Chickpea Pancakes With Tofu Cream-Cheese And Fresh Dill

– High Protein Breakfast: No eggs, no dairy, no grains











 

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Chickpea Pancakes With Tofu Cream-Cheese And Fresh Dill
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
 

High Protein Breakfast: No eggs, no dairy, no grains.

Course: Breakfast, Dinner, Snack
Cuisine: Raw, Vegan, Vegetarian
Servings: 4
Author: RawEnergico
Ingredients:
For pancakes:
  • 1 cup of water (or more)
  • 1 cup chickpea flour (or more)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of sea salt
  • 1 chia egg (*see Instruction to make chia egg)
  • 3 teaspons of olive oil (for baking pancakes)
For chia egg:
  • 2 teaspoons chia seeds
  • 2 tablespoons of water
Pancake topping:
  • 450 or 650 gr tofu cream-cheese (with dill) (3 or 4 pack)
  • 2 bundles of fresh dill (chopped)
Instructions:
  1. At the lowest temperature bake pancakes, first on one side, then on the other. Stretch the mass for pancakes with a spoon.

  2. Wash fresh dill. Remove the root of the dill. Cut the leaves of the dill. Pour tofu cream cheese into the processor for food, add chopped dill and mix for a few minutes.

  3. Put pancake topping on pancakes.

  4. Serve with some lukewarm drink (almond milk, soy milk, hemp milk ...).

  5. Enjoy!

Recipe Notes:

* If you do not use soy in your diet, you can use avocado and tomato instead tofu cream-cheese (avocado is a good option).

* I made two types of pancakes (from chickpea flour and whole wheat flour). Still I prefer and recommend chickpea pancakes, because it is better taste and high protein pancakes. 

* Optional, in this recipe you can add hemp hearts (Manitoba Hemp Hearts).

 

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CHICKPEAS IN CAULIFLOWER SAUCE WITH RED CABBAGE




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Chickpeas In Cauliflower Sauce With Red Cabbage
Course: Lunch
Cuisine: Raw, Vegan, Vegetarian
Servings: 3 Servings
Author: RawEnergico
Ingredients:
  • 1 cauliflower
  • 1/2 red cabbage
  • 400 grams of chickpeas (one can of chickpeas)
  • 1/2 cup of coconut-almond milk (or soy milk)
  • 3 tablespoons black onion powder
  • 2 tablespoons hemp oil
  • 1 teaspoon cayenne pepper
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1/4 teaspoon sea salt
Instructions:
  1. Wash cauliflower and cut into small pieces. Place in hot water and cook for about 20 minutes at medium temperature, until it becomes soft. 

  2. Remove the cauliflower from the hot water and put it in the blender. Add 1/2 cup of lukewarm coconut-almond milk, 3 tablespoons black onion powder, 1 teaspoon of red pepper and 1/4 teaspoon sea salt. 

  3. Mix for a few minutes until you make a soft creamy sauce.

  4. Prepare chickpeas, wash and put on a plate. Cover chickpeas with cauliflower sauce and sprinkle with cayenne red pepper (not to much).

  5. Wash and cut 1/2 red cabbage. Put the nylon bag on your hand and mash the cabbage with a little water, 2 teaspoons lemon juice, 2 teaspoons apple cider vinegar and 1/4 teaspoon sea salt. Add 2 tablespoons of hemp oil.

  6. Decorate lunch with red cabbage.

Recipe Notes:

* It can be served with lots of fresh lettuce.

 

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OYSTER MUSHROOMS WITH CAULIFLOWER


• Wash and cut cauliflower into smaller parts. In a large bowl, put chopped cauliflower, sprinkle with olive oil, add cayenne pepper, thyme, sea salt, and fresh dill.

• Put baking paper and cauliflower. Bake cauliflower in the oven for about 25 minutes (turn on the other side after 15 minutes).
• Fry chopped red onion with oyster mushrooms in a large skillet on a little water and coconut oil (or olive oil) until the mushrooms get a brown golden color.
• Cut avocado on thin slices.
Serving cauliflower, oyster mushrooms and thin-cut avocado on a plate.

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Oyster Mushrooms With Cauliflower
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
 
Course: Lunch
Cuisine: Vegan, Vegetarian
Servings: 2 or 3 Servings
Author: RawEnergico
Ingredients:
  • 1 cauliflower
  • 450 gr oyster mushrooms
  • 1 ripe avocado
  • 1/2 chopped red onion
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon thyme
  • 1 handful (or less) fresh dill
  • 2 tablespoons coconut oil (optional) (or olive oil)
  • water
Instructions:
  1. Wash and cut cauliflower into smaller parts.

  2. In a large bowl, put chopped cauliflower, sprinkle with olive oil, add cayenne pepper, thyme, sea salt and fresh dill.

