Appetizer

    Beet root and carrot balls



  





















Carrots and beet root, chives and arugula; seasoned with curry powder, ground cinnamon, and ground ginger, salt. These balls are perfect for a snack in the afternoon, for lunch or dinner, with a hummus, or a salad, or a almond cheese.






  • 1 medium carrot
  • 1/2 big beet root or 1 little
  • 4 Tbsp almond flour, or hemp flour
  • salt
  • 1/2 Tbsp of chives
  • 1/2 tsp curry  powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • soy sauce
  • a handful of arugula ( rocket salad )
  • amaranth flour or corn flour for dusting your veggie balls




Preheat oven 180°C.
Rinse, peel, and grate your veggies with a crescent or in a blender, and mix all the ingredients together. With an icecream scoop give a ball shape, then dusting in the amaranth or corn flour. Place on a sheet of parchment paper. Bake 25' - 30', or until they  start to make some cracks on the surface.
Eat it with a big salad, or a cup of wild rice, or accompained by a oat cream.








               





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  Vegan caprese

  












Super light appetizers made with marinated tofu slices, and a tomatoes salad covered by hemp seeds and a spread of grape seeds oil, and some rocket salad leafs. 






  • 400g firm tofu
  • salad tomatoes ( or choice the quantity you prefer most )
  • salt to taste
  • 1 Tbsp of lemon juice ( half for the tofu and half for the tomatoes )
  • grape seeds oil
  • fresh basil leafs
  • oregano to taste
  • 1 Tbsp or 2 of hemp seeds ( ground hemp seeds )
  • 1 Tbsp of soy sauce






cut the tofu in stripes long 10cm, deep 1cm, wide 5cm, If you want you may marinate the tofu with water, lemon juice, salt, soy sauce for 15'. lay the tofu on a plate, pour on the tomato slices, previously seasoned with oil, salt, lemon juice, oregano, hemp seeds and a bit of soy sauce. Basil on top.











  





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Vegan spiedini



























A good idea for a different vegan dish. Bell peppers, cherry tomatoes, zucchini, aubergine, homemade gluten free flat bread, and a vegan frittata on the top ( chick peas and tomatoe vegan frittata ). Basically a complete meal, suitable for all the family, for vegan and vegetarian, or for everyone want to taste something new.



Vegetables:

the ones that you want more, and that are simple from tuck in your toothpicks. I recommend raw vegetables if the skewers can expect not served at the time, grilled vegetables, otherwise, if they will be consumed immediately.

In any case, follow the common procedure to wash them properly, cut them, and peel those that go peeled. If you are eaten raw season with a bit of gomasio mixed with the finely chopped arugula, whether grilled, with oil, salt, spices.

Flat bread:


  • 200g of buckwheat flour
  • a pinch of salt
  • enough water 
  • 1/2 teaspoon baking soda



"Omelette":


  • 4 medium sweet potatoes cut into julienne
  • 1 bell pepper, cut into strips
  • Salt to taste.
  • curry to taste.
  • flour hemp seed
  • grapeseed oil to taste
  • 1 teaspoon of lemon juice
  • 300g tofu 





Prepare the flat bread, simply stir the ingredients, form a ball and roll it out on a lightly floured surface. Divide into about 10-12 balls and lay them one at a time. Warm them over a pan for crepes or borderless, it will be more comfortable, if you do not have one is not a problem, use what you have at home. Let it warm up very well on medium heat, lay upward your flat bread, the pot will be very hot, for about 2 'on one side and 1' on the other. Keep up to consume all the balls.

Set aside by covering them with a soft cotton cloth to keep it tender as much as possible.

Prepare now  the omelette by cutting the sweet potatoes with a mandolin, level 3, and let them soften in the oven for a few minutes. Rinse, clean and cut into strips the bell pepper, let it also soften for a few minutes. Now reduce the tofu in a cream with a fork, and season with salt, oil and lemon.

At this point seasoned the potatoes with salt, oil, curry (or other spices), place them in a square baking pan of about 20x20 covered with parchment paper, add a layer of tofu cream;
Seasoning the bell peppers in the same way and cover with hemp seed flour and tofu cream. Another layer of potatoes and tofu, and bellpeppers, hemp flour, and tofu. The last one layer may be composed of bellpeppers mixed with tofu and a sprinkling of hemp seeds and a little oil. Bake at 175 ° C - 25 '

Assemble everything, cut the bread into squares of about 4x4 or 5x5 cm and alternating one vegetable at a time (I used zucchini, eggplant, peppers, cherry tomatoes), I recommend alternating with fresh mint leaves and basil, amazing. On the top insert a square of "omelette" cooled at room temperature.