Lemongrass Five-Spice Seitan 

Recipe:

Makes three sandwiches
For the curried cashews
4 cups raw cashews
¼ cup umeboshi plum vinegar
2 ripe medium tomatoes, quartered
1 small red onion, peeled and quartered
½ bunch of fresh cilantro (leaves and stems)
1 whole jalapeño pepper, stem and seeds removed
1-inch piece of peeled fresh ginger
2 tablespoons extra-virgin olive oil
2 tablespoons sambar masala
1 teaspoon asafetida
4 teaspoons Thai red curry paste
For the lemongrass marinade
¼ cup extra-virgin olive oil
1 fresh lemongrass stalk, trimmed (outer layers removed) and coarsely chopped
2 tablespoons minced peeled fresh ginger
½ cup chopped fresh cilantro (leaves and stems)
2 tablespoons Thai red curry paste
1 tablespoon Chinese five-spice powder
¼ cup umeboshi plum vinegar
For the Szechuan chile sauce
¹⁄³ cup toasted sesame oil
3 tablespoons crushed red pepper flakes
2 tablespoons black mustard seeds
1 tablespoon chipotle powder
½ teaspoon ground cloves
½ teaspoon ground ginger
3 tablespoons agave nectar
¹⁄³ cup tomato paste
For the seitan
3 tablespoons extra-virgin olive oil
3¾ cups chopped seitan (about 2 pounds)
For assembly
Three 6- to 8-inch sections of wide baguette (about 2 whole baguettes)
Wasabi Mayonnaise (recipe follows)
3 cups arugula 

Pineapple and smoked coconut "bacon" chips with the cashew cream pizza 

For the Crust: 

1 cup of warm water
2.5 tbsp of instant yeast (one one of those individual packets that come in threes)
1 tbsp of sugar
1 tsp of salt
1 tbsp of extra virgin olive oil
3 cups of flour 

Set the oven to 175F. Mix the yeast, sugar and warm water together and let it sit for 10 minutes until it foams/bubbles.

Add the rest of the ingredients to the yeast water in a large bowl and mix until into comes together. Knead in a mixer (I used a kitchen aid mixer) for 10 minutes. Oil the bottom/walls of the bowl with the dough and cover with plastic wrap and a towel.

Turn the oven off and place the bowl inside to rise for 1-2 hours. Punch the dough down in the bowl before use.

She made 3 thin crust pizzas with this dough recipe and baked them at 450F for ~15 minutes or until the crust started to brown and crisp.

Cashew Sauce: 

1/2 cup of cashews
3 oz hot water
1/2 tsp salt
2 tbsp nutritional yeast
1/2 tsp turmeric powder
Pepper to taste
Blend the cashews until fine. Add the hot water and mix. Add the rest of the ingredients and blend until smooth. 

Enjoy!

Crunchy Oven Baked Potato Chips

Ingredients :

500g kipfler potatoes, scrubbed, rinsed and quartered lengthwise
2 tablespoons olive oil
1 teaspoon garlic granules (or 2 garlic cloves, minced)
1 teaspoon smoked paprika
1 tablespoon dried rosemary
1½ teaspoons sea salt flakes
1 tablespoon semolina 

Instructions : 

1. Pre-heat oven to 180C (conventional). Line a large rimmed baking tray with baking paper.
2. Place all ingredients in a large bowl and mix well with your hands until potatoes are thoroughly coated.
3. Spread potatoes on the prepared baking tray in a single layer, making sure they are not crowded and touching each other.
4. Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are golden and crunchy.

Serve with sour cream drizzled with sweet chilli sauce or a fresh avocado dip or salsa verde.

Coconut turmeric stew with oven baked Rosemary mini potatoes

Recipe:

Potatoes:
Ingredients:
300g mini potatoes
1 handful fresh or dried Rosemary
Sea salt & pepper to taste
1tbsp olive oil
Instructions:
Bake at 350F for 40-45min "Stew":
Ingredients:
1 shallot
2 tsp Coconut oil
1 stalk celery, chopped
1/2 acorn squash, diced
1/2 cup coconut milk full fat + 1/2 cup water
1 tsp Garlic powder or 1 minced garlic clove
1 green onion, finely chopped
1/2 orange bell pepper
5 Shiitake mushrooms, sliced
1 tbsp Veggie broth paste or 2tsp veggie broth powder
1 tsp Turmeric
3 cups Kale, shredded
1 tsp Smoked paprika
1/2 tsp smoked salt 

Pepper to taste 

Instructions:

cook the veggies (except for the kale) in a pot with the coconut oil at medium heat for about 5 min. Add the coconut milk, water and all seasonings.

