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Plant-based Ingredients Ideas and Inspirations

Ingredient: olive oil

VEGGIE BOWL WITH GREEN TAHINI SAUCE
June 17, 2020

VEGGIE BOWL WITH GREEN TAHINI SAUCE

A veggie bowl with green tahini sauce typically consists of a variety of vegetables served with a creamy tahini-based sauce that is flavored with herbs like parsley or cilantro. The exact ingredients can vary based on personal preference or the recipe being followed, but common vegetables included in such a bowl might be roasted sweet potatoes, cauliflower, broccoli, carrots, bell peppers, and greens like spinach or kale.

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by Zee Chef
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FREEKEH FRESH
June 4, 2020

FREEKEH FRESH

Freekeh is a type of ancient grain made from green durum wheat that’s been roasted and cracked. It has a nutty flavor and a chewy texture, similar to bulgur or farro. Freekeh is popular in Middle Eastern and Mediterranean cuisines and is often used in salads, pilafs, soups, and side dishes.

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by Zee Chef
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SUN-DRIED TOMATO & BASIL PESTO PINWHEELS
May 31, 2020

SUN-DRIED TOMATO & BASIL PESTO PINWHEELS

SUN-DRIED TOMATO & BASIL PESTO PINWHEELS

Cuisine International
Servings 6 people
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

FOR THE DOUGH
FOR THE SUN-DRIED TOMATO & BASIL PESTO

Instructions

To make the DOUGH
  1. Place the instant yeast, sugar and ½ cup of warm water in a bowl and stir altogether allowing the mixture to bubble and set aside for 15 minutes.
  2. In another bowl, add the flour and salt, olive oil and start mixing the ingredients. Add the yeast mixture (after having waited for 15 minutes) and mix. Gradually add the remaining ½ cup of lukewarm water and continue mixing. Add more water if the dough is still dry.
  3. Cover the dough with olive oil and place in a warm place for 2 hours until it doubles in size.
To make the SUN-DRIED TOMATO AND BASIL PESTO
  1. In a dry pan over medium heat, add the raw almonds and allow them to toast, tossing occasionally until they begin to brown and become fragrant.
  2. Pulse all ingredients until you get a thick paste, scrap down the sides, add the reserved sun-dried oil and pulse again.
  3. Set the pesto aside, until your dough is ready.
To make the PINWHEELS
  1. Once your dough is ready, sprinkle your surface with some flour and roll out the dough into a rectangular like shape.
  2. Spread the Sun-dried tomato and basil pesto, and start rolling the dough into a sandwich like shape.
  3. Roll the sandwiched dough with cling film and refrigerate for 30 minutes; this makes it easier to cut the dough into pinwheels without it sticking to your knife.
  4. Remove the dough from the fridge, roll out the cling film and cut the rolls evenly.
  5. Slightly grease your baking pan and place the rolls side by side (brush the top of the rolls with some additional sun-dried tomato oil) and bake at 180 degrees Celsius for about 30 minutes.

Recipe Notes

The fragrance that will fill your kitchen will be absolutely amazing! Enjoy this amazingly yummy snack over brunch or an evening get together with friends ! I guarantee, you cannot stop at just 1 !

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Appetizers
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by Zee Chef
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SPINACH TART
May 17, 2020

SPINACH TART

A spinach tart is a savory dish typically made with a pastry crust filled with a mixture of spinach, cheese, eggs, and various seasonings. It’s a popular dish in many cuisines and can be served as an appetizer, a side dish, or even a main course

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MINI SPINACH PIES “FATAYER”
April 15, 2020

MINI SPINACH PIES “FATAYER”

Mini spinach pies, also known as “Fatayer,” are delightful Middle Eastern pastries filled with a savory mixture of spinach, onions, herbs, and spices. They are typically made with a thin, crispy dough and can be enjoyed as a snack or appetizer.

