Tag Archive: recipes


Raw buckwheat porridge

Hello dearest all,

Significant amount of time has passed once more as my life took my skills and area of expertise to a new plant based start-up called Rawligion. Never before have I worked so many hours, but neither can I recall a time I have been so happy to go to work in the (very early) morning. Anyway, this was to say I have been utterly busy and only now finding time to share another delicious recipe with yous.

Ever since I was a kid, buckwheat has been a big part of my diet. That is only in the form of kasha though, the toasted buckwheat groats. We used to do porridge with that, and by porridge I mean very similar to rice – boil with about double the amount of water until soft and fluffy; then free hands to use in risottos, salads, or as appropriate for a kid – eat with ketchup and veggies on the side. It is also great with vegan cheese layered in between freshly cooked buckwheat, then left to stand for 5 minutes so the cheese melts perfectly. Anyway, I love buckwheat.

My affection to buckwheat was strengthened with my thesis, when we compared buckwheat with a number of other high protein plant foods to meat regarding their satiating properties. As buckwheat came out as a winner in the acute study I had the most data for when writing the thesis, I began to advocate it even more when people were telling me that they find it difficult to feel full or to feel full for as long on plant based diet compared with one including meat.

Raw buckwheat came to my horizon a few years ago as I was experimenting with a fully raw diet, when I used the raw groats in patties, rehydrated and then dehydrated them to have as part of my morning cereal bowl, or even did these raw ‘cornflakes’, if you must, again for breakfast purposes. However, the porridge aspect has enthralled me for a while but I had not the courage to experiment with it, given that at that time, I tried a very simple version and it tasted horrible. I think I may also have tried cooking raw buckwheat and that was the worst mistake ever.

But lots of time has passed and here I am, spreading the recipe of how to do amazing raw buckwheat porridge for breakfast with my mum, with my siblings, and to be added to the menu at work for winter. I had been scanning a few different recipes, especially given as I had promised to include that in my cookery demo at the next London Vegfest in October, and was utterly happy when my first trial turned out so well that it was deemed good enough for work.

So here goes a recipe I have been spreading with my folks:

100 g raw buckwheat groats – soak for about 2 hours until the starch is all released and it is easy to mash between fingers
15 g chia seeds
100 g plant based milk (I have used almond, or hemp milk, good with any!)
60 g dates (I subbed with 4 tsp honey I get from my uncle – guaranteed ethically produced!, as I had no dates at home, or agave would do as well potentially)
40 g blueberries (in frozen form my mum had in abundance in the freezer, may have used more; can also sub for other berries)
1 tsp cinnamon (optional)

Once the buckwheat is soft and starch released, berries defrosted if using frozen ones, put all the ingredients in a blender and blend until smooth, chia seeds broken apart and the texture thick but somewhat runny. You can adjust it with more milk, or more dates if you want it thicker or runnier.

For presentation I like layers. I would add in a glass 2 tbsp of porridge, 2 tbsp desiccated coconut, 2 tbsp porridge, 2 tbsp ground almonds (or more coconut to keep nut free), 2 tbsp porridge, 2 tbsp more berries, 2 tbsp porridge, and garnish on top with more berries, coconut, goji berries, whatever you feel like. I also made blueberry jam by blending blueberries with a bit of chia and dates for an extra layer of different textures.

Hope you enjoy as much as I have and will!

Eli x

 

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Raw apple pie

Hello everyone!

The spring is in the air and even more the reason to get ‘cookin’ on the raw cakes! This one is a very simple recipe, full of raw apple goodness and date sweetness. Ready in about half an hour if you got a mandolin, food processor, and a blender handy. 🙂

Ingredients:

1/2 cup cashews
1 cup coconut
1/2 cup sunflower seeds
1/2 cup dates

~ 10 apples
2 cups of dates
2 bananas/3 apples
1 tbsp vanilla
1 lemon (juice)
1 tbsp cinnamon
(chocolate)
(dried apple pieces)

Method:

For the base, chuck the cashews, coconut, sunflower seeds and dates in a food processor and process until chunky but sticky. If it does not seem to get sticky enough, add a piece of apple and that should help with the binding.
Press to the base of a cake tin (I use one that is 8-9″ in diameter I think).

