bowl

Buckwheat bowl

May 17, 2017





I was never the biggest fan of eggplant and sweet potato so I bought them again to try some new recipes. Being vegan cleared my taste buds quite a lot and lately I've been rediscovering all the flavors I thought I did not like and giving them another chance, which I must say I'm very happy about. It definitely gave me a lot of new options and helped making my meals more creative and interesting





ingredients:

  • 1 boiled corn
  • 1/3 cup buckwheat
  • 3 slices of zucchini 
  • 3 slices of eggplant
  • 3 slices of sweet potato
  • 2 asparagus
  • 1 handful of spinach and kale
  • diced tomato and cucumber
  • sweet and hot paprika
  • nutmeg
dressing:

  • 1 tablespoon hummus
  • 1 tablespoon water





instructions:

First boil buckwheat, sweet potato and asparagus and prepare dressing by mixing water and hummus in a blender until it gets the right consistence. When everything in the pan is soft dice zucchini, eggplant and sweet potato and cover it with nutmeg, both sweet and hot paprika and put in previously preheated oven (360F) together with corn. 
When vegetables are ready (about 15 minutes) mix them in a bowl with other veggies and cover with hummus dressing.

breakfast

Banana chocolate oatmeal

May 07, 2017


One of the quickest and most nutritious breakfasts of them all - the good old oatmeal. 
As I'm gluten intolerant I use gluten-free oats (quinoa, rice or millet flakes works great as well).

This is one of my favorite oatmeals but there are plenty of other variations depending what you like or have in you kitchen while making it. I'll give you couple more options soon so stay tuned!





INGREDIENTS

OATMEAL
  • 1 cup gluten free oats
  • half banana 
  • 1 teaspoon carob 


RASPBERRY SAUCE

  • handful of raspberries (fresh or frozen)
  • 2 tablespoons water
  • 1 tablespoon flaxseed


TO SERVE

  • half banana
  • 1 teaspoon cacao nibs
  • 1 teaspoon coconut flakes


INSTRUCTIONS

Cook oats with mashed banana and carob powder stirring occasionally while cooking raspberries with water and the flaxseed (it will give it thickness and a bit of marmalade-ish texture) in the other pan until it gets the consistence of a sauce. 

First put oatmeal to the bowl gently pour the raspberry sauce on top and serve with fresh fruit, cacao nibs, coconut flakes or anything you like or have in the kitchen at the moment. 

bowl

Buddha bowl

May 04, 2017






INGREDIENTS


  • 1 cup chickpeas
  • 1 cup quinoa
  • handful of red cabbage 
  • handful of lamb's lettuce
  • 1 cup cucumber
  • half tomato
  • 1 tablespoon sunflower seeds
  • handful of lettuce
  • handful of red pepper

DRESSING - 

  • 1 tablespoon rice vinegar
  • 3 tablespoons water (use oil for non HCLF)
  • salt and pepper



INSTRUCTIONS


It really can't get easier than that! Just cook quinoa with a pinch of salt, cut veggies and put it all in the bowl.
To make dressing put all the ingredients in a small jar and shake couple times till it's well mixed. 







baked

Leftovers: bakes goodies

May 02, 2017






Another week's passed another opportunity (or more a need) to clean the refrigerator and make the 'leftover recipe'. I have to say that couple times doing that I prepared something so yummy I keep doing it till this day. 
I'm only giving the exact numbers of ingredients just to help those who prefer having it, but you can use everything you have in a quantity you have it and mix it with other veggies or anything you want. 


These days I try to cook HCLF (High Carb Low Fat plant based diet) so I do not use any kind of old in my recipe but if you prefer it the old fashioned way just add oil to the bowl with potatoes and chickpeas with spices and also to the dressing instead of the water (or half water, half oil)








INGREDIENTS



  • 1 cup of rice
  • 1 tomato
  • handful of cucumber slices


VEGGIES FROM THE OVEN -

  • 1 cup chickpeas
  • 1 potato
  • sweet paprika
  • hot paprika
  • curry
  • salt and pepper

TAHINI DRESSING -

  • 1 teaspoon tahini paste
  • salt and pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 garlic clove 



INSTRUCTIONS


Once you prepare all of the needed ingredients the next thing to do is to preheat the oven to 360℉ and cook the rice. 
Drain chickpeas and mix them in a bowl with curry and salt and pepper.
Cut the potatoes into and mix it with sweet and hot paprika and salt and pepper.
Put both potato and chickpeas in the oven. Depending from the oven and size of potatoes the time till it's ready can vary but it should take about 20 minutes. Just check if the potatoes are soft once in awhile.

Mix all the ingredients for the dressing in a small jar and shake it till it's nice and creamy. 

Arrange it all in the bowl and enjoy!

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