Food recipes which can maximize your energy
🥕carrot+ raddish+ 🍅tomato+ cucumber🥒+ green moong daal(Green gram) sprouts+ overnight soaked almond
My gratitude to Mr.Mohan of Mathan Yoga for sharing this recipe.
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Recipe 2- Quinoa black bean burgers by @feelgoodfoodie (and that’s vegan mayo & mustard, not an egg 😋) 🍔
1/4 cup uncooked quinoa
2/3 cup water
1 15 oz can black beans rinsed and drained
3 oz tomato paste
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup breadcrumbs
1 tablespoon olive oil
Burger buns and toppings of choice
In a small pot, cook the quinoa with water and add salt to taste. Bring a boil, cover and simmer for 14 minutes. Uncover and fluff with a fork.
In a large bowl, add the rinsed black beans and mash the bean fully with a fork or potato masher. Add the cooked quinoa to the black beans, then add the tomato paste, all the seasoning and the breadcrumbs. Form four patties.
Heat olive oil in a grill pan, place the quinoa burgers in the pan and fry over medium heat for about 4 minutes per side.
Build a burger with your favorite buns and toppings.
Recipe 3 – Vegan Tacos
If you’ve been searching for new and exciting recipes for Taco Tuesday, you’ve come to the right place. These meatless tacos will please even the most adamant carnivores in your life.
Sponsored by @gustafoods .
400 g Gusta Mex seitan
3 tbsp olive oil
1 chopped onion
1 red bell pepper, diced
1 tbsp chili powder
1 tsp ground cumin
1/2 cup vegetable broth 125 ml
8 taco shells
Place the seitan in a food processor and pulse until just ground. Don’t over-grind.. Set aside.
In a skillet over medium-high heat, add the olive oil onions and red bell pepper. Cook until starting to soften, about 5 minutes, then add the ground seitan, chili powder, cumin, vegetable broth and stir to combine.
Reduce the heat to medium and simmer for 10 minutes or until all the liquid is absorbed.
Spoon the mixture into the taco shells and add toppings such as diced red onion, cilantro, lettuce and tomatoes. Serve immediately.
Recipe 3 – Rolls with peanut sauce
Summer Rolls with peanut sauce by @amelietahiti. Recipe:
– about 5 shredded carrots
– about 3 shredded raw zucchini – 2 peaches (cause it’s season and delish and adds sweetz! can also use mango!)
– 1 small shredded beetroot to add colour
– 2 avocado
– big bunch of basil – lettuce (big leaves work best!)
– rice paper (about 10)
– 1 cup coconut milk (full fat) or 2 coconut yoghurt
– 1/3 cup peanut butter
– 1 tbsp curry paste – 2 tbsp coconut sugar
– half juicy lemon juice
– 1 tbsp tamari sauce
– 1 thumb fresh ginger, grated
– 1 tbsp rice vinegar or ACV
– a few teaspoon water
Shred and cut all your veggies, separate in bowls. On a plate, pour some hot water and dip the rice paper a few seconds on each side. Then lay on a clean dry surface and start by adding the leaf of lettuce which will wrap other ingredients around and help secure!
Place all ingredients and start rolling the paper from behind, over the ingredients, then wrap at the sides, and continue rollin’. To make it beautiful cut in half and place in a bowl.
To make the sauce, simply mix all ingredients in a blender.
Recipe- 4 Vegan sushi burger
1 cup sushi rice, cooked
1/4 cup rice vinegar
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. coconut oil
1 clove garlic, crushed
1/3 cup tamari or soy sauce
1 Tbsp. mirin
1 Tbsp. brown sugar
1 cup shiitake mushrooms, sliced
1 tsp. wasabi or wasabi powder
1 tsp. vegan mayonnaise
1 tsp. Sriracha
Pickled ginger, to taste
Shredded red cabbage, to taste
Black sesame seeds, for garnish
In a bowl, mix together the rice, vinegar, sugar, and salt, then refrigerate.
Combine the coconut oil, garlic, tamari, mirin, and brown sugar in a small pot or skillet. Add the mushrooms and simmer for 5 to 10 minutes over low heat.
Mash the avocado and wasabi together in a bowl. Set aside.
Mix together the vegan mayo and Sriracha. Set aside.
Wet your hands and the inside of a small bowl with some water. Pack 1/2 cup rice into the bottom of the bowl as tightly as possible. Flip over and gently tap the bottom until the rice “bun” pops out. Repeat with the remaining rice.
