Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Category: Raw

Raw Sprouted Hummus spread with Cilantro and Lime

The preparation of this recipe spans across a couple of days, but the net preparation time is about 10-15 minutes, so it is not a real time consumer.

This recipe is based on a Hummus spread we are occasionally buying  from a raw vegan catering here in Bellevue, Wa.  It is spicy, tangy, salty and tastes so fresh! It is less heavy on the body than the cooked version of hummus, and very, if I may say, refreshing. It is also suites a vegan raw diet and  low in fat, high of protein and nutrients (a LOT of calcium, magnesium, phosphorus, potassium and vitamin A)

You will first have to sprout the chickpeas (also called garbanzo beans), but after the beans have about half an inch of a sprout you can just put it in the food processor with some spices, process for a couple of minutes and your done.

 Sprouting the chickpeas 

Soak the chickpeas overnight (about 12 hours) in cold water. Make sure to put at least double the volume of the chickpeas in water as they expand significantly.

Wash the chickpeas and put in a sieve hanging on a large bowl and cover with a lid. Rinse the beans with water every 6-12 hours and set aside again. After about 24-36 hours you should have small sprouts coming out of the beans. Now you can make the recipe!

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Ingredients:

2 cups of sprouted chickpeas

1 bunch of cilantro – chopped

1/2 cup of Tahini paste. I use this Tahini for my Hummus spreads.

Juice from 2 small lime (lemon is a good substitute)

1/2 jalapeno pepper seeded

1 leaf of kale (discard the stalk) – Optional – added for nutritional values and does not impact taste.

2 cloves of garlic

3/4 tsp salt

2 TBS of olive oil (optional – will taste better – but will raise the fat content of the spread)

Instructions:

1. Put the beans, the chopped cilantro, lime juice, jalapeno, salt and garlic in a food processor and process for about 2 minutes until nearly smooth. You might have to pause, scrape the sides of the food process container with a spatula and process again.

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2. Add the Tahini (and olive oil – if you’d like)  and process until very smooth smooth for about 2 minutes.

3. Add the Kale and process until it gets incorporated and no big chunks are seen.

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That’s it. You can store in an air  tight container in the fridge for about 4 days. Goes well on crackers or bread, with a slice of tomato.

Printable recipe:

Raw Sprouted Hummus spread with Cilantro and Lime
 
Prep time
Total time
 
Ingredients
  • 2 cups of sprouted chickpeas
  • 1 bunch of cilantro - chopped
  • ½ cup of Tahini paste. I use this Tahini for my Hummus spreads.
  • Juice from 2 small lime (lemon is a good substitute)
  • ½ jalapeno pepper seeded
  • 1 leaf of kale (discard the stalk) - Optional - added for nutritional values and does not impact taste.
  • 2 cloves of garlic
  • ¾ tsp salt
  • 2 TBS of olive oil (optional - will taste better - but will raise the fat content of the spread)
Instructions
  1. Instructions:
  2. Put the beans, the chopped cilantro, lime juice, jalapeno, salt and garlic in a food processor and process for about 2 minutes until nearly smooth. You might have to pause, scrape the sides of the food process container with a spatula and process again.
  3. Add the Tahini (and olive oil - if you'd like) and process until very smooth smooth for about 2 minutes.
  4. Add the Kale and process until it gets incorporated and no big chunks are seen.
  5. That's it. You can store in an air tight container in the fridge for about 4 days. Goes well on crackers or bread, with a slice of tomato.

 

Tripolitanian pickles – Msier

I don’t really know how to name this salad in English, eventhough it is very common in north African cuisine, I couldn’t find it online. It is very simple to make and actually gets better after a day or two. This salad is also staple salad that goes side by side with Couscous , just like the Tirshi.  In any variation of this salad you can find at least carrots and celery. In addition, many hard vegetables like radishes, fennel,  cauliflower,  peppers etc’ can be added, depending on seasonality or availability. I usually make a very big bowl full of this salad, and like to eat it as a side dish along almost any meal following Friday night dinner (and even as a healthy snack in between meals). Kids love it to, so it’s a good way to serve veggies or introduce new veggies to your kids. When my two daughters were young, they were only eating the celery and carrot, but as they grew, they started to eat the rest of the veggies I put in this salad.

One small anecdote: I remember the first time I was joining my Tripolitanian grandmother for cooking a Friday dinner meal. I was coming with my big chef knife (that I always take with me) and was surprised to discover that she was only using a very simple knife (like the simplest steak knife) AND that she didn’t have a cutting board! She used to cut all of the  vegetables for all of the dishes and salads she made “in the air” when her thumb used to be used as a counter surface for the knife – you should have seen how fast and efficient she was working like that, very extraordinary! Thinking about sharing this salad with you reminded me this story because the veggies in this salad, when my grandma made it, were never even in shape or size, and it actually tasted better than everyone else’s version of this salad, since the thin parts get to be more pickled than the thick parts making the taste of a, say, carrot slightly different with each bite. After this cooking session, I try hard to cut my veggies for this salad in an uneven way 🙂

Ingredients:

5-7 carrots, cut into sticks

4-6 celery stalks cut into sticks – approximately the same size as the carrot sticks

1 fennel bulb cut into sticks

1/2 cauliflower cut into small florets

Juice from one big lemon

Salt to taste – about 2 tsp

Optional:

1 Jalapeno pepper seeded and cut lengthwise into 4-6 sticks

1 red bell pepper cut into sticks

5-10 radishes – halved

1 TBS of olive oil (optional)

Directions:

Mix well. it should be good to eat after one hour and for about 2-3 days. Store in the fridge.

