Asian Chopped Salad
Ingredients
- 100 gr red cabbage, cored & thinly sliced
- 100 gr white cabbage, cored & thinly sliced
- 50 gr kale (preferably lacinato, toscana or dinosaur kale) destemmed & thinly sliced
- 50 gr carrots, thinly sliced julienne style
- 10 gr quick pickled ginger, recipe to follow
- 10 gr lemon juice
- 15 gr extra virgin olive oil
- 50 gr peanut sauce, recipe to follow
To Top
- 15 gr roasted peanuts
- 10 gr roasted sesame seeds
- 70 gr peanut sauce
Peanut Sauce
- 300 gr no sugar added roasted peanut butter (available for purchase at bnd bakkal)
- 60 gr rice vinegar
- 60 gr tamari or soy sauce
- 36 gr sriracha
- 50 gr water
- 50 gr fresh ginger
- 12 gr garlic
Quick Pickled Ginger
- 1/2 cup water
- 1/2 cup rice vinegar
- 1/2 tsp salt
- 100 gr thinly sliced ginger
Directions
First make the quick pickled ginger. Add the ginger into a small jar. Add the remaining ingredients into a small saucepan and bring to a boil then turn off the heat and pour the mixture over the ginger.
Next, make the Peanut Sauce by adding all ingredients to a jar and blend using an immersion blender or small food processor until a creamy consistency.
Finally, wash and chop all ingredients for salad. Add the kale & cabbages to a large mixing bowl & vigorously massage with some salt, lemon juice & olive oil. Next, add in the carrots & sliced pickled ginger to the bowl and massage with Peanut Sauce.
Pile salad onto a serving plate and drizzle with sesame seeds & peanuts. Feel free to add in some fresh herbs like cilantro, mint or basil to up your plant points for the week!
Cranberry Beans Refried Bean Tempeh Burrito
Ingredients:
- 1 organic lavash - or gluten-free lavash; we use Glutensiz Urunler Atolyesi brand buckwheat wraps
- 80 gr refried cranberry beans, recipe to follow
- 50 gr smoky BND tempeh
- 2 balls of BND cashew mox
- ¼ avocado
To make the beans:
- 50 gr water sautéed onions
- 1 small clove garlic, minced
- 350 gr boiled cranberry beans
- 10 gr red pepper paste, not spicy
- ¼ tsp cumin
- ¼ tsp salt
- 50 gr water
Directions:
Add onions to a pan and coat with water and sauté for about 20 minutes until softened. Add water every few minutes every time the water evaporates.
Add in cumin, garlic, red pepper paste and water, continue sautéing.
Add in the beans, a bit of water to coat and bring to a boil then turn down simmer for 5 minutes until thick and creamy.
Blend beans into a paste consistency.
To assemble the burrito:
Spread the warmed bean paste onto a heated lavash or tortilla.
Add in the sliced cashew mozzarella or plant based cheese of your choice.
Add in 50 gr crumbled tempeh, heated.
Add in the ¼ sliced avocado.
Warm once more in a panini grill for a crispy finish.
Turmeric Fennel Kale Bowl
Ingredients
- 80 gr kale, destemmed & chiffonade
- 70 gr roasted broccoli
- 50 gr turmeric roasted fennel
- 4 gr extra virgin olive oil, 1/4 tsp turmeric, a sprinkling of salt.
- 60 gr roasted celeriac, diced into cubes.
- 10 gr bnd harissa to coat celeriac
- 70 gr quinoa, steamed
- 50 gr lemon tahini dressing
Lemon Tahini Dressing
- 50 gr crispy roasted chickpeas
- 15 gr extra virgin olive oil
- 30 gr lemon juice
- 100 gr tahini
- 2 gr salt
- 1 small clove garlic
- 75 ml water to 100 ml depending on how thick you like your dressing, just drizzle in slowly.
Directions
Turn on the oven to 180 degrees celsius
Coat the broccoli with a bit of extra virgin olive oil or avocado oil and salt to taste.
Coat the celeriac with either a bit of BND harissa sauce or oil & salt.
Mix turmeric, olive oil & salt in a small bowl. Slice the fennel into 2 cm thick slices and brush or toss with the turmeric olive oil mix until well coated.
Roast veggies for about 25 minutes, until golden and crispy.
Coat the chickpeas with a bit of extra virgin olive oil & salt and bake at 180 degrees 10 minutes, 150 degrees 25 minutes until crispy and then finally another 20 minutes at 100 degrees.
Rinse and boil the quinoa for about 15 minutes until no longer crispy.
Make the Lemon tahini dressing by adding all ingredients to a small food processor or the jar of an immersion blender and blending into a thick & creamy sauce.
