- Place flour mixture in a large mixig bowl, add water and salt, mix well.
- Add nutritional yeast, coconut oil and herbs. Knead with your hands.
- Put dough in a refrigerator for 30 minutes.
- Roll out the dough between two pieces of wax paper until it is approximately 3 mm. thick and punching the biscuits with a glass in an appropriate size. Sprinkle black sesame if desired.
- Bake them at 180 C for 10-12 minutes. Keep your eye on crackers, they are tend to burn easily.
- Enjoy crackers with nut cheese if you like.
Ingredients:
50 ml. water,
3 tbsp coconut oil,
60 gr. gf oat flour,
50 gr. almond meal ( or coconut flour)
50 gr.sprouted buckwheat flour,
1/2 tsp red pepper,
1 tsp thyme,
1 tsp pink himalayan salt,
1 tsp garlic powder,
1/2 tsp onion powder,
2 tbsp nutritional yeast
Black sesame to sprinkle optional
Method:
Ingredienser:
1 liten skål gröna bönor,
2 medium morot skivad,
1 gäng broccoli huvudet,
1 grön och chili peppar hackad,
1 tsk sesamfrön,
1 msk sojasås,
1 tsk vitlökspulver.
För nudeln:
1 msk sojaproppar,
1 paket thailändsk nudel,
2 msk sojasås,
Metod:
1. Blanda alla ingredienser i en stor panna och laga mat under omrörning på medelhögt tills de karamelleriseras väl.
2. Koka thailändska nudlar i 2-3 minuter. Töj sedan och lägg åt sidan.
3. Blanda sojasås, kokosnöt, ingefära, limejuice och olivolja i en stor wok-kruka.
4. Lägg till alla andra grönsaker och laga i 3-4 minuter på mediumhögt.
5. Överför nudlar till wok potten. Blanda dem.
6. Dekorera med sesamfrön och servera omedelbart.
Ingredienser:
100 gr hackad cashew
1/2 te kopp kokosmjölk
150 gr torkade fikon
2 tsk cacao
3 msk kokosmjöl
eller
Marcipan
För topping;
100 gr hackade muttrar
100 gr bitter choklad, smält
eller kokosflingor
Metod:
1. Kombinera alla ingredienser i en mixer och bearbeta tills det är smidigt.
2. Rulla blandningen i små bitar i en rund form och täck med smält choklad
3. Placera på en glasplatta fördelad jämnt.
4. Du kan lägga några nötter i mitten av den. Strö med extra kokos eller mutter om så önskas.
“WHERE THE ATTENTION GOES, ENERGY FLOWS”
* Guidance of the raw food & plant based cuisine –for the hotels, restaurants, cafes & retreats.
We want you to play with the trick that makes vegetables cook cleaner, feel healthier, and taste far more flavorful.
Not only recipes, this guiadance will help you free yourself from the bonds of recipes.
So you can develop your very own plant based recipes at any time and with any ingredients you have on hand.
After taking this course with some practice you will feel empowered to create.
*Developing fully raw & plant-based menu – Whether you’re refreshing current menus or designing a brand new bill of fare, it can be challenging. It’s a process that pairs best with an organized approach and creativity. We create cycle/seasonal menus, 3-5 course menus, prix fixe menus, a la carte menus, brunches and much more.
* Product based recipe development- Are you dreaming of creating your own product? We develop recipes for production.
Price based on the product, prepared a recipe and delivered with a finished product.
We also serve branding consultancy of the final product.
*Raw pastry lessons – beginner, intermediate & advanced levels
It can be provided to groups or individuals at your own company.
You can also participate by following our current courses periodically.
*Flavour Pairings education – Want to know what ingredient match together? with extraordinary good ideas.
*Plating & food styling education- Improving the presentation of a dish adds value to the dining experience, and provides room for a higher mark-up on your food. We provide education for the restaurants, hotels, cafes and individiual chefs.
*Training of kitchen manager & other managers in leadership – available only with the menu development service.
*Wholesale book enquiries – If you’re looking to buy our books in bulk to run a campaign or you are a reseller, cafe or market.
We love to get creative and think outside the box, so whatever event you’ve got in mind – we’d love to discuss it, please send email: [email protected]
Malzemeler:
Hamur için:
2 bardak organik kepekli un,
2 bardak su,
1 çay kaşığı hindistan cevizi şekeri,
1 çay kaşığı bitkisel tuz,
1 paket instant maya,
1 tatlı kaşığı zeytinyağı,
Yapılışı:
1. Mayayı ılık suyla karıştırarak eritin. Şekeri ve yağı ilave edin karıştırın ardından unu kaseye ekleyin ve karıştırdıktan sonra mayalanması için 1 saat bekleyin.
2. Hamur mayalandığında, diğer malzemelerden biraz daha ihtiyaç halinde ekleyin ve kısa bir süre bekleyin ve sertleşmeye başlayın.
3. Ekstra zeytinyağı ve un ekleyebilirsiniz. Hamuru büyük bir tahtada merdane ile açın ve pizza tepsisine yayın.
Sos için:
3-4 orta boy domates
1 çorba kaşığı domates salçası
Su
1 yemek kaşığı zeytinyağı
Domatesleri rendeleyin, salça ve su ile karıştırın. Pizza sosunu kuru alan olmayacak şekilde dağıtın.
