Mushroom, corn tacos

Tacos – a wonderfully messy and nourishing indulgence, made vegan.

This is one recipe that you can assemble with leftovers from the week.m

The most important thing is to season every layer properly. First, cook the mushrooms with chopped onions and salt. I like to cook them to the point they are golden and crispy.

Then cook the spinach with chopped onion and garlic, ones cooked make a cashew sauce and mix it in the spinach.

Cook the corn in the oven. If you have it available, buy the corn raw, wash it and spread it with a mix of olive oil, garlic granules, lime juice and salt.  Bake until golden.

Make the beans prior, if you can’t you can use from a jar, but rinse them first and then season and heat them with chopped onion, and little bit of salt.

Raw Red onion in lime juice is a perfect addition of crunch and acidity to your tacos, and of course, chopped coriander.

Assemble your tacos with all the toppings and enjoy!

 

Quinoa Bowl with Garlic Tahini Dressing

Nectarines are the heart and soul of this bowl .

 

To assemble the bowl, start by adding the quinoa. Add the rest of the ingredients and pour over your dressing.

DRESSING:

Place all the ingredients in a blender and blend until smooth. Pour over your Quinoa Bowl and enjoy.

 

CREATIVE COOKING TIP:

Add fresh and seasonal fruits to your salads, they will uplift them. The acidity and sweetness of most fruits like nectarines, apples, and strawberries, go very well together with leafy greens and grains.

Rice with potatoes

In a pot make a sofrito, which is softening the onions, garlic and paprika (or chorizo) in olive oil, on slow heat, so they don’t burn. Once softened add the potatoes and fry them a little bit on the outside, then add the rice and keep on mixing everything so nothing burns. Add the water (you could add chicken stock as well) and salt. Mix a little bit so everything is incorporated, increase the heat and let come to a boil. Once  the first boiling bubbles appear, reduce the heat  and let simmer for about 15 minutes, check if the rice is cooked or if you need to add more liquid.

When the rice is done, turn off the heat and let it rest for a few minutes before serving.

Cous cous with roasted veggies, golden raisins and toasted pine nuts

Cous cous is so insanely easy to make. Just boil water or veggie stock, add the cous cous, remove from heat and cover for 5 minutes. You can even add turmeric to the boiling pot for a nice yellow color. It is best to separate the grains of cous cous by tenderly running a fork through them once they have soaked up the stock

Roast veggies at 425 F for 15 minutes, stirred, added minced garlic and set it back in the oven for 10-15 minutes longer.

Enjoy!