Power of Plants

  Mushroom Stroganoff Ingredients, 1 pack of mushrooms (250g) 1 Onion 4 Cloves of Garlic 1 Cup of Oat Milk (Oatley) ½ cup hot water Knob of Butter 1 tbsp of Flour 1 tsp Salt 1 tsp of Paprika 1 tsp Mustard (optional) 1 lemon juiced 1 pack of Spinach (optional) 1 tsp of white Pepper or 1 tbsp grapeseed oil Fresh parsley or dill and chilly flakes for garnish   Method 1. Heat the frying pan, add the sliced onions fry until golden, add the salt and crushed garlic half way through (be careful not to burn the garlic) 2. Wipe the mushrooms and slice, add to the onions and stir fry on a high heat and cook until the water releases from the mushrooms and they turn golden brown. 3. Sieve the flour and add to the mushrooms bit by bit, keep stirring carefully, so you don't get lumps. Cook the flour for 2 minutes before adding the oat milk and water, the paprika and mustard simmer for about 10 mins and the sauce will thicken, you will notice the spec...

  Alkaline – Dr Sebi approved Spiced Okra Ingredients , 1 pack of frozen okra 1 Onion thinly sliced 4 – cherry tomatoes 1 thumb piece of grated ginger 1 tsp salt 1 – 2 tsp onion powder 1 tsp chilly flakes 1 tsp tamarind 1 Tbsp Grapeseed Oil   Method 1.     Heat a frying pan, add the oil and the onion, cook on a low heat until the onions are golden, add the grated ginger halfway through, and cook until the ginger is golden. (be careful not to burn the ginger, as it will taste bitter)   2.    Add all the spices and tamarind and stir fry for 1 minute.   3.    Add the okra and stir fry on a high heat for 5 minutes, making sure all the spices have coated the okra, add sliced tomatoes and tamarind, and cook for another 5 minutes. Adjust the seasoning. Turn off the heat.   Spelt Roti 1 Cup of Spelt Flour and cold water. Add the sieved flour to a bowl, add the cold water to form a firm dough,...

  Dr Sebi approved - Alkaline Stuffed Bell Pepper with Quinoa & Roasted Chickpeas Ingredients, 2 Red bell pepper 1 cup Quinoa 1 carton chickpeas ½ cup of coconut milk 1 red onion diced 1 tsp tamarind 1 tsp onion powder 4 -6 pieces sundried tomatoes sliced ½ lime juiced 1 tsp salt Fresh basil Grapeseed oil   Method 1. Make the quinoa as per the packet instructions and half cup of coconut milk. 2. Meanwhile, wash and pat dry the bell pepper, slice in half and remove the seeds, brush with oil and place in the pre-heated oven for 10 minutes until slightly softened. 3. Roast the chickpeas & red onion with a drizzle of oil & salt to taste 4. Add the cooked quinoa to a bowl with the roasted chickpeas, sliced sundried tomatoes and the rest of the ingredients 5. Fill the bell peppers with the quinoa mixture,place back in the oven until golden. 6. Serve on a bed of salad.  

  Chana Dahl with Baby Squash Ingredients 1 Cup of Chana Dahl 1 Tinda ½ Tin Tomatoes 1 Onion Garlic, Ginger Green Chilly Whole Cumin Seeds Chana Masala, turmeric, Ground Cumin, Coriander, Salt & Pepper Fresh Coriander Knob of Butter Method 1.     Wash the chana dahl thoroughly, place in a pot with 2-3 pints of boiling water. 2.    Add all the spices, ginger, garlic, green chilly, tomatoes and simmer for 30mins, until lentils have softened a little, add the chopped tinda. 3.    When the lentils have softened and sauce has thickened. 4.    In a separate frying pan, fry the sliced onions with whole cumin seeds and butter. 5.    Add to the lentils, mix and turn off the heat. 6.    Garnish with fresh coriander

