Veggie pasta with cheese

INGREDIENTS:

FOR THE CHEESE:

1 medium  peeled and cooked sweet potato
1/2 peeled and cooked potato
4 Tbsp. nutriotional yeast
1/2 lemon (juice)
1/4 C almond milk
sea salt
pepper
1/2 tbsp. apple cider vinegar (ACV)

FOR THE PASTA:

2 C any veggie pasta of your choice
1 C broccoli florets
1 C cherry tomatos
1 garlic clove
4 leaves of fresh oregano
1/4 chopped white onion



INSTRUCTIONS:
 
  FOR THE CHEESE: Blend all the ingredients until is smooth, be careful when you pour the milk do it slow to avoid it gets too liquid. Taste it and add more nutritional yeast if necessary. Reserve the cheese.

  FOR THE PASTA: Cook the pasta as the intructions on the package, While the pasta is cooking put in a pan some avocado oil and add the onion and chop the garlic and add it too. When they start to get golden add the broccoli and low the heat.

  Drain you pasta and add it to the pan, remove , add the cheese, chopped fresh oregano and mix really well until is al creamy, turn off the heat an cover it. When you serve it add the cherry tomatos cuted in halves, and maybe a little bit more nutritional yeast. Dig in!

Aminoacid Salad

INGREDIENTS:

2 medium zucchini
2 medium carrots
2 celery sticks
1/4 thin sliced onion purple
1 lemon (juice)
1 or  2 tbsp. nutritional yeast
2 Tbsp. liquid aminos (I used braggslivefoods)
1 Tbsp sliced olives
1 handful peanuts (natural)

INSTRUCTIONS:

  Peel the zuchinni and carrots, with a special peeler or spiralizer make noodles with the zucchinies and the carrots, put them in a big bowl, Now chop the celery in really small pieces add them to the bowl. Add the sliced onion, lemon juice, nutritioanl yeast, liquid aminos and mix very well.

  Let it sit some minutes and then add the olives and the peanuts (reserve some to top whe you serve it) , mix well again and refrigerate for 15-20 minutes, serve and enjoy!!

Curry Quinoa

INGREDIENTS:

2 C of cooked quinoa
1 C broccoli florets
1/2 sliced purple onion
2 small carrots
1 garlic clove
1/2 C of coconut or almond milk (I used almond)
curry powder
turmeric powder
lemon juice
pepper
sea salt

INSTRUCTIONS:

  Heat a pan with avocado oil or use a non-stick one, roast the onion and the garlic (chopped) and with the help of a peeler make some thin long slices of carrots and add them to the pan along with the broccoli , mix them well and a few minutes later add the quinoa and low the heat.

  Add the milk and all the seasoning and remove slowly until is all well incorporate. Let some of the liquid evaporate and turn off the heat, remove again and cover it. Done! :)

Cacao and chocolate chips pancakes

INGREDIENTS:

1 C oatmeal flour
1/2 C glutenfree flour (millet, quinoa, etc)
2 Tbsp. cacao
2 Tbsp. rice syrop
1 Tbsp. maca
1 C vegetable milk
1 tbsp. cinammon powder
2 Tbsp. peanut butter powder (I used Tru-n)
2 tbsp. baking powder
1/2 tbsp. baking soda
1 handful of semi-sweet chocolate chips (dairy-free)
1/2 frozen banana
1 flax-egg (mix 1 Tbsp. of grounded flaxseed and 1 Tbsp. of water)

FOR THE SPREAD:

1 Tbsp. cacao
1 Tbsp. peanut butter powder
1 tbsp. coconut water
1 Tbsp. acerola jam (or any jam)



INSTRUCTIONS:

  Mix all the dry ingredients and reserve. Mix in the blend or food processor the milk and the frozen banana until is smooth, add the rie syrop and mix by hand add this mix to the dry ingredients and mix until there are not lumps.

  Now add the flax egg and keep mixing, if the mix is too dry add more milk, we want a medium mix (not too dry not too liquid) until is whole medium dough then add the chips.

  Heat a non-stick pan or spray it with coconut oil and starte to make your pancakes in a low heat, turn them when the top is full of bubbles.



FOR THE SPREAD:

  Mix all the ingredients and put this on each pancake and form a small tower. When you spread the last pancake top them with some nuts or granola cluster. Enjoy this wonderful deliciousness!!

Quinoa and peper stuffed portobello mushroms

INGREDIENTS:

2 portobellos mushrooms
1 garlic glove
1/2 chopped red pepper
1/2 chopped yellow pepper
1/3 chopped white onion
1 chopped tomato
1 C. cooked quinoa
1 handful chopped almonds
lemon juice
nutriotional yeast
sea salt and pepper
turmeric *optional*




INSTUCTIONS:

  Put in a pan the chooped onion and garlic, roast them until they star to get golden then add the chopped tomato and the peppers, mix and add the quinoa, put salt, the almonds and pepper (also the turmeric if you decided to use it) then remove from the heat.
 
