Vegan Garlic Mayo

Yummy !

I promise you nothing is as chaotic as it seems. Nothing is worth diminishing your health. Nothing is worth poisoning yourself into stress, anxiety, and fear


🍃From my pantry:

  • Garlic (1 clove)
  • Aquafaba (1/2 Cup)
  • Olive Oil (3 cups)
  • Almonds (1/2 Cup)
  • Pinch of Himalayan salt, to taste
  • Apple Cider Vinegar (1 Tbsp)

Directions 🍃

  1. Cover the almonds with water in a container overnight for 8 hours.
  2. Add aquafaba to a large mixing bowl along with Himalayan salt, lemon juice, garlic, and soaked almonds.
  3. Blend on high with a hand mixer for 30 seconds to incorporate.
  4. While blending, slowly add in the olive oil until emulsified and the mixture thickens.
  5. Taste and adjust seasoning as needed.

Note: Olive oil has a really strong flavor. The recipe works well with other type of oils. 

Tip: Try Lemon juice instead of the Apple Cider Vinegar

Masoor Dal Soup

High levels of proteins

Nutritional Powerhouse: Any combination of lentils (~ 20%) and rice (~80%) has all the necessary acids, making a complete protein.


🍃From my pantry:

  • Red Lentils (Masoor Dal), 1 Cup
  • Curry (1/2 tsp)
  • Turmeric (1/2 tsp)
  • Chilli powder (1/2 tsp)
  • Tomato (100 grams)
  • Cumin (1 tsp)
  • Leeks (1/2 piece)
  • Garlic, minced ( 1Tbsp)
  • Spring water (3 Cup or as required)
  • Coconut oil, (1 Tbsp)

Directions 🍃

  1. Heat coconut oil in a large pot over medium-low heat. Add leeks, tomato, and garlic to the pan and gently sauté for 5 minutes.
  2. Place the red lentils in a bowl and wash them well.
  3. Drain the lentils and put them in a heavy-based pan with veggies and spring water water.
  4. Bring up to pressure on a medium flame.
  5. Add the salt, chilli powder, cumin, turmeric … to the lentils. Stir and bring to a simmer.
  6. Cover, leaving the lid slightly ajar. Cook the dal over low heat for 45 minutes -on a low flame-, stirring occasionally.
  7. Eat them with some organic brown rice !

Note: It does not need soaking prior to cooking as it is a soft dal & cooks quickly. 

 

Rice croquettes

The crunchiness of the deep-fried croquettes and softness of fresh avocado make for a delicious combination !

Chew, chew, chew your food. 


🍃From my pantry:

  • Cooked Brown Rice, 1 cup
  • Leftover Dal, 1 cup
  • Olive Oil, for deep frying
  • Quinoa Flour
  • Chia ‘Eggs’
  • Sesame seeds
  • Sun-dried tomatoes, to taste
  • Avocado, half
  • Lime, to sprinkler over avocado

Directions 🍃

  1. Chia ‘Eggs’: Grind the chia seeds, mix 1 Tbsp of ground seeds with 3 Tbsp of water. Stir well. Place in the fridge for 15 minutes.
  2. Mix cooked brown rice, leftover dal, chia ‘eggs’ and quinoa flour gently with a spatula.
  3. Using your hands, shape mixture into croquettes.
  4. Mix quinoa flour (1/3 cup) with water (6 Tbsp) to make batter.
  5. Dip each croquette into batter to make a thin coating.
  6. Roll each croquette in sesame seeds to coat all surfaces.
  7. Repeat this process with each croquette.
  8. Deep-fry croquettes until the colour turns golden and the texture is crispy.
  9. Place the croquettes on a paper towel to drain excess oil.
  10. Serve with lime – avocado and sun-dried tomatoes.

Tempeh Strips

dynamic taste – firm texture – strong meaty flavour

Protein backbone of vegan diets.


