Category: Recipes

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

Ingredients

2 cups grated cauliflower
2 cups grated mozzarella cheese
100 ml cold water
1 tsp psyllium husk (finely powdered)
1 tsp chia seeds

toppings according to your taste

To see the original recipe (with eggs) being preapared watch this great video: https://youtu.be/W8Gtk067h5Y

Steps

Put the the oven on 220 Celsius.

Pour the cold water into a glass and add psyllium husk. Whisk immediately with a fork until you get a smooth and thickened consistency (about 1 min).
Add chia seeds into the glass and stir.
Put the grated cauliflower and grated mozzarella cheese into a bowl and pour in the psyllium and chia seeds mix. Mix thoroughly using your hands (about 30 sec).

Put a baking paper on a baking pan, and spread the dough thinly all over the pan (I used hands).

Bake 15 minutes or until it looks like that:

Add your toppings.
In this example I used:
– a thin layer of Seitan Tomato Sauce
– green verts
– spinach
– tomatoes
– more grated mozzarella

Bake another 15 minutes in 220 Celsius or until the cheese is starting to become golden brown

Ingredients

• sun flower seeds 1 dl
• pumpkin seeds 1 dl
• lin seeds 1 dl
• sesame seeds 1 dl
• chia seeds 1 dl (optional, but very good for your health)
• psyllium fiber husk 1 tbsp (or 1 teaspoon if the husk is a fine powder)
• chickpea flour 0.5 dl
• salt 1 tsp
• olive oil 0.5 dl
• boiling water 2.5 dl

Instructions

• Set the oven on heating (150 degrees)
• Mix all the dry ingredients + olive oil.
• Add boiling water and mix until the mix becomes thicker (1-2 minutes).
• Spread a thin layer of the mix on a baking pan ( or 2 if you make extra thin layers). To make extra thin layers, put one baking sheet on the table, put half of the mix on it and use another baking sheet on top and roll out the mix into a thin layer.
• If your oven has ventilation, use it for quicker results.
• Bake 25 min -> take it out of the oven and cut into squares, if you would like to have squares. It’s fine to also not do anything during this step.
• Bake 25 min more.
• If the crackers feel dry, then they are ready and you can turn off the oven and let the oven cool with the crackers inside. But if the crackers have a clear consistency of leather, keep on baking until they become crispy.

Seasoning

Original – no extra seasoning needed.

Mediterranean – Use plenty of rosemary in the mix. You can also use oregano or thyme on top of the rolled out mix. You can use quite a lot of the herbs, it never seems to be too much. Press the herbs into the mixture by using an extra baking sheet on top.

Curry – Add a table spoon or two of Curry to your mix.

Sweet Spice – 1 dl sugar-like sweetener (stevia etc.), 2 tsp cardamom, 2 tsp cinnamon, 2 tsp ginger powder.

Feel free to experiment! I’ve never managed to destroy a batch.

Variation

The base recipe can be simplified by omitting the chickpea flower and psyllium powder. The chia seeds and flax seeds are binding enough for the crackers to not fall apart.

• 2 cups chickpea flour
• 2/3 cup coconut oil
• 3 tbsp birch sugar
• 1/2 tsp cardamom

• Roast the chickpea flour in a pan until golden.
• Add the coconut oil and mix. Continue frying for another 6 minutes.
• Add all the other ingredients and mix.
• If the mixture is too dry (consists of separate particles), add more coconut oil.
• Let the mixture cool, so that it is possible to form balls.
• Form the balls, put them on a plate an keep them in the fridge.
  
  For pictures about the consistency and the original Besan Ladoo that inspired this recipe can be found here.

• 2 cups chickpea flour
• 1 cup coconut oil
• 3 tbsp birch sugar
• 6 tbsp cacao powder
• 1/2 tsp cardamom
• 2 tbsp rum

• Roast the chickpea flour in a pan until golden.
• Add the coconut oil and mix. Continue frying for another 6 minutes.
• Add all the other ingredients except for rum and mix.
• If the mixture is too dry (consists of separate particles), add more coconut oil.
• Let the mixture cool a bit and add rum. Mix.
• Let the mixture cool more, so that it is possible to form balls.
• Form the balls, put them on a plate an keep them in the fridge.
  
  For pictures about the consistency and the original Besan Ladoo that inspired this recipe can be found here.

Ingredients

Dry ingredients mix 1

• 1 cup almond flour
• 1 cup chickpea flour
• 1/3 cup coconut flour
• 1 package of dry bread yeast (for non-sweetened bread)
• 1 tsp curry
• 1 tsp caraway
• 1 tsp Himalayan salt

Dry ingredients mix 2

• 1 tblsp psyllium husk
• 2 tblsp chia seeds

400 ml lukewarm water

Instructions

• Put mix 1 into a bowl and make sure it’s thoroughly mixed.
• Put mix 2 into a bowl and add the water. Stir quickly as it becomes jelly-like very fast.
• Pour the mix 2 into mix 1 and stir thoroughly.
• Cover the bowl with a wet towel and keep it in a warm place for an hour.
• Put a baking paper on the baking pan and simply pour out the doe from the bowl. It should fall out nicely and form a nearly perfect round bun.

• Bake for 35 minutes 220 C.
• If the bread does not feel solid, bake until ready 100 C.

Finely chopped cabbage to fill a large frying pan
2 tsp Arada Berberé
4 tsp Paprika powder
olive oil
salt

Fry the cabbage in olive oil until golden brown.
Add the species and fry some more.
Add salt.

If the cabbage feels too dry, add some more oil or boiling water.