  Put some lemon juice on the top of the mushroms and fill them with the mix , add on the top some nutritional yeast and bake for 20, 30 minutes at 140 °C ( 280° F) . Remove from the oven and add more lemon juice and nutritional yeast , you can put some sauce or chopped cilantro on the top. Enjoy!!

Spaghetti squash noodles (spicy)

INGREDIENTS:

1/2 spaghetti squash
1 garlic clove
1/2 sliced purple onion
1 tbsp chipotle sauce
1 tbsp of chilli powder
1 lemon (juice)
sea salt
pepper
chilli flakes




INSTRUCTIONS:

  Bake the squash bur first spread some avocado oil and chopped garlic on the top, now bake at 110°C ( 220°F) for 20 to 30 minutes. Remove from the oven and with a fork scratch all the meat (spaghetti) out.
  Now in a non-stick pan put the sliced onion and whe it start to get brown add the spaghetti and remove , add the rest of the ingredientes and some water if it is too dry. Low the heat and keep removing until almost all the water evaporate. Enjoy

Baked fries and cilantro dip

INGREDIENTS:

2 big potatos
1 soft or medium soft tofu block
2 lemon (juice)
1 handful of cilantro
1 garlic clove
sea salt
thyme
pepper
oregano
onion powder




INSTRUCTIONS:


  Peel the potatos and steam them for 10 to 15 minutes, let them cool for a while then cut them in long and thick fries.Put them in a bowl and add the lemon juice, pepper, onion powder, oregano and salt, remove well and reserve.

  In a food processor put the drained tofu )cut it into cubes) lemon juice, thyme, garlic, onion powder and mix, at the last seconds add the cilantro and turn off. The dip is ready.

  Put the potatos on a tray lined with baking paper and bake at 180°C (260°F) for 20 minutes at the half of the time flip the potatos to make them crispy all ways. Let them cool and serve with the dip!!

Sprouted lentils salad

INGREDIENTS:

1 C of sprouted lentils
2 tomatos
2C of lettuce
1/2 chopped yellow pepper
1 chopped garlic clove
1 lemon (juice)
sea salt
pepper
1 handfull of chopped cilantro
sesame seed oil *optioal*



INSTRUCTIONS:

  Put in a pan some sesame seed oil and add the chopped garlic, do it in low heat to avoid burning it, add the lentils remove and after one minute turn off the heat and season with salt and pepper.

  On a plate ad the lettuce, chopped tomato, yellow pepper , lemon juice and mix, Make a kind of donut with the salad and in the center put the lentils put some chopped cilantro on the top and maybe some avocado or any other veggie that you love. Ready !!

Sprouts burritos

INGREDIENTS:

2 Ezequiel tortillas
1/2 avocado
1 C of mixed sprouts (any you find or like)
2 iceberg lettuce leaves
1 chopped tomato
1/4 sliced onion
2 big Tbsp. of almond cheese

INSTRUCTIONS:

  Heat one side of the tortilla and on this side put 1 Tbsp of almond cheese all over the tortilla, add 1/4 of sliced avocado, half of a cup of the sprouts, half of the tomato and one broken lettuce leave, roll the tortilla and put it on the pan  just in the side where the tortilla unites at low heat moving constantly, repeat with the other and cut each in half. Enjoy!!

Enfrijoladas (mexican dish)

INGRDIENTS:

1 Large eggplant (peeled and cut into cubes
1/2 white onion finely chopped
1 garlic clove
2 tortillas
1 C of cooked black beans
fresh epazote leaves
sea salt
pepper
oregano
thyme
"pico de gallo" salsa
avocado



INSTRUCTIONS:

  Put in the blender the beans (they have to be hot-warm), 1/4 the onion ,epazote, salt and pepper and blend it low speed. In a pan greased with some avocado oil fried 1/4 chopped onion and chopped garlic get they start to golden add the eggplant and reduce the heat, move constantly and when the eggplant to get soft and brow turn off the heat and season with salt, pepper and thyme.

  Heat the tortillas each side and fill them with the eggplant mix then cover with the bean sauce. Put on the top some pico de gallo and avocado cubes and maybe some chopped jalapeño. Enjoy!!!

Jalapeño hummus

INGREDIENTS:

1 C of cooked chickpeas (keep some of the cooking water)
1 Tbsp. of tahini
3 jalapeño chilli
1 handful of parsley
sea salt and cummin
lemon juice
garlic (optional)

INSTRUCTIONS:

  In a food processor put the chickpeas, garlic, tahini, lemon juice and some of the cooking water (1/4 C) and mix high speed, turn off add the chilli and the parsley and and mix at low speed. Remove from de processor to a bowl and add all the seasoning and mix well if the hummus is dry add some more cooking water. it´s ready and spicy!!.

