Vegan Raw Bolognese on Gnocchi & Salad

This recepe is easy and ideal for everyone in the family, even meat eater love it! So for them try serving it with out saying what it is and then they will be simply amazed by the rich flavours and the soaked walnuts give it a wonderful chewy ‘meaty’ texture similar to traditional bolognese. Ingredients 3-4 Servings

  • 200 Ml of Tomato Passata
  • 1 clove garlic
  • 1/2 red chilli (optional)
  • 1 sprig rosemary
  • Small handful parsley
  • 2 handfuls fresh basil leaves
  • ½  red pepper
  • ½ red onion
  • 50g sun-dried tomatoes
  • 100g Walnuts
  • 250 Gr Gnocchi
  • 200 gr Rocket Lettuce
  • 150 gr Plum Tomatoes
  • Extra Virgin Olive Oil
  • Sea Salt & Pepper
  • 1/2 Lemon
  • Balsamic Vinegar
Vegan Bollognese Gnocci
Soak the Walnuts overnight on over 200ml of water (enough to cover them) and place them the fridge.
Bolognesse Preparation 3 Minutes:
Place the garlic, rosemary and chilli in the bowl of a food processor and blitz until finely chopped. Blend the soaked Walnuts and Sun-dried tomatoes with extra virgil, add pepper and onion and blend more, add the passata at the end and stir.
Add a hint of pepper and sea salt.
Cook the Gnocchi  in boiling water for 2-3 Minutes
Add a Rocket Leave and Plum tomatoes side dish with balsamic/olive oil and lemon dressing. Add Salt and pepper to taste. Top it with seads or quinoa puffs if available.

Vegan Quinoa Stirfry (Aubergine, Peppers, Broccoli, Onion)

Ingredients for 3 servings:

  • 2 Sweet Peppers (Preferably Yellow and/or Green the colours are essential for this recipe)
  • 1 clove of garlic
  • 2 tablespoons of coconut or olive oil
  • 1 Onion
  • 1 big avocado or two small ones
  • 100 grams of brocolli
  • 200 grams of Quinoa
  • Pasrley
  • Himalayan pink salt or sea salt

Vegan Quinoa

Slice the aubergine and place them inside a deep pot with salty water (3 tea spoons of salt). You can live them for 10 mins or more.

Cut peppers and onions into julienne type pieces and finely chop the garlic. Add the the oil into a sauce pan or a wok, then fry garlic for 1 minute then stir fry onions, peppers and brocolli and  for 10 minutes in medium heat.

In the mean time cook quinoa just like you cook Rice, two measurements of water for one of quinoa. Wash quinoa in at least 3 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a separate pot of boiling salted water and cook 10 minutes, bottom layer of water vaporises. Move quinoa with a fork and then bring the stove to a low heat and cover it with a lid.

Serve the quinoa and then decorate with the veggies or if you preffer, add the quinoa into the sauce pan (or wok) with the veggies and mix them all for a minute. Top it with parsley and avocado squares leaves for taste and decoration. Add salt and pepper. If you like spicy food add chilli flakes.

Halloumi Rocket and cherry tomato

On a sunday night I usually want to eat comfort food, which for me means something with cheese!

This Halloumi Rocket and cherry tomato salad fulfils my cravings:

Ingredients
2 Servings
– 150g Halloumi Chesse
– 100 g Rocket Lettuce
– cherry tomatoes
– 30 pine nuts
– balsamic vinegar pearls
– olive oil and pepped (optional)

Preparation

On a pan using medium/high heat, cook the thin slices of Halloumi cheese. When cooked place it on a bed of rocket lettuce. Decorate it placing the cherry tomatoes around the lettuce and sprinkle pine nuts on top. Carefully with a spoon place some balsamic vinegar pearls on top of all the salad. Add pepper!

*halloumi cheese is quite salty no need to add salt.

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Broccoli and Pepper Brown Spaguetti

I love pasta! I think I have some Italian in me. Last year I was fortunate to spend one month in Italy, and yes, I ate pasta everyday 🙂 It was a dream come true LOL. When I was a kid I asked for pasta every day and my father said that it was unhealthy to eat so much pasta, crying and upset I use to run into my room and shouted “I should have been born in Italy, italian kids eat pasta every day”.

Well now a days we eat pasta twice o three times a week, and we prefer brown organic kind or sometimes gnocchi.

I prepared with the veggies that I had in my fridge:

– broccoli
– sweet peppers
– 1 clove of garlic

Using olive oil, stir fried them on a medium heat.

Boil the water add a bit of sea salt and olive oil. Add Biona Organic Brown Pasta to cook for 5 mins.

Strain the pasta when “Al-dente” not so soft neither hard. Place it on a bowl and add olive oil (2 table spoons per serving)

Serve the veggies on top of the Spaghetti.

Add parmegiano reggiano you eat dairy

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Quinoa, Peppers and Avocado

Now that is a bit chilli in London (just like the weather in Bogota, Colombia or Quito Ecuador), we enjoy warm delicious, healthy comfort food. This Quinoa es perfect to invite friends over for dinner or surprise your partner or kids with something colourful, filling and tasty.

Ingredients for 3 servings:

3 Small Sweet Peppers (Preferably Yellow, Red and Orange or Green the colours are essential for this recipe)
1 clove of garlic
2 tablespoons of olive oil
2 carrots
1 avocado
30 grams of pine nuts
200 grams of Quinoa
Parley or Corianderquino, peepper ,avocado, green leafs, balsamic

Cut pepper into julienne type pieces, carrots into small squares, and finely chop the garlic. Add the olive oil into a sauce pan, then fry garlic for 1 minute then stir fry peppers and carrots  for 5 minutes in medium heat, add pinenuts and stirfry for anothr 5-7 minutes.

In the mean time cook quinoa just like you cook Rice, two measurements of water for one of quinoa. Wash quinoa in at least 3 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a separate pot of boiling salted water and cook 10 minutes, bottom layer of water vaporises. Move quinoa with a fork and then bring the stove to a low heat and cover it with a lid.

When ready add it to the sauce pan with the veggies and mix them all. Top it with parsley or coriander and avocado squares leaves for taste and decoration. Add salt and pepper. If you like spicy food add chilli flakes.