Tart Flambee usually has a thin and crispy base and is traditionally topped with sour cream, onion and bacon. Turns out you can make this dish without using sour cream or bacon.

This version is also yeast-free. I have used cashews to create an alternative for the sour cream. And I added a few drops of liquid smoke to imitate the bacon flavour. I really love it!

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Tarte Flambée (Vegan, Vegetarian, Gluten-free, Yeast-free)

Tart Flambee usually has a thin and crispy base and is traditionally topped with sour cream, onion and bacon. Turns out you can make this vegan and gluten-free dish without using sour cream or bacon.

Course Main, Tarte Flambée

Cuisine French

Diet Gluten Free, Vegan

Keyword cake, Cashew, dairy-free, Onion, Tarte Flambee, yeast-free

Servings 1 Tarte Flambée

Equipment

• 21cm spring form

Ingredients

For the base:

• 35 g buckwheat flour
• 35 g rice flour
• 1/4 teaspoon baking powder
• 1 teaspoon psyllium fiber husk
• 1/3 cup water

For the topping:

• 70 g cashews (soak them in filtered water for at least 4 hours, then rinse and drain them)
• 1/3 cup water
• 2 tablespoon apple cider vinegar
• 1 teaspoon mustard
• 1/2 teaspoon salt
• 15 drops liquid smoke
• 1/2 red onion

Instructions

• Preheat the oven to 200°C (top-/ bottom heat). Line the spring form with some baking paper.
• For the base, mix the dry ingredients in a bowl. Add water and mix well.
• Using a spoon, spread the dough for the base in the spring form evenly. Place in the oven and bake for approx. 12 minutes.
• In the meantime blend the ingredients for the topping, except the onion, to a fine cream. Chop the onion into fine strips.
• Take the pre-baked base out of the oven. Pour the sour cashew cream over it and place the chopped onion on top, gently pressing them into the cream.
• Bake in the oven for another 10 minutes, or until the top is golden brown.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Or the problem of the burger-is-so-soft-it-squishes-out-on-the-other-side… It happens a lot to me!

Well, I didn’t give up quickly and kept trying to find the ultimate recipe that also did not use any beans or pulses.

And here we are: a burger that is loaded with healthy quinoa protein and that does NOT fall apart. Mr Vegan Monster approves of it too, so it has to be pretty good

There are two ways of cooking these: in a frying pan or in the oven. The frying pan works much better. I have this super good Scandinavian non-stick frying pan that doesn’t need much oil. With these burgers I managed to cook them without any additional oil. But it is super important to cook them on a very low heat for at least 10 minutes on each side. Otherwise you might end up with a semi-raw version, that won’t be so tasty…

If you cook them in the oven, make sure you don’t overcook them. The quinoa can get quite hard otherwise.

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Quinoa Burger, That Won’t Fall Apart (Vegan, Gluten-free)

Here is a burger that is loaded with healthy quinoa protein and that does NOT fall apart.

Course Baking Savoury, Burger

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword Burger, Quinoa

Servings 5 burger

Ingredients

• 110 g quinoa (preferably red or black), I like to soak them overnight prior to cooking
• 1 cup water
• 1 small onion or half a medium sized onion
• 1/4 cup water
• 35 g buckwheat flour
• 2 heaped tablespoon tahini
• 2-3 teaspoon smoked paprika
• 1 teaspoon coriander
• 2/3 teaspoon salt

Instructions

• In a small pot with lid, bring the quinoa and 1 cup water to boil. Let simmer for approx. 10-15 minutes. Then set aside for at least another 5 minutes before opening the lid.
• Peel and chop the onion roughly. Place in the blender with 1/4 cup water and blend to a fine cream. Pour the blended onion into a medium sized bowl.
• Add cooked quinoa, buckwheat flour, tahini, smoked paprika, coriander and salt. Stir well.
• Dip your hands in cold water prior to forming the patties.
• If you have a very good non-stick frying pan, consider frying them without extra oil. Make sure you cook them on a medium low heat for at least 10 minutes on each side.
• If you are cooking them in the oven, preheat the oven to 200°C (top-/bottom heat), line the baking tray with parchment paper and cook the patties for approx. 10-15 minutes on each side. Don’t overcook, otherwise they might get a little too crunchy.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This sauce is perfect with all sorts of meals. I have just had it with my favourite spicy potato wedges and sauteed green beans. It was delicious!

I recommend to make this sauce a few hours or even a day in advance, so it can cool down. Once you heat it up again, the flavours will taste even better.

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Brown Onion Gravy (Vegan, Gluten-free)

This vegan and gluten-free sauce is perfect with all sorts of meals. I have just had it with my favourite spicy potato wedges and sauteed green beans. It was delicious!

Course Gravy

Cuisine German

Diet Gluten Free, Vegan, Vegetarian

Keyword Brown Gravy, Christmas, nut-free, Onion, soy-free

Servings 2 cups

Equipment

• stick-blender

Ingredients

• 1 large brown onion
• some cooking oil
• 1 teaspoon whole allspice
• 1/2 teaspoon OR ground allspice
• 2 tablespoon rice flour
• 2 heaped teaspoon ground paprika
• 1 teaspoon smoked ground paprika
• salt & pepper to taste
• 1 3/4 cup water

Instructions

• Peel and chop the onion into small cubes.
• Heat the oil in a small pot and add the onions as well allspice. While stirring constantly, cook until they turn brownish.
• Sprinkle with rice flour, paprika and smoked paprika and stir well to mix.
• Add the water, stir well and bring to boil. Season with salt and pepper to taste.
• Take off the heat, remove as many allspice seeds as possible and blend with a stick-blender.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In this dish I don’t add any salt because the passata and kidney beans are salty enough. The chili gives it a good kick as well, and I have got used to having it without additional salt – tastes just as good!