Mandolin the apples quite thinly (as thin as you can without making the slices break) and put them in water with 1/2 lemon squeezed in it (helps with maintaining the colour). Meanwhile do the caramel.
Blend the dates with vanilla, rest of the lemon juice, cinnamon and bananas/apples and any extra apple pieces you may have left over, for example the broken pieces or slices that were too thick or thin for using. It should come out like a proper sweet caramel. Tweak the flavour if you want with some nutmeg and ginger.

Cover the base with some of the caramel and arrange the apple slices to cover it all. Cover them with more caramel and repeat that until you run out of the caramel (which should be the topmost layer).

Dust some more cinnamon over it, or melt some 30g of chocolate in hot water bath and put it in a piping bag to do funky chocolate works on top. I was doing another cake at the same time and thus had chocolate handy, but did a very plain topping.
It is way easier to cut into it once it has set for a few hours in the fridge. Otherwise it may become a very messy task and the layers will slide easily. Still delish though!

Now this cake is quite sweet as you can tell from the amount of dates, so if you are not such a fan, just use less of the dates. The caramel will still be fine, and the base as well, just add more fruit to bind it. I would serve it with some dehydrated apple slices, but some coconut cream would be nice as well, to balance the sweetness somewhat. A drizzle of agave adds nice reflective features, and more cinnamon and fanned fruit makes it look fancy. 🙂

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Yum! Enjoy!

Eli x

 

Lasagne recipe

Hello again!

 

It’s been a while! Sorry about that. But, I thought that as I’ve recently not been that much on raw food at all as I’d like, I could at least share some of the cooked food recipes that I think are pretty delicious 🙂

So here’s a first one! Vegan lasagne!

Ingredients:

3 tins of chopped tomatoes
1 pack of lasagne sheets
2-3 medium carrots
1 onion
1 tbsp vinegar
3 tbsp date syrup (or alternative sweetener, or sugar)
50 g soy mince
4 heaped tbsp white flour
1/3 cup nutritional yeast
spices – paprika, chilli, salt, garlic, pepper, jerk seasoning….
2 cups soy milk (optional)
water
vegan cheese
Filling of your own choosing – mushrooms, vegetable mix, squash, butternut squash…

First I suggest you make the tomato sauce (unless you want to use ready-made sauce, not as good, I tell you!). For it, peel and chop the onion and start frying it in tiny bit of oil. Meanwhile chop the carrots into small pieces and add to the onions. Add all the tinned tomatoes and mix in some spices like paprika, pepper, salt. Let this simmer until the carrots are soft. Then blend it all (using a hand blender preferably, careful with the splashes). Add some vinegar (balsamic for example) and balance the flavour with the sweetener.
Pour some boiling water over the soy mince and leave for a few minutes, then drain. Mix in with the tomato sauce – that’s then ready! 🙂
For the white sauce, mix some spices into the white flour and then add tiny bit of water or soy milk to make a thick paste. Once it’s all mixed, add some more liquid to make it thinner. Heat up a pot with some oil in the bottom. Pour the flour mixture to the pot and make sure you have more water and/or soy milk handy. As soon as the flour is in the pot, you ought to keep it in motion – mix, mix, mix. A whisk is a useful tool here. When you feel it starts getting thicker, add the water or milk. Continue doing it for the next 5 minutes or so, when you think the flour has expanded as much as it will. Then mix in the nutritional yeast – which might make more liquid necessary. Add some grated vegan cheese (if you wish, it’s totally fine without as well), definitely have a taste and see if it lacks some spices perhaps. And that’s the white sauce done.
If you wish to add some mushrooms or frozen chopped vegetable mix, you can easily mix it in with the red sauce. I grated some courgette and mixed it in with the red sauce. And once before I roasted thin slices of aubergines and butternut squashes and used them as layers as well, so it was layerlayerlayerlayerlayer. 😛 Beans would work well also!

And then it’s time to mount the whole lot! Layer it in whatever order you wish in a deeper dish. I did: red sauce, pasta, white, pasta, red, pasta, white, pasta, red, cheese. If you want, you can as well mix the red and white sauce together, so you only have one kind of sauce in between the pasta. It’s gonna be fabulous no matter what!

Cook the lot in the oven for about 20 minutes, but you can poke it with a knife to see if the pasta is nice and soft. All that’s left is to eat! Serve it with a nice bunch of fresh salad (carrot-beetroot-orange on the photo) and with a couple of friends.

Lovely!

 

Eli x

 

lasagna