3 cups chickpeas
1 cup cooked millet
1/2 cup corn
1/2 cup peas
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pressed garlic cloves
6 leaves fresh spinach
1/2 cup cooked diced carrots
2 tablespoons chopped dill
1 tablespoon rapeseed oil + oil to fried
fresh ground black pepper
Wash and soak chickpeas, then cook them until very tender about 2 hours. Meanwhile, cook a millet and carrots. Chop the onion, dill, bell pepper, spinach and cooked carrots. In a medium size skillet saute pressed garlic,onion, bell pepper, spinach over medium heat. Allow them to cool. Drain well and mash the chickpeas. In a large bowl, combine together mashed chickpeas, millet, eggs, salt, pepper and all of the vegetables. Create small balls from the mixture. Heat the oil in a large pan over medium heat and fry balls on all sides until golden brown.
0.5 lb (1 cup) lentils
4 oz sliced white mushrooms
6 chopped plum tomatoes (skin removed)
4 oz chopped onion or leek
1 small hot chili pepper
4 oz chopped bell pepper
2 pressed garlic cloves
2 tablespoons tomato paste
1 tablespoon sugar
4 cups cold water
1 tablespoon rapeseed oil
fresh ground black pepper
In a medium pot, bring water to a boil. Add lentils and cook until tender but not overcooked about 15 minutes. Meanwhile, heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add pressed garlic, saute about 1 minute, then add chopped onion or leek, saute about 1 minute, after that add chopped bell peppers, hot pepper and saute 2 minutes, then add mushrooms and saute 1-2 minutes. Add chopped tomatoes and cook about 5 minutes. Place all cooked vegetables and cooked lentils (don’t drain add remained water too) into a large pot. Combine together, add tomato paste and season with salt, fresh ground black pepper and sugar, cook about 10 minutes. Stir occasionally. If the mixture is too thick add more water. Serve hot as side dish or main dish.
2 lb cooked potatoes
5 oz. Farmer cheese
4 tablespoons all-purpose flour
2 tablespoons potato flour
Breadcrumb topping: 2 tablespoons unsalted butter and 1 tablespoon bread crumbs
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 30 minutes. Drain and allow them to cool. Process the potatoes through a ricer (or just mash them until there are no lumps). In a large bowl combine mashed potatoes, farmer cheese, all – purpose and potato flour, and egg. Mix by hand until the ingredients are combined into a ball. Add more flour, if needed. Flour a flat working surface, transfer the dough to the surface and knead the dough until it is smooth and pliable. Divided into parts and each part of dough roll it out into a “snake” that is about 1 inch thick. Cut into 1/2 -1 inches pieces, diagonally.
Meanwhile, in a large pot, bring water lightly salt to a boil. Throw the dough pieces into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the dumplings have risen, cook for an additional 3 minutes.
Serve with breadcrumbs topping. You can also fry them until golden brown.
Melt butter in a pan. Add breadcrumbs. Allow the breadcrumbs to brown slightly. Add more butter, if needed.
9 cups cold water
2-3 stalks celery
4-5 small carrots
1/3 bunch parsley
1 cup corn
1 cup green peas
3 hard boiled eggs
2 chicken breasts
1 small onion
3 all spices
5 whole black pepper
4 teaspoons Agar-agar (Plant Gelatine)
In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients (carrots, celery, parsley, all spices, whole black pepper) add into the pot. Then simmer around 1 hour. Taste, adjust seasonings. Strain the chicken broth and allow to cool.
Meanwhile, dice cooked carrots and separate cooked chicken into small pieces. Cut hard boiled eggs in quarters or slice. In glass jars or other glass containers, place egg, vegetables (carrots, green peas, corn) and chicken. And leave them aside.
Then measure the quantity of fluid and then add Agar_agar powder – Plant Gelatine (extract from red algae that is often used to stabilize emulsions or foams and to thicken or gel liquids) according to instruction on the bag ( 1 teaspoon for every 16 oz liquid) Only add to cold broth only!!!. Bring the broth with added agar – agar to a boil, constantly stirring. Boil 1-2 minutes.
Add broth into the prepared jar with chicken and vegetables. Let it cool off, then place in a fridge overnight. Eat when the mixture thickens.
1 cup baked sweet potato (2 sweet potatoes)
1 cup fresh squeezed orange juice
1 cup fresh apple juice
2 tablespoons almond flour
1 teaspoon grated fresh ginger
1 1/2 cups ice cubes
Wash and peel sweet potatoes.Dice into bite-size pieces. Preheat oven to 356 ºF. Bake sweet potato in preheated oven for about 50 minutes until tender. Allow to cool. In the blender, mix all the ingredients, at the end add ice cubes. Mix well again. Then serve.
1 head savoy cabbage, cored
3/4 cup of Sprouted Rice and Quinoa Blend
4 oz of each Vegetable: carrots, mushrooms, broccoli, sun-dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
2-3 cups vegetable broth
salt and pepper
First, cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion, red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun-dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper. Leave aside and allow to cool.
Separate the leaves from cored savoy cabbage, then wash thoroughly and dry. In a large pot bring water to a boil and place the cabbage leaves and cook them for 4-5 minutes until softened. Pull out and dry, choose 8-9 leaves for stuffing. Trim thick center vein off of the bottom of each cabbage leaf. Place 2-3 tablespoons of mixture in the center of the cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the filling is encased. Repeat with remaining leaves and filling. Leftover leaves place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves. Pour the vegetable broth over the cabbage rolls, so all the stuffed cabbage were covered. Simmer covered over low-medium heat until the cabbage is soft, about 40 minutes.
Serve with mushroom sauce.
2 large organic eggs
4 cups water
Take eggs out of the refrigerator a few minutes before cooking. They should be at room temperature. Pour water into a pot and bring to a boil. Put the egg on a tablespoon and gently lower into the water, one a the time (the water must be constantly cooking in the pot).Cook the egg for:
- 3,5 minutes (small eggs)
- 4 minutes (medium eggs)
- 5-5,5 minutes (large eggs)
After that, gently place the eggs in a bowl of ice water to stop from cooking. Then, serve.
1 bunch sweet carrots (1 1/2 cups chopped)
1 tablespoon unsalted butter
Wash and peel the carrots. Cut in thick slices or dice the carrots. Place the carrots in a pot with vegetable steamer basket, steam the carrots around 6 minutes until tender. Then place hot steamed carrots into a pot, add the butter and cook for 2 minute over medium heat, until the carrots are coated with butter. Sprinkle with salt if needed and serve.