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by Zee Chef
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BUTTERNUT SQUASH SPICED CAKE
April 15, 2020

BUTTERNUT SQUASH SPICED CAKE

BUTTERNUT SQUASH SPICED CAKE

Made with a versatile, sweet and nutty flavored ingredient, The Butternut Squash! It’s not only tasty, but this yummy cake is also packed with nutrilicious vitamins, minerals, fiber and antioxidants
Servings 10-12 pieces
Prep Time 10 minutes
Cook Time 30-35 minutes

Ingredients

Instructions

  1. In a medium bowl, whisk together the wet ingredients, butternut squash puree, egg, olive oil, vanilla essence along with the brown sugar.
  2. In a separate bowl, mix the dry ingredients, Flour, baking powder, cinnamon, ground ginger, all spice, cloves, nutmeg, and salt.
  3. Gradually add the dry ingredients to the wet ingredients and thoroughly mix together until all ingredients are well incorporated.
  4. Finally, add in your chopped walnuts or nuts of choice.
  5. Preheat your oven to 180 degrees Celsius, grease a small to medium sized cake pan and pour the batter.
  6. Bake for 30-35 minutes.

Recipe Notes

To make a flax egg, use a fork to whisk together 1 tablespoon ground flax seed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.

Enjoy this yummy cake with your morning coffee, or afternoon tea!

It’s simply cake o’clock anytime of the day!

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Yummy in my Tummy
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by Zee Chef
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The Garden Pizza
April 5, 2020

The Garden Pizza

The Garden Pizza Course Main Dish Cuisine International Servings 4 people Prep Time 35 minutes Cook Time 20 minutes Ingredients For the Homemade Sauce 2 tsps Dried Basil 1/2 tsp Onion Powder 2 tsps Dried Oregano 2 tsps Garlic Powder 1 tsp Paprika 1/2 tsp…

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Kale Quinoa & Cranberry Salad
March 29, 2020

Kale Quinoa & Cranberry Salad

Kale Quinoa & Cranberry Salad A fresh, healthy, and nutritious salad, this is a superfood bowl full of guaranteed taste, texture & nutrition! Cuisine International Servings 4 people Prep Time 15 minutes Ingredients INGREDIENTS 1 cup uncooked Quinoa (I use mutli-colored)5 large leaves Kale1/3 cup…

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Salads
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by Zee Chef
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BROCCOLI RICE
May 21, 2019

BROCCOLI RICE

BROCCOLI RICE

Course Main Dish
Cuisine International
Servings 4 servings
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

For the toppings

Instructions

  1. Begin by washing your brown rice, then add it to a large pot with the vegetable stock and turmeric and bring to a boil. Cover and allow to cook until water dries out (Brown rice usually takes slightly longer than white rice to cook)
  2. Once the rice is done, uncover the pot and allow cooling completely. Set aside.
  3. In another small pot, add 1 tbsp. of olive oil and add the onions with a pinch of salt and sauté for 10-12 minutes until golden brown. Remove from pot and set aside.
  4. In the same small pot, add another tbsp. of olive oil and add the sliced garlic sautéing until crisp and brown about 5 minutes. Remove from pot and set aside.
  5. Take another large pot, and add the remaining olive oil. Once heated, add the cumin seeds and let them brown and become fragrant. Then add the minced broccoli, carrots, bell peppers and sauté for about 5 minutes, adding salt to taste.
  6. Once your vegetables are well cooked, add the cooled rice and mix with the vegetables, adding freshly ground pepper and coating everything together and cook for another 3-5 minutes.
  7. In another pan, toast the raw cashews until browned, and then toss into the broccoli rice, and your dish is ready!

Recipe Notes

Enjoy this succulent rice full of nutrilicious green goodness!

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by Zee Chef
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MUSHROOM & ASPARAGUS LEMON RISOTTO
May 6, 2019

MUSHROOM & ASPARAGUS LEMON RISOTTO

MUSHROOM & ASPARAGUS LEMON RISOTTO Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy! Servings 4 servings Prep Time 15 Minutes Cook Time 20 Minutes Ingredients For the Risotto 1 tbsp coconut oil300 grams Fresh Thin Asparagus chopped 2 cups Cremini…

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by Zee Chef
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