Orange Mousse and Chocolate Tart

If you have to describe the slow change from winter to spring in a cake it would taste exactly like this amazing tart.

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INGREDIENTS

fits a baking tray of 24 cm

for the crust:

  • 1 ½ cups of pecans
  • 2 tablespoons of rapseed oil
  • 1 tablespoon of honey
  • 1 tablespoon of agave syrup
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground ginger
  • ½ teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ¼ teaspoon of ground cloves
  • a pinch of sea salt

for the filling:

  • ½ cup of cashews (soaked for 4-8 hours)
  • 3.5 dl almond milk
  • 1 teaspoon of vanilla powder
  • ¼ teaspoon of sea salt
  • ¼ cup of water
  • ¼ cup of freshly squeezed orange  juice
  • ¼ cup of light brown sugar
  • ¼ cup of agave syrup
  • 2 tablespoons of agar flakes
  • 1 teaspoon of organe zest
  • 113 gr of dark chocolate (70-80%)

for the topping (optional):

  • about 1 cup of soy whip (I use the one from Migros)
  • about ¼ cup of pomegranate seeds

INSTRUCTIONS

Make the crust:

  1. Pre-heat the oven to 175º C.
  2. Place all of the ingredients for the crust into a food processor, and pulse several times until the dough is formed and holding together. Do not overprocess.
  3. Place the dough into the center of a 24 cm round pie plate. Press the mixture into the pan using your fingers to work it evenly up the sides.
  4. Bake the crust for 12-15 minutes, until slightly darker and firm to the touch. Remove, and allow to cool to room temperature before filling.

Make the filling + chill the pie:

  1. Drain the nuts, and place them into a food processor along with the almond milk, vanilla, and salt. Run continuously until the mixture is very smooth. Keep the mixture in the food processor while you prepare the rest of the filling.
  2. Place the water, juice, light brown sugar, agave syrup, and agar flakes into a small saucepan and bring to a boil while stirring. Reduce to a simmer, and cook for 10 minutes, while stirring occasionally, until the agar has dissolved and mixture has thickened slightly. Turn the heat off, add the zest and stir to combine. Allow the mixture to cool for a couple of minutes, then add it to the food processor and pulse to combine.
  3. Lastly, melt the chocolate using a double broiler, and add the melted chocolate to the food processor. Pules several times until everything is combined.
  4. Pour the mixture into the (cooled) pie crust, and place in the fridge to set for at least 4 hours, or overnight.

Top with the toppings and serve:

  1. Whip the soy whip.
  2. Sprinkle some pomegranate seeds over the top, then add a layer of soy whip and another sprinkle of pomegranate seeds and serve immediately. 

Still nice on the next day. But keep it in the fridge.

adapted by http://www.whatscookinggoodlooking.com/whats-cooking-good-looking/2015/12/21/chocolate-mandarin-mousse-pie-with-a-gingerbread-crust-pomegranates-coconut-whip-gfdf

Tomato Veggie Soup

I love soups. Therefore I also love the cold evenings during winter. It doesn't take to much time to prepare but has it's unedited taste of all the veggies used.

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Serves 3

INGREDIENTS

  • 4 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic
  • 2 teaspoon cumin
  • 3 teaspoons paprika
  • 2-4 tablespoons sherry vinegar (or another fruity vinegar, I used pomegranate)
  • 1 small can peeled and chopped tomatoes
  • 2 or so teaspoons saffron
  • pinches of red pepper flakes
  • 1/2 tsp coriander seeds
  • 1 can fresh chickpeas (rinsed and drained, or precooked)
  • 2-3 leaves of chard
  • 1 carrot
  • 2 cups veggie broth
  • 4 cups baby spinach
  • salt & pepper

INSTRUCTIONS

  1. In a large pot, heat the olive oil and add the onions and a few pinches of salt. Let the onions cook on low to medium heat until translucent. About 5 minutes.
  2. Add garlic, cumin & paprika, and cook for about 30 seconds more.
  3. Add 2 tablespoons of sherry vinegar and stir, getting off any small bits that are sticking to the bottom of the pot. Add tomatoes and cook (they should be bubbling) for another minute or so. Add the saffron, red pepper flakes, coriander seeds, chickpeas, carrot, chard & broth. Reduce heat and simmer for 20 minutes or so.
  4. Stir in the spinach and let it wilt down for a few minutes. Taste and adjust seasonings. I usually add a teaspoon Sambal Oelek.
  5. Serve with a nice glass of wine.

