Yesterday when I was browsing through some of my older photo archives I stumbled upon a lot of great forgotten recipes! I made these recipes some time ago and either never posted them, or they never made it to the recipe page of my new domain. It was SO much fun going through old photo archives and seeing what I was eating from month to month, the subtle or sudden changes that occured. Remember the bright pink ‘green’ monsters? Homemade burgers? Breakfast cookies? Protein icecream?! All of these eats also brought up the memories that went along with them. The homemade chocolate the boy and I ate after an intense military inspired interval workout (that nearly made me puke). My first vegan kitchen experiments. My discovery of homemade granola (oh, glorious day).
I thought it would be a fun idea to share these long lost recipes again (and place them on the recipe page this time!). I’ll start with 5.
This recipe I failed to share with y’all which is a shame because it is both awesome & delicious! I really love sushi and going vegan or vegetarian doesn’t mean you can’t enjoy these slices of heaven anymore!
* 2 nori sheets (health food store)
* your favorite spread / dip
* ~ 8 T cooked rice or Quinoa
* 1 T rice vinegar
* 1 T sucanat
* 1 small avocado, sliced
* 1 small carrot, sliced thinly
* piece of cucumber, sliced thinly
* optional: 2 leafs Romaine or other leafy green veg
* 2 T sesame seeds
* 2 T wasabi powder + 4 T water
Lay the nori sheets with the shiny sides down on a working surface. Mix cooked Quinoa or rice with vinegar and sugar and set aside. Spread your favorite spread or dip out on one of the sheets (I used sunflower based tomato spread). Place the rice or Quinoa on one half of the sheet (see picture) and layer the avocado, carrot and cucumber on top (layer leafy green veg first if using). Sprinkle with 1 tablespoon sesame seeds. Start to fold the sheet, starting at the end where you layered the veggies. Roll as tightly as possible (a bamboo mat is helpful, but not necessary), this is very important. Stop when you are near the end and sprinkle a little bit of water on the remainder of the sheet (by wetting your fingertips) before you fully close the sheet. Press firmly and cut into 4 rolls with a serrated knife. Repeat with the other sheet.
For homemade ‘wasabi’ mix some wasabi powder with just enough water to form a paste. I sprinkled it over the sushi for a catchy look, you can also mix a little wasabi powder straight into your soy sauce. Or, simply buy wasabi paste from the store! (Note: I bought the powder from Peperbol @ the Albert Cuyp market).
This is a surprisingly quick and easy lunch, even though it looks fancy as hell! Seriously, don’t get intimidated by it’s looks, it’s so simple! It’s also a great way to eat more sea veggies, plus it’s a well combined meal .
Remember my vegan crack wraps? Boy, I used to make and eat these all the time (hence: crack)! It’s a simple recipe, only the rolling part requires getting the hang of. These healthy wraps are great for in a jiffy lunches & dinners: just fill with whatever you have in your fridge and enjoy at home or on the go. Much better than the refined and/or additive infested supermarket varieties!
Vegan Crack Wraps
Yields 8 wraps
* 1 cup (120 g) whole wheat flour + 1 cup whole spelt flour (or 2 cups flour of choice)
* 3/4 cup (180 ml) warm water
* 1.5 T oil
* 0.5 T salt
* 0.5 t baking soda
* optional: spices
Combine all ingredients in a large bowl and mix well. It is important that your dough is neither too sticky nor too dry (add more water or flour if it is). Kneed the dough for a minute or two and then set aside. Place a wet towel over the bowl and place in a warm spot for 20 minutes. After 20 minutes, devide the dough into 8 smaller balls and set aside for another 20 minutes.
Per ball you are going to make a thin, round wrap. Start with rolling the ball between your hands so it gets nice and round and less stiff. Place on a working surface (like a big cutting board) and flatten the ball with your hands, trying to keep it in a circular shape. Now, with a rolling pin, flatten as much as possible. Keep working in one direction, rotate the wrap a quarter and keep flattening in the same direction, until the wrap is very thin and somewhat round . Repeat for all 8 balls.
Heat a large skillet over high heat (no oil required) and heat the wraps for 30 seconds on each sides to firm them up. Let them cool down and store in the freezer in tinfoil. Before using, heat them up in the microwave or in a skillet.
