Recipes

HOMEMADE ALMOND MILK

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Ingredients

1 cup raw almonds, preferably organic

2 cups water, plus more for soaking

Sweeteners like sugar, agave syrup, date syrup or maple syrup, to taste, option
 

Instructions

Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.

Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)

Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.

Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)

Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.

Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups. (See Recipe Note for what to do with the leftover almond meal.)

Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.

Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.


source: Kitchn

Raw Alkaline Yogurt

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Ingredients

1 cup of raw walnuts (soaked for 8 hours or overnight)

2 figs (soaked for 8 hours or overnight)

1/4 cup of preferred berries 

1 tablespoon of agave or date syrup

1 tablespoon of key lime juice

1/2 cup of coconut milk or other plant-based milk or spring water

Instructions

Put all in a blender and blend until creamy. Add more milk or water if too thick. Top with fresh fruit, nuts, cereal or your choice of toppings. 

Mango and Brown Rice Sushi

Ingredients

for the rice:

  • 1 cup short grain brown rice, rinsed well
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sea salt

for the rolls:

  • 1 cucumber, sliced into long strips
  • 1 ripe mango, sliced into vertical strips
  • 1 avocado, sliced
  • ⅓ cup micro greens, optional
  • 2 tablespoons sesame seeds, optional
  • 4 nori sheets

serve with:

Instructions

  1. Combine the rice and water in a rice cooker and cook on the brown rice setting. If you don’t have a rice cooker, combine the rice, water and 1 teaspoon of olive oil and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork.
  2. Meanwhile, in a small bowl, combine the rice vinegar, sugar and salt. Heat it in the microwave for a few seconds to allow the sugar to dissolve.
  3. Prep the filling ingredients for the rolls and set aside.
  4. Transfer the rice to a large bowl and pour in the vinegar mixture. Use a spatula to gently fold in the rice until the mixture is fully incorporated. The rice will start to look glossy. (Traditionally, you fan it to cool it while doing this. See this video to view the traditional method)
  5. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
  6. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
  7. Serve immediately with tamari or ponzu sauce and coconut peanut sauce, if using.

(source: Love and Lemon)

MEATLESS PIES 

Meatless pie VGNNGN.jpg

Ingredients
(serves 2)
- 2 cups whole-wheat flour
- 1 tsp baking powder
- 4 tbsp sunflower oil
- 1/2 cup cold water
- Pinch of salt
- 1/4 cup almond milk

- 1 large potato (diced into cubes)
- 1 carrot (finely chopped)
- 1/2 onion (finely chopped)
- 6 broccoli florets (finely chopped)
- 4 tbsp cooked beans or lentils
- 2 tbsp sunflower oil
- 1/2 cup water
- 1 vegetable stock cube
- 1 tsp curry powder
- Salt and pepper to taste

Instructions
To make the pastry, combine the flour, baking powder, oil and salt in a large mixing bowl. Add the water a little at a time, kneading constantly until you have a firm but supple dough. If it feels too dry and flaky, add another tablespoon or so of water. If it feels too soft and gooey, throw in a tiny bit more flour. Wrap the dough in clear plastic and refrigerate for 30 minutes.

To make the filling, sautée the finely chopped onions, carrot and broccoli in oil for 5 minutes. Then add the diced potatoes and seasoning ( vegetable stock cube, curry, salt and pepper). Add the water and cooked beans/lentils and simmer on medium heat for 10-15 minutes or until the veggies are soft but still holding their shape (you don't want the mixture to turn mushy).

Take the dough out of the fridge and split it into four equal parts. Roll each part out on a lightly floured surface, forming a flat, round shape.

Spoon enough filling into the centre of each circle and fold over, tucking the edges in to secure the pie. Use a fork to press down on the edges to create the signature meat pie pattern. 

Place the pies on a baking tray covered in grease-proof paper and brush with a little almond milk.

Bake in a pre-heated oven, gas mark 5, for 20-25 minutes.

