Quinoa Pilaf - with broccoli and marinated beech mushrooms

Easy, quick and simple - quinoa has complete nutrition, high protein, delicious nutty flavor - by itself or in this pilaf with  beech mushrooms , marinated with garlic, olive oil and soy sauce and sautéed in a hot skillet

Ingredients:

1 Onion

2 Carrots

2 Stalks of Celery

180 g Quinoa (rinsed in hot water)

540 g Vegetable Broth

400 g Broccoli, in florets (frozen)

Method:

• Chop onion, carrots and celery  5 seconds on speed 5
• Add quinoa, vegetable broth and broccoli. Cook for 15 minutes/ 100°C/ speed 1 / on Reverse
• Allow to sit for 5 minutes before serving

Quinoa Pilaf

Zutaten:

1 Zwiebel

2 Moehren

2 Stangen Sellerie

180 g Quinoa (in heissem Wasser gespuelt)

540 g Gemuesebruehe

400 g Brokkoliroeschen (gefroren)

Zubereitung:

• Zwiebel, Moehren und Sellerie auf  Stufe 5 zerkleinern
• Quinoa, Gemuesebruehe und Brokkoli zugeben. 15 Min./100°/Stufe1/ Linkslauf  garen
• die restliche Fluessigkeit fuer 5 Minuten vor dem Verzehr ausquellen lassen

Cream of Celeriac Soup

Simple and delicious ....

vegan with cashews

with cream

Ingredients:

1 onion
1 leek
2 celery roots, peeled and roughly cut, around 400 g
1 Tbsp olive or coconut oil
1000 g vegetable stock
70 - 100 g soaked raw cashews or cashew cream
or
20 g whipping cream
80 g sour cream

Method:

• Chop onion, leek and celeriac on speed 5
• Add oil and sauté for 3 minutes/Varoma/speed 2
• Add vegetable stock and cook for 17 Min./100°/speed 2
• Add cashews or cream and blend by slowly going from speed 1 to speed 9

Add salt, pepper or cayenne to taste.
The half recipe is done in 15 minutes.


Selleriecremesuppe
 
Zutaten:
1 Zwiebel
1 Stange Lauch
2 Sellerieknollen in Stuecken (geputzt ca. 400 g)
1 EL Oel/Butter
1l Gemuesebruehe
70 - 100g rohe Cashewkerne
oder
20 g Sahne
80 g Saure Sahne zugeben und puerieren.

Zubereitung:

• Zwiebel, Lauch und Sellerieknollen in Stuecken auf Stufe 5 zerkleinern und im Oel / Butter 3 Min./Varoma/Stufe 2 dünsten.
• Gemuesebruehe hinzufuegen und 17 Min./100°/Stufe 2 garen
• Cashews oder Sahne zugeben, langsam hochdrehen und puerieren

Bei Bedarf mit Salz, Pfeffer und Cayenne am Tisch abschmecken.
Halbes Rezept 15 Minuten Garzeit

Raw Soup for Two

Raw soups from scratch are prepared in just a few minutes. They are great as a light meal on their own or as a starter.

Ingredients:

10 Almonds or 2 Tbs Nut Butter

2 Tbs Miso light

1 Clove of Garlic

Cayenne to taste

250 g water or coconut water

1 Zucchini

1/2 Red Pepper

2 Tomatoes

3-4 Baby Bella mushroom or 1 Portabella ( take off the black)

Cilantro

2 Tbs Olive Oil 

1 Tbs Coconut Aminos

Method:

• Blend the almonds on speed 10
• Add Miso, water, cayenne and nut butter ( if not using almonds) and blend 5 seconds on speed 5
• Scrape down with spatula and warm soup for 10 minutes / 37°C / speed 4
• Meanwhile cut up your veggies and drizzle them with olive oil and Coconut Aminos
• Pour the soup in bowls and garnish with veggies

Chili con Cacao

This recipe serves 4 people. The original is from David Wolfes and Shazzies book Naked Chocolate using a 1/2 cup of dried mushrooms and different olives.


Ingredients:

2 cloves of garlic
2 ripe medium tomatoes, diced
1 handful basil
10 rosemary leaves
6 sundried tomatoes, cut with scissors
4 black olives
a squeeze of lemon
2 tablespoons of raw chocolate powder, crushed cocoa beans or nibs
6 dried shitake mushrooms, handcrushed
1/2 red pepper, diced
60 g olive oil
cayenne to taste

4 peeled zucchinis


Method:

• Place all ingredients into your Thermomix except olive oil, cayenne and courgettes and chop for 15-20 seconds on speed 5
• Add Cayenne to taste. Leave for 10 minutes for the mushrooms to expand and soak up some of the juice
• Add olive oil and stir for 5 seconds between speed 1-2
• Grate the zucchinis. Divide them into four and place them on a plate, using a round mold.
• Dent the tops slightly and fill with equal amounts of chili

Chili con Cacao

Zutaten:
2 Knoblauchzehen

2 reife Tomaten ( in Stuecken)
1 Handvoll Basilikumblaetter
10 Rosmarinblaetter
6 sonnengetrocknete Tomaten ( mit der Schere kleingeschnippelt)
4 schwarze Oliven (in Scheiben geschnitten)
6 getr. Shitakepilze (in der Hand zerbroeselt)
0,5 TL Zitronensaft
2 EL Kakaopulver (von zerkleinerten Kakaobohnen oder Nibs)
1/2 roten Paprika (gewuerfelt)
60 ml Olivenoel
Cayenne nach Geschmack

4 geraspelte Zucchini

Zubereitung:

• alle Zutaten bis auf das Olivenoel, Cayenne und Zucchini 15-20 Sek./Stufe 5 zerkleinern
• mit Cayenne abschmecken und ca. 10 Min. stehen lassen, damit die Pilze die Fluessigkeit aufsaugen
• Olivenoel unterheben
• roh geraspelte Zucchini auf 4 Teller verteilen und mit dem Chili servieren