  3. Put baking paper and cauliflower. Bake cauliflower in the oven for about 25-30 minutes (turn on the other side after 15 minutes).

  4. Fry chopped red onion with oyster mushrooms in a large skillet on a little water and coconut oil (or olive oil) until the mushrooms get a brown golden color.

  5. Cut avocado on thin slices.
  6. Serving cauliflower, oyster mushrooms and thin-cut avocado on a plate.
Recipe Notes:

* Optionally, cauliflower can be dehydrated instead roasting in the oven. Dehydration takes several hours.

 

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TOFU STICKS WITH ZUCCHINI AND RED PEPPER


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Tofu Sticks With Zucchini And Red Pepper
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 1 tofu pack
  • 2 zucchini
  • 1 red onion
  • 1 red pepper
  • 1 teaspoon of cumin powder (or less)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • olive oil (optional)
Instructions:
  1. Slice the tofu into cubes. Sprinkle with cayenne pepper, cumin powder and sea salt.


  2. Place a large frying pan on a medium-high heat. Sprinkle pan with olive oil and add tofu and red pepper. Cook about 5 minutes each side, until golden brown. 
  3. Peel and chop zucchini. Red pepper cut into lines. When it is baked, cut into little cubes. Red onion to cut into circles. Grill vegetables for about 10-15 minutes.

  4. Put on sticks in this order: tofu, zucchini, red pepper, onion.

Recipe Notes:

* Serve with broccoli and sunflower, see recipe Broccoli With Sunflower.

 

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BROCCOLI WITH SUNFLOWER






 

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Broccoli With Sunflower
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Servings: 4 Servings
Author: RawEnergico
Ingredients:
  • 3 or 4 branches of broccoli florets
  • 2 cups of sunflower (baked to golden yellow)
  • sea salt
Instructions:
  1. Cook broccoli for 10 to 15 minutes over medium-low heat.

  2. Frying sunflower seeds in large pan (at medium-low heat) until golden-brown. Stir continuously with a wooden spoon.  

  3. Broccoli get out of the water. Transfer to a large bowl and sprinkle with sunflower or put on a plate and then sprinkle with sunflower.

Recipe Notes:

* Serve with tofu sticks, see recipe Tofu Sticks Zucchini and Red Pepper 

 

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HOMEMADE PASTA WITH WALNUTS


This is my unusual recipe how to made healthy and delicious pasta with walnuts.
No eggs, no oil and no baking powder. 


1. In a large bowl, mix whole wheat flour “Vega”, salt and mineral water (I used Minaqua).
Knead the dough, until it’s done and cut into small peaces.


2. Make flour mixture and then continue rolling. You should get thin dough sheet (not too much). Sprinkle with flour and continue rolling.

3. In a pasta machine, cut pasta (or you can also use a knife). Before cutting, sprinkle with whole wheat flour on both sides. 

4. Can be sliced wider or thinner (I used and chose a thinner shape).

5. Dehydrate the paste (in dehydrator) until it becomes crispy (approximately  2 hours, or more). It can also be dried in the sunlight (in that case, it takes more time, approximately a few hours).

6. Put in a larger jar. You can get 3 jars.
7. Add them to your favorite vegetable soup or make healthy sweet paste with walnuts or other nuts.

8. Cook pasta for 10 minutes in one cup of water, dried off water, add ground walnuts and 1 tbsp of coconut sugar.
Enjoy!

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Homemade Pasta With Walnuts
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 


Course: Breakfast, Dessert, Dinner, Snack
Cuisine: Raw, Vegetarian
Servings: 2 people
Author: RawEnergico
Ingredients:
  • 1 handful homemade pasta
Ingredients for homemade pasta:
  • 3 cups of whole wheat flour (I used "Vega")
  • 1 cup, or more mineral water (I used mineral water "Minaqua")
  • 1 teaspoon of sea salt
For sweetening:
  • 1 handful of ground walnuts
  • 1 tablespoon coconut sugar
Instructions:
  1. In a large bowl, mix integral flour, salt and mineral water (I used mineral water Minaqua).

  2. Knead the dough, until it’s done and cut into small peaces.
  3. Make flour mixture and then continue rolling. You should get thin dough sheet (not too much). Sprinkle with flour and continue rolling.

  4. In a pasta machine, cut pasta, (or cut with a knife). 
    Before cutting, sprinkle with whole wheat flour on both sides.

  5. Can be sliced wider or thinner (I used and chose a thinner shape).
  6. Dehydrate the paste (in dehydrator) until it becomes crispy (approximately 2 hours, or more). It can also be dried in the sunlight (in that case, it takes more time, approximately a few hours).
  7. Put in a larger jar. You can get 3 jars.