Brussels sprout winter bowl

In winter it isn't easy to be creative? I do understand people do not like brussels sprout (not exactly why, but I accept the fact there are some), but even if, give it another try?

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INGREDIENTS

Serves 1-2 person

  • 100g brown rice, best if from day before
  • 1 tbs olive oil
  • 1 clove of garlic
  • 250 g Brussels sprouts, sliced the long side in 4 pieces
  • 1 small red chicory
  • 50 g dried cranberries
  • handfull bean sprouts
  • 1 tbs sesame
  • small handfull almonds with skin, halfed the long side
  • 1 tsp sambal oelek
  • salt and pepper

INSTRUCTIONS

  1. prepare the rice as guided, if already cook set aside to add
  2. heat some olive oil in a fry pan
  3. add the garlic, brussels sprout and chicory, fry for 5 minutes
  4. put some salt and pepper
  5. add the bean sprouts and rice, fry for another 10 min, cover with a lid if possible
  6. check if brussels sprout is soft
  7. add the almond, cranberries, sesame and sambal oelek
  8. stir all together, check seasoning
  9. Enjoy!

Ras el Hanout Curry Soup

A mild, lovely smelling spice from Morroco includes twenty different spices.

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INGREDIENTS

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons Ras el Hanout powder
  • 2 medium sweet potatoes, chopped into cubes
  • ½ cup peas (can be frozen)
  • 1 can lite coconut milk (2 cups)
  • 2-4 cups veggie broth (less for a thicker consistency, more for thicker)
  • 2 tablespoons brown sugar
  • squeeze of one juicy lime
  • a few handfuls of spinach
  • salt
  • handful of chopped cilantro and mint, for garnish
  • a few pinches of red pepper flakes
  • some cashews

INSTRUCTIONS

  1. In a large pot, heat olive oil. Add onion and some salt salt. Cook, stirring, until it becomes translucent. (about 5 minutes). Add ras el hanout powder and garlic and cook for another 30 seconds (don’t let either burn).
  2. Add a good squeeze of lime, coconut milk, broth, chopped sweet potatoes, brown sugar and a little more salt. Turn heat down and simmer, covered, until the sweet potatoes are soft (20-30 minutes).
  3. Stir in the peas and spinach and cook for just another minute or two.
  4. Taste and adjust seasonings, adding a few pinches of red pepper flakes if you want it a little spicy.
  5. Top with cilantro, mint and cashews. Serve with naan bread or tortillia chips on the side.

Adapted by http://www.loveandlemons.com/2013/01/08/curried-sweet-potato-soup/

The Rabbit's Favorite

Delicious, nutritious - fabulous.  

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Put some high quality olive oil in a fry pan (which has a lid). Cut the green but leave 2 cm. Mix the carrots with little more oil and a pinch of sea salt. Simmer for about 35 minutes until they are soft. 

 

Don't throw away the green. You can do a very nice pesto out of it. Recipe to be following.  

White Tourist Chocolate Cookies

The original of course is the milk chocolate one but since a few years Migros also offers Tourist chocolate (with almonds and raisins) in dark and white. I am pretty sure the recipe will work with all of them. Pick your favorite or mix :) 

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INGREDIENTS  

  • 1 tbs ground flaxseeds
  • 3  warm water
  • 1 cup spelt flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup coconut oil, slightly softened (not melted)
  • ½ cup agave sirup
  • 1 tsp vanilla
  • 1-2 tsp almond milk
  • ¼ cup rolled oats (not instant)
  • 1 Tourist white chocolate, chopped in small cubes 
  • ¼ cup chopped macadamia (optional)

INSTRUCTIONS

  1. Preheat oven to 175 C and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl (or the bowl of your stand mixer), add ground flax and warm water. Stir until combined and let it sit and "gel" for a few minutes while you prep the dry ingredients.
  3. In a medium bowl, sift together the flours, baking soda and salt.
  4. To your large mixing bowl, add the coconut oil, sugar and vanilla. Mix with an electric mixer until smooth and well combined.
  5. Gradually add the dry ingredients, and mix until well incorporated. If the batter is too thick and sticky, add a tablespoon or two of almond milk.
  6. Stir in oats, chocolate and macadamia .
  7. Use a 1 tablespoon measuring spoon to scoop balls of dough onto your cookie sheet. Bake for 8-11 minutes, or until the cookies are lightly browned on the edges.

Adapted from  http://www.loveandlemons.com/2015/02/28/vegan-chocolate-chip-cookies-w-coconut-oil/

Unicorn Poop

No, it's not disgusting - also you cannot jump around on a rainbow after eating one. Or maybe you can? Try it yourself... 

