The Spiritual Vegan

raw and non raw vegan recipes

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Falafels

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We made falafels the other day. Falafels are a really tasty vegan food and they make a great substitute to scratch the itch which asks for something humburger-like with bread.

Cause me and Roser are both salt-free in our everyday cooking, this falafel didn’t even have salt. It was made of two ingredients: sprouted chickpeas and onion.

So the chickpeas were sprouted, which took about 1 1/2 days. I don’t sprout chickpeas much longer than this because they tend to go mouldy. Anyway doing this makes them way easier to cook and much healthier (especially because you need to cook less — less heat damage to the food!). The flavour becomes more gentle and slightly sweeter than that of normal chickpeas.

I cooked the two ingredients – chickpeas and about 1/4 of the volume of chickpeas again in terms of onion – by steaming, which I have to admit is almost to show off in health terms, but I thought what the heck. The great thing about steaming, see, is it’s a lower temperature cooking method, which means less damage to the food.

When they were soft I blended the result to a dough. This didn’t need any additions, but if it’s too watery you’ll need to add some breadcrumbs or flour to get a workable consistency.

I rolled the dough into long sausages and then sliced off nice round patties from them. The patties were fried to give them a crispyness and then served with homemade flat bread (pictured), salad, and mashed avocado.

Check out Andrew’s main blog at www.andrewgubb.com for useful and stimulating thoughts on life, spirituality, and saving the world.

Written by Princess

December 14, 2010 at 11:04 am

Raw Birthday Cake

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Me and my friends made a raw cake for Tiago’s birthday. Everyone loved it.

Raw Vegan Birthday Cake with pears, dates, and hazelnuts

Raw Vegan Birthday Cake with pears, dates, and hazelnuts

This raw vegan birthday cake was very easy to make, though a little time consuming. First we grabbed a bowl which would make a good mould for the cake – not too big unless you want to spend hours preparing dates. Then we filled it with alternate layers of dates, sliced pears, and  chopped hazelnuts.

We pitted the dates and then chopped them into rough cubes about 1/2 cm to a side. We ended up needing about 1 KG of dates for this cake.

The hazelnuts we smashed up in a coffee grinder until they were broken up but not quite flour – still crunchy and nice to bite into.

We sliced the pears quite thinly and arranged them so that they fitted together nicely in their layers. We also added a generous squeeze of lime juice so the pears wouldn’t oxidize (go brown) and also mint leaves and chopped lime zest.

We pressed the whole thing down well and when the bowl was full, we just turned it over and gave it a tap – it came out perfectly.

Finally, we adorned the birthday cake with raw walnut halves and mint leaves. Yum 🙂

Check out Andrew’s main blog at www.andrewgubb.com for useful and stimulating thoughts on life, spirituality, and saving the world.

Written by Princess

August 16, 2010 at 2:02 pm

Raw pasta

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raw pasta

Hi guys! 🙂

I decided not to make “The Spiritual Vegan” a professional path like with my lightworker’s site http://www.lightworkersconnection.com but I do enjoy putting up recipes from time to time.

Currently I’m on the raw food diet. My ultimate goal is to go breatharian, which is as it sounds. Most people freak out when I tell them this, but I assure you that so long as I consistently lose weight on a no-food diet, I will take that as a sign I can’t live off air yet, so I won’t push myself. 🙂

Today’s raw recipe was inspired by my lovely friend Joy, who is as she sounds. 🙂

How to make raw pasta

Raw pasta is easy: you get out a peeler and attack a cucumber with it. (Zucchini work too I hear). You can get the long pasta like strips as seen in the picture this way.

I made the raw pasta sauce by liquidizing three or four tomatoes with a minipime. I added spring onions and some green pepper to this, plus salt, olive oil and provençal herbs (you can use oregano or your choice of herbs if you can’t find this delicious ingredient). All blitzed together.

This was topped, as you can see, with my beloved alfalfa sprouts. ❤

Liquized tomatoes make a great base for many “sauce” type recipes. Try blending in curry paste too, maybe with some coconut.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

April 29, 2010 at 2:26 pm

Posted in Recipes, salado, Veganism

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Mutabal sauce

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Esta receta es también muy rica en español.

For three people.

1 kg aubergine

¼ kg soy yoghurt

50 ml maize oil (or some other oil with a non-intrusive flavour)

1 clove of garlic, finely chopped

1 heaped teaspoon cumin

1 heaped teaspoon black pepper

1 heaped soupspoon tahini (a sesame seed paste you can find in big supermarkets, health food shops, and ethnic stores)

1 heaped teaspoon salt

1 level soup spoon of cider vinegar 🙂

Preheat the oven then bake the aubergines at 200ºC for half an hour. Take them out and leave them to cool.

When the aubergine is cool enough to touch comfortably, peel it and chop it finely. Mix everything together in a bowl and refrigerate.

Eat with toast like paté or as a sauce accompanying some other dish.

VARIATIONS

After peeling the aubergines you are generally left with 750g of flesh. You can change that for 750g of flesh of other vegetables: steamed peeled carrot, or baked red pepper.

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 19, 2009 at 8:19 pm

Lentil and Parsnip Croquettes

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Lentil and Parsnip Croquettes

Lentil and Parsnip Croquettes

Esta receta es también muy rica en español.

For 2-3 people.

600g cooked lentils

350g parsnip

100g almond flour or otherwise breadcrumbs

1 heaped teaspoon salt

2 heaped teaspoons dried parsley / 1 heaped soup spoon fresh parsley, finely chopped

2 heaped teaspoons marjoram

2 flattened teaspoons of black pepper

1 large clove of garlic, finely chopped

Oil for frying

Plain flour to coat

Mash up the lentils – either with a blender or a fork. Peel the parsnips and steam them (don’t boil them because the extra water will make the croquettes too damp) then mash them as well. Mix everything except the flour and the oil together in a bowl until you have a compact dough. If the dough remains damp, add more almond flour.

Make the croquettes – take individual soup spoon-fulls of dough and mould them into log shapes such as in the picture. Roll them lightly in flour. Deep fry and drain on kitchen paper.

Eat hot or cold 🙂

Check out Andrew’s other site, Lightworkers‘ Connection, if you consider yourself to be a highly conscious individual. You know there is more to life than meets the eye. You are not alone.

Written by Princess

September 12, 2009 at 5:05 pm