It's super natural!

International vegan recipes for distinguished ladies and gentlemen
 
Note: I buy almost exclusively organic, and I strongly advise you
to make sure that at least the soy products and 'exotic' ingredients you buy are certified organic.

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Pasta alla Calabrese de Procione

Fusilli Tricolore alla Calabrese de Procione

Olive Oil
1 shot of vegan Balsamic Vinegar
2 or 3 small Dried Chili Peppers
2 Tbs Italian Herbs (Oregano, Thyme, Basil etc.)
1 clove of Garlic

3 large Tomatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
8 3/4 oz (250 g) White Sunflower Seed Spread
12 Tbs Whole Cane Sugar

½ Lemon
White Pepper
vegan Salt

6 generous shots of vegan White Wine


17.6 oz (500g) (gluten-free) vegan Pasta

Optional:
Rocket (Arugula)
Pine Nuts
vegan Nutritional Yeast Flakes

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Heat some olive oil in a saucepan on low temperature. Peel the garlic, chop it, and add it to the olive oil. Add chili peppers and herbs.

Remove the stem ends from the tomatoes. Skin the tomatoes, mash them, and add them to the sauce pan.
Grate in the bell peppers.

Stir in white sunflower seed spread and sugar. Add lemon juice, white pepper, and salt to taste.

Add white wine, and bring the sauce to a boil.
Turn down the heat, and let it simmer for at least 30 minutes, stirring every now and then, until the sauce is nice and thick.

Cook the pasta al dente.
Add some rocket and then the sauce. Top with pine nuts and nutritional yeast flakes.

Filed under vegan gluten-free soy-free calabrese italian sauce salsa

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storminteractive asked: Hi, I just found your website after searching for surf wax recipes. Can you tell me what temperatures the basecoat and top coat wax are suitable for? Also, do you have any recipes for more temperatures? Ideally I want a basecoat, cold, cool, warm and tropical recipe. Also (sorry for all the questions!), why are you using berry wax instead of beeswax, and why are you using a combination of berry wax with candelilla wax for the basecoat? Hope to hear from you. Thanks

In general, the base coat is a surfboard wax for warmer temperatures, and the top coat is for colder temperatures.
For warmer water, you should probably forget about the top coat and just use the base coat.
If the latter is still too soft, use a little more candelilla wax and a little less berry wax, respectively. I am not too familiar with different water temperatures, so you will have to experiment a bit to find what works best for you in different waters.

The combination of berry wax with candelilla wax results in a harder, stiffer surfboard wax suitable for warmer temperatures or as a base coat.
You might also try to use bayberry wax instead of (Rhus Verniciflua) berry wax.

Beeswax is not vegan. It is obtained by exploitation of another species.

Filed under vegan surf wax vegan surfboard wax vegan surf wax surfboard wax surfing

1 note

Creamy Zucchini Salad

1 medium-sized Zucchini

8 3/4 oz (250 g) vegan Mayonnaise
1 tsp vegan Mustard
tsp vegan White Wine Vinegar
tsp vegan Powdered Sugar (from raw cane sugar)
1/2 tsp Black Pepper
1/2 tsp vegan Salt
1 level tsp Dill
level tsp Chives

Zucchini salad on protein bomb bread

Cut the zucchini into short, not too thick stripes. Steam these for 35 minutes.
Mix the mayonnaise with mustard, vinegar, sugar, pepper, salt, dill, and chives. Add the zucchini stripes, and store in the fridge overnight.