Greenpeas and roasted mushrooms soup

INGREDIENTS:

2 C of cooked green peas
1/4 C almond milk
1 Tbsp. of tahini
1 garlic clove
sea salt
pepper
cummin

MUSHROOMS:

1/2 C of sliced mushrooms
1/4 sliced onion
sea salt
pepper
lemon juice




INSTRUCTIONS:

  Put the green peas ( they have to be hot.warm), tahini, garlic, salt pepper and cummin and blend at low speed then add the milk until you get the the creamy soup and reserve.

  MUSHROOMS: Put in a pan the sliced or chopped onion until it gets golden then add the mushrooms and low the heat, remove constantly until all the water comes off and evaporate add some lemon juice salt and peper, remove and turn off the heat.

  Now just serve the soup in a small bowl and top with the mushrooms. Buon appetitte!!

Green sandwich

INGREDIENTS:

2 gluten-free slices of bread
1/2 avocado
1 handful of spinach
1 tomato
1/2 red pepper sliced really thin
sea salt
pepper
chilli flakes

INSTRUCTIONS:

  Toast the slices spread the avocado on each, sprinkle with chilli flakes, add the sliced tomato, the peppers the spinach, between each layer add some drop of lemosn juice ,pepper and salt cover with the other slice and make the sandwich!!

  Easy and delicious!!

Pecans and bananas tart

INGREDIENTS:

4 ripped bananas
1 C of brown rice flour
1 Tbsp baking powder without aluminum
1/2 C of veg. milk
1/4 C of date paste
1 Tbsp.  ground cinammon
pinch of cardammon and clove



INSTRCUTIONS:

  Smash the bananas perfectly and add the milk, in other bowl mix the rest of the (dried) ingredients well. Now add the mix of the bananas and milk to the dry and beat, we want a liquid mix , remember is tart not bread.

  Pour the mix in a  demoutable ncake container cover with baking paper or greased with coconot oil, cover the top with some sliced bananas and pecans halves. Bake at 160°C (320°F) for 30 to 40 minutes.

  Let it cool totally then remove from the container and serve!!

Oatmeal, seed and fried fruit balls

INGREDIENTS:

1 C gluten-free rolled oats
1/4 C of raisins
1/4 C of dried cranberries
1 Tbsp of: pumpkin seeds, chia seeds, sunflower seeds and ground flaxseed
1 ripped mango
warm water
cianmmon

INSTRUCTIONS:

  Mix all the dry ingredients and reserve. Peel the mango and remove all the "meat" and smash it until you make a puré, you can use any fruit I chose mango because is so sweet that you don´t need to add any kind of sweetener.

  Add the puré to dry ingredients and mix them well, pour 1/4 of warm water and keep mixing, let it sit for 15 minutes and them start to make the balls ( your hand must be humid to avoid the stickines) press them very well and put them on a tray lined with baking paper. Bake at 150°C (320°F) for 20 to 30 minutes rememeber to roll them half time. Let them cool and enjoy!

Almond cheese

INGREDIENTS:

1 C of almonds (soaked over-night, drained and peeled)
3/4 C of water
1 tbsp. of onion powder
1 tbsp. of garlic powder
1 to 2 lemons (juice)
sea salt
avocado oil (optional)

INSTRUCTIONS:

  Put the almonds and the water in the blender and blend at high speed, now use a milk bag or a coffee filter (the ones makes with cotton fabric) and pour the mix through the filter or milk bag and squeeze the pulp until is humid not dry. the liquid is almond milk!! do not throw it away ;)

  Now put he pulp in the food processor with the rest of the ingredients and form a big bowl with it , ready you have you cheese!!.

Gandul bean mini- patties

INGREDIENTS:

1 C of cooked gandul bean
1 medium green tomato (roasted)
1/4 roasted onion
1 roast garlic glove
1/2 C of rolled oats
1 Tbsp pf ground flaxseed
1 big lemon (juice)
sea salt
peper
thyme
water



INSTRUCTIONS:

  Soak overnight the beans, rinse and cook them, drain them but keep the cooking water. Smash the beans with a fork and add the rolled oats the flaxseed and de seasoning mix and reserve.

  Put in the blender the green tomato with the garlic glove and onion with water (1/4 to 1/2 cup) and blend, add this mix to the other one and you must have a medium dough. Start to make small ball and frie or roast them in a pan, you coul use avocado oil or sesame. Cook each side for 3 to 5 minutes depends on the temperature. Now put them in a plate cover with a paper towel to abosrb the water or the oil if you fried them. They are ready to eat with anything you decide to!!