  Cauliflower Steak Ingredients, 2 Cauliflower slices 1/2 cup wholemeal spelt 1 tsp zaatar seasoning  1 tsp paprika  1  tsp of lemon juice Salt to taste Plant milk, just enough to make a thick batter  Method 1. Wash and slice the cauliflower into thin slices. 2. Mix all the above ingredients and add the milk to form a smooth batter,a little thicker than pancake batter. 3. Coat the cauliflower ( at this point, you can coat in breadcrumbs after the batter) spray with a dash of grapeseed oil on both sides and air fry for 20mins until golden and the cauliflower is cooked. You can also shallow fry in a preheated frying pan or oven bake. I drizzled the cauliflower with a chermoula dressing,  The recipe is in a previous post.  -  Chermoula Herby Marinade or Dip - Recipe

  Mushroom Tagliatelle I made a tagliatelle, with chestnut mushrooms and spinach. It is so much healthier than the original version. I used oatly milk & a mushroom stock for the creamy sauce and it was definitely not lacking in the creaminess and taste. Once everything is prepped,it is so quick and simple to make. The dish was garnished with pine nuts and roasted cherry tomatoes for added texture and colour. Ingredients  1 pack chestnut mushrooms (200g) 1 onion 4 cloves garlic 1 mushroom stock cube with 1 cup hot water 1 Cup of Oat Milk (Oatley) Knob of Butter or 1 tbsp grapeseed oil 1 tbsp of Flour 1 tsp Salt & pepper (to taste) 1 tsp of Paprika 1 lemon juiced 100g Asparagus 100g Spinach 50g vine tomatoes 50g pine nuts 200g Tagliatelle   Method 1. Prepare the vegetables, wipe the mushrooms and thinly slice, slice the onion and crush garlic. 2. Heat the frying pan, add the sliced onions, fry until golden, half way throug...

Lentil Mousakka - serves 2 A moussaka made with aubergine (also known as eggplant) lentils, vegetables and red wine (can use red wine vinegar or balsamic vinegar) Ingredients , 1 aubergine 1 large potato 1 onion 1 courgette 1 carrot 2 cloves garlic 1 Tbsp Grapeseed Oil ½ tsp cinnamon 1 tsp salt 1 tsp pepper 1- 2 tsp paprika 1 tsp ground coriander 1 tsp oregano 2 tbsp tomato puree or half carton tomatoes 1 carton of puy, beluga or green lentils (already cooked - I use the merchant brand) Splash of red wine or 1 tbsp red wine vinegar or balsamic 1 cup hot water and stock   Bechamel Sauce 1 tbsp grapeseed oil or vegan butter 1 tbsp plain flour ½ cup plant milk ½ tsp nutmeg 1 Tbsp nooch (optional) or vegan cheese     Method 1.     W ash the aubergine and thinly slice, place on a tray and sprinkle with salt and leave for 30 mins, this removes excess liquid. Pat dry, then season with a sprinkling of paprika and ground coriander. Brush with oil and place in the ov...

  Chickpea & Walnut patties,  Absolutely delicious and full of goodness    Ingredients  100g walnuts 1 carton chickpeas 2 - 3 sundried tomatoes  1 Handful parsley  1 tbsp lemon juice  1 tbsp tahini  1 tsp paprika  1 clove garlic 1tsp salt  Method  Rinse  and drain parsley Rinse and drain chickpeas  Add everything to the food processor  and blitz, leaving a little coarse. Shape into patties. Spray a pan with grapeseed oil and lightly fry until golden brown.

  Herby Pies Ingredients ,  1 pack of mushrooms (200g) 1 leek 4 Cloves of Garlic 1 Cup of Oat Milk (Oatley) ½ cup hot water 1 tbsp of Flour 1 tsp Salt 1 tsp of Paprika 1 lemon juiced 1 pack of Spinach 1 tbsp grapeseed oil Fresh parsley and dill 1 wholemeal pastry case (tesco) or filo pastry for parcels   Method 1. Wipe the mushrooms and slice, wash and slice the leek, crush the garlic, add altogether to a heated frying pan with the oil or butter and stir fry on a high heat and cook until golden. 2. Sieve the flour and add to the mushroom mixture bit by bit, keep stirring carefully, so you don't get lumps. Cook the flour for 2 minutes before adding the oat milk and water, the paprika, salt and pepper, simmer for about 10 mins and the sauce will thicken, you will notice the specs of oil on the sauce when it is ready. 3. Turn the heat off, add the spinach and fresh chopped herbs. 4. Add the pre-role pastry to the greased muffin tray, cut i...

