Category: Recipes I Have Tried

Ingredients

* 1 can (15 oz): Chickpeas, drained (reserve the liquid/aquafaba) and rinsed
* 2 tbsp: Aquafaba (reserved chickpea liquid)
* 2 tbsp: Tahini (scoop up sesame seed pulp, avoiding separated oils)
* 2 tbsp: Fresh lemon juice
* 1–2 cloves: Garlic
* ¼ cup: Ice water (or 2 small ice cubes)
* ½ tsp: Ground cumin
* ½ tsp: Sea salt (adjust to taste)
* Pinch: Paprika or fresh parsley for garnish [1, 2, 3, 4, 5]

Instructions

   1. Combine base ingredients: Add the rinsed chickpeas, tahini, lemon juice, garlic, cumin, salt, and 2 tablespoons of the reserved aquafaba into a food processor or high-speed blender. [1, 5]
   2. Process until smooth: Blend until the mixture becomes thick and mostly smooth, pausing to scrape down the sides of the bowl as needed. [1, 5]
   3. Fluff with ice water: With the motor running, gradually pour in the ice water (or drop in the ice cubes). Process for another 1–2 minutes until the hummus turns incredibly creamy, light, and fluffy. [1, 4]
   4. Adjust and serve: Taste and adjust the salt or lemon juice if necessary. Scoop into a serving bowl, garnish with a pinch of paprika or parsley, and serve with fresh vegetables or pita chips. [1, 5]

Pro Tips

* The Ice Secret: Adding ice cubes or ice-cold water while blending helps whip the tahini and chickpeas into a light, airy emulsion, mimicking the texture usually provided by olive oil. [1, 4]
* Mellower Garlic: If raw garlic tastes too sharp, let the minced cloves sit in the lemon juice for 5 minutes before blending to take off the harsh edge. [4] 

[1] [https://veryveganish.com](https://veryveganish.com/homemade-oil-free-hummus/)
[2] [https://amyinthekitchen.com](https://amyinthekitchen.com/easy-hummus-recipe/)
[3] [https://veggiefunkitchen.com](https://veggiefunkitchen.com/oil-free-hummus/)
[4] [https://nosweatvegan.com](https://nosweatvegan.com/oil-free-hummus/)
[5] [https://www.butterflyrecipes.com](https://www.butterflyrecipes.com/quick-vegan-oil-free-hummus-for-fat-burn/)
[6] [https://www.youtube.com](https://www.youtube.com/watch?v=uLhAScU5LzA)

INGREDIENTS

Parboiled (or pre-microwaved 2+ minutes) baby whites & cubed peeled sweet potatoes

Smoked paprika

Dried mushrooms

Low sodium Tajin (chili-lime)

Pizza seasoning

Tonnelli vegan Worcestershire sauce

INSTRUCTIONS

• Preheat oven 425° F
• Arrange spuds in baking dish
• Spray w/ mist of water
• Apply seasoning & add some Worcestershire sauce
• Bake uncovered 30 minutes
• May serve warm, or store in fridge for cool treat!

Quinoa brownies

1/2 cup soaked quinoa
2 ripe bananas
3 medjool dates
1.5 tbsp flaxmeal
1 tsp baking powder
Pinch of salt
3 tbsp cacao powder
2 tbsp peanut butter powder (optional)
1 tsp vanilla
1/2 cup plant milk
Vegan dark choc chips (optional)

Bake for 25 minutes at 180 Celsius (350°F)

Focaccia roll
Tahini
Roasted mushrooms
Fresh greens (arugula)
Tomato
Pickled onions

Ingredients 

Huitlacoche filling
2 tbsp neutral oil [omit!]
1 small onion (100g)
1 green chilli (like Serrano)
1 red chilli (like Serrano)
2 large garlic cloves
1 x 380g can of huitlacoche [substitute chipotle pepper – canned, oilfree!]
1 tsp dried epazote (or substitute w/ Mexican oregano, or fresh cilantro)
½ tsp salt (3g)

Quesadillas Tortillas (or ready-made tortillas)
120 g blue masa harina
⅓ tsp salt
190 ml warm water
Parchment paper

To serve
Salsa de Tomate Verde
1 small onion (80g)
10 g coriander
Jarred nopales

Instructions
Heat water in a wide frying pan over medium heat. Peel and roughly chop 1 small onion and sauté until it begins to turn golden (4-5 minutes). Meanwhile, trim, deseed and roughly chop the chillis.