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INGREDIENTS  

  • 1 cup agave sirup
  • 1 cup Butter - Softened
  • 3 1/2 tbs Cream Cheese - soya
  • 1/2 tsp Salt
  • 1 Egg substitute 
  • 1/2 tsp Almond Extract
  • 2 cup spelt flour
  • Food Coloring (As many different colors as you want the cookies to be!)

Decorations

  • Silver Candy Balls (If Desired)
  • Food Sprinkles (If Desired)
  • Sparkle Gel
  • Edible Glitter

INSTRUCTIONS  

  1. Combine butter and cream cheese in a large bowl, beat together until smooth. Add sugar and salt. Beat until combined. Beat in egg substitute and almond extract until combined and gradually add the flour beating until combined.
  2. Form dough into a ball with your hands and then into a log shape, divide the log shape into six portions (or how ever many colors you want).
  3. Place each portion of dough into individual wraps of plastic and tint
  4. the dough different colors. 
  5. Chill tinted dough in the refrigerator 1 hour or freezer 15-20 minutes.
  6. Divide each tinted chilled dough ball into 8 equal pieces.
  7. Take one piece of each colored dough (leaving the rest in the fridge while you work) and roll out like a rope or snake on your counter-top. If you use a piece of waxed paper on the counter, you shouldn't have to add any flour.
  8. Roll the rope shape to about 6 inches long. Continue rolling all the colors and stacking them into a pile. Gently press the ropes together and roll the large multicolored "rope" on the counter to round and smooth it and if desired to lengthen it to 10 to 12".
  9. Cut the multicolored "rope" into two pieces, using both hands, roll with your palms in different directions on both end of the rope pieces to twist it gently.
  10. Coil the rope into a poop shape, using your imagination as to what you think unicorn poop should look like
  11. Press in some silver candy balls (dragee) into the dough pieces to decorate if desired. Place dough on greased cookie sheet (or one covered with parchment or silicone mat) and bake at 190 C for 8-10 minutes until cookies are set and bottoms are light brown, they will not spread very much.
  12. Cool on wire rack.
  13. Coat with sparkle gel and/or edible glitter to give them some sparkle and add some sprinkles to the still wet gel for more texture. Let cookies dry completely before stacking.

Adapted by http://www.myrecipes.com/m/recipe/ugc/u-unicorn-poop-cookies/

Blueberry Cheesecake

The most amazing cheesecake I ever had. Adapted by the original London Cheesecake made by Tibits. This vegan version can easily compete with it's master. Enjoy... every bite, won't be there for a long time.

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INGREDIENTS

  • 100g spelt cookies
  • 30g pecan
  • 1 tbs cane sugar
  • 5 tbs rapeseed oil
  • 1 vanilla bean, pulp
  • 50g soy yoghurt
  • 80g Soyananda sour cream
  • 250g Soyananda whipped almond cream
  • 70g cane sugar
  • 1 tbs corn starch
  • 2 eggs, substitute
  • 70 ml almond milk
  • 250g blueberries or (heated) raspberries

INSTRUCTIONS

  1. Preheat the oven to 180°
  2. Put the cookies in a food processor
  3. Add the other three ingredients, mix again – spread the crumble over the bottom of a springform ligned with baking paper, pressing down slightly.
  4. Mix all the ingredients apart form blueberries / raspberries until smooth.
  5. Bake for 45 minutes.
  6. Put the blueberries / raspberries on top, enjoy!

Strawberry Chocolate Chip Muffins

The end of strawberry season is tempting to try some last recipes. And I learned chocolate is made out of cacao, cacao comes from a tree, ergo makes it a plant.
More healthy you can't go for a muffin :)

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makes 12 normal muffins

INGREDIENTS

  • 2 cups spelt flour
  • 1/2 cup ground almonds
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cardamon
     
  • 3/4 cup non-dairy milk (soy milk)
  • 1 tbs vinegar (apple cider or pommergranate)
  • 50g margarine
  • 1 tbs coconut oil, melted
  • 1/2 cup agave nectar
  • 1/2 tsp pure vanilla extract
     
  • 250g strawberries, small slices
  • 1/2 cup chocolate chips
  • sliced almonds to put on top

INSTRUCTIONS

  1. Preheat the oven to 175 degrees.  Lightly oil a muffin pan and sprinkle with flour.  (If you use liners, skip the flour and just spray with cooking oil.)
  2. In a large bowl, mix together the dry ingredients well.
  3. In a separate medium bowl, whisk together your wet ingredients well.
  4. Pour the wet ingredients on the dry ingredients and stir until just mixed.
  5. Fold in the strawberries and chocolate chips.
  6. Fill your muffin cups up to 1/3. 
  7. Put some sliced almonds on top.  
  8. Bake 20 minutes, until a toothpick comes out of the center of a muffin clean. Enjoy!

adapted from http://happyhealthymama.com/2015/04/vegan-strawberry-chocolate-chip-muffins.html

Watermelon soup

The perfect starter for hot Summer days. Either serve it as soup or as smoothie.

