Tag Archives: lemon

raw, spreads/creams/patés

The Pink Thing

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IMG_8489IMG_8883Every time I want to have a colorful impressing dish, I make this wonderful pate, which goes perfect as a spread on any vegetable.

I drop in the blender hydrated sunflower seeds, grated beetroot, lemon juice, salt and coriander powder. If you wish, you can add a bit of oil, but it’s not really necessary as the seeds provide enough fat. In summertime, fresh mint goes excellent as well. That’s it!

 

Here are some presentation suggestions:

list of ingredients

  • sunflower seeds – soaked for a few hours
  • grated beetroot
  • lemon juice
  • salt
  • coriander powder
  • fresh mint
  • optional: olive oil, sesame seeds

 

 

dressings, raw, salads

Go Red with Beets!

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Beets are just amazing! I remember that during my childhood it was the only vegetable I use to consider it rather awkward. Maybe because most of the times we were having it roasted and served with grated horse radish?

Anyhow, since I’ve discovered beets are to be consumed raw, it doesn’t seem I’ll get bored of them anytime soon. I love to turn it into spirals and marinate it in soya sauce, olive oil, lemon juice, garlic and thyme, like Cynthia taught me to do it at the beginning of my path. Adding sesame or hemp seeds at the end creates a pretty nice effect!

 

You can leave the beets to marinate overnight.

One of the things you should have in mind when preparing beets is that there’s no way back from red! Once you add another vegetable – either in the marinade or in the mixing – it will sooner or later become red. So instead of throwing everything into the beets salad, better leave the rest of the vegetables or greens for a side dish. Or, if you want to create a reddish coloring, choose something like cauliflower or sprouts and mix it right before serving .

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list of ingredients

  • beetroot (grated or spiraled)
  • olive oil
  • soya sauce
  • lemon juice
  • dry thyme
  • crushed garlic
  • sesame/ hemp seeds
dressings, raw, salads

Vegan Mayonnaise

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Along the time I tried a few types of mayonnaise, some of them  occurring unexpectedly from one dressing or another. Let me tell you about my favorite ones.

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The one and only is the avocado mayo,   righteously deserving all its fame and glory. It’s also incredibly easy to prepare: you just crush the avocado (fork/blender) and mix it with cold pressed sunflower oil, mustard, lemon juice and salt. Its best companions are green onions and cucumbers, but I felt that it could also taste nice on kohlrabi (as in the above picture) or in a chickpeas based salad (as in the picture below).

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Here I garnished it with peppers, tomatoes, raisins and fresh mint.

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It happened that one day I’ve tried a mustard dressing that turned out to be pretty similar to mayonnaise. I simply mixed mustard, olive oil, onion flakes (previously rehydrated) and lemon juice in the food processor (you can also use the immersion  blender). If you’re not happy with the texture, help yourself with some starch flour. At the end I spiced it up with salt, black and red pepper and serve it on a cabbage, carrot and parsnip salad.  Mayo certainly asks for roots!

The third one is a tahini based mayo and it’s slowly turning into a favorite 🙂 You will get an amazing flavor only if by using a good quality balsamic vinegar. Besides that, you need olive oil, salt and ground flaxseeds – so it goes creamy enough and adds up to those omega 3 and fiber levels! Its superdelicious oily taste is again well balanced by pepper – use any type you wish according to your taste.

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Again with coleslaw (cabbage, carrot and celeriac) and green garlic on top. I’m sure you can crush it inside the mayo if you’re a true garlic lover!

list of ingredients

1. avocado based mayo

  • avocado
  • mustard
  • sunflower oil (cold pressed)
  • lemon juice
  • salt

2. mustard based mayo

  • mustard
  • olive oil
  • onion flakes
  • salt, pepper
  • optional: starch flour

3. tahini based mayo

  • tahina
  • olive oil
  • balsamic vinegar
  • ground flaxseeds
  • salt, pepper
  • optional: garlic

 

 

 

deserts, raw, spreads/creams/patés

Cashew Pate

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Ever since I’ve encountered cashew I found it intriguingly soft and exotic. The best part of it is that you can easily turn it into a salty spread or a delicious desert.  Either way, be generous with the lemon juice.

For this one I used fresh mint, garlic and salt. Put the hydrated nuts into the food processor, add the seasonings and mix well.  I was inspired by the way my mother use to stuff the peppers with soft cheese and then slice it, but I have to admit the texture here is not firm enough as the cheese 🙂 Better serve it as a spread on any kind of peppers or leaves.

If you don’t have enough cashew, you can easily incorporate some grated coconut and carrot. Instead of fresh mint, use dry one or simply mint water . Just get rid of the garlic and you’ll get a pretty fancy spread.  Serve it with pomegranate seeds and juice and you’ll have a winner for the dinner!

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list of ingredients

  • cashew nuts, soaked for a couple of hours
  • fresh or dry mint/ mint water
  • lemon juice
  • salt
  • option 1: garlic
  • option 2: grated coconut and carrot + pomegranate