infinite seeds is a website and webshop featuring cruelty-free, vegan recipes and products from natural skincare and cosmetics to kitchenware and plant-based food, shoes and jewelry.
treat your guests with something a bit different during the festive season and serve them a nutrient-rich appetizer!
super-easy festive juice ingredients (serves 4) : 2 cups frozen cherries 10 apples directions: simply juice your ingredients to create this burgundy-red juice. the cherries give this drink its gorgeous hue.
holiday juice ingredients (serves 4) : 6 oranges 3 carrots 2 cups frozen cherries or cranberries 1 lemon, juice only 1 cm fresh turmeric root 2 cm knob fresh ginger ½ teaspoon ground cinnamon directions: wash all ingredients well and push through your juicer. whisk or blend in the ground cinnamon. the flavors from the ginger, turmeric and cinnamon give this juice a nice punch.
also check the infinite seeds website for more traditional festive drinks: vegan prosecco by la cantina pizzolato, click here. vegan red wine by la cantina pizzolato, click here. seedlip garden 108, non-alcoholic spirit, click here. seedlip spice 94, non-alcoholic spirit, click here.
creamy beetroot ‘hummus’
nothing beats the beautiful color of beetroots! add it to your favorite hummus recipe to create a festive touch.
yield : 2 cups ingredients: 1 ½ can of chickpeas, drained, rinsed, cooked 1 large, cooked beetroot 1 lemon, juice only 2 garlic cloves 2 tbsp tahini 2 tsp ground cumin ¼ cup of extra virgin olive oil ½ tsp salt and black pepper or to taste instructions : place all the ingredients, except for the olive oil, in your blender and blend until smooth. drizzle in the olive oil and blend again slowly to incorporate. transfer to a nice bowl, garnish with edible flowers or seasonal herbs and serve with crudités or bread for dipping. or – for more depth of flavor and if you have the time – roast the beets first!
*you could also use sprouted chickpeas. check the webshop for the chickpea sprouting seeds by ‘de peuleschil’ or check the classes page for information on sprouting workshops.
rosemary-roasted red grapes
this is a great matthew kenney recipe! it can be turned into a sweet or savory dish.
you could serve the roasted grapes as a sweet component in a salad, as an accompaniment to a vegan cheese plate, or as an intriguing addition to a dessert.
ingredients (serves 4) : 2 cups red seedless grapes* fresh rosemary branches pinch of salt
directions: string the red grapes onto the rosemary sprigs. thicker twigs stand up better to the heat of the oven. arrange the threaded rosemary sprigs on a baking sheet and sprinkle lightly with salt. roast the grapes for 20 to 30 minutes at 175°C. check the grapes after 15 minutes and then decide if they are cooked to your liking. cook longer for a more concentrated flavour. *in the summer season, fresh cherries could be substituted.
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herbed cashew cheese
impress your friends with this versatile and easy to make cashew cheese.
serve with toast, crackers or as a dip with crudités. also fantastic in wraps.
ingredients (serves 4) : 1 cup cashews, soaked 8 hours (or use ¾ cashew, ¼ macadamia, for a firmer cheese) 2 tbsp fresh lemon juice 1 to 2 tbsp nutritional yeast (to taste) 1 tbsp of shallot or 1 tsp of fresh garlic (both optional) ¾ teaspoon salt and black pepper to taste ¼ cup fresh herbs (e.g. finely chopped parsley, rosemary, basil, chives and/or dill, etc.) water
directions: drain and rinse the soaked cashews, lemon juice and water (add just enough to get your blender going) to your blender and blend until you achieve a really smooth consistency. add the nutritional yeast, salt and black pepper and blend again until fully incorporated. taste for seasoning and adjust if needed. add your fresh herbs of choice and gently pulse to incorporate them (don’t overblend!). transfer your cheese mixture to a ring mold or a bowl and chill in the fridge overnight. serve as is, or decorate with some more fresh herbs, edible flowers, etc. feel free to be creative and add whatever aromatics and spices you like. you can make this easy cheese ahead of time as it will keep for up to three days in the fridge.
rosemary & lemon popcorn
make your own gourmet popcorn!
ingredients (serves 4) : for the popcorn: 1 cup of un-popped popcorn rosemary-lemon salt black pepper
for the homemade rosemary-lemon salt: ¼ cup chopped fresh rosemary 1 - 2 lemons, zest only 1 cup coarse sea salt
instructions : first make the herb salt; the variations on herb salt are endless, tasty and are so easy to make. i always make more than i need since it keeps for a very long time. here is how to make a rosemary-lemon salt : preheat the oven to 70° (or use a dehydrator). spread the rosemary, lemon zest and salt in an even layer on a baking sheet. bake in the oven for 20 to 30 minutes, or until the rosemary crumbles between your fingers. let the mixture cool and then pulse in a food processor to combine. transfer to an airtight glass container. you can keep the salt for a very long time (just make sure all ingredients were perfectly dry) and use it to sprinkle on your favorite veggies. it also makes a great homemade gift.
air-pop the popcorn following the instructions on the package. when done, sprinkle with some homemade herb salt. grind in some black pepper to taste.
if you don’t feel like making your own popcorn, try the tasty nom popcorn available from infinite seeds’ webshop.