Add the chillis, then peel and finely grate or crush 2 large garlic cloves into the pan and cook for another minute until fragrant.

Drain 1 x 380g can of huitlacoche [chipotle], if necessary, and add it to the pan along with 1 tsp dried epazote [oregano] 75g.  and ½ tsp salt (most canned Huitlacoche comes pre-seasoned, so only add salt to taste). Cook until most of the moisture has evaporated (8-10 minutes), stirring occasionally. Remove from the heat and set aside until needed.

While the huitlacoche is cooking, prepare the other toppings. Make the Salsa de Tomate Verde; peel and finely dice 1 small onion; trim the lower stems of 10 g coriander and roughly chop the rest.

If using ready-made tortillas, simply reheat them in a pan and skip to Step 10. To make fresh ones, mix 120 g blue masa harina and ⅓ tsp salt in a bowl. Pour in 190 ml warm water and mix it into a dough, then cover and set aside for 5 minutes. Meanwhile, cut two squares of parchment paper large enough to cover a tortilla press (if you don’t have a tortilla press, use a heavy cast iron pan).

While you cook the tortillas, reheat the huitlacoche mixture with a little extra oil in the frying pan until there is no liquid left and it begins to stick to the pan. Turn off the heat, but keep warm until needed.

Heat a large cast-iron or non-stick pan over medium heat.

Meanwhile, line the lower half of a tortilla press with the paper. Keeping the remaining dough covered, take a portion of the dough (around 75g) and shape it into an oval sausage, roughly 12cm long. Place the dough on top of the lined press and cover it with the second sheet of paper. Then press it into a thin disc, around 14cm wide. Gently remove the disc from the sheets and place it into the hot pan.

Cook for around 20-30 seconds until it easily comes loose, but hasn’t turned golden yet. Flip it over and cook for 40-60 seconds on the other side, then flip again. At this point, the tortilla should begin to puff up. If not, use a spoon to give it a gentle press around the edges. If it’s still not puffing up, the dough might be too dry or the tortilla was unevenly pressed. Don’t worry, you can still use it, the texture might just be a little more dense.

Continue cooking until it just begins to turn golden, then transfer to a cooling rack. Continue with the rest.

When the tortillas are ready, top one half of each with the Huitlacoche mixture. Fold the dough over the filling, return it to the hot pan and press it down with a spatula until it holds the shape. You can cook 3-4 at the same time.

Continue toasting the quesadillas, flipping them once or twice, until they have dark golden spots on both sides. Transfer to a plate, then gently open it up and top with the nopales, diced onions, coriander and salsa. Serve warm.

Ingredients 
320 g lentils (brown or puy lentils work well)
4 tbsp extra virgin olive oil (plus extra to finish)
1 large onion (200g)
3 large garlic cloves
1 tbsp harissa (25g)
2 tbsp tomato paste (50g)
3/4 tbsp salt (10g)
200 g cavolo nero (or dark greens of your choice), optional
1 tbsp lemon juice
Sourdough bread (to serve)

Instructions
Soak the lentils in at least 1liter of water overnight.

The next day, drain and rinse the lentils, then add them to a large saucepan with 650ml of water.

Bring to a boil, then reduce the heat and simmer with the lid slightly ajar until just tender (5-15 minutes, depending on the kind of lentils).

Meanwhile, heat the olive oil in a large frying pan. Peel and finely chop the onion, then sauté in the oil until it begins to turn golden (8-10 minutes). Peel and finely grate the garlic, and cook with the onions for 1 more minute.

Stir in the harissa, tomato paste and salt until they coat the onions evenly.

