This Gluten-free Muhammara (Vegan Red Pepper & Walnut Dip) is so delicious on a piece of bread or with some veggie sticks. Yum! Usually, you use pomegranate molasses, but since I didn’t have any, I used balsamic vinegar instead, and it works just fine. Also, you add in breadcrumbs, but I wanted to create af gluten-free one, and I find it taste just as good without the bread crumbs to be honest. I hope you do too ︎

More yummy spreads and dips:

• Creamy Pea and Edamame Spread
• Tomato Rhubarb Chili Relish
• Roasted Almond Butter

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Gluten-free Muhammara (Vegan)

Easy, yummy Roasted Red Pepper and Walnut dip and it's gluten-free

Course Dip, Dressing, Sauce, Spread

Cuisine Mediterranean

Cook Time 25 minutes minutes

Author Luna Linnemann

Ingredients

• 2 red peppers
• ⅓ cup walnuts
• 2 tbsp balsamic vinegar
• 2 tbsp apple cider vinegar (or 1 tbsp lemon juice)
• 1 tsp ground pepper
• 4 tsp ground cumin
• 3 tsp ground coriander
• 1 tsp oregano (optional)

Instructions

• Turn your oven to 180°C fan oven. Slice the peppers in half and remove the seeds. Place the inside down on the baking tray. Bake for about 20 minutes or until the skin starts to wrinkle and darken in colour.
• Meanwhile, place all ingredients in a food processor or high speed blender. Pulse a few times.
• When the peppers are done you can either remove the skin (do so, if it's burned) or leave it. Personally, I leave it on. Add them to the blender and blend until smooth. If the dip is a little warm allow to cool down before serving.
• Sprinkle some sesame seeds and oregano on top before serving.
• Enjoy.

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It’s pumpkin season and I have created these absolutely amazing Hokkaido Tofuballs in a hearty Tomato Sauce for you. They are filled with so much flavour that you almost wont believe they are only made of plants. With the many spices, this recipe is so tasteful that it’s almost addictive – in a good way. Double the recipe if you wanna make sure to have leftovers for the day after and satisfy those cravings.

More yummy fall and winter recipes:

• Christmas Spice Banana Bread with Tahini Swirl
• Vegan Danish Rice Pudding “Risengrød”
• Turmeric Latte (Golden Milk)

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Hokkaido Tofuballs in a hearty Tomato Sauce

Indulge yourself in this gorgeously flavoursome fall recipe for hokkaido tofuballs and a lovely tomato sauce.

Course Dinner, Lunch, Main Course

Cuisine Italian

Servings 3 servings

Author Luna Linnemann

Ingredients

Hokkaido Tofuballs

• 1 onion
• 3 garlic cloves
• 200 g tofu
• ½ cup hokkaido puree (100 g)
• 1 cup oats
• 1 tbsp tomato paste
• 3 tbsp balsamic vinegar
• 1 tbsp tamari sauce
• ½ orange (the juice)
• 1 lime (the juice)
• 2 tsp cumin
• 1 tsp paprika
• ½ tsp pepper
• ½ tsp rosemary
• ½ tsp basil
• ½ tsp oregano
• ⅓ tsp cayenne pepper

Tomato Sauce

• 1 (red) onion
• 3 garlic cloves
• 3 tbsp capers
• 400 g chopped tomatoes (1 can)
• ¼ cup hokkaido puree (50 g)
• 1 tbsp tomato paste
• 1 cup water
• 1 tbsp tamari sauce
• 3 tbsp balsamic vinegar
• 1 tsp paprika
• ½ tsp pepper
• 2 tsp rosemary
• 1 tsp basil
• 1 tsp oregano
• ½ tsp smoked paprika (optional)

Optional

• Quinoa or rice
• Fresh koriander

Instructions

• Optional: cook quinoa or rice.

Hokkaido Tofuballs

• Turn on the oven to 180°C/350°F.
• Peel the onion and garlic cloves. Add these and the remaining ingredients to a food processor and pulse. Make sure to scrap down the sides once a while.
• Once the ingredients have become one mass, form the tofuballs, using one large heaped table spoon for each. Place them on a baking tray and place in the oven for 25-30 minutes.
• Turn the oven on grill for about 5 minutes, but make sure they don't burn.

Tomato sauce

• While the tofuballs are in the oven, peel the onions and garlic cloves. Chop these and the capers finely. (Alternatively, add them to the food processor and blend until the desired consistency – no need to clean it from making the tofuballs).
• Add the onions, garlic and capers with the remaining ingredients to a sauce pan. Bring to a quick fry/boil and then let it simmer until the tofuballs are done.
• Add the tofuballs to the sauce pan and enjoy as is or with some cooked quinoa or rice.

The post Hokkaido Tofuballs in a hearty Tomato Sauce appeared first on Cumin and Yin.

If you are looking for an easy lunch spread, this creamy pea and edamame spread is perfect! It is easy to make, rich in proteins and can easily be stored in the fridge for a few days. It also great as a dip for carrot sticks or nachos.

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Creamy Pea and Edamame Spread

This easy pea and edamame spread is great for lunch and goes well as a dip for pommes frittes or on top of a salad.

Course Dip, Dressing, Lunch, Side Dish

Prep Time 5 minutes minutes

Author Luna Linnemann

Ingredients

• 2 dl peas
• 2 dl edamame beans
• 1 tbsp tahini (or olive oil)
• 1 dl water
• 1 tbsp lemon juice
• 10 fresh basil leaves
• ½ garlic clove
• ½ tsp cumin
• ⅓ tsp pepper
• pinch of salt

Instructions

• Mix all ingredients in a blender or foodprocessor and blend until smooth.
• Enjoy on top of a piece of toasted bread of as a dip.

