Salad: 1 large bunch chopped kale (large stems removed) 1 cup (2 1/2 dl) uncooked quinoa 2 cups (5 dl) water 1/2 red onion 1 can black beans 1 can sweet corn 1 cup (2 1/2 dl) tomatoes, diced 1 avocado, cut into small pieces Dressing: 1 clove garlic, minced 4 T fresh lime juice (about 2 limes) 3-4 T hot sauce of your choice 4 T water 1 t maple syrup 1/2 t cumin 4 T fresh parsley or cilantro, chopped salt and pepper to taste Rinse the quinoa and put in a sauce pan with the water. Add … Continue reading Lalique’s Spicy Kale, Quinoa and Black Bean Salad: GF/DF (serves 4-6)

Crust: 1 1/4 cup (3 dl) gluten free flour 1/2 t salt 125 g vegan butter 2 T cold water Filling: 1 small leek, cut in thin slices 1/2 red onion, chopped 2 garlic cloves, minced 1 zucchini, cut in small cubes 1 red bell pepper, cut in small cubes 5 Swiss chard leaves, remove stem and cut in pieces salt and pepper to taste 1 T olive oil 2 eggs 3/4 cup +2 t (2 dl) dairy free milk of your choice (I use oat milk) 1/2 cup (1 dl + 1T) dairy free cheese salt and pepper to … Continue reading Quiche: GF/DF (Serves 4)

2 lbs. (appr.1 kg) tomatoes, cut into pieces 1 cucumber, peeled and chopped 1/2 red bell pepper, cut into pieces 2 garlic cloves basil, a handful 1/2 cup (1 1/4 dl) water 3 T olive oil 2 T sherry vinegar (or any vinegar of your choice) 1 t sea salt freshly ground black pepper tabasco, a few drops Put all the ingredients in a blender. Blend on high until smooth. Taste the soup and add more salt, pepper and tabasco if needed. Keep refrigerated till serving time. Decorate with chopped basil. Continue reading Gazpacho Soup: GF/DF (serves 4)

1 yellow onion 10 carrots (medium size) peeled and cut in thin slices 3-4 cloves garlic, peeled and chopped fresh ginger 1″ (2 1/2 cm) peeled and chopped 1-2 T olive oil 3/4 cup raw cashews 1/2 t nutmeg 1 t cloves 1 t cinnamon 4 cups (1 l) vegetable broth 1 cup (2 1/2 dl) coconut milk 1/2 t salt 1/4 t freshly ground black pepper pumpkin seeds for decoration Sauté the onion, garlic, ginger and cashews in olive oil until it starts to soften. Stir constantly. Add the spices and cook for another couple of minutes. Add the … Continue reading Cashew Ginger Carrot Soup: GF/DF (serves 4)

Cut the tomatoes in half and put them on dehydrator trays or on a broiler tray. Dry the tomatoes over night in a dehydrator or oven. Continue reading Dehydrated tomatoes:

I love falafel, but try to avoid fried food. This salad has dehydrated falafel and tomatoes. It’s not a traditional falafel recipe with chickpeas, but it’s a fun alternative. 1 yellow onion 2 carrots, peeled and cut in thin slices 3 T sunflower seeds 6-8 sun-dried (or dehydrated) tomatoes 5-6 T Tahini 2 garlic cloves Soak the sunflower seeds over night. Drain them. Put in a food processor and mix with the rest of the ingredients till it all sticks together. Put the falafel on dehydrating trays and dehydrate for 6-8 hours. An alternative is to put the falafel on … Continue reading Dehydrated Falafel: GF/DF (15-18)

This salad is good as a side dish or to just enjoy with a slice of toast. 15 oz (425 g) can of white beans or garbanzo beans, rinsed and drained 2-3 lemons juiced, 6-7 T juice 10 oz (300 g), (1 big bunch) chopped kale (large stems removed) 3 T maple syrup or agave 2 garlic cloves, minced 1/3 cup tahini 2-3 T chopped parsley salt, pepper and olive oil A: Prepare the beans: in a small bowl, combine drained beans, 1 T lemon juice, 1 T olive oil, 1/2 t salt and the chopped parsley. B: Prepare the … Continue reading Anne’s Kale and White Bean Salad: (serves 4-6)

2 medium sized zucchini 1 apple 3 beef tomatoes or 6 medium size tomatoes 1 red bell pepper 1/2 cup (1 1/4 dl) fresh basil or a handful of spinach 4 sun-dried tomatoes (soaked for a couple of hours) 2 T goji berries (soaked for a couple of hours), optional 2-3 Medjool dates 1 T lemon juice 1 T Agave 1/2 cup (1 1/4 dl) chopped walnuts 1 garlic clove a small piece fresh ginger a pinch of red pepper flakes 1 T Tamari (gluten free soy sauce), or Coconut Aminos salt and freshly ground pepper to taste Use a … Continue reading Zucchini Noodles with Tomato Sauce: (serves 2)

1 large sweet potato 3 garlic cloves, peeled and smashed 3 T Tahini Juice from 1 lemon 1 can of chickpeas, rinsed and drained 3 T olive oil 1 t salt 1/2 t cayenne pepper 1/2 2 paprika powder 1/2 t cumin about 1 cup (2 1/2 dl) water Preheat the oven to 400 F/200 C Scrub and dry the potato and prick it with a knife. Put it, together with the garlic cloves, on a parchment paper covered baking tray and bake for 45 minutes. Add the rest of the ingredients to a food processor while the potato and … Continue reading Sweet Potato Hummus: GF/DF

3 ripe avocados, peeled, pitted and mashed 1/2 red onion, diced 2-3 garlic cloves, minced 1 lime, juiced 1 jalapeno pepper, cored and finely diced 1/4 cup fresh cilantro, chopped (optional) 1 t salt 1/2 t ground cumin Add all the ingredients to the mashed avocados and mix well. The guacamole can be enjoyed right away, but it tastes even better if refrigerated for about an hour before serving. Continue reading Guacamole: GF-DF