Now add the lentils along with their cooking liquid (if they haven’t finished cooking just yet, remove the frying pan from the heat and add a dash of water, if necessary). If using dark leafy greens, chop them up and add them at this point as well. Return to a boil, then simmer for 5-10 minutes until the lentils are perfectly tender and the liquid has turned into a sauce.

Add the lemon juice to the pan and stir it through. Turn off the heat and let it sit for 4-5 minutes, during which the sauce will thicken a little more.

Divide into bowls and drizzle with a generous glug of olive oil, then serve with toasted bread.

Notes
Storage: refrigerate leftovers for 3-4 days or freeze for up to a few months.

🛒 Ingredients List

For the Omelette Batter

• Chickpea flour (gram flour): 1 cup (120g)
• Nutritional yeast: 2 tbsp (10g)
• Garlic powder: ½ tsp
• Baking soda: ¼ tsp
• Salt & Black pepper: ¼ tsp each (or to taste)
• Water: ¾ cup (180ml)

For the Vegetable Filling

• Yellow onion: 1 medium (diced)
• White or chestnut mushrooms: 1 cup (100g, diced)
• Cabbage (pointed or savoy): 1 cup (70g, shredded)
• Courgette (zucchini): ½ medium (approx. 80g, grated)
• Carrot: 1 small (approx. 60g, grated)
• Water (for sautéing): 2–3 tbsp

For the Garlic-Herb Yogurt Sauce

• Greek-style soy yogurt: ½ cup (120g)
• Garlic powder: ¼ tsp
• Apple cider vinegar: ½ tsp
• Fresh parsley: 1 tbsp (finely chopped)
• Salt: A tiny pinch

For Serving

• Cherry tomatoes on the vine: 1 cup (approx. 150g)
• Fresh parsley: For garnish

🍳 Method

1. Sauté the aromatics: Heat a large non-stick pan over medium heat. Add the diced onion and 2 tablespoons of water. Cook for 3 to 4 minutes until the onion softens and turns translucent. Add more water a splash at a time if it starts to stick.
2. Cook the veggies: Add the thinly sliced cabbage, diced mushrooms, grated courgette, and grated carrot to the pan. Cook for 5 to 6 minutes, stirring frequently, until all the vegetables are tender and their moisture has mostly evaporated. Remove from heat and set aside to cool slightly.
3. Whisk the batter: In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, baking soda, salt, and black pepper. Gradually pour in the ¾ cup of water, whisking constantly until you have a smooth, lump-free batter.
4. Combine: Fold the cooked vegetable mixture into the chickpea batter and stir well until all the vegetables are evenly coated.
5. Cook the omelettes: Wipe down your non-stick pan and return it to medium-low heat. Pour half of the batter into the pan, spreading it gently into a neat circle. Cover with a lid and cook for 4 to 5 minutes until the edges look dry and bubbles form on top. Carefully flip and cook the other side for another 2 to 3 minutes until golden brown. Repeat with the remaining batter.
6. Make the sauce: While the omelettes are cooking, combine the Greek-style soy yogurt, garlic powder, apple cider vinegar, a pinch of salt, and chopped fresh parsley in a small bowl. Stir until smooth.
7. Plate and serve: Place the hot omelettes on plates, drizzle generously with the garlic-herb yogurt sauce, and sprinkle with extra fresh parsley. Serve immediately with a side of fresh or lightly blistered cherry tomatoes.

INGREDIENTS:
2 cans of garbanzo beans (chickpeas)
6 – 8 medjool dates
1/4 cup peanut butter powder
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt

INSTRUCTIONS:
Preheat your oven to 350°F (175°C).

Line a baking tray with parchment paper.

Blend ingredients:
In a food processor (or high powered blender) combine cookie ingredients.

Blend until smooth and dough-like. Scrape down the sides as needed.

Form cookies:
Scoop out portions and shape into  round cookie balls on the baking tray. Flatten slightly with fork (they won’t spread much due to very lowfat).

Bake for 18–20 minutes, or until the tops feel firm and slightly cracked.

Cool: Let cool on the tray for 10 minutes. They’ll firm up more as they cool.