Ingredients: (phyllo (or filo) dough) (for about 6 large dumplings or 12 smaller) 450 g all purpose flour 100 g wholewheat spelt flour 350 ml warm water 3 tbsp olive oil 2 tsp apple cider vinegar 1,5 tsp salt Method: Place flour in a mixing …
Ingredients: (for 4 persons)
- 500 g hokaido pumpkin
- 1 can of chickpeas
- 1 large onion
- 3-4 cloves garlic
- 1 red pepper
- 2 medium carrots
- 2 tomatoes
- 200 g spinach
- 1/2 tsp grated ginger (optional)
- 3 tbsp tomato paste
- 3 tbsp soy sauce
- 1 can of full fat coconut milk (if you are making naan bread take away 4 tbsp – recipe below)
- 1 tbsp brown sugar
- vegetable oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp curry
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- Clean and prepare the vegetables and other ingredients. Dice pumpkin and tomatoes into small pieces, chopp the onion, garlic, pepper and carrots.
- In a large pot saute chopped onion in vegetable oil for about 2-3 minutes untill it softens (add a pinch of salt while stirring). Add chopped carrots, red pepper, grated ginger and minced garlic. (Be careful not to burn the garlic)
- After a quick stirr add diced tomatoes.
- When the vegetables soften add tomato paste with soy sauce.
- Add pumpkin, spices and sugar with about 7 dl of water, a can of chickpeas with liquid and let it boil. Add chopped spinach and coconut milk.
- Reduce the heat to medium and cook for about half an hour.
- After half an hour add spices to your taste and serve. If you like it spicy add cayenne pepper or chilli sauce.
If you prefer thicker curry mix it a little bit with hand mixer or add some flour mixed with cold water to it.
I like it just a little bit more spicy so I used 1 tsp of grated ginger instead of 1/2 tsp.
Serve with rice, couscous or naan bread.
- 1 tsp instant yeast
- 2 dl warm water
- 1 tbsp brown sugar
- 330 g all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 4 tbsp coconut milk
- 2 tbsp olive oil
- Add the yeast and sugar to a large bowl and pour the warm water on top (not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
- Now add the flour, salt, baking powder, coconut milk and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
- Place the dough in a large bowl, cover with a kitchen towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
- After it rises, flatten the dough and divide into 8 pieces.
- Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick).
- Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
- Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve.
For Naan Bread I used the recipe from Nora Cooks and adjusted it a little bit –> https://www.noracooks.com/vegan-naan/
Ingredients: (for 4 persons) 1 kg cooked beans 300 g dry pasta 1 large onion 4 cloves garlic 3 medium carrots celery 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, dill parsley Method: Soak beans overnight and rinse them with …
Ingredients: (for 4 persons – for 2 days 😉 )
- 300g barley (soak overnight)
- 5 medium potatoes (400 g)
- 3-4 medium onions (300 g)
- 4-5 cloves garlic
- 4 medium carrots (180 g)
- 2 cans of baked beans
- 1 can of brown beans (with water)
- 2,5 l water
- 2 bay leaves
- olive oil, 4 tsp salt, 1 tsp pepper, 2 pinches of turmeric, 1-2 tsp of smoked paprika, 2-4 tbsp parsley, 1 tsp dill
*If you would like more protein in your meal add diced smoked tofu at the end (it tastes better if you fry it in a small pan seperately and then add to the stew).
- Soak barley overnight and rinse them with water before cooking.
- Cut and slice all the vegetables and prepare all the ingredients.
- In a large pot saute chopped onion and add minced garlic (be careful not to burn the garlic).
- Add sliced carrots, potatoes, barley and beans.
- Add 2,5l of water and let it boil.
- Add spices to your taste with bay leaves and let it simmer for 30-40 minutes.
- Serve and enjoy!
You can cook it one day ahead, because it tastes better the second day 🙂
I always prepare a large 6 l pot for the whole family so we eat it for 2 days or you can freeze it.
Recipe for 3-4 persons Ingredients: (for 20x30cm glass baking tray) 15 lasagna leaves 1 large onion (chopped) 2-3 cloves minced garlic 3 tbsp celery (chopped) 2 grated carrots 100g soy granulat 7 dl tomato sauce (+ 2dl water) spices (1 tsp oregano, 1tsp basil, 2 …
Ingredients: (for 3-4 persons) 250 g corn semolina 1 medium onion (chopped) 2-3 cloves garlic (chopped) 1 medium leek 1 large zuchinni 200 g mushrooms sliced thinly (champignons in this recipe) 1 can diced tomatoes fresh parsley, oregano, basil salt and pepper, turmeric Method: Cook corn …
Ingredients: (for cca 15 patties)
- 250g dry chickpeas (soak overnight)
- 1 small onion (chopped)
- 3 large cloves garlic (minced)
- a handful of parsley
- 4-6 tbsp chickpea flour
- 1,5 tsp salt
- a pinch or two black pepper
- 1 tsp turmeric
- 1 tsp cumin powder
- a pinch of cayenne pepper, a pinch of smoked paprika
You can add some cilantro (It is in the original recipe but I am not a fan..)
Falafels are also amazing with some sesame seeds if you like them 🙂
- Soak chickpeas overnight, they will double in size as they soak. Drain well.
- Put all ingredients in a food processor and mix untill all is combined. You might have to scrape the sides of the mixing bowl.
- The mixture is crumbly so be careful to add chickpea flour gradually..
- Make small patties and fry them in hot vegetable oil or bake them in the oven (190 degrees C or 375 degrees F, bake for about 15 to 20 minutes, turning the falafel patties over halfway through baking.)
You can keep them in the refrigerator for a few days or save some in the freezer.
For me the best way to eat falafel is in a tortilla wrap with vegetables and falafel yogurt sauce or just put the patties in a salad. Or just eat them as a snack.. These patties are simple and awesome…
If you have a small food procesor make sure to mix half the chickpeas first and then the other half because it will be easier 😉
Ingredients: (for 4 persons) 250g brown lentils (soak overnight) 100g buckwheat 1 medium onion 3 cloves garlic 1 large leek 1/2 medium cauliflower (or broccoli) 3 medium carrots 1 cup frozen peas 2 bay leaves vegetable oil, salt, pepper, turmeric, a pinch of smoked paprika, …