Zucchini Waffles, Best Friends Tomato Basilico
For 8 small waffles or 6 slightly larger ones
Ingredients
- 450 g zucchini
- 3 garlic cloves
- A few basil leaves
- A bit of salt and pepper
- 200 g barley flour (or any flour of your choice)
- 2 tablespoons olive oil
- 1 jar Best Friends Tomato Basilico spread
Preparation
Grate the zucchini and garlic. Add chopped basil, a bit of salt and pepper, a generous tablespoon of the spread, the flour, and olive oil. Mix well.
Heat the waffle iron.
When hot, lightly grease the plates with olive oil, then place medium-sized scoops of batter onto the plates. Cook for about 5 minutes, the cooking time will depend on your waffle iron.
Serve the waffles with the spread, a few basil leaves, and a green salad.
Mini Vegetable Pies with Little Miss Mango
For 8 small pies or 4 larger ones
Ingredients
For the dough
- 2 tablespoons freshly ground flax seeds + 6 tablespoons water
- 200 g whole wheat flour (T110)
- A bit of salt
- 1 teaspoon curry powder
- 75 g coconut oil
- 75 g water
For the filling
- 1 small onion
- 2 garlic cloves
- About 100 g fresh or frozen peas
- 1 carrot
- 1 small zucchini
- 1 tablespoon coconut oil
- A bit of salt and pepper
- 2 tablespoons Little Miss Mango spread
- 2 tablespoons water
- 1 tablespoon cornstarch
Preparation
For the dough
Mix the ground flax seeds with the flour, curry powder, and coconut oil. Rub together with your fingers until the mixture resembles crumbs.
Add the water, mix, and form a homogeneous ball.
For the filling
Wash, peel, and cut the carrot into small pieces. Wash and cut the zucchini into small pieces.
In a pan, sauté the minced garlic and onion in a bit of coconut oil, along with the carrot and zucchini pieces, peas, salt, and pepper for about ten minutes.
Add the mango spread, 2 tablespoons of water, and the cornstarch. Mix and turn off the heat.
Preheat the oven to 180°C.
Divide the dough into two portions (2/3 and 1/3).
Divide the 2/3 portion into 8 pieces. Roll them out gently into circles on a lightly floured surface or in your hand. Place them in lightly greased or parchment-lined muffin tins, pressing the dough up the sides.
Fill with the vegetable mixture.
Divide the remaining dough into 8 pieces, shape them into circles, and place them on top of the pies, sealing the edges well.
Bake for about 35 minutes. Let cool slightly before removing from the molds.
Blinis with Miss Adorable Beetroot
For about 12 blinis of 8 cm in diameter (or about 20 smaller ones)
Ingredients
- 160 g buckwheat flour
- 1 tablespoon gluten-free baking powder
- 1 teaspoon salt
- 2 eggs
- 200 g water
- 1 jar Miss Adorable Beetroot spread
- 1 beetroot
- A few pickles
- A few oxalis leaves (optional)
Preparation
Mix the flour, baking powder, and salt together.
Add the eggs and whisk. Add the water and whisk. Add the oil and whisk.
Let the batter rest at room temperature for about 30 minutes.
Heat a bit of oil in a pan.
Drop small ladles or spoonfuls of batter into the pan. Cook for a few minutes on each side; it's quite quick.
Place on a rack to cool.
Garnish the blinis with the spread, small beetroot flowers/pieces, a few pickle slices, and one or two oxalis leaves.
Naans with Roasted Chickpeas and Miss Cheeky Chickpea
For 4 people
Ingredients
For the naans (4 large or 8 smaller ones):
- About 150 g of dried chickpeas, soaked for about 8 hours, rinsed and cooked for about 40 minutes in water with a bit of baking soda and some dried Herbes de Provence
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- A bit of salt, pepper, Herbes de Provence, and cumin
- 1 jar Miss Cheeky Chickpea spread
- A few sprouts of your choice
- A few radishes
Preparation
Prepare the roasted chickpeas: Preheat the oven to 200°C.
After thoroughly draining the chickpeas, gently mix them with the cornstarch, oil, a bit of salt, pepper, Herbes de Provence, and cumin.
Spread them on a baking sheet and bake for about 30 minutes, turning them occasionally.
Prepare the naans: Mix the flour with the yogurt, a bit of salt, and cumin.
Form a dough ball, then divide it into 4 or 8 portions.
