Lesson 1: Recipes for module 7

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