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.

Chickpea, carrot and red pepper burgers

You will need
2 cans chickpeas, rinsed and drained
2 cups oats
3 medium carrots
1 medium red pepper
4 garlic cloves
1/2 cup nutritional yeast
1 tbsp tomato puree or ketchup
1/4 cup fresh basil leaves
1/4 cup fresh flat leave parsley
1 tsp salt
1 tsp red wine vinegar
1/2 tsp mustard

Method
In a food processor, process the carrots, red pepper and garlic until crumbly. Add chickpea, oats, nutritional yeast, tomato puree/ketchup, herbs, salt, mustard and vinegar and process through. Stop the processor a few times and scrape down the sides. Then add the outs and pulse through.
Remove the bowl from the processor and place in the fridge to chill for about a 30 minutes. After chilling, form burgers in your wet hands.
Place the burgers into the pan with little oil and let cook on one side for 7-8 minutes or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
If you want to bake, place burgers on a baking sheet lined with parchment paper and bake at 200 C for about 20 minutes.
Serve on buns or with baked potatoes/ bread and salad.

Note: The smaller one is fried, the bigger is baked. I prefer the fried version, but, you know, baking is healthier ;)

Cashew Caesar dressing

You will need
1/2 cup cashews, soaked and drained
1/3 cup plain almond milk (unsweetened)
1.5 tbsp nutritional yeast
1 tsp chia seeds
1/2 tsp salt
1/2 tsp capers
3 medium glove garlic
2 tbsp lemon juice
1 tsp maple syrup

Method
Using a blender, combine the cashews, nutritional yeast, chia, salt, capers, garlic, milk, lemon juice and maple syrup and puree until very smooth. If you like more cheesier flavor, add more nutritional yeast.
Serve tossed into romaine lettuce and croutons (I used Baked polenta croutons). If you prefer more strong dressing, add more capers, garlic or black pepper. You can use any non dairy milk - I prefer plain almond milk.

Baked squash and onion soup (cream)

You will need
1 medium butternut squash
2 medium white unpeeled onions
2 1/2 cups water
1/2 cup cashews, soaked and drained
3 medium cloves garlic
1 tbsp lemon juice
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice

Method
Place the squash and onions on the baking paper and bake in preheated oven (220 C) until completely tented when pierced through. Remove squash and onion from oven and leave to cool.
Meanwhile, add the water, cashews, lemon juice, salt, cinnamon, allspice and garlic to a blender. Puree until smooth and silky.
Remove the skins and seeds from the squash and add the flesh to the blender. Remove the outer tough layer of skin from the onion and add to the blender. Puree with the cashew mixture until smooth.
Transfer the mixture to a pot and gently heat. Season with salt if desired or add extra water to thin if you like.
Serve with croutons, pumpkin seeds a splash of good extra virgin oil.

Vegetable Korma

You will need
2 potatoes, cubed
4 carrots, cubed
1 cup frozen green peas 
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tbsp ground unsalted cashews
1 (4 ounce) can tomato sauce
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced 
2 tbsp Mild curry powder
2 tbsp coconut milk (powder)
1 1/2 tablespoons vegetable oil
salt

Method
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and coconut milk powder into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Serve with rice and/or Naan bread (homemade is the best)