Banana cupcakes with coconut frost

INGREDIENTS:

1 1/2 C. oat flour (could be gluten-free)
1 very ripe banana
2 Tbsp. date paste (just mix dates with a little bit of water)
1/2 C. vegetable milk
1 Tbsp. baking powder
cinammon powder
1/4 of vanilla bean

FOR THE FROSTING:

1/2 C.  green coconut-meat
2 Tbsp. coconut water
1 lemon (juice)
maple syrup *optional*
some date to decorate




INSTRUCTIONS:

  Smash the banana until is smooth and has not lumps. Reserve. Now mix the flour with the cinammon, baking soda and vainilla (cut it half the vine and scratch out the paste) without stop mixing add the banana and milk and whisk until is all incorporate.

  Pour the mix into silicon cupcakes molds and put them on a tray and bake at 18°C (360°F) for 20-300minutes and let them cool totally before unmold.

  FOR THE FROSTING: Mix all the ingredients in a food processor or a high-speed blender until it gets creamy.

  Now put the cup cakes on a plate and frost them and for the small balls just tear some dates and makes small ball and put them on the top of each cupcakes.
Enjoy!!!!

Cold pasta salad

INGREDIENTS:

2 C cooked pasta ( I chose fussilli)
1/2 C shredded purple cabbage
1/2 C shredded white cabbage
2 big carrots (gratted)
1 handful grape tomatos
1/2 C brocoli pesto (recipe is already on the blog)
1/4 C salsa verde
2 Tbsp. unpitted  olives
4 celery sticks
1/2 chopped onion
1 handful of cilantro
sea salt
pepper
lemon juice




INSTRCUTIONS:

 Cook the pasta as the instructions on the package BUT when you are draining it pour cold water all over it to stop the cooking and the pasta does not break. Reserve.

  In a big bowl put the cabagges , the carrots, chop the celery and the onion and add them, the lemon juice, the pesto and the salsa and mix well. Now add the pasta and mix carefully then add the sea salt and pepper.

 Cut the grapes tomatoes in halves and put them on the top along with chopped cilantro and the olives. I add some more salsa but this one was "roja" and is more sweet than spicy. Now serve and enjoy!!

Sweet potato burger and antioxidant salad

INGREDIENTS:

FOR THE BURGERS:

1 big cooked sweet potato
2 Tbsp. ground rolled oats
1 Tbsp. ground flaxseed
2 handful of spinach
1/2 red bell pepper (chopped)
1 tbsp. garlic powder
1 tbsp. onion powder
sea salt
pepper
cumin
warm water

FOR THE SALAD:

2 C shredded purpple cabagge
1 small orange bell pepper
1/2 chopped purple onion
1 C french lettuce
4 celery sticks
1 Tbsp. vegan mayo
sea salt
lemon juice
thyme




INSTRUCTIONS:

FOR THE BURGERS: Smash the sweet potato but let some chunks in it, add the oats and the flax seeds , mix and add some water (like 1/4 C) and let it sit for 10 minutes. After that time has passed the dough has to be more firm if is not add some oats.

 Now add the spinach (tear them with your hands) and the bell pepper , mix and add the seasonings , then start to make the balls that are going to be the burgers, cook them in a greased or non-stick pan for 3 minutes each side, use medium-low heat.

FOR THE SALAD: Throw the cabagge and the lettuce and the onion and mix them by hand. Chop the bell pepper and the celery sticks and add them to the bowl.

In a small bowl mix th mayo, lemon juice, thyme and sea salt and puor this mix into the big bowl and mix all together, try tu use wood utensils to avoid oxidation.

Enjoy!!

Quinoa and blackbean burgers

INGREDIENTS:

1 C cooked quinoa
1/2 C cooked blackbeans
1/4 finely chopped onion
1 finely chopped garlic clove
1 tbsp. ground flaxseed
1 tbsp. turmeric powder
lemon juice
sea salt




INSTRUCTIONS:

  In a bowl add the beans and smash them into a dough it does not matter that you get some big chunks in it. Add the quinoa and mix carefully until they are well combined.

