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Jerk spiced Aubergine with fresh Mango and Cucumber Salsa

Jerk spiced Aubergine with fresh Mango and Cucumber Salsa

I love aubergine and I love this plant-based recipe. The sharpness of jerk spices against sweetness and freshness of mango and cucumbers is brilliant. I also love the dressing for this salsa. Adding sesame seeds is a great addition to help your digestion. Sesame seeds have so many health benefits from lowering cholesterol to keeping your digestive tract free of worms. Adding them to dressing or simply even roasting and sprinkle them on salads adds not only flavour but health benefits as well.

Enjoy 

Jerk Spiced Aubergine with Mango & Cucumber Salsa

Lovely spiced aubergine with fresh mango and cucmaber slasa; good for digestion and easy on stomach; dressing has sesame seeds which have amazing digestive properties. It helps lower cholesterol, has ability to relieve constipation and remove worms from the intestinal tract
Servings: 2 people

Ingredients

  • 1 Aubergine cut in half, vertically
  • 1 tbsp allspice powder
  • 1/2 tsp black peppercorns
  • 1/2 tsp ground cinnamon
  • 2 spring onions sliced
  • 1 red chilli finely chopped
  • 1 tbsp cane sugar
  • 1 tsp sea salt
  • 1 tbsp tamari sauce

Mango and Cucumber Salsa

  • 1 mango, diced
  • 1 cucumber, diced
  • 1/2 red oninon, diced
  • 1/2 bunch, coriander (cliantro)
  • Few spring onions, thinely sliced
  • 1/2 lime, juice
  • Salt and pepper to taste
  • 2 tsp seasame seeds
  • 1 tsp sesame oil (optional)

Instructions

  • Blend everything except for the aubergine in the Nutri blender to form a paste
  • Cut the aubergine in half, lengthways and score the inside in a criss-cross pattern
  • Pour the jerk spiced marinade over the aubergine and allow to sit for 20 minutes
  • Preheat the oven to 200 ̊c/180 ̊c fan and bake the aubergine until lightly
    brown on top and fully cooked through – approximately 40-45 minutes
  • Serve with the salsa

Mango and Cucumber Salsa

  • Cut all vegetables and mixed in the bowl
  • Prepare dressing, season to taste and add to the bowl and mix

Notes

Use tomatoes if Mango isn’t in season
Vegan Sushi Rolls

Vegan Sushi Rolls

I used to love sushi, so now I have to be inventive with new recipes. The variations are endless and actually I love them. You can use soaked walnuts with spices for mock tuna, you use black rice and plenty of freh raw veggies and avocado. Perfect raw food to have these spring and summer days. I also love dipping sauce. Shop bought have plenty of sugar but making your own  is easy.

vegan sushi

I also use Doterra essential oils. They are powerful and add beautiful flavour to your food. If you want to know more how to use Dottera essential oils for cooking – book this webinar on my Events page.

essential oils

 

Mock Tuna vegan sushi rolls and dipping sauce

Perfect version of regular suhi. This vegan one is great finger food. For variation instead of using Nori Sheets use shaved strips of courgettes, cucamber, mooli or Daikon radish; instead of mock tuna use black rice; you will need sushi mats and piping bag
Prep Time5 hrs
Servings: 4

Ingredients

  • 150 g walnuts , soaked for 4 hours, drained and rinsed
  • 2 tbsp fresh lemon or lime juice add more if you like to
  • 1 1/2 tbsp virgin olive oil
  • 1 1/2 tbsp Tamari sauce
  • 1/2 medium carrot, chopped
  • 1/2 tsp garlic powder
  • 1 slice of fresh ginger (with skin), 3mm thickness
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh dill, chopped
  • 1 tbsp fresh basil
  • 1/4 onion, finely diced
  • 1 tbsp sesame seeds

Dipping sauce

  • 2 tbsp fresh orange juice
  • 1 tsp fresh orange zest
  • 1 dsp (deep spoon) tamari sauce
  • 1 dsp sesame oil
  • 1 dsp maple syrup (optional)
  • 1 dsp chopped ginger
  • 1 dsp sesame seeds
  • 1 drop Doterra essential oil (ginger, lemongrass and lemon) - optional but tastes amazing

Raw Nori sheets

  • 2-3 Nori sheets
  • 1/4 of head of white or red cabbage or butter lettuce
  • 1/2 cucamber, cut julienne
  • 1/2 red pepper, cut julienne
  • 1 cup black rice cooked (use instead of mock tuna)
  • 1/2 avocado , cut into thin strips

Instructions

  • Place all ingredients (walnuts to ginger) except the herbs, onion and sesame seeds in a food processor and process into a paste add water in very small increments if it needs binding. Spoon into a mixing bowl.
  • Stir in the herbs, onion and sesame seeds.
  • Cover and store in the fridge for up to 3 days

Dipping Sauce

  • Combine the ingredients in a bowl and stir together, adjusting the flavour as required. Pour into dipping bowls ready to serve.

Notes

Assembly sushi using mat and nori sheets. Check my videos on Facebook or You Tube. Aim for fun not perfection. In order to bind the sheets at the end use a bit of dipping sauce or miso paste so it sticks. Enjoy!
Original recipe by CNM modified by M.Mateja
Chickpeas no-tuna, cashew mayo sandwich

Chickpeas no-tuna, cashew mayo sandwich

Cashew Mayo no-tuna Chickpea sandwich

This great recipe is the alternative to 'tuna-mayo' sandwich. Great chickpeas with cream cashew non-mayo and seaweed pieces. Nori is rich in iodine, chickpeas and cashews provide the protein
Course: Snack
Servings: 2 people
Cost: £3

Ingredients

  • 1 cup cashew nuts soaked overnight
  • 1/2 tsp turmeric
  • 1 tsp cider vinegar
  • 1 tsp lemon juice plus zest
  • 1 tbsp nutritional yeast
  • 1 sheet nori seaweed, cut to small pieces with scissors
  • salt and pepper to taste
  • 2 tbsp plant-based milk
  • 1 tin chicpkeas

Instructions

  • Drain the cashew nuts and put into high-speed blender together with all other ingredients apart from the nori sheet.
  • Add milk just a bit to see if it is enough as you od not want it to be runny
  • Blend all ingredients adding more milk if required. Taste and season with salt and pepper and cider vinegar if needed
  • When the consistency is smooth take it out of the blender jug and put into a small bowl, cut the nori sheets and add to the non-mayo
  • Drain chickpeas and add to non-mayo and mix
  • Serve in the sandwich with sprouts and cucumber, tomatoes and salad leaves.