If you want your salads and meals to be yummy, you need to invest some time in dressing, topping and incrementing it. You can make it a big batch and save the left over in the fridge for a few days.
Cashew sour cream
(Yield: 2 cups)
2 cups cashew nuts
4 tbsp lemon juice
4 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp salt
1/2 cup water
Soak the cashew nuts overnight.
Blend all the ingredients until
Serve it on your cracker, with a salad or in your pasta
(Yield: 2 cups)
1 cup dried chickpea
1 clove garlic
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/2 tsp cumin powder
1/2 tsp black pepper
1/8 tsp sweet paprika
2 cm piece dried kombu seaweed (optional)
1 bay leave
1. Soak the chickpea overnight. Drain the water and cook it with the kombu and bay leave for 45 minutes. Wait until it cools down. Take out the bay leave and the kombu
2. Mix the chickpea with the rest of the ingredients and adjust seasoning if needed.
Serve it with your salads, wraps, on your crackers or bread.
(Yield: 1 cup)
1 cup grated coconut (dry and peeled)
1 Green chili
1 small piece of Ginger
5 Curry leaves
1/4 small onion
1 tbsp roasted cashew nuts
1 pinch of Salt
1. Put all the ingredients in a blender and mix well until it becomes smooth.
2. Sauté (optional) the chutney in 1 tsp coconut oil, ½ tsp mustard seeds and 10 curry leaves. (first put the oil and the seeds in a pan, wait until the seeds starts popping and then add the leaves and the chutney, sauté for a few minutes in low fire and serve it hot or wait to cool down).
This can be served as an accompaniment to a meal or just with rice and vegetables. I personally love it with curries as it brings this cold and sweet taste that blends very well with a hot and spicy curry.
1 tbsp ginger juice (grate it and squeeze it with your hands to extract the juice)
1 tbsp tahini
Mix all ingredients in a bowl (adjust seasoning if needed) and serve it with a salad, as a vegetable dip or on top of your fish.
(Yield: 1,1/2 cup)
3 tbsp sunflower oil
Salt to taste
1. Line the whole eggplant (don't cut or peel it) on a grill, preferably a barbeque. Let it cook until it's completely soft inside (the skin can burn a bit)
2. Take it out of the fire and wait until you can stand the temperature to start peeling them, keep your hand in and out of the water to peel and clean it.
3. Make a cut in the middle of the Eggplant to allow all liquid to come out.
4. Shred the onion and squeeze the liquid out with your hands.
5. Cut the Eggplant in small pieces and mix it with the other ingredients with the help of an electric mixer.
6. Mix if well until the consistence becomes creamy and lighter in color.
7. Adjust seasoning and serve it with fresh tomatoes on your cracker or bread.
100g kale leaves with the stalks removed
100g fresh basil leaves
1 large bunch of fresh coriander (50 gr.)
150g cashew nuts
150g sunflower seeds
125ml extra virgin olive oil
1 crushed clove of garlic
150g hard sheep’s cheese (optional)
1/2 tsp sea salt
1. Soak the cashew in water for 30 min
2. Drain the cashew and together with the olive oil, basil, kale and coriander add to a food processor or a high-speed blender. Don’t mix it continuously, just whizz until the nuts and seeds get to a crunchy paste
3. Transfer the content of the blender into a bowl and grate in the garlic and the cheese (grate in the smallest possible setting)
4. Use it straightway or store in the fridge for a week (add a layer of olive oil on top to prevent oxidation). Serve it over freshly cooked pasta, as a salad dressing or in a sandwich. Adapt the consistence with water or oil.