Spread the wasabi-avocado mixture on one of the “buns.” Then top with the mushrooms, Sriracha-mayo mixture, ginger, and shredded cabbage.
Place the other “bun” on top and sprinkle with the sesame seeds.
Enjoy with chopsticks. This one’s messy!
Recipe -5 Fudgy Black Bean Brownie
🍫 Have you ever tried baking with black beans? Or beans in general? I have made this recipe over and over again, you can also make fudgy muffins or gewy chocolate cookies with this batter. Or why not eat it raw like a mousse 👅 .
This incredible recipe is from @veganbymanda go in and check her page out for more incredible vegan recipes!🤗🍫❤️😍
For the cake:
230g black beans
14 pitted dates
0.5 cup cacao powder
4 tbsp potato flour
2 tbsp coconut oil
0.5 cup oat milk
0.5 tsp salt
1 tsp baking powder
For the frosting:
80g vegan dark chocolate
1. Mix all of the ingredients except from the dark chocolate.
2. Pour the dough into a form.
3. Bake in the oven for 30 minutes (175 degrees)
4. Melt the dark chocolate and cover the cake.
5. Let the cake set for one hour before serving.
Recipe 6 – Vegan Mac’nCheese
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese- like! You won’t believe how delicious dairy-free mac and cheese can be.
1-375 g box macaroni pasta
For the sauce:
1/2 cup cashews 70 g
1 1/2 cup vegetable broth (375 ml)
1/4 cup of tapioca starch (30 g)
1/4 cup of deodorized coconut oil or vegetable oil (60 ml)
1/4 cup nutritional yeast 20 g
1 tsp of cider vinegar
1 tsp onion powder
1 tsp garlic powder
1 tbsp of maple syrup
1 tsp of salt
1/4 tsp turmeric (optional)
Cook the pasta according to the package instructions. Drain and set aside.
For the sauce:
Pour boiling water over the cashews and soak for 10 to 15 minutes. Drain.
In a food processor, combine the cashews with all the remaining ingrediens.
Transfer the mixture to a saucepan and bring to a boil, stirring constantly.
Simmer for 1 minute and add the drained pasta and stir to reheat. Enjoy.
Recipe 7 – Creamy vegan lemon garlic pasta
Credit: @feelgoodfoodie🍝 🍋🍃
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, sliced
1 cup spinach
1 cup plain hummus
1 pound spaghetti pasta
Juice of 1 lemon + zest
¼ cup chopped fresh basil, plus more for serving
Pinch of crushed red pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
Transfer the cooked pasta to the skillet, add the basil and crushed red pepper.
Serve immediately basil, if desired.
Recipe -8 Mushroom Cauliflower Fried “Rice” by @cookwithmanali! Quick, Low carb fried rice with tons of flavor!
-1.5 tablespoon sesame oil
-6 to 7 large garlic cloves, chopped
-5 stalks green onion, chopped
-1 large red pepper, chopped
-8 oz white mushrooms, sliced
-2 tablespoons soy sauce
-2 teaspoons sriracha, or to taste
-2 teaspoons rice vinegar -16 oz cauliflower rice (ground cauliflower to size of rice or buy at Trader Joes in fresh veg section)
-1/4 teaspoon black pepper, or to taste
-salt, to taste
Add oil and vegetables to a frying pan and saute for a few minutes. Add cauliflower and remaining ingredients and saute 2 minutes. . .
Recipe 9 – Golden hash brown
650g / 23oz potatoes
4 garlic cloves
50g / 1.8oz grated vegan cheese
1.5 tbsp dried oregano
1/4 tsp chilli powder
1/2 tbsp paprika
1/2 tsp salt
pinch of pepper
2 tbsp vegan spread
4 tbsp plain flour
oil for frying
Recipe 10 – Healthy peanut butter pie
Chocolate almond crust
– 2 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1/4 cup maple syrup or brown rice syrup
Peanut butter filling
– 1 cup peanut butter , creamy, fresh, no added oil, no added sugar
– 2 tablespoons chia seeds
– 1/3 cup maple syrup or brown rice syrup
– 1 1/4 cup coconut milk , at room temperature not cold (or plant based milk of choice)
– 1/3 cup coconut cream , at room temperature not cold
– 1/4 cup coconut oil lukewarm not burning hot .