2 Sweet Potatoes ½ – ¾ tsp Salt 2 Tbsp Olive Oil Wash the potatoes and cut them into wedges. Combined with the oil and salt. Spread out on a baking sheet and bake at 225° C (425°F) for 20 – 30 minutes. Flip the potatoes half-way through baking.
Recipe Category: Dips & dressings
Vegan Mayonnaise
2 dl (¾ cup) Soymilk, unsweetened 2 dl (¾ cup) Oil, neutral 1 tsp Onion Powder ¼ tsp Garlic Powder ¾ tsp salt 1 Tbsp Lemon Juice Place the soymilk, oil, onion powder, garlic powder and salt in a blender. Blend until it begins to thicken. Pour into a bowl. Whisk in the lemon juice…
Hamburger Dressing
4 dl (1¾ cups) Vegan Mayonnaise 2 Tbsp Onion, minced 2 Tbsp Pickles, minced 1 Tbsp Ketchup 1 Tbsp Paprika ½ tsp Salt Cayenne Pepper, optional Combine all ingredients.
Aioli
3 Tbsp Aquafaba 2–3 Garlic Cloves, minced 1½–2 dl (~¾ c.) Oil Salt 2 Tbsp fresh squeezed lemon juice Possibly a little water Pour the aquafaba and salt into a tall container. Mix a little with a hand blender. While continuing to mix, carefully pour the oil in in a thin stream. The aioli will…
Sautéed Squash
1–2 Onions 1 small Zucchini Squash ½–1 tsp Paprika ½–1 tsp Curry Powder Salt, to taste Chop the onion and squash. Sauté them together with the seasonings. Top the Squash Soup with this just before serving. Add salt to taste.
Roasted Pumpkin Seeds
Pumpkin Seeds Salt Water Oil Place the pumpkin seeds in a pot. Add water so that it just covers the pumpkin seeds. Cook them in lightly salted water. Cook them until all the water as disappeared. Lay out the pumpkin seeds on a baking sheet covered with baking paper. Add a little oil and mix….
Raita
250 g (1 c.) Vegan Greek Style Plain Yoghurt 1⁄3 of an English Cucumber 1–2 Garlic Cloves 15 leaves Fresh Mint 10-15 leaves Fresh Coriander Salt, to taste Mince the garlic. Chop the mint and coriander leaves. Grate the cucumber. Combine all ingredients and add salt to taste.