Filed under vegan zucchini salad zucchini salad soy-free

6 notes

Premium Protein Patties

Simmered patties / BBQ patties

For 4 to 6 patties:
4 Tbs (or 30 g) Lupine Flour
2 1/4 Tbs (or 15 g) Whole Grain Amaranth Flour
1/2 cup (or 45 g) Chickpea Flour
9 Tbs (80 g) Arrowroot
2 tsp finely ground Psyllium Husk
1 Tbs Noble-Sweet Paprika
1 tsp Cumin
1/2 tsp vegan Smoked Salt
2 Tbs Olive Oil
1/2 Tbs Toasted Sesame Oil
3/4 cup (175 ml) Water

8 cups (or 2 l) Water
1 tsp vegan Salt

Mix lupine flour, amaranth flour, chickpea flour, arrowroot, psyllium husk, paprika, cumin, and smoked salt in a bowl. Add water and oil, and stir quickly. Knead until you have a smooth dough.
Let it sit for 30 minutes.
Place the dough on a piece of parchment paper, and stretch it out.
Cut into desired shapes.

Fill a pot with water, bring it to a boil, and add salt. Turn down the heat, add the patties, and let simmer for about 30 minutes.

Take the patties out of the water, and let them drain. Dab off excess moisture with paper towels.

Marinate the patties with barbecue sauce or Bandit Marinade and let them sit in the fridge overnight or at least for a couple of hours.
Fry in a pan and/or in the oven.

Bandit Marinade:
1 Tbs Noble-Sweet Paprika
1 tsp Rosemary
1 tsp Cumin
1/2 tsp vegan Smoked Salt
1 tsp vegan Nutritional Yeast Flakes
1/4 tsp grated Garlic (or Garlic Powder)
4 Tbs Olive Oil
2 Tbs Toasted Sesame Oil
3 tsp Darkest Maple Syrup

The patties turn out best if you fry them in a pan on low heat for 10 to 40 minutes and flip them every 5 minutes, then put them in the oven at 350 degrees F (175 degrees C) for up to 40 minutes.

Instead of marinating, you can cover the patties with a crispy crust:
Stir 2 tablespoons lupine flour into 6 to 8 tablespoons water, and drag the patties through it. Mix chickpea flour with vegan nutritional yeast flakes, and cover thoroughly. Fry the patties in a pan on low heat with some vegetable oil* until the crust is golden brown and crispy.

*I use deodorized high oleic sunflower oil most of the time, but if you want something fancier, I suggest virgin peanut oil or coconut oil for frying.

Filed under vegan gluten-free soy-free protein patties home-made

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Pepper Sauce

Olive Oil
1 Tbs Sesame Seeds

6 3/8 oz (180 g) White Sunflower Seed Spread
7 Tbs Water

1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Pink Pepper
1/2 tsp Green Pepper
2 Tbs vegan Nutritional Yeast Flakes
3 tsp Carob Powder
1 tsp vegan Smoked Salt

1 shot of vegan Whiskey

Cover the bottom of a saucepan with olive oil, heat it on low temperature, and add sesame seeds. When they start to sizzle, mix in white sunflower seed spread and water.
Add pepper, nutritional yeast flakes, carob powder, and smoked salt.
Pour in whiskey, and turn up the heat.
Bring the sauce to a boil, then turn down the heat again, and let it simmer for a short while.

Filed under vegan soy-free pepper pepper sauce vegan pepper sauce

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Red Cabbage

17 1/2 oz (or 500 g) Red Cabbage
½ Onion
1 Apple
½ Tbs vegan Sugar
4/5 oz (or 25 g) Coconut Oil

1 Tbs vegan Balsamic Vinegar

4/5 cup (or 185 ml) Water
vegan Salt
½ Bay Leaf
1 Clove

Water
vegan Red Wine (optional)

Darkest Maple Syrup

Red cabbage

Grate red cabbage. Dice onion and apple.

Heat coconut oil in a pot, and sauté onion, sugar, and apple for a while. Add red cabbage, and pour vinegar on it.
Sauté for 10 minutes.

Add water, salt, bay leaf, and clove.
Sauté for 30 to 45 minutes, and add more hot water or red wine as necessary.

Add maple syrup to taste.

