Roasted chestnuts

Preheat oven at 180°C.

Cut the outer shell with a sharp nife to avoid them from popping in the oven. 

Place them on an oven tray with holes. 

Roast for 20 to 25 minutes.

At the end place them in newspaper for 10 minutes. This will allow the shell to be removed easily.

Za'atar is thyme in Arabic, the wild one which resembles oregano. In France you can find it in the forests in the south. 

To make the Za'atar

• 1 part Thyme
• ½ part Sesame seeds grilled
• ¼ part Sumac (ground seeds) is a spice with acid taste, very common in Arabic cuisine, can be replaced by lemon zest
• ½ tsp Salt

1 part = 125 ml.

The proportions vary so this is just our preference. Some put the same amount of each. Dry the thyme and grind it into powder. Mix with the rest of the ingredients. You can store it in a glass jar for months. For this recipe, add double amount olive oil before spreading on top of the galettes. 

To make the galettes

• 180gr ground almonds
• 65gr ground flaxseeds (graines de lin)
• 92gr chickpea flour
• 1/2 tsp salt
• 1 tsp instant yeast (rapid rise) or 2 tsp baking powder
• 225ml buttermilk (in French called "babeurre", can be obtained by mixing plant milk with 1 tbsp - 15 ml - lemon juice or cider vinager
• 4 egg whites (optional)
• 3 tbsp olive oil

Dissolve yeast in buttermilk and set aside  Mix almonds+flaxseeds+flour+baking powder (if using)+salt. Add the buttermilk to the powder mixture.

Split in two, then spread on baking sheets. Pour olive oil over dough. Bake @ 200 degrees for 15 minutes. 

Mix za'atar with double amount olive oil, then spread on top of galettes. Grill in oven another 5 minutes or until the edges start to tan.

Ingredients

• 1 kg Brussel sprouts
• Olive oil
• Salt & pepper

For the sauce

• 1 tbsp sesame oil (or olive oil + sesame seeds)
• 2 garlic cloves crushed
• 1 tbsp maizena
• 100ml soja sauce
• 4 tbsp (50 ml) water
• 1 tbsp cider vinaigre
• 0,5 tsp spices
• 1 tbsp sweetener (date sirup or agave)
• 1 tbsp Hoisin* sauce or just use peanut butter
• 1 tbsp Sriracha sauce 

*Make it yourself mixing 30ml soja sauce, 1 tbsp peanut butter, 1tsp melasses (date sirup works), 1 tbsp rice vinaigre, crushed garlic, 1 tbsp sesame oil, 1/2 tsp sambal oelek, pepper.

Topping

• 20 g sesame seeds
• 50 g peanuts
• 2 spring oignons

There are several ways, both ensuring the bitter taste disappears. Either boil the sprouts with salt for 5mn, remove the water and cook them for another 15-20mn. Or cut them in half and bake in the oven for 20 mn at 200.

Fry the garlic in oil 5 mn. Add maizena and water, then the rest of ingredients. When the sauce is thick, pour over sprouts and mix well. Place them on oven dish and grill for 2 minutes. Sprinkle with peanuts and sesame seeds and oignons.   

Ingredients

• 4-6 aubergines

Cut the aubergine into sizeable pieces (not too small). Ideally, let them rest in salted cold water for 15 mn. Then cook the aubergines "à la vapeur" for approximately 10 mn. Consider increasing quantities to get more sauce...

For the sauce

• Fresh ginger (peeled easily with spoon)
• 3-4 garlic cloves
• 2-4 spring onions (or the green part of leeks)
• 4-6 tbsp (90ml) soja sauce
• 1-2 tbsp rice vinegar (or apple cider vinegar mixed with water)
• 1-2 tbsp saké
• 1-2 tsp melasses (date sirup)
• 2 pinches of spices
• Sesame oil (or sesame purée)
• Optional (for thicker version): 1 tbsp cornstarch + 4 tbsp (60 ml) water

Chop garlic, ginger and onion. 

Prepare the sauce by frying garlic + ginger, then onion and the rest of ingredients. For a thicker sauce add starch mixed with water. Add the aubergines and simmer a few mn. 