(source: The Vegan Nigerian)

Tete & Squash Soup

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Ingredients

  • 5 cups of water

  • 2 vegetable boullion cubes

  • 1 medium onion, diced

  • 1 large squash of your preference

  • 2 cups or handfuls of tete / amaranth greens 

  • 4 green chillies (optional) 

  • 1 bay leaf

  • 2 tablespoons of olive oil

  • 3 shallots 

  • 1 teaspoon of cayenne pepper

Instructions

Wash tete /amaranth greens to make sure there is no sand. Chop onions, chillies and squash and place to the side. 

Boil water on high then add vegetable cubes to dissolve. Add onions, bay leaf, cayenne pepper and squash to the broth then simmer for 20 mins. 

Once squash is tender add in tete / amaranth and let steam until tender then turn off the fire. Remove bay leaf from pot. 

Add in shallots and olive oil then mix well before transferring contents to blender. Blend on high for 30 seconds. 

Pour into bowls and serve! 


(source: Vegan Girl Around The World)

Spicy Lentil Cakes

Ingredients

  • 1 cup red lentils

  • 1 small bunch parsley, chopped

  • 1 medium onion, diced

  • 4 Tbsps nutritional yeast flakes

  • 2 bell peppers (I used one red and one yellow), chopped

  • about ½ cup flour of choice (I used some chickpea flour)

  • 2 tsps smoked paprika

  • 1 tsp spicy paprika

  • ½ tsp chili flakes

  • sea salt and ground pepper, to taste

  • oil, for frying

Instructions

  1. Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.

  2. Strain the lentils very well and put them in a large bowl. Start mashing them using a fork or a vertical blender. Add the rest of the ingredients, except oil.

  3. Start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more flour until it has a dough-like consistency. Alternatively, let it rest in the fridge for 10-15 minutes.

  4. Spray a non stick pan with some oil. Not too much. Put each patty on the frying pan and let it fry about 2 minutes on each side.

Notes

Now, if you don't want to make all the lentil cakes at once, you can just leave the bowl with the composition in the fridge and cover it with some plastic foil. It can sit in the fridge for 3-4 days. Anytime you want a lentil cake, just take some of it and fry the patty.

(source: Gourmandelle)

7 Ingredient Vegan Cheesecake

 

Ingredients

CRUST

  • 1 cup packed (200 g) pitted dates*
  • 1 cup (120 g) raw walnuts

FILLING

  • 1 1/2 cups (180 g) raw cashews, quick soaked*
  • 1 large lemon, juiced (scant 1/4 cup or 50 ml)
  • 1/3 cup (80 g) coconut oil, melted
  • 1/2 cup + 2 Tbsp (150 ml) full fat coconut milk (see instructions for note)
  • 1/2 cup (120 ml) agave nectar or maple syrup (or honey if not vegan)

FLAVOR ADD-INS optional

  • 2 Tbsp (32 g) salted natural peanut butter
  • 1/4 cup (37 g) wild blueberries (fresh or frozen)
  • 3 Tbsp bourbon caramel sauce

Instructions

  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
  3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
  6. You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
  7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
  8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
  9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
  10. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

(Source: Minimalist Baker)

 

Walnut Meat Lettuce Wraps

Ingredients

2 cups of walnuts 

1 teaspoon of sea salt

1 teaspoons of onion powder

1 teaspoon of cayenne pepper

1 teaspoons oil 

1 teaspoons of extra virgin olive oil 

1 avocado

4 plum tomatoes

lettuce 

1 handful of your favorite herb (cilantro, dill, basil, parsley etc)

2 key limes

2 cups of cashews (or nut of your choice)

3/4 cups of water

Directions

Pull apart lettuce leaves, wash then set to the side. Peel and scoop avocado into a bowl then sprinkle seas salt and set to the side. Chop tomatoes and set to the side. Soak cashews for a few hours then drain and add to a blender with 1 teaspoon of sea salt, onion powder, lime juice, olive oil and your favorite herb then blend on high while adding in water. Once you reach your desired consistency set to side. Combine walnuts, desired seasonings and oil in a separate blender or food processor and pulse a few times until you reach a ground "meat" consistency. Be careful not to over blend or else you will end up with a spiced walnut butter. Serve raw or transfer to a skillet and saute for about 2 minutes. Build your lettuce wrap in this order-  lettuce leaf, walnut meat, mashed avocado, chopped tomatoes, cashew cream. Roll up and enjoy!

