1 tablespoon tahini (sesame seed paste)
1 clove of garlic, crushed
the juice of a half lemon
Mix all ingredients, if the sauce is too thick than add a little bit of water.
Serve with salads and falafel.
4-5 onions, sliced
2 cans diced tomatoes
2 tablespoons oil
3 cm ginger, finely chopped (or 2 teaspoons ginger powder)
5 cloves of garlic, finely chopped
1 teaspoon cinnamon powder
1 teaspoon mustard seeds
1 teaspoon garam masala
3 teaspoons coriander powder
1 teaspoon cumin powder
fresh chilli /chilli powder , to taste
Heat the oil in a pan and add the mustard seeds. Fry for 2-3 minutes until they begin to pop. Add the onion and cook for 2-3 minutes. Add the canned tomatoes, ginger, cinnamon, coriander powder, cumin powder and the chilli. Cook approx. 10 minutes than add the garlic and garam masala. Continue cooking for another 2-3 minutes. Add salt to taste.
Blend with a hand blender/blender until a smooth paste is obtained.
Also, you can add marinated vegetables ( in oil/soy yoghurt and the herbs above) and simmer until the vegetables are soft.
30 g pine nuts
50 g basil leaves
2 garlic cloves
2 tablespoons nutritional yeast
50 ml olive oil
lemon juice (to taste)
salt and pepper
Place all ingredients except the olive oil in a blender, turn the blender on and add the olive oil, little by little, until you get a fine paste.
In the absence of a blender you can use a garlic/spices mortar.
200 ml unsweetened soy milk
1 teaspoon ginger powder
1 teaspoon coriander powder
2-3 tablespoons soy sauce
4-5 tablespoons peanut butter
Preheat the soy milk in a saucepan, add all ingredients, mix it well until peanut butter is incorporated and let it boil for a minute. The composition should have the consistency of a thick sauce otherwise add a little bit more peanut butter. After cooling the sauce continues to thicken.
Vegan whipped cream
1 tin coconut milk
2-3 tablespoons raw sugar
1 teaspoon vanilla essence
1 teaspoon locust bean gum (optional)
Let the coconut milk tin in the refrigerator for several hours (or overnight).
Put in a bowl only the white, solid part of the coconut milk, add the sugar, the locust bean gum and the vanilla essence and blend (with a mixer) until the sugar has dissolved and it becomes frothy (do not blend to long otherwise you’ll get coconut butter).
The cream can be kept in the fridge up to 2 days.
1 ripe avocado
1 garlic clove, mashed
the juice of half lemon
salt and pepper
Mashed avocado, add the garlic, lemon juice, salt and pepper to taste and mix.
Use it as dressing for salads, vegetables etc.
vegan mayonnaise (see the recipe here)
5-6 garlic cloves, mashed
salt and pepper
finely chopped chives (optional)
Mix all ingredients.
Optionally you can add finely cut gherkins.
1 measure (according to desired amount) unsweetened soy milk
2 measures oil (1 ½ parts sunflower oil, ½ part olive oil)
1 ½ teaspoon mustard
the juice from 1 lemon
salt, to taste
Place the soy milk in the blender, turn the blender on and slowly add the oil until it has the consistency of mayonnaise, if not add more oil.
Finally add the mustard, lemon juice and the salt.