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Cabbage Curry

Spice mix:

  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp tumeric
  • 1 tsp black pepper
  • 1 tsp ground ginger

Cooking:

  • Heat up 2-3 tbsp of oil (e.g coconut oil) on medium heat
  • Fry 2 crushed garlic cloves in oil
  • Add spice mix and stir around for 2 minutes
  • Add 1 diced tomato, stir for 3 minutes
  • Add 1 can of rinsed beans stir for 2 minutes
  • Add vegetables (e.g. brocoli, red pepper, onion, zuchine), stir for 5 minutes
  • Add 1/2 cabbage head (stock removed, sliced)
  • Add 1/4 cup of water or less
  • Add salt to taste, ~3 tsp
  • Cover and simmer for 15minutes
  • Add ~1 cup of yoghurt, stir well and let cook another 5 minutes

Tzatziki

  • 1 cucumber
  • 1  package of Greek yogourt (500g)
  • 3-4 cloves of garlic – minced
  • ~1 tbsp pepper
  • 1/4 cup of fresh chopped dill
  • 1 1/2 tbsp lemon juice
  • salt

Cube the cucumber, sprinkle with some salt, and press it for ~30min to get the water out.

Process the cucumber coarsley. Mix in all the other ingredients and refrigerate overnight.

Ceviche

  • 1-2 pounds of cooked seafood (e.g. shrimps, scallops, squids)
  • 200ml of lime juice
  • 50ml of orange juice
  • 50ml lemon juice
  • handful of chopped cilantro
  • 2 chili pepper chopped finely
  • 1 small red onion cut into thin strip
  • salt

Mix all together, let rest in the fridge for at least 2 hours.

Veggie burgers

  • 1 can chickpeas
  • 1 can beans
  • 1 onion
  • 2 eggs
  • 3 portobello mushrooms
  • ~3/4 cup of bread crumbs
  • 1 tbsp pureed garlic
  • 2 tbsp mustard
  • 1.5 tbsp cumin
  • smoked paprika
  • salt, pepper

Process the onion in a food processor, then add the chickpeas and process (but not too much). Remove from food processor. Process the mushrooms until they are almost a puree, then remove them. Process the beans, and then remove them. Mix everything together, make patties,  and cook in a well oiled frying pan on medium low, about 15-20min total. Makes about 12 burgers.

Bean salad

  • 2 cans of mixed beans
  • 2 tomatoes, diced
  • 2 peppers, diced
  • 1 onion, diced
  • 1 cucumber, diced
  • ~4 tbsp vinegar (e.g. cider vinegar)
  • ~4 tbsp oil
  • ~2 tbsp lime juice
  • sprinkle of smoked paprika
  • salt, pepper

Mix everything together in a bowl and store in the fridge!

Baked oats

Preheat oven to 325F.

  • 4 apples (or whatever fruit), sliced. Or a bag of frozen fruits.

Spread fruits on the bottom of a ~8-10″ corningware baking dish.

Mix together in a bowl:

  • 1 cup steel cut oats (or 2 cups of rolled oats and double the other dry quantities)
  • 1/2 cup almonds
  • 1/2 cup raisins/dried cranberries
  • 1/2 cup hulled hemp seeds
  • 1/2 cup of dried coconut

Mix together, then pour over the oat mixture:

  • 2 1/4 cups milk
  • 3 eggs
  • 1 tbsp vanilla
  • 1 pinch of salt

Let the mixture soak in for 30min if using the steel cut oats before pouring over the fruits and putting in the oven.

Cook for 65min at 325F (I use convection bake setting)

Prepare a large batch in advance without the oats (12 cups)

  • 3 cups hemp seeds
  • 3 cups raisins
  • 3 cups dried coconut
  • 3 cups almonds

Then, when preparing the oats, use one cup of oats and 1.5-2 cups of the mix above

Whole wheat bread

  • 2 1/2 cups whole wheat flour
  • 1 cup white flour
  • 1/2 cup seeds
  • 2 1/2 tsp dry active yeast
  • 1 1/2 tsp salt
  • 1/4 cup sugar
  • 1 cup water
  • 1/4 cup milk
  • 1/4 cup vegetable oil

Mix all the dry ingredients in the mixer for 30s, then add the wet ones, and kneed on low speed for 6-8 minutes.

Let the dough rise for ~60 minutes covered in a lightly greased bowl.

Shape the dough and then let it rise for another ~60 minutes.

Bake for ~50 minutes in the oven pre-heated to 350F.

Barley mushroom risotto

  • 1 package of pearl Barley (3 cups) or Farro
  • 1 big onion, diced
  • ~5-6 cups of broth (keep warm)
  • mushrooms
  • 1-2 cups white wine
  • butter
  1. Melt a big piece of butter in a large pot on medium heat
  2. Add onions, fry for 2 minutes
  3. Add barley, fry for 2-3 minutes, stir almost continuously,  coat well with butter
  4. Add 1 cup of white wine, bring to a simmer and reduce heat
  5. Keep adding in ~1/2 cup of liquid every 5-10 minutes (first the rest of the wine, then the broth). When the liquid is absorbed, add more so that there is barely enough simmering liquid around the Barley, stir often.
  6. Separately, lightly fry the mushrooms in butter, when soft, add to the Barley (maybe start the mushrooms at step 4)
  7. It will take a total of approx 40-50 minutes for the Barley to become soft and absorb the liquid. The barley will stay a little crunchy and chewy.
  8. Add some butter and grated parmesan cheese, and serve

Fresh hot sauce

  • 1 or 2 small super hot peppers (e.g. Ghost Peppers)
  • 4 cherry tomatoes (or equivalent amount in normal tomato)
  • 1/2 clove of pressed garlic
  • salt and pepper
  • 1 tbsp of lime juice (approximately)

Cut everything really small and mash together really well with a fork