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Enjoy this fresh and tasty dill garlic yoghurt dressing with a salad or as a dip with carrot/cucumber sticks. It goes perfectly with asparagus and any barbecued veggies.

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Dill garlic yoghurt dressing (vegan)

Enjoy this fresh and tasty dill garlic yoghurt dressing with a salad or as a dip with carrot/cucumber sticks.

Course Dip, Dressing, Sauce, Side Dish

Servings 1 small jar (~1.5 dl)

Author Luna Linnemann

Ingredients

• 1 tbsp soy cream
• 1 tsp lemon
• 1 tbsp garlic powder
• 1 tbsp dill
• 1 tsp pepper
• 1 tsp olive oil
• ⅓ tsp maple syrup
• 1.5 dl soy yoghurt
• pinch of salt

Instructions

• Mix soy cream and lemon and stir until it thickens.
• Add the rest of the ingredients and stir until well combined.
• Enjoy on top of a salad or as a dip for carrot/cucumber sticks.

The post Dill garlic yoghurt dressing appeared first on Cumin and Yin.

This vegan wild garlic hemp seed pesto is absolutely irresistible. Try it with fresh pasta, on top of salad or as a dip on a “cheese” board.

Wild garlic (ramson)

Wild garlic is also called ramson, and it can be foraged in woods for instance. Just make sure to rinse it thoroughly if you forage it. The amazing thing about the plant is that you can eat the leaves, stem as well as the flower!

Hemp seeds

With its lovely nutty flavour hemp seeds are amazing in many things including this vegan wild garlic hemp seed pesto. Besides having a lovely taste, hemp seeds are amazing for their rich nutritious composition. They contain two essential fatty acids, namely omega-3 and omega-6. Hemp seeds are also rich in protein and are considered a complete protein source, because they contain all the amino acids. This is an important factor to consider when being on a vegan diet, as complete protein sources are rare to find in the plant based world.

Other uses

If you happen to have heaps of wild garlic, you can check out this lovely ramson tomato salad. In general, wild garlic works great as a substitute for spring onions.

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Vegan wild garlic hemp seed pesto

This vegan wild garlic hemp seed pesto is absolutely irresistible. Try it with fresh pasta, on top of a salad or as a dip on a “cheese” board.

Course Appetizer, Dip, Dressing, Sauce, Side Dish

Servings 1 jar (~½ liter)

Author Luna Linnemann

Ingredients

• 1 l wild garlic leaves (packed) (~100 g)
• 2 dl olive oil *
• 0.5 dl hemp seeds
• 0.5 dl sunflower seeds
• 4 tbsp apple cider vinegar
• 1 tbsp nutritional yeast (or more)*
• 1 tsp cumin
• 1 tsp turmeric
• 0.5 tsp salt

Instructions

• Rinse the wild garlic leaves and add all the ingredients to a blender or foodprocessor. Blend until the desired consistency. (Mine was smooth after 5 minutes in a blender.)
• Enjoy it with fresh pasta, on top of a salad or as a dip on a “cheese” board.

Notes

* You can substitute some of the olive oil for water for a less rich pesto.

You can add more nutritional yeast if you prefer a more “cheesy” flavour.

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This amazing rhubarb citrus compote is super easy and fast to make. Try it for brekky, dinner or dessert. Rhubarbs are amazing because of their sour taste and having vegetables for dessert or breakfast is a great excuse to eat plenty! (Yes, rhubarb is a vegetable even though often thought of and treated as a fruit in the kitchen)

Rhubarb citrus compote for dessert

Dessert wise I love rhubarb compote as it is or with some ice cream og whipped cream. You can also skip the part of cooking in the pot and spread the rhubarbs out in a baking/tart dish and sprinkle some crumble over it – yum!

You can also try these:

• Twisted Rhubarb Marzipan Rolls

… and breakfast

A spoon full of this amazing rhubarb citrus compote on top of your porridge or yoghurt in the morning is great to give the usual breakfast some new life. You could also use it as jam on a piece of toast.

• Beetroot Berry Smoothie

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Rhubarb Citrus Compote

Easy and yummy rhubarb citrus compote for many uses.

Course Brekky, Dessert

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 jars

Author Luna Linnemann

Ingredients

• 450 g rhubarbs (frozen or fresh)
• ½ lemon (the juice)
• ½ organic orange (the zest)
• 1 tbsp water (optional)
• ½-1 tsp vanilla
• 4 tbsp sugar *

Instructions

• Rinse the rhubarbs and cut them into 2 cm cube size. Toss them into a small pot.
• Squeeze the lemon and add the juice to the rhubarbs.
• Zest the orange and add it to the rhubarbs.
• Add the rest of the ingredients to the rhubarbs and give it a stir. Let it simmer until cooked (about 15 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot. You can avoid stirring too much in the mixture during cooking if you prefer the compote to have rhubarb pieces in it.
• Enjoy warm and cold. You can also freeze it for later use.

Notes

*The amount of sugar can depend on the rhubarbs and how fresh they are. I recommend adding 2 tbsp and waiting with the rest until it is cooked to see whether it needs more. I generally prefer my compote sour and not too sweet. You can always add more sugar if this recipe is too sour for you. Once the compote has cooked just add more while tasting to find your ideal amount of sugar.

I haven’t tried with maple syrup or coconut sugar yet, but I’m sure you can substitute with both.

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