Almost Vegan Dinner

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Mucho’s Vegan Curry

Ever wondered what to cook when you invite a vegan friend to a dinner party full of meat eaters?

My first thought was “vegan for everyone”.  But the thought of being over imposing was unbearable. With that said, I thought “ two separate dishes”… but prep, dish washing , and dealing with my toddler considered was already enough for my knackered brain.

I had 5 guests including 1 vegan and one wannabe pescetarian (me!). So I decided to order a range of recipes from my Mucho App and decide after: 2 vegan, 1 Veggie and 2 healthy pescetarian was my order. Once I had all the ingredients delivered I realised I could just combine a couple of recipes and tada! the Vegan Curry with fish was born. Simple run of thumb: cook a vegan version of your final dish first and the just top it up, PERFECT!

I cooked the Vegan Curry recipe in the app, added the pan fried tofu squares the veggie recipe, and once the curry was ready, I set the vegan option aside and steamed the pieces of fish for another 10 minutes inside the curry pot.

I drizzled lime, and served everything with white basmati rice topped it with coriander, cashews & pumping seeds.

I had a bit of leftover frozen chilli and a couple of spicy food nutters on the table, so I also steamed the chilli for 2 minutes and served it with Mirin.

It was a huge success! Everyone enjoyed their meal and the feeling that all of us were eating out of the same dish was freaking awesome 🙂  What is best, I used what I had at home, and no double washing.

*Woomly Note: To all those looking to enhance fertility both vegan and fish curry would be a perfect addition to your diet, mixe it up with Fertility Yoga classes for better results.

Butternut Squach Ginger and Pecans

We love butternut squach! Yes me and everyone else haha there are so many great recipes to cook but my all time favourite is a roasted buternut squach soup, this time I added ginger and stir fried pecans 👌🏼 this is a #vegan recipe but if you prefer add greek yougourt to serve. Will bring up the taste ans it looks quite nice 😉

Ingredients 2-3 servings

  • One medium butter squach 
  • One tablespoon of ginger (two is you really love it)
  • One white onion
  • One clove of garlic
  • 7 pecans per serving
  • Salt and pepper
  • Chilli flakes and greek yogurt (optional)

Preparation

Find it soon at Mucho

  

Butter Bean & Quinoa Vegan Burger

Butter Bean & Quinoa Vegan Burger

Ingredients
80gr Quinoa
400g – 1 Can of Biona Organic Butter Beans  (No added sugar or salt)
1 Garlic Clove
1 Red Onion
2 Chillies (Optional)
Salt & Pepper
1 table spoon Biona Organic Coconut Oil

Preparation
1. Chop Garlic,  Onions & (optional) Chillies
2. On a sauce pan add a table spoon of oil and fry garlic and onions for 3 minutes, then (optional)  add chillies for 2 more minutes.

3. Add the can of butter beans to the sauce pan and let them cook for 5-10 minutes on a medium heat.
4. Cook the quinoa on a separate pot: 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.
5. When ready add it to the sauce pan and mix them all on a low heat for 1 minute.
6. Pre-heat the oven 200 C
7. On a dry bowl blend all the ingredients. There should be a “meat” texture so don’t blend for too long.
8. When the mixture is ready make balls and place them on a dry flat surface (plate or tray). Use another flat surface to press the balls down softly until they look like a burger.
9. Place them on a oven grill pan and cook them for 20 minutes and they look crispy on the outside (The time can vary depending on the Oven)

Serving
Whole wheat pitta bread
Green leafs
French Mustard
Organic Ketchup, Hoisin or Teriyaki Sauce (Optional)

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.

Summer Wayuu shoulder bags and clutches | Handwoven in South America | Festival Bag

Wayuu tribe shoulder bags and clutches. Handwoven in South America by indigenous women. They are the perfect festival bag!

If you want to purchase a bag in the UK. Please send me an email birthyogamama@gmail.com

  • Price includes shipping in th UK.
    • Add £7  Shipping in Europe
    • Add £11 Shipping worldwide

paypalPayPal Payments to birthyogamama@gmail.com

Send me an email with the payment details, the delivery will take abour 3-5 working days.

The Role of Women in Wayu amerindian families

Wayuu Aborigine women lead their families in this matriarchal culture. They also lead the efforts to preserve Wayuu Indian culture. Daily, they struggle to support the children of their communities, while serving initiatives to preserve ethnic customs of their community.

Wayu women conserve their ancestral culture through the weaving of mochila bags, shoulder bags, which they weave by hand in the traditional way passed down through generations. Into each mochila is woven traditional Wayuu symbols, geometric figures, which graphically record their ancestral knowledge of the sun, the stars, the seashore, and many other things in nature.

We want to promote these gorgeous bags in the UK and help this community in fair trade.

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About Wayuu Mochilas

Wayuu mochilas are handmade exclusively by Wayuu Indigenous women. Each Wayuu mochila bears the genuine taste of this women and their community, which embody the symbolic woven figures that commemorate their ancestral language, mother earth, the sun, the womb of women and the family. Mixtures of earthy colors and vivid symbols highlight their attachment to the traditions of their ancestors. Especially complex, highly detailed ancient geometrical symbols are woven into the fabric of some Wayuu mochilas, which distinguish them as particularly valuable, collector’s items.

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

Start your day with a Grapefruit and Meditation

My favourite fruit to start the day is: Grapefruit which is a hybrid of two vitamin-packed fruits, the pomelo and the orange. Both of these fruits have a multitude of health benefits, including fiber, vitamins and liminoids.

Eat one every morning and feel great!

Then meditate for at least 10 minutes and feel golden ✨✨

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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.

Nutty Frutty Oatmeal

This Nutty Fruty Oatmeal is Packed with protein, vitamins, minerals and it has a great flavour, this is the perfect breakfast to start your week strong and positive!

Ingredients:
– Toasted oats
– 3 Chopped apricots and dates
– 4 Hazelnuts, 2 Brasil nuts, 3 walnuts, 3 almonds
– 10 Goldenberries
– 1 banana
– 1 table spoon of hemp powder
– 2 table spoons of puffed Quinoa
– 1 teaspoon of bee pollen

Add rice or almond milk and mix it all up..

Have a lovely week!

Jimena
@birthyogamama

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