1/3 of mushrooms and set aside to add to top of the soup later.
2. Add the leeks, onion, garlic salt and pepper. Continue to sauté until they are soft. Add the rosemary, cook for 2 minutes. Add oat milk and mushroom stock. Bring to a boil, reduce heat and simmer for 15 minutes.
3.Transfer mixture in to a high speed blender, mix well until completely smooth. If it is too thick add some water and continue to blender.
4.Put all the soup back into the soup pan, add the mushrooms that were set aside. Reheat and test for seasoning, add salt if needed. Serve with toasted pine nuts.
Serves 3-4
Ingredients:
3-4 small beets,
7-8 large swiss chard leaves,
250 gr. sunchokes,
1 cup cooked green lentil,
2 tbsp olive oil,
1 large red onion diced,
2 garlic cloves minced,
1-2 tbsp balsamic vinegar,
4-5 tbsp vegan parmesan ( optional),
Fresh thyme,
Salt and blackpepper to taste
Method:
1. Preheat oven to 200 C. Scrub and trim beets and sunchokes and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 30 minutes.
2. To cook lentils, place green lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook until tender (it usually takes 20 minutes, should still hold their shape.) Then Drain.
3. In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.
4. Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.
5.Add cooked lentils to the skillet, gently folding them in and warming.
6. Add beets and sunchokes then splash with 1-2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with vegan parmesan and fresh thyme.
Taste again, if it tastes bland it most likely needs salt. Serve immediately.
Ingredients:
For the dough:
3 large potatoes (approx. 700 g)
3 tablespoons of gluten-free corn starch,
15 g. psyllium powder,
1 tablespoon olive oil,
2 teaspoons of himalayan salt
Filling:
1 tablespoon olive oil,
1 medium red onion,
1 medium carrot,
3 cloves of garlic,
2 tablespoons capers,
2 sprigs of fresh rosemary,
2 medium tomatoes
Method:
Ingredients:
2 cups distilled rice vinegar
Orange peel from 1 fresh orange
A handful of fresh thyme
1 fresh lemon grass
9-10 drops lavender essential oil
Method:
1.Fill a mason jar with thyme, orange peel and lemon grass.
2.Fill the jar with rice vinegar.
3.Screw on the lid (if using a metal lid, place a parchment paper on lid- vinegar eats metal!)
4.Give a thorough shake and let sit for 1-2 days.
5. Strain through a paper towel or cheesecloth-lined strainer.
Important: Keep this full strength or dilute with water (I recommend to use half strength)
Vinegar may etch porous surfaces like marble, some granites and soapstone countertops, so make sure to dilute with water and test first. A 50/50 blend is usually good.
*with the collaboration of @hippiedeluxese
Ingredients:
450 gr. cauliflower florets,
2 garlic cloves minced,
170 ml. water,
2-3 tbsp olive oil,
1 tbsp fresh lemon juice,
3 tbsp GF nutritional yeast,
1 + 1/2 tsp sea salt
1/4 tsp black pepper,
Fresh dill and fruikake for garnish
Method:
1. Wash and boil the cauliflower in a large pot with water for 10 minutes until fork tender. Drain well before proceeding.
2. Transfer the cauliflower to a high speed blender. I use blendtec *wildside jar for pasta sauces and soups. It works perfect.
Add the remaining ingredients and blend again. Taste and add more nutritional yeast and sea salt, if you’d like and blend until silky smooth.
3. Transfer mixture in a pot and heat. If it is too thick then add some more water and cook until bubbled. Combine with cooked pasta according to your preference. ( I used black rice noodles and cooked for 4 minutes. It works any kind of pasta) Serve warm!
Serves 5-6
Ingredients:
For the crust:
140 gr. almond flour,
85 gr. tapioca flour,
1 tbsp flax seed +4 tbsp water,
1.5 tbsp powdered coconut sugar,
2 tbsp coconut oil,
1/4 tsp licorice salt or any kind of salt
2 tbsp plant based milk
For the filling:
3 small red apples cored and very thinly sliced,
1 dl dried raisins,
2 tbsp coconut sugar,
1 tsp lemon juice,
1 tsp cinnamon,
1/2 tsp ground cardamom
Garnish: sliced almonds, coconut flour
Method:
1. Grind flaxseeds using a coffee grinder. In a large bowl, mix ground flaxseeds and water. Set aside.
2. To make dough, in a food processor , combine the almond flour, tapioca flour, coconut sugar and sea salt. Process until well combined. Add the coconut oil and flax seed mixture then mix again, adding in the water bit by bit until the dough comes together.
3. Preheat oven to 190 C. Place a piece of parchment paper on a baking sheet and dust lightly with almond flour.
4. Roll the dough into a 4-5 mm thick circle and place the apple filling in the middle, leaving 2-inches around the edge empty.
5. Gently fold the sides up, creasing the dough as you go. You can use the parchment paper if needed so it doesn’t break.
5. Brush the dough with plant based milk and bake for 30-40 minutes, until browned. Let cool for 10 minutes before cutting. Spread some sliced almonds and dust coconut flour for the decoration.
Drizzle vegan kolatopping if desired.
Ingredients:
220 gr. young jack fruit,
1 avocado,
1 red onion,
1 cup pomegranates,
1 lime juice,
1/2 tsp or more chipotle depending on how hot you like,
2 tbsp maple syrup,
200 ml. warm water,
1 tbsp tomato puree,
70 gr. rice
A handful of coriander or parsley
Black pepper and salt
Method:
1. In a pot add warm water, chipotle powder, maple syrup and tomato paste. Strain and drain jack fruits and transfer in the pot. Place in a lid on the pot and simmer for 15 minutes until jack is softened enough.
2. Then pull the pieces of jack apart with two forks. Add some salt and black pepper.
3. Add more water to thin the sauce if necessary.
4. To make avocado salsa, peel and de-store avocado and roughly chop into small cubes. Chop red onion and juice a line. Mix avocados with onion, pomegranates and lime juice. Add some salt.
5. Serve warm with brown , white or black rice depending on your preference.
6. Decorate with fresh coriander or parsley.
Enjoy! 🌟