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INGREDIENTS

  • Half a watermelon
  • salt, vanilla, , olive oil, basil

INSTRUCTIONS

Cut the watermelon in cubes. Put in a blender together with a pinch of salt, 1/2 tbsp olive oil, knife point of vanilla and 1 tsp chopped basil. Blend until smooth.

Potato Arugula Salad

The season is perfect for some cozy picnics. Fresh made salads and mezze brings the right feeling when being with friends, sitting on a blanket in the bright green grass.  

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INGREDIENTS  

  • 250g baby potatoes  
  • 200g zucchini (yellow or green) 
  • 100g arugula 
  • handfull basil
  • 1 onion  
  • olive oil 
  • salt flakes
  • chives

Dressing 

Mustard, salt, pepper, olive oil, ground ginger, pomegranate vinegar, aceto balsamico

INSTRUCTIONS  

  1. preheat oven to 220 degrees 
  2. clean potatoes, cut in half
  3. cut onions in big slices  
  4. mix potatoes and onions with some olive oil and salt flakes in a oven dish
  5. bake for 40 min, stir after every 10-15 min
  6. Cut the zucchini in half the length and cop in 5 mm slices 
  7. put some oil in a pan and grill the zucchini  
  8. Cut the arugula with a kitchen scissors  
  9. let the zucchini and potatoes cool down  
  10. combine all the ingredients for the dressing  
  11. mix potatoes/onions, zucchini, arugula, basil and chives in a bowl
  12. pour over the dressing

Insalata Melonese

Ohhh, ahhhh, mmmhhh... This sound you'll hear from your BBQ guest when they find out that it's not a traditional caprese salad, which is made out of tomato and morzarella, what they might had expected, but an equally delicious tasty combination.

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INGREDIENTS

Serves 1 – 2 person

  • 1/4 watermelon
  • 125g smoked tofu
  • handful basil
  • 1 Tbs olive oil
  • salt, pepper, garlic, vanilla

INSTRUCTION

Chopp the melon into cubes, pull off the seeds. Also chop the tofu but in slightly smaller cubes. Cut the basil with a kitchen scissor into small stripes. Pour the oil and season with salt and pepper. Add some garlic, a really tiny clove or 1/4 of it and a knife point of vanilla.

Campari Ohni

I love the song 'Campari Soda' from Taxi and even more the drink. But sometimes I wish there would exist an non alcoholic version of it. Voilà. 

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  • 2 cl Cranberry juice, or more if you like it bitter and get a darker red
  • 1 cm of a lemon, cuttet in four
  • fresh mint and ice cubes
  • 2 dl Tonic Water (just fill up the glass) 

Herbal Bread

Brunch with friends or BBQ. Serve with some olive spread. 

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INGREDIENTS

  • 500 g Spelt flour
  • 42 g yeast
  • 1 tsp sugar
  • 300 ml Soymilk
  • 1 tsp salt
  • 1 bunch dill
  • 1 bunch chives
  • 1 bunch parsley

INSTRUCTIONS  

  1. heat milk to lukewarm  
  2. Put the flour in a bowl, make some space in the middle and place the crumbled yeast. 
  3. Cover with sugar
  4. add milk and leave for about 5 minutes  
  5. mix with your hands till smooth
  6. leave for 35 minutes  
  7. add copped herbs  
  8. leave for another 35 minutes  
  9. put in a loaf pan layered with baking paper  
  10. bake at 220 degrees for 50 minutes  

Doppio Cioccolato

'The Classic' cookie just as vegan and whatfree option.

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INGREDIENTS

  • 120g dark chocolate, chopped
  • 110g unsalted butter, softened
  • ¾ cup (130g) brown sugar
  • 1 egg, substitute
  • 1 teaspoon vanilla extract
  • 150g spelt flour
  • 25g cocoa
  • 1 tsp baking soda
  • ½ teaspoon sea salt flakes
  • 280g dark chocolate, extra, roughly chopped

INSTRUCTIONS

  1. Preheat the oven to 160°C

  2. Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Set aside.

