Belugalinzen met rijst en gekruide sojayoghurt

plantaardigheidjes.nl

Ingredients

• ½ cup zilvervliesrijst 
• 1 cup belugalinzen 
• 2 laurierblaadjes 
• 1 kaneelstokje 
• 1 tl gedroogde tijm 
• 1 klein rood uitje, in vieren 
• 1 winterwortel, julienne gesneden 
• 1/3 cup rozijntjes 
• handje platte peterselie, grof gehakt 
• Olijfolie 
• 1 zakje veldsla 
• peper & zout 

Saus

• ½ cup sojayoghurt, Provamel ongezoet 
• 1 klein rood uitje, fijngesnipperd 
• ½ tl gemberpoeder 
• ½ tl korianderpoeder 
• ½ tl komijnpoeder 
• 1/4 tl kurkuma 
• sap van ½ citroen 
• Olijfolie 
• zout & peper

Instructions

1. Kook de zilvervliesrijst volgens de aanwijzingen op de verpakking.
2. Doe de linzen in een pannetje, voeg de laurierblaadjes, kaneel, stukjes ui, en de tijm toe. Zet 1 a 2 cm onder water en breng aan de kook. Laat voor 25 minuten zachtjes koken.
3. Giet af. Verwijder de grote stukken ui (kleine stukjes kunnen er gerust in blijven), kaneel en laurierblaadjes. 
4. Meng hier de rozijnen,winterwortel, platte peterselie en een scheut olijfolie door.
   
5. Wanneer de rijst klaar is meng je deze er ook doorheen. 
6. Breng op smaak met peper en zout.
7. Ondertussen in een klein koekenpannetje de olijfolie verhitten. Doe de ui, gember-, koriander-, komijn-, en kurkumapoeder in de pan en roerbak het voor een paar minuten tot de ui glazig is.
   
8. Voeg dan de sojayoghurt toe en warm even mee. Breng op smaak met het citroensap, peper en zout.
9. Doe dan de helft van de gekruide sojayoghurt door het rijst-linzen mengsel. Verdeel dit over de borden, besprenkel met de overige gouden sojayoghurt en verdeel de veldsla eroverheen.
   

Bailey's

Unknown

Ingredients

• 1 can of full cream coconut milk
• 1 can of light coconut milk
• 1 cup of espresso (real coffee)
• 1 cup of whiskey
• About half a cup of agave nectar (adjust sweetness to taste, I used less but added some vanilla Stevia)

Instructions

1. Throw everything in the blender until well combined. 

Peanut Butter & Date ‘Cappuccino’

Unknown

Ingredients (serves 2)

• 2 cups of cold nut milk
• 1 frozen banana
• 2 to 3 ice cubes
• 4 pitted dates
• a small dash of date syrup (optional)
• 2 tsp crunchy peanut butter
• crushed salted roasted peanuts for garnishing

Instructions

1. Place all the ingredients in a blender/liquidizer and process until totally smooth (taste for sweetness)
2. Pour into glasses, top up in circles with a little nut milk on the froth and then garnish with peanuts.

Mushrooms 'fish & chips style' with posh vinegar

jamieoliver.com

Ingredients (serves 4)

·         4 sprigs fresh tarragon

·         2 sprigs fresh thyme

·         6 white peppercorns

·         2 cloves garlic, peeled and finely sliced

·         400 ml white wine vinegar

·         1 litre olive oil

·         100 g plain flour

·         sea salt

·         freshly ground black pepper

·         zest of 1 lemon

·         4 large handfuls mixed mushrooms (porcini, field, girolles and morels)

·         1 small bunch fresh flat-leaf parsley

Instructions

1.       Start by making your posh, flavoured vinegar. Put the whole sprigs of tarragon and thyme, the peppercorns and garlic slices into a bottle, then top with the vinegar, making sure it completely covers all the herbs and spices. Allow the vinegar to steep for at least a few hours and, remember, the longer you leave it, the more delicious it will become. You can let it infuse for a couple of weeks to really push up the flavour and, as long as you strain the vinegar after this time and bottle it up, you can keep using it for a good few months.

2.       Fill a deep pan with the olive oil and let it heat up over a medium heat. Meanwhile, put the flour on a large plate with a generous pinch of salt and pepper and the lemon zest. Cut or tear the mushrooms into uneven chunks, and sprinkle them with a bit of water to moisten them. Toss handfuls of the mushrooms in the seasoned flour until they are all lightly coated.

3.       To test if the oil is hot enough, add a small piece of potato to the pan. Once it begins to sizzle and brown, the oil is ready. Deep-fry the mushrooms in batches – about a handful at a time - until they're golden brown. The cooking time will depend on the size of the mushrooms but it shouldn't take more than 3 or 4 minutes – just use your instincts. Remove from the oil using a SLOTTED spoon and leave on kitchen paper to drain for a minute. Serve as soon as possible sprinkled with a pinch of salt, some posh vinegar and some roughly chopped parsley. Delicious!

