Tomato and ginger soup

 vegan, GF

👬6,🕝20min + 45 min cooking

As we go through the final weeks of the cold season, no better way than to make the most of it than with some soups. I have recently grown to like soups because not only are they warming, but they make the perfect appetizer and are so nutritious.

Ingredients:
2 tbsp olive oil
2 large white onions
3 celery stalk
5 garlic cloves
2x400g tins of chopped tomatoes 500ml good quality vegetable stock
100g red lentils
100g coconut butter
5-7cm fresh ginger
2 tsp turmeric
1 tsp ground cumin
sea salt and pepper for taste
coriander for serve

Method:

Heat the oil in a large pot or pan over a medium high heat. Add the onion and garlic and fry until fragrant and translucent, about 5 minutes. Add in the celery and fry for further 3-4 minutes.

Tip in the tinned tomatoes, the red lentil and stock. Stir thoroughly and allow the mixture to boil for about 25 min.

Turn the heat down low. Add in the coconut butter, ginger and spices and simmer for 10 min.

Top with roughly chopped coriander.

Recipe is taken from

www.veganlass.com with some modeyfications.

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cheesecake

vegan, GF, sugar free

👬12, 🕝20min + freezing

Probably the best raw chocolate orange cheesecake in the world !

Ingredients:
For the base:
210g hazelnuts
100g dates (pitted)
2 tbsp cacao powder
1tbsp coconut oil (melted)

For the top:
200g cashew nuts (soaked)
finely grated zest and juice of 2 large oranges
110 ml coconut oil(melted)
60ml date syrup

Method:
For the base:
Line a cake tin with greaseproof paper.
In a food processor (blender) add in the hazelnuts, dates, cacao powder, coconut oil. Whizz on high until it resembles breadcrumbs.
Firmly press the mixture into the lined tin and pop into the freezer.

For the top :Drain the cashew nuts and pop them into a food processor (blender) along with the orange juice, orange zest, melted coconut oil and date syrup. Blend on high speed for around 5-8minutes, until smooth.
Pour the creamy orange layer onto the base and pop the tray back into the freezer to set.
Allow the cheesecake to set fully. This will take around 4-6 hours – I left mine overnight.

To serve, defrost the cheesecake for around 15-20 minutes until fully defrosted.

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Mexican jackets potatoes

 vegan, gluten free

👬2🕝15min prep + 45min baking

I love baked sweet potatoes and the guacamole makes a good contrast with the sweetness of the potatoes. These loaded Mexican style potatoes are a dream dinner – they’re so filling:)

Ingredients:

2 large sweet potato
1 large avocado 

juice of 1 lemon
2 tomatoes, finely chopped
½ small pack of coriander, leaves roughly chopped 

1 small red onion , peeled, finely chopped
400g red kidney beans

Method: 

 Preheat oven to 220C. Oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 minutes or until tender all the way through when pierced with a knife.

Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.

Heat the beans up if desired. Cut the sweet potatoes in half and top with beans and guacamole. Serve with the lime wedges for squeezing over.

Recipe taken from:
Good Food Eat Well
Healthy Diet Plans 

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Raw Oreos

vegan, GF

👬 12 cookies 🕝30min + sooking

These raw Oreos are so good, and they require zero cooking!  Their nutty creamy center is nutrient dense, and the chocolatey cookie is packed with healthy carbs and fiber.  I like to keep a batch of these on hand in my fridge for when cravings strike.  I have a big sweet tooth.  Especially for chocolate.  These raw oreos are chocolatey, chewy, and have a sweet creamy center. They’re great for snacks, dessert, and even for breakfast! (Because who doesn’t love a little bit of chocolate in the morning…)

Ingredients: 
For the cream
130g raw cashew
2 tsp water
1tbsp coconut oil, melted
1 tbsp date syrup

For the cookies
100g dates (pitted)
50g oatmeal
180g almonds
120g raw cacao powder 
½ tsp ground cinnamon
2 tbsp coconut oil (melted)

Method: To make the cashew cream, soak the cashews in water to cover for 4 hours. Drain.

To make the cookies, soak the dates in water to cover for about 15 minutes. Drain. Add the cookie ingredients in the order they appear, bit by bit, to the blender. Blend well until the mixture is finely ground and forms a dough. Remove the dough from the blender, place it on a sheet of parchment paper and roll it out using a rolling pin. Using a cookie cutter or the lid of jar, cut the dough into small circles. Place the cookies on a plate and, when you have cut all the cookies, put the plate in the fridge.

Wash out the blender, then fill with the ingredients for the cashew cream and mix until creamy. Transfer the cream to a small bowl. Remove the cookies from the fridge, spoon a teaspoon of the cashew cream onto a cookie and top with another cookie so that the ‘sandwich’ is formed. Repeat until there are no cookies remaining.

Recipe taken from:
Power Food by Rens Kroes with small modification.

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Quick chickpea pasta

vegan, GF

👬 2, 🕜30 min

 

Knackered after work? No time to make dinner? This dish is super quick, easy to prepare and delicious! 

Ingredients:  
approx. 200g pasta (GF pasta)
two tins chickpea  
one tin tomatoes
3 tablespoons olive oil  
1 garlic clove, sliced  
1 red chilli, deseeded and finely chopped
a good squeeze of lemon juice
sea salt and freshly ground black pepper



Method:

Bring a pan of water to the boil and add a pinch of salt. Then add the pasta and cook according to the packet instructions.

About 2 minutes before the end, add the chickpeas in order to heat through.

Meanwhile, heat the olive oil in a small pan over a very gentle heat.

Add the garlic and chilli and cook very gently for 2 – 3 minutes, without letting the garlic colour. Add tomatoes and mix. Remove from the heat.

Drain the pasta and chickpeas and stir in the garlic, chilli and oil.

Add salt and pepper and a good squeeze of lemon juice, to taste.

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