TOMATOE SAUCE

Ingredients

• 1 kg fresh ripe tomatoes or peeled tomatoes
• 150g chopped onion
• 150g chopped celery
• 150g grated carrot
• A drizzle of olive oil
• 1 bunch of basil
• 5 tablespoons dried oregano
• 200ml home made vegetable stock
• 1 teaspoon brown sugar
• Salt, to taste
• Parmesan rind (yes, the old rind you have in the fridge)

Choose well-ripened tomatoes. If they're out of season, it's better to use high-quality canned peeled tomatoes.

 

IMSTRUCTIONS:

1. In a pot, drizzle olive oil and sauté the onion, celery, and carrot until they begin to brown at the bottom.
2. Add 200 ml of home made vegetable stock, bring to a boil, and stir.
3. Add the tomatoes, the basil, the oregano, a pinch of salt, the brown sugar, and the parmesan rind. Turn the heat to low and let it cook for 1 to 2 hours, stirring occasionally.
4. Taste and adjust the salt if necessary.
5. If you don't have a parmesan rind, don't worry—you can still make the sauce, but never throw away the rind again; it will be perfect for this recipe next time.

STUFFED EGGPLANT W/ VEGGIE "MEAT" & ROMANESCO

INGREDIENTS:

2 eggplants

1 shallot

3 onions

2 leeks

8 garlic cloves

6-8 shiitake mushrooms

300gr walnuts

Balsamic vinegar

300gr brown lentils

75ml Low sodium tamari

2 Lemons

1-2 tomatoes

1 Tsp honey

Parmesan cheese (optional)

2-3 red bell peppers

350gr almonds

150gr cashews

1 tsp apple cider vinegar

Sprig of Parsley

Olive oil

Salt and Pepper

1/2 tsp chilly powder

 

-Cut the eggplant in slices

-Put some salt both sides and let it sweat for 10’

-Pat dry, put drizzle of olive oil, and roast for 25 minutes at 170°C

 

• Chop 1 shallot and 6 onions
• Cut in thin slices the leek
• Chop 6 garlic cloves
• Chop the shitake mushrooms
• Chop the walnuts (200gr)

-Put a drizzle of olive oil in a frying pan and add the onion, shallot, and leek (except for the garlic), along with the rosemary, thyme, and sage.

-add the garlic and the mushrooms

-add the balsamic vinegar to caramelize

-add the lentils and the walnuts

-add the soy sauce, lemon juice and honey

 

• Roll up the eggplants with the “meat” and secure with a toothpick.
• Grate Parmesan cheese on top.
• Place tomato slices on top.

 

-Put it in the oven for 30 minutes at 170°C.

ROMANESCO SAUCE

-roast the bell peppers and the garlic cloves in the oven.

-in a frying pan roast the almonds, cashews and walnuts

• in a food processor add the bell peppers, garlic, nuts, chilli powder, parsley, paprika, lemon juice, lemon zest, 2 Tsp olive oil, apple vinegar, salt and pepper

Give it some pulses and let the sauce have this amazing crumble texture

 

Put the the Romanesco on top of the baked eggplant rolls and ENJOY 😋

BEST BELL PEPPER DIP 🌶️ 

INGREDIENTS:

2 Red Bell Peppers

1 onion

3 garlic cloves

2 tablespoons olive oil

1/2 cup soaked cashews

2 tablespoons Tamari

2 tablespoons Tahini

2 tablespoons Nutritional yeast

Juice half Lemmon

Dash of almond milk

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

 

INSTRUCTIONS:

Pre heat the oven to 200°C and put the peppers, onion and garlic on. Drizzle with olive oil - 30min.

Place all the other ingredients in a processor (or blender) with the roasted vegetables.

Transfer to a serving bowl and garnish with feta cheese and roasted pistachios 😋

ENJOY 😊

ZUCCHINI TART

Dough:

• 2 cups cooked chickpeas
• 20 ml olive oil
• 4 tablespoons olive oil
• 1 garlic clove
• Salt to taste

Filling:

• 170 mg plain yogurt
• 3 eggs
• 2 tablespoons ricotta
• 3/4 cup grated cheese for gratin (I mixed mozzarella with Parmesan)
• Salt and pepper
• Zucchini, sliced thin

Instructions:

1. Make the dough by blending all the ingredients in a food processor until it becomes a thick dough.
2. Spread the dough in a tart pan and bake for 10 minutes at 180°C (350°F).
3. While the dough is baking, prepare the filling: mix all the ingredients together.
4. Remove the dough from the oven, add the filling, and top with zucchini slices.
5. Return to the oven for 30-40 minutes.

COCOA BANANA BREAD 

NO BAKE CINNAMON ROLLS

 

CINNAMON ROLL DOUGH

1 cup oats - born your oats into oat flour

1/2 cup almond flour

1/2 cup vanilla protein powder

1/3 cup raw honey (or maple syrup)

1/4 almond butter

1 tablespoon vanilla extract

1/4 tablespoon salt

2-3 tablespoons almond milk

 

FILLING:

1 cup soaked medjol dates

1/2 tablespoon cinnamon

2 tablespoons almond milk

1/2 tablespoon vanilla extract

Pinch of salt

 

INSTRUCTIONS:

In a bowl combine the oat and the almond flour, honey, almond butter, vanilla protein powder,

And salt.

Add 1 tablespoon almond milk at a time, stirring after each addition.

Place the dough in the fridge while you make the filling.

In a processor add the soaked and drained dates, cinnamon, almond milk and a pinch of salt

Blend until smooth

Roll the dough into a rectangle and spread the filling over.

Twist the ends of the parchment paper then place it in the freezer for 30 minutes.

Slice it into pieces and keep it in the fridge 😋

🩷SALMON & SPINACH LASAGNA

🤍Cauliflower Bechamel🤍
Ingredients:
Cauliflower
3 cloves of garlic, chopped
1 tablespoon of olive oil
70 ml of skim milk or plant-based milk (unsweetened)
1 tablespoon of grated cheese (optional)
1 teaspoon of lemon juice
1 teaspoon of salt
Pepper to taste
Instructions
Cook the cauliflower in water with a pinch of salt. After cooking, drain it well.
Place all the ingredients in a food processor and gradually add the milk until you reach the desired consistency.

SALMON & SPINACH LASAGNA
4 salmon fillets, cubed
1 large bag of fresh spinach
1/2 cup ricotta
1 teaspoon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon olive oil
Verdi lasagna sheets
Cauliflower bechamel sauce
Cheese for gratin (I used parmesan and mozzarella)

CAULIFLOWER W/ GREEN SAUCE 💚

HIGH PROTEIN SNACK 🩷

INGREDIENTS:

2 egg whites

200gr frozen berries of your choice

1 scoop whey (vanilla or strawberry)

Blend for 3 minutes until its thick and ENJOY 😋

 

Toppings (optional):

1/2 sliced banana

Crushed nuts

Cinnamon

EDAMAME PESTO

MINI BROCCOLI PIZZAS