Cool at low-medium heat for about 20-25 min. Add a little water if necessary. Add the kale at the very end. Enjoy

Thai Style Green Curry with Homemade curry paste

Recipe: Serves: 4-6

Prep Time: 20 minutes | Cook Time: 20 minutes 

Ingredients for the Green Curry Paste:

- 2 tablespoons of the stem of the fresh cilantro
- 2 small handfuls of fresh cilantro leaves
- 6 cloves of garlic
- 1 tablespoon powdered coriander
-  1/2 tablespoon powdered cumin
- 1 inch nob of ginger (without its skin) - juice of 1 lime
- 1 lemongrass stalk (or lemon zest)
- 1/2 cup shallots or white onion
- 1 teaspoon chili flakes
- sea salt 

Ingredients for the Green Curry:

- 1 tablespoon coconut oil
- 1 cup green beans (cut in half)
- 1 large bell pepper (cut into thin strips)
- 1 Japanese eggplant or half of a very large eggplant ( cut into bite-size cubes)
- 2 carrots (cut into thin circles)
- 1 small onion (diced)
- 1 cup of mushrooms (thinly sliced)
- 2 tablespoons coconut sugar
- 1 can full-fat coconut milk
- 1 cup water
- 2-3 tablespoons curry paste (see above)
- sea salt
- juice of 1 lime
+ serve with brown rice or quinoa

Instructions:

Start by making the curry paste by simply blending everything into the food processor until it's well mixed and ground down into a paste (see above photo).

Now for the curry - on medium/high heat warm the coconut oil and onions for 5 minutes.

Then add all the vegetables, coconut sugar, curry paste and 1/4 cup water and let this simmer with the cover on for about 10 minutes.

Add more water gradually so that the veggies don't burn. Once the veggies have cooked down, add the coconut milk and 1 cup water, and cook for another 10 minutes until the veggies are fully cooked. Stir in the fresh lime juice, extra cilantro leaves and, top over brown rice or quinoa!

HOCOLATE HAZELNUT PORRIDGE WITH CHOCOLATE FUDGE SAUCE

CHOCOLATE HAZELNUT PORRIDGE WITH CHOCOLATE FUDGE SAUCE 

Recipe:

porridge
1tbsp flax meal
2tbsp coconut flour
2tbsp almond meal
2 tsp cacao/cocoa powder
1tbsp rice malt syrup/maple syrup/coconut sugar
1 pinch sea salt
1tbsp raw coconut oil,
200ml hazelnut mylk
1/2tsp vanilla powder (optional)
fudge sauce
40g raw coconut oil, softened
40g rice malt syrup
2 1/2tsp cocoa/cacao powder
1 pinch sea salt
1/2tsp vanilla powder (optional) 

Directions:

To make the fudge. Place all ingredients in a small bowl. Mix until smooth and creamy. Set aside.

To make the porridge place all ingredients in a small saucepan. Heat gently over low heat, stirring continually until warm. Or place all ingredients in a high-speed blender. Blend until smooth and warm.

Serve with fudge and your favorite toppings. Enjoy!

Basil and Butternut squash pizza

Recipe:
Pizza base:
100gr spelt flour
35 gr whole wheat flour
1/4 tsp sea salt
1/4 tsp instant yeast
80ml warm water
1/2 tbsp olive oil
1. combine flours salt and yeast in a big bowl
2. add warm water gradually while mixing with hand, finally add olive oil and knead the dough until smooth.
3. transfer to a slightly floured bowl and rest in warm room and let it doubled in size, about 1-2 hr

Meanwhile prepare the butternut squash puree for topping
1 cup butternut squash, peeled, chop into chunks
1/3 tsp sea salt
1/4 cup water
4 button mushrooms
2-3 twigs of fresh basil
Olive oil
steam butternut squash until tender, about 7-10 mins
transfer to blender, add salt and water, blend until smooth. Set aside
.
take out the dough from bowl, transfer to a slightly floured baking paper flatten the dough with rolling pin to 1/2-1 cm thick
-spread the butternut squash puree on top
-slice mushroom and arrange on top
-brush the top with olive oil
-Bake in 180C preheated oven for 25 mins
-take out from oven, arrange the basils