  3. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.

  4. Add the egg and vanilla and beat for a further 3−4 minutes.

  5. Stir through the flour, cocoa, baking soda, salt and melted chocolate. Add the extra chopped chocolate and stir to combine.

  6. Roll tablespoons of the mixture into rounds and place on baking trays lined with non-stick baking paper, allowing room to spread. Flatten each round slightly.

  7. Bake for 10−12 minutes or until slight cracks have formed and cookies are just crispy. Cool on wire racks.

Adapted by https://www.donnahay.com.au/recipes/desserts-and-baking/double-chocolate-cookies

Hummus

Yes. That's the one. I am willing to share now :)

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INGREDIENTS

  • 250g Chickpeas (can or soaked if dried)
  • 4 tbs soy yoghurt
  • 2 tsp ground cumin
  • 1 garlic glove
  • handfull italian parsley
  • 2 tbs olive oil
  • salt, sweet paprika, ground ginger

INSTRUCTIONS

Put everything in a food processor and mix until well combined. Serve with fresh baked bread or tortilla chips.

Chicorée au Gratin with Black Lentiles

A nice warming winter dish with an unexpected fresh and fruity taste. Pic a decoration to make it more festive, but also a quick prepared weekday dinner.

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INGREDIENTS

Valentine's Edition

Valentine's Edition

serves two people

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  • 4 Endives, cuttet in four parts the long way
  • 2 cloves of garlic
  • 2 tbsp rapeseed oil
  • 2 tbsp balsamico bianco
  • 2 pinches of herbal salt
  • a dish of Birnel or honey
  • 2 oranges, sliced about 5 mm
  • Sesame
  • half an onion
  • 3 carrots, chopped in small cubes
  • 1 fennel, chopped in small cubes
  • 1 cup black lentiles (Beluga)
  • 3 cups of vegetable bouillon

 

INSTRUCTIONS

  1. Preheat the oven to 180º­C
  2. Blanche the endives for 2-3 minutes in boiling water
  3. Put them in a gratin tray and cover with garlic, herbal salt and oil, then followed by oranges and sesame. In the end drizzle some birnel on top.
  4. Send to oven. Bake for 15 min.
  5. Rinse the lentiles with cold water.
  6. Put some oil into a pan and bring to heat.
  7. Add onions fist, after 1 min also fennel and carrots. Braise for another 2 min.
  8. Add lentiles braise for another minute and deglaze with bouillon
  9. Cook for 15 min - 20 min.
  10. Serve chicore on top of black lentiles, splash some balsamico bianco on top

Almond Butter & Banana Toast

Get some energy before hiking, running or any others sport.

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INGREDIENTS

  • 2 slices granary bread
  • 1 small banana
  • ½ tsp cinnamon
  • 2 tbsp almond butter

INSTRUCTIONS

Toast bread and slice banana. Spread half of almond butter and layer banana on one slice of toast and dust with cinnamon. Spread the second slice with almond butter, then sandwich the two together and eat straight away.

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Oranges à la menthe

For my first catering job I created a light and seasonal fruit salad. Personally I am not a big fan of fruit salad, but must admit, was really good.

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INGREDIENTS

serves 15 cups of 100 cl

Oranges

  • 1 kg oranges
  • bunch of mint
  • half of a pomegranate
  • ground ginger, cinnamon and cardamon

Date cream

  • 10-12 Medjool Dates
  • 800 g Silk tofu
  • 50 g cashews (soaked for 4 hours)
  • 1/4 tsp vanilla powder
  • 2 tbsp Birnel (or some other natural sweetener)

INSTRUCTIONS

  1. Seperate the orange slices from their skin: https://food52.com/blog/12126-how-to-segment-citrus-like-a-pro
  2. Cut at least in half, if not serving with glasses, leave them in slices.
  3. Peel pomegranate http://www.simplyrecipes.com/recipes/how_to_cut_and_de_seed_a_pomegranate/
  4. Cut mint leaves into small stripes
  5. mix everthing togheter with ground ginger, cinnamon and cardamon
  6. Chop dates in small pieces.
  7. Put the dates, silk tofu, cashews and vanilla powder into a food processor and mix until smooth. Add birnel if not sweet enough.
  8. To serve fill half of the glasses with date cream. Use a pastry bag to avoid stains on top of the glasses.
  9. Fill the rest with orange salad, put some pomegranate on top for decoration.