- 5 small eggplants, halved
- 5 medium mushrooms(champignons), chopped
- 1/3 cup brown rice
- 1 small carrot, grated
- 1 onion, diced
- some parsley and dill, chopped
- sea salt to taste
- 1/3 tsp ground pepper
- 1/4 tsp ground coriander
- 1 tbsp oil
- Scoop out the inside of each halved eggplant.
- Roughly chop up the removed flesh and place it in a bowl for later.
- Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes then add 1/3 cup of water and cook until all water is absorbed.
- Add chopped parsley and dill.
- Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsp per halved eggplant.
- Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminum foil. They will cook faster this way. Cook for 40 minutes.
Tofu Fried Rice
- 4 cups cooked day-old white rice
- 2 tbsp vegetable oil
- 1 (14 oz) pkg firm tofu, drained and cut into (1/2-inch) cubes
- 2 eggs, lightly beaten
- 1 cup sliced green onions
- 1 cup frozen peas and carrots, thawed
- 2 tsp minced garlic
- 1/2 tsp ground ginger
- 2 tbsp white wine or rice wine (whichever you have on hand)
- 3 tbsp soy sauce
- 1 tbsp Hoisin sauce
- 1/2 tsp sesame oil
- Heat 1 tbsp of the vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook 4-6 minutes or until lightly browned, stirring occasionally. Remove tofu from pan and return pan to stove top.
- Add eggs to pan and cook 1 minute or until scrambled. Remove from pan and set aside.
- Add the other 1 tbsp vegetable oil to the pan and add green onions, peas and carrots, garlic, and ginger and saute for 2 minutes.
- While vegetables cook, mix sake/white wine, soy sauce, hoisin sauce, and sesame oil in a small bowl. Add cooked rice to pan and cook 2 minutes, stirring constantly.
- Finally, add tofu, egg, and soy sauce mixture back to the pan and cook 30 seconds, stirring constantly.
Clear Veggie Soup with Semolina Dumplings
- 2 eggs
- 10-12 tbsp semolina flour
- 1-2 tsp sunflower oil
- sea salt, to taste
Clear Veggie Soup
- 1-2 carrots, sliced or cut in chunks
- 1-2 medium potatoes, cubed
- 1 onion, cut in chunks
- ground pepper
- For clear veggie soup: Fill a pot with water and add carrots, potatoes, onion, sea salt and oil.
- Let them boil until tender, for about 20 minutes.
- Remove onion.
- For semolina dumplings: In a medium bowl, whisk the egg whites until foamy.
- Add egg yolks and a pinch of sea salt and mix.
- Sprinkle 1 tbsp of semolina at a time and mix well until you’ve incorporated almost all semolina.
- Add 1 tsp of oil and mix well.
- In a large pot, add water and bring it to a boiling point.
- Fill one glass with cold water and keep it aside.
- Dip the spoon in the glass of cold water every time before using it to create the semolina dumplings. 1 semolina dumpling = 1 tablespoon
- Take 1 tbsp of dumpling mixture and place it carefully in the boiling water.
- After you finished adding all semolina dumplings in the pot, add some more cold water so it won’t be bubbly.
- Cover with a lid and let them boil for 8-10 minutes, over low heat.
- When the semolina dumplings are ready, place them in the veggie soup and garnish with lots of fresh parsley!
Spring Detox Salad
- 1 cup parsley, chopped
- 1 cup spinach, chopped
- 6 radishes, sliced
- 1 cup ramps, chopped
- 1 cup watercress
- 1/2 cup scallions, chopped
- 1 Tbsp raw golden flax seeds
- 4 Tbsps cold-pressed hemp oil (or extra-virgin olive oil)
- 1 Tbsps lemon juice
- 1/2 tsp sea salt
- 1 tsp herbs de Provence
- 1-2 Tbsps grated horseradish (use pickled horseradish or fresh)
- Make the dressing. Add all ingredients together and mix well.
- Rinse well and chop the greens and veggies.
- Mix them together. Serve with golden flaxseeds on top.
- Add dressing only right before serving the salad
Spicy Cashew Kale and Chickpeas
- 1/2 cup raw cashews
- 1/2 cup hot water
- 3/4 cup water
- 1 clove garlic, minced
- 1 teaspoon vegetable bouillon or broth powder
- 1 large onion, diced
- 1/2 red bell pepper, diced
- 1 clove garlic, minced or pressed
- 1 1/2 cups chickpeas (or one 15-ounce can, rinsed and drained)
- 1 bunch kale, central stems removed and leaves thinly sliced
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper, to taste
- Hot sauce, to taste (optional)
- 2 to 4 tablespoons fresh basil, minced
- 1-2 cups prepared Quinoa
- Soak the cashews for an hour in hot water or overnight in room-temperature water. Drain.
- Place them in a blender and add 3/4 cup water, 1 clove garlic, and 1 teaspoon of broth powder (or 1 bouillon cube). Blend at highest speed until completely smooth. Set aside until needed.
- In a large non-stick skillet, cook the onion until it begins to brown, about 5-7 minutes. Add the red bell pepper and garlic, and cook for another minute.
- Add the chickpeas, kale, and two tablespoons water. Cover immediately and reduce heat to medium. Cook, stirring often, until kale is tender, about 5 minutes.
- Add the reserved cashew sauce, oregano, and salt, black pepper, and hot sauce to taste.
- Cook, stirring, until sauce thickens. If sauce becomes too thick, add a little water to thin.
- Add the fresh basil just before serving over Red or original Quinoa.