Üst Malzemeler:
Yarım mor patlıcan uzunlamasına ince dilimlenmiş,
Bir avuç kiraz domates,
Karnabahar, brokoli,
Yarım kırmızı, sarı ve yeşil biber,
Vegan cheddar peyniri, vegan salam (isteğe bağlı)
Yarım kabak,
Fesleğen bir tutam.
Zeytinyağını pulbiber ile karıştırarak pizza üzerinde gezdirin. Fırında pişirirken kurumasını engeller. 20 dakika 200-220 derecede pişirin.
Taze fesleğen ile servis yapabilirsiniz.
Time – 10 minutes
Serves – 2 person
Ingredients
1 ripe banana, peeled
1 small red apple, seed removed
3 tbsp raw cacao powder
4 tbsp raw hazelnut butter
1 tsp maple syrup
A pinch salt
Seeds of your choice for garnish
Instructions
Mix it all in a blender until it becomes a mousse. Pour into glasses and put in the fridge for 2 hours before serving.
Ingredienser:
För degen:
2 koppar organiskt helmjöl
2 koppar vatten
1 tsk kokosnöt socker
1 tsk örtte salt
1 pack snabb jäst
1 sweetie olivolja
Metod:
1. Blanda jäst med vatten och smälta. Tillsätt mjölet i skålen och vänta i 1 timme.
2. När degen fermenteras, tillsätt andra ingredienser och vänta ett tag och börja fastna.
3. Du kan lägga till extra olivolja och mjöl. Öppna degen på en stor bräda med en rullcylinder och montera sedan din panform.
För sås:
3-4 medium mogna tomater
1 soppsked tomatpasta
Vatten
1 matsked olivolja
Blanda tomaterna med tomatpasta och vatten och riv till önskad densitet. Distribuera pizza såsen på ett sådant sätt att det inte finns något torrt utrymme.
Övre ingredienser:
Halv lila aubergine
En handfull körsbärstomater
Blomkål, broccoli
Halv röd, gul och grön peppar
Veganskammadost, Vegansksalami (tillval)
Halv pumpa
En nypa basilika
Doppa den i olivolja på ett lock och placera det på pizza. Det förhindrar att det torkar ut när du bakar i ugnen. Koka vid 200-220 grader i 20 minuter.
Du kan servera den med färsk basilika.
Ingredienser:
200 gr. quinoa måltid
60 gr kvistmjöl
1 kopp vatten
10 gr. snabbjäst,
2 soppsked sojamjölk,
2 msk olivolja,
1 tsk växtbaserad salt,
2 msk kokosnöt socker,
1 msk quinoa frön
Metod:
1. Lös upp jäst i varmt vatten i en stor skål.
2. Häll vatten, olivolja, mjölk, socker, salt och mjöl. Vispa tills slät.
3. Degen ska vara fast tillstånd att spateln blir hård.
4. Täck det med en trasa för att jäsa i 45 minuter.
5. Den blir uppblåst och skumformad inom 1 timme. Lägg sedan till Quinoa frön. Häll blandningen i en brödpanna med oljat papper och forma det med en sked.
6. Låt den andra jäsningen stå i 15-20 minuter, sätt ugnen i 50 grader. Efter den andra jäsningen kommer degen att sprida all brödkanna grundligt.
7. Koka degen i 220 grader tills den är guldbrun. När du får ut det, vänta i 10-15 minuter för att svalna ner. Om brödet är för hårt eller stekt kan du täcka det med en fuktig trasa för att göra det mjukt.
6. Let the second ferment stand for 15-20 minutes, bring the oven to 50 degrees. After the second fermentation, the dough will spread all the bread pan thoroughly.
7. Cook the dough on 220 degree until golden brown. When you get out it, wait for 10-15 minutes to cool down. If the bread is too hard or fried, you can cover it with a damp cloth to make it soft.
Ingredients
150 g gluten free oat flour
150 g buckwheat flour
150 g tapioca or cassava
60 g sprouted chickpea flour
350 ml lukewarm oat milk
70 g kale leaves chopped ( or greens of your choice)
2 tbsp almond butter
1 small ripe banana mashed
3 tbsp psyllium husk powder + 9 tbsp water
1 tsp salt
Toppings
Poppy seeds or sesame of your choice
Instructions
1. Preheat oven to 190°C. Line a baking tray with parchment paper and set aside.
2. In a mixing bowl, mix the psyllium water together. Add almond butter and whisk well.
3. Then add the salt, mashed banana, kale leaves and oat milk. Stir to combine together.
4. In a bowl, mix the oat, buckwheat and cassava well.
5. Transfer the flour mix into wet mixture bowl.
6. Using a wooden spoon, mix everything well.
7. Remove dough from the bowl, transfer to your working surface. Knead and roll into a log with your hands.
8. Divide into 12 buns. Form them into small buns. Dip your hands in warm water to avoid the dough to stick to them.
9. Sprinkle some poppy seeds or sesame. Bake for 45-50 minutes until golden and firm.
10. Let cool before slicing them open. Enjoy with tomatoes, avocados inside or whatever you like.