GLUTEN FREE GINGER COOKIES

ingredients

1,5 cup gluten free flour (or mix of rice flour, buckwheat flour and 1 tbsp soy flour)
1 tbsp minced flax seed
2 tbsp warm water
1/4 cup vegetable oil
1/4 cup brown sugar 
3 tbsp date molasses or maple sirup
1 tsp backing soda
1/2 tsp salt
1/2 tsp cinnamon, ginger powder, cloves, grated fresh ginger

directions

preheat the oven to 180 degrees C.
cover the flax seeds with cold water and leave for 5 minutes. in a mixing bowl combine oil, sugar, molasses and flax seeds. 
in a separate bowl mix the remaining dry ingredients - flour, backing soda, salt and spices. mix well. 
in a large mixing bowl combine the dry and wet ingredients and stir by hand until all the ingredients are blended into a moist ball of dough.
if needed add some extra oil or water.
form the cookies in hands or use a spoon to portion out regular cookie shapes. place them at least 2 cm apart from one another on backing sheet lined with backing paper. bake for about 15-20 minutes. allow the cookies to cool at least 15 minutes before serving. 

(cookies on the picture were topped with a mixed sweet candied orange peel - see my recipes!)

CARROT TOP PESTO

ingredients

1 bunch of carrot greens (stems removed)
100-150 ml extra virgin olive oil
1 garlic clove
100-80 g almonds
2 tbsp sesame seeds

sea salt/pepper to taste

directions

roast nuts and seeds on the dry skillet for about 5 to minutes.
in a food processor process nuts and seeds; add the cut carrot leaves, oil, garlic, salt, pepper and process until finely minced. taste and adjust the seasoning. put into a jar and refrigerate up to 2 days.

POLISH APPLE PANCAKES (GLUTEN FREE)

ingredients

250 g buckwheat flour
4 medium apples
(peeled and thinly sliced)
water
1 tbsp vegetable oil
1 tsp backing soda
1 tbsp unsweetened coconut
(shredded)
1/2 tsp salt
vanilla extract
cinnamon
canola oil for frying

directions

in a bowl combine flour, salt and backing soda. add oil and water (around 1.5 cup) to dry ingredients and stir until smooth and creamy. add apples and blend it with a hand blender for a few seconds (so that it remains crunchy).
heat a lightly oiled skillet over medium-high heat.
use a large spoon to scoop the batter onto the hot pan. fry each side until golden brown.
sprinkle with cinnamon and serve with vegan cream if desired. 

FARINATA

/LIGURIAN CHICKPEA FLATBREAD/ 

ingredients

250 g chickpea flour
750 ml water
80 ml olive oil
1 tsp salt
fresh rosemary (optional)

directions

put chickpea flour into a bowl and slowly add the water, whisking to keep lumps from forming. cover the bowl and let it sit for at least 4 h in a warm place.
preheat the oven to 220 degrees C. remove the foam from the surface of the batter and mix in half of the oil, rosemary and salt.
oil a large pizza pan or cast iron skillet with other half of oil and then pour the batter into the pan. bake for 40 min or until it has firmed up and become golden.
cut into wedges and serve hot.

SUSHI

ingredients

1 cup short grained sushi rice
3 tbsp rice vinegar
1/2 tsp salt/sugar
2 cups water
3 nori (roasted seaweed) sheets
bamboo sushi rolling mat
1 carrot (peeled and cut into matchsticks)
1/2 avocado (thinly sliced)
1/2 cucumber (peeled and cut into matchsticks)
1/2 yellow bell pepper (cut into matchsticks)
1/3 zucchini (cut into matchsticks)
pickled ginger
soy sauce
wasabi paste

directions

rice preparation::
rinse and drain the rice. place the rice and water into a medium saucepan and cover with lid. bring to a boil and cook until the water in absorbed (about 15 min). remove the rice from heat and set aside for 15 min.
transfer it into a medium bowl, add vinegar, salt and sugar and gently mix with a flat spoon. cover and let it cool.

to make the rolls::
place bamboo mat with the slats running crosswise on a clean working surface. lay a sheet of nori shiny side down and lined up with the closest edge of the mat. spread evenly about 1/3 of the rice on the nori, with 4 cm uncovered at the far edge and 2 cm border on each long side. line up the fillings about 3 cm from closest near edge, evenly across the rice.
beginning with the closest end of the mat tightly roll up the nori, rice and fillings into a cylinder. press the roll firmly inside the bamboo roller. open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. repeat with remaining rice and fillings.
transfer rolls to a plate, cover with a damp towel and place into a fridge.
cut each sushi roll into 8 pieces with a sharp knife.
serve with a bowl of soy sauce for dipping, wasabi and pickled ginger.

