INGREDIENTS
12 oz from 3 medium avocados cut into small cubes
1/4 cup chopped sun-dried tomatoes
2/3 cup diced red onion
1/3 cup chopped cilantro
Juice from 2 limes
1 tsp salt
1/2 tsp pepper
10 egg rolls wrappers or small whole wheat tortillas
olive oil spray
INSTRUCTIONS
In a medium bowl, combine avocados, lime juice, sun-dried tomatoes, onion, cilantro, salt and pepper. Mix it all together.
Take one egg roll wrapper or one whole wheat tortilla , put 1/4 cup mixture onto the bottom of the wrapper or tortilla. Wrap it around, fold the the edges and tight it. Set aside and repeat with the rest.
Spray all sides of the egg rolls or tortillas, preheat the oven to 350F, spray Read More
INGREDIENTS
2 cups of green lentils
1 cup of frozen peas
1 onion cut into strips
2 tbs olive oil
1 tsp salt
1/2 tsp pepper
3 cups of water
DIRECTIONS
Put the 2 cups of lentils in a large bowl with 2 cups of water and let it soak for 30 minutes. Meanwhile, heat up the oil in a large pot, add the cut onion, cook for a few minutes, add the pepper, add the peas, cook for 2 minutes. Drain the lentils, add them to the pot, mix, add 3 cups of water, let it boil, add the salt, put on medium heat for an hour.
Option: When serving on a plate, can add 5,6 tbs of Read More
INGREDIENTS
1 fennel cut into thin pc
1 onion cut into thin pc
1 bunch go asparagus (about 20 sticks)
2 tbs olive oil
a little salt and pepper for taste
option: can add chicken breast or tofu for a complete meal.
DIRECTIONS
In a medium skillet heat the olive oil, add the cut onion and fennel and cook for a few minutes until it turns a little brown, add salt and pepper. Cut the asparagus to 2 pc each, and add them to the mixture. Cook for another 3,4 minutes on medium heat and turn off.
Option- can add cooked chicken breast cut into cubes or cooked tofu cut into cubes in the last 2 minutes.
INGREDIENTS
6 CUPS BRUSSELS SPROUTS TRIMMED AND CUT IN HALF
1 LBS CHICKEN BREAST
3 TBS OLIVE OIL
1 ONION SLICED INTO SMALL PC
3 CLOVES OF GARLIC , MINCED
3/4 A CUP PECAN HALVES OR PIECES, LIGHTLY TOASTED
2 TSP BROWN SUGAR
1 TSP SALT
1/2 TSP PEPPER
DIRECTIONS
In a medium pot heat 3 cups of water, put the chicken breast inside with a little bit of salt and cook for half an hour. Take out and slice it to narrow pc, set aside.
Put the Brussels spouts halves in the same pot and cook on high heat for 3 to 5 minted and take out, set aside.
In a large skillet heat almost all the olive oil, add the Read More
INGREDIENTS
1 cup of green lentils
1 onion cut into small pc
3 garlic heads minced
3 tbs tahini
4 tbs water
1/2 a cup bread crumbs
1/2 almond powder
2 eggs
1 tsp salt
1 tsp red paprika
1/2 a tsp pepper
1 tbs olive oil
DIRECTIONS
In a medium pot boil 2 cups of water, add the salt, add the lentils and cook on medium heat for half an hour, turn off.
Drain the lentils from the water, put it in a blender, add the onions, garlic, tahini, and 4 tbs of water, blend until getting an even paste.
Transfer the paste into a medium bowl, add the 2 eggs, bread crumbs, almond powder, pepper, red paprika, mix it all together.
Take a tray Read More
INGREDIENTS
500 grams of white beans
3 tbs of olive oil
1 large onion cut into small pc
200 grams crashed tomatoes
4 garlic heads minced
1 tbs sweet paprika
1 tsp salt
1 tsp pepper
3 cups of water
1/2 a cup dill
DIRECTIONS
The beans need to be soaked in a large bowl with water for at least 5 hours or over night.
In a large pot heat the oil, fry the cut onion, add the minced garlic, add the crashed tomatoes, cook all together, add the paprika, salt and pepper, mix it all up.
Drain the beans from the water, add it to the pot, mix it all together, add 3 cups of water, let it boil, then put it Read More
INGREDIENTS
2 tbs olive oil
1 onion cut into strips
3 cloves of garlic minced
1 bag of green beans (about 500 gram)
1 box of cut mushrooms (about 250 gram)
1 tsp salt
1/2 tsp pepper
1 tbs sesame seeds
DIRECTIONS
In a large pot put the oil with the cut onion, stir fry for a few minutes, add the garlic, add the green beans and mix, put salt and pepper, add the mushrooms and mix for a few minutes . Add 1 cup of water and let it cook on medium heat until the mixture starts to become dry, turn off and sprinkle with sesame seeds on top.
Option: can add cooked chicken breast to the mixture .
INGREDIENTS
3 sweet potatoes
2 medium onions chopped
2 medium red bell peppers chopped
1 cup sliced mushrooms
5oz baby spinach
1 avocado sliced
10 cherry tomatoes
2 tbs olive oil
salt and pepper
For the tahini dressing:
2 tbs tahini
2 tbs water
2 tbs fresh lemon juice
2 tbs soy sauce
1 clove garlic minced
DIRECTIONS
Preheat the oven to 400F, put the potatoes in a baking pan, poke the potatoes with a fork several times and bake for about an hour or until tender.
Blend all the tahini dressing ingredients together (with a blender or a fork) and set aside.
In a medium skillet, fry the onions first with 2 tbs of olive oil, add the cut peppers, and when they are a little soft, Read More
INGREDIENTS
1 cup of frozen artichoke hearts thawed and chopped
1 medium onion diced
2 cups of chopped fresh spinach
1/2 a cup small whole fresh mushrooms
2 tbs olive oil
salt and pepper
2 slices of spelt toast
1/4 cup of feta cheese (optional)
DIRECTIONS
Heat a medium skillet, add 2 tbs of olive oil, add the onions, mix, add the artichoke, mix well and add salt and pepper. Add the mushrooms, and in the end add the spinach. Mix for another 2 minutes and turn off.
Meanwhile, toast the spelt bread, remove the vegetables and put them on the toast. Can add feta cheese on top.
2 LB CARROTS (2 SMALL BAGS OF THE MINI CARROTS)
1/4 CUP BROWN SUGAR
2 GARLIC CLOVES MINCED
2 TBS VEGAN BUTTER
1 TBS OLIVE OIL
1/2 TSP SALT
1/4 TSP PEPPER
INSTRUCTIONS
Heat the oven to 400F. In a medium bowl put the sugar, vegan butter, olive oil, garlic, salt and pepper.Put the carrots inside and toss everything together. Put it on a baking tray and roast for 15 minutes, toss, and cook for another 15 minutes.
Can sprinkle a little cinnamon on top, and can substituted the brown sugar with raw honey.