Everyday Life

Sesame Broccoli

1 head broccoli, washed, separated into florets

2-3 tbsp sesame seeds

1 tbsp soy sauce

1 tbsp coconut oil

Toss broccoli florets with oil, soy sauce and sesame seeds, then roast @180°C (350F) for about 30 minutes.

Parsley Hummus

1 can (400g) chickpeas

3 tbsp smooth tahini (preferably lebanese)

1/2 tsp salt

2-4 tbsp lemon juice

1/2 clove garlic (optional)

a pinch of freshly ground cumin

1/4 tsp paprika

1 bunch parsley

Blend everything except the parsley (including the chickpea liquid) until smooth. Chop the parsley and remove the toughest stems, then stir the leaves into the hummus.

Ginger Lemon Tea

5-10 1mm slices of fresh ginger root

1-3 lemon slices (use unsprayed, organic lemons if possible)

1 tbsp honey or agave nectar, optional

Whole-Grain Banana Cake

3 tbsp ground flax seeds

9 tbsp water

6 bananas (mashed)

6-8 dates, chopped (optional)

350g (3 cups) whole-grain spelt flour

3/4 tsp each of cinnamon, salt, baking soda

1 1/2 tsp baking powder

100g (~1 cup) chocolate and/or walnuts, chopped (optional)

Mix flax seeds, water, mashed bananas and dates (or throw in a blender, if you have one). Set aside.

Combine the dry ingredients except for the chocolate and/or walnuts, add the banana mixture and stir to combine, then add chocolate and/or walnuts and stir to incorporate.

Pour into a greased pan and bake @150°C (300F) for 60-90 minutes.

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Scones

230g (2 cups) spelt flour (can be whole-grain, doesn't have to be)

85-110g (6-8 tbsp) vegan "butter" and/or coconut oil, very cold

1/2 tsp salt

1 tsp baking powder + 1/2 tsp baking soda

1 tbsp sugar

1 cup soy milk + 1 tsp lemon juice, cold

[You need to take care to keep the dough as cold as possible to avoid melting the butter or oil; if it gets too warm (= soft), put it in the freezer for a few minutes. Keep the milk cold as well!]

Mix the dry ingredients. Cut the "butter" or coconut oil into small pieces, scatter it on top of the dry ingredients and mix lightly with your hands. Gently and quickly rub the butter into the flour.

Turn the mixture out onto a floured work surface and gather it together, then roll over it with a rolling pin. Repeat twice.

Scoop the crumbs back into the mixing bowl, add the milk and stir a few times. Turn the dough out onto a floured surface. Pat or roll it out into a rectangular shape on a floured surface (it'll be wet, cover it with flour to prevent it from sticking too much), then fold it in on itself (like folding a letter); repeat twice.

Cut the dough into pieces, set them on a lined baking sheet and bake @190°C (~375F) for 15 minutes.

Plum compote

500g (1 pound) fresh plums

100g sugar

1 tsp cinnamon