CHICKPEAS IN CAULIFLOWER SAUCE WITH RED CABBAGE




Print
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.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

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.

Print
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.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

TOFU STICKS WITH ZUCCHINI AND RED PEPPER


Print
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.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

BROCCOLI WITH SUNFLOWER






 

Print
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 

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

VEGETABLE SOUP

Prepare vegetables for soup: celery, carrots, broccoli, white carrots, parsley, potatoes, onion.

• Wash two carrots, two white carrots (small) or one (larger), onion, 2 potatoes,
2 celery sticks, one piece of celery root, 1/2 parsley, 3 branches of broccoli.

• Cut all the vegetables.

• Two celery sticks cut into two pieces, and then into small cubes. • Cut the fine root of celery. • Cut only parsley leaves. • Potatoes cut into very small cubes.

• Compose everything together in a large bowl.
• In a large saucepan set over medium-low heat, cook chopped onion until it become golden, about 2 minutes (medium-high heat).
•Heat the water in other larger pot. • When the onion get a clear or golden color, add all chopped vegetables. •Pour hot water. •Cook for about 20-25 minutes on medium-high heat.

• Near the end, prepare and add natural spices: parsley, thyme,salt and bay leaf.

• Prepare and add homemade pasta for vegetable soup (see Notes).

• Also, you can put vegetables in the jars and store in the fridge and make soup the next day.

• Vegetable soup. 

 

Print
Vegetable Soup
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 
Course: Lunch
Cuisine: Vegan, Vegetarian
Servings: 5 Servings
Author: RawEnergico
Ingredients:
  • 1 onion
  • 2 potatoes (medium-sized)
  • 2 carrots
  • 2 white carrots
  • 2 celery sticks
  • 1 piece of celery root
  • 3 branches of broccoli
  • 1 handful homemade pasta (see Notes)
  • just water (oil-free)
Natural spices:
  • 2 or 3 leaves bay leaf
  • 1/2 handful parsley
  • 1 teaspoon thyme
  • sea salt
Instructions:
  1. Prepare vegetables for soup: celery, carrots, broccoli, white carrots, parsley, potatoes, onion.

  2. Wash two carrots, two white carrots (small) or one (larger), onion, 2 potatoes,

  3. 2 celery sticks, one piece of celery root, 1/2 parsley, 3 branches of broccoli.
  4. Cut all the vegetables.
  5. Two celery sticks cut into two pieces, and then into small cubes. Cut the fine root of celery. Cut only parsley leaves. Potatoes cut into very small cubes.

  6. Compose everything together in a large bowl.
  7. In a large saucepan set over medium-low heat, cook chopped onion until it become golden, about 2 minutes (medium-high heat).

  8. Heat the water in other larger pot. When the onion get a clear or golden color, add all chopped vegetables. Pour hot water. Cook for about 20-25 minutes on medium-high heat.

  9. Near the end, prepare and add natural spices: parsley, thyme, salt and bay leaf.

  10. Prepare and add homemade pasta for vegetable soup (see Notes).
  11. Also, you can put vegetables in the jars and store in the fridge and make soup the next day.

Recipe Notes:

* Make homemade pasta, see link Homemade Pasta For Soup.
* If you like soup with less vegetables, put less vegetables.
* In this soup, no oil is used because there is no need, the onion can be boiled on water.There is no difference, soup is delicious because spices give the taste.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

TOFU WITH RED PEPPER AND SPINACH



Print
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 

 

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

MUSHROOMS & QUINOA STUFFED PEPPERS


 

Print
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.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

GREEN BALLS IN CRUMBS

Time: 60 min.
~ lunch, dinner…

 

Print
Green Balls In Crumbs
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
 


Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Servings: 4 people
Author: RawEnergico
Ingredients:
  • 5 potatoes
  • 2 handfuls of fresh spinach
  • 300 grams of crumbs from the old integral bread
  • 1 handful of parsley
  • 1/4 teaspoon basil
  • 1/2 teaspoon of cummin
  • 1,5 teaspoon or more of sea salt
Instructions:
  1. Wash spinach, massage spinach and cut it fine.
  2. Parsley finely chop.
  3. Mix it up.
  4. Compose with the other half of the potato in a large bowl and mix it with a wooden spoon.
  5. Potato cut. Then, mix the potatoes in the food processor.
  6. The prepared potatoes are divided into two parts.
  7. Add chopped spinach, parsley, basil, cummin in the food processor (into the second part of the potato).

  8. Mix it up.
  9. Make balls (put nylon bags on your hands). There may be about 20 balls.
  10. Roll the balls into crumbs from the old integral bread. To make an mini integral bread, click here.
  11. To get crumbs use the grater slicer.
  12. For vegetarians: these balls are served with smelt.

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

COUSCOUS WITH BEANS & VEGETABLES

Time: 25 minutes.
~ lunch ~

 

Print
Couscous With Beans & Vegetables
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 


Course: Main Course, Salad
Servings: 4 people
Author: RawEnergico
Ingredients:
  • 1 cup of couscous
  • 1 fresh cucumber
  • 1 fresh tomato
  • 1 fresh carrot
  • 1 cup of beans
  • 1 handful of fresh parsley
Instructions:
  1. Soak 1 cup of couscous in lukewarm water.



  2. Strain a couscous.



  3. Wash one can of beans.



  4. Cut into small pieces vegetables:
    fresh tomatoes, fresh cucumber, & parsley.
    Add fresh carrot (1 cup grated carrot).



  5. Mix everything in a large bowl.



 

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

CHICKPEAS & AVOCADO

Time: 10 minutes.
~ lunch ~

 

Print
Chickpeas & Avocado
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
 

~ lunch ~

Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 1 can of chickpeas
  • 1 ripe avocado
  • cayenne pepper
  • sea salt
  • optional: rice cake, tomatoes and spinach (as an addition to the meal)
Instructions:
  1. Wash chickpeas in lukewarm water.

  2. Mix all ingredients in the food processor.
  3. Put on a rice cake.
  4. Serve with fresh tomatoes and spinach.


 

 

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS