Time for some delicious “Spinach & Walnuts Stuffed Mushrooms” action! All you need is about 25 minutes to get these yummy ones onto your plate.Ingredients:6 medium portobellos (or about 20 smaller ones)
1 bell pepper (you’ll use half in the mix and the other half chopped fine as a garnish)
1 1/2 cups raw spinach
1/2 c. walnuts
2 cloves garlic
1/2 of a small onion
1/2 tsp olive oil
1/2 tsp saltHow to in 2 easy steps:1. Preheat the oven to 200 Celsius degrees while combining in a food processor or blender all the ingredients except the mushrooms. Blend all until smooth.2. Wash the mushrooms and try to create a sort of pocket for the filling. Then stuff them with the creamy filling and bake them for 10-15 minutes, until they have softened and released their moisture.3. Remove them carefully from the oven and serve them, topped with bell peppers and almonds or pine nuts if you prefer.Bon appetit!
2 medium aubergines, halved lengthways
2 tbsp coconut or olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
225g mushrooms, sliced
350g fresh spinach
Meat-free vegan mince or lentils (optional)
Grated zest 1 lemon
25g pine nuts, toasted
2 tbsp chopped fresh parsley
Heat oven to 200C/fan 180C/gas 6.
Scoop out the flesh of the aubergines (leaving about 15mm of flesh attached to the skin), then roughly chop in little pieces.
Brush the aubergines with a bit of coconut or olive oil, place them on a baking tray and cook for about 20-25 mins until tender and golden.
Meanwhile, heat oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the mince if you are using this too. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
In a bowl, mix together the lemon zest, pine nuts, parsley and seasoning.
Spoon this spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture.
Return to the oven and cook for about 10-15 mins until the topping is golden.
TOMATO & BASIL SOUP
This soup is just so… dreamy!Ingredients:
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, roughly chopped
2 28-ounce cans whole peeled tomatoes in juice
1 small head cauliflower, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried basil
dash of red pepper flakes (optional)
½ teaspoon sea salt, more or less to taste
3 tablespoons nutritional yeast flakes (optional)
fresh basil, chopped
Add olive oil to a large stock pot and heat over medium heat.
Add in garlic and onion. Cook for 3-5 minutes until tender.
Add in the red bell pepper and cook for another 2 minutes.
Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible — it will seem like there is too much cauliflower, but there is just enough)
Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
Purée mixture with an blender until it is very smooth.
Add salt (and nutritional yeast if you have) to taste. Simmer for about 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.
Serve with fresh chopped basil on the top.
MANGO & TOMATO SOUP
This soup is just so… dreamy!Ingredients:
2 kg of mango
500 grams of tomatoes
A bunch of fresh coriander
Cut the mangoes and the tomatoes into cubes.
Put 400 grams of the tomatoes and 2/3rd of the mangoes into the blender and blend until smooth.
Put the soup in a big bowl, cut coriander and mix it up with it.
Add the rest of the mangoes and tomatoes on top and enjoy!
MEDITERRANEAN BAKED SWEET POTATOES
This dish is… fresh, savory, sweet, warm, ultra-healthy, comforting, delicious, filling and so simple to do.Ingredients for 4 people:
4 medium sweet potatoes
1 15-ounce can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor to taste.
NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.
Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.
BAKED SPANISH TORTILLA DE PATATAS
A healthier and 100% veganized delicious version of the classic Spanish dish Tortilla de Patatas.Ingredients:
1-2 cloves of garlic, minced
4-5 potatoes, sliced 1/8 inch thick and then chopped in half
1 cup chickpea flour
1 cup water
1-2 tbsp olive oil (optional, but will give it more of a traditional flavour since tortilla is normally made with potatoes fried in olive oil)
Pinch of salt
Preheat oven to 200 C. Heat olive oil over medium heat in a saucepan. Sautee onion until just beginning to brown. Add the garlic and sautee for one minute longer.
Add the potatoes and enough water to just cover them. Bring to a boil and reduce the heat to low.
Cook for around 15 minutes, until the potatoes are cooked through and you can easily pierce them with a fork.
While they are cooking, mix the chickpea flour, water, olive oil, and salt. Whisk with a fork until all lumps are gone or mix in a blender for a perfect mix without any lumps.
Once the potato mix is done, drain any remaining water.
Add the potatoes to the mix and stir well. Then transfer to skillet.
Place the skillet in the oven and bake for about 20 minutes, or until the tortilla just begins to brown on the edges.
SPINACH & CHICKPEAS
A nutritional powerhouse super-easy and fast to prepare. Ready in about 15 minutes max!
1 whole garlic bulb (adjust to personal taste)
3 tablespoon of paprika
6 cups of spinach leaves (250 g) You can also use canned instead, but fresh is better.
1/2 cup of water (125 ml)
3 & 1/2 cups of cooked chickpeas (650 g)
In a frypan, add a bit of olive oil, when it gets hot enough, add the sliced garlic. Cook slowly until the get slighly brown.
Add the paprika, stir, and add the sliced spinach. To cook you can either add more oil or simply 1/2 cup of water, which is healthier. Allow to cook for 5 minutes. You can also add salt as you wish.
Add the chickpeas, stir, and if you like add more paprika or oil to the taste. Cook for 5 minutes.
Ready to enjoy!
PUMPKIN SOUP WITH ALMONDS
A creamy pumpkin soup sprinkled with almonds and fresh rosemary. Simply delicious and healthy. This recipe serves 3 people.Ingredients:
1 tablespoon olive oil
½ onion, diced
½ pumpkin, peeled and cubed
4 cloves garlic, minced
1 tablespoon fresh rosemary, diced
4-5 cups vegetable broth
½-1 cup coconut milk
Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
Puree soup in a blender (in batches) and return to the pot.
Add coconut milk and simmer for another minute or two.
Serve sprinkled with almonds and enjoy!
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