  8. Add them to your favorite vegetable soup or make healthy sweet pasta with walnuts or other nuts.

  9. Cook pasta for 10 minutes in one cup of water, dried off water, add ground walnuts and 1 tbsp of coconut sugar.

 

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TOFU WITH RED PEPPER AND SPINACH



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Tofu With Red Pepper & Spinach
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
Course: Dinner, Lunch
Cuisine: Raw, Vegetarian
Servings: 2 people
Author: RawEnergico
Ingredients:
  • 2 cups of chopped tofu
  • 2 cups of fresh spinach
  • 1 red pepper
  • 1/2 teaspoon (or less) cayenne pepper
  • 1/4 teaspoon of cumin powder
  • a pinch of sea salt
  • 3 tablespoons of soy sauce (optional)
  • 1 teaspoon olive oil (optional)
Instructions:
  1. Cut red pepper on thin lines. Slice the tofu into cubes. Sprinkle with cayenne pepper, cumin powder and sea salt.

  2. Place a large frying pan on a medium-high heat. Sprinkle pan with olive oil and add tofu and red pepper. Cook about 5 minutes each side, until golden brown. 

  3. Put spinach leaves on the plate, add tofu with red pepper.

  4. Serve with soy sauce.

Recipe Notes:

* If you like tofu with vegetables, see recipe Tofu Sticks With Zucchini and Red Pepper 

 

 

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RAW CARROT HUMMUS



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Raw Carrot Hummus
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
Course: Dinner, Snack
Cuisine: Raw
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 4 carrots
  • 3 Tablespoons raw sesame hummus (See recipe for Hummus in Notes)
  • 1 teaspoon ground cummin
  • 1 teaspoon coriander powder
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • 2 or 3 teaspoons of filtered water
Instructions:
  1. Wash, peel and chop the carrots.

  2. Make raw sesame humus (if you have not done it before). Click on this recipe, link: Raw Sesame Hummus to make hummus.

  3. Put the carrots in the food processor. If you have not a very strong food processor, it's better to put the carrots in the blender. Blend carrots.

  4. Transfer carrots to the food processor, add 3 tablespoons of raw hummus sesame, ground cummin, coriander powder, sea salt.

  5. Process until it becomes smooth.

  6. Mix with spatula several times.

  7. Continue mixing in the food processor until smooth (about 5 minutes).

  8. Add two or three tablespoons of water, if it need.
  9. Decorate with carrots.

  10. Serve with pieces of chopped cucumber.
Recipe Notes:

* Before moving into this procedure, make raw sesame humus. Click for recipe on this link ⇒ Raw Sesame Hummus.

* This way you get a completely healthy, natural humus without oil. It can be served as dinner with cucumbers, or as a sauce for dehydrated crackers.

 

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RAW SESAME HUMMUS


 

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Raw Sesame Hummus
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
 


Course: Dinner, Snack
Cuisine: Raw
Servings: 4 people
Author: RawEnergico
Ingredients:
  • 2 cups of sesame
  • 1/2 teaspoon sea salt
  • filtered water
Instructions:
  1. Put sesame and salt in a food processor, and blend until smoth. (I have previously ground the sesame in an electric coffee mill to become a powder). Then I switched it to the food processor.

  2. Process until become very smoth. Mix several times with the spatula and continue mixing for 5-7 minutes.

  3. Add 2 to 3 teaspoons of filtered water to make it more liquid. Do not overdo it with water.

  4. Transfer to a jar and leave in the refrigerator.
Recipe Notes:

* Serve with cucumbers or carrots.
* You can add carrots and prepare raw carrot humus, click on the recipe Raw Carrot Hummus.

 

 

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MUSHROOMS & QUINOA STUFFED PEPPERS


 

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Mushroom & Quinoa Stuffed Peppers
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
 


Course: Dinner, Main Course
Cuisine: Vegetarian
Servings: 6 people
Author: RawEnergico
Ingredients:
  • 200 gr brown mushrooms
  • 6 yellow peppers *or in another color
  • 1 cup of colorful quinoa
  • 1 zucchini
  • 1 onion
  • 1/4 sea salt
  • 1/4 oregano spice
  • optional: tomato sauce *or other sauce
  • optional: olive oil *or coconut oil
Instructions:
  1. Quinoa wash and dry from water.

  2. Wash the paprika, cut it in half and bake them on the grill about 10 minutes (shortly).


  3. In a large pot fry the chopped onions, mushrooms, zucchini. Add oregano and salt.

  4. Add quinoa and mix all ingredients with wooden spoon.

  5. Fill peppers with quinoa and other ingredients. 

Recipe Notes:

* Fil can also be used for filling zucchini.

 

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