Edamame

japanesefood.about.com

Ingredients

·         1 lb fresh edamame in pods, or frozen edamame in pods

·         2 Tbsp and more salt (The desirable amount of salt vary, depending on the amount of water to boil edamame.)

Instructions

1.       Cut off the stem end of each pod.

2.       Wash edamame well and put in a bowl.

3.       Sprinkle a pinch of salt and rub edamame with salt.

(If you are using frozen edamame, please start from the next step.)

4.       Boil lots of water in a large pot.

5.       Add about 2 Tbsp of salt in the boiling water.

6.       Put edamame in the boiling water and boil for 3 to 4 minutes, or softened.

7.       Drain edamame in a colander.

8.       Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame.

9.       Spread the edamame on a flat tray to cool.

Roasted chickpeas

HHLL

Ingredients (serves 4)

• 15-oz can chickpeas, drained and rinsed
• Spices, such as:
• Ground cumin
• Chili powder with a little cayenne
• Garlic salt
• Garam masala
• A little chipotle

Instructions

1. Preheat oven to 400 F.
2. Lone a cookie sheet with parchment paper.
3. Toss damp chickpeas with spices until well coated.
4. Place on cookie sheet in a single layer and bake for 10 minutes.
5. Give the tray a good shake so the chickpeas rotate and bake another 10 minutes.
6. Bake another 5-10 minutes or until chickpeas are golden and crispy to your liking. 

Brownies

allrecipes.co.uk

Ingredients (makes 16)

·         250g plain flour

·         350g demerara sugar

·         65g plain cocoa powder

·         1 tsp baking powder

·         1 tsp salt

·         250ml water

·         250ml vegetable oil

·         1 tsp vanilla extract

Instruction

1.       Preheat the oven to 180 C.

2.       In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.

3.       Pour in water, vegetable oil and vanilla; mix until well blended.

4.       Spread evenly in a 23x33cm (9x13 in) baking tin.

5.       Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny.

6.       Let cool for at least 10 minutes before cutting into squares.

Raw Cheesecake

robinskey.com

Ingredients

For the crust

·         1 cup Almonds – soaked

·         1 cup Walnuts – soaked

·         ½ cup Dates

·         Dash Cinnamon

·         Dash Salt

For the cheesecake base

·         3 cup Cashews – soaked and drained

·         ¼ cup Lemon juice

·         ¾ cup Agave

·         ¾ cup Coconut oil

·         1 tsp Vanilla

·         ½ tsp Salt

For the strawberry sauce

·         1 cup Raspberries – fresh or dethawed if from frozen

·         ¼ cup Agave

·         ½ tsp Psyllium

·         1 tsp Lemon juice

Soak the nuts for at least one hour and up to 4 hours, before processing. If you want to make the cheesecake later than that, drain the cashews and set the drained cashews in a bowl in the fridge. They can stay in the fridge up to 24 hours before being used.

Instructions

1.       Pulse chop almonds and dates together a few times in a food processor first until they are chopped up a bit.

2.       Add the walnuts and a dash of cinnamon and salt and process until you just see very small pieces of the nuts and dates.

3.       Transfer to a pie plate that has been oiled lightly; I prefer coconut oil for this, and press in gently until it is even and smooth.

4.       Process all cheesecake base ingredients together until smooth and creamy.

5.       Pour into spring form pan and smooth top until even.

6.       Refrigerate to set for at least an hour before serving, several hours is best.

7.       Blend the sauce ingredients together in a blender until smooth.

8.       Transfer to another container and refrigerate for an hour to let set.

The cheesecake will keep for a week refrigerated. Store as air-tight as possible. The strawberry sauce will also keep for a week in the fridge.

Pistachio Ice Cream

TVT

Ingredients

• 1 cup of coconut milk / cream
• 100 gram pistachios
• 3 tbsp maple / agave syrup
• ¼ avocado
• 1 handful of spinach (for the color)
• 2 cups of ice cubes

Instructions

1.       Blend all

2.       Eat

Blueberry yogurt muffins

HHLL

Ingredients (makes 12)

• 2 c white whole-wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ¼ c raw sugar
• 1 ripe banana
• ½ c vanilla nondairy milk, divided
• 6 oz vegan yogurt (plain, vanilla or blueberry)
• ¼ c unsweetened applesauce
• 1 c blueberries (thawed, if using frozen)
• 3-4 tbsp lemon zest

Instructions

1. Preheat oven to 350 F.
2. Line muffin tin with paper or silicone cups or use a nonstick pan, and set aside.
3. In a mixing bowl, whisk flour with baking powder, baking soda, salt and sugar.
4. In a small food processor or blender, whiz banana with ¼ c nondairy milk until silky smooth.
5. Stir into flour mixture, and add yogurt, applesauce and remaining nondairy milk.
6. Stir a few times, add blueberries and lemon zest, and stir gently, folding in the blueberries, until just combined.
7. Spoon into muffin cups and bake 15-20 minutes or until muffins are golden, firm to touch and a toothpick inserted in the center comes out clean.