Serves 2
Ingredients
175 g rice noodles
3 springs of green onions slied
1/2 cup soy bean or mung bean sprouts
1/4 cup crushed peanuts
Lime wedges and cilantro
Tofu
130 g firm tofu cubed
1 large carrot julienne sliced
1 tbsp tamari
1 tbsp maple syrup
2 tbsp olive oil
1 tsp turmeric
2 shallot chopped
3 garlic cloves minced
Sauce
2 tbsp tamari
1 tbsp sweet chili sauce
2 tbsp olive oil
2 tbsp coconut sugar
3 garlic cloves minced
2 tbsp tamarind paste ( or 4 tbsp tamarind juice)
3 tbsp vegan fish sauce ( Boil a large piece of whole dulse along with remini mushrooms and salt. Strain and use as a fish sauce)
Salt as needed
Instructions
1. Dissolve coconut sugar in 2 tbsp water in a non-stick pan over medium heat. Then add Tamara, chili, olive oil, garlic, tamarind and fish sauce. Simmer the sauce for 1-2 minutes until thick and caramelized. Transfer sauce to a bowl.
2. Heat the pan again, add the shallot, garlic, julienne sliced carrots and olive oil, sauce them until caramelized, then add the turmeric, stir well. Transfer to a bowl.
3. Heat the pan, add 2 tbsp olive oil and cubed tofu. Fry each side until golden brown. Add the turmeric carrot, onion garlic mixture over the tofu, mix together. Set aside.
4. Cook your pasta for 3-4 minutes. Strain and transfer to the pan, toss with carrot and tofu mixture. Pour the sauce over the pasta. give it a good toss until pasta is covered with the sauce.
5. Serve with crushed peanuts, chopped green onions, bean sprouts, lime wedges and cilantro.
Serves 2
Ingredients
1 cup white quinoa
2 cups water
500 g leeks chopped
1 chili chopped
1 lemon zest
1/4 cup lemon juice
1 tbsp olive oil (optional)
4 garlic cloves
3 tbsp toasted perilla seeds
Cashew cream
80 g cashews
150 ml water
20 ml lemon juice
1 tsp salt
Instructions
1 Rinse your quinoa. Place in a pot. Add liquid and bring to a boil.
2.Lower heat and cook, covered, for 15 minutes.
3.Let stand, covered, for 5 minutes.
4.In a large wok, add the chopped leeks, lemon zest, lemon juice and chili. If using add the olive oil to saute, otherwise use vegstock or mushroom sauce, tamari, or just water. On medium-high heat saute the leeks along with lemon zest and chili until absorbs all water content for about 6-7 minutes and they are cooked and tender.
5.In a high speed blender, process all cashew cream ingredients until smooth.
6.Pour the cashew cream over leeks. Mix together.
7.Transfer your quinoa in the mixture. Combine together with creamy leeks.
8.Serve with toasted perilla seeds.
Massaman which means muslim, a southern Thai Curry dish heavily influenced from Malaysian and Indian cuisines.
It is like a blend of Indian, Malaysian and Thai spices and flavours such as coconut, cashews, lemon grass, galangal, chilies with caradmom, cloves, cumin and nutmeg.
INGREDIENTS
For the curry
2 shallots sliced
5 garlic cloves minced
2 thai red chilies
1 tbsp galangal freshly minced or use powder
1 stalk lemongrass minced
1/4 cup dry roasted cashews
1 tbsp coconut sugar
1 tsp. ground coriander
1/2 tsp ground cumin
1/4 tsp ground cardamon
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
For the massaman
150 g al-dente cooked potatoes
100 g al-dente cooked carrots
150 g firm tofu or mushrooms cubed (optional)
50 g green peas
400 ml coconut cream
1 cup vegetable stock
1 tbsp tamarind paste
1 tbsp tamari 2 tbsp coconut aminos to season
1 tbsp coconut sugar to season
Salt and black pepper to taste
Fresh chili and microgreens to serve
Lemon wedges to serve
INSTRUCTIONS
1. Cook and peel your potatoes and carrot. Cut in cubes and set aside.
2. To make curry, first prepare the lemongrass by trimming the tough exterior layers. Char lemongrass along with other aromatics and toast up the spices to wake up the flavours even more. Once done, all the ingredients go into the food processor until a paste is formed. Scrape down the sides and add water if needed.
3. Heat a pan, transfer the massaman curry paste to the pan.
4. Add half of the coconut cream, stir and bring to a boil.
5. Add the remaining coconut cream, vegetable stock and bring to boil.
6. Add first the tofu or mushrooms (if you are using) and simmer for 3 minutes, Then stir in the peas, simmer about 3 minutes until al dente.
7. Stir in the cooked potatoes and carrots, then wait a couple of minutes before seasoning to taste with tamari or coconut aminos, salt, pepper and coconut sugar.
8. Add the cashews and simmer for 2 more minutes and before removing from the heat. Serve hot garnished with coriander leaves (if you don’t like coriander, add microgreens of your choice), fresh chili peppers , lemon wedges (optional) and with Thai rice (rice berry, jasmine or mixed rice of your choice) Enjoy!
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
Ingredients
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
To serve
1/2 cup heirloom corn cooked
Mung bean, beetroot and red cabbage microgreens
Finely diced tomatoes
Finely chopped red onion
Plum sauce
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
Instructions
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!
Ingredients
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
Instructions
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
Ingrdients
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
Instructions
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.
Ingredients
For the pasta
2 cups all purpose flour or gluten-free flour mixture
1 cup almond milk
1/4 tsp turmeric powder
1/2 tsp kala namak
To make spaetzle, mix all ingredients in a large bowl. It should be like a thick-batter, not like a dough. Bring a pot of salted water to a boil. Add the dough through the spaetzel maker, scraping well. Boil about 2-3 minutes, frequently stirring to ensure they do not stick. When it is done you will see they all float to the surface and are cooked through.
For the sauce
2 tbsp olive oil
2 tbsp all purpose flour or gluten-free flour mixture
1/2 to 1 cup water as needed
1/3 cup nutritional yeast
1/4 tsp curry powder
1 garlic clove minced
1/2 tsp salt
Place all ingredients in pan, whisk well on low-medium heat until thick. Then transfer your spaetzle in the sauce, toss together.
Fried onions
1 red onion
2 tbsp all purpose flour or gluten-free flour
2 tbsp olive oil for fry
1/4 tsp salt
Slice onions very thinly, place in a bowl, add the flour and salt, mix together. On medium-high heat with a little bit olive oil fry them in non-stick pan. Cook until fried. Serve with your spaetzle along with thinly sliced broccoli stalks if desired.
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.
Ingredients
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
Instructions
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.!