Sugar-free vegan cheesecake or flan base

This base can be used for tarts, flans and cheesecakes. There’s no need to bake it, it doesn’t contain any sugar or animal products and it’s healthy, yet it tastes gorgeous and sweet!

Make sure that dates are soft and sticky. You will need a small food processor/grinder/mixer/chopper.

Ingredients to fit 20″ form:

150-200g dried soft dates (not caramelised)
100g ground almonds
1 tbsp natural honey (optional)

Put all ingredients into the food processor, mix well until the dates are chopped in tiny pieces and mixed with almonds. When you remove it from the mixer it should be sticky and you should be able to make a ball out of it. Flatten the mixture and press into the tin. Cool in the fridge until required.

Japanese soba noodles in broth with vegetables and tofu.

This flavoursome broth is gluten-free and you can omit the eggs if you want to go vegan. Make sure you have a nice deep bowls for this one.

Serves 2:

one pack (200g) shiitake mushrooms, washed and sliced
1 heaped tbsp dry seaweed salad or any seaweed
1/2 inch of fresh ginger, peeled and grated
2 gloves of garlic, peeled and chopped
1 big or 2 small leeks, carefully washed and sliced
2 eggs, soft boiled
1 pack (~200g) soft tofu, cubed
8 asparagus spears, though parts removed
Sesame oil
2 spring onions, thinly sliced
Gluten-free tamari soy sauce
a pack of dry Japanese Soba noodles – note, that they must be made from 100% buckwheat. If you see something like 60% buckwheat 40% wheat the taste will be different and they won’t be gluten-free.*
2 tbsp miso paste

1. Put the mushrooms, leek, seaweed, ginger and garlic to a big pan and fry gently in a little oil for 5-8 minutes until leeks are slightly tender.

2. Meanwhile, steam the asparagus or if you don’t have a steamer, blanch them in boiling water for 3 minutes, then rinse in cold water and set aside. Fry tofu pieces in a separate pan in a little sesame oil with 1tbsp of tamari sauce until golden.

3. Mix miso paste with 600-800ml of boiled hot water then add to the pan with vegetables. Put the noodles in and bring to the boil. Reduce the heat, add tamari sauce and simmer everything until noodles are tender. This should take about 10 minutes.

4. To serve, distribute the noodles, broth and vegetables between two bowls ans top each bowl with asparagus spears and tofu. Peel and slice both eggs in half, but be careful so the yolk won’t run out. Top bowls with egg halves and and sprinkle everything with spring onions.

You can also sprinkle a bit of sesame seeds on top. Yum yum

Spicy yogurt marinated trout with quinoa tabbouleh

The fish marinade is spicy, with a touch of sweet from yogurt. Definitely one of my favorite this one. Allow at least 2 hours for fish to marinade. You can use salmon or cod instead of trout and if you don’t mind wheat and gluten, using bulgur wheat can be nice too.

Serves 2 as usual

2 skinless and boneless trout fillets
200g soy yogurt, preferably the one which is a bit sweet, like Alpro
1 garlic clove, crushed
1 small red chili, deseeded and chopped (remember to wash your hands afterwards!
1/2 tsp ground turmeric
juice of one lemon

For the tabbouleh:

1/2 (150g) quinoa
1 tbsp olive oil
juice of 1/2 lemon
1/2 red onion, finely chopped
1 large ripe mango, peeled and chopped
1/4 cucumber, diced
2 tbsp freshly chopped parsley
salt and black pepper

1. Place fish in a shallow dish, mix together all marinade ingredients, poor over the fish, cover and let it stand in the fridge for at least 2 hours.

2. To make tabbouleh, cook quinoa as per instructions on the pack (usually 10 minutes in boiling water is enough). Put the red onion, mango, parsley and cucumber in a bowl and add drained quinoa.

3. Whisk oil and lemon juice together with salt and pepper and pour over the tabbouleh. Mix well and let it stand until the fish is done.

4. Grill the fish with the covered in marinade under the moderate grill for 20 minutes, then serve on top of tabbouleh.

Very quick and easy coriander pesto

It’s best to make it in food processor or blender. This raw pesto is tangy, delicious and tasty. I served it with grilled salmon fillets and boiled new potatoes, but it will be great on absolutely anything!

For 2 generous servings:

Half a bunch of coriander
Half a bunch of parsley
1 ripe lime
3-4 tbsp extra-virgin olive oil
1 tbsp cold pressed mixed seed oil

Wash the herbs and remove the long stalks. Put herbs, juice and zest of lime and oils in a food processor or blender and blend until smooth. Serve immediately.

Spanish sugar and gluten free tomato sause

Nuts is quite unusual ingredient, but this is what makes this sauce so nice and a bit crunchy and it’s sugar and gluten free! I served it mounted on top of grilled trout fillets on the bed of red quinoa.

Serves 2 generous or 4 small portions:

1 heaped tsp each, unsalted: almonds, pine nuts and hazelnuts – chopped or crushed
1 tbsp olive oil
1 small onion, finely chopped
1 inch/2.5 cm fresh root ginger, peeled and grated
1 celery stick, shopped
400g can of chopped tomatoes (pick one with just tomatoes in its juices)
4 sun-dried tomatoes in oil, drained and chopped
1 tbsp tarragon, dried or fresh
Salt and ground black pepper

1. Heat the oil in a small pan and fry the onion for 3-4 minutes until soft and translucent. Do not let it burn. stir in the grated ginger and celery and cook for a further 2 minutes.
2. Stir in chopped tomatoes, sun-dried tomatoes, nuts and tarragon. Season well and leave to simmer on a low-heat for 10 minutes.

