5 small eggplants, halved
5 medium mushrooms(champignons), chopped
1/3 cup brown rice
1 small carrot, grated
1 onion, diced
some parsley and dill, chopped
sea salt to taste
1/3 tsp ground pepper
1/4 tsp ground coriander
1 tbsp oil
1. Scoop out the inside of each halved eggplant.
2. Roughly chop up the removed flesh and place it in a bowl for later.
3. Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes then add 1/3 cup of water and cook until all water is absorbed.
4. Add chopped parsley and dill.
5. Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsp per halved eggplant.
6. Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes.
4 cups cooked day-old white rice
2 tbsp vegetable oil
1 (14 oz) pkg firm tofu, drained and cut into (1/2-inch) cubes
2 eggs, lightly beaten
1 cup sliced green onions
1 cup frozen peas and carrots, thawed
2 tsp minced garlic
1/2 tsp ground ginger
2 tbsp white wine or rice wine (whichever you have on hand)
3 tbsp soy sauce
1 tbsp Hoisin sauce
1/2 tsp sesame oil
1. Heat 1 tbsp of the vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook 4-6 minutes or until lightly browned, stirring occasionally. Remove tofu from pan and return pan to stove top.
2. Add eggs to pan and cook 1 minute or until scrambled. Remove from pan and set aside.
3. Add the other 1 tbsp vegetable oil to the pan and add green onions, peas and carrots, garlic, and ginger and saute for 2 minutes.
4. While vegetables cook, mix sake/white wine, soy sauce, hoisin sauce, and sesame oil in a small bowl. Add cooked rice to pan and cook 2 minutes, stirring constantly.
5. Finally, add tofu, egg, and soy sauce mixture back to the pan and cook 30 seconds, stirring constantly.
10-12 tbsp semolina flour
1-2 tsp sunflower oil
sea salt, to taste
Clear Veggie Soup
1-2 carrots, sliced or cut in chunks
1-2 medium potatoes, cubed
1 onion, cut in chunks
1. Fill a pot with water and add carrots, potatoes, onion, sea salt and oil.
2. Let them boil until tender, for about 20 minutes.
3. Remove onion.
1. In a medium bowl, whisk the egg whites until foamy.
2. Add egg yolks and a pinch of sea salt and mix.
3. Sprinkle 1 tbsp of semolina at a time and mix well until you've incorporated almost all semolina.
4. Add 1 tsp of oil and mix well.
5. In a large pot, add water and bring it to a boiling point.
6. Fill one glass with cold water and keep it aside.
7. Dip the spoon in the glass of cold water every time before using it to create the semolina dumplings. 1 semolina dumpling = 1 tablespoon
8. Take 1 tbsp of dumpling mixture and place it carefully in the boiling water.
9. After you finished adding all semolina dumplings in the pot, add some more cold water so it won't be bubbly.
10. Cover with a lid and let them boil for 8-10 minutes, over low heat.
11. When the semolina dumplings are ready, place them in the veggie soup and garnish with lots of fresh parsley!
1 cup parsley, chopped
1 cup spinach, chopped
6 radishes, sliced
1 cup ramps, chopped
1 cup watercress
1/2 cup scallions, chopped
1 Tbsp raw golden flax seeds
4 Tbsps cold-pressed hemp oil (or extra-virgin olive oil)
1 Tbsps lemon juice
1/2 tsp sea salt
1 tsp herbs de Provence
1-2 Tbsps grated horseradish (use pickled horseradish or fresh)
1. Make the dressing. Add all ingredients together and mix well.
2. Rinse well and chop the greens and veggies.
3. Mix them together. Serve with golden flaxseeds on top.
4. Add dressing only right before serving the salad
1/2 cup raw cashews
1/2 cup hot water
3/4 cup water
1 clove garlic, minced
1 teaspoon vegetable bouillon or broth powder
1 large onion, diced
1/2 red bell pepper, diced
1 clove garlic, minced or pressed
1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
1 bunch kale, central stems removed and leaves thinly sliced
1 teaspoon dried oregano
Salt to taste
Freshly ground black pepper, to taste
Hot sauce, to taste (optional)
2 to 4 tablespoons fresh basil, minced
1-2 cups prepared Quinoa
1. Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain.
2. Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
3. In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute.
4. Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
5. Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste.
6. Cook, stir until sauce thickens. If sauce becomes too thick, add a little water to thin.
7. Add the fresh basil just before serving over Red or original Quinoa.