Variation

• 1 tbsp sesame oil (or olive oil + sesame seeds)
• 2-4 garlic cloves crushed
• 1 tbsp cornstarch
• 4 tbsp (60 ml) water
• 100ml soja sauce
• 1 tbsp cider vinager
• 0,5 tsp spices
• 1 tbsp sweetener (date sirup or agave)
• 1 tbsp Hoisin* sauce or just use peanut butter
• 1 tbsp Sriracha sauce

Fry the garlic in oil 5 mn. Add starch and water, then the rest of the ingredients. When the sauce is thick, pour over aubergines and mix well. Place them on oven dish and grill for 2 minutes. 

*Make it yourself mixing 30ml soja sauce, 1 tbsp peanut butter, 1tsp melasses (date sirup works), 1 tbsp rice vinaigre, crushed garlic, 1 tbsp sesame oil, 1/2 tsp sambal oelek, pepper.

Topping

• 20 g sesame seeds
• 50 g peanuts
• 2 spring onions

 Sprinkle with peanuts and sesame seeds and oignons.   

Ingredients

• For one aubergine...
• 3 garlic cloves crushed
• 1 oignon chopped
• 1 tsp melasses (date sirup)
• 2 pinches of spices
• Olive oil
• Lemon juice
• Seasoning
• Lots of dried fruit and nuts

Cut aubergine into sizeable pieces (not too small). Ideally let them rest in salted cold water for 15 mn. Dry and add all ingredients. Then bake in oven at 180 for 30+ mn. 

Ingredients

• 2 l water
• 350 g beetroot raw, grated
• 150 g oinons, grated
• 1 garlic, pressed
• 300 g potatoes, cubes
• 120 g carrots, grated
• 250 g cabbage, grated
• 2 tsp tomato concentrate
• 2 tbsp olive oil
• 2 tbsp each dill and parsley, chopped
• 2 laurier leaves
• 1 tbsp sweetener
• 1 lemon juiced or 6 tbsp vinager
• Smetana, Salt, Pepper

Heat water and add cube of broth. Add carrots and potatoes, then cabbage, salt and pepper, garlic, half parsley and dill. 
Cook 15 minutes. 

Fry onion, then add beetroot, sweetener, leaf. After a couple of minutes add lemon juice, tomato concentrate. Add this to this to the broth mixture. Cover and cook 10 min. 

Let stand 15 to 20 minutes before serving. Add smetana on top as well as remaining parsley and dill.

Ingredients

• 200g Chinese noodles or Soba (buckwheat spaghetti)
• 200g tempeh
• 1 piece red cabbage shredded
• 2 bunches of spinach or broccoli (fresh or frozen)
• 1 oignon
• Some fresh ginger grated
• 1 red spice
• 2 tbsp soja sauce (Tamari)
• 2 tbsp oil
• 2 tbsp sesame oil
• 2 tsp sesame seeds or peanuts
• Salt, pepper

Fry oignon and tempeh. Add ginger, cabbage, then spinach. Add some water. Prepare noodles. When vegetables have softened a bit, add the noodles. Season with soja sauce, sesame oil and sesame seeds or peanuts.

Ingredients

• 400-500gr red cabbage shredded
• 1 apple cut into cloves
• 3 
• 1 tbsp vinegar or lemon juice
• 3 dates
• Salt and pepper
• Coconut oil
• Water if needed

Fry oignons and cabbage in deep pan. Add apples, dates and spices, then vinegar and water. Cook under lid until soft. 

Ingredients

• 3 sweet potatoes
• 400gr cooked red beans
• 1 piece tempeh
• 100ml each of water and coconut milk
• 400gr cooked spinach
• 1 each of onion and garlic chopped
• 1 tbsp soja sauce
• 2 tbsp coconut oil
• Spices: 1 tsp each of paprika, espelette spice, ginger, Mexican spice, cumin; 2 tsp curry paste

Wash sweet potatoes and prick them with a spoon. Place in a baking tray and bake at 180 degrees for 50 minutes. To prepare the mixture, heat the coconut oil and fry onion, garlic and tempeh. Add soja sauce and rest of ingredients while turning. Cook until ready. 

To make the sauce

• 1 yogurt (we use sheep-milk based yogurts)
• 1 tbsp water
• 2 tsp mustard
• 1 tsp lemon juice
• Salt
• One bunch of estragon

Mix all ingredients in a bowl. 

