Oven Baked Pumpkins

Oven Baked Pumpkins

Main Course, Vegan

A delicious meal especially in autumn and winter.

Serves: 4 – 6 people

Ingredients

1 kg hokkaido pumpkin (hokkaido can be used with the skin, no need to peel it)
50 ml olive oil
2 tablespoons soy sauce
1-2 teaspoons garam masala
1/2 teaspoon salt


Directions

Preheat the oven to 200°C. Cut the pumpkin in two halves and take out the seeds. Cut each pumpkin half in 1 cm thin slices and these in half if you prefere smaller pieces. Place the pumpkin pieces on an oven tray lined with parchment paper. Mix the olive oil, salt, spices and soy sauce and brush the mixture on the pumpkins. Cook in oven for about 20 min until soft and slightly brown.

Creamy Zucchini Soup

Creamy Zucchini Soup

Soup, Vegan

A mild and creamy soup for a summer day.

Serves: 4 – 6 people

Ingredients

2 medium potatoes
2 small zucchini (600 g)
1 small yellow onion
1 clove of garlic
4 tablespoons olive oil
800 ml water
broth concentrate for 1 liter
400 ml coconut milk
salt and black pepper to taste
50 g almond flakes (optional)
chopped parsley for decoration


Directions

Peel potatoes and cut in small cubes. Wash and cut the zucchini in 3 cm big cubes. Peel the onion and garlic and cut fine. Sauté the onion and garlic in the olive oil and add the potatoes and zucchini. Add the water and the vegetable broth. Let boil for 20 min or until all vegetables are soft. Meanwhile toast the almond flakes until golden, be careful not to burn them. Mix the cooked vegetables with a hand blender, add the coconut milk and heat the soup up again. Mix smooth and add salt and pepper to taste. Decorate with the almond flakes and parsley.

 

Easy Vegan Crêpes

Easy Vegan Crêpes

Breakfast, Dessert & Sweet, Vegan

Thin crêpes for breakfast or dessert or as a savoury meal filled with vegetables.

Serves: 4 people, 12 crêpes     Time: 30 min

Ingredients

200 g wheat flour
3 tablespoons brown sugar
½ teaspoon baking powder
300 ml soy milk (or oat, rice or almond milk)
200 ml sparkling water
3 tablespoons melted margarine or coconut oil for the batter
1 teaspoon vanilla powder (optional)
1 package vanilla sugar
salt to taste
margarine or coconut oil to fry


Directions

Mix all the ingredients in a bowl, making sure there are no lumps. Heat an oiled frying pan over medium high heat. Pour the batter in the pan with a ladle. Twirl the batter around to cover the whole bottom of the pan. The dough should be quite thin. Cook for 1 or 2 minutes until the batter gets darker, loosen the edges with a spatula and flip the crêpe. Cook one minute until brown on the other side of the crêpe. Stainless steel pans are to be avoided at all costs because your crêpe will inevitably stick to the pan.

 

Raw Chocolate

Raw Chocolate

Dessert & Sweet, Vegan, Raw, Sugar Free

Small chocolate delights, easy to make!

Ingredients

140 g shredded coconut
50 g raw cacao powder (or carob powder)
125 g coconut oil
2 or 3 tablespoons coconut sugar or 2 or 3 tablespoons dried white mulberries (blended)
a pinch of salt (optional)


Directions

Blend shredded coconut in a high-speed blender to obtain a fine powder. Mix the shredded coconut, the raw cacao (or the carob powder), coconut sugar (or dried white mulberries blended) and a pinch of salt (optional). Melt the coconut fat in a heat–resistant bowl that you put in a pot with warm water (not boiling!) – less than 42°C. Pour the coconut oil into the coconut-cacao mixture and mix well. Put the mixture in a flat-bottomed container wide enough so that the chocolate has a thickness of 2 cm or use small chocolate molds. Place in the refrigerator (or freezer) until it has a firm consistency. Keep refrigerated; chocolate melts at room temperature.

Endless variations are possible by adding nuts (almonds, walnuts, hazelnuts, etc.), dried fruit, citrus essences…

 

Vegan Coleslaw

Vegan Coleslaw

Salad, Vegan

A fresh and healthy salad to eat any day. Keeps well in the fridge for some days.

Serves: 2 – 4 people (two big or four small portions)     Time: 15 min

Ingredients

300 g finely chopped white cabbage (1/4 of a small cabbage head)
150 g carrots grated (1-2 carrots)
1 small apple
1 small spring onion with greens (or any other onion)
herb salt to taste
pepper to taste
3 tablespoons vegan mayonnaise

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Directions

Finely hop the cabbage in 5 cm strips. Coarsely grate the carrots. Cut the apple in small thin slices and finely cut the onion. Mix the cabbage and the carrots in a medium bowl and knead the mixture with your hands. Add the apple, onion, salt and pepper, and mix well. Add the mayonnaise and mix again. Add more salt and pepper if needed. If you would like to make homemade mayonnaise, you can find the recipe here.

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Chia Pudding with Kiwis and Strawberries

Chia Pudding with Kiwis and Strawberries

Dessert & Sweet, Vegan

A very fruity, healthy and vegan dessert!

Serves: 4 people

Ingredients

90 g chia seeds

500 ml almond milk (or rice milk)

2  tablespoons agave syrup

1/2  teaspoons vanilla powder

kiwis

strawberries

Directions

Mix chia seeds with almond milk or rice milk, agave syrup and vanilla powder for 5 minutes to prevent the seeds from sticking together. They swell rapidly. Put in the refrigerator for 30 minutes  to thicken more. Chia pudding can easily be kept in the refrigerator for 24 hours.

Slice kiwis and strawberries right before serving.

To serve, alternate one layer of pudding with one layer of  fruit and end with one layer of pudding.

If you like to make homemade almond milk, you can find the recipe here.

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