(source: Vegan GIrl Around The World)

Watercress Soup

Ingredients:

2 potatoes
2 onions
2 cloves of garlic
olive oil
400 ml organic stock or water
3 bunches of watercress (can substitute with waterleaf)

Instructions:

  1. Peel and roughly chop the potatoes, onions and garlic.

  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.

  3. Add the stock / water and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.

  4. Using a hand blender, liquidize the soup until smooth.

  5. Serve and enjoy!

(source: Jamie Oliver)

Asian Vegetable Noodle Stir-Fry with Soy-Free Tofu

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Ingredients

  • 1 medium size red onion 
  • 2 plum tomatoes 
  • 1 medium green bell pepper
  • 1 pack of Eat Tu Live vegetable noodles (zucchini) 
  • 1 pack of Eat Tu Live soy-free tofu 
  • 2 tablespoon of extra virgin olive oil or grapeseed oil 
  • 1 tablespoon of sesame seed oil 
  • 2 teaspoons of raw sesame seeds 
  • 1 teaspoon of sea salt 
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of onion powder 

Instructions

Dice onions, tomatoes and bell peppers then set aside. 

Add olive oil or grapeseed oil to a skillet on medium heat. 

Add onions and bell peppers and saute for 1-2 minutes then add cubed soy-free tofu, sea salt, onion powder and cayenne. 

Toss in vegetable noodles and mix well then add in tomatoes and sesame seed oil. 

Remove from heat and garnish with sesame seeds then serve. 

 

(Source: Vegan Girl Around The World)

Cauliflower Rice Stew

Ingredients

  • 1 Large cauliflower
  • 1 Large onion
  • 1 Large green pepper
  • 6 Medium tomato
  • 1 can of tomato paste
  • 2 Tablespoons of olive oil
  • Sea Salt to taste
  • Cayenne Pepper to taste

Instructions

1. Chop the Cauliflower and put it in a Food Processor. You can also use a blender or a grater.

2. Finely cut your onions, tomatoes and green pepper and sauté them in olive oil.

3. Add the Cauliflower after a few minutes.

4. Add tomato paste for color.

5. Season as desired.

 

(Source: Olasore)

Breakfast Oat Bars

Ingredients

  • 2 cups organic oats
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 tablespoon wholegrain flour
  • 4 apples (cored and chopped)
  • 2 tablespoon lemon juice
  • water

Directions

Start by making the apple sauce. Add the chopped apples to a saucepan and cover with a little water and the lemon juice. Cover and bring to a boil, then lower the heat and simmer for 25-30 mins.

Give it a good mix and leave to cool.

Place the rest of the ingredients in a large mixing bowl and add the cooled apple sauce. Mix well and spread evenly onto a lined baking dish (flat and rectangular). Bake in a pre-heated oven, gas mark 5, for 40-45 mins or until set and golden brown on top.

Leave to cool for an hour or so then cut into bars.

can be stored in an airtight container for up to a week

(Source: The Vegan Nigerian)

Fresh Veggie Wraps

Ingredients

  • 1 ripe avocado- peeled, pitted, and diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper or to taste
  • 8 (8 inch) flour tortillas
  • 2 tomatoes diced
  • 1 cucumber sliced
  • 1 green bell pepper cut into strips
  • 1 head lettuce chopped

Directions

Prepare spread: mash diced avocado, sea salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended. Assemble wraps: Spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips and lettuce onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

 

Fresh Mango Salsa

Ingredients:

  • 1/4 cilantro packed fresh leaves
  • 1/8 sea salt
  • 1 jalapeno
  • 3 mangoes, ripe
  • 1 red ball pepper, medium
  • 1/2 cup red onion                                    

Instructions:

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro, and Jalapeno. Drizzle with juice of one lime and mix well. Season to taste with sea salt. For best flavor, let the Salsa rest for 10 minutes or longer.

