Vegan labneh

For the Labneh:

1 cup raw cashews

3 cups water

1/4 cup lemon juice

1 teaspoon apple cider vinegar

Pinch salt

2 teaspoons nutritional yeast

1 teaspoon onion powder

1/4 teaspoon garlic powder

1 clove garlic, minced

1/4 teaspoon black pepper

To serve: olive oil, herbs of choice

Preparation

Soak the cashews in the water for 12 hours.

Puree the cashews and soaking water in a high speed blender until totally smooth.

Heat up your cashew mixture in a saucepan; remove from stove before it boils.

Stir in the lemon juice and vinegar. Allow to set for ½ hour.

Pour the mixture into a cheesecloth over a bowl.

Place into the refrigerator for the night – ideally leave for 24 hours.

Remove your curds from the cheese cloth, place in a bowl and add the nutritional yeast, garlic powder, onion powder, minced garlic and salt to taste. Blend until completely smooth.

You can then add herbs like zaatar, dill etc.

Mushroom shawarma

2 cups mushrooms

3 tbsp soy yogurt

3 tbsp olive oil

1 chopped onion

1 chopped tomato

2 tbsp Shawarma Mix

Preheat the oven to 200℃/390℉.

Lightly sauté the mushrooms, onion and tomato with 1 tbsp oliver oil.

Then pour into a bowl and add 2 tbsp olive oil, yogurt and spice mix.

Stir until well combined and leave for 30 minutes.

Flaxseed flatbread

Gluten-free wholesome alternative to toast

Ingredients

1.5 ground flaxseeds

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Pinch of sea salt, thyme, black pepper

1 cup boiling water

Method

In a large mixing bowl, combine the ground flaxseeds and seasoning.

In parallel, boil the water.

As soon as it’s boiling, remove from heat and add the ground flaxseeds to the saucepan.

Using a wooden spoon, stir until it forms a ball. Let the dough cool for 2-3 minutes in the saucepan.

Divide the dough into 4 balls. Place each ball on a parchment paper. Top with another sheet of parchment paper and roll out the dough into a thin wrap.

Heat a non-stick skillet over medium-high heat. Once hot, cook the flaxseed wrap for about 1 minute on each side. Repeat with the other wraps.

Hazel-choco muffins

Dry ingredients 

1 cup almond flour

1/2 cup oat flour

1/2 cup tapioca starch

1 tsp baking powder

1/2 teaspoon fine sea salt

3 tbsp cacao powder

1/2 cup vegan chocolate chips

Wet ingredients 

1 cup mashed banana

1/4 cup  maple syrup

1 tablespoon vanilla

3/4 cup hazelnut butter (mine is homemade – you roast hazelnut in the oven then simply blend)

1/4 cup canned coconut milk

Instructions

Start by preheating your oven and greasing your muffin pan.

Add all your dry ingredients except the chocolate chips to a bowl and mix well.

Then combine the wet ingredients in another bowl and stir well.

Gradually add the dry mix to your wet ingredients and mix well.

Fold in the chocolate chips at the end.

Bake for 20 minutes at 220 degrees, or when a toothpick comes out clean. Cool 15 minutes in the pan, so they can firm up.

Cheesy multiseed crackers

Ingredients 

2 cups oat

2 cups water

2 tbsp flaxseed (ground)

1 tbsp chia

1 tbsp hemp

1 tbsp pumpkin seeds

¼ tsp of each: sea salt, onion powder, garlic powder, black pepper

1 tbsp nutritional yeast

Method

Combine all ingredients in a bowl. Add 1 extra tbsp of water if needed – the mixture has to be dry but firm.

Scoop out the mixture and spread onto a pan, one large tbsp at a time. Pan fry at each slide until golden.

 

Potato broccoli gratin

Ingredients

Vegan cheese sauce

  • 3/4 cup canned coconut milk
  • 1/4 cup nutritional yeast
  • 2 tbsp tapioca 
  • 1/2 tsp of each of: sea salt, onion powder, garlic powder
  • Pinch of black pepper and paprika

Method

1. Slice 2 potatoes and one small broccoli

2. Rub with olive oil, sea salt, paprika and black pepper

3. Bake in your preheated oven

4. In the meantime combine all sauce ingredients in a pan and stir until it thickens

5. Once it does add to the potatobroccoli mix

6. Keep baking until tender

Spicy baked cauliflower

Chickpea batter

2 cups chickpeas (for 1 small cauliflower)

¾ cup water

1 tsp cumin 1 tsp paprika ½ tsp cayenne pepper ¼ tsp chili ½ tsp black pepper

Pinch of salt

HOW TO MAKE

Blend all of the chickpea batter ingredients until smooth. You may need to add more water as needed.

Chop one small cauliflower.

Dip all of the cauliflower florets into the chick pea batter and coat. Leave for about 30 minutes.

Bake for 30 mins until golden. Toss halfway through.

 

 

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