To assemble the salad add kale to a mixing bowl and massage with lemon, olive oil & salt until wilted. Move to serving bowl and top with 70 gr broccoli, 50 gr fennel, 60 gr celeriac, 50 gr crispy chickpeas & drizzle with lemon tahini dressing.
Notes
You can also cook the vegetables without oil for a whole-foods, plant-based, no-oil recipe. It will still be good! Steam the broccoli for about 7 minutes and roast the celeriac and fennel for about 25 minutes. You can use some chickpea juice (aquafaba) to help coat the fennel with turmeric if you wish for an oil-free solution.
Chickpeas you can also roast oil free just use a bit of aquafaba to help coat the chickpeas with spices and then roast at 180 degrees for 18 minutes in an air fryer if you have one or as described above just omitting the oil.
To make perfectly steamed quinoa, rinse the quinoa well prior to cooking then add 300 gr dry weight or 400 gr after rinsing quinoa to a pot and add 400 gr filtered water. Bring to a boil then turn down heat to low and simmer covered for about 12-15 minutes until all water has evaporated and quinoa is plump.
Asparagus Quiche
Prep Time: 60 Cook Time: 60 Servings: 8
Ingredients
For the base:
- 300 gr BND GF flour mix, or regular flour
- 1 tsp salt
- 1 tbsp almond butter
- 2 tsp baking powder
- 75 gr olive oil
- 180 ml water
For the filling:
- 50 gr rainbow chard
- 150 gr asparagus, we love Elibelinde Tarım women’s cooperative
- 10 gr dried tarragon
- 20 gr salt
- 10 gr ground black pepper
- 50 gr lemon juice
- 150 gr sun dried tomatoes, we prefer dry-packed organic ones rather than ones in oil as the quality of oil is rarely top quality.
- 250 gr BND Cashew Cream
Directions:
For the base, mix the flour, salt and baking powder.
Add the oil and almond butter, and mix until the mixture forms a sand like texture.
Slowly add the water, until it forms into a dough, it may need a bit less or more water, so add slowly.
After kneading the dough for a bit, place in the refrigerator for half an hour. Take the dough out from the fridge, knead and with a help from a bit of olive oil, fold in half and knead again.
When the dough is ready, oil your pie dish and place the dough, tuck it in along the sides.
For the filling, blend the tarragon, salt, black pepper, lemon juice, rehydrated sun- dried tomatoes and cashew cream until the mixture forms into a cream like texture.
Chop your asparagus as pictured and snap off the tips for decorating the quiche, reserve the woody ends for broths by placing in a vegetable stock bag in the freezer. Sauté the chopped asparagus briefly, like 1-2 minutes in water or a bit of oil depending on your preference.
Chiffonade the rainbow chard and slowly add them to the sautéed asparagus fold vegetables into the creamy mixture. Carefully decorate the quiche with the tips.
Pour the filling into the pie dish, bake at 165C for one hour.
Strawberry Crumble
Ingredients:
- 270 gr Walnut, crushed
- 270 gr Almond Flour
- 70 gr Coconut Oil
- 100+10 gr Coconut Sugar
- 35+10 gr Tapioca Starch
- 300 gr Organic Strawberries from the local 100% ecological bazaar
Directions:
In a food processor, pulse walnuts, almond flour, coconut oil and 100 gr coconut sugar, 35 gr tapioca a few times until you get a crumbly texture.
Divide the nut & flour mix into two parts.
Slice the strawberries into four and cook them with 10 grams of tapioca starch and 10 gr coconut sugar on low heat, until the strawberries turn into a jelly-like form. Leave it to cool down.
Grease the six, 8cm wide tart molds with a bit of coconut oil, and divide the flour ½ of the flour and nut mix equally to all the molds remembering to reserve the other ½ to top. Press down the flour mix a bit, and cook at 165c for 8 minutes.
Pour the strawberry jelly compote equally into all the molds, pour the remaining flour mixture to coat and, press down a bit more. Bake for 15 minutes.
Leave in the cake mold for at least 6 hours before removing and enjoying!
Zucchini Tofu Green Curry
Ingredients:
- 350 gr Zucchini, sliced into cubes
- 300 gr Tofu (any, non silken. we prefer Veggy brand), sliced into cubes
- 75 gr Bell Peppers, sliced
- 300 gr Fresh Green Beans, destemmed and trimmed
- 70 gr Onions, diced
- 10 gr Garlic, diced
- 300 gr Peas, optional
- 4 leaves Kaffir Lime, optional
- 30 gr Lemon Grass, smashed with the back of a knife or
- 40 gr Green Curry Paste
- 15 gr Salt
- 25 ml Coconut Oil
- 800 gr Coconut Milk
- for the side, 100 grams of black rice, optional
Directions:
Pan fry the cubed tofu with a little bit of coconut oil, set it aside for future use.
