Tahini pasta

• 150g rice noodles
• ⅓ cup tahini
• 1 clove garlic, grated or minced
• 2 Tbsp tamari or soy sauce
• 2 Tsp toasted sesame oil
• 1 Tsp honey or maple syrup
• 1 Tsp chili crisp, or more to taste
• 2 Tbsp rice vinegar
• Hot water, to get sauce to the right consistency
• Chili crisp, sesame seeds, + green onions, to garnish

In a bowl, whisk together the tahini, garlic, Tamari, sesame oil, honey, chili crisp, and rice vinegar. If it seems too thick, add a little bit of hot water, about a tablespoon at a time It should be pretty thick but drizzly and pourable.

Toss in the drained noodles and mix to combine. Garnish with chili crisp, sesame seeds, green onions, and/or lime juice. Enjoy!!

Peanut sauce pasta

Ingredients for 1 person:

• 50g rice noodles
• 2 Tbsp (30g) peanut butter or tahini
• 1 Tbsp white miso paste
• 1 Tbsp tamari or soy sauce
• ½ Tsp chili crisp, or more to taste
• Juice of 1 lime or 1 Tbsp rice vinegar
• Hot water, to get sauce to the right consistency
• Chili crisp, sesame seeds, + green onions, to garnish

In a bowl, whisk together the peanut butter, miso, tamari, chili crisp, and lime juice. Add a little bit of hot water, about a tablespoon at a time. It should be pretty thick but drizzly and pourable.

Toss in the drained noodles and mix to combine. garnish with chili crisp, sesame seeds, green onions, and/or more lime juice. Enjoy!!

Falafel 

Super easy version

• 6 cups (810gr) chickpea flour 
• 1 tbsp each salt, garlic, cumin and paprika
• 2 tsp each ground coriander, chili powder, parking powder

If making your own chick pea flour, start by grinding the dry beans. In blender mix all. This mix can be stored for several weeks. 

To prepare the falafel, mix 1 cup (160gr) preparation with 1/2 (125ml) cup hot water. Optionally add parsley, lemon juice... 

Mix and refrigerate until hard. Fry or bake in the oven. 

Fresh variation

• 1 cup (215gr) chickpeas soaked overnight, mixed
• 1 small onion
• 4 garlic cloves
• Handful fresh parsley
• 1/2 tbsp each cumin, paprika, ground coriander
• Salt

Finely chop and mix. Refrigerate 1 hour. 

To prepare the falafel, stir 4 tbsp chickpea flour and 1/2 tsp baking powder with the rest. 

Fitgreenmind version

• 2 cups (360 gr) cooked chickpeas
• 1 onion
• 2 cloves garlic
• Parsley
• 1 zucchini, shredded
• 7 tbsp chickpea flour
• 1 tsp each salt, ground coriander and cumin
• Lemon juice

Pulse chickpeas, onion, garlic and parsley. Combine with rest of the ingredients and shape into falafel balls. Bake at 200 ° for 25 mn. 

The Yoga Kitchen version

• 450 gr dry quinoa or 350 g rice, cooked
• 100 gr spinach (fresh or frozen)
• 50 gr each parsley and mint
• 200 gr frozen peas, blanched
• 2 garlic cloves
• 1/2 tsp each ground cumin, coriander, sweet paprika & turmeric
• 2 eggs
• 100 gr (2/3 cup) buckwheat flour
• 1 tsp sea salt
• Pepper
• Sesame seeds, to garnish

Mix raw spinach, peas, herbs, garlic, spices and seasoning in food processor until smooth. Add eggs. Lastly, incorporate the quinoa and the flour to get a soft but not sticky texture. 

Form walnut size balls and place on baking trays or bake in muffin tins. Sprinkle with sesame seeds. Bake at 180 ° for 15 mn until they are firm (not hard). 

Tahini sauce

• 3 tbsp each of tahini, yogurt & water
• 2 cloves garlic
• Handful parsley 
• 1/2 lemon juice 
• Salt pepper

Variation

• 4 tbsp vegan yogurt
• 1 tbsp tahini
• Salt
• 1/2 tsp each garlic powder and chili flakes

From Kicki's cookbook

• 1 cup chickpeas, cooked
• 1 cup tahini
• 1/2 cup water
• 1/4 cup lemon juice (juice from 1 lemon)
• 1/2 cup sesame seeds, roasted and ground
• Optional: add water for a more liquid texture

Blend all ingredients at once. 

PAKORAS

Indian vegetable fritters

Ingredients

• Carrots / Pumpkin
• Potatoes / Sweet potatos
• Zucchini / Spinach
• Garlic
• Ginger 
• Coriandre
• Chili, Cumin seeds, Garam masala
• 1 cup chickpea flour 
• 2 cups water
• 2 tbsp Olive oil

Grate all vegetables and ginger. Crush garlic and cumin seeds. Chop coriander. Mix water with chick pea flour. Add oil, spices, salt & pepper. 

In large bowl combine veggies with flour/water mixture. Shape patties and place in oven tray. Bake 20-30 minutes at 180 degrees. 

Potato salad

• 2 kg potatoes
• Pickles, capers
• Beans: red or chickpea

For the cheese sauce

• 100 g cashews (prepared like before)
• 65 g almonds (soaked overnight)
• 35 g hemp seeds
• 120 g soja yogurt 
• 60 ml each of water & olive oil
• 1 garlic clove
• 1 shallot
• 4 tbsp vinegar or lemon juice (2 lemons)
• 2 tbsp nutritional yeast
• Salt & pepper
• Herbs

Mix all ingredients. 

