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.
ingredients:
- 2 apples
- 60 g marzipan
- about 3-4 tablespoons of milk vegan
- 200g almond flour
- packaging baking powder
- 3 eggs
- 150 g of butter
- 50 g sugar
- 100g almond pieces (I've used these ready-chopped into pieces)
Wash apples and cut into cubes.
Boil the marzipan (cut into cubes) with the milk that the whole created a homogeneous mass.
Mix butter and sugar until light and fluffy.
Add eggs, one by one, continuously mixing.
Whisk in dissolved marzipan, almond flour and baking powder.
At the end of toss apples and almond pieces.
Mix with spoon
Bake for about 50-60 minutes in an oven preheated to 180 degrees.
Marzipan sauce:
- plant milk
- a piece of marzipan
Marzipan cut into cubes and boil with the milk.
This should be quite liquid.
When it cools down you will be foam like consistency.
