Avocado and chickpea spread

Make an avocado and chickpea spread for a healthy lunch or afternoon snack. INGREDIENTS (4 servings) 2 ripe avocados 200 g of chickpeas 3 tablespoons of freshly squeezed lime juice 2 tablespoons of olive oil 1 red onion 1 fresh pepperoni salt 4 slices of bread bunch of garlic shoots (or chives) PREPARATION Cut the … Continue reading Avocado and chickpea spread

Spinach-salt pastry

Spinach and cheese cake is great for a snack or snack, and it's even healthier than store-bought snacks. INGREDIENTS (4 servings) 1 onion 2 cloves of garlic 1 red pepper 150 g of vegan feta 200 g of frozen spinach 2 tablespoons of oil salt ground black pepper 2 teaspoons of dried oregano 450 grams … Continue reading Spinach-salt pastry

Hot veggie burger

An excellent hamburger can also be prepared in a vegetarian version. INGREDIENTS (4 servings) 200 g of peas 400 g of cooked chickpeas (can be canned) 200 g of pickled corn salt pepper cumin 1 onion 3 cloves of garlic 1 egg 80 g plain flour olive oil for frying 4 whole grain bombettes 2 … Continue reading Hot veggie burger

Quinoa with tricolor pepper

You will be surprised Ingridients For 2 people: 1 cup quinoa 1/2 green pepper 1/2 red pepper 1/2 yellow bell pepper onion garlic salt* pepper and other spices to taste Preparation Cook the quinoa separately and drain the cooked quinoa. Fry the onion, then add the sliced ​​pepper and fry a little more. Add salt, … Continue reading Quinoa with tricolor pepper

Autumn chili with quinoa

Looking good Ingridients For 2-3 people: 2 cups diced fresh tomatoes 400 g of tomato sauce (from a can) 1 cup cooked quinoa 2 cups vegetable soup base 400 g of red beans (canned) 200 g of corn (from a can) vegetable fat (e.g. sunflower oil) fresh, chopped parsley 1 onion, chopped (or 2 spring … Continue reading Autumn chili with quinoa

Apricot Quinoa Cream

Delicious Ingridients 8 tablespoons of cooked quinoa 2 dl of vegetable drink 1 teaspoon of coconut oil 2 tablespoons of homemade apricot jam 3 tablespoons of coconut flakes 1 teaspoon of cinnamon coconut flakes and sliced ​​almonds for decoration Preparation Boiled quinoa (ratio with water 1:2.5, boil it for 15 minutes, then leave it in … Continue reading Apricot Quinoa Cream

Focaccia with sun-dried tomatoes

Focaccia Ingridients For 1 pan: 400 g of white flour 100 g of semolina flour 300-400 ml of water 1 tablespoon of sugar 1/2 fresh yeast salt about a third of a glass of sun-dried tomatoes (7.8 tomatoes) seasoned oil from a jar with tomatoes Preparation Boil 100 ml of water, add sugar and flour … Continue reading Focaccia with sun-dried tomatoes