For 4 portions you’ll need:

1 red capsicum
1 green capsicum
1-2 carrots
1/2 onion
2-3 garlic cloves
1 tofu
1 can kidney beans, drained
2/3 bottle passata (about 450ml)
1/4 cup water
2-3 teaspoon chili flakes
3 teaspoon ground paprika
some cooking oi (I use coconut oil)

Preparation:

1. Peel and chop the onion into fine cubes, the garlic into fine slices. Halve the capsicums, remove the stalk and seeds and cut into bite sized pieces. Slice the carrot finely.

2. On a plate, crumble the tofu (with your clean hands) to relatively fine pieces and place aside. In a good non-stick pan, heat some oil and then fry the capsicums for a short time. But long enough to have a few browned bits on them – this increases their yummy flavour.

3. Transfer the capsicums to a plate and place aside. Heat a little more oil in the same frying pan if needed then add the onions. Saute the onions for a few minutes.

4. Then add the tofu crumbles and fry until it has shrunk in size and starts to turn a little golden (approx. 10 minutes). Towards the end, add the chili flakes and shortly after, the garlic. Let cook for a few more minutes, stirring constantly.

5. Then sprinkle the ground paprika and stir to combine. Pour in the passata and 1/4 cup water shortly after and stir well. Add the carrot slices and bring to boil. Pour in the kidney beans and fried capsicum and heat up briefly.

Serve with rice or whatever else makes you happy

Enjoy!

At home we used to have this kind of salad quite often with dinner. I always liked it! It is so refreshing and light! And the flavour! You have to try it! With raw onions and herbs it also is a very healthy dish

For 4 portions you’ll need:

approx. 500g tomatoes
1 cucumber
3-4 spring onion greens
1/4 onion
OR 3-4 whole spring onions
1-2 borage leaves
1 handful of fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-4 tablespoon olive oil

Preparation:

Cut the spring onion greens into fine rings and transfer to a medium sized bowl.

Peel and chop the onion and also chop the basil and borage leaves. Add to the bowl.

Halve the tomatoes and cut them into slices and place in the bowl.

Also cut the cucumber into slices – as thin as possible, add to the bowl as well.

Sprinkle with salt and pepper, stir well and let rest for at least an hour (this helps to spread the flavour).

Pour in the olive oil before dishing up.

Enjoy!

I love to add cucumber, heaps of parsley as well as onion. It creates a light and refreshing salad. Perfect for those warmer days of the year or for the classic German New Year’s Eve dish

For 4 medium portions you’ll need:

500g boiled potatoes
1 medium sized cucumber
1 bunch parsley
1/2 small onion & 3-4 spring onion greens
OR 4 whole spring onions
1-2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-3 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 tablespoon olive oil

Preparation:

1. Chop the potatoes into slices or cubes and put aside. Cut the parsley and onion and place into a medium sized bowl.

2. Chop the spring onion greens into fine rings (scissors work well here) and add to the bowl.

3. Cut the cucumber into fine slices and add to the bowl.

4. Press the garlic through a garlic press into the bowl, add salt, pepper, vinegar and lemon juice and mix well. Stir everything well and then add the potatoes.

5. Leave aside for at least 1 hour and add the olive oil before dishing up. It also tastes great with some Angels Food Smokonut sprinkled on top.

Enjoy!

I missed my favorite cucumber salad so much that I had to go for it. Luckily the seeds for my very own homegrown cucumbers will go into the garden very soon!

For this recipe I once again used raw cashew nuts for the creamy effect – a nice vegan, gluten-free substitute for over-processed soy cream. The raw onion and garlic make it a very healthy salad, too

NOTE: You can use this dressing with lettuce as well. Tastes amazing!

So, to make a salad dressing for one cucumber you’ll need:

1/2 cup (75g) cashew nuts (soaked in filtered water for at least 6 hours and then drained)
1/2 cup water (or more if you like the dressing thinner)
4-5 spring onion greens + 1/4 small onion
OR 3-4 whole spring onions
1 bunch of fresh dill
1 bunch of fresh parsley
1 small garlic clove
salt & pepper to taste
2 tablespoon apple cider vinegar
1-2 teaspoon freshly pressed lemon juice
2 tablespoon linseed oil or olive oil (optional)

Preparation

1. Peel and mince the garlic and put into a medium sized bowl.

2. Chop the onions into very fine pieces and the spring onion greens into fine rings (using a scissor instead of a knife works very well here), add to the bowl. Chop the dill and the parsley and add to the rest.

3. Blend the cashews with 1/3 cup water to a fine cream, using a food processor or blender (for me the personal blender works best here). Add to the salad bowl and rinse the blender with some more water. Add salt, pepper, vinegar and lemon juice and stir well to combine.

4. Now you can chop the cucumber. Make sure you cut the cucumber in very thin slices. This will help to get the flavor of the dressing spread nicely.

I always let the salad rest for a while before I add the oil.

And then…Enjoy!