ingredients:
- half a melon
- 1 mozzarella or packaging of small spheres
- pack of cherry tomatoes
- sunflower seeds (roasted)
- tablespoon honey
- balsamic vinegar
- olive oil
(also tastes great with rucola)
Carve spheres from melon but when you do not have the special spoon you can also cut the melon into cubes.
Add diced mozzarella (or spheres).
Cut the cherry tomatoes in half.
Mix everything.
Pour the sauce.
Sprinkle roasted sunflower seeds.
ingredients:
- 500g mushrooms
- quinoa (I used quinoa leftovers already cooked in water)
- coriander
- salt, pepper
Wash mushrooms , peel and cut into thin slices.
Fry in a pan without added fat.
Add the quinoa and chopped coriander.
Mix and season to taste.
Sprinkle with a little bit of olive oil.
You can eat hot or cold.
Ingredients:
- 1/2 pumpkin (butternut)
- 1/2 sweet potato
- 2 carrots
- 2 tablespoons tahini
- Salt, pepper
- a bit of chilli
- plant-based plain yogurt
Peel Pumpkin and cut into cubes.
Do the same with sweet potato and carrots (I had already peeled in the fridge, so it was really quick).
Throw vegetables into the pot and cover with water.
Bring to a boil, reduce heat and simmer until tender about 20 minutes.
Mix and season to taste - add tahini, salt, pepper and chopped chilli.
(You can once again blend everything)
Serve with plant yogurt blot, sprinkled with black sesame seeds.
