Thai style carrot spicy “tofu” salad with LOVE@CHEESE-Ταιλανδεζικη καυτερη σαλατα απο καροτο και "τοφου"

Tools needed: spiral or noodle shredder, bowl

Salad ingredients:

1 big carrot noodles

1 tbspn olive oil

2 tbsp raw peanuts

1 tbsp black sesame seeds

Little black sesame for garniture

1 tbsp lemon juice

1 tbsp tamari

Salt as you taste

1 small tomato cut in small cubes

1 tspn brown raw sugar or agave nectar

1-2 red chili peppers

1 garlic glove

Preparation:

Shred the noodles and add all the ingredients into a bowl and set aside for 30 minutes the flavors to develop

You can you the amazing raw vegan LOVE@CHEESE cashews flavor made by

 http://peacecheese-vegan-cheese.blogspot.com/ and just grind it

Or make and alternative way as above

 

Tofu cream

Tools needed: food processor or blender

Ingredients for the tofu:

1/3 cup soaked cashews nuts

2 tbsp ground pistachio nuts

1 tbsp olive oil

1/4 cup coconut meat

1/3 zucchini (peeled)

Little lemon

White ground pepper

Salt as you taste

Preparation:

Add all the ingredients into the food processor or blender

Make a creamy texture and add water if needed

Assembly:

Mix the ingredient, the carrot salad and 2 tbsp of cashews tofu cream

Serve:

Serve with black sesame seeds and royal basil leaves

Pistachio PEACE@CHEESE salad – Τυρί από φιστίκια αιγινης και βασιλικό

Ingredients:

80 grams 4 slice pieces Pistachio cheese by

http://peacecheese-vegan-cheese.blogspot.com/

3 tbsp pistachio ground

White ground pepper seeds

Slice tomato

Thai basil leaves

Chinese lettuce

1 tbspn balsamic

Pinch black sesame seeds

1 tbspn olive oil

1 tbspn soy sauce (optional)

Pinch salt

Preparation:

Cut the pistachio cheese into 4 slices

We brush with olive oil and we rolling the slices into ground white pepper, salt and pistachio nuts

Cut slice the tomatoes, add basil leaves and the cheese on top

We serve with Chinese lettuce with balsamic, olive oil

Garniture with some black sesame

To know: Pistachio cheese is the most delicious cheese I ever taste by Reenie Vincent

Tufaa with Rambutan cream- Τουφαα (μήλα) με γέμιση από ραμπουταν

we need 2 mature small red apples

cut them in the middle
Ingredients for the fill:
2 cups rambutan gel (remove the seeds)
½ cup coconut fresh cream
1 tspn agag agar stir in warm water
Little cinnamon
1 tspn agave syrup

Preparation:
Frozen the coconut and the rambutan for 2 hours
Add the agar agar in warm water and shake well
Add all the ingredients in blender and make a smooth cream
Place in the refrigerator to become chill
Open the heart of the apples and fill with the cream
Serve with young tamarinds
To know:
This is a raw version of a traditional Zanzibar recipe

SPICY COJI BERRIES CRACKERS- ΚΑΥΤΕΡΑ ΚΡΑΚΕΡΣ ΑΠΟ ΒΑΤΟΜΟΥΡΑ ΙΜΑΛΑΙΩΝ

Ingredients:
2 cups coji berries (soak the one and pulse twice in the spice grinder the other one)
1 cup flax seed (2/3 soaked and the other 1/3 ground)
2 cups sunflowers seeds (1 1/2 soaked half ground)
1 1/2 cups pumpkin seeds (one soaked half ground)
1/3 cup soaked sundry tomatoes paste(use the food processor)
2/3 cup black sesame soaked
1 tspn ground chilly
Half cup chopped celery and fresh onion
3-4 tbspn olive oil
Salt as you taste
Black ground pepper as you taste
4 tbspn raw brown sugar
1 tbspn tamari

Preparation:
Add the ground ingredients, the nuts and the rest of ingredients in a bowl and stir well, add water as needed and apply to the dehydrator sheet, dehydrate longer for crunchy taste
Cut them before you turn them upside down in triangle shapes
To know:
Coji berries is consider as super food that comes from Tibet
The dose of this recipe is to fill the dehydrator tray (Excalibur size)

LOVE@CHEESE-CAPERED CREAMY CHEESE SANDWITCH

This recipe made with LOVE@CHEESE
http://peacecheese-vegan-cheese.blogspot.com/
capered cream blue "type"cheese

ingrendients:
2 square coji berries bread pieces (see above recipe)
1/3 cup sunflower sprouts
1/3 cup capered love@cheese
a small cut slices tomato
few lettuce leaves
little sesame spread
carrot shredder
any other veggie you desire

Carrot-turnip sauce- Σάλτσα από καρότο και κράμβη

Ingredients:
1 huge carrot
¾ of the size of carrot turnip
Olive oil as you like
1 tbspn lemon juice
Salt as you like
1/3 tspn fresh chilly
2 tspn agave nectar
Rice vinegar as you taste

Preparation:
Add all in the blender and blend well to get creamy and little watering
To know:
This recipe must be balance the sweetness of the carrot with the spicy flavor of turnip
Add agave to fill the balance as needed for sweetness
Serve chill

Banana flower salad with carrot-turnip sauce- Σαλάτα από λουλούδια μπανάνας

Ingredients:
Half cup banana flowers (the heart)
1 cup mandolin shredder turnip
2-3 tbspn olive oil
Salt as you taste
1 tbspn soy sauce
2 garlic gloves chopped
1 tbspn lemon juice
1 tbspn fresh chopped green onions
1 red none spicy pepper chopped
3 tbspn Soy bean sprouts
1/3 cup cabbage noodles
Half tbspn chopped white onion
Black sesame for garniture

Preparation:
Marinate everything for 20 minutes
Serve with your favorite dip on top
To know:
Few knows that you can eat delicious salad from banana flowers!you open the huge red flower and choose the smooth white heart
Turnip noodles give spicy taste to you so you can choose a sweet dip for balance

Mikosauce tamarind dip- Σάλτσα Μικο από ταμαριν

Ingredients:
1 cup tamarind soaked in water for 1 hour
Half or more tspn fresh chilly
Salt as you taste for balance
Half teaspoon garlic
3 teaspoon agave nectar or more
Sesame and white onion for garniture

Preparation:
Add in food processor the tamarinds with the water the salt, agave, garlic and chilly
Shake well till become smoothie but not watering
Serve with sesame on top and white onion
To know:
You must found the balance between sweet sore and spicy taste in this traditional Thai tamarind sauce recipe. Add sweetener according to the balance with the chilly and the sore taste of tamarinds