Filed under vegan red cabbage gluten-free soy-free

4 notes

Lebkuchen (German Gingerbread)

Lebkuchen Spice:
1 Tbs ground Cinnamon
1 tsp ground Cloves
1/4 tsp ground Allspice
1/8 tsp ground Nutmeg
1/4 tsp ground Coriander
1/4 tsp ground Cardamom
1/4 tsp ground Ginger
1/4 tsp ground Anise Seed
1/4 tsp ground Star Anise

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Dough (for approx. 16 pieces):
3 1/2 oz (100 g) Whole Grain Buckwheat Flour
3 1/2 oz (100 g) Whole Grain Rice Flour
5 1/4 oz (150 g) Millet Semolina

4 tsp (or 15 g) Lebkuchen Spice
1/2 tsp Baking Soda
1 pinch of vegan Salt

5 1/4 oz (150 g) Dark Sugar Beet Syrup
2 5/8 oz (75 g) Whole Cane Sugar
4 2/5 oz (125 g) deodorized Coconut Oil

2 1/2 tsp vegan Lemon Juice

3 Tbs (or 25 g) Lupine Flour
8 1/2 Tbs (125 ml) Water

vegan Dark Chocolate (optional)


Mix lupine flour with water.
Separately, mix flour, semolina, Lebkuchen spice, baking soda, and salt.
Melt coconut oil, and stir in syrup and sugar. Add lupine mixture and lemon juice. Stir, and add flour mixture, tablespoon by tablespoon.
Let the dough sit for 15 minutes.

Line a baking sheet with parchment paper. For each Lebkuchen, place a heaped tablespoon of dough on it, and flatten it into a smooth circular shape with a wet spoon.

Bake at 392 degrees F (200 degrees C) for 15 minutes.

Let the Lebkuchen cool down.
Melt chocolate in a double boiler, and apply it with a pastry brush.

Filed under vegan gluten-free lebkuchen gingerbread german baking

3 notes

Shortcrust Cookies

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For 2 to 3 baking sheets:

5 1/2 oz (or 160 g) Whole Grain Rice Flour
2 4/5 oz (or 80 g) Whole Grain Amaranth Flour
4 1/2 oz (128 g) Cornstarch
3 1/2 Tbs (or 32 g) Arrowroot
1 3/5 tsp finely ground Psyllium Husk

2/5 tsp Baking Soda
5 1/4 oz (or 150 g) vegan Sugar
4 tsp (16 g) vegan Vanilla Sugar

5 1/4 oz (or 150 g) deodorized Coconut Oil

2 Tbs Lupine Flour
6 Tbs Water
2 tsp vegan Lemon Juice

Mix lupine flour with water and lemon juice. Separately, mix all the remaining dry ingredients in a bowl. Melt and add coconut oil. Stir in lupine mixture, and knead everything with your hands until you have a smooth dough.

Cover and let sit in the refrigerator for approx. 30 minutes.

Roll out the dough between two pieces of parchment paper.
Cut out cookies as desired, and use a knife to transfer them to a baking sheet lined with parchment paper.

Bake at 392 degrees F (200 degrees C) for 10 minutes.

Filed under vegan gluten-free shortcrust cookies vegan cookies gluten-free cookies shortcrust cookies

2 notes

Coconut Macaroons

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For 30 cookies:

7 oz (200 g) vegan Powdered Sugar or other vegan White Sugar
1/4 cup (or 60 g) Coconut Flour
2 Tbs Whole Grain Rice Flour
1 Tbs Cornstarch
1 tsp Arrowroot
1 generous pinch of Baking Soda
1 pinch of vegan Salt

2 tsp finely ground Psyllium Husk
1 cup (235 ml) Water
2 tsp vegan Lemon Juice

2 cups (or 200 g) finely shredded Dried Coconut

Mix sugar, coconut flour, rice flour, cornstarch, arrowroot, baking soda, and salt.
Separately, mix psyllium husk with water and lemon juice in a bowl. Add everything else except for the shredded dried coconut, and stir well.
Fold in the coconut, and knead for one minute or until everything is well combined.
Transfer a generous spoonful at a time to a baking sheet lined with parchment paper, and form macaroons with your hands.

