Margreet’s Rice Paper Wraps

Margreet’s Rice Paper Wraps

Ingredients: Rice Paper Celery Tomatoes Avocados Coriander Mint A dash of sesame oil Chili Lemon Soy sauce Peanuts and sesame seeds Preparation: Cut the celery, tomatoes and avocados in small chunks. Add some coriander, mint, a dash of sesame oil, chili and lemon. Now you can prepare the rice paper. Put some lukewarm water -the thinner the rice paper, the cooler the water needs to be- in a bowl. Slide the rice paper in the water so it becomes wet but don’t leave it too long or it will stick. Then place it on a flat surface. Wait for a minute or two. It will become soft and pliable. Ready to use. You can now fill it with the above ingredients and wrap it up, like a burrito! Decorate with some coriander or mint leaves and serve with soy sauce! You can also create your own wrap, adding prawns, smoked salmon. Bon appétit and merci...
Dress Up Your Salad

Dress Up Your Salad

A salad can taste so different depending on the dressing. I love my French dressing but i also discovered two other dressings: tahini dressing and hummus dressing. So creamy and tasty! – Hummus dressing: 150 gr of hummus 4 tbsp olive oil 2 tbsp white wine vinegar 1 tbsp honey 1 teaspoon toasted sesame oil Garlic (optional) Salt & Pepper Mix all the ingredients together in a blender. Adjust to your taste!   – Tahini Dressing: ½ cup of tahini (sesame paste) ½ cup of apple cider ¼ cup of soy sauce 1 tbsp lemon juice ½ tsp salt 3 cloves of garlic ½ cup of water (or more if needed) 2 tbsp dried parsley 1 tbsp honey ¼ cup of oil Mix all ingredients in a blender and adjust to your taste and to get the desired texture. Bon...
Crunchy Flaxseed Crackers

Crunchy Flaxseed Crackers

Ingredients: – 2 cups of flaxseed – 2 cups of sunflower seeds – 1 cup of walnuts – 1 cup of pumpkin seeds – ½ cup of sliced almonds – ½ cup Soya sauce – Fresh cilantro – A dash of ground cumin Recipe: Let the seeds and nuts soak in water for at least one hour then drain and mix them all together. Add the rest of the ingredients. Spread on the dehydrator’s non-sticking sheets and dehydrate for 3 hours at 115-125F. Then change side, removing the non-sticking sheets completely and dehydrate for another 5 hours or until the crackers are crunchy.  If you want your crackers to look nice and square, cut them before dehydrating. As you can see from the picture, i don’t… I have never prepared them in a standard oven but apparently you can preheat the oven to 400 degrees and bake the crackers for 20-30 minutes. Flaxseed crackers are delicious with salad, hummus… Bon...
Honey-Glazed Salmon with Pickled Cucumber

Honey-Glazed Salmon with Pickled Cucumber

Ingredients 1 cup seasoned rice vinegar 1/4 cup sugar 1 English cucumber, thinly sliced (ours was Dutch!) 1/2 small red onion, sliced (or white) 1 fennel bulb, thinly sliced (Peter used a mix of lamb’s lettuce & rucula instead) 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 pound skinless salmon fillet 1 1/2 tablespoons pure maple syrup (honey is perfect too!) 2 teaspoons grainy mustard 1 garlic clove, minced 1/4 teaspoon ground cumin Preparation 1. Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves. Add cucumber and onion. Cool to room temperature, stirring, 25 minutes. 2. Remove the vegetables with a slotted spoon; place in a bowl. Add fennel (or lettuce!) and olive oil, tossing to combine. Season with salt and pepper. 3. Preheat the oven. Line a shallow baking pan with foil. Arrange the salmon in a single layer on the pan. Combine the maple syrup (or honey) and remaining ingredients; spread onto salmon. Bake salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon. Peter didn’t use any oil, except in the salad. Salmon is a fatty fish so you really don’t need any oil. Next time I would even try with a white fish! Bon...
Cashew Cheese – Javi’recipe

Cashew Cheese – Javi’recipe

  Ingredients: 2 cups raw cashews (soaked 2 hours) 1 slice of onion ½ garlic 1 lemon Preparation: Put all the ingredients in a blender and blend with minimum water to get a creamy mass, which will replace cheese in raw vegan recipes. You can also add curry mustard, olive oil, oregano and water. Lots of variations are possible! You can also put it in a mould and leave it in the fridge to set. Bon appétit!...
Pasta, broccoli and seeds

Pasta, broccoli and seeds

Ingredients: – (wholemeal) pasta – fresh broccoli – mixed seeds (sunflower, pumpkin, linseed, sesame..) – olive or linseed oil – salt and pepper Preparation: Bring water to the boil in a big pot and throw in the pasta and the broccoli florets. Cook until the pasta is al dente (the broccoli will soften). During this time, toast the seeds in a frying pan, without oil. When the pasta and broccoli are cooked, drain, add the seeds and a little bit of oil. Add salt and pepper. Just make sure that you don’t add too much seeds as they contain fat too! Bon...