Roast "Turk'y"

You will need 
dry ingredients:
2 cups what gluten
1/4 cup chickpea flour
2 tsp onion powder
1 tsp cornflour or arrowroot power
1 tsp poultry seasoning
1 tsp garlic powder

liquid ingredients:
2 1/2 cup water
2 tbsp nutritional yeast
2 tbsp oil
1 tbsp soy sauce
1 tbsp Marigold Vegetable Bouillon Powder

Method
Add the liquid ingredients to the dry mixture. Mix well until combined and until some elasticity begins to develop in the dough. Let the dough rest for 10 minutes (the dough will become a bit firmer and easier to work with). While the dough is resting, preheat the oven to 170 C.
On a work surface, lay out a large sheet of aluminum foil. Put the dough on the foil. Begin to roll. Wrap with 2 additional sheets of foil to completely seal the dough, twisting the ends very tight.
Place into shallow baking dish and roast for 2 hours, turning after 1 hour.
Remove from the oven and transfer the foil package to a plate. Let cool at room temperature and serve.

Recipe is from Skye Michael Conroy's book "The gentle chef cookbook"  

Baked sweet potato with cashew sour cream, baked chickpea and tomato salad

You will need 
4 medium sweet potatoes

for cashew sour cream
1 cup cashews, soaked and drained
1/2 cup water
2 tbsp lemon juice
1/2 tsp salt

for baked chickpea
1 can chickpea, rinsed and drained
1 tsp smoked paprika
1/2 tsp salt

for tomato salad
cherry tomatoes, halved
mix of herbs - I used two types of mint, oregano, flat leave parsley
extra virgin rapeseed oil (or olive oil)

Method
Bake sweet potatoes in oven (180 C) about 40 minutes or until they are soft.

Meanwhile prepare cashew sour cream - Using a blender, puree the cashew, salt, water and lemon juice until very smooth. Add extra water if needed to thin sauce, and season to taste with additional salt if desired.

Prepare chickpea - Line a baking sheet with baking paper. Mix chickpea, smoked paprika and salt. Bake about 10 minutes.

Tomato salad - Mix tomatoes with herbs and oil. You can add a lemon juice or salt, if you want.

For serving, cut the skin of sweet potato and squeeze a little bit. Add cashew sour cream, baked chickpea and serve with tomato herb salad. Serve immediately.

Note: recipe for a Cashew sour cream - "Plant-Powered Families" from Dreena Burton

Chickpea and rice soup

You will need
1 can chickpea, rinsed and drained
1/2 cup brown rice
1/2 cup red lentil
3 medium carrot, chopped
4 celery stick, chopped
1 onion, chopped
2 tsp fresh oregano
3 tbsp nutritional yeast,
4 cloves garlic, minced
1/2 tsp miso paste
2 bay leaves
4-6 cups vegetable stock

Method
In a large pot over medium heat, add 1 tablespoon of the water, carrot, celery stick, oregano and stir through. Cover and let cook for 4-5 minutes.
Stir Through again, then add the rice, red lentil, chickpea, garlic, nutritional yeast, miso, bay leaves and vegetable stock. Increase heat to bring mixture to a boil. Then reduce hat to low, cover and simmer for 30 minute until rice and lentil are fully cooked.
Remove the bay leaves. Add more water to thin, if you want. Season to taste with salt and serve.

My favorite Granola

You will need
3 cups oats
1/3 cup maple syrup
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 1/2 tbsp almond butter
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp blackstrap molasses
1/2 cup raisins or chopped dates

Method
Line a large rimmed baking sheet with baking paper. In a bowl mix oats, seeds, cinnamon and stir until well combined. Add almond butter, maple syrup and molasses and combine until well incorporated
Transfer mixture to your lined baking sheet and spread out evenly. Bake for 30 minutes, stirring a couple of times while baking to ensure the mixture bakes evenly. Then stir in raisins or dates and bake for another 3 minutes. Remove from oven and let cool completely.
Once cool, store in an airtight container.

Mashed Chickpea Salad

You will need
1 can chickpea, drained and rinsed
3 medium carrots, diced
3 celeriac stick, diced
300g hummus,
1-2 tbsp mustard
salt to taste

Method
Give a chickpeas in a medium size bowl and roughly mash with a for, or potato masher. Add the remaining ingredients and mix. Season with salt, if you want and serve with bread, vegetables....
Store leftovers in an air tight container in the fridge for up to a week.

Note: If you want, you can use a food processor and add any herbs.

Vanilla ice cream

My daughter loves ice cream and is a little hard to tell her "NO" always if we met the Ice cream car. This was the reason why I bought ice cream maker and made a decision make our own ice creams...I usually making the fruits sorbets. This was my first attempt for a "cream" ice cream....it is simple and very yummy

You will need
1 Alpro vanilla soya custard (525ml)
1 Alpro soya single cream (250ml)
maple syrup

Method
Mix soya custard with single cream, add maple syrup if you like ice cream more sweeter and pour the mixture into the ice cream maker. Leave to make until smooth. Serve immediately or transfer to a container to freeze.
Serve with more maple syrup and everything what you like...I love this ice cream with chopped toasted nuts.

Best Banana Bread (without oil & sugar)

I finally have a cookbook from Dreena Burton "Plant-powered families over 100 kid-tested, whole-foods vegan recipes" and I am so excited. This book is superb and I must recommend it. I simply love it ;)

You will need
1 cup plain flour
1 cup pureed overripe banana
3/4 cup oat, mix until almost flour
1/2 cup non dairy milk (I used Alpro Vanilla)
1/3 cup maple syrup
2 tsp baking power
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
raisins or non dairy chocolate chips

Method
Preheat oven to 170 C. In a large bowl mix the flour, mixed oat, baking powder, baking soda, cinnamon and nutmeg. Add pureed banana, milk and maple syrup and stir through until just well combined. Add raisins or chocolate chips and stir again.
Pour batter into loaf tin with baking paper and bake about 45 minutes until golden and skewer inserted in the center comes out clean. Leave cool and serve.