Not exact matches
2 cups dried mung beans,
soaked in
water for 8 - 12 hours 1
tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups
water 1 tsp sea salt 1 x 400 ml can full fat coconut milk
1/2 cup / 85 g uncooked quinoa,
soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds
soaked in 1/4 cup filtered
water for 15 minutes 2
tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
1 1/2
tbsp hemp seeds (or
soaked almonds, cashews, sunflower seeds etc) 3
tbsp raw cacao powder 1
tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2
tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup
water 4 ice cubes
Soak 2
tbsp of chia seeds in 5
tbsp of
water.
You can add a
Tbsp or so of the tomato
soaking water for a looser consistency.
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews,
soaked in
water for 4 hours then drained 1 small to medium clove of garlic or 1/4 tsp garlic powder 2
tbsp lemon juice 1/2 tsp salt 1
tbsp water as needed to blend
2 large sweet potatoes 1/2 cup dates
soaked in hot
water 1/2 banana 2
tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4
tbsp raw cacao powder Almond milk 1/2 -1 cup 2
tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almond milk
Then add your
soaked, pitted dates and 1
tbsp of the date
soaking water, cinnamon & salt.
2
tbsp flax seeds and
soaking water.
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1
tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2
tbsp cashew nuts,
soaked in 1/4 cup of
water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
1 corn or rice tortilla 1
tbsp of pizza sauce (I use store bought — homemade would be great) 2
tbsp of black beans 2
tbsp of corn 2 sundried tomatoes (
soaked for a couple of minutes in warm
water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2
tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro
1/2 cup dried apples, finely chopped and
soaked in hot
water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1
Tbsp flaxseed 3
Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla
2
tbsp cashew cream (1/2 cup
soaked cashews, drained with 1 cup
water, blended in a high speed blender until smooth)
Banana Chocolate Cinnamon Cream Pie: Base — 1 cup dried organic apricots, briefly
soaked in warm
water 1/2 cup walnuts, crushed 2/3 cup desiccated coconut 3
tbsp raw cacao powder
1 cup pitted dates,
soaked in warm
water for 15 minutes and drained (
water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date
soaking liquid 1
tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block -
soaked in hot
water 1
Tbsp balsamic vinegar 1 - 2
Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted
soaked medjool dates 1 - 2 tsp white pepper powder Salt to taste
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles,
soaked in warm
water for 30 minutes 3
tbsp fresh lime juice 2
tbsp fish sauce 1 tsp sugar 1
tbsp water 3
tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2
tbsp minced unsalted peanuts, toasted 1
tbsp shredded fresh mint 1
tbsp shredded fresh cilantro
-- 2 cups peanuts Sudanese peanuts — 1/2 cup walnuts — 2 cups pitted dates for 15 - 20 min (
soaked in Chai tea or another tea of choice or simply warm
water)-- 1/2 cup dried apricots for 15 - 20 min (
soaked in tea / hot
water)-- 1/4 cup raw sesame seeds (dry toasted in skillet)-- 1
tbsp cinnamon — 2 tsp cacao — 2 tsp ground coffee
3 cups cauliflower florets, cut into small - medium sized pieces 5 pitted Medjool dates (traditional dates could be used, but use more and
soak them beforehand) 2
tbsp raw almond butter 1/2 tsp cinnamon 1/4 tsp sea salt 2/3 cup
water, or as needed
Filling 1 1/2 cups raw cashews,
soaked overnight 8 - 10 dried calimyrna figs 6
tbsp raw nut milk (or
water) 2
tbsp red beet juice, optional 1 - 2
tbsp lemon juice 1 vanilla bean, split and scraped
1 cup sunflower seeds
soaked in 1 cup
water overnight to allow for germination 1 cup sunflower seeds dry 2 cups walnuts 1/2 cup raw tahini 3/4 cup coconut oil softened / melted 3/4 cup chia seeds 2
Tbsp.
Ingredients for the batter: 1/2 cup
soaked cashews (
soak in
water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1
tbsp peanut butter 2
tbsp powdered peanut butter 4
tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
Ingredients: Mangoes (ripe and sweet): 3 medium (peeled, pitted and chopped) Sugar / Splenda: 2 - 4
tbsp Yogurt (low or non fat, plain): 2 cups Milk (low fat or non fat): 1/4 cup Saffron strands: 8 - 10
soaked in either rose
water or plain
water (1
tbsp water).
Separate the dates evenly into each mug, add 2
tbsp boiling
water to each and leave to
soak for 1 minute.
200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (
soaked in
water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6
tbsp CHOC Chick Raw Cacao Powder 3 - 4
tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract
1/4 cup of sunflower seeds (
soaked for an hour) 1/4 cup of pumpkin seeds (
soaked for an hour) 1/3 cup of oats 5 dates 1
tbsp of gogi berries 1 tsp of maca powder 1 tsp of unsweetened, shredded coconut 1
tbsp of coconut
water 1
tbsp of protein powder 1 tsp of vanilla extract (if you have vanilla beans, even better!)
Ingredients: Chocolate Brownie Base 1/3 cup pecans nuts 1/3 cup walnuts 8 - 9 Medjool dates 2
Tbsp maple syrup 3
Tbsp Cacoa powder 1 - 2
Tbsp water Raspberry Cheesecake Layers 2 cups cashews,
soaked overnight 1/4 cup coconut oil, melted 1/3 cup honey or maple syrup 3/4 cup coconut milk 1 cup fresh raspberries Directions: Line a loaf...