Eggs benedict style

To make the Hollandaise sauce:

• 50 gr (183 cup) cashew nuts
• 30 gr artichoke heart in can (reserve some water)
• Juice from 1 lemon (approx. 3 tbsp)
• 1 tbsp nutritional yeast
• 1/2 tsp each of ground turmeric & salt
• Pinch sweet paprika

Blend all ingredients at once, add some water if too thick. 

To poach eggs:

Heat 4 cm water in a pan, adding  2 tbsp vinegar when simmering. With a wooden spoon create a whirlpool, then add one egg at a time, sliding them into the pool from a cup. 

Create layers of vegetables:

• Spinach and asparagus blanched
• Avocado
• Sundried tomato pesto for taste

Gnocci gratin*

• 900gr gnocchi
  
• 500gr tomato puree 
• 2 pinches of chilli powder
  
• 2 garlic cloves crushed
  
• 40ml vegetable broth
  
• Basil chopped
  
• 2 batches of cheese sauce (see vegan substitutes)

Prepare cheese sauce according to the recipe. Precook the gnocchis (1 mn in boiling water). In an oven dish, mix all ingredients. Add gnocchis. Sprinkle with basil when finished.

Bake @ 225° for 20 minutes.

*Vegan version of the recipe in "Side dishes"

Vegan butter chicken

vegan_veganfood

To make the chicken look-alike

• 1 block tofu
• 1 tbsp olive oil
• 2 tbsp cornstarch

Wrap tofu in a clean towel or kitchen paper. Place something heavy on top to press out the liquid for 20mn. Mix oil + starch in a bowl. Tear the tofu into pieces and cover with mixture. Place on baking tray and bake @ 200° for 25mn. 

To make the sauce

• 3 tbsp vegan butter or olive oil
• 1 large oignon, diced
• 1 tbsp fresh ginger sliced
• 1 tsp each of curry and coriander powder
• 1/2 tsp each of salt and paprika
• 2 tbsp tomato paste
• 1 tbsp garam masala
• 1 can full fat coconut milk

Sauté oigon in oil for 4mn. Add garlic and ginger, then rest of ingredients. Simmer for 10mn. 

Take out tofu and mix with sauce. 

Serve with basmati rice, toasted coconut flakes and fresh coriander. 

Potato gratin

To make the sauce

• 150 g / 1 cup raw cashews (soaked in boiling water for 1 hr)
• 420 ml / 1¾ cups unsweetened almond or oat milk
• 3 large garlic cloves, peeled
• 1 small shallot, peeled
• 1 tbsp lemon juice or apple cider vinegar, adjust to taste
• 1 heaped tbsp white miso paste (use GF miso if required)
• 4 tbsp / ¼ cup nutritional yeast
• 2 sprigs of fresh rosemary, leaves only
• 4 sprigs of fresh thyme, leaves only
• ¼ tsp ground nutmeg, adjust to taste
• 1/8 tsp cayenne pepper, adjust to taste (skip if you don't like heat)
• generous amount of black pepper, adjust to taste
• approx. 1¾ tsp sea salt flakes (use less if using fine table salt), adjust to taste

Blend cashews with 240 ml (1 cup milk) until super smooth. Add all the remaining sauce ingredients. The sauce is quite intense tasting as it has to flavor all of the potatoes and it loses some of its potency once baked, but feel free to adjust the seasoning (salt, dry spices and herbs) to your liking. Transfer the sauce to a large mixing bowl.

For the gratin

• 10 ml / 2 tsp olive oil
• approx. 2 kg / 4.4 lb starchy potatoes (russet or Maris Piper) or mix with pumpkin

Wash all the potatoes well, dry them on a kitchen towel and slice them evenly using a vegetable mandolin, on 3 mm.
Tip sliced potatoes into the bowl with the creamy sauce, mix well so that they are fully coated.
Arrange sauce-coated potato slices in a square size oven dish (25cm) in the vertical fashion so that the cut sides press up against each other and the skin side faces up. Pack them fairly tightly, alternating big and small slices so that the top is as jagged as possible - it results in a crispier top.

Fill with the rest of the sauce until it reaches to half the height of the baking dish (but leave a good portion of potatoes exposed to get those crispy tops even if that means you have some leftover sauce) and tightly cover the top of the baking dish with a piece of kitchen foil.

Bake @ 200° C (no fan) for about 30 minutes then take the cover off and bake for a further 45-60 minutes, until the tops are crispy and the potato slices are thoroughly cooked in the cream. Rest it for a few minutes before serving.

Crique / Frittata

• 5 to 8 potatoes
• 1 oignon
• 1 flax egg + 180gr silky tofu
  
• Seasonings
• Optional : garlic, cheese, herbs, olives
• Pumpkin is a nice addition and requires the same cooking time as potato

Grate potatoes and oignon. Mix with eggs. Season. Press into pan and fry 7 minutes on each side.

I tried cooking it in the oven which works great. Use two baking sheets, spread out the crique on one and bake for 10 minutes. Then take it out of the oven and flip it to the other side using the second sheet and another tray. Bake for another 10 minutes and finish with 2 minutes on grill mode.