Bake at 340 degrees F (170 degrees C) for 20 minutes, until the bottoms are medium brown.

This recipe is based on this one by seitanismymotor.

Filed under vegan gluten-free coconut macaroons vegan coconut macaroons gluten-free coconut macaroons gluten-free vegan coconut macaroons

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Super Natural Surfboard Wax

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Top Coat
3 oz (or 90 g) Berry Wax (Rhus Verniciflua Cera)
1 oz (or 30 g) virgin Coconut Oil
1 oz (or 30 g) Pine Resin

Base Coat
2 oz (or 60 g) Candelilla Wax
1 oz (or 30 g) Berry Wax (Rhus Verniciflua Cera)
1 oz (or 30 g) virgin Coconut Oil
1 oz (or 30 g) Pine Resin

Melt the wax in a glass beaker using a double boiler. Add coconut oil, and stir until completely dissolved.
Add resin and stir thoroughly until completely dissolved. (This will take some time.)

Pour into paper cups or the like. Let the surfboard wax cool down, and put it in the fridge for an hour or two.

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Filed under vegan surfboard wax vegan surfboard wax surf wax vegan surf wax surfing home-made natural cosmetics

1 note

Tarte Flambée

2 1/2 oz (or 300 g) Whole Grain Buckwheat Flour
1 1/8 cups (160 g) Cornstarch
4 1/2 Tbs (40 g) Arrowroot
2 tsp finely ground Psyllium Husk
1 tsp vegan Salt

1 2/3 cup (or 400 ml) lukewarm Water
1/2 tsp vegan Sugar
1/3 oz (10 g) vegan Fresh Yeast

6 Tbs High Oleic Sunflower Oil

6 3/8 oz (180 g) White Sunflower Seed Spread
1/3 oz (or 9 g) Chives, chopped (fresh or dried)

Black Pepper
vegan Salt
Francis’ Breakfast Slices
Spring Onions

Unbaked Tarte Flambée

Prepare Francis’ Breakfast Slices, but take them out of the oven when they are still a bit too soft.

Mix buckwheat flour, cornstarch, arrowroot, psyllium husk, and salt in a bowl.
Dissolve the sugar in the water, and stir in the yeast.
Pour the liquid into the bowl, and add oil. Mix and knead thoroughly.
Cover, and let rise in a warm place for 30 minutes.

The dough is rather sticky. Pour it onto parchment paper, and use wet hands and a wet tablespoon to form a thin flat base.

Cut spring onions into rings.
Mix white sunflower seed spread with chopped chives and spread it on the dough with a tablespoon. Add pepper and salt to taste.
Top with Francis’ Breakfast Slices and spring onion.

Preheat the oven at 435 degrees F (225 degrees C), and bake the Tarte Flambée for 20 to 25 minutes.

Tarte Flambée with added rocket

Filed under vegan gluten-free soy-free vegan tarte flambee tarte flambee

2 notes

Scrambled Eggplant

1 large Eggplant

2 Tbs Olive Oil
6 Tbs Water
2 Tbs Lupine Flour

1 level Tbs finely ground Psyllium Husk

Chives
Black Pepper
vegan Salt

Scrambled eggplant and Francis' Breakfast Slices

Grate the eggplant and mix it with oil, water, and lupine flour. Stir in the psyllium husk quickly and thoroughly. Add chives, pepper, salt, and other herbs and spices to taste. Let it sit for about 15 minutes.

Heat some oil in a pan. Fry the eggplant on low temperature and turn and scramble it constantly until it has a firm consistency as desired. (This will take some time.)

Serve with bread and Francis’ Breakfast Slices!

