The Spiritual Vegan

raw and non raw vegan recipes

Posts Tagged ‘picking food

Hummus

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Para 3 personas

hummus

This post is also delicious in English!

1 kg garbanzo cocido
1 cucharada pequeña de postre colmada de comino
1 cucharada pequeña de postre colmada de sal
1 cucharada sopera de tahín (es paté de sésamo, se encuentra en tiendas de dietética y de paquistanís).
1 cucharadas pequeñas de postre colmadas de pimienta negra
Salsa de soja
1 diente grande de ajo
1 cucharada sopera de perejil fresco, o 2 cucharadas pequeñas de postre colmadas de perejil seco
1 cucharada sopera de levadura de cerveza
100 ml de aceite vegetal
1-2 limones
Agua o caldo vegetal

Echar todos los ingredientes en un bol y batirlos sin piedad con la batidora hasta que dejen de dar señales de vida, añadiendo agua/caldo si es necesario para hacer una consistencia más suelta.

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.

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Written by Princess

October 17, 2009 at 5:42 pm

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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