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.!
Bucatini, also known as perciatelli, are a thick spaghetti-like pasta with a hole running through the center.
Baked pasta is a very common type of food in different styles in Mediterranean countries, especially in Greece, Italy, Turkey and Egypt. Bucatini, which is usually covered with béchamel sauce, is roasted with meat alternatives such as mushrooms and lentils, cooked in the oven, cut and served like lasagna.
In this recipe, you will find the vegan and gluten-free version of the baked pasta (Turkish Fırın Makarna), which is the version made in Turkey. In different countries such as Greece, mushrooms can also be cooked with tomatoes, mostly by layering in the form of Shepherd’s pie. Also known as Pastitsio. You can also see some versions with eggplants and mince in Egypt. And Italian version is more like creamy, cheesy with lots of cheese and herbs.
INGREDIENTS
300 g bucatini pasta, gluten-free or regular of your choice
For the mushroom filling
400 g mushrooms of your choice
3 tbsp ponzu (or tamari, soy sauce)
2 tbsp olive oil
5-6 garlic cloves minced
1 onion finely chopped
1 red bell pepper finely chopped
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp thyme
For the bechamel
6-7 garlic cloves minced
2 tsp miso paste
3 tbsp nutritional yeast
1000 ml oat milk
80 ml olive oil
100 g gluten-free flour mix ( or use 50 g tapioca + 50 g oat flour/buckwheat flour)
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
INSTRUCTIONS
Mushrooms
1. To make mushrooms, dice your mushrooms quite finely, set aside.
2.Heat up olive oil in a pan. Once the oil starts shimmering, add chopped onion and sauté, on a low-medium heat for 2-3 minutes. 3.Add in the garlic and fry for a few more minutes until fragrant.
4.Then add the diced mushrooms and ponzu, cook until mushrooms are tender and slightly browned.
5.Once all the mushrooms are cooked, season them with thyme, salt and pepper. Set aside.
Béchamel
1.To make oat milk, place 1 cup gf rolled oats in the blender, add 1000 ml water. Blend well, strain the mixture and use in your bechamel.
2.Blend minced garlic cloves and miso paste together in a small bowl, dissolve in a little water.
3.Slowly heat up olive oil in a large saucepan. Once the oil starts to shimmer, gradually whisk in gf flour ( or tapioca + oat flour/buckwheat flour). Keep whisking until the mixture is silky smooth. Allow the mixture to bubble gently, whisking constantly, for a few minutes.
4.Then, reduce the heat to low and start adding in oat milk while whisking the whole time.If the mixture gets thicken quickly and look a bit lumpy, it will recover once all the milk has been whisked in.
5.Once the mixture looks stable whisk in nutritional yeast and allow it to melt into the sauce, then continue adding in the rest of oat milk, including the garlic and miso mixture. Simmer only just enough for the sauce to thicken then season with salt, pepper and nutmeg to taste.
Assembly
1. Preheat oven to 180° C.
2. Cook your pasta for 5-6 minutes , just half amount of regular cooking time. Then drain and set aside.
3. Transfer mushroom mixture to the béchamel sauce. Stir together.
4. Then transfer the pasta to the pot, and toss with béchamel and mushrooms.
5. Transfer your béchamel pasta in a large pyrex.
6. Bake for about 50 minutes, rotating the dish halfway through cooking to ensure it bakes evenly.
7. Allow the dish to set for at least an hour or else the slices will come out messy, it will get thicken as it sits in the fridge. You can reheat in the pan and eat the next day. It tastes even better!
Ingredients
2 cups rice cooked
1 cup vegan kimchi
1/2 cup green peas (fresh or frozen)
1 tbsp tamari (or coconut aminos for soy-free)
2 tbsp sesame soy bean oil mixture (or water for oil-free)
1/2 tbsp korean gochujang (or hot chili paste)
5 scallions white and green parts are separated
4 garlic minced
Sesame seeds, green parts of scallions, microgreens and chopped nori to serve (optional)
Instructions
1. In a wok, place the white parts of the scallions and minced garlic and fry over medium high heat for 1-2 minutes with a drizzle of sesame soy bean oil mixture(or water for oil free.)
2. Add in the kimchi and gochujang, and fry for another minute. Bring the heat down to a medium and add in the cooked rice, green peas, and tamari (or coconut aminos for soy free)
3. Fry until the rice has absorbed all the flavours.
Then add in half of the green onion tops, drizzle in the sesame oil and fry for another minute.
4. Serve immediately and garnish with remaining green onions, sesame seeds, nori strips and microgreens of your choice.
Ingredients
135 g tigernut flour (grind whole tigernuts into flour in the Blendtec)
45 g gluten-free sprouted oat flour (or grind oatmeal and use in powder form)
25 g sprouted buckwheat flour (grind sprouted dehydrated buckwheat into flour in the Blendtec) or use coconut flour
20 g extra virgin olive oil (or coconut oil, sesame oil)
120 g filtered water
15-18 g psyllium husk powder
1/4 to 1/2 tsp pink himalayan salt
Instructions
1. Place the tigernut flour (or almond flour or use half tiger nut half almond flour), sprouted oat flour, salt, psyllium and buckwheat flour(or coconut flour) in a bowl, mix together.
2. Add the olive oil and water. Stir well. Using your hands knead the dough.
3. Once the dough comes together, remove from the bowl, let it sit for 5 minutes, then roll the dough between parchment papers about approx 1/4 inch.
4. Cut the dough in desired shape. You can make small rounds or a rectangle large dough.
5. Spread your favorite sauce over the dough.(I prefer raw tomato sauce, balsamic and seaweed) You can also add the sauce at the end of dehydration process if your sauce is thick enough no need to dehydrate again.
6. For the pizza dough, dehydrate for 3 hours or until dried enough. You will get a soft pliable dough after 3 hours.
7. To make tart crust, after rolling the dough out, place in the tart tin (I used 10cm x 4 tart tin), press down and shape with your hands. Dehydrate for 3 hours, then remove from the tin. Continue to dehydrate another 1-2 hours, flip the dough and finish with extra one hour dehydration. You can keep it in an airtight container up to a week and fill with your favorite filling and reheat before eating.
Notes:
You can also use peeled almond flour instead tigernuts. It will still work. There are some factors such as the oil content in the nuts and freshness of your product will affect the quality of the finished product. So you may not get the exact same result as mine. Our recommendation is to use fresh produce organic raw nuts.
Find the dehydrated raw tomato sauce recipe here
Ingredients
500 g fresh ripe tomatoes, preferably heirloom (firm and ripened ones.)
1/4 tsp salt + more if needed
Instructions
Chop tomatoes finely, place in a 20×20 cm square bowl. Add the salt, toss together.
Dehydrate at 46 C overnight or for about 6-8 hours. Stir it every two hours or so on.
Once dehydration process is up, check the consistency. You should get a thick paste-like tomato sauce. If not, using a strainer, remove the excess water and dehydrate another 1-2 hours or until you achieve the desired consistency.
Serve with your favorite bread or spread on the pizza dough. Drizzle some high quality balsamic(sugar-free), sprinkle some dulse flakes or whole dulse leaf, or your favorite seaweed and sesame seeds on top. Enjoy.
Notes:
Some tomatoes have more flavour than others! If available, choose firm tomatoes that have ripened. Juicy tomatoes take longer in the dehydrator.
This tomato sauce can also be used as the basis for tomato soup or a delicious raw gazpacho.