Cut the potatoes in the middle making sure that you don't cut them in half. Put the mixture inside and pour the sauce on top.  

Ingredients

• 500gr whole rice
• Garlic cloves
• Dried raisins
• Pumpkin in cubes
• 1 tbsp olive oil
  
• 2 cubes broth in 1 liter water

Wash rice and put in the base of oven dish. Cover with broth. Mix with raisins. Place vegetables on top. Pour oil over it. 

Bake in 180° for 1 - 1.5 hours.

Ingredients

• 2 cups buckwheat grains or whole rice, dry
• 10 tbsp olive oil
• 4 branches celery cut in cubes
• 4 charlotte onions 
• 8 garlic cloves
• Herbs: 8 branches of thyme, 2 laurel leaf, 1 tsp paprika, 1/2 tsp chili flakes, 2 tbsp cumin seeds, 2 tbsp fresh oregano
• 8 slices of lemon zest
• 800gr tomatoes in tin
• 3-5 cubes broth in 2.5 l water
• 60ml passata (tomato puree)
• 600gr fetta cheese

Set aside the fetta, cumin seeds, most of the oil and oregano. Wash rice or buckwheat. Fry onion, garlic and celeri in olive oil until soft. Add the rest of ingredients. 

Bring to boil then simmer for 15 to 30 minutes or until the water is dissolved. 

Separately fry cumin, then mash and mix lightly with fetta and oil. Place fetta on top of dish, sprinkle with fresh oregano. 

Ingredients

• 500gr lentils
• 500ml water
• 1 can coconut milk
• 2 oignons
• 2 garlic
• Ginger
• 1tbsp tomato concentrate
• 2tsp each curcuma,  curry and cumin
• Salt, pepper
• Lemon juice

Rince lentils, then soak 1 hour. Fry spices, add oignon, garlic and ginger. Add tomato purée, let fry, then lentils. Cover with water and milk, salt and pepper. Let cook and remove foam. When lentils are soft, stop. 

Add lemon juice and serve with rice and vegetables of your choice. 

Ingredients

• 2 small beets peeled and spiralized
• 1/2 oignon spiralized
• 2 garlic cloves crushed
• 1 cup cherry tomatoes halved
• 1/2 cup olives pitted
• 1/2 cup pumpkin seeds
• 2 tbsp parsley chopped
• 1 tsp oregano
• Salt & pepper
• 3 tsp red wine vinegar
• 1 tbsp olive oil
• 1 block feta cheese

Combine all ingredients (except cheese) in gratin dish. Make hole in center to place cheese. Cover with mixture. 

Cover in aluminum foil  and bake in 180° for 20 minutes. Take out when noodles wilt. 

Ingredients

• 2 long courgettes and spiralized
• 1 garlic clove crushed
  
• 1 cup cherry tomatoes halved
• 1 tbsp pine nuts
• Salt & pepper
• 1/2 cup parmesan cheese

Dip courgettes in boiling water with sieve for 1-2 minutes. Drain before mixing with pesto sauce, cheese, nuts and tomatoes.

Ingredients

• 125gr lentils cooked 
  
• 1 oignon chopped
  
• 2 garlic cloves crushed
  
• 1 celery stick chopped
  
• 1 carrot finely diced
  
• 2 tomatoes peeled and chopped (or a can)
  
• 1tsp sun-dried tomatoe purée
  
• 1 tbsp parsley chopped
  
• 1 tbsp olive oil
  

Keep the liquid of the cooked lentils. Fry oignon in oil. Add garlic, celery and carrots. Cover and leave to cook for 15 minutes. Add lentils, tomatoes, sun-dried purée and enough of the reserved liquid. Simmer for 10 minutes. Add parsley and seasoning.

You can augment the sauce by adding a glass of red wine or 8 sun-dried tomatoes chopped or 225gr sliced and fried mushrooms or 225gr of cooked fresh (or frozen) peas or a can of 200gr peeled tomatoes+half tsp each of cinnamon & oregano.

Ingredients

• Any type of non-wheat (quinoa, bean...) or rice
  
• 400gr broccoli 
  
• Sesame seeds toasted
  
• Soja sauce
  
• Olive oil
  

We always keep toasted sesame seeds in reserve. They can be added to yogurt as well as rice dishes. Broccoli is a main vegetable we buy frozen as it offers the best option for organic. Cook broccoli and pasta separately. Mix everything, sprinkle with sesame and oil. 

