Pumpkin soup with Za’atar croutons
- 1 kg Pumpkin deseeded and cut into chunks
- vegetable oil for frying
- 2 medium red onions chopped
- 2-3 cloves of black garlic
- 1 tsp cinnamon
- 1 tsp curry madras
- 1 tsp curcuma
- 1 red chilipepper deseeded and chopped
- 1 cm of fresh ginger chopped
- 1 cm of yellow root chopped
- 1,2 ltr water
- 2 tsp vegetable stock unsalted
- a pinch of salt
- black pepper
- For the Croutons
- vegetable oil for frying
- old bread cut in small pieces
- tbsp Za’atar
For the soup:
Start by frying the onions until soft, add the garlic, chilipepper, ginger, yellow root and all the spices and stir well. Than add bit by bit the pumpkin while stirring. Add the water and vegetable stock and bring to boil. Boil until the pumpkin is soft. turn of the heat and puree with a blender until it is a creamy substance. If it is to thick add some water. Add some more of the spices, according to taste.
For the croutons
Slice some old bread (or fresh if you do not have any) In this picture I used wholegrain but sourdough is also a good idea.
Fry in some vegetable oil and add the tablespoon of Za’atar. Mix well. When golden and crispy take of heat and let cool. Sprinkle a spoon in soup when serving.
- serves: 6-8
- preparation time: 30-45 minutes
Avocado club sandwich
- 2 slices of bread
- one avocado
- 4 cherry tomatoes
- tbsp humus
- black pepper
Take two slices of bread to your liking. I used sourdough-rice bread. Toast them, spread some humus on one side.Peel an avocado and slice it place on top of the humus, add some halved cherry tomatoes, sprinkle black pepper . You can add rocket lettuce if you want.
- serves: 1
- preparation time: 5 minutes
Chickpea omelet (with stuffing)
- for the omelet
- 100 grams chickpea flour
- 175 ml unsweetened non-dairy milk (I used almond milk)
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 2 tsp nutritional yeast
- pinch of seasalt
- black pepper
- splash of balsamic vinegar
- options for stuffing
- chopped onion
- red chili pepper
- green turkish pepper
For the batter:
Whisk the chickpea flour with the non-dairy milk, it should be like a pancake batter (if it is to thick add some water or non-dairy milk) add the vinegar and the spices and whisk some more.
If you want to add a stuffing, start by baking them first in a skillet, when they are done pour some batter over it and spread out evenly by turning the skillet in circles. Wait until the edges start to turn “brown”. Make sure the heat is medium to low. Let simmer a few minutes and then try if it is ready to be turned to the other side. Let the other side simmer for a few minutes as well. It is basically like baking pancakes.
- serves: 2-3
- preparation time: approx. 15 minutes
Creamy vegan tomato soup
- 3 tbsp coconut oil
- 3 cloves garlic, minced
- 1 medium yellow onion in rings
- red pointed pepper cut and deseeded
- 1 can whole peeled tomatoes in juice
- 2 large firm tomatoes
- 1/2 small cauliflower chopped in pieces
- 1 tbsp Turkish paprika paste (I used the spicy one)
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 chilipepper deseeded and chopped (optional)
- 1/2 teaspoon sea salt (more or less to taste)
- 3 tablespoons nutritional yeast flakes
- 300 ml water (or more for thin soup)
- fresh basil leaves (optional)
Heat the coconut oil in a large pot at medium heat. Add the chilipepper, garlic and onion. Fry for 3-5 minutes until tender.
Add in the red pointed pepper and fry for another 2 minutes. Now add the fresh cut tomatoes and sitrfry some more.
Add the can of tomatoes, cauliflower, oregano, basil, and the water make sure there is enough liquid so the cauliflower is submerged. Add the tomato paste and the paprika paste. Mix in well.
Bring to a boil. Reduce heat, cover, and allow to simmer for 25 minutes.
When the cauliflower turned soft ,take the pot of the heat and blend the soup until the mixture is smooth.
Add the salt , the fresh basil and nutritional yeast. Simmer on low for 10-15 minutes more, stirring occasionally. If the soup is too thick add some more water too your liking.
When done serve garnish with some fresh basil.
- serves: 6
- preparation time: approx. 45 minutes
Spice Ful of dried Favabeans
- 250 grams dried Favabeans
- 4 cloves garlic
- 1 1/2 tsps cumin seeds, freshly toasted
- 2 tsps chili flake
- 1 tsp Sea salt salt
- 3/4 cup good quality olive oil, plus more for serving
- 1 tablespoon regular tahini
- 1 tsp chili flavorured tahini (or regular tahini with 1 tsp chilipowder)
- 3 to 4 tbsp lemon juice or more to taste
Place dried favabeans in a bowl, cover with plenty of water and leave soaking for 8 hours minimum. Drain and rinse the Favabeans and cook them with a pinch of salt in fresh water, preferably in a pressure cooker until they are soft. (in a pressure cooker it will take 30 minutes, regular cooking might take longer). You should be able the squeeze the cooked beans between two fingers.
Put garlic cloves, cumin seeds, chili flakes, and a pinch of seasalt in a mortar and crush until seeds are cracked and the garlic becomes small chunks. Together it should become a coarse paste. (If you do not have a mortar use a garlic mincer and mix everything in a small bowl using a pestle).
Transfer the cooked Favabeans into a sauce pan with only a few full spoons of the liquid and bring to boil again. When boiling turn heat low and add the garlic paste, olive oil, and tahini. Cook over low heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like.This will take only a few minutes. Add more of the cooking liquid if necessary. It should be a thick but moist consistency.
Add lemon juice and salt to taste. Mash a large part of the beans with a potato masher for a thicker stew. Serve with olive oil and a fresh tomato/cucumber/pepper salad. You can add some fresh cilantro leaves or parsley.
- serves: 4
- preparation time: soaking 8 hours/cooking 45 minutes