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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CREAMY SMOOTHIE


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Creamy Smoothie
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
 
Course: Beverages, Breakfast, Dessert
Cuisine: Raw
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 2 ripe yellow pears
  • 1/4 cup of oats (organic)
  • 1/4 cup of coconut-almond milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon coriander powder
  • 1 Tablespoon pure dark maple syrup
  • lukewarm water
Instructions:
  1. Wash and chop two yellow pears.

  2. Dip 1/4 oat flakes in lukewarm water and wait 5 minutes.

  3. Put in blender pears. Add oat flakes.

  4. Add 1/4 of coconut-almond milk in blender.

  5. Add cinnamon, coriander and maple syrup.

  6. Blend for 5 minutes or more until it becomes smooth.

  7. Decorate with chopped pears.

Recipe Notes:

* For this creamy smoothie, it is best to use coconut-almond milk. It has a special taste with pears. The other milks will not give the same taste. So, for this creamy pears, the recommendation is coconut-almond milk.

 

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ALMOND ESPRESSO RICE MILK BUTTER


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Almond Espresso Rice Milk Butter
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
 
Course: Breakfast, Dessert, Snack
Cuisine: Raw
Servings: 2 Servings
Author: RawEnergico
Ingredients:
  • 2 cups raw almonds
  • 2 teaspoons coffee espresso extract
  • 2 tablespoons pure dark maple syrup
  • 1 tablespoon rice milk (or other plant-based milk of your choice)
Instructions:
  1. In a food processor add raw almonds and finely ground coffee espresso extract.

  2. Process the nut and finely ground coffee espresso extract. (I first ground almonds in an electric coffee grinder,  so the almond becomes powder).

  3. Add maple syrup and rice milk.

  4. Blend for 5 minutes until smooth.

  5. Transfer the nut butter to a small glass container and put in fridge.

  6. This prepared butter can stand in the refrigerator for 7 days.

Recipe Notes:

* If it is necessary, add another spoon of rice milk, or more.
* If you want more butter, you can double the mass.
* This almond butter can be consumed with a waffles for breakfast.
* If you love raw vegan butter, then see page Sunflower Butter With Coriander & Cinnamon

 

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STRAWBERRIES WITH RAW CHOCOLATE

Time: 10 minutes.
~ dessert ~

INGREDIENTS:
• 2 cups strawberries

CHOCOLATE TOPPING:
• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup
• 1 teaspoon coconut oil
• 1/2 tablespoons honey

PREPARATION:
Make chocolate topping and dip strawberries in chocolate glaze. Leave in the fridge for a few hours.
The strawberries are eaten with green leaves (because it is healthier).

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