Category: Recipes

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

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.