Filed under vegan scrambled eggplant vegan breakfast scrambled eggplant breakfast

1 note

Francis’ Breakfast Slices

Francis' Breakfast Slices

3 1/2 oz (100 g) Shiitake

4 Tbs Olive Oil
2 Tbs Toasted Sesame Oil
2 tsp vegan Smoked Salt
2 tsp vegan Nutritional Yeast Flakes
2 tsp Darkest Maple Syrup

Cut the shiitake into thin slices.
Mix everything else in a jar, marinate the slices, and let them sit for at least an hour.
Spread the marinated slices in a casserole or oven-safe skillet and add any leftover marinade.
Roast them in the oven at 302 degrees F (150 degrees C) until they are dark and crispy.

Filed under vegan vegan bacon soy-free gluten-free shiitake vegan breakfast breakfast

0 notes

Gluten-free Bread

Buckwheat Bread with Sunflower Seeds
5 1/4 oz (150 g) Whole Grain Buckwheat Flour
5 1/4 oz (150 g) Whole Grain Rice Flour
1 1/8 cups (160 g) Cornstarch
4 1/2 Tbs (40 g) Arrowroot
2 tsp finely ground Psyllium Husk

2 3/4 oz (or 75 g) Sunflower Seeds
1 level tsp vegan Salt

1 7/8 cups (or 450 ml) lukewarm Water
1 tsp vegan Sugar
3/4 oz (21 g) vegan Fresh Yeast (or 1/3 oz (9 g) vegan Dry Yeast)

6 Tbs High Oleic Sunflower Oil

Whitish Bread
5 1/4 oz (150 g) Whole Grain Millet Flour* or Whole Grain Amaranth Flour
5 1/4 oz (150 g) Whole Grain Rice Flour
1 1/8 cups (160 g) Cornstarch
4 1/2 Tbs (40 g) Arrowroot
2 tsp finely ground Psyllium Husk

1 level tsp vegan Salt

1 7/8 cups (or 450 ml) lukewarm Water
1 tsp vegan Sugar
3/4 oz (21 g) vegan Fresh Yeast (or 1/3 oz (9 g) vegan Dry Yeast)

6 Tbs High Oleic Sunflower Oil

Protein Bomb Bread
3 1/2 oz (100 g) Whole Grain Amaranth Flour
3 1/2 oz (100 g) Whole Grain Millet Flour*
1 3/4 oz (50 g) Whole Grain Rice Flour
1 3/4 oz (50 g) Lupine Flour
1 1/8 cups (160 g) Cornstarch
4 1/2 Tbs (40 g) Arrowroot
2 tsp finely ground Psyllium Husk

2 3/4 oz (or 75 g) Pumpkin Seeds or Sunflower Seeds (optional)
1 level tsp vegan Salt

2 1/8 cups (or 500 ml) lukewarm Water
1 tsp vegan Sugar
3/4 oz (21 g) vegan Fresh Yeast (or 1/3 oz (9 g) vegan Dry Yeast)

6 Tbs High Oleic Sunflower Oil

Gluten-free whitish bread with amaranth

(Roast the seeds in the oven at 300 degrees F (150 degrees C) until the kitchen smells of them.)

Mix flour, cornstarch, arrowroot, psyllium husk, (roasted seeds,) and salt in a large bowl.

Add sugar to the water, stir, add yeast in small bits, and stir with a fork until completely dissolved.
Pour the liquid into the bowl, mix, and add oil. Knead until you have a smooth dough.
Cover, and let rise in a warm place for 30 minutes.

Knead the dough again, and pour it into a loaf pan covered with parchment paper.
Cover, and let rise again in a warm place for 45 minutes.

Cut lengthwise along the top, and spread water on the surface with a pastry brush.
Preheat the oven at 435 degrees F (225 degrees C). Put a small heat-proof bowl with water in the oven.

Add the loaf pan, and bake for approx. 60 minutes.

 
*Use whole grain flour from peeled millet! Do not use unpeeled millet (“brown millet”)!

Filed under vegan gluten-free gluten-free bread gluten-free baking vegan gluten-free bread bread baking