Author: Piret Saar

• 1 cup Olive oil
• 1/2 cup Stevia or other sweetener
• 1 tsp Cardamom
• 2 tsp Rose Water or Lemon Juice
• 3 cups Chickpea Flour
• pinch of salt

Optional: Caramel Stevia Drops (or other taste).

Mix everything together. Lay as a thick layer on a baking paper. If desired, use cookie forms to cut out cookies. Otherwise you can cut the squares when the cookies are ready. If desired use nuts for decoration.

Bake for 20 minutes 150 degrees celcius.

Ingredients:

• 1 cup almond flower (or pulp from 1 cup dry almonds)
• 1 cup chickpea flower
• 1 cup cocos flower
• 30g dry yeast (or 100 g fresh yeast)
• 2 tblsp chia seeds (for binding)
• 2 tblsp lin seeds (for binding)
• 1 tblsp psyllium husk powder (for extra fiber)
• 2 tsp vörte spice
• lukewarm water
• 1 tsp Himalayan salt

Instructions:

Mix everything except water together in a bowl.

• Mix all dry ingredients together in a bowl.
• Add water and mix until the consistency is of a soft clay, that can keep it’s form.
  
• Cover the bowl with a moist towel and let the dough rise for 1 hour.
  
• Form two small bread loafs.
• Bake around 30 min 200 degrees Celsius.
• Turn down the heat to 100 and bake another 30 min.

• 1 broccoli
• 1 bell pepper (paprika)
• 6 mushrooms (champinjoner)
• 1 zucchini
• 100 g halloumi cheese
• 2 cloves of garlic
• 2 dl olive oil
• 1-2 tablespoons apple cider vinegar
• 3 tablespoons oregano
• 1 teaspoon smoked paprika powder
• 1 teaspoon paprika powder
• 1 teaspoon black pepper
• 1 teaspoon Himalayan salt

• Set the oven in a grill mode at 250 degrees Celsius.
• Prepare a deeper oven baking pan with baking paper
• Cut all vegetables into 2-3 cm slices (including broccoli stems) and place them into a larger bowl.
• Take a smaller bowl to mix the marinade and mix together:
  • olive oil
  • apple cider vinegar
  • all spices + salt
  • crushed garlic
• Pour the marinade into the vegetable bowl and mix thoroughly. Use your hands to make sure all the broccoli bouquets are covered and make sure that the zucchini pieces do not stick to each other.
• Pour the vegetables onto the baking pan and distribute them evenly.
• Put the vegetables into the middle part of the oven and start baking.
• While the vegetables are in the oven, dice the halloumi cheese into 2-3 cm slices.
• Bake until they are half done (starting to become golden brown). Remove the baking pan from the oven and place the diced halloumi cheese evenly over the vegetables. Put the vegetables back into the oven.
• Bake until the vegetables are golden brown and feel soft enough.
• Done.

2 dl coconut oil
2 dl cacao powder
2 dl pumpkin seeds
2 dl sunflower seeds
1-2 tbsp. stevia powder/crystals
1-2 tsp. instant coffee

Mix everything together and place it on a pan in a thin layer. Keep in fridge.

If the coconut oil is too solid, heat up the mixture a bit. Avoid high heat to keep all the nutrients.

• Chopped cabbage to fill a large frying pan
• 1 tsp whole cumin seeds
• 1 tsp asafoetida powder
• 1 tsp curry powder
• 3 tsp paprika powder
• 1-2 tsp black pepper
• Olive oil to generously cover the pan. The cabbage should look properly oily when done.

1. Chop the cabbage.
2. Create the spice mix of asafoetida, curry, paprika and black pepper.
3. Heat the oil in the frying pan.
4. Add the cumin seeds when the oil is hot enough (small bubbles should form around the seeds, but the oil should not be smoking)
5. When the seeds are dark brown (but not black!), add the spice mix and let it sizzle for a couple of seconds.
6. Add cabbage and fry until done.

Ingredients

• olive oil – a generous amount, so that the onions can float around
• 3 large onions – chopped
• 200 – 250 g kale or lacinato kale (svartkål) (or both) chopped
• spice mix:
  
  Alternative 1
  1 tsp arada berberé (or 1/2 tsp chilli powder)
  3 tsp paprika powder
  1/ tsp black pepper
  
  Alternative 2
  1/2 tsp arada berberé (or 1/2 tsp chilli powder)
  3 tsp paprika powder
  1/2 tsp cumin powder
  1/2 tsp asfoetida
  1-2 crushed Punjabi Wadi
  
  Alternative 3
  Create your own mix.
  

• 500g chopped tomatoes
• 2 dl chickpea flour
• boiled water – to get the desired consistency
• 1 tsp salt
• 1 large garlic clove – minced (you can use more garlic too)

Instructions

• Heat the oil in the pan and fry the onions until they they are golden and a bit golden brown.
• Add your chosen spice mix stir in the pan for 10 seconds.
• Add the kale and fry for a couple of minutes until the leaves sink together.
• Add the tomatoes and let everything to simmer for a couple of minutes.
• Add chickpea flour and mix it well. Don’t worry about the lumps, they will taste great.
• Add as much boiled water as you like to get the consistency that you enjoy (around 0,5 l). Note that chickpea flour can absorb quite large amount of water.
• Add salt, pepper and garlic and mix.

2 large broccoli (or 3 small)
2 large onions
1 tsp cumin seeds (spiskummin in Swedish)
3 tbsp Seitan Spice Mix
3 tbsp Arada Shiro
Olive oil

1. Chop the onions and start frying them in plenty of oil until golden brown.
2. Meanwhile, chop the broccoli into florets. Use the stem too (except the most wooden bit) and slice it quite thinly.
3. Heat a generous amount of oil in a large frying pan with high edges. To see if the oil is hot enough, throw in one or two cumin seeds and if they start to slightly bubble or move around, then add the rest of the cumin seeds. Stir them around in the oil until they become darker brown (but not black brown!). Less is definitely more in this case.
4. When the cumin seeds have turned darker brown, add Seitan Spice Mix and stir for a few seconds. You should get a spice paste. If the paste feels too dry, add more oil.
5. Add broccoli and stir to cover it in the spice mix.
6. Add the fried onions.
7. Cook until the broccoli feels softer, but still crispy. Stir occasionally.
8. Sprinkle Arada Shiro over the broccoli and stir.
9. Stir for one more minute, to give Shiro a chance to become cooked.

Use any volume units, depending on how large amount of the spice mix you want to create. I usually use 1 dl as a unit.

1 unit Turmeric powder
1 unit Asafoetida powder
2 units Arada Berberé (or 1 unit Chilly powder)
2 units Ground Cumin
2 units Curry powder
2 units Paprika powder