No-meatballs

Hi guys! Today I'll show you how to make some delicious no-meatballs with lentils and seitan with a earthy and tasty gravy! This recipes is packed with proteins so nutritionally speaking you will not miss your meat!

For the no-meatballs

• ¼ Cup wheat flour
• 1 Tbsp maggi sauce (or soy sauce)
• 3 Tbsp water
• ¼ Tsp garlic powder
• ¼ Tsp smoked paprika
• 1 Cup of cooked lentils
• 2-3 Tbsp chopped parsley
• 2 Slices of whole wheat bread
• 1 Tbsp tomato puree
• 1 Minced garlic clove
• Olive oil
• A little flour

For the gravy

• 1/2 Cup green peas
• 1 Minced garlic clove
• 1 Small chopped onion
• A little flour
• 2 Tbsp tomato paste
• A little flour
• 6 Hazelnuts and 6 Almonds
• Olive oil

Process

• First we are going to prepare the seitan, of course if you have store bought seitan you can skip this sept. In a bowl put the gluten flour, then add the maggi sauce (or soy sauce) and 3 the water. Then add some garlic powder, smoked paprika and mix everything until you get aweird texture dough. Put that in a pot and cover it with water and cook for about 20 minutes on medium-high heat.
• Put the gluten in a container to process it until it has a consistency similar to ground beef. In a bowl, put the lentils and smash them roughly, then add the chopped parsley, the bread in tiny, some tomato paste, the seitan and finally the minced garlic. Mix everything together until a homogeneous paste is formed, taste it to see if it needs salt.
• Now check the paste's consistency, make a ball and if it’s too soft, then add some flour, I added maybe two tablespoons until I got a good consistency, but this will depend on how much water your lentils and your seitan had at the beginning, make another ball and check the consistency again to see if it's right.
• Now that we have the balls, we need to fry them using olive oil, flip them and brown them evenly.
• In a pot cook the green peas, and cook them.
• Finally let’s make the gravy in a saucepan add a drizzle of olive oil, and stir fry the garlic, quickly and before it gets burnt add the onion, stir fry it until translucent and a little golden brown and then add the tomato paste, if it is too dry add a little water and continue stirring until the paste is well distributed.
• Now to make the sauce thicker, add some flour stir and transfer this to a container to be processed together with the cooking juice from the green peas and also some nuts. Process everything until a gravy consistency.
• Put the gravy in a pot, add a little cinnamon powder, a clove and the no-meatballs, also don’t forget the green peas, stir and serve!

Sun-dried tomatoes, shiitake mushrooms and brandy pasta sauce

Hi everybody, lately I've been eating more pasta, maybe once or twice a week (I used to eat 0 pasta a week haha) So i have some sauces for you guys, last week I made one that I didnt except to be that good. So I defenetly thought I should show you how to make it.

Ingredients

1/4 Cup of brandy
6 Shiitake Mushrooms
6 Sun-dried tomatoes
400 gr crushed tomatoes
1/4 Cup heavy cream or substitute
1 Medium size onion
1 Garlic clove

Process

The first thing we are going to do is to chop all the mushrooms, the sun-dried tomatoes and the onion into small pieces.
Then in a sauce pan sauteé the onion until translucent, and then add the garlic and sauteé until fragrant.
Add the tomatoes and the mushrooms and sauteé until soft. Then add the crushed tomatoes and cook until the sauce thickens, then add the heavy cream and the brandy. Cook until it has a sauce consistency (not light nor thick).
Add some salt and pepper to taste and if the sauce is sour add a little sugar!
Then you just have to cook the pasta and serve!

Zucchini pie

Hi guy, today I have a delicious recipe for you! Its a simple zucchini pie with goat cheese and black olives, I hope you like it!

Ingredients

• 1 round shortcrust pastry
• 2 zucchini
• 1 small onion
• 75 gr of goat cheese
• 30 or so black olives

Process

• Follow the package instructions to bake the shortcrust.
• Chop the onion into tiny pieces and the zucchini into slices.
• Sauté the onion and then add one of the zucchini and cook until they are very soft kinda mushy, add some salt and pepper to taste and then puree them using a food processor.
• Sauté the other zucchini until it's slightly soft and golden brown.
• Put the onion and zucchini pure on the baked shortcrust. Decorate the surface using the zucchini slices and then on top of that the cheese in small pieces and the black olives.

Carrot hot dog

Hi everyone today I'll show you how to make a carrot hot dog, yeah it is a recipe a little bit weird hahaha, I saw this on social media it is a vegan version of the hot dogs and I liked the idea and I tried it and it turned out really good so I made it my way with my spices and sauces to give it an extra flavour. Lets go to the recipe!

Ingredients

• 4 Carrots
• 4 Hot dog buns
• 1 Cup of water
• 2 Tbsp soy sauce
• 2 Tbsp maggi sauce
• A pinch of chili powder
• 1/4 Tsp cumin powder
• 1/2 Tsp paprika
• 1 Tsp miso paste
• 1 Tbsp sugar

Process

• We are going to chop the ends and then peel the carrots.
• To give them a more sausage-like appearance we are going to round the ends of the carrots, this is easier with a peeler but you can do this with a knife.
• Once you are happy with the shape of all your carrot sausages, then it’s time to cook them.
• Obviously carrots don’t have sausage flavours, besides the meaty flavour sausages also have spices so we are going to add different spices and flavours to the water where we are going to cook and marinate the carrots.
• First lets cover the sausages with water I used a little bit more than a cup. Then add the soy sauce, the maggi sauce, the cumin powder, the paprika, a pinch of chili powder, the miso paste, the sugar and some garlic.
• Cook the carrots until they are firm but soft when you poke them with a knife. Let them rest until they are cool if you want you can even keep them in the refrigerator until you want to eat them.
• To eat them add vegetable oil to a pan and fry them, be careful because since they are wet with the marinade the oil will go crazy as you can see here, I suggest you to first put them in the pan without any oil, wait until they get a little dry and then add the oil. Of course you can make them without frying them but I thought they would be closer to the real thing if they were.
• Since we added sugar to the marinade you can also add more on top of the carrots to get a better caramelized surface.
• Once the carrots are ready we are going to put them in the bun, and now we can add our favourite toppings.

