Mango avocado salad

This salad is absolutely on the top of the list of my favorite salads! I love it and make it at least once a week :) It is super easy to make, satisfying as a separate dish or as a starter. I hope you will start making this salad too, it really worth to give it a try ;)

Serves: 2-3

What will you need:
Salad:
- 2 avocados
- 1 ripe mango
- 3 cups of mixed salad
- 2 tbsp sunflower seeds

Dressing:
- 1 tbsp olive oil
- 1 tbsp hemp seed oil (if you don't have, use another oil, which you like)
- 1 tsp maple syrup
- salt, pepper
- 1/2 freshly squeezed lemon or lime juice  

1. Cut the avocados and mango into small cubes. 
2. Wash and drain the salad.
3. Toast the sunflower seeds on a nonstick pan until golden brown.
4. Mix all ingredients for the dressing and massage it into the salad.
5. Serve and enjoy :)

Easy mixed salad

I had this salad the other night for dinner. It takes about 5 minutes to prepare :)  I bought the salad mix on the market, yumi yumi, so delicious :)

We shared this portion within 2 people.

What will you need:
salad mix: 
- 3-4 cups of mixed salad
- 1 medium avocado
- 2 medium tomatoes
- 2 tbsp sunflower seeds
- 1 cup of whole, green olives

dressing:
- 1 tbsp hemp seed oil
- 1 tbsp olive oil
- 1 tbsp sweet mustard
- 1 tsp balsamic vinegar
- 1.5 tbsp homemade hummus (optional)
- salt and pepper

1. Toast the sunflower seeds in a pan on medium heat, until they become golden brown. Remove from heat.
2. Wash all veggies, cut the tomatoes and avocados. Mix all ingredients for the salad mix and add the toasted sunflower seeds.
3. Mix everything together for the dressing in a small bowl and pour it over the salad mix. Massage the dressing in the salad (I like to do this step with my hands :)

Enjoy :)

Baked sweet potatoes with "yoghurt" dip

Hi there. This time I have made some very very easy baked sweet potatoes with a soy yoghurt dip. Even if you don't make the yoghurt dip, try the sweet potatoes. They are really amazing for dinner with a side salad or leftovers from lunch :) They are the best to be eaten right after baking, otherwise they become too soft. I love them, and I hope you will too :):)

What will you need:

"Yoghurt" dip:
- 250 grams fermented soya yoghurt (I used brand  Soyananda)
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp fresh coriander, finely chopped
- 1 clove of garlic, pressed through a garlic press
- cayenne pepper, according to taste
- salt, if needed

Mix all ingredients in a smaller mixing bowl. Refrigerate :) easy, isn't it? :) 




Baked sweet potatoes:
- 2 bigger sweet potatoes
- 1 tbsp olive oil
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh marjoram
- salt, according to taste
- 1/2 Provence herb mix

1. Preheat the oven to 220° Celsius 
2. Wash and cut the sweet potatoes to wedges 
3. Put the wedges to a bigger mixing bowl, add the oil and massage it to the potatoes with your hands, so it is evenly distributed.
4. Add the herbs and the salt, mix well.
5. Line your baking dish with parchment paper and lay the sweet potatoes on it. Make sure that they don't overlap.
6. Bake on 220° for 23 minutes. Lower the heat to 200° and bake for 5 more minutes.

Enjoy :)

Sweet potato falafel with raw cashew-tahini dressing

The idea for the falafel using sweet potatoes came from this recipe:

http://thelittlegreenhouse.net/sweet-potato-falafels-with-tahini-sauce/

I found it very interesting to use sweet potatoes in falafel, so i have experimented a bit, modified the recipe and also made up a cashew-tahini dressing. In my opinion the dressing fits perfectly to the sweet-spicy taste of the falafels :) Try it and let me know how you liked this combination :)
This dish is perfect for lunch or dinner, served on a bed of salad. You can as well serve it with rice or flatbread. It is completely gluten- free and tastes really delicious. I love sweet potatoes in every form, but together with the Indian spices it's a perfect harmony of tastes:)

