INGREDIENTS - 3 large red bell peppers - 1/4 cup almonds - 1 slice stale bread (1/4 cup breadcrumbs) - ¼ cup olive oil - 1 garlic clove - Salt PREPARATION 1. Start off by roasting the bell peppers. Remove the seeds and slice the peppers into large chunks. Drizzle with olive oil and roast in the oven at 370F for about 20-30 min, until soft. 2. While the bell peppers are roasting, put almonds in the food processor and pulse until they turn into fine flour-like powder. Then add the bread and pulse again. 3. Add garlic, salt and olive oil. Pulse a few times. 4. Allow the bell peppers to cool for 5-10 min before putting them in the food processor. 5. Add the bell pepper chunks and blend everything until a thick creamy texture starts forming. If your mixture feels too dry, add a splash of filtered water, just make sure you don’t add too much of it. SERVING IDEAS Serve it as an appetizer with some toasted bread, as a dip for veggies or chips. You can also add it as a side to your budha bowl, spread it on a sandwich or stir it into your next hot bowl of pasta pasta! Enjoy!
Another successful vegan dessert experiment! For The Brownies 2 medium sweet potatoes (about 500g) 12 large medjool dates 2/3 cup ground almonds 1/2 cup buckwheat 4 tbs raw cacao 3 tbs pure maple syrup or honey a pinch of salt The Icing 1tbs coconut oil 1 tbs honey or maple syrup 2 tablespoons of cacao powder PREPARATION 1. Preheat the oven to 370F 2. Peel the sweet potatoes and cut them into chunks. Put them to steam or boil until soft and almost beginning to fall apart. 3. Add the pitted dates and honey/maple syrup in a food processor. Blend well. Then add in the sweet potatoes and combine the mixture. 4. Put all the dry ingredients into a bowl, stir well before mixing in the date & sweet potato mixture. Stir well. 5. Place the mixture into a baking dish that's lined with parchment paper. Cook for about 20-25 min. 6. When ready, remove the tray and allow it to cool completely. 7. For the icing: melt the coconut oil and mix in the coco powder and honey or maple syrup. Then put it in the fridge for a few minutes to have a thicker consistency. 8. Spread the icing on top. Enjoy! 😊
Servings 6-8 INGREDIENTS - 1 large onion, finely chopped - 3 medium carrots - 1 medium broccoli (you can get creative with what type of veggies you add; cabbage, sweet potato, green beans, snow peas, bok choy – all work great!) - 2 tins full fat coconut milk - 3 cups water - 6-8 garlic cloves - 2tbs Thai spicy curry paste (to taste, some or more spicy than others) - 1tbs finely chopped ginger - Salt to taste - 1tbs coconut oil (or any other oil that you use for cooking) - Rice noodles - Lemon grass and kaffir leaves – not necessary but a nice addition for deeper flavor - cilantro and lemon for serving PREPARATION 1. Heat oil in large sauce pan or pot. I prefer cooking in a pot and just adding in the rest of the ingredients. Add onion and cook on medium heat until golden brown. 2. Add finely chopped garlic and ginger; cook for about 3 min. 3. Next add the curry paste and stir well. Once the curry paste starts dissolving in the oil, add coconut milk and water. Bring to boil. 4. Add carrots, broccoli and any other veggies. Cook for 3-5 min or longer if needed. Make sure you don't overcook the veggies! 5. There are two ways for preparing the noodles. One is adding the noodles into the broth and cooking for 4-5 minutes, then serve. Or, if you are preparing the soup for a few meals and won’t be finishing the entire pot in one go, I would suggest cooking the noodles separately in water and then adding the desired amount directly into your bowl before serving the broth. 6. Serve with a splash of lemon juice and cilantro