Recipes, Snacks

Warm Spinach and Artichoke Dip

2. February 2016

INGREDIENTS


  • 150 g artichoke hearts (in oil)
  • 2 handfuls spinach (add more if you want)
  • 1/2 cup almond milk (homemade)


  • 1/2 cup cashews (soaked for an hour at least)
  • 1 lemon
  • 3 tbsp tahini


  • 1 tbsp mixed herbs (of choice – but at least three types)
  • salt
  • black pepper (freshly ground)

METHOD

  1. Preheat oven to 180C.
  2. Place almond milk, cashews, tahini, herbs and lemon juice in a food processor.
  3. Blend until creamy.
  4. Add artichokes and spinach and continue blending. Chunks are OK.
  5. Add salt and pepper to taste.
  6. Transfer the mixture into a baking dish and bake for approx. 15 minutes, until the top starts to bubble.
  7. Enjoy 🙂

Inspired by @Deliciously Ella

Main courses, Recipes

Vegetable noodles in peanut sauce

16. January 2016

INGREDIENTS


  • rice noodles
  • 1 bigger carrot
  • 1 broccoli
  • 1/2 leek
  • 1 onion


  • 3 cloves garlic
  • 1 tsp ginger (freshly grated)
  • salt
  • black pepper
  • turmeric


  • soy sauce
  • olive oil
  • sesame oil
  • rice vinegar

Peanut sauce


  • 4 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar


  • 2 tbsp coconut sugar
  • 2 tbsp sesame oil
  • 6 tbsp water

METHOD

  1. Prepare the rice noodles according to instructions on the package.
  2. Coat the bottom of a wok with coconut oil and sesame oil. When oil is hot, add sauté the onions with garlic and ginger. When soft, add carrot, broccoli and leek until they all get lightly brown.
  3. Add noodles, soy sauce, turmeric and rice vinegar.
  4. Add the peanut sauce and serve with salad of choice.
  5. Peanut sauce: Mix all the ingredients for peanut sauce together. Use as much as you see fit.
  6. Enjoy 🙂
Recipes, Soups

Beetroot – tomato soup

9. January 2016

INGREDIENTS


  • 1 bigger beetroot
  • 1 can tomatoes
  • 2 cups vegetable broth


  • 1 onion
  • 2 cloves garlic
  • 1/2 cup canned corn (/fresh/frozen)


  • freshly ground black pepper
  • curry (to taste)

METHOD

  1. Cut all the vegetables.
  2. Sauté the onions with garlic in a pressure cooker. When soft add curry and black pepper. Let it heat up for about 2 – 3 minutes.
  3. Add beetroot, tomatoes and vegetable broth.
  4. Cook for about 20 minutes.
  5. Stir in the corn and let it heat up.
  6. Enjoy 🙂

Inspired by @Dobrozruti

Moja cesta

New Year’s Luck

2. January 2016

INGREDIENTS


  • 200 g cooked lentils (brown preferably)
  • 1 leek
  • 5 medium tomatoes


  • 1 smoked tempeh
  • 6 pickles
  • salt


  • freshly ground black pepper
  • 2 tbsp curry (or more to taste)
  • olive oil

METHOD

  1. Cook the lentils with 4 leaves of bay leaf and 5 grains of black pepper.
  2. While the lentils cook, cut the leek, tomatoes and tempeh.
  3. Heat up oil in a wok, add the leek and cook until tender.
  4. Add the tomatoes, tempeh, salt, black pepper and curry.
  5. When the lentils are done, drain water and add to the wok.
  6. While all the ingredients are heating, cut the pickles into cubes, add to the wok, mix well and turn off.
  7. Enjoy 🙂

Inspired by @Petronela’s

Recipes, Soups

Christmas Sauerkraut Soup

29. December 2015

INGREDIENTS

Use as much ingredients as you wish. It depends how many people you are cooking for.


  • tempeh
  • sauerkraut
  • dried mushrooms (placed in hot water for 10 minutes)
  • dried plums
  • dried apples


  • 1 potato
  • red pepper
  • salt
  • freshly ground black pepper

METHOD

  1. Put all the ingredients apart Tempeh in a pressure cooker and pour enough water so that the ingredients are covered.
  2. Let it cook for about 40 minutes.
  3. Cut the tempeh into cubes and sauté it in a pan. Serve with the soup.
  4. Enjoy 🙂

Inspired by @Petronela’s