🍃From my pantry:

  • Tempeh, cut into strips
  • Fresh Rosemary leaves
  • Olive Oil, 1 Tbsp
  • Caramelized Balsamic Vinegar, 1 Tbsp
  • Tamari, 1 tsp
  • Dijon mustard, 1 tsp
  • Homemade Cashew Butter

Directions 🍃

  1. Mix all the marinade ingredients together.
  2. Place tempeh strips in a bowl. Pour sauce over the strips and marinate for 15 minutes.
  3. Preheat the skillet to medium heat.
  4. Once it’s hot, add the tempeh.
  5. Stir fry marinated tempeh on low heat until the sauce is absorbed and tempeh is cooked and browned.
  6. Serve with cashew butter. Yummy !

Summer Kale Rolls

A salad packed into an edible container.

When you change the way you look at things, the things you look at change.


🍃From my pantry:

  • Round Rice Paper
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Fresh Kale
  • Chopped Basil
  • Chopped Mint
  • Fresh Red Onion

Directions 🍃

  1. Fill a large plate with warm water.
  2. Dip one rice paper into the hot water for 1 second to soften.
  3. Lay rice paper flat.
  4. In a row across the center, place a handful of kale, brown rice, chopped chickpeas, mint, red onion, basil, leaving about 2 inches uncovered on each side.
  5. Fold uncovered sides inward. Then roll the rice paper tightly.
  6. Serve with your favourite sauce !

Note: You can use two rice papers per roll. It is easier to handle & less prone to tearing. 

Lulu’s ‘Fromage’ Sauce

Creamy, comforting and high fiber (prebiotic)

Gluten-free, zero calorie, zero carbs noodles made from Konjac root.


🍃From my pantry:

  • Shirataki noodles
  • Shiitake mushrooms
  • Green Peas
  • Basil

🍃 Fromage Sauce:

  • Peeled Garlic Gloves (3)
  • Gouda Vegan Cheese (400 grams)
  • Mirin (1/2 cup)
  • White Truffle Oil (1 Tbsp)

Directions 🍃

  1. Place the garlic in a food processor. Process until chopped (few seconds).
  2. Add the vegan cheese, mirin, & truffle oil. Process for 45 seconds.
  3. Rinse the noodles. Cook the in boiling water for 2 minutes.
  4. Place in a pan with the sauce and stir well.
  5. Saute the shiitake with green peas for 5 minutes. Add to the noodles.
  6. Sprinkle with basil & serve !

Note: Try dry white wine instead of mirin

Gorgeous Creamy Kale Leek Soup

This super simple coconut flavoured leek and kale soup is satisfying and nutritious.

We no longer know what to do in case of health problems. So you go to see your doctor, who is over valued, & yet his knowledge is very limited: he never study nutrition or the traditional way of life but only learned how to treat symptoms (not the causes).

If you have a good mental, physical & spiritual condition, you experience life as paradise. Let’s aim for that!

In the meantime, Let’s take advantage of the medicinal properties of foods. Today I am searching for ways to boost my immune system & recovering from an acute viral pharyngitis. I failed at managing stress & anxiety. Yep.

So here I am looking for some green vegetables: rich in vitamins, beta-carotene, & minerals, which play a key role in strengthening the immune system.

The high concentration of vitamin C in Daikon makes it an ideal partner for your immune system, as it stimulates the production of white blood cells and so, it speeds healing & repair throughout the cells & tissues of the body.

Other Star Foods to boost your immune system (while fighting throat infections) include: bay leaves, blackberry, blackcurrant, blueberry, carrot, celery, chives, garlic, honey, figs, leeks, lemon, onions, rosemary, pepper, thyme, vinegar …


🍃From my pantry:

  • Kale (1 Cup)
  • Dried Daikon (1/4 Cup)
  • Leek (1 Cup)
  • Coconut oil (1 Tbsp)
  • Crispy Onions
  • Himalayan Salt
  • Water

Directions 🍃

  1. Wash the leeks and cut them into 1cm slices.
  2. Heat 1 tablespoon of coconut oil in a large pot on a high heat, add all the sliced leek and a pinch of salt and cook with the lid ajar for about 10 minutes, or until softened, stirring regularly.
  3. Check to make sure the leeks are not browning 🙂
  4. Add 1 litre of boiling water.
  5. Add the kale & dried daikon.
  6. Cover the pot and cook for 30 minutes -on a low flame-.
  7. Eat the soup with some crispy onion on top. Yummy !