Recipes

Celery soup

INGREDIENTS :

• 1/2 cup vegetable kimchi
• 1 cup celery sticks
• Chopped small handful cashew nuts
• 1/4 cup or more water - for consistency
• 1 tsp olive or flax oil

Herbs for garnish :

Extra finely chopped celery and/or onion for crunch in the soup

Serve warm or cold with crackers / bread

Creamy Raw Thai soup

INGREDIENTS :

• 4 Tbsp Spicy Daikon Kimchi - (very good base for soups - available on request)
• 2 med to large carrots, peeled, chopped
• 1/4 large red bell pepper
• 1/4 apple
• 5 cm piece celery stick
• 1 cm piece ginger
• lemongrass - little piece or some dried herb
• 2 tsp lemon / lime juice or more to taste
• 1/3 cup cashews
• water - start with 1/3 cup and add gradually - careful not to make the soup too thin
• 1 tsp olive oil / flax oil
• 1/2 vegan vegetable stock cube
• Salt / Cayenne / Pepper to taste if necessary (usually not necessary)

RECIPE :

Blend well till creamy and slighty warm. Garnish with finely chopped coriander greens Serve with crackers and pate or bread

Cream of Spinach Soup

INGREDIENTS :

• 1 ½ cups English spinach
• ½ cup white cabbage sauerkraut
• ½ tsp cumin seeds
• 1/3 cup cashews
• Braggs or salt to taste
• 2 Tbs Olive oil
• Water as needed

RECIPE :

Set aside a few leaves of spinach, chopped for garnish. Blend all the remaining ingredients together till creamy. Add a little water to create the consistency you like. Blend longer (in a Vita Mix) to warm slightly, or warm lightly in a saucepan. Serve into 2 soup bowls and garnish with the chopped spinach. Drizzle a little oil over the top.

Bon Appetit!

Raw Kim-Chi Borscht

INGREDIENTS :

• 2 medium beetroots
• water (start with ¼ c)
• ½ c red or white sauerkraut
• 2 tbs olive oil
• 2 tbs lemon juice
• ½ tsp Braggs liquid aminos
• ½ tsp chopped fresh parsley/dill (garnish)

RECIPE :

Blend beetroots with water until smooth. Add sauerkraut, lemon juice, olive oil and Braggs Blend until desired consistency (slightly chunky). .

Garnish with chopped parsley or dill.

Creamy Kimchi, Kale and Broccoli Soup

INGREDIENTS :

• 200g broccoli
• 3 leaves curly kale
• 1 whole leek (green leaves are great)
• 1/2 medium onion
• oil for frying onion and leek
• 3 Tbsp kimchi of any kind
• 10 cashew nuts for creamy texture
• 1 Tbsp olive oil
• 1 - 2 tsp Braggs Liquid Aminos or Salt to taste
• squeeze of lemon juice - optional
• water to adjust the thickness of the soup

RECIPE :

Lightly fry onion and leek for a minute Then add chopped broccoli and kale and 1/3 cup water Steam lightly till veggies still slightly crispy - about 2 - 3 minutes Add steamed onion, leek, broccoli and kale to the blender Add Braggs Liquid aminos or salt, additional Olive oil, cashews and kimchi Blend till smooth, adding water to thin the soup to the perfect consistency. .

Serve warm with additional kimchi and or finely chopped onion or chives - This gives the soup interesting texture.

Kimchi Pate

INGREDIENTS :

• 1 cup kimchi (cultured vegetables), drained well
• 10 brazil nuts (by nature)
• 2 tbsp nutritional yeast flakes (health connection)
• 1 tbsp olive oil

RECIPE :

Add all the ingredients into a blender with a plunger. Blend until mixed well and nuts are no longer in pieces. If you do not have a Vita- Mix or similar blender, chop all ingredients finely before adding. Scrape down blender sides and re-blend to desired consistency. Pate texture should be like a thick spread. Refrigerate. Keeps well for up to two weeks. Use clean utensils each time to serve pate Serve on breads, crackers or chips use in wraps to enhance flavour and nutrition Optional: add extra raw veggies, herbs, or spices to the blend for added flavours and colours .

Raw Kimchi