NO-rice with roasted oyster mushrooms

INGREDIENTS:

1 medium head cauliflower
6 sparragus
1/2 purple onion
1 garlic clove
2 oyster mushrooms
sea salt
pepper
lemon juice



INSTRUCTIONS:

 Chop into big chunks the cauliflower in a food processor and pulse until you get "the rice" put tjis mix into a cloth to filter the water excess, squeeze it constantly  for 5 to 10 minutes, the smell is going to be strong don´t panic the flavor is not going to be like that smell at all.

  Heat a pan and pour some avocado oil and put the onion and garlic (chopped) and whe tey start to get golden add the sparragus (medium chopped) and some lemon juice to make that green a lot greener. Add "the rice" and mix well season with salt an pepper and more lemon juice.

  Clean really well the mushrooms and roast them in a grill or a pan with sesame oil or any veg oil for 2 to 3 minutes per side sprinkle some salt to season.

  Now serve them you can put a side of salad or steamed veggies, maybe some cooked potatos, you choose!!

Stuffed sweet potato

INGREDIENTS:

1 large sweet potato (peeled and steamed)
1 handful chopped almond
6 or 8 mushrooms
2 scallions
2 Tbsp. tahini (sesame seed butter)
lemon juice
sea salt
pepper
sesame seeds

INSTRUCTIONS:

  Cut in half the sweet potato and remove some of the meat of each half put some salt and pepper on the top of each and bake them for 10 to 15 minutes at 160°C (320°F) and reserve.

  Heat a pan and add the chopped scalions the mushrooms (finely chopped) mix and reduce the heat, keep moving until the water is evaporate then add the almonds and season with salt , pepper and some lemon juice and turn off the heat and cover the pan.

  While everything else is sitting you do the dressing: just put the 2 Tbsp. of tahini and add some lemon juice mix well.

  Now remove the sweet potato from the oven and fill the holes with the mix and drizzle with the dessing and sptinkle with sesame seeds and serve.

Chard rolls

INGREDIENTS:

12 chard leaves
1 handful of toasted and chopped almonds
6 mushrooms
1/2 red peper
1/2 chopped white onion
1 garlic clove
1/2 cooked sweet potato mashed into puré
2 Tbsp. cooked quinoa
sea salt
pepper
lemon juice




INSTRUCTIONS:

  Heat a pan with a little avocado oil and add the onion and the garlic (chopped) until they start to get golden, add the mushrooms (cut them into tiny cubes) and let all the water in them to come off then add the chopped peper and mix.

  Cut 2 chard leaves into thin stripes and add them to the mix in the pan, low the heat and keep mixing until all the water almost totally evaporate. Turn off the heat and let it sit for 3 to 5 minutes and add this to the puré.

  Mix with the puré and add the quinoa and the almonds and season with salt, pepper and lemon juice

  Now put one chard leaf on a flat surface and cut the thick end of the steam th cut is going to have the shape of a letter "v". Fill every leaf with the mix , put it on the center and fold each side in. You can leave the whole roll as a burrito or cut ti into tiny pieces like sushi. Enjoy!!

Baba Ghanush

INGREDIENTS:

2 medium eggplants
1 garlic clove
1 Tbsp. tahini (seame butter)
1 lemon (juice)
sea salt
thyme
cumin

INSTRUCTIONS:

  Peel the eggplants and slice them, Roast them in a pan for 3 minutes each side and while they are roasting put the garlic in the same pan to roast too.

  Now put them in a food processor and add the lemon juice and tahini. Add the seasoning as you want and if the mix is too dry for your taste add some room temperature water until you get the consistnecy that you like.

  Serve with cracker or toast , in a sandwich or just grab a spoon and dig!!

Brown rice with brocoli dressing

INGREDIENTS:

1 C. of coked brown rice
1 small carrot (thin peeled)
1/4 purple onion (thin sliced)
sea salt

FOR THE DRESSING:

1 C. steamed broccoli
1/2 avocado
1 big bunch of cilantro
1 lemon (juice)
1 garlic clove
1 small zucchini
1 handful pumpkin seeds
1 lemon (juice)
sea salt
thyme
pepper
water



INSTRUCTIONS:

  FOR THE DESSING:  Mix all the ingredients in a food processor then add slowly the water until it gets creamy. Reserve in jar.

  Put some avocado oil in a pan and add the onion until it star to get golden then add the carrot (you can use the peeler to make the strips) and miz them well and low the heat. Add the cooked brown rice, the sea salt and remove really carefully and turn off the heat.

  Now to serve use some small container to shape the rice and serve on a flat plate and cover with the dressing and dig in!!!

Creamy quinoa

INGREDIENTS:

1 C cooked plain quinoa
1/2 C broccoli florets
1 lemon juice
1 handful of pumpkin seeds
1/2 C of white bean hummus (recipe is in past posts)



INSTRUCTIONS:

  Cook the broccoli florets in a pan at low heat , add some lemon drops to intensify the green color, add the cooked quinoa en remove then add the res of lemon juice.

  Now  add some water to the hummus until it has a dressing consistency and pour this to the quinoa and careful stir it until the dressing cover all the quinoa and broccoli. Now turn off the heat and cover the pan and let it sit for 5 minutes the serve and sprinkle with the pumpkin seeds and serve. Bon Appetit!!

Flaxseed and oats cookies

INGREDIENTS:

1/2 C. rolled oats
1/4 C. ground flaxseed
1/4 unsweeted vanilla almond milk
2 tbsp. cinammon powder
2 Tbsp. peanut powder ( I used Tru-nut)
chocolate chips (60% or more cacao)
dried cranberries

INSTRUCTIONS:

  Mix the oats, the flaxseed, the cinammon powder and peanut powder then add the milk and mix well, let it sit for 10 minutes. Now you must have a sticky dough and using a spoon to measure put some batter on a tray covered with baking powder. Repeat until the dough is finished and sprinkle chocolate chips or cranberries on the top of each cookie.

  Bake 160°C (320°F) for 20 to 30 minutes , let it cool and enjoy!!