Fasting recipes without fat
Guacamole, mango և bean salad
- 1 lime, peeled: juice
- 1 small mango, without stones, peeled և cut into pieces
- 1 small, seedless avocado, peeled and sliced
- 100 g of cherry tomatoes, cut in half
- 1 red hot pepper, peeled, finely chopped
- 1 red onion, finely chopped
- ½ small package of chopped coriander
- 400 g canned, squeezed beans
Put the peel and juice of lemon, mango, avocado, tomato, hot pepper, onion in a bowl, mix with coriander beans. Serve with coriander or stick chips.
Put on vegetarian tacos
- 175 g of corn
- 1 large red onion
- 1 red pepper, peeled, cut into large pieces
- Դալ teaspoon cumin seeds
- 2 teaspoons lemon juice
- 1 large ripe kiwi, cut in half lengthwise
- 1 large tomato, cut in half
- 100 g wholemeal flour, plus an extra amount for rolling
- 1 large clove of garlic
- 15 g fresh, chopped coriander
- ½ teaspoon smoked paprika
- 85 g finely chopped red cabbage
Preheat the oven to և 220C. Mix corn, red onion մեծ pepper in a large, shallow pan և mix with cumin seeds և lemon juice. Add kiwi իկը tomato on one side of the pan and fry for 20 minutes.
Meanwhile, mix 60 ml of water in the flour with a food processor to get a dough. Knead briefly until smooth, then cut evenly into quarters, spread each piece on a floured surface to get a 16 cm round tortilla. Cover with a kitchen towel to prevent it from drying out.
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Remove the cooked tomatoes and kiwi from the pan and return them to the oven for 10 minutes. Peel a kiwi, grate it and put it in a bowl with the tomatoes, garlic and coriander and paprika. Use a hand blender to get a homogeneous salsa.
Heat a large, non-stick frying pan without oil; cook the tortillas, one at a time, on one side for about 10 seconds on the other, until you see that they swell a little. Spread a little salsa on the tortilla, cover with cabbage ած fried vegetables, then spread the rest of the coriander. Add one tablespoon of salsa.
Creamy vegetable soup with truffles
- a small bunch of thyme
- 2 bay leaves
- 1 onion, finely chopped
- 1 clove of grated garlic, sliced
- 1 celery (about 1 kg) peeled and finely chopped
- 1 potato (about 200 g), finely chopped
- 1 liter of vegetable soup
- 100 ml soy cream
- 50 g white, fried and finely chopped hazelnuts
Heat some water in a large saucepan over a low heat. We tie the thyme branches and the bay leaves with a piece of string, add onion, a pinch of salt to the pan. Cook for about 10 minutes, until soft, but not colored.
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Add garlic, cook for 1 minute, then add celery and potatoes. Mix everything well, season with a large pinch of salt and white pepper. Pour the soup, bring to a boil, then simmer for about 30 minutes, until the vegetables are completely soft.
Drain the herbs, then mix with the cream, remove from the heat and stir until you get a completely smooth composition. Mix a few grated truffles in a row ում to taste.
To serve, heat the soup until it heats up, then put it in pots, put hazelnuts, a little pepper and truffle on it.
Salad with peas and avocado
- 400 g peas, squeeze and wash
- small bundle of coriander, large sliced
- small bunch of parsley, large sliced
- 1 red onion, finely chopped
- 2 large tomatoes, finely chopped
- 1 avocado
- 2 tablespoons harissa
- With the juice of 1 lemon
Mix all the ingredients, chopping the avocado և pea a little. You can use it as humus or vegetable yogurt.
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- 60 g chia seeds
- 400 ml of unsweetened almond or hazelnut milk
- 3 tablespoons cocoa powder
- 2 tablespoons maple syrup
- Դալ teaspoon vanilla extract
- to serve frozen berries
Pour all the ingredients into a large bowl with a pinch of sea salt and mix to combine. Cover with a film, then leave in the refrigerator for at least 4 hours or overnight.
Spoon the pudding into four cups, then cover with frozen berries, extra cocoa powder or coconut flakes.
Photo source: 123rf.com
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