Recipes

Masala Dosa with Coriander Sauce and Tomato Chutney

Serves 2-4 people Dosa Batter (best made the day before) Ingredients 1 cup basmati rice (+ 2 cups water) 1/2 cup yellow split peas (+ water until covered) 1 tsp fenugreek powder salt Instructions 1. Soak rice and split peas in separate bowls without cover for 4-6 hours. 2. Blend rice and split peas separately with their water until creamy. 3. Then add both together in a bowl and leave to ferment in warm place for 6-8 hours. (Until you see bubbles on the surface) 4. Add salt and make them how you would normally make your crepes. Masala Filling Original recipe from here. Ingredients 4 small/medium potatoes, chopped into small cubes 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp turmeric 1 tsp dried coriander pinch asafetida (not mandatory) 1 tsp ginger, freshly grated 1 dried red chili, finely chopped 1 large red onion, finely chopped 4-6 curry leaves…

Pizza with Raw Vegan Mozzarella and the most delicious spicy Passata

Pizza with Raw Vegan Mozzarella  and the most delicious spicy PassataCrispy Pizza crustIngredients1 cup chickpea flour1/2 cup sorghum flour1 tbsp ground chia seeds or flax seeds1tsp dried herbs of each oregano, basil and/ or parsley1 tsp lemon juice1 cup filtered water (warm)1 tbsp sesame seedspinch of himalayan saltSpicy Tomato Passata1 tsp chili powder1/2 can tomatoes or  tomato paste (both works)1/2 onion, chopped1 big clove garlic, chopped1 tsp cuminpepper + salt1 tbsp arrowroot starch1 tsp veggie broth powder ToppingsRaw Vegan MozzarellaCherry TomatoesFresh BasilInstructionsCrispy Pizza crust1. Preheat oven to 190° degrees.2. Mix all dry ingredients in a bowl together and then add the water + lemon juice and mix well. (runny consistency is good)3. Form your pizza crust on a baking tray (non stick) and put it into the oven for about 20 min.Spicy Tomato Passata1. Roast onion + garlic with a bit of water and spices in a pan until fragrant.2. Add can tomatoes or paste,…

Thai Style Vegan Ramen

 Thai Style Vegan RamenMakes 1 large serving or 2 “small” servingsIngredientsVegetable stock (either you use readymade or make your own)1 clove garlic, chopped1/2 tsp galangal powder or 1 knob fresh galangal1 tbsp freeze-dried lemongrass or 1 stalk fresh lemongrass finely chopped up1 tsp kaffir lime powder or 1 fresh kaffir lime leaflarge splash japanese rice mirin as sweetener (use whatever you have/want to sweeten)1 piece dried kombu (take out before serving, if you don’t have it – don’t worry)1 tbsp red curry paste (make your own or use readymade)3-4 tbsp coconut milk1 tbsp tamari sauce (if not salty enough)1/2 limenoodles of choice (I use shirataki)cherry tomatoesedamame spring onionsfresh corianderpak choy(whatever vegetables you want to use really)Instructions1. In a pot add all the ingredients except the veggies and bing to a boil.2. Let the broth simmer for 15 min until fragrant and then add the veggies.3. Serve when veggies are tender and top with fresh coriander, spring…

Raw Vegan Mozzarella

Raw Vegan Mozzarella (Original Recipe from Rohe Energie)Ingredients50g cashews, pre-soaked (feel free to use more)heaping tbsp nutritional yeast2 tbsp psyllium husks powder100-150 mml plant milk or water1 tbsp lemon juicepinch salt (+spices of choice) Instructions1. Soak psyllium husks powder in your liquid of choice, leave in the fridge for min. 30 min.2. Then add everything into a blender and mix.3. Pour the mixture into a bowl, leave in fridge for min. 30 min to harden up.4. Enjoy – on pizza, caprese salad, bread – options are endless.  

Roasted Red Pepper One-Pot Pasta

  Roasted Red Pepper One-Pot Pasta  Makes 1 large serving, Cooking time: 7-10 minutes (depends on pasta) Ingredients2 large shallots, finely choppedbig handful of fresh basil1/2 onion, chopped1 red pepper1/2 red chili, chopped1 garlic clove, choppedhandful fresh spinach (add shortly before pasta is done)2 heaping tbsp nutritional yeasta couple cherry tomatoes1/2 can chopped tomatoesfresh basil (save some for topping ;))about 1 cup – 1,5 cups water (+1/2 tsp veggie stock)1/2 cup plant milk (almond, oat, etc.)spices: 1 tsp paprikapasta of choice (I used brown rice)optional: toasted pine nuts for topping (recommended because OH SO GOOD) Instructions1. Preheat oven to 200 degrees, then roast red pepper for 10-15 min.2. Chuck EVERYTHING (except spinach) into a large pot.3. Bring to a boil, then turn down to a simmer until pasta is cooked properly. Don’t forget to stir from time to time to keep pasta from sticking to the bottom.4. Add spinach last.(The water should have cooked down…

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