Ingredients 450g organic hard tofu 2/3 cup yeast flakes 1/3 cup sunflower oil 1/4 cup organic soy milk 1 ts salt/veggie salt 1 tb garlic powder the juice of 1/2 lemon Directions Place all ingredients in a bowl. Using the … Continue reading
Ingredients: 2 brown onions 1 small parsnip 1 celery stalk 1 slice celeriac 1 medium potato 2, 1/2 cups water 2 tbs light olive oil Salt 250-300 gr sorrel 2 cups hot water 3 garlic cloves 1 cup soymilk … Continue reading
3 red onions
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
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.
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)
1 can chickpeas drained
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.
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.
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.
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.
300 gr pasta
150 gr red lentils
5 big tomatoes
2 red capsicums
2-3 garlic cloves
1 tbs oil
1 tsp oregano
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!