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews,
soaked for at least 2 hours3
tbsp nutritional yeast2
tbsp lemon juice (about 1/2 a lemon) 2 cloves of garlic1 / 2 cup
water1 tsp salt1
tbsp miso paste Nachos a TON of tortilla chips4 stalks of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the
water from the
soaking cashews and add the cashews to a blender.
Editor's Note: Couscous should be
soaked overnight or at least 8 hours in warm filtered
water (enough to cover) along with an acidic medium such as lemon juice, vinegar or whey (approx 1 - 2
Tbsp).
12 oz (350 g) beets 2
Tbsp lemon juice 4
Tbsp coconut sugar 300 ml
water 2 tsp agar - agar powder 1 apple (small), diced 1/2 tsp salt (for apple
soaking water)
-- Raw cashews,
soaked in
water overnight (drained and rinsed)-- Sun dried tomatoes, soaked overnight (drained and rinsed)-- White / yellow organic miso, 1 tbsp — Nutritional Yeast, 2 tbsp — Garlic, 2 cloves — Lemon, juice from 1 lemon — Maple syrup, 1 tsp — Black pepper to taste — Water to l
water overnight (drained and rinsed)-- Sun dried tomatoes,
soaked overnight (drained and rinsed)-- White / yellow organic miso, 1
tbsp — Nutritional Yeast, 2
tbsp — Garlic, 2 cloves — Lemon, juice from 1 lemon — Maple syrup, 1 tsp — Black pepper to taste —
Water to l
Water to loosen
10 dates (
soaked in warm
water for a few minutes, pitted) 1
tbsp cocoa powder 1
tbsp of almond butter 1 tsp of coconut milk 1/4 tsp of lacuma powder (optional) a pinch of salt
White Sauce 1 cup of cashews,
soaked at least 4 hours and drained 2
tbsp of coconut oil, softened 2
tbsp of nutritional yeast 2 tsp of plain, unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough
water to blend (I used about 1/2 of a cup) Place everything except the
water in the blender and start to blend the sauce.
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2
Tbsp tamari 1/2 tsp salt 1 handful dried wakame,
soaked in warm
water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions, sliced A dash of shichimi togarashi (for topping (optional)
Another egg-less option would would be to substitute it with a paste made of flax seeds (
Soak 1
tbsp flax seeds in 3
tbsp water and grind it it to a fine paste)
if you do need to use other dates, I recommend making a thick paste with them — put them in a bowl with a bit of hot
water to soften them up;
soak for half hour in the hot
water, drain (but not completely) them and then blend with 1
TBSP coconut oil; use this paste for the filling
Optional: 2
tbsps of
soaked cashews (you can
soak them overnight in a small bowl with
water).
fresh lemon juice 1 small red onion, thinly sliced,
soaked in ice
water 10 minutes, and drained 1/2 cup canola oil 1/4 cup extra-virgin olive oil 1 egg yolk 2
tbsp.
Raw Vegan Tiramisu Cakes: 2 cups cashews,
soaked for 5 - 10 hours in cold
water 1/2 cup melted coconut oil 1/2 cup brewed espresso or dissolved instant coffee 4
tbsp maple syrup 1 tsp vanilla extract 1/4 tsp salt 4
tbsp raw cacao powder
QUICK TIP:
Soak 2
Tbsp of seeds for 5 - 10 minutes in 6 oz of
water to produce a nutritious gel that can be added to countless recipes.
Add 1
tbsp lemon juice, the cashews and their
soaking water, Dijon mustard, garlic, nutritional yeast, and a pinch of salt and pepper.
215g pitted dates 110g cashews (
soaked for an hour or two) 4
tbsp water 6 tablespoons cacao powder (again, Bioglan) 3 tablespoons maple syrup 2 tablespoons coconut oil (Lucy Bee) Pinch sea salt salt
3 red chillies (see tip below) 3
tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1
tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed,
soaked in
water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4
tbsp Greek yogurt to serve 01.
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3
tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper
Soak the beans for 24 hours in enough cold
water to cover by about 15 cm (see make ahead).
2
tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped
tbsp homemade Thai red curry paste (see below) 1/2 -1
tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies,
soaked in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2
tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped
tbsp homemade Thai red curry paste (see below) 1/2 -1
tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies,
soaked in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Spiced vegetable soup with lentils and roasted chilli 3 red chillies (see tip below) 3
tbsp oil (cold - pressed rapeseed oil or light olive oil) 2 onions, finely sliced2 bay leaves2 tsp cumin seeds1
tbsp garam masala3 carrots, chopped into bite - size pieces2 celery sticks, chopped into small bite - size pieces2 garlic cloves, finely chopped300g dried green or brown lentils, washed,
soaked in
water for 30 minutes, then drained1.5 litres hot vegetable stock100g broccoli florets or baby broccoli2 handfuls spinach leavesJuice 1/2 lemon4
tbsp Greek yogurt to serve 01.
1
tbsp olive oil 1 cup onion, chopped 2 cups cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried basil 1/4 tsp dried tarragon 1/2 cup sun - dried tomatoes, rinsed and chopped (
soaked for 10 minutes in boiling
water if super dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)
First,
soak your fruit in 1 - 2
tbsp boiling
water, add in your spices and leave to sit for ~ 10 or so minutes to soften and plump up.
chia seeds,
soaked in 1/4 cup
water 2
TBSP.