vegetable curry
Ingredients:
- 750ml of coconut milk;
- 1 spoon of coconut oil;
- 1 zucchini cut into cubes;
- 1 carrot, cut into strips;
- 1 broccoli, cut into small bouquets;
- 1/2 cup cubed tofu;
- 1/2 cup of basil leaves;
- 2 tablespoons of chopped parsley;
- 1 tablespoon of curry;
- 1 teaspoon of salt;
- 1 piece of ginger (approximately 20g);
- 2 chopped garlic cloves;
- 1 onion cut into half moons
Preparation
In a pan, place the coconut oil, garlic and ginger until the oil is hot. Add the onion until golden, then add the vegetables and cook, stirring occasionally. When the vegetables start to get soft, add the coconut milk and let it cook for another 3 minutes to absorb the flavor. Finally, finish with the tofu cubes. Turn off the heat and add the parsley and basil. Serve next.
Little Cassava cream
Ingredients
- 3 cloves of garlic, squeezed
- 1 drizzle of olive oil
- 600 g of mandioquinha (baroa potato), chopped
- Salt, pepper and grated ginger
- Chopped green onions for sprinkling
How to Prepare
Sauté the garlic in olive oil over medium heat, add the manioc and saute more.
Season with salt and pepper to taste and gradually add water, stirring constantly, until softened.
Mash with a fork, season with ginger to taste and serve sprinkled with chives.
Lentil soup
Ingredients:
- 250 g of lentils
- 1 L and 250 ml of water
- 1 medium onion
- 1 medium potato
- 2 garlic cloves
- fresh coriander to taste
- 1 teaspoon of cumin
- Salt and black pepper to taste
- 2 tablespoons of lemon juice (optional)
- 1 tablespoon of olive oil
Preparation:
Grate the onion or chop it into thin strips. Peel the potato, cut into even cubes (about 2 cm) and place in a bowl of water. Finely chop the garlic, almost forming a paste. Coarsely chop the coriander. Squeeze the lemon juice.
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Place the lentils and water in a pan and bring to a boil over high heat. When it starts to boil, add the onion, the potato cubes and cover the pan. Lower the heat and let it cook for 10 minutes. Then add the garlic, coriander, season with cumin, salt and pepper and mix well. Turn up the fire. When it comes back to a boil, reduce it again. Cover the pan. Cook for another 15 minutes or until the lentils are tender.
If you have opted for lemon juice, add after removing from the heat.
When serving, drizzle with olive oil.
The accompaniment can be made with warmed pita bread. If you prefer a creamier texture, let the soup cool and blend about 1/3 of the soup and all the potato cubes in a blender. Return to the pan, mix well and heat again before serving. To make a creamy lentil soup, blend everything in a blender.
*If you don't like lentils or don't have them at the moment, you can replace them with another legume, such as chickpeas, beans or peas.
Hot chocolate
Ingredients
- 200 ml or 1 bottle of coconut milk;
- 1 tablespoon of 100% cocoa powder;
- 2 tablespoons of sugar.
Preparation
1 – Mix the ingredients.
2 – Bring to a boil until it thickens.
3 – Now just enjoy!
Hot chocolate
Ingredients
- 1 cup of water
- 3 tablespoons peanut butter (no chunks)
- 1 teaspoon of corn starch
- 4 teaspoons cocoa powder (alkaline is best)
- Sugar to taste (I used 2 tbsp)
How to Prepare
Blend the water, peanut butter, cornstarch and cocoa powder in a blender until everything dissolves. Place in a pan and stir over low heat until it boils and thickens slightly. Add sugar to taste. You can add cinnamon if you like. Mix and it's done!
