Veganalysed
HandbookRecipesaaaabreakfast_etcburgers_and_sandwichescakesdessertsdressings_and_dipsmacro_bowlsmain_dishesotherpastasalads_and_spreadsside_dishessoupsspicesLinksViva!The Vegan SocietyWWFUnion of Concerned Scientists

(2017-06-05 18:19:02)

You will need

1 cup cashew, soaked
1/2 cup almond milk
1 tbsp lemon juice
1 tbsp white miso paste
1 tsp salt
fresh dill

Method

Place all ingredients in a food processor and mix until smooth. Leave in the fridge.

(2016-11-14 13:50:59)

You will need

Lentil
1 1/2 cup Puy lentil
3 cups water
1 tsp flakes of seaweed
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/2 tsp salt

Salad
250g cherry tomatoes, halved
3 stalks celery stick, diced
2 shallots, diced
1/4 cup parsley, chopped

Dressing
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp yellow miso paste
1 tsp Herbes de Provence
1 medium garlic, minced

Method

First make the lentils. Combine the lentil, water, granulated onion and garlic, salt and seaweed flakes and bring to a boil over high heat. Reduce the heat to medium and simmer for 20-25 minutes (no cover), until the lentils are tender but still firm. Drain any remaining liquid and chill in the fridge for at least 30 minutes. In a big bowl combine the mustard, vinegar, miso paste, Herbes de Provence and garlic, and whisk. Stir in the celery, tomatoes, shallots and parsley. Add chilled lentils, toss well to combine and chilled for minimum 30 minutes. Serve chilled as a side dish or main dish.

(2016-11-14 13:48:50)

You will need

1 cup cooked red lentil
1 cup cooked chickpea
1 celery stick, peeled and chopped
1 carrot, peeled and chopped
1/4 red or green pepper, chopped
2-3 spring onion, chopped
1 medium pickle, chopped
2-3 tbsp hummus
3 tbsp nutritional yeast
3 tbsp fresh dill, finely chopped
1 tbsp mustard
1/2 tbsp lemon juice
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp black salt

Method

Place red lentil, chickpea, celery stick, carrot, pepper, spring onion and pickle in the food processor and pulse several time. Put the mixture in a bowl, add hummus, nutritional yeast, dill, mustard, lemon juice, turmeric, smoked paprika and black salt. Season if is necessary and leave cool about 30 minutes. Serve with bread

(2016-11-14 13:47:09)

You will need

5 medium beetroot
5 medium carrots
3 medium oranges
1/2 cup dried prunes
1/3 cup walnuts
juice of 1/2 lemon

Method

Peel the beetroot and the carrots and grate everything. Peel the oranges and cut them to segments. Cut the prunes for thin strips and mix everything in a big bowl. Add the lemon juice and let cool about 15 minutes in a fridge. Serve and enjoy

(2016-11-14 13:45:58)

You will need

1 can chickpea, drained and rinsed
3 medium carrots, diced
3 celeriac stick, diced
300g hummus
1-2 tbsp mustard
salt to taste

Method

Give a chickpeas in a medium size bowl and roughly mash with a for, or potato masher. Add the remaining ingredients and mix. Season with salt, if you want and serve with bread, vegetables.... Store leftovers in an air tight container in the fridge for up to a week.

Note: If you want, you can use a food processor and add any herbs.

(2016-11-14 13:45:49)

You will need

2 1/2 cups cashew nuts, soaked
2 tbsp nutritional yeast
2 tbsp lemon juice
1 1/2 tbsp red vinegar
1 tbsp yellow miso paste
3 garlic cloves
1 - 2 tbsp smoked paprika
1/2 tsp salt

Method

Place all ingredients in a food processor and mix until smooth. Stop the processor a few times and scrape down the sides. Season with salt if necessary and serve with bread or you can use it as topping on your pizza. Store leftovers in an air tight container in the fridge for up to 2 weeks.

Note: If you want, you can use a food processor and add any herbs.