- 1 tbsp coconut oil or butter
- 1 large onion, diced
- 1 large garlic clove, crushed
- 250g chestnut or mixed exotic mushrooms, sliced
- ½ tsp each of chilli flakes, dried thyme, crushed
- pink peppercorns, paprika
- 30-40g cashew nuts\½ mushroom stock cube (or 1 vegetable stock
- 160m I tin coconut cream
- Juice of ½ lemon
- Small bunch of fresh parsley, chopped
In a medium-sized pan, gently sweat the onion in
the coconut oil for 5-7 minutes, then add the gar
lic, mushrooms, chilli flakes, thyme, pink pepper
corns and paprika.
Add the cashew nuts and cook on a medium
heat for a few more minutes. Crumble in the stock
cube, then stir in the coconut cream and the lemon
juice. Season with salt and a generous amount of
freshly ground black pepper. Simmer for a couple
of minutes until everything melds together into a
delicious, aromatic stew.
Serve with sliced spring greens or spiralised zuc
chini. If you’re hungry, add 1-2 tbsp cooked brown
basmati rice per person.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- 1 cup (184 g) tri-color, white, or red quinoa
- 1 cup (240 ml) vegetable broth*
- 3/4 cup (180 ml) water
- 1/2 cup (128 g) salsa (slightly chunky is best – I love Trader Joe’s brand)
- 1 Tbsp (3 g) nutritional yeast
- 2 tsp ground cumin
- 2 tsp ground chili powder
- 1/2 tsp garlic powder
- 1/2 tsp each sea salt and black pepper
- 1 Tbsp (15 ml) olive or avocado oil
- Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
- Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
- Preheat oven to 375 degrees F (190 C).
- Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
- Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
- This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
- Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.
- 4-6 medium tomatoes, peeled and finely chopped
- 1/4 – 1/2 medium red onion, very finely chopped
- 1 small garlic clove, crushed
- Small splash of white wine vinegar
- Squeeze of lime juice
- Handful of fresh coriander, roughly chopped
- Salt and pepper to taste
- 45g (1/4 cup) pine nuts
- 1 1/2 cups fresh basil leaves
- 2 small garlic cloves, halved
- 60g (3/4 cup) shredded parmesan
- 5 tablespoons olive oil
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini, see our homemade tahini recipe
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon olive oil, optional