Lesson 1: Recipes for module 7 Copy
Sauces to accompany pasta, noodles, pizza, salads, and coleslaw
Garlic Mayonnaise
1 cup of sunflower seeds soaked (sprouted if desired)
1 lemon squeezed
2 dates
Seasoning to taste (salt and pepper)
Fresh thyme or Parsley
4 cloves of garlic
2 tablespoons of apple cider vinegar
½ cup of pure water
Other optional Flavors
Pickled peppers
Sundried tomato
Curry powder
Fermented coconut sauce or Bragg’s amino acids
Blend all ingredients in a blender to the desired consistency and taste, add more lemon, vinegar, salt and pepper if desired.
Basic Emulsion
100ml Olive oil/sesame seed oil (organic first cold pressing)
20g date paste or 4 dates
25ml of Lemon juice or lime juice or orange juice
Blend all ingredients in an emulsion, store in an airtight jar outside of fridge so it will not seperate. serve with slow cook or raw vegetables.
Basic stock
To make 1 litre of stock , ad the follwoing ingredients into a large pot with lid or a slow cook crockpot, leave on low for around 6 hours
1.5 litres of water
3 carrots
2 onions
2 cloves of garlic
1 celery
small twig of thyme
small twig of rosemary
1 bay leaf
Vegetable Veloute
Using stock above as the water to make a nut milk , follow the regular nut milk recipe. then warm in a saucepan and add to blender with green leaves to make a green veloute or mushrooms to make a mushroom veloute.
500ml stock
10 almond or brazil nuts soaked
1/2 teaspoon of coconut oil ( this gives in a dairy cream taste)
Blend in high speed blender then strain through nut milk bag .
Pesto
1 Cup of almonds or pine nuts or brazil nuts (seeds can also be used)
3 large handfuls Spinach or basil or wild garlic leaves
2 lemons squeezed
¼ cup of oil such as hemp or olive
1 whole bulb of garlic or less if desired
Seasoning to taste (salt and pepper)
Other optional ingredients
Add your own cheese to make it creamier
Add sundried tomato
Add avocado
Add pitted olives to make a tapenade
Blend all ingredients in a food processor until desired taste and texture. Use this sauce to coat sliced cucumber to make “raw ravioli” or use in the spiralized carrots and zuchini as a noodle dish.
Ketchup ( perfect for burgers or adding to soups)
Ingredients
1 cup of sundried tomatoes soaked in oil or vinigar
1 Tablespoon of apple Cider vinegar or Kombucha
1/8 teaspoon cayenne
1/8 teaspoon black pepper
Handful of fresh or dried herbs such as parsley or thyme
Sea salt, to taste
2 dates
2 fresh tomatoes
1/2 cup of olive oil
1 teaspoon of letichen
1/2 cup of water/kefir or kombucha , add slowly to right consistency
Instructions Combine all ingredients in high speed blender and place in jar will keep for months
Coleslaw
Shredded white or green Cabbage
Shredded Carrot
Sliced Onion( red or white )
Garlic mayonnaise
- Add beetroot, Kimchi, sauerkraut if desired*
A perfect salad
Coleslaw
Avacado
Tomatoes
Black olives
Lettuce
Kimchi
Soaked Dulse
Sprouts
Raw vegan cheese
Courgette noodles tossed with tomato sauce
Some hemp oil or sesame oil
Salt and pepper to season
Cous cous
1 cup of quinoa soaked and sprouted
1 onion diced
1 pepper diced
10 raisons
1 lemon squeezed
Salt and pepper
Water
Curry powder
Fresh herbs such as coriander
Cover sprouted quinoa with 80 degree water from the kettle and leave sit either over night or for at least 4 hours covered so that it will be remain in the residual heat of the water and soften and puff up like Cous Cous. Then add all other ingredients and serve or keep in refrigerator until serving