Ingredients

• 500gr of any type of pasta (quinoa, bean...) or rice
  
• 500gr greek yoghurt 
  
• 500gr peas
• 240gr fetta
• 10 tbsp olive oil
  
• 4 garlic cloves
• 60 gr pine nuts
• 40gr fresh basil
• 2 tbsp chili flakes
• 1 tsp salt
• 1/2 tsp pepper

Cook the peas and pasta. Make the sauce by mixing 6 tbsp oil with yoghurt, crushed garlic and 100gr peas in blender. Pour into bowl. Fry chili and pine nuts until they are grilled and the oil is red. Pour pasta and remaining peas into bowl slowly. Gently mix pasta and peas with sauce, fetta, basil, salt and pepper. place pine nuts on top with the oil. 

Ingredients

• Dried soja or red beans
  
• Mix for fajitas or burritos
  
• Tomato sauce
  
• Garlic & oignon
  
• Vegetable broth
  

Fry oignons & garlic, add broth, tomato sauce and spices provided. Eat with avocado, salad, fresh tomatoes. 

Omega crackers

• 200 g buckwheat flour
• 200 g white rice or chickpeas, cooked
• 50 g each pumpkin & sunflower seeds
• 2 tsp each fennel & poppyseeds, salt & paprika
• 150 g (1 cup) each sesame & flaxseeds
• 1 tsp each turmeric, coriander & cumin, ground
• Sea salt flakes
• 500 ml water

Mix dry ingredients. Pour water into well in center and knead. Spread paste thin (2 mm) onto baking paper. Sprinkle with salt flakes. Bake at 170°C for 45 mn. Open the oven every 10 mn for 10 seconds to let out humidity. 

Flaxseed crackers

• 260gr ground flaxseeds
• 3 tbsp sesame seeds or other
• 50gr parmesan cheese
• 1/2 tsp salt
• 1 egg
• 2 tbsp olive oil
• 125ml water

Mix dry ingredients separately then combine with egg + water + oil. Spread out on baking sheet 5mm thick. Bake in oven @ 160 °C for 25 minutes. 

Cheese crackers

• 2 dl cornflour
• 100 g hazelnuts or other
• 1 dl sunflower seeds
• 0,5 dl flaxseeds, minced
• 0,5 dl flaxseeds, whole
• 1 dl warm water
• 0,5 dl rapeseed oil
• 0,5 dl finely grated cheese
• gross salt

Mince nuts roughly and mix in bowl with rest of ingredients. Spread on baking tray covered with baking paper on bottom and top. Roll out flat. Take away top paper and sprinkle with salt. Bake in oven at 200 °C for 20 minutes.

Three whole-seed crackers

Ingredients

• 3 dl pumpkin seeds
• 1 dl sesame seeds
  
• 2 dl sunflower seeds
• 1,1/4 dl linseeds, whole
• 2 tbsp each of almond flour and other
• 5 dl warm water
• 1 tsp salt

Mix all ingredients in a bowl. Let stand 1 hour. Spread on baking tray covered with baking paper on bottom and top. Roll out flat. Take away top paper and bake in oven at 175 °C for 1 hour.

Chickpea crackers

• 350 g chickpea flour
• 1 tsp each salt, baking powder
• 2 tbsp oil
• 75 ml water, warm
• Salt flakes

In a bread machine or processor with blades, mix flour, salt, powder and oil. Gradually add the water until a dough forms. Continue kneading for 1 minute. Allow to rest for 15 mn.

Roll out the dough between two baking sheets. Sprinkle with salt flakes and zaatar (if you have). Bake at 180 degrees for 15 minutes. 

Ingredients

• 300 ml water
  
• 1 cup (250 ml or 125gr) oatflakes
  
• 2-3 tbsp chia seeds
• 2 - 3 eggs
  
• 1 garlic
• 2 tbsp Gomasio (sesame salt)
  
• salt & pepper

Variations - add:

• 1 bunch of blettes (spinach)
• 2 small carots or pumpkin
• 2 tbsp mustard
• 1 tsp grated nutmeg

Heat oat-milk, then off the stove add oatflakes and seeds. Salt, pepper and let swell. Add eggs and gomasio. 

