2-in-1: Almond milk and almond cream, lemon or liquorice raw food balls

Raw food balls with liquoriceTo make your own almond milk free from additives is easy. But, I think it’s a shame to throw out the leftovers. Use them to make almond cream or raw food balls. This recipe makes 600 ml / 1 pint of almond milk.
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Leek, lemon and chèvre cheese pie

Chevre, leek and lemon pieA luxury pie good enough for a dinner party, or a girls night in. Served with a salad and something nice to drink and the evening is done.
Cooking time: 90 minutes, including a break.
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2-in-1: Celery, carrot and parsley juice and burgers

parsley juiceThis juice really tastes of fresh parsley – in a very nice way.
Makes 300 ml / 0.5 pint of juice in a juice press.
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Chia pudding – raw food porridge from seeds

Chia pudding or chia porridgeChia seeds are considered to be very healthy seeds, tehy contain protein, omega 3 and iron. If you have read the bare feet runners’ book “Born to run” then you’ll know it’s these seeds they eat between runs and that are the Tarahumara people’s superfood.
A little intro what is special with this dish.
The soy milk can be replaced by almond milk or any other milk.
Cooking time: 1 hour. 5 minutes preparation and 55 minutes gelling.
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Cabbage bake or cabbage pudding – a Swedish traditional dish

Vegetarisk kålpuddingThis is a traditional Swedish dish, originally made with mince beef. In this recipe quorn crumble is used instead to make it vegetarian.
Any leftovers can be kept to the next day or frozen for another day.
Cooking time: 70 minutes, 30 minutes preparation and 40 minutes in the oven.
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Sweet and saucy aubergine stew

Aubergine stewThis aubergine – or eggplant – dish has a smoked flavour to it. It is a slow cook dish that needs some time to mature in flavour. It’s a perfect cosy winter dish served with rice or bulgur and sprinkled with fresh Parmesan cheese. The dish is vegan if served without the Parmesan cheese.
The dish can be stored in the freezer for another day.
Cooking time: 90 minutes, 30 minutes preparation and 1 hour of simmering.
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Gnocchi – hand rolled potatoes made from scratch

Home made gnocciGnocchi is Italian noodles or dumplings. They can be made of semolina or flour, but is most often made of potatoes. In Italy they are eaten as a starter, to soup or as a main course.
Gnocchi is best served fresh, but it is possible to freeze them.
Cooking time: 1.5 hours, including 40 minutes in the oven.
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