Guten-free banana bread

INGREDIENTS:

1 1/2 chickpea flour
3 to 4 ripped bananas
1 C vegetable milk
1 Tbsp baking powder without aluminum
1/2 vanilla pod
1/2 C of raisins
1 tbsp cinammon powder
2 Tbsp of maguey syrup or date paste (dates blend with some water)




INSTRUCTIONS:

  Smash the bananas with a fork until there´s no lumps, reserve. Mix all the dry ingredients and do the same with the milk and the date paste or the maguey syrup.

  Now add the bananas to the dry mix and slowly add the milk , keep mixing until there are no lumps , let it sit for 10 minutes because the chickpea flour will absorb water. After the 10 minutes have passed check the mix and if it is too dry add some more milk be careful because we don´t want a
"watery" mix.

  Add the raisins and pour the mix in loaf container cover with baking paper and bake for 30 to 40 minutes at 60°C (320°F) let it cool totally remove from the cantainer and cut!!.

Maca, pecans ans raisins pancakes

INGREDIENTS:

1 C of brown rice flour
3/4 C of veg. milk (i used almond)
1 Tbsp of maca
1 Tbsp of cinammon
1 Tbsp of ground flaxseed mix with 3 Tbsp. of water
1 Tbsp. of baking powder without aluminum
1 Handfull of chopped pecans
1 Handfull of raisins
1 Tbsp. of almond butter
coconut sugar *optional*



INSTRUCTIONS:

  Mix all the dry ingredients but the peans and raisins. In a other recipient mix the milk the butter and the flaxegg.

  MIx the wet with the dry perfectly and add the raisin. Now start to make the pancakes in a non-tick pan or grease it with coconut oil, before you flip them top with the pecans and the fli them. it´s good to remember cook them in low heat and yoy know is time to flip when all the bubbles start to explode. Buen provecho!!!

Home-made granola

INGREDIENTS:

2 C of rolled oats
1 C of raisin
1 C of dried cranberries
3/4 C of dried coconut
1/2 C of pumpkin seed
1 ripped banana or mango
1/3 C of ground or whole flaxseed
1/3 C chia seeds
1/3 C of veg. milk or tea that you like
cinammon (as much as you want)

INSTRUCTIONS:

  Mix all the dry ingredients in a big bowl with the cinamon and reserve. Now make a puré with the fruit you decided to use (mango or banana) and add the milk or tea, add this mix to the bowl with the dried ingredients and mix by hand until it is all well incorporate.

  Put the mix in a large tray lined with baking paper and bake for 15 minutes then remove the mix and bake for another 10 to 15 minutes.

  When the granola is warm or almost cold break the big clusters and let it cool completely and put your granola in a big cover jar. You can keep it in the fridge to last longer but also it can be store at room temp. Dig in!!

Catus salad

INGREDIENTS:

6 medium cactus (in Mexico we call them "nopales")
10 sliced mushrooms
1 garlic glove
1/2 sliced white onion
some cilantro sticks
1/2 avocado
6 halves of pecans
sea salt, lemon juice and pepper
chooped jalapeño chilli (optional)



INSTRUCTIONS:

  Throw the onion and the garlic (chopped) in a an with some avacado oil until they start to get golden now add the mushrooms 2 or 3 minutes later add the catus and mix , wait until the mushrooms start to loose water and low the heat and add the seasonings. Keep cooking for 5 more minutes .

  Let the mix cool a bit then serve in a big bowl and put chopped avocado, juice lemon, chopped cilantro on the top, add the jalaepño if you want. Enjoy!!

Sweet potato pasta with "meat"

INGREDIENTS:

1 large sweet potato
1/2 white onion
1 garlic glove
1 beyondmeat burguer
2 medium tomatos
sea salt, oregano, basil and thyme



INSTRUCTIONS;

  Peel the sweet potato and steam it for 10 minutes, while that happen put in a pan the garlic and onion (sliced) and when they start to get golden add the chopped tomatos and the seasonings.

  Now with the spiralizer or any similar peeler cut the sweet potato in thin stripes and add the mix that you made in the pan, mix, now is ready but if you want the "meat" just roast the burger , cut it in small squares and add it to the pasta. Top the pasta with some fresh parsley and some nuts.

Broccoli, kale and spinach pesto

INGREDIENTS:

1 big head of broccoli
2 C of spinach
2 C of kale
1 big avocado
1 garlic glove
basil
lemon juice
sea salt
olive oil (opcional)

INSTRUCTIONS:

  Cut the broccoli and put it in a food processor with garlic and blend until is all ground, add the rest of the ingredients (not the avocado yet) and mix in a low speed, you are going to stop the blending to remove all that get trapped in the top of the processor now in the last blend add the avocado until gets creamy.

This is a raw dish it means it has all the enzimes and nutrients stay inact!!