Garnish with Teriyaki Almonds
1. Preheat oven to 180° (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 180°, until golden and crisp.
It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. Keep slicing the sides until you reach the full centre. Be careful that they don’t break. (the thin pieces could be saved for a salad or eaten up or composted).
In a bowl, mush all the avocado meat and add in all the other ingredients and mix. Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end.
Dress up with extra parsley and capers and serve!
(In the heat of the summer, be sure that the avocado doesn’t tolerate the heat well, so be mindful of that and serve these as appetizers so they’re eaten up quick or keep them in the fridge until serving time.)
Start by wash, peel and grate the raw beetroots. Add all ingredients in a food processor and process until smooth. Taste and add some more mustard, lemon juice, salt and pepper if needed. Eat immediately or store in an airtight container for 3-4 days.
This brilliant puree dramatically elevates the humble beetroot. It's simple and cheap to make, too. Use as a dip with warm blinis, cubes of sourdough rye bread, or any good raw seed cracker.
1) Preheat the oven to 200C/400F. Scrub the beetroot really well, then place in a roasting tin or ovenproof dish. Cover and bake for between 45 minutes and 1 hour, or until tender. Leave to cool.
2) Tip the walnuts on to a tray and toast for 5-8 minutes, or until just golden. Tip on to a plate and leave to cool.
3) Finely chop the prunes and place them in a small bowl. Soak for about 30 minutes in warm water.
4) Squeeze the juice from the lemon, add to half the walnuts and finely grind in a food processor. Crumble or finely chop the remaining walnuts.
5) When the beetroot is cool enough to handle, peel and chop roughly, then tip into the bowl of the food processor. Peel and crush the garlic. Add this to the beetroot, along with the soaked prunes, and whizz until the beetroot is very finely chopped, but not quite pureed. Scrape the beetroot into a bowl, season with salt, pepper and about 2 tbsp lemon juice, adding more to taste.
Crostini means “little toasts” in Italian and are made by slicing bread thinly, then toasting or grilling it to make it crispy. Drizzle with olive oil and salt or serve with your favorit toppings. The buckwheat gives this recipe a lighter, crispier texture.
Soak the buckwheat groats overnight and rinse thoroughly.
Put into high-speed blender, add the celery, flax meal and water. Blend until smooth and add the olives last: pulse lightly to mix into batter. Continue as on base recipe to spread on dehydrator sheet and continue as in base recipe above.
Blend all ingredients in blender until smooth and creamy. Optionally can be used to dip veggies or on a cracker.
Julienne the veggies, cut avocado into slices and take coriander leaves from stems.
In each rice paper, lay out one large piece of romaine first then place the julienned veggies etc. and roll up to a hand roll.
Process all crust ingredients, except water and coconut oil, into a food processor until crumbly, but still with lots of texture.
Add coconut oil or cacao butter and water and process just to combine.
Line a springform tart tin with cling film and press the crust in, bringing it up the sides, if that is the type of base you desire. Press the crust so it’s rather compacted.
Set in the fridge or freezer for 15 minutes.
In a blender, combine the first set of ingredients on low-med speed without the water.
With the blender running, slowly drizzle in the warm water and watch it emulsify ( because it’s fun to watch )
Pour into the crust and set in the fridge ( 4 hours ) or freezer
Design your own ganache tart!
Starting with the crust
The nuts you use in the crust will be one way to customise your ganache tart and make it special. If you’re using nuts / nut butter in the ganache, keep the crust the same nut in order to be consistent. Avoid using oily nuts or over processing them as it’ll create an oily crust.
Using spices and/or essential oils in the crust is a nice touch as they will shine through the crust more easily than the ganache itself. Chocolate is a hard flavour to be paired against as it’s so strong. The crust is a great way to add flavour without having to add too much.
Try changing the setting agent in the crust from coconut oil to cacao butter, or even cacao paste. The cacao products will create a firmer crust and will also mean they stay more firm at room temperature than coconut oil will. The flavour of cacao butter is a lot more mellow than coconut, which a lot of people don’t care for.
Activate the nuts – it makes all the difference. If you can’t do this yourself, then buy them activated. They’re more easily digestible this way and a lot lighter in texture too.
Customising the ganache
Change the nut butter you use in the ganache and match it to the crust. Try to go outside your comfort zone here and use a nut or seed that you don’t normally use, but that you enjoy eating. Like sesame / tahini. It goes so well with chocolate, but it’s massively underrated.
Trade out the water for any other liquid, such as fruit juice, fruit puree, alcohol or nut milks. If you’re using alcohol, maybe do 25% and then 75% of another liquid, like water or fruit juice.
Have fun creating your own recipe!
Add sun-dried tomatoes to a small bowl and cover with warm water. Set aside and allow to soak for at least 5 minutes.
To the bowl of a food processor, add sunflower seeds and pulse into a semi-fine meal (be careful not to churn into a butter). Transfer sunflower seeds to a medium mixing bowl and set aside.
Drain the sun-dried tomatoes (reserving the water in a small bowl to add back to the sauce later on) and add to the bowl of the food processor. Add garlic, sea salt, smoked paprika, cumin, chili powder, maple syrup and nutritional yeast (optional) and blend until a smooth paste is formed. Add 1 Tbsp (15 ml) of reserved water at a time until a thick but pourable sauce is formed (see photo).
Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for heat, cumin for smokiness, or coconut sugar to balance the heat.
Add mixture to sunflower seeds and stir to combine. At this point, you can taste and adjust flavors as needed once more. We added a bit more salt.
Enjoy in any setting one would use taco meat: tacos, salad, nachos, burritos, and more.
Leftovers can be stored up to 5-7 days in the refrigerator or up to 1 month in the freezer.
Menu suggestion for your retreat (mix of raw and vegan)
Welcome super smoothie