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.

Sugar-free Carrot & Banana Oat Chew-Cookies

Sugar-free Carrot & Banana Oat Chew-Cookies

Another yummylicious and super healthy collaboration by Juliana Zarate from Mucho @getmucho
Makes 2 Dozens.
Experiment based on 101Cookbooks. Soft like banana bread inside, light sweet, wholesome snack.

Ingredients
– 1 Cup grated carrots (About 2 large Carrots)
– 2 Smashed well ripen bananas
– 1/2 teaspoon baking powder
– 1 Cup Organic unblanched flour (I did a 2/3 flour + 1/3 finely ground almonds)
– 1 1/3  Cup rolled oats
– 2/3 cup organic 100% honey ( I used orange blossom + clover honey mix)
– 1 teaspoon grated fresh ginger
– 1 teaspoon vanilla extract with seeds
– 1 tablespoon organic butter
– 1/2 teaspoon cinnamon

– 1/4 teaspoon mixed spice
– 1 teaspoon fine sea salt
– 2/3 cup chopped walnuts (You can mix pecans)

1) Preheat oven to 190C degrees and line two baking sheets with baking paper.
2) In a large bowl mix together the flour, baking powder, salt, and oats.
3) Add the nuts, banana, and carrots.
In a separate smaller bowl combine the honey, butter, cinnamon, vanilla, and ginger.
Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.
Bake in the top 1/3 of the oven for 20 – 25 minutes or until they are golden on top and bottom.

Leave to cool and eat.

sugar free cookies

Vegetable Fritters & Protein Dips by Cook It with My collab

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!

Ingredients

Avocado/Tofu dip
1/2 Avocado
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
Water
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.

Vegetable fritters

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
1 Courgette
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.

vegan meal

More of this and plenty of valuable nutrition information very soon on on my blog and on Cookit.co