What will you need:
For the falafel: 
- 2 medium sweet potatoes

- 1 1/2 cup cooked chickpeas

- 1/4 tsp coriander

- 1 tsp turmeric

- 2 tsp cumin

- 1/4 tsp hot Hungarian paprika (or cayenne pepper)

- 1/2 tsp white pepper

- 1 1/2 tsp salt (according to type of salt)

- 2 cloves of garlic

- 1 handful of fresh parsley

- 2 tbsp chickpea flour

- juice of 1/2 lemon

- 1/2 tsp baking soda

For the Raw cashew tahini dressing:

- 1 cup of cashew nuts, soaked overnight

- 2 tsp Tahini

- juice of 1/2 lemon 

- 1/2 tsp paprika (or cayenne pepper)

- 1/2 cup and a bit more water 

- black pepper

- salt, according to taste

Preparation:

1. Soak the chickpeas overnight. Next day rinse them and cook in pressure cooker or in a cooking pan, according to instructions on the package.
2. Preheat oven to 180 degrees.
3. Start with steaming the sweet potatoes with the skin on for 20-25 minutes. Make a fork test to see, if they are soft in the middle too. When ready, peel the skin off and place the potatoes to the food processor. 
4. Place all other ingredients to the food processor as well and process until a the mixture is a bit chunky. 
5. Make smaller balls from the chickpea-sweet potato mix (around 4-5 cm diameter) and place them on a baking paper. Slightly press the top. When your hands become too sticky, just use a bit of water to form the balls.  
6. Bake for 35 minutes in 180 degrees. When done, leave the falafels for 10-15 minutes on the baking paper, so the they don't stick to it:) 
7. To make the raw cashew-tahini dressing, first rinse the soaked cashew nuts and wash them. Place all ingredients to a high speed blender (or food processor) and blend until very smooth and creamy. Adjust salt and pepper. 
8. Serve with flatbread, rice or simply on a bed of salad:)

Enjoyy:))

Baked potatoes with soya tzatziki dressing

Hi there :) Today I have an easy dinner or lunch recipe idea for you, which takes only half an hour to prepare, that is all it takes to make a healthy and nutritious meal for the whole family. 
The recipe is inspired from one of Attila Hildmann's vegan cooking books, with more modifications.

What will you need: 

For the Tzatziki dressing with a twist:

- 500 grams of fermented soya yogurt

- 1 tbsp of olive oil

- 1/2 zucchini

- 1/4 red onion

- 1 tsp of spicy paprika powder

- Salt, pepper according to taste

- 2 big cloves of garlic

- 1 tbsp of white vinegar

For the potatoes:  
- 1kg mixed white and sweet potatoes

- 3 tbsp of olive oil for 1kg of potatoes

- 2.5 tbsp rosemary (fresh, if available)

- Salt, according to taste 

Preparation: 
Start with the potatoes. Preheat the oven to 200°. Combine olive oil, rosemary (or other herbs you like), salt and pepper in a small bowl. Wash the potatoes and cut them into 8 wedges.  Rub the potatoes with the olive oil mixture and place them on a baking tray. Bake on a circulating heat for about 25mins.

While the potatoes are baking, go ahead and prepare the tzatziki dressing. I use fermented soya yogurt in this recipe, with no added sugar. I find that many soya yogurts available in the grocery stores have tons of sugars added to them. Try to find one with no added sugars on a fermented soya base. The flavor of this yogurt resembles the fine quark taste, which fits the tzatziki dressing very well. 
Cut the zucchini into very slim slices lengthwise. You can use the potato peeler to make the slicing easier :)  Cut the slim zucchini slices to half and place them into a mixing bowl. Press the garlic cloves through the garlic presser and add them together with the remaining ingredients into the mixing bowl. Mix all ingredients well with the soya yogurt.

Serve the potatoes hot, with salad and veggies on the side. Pour the tzatziki sauce over the potatoes and your veggies.

Enjoy :)