Chermoula Moroccan Herby Marinade or Dip Ingredients ,  1/2 cup coriander (chopped) 1/2 cup parsley (chopped) 6 cloves garlic 1tsp cumin (freshly ground) 1tsp black peppercorns (freshly ground) 1tsp salt 1/2 cayenne or green chilly 1 tsp harissa paste (optional) 1/2 preserved lemon (finely chopped and seeds removed) 1/4 cup extra virgin olive oil (extra if needed) 2tbsp water Method 1. Add all the above ingredients to a blender, or finely chop with a knife or use a pestal and mortar.  2. Blend until desired consistency and adjust seasoning. 3. Use as a marinade or dip 4. Store in the fridge, for up to a week 5. Great with crispy squashed potatoes or wedges

  Mushroom Bourguignon (serves 2) This dish is perfect for the autumn months, when the weather becomes colder and you just fancy a bowl of hearty rich & comforting food, perfect with mashed swede/carrot & roast potatoes. 100g chestnut mushrooms 1 small onion 1 carrot 1 celery stick 3 cloves garlic 1 tbsp flour 2 - 3 tbsps of small pickled onions 3 cloves garlic 150ml red wine or red wine vinegar 1 mushroom stock & boiling water 1 tbsp tomato puree Salt & Black pepper to taste Fresh parsley for garnish 1 Tbsp Grapeseed Oil Method Heat iron cast pan or large frying pan. Wipe and chop the mushrooms into quarters, dice the celery, carrot and onion. Add to the pan, saute until golden, then add the crushed garlic (be careful not to burn the garlic, as it will taste bitter) Continue to saute, until the garlic is golden. Add the flour to the pan and coat all the vegetables, cook for 1 minute, then add the wine. Bring to a boil and simmer for 1 minute. Add the tomato puree, ...

  If you eat many different coloured vegetables, you are getting many different vitamins and nutrients. Each color indicates an abundance of specific nutrients. Red fruits and vegetables contain phytochemicals, including lycopene and ellagic acid.  Orange and yellow fruits and vegetables are rich in vitamin C and carotenoids, including beta-carotene. Some carotenoids, most notably beta-carotene, convert to vitamin A within the body, which helps promote healthy vision and cell growth. Greens are one of the healthiest foods we can eat. Green fruits and vegetables are rich in lutein, isothiocyanates, isoflavones, and vitamin K, which is essential for blood and bone health.  In addition, green vegetables are rich in folate – a nutrient especially important for pregnant women to consume to help prevent congenital disabilities. Blue and purple fruits and vegetables are rich in phytonutrients, including anthocyanins and resveratrol, and have been studied extensively for their an...

Pecan & Mushroom Balls (makes 12 balls) Not only are they high in healthy fats, protein, and fiber, but pecans are also brimming with key nutrients like manganese, copper, and thiamine. These Pecan and mushroom balls are super delicious with a slight crunch from the coarsely chopped pecans, a slight sweetness from the red onion with loads of fresh herbs and mushrooms. Oven-baked and just simply add to your marinara sauce.   Ingredients, 1 Pack of (200g) Pecans 1 Pack (200g) Chestnut Mushrooms 2 Tbsp of Pumpkin & Sunflower Seeds 1 Red or White Onion 3 Cloves Garlic 2 Tsp Paprika 1 Tbsp Mixed Herbs (Dried) or a handful of fresh herbs coarsely chopped 1 Tbsp Ground oats or a slice of wholegrain bread (optional, if the mixture is too wet) Salt & pepper (to taste) 1 tbsp grapeseed oil   Method , 1. Wipe the mushrooms and roughly chop, and roughly chop garlic cloves and onion. 2. Add the onion, garlic, mushrooms to the pan with a drizzle of grapeseed oil, when everything...