That’s it!

Red Meat Chart

Awww, poor cow. We shouldn’t let poor things suffer, let’s just eat them so we both die horrible and timely death *rolls eyes*

Roasted-peach streusel

German word Streusel means “something scattered or sprinkled” and refers to a crumb topping. This dessert is very easy to make and it tastes good when hot, served with yogurt and a cup of coffee.

For 4 small portions:

5 tbsp unsalted butter – melted
4 medium well ripened peaches
1/3 cup slivered almonds
1/3 cup flour
1/3 cup dark brown sugar

For the vanilla yogurt:

250g thick Greek style yogurt
1 tsp caster sugar
1/2 tsp good-quality pure vanilla essence

1. Brush a round cake tin with a little of melted butter and arrange peach halves cut side up.

2. Pulse almonds, flour, sugar, 1/4 tsp of salt and remaining butter in a food processor.

3. Top peaches with streusel and bake in a preheated to 200′C oven for 20 – 25 minutes, until streusel is golden.

4. Meanwhile, beat the yogurt with a tsp of sugar and vanilla essence.

5. Enjoy!

Orange and Almond Cake

This recipe is from Antony Worrall Thompson’s GI Diet cook book, although I adgusted it a little bit to my liking. The cake is absoludely delicious and one of my and my husband’s favorite. Not only it tastes great, it’s wheat free, low GI and very easy to make. The texture of this cake is very similar to cheesecake.

For 12-14 slices you will need:

2 thin skinned large oranges
200g of ground almonds
200g of demerara sugar or 150g of friut sugar or xilytol
6 large eggs
1/2 teaspoon baking powder
Juice of one squeezed lemon
Dairy free butter for greasing

1. Put the oranges in a pan amd cover with cold water. Bring to the boil, reduce the heat, cover and simmer for 2 hours. Top up with water if necessary to ensure that oranges are always covered. Remove from the water and leave to cool.

2. Preheat the oven to 180C/350F/gas mark 4. Grease and line a 23cm (9in) cake tin.

3. Cut the oranges into quarters and remove any pips. Put the oranges into food-processor or blender with all the remaining ingridients and blitz until well mixed. Tranfer the mixture into the prepared tin and bake for 45-60 minutes until risen and firm to touch. Cool slightly before serving.

Variation:
If you are one of those people who can’t imagine a dessert without chocolate, melt about 180g of dark chocolate in a small pan and spread over the cake when it’s finished.

King Prawns Sticks with Almond Satay Sauce

In this recipe, I use raw almond butter rather than traditional peanut butter to make satay sauce. Almond butter is much healthier then peanut butter and I think it taste better too! You can buy it in bigger health stores.

Serves 2:

For the sticks:
250g large cooked prawns with tails on
Juice of one lemon
1 garlic clove, peeled and crushed
Salt
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1/2 tsp paprika
1 tbsp groundnut oil
150g wild rice
Fresh coriander leaves to garnish

For the spicy almond sauce:
1/4 of large onion or 1/2 medium onion, peeled and very finely chopped.
1 tsp demerara sugar
50g creamed coconut
Pinch of cayenne chilli powder
1 tbsp gluten free tamari sause
2 tbsp raw almond butter
120 ml water

1. If you use bamboo skewers, soak them in cold water for at least 30 minutes so they won’t catch fire.

2. Meanwhile, place the prawns in a bowl with lemon juice. Mix garlic with all spices and oil to make a paste. Pour the paste into the bowl with prawns and mix well. Cover and place in the refrigerator to marinade for at least 30 munites.

3. Boil the rice as per instructions on the pack.

4. While the rice is cooking, make the sauce. Pour water into a small saucepan, add the onion and sugar and heat gently until the sugar has dissolved. Stir in the creamed coconut, chilli powder and tamari. When melted, remove from the heat and stir in the almond butter. Spoon into a serving dish.

5. Preheat the grill. Thread three to four prawns on to each skewer (depending on length). Grill the skewers, turning occasionally for about 5 minutes, or untill slightly golden. Do not burn them.

6. Arrange rice on two plates and place the skewers on top. Serve with the warm sauce.

Yum!

Tofu salad with thai-style dressing.

This thai dressing is one of my favourite and makes ordinary salad very delicious! And it’s healthy too.
Ingredients for a main course for 2 or a starter for 4.

Salad:
100g/4oz baby sweetcorn, halved
280-300g (one packet) firm tofu, cut into cubes
1 tbsp soy sauce
50g/about one medium sized iceberg lettuce, shredded
Half of green pepper, deseeded and thinly sliced
1 carrot, peeled and shredded
8 cherry tomatoes, halved
1-2 shallots, thinly sliced
3 tbsp coriander leaves
2 tbsp pine nuts or roasted peanuts

Thai-style dressing:
1 garlic glove, finely chopped
Half of small red chilly pepper, deseeded and chopped
1 tbsp freshly squeezed lime juice
1 tsp of brown sugar
1 tsb of molasses
1 tbsp fish sauce
2 tbsp cold pressed seed oil (hemp, flax, linseed)

1. Fry tofu pieces quickly in a little oil with soy sauce until it’s just golden.

2. Equally distribute all salad ingredients between plates.

3. Place all dressing ingredients in a jar and shake well. I really like Jamie Oliver’s flavour shaker for this. Pour the dressing over the salad and sprinkle with pine nuts.