Wheat and Rye Free Rolls/Baguettes

As I have discovered that I am allergic to wheat and rye - I have now started a diet without these two potential troublemakers in my body. This is my first attempt at making bread. I took all the non-wheat non-rye flours out of the cupboard and did this:

Makes 20 rolls or 10 small baguettes

Ingredients

9 dl Lukewarm Water
50 g Live Yeast ot 1 bag of Dried Yeast
1 tsp Maple Syrup
1½ tsp Apple Cider Vinegar
1 tsp Salt
50 g Yellow Corn Flour
50 g Corn Meal
100 g Rice flour
75 g Besan (Chickpea Flour)
75 g Buckwheat Flour
50 g Corn Starch
30 g Psyllium Husks
1 handful sunflower seeds
1 handful sesame seeds
1 handful yellow flax seeds
1 handful popped barley
1 handful rolled oats

Directions

Mix water, yeast and maple syrup and leave it to activate for a couple of minutes.

Mix the dry ingredients - and mix them well.

Add the vinegar to the wet mix, then add the dry ingredients and mix really well.

Leave the dough to rise for approx. 45-60 minutes.

Wet your hands and shape the dough into rolls or baguettes. Leave on the baking trays to rise another 30-45 minutes.

Bake the rolls at 200-225°C for approx. 30 minutes.

Raw Date Sweets

Ingredients
- for 1 bar or 5 rolls

Base:
4 dried dates
1 tbsp crated coco
6 almonds
½ tbsp raw cacao powder

1 tsp cacao nibs

tiny pinch of salt

Directions

Blend all ingredients into a doughy consistency - hold back one date if they're very moist. A little raw coco oil can be added for moist and richness as well, but is not necessary. Chopped nuts and seeds can be be added for extra crunch.

Flavoring and variations

Chili: add a pinch of red chili powder and roll in grated coco.

Ginger: add a pinch of freshly grated ginger or a pinch of dried ginger powder.

Lime: add lime zest and a little lime juice and an extra tsp grated coco.

Chai: add tiny pinches of ground cinnamon, cloves, black pepper, cardamom, liqorice, fennel seeds and fresh or dried ginger.

Liqorice: add liqorice powder.
Chocolate: add chopped raw chocolate, roll in cacao nibs or powder.
Nuts: replace almonds with walnut, hazelnuts, peanuts, pecans, macadamia or other nuts, add chopped ones also and roll in chopped nuts.

Fruit and berry: add dried fruit or berries like banana, apple, pineapple, abricot, mango, cherries, blueberries etc.

Pizza Bianca Enoki

This is the uncooked pizza - when cooked it got eaten too quickly to photo :D

So, vegan pizza, that's a challenge. The key is to make sure the pizza is moist and crunchy at the same time. If you're ever in NYC, don't miss Viva Herbal Pizzeria

Dough
3 dl water
15 g yeast
1 tbsp olive oil
10 g salt
4-500 g flour


Topping
2-3 tbsp pesto
1 large paper thinly sliced potato
rosemary
chives
enoki mushrooms
soy yoghurt
nutritional yeast (optional)

Directions
Mix the ingredients for the dough - knead well and leave to rest for an hour or so.
When ready, prepare the topping. Make sure the potato slices are paper thin.
Roll out the dough thinly and add a thin layer of pesto. If the pesto is thick - add oil to make it more liquid - you want to be able to spread it really thinly.
Place the potato slices making sure they don't overlap too much.
Add another thin layer of pesto and then dress with herbs and mushrooms.
Add nutritional yeast to the yoghurt and sprinkle on top.

Bake at 230 degrees celsius for 20-30ish minutes.

Baked Fennel

Ingredients
Olive oil
1 large or 2 small fennel bulbs
5-6 garlic cloves
Vegetable stock
Vegan cream

Directions
Clean and cut the fennel into wedges.
Peel garlic cloves.
Place all in an oiled pan.
Cover (almost) with stock.
Bake for 40ish minutes.
When baked sprinkle with salt and add vegan cream.

Thai Style Yellow and White Carrot Salad

Ingredients

Salad:
Carrots - of any colour
Garlic
Ginger
Unripe black pepper
Roasted sesame seeds
Red chili
Coriander leaves
Spring onions
Roasted cashew nuts or peanuts

Dressing:
Rice vinegar
Mirin
Lime juice
Sesame oil
Salt

Directions

Thinly slice the carrots and finely chop the chili, garlic, ginger, onions and fresh coriander leaves.
Mix the dressing with pepper, chili, coriander leaves, onions, garlic and ginger.
Add carrots and give it all a good toss.
Sprinkle with cashews and sesame seeds.

Seasoned Black Quinoa

Ingredients

Black quinoa
Lemon juice
Tamari
Chopped parsley

Directions

Cook the quinoa - directions are on the bag/box.
When cooked, add lemon juice, tamari and chopped parsley.

Mash Up

This mash up is made with Denjang...


Ingredients

Water
Parsnip
Carrots

- or any other roots you like

Optional:
Onions
Leek
Garlic
Chili


Directions

Clean - and peel the roots if necessary.
Chop into smaller bits - the smaller, the quicker they cook.
Place in a pot and add water about half as high as the roots.
Cover and cook until very tender.
Blend - add water to get the consistency you like.

To flavor add:
Oil, salt and pepper
or
Miso or Denjang
or
Pesto
or oil, fresh herbes, lemon juice, salt

Creamy Pestoish Penne

Great hangover chow.
Serves 1-2.

Ingredients

1 handful of parsley
1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water  (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper

1-2 chopped sundried or fresh tomatoes

Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.

Toss in your favorite penne or other pasta and tomatoes and mix.

Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.

Raw Blackberry and Raspberry Cup Cakes - my first ones ever!