 

Vegan Pancakes

Vegan pancakes.jpg

Ingredients

  • 1 1/4 cups whole grain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 1/4 cups unsweetened plain nut milk
  • 1 tablespoon date syrup, plus more for serving (optional)
  • 1/2 teaspoon Vanilla
  • Fresh fruit for serving (optional)
  • jam for serving (optional) 

Directions

Place the flour, baking soda, and sea salt in a medium bowl, and mix well. Pour in the nut milk, date syrup, and vanilla, and mix until smooth. Heat a skillet over medium heat. Spray the pan lightly with cooking spray or oil. Pour a heaping spoonful of pancake batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side. Make eight pancakes, and serve with fresh fruit, jam or maybe syrup. 

(Source: Popsugar)

Pumpkin Pie Smoothie Bowl

Ingredients:

  • 11/2 Overripe sliced and frozen bananas
  • 1/2 cup Pumpkin puree (Canned Pumpkin)
  • 3/4 cup almond milk
  • 1 tablespoon almond butter
  • Optional: 1 scoop brown rice protein powder
  • Toppings: dried cranberries, coconut, pecans, banana, etc.

Instructions

1. Place all ingredients except toppings in a blender. Blend until smooth.

2. Pour into a bowl and top with desired toppings.

(Source: HummuSapien)

Quinoa Jollof with Mushroom Stir-Fry

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Ingredients

  • 2 cups quinoa (substitute with brown rice)
  • 6 large firm tomatoes
  • 4 large bell peppers
  • 1 large red onion, chopped
  • 6 carrots, diced 
  • 2 sticks of celery root
  • 4 tablespoon soy sauce/tamari/braggs liquid aminos
  • 1 vegetable stock cube
  • 2 tablespoons date sugar (optional)
  • 2 tablespoons olive oil (or your preferred cold-pressed oil)
  • Spices: 2 bay leaves, 3 tablespoons curry powder, 2 tablespoons turmeric powder, 1 teaspoon chilli pepper powder, 1 teaspoon dried thyme

For the Stir-Fry

  • 4 big handfuls oyster mushrooms
  • 1 big bunch amaranth leaves (simply known as 'greens' in the market)
  • 2 tablespoons sesame seeds
  • 3 tablespoons soy sauce/tamari/Braggs liquid aminos
  • 1/2 teaspoon chilli pepper powder

Instructions

Step 1: Blend the tomatoes and peppers in just enough water to get the blender going. You want a thick and coarse blend. Pour the blended mixture into a large pot and leave to simmer uncovered for about 15 minutes.

Step 2: Meanwhile, rinse the quinoa using a very fine sieve and set aside. If using brown rice, rinse until just before it is fully cooked. This should take about 10 minutes.

Step 3: After 15 minutes, add the chopped onions to the pot, along with the celery root, soy sauce, stock cube, date sugar, and spices. The date sugar helps to cut down the acidity of tomatoes. Cover the pot and let simmer another 10 minutes. Stir periodically to make sure it doesn't burn.

Step 4: Stir the carrots and quinoa/rice into the sauce, and add just enough water to cover the surface. Spread a sheet of foil over the mouth of the pot and fit the lid over it. Allow to cook on low heat for about 15-20 mins, checking every  5 minutes. You may need to add more water a little at a time, depending on how fast the quinoa/rice cooks. There will be a thin layer of burnt food at the bottom of the pot, don't worry about it! It adds smokingness to the flavor :) If the burnt layer starts to get too thick to scrape with your spoon, lower the heat.