Recipe at a glance:

Tripolitanian pickles - Msier
 
Prep time
Total time
 
Ingredients
  • 5-7 carrots, cut into sticks
  • 4-6 celery stalks cut into sticks - approximately the same size as the carrot sticks
  • 1 fennel bulb cut into sticks
  • ½ cauliflower cut into small florets
  • Juice from one big lemon
  • Salt to taste - about 2 tsp
  • Optional:
  • 1 Jalapeno pepper seeded and cut lengthwise into 4-6 sticks
  • 1 red bell pepper cut into sticks
  • 5-10 radishes - halved
  • 1 TBS of olive oil (optional)
Instructions
  1. Mix well. it should be good to eat after one hour and for about 2-3 days. Store in the fridge.

Vegan Energy bars

This is a template recipe for a delicious and nutritious energy bar – you can substitute many of the ingredients with those you like more or have at home.

Ingredients:

3 cups of puffed Kamut (or millet, puffed rice, puffed Quinoa etc’)
1 cup of chopped nuts (walnuts, pecans, almonds, etc) – you can toast the nuts if you don’t like it raw.
1/2 cup of dried goji berries (raisins or cranberries or any other chopped dried fruit)
1/4 cup hemp seeds (or sesame or sunflower seeds) – Hemp seeds have a very high protein content, so if you add more, it might become your favorite after-the-gym bar
1/2 cup date syrup (or maple syrup or agave nectar)
1/2 cup sunflower seeds butter (or almonds butter, peanut butter, tahini etc’)

Directions:

1. Mix all the ingredients in a bowl except for the nut butter and the date syrup. You can pre-toast the nuts if you want extra flavor.

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2. Mix the date syrup with the nut butter in a little pot, you might have to warm it up a little to make it slightly more of a liquid. mix it with the ingredients in the bowl.

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The mix should stick to itself when pressed. if not, add some more date syrup and some tahini.

3. Flatten in a pan with a lid with your hands and freeze for one hour.

4. Cut into the size and shape you want.

5. Store in the refrigerator.

This is some addictive stuff!

You can choose the nuts, nut/seed butter, fruits etc’ to suit your particular taste. Try adding chilly flakes, cardamon etc’ if your’e adventurous

Walnuts-Sun-dried Tomatoes spread recipe

This spread is so simple to make, yet so nutritious and healthy. Spread it on bread as a base for almost any sandwich, add it to your favorite tomato sauce. Spread it on pizza!

Ingredients:
1 cup walnuts
1 cup of sun dried tomatoes (SDT) – soaked in hot water for 2 hours and drained (keep the soaking water)
1/2 garlic clove
1 cup SDT water.
1/3 cup extra virgin olive oil
1 tsp grey salt / Himalayan salt

Directions:
Blend.

That’s it

Vegan Raw “Cheesy” Kale chips recipe

This snack is extremely healthy. Full of nutrients, vitamins (including B12) and minerals. Most importantly – it is soooo tasty that you can’t stop eating it.

Soak 2 cups of cashew nuts for a couple of hours.
1 red bell pepper, seeded and washed.
2 tsp grey atlantic salt
3 TBS of nutritional yeast (for B vitamins and cheesy flavor)
Juice from 1 small lemon (optional. Today, I prefer to make it without the lemon.

Kale Chips

Put the cashews in the blender – cover with water, add the rest of the ingredients and blend until very smooth.

Wash, dry and cut into big-bite pieces 4 bunches of Kale

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Pour the blended dressing on the kale.

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massage the kale with your hands – try not to leave a spot on the kale without dressing.

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Put the kale in one layer on a dehydrator sheet and dehydrate on 105F-110F for about 20 hours until crispy.

 

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Tunisian Harissa Recipe

This is a recipe for authentic Harissa I’ve learned to make from my grandmother. In many Tunisian recipes I’ll post in the future, I will call for Harissa. You can make it very spicy or not spicy at all.

The size of the chilis to use is about the size of the California chilies (google it).

You can make a lot of it and freeze in Ziploc bags. it will last for a year in the freezer so once you’re done with it, you don’t have to worry about making it again for a long time.

The recipe:

1. Take a very big bag of California chilies (or similar – California are more on the mild side – so it is a good start) – about 40.

2. Clean them well from all seeds and stem, leaving the red part only.

3. Wash well and soak in water for 30 minutes. drain in a colander, the water will be still dirty from dust etc’

4. Soak the chilies for additional 30 minutes.

5. drain the chilies and put it in a Cuisinart with S shape blade (as see in the pic above)

6. Add a LOT of garlic (approximately 25-35 cloves) and grind it all into a smooth paste. If it is slightly hard to grind into a paste and you have big pieces of chilies left, add water by a teaspoon until it becomes a paste.

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7. Transfer the paste into a bowl. Add about two tablespoons of grey Atlantic salt and mix well.

8. Wait 10 minutes – let the salt dissolve in the Harissa.

9. Add about quarter of a cup of Canola oil and mix well.

10. Divide into 10-15 portions in a Ziploc or small plastic containers. freeze all but one to put in the refrigerator.

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11. Pour a bit of canola oil on top of the Harissa in the container that you put in the refrigerator.

Harrisa is good as is. put it on bread with a slice of tomato or Tofu, add a bit of lemon when you serve next to your favorite spreads and bread or serve next to almost any dish.

There are, of course many Tunisian dishes that use Harissa that I plan to post their recipes in the future.

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