• 100 g dried chickpeas
• 50 ml unsweetened peanut butter (100% peanuts)
• 50 ml coconut butter
• 3 tbsp birch sugar
• 6 tbsp cacao powder
• 2 tbsp rum
• a pinch of salt to taste

Cook the chickpeas, let them cool and drain them.
Put all the ingredients into a blender and blend into a smooth paste. If the paste is too thick, add some water (or concentrated Celestial Peach tea – gives some nice aroma).

Serve it as it is or with some crushed nuts or fruit.

Ingredients:

• Chickpeas 250g dry (or 500g cooked)
• Bay leaves 2-3 (optional)
• Olive oil 60 ml
• Tahini 1 cup
• Lemon juice from 2 large lemons or 1/2 cup Apple cider vinegar
• Cumin powder 1 tsp
• Garlic 2-5 cloves crushed (or more cloves, depending on your taste)
• Chickpea cooking water (+ boiled water if the cooking water is not enough)
• Black pepper to taste
• Himalayan salt to taste

Instructions:

Preparation: soak the chickpeas overnight (or around 4-6 hours until they are soft as the fresh ones)

• Cook the chickpeas until they are very tender with bay leaves and in as little water as you can (so that you can use all of it later and not need to throw away this tasty stuff). 
• When the chickpeas are tender, throw away the bay leaves and drain the chickpeas, keeping the cooking water for later!
• Throw all the ingredients and some (around 1 cup) of the chickpea cooking water into a blender with knives.
• Run the blender and and add as much of the chickpea cooking water as you need for the consistency. If not enough, add boiled water.
• If it is too thick, add some of the cooking water. Taste it. If it is sourly, garlicky and creamy and you absolutely love it, stop. If not, add more Apple cider vinegar or garlic or tahini to your absolute satisfaction.

Tips from Piret:

• Extra tahini and oil is good, if you like the taste and want your hummus to contain more of the good fats.
• Boiling the chickpeas with bay leaves and using the water in the hummus gives a meatier taste.

Based on https://cookieandkate.com/greek-kale-salad-recipe/

This healthy Greek kale salad recipe is full of bold Mediterranean flavors. It packs great for lunch, too. Recipe yields 2 large meal-sized servings, or 4 medium side salads.

INGREDIENTS

Kale salad

• 1 medium bunch of curly green kale (about 8 ounces = 230 grams)
• Fine sea salt (use Himalaya salt)
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained (no need to rinse and drain, the oil suites well for the sallad)
• ⅓ cup finely grated Parmesan (optional) (leave out to be Seitan friendly!)
• ⅓ cup sunflower seeds
• ¼ teaspoon extra-virgin olive oil (not needed, enough oil in tomatoes)

Creamy tahini dressing

• 1⁄4 cup tahini (ca 60 ml = 4 tablespoons)
• 3 tablespoons lemon juice (from 1 to 1 ½ lemons) (Replace with apple cider vinegar to be Seitan friendly!) (added 8, might need more! Don’t add water until you’ve added enough vinegar.)
• 1 tablespoon extra-virgin olive oil
• 1 medium clove garlic, pressed or minced
• ½ teaspoon Dijon mustard (leave out to be Seitan friendly!)
• ¼ teaspoon fine sea salt (use Himalaya salt)
• 2 tablespoons water
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. To prepare the salad:
   1. Place the chopped kale in a large serving bowl.
   2. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat).
   3. Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using).
   4. Set aside.
2. To toast the sunflower seeds, combine the seeds with the olive oil and a few dashes of salt in a small skillet over medium heat. Cook, stirring often, until the seeds are fragrant and turning lightly golden at the edges, about 5 minutes. Pour the toasted seeds into the salad bowl.
3. To prepare the salad dressing:
   1. In a small liquid measuring cup or bowl, combine the tahini, olive oil, apple cider vinegar, garlic, and salt.
   2. Whisk until blended.
   3. It will become very tough, so add the water and whisk until blended.
   4. Season generously with freshly black pepper, to taste.
4. Pour the dressing into the salad (you might not need quite all of it, but I did). Toss until the salad is evenly coated with dressing. Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.

NOTES

MAKE IT DAIRY FREE/VEGAN: Omit the Parmesan. You might like a light sprinkle of nutritional yeast to make up for it.

Thoughts and comments

Used chana dal instead of chickpeas – ok choice.
Used only half of the dressing – a matter of taste, the salad felt very filling already with the half of the dressing.
The salad IS filling. Can be perfectly used as a whole lunch. If you’re looking for a light and fresh feeling salad, this salad is not it.
Could try to add some fresh tomatoes to make the salad feel more light, if desired.
Need more garlic, especially if you’re using only half of the dressing.
Needs MUCH more apple cider vinegar (if you like sour salads). I added 8 tbsp to the dressing (of which I used half), but then poured quite a lot (3-4 tbsp?)  into the salad itself.

A lot of preparations – need to optimize.
Chana Dal or Chickpeas can be cooked in advance in a larger quantity and kept separately.
Tomatoes, peppers, olives can be chopped and mixed in advance in a larger quantity and kept separately.
The dressing can be prepared in advance in a larger quantity and kept separately.

Piret

I chop everything rather coarsely to give more of a chunky feel to it.

On Piret’s recommendation I also add Jalapeños, very delicious! And since I don’t like olives, I just skip them. Adding marinated garlic cloves is a great way to vary the salad a bit when desired.

Toasting the sunflower seeds can be done without any oil, just don’t forget them on the stove, they burn easily.

Adding extra Chana Dal and upping the size a bit makes it OK to skip the Seitan mix for a meal, making this a great travel food!

Mixing everything beforehand except the tahini dressing works out fine, the dressing can be added quickly when needed. I usually keep a large box of ready-made salad in the fridge, stays fresh for at least 5 days, and a smaller box of tahini dressing, stays fresh for at least a week.

Erik