Step 5: When the quinoa/rice is cooked, turn off the heat and add about 2 tablespoons of olive oil or any other cold-pressed oil to the pot. Stir well to combine and adjust spices/ seasonings to your taste. 

The Mushroom Stir-Fry

Tip: This dish cooks really fast, so try to prepare it right before serving. This eliminates the need to warm it up later, which degrades the nutrients in the greens.

Step 1: Rinse the mushrooms in mildly salted water and squeeze well to drain. Tear up or chop into big pieces.

Step 2:Meanwhile, rinse the greens and slice into ribbons just over 1 cm wide.

Step 3: Pour the soy sauce in afrying pan along with about 3 tablespoons of water. Add the onions and chilli pepper, and leave to simmer for about a minute, then add the mushrooms. Toss the mushrooms in the liquid and leave to simmer on low heat for about 5 minutes- the mushrooms should start to brown slightly. If the water ries up before the 5 minutes, add a little more. 

Step 4: Add the chopped greens and sesame seeds and stir-fry until the greens are wilted. Turn off the heat and drizzle the sesame oil over the mushrooms. Toss to combine.

 

(Source: Naija Vegan Chef)

Nigerian Yam and 'Egg' [Vegan]

Ingredients

Yam (cut into thick round slices; outer skin peeled) - allow 2-3 slices per person

  • 1 pack regular tofu (not silken)
  • 1/2 tsp turmeric
  • 1-2 tbsp sunflower oil
  • 1/2 red onion (finely chopped)
  • 1-2 red pepper (chopped)
  • 1-2 large tomatoes [liquid centre scooped out; flesh finely chopped]
  • 1/2 scotch bonnet pepper (finely chopped)
  • 1 vegetable stock sea salt and pepper to taste

Directions

Start by boiling the yam in lightly sea salted water until soft. Be careful not to over boil so it doesn't turn to mush. Crumble the tofu onto a baking tray and sprinkle with turmeric to achieve that golden eggy color. Place in the oven for 15-20 mins until most of the liquid has dried out. This will stop the scramble from being soggy. Heat the sunflower oil in a frying pan and add all the chopped vegetables and stock cube. Cook until the vegetables are slightly tender. Take the tofu out of the oven, crumble it some more if needed and add to the frying pan. Mix until all ingredients are well combined. Taste and season as needed. Add a touch more turmeric if necessary. **If you want to make this oil-free, simply cook off the vegetables in a little bit of liquid stock until tender and mix in with the baked tofu. When the yam is cooked, drain any excess liquid. Serve with a generous helping of tofu 'scramble'. Enjoy! 

(Source: The Vegan Nigerian)

Vegan Abacha

Ingredients

  • 6-8 cups of Abacha (African Salad)
  • Ehu 3 seeds (optional)
  • 30 cl red palm oil
  • 2 tablespoons powdered potash (food tenderizer)
  • 1 large onion)
  • Sea salt & dry pepper (to taste)
  • 1-2 cups of Ugba (Ukpaka)
  • 3-5 garden eggs (optional)
  • Utazi leaves (optional) 
  • Garden egg leaves (optional)

Instructions

If you are using dried abacha instead of the freshly made wet abacha. You can either heat or soak the dry Abacha in boiled water for about three minutes, then sieve and keep on a separate bowl.

Slice the onions, garden egg leaves. It is advisable to dissolve the powdered potash in about 5 cl of clean water; this is a trick I employ  just to easily filter out unwanted solid materials that is often embedded in potash.

Filter the dissolved potash into a mortar or pot leaving out the residue.

Add about 100ml of palm oil and stir to form a yellowish paste (ncha, as addressed by the igbos), this is the first part to making Abacha (African Salad), add the pepper, stir, then add the ground ehu if you like.

Ugba is an important ingredient in the process of making African salad, it is considered incomplete without the presence of this ingredient . Ugba is usually sold in most Nigerian markets or African shops (if you like outside Nigeria). 

Add the ugba to the mixture and stir,and then add the abacha, salt.

(Source: All Nigerian Foods)