GAZPACHO 

ingredients

5 large ripe tomatoes
1 red bell pepper
1/2 cucumber
1/2 small onion
1-2 cloves garlic
1 tbsp wine vinegar
2 tbsp olive oil
1/2 tsp cumin
salt, black pepper

directions

put the chopped and peeled tomatoes, cucumber, onion, pepper and minced garlic in a food processor or a high speed blender and blend well until smooth. add the olive oil and vinegar and season with salt, pepper and cumin.
chill in the fridge.

RHUBARB-GINGER JAM

ingredients

4 large rhubarb stalks
3 cm piece fresh gingerroot
zest of 1 lemon
1 cup raisins
1/2 cup water
sugar (optional)

directions

cut the rhubarb into thin pieces. place it together with finely grated ginger, washed raisins and lemon zest in the medium size pot and cover with water.
(optional) for a long-term storage add the sugar (1/2 cup).
bring to simmer and cook covered, stirring occasionally, for 40 min (until it gets thick). stir the mixture to break up the rhubarb. put into warm sterilized jars.

LOW-FAT CHOCOLATE SPREAD

ingredients

1 cup millet
4 tbsp unsweetened cocoa powder
3 large very ripe bananas
2 tbs lemon juice (or 1/4 cup pineapple)
1/2 tsp salt
2 cups water
2 tbsp agave sirup (optional)

directions

wash and drain the millet. in a medium size pot bring the water to boil add salt and millet. simmer covered for 15 min. remove it from the heat and leave covered for another 20 min.
in a food processor (you can also use a hand blender) combine millet bananas lemon juice and cocoa powder and process until smooth (i prefer more crunchy version - check the pictures).
store the spread in jars in the fridge.

TABBOULEH

ingredients

1 cup bulgur
1 1/2 cups water
1/4 cup olive oil
juice of 1 lemon
1 cup red/green onions
1 cup fresh parsley
1/4 cup fresh mint (optional)
3 tomatoes
1/2 long cucumber
salt/black pepper

directions

in a large bowl combine bulgur and boiling water. cover and set aside for 1/2-1h (until the grains are soft and the water absorbed).
drain if necessary and fluff with fork. add finely chopped parsley, mint, onion, cucumber and tomatoes. toss to combine; add lemon juice, oil, salt and black pepper to taste.
cover and refrigerate for at least 1 h before serving.

POLISH MAZUREK

ingredients

(dough)

1.5 cup wholemeal flour

1.5 cup oats

8 tbsp vegetable oil

1 tbsp organic cane sugar

pinch of salt

cold water

(topping)

20 fresh dates 
100 g raisins
handful almonds
1/2-1 cup water
1 tbsp lemon juice
almond flakes

directions

in a large bowl combine oats, flour, oil, sugar and salt. gradually add water while mixing/kneading.
mix until the dough is elastic; form into a bowl and let it rest in the fridge for 20 min.
place washed and cut dates, raisins and cut almonds into a saucepan. add water and simmer over law heat until the dates are soft and water is reduced (10-20 min). add lemon juice and set aside to cool.
preheat the oven to 180 degrees C.
place the dough in a backing pan (1 cm thick) and cover with the topping; sprinkle with almond flakes and put the backing pan in the oven for 40 min (or until the almond flakes start to brown).

happy easter!

SPLIT PEA LOAF

ingredients

1 cup yellow split peas
250 g canned chickpeas
2 onions
2 garlic cloves
4 tbs olive oil
1/2 cup wholemeal flour
1-2 tbs marjoram
1 tbs thyme
salt/pepper to taste
sesame seeds

directions

wash, drain and cover split peas with cold water. let it soak for a few hours. replace the water and bring to boil. reduce heat, add marjoram and simmer covered for 1 h. add chickpeas (washed and drained), chopped onion, thyme, salt and pepper and simmer for another 10 min. remove from heat and set aside for 15 min.
preheat the oven to 180 degrees C.
add olive oil and flour; place the mixture into food processor and process until mostly smooth.
place it into the oiled loaf pan and sprinkle with sesame seeds. bake for 1 h or until the seeds and sides start brown.

SOYA BEAN CURRY

ingredients

1/2 cup soya beans
1 onion
3 cloves garlic
1 tbsp fresh ginger
water
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chilli powder
1 tsp cumin
1 tsp mustard seeds
salt/pepper
1 tbsp olive oil

directions

soak the soya beans overnight. wash drain cover with water and cook with salt until soft (at least 1h).
combine finely chopped onion, garlic and ginger, add some water and blend together. in  large frying pan heat the olive oil temper with mustard seeds. Add the onion mixture and fry until light golden. add cooked soya beans and spices. cook for 10 min or until the water evaporates.
serve with rice.

