Creamy kale mushroom pasta (vegan)

Ingredients:
pasta of choice
1 bunch of kale
2 cloves garlic
1 onion (red)
olive oil
flour
nutritional yeast
white miso paste
black pepper
sea salt
pine nuts

Method:

1. Cook the pasta
2. Cut garlic, onion and sauté
3. Cut the mushrooms (I used baby portobello) and sauté with the onions, add seasoning (black pepper , sea salt)
4. Clean the kale, cut away the stems and cut the leaves fine, then add to the pot as well. Add a dash of water so the kale gets sort of steamed a bit.
5. Add seasoning and keep the veggie mixture aside.
6. Make a roux with a bit of olive oil flour (stir till you get a ball, add water gradually and keep stirring till you have a nice smooth sauce)
7. Add nutritional yeast to the roux mixture - and add a bit more water if necessary and heat it.
8. Lastly add a bit of white miso paste to the roux.
When the sauce is smooth, add back the veggie mixture to the pot, stir and add the pasta and stir it all through. Serve with roasted pine nuts.
You can make this in different ways, e.g. with cashew cream instead of the roux.

Cashew garlic sauce (vegan)

I made this cashew garlic sauce recently for dipping the falafels in that I made for a BBQ and it was really nice! Used it the next day as a salad dressing, so it works multi-purpose. Sorry, lack of picture but I will make it again in the future and add one!

the sauce

serving suggestion

ingredients:

raw cashews (soaked overnight)
lemon juice (just a dash of it)
garlic (2 or 3 cloves, depending on how garlicky you want it to get - i use pink garlic)
herbs (I had some parsley leftover that i added - but be creative and add what you like or have)
seasalt (a pinch)

preparation

drain the raw cashews and put in the blender
Add lemon juice and a bit of water (you can add more later, depending on how liquid you want the sauce to be)
Blend this first till it's nice and smooth.
Roughly chop the garlic and herbs, add to the mixture in the blender.
Blend it again, till you have a nice consistency and add more water if you need.

lastly add the salt and ready to serve!

Mediterranean style couscous

 

This is a healthy kind of fast food. 

Ingredients:

Couscous

vegetables: Capsicum, eggplant, zucchini, tomatoes, garlic, shallots, mushrooms ( or whatever you have in the fridge that goes well together)

olive oil

sea salt

black pepper

(fresh) herbs: e.g. rosemary & basil

nuts (up to your preference)

seeds (up to your preference)

blue berries 

Preparation:

Prepare the couscous as per the packaging (soak in boiled water for 5 minutes and fluff up with fork). Capsicum, eggplant, zucchini, tomatoes, garlic, shallots, mushrooms, or whatever you have in the fridge that goes well together. Clean and cut the vegetables, fry in the frying pan with a bit of olive oil, add a dash of sea salt, some ground black pepper, add some Italian herbs for flavour (I love rosemary and basil) and stir fry till the veggies are cooked but not mushy. 

Serving:

Serve on a plate with the cooked couscous. I cut up some mixed nuts, added some chia seeds, hemp seeds and fresh blueberries and fresh basil (basil & blueberries are a perfect match). Sprinkle all those over it and voila you have a healthy, tasty, fast meal! 

I make this in many varieties depending on what is in my fridge that day. Instead of couscous you can use quinoa as well.

Babaganoush

Ingredients:

2 large eggplants
30g tahini
1 lemon
olive oil
cumin powder
pinch of sea salt
clove of garlic (optional)

Preparation:

Half the eggplants lengthwise and coat the flesh with a bit of olive oil - and a sprinkle of salt. Put face down in an oven dish and prick in the skin with a fork to create some holes. put in the oven. Grill them in the oven for about 30 minutes.
When done take them out of the oven and turn them over. The flesh should now be soft and juicy. Scoop out the flesh and put in a bowl. Mash it up with a fork, add the tahini and juice of half a lemon and cumin powder (and minced garlic). Ready to serve! You can add parsley for garnishing if you like.

Serving suggestion:

HUMMUS Recipe

Ingredients:
1 can of chickpeas (or fresh ones that you soak overnight)
60g tahini
1 lemon
olive oil
cumin powder
pinch of sea salt
paprika powder
clove of garlic (optional)

Preparation:

Drain the chickpeas and remove the outer layer - it easily comes off.
Mix tahini and juice of 1 lemon in the blender, add a bit of water to make it a smooth paste.
Add the cumin powder, salt, garlic and a dash of (extra virgin) olive oil to the paste and add half of the chickpeas. Blend till smooth. Add a bit of water if it stays too firm. Add the rest of the chickpeas and again water to get it the right consistency. I like mine a bit firm, but if you like it smoother, add more water and/or olive oil to the mixture.
Serve in a bowl with some paprika power on top for garnishing.

Serving suggestion: