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Sunday September 27th, 2015

Zucchini patties

Zucchini patties
Posted in : Appetizers, Breakfast, Main dishes, Weight loss recipes on by : fleur
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For 4 pieces: 200 g zucchini, roughly grated 3 tablespoons chickpea flour 1 tablespoon nutritional yeast (optional) 1 green onion, finely chopped 4-5 tablespoons parsley, finely chopped 2-3 tablespoons water salt and pepper, to taste oil for frying Mix all ingredients. Let it rest  for about  10-15 minutes for the chickpea flour to absorb the moisture. Heat a few tablespoons of oil in a pan and add approx. 2 tablespoons of the zucchini mix. After 1-2 minutes press it with a spatula until a thickness of about 1 cm. Fry for 4-5 minutes on each side, at medium heat (or bake it in the oven, at medium heat- 200 C- until golden  brown).

Sunday September 27th, 2015

Brined cucumbers in tomato sauce

Brined cucumbers in tomato sauce
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 4-6 servings: 10-12 brined cumcumbers, sliced approx. 1 cm thick (if they are too salty  leave them in cold water for half an hour then drain the water) 2 onions, finely chopped 200-300 g soy pieces, optional 3-4 tablespoons tomato puree or 400-500 ml tomato passata 1 bunch dill, finely chopped 2 tablespoons oil pepper to taste Heat the oil in a saucepan, add the onions and stir fry for about 2-3 minutes. Add the cucumbers and cover with water. Cook until  the cucumbers are soft. Add more water if needed. Add the tomato puree dissolved in 1/2 cup water (or the tomato passata) and continue cooking until the sauce has reduced slightly. Finally add the pepper and dill.

Monday August 17th, 2015

Fennel salad

Fennel salad
Posted in : Raw vegan recipes, Salads, Weight loss recipes on by : fleur
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For 3-4 servings: 3 fennels, finely sliced 1 bunch parsley, finely chopped juice from one lemon 1 1/2 tablespoon olive oil salt and pepper to taste Mix all ingredients.

Monday July 13th, 2015

Cucumber and mint raita

Cucumber and mint raita
Posted in : Sauces/Creams, Weight loss recipes on by : fleur
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300 g natural soy yogurt 1 large cucumber, finely chopped a handful  fresh mint, finely chopped salt, to taste Mix all ingredients. Served chilled as an accompaniment to Indian dishes (curry, pakoras, etc). Very refreshing sauce, ideal for hot summer days.

Monday July 13th, 2015

Vegetable pakoras

Vegetable pakoras
Posted in : Appetizers on by : fleur
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For approx. 15 pieces: oil for frying 2 carrots, grated 1 medium zucchini, grated 150 g cabbage,  finely sliced 1 sweet pepper, finely sliced a handful fresh coriander, finely chopped (optional) 1 1/2 cup chickpea flour 1 cup water 3 cm ginger (or 2 teaspoons ginger powder) 3  garlic cloves fresh chili, to taste (optional) 1 teaspoon turmeric 2 tsp. coriander powder 1 small onion, finely chopped salt, to taste Make a paste from garlic, ginger and chili. Mix in a bowl the chickpea flour with the water , garlic, ginger and chili paste,  coriander powder, turmeric and salt. Add the onion and the vegetables and mix well. Heat the oil in a pan.
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Friday July 3rd, 2015

Decadent Chocolate Cake

Decadent Chocolate Cake
Posted in : Desserts on by : fleur
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springform 22-24 cm diameter (for 10 – 12 servings) For 1 base (prepare 2): 300 g flour 3 tablespoons cocoa powder 100 g raw sugar 125 ml sunflower oil 375 ml  soy milk 2 teaspoons vanilla essence 1 pack baking powder (15g) a pinch of salt Mix all the ingredients until the sugar has dissolved. Grease the springform with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for 30-40 minutes. Ceck with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool, remove from the springform and
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Tuesday June 30th, 2015

Strawberry jam

Strawberry jam
Posted in : Breakfast, Desserts, Uncategorized on by : fleur
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1 kg strawberries 400 g raw sugar juice of 1/2 lemon Wash the strawberries, remove the leaves and drain well. Cut each strawberry in 2 or 4 (depending on how big they are). Place the strawberries with the sugar in a saucepan of stainless steel or enamel, cover with a lid and simmer until the sugar has dissolved. Stir occasionally. When the sugar has dissolved turn the  heat high and simmer for approx. 1 hour, uncovered, stirring often . Check the consistency of jam by putting a little bit of jam on a saucer and letting it cool. If it is still too soft  (if it slides about as a liquid) continue cooking until you get a
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Monday June 22nd, 2015

Chana Punjabi

Chana Punjabi
Posted in : Main dishes, Weight loss recipes on by : fleur
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For 2 servings: 350 g (a can) cooked chickpeas 1 onion, finely chopped 2 tomatoes, finely chopped 1 clove garlic, mashed 1 cm ginger, minced (or 1/2 teaspoon ginger powder) fresh chili, to taste (or chili powder) 1 teaspoon mustard seeds (extra, optional) 1 teaspoon paprika 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/4 teaspoon turmeric 1 tbsp oil fresh cilantro (optional) Heat the oil in a saucepan, add the mustard seeds. Stir fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for a few minutes then add the garlic, coriander, ginger, paprika, chili (chili powder) and tomatoes. Cook at medium heat until the sauce has reduced,
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Wednesday June 10th, 2015

Raw carrot cake

Raw carrot cake
Comments : 1 Posted in : Desserts, Raw vegan recipes on by : fleur
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For a medium sized cake, 8-10 servings: Required: • spring form (22-24 cm) • food processor For the first layer: 15 medium carrots, peeled and cut into  pieces 100 g walnuts 200 g dates 2 tsp. vanilla essence 1 tablespoon lemon juice Process all the ingredients until  smooth. Place the edge of the spring form (without the bottom) on a round platter. Add the carrot mix, spread evenly and press it. Refrigerate until you prepare the second layer. For the second layer: 200 g cashew nuts, hydrated in water at least 2 hours 2 tablespoons date syrup   (or any other vegan syrup ) 1/2 can coconut milk 5 tablespoons coconut flakes 1 tablespoon lemon juice 1 teaspoon
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Thursday May 28th, 2015

Caramel pudding

Caramel pudding
Posted in : Desserts on by : fleur
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For 2-3 servings: 400 g silken tofu 4 tablespoons raw sugar 1 teaspoon vanilla essence 1.5 teaspoons locust bean gum (carob gum) Blend the  silken tofu with vanilla essence until smooth. Put 4 tablespoons of sugar in a saucepan, on low heat, melt it until  it gets a nice amber color. Put a little bit of caramel on a piece of baking paper. Allow to cool then crush it. Use it to decorate the pudding. Let the rest of the caramel on low heat and add about a quarter of the amount of tofu. Stir until the caramel has incorporated into tofu. Mix with the remaining tofu and carob gum. Pour into cups and refrigerate for at
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