GOMASIO

ingredients

1/2 cup sesame seeds
1 tsp salt

directions

in a large, dry skillet toast sesame seeds over medium heat until the seeds are fragrant and light golden (moving the pan often).
once its cooled transfer to a mortar and grind the seeds until coarsely ground. add salt and mix well.
transfer into an airtight container; don´t refrigerate. use within one month.

 MILLET PORRIDGE

ingredients

1/3 cup millet
1 apple
handful green grapes
water
handful raisins
handful mix nuts & dried fruits
1 tbsp sunflower seeds
1 tsp ground cinnamon
1 tsp vanilla sugar
1 pinch salt

directions

wash drain and cover the millet with water. let it soak overnight.
in a small saucepan combine millet, 1.5 cup water, raisins, salt, sugar and cinnamon. bring to boil, reduce the heat, cover and simmer for 10 min. without stirring. add some more water if needed. add the finely cut apple and simmer for another 10 min. remove from heat and stir in dried fruits, nuts and seeds. garnish with grapes cut in halves.
good morning!

SPICY WINTER CREAM SOUP

ingredients

1 sweet potato
1 stalk broccoli
5 carrots
1/4 cup mung beans
2 cloves garlic
1 tbsp fresh gingerroot, minced
1 tbsp curry
1 red chilli
1 bay leaf
pepper, paprika
1 tbsp thyme
fresh parsley
olive oil
water

directions

cover the beans with cold water and soak for a few hours.
cut the potato (with the peel), carrots and broccoli. in a large pot transfer the beans, add vegetables, garlic, ginger, spices and herbs, cover with water and cook for ca. 30 min (until the vegetables are soft).
remove the soup from the heat and blend until smooth using a hand blender.
add some olive oil and garnish with parsley.

ORANGE KIWI SMOOTHIE

ingredients

2 kiwi
2 tangerines
1 large orange
1 tsp cinnamon
water (optional)

directions

put all ingredients into blender and blend until smooth. you can add some water if you want it more liquid.
enjoy!

EASY GREEN SMOOTHIE

ingredients

2 large ripe bananas
2 deglet noor dates
1-2 cups fresh spinach
water

directions

put all ingredients into blender and blend until smooth.

BANANA SMOOTHIE

ingredients

2 large bananas
2-4 dates (deglet noor)
2 tbsp unsweetened coconut (shredded)
1 tsp cinnamon
1 cup water

directions

put all ingredients into blender and blend until smooth.

DAL PALAK

ingredients

2 1/2 cups spinach, washed and chopped
1/2 cup mung beans (alternative: pigeon pea or yellow lentils)

1 onion, finely chopped

1 tomato, finely chopped 

2 cloves garlic, minced
olive oil
1 tbsp lemon juice
1/2 tsp red chilli powder
1 tbsp ginger root
2 bay leaves
1 red chilli
1/2 tsp coriander

1/2 tsp cumin

salt, pepper

directions

wash, drain and cover the beans with cold water and let soak overnight.
cook them with bay leaves for ca. 30 min (until soft), mash and leave aside.
meanwhile wash and chop spinach finely (remove the thick stems if necessary). cook it (ca. 10 min) and blend.
in a large frying pan saute onion, garlic, ginger in 1 tbsp olive oil. add chilli, chilli powder, cumin, coriander, salt and pepper. then add tomato and cook for a few minutes. once ready add lemon juice. finally mix in cooked spinach, beans, stir well and bring to boil. remove from fire and add a tbsp of olive oil.
serve with chapati or steamed basmati rice.

 MUSTAFA STYLE VEGGIE WRAP

ingredients

1/2 cup mung beans
1 medium onion, chopped
2 cloves garlic, minced
1 ripe avocado
1/2 cup cherry tomatoes
2 cups fresh spinach
2 celery stalks
1 tbsp lime juice
pepper, salt, herbs
1 tbsp olive oil

4 large wraps (check my chapati recipe - use 1/2 ingredients and add 1 tbsp curry)

directions

wash well, drain and soak mung beans in a bowl of water for at least 1 h. drain out the water and transfer into the large pot. cover with water and bring to boil. add 1 garlic clove and 1 tsp salt. simmer for 30 min (until soft).

peel and mash avocado with a fork. add lime juice and garlic clove and mix well.
in a medium size bowl mix together finely chopped tomatoes, celery stalks and spinach. add avocado mixture and season to taste.
saute onion with olive oil and add cooked mung beans.

meanwhile prepare the wraps.
spread a few tbsp of mung beans onto the wrap and put the veggie salad on the top. carefully roll up and serve!