Red Lentils Soup

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Ingredients:

3 red onions

1 carrot

1/2 parsnip

1 red small capsicum 

1 medium potato

150 gr. water 

2 tbs light olive oil

1/2 cup red lentils 

1/4 cup arborio rice

950 g. hot water

Salt
Method:

Chop onions,carrot, parsnip, capsicum and potato. Place them in a pot, add 150g water and oil, and let them boil for 10 minutes.

Add lentils, rice, salt and 950g water, and let them boil approximately 20 min or until everything is cooked. 

Let the soup to cool slightly and blend it to the desired consistency. 

It can served with fresh parsley, or vegan sour cream or just cayenne. 

Potato and Chickpea Goulash

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Ingredients:

4 finely chopped brown onions

1 roughly granted carrot

2 tbs light olive oil

930 gr potatoes cut into chunks 

400 ml hot water

2 tsp vegeta

1/2 diced red capsicum 

1 tsp paprika (optional smoked)

1 tsp sweet peper sauce (optional)

salt

1 can chickpeas drained 

parsley

Method:

In a pot sauté the onions and carrot in olive oil and half cup of water until soft. Aprox 6-8 minutes. 

Add the potatoes, salt, water, vegeta, capsicum, paprika, sweet pepper sauce and bring to boil for 10 minutes. 

Add chickpeas, cover and reduce the heat to medium.

When the potatoes are soft, add the fresh parsley. Remove from heat. 

Serve hot with sauerkraut or pickles. 

Savory Cream

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INGREDIENTS

1 cup boiled jasmine rice

1/2 cup rosted cashews

2 cups warm organic soy milk 1/2 cup sunflower oil

1 Tb salt

the juice from 1 small lemon

1 medium clove garlic. 

 DIRECTIONS

Blend the rice, cashews and milk in the blender at high speed.

Add the lemon, garlic and salt, and continue blending until smooth, then pour the oil slowly. To get to a thicker consistency add more oil slowly. For a thinner consistency (like for a dressing) add more soy milk and lemon.

Chill for 15 minutes.

Use as dressing or as a substitute for sour cream or mayonnaise.

Gnocchi 

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Ingredients:

1 kg potatoes boiled in skin 

2 cups white organic flour 

1 Tb salt 

3-4 litres of water 

1/3 cup sunflower oil 

salt to taste

Peel the potatoes and mash. 

 Mix in the oil and salt. Gently fold in the flour, without kneading much the dough.

 Allow the dough to rest for 5 minutes then shape it into sausages about the thickness of your pointer finger. Cut the sausages in little pieces (about 1cm). 

Put about 3-4 litres of water to boil in a wide pot. When the water is boiling add a Tb of salt and the gnocchi. When they start to float, remove them with a slotted spoon. 

Sprinkle some olive oil and serve with your favourite sauce.  

Pasta with lentil sauce

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Ingredients:

300 gr pasta

150 gr red lentils

5 big tomatoes 

2 red capsicums 

2 onions

2-3 garlic cloves

1 tbs oil

1 tsp oregano

Fresh basil

Salt

Method:

Place lentils in a pot and boil for 15 min or until soft.

In a non stick pot or pan, sauté onions, capsicums, garlic,oil and 2 tbs water. After 10-15 min add the diced tomatoes and allow to boil for 20 min. 

Place the sauce, the lentils, salt and oregano in a blender and mix until creamy or your desired consistency. 

Boil the pasta according to the instructions on the package and rinse. 

Put the pasta on the plate and pour the sauce on top. Garnish with basil. Enjoy!

Leek soup

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IMG_5087

Ingredients:

  • 4 potatoes (cut in 2 cm squares)
  • 2 carrots (granted)
  • 2 leeks (sliced)
  • 2 capsicums ( cut in small cubes)
  • 2 tbs light olive oil
  • 2 tsp cumin (depends on taste)
  • 1/2 lemon (or more if you want it more sour)
  • Salt
  • Water
  • Optional Parsley

In a pot sauté the leeks, carrots, capsicums in olive oil and half cup of water until soft.
Add the potatoes, salt water and bring to boil. Cover and reduce the heat to medium.
When the potatoes are soft, add the lemon juice and cumin and boil for 5 more minutes.
Remove from heat and add the fresh parsley.

Gingerbread

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Ingredients:

  •  1 cup wholemeal flour
  • 1 cup white flour
  • 1/8 tsp salt
  • 1 cup raw sugar
  • 1/3 cup oil
  • 1 cup warm water
  • 1 tsp carob
  • 1 tbs cinnamon 
  • 1 tsp granted ginger (or powder)
  • 1 tbs lemon peel (granted) (optional)
  • 1 tsp soda bicarbonate 
  • 2 tbs lemon juice
  • 1/3 cup chopped nuts (walnuts, almonds or hazelnuts). 

Method:

Preheat the oven at 160C. Line a 20×30 cm tray with baking paper. 

In a bowl, combine the flours, salt, sugar, oil, water, cinnamon, ginger, carob and lemon peel,mixing gently with a wooden spoon.

Mix lemon juice and soda bicarbonate in a cup pour over the batter. Mix in the nuts. 

Put the batter in a tray and bake it for 35-40 min at 160C. 

Do not open the oven door for the first 15 minutes.

Ps. I’ll post the recipe for the Chocolate icing soon. 

Yellow Moong Bean Mix Soup

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image

INGREDIENTS

1 onion finely chopped

1 carrot cut in small cubes

1 red capsicum cut in small cubes

4 cubes Massel

1/4 cup Jasmine rice

1 cup yellow moong beans

1 cup red lentils

3 Tb olive oil

1/4 cup parsley finely chopped

water to fill up a 5L pot

DIRECTIONS:

In the 5L pot place the onion, carrot, capsicum, cubes and 1 cup of water. Bring to boil and allow boiling until the water is evaporated. Add the rice, beans, lentils, oil and combine. Fill up the pot with water and bring to boil, stirring occasionally. When beans are soft add the parsley and remove from heat.

Enjoy with toast and chili or red onion.