  Now add the chopped onion , garlic and flaxseed , mix well and let it sit for 10 minutes. After that time add the lemon juice, turmeric and sea salt, mix very well until the color is uniform. Now start to make big balls with the mix and smash them into burguers.

  They have to be big because otherwise they are going to crumble.

  Heat a non-stick pan or lightly grease pan in low temperature , put the burgers and cook them for 3 to 4 minutes each side , repeat with each one and the work is done!!

Coconut-pineapple pay

INGREDIENTS:

1 C of chopped frozen pineapple
1 can of over-night refrigereted coconut cream (not milk)
1 pg. of graham cookies (gluten free or not, your choice)
veggie milk
cinammonn powder
frozen or fresh berries to decorate



INSTRUCTIONS:

 Put the cookies in a food processor until you get kind of flour, put it in a bowl and add really slowly some milk until it becomes a dry dough (it has to stick together) mix it until you make a big ball. Now press it down in a pay tray (covered with bakig paper) until you have your crust, put it in the freezer while you make the filling.

  For the filling just put the frozen pineapple and the coconut cream in the blender and blen until is smooth.

  Pour the filling into the pay tray and top it with some cinammon powder and some berries but you can use any fruit or even eatable flowers, nuts, anything you want.

  Put the pay (covered) in the freezer for at least 4 hours or overnight. Remove the pay 10 minutes before you try to cut it otherwise it wiil be really hard to cut. Once you cut an serve put the rest (if there´s any) back in the freezer. Enjoy!!

Agregar leyenda

 

Mini casserole "al pastor" (mexican food)

INGREDIENTS:

2 marinated eggplants
1 C. cube chopped pineapple
1 handful of chopped cilantro
1/4 finely chopped white onion
lemon juice

SAUCE TO MARINATE:

2 tomatoes
2 long pepper (chiles largos) if they are dried soaked them for 1 hr.
1 tbsp. of axiote powder
2 chipotle peppers
1 garlic clove
1/4 white onion
bay leaves

FOR THE DOUGH (MINI CASEROLE)

3/4 C corn flour
water




INSTRUCTIONS:

  Peel the eggplants and with the same peeler create long sttipes with them and put them on a strainer for at least 20 minutes.

  Roast the tomatoes and put them with all the sauce ingredients in the blender and blend until smooth. Pour this mix in a bowl and add the eggplants until they are all cover with the sauce. Cover the bowl and refrigerate for at least 3 hours but if you could leave them all night long the flavor will be more intense.

  When the time to marinate has passed , heat a pan and put the eggplants on it until the water has evaporated, turn off the heat an cover the pan.

  FOR THE DOUGH: Add slowly and carefully water to the flour until you get a firm smooth dough. Make ball the sixe of a golf ball and crush it to form the "mini casserole" and cook them on a pan for 2 to 3 minutes per side.

  Now is time to assemble: Put some eggplant "meat" on the mini casserole and on the top add the pineapple, the chopped onion and cilantro, some lemon juice and ready to serve!!

Yellow brown rice

INGREDIENTS:

1 C. cooked brown rice
2 handful of green beans
1/2 purple onion
1 garlic clove
2 tbsp. turmeric powder
1 tbsp. curry powder
lemon juice
sea salt
pepper
olives and radish to garnish



INSTRUCTIONS:

  Heat a pan and add chopped onion and garlic when they start to get golden add the chopped green beans and some lemon juice, mix until the greens beans start to soft then and the rice.

  Low the heat and add the turmeric, salt pepper, curry and more lemon juice, mix carefully until the color is uniform Now cover the pan to let the flavors sit.

  Using a small recipient puor some rice in it to make the shape of it and add some radish slices and olives on the top. Done!!