Oh man, this chickpea curry used to be an absolute fav of the boy and mine! My diet has changed considerably since then and this dish doesn’t quite fit my style anymore (all cooked, no vegetables) but honestly, who cares when it’s this good? I plan on making this again real soon!
Easy Peasy Chickpea Curry
Yields 2 bowls
* 100 grams uncooked whole rice
* 1 can chickpeas (140 grams)
* 3 T sweet & sour sauce
* 1 T paprika powder
* 0.5x t chili powder
* 1 heaping T butter
* 2-4 T raisins
* 2-4 T mixed seeds
Cook rice. Rinse & drain chickpeas. Devide over two bowls and mix in sauce, spices, butters, raisins & seeds.
- Instead of raisins, use other dried fruit (like cranberies)
- The butter is to neutralize a little of the chili powder, you can use coconut butter as well!
- Instead of seeds, add chopped nuts
- Add cinnamon for even more of a sweet/sour sensation
- Serve with half a wholewheat pita for scooping!
These cookies where the first baked-good I ever invented myself (and to be honest, I still only adapt others’ recipes when it comes to baking. Baking is too much like the exact sciences to me, whereas I prefer free-stylin’ ). That’s why these cookies are my pride & joy, and it’s a damn shame I don’t make ‘em anymore, they are super yummy (and cute)!
Yields 16 small oaties
* 120 grams rolled oats
* 140 grams fresh dates, pitted
* 50 grams almonds (raw, unsalted) + a few extra for garnish
* 0.5 t almond extract
* 4 T raisins
Put 80 grams oats, all dates and almonds in food processor with the almond extract and 1 T water. Process, add another 20g oats and 1 T water and process again. Add last 20g oats and another T water. Done when mixture is uniform and sticky enough. I like mine to be a bit coarse, if you like more smooth and uniform cookies go ahead and throw all oats in processor at once and mix for a few minutes (also, by adding more or less water, the cookies will either get a little chewier (softer) or a little crunchier!). Form into whatever shapes you like, and add rasins and sliced almonds on top.
These cookies can be enjoyed two ways: baked unbaked (though not technically raw because of the oats), and they’re both equally delicious in a totally different way! It really amazes me how baking can change the taste and texture of a food so much. Form small cookies or other shapes of your desire (I made messy blobs; oaties!) and bake for 20 minutes at 180 C / 360 F (preferably turning once). After baking, the almond slices on top of the cookies get toasted which is amazing. Safe the cookies you don’t eat in the freezer; no need to thaw them before eating, they’re good to go straight away!
I love the simplicity of these cookies, and the fact that it’s all natural ingredients.
I vividly remember eating these all. the. time. Chickpeas are always a favorite, but especially baked until crisp. I paired them with multigrain rice & steamed broccoli. I also used to take them with me as a high protein snack! I think nowadays I’d enjoy them atop a huge salad, or paired with lightly steamed or stirfried vegetables. Nom!
* cooked chickpeas
* wok/peanut oil (this oil has a lot of flavor)
* balsamic vinegar
* garlic powder
* pinch of sea salt / Himalayan salt
* optional: other spices such as paprika powder
Preheat oven to 200 C/ 400 F. Rinse and drain chickpeas well (if using canned chickpeas). Line an oven dish with tin foil (unless you want to spend hours scrubbing your dish…). Place chickpeas in a bowl and cover with enough oil and balsamic vinegar so the chickpeas are fully coated. 1-2 T oil should be enough for a small – medium sized batch. Add spices and mix well. Layer the chickpeas in a single layer and bake for around 30 minutes, or until brown and crispy.
Notes: I didn’t list any quantities since these can be made as a snack or part of a dinner or lunch, and it’s not up to me to tell you how much you need. Other oil than wok oil may be used, such as oil with smoke extract. If you use a more bland oil, make sure to add more spices!
Now how was that for a blast from the past (with the exception of the vegan sushi)? If you’re a long-time reader: did you remember these? Maybe even made one of the recipes? I can only encourage you to do so, all of these recipes are very simple and true gems! Enjoy!
Up for next time: curried walnut burgers, lentil loaf, braised cabbage & lentil pilav, raw instant energy cookies, stuffed dates, protein ice-cream, beet-apple slaw, mini banana muffins, protein batter, pumpkin pie & my infamous homemade chocolate!