John Myers
Contents
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Ingredients
Coconut mushroom
- 20 tan Mushrooms
- 1 piece Chopped onion
- 0,25 pole Leek
- 0,25 pole Vegetable salt * for seasoning
- 4 tbsp Rice cream
- 10 tbsp Almond milk*
- 1 tbsp Coconut oil
Zucchini - spinach
- 2 middle Zucchini
- 2 handful Fresh spinach
- 1 medium sized Onion
- 1 medium sized Vegetable salt *
Colorful quinoa
- 1 Cup Quinoa
- 1,5 cups Filtered water
- 1,5 cups Vegetable broth *
Instructions
With the coconut mushrooms
- Brush and cut all of the mushrooms. Sauté the cut onions and the leek in the coconut oil. Then add the cut champinion, season with vegetable salt and braise nicely ... refine with rice cream and almond milk.
Zucchini - spinach
- Sort out the spinach, cut off the stalks (they come back in the freezer for the next vegetable-salt) and wash everything, dry again and cut into small pieces. Now wash and cut the zucchini. Put the olive oil in a pan, stir in the onions, toss the spinach and zucchini and let the moisture escape ...
- Season the whole thing with vegetable salt and freshly ground pepper.
Colorful quinoa
- Put the quinoa in a saucepan, add the vegetable stock * and water, bring to the boil and then let it simmer gently until it is cooked, drain into a sieve and place in a bowl to serve.
Helpful links
- * Supplies: Vegetables - Salt
- * Supplies: Make your own vegetable broth
- * Vegan: almond milk - homemade
Nutrition
Serving: 100gCalories: 167kcalCarbohydrates: 14.9gProtein: 2.2gFat: 11g
