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recipes!
congee:
500ml of brown rice
500ml of red lentils
4.5 litres of water
boil for 2-4 hours
whole foods granola:
250 ml / 1 cup dates, soaked
100 ml / ½ cup tahini
date soaking water
750 ml / 3 cups oats
250 ml / 1 cup mixed nuts (i used cashews, almonds, and hazelnuts), very roughly chopped
100 ml / ½ cup prunes, chopped
100 ml / ½ cup organic raisins
100 ml / ½ cup sunflower seeds
50 ml / ¼ shredded coconut
½ tsp cinnamon
a pinch of cardamom (optional)
– preheat the oven to 150°C / 300°F.
– add dates, tahini (and date soaking water if needed) to a food processor or blender until smooth.
– add all the dry ingredients in a very large bowl and toss. mix in the tahini date paste until all dry ingredients are coated.
– spread the granola evenly on parchment paper. press with the flat of your hand to make it denser.
– bake the granola for 25-30 minutes, until golden brown and deliciously nutty cinnamon smelling.
– let cool, and break apart to desired chunk sizes. keep in an airtight container.
tea mix:
125 g sencha
1 tsp matcha
shake
noodle soup:
1 tsp bouillon powder per person
½ cup of water
¼ head of broccoli
1 cup of spinach
100g tofu
bell pepper
red onion
roodles
spice mix:
2 parts nutritional yeast
1 part smoked salt
garlic granules (optional)
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#vegan #veganfood #veganrecipes
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