I came up with this one day when I was experimenting with tofu the taste was incredible because they taste just like scrambled eggs.
100g tofu (firm)
1 tablespoon of margarine “butter”
a dash of pepper
a pinch of salt
Put a frying pan in low fire, add butter and let it melt. Then add the tofu, mash it with a fork until the tofu is in very small pieces. Let it cook, stir occasionally add the salt and pepper. Let it cool and serve.
Note: you can eat it with some ketchup it gives it a splendid taste.
This is my secret chilli recipe most carnivore love it. My secret ingredient is cinnamon it gives it a sweet yet spicy taste to my chilli I also like to add paprika the combination is amazing.
My family love this southern dish that warms their tummies and hearts, I make it for them on special occasions, it’s delicious and healthy.
Also you should know that adding certain spices to your food like cinnamon and paprika can protect you from the damage caused by fatty foods.
1/2 teaspoon of paprika
2 teaspoon red crushed pepper
1/4 teaspoon of savory
1 basil leaf (dry)
1 &1/8 teaspoon ground black pepper
1 inch of a stick of cinnamon
2 teaspoon of sugar
11/4 teaspoon of salt
1/8 the teaspoon of allspice (ground)
1 dried chipotle pepper
3 medium to small tomatoes
1/2 cup of tomato paste
1 bell pepper
1/4 of a medium sizes onion (you can use more than 1 type onion I love yellow and red)
1 clove of garlic (finely chopped)
100% vegan chorizo
7 cups of whole beans
3 cups of water
First put all the dry ingredients in a little cup.
Then chop the onion, bell pepper, and tomato and put it in a separate bowl.
Then in low fire heat up the beans in a pot and add the chorizo. Let it cook for about 5 minutes or into you see the chorizo mixing with the beans. After add the dry ingredients in the pot as well as the water and what you chopped. Let it boil and enjoy.
*Note: you can use different kinds of beans it will give it a richer look.
These taco salads have sway the minds of many meat lovers including a few relatives and my boyfriend’s.
1/2 small red onion
1 large tomato
1 bell pepper
1/2 head of lettuce
chickpeas (boiled or can)
1 corn (also you could use a small can)
dash of pepper
a spoonful off vegan sour cream ( per taco shell)
Vegan Monterey Jack or Cheddar cheese (shredded)
1 cup of oil
Cut everything in small slices except the corn and the chickpeas. You can switch or change any of your favorites veggies.
For the shells you just fry a flour tortilla in low fire, try to pinch the edges with tongs so it will form a shell. Then fill the shell with any your favorite veggies, then add a spoonful of cream on top, shredded cheese and a dash of pepper, Bon Appétit.
This is inspired by a Mexican spicy dish. I first tasted the mollete when I was invited to lunch, however I had forgotten that my hosts were Mexicans and they are use to having a large lunch and a very small dinner. They served me so many and even though my throat was boiling from the salsa I still ate 3 of them they were delicious.
1/2 tablespoon of onion (dice)
2 tablespoons of tomato
beans (fresh or can)
salt and pepper to taste
Spread the beans on the bread and sprinkle cheese, put them in a toaster oven until the cheese melts and the bread is toasty brown. While is heating up in small bowl mix avocado tomato and onion. When the bread is done put the mix on top, then add salt and pepper. Disfrútalo.
And yes I omitted the salsa.
I like to accompany them with some radishes they are a great detoxifier and improves blood circulation. And don’t feel bad about putting extra avocado on your mollete this fruit has a lot of minerals like iron, magnesium, and copper. Also it’s a great antioxidant.
*Note: the original recipe has cilantro, Mexican salsa on top (you can buy it in any store or make it) and does not require a toaster oven, they eat it with soft bread.
This yummy wrap comes with a lot of nutritional values as you know white mushrooms have vitamin C, B6 and D. Not to mention the red tomato; recent studies have shown that tomato helps prevent stomach, lung, and prostate cancer because of the lycopene. And lucky us the oil helps it release and absorb better in our body.
1 small tomato
1/4 small onion
A dash of salt
A dash of pepper (better if fresh)
1 1/2 tablespoons of extra virgin olive oil
2 wheat-flour tortillas
Vegan Mozzarella cheese (optional)
Slice the mushrooms, tomato and onion. Then put a skillet in low fire and add EVOO (oil).
Add the mushrooms, tomato and onion. Cook until soft and light brown, add salt and pepper. Place it in a tortilla roll and enjoy.
Tip: don’t pile up the mushrooms, let them have their own space in the skillet. They will cook well and taste better.
I like muffins they are filling and you can make them with any kind of fruit. Bananas are very tasty, smell divine and have a lot of potassium. I just love to take a muffin for lunch.
3 tablespoons of oil(vegetable)
1/2 a cup of plain yogurt *(optional)
1/3 cups of sugar
2 cups of flour
3 tablespoons of chopped walnuts
First of all turn your oven and put it in warm (150°F).
Mix everything in a large bowl except flour and nuts. Beat until it’s well blend and smooth. Then add the remaining ingredients and mix, it will look lumpy.
Pour the batter in muffin cups. Use a ice cream scoop to help you pour them evenly. When placing them in the oven turn it up to 350°F and bake until golden brown(15min).
Let them cool and enjoy.
Tip: To check if it’s cooked from the inside inserting a wooden toothpick, if it comes out clean, it’s cook.
* you CAN exchange the yogurt with just plain water and 1 teaspoon of olive oil.
I love lentils, they’re satisfying and nutritious; they have a lots of protein, iron, and for diabetics it helps to stabilize blood sugar levels.
It’s healthy and super easy to make.
1 cup of lentils
1/8 teaspoon of salt
1 teaspoon of oil
3-4 cups of water
1 small tomato (dice)
1 tablespoon of onion(slice)
Pepper to taste
Put water and the lentils in a small pot, add salt and let it boil in medium fire.
Then add oil in a small skillet in a very low fire, then place the tomato and onion, stir it for two minutes and turn off the fire then let it stand. When the lentils are ready turn the fire off and add the tomato and onion and let it stand. Add pepper to taste and serve.
You can enjoy them with pita bread.