Add the remaining coconut oil to a wok or a deep frying pan, saute all the veggies about 8 minutes until softened and add the tofu.
Add kaffir limes and the lemon grass, cook a bit more.
Mix the curry paste into the coconut milk with a whisk, pour the mixture over the vegetables, cook on low heat for about 20 minutes, add salt to taste.
Caprese
ingredients:
almond ricotta:
- 450 gr blanched almonds
- 20 ml nutritional yeast
- 30 ml lemon juice
- 200 ml water
- 100 ml olive oil, extra virgin
- 8 gr garlic (2 garlic cloves)
- 5 gr salt
basil oil:
- 5 gr basil, organic
- 200 ml olive oil
- 5 gr nutritional yeast
balsamic reduction:
- 300 ml balsamic vinegar
directions:
for the almond ricotta, blend all the ingredients until smooth.
for the basil oil, bring a large pot of water to a boil, put the basil and plunge it into the boiling water. let sit for one minute, then plunge the herbs into an ice water to stop the cooking. blend the basil with olive oil and nutritional yeast.
for the balsamic reduction, add the vinegar to a very small saucepan, and bring to a gentle boil. reduce the heat and simmer, stir until the vinegar is thick and reduced, about 8 minutes. let cool.
ingredients for the caprese:
1 big tomato, sliced into thin layers
30 gr almond ricotta
15 gr basil oil
10 gr balsamic reduction
50 gr Bi Nevi Deli Mox, sliced into thin layers
Directions:
spread almond ricotta to your plate, add a slice of tomato, then add a slice of mox, repeat until finished. drizzle basil oil and balsamic reduction on top. sprinkle with salt and pepper, and serve immediately.
Hazelnut Peach Cake
Ingredients:
- 220 grams ground hazelnuts
- 180 grams teff flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 150 ml (2/3-cup) unsweetened plant based milk
- 1 1/2 teaspoons apple cider vinegar, organic
- 150 grams (3/4-cup) maple syrup
- 120 ml (1/2-cup) extra virgin olive oil or if you want to use less oil, half aquafaba, half olive oil
- 100 gr peaches, organic
- 1 tsp vanilla extract
- Peaches to decorate
optional spices:
- ¼ tsp cinnamon, powder
- ¼ tsp clove, powder
- ¼ tsp nutmeg, powder
Directions:
Preheat your oven to 180°C (350°F)
line cupcake tin with 12 liners or grease with some olive oil.
Mix plant based milk & apple cider vinegar together and let rest for 10 minutes
Mix flours, baking powder, baking soda, salt & optional spices
Add sweeteners & vanilla extract to the soy milk mixture
Add extra virgin olive oil & aquafaba to the liquid mixture
Mix in dry mixture into the liquid mixture until well combined
Fold in the fruit
Pour into muffin tins or a cake pan & top with sliced strawberries
Bake at 175 degrees for 25 minutes if muffins or 45 minutes if a cake
Let sit 10 minutes before serving
Notes:
To use less maple syrup, you can try ½ maple, ½ coconut sugar.
For the kids, if you want a less sweet version use 75 gr stewed diced apples & golden raisins, 75 gr maple syrup.
Persimmon Chia Pudding
Ingredients:
- 1 cup plant based milk
- ⅓ cup chia seeds
- 1 persimmon
- 1 teaspoon ginger, grated
- 1 tablespoon black sesame seeds
Directions:
Whisk one cup milk of your choice with grated ginger and the chia seeds for 30 seconds.
leave for 30 seconds, and whisk for 30 more seconds. repeat for a few minutes to make sure there are zero clumpings.
Peel the persimmon, discard seeds, then portion a few tablespoons if the chia pudding in the bottom of a jar, add persimmon on top and sprinkle with sesame seeds & serve.
ready to enjoy in 30 minutes!
Pumpkin Chili
Ingredients
- 70 gr white onion, diced
- 20 gr garlic, minced
- 750 gr white beans, organic, pre cooked
- 300 gr mung beans, pre cooked
- 800 gr butternut
- 5 gr coriander seeds
- 15 gr smoked paprika
- 150 gr quinoa, organic, raw
- 100 ml lemon juice
- 500 gr canned tomatoes
- 15 gr cacao
- 10 gr salt
Directions
cook the onion and garlic in a non-stick pan, and add the cubed butternuts with the coriander seeds. let it cook for a bit.
add the canned tomatoes and cook out thoroughly.
add the mung beans and white beans, and the salt.
add the raw quinoa and 1.5 litres of water and the remaining ingredients, cook for 15 minutes.
enjoy!