Romesco Sauce

Hi everyone!! How is it going? I hope you are all doing well, I'm a little bit sad because the holidays are over :( but at least tomorrow is Friday again :) Today I'm going to show you how to make a sauce that you can use in any dish. This sauce is from Catalonia, and here we eat it traditionally together with calçots, which are a kind of spring onion. The combination of calçots and romesco sauce is awesome, but I have discovered that romesco sauce goes well with a lot of earthy ingredients like potatoes and meat, so I use it whenever I can, actually a few weeks ago I showed you a Buddha bowl that had romesco sauce in it. Believe this sauce is heaven and since it is made with olive oil and nuts it is healthier that mayonnaise for example. I hope you try it!

Ingredients

• 1 Kg ripe tomatoes
• A whole garlic bulb
• 300 gr of unsalted and roasted almonds
• 100 gr of unsalted and roasted hazelnuts
• 5 Dried red peppers
• 1 Litter of olive oil
• White wine vinegar and salt to taste

Process

• Put the tomatoes and the garlic bulb in an oven plate and put them in a in a preheated oven at 250ºC for about 30 minutes.
• Remove the stem from the dried red peppers, and also take away the seeds. Rehydrate the peppers with hot water and boil them for 10 minutes at high heat.
• Peel the almonds and the hazelnuts. If you can't peel them, placed them in hot water for about 10 minutes, then they will peel easily.
• Now that the peppers are rehydrated, remove the meat from the skin with a knife, and also take away any seeds. Place the meat together with the nuts.
• At this point the tomatoes and the garlic bulb should be ready. Peel the tomatoes and the garlic, this should be an easy task. Place the tomatoes and the garlic together with the nuts and the pepper meat.
• Finally using a food processor, process everything together with olive oil. First add 250 mL of the oil, process until a paste is formed and then add the rest of the oil.
• Some people prefer it thinner and others thicker so adjust the amount of oil to your taste.
• Let the sauce rest for about 24 hours and then add salt and vinegar to taste, add them little by little so you don't get a sour and salty sauce.

Hummus

Hi guys! I'm on holidays at the moment in Bilbao (north of Spain) so I don't have time to explain a lot about this recipe, I'll just say three things: easy, healthy, delicious that's the simplest way to describe hummus :)

Ingredients

• 1 Cup of cooked chickpeas
• ¼ Tsp paprika
• ¼ Tsp cumin powder
• 1 Tsp lemon juice
• 1 Tbsp tahini
• 1 Tbsp olive oil
• Salt and pepper to taste
• 1 Garlic clove

Process

• Remove the skin from the chickpeas, it is not necessary to do this with al the chickpeas.
• Put all the ingredients in a food processor together with a couple tablespoons of water and process everything together until an homogeneous paste is formed.
• You can add other flavours to this recipe like avocado, basil, beetroots, etc.

Salads perfect for spring

Hi everyone, I have been in a salad mood lately, at least here in Barcelona we are having some nice and sunny spring days and I guess I'm just bored of the winter food and I just want to jump on the fresh and light food we eat during spring and summer hehehe. So today I will show you three options for everyone, one is for omnivores, another one for vegetarian and the last one for vegans :) I hope you like them.

Blue cheese and raspberry dressing salad


Ingredients (1 serving)

• Lettuce
• Apple
• Blue cheese
• Rasperries
• Maple syrup

The amount are up to you ;)

Procedure

• Cut the apple into the shape that you prefer
• Cut the lettuce in medium size pieces
• Cut the cheese into tiny pieces
• Smash the rasperries and some maple syrup to cut the sourness
• Mix all the ingredients togethers and there you have this awesome salad, this is more like a side dish salad, not a main dish.

Fresh tuna salad (1 serving)

Ingredients

• 60 gr of dry pasta
• A few black olives
• 80 gr Tuna
• 3 Celery Sticks
• 1/2 Avocado
• Cilantro
• Lime/lemon juice
• Salt to taste

Process

• Cook you pasta al dente, then drain it and let it cool completely.
• Cut the celery into small pieces.
• Cut and avocado in half and scoop the meat from one of the halves. Process it together with some lemon juice, coriander leaves and salt to make a paste.
• In a bowl put together all the ingredients mix and there you have a fresh and delicious salad full of nutrients, it is also pretty healthy thanks to the healthy fats of the avocado and the tuna.

Potatoes and broccoli salad

4-5 Small potatoes

A good amount of broccoli

1/4 Onion

Some nuts or croutons

4 Tbsp of lemon juice

1 Tbsp of olive oil

Salt to taste

Process

• Boil the potatoes until they are cooked, don't let them get too soft, use small potatoes for better results.
• Using the steam from the potatoes steam the broccoli this way you will get a vibrant green coloured broccoli and it will be cooked but not mushy.
• Wait until the potatoes and the broccoli are fully cooled down.
• In a bowl put together all the ingredients and enjoy!