Ok, so this is the very first time making raw cakes - and cake making is really not what I'm best at.
Measurements are potentially a bit off - I didn't write anything down going along...

Crust:
4 dried dates
2 tbsp rolled oats
1 tbsp coconut oil
1 tbsp raw cocoa powder

Blend all and shape into cup cake wrappers

Blackberry and Raspberry filling:
1 dl soaked cashew nuts
3 dl defrosted black- and raspberries - squeeze and save the juice

½ tsp soy lecithin
2 tsp agave syrup or other raw sweetener
½ tsp psyllium seed husks (optional)

Blend all and fill into crusts.

Coconut and mint sprinkles:
Dried shredded coconut
Mint leaeves

Chop, chop, chop...

Whipped cream:
½ dl soaked cashew nut
1 tbsp coconut oil
½ tsp soy lecithin
1 tbsp juice from berries
½ tsp psyllium seed husks (optional)

Vanilla - seeds or extract to taste

Blend - holding back juice gradually until smooth.
Decorate - and serve immediately.

Final decoration:
Mint leaves

Cucumber Kimchi

Ingredients
2 big or 6 small cucumbers for Pickling
sea salt

4 scallions
1 very small yellow or white onion
3 tbsp of sesame seeds
3 - 4 red pepper flakes 고추가루
2 tbsp Save-The-Fish Sauce (or some salt)
1 tsp of sugar
2 tsp finely chopped ginger
4 cloves of garlic
1 tsp of sesame oil

Directions
Cut the cucumbers into chunks, slices or do like Aeri.
Rub/coat the cucumbers in salt and leave to sit.
While waiting mix the rest of the ingredients.
Rinse cucumbers thoroughly when ready after 20 - 30 minutes.
Mix everything together and store in glass jars in the fridge.
Can be served immediately but is best after a day or two.

Save-The-Fish Sauce

Save the fish! - when recipes call for fish sauce - use this substitute :D

Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)

Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.

Korean Dumpling Dipping Sauce

⅓ cup soy sauce
⅓ cup rice vinegar
1 tbsp sesame oil
1tbsp korean chilli flakes 고추가루
1 tbsp scallions
1 tsp chopped garlic
1 heaped tbsp roasted ground sesame seeds

Mix and serve.

Wakame and Mushroom Salad

Serves 2 - me and my quest star cook - providing wakame brought back from Korea

Ingredients
2 handful of soaked and quickly simmered wakame
3 handful of fried mushroom - we used yellow oyster, common oyster, button and shitake
Roasted sesame seeds
Sesame oil
Rice vinegar
Mirin
Salt to taste

Directions
Mix and serve.

DIY Yogurt

In the summertime:

Heat soy milk until lukewarm (40° C). Remove from heat. Add probiotics. Pour into thermo jug and leave over night.

or use same procedure as above and leave in a warm spot during the day (6-8 hrs), no direct sun though.

Wintertime:

Mix soy milk and probiotics. Leave on the radiator over night.

Store in the refrigerator.

Serving directions:

Stir really well before serving until smooth - add frozen fruit for flavor and to cool if eaten right away. 

Note: U can get probiotics in health stores.

Raw Hummus

Ingredients:

Sprouted Chick Peas - (sprouted for 2-3 days)
Oil
Garlic
Cumin and coriander seeds
Cayenne pepper or chili
Lemon juice
Sesame seed

Directions:

Blend

Garnish with:

Spinkles of cayenne pepper
Oil

Sweet and Tangy Zest

Ingredients:

Zest from 1 orange or any other citrus fruit (organic naturally)
2 tbsp of sugar
Boiling water

Directions:

Remove as much of the white inside of the zest. Cut into wanted sizes no wider than 5 mm. Poor over boiling water until almost covered. Add sugar. Simmer until water has evaporated. Cool on baking or wax paper. When cool dip in sugar. Use for decoration on cakes or as a snack.

Luxury variation:
Dip in melted chocolate, grated coconut or dried chili flakes.

Whole Wheat Spaghetti with Sweet Dumpling Pumpkin and Carrot Cream Sauce

Looks like a picture from the cookbooks of my childhood in the 70's - anti food porn?

Ingredients:
Serves 2

Whole Wheat Spaghetti

Sauce:

Olive oil
2-3 cloves of garlic
1 small diced onion
4 hands full of chopped sweet dumpling pumpkin, hokkaido or butternut squash
2 dried chopped abricots
1 small potato, peeled and chopped
Vegetable broth
Soy cream
Herbes de Provance, lemon juice, salt and pepper to taste

Directions:

Sauté onions and garlic in oil until clear. Add the rest of the veggies and herbs. Simmer until very tender. Blend to wanted degree of smoothness. Add salt, lemon juice, pepper and soy cream to taste.

Serve with nutritional and sprinkles of your favorite seed or fresh herb.

Crisp Bread

Crunchy and tasty crisp bread with lots of seeds and grains.

Ingredients: 

½ dl flax seeds
½ dl pumpkin seeds
½ dl light sesame seeds
½ dl dark sesame seeds
½ dl sunflower seeds
½ dl shelled hemp seeds
1 tbsp caraway seeds
1 ¾ dl rye flour
½ dl oat meal
¾ tsp baking powder
1 ¼ tsp sea salt
1 dl cold water
½ dl oil - olive or nut oil


Directions:

Mix all dry ingredients. Add water and then oil little by little while stirring or mixing real well with hand mixer.

Spread out on baking sheet. Cover with baking sheet or cling film and roll out to 3 mm thickness.

Cut into the sizes you like.

Bake in preheated oven on 200 for approx. 20 min. Check on them after 15 minutes, they have to be crispyish, but not hard. Leave to cool on oven grid to avoid condensation.

Store in a dry place in paper or not too well sealed container.