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!!

Mountain of sweet potato stripes

INGREDIENTS:

1 medium sweet potato
1 medium broccoli floret
3 scallion steams
3,4 cilantro steams
2 small bell pepper (red and yellow)
lemon juice
sea salt
oregano
dry basil
tahini (optional)




INSTRUCTIONS:

  Chop finely the scallion and put them in a pan greased with some avocado or sesame oil. Now using the peeler to make the stripes with the sweet potato and add them to the pan, mix them until the sweet potato change its color, reduce the heat and add the broccolli and pepper finely chopped, add lemon juice and remove constantly until the broccoli is tender.

  Now add all the seasoning and remove for the last time and cover the pan. Now to serve make a big montain and top with chopped cilantro and with the tahini (previously refrigerated) make small chunks and put them any place of the plate. Enjoy your meal!!

Green salad with grains and roasted mushrooms

INGREDIENTS:

1 C. cooked grains (black beans, kidney beans, chickpeas, pinto beans)
3/4  C. mushrooms
1 garlic clove
1/4 white onion
1 medium tomato
2 celery stems
1 hass avocado
several leaves of lettuce variety
lemon juice
cilantro
sea salt
pepper
3 grapes to topping



INSTRUCTIONS:

  After cooking the grains and beans, drain them and reserve. Now in a pan fry the (chopped) onion and (also chopped) garlic until they get golden and add the mushrooms (sliced) low the heat and keep cooking until all the water has evaporated.

  Put in a big bowl the letuce leaves cut them eith your hands to avoid oxidation. add the tomato cutted in cubes and the celery finely sliced. Now add the beans.

  In other recipient put half of the avocado, lemon juice, sea salt and pepper and mix until you get a dressing add this to the bowl and mix until it gets all creamy.

  Now add the mushrooms, the other half of avocado cutted in cubes, chop the cilantro and add it and cut the graoes into tiny slices and put them on the top. I used some gluten free cracker too. The salad is ready to serve!!

Blueberry and cacao loaf

INGREDIENTS:

1 C. millet flour (any gluten free works)
3 Tbsp. of cacao powder
3/4 C. frozen or fresh blueberries
1 Tbsp. baking powder
4 Tbsp. maple syrup grade A
1 tbsp. sesame seeds
1/2 C. sweet potato puré
1/2 C. vegetable milk
cinammon powder




INSTRUCTIONS:

  Mix all the dry ingrdients and set apart. Mix the pure with the milk and the syrup until is a homogenic mix.

 Pour the mix to the dry ingredients and stir until there are no lumps and if the mix is too dry add slowly add more milk until you get a medium consistency dough. Pour this mix into a loaf pan greased with coconut oil or cover with baking paper. Stick in the blueberries with your fingers , save some to the topping.

  Give some little smashes with the pan against the table to free the air. Now top the bread with the sesame seeds and blueberries.

  Bake at 260°F (180°C) for 30 to 40 minutes and let it cool in the oven , remove from the pan, cut and enjoy!!

Chickpea pizza

INGREDIENTS:

1 cup of raw chickpeas
2 or 3 large tomatoes
1 garlic clove
veggies mix (broccoli, yellow bell pepper, purple onion)
3/4 C of water
2 Tbsp. nutritional yeast
sea salt
pepper
oregano
thyme
basil
marjoram
lemon juice*



INSTRUCTIONS:

  Pour the chickpeas in a high-speed blender (if you don´t hvae one use chickpea flour) and blend until you get really thin flour. Mix the flour with the water until you get a medium-hard dough , add some sea salt and pepper and mix again, reserve 2 Tbsp. of this mix fot later. Spread the dough on a non-stick round tray or cover it with baking paper. Bake at 180°C (360°F) for 15 to 20 minute, it does not matter if is not completly cooked it is going to get back in the oven.

  Now to make the sauce: cut in half the tomatoes and roast them with the garlic, put them in a food processor and add the nutriotional yeast and all the seasoning and blend into puré. Cut in tiny pieces all te veggies an reserve.

  Remove the base from the oven and spread evenly the sauce and top with the veggies and now you put the 2 Tbsp. that you reserved in some parts of the top. Add more basil, oregano and lemon juice (optional) and put it back in the oven just low the heat to 160°C (320°F) and bake for 15 minutes.

  Let it cool , remove from the tray cut and serve!!