- 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
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
- Himalayan pink salt or sea salt
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.
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:
– 150g Halloumi Chesse
– 100 g Rocket Lettuce
– cherry tomatoes
– 30 pine nuts
– balsamic vinegar pearls
– olive oil and pepped (optional)
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.
I invited today to my blog my great friend, cook and entrepreneur Juliana Zarate. You need to try this is you like spicy, vegan, protein rich food!
100 gr tofu
3 leaves Mint
1 tablespoon wasabi
1 teaspoon of Dijon Mustard
1 teaspoon olive oil
Pinch of salt
Optional: 1 tablespoon of water
Optional: Black sesame seeds to decorate
Mix all ingredients except for the black sesame seeds in a processor. Add water if the mix is too dry.
Serve of a bowl and decorate with slack sesame seeds.
Black Bean dip
1 tin organic black beans
1/4 red onion
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon chilli flakes
1 teaspoon olive oil
2 Garlic cloves
1 Tablespoon of vinegar
Salt & pepper to taste
1 red chilli
5 sprigs of coriander
Optional: 1 Grated carrot
Roughly chop 4 sprigs of coriander & the red chilli. Mix in a bowl with 1/2 teaspoon of vinegar and a pinch of salt and set aside.
Heat a pan over medium-high heat, then add the oil onions, garlic and grated carrot*. Allow to cook for 5 minutes or until they begin to soften (add water if the pan dries).
Add a splash of vinegar, chilli, paprika, cumin & cinnamon, mix to combine and cook for 1 more minute.
Drain and wash the black beans, then add it to the pan. Mix to combine and cook for 4 minutes. Add water whenever the pan dries.
Add salt & pepper to taste, then add to a processor and mix everything plus the remaining 3 sprigs of coriander. Process until obtaining a smooth texture.
Serve in a bowl with a topping of coriander & chilli.
1 tablespoon white wine
1 teaspoon of vinegar
4 mint leaves
1/2 teaspoon chilli flakes.
1 tablespoon of olive oil
1/2 Butternut squash
Sea salt & pepper to taste
1. Wash & peel the butternut squash, then cut it lengthwise into 1/2 cm thick slices
2. Wash the courgette. Then slice it diagonally into long strips.
Wash and chop the min leaves as small as you can.
Heat a pan over medium heat, add half the oil and place the butternut squash. Make sure they are coated in oil. Cook over medium heat for approximately 4 minutes each side or until they begin to blacken. Add a bit more oil if the pan dries out. Remove from the pan.
Return the pan to the hob over medium-high heat, add the remaining oil, the courgette slices the chilli, a splash of wine, and the chopped mint. Stir fry until they begin to brown and remove. Be careful not to break the slices. Remove from the pan.
Stack each butternut squash slice with a courgette squash. Add sea salt over.
Eat each stack with protein dip over it.
Note: should you have time, bake the squash in the oven with olive oil for 25 – 30 minutes instead. Only add salt after you have baked the squash.
More of this and plenty of valuable nutrition information very soon on on my blog and on Cookit.co