Heat a pan.
Gently roll out the dough portions on a lightly floured surface.
Cook for a few minutes on each side; the breads will puff up a bit, which is quite nice (they will deflate if not eaten immediately, which is not a problem and still very tasty!).
Garnish the naans with a bit of spread, the roasted chickpeas, some sprouts, and a few radishes.
Seed Crackers with Vegetables and Mr and Mrs Olive You
For 4 people
Ingredients
For the crackers:
- 80 g pumpkin seeds
- 80 g sunflower seeds
- 50 g coarsely ground flax seeds
- 20 g chia seeds
- 2 tablespoons nutritional yeast
- A bit of salt and pepper
- 160 g water
- Assorted vegetables of your choice: radishes, carrot sticks, green asparagus, olives...
- 4 eggs (optional)
Preparation
Prepare the crackers
In a bowl, mix the seeds, nutritional yeast, salt, and pepper. Let it rest for about 20 minutes.
Preheat the oven to 160°C.
Spread the mixture on a baking sheet lined with parchment paper using slightly damp hands or a flexible spatula (you can also do this between two sheets of parchment paper with a rolling pin), to a thickness of about 1/2 cm.
Pre-cut rectangles using a sharp knife.
Bake for 35 to 45 minutes, depending on thickness. Halfway through baking, you can go over the initial cuts to reinforce them.
Let cool on the baking sheet, then on a wire rack.
Boil the eggs for 8 minutes. Cool them under cold water, then peel.
Wash and cut the vegetables.
Serve the crackers with the vegetables, eggs, and the spread.
Creamy Red Lentil, Carrot, and Coconut Soup with Mr Carrot
For 4 people
Ingredients
- 200 g red lentils, soaked for a few hours (optional, but it makes them more digestible and reduces cooking time a bit)
- 1 tablespoon coconut oil
- 1 onion
- 2 garlic cloves
- 4 carrots
- 100 g coconut cream
- A bit of salt and pepper
- A pinch of baking soda (optional)
- A small piece of fresh ginger
- 1 jar Mr Carrot spread
Preparation
In a saucepan, sauté the minced garlic and onion, and the chopped carrots in coconut oil for a few minutes with a bit of pepper and half of the peeled and grated fresh ginger
Add water to cover, cover the pan, and cook for about 10 minutes over medium heat.
Rinse the lentils and add them along with a pinch of baking soda. Cook for another 10 minutes.
Add the coconut cream, a bit of salt, and 2 tablespoons of the spread. Blend until smooth.
Taste and adjust the flavors to your liking.
Serve with a bit of freshly grated ginger and more spread, allowing each guest to add to their taste.
Polenta Toasts with Mister Paprika and Mrs Chili, Feta, and Sprouts
For 8 toasts
Ingredients
- 150 g quick-cooking polenta
- 600 ml water
- A bit of salt and pepper
- A few Herbes de Provence
- A bit of smoked paprika
- A bit of olive oil
- 1 jar Mr Paprika and Mrs Chili spread
- 50 g feta
- A few sprouts
Preparation
Prepare the polenta a few hours in advance.
Boil the water with a bit of salt, pepper, Herbes de Provence, and paprika.
When the water boils, pour in the polenta and stir for a few minutes until it thickens.
Pour the polenta onto a plate.
Let it rest for a few hours at room temperature.
Using a cookie cutter or knife, form the toasts.
Heat a bit of oil in a pan and fry the toasts for a few minutes on both sides.
Garnish with a bit of the spread, crumbled feta, and a few sprouts.
Sweety Mustard Agave
For 2 plates
Ingredients
- 100 g chickpea semolina (or wheat semolina) + a bit of olive oil and salt
- 1 handful of broad beans + a bit of olive oil + 2 garlic cloves + a bit of salt, pepper, and cumin
- 2 large carrots + juice and zest of half a lemon + 2 tablespoons canola oil + a bit of salt and pepper
- A few sprouts (here, alfalfa)
- 1 jar Miss Sweety Mustard spread
Preparation
Cook the semolina according to your usual method.
Shell the broad beans and sauté them quickly in a pan with a bit of oil, minced garlic, a bit of salt, pepper, and cumin.
Peel and grate the carrots. Season them with lemon juice and zest, canola oil, a bit of salt, and pepper.
On the plates, arrange the semolina, broad beans, grated carrots, sprouts, and a bit of the spread.