RECETA en castellano
Main Dish Preparation:
I used the left over pulp after juicing my beet and carrot juice. Then, in a sauté pan combine diced onions, chopped mushrooms, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add the big clove of crushed garlic and cook for
an additional minute, stirring constantly to prevent the garlic from burning. Later, move this veggie mix to a large mixing bowl along with the
beet and carrot’s pulp. Add 1 or 2 pinches of the psyllium husk, and stir until it’s all well combined and mixed. With the mixture, create golf ball size, flatten into a patty, and then cook with a bit of olive oil on a non-stick pan for approximately 2 minutes on each side (you want it to be golden and crispy!) Repeat this process for as many vegan burgers as you would like to cook. Once ready, serve each burger on the fresh organic romaine lettuce leave as the bum and add a generous touch of soy-free vegenaise on top. You can save any uncooked leftovers in the refrigerator for about a few days and cook later.
Side Dish Preparation:
Clean and peal the 2 organic sweet potatoes. Then cut into wedges. Turn the heat to medium-high on a pan and add 2 spoons of organic coconut oil. Once the oil start to warm up, gently start placing the sweet potatoes on the heated coconut oil and start frying them until they are golden and crispy. Place a recycled paper towel on a bowl and start placing the already fried sweet potatoes so the paper can absorb any excess of oil. Once all the sweet potatoes are fried, you can add the sea salt, cinnamon, ginger, and nutmeg powder to taste. Shake it well and then serve. Enjoy it!
RECETA en castellano
In a small bowl, soak the cashews in water and let them rest for at least 1 hour. Later, in a food processor place the cashews, water, garlic, turmeric, salt, and nutritional yeast and process until all is fully blended and smooth, with a creamy texture. Clean the broccoli with fresh water and cut into small pieces. Then place it on a steamer (cook with vapor) for about 2-3 minutes or until it looks bright green (which means is ready and still converses all its nutrients), and let it rest on a bowl once done. Apart and simultaneously, start cooking the pasta as instructed in the package. When the pasta is ready and al dente, drain it and pour it over a bowl along with the cream and stir until the cream is all well blended with the pasta. At the end and before serving, add the dry parsley and dry oregano on top as well as the pieces of broccoli. You can now enjoy a delicious and healthy meal at home. Bon appétit!