Pour 1 part into frying pan with oil and cook 3-4 min. Add anything you want: grated cheese, mashed banana, etc

In the variation, cook vegetables a few minutes. Add spices (mustard & nutmeg) to mixture, maybe an additional egg and some cream. Put into muffin tins and bake 20 mn in oven @ 180°C. 

Ingredients

• 250gr chick pea flour
• 50cl water
• 6 tbsp olive oil
• 1 tsp salt
• Pepper

Pre-heat oven at maximal level. In a bowl, mix cold water with flour, then add 2 tbsp oil and salt. Mix until the paste resembles thick milk. If too hard, add some water. Pour 4 tbsp of oil into the round tins, then pour paste into them. Bake for 2 minutes, then change to grill for another 5 to 6 minutes. When finished, it should be golden brown. Powder with pepper. 

Cauliflower Pizza

• 1 cup cauliflower cooked and shredded
• 1 cup grated cheese
• 1 egg
• 1/2 tsp each of minced garlic and salt
• Optional: oregano, pumpkin seeds

Preheat oven at 180 degrees. Once cooked, press the cauliflower to get rid of excess liquids. Mix with other ingredients, then spread paste onto non-stick paper. Bake for 15 minutes then flip the crust onto the other side. Bake another 5 minutes. Let cool before adding topping. 

If you plan on taking the pizza to go for a pic nic, add more ingredients into the paste itself and make it thicker. 

Cauliflower crêpes

• 100 g cauliflower raw
• 2 eggs
• 130 g water
• 45 g oatmeal or buckwheat flour
• Salt and pepper

Mix all ingredients until smooth. The paste should be quite thin. Fry (at low temperature so as to not damage the nutriments). 

Cauliflower tabouleh

• 1 big cauliflower (800g)
• 75ml lemon juice (3 lemons)
• 7 spring onions*, chiseled 
• 50g parsley, chopped
• 25g dill, chopped
• 20g mint, chopped
• 1 tsp mix of 4 spices (cinnamon, ginger, cloves, muscat)
• 3 tbsp olive oil
• 100g pomegranate arils (1/2 pomegranate)

*can be replaced with Green onion, Leek, Shallot, Young garlic, Chives

Grate the cauliflower (in a mixer works but don't over mix) until it looks like semolina. Cover with lemon juice, add 1 tsp salt. Let marinate 20 minutes. Add the onions, herbs, spices, olive oil and pepper. Mix delicately. 

Ingredients

• 3 zuccinis grated
  
• 2 smoked salmon cut into pieces
  
• Cream or greek yogurt
  
• Salt and pepper.
  

Steam vegetables 2 minutes. Mix all. 

Basic ingredients for all cakes

• 3 eggs
  
• 150gr flour mix (chickpea/rice/oat)
  
• 1 pack of baking powder
  
• 100ml oil (olive, coconut or other)
  
• 125ml plant milk or yogurt or silky tofu
  
• 100gr grated cheese (Emmental)
• Handful of nuts
• Salt & pepper
• Spices (Mexican spice, piment d'espelette...)
• Herbs (Chives, mixed...)
• Any leftover veggies (grated carrot, squash, beetroot...)

Mix eggs + flour + baking powder + salt & pepper, spices and herbs. Add oil and milk (slightly warm). Add cheese and then ingredients of choice (see below). Pour in silicone long pan. Cook in oven at 180° for 45 minutes.

Variations:

With cheese & nuts: add 150gr grated cheese (or a mix of cheeses) + 30gr chopped nuts + fried figues (optional) + 50ml Armagnac (optional). Cut figues in pieces and let swell in Armagnac.

With tuna and tomato: add 1 large can of tuna + 2 fresh tomatoes (or can peeled tomatoes) + 6 leaves of basil chopped. Peel tomatoes and remove seeds, then fry in oil 15 minutes. Add basil.

With ham and cheese: add 200gr ham + 75gr green olives both chopped.

With mushrooms, raw ham (prosciuto, etc), tomme cheese (ideally brebis or goat): add 100gr mushrooms (chopped and fried) + 100gr tomme cheese chopped + 100gr ham chopped. Mix these ingredients then add to mixture.