26 Low-Acid and Vegan-Friendly Recipes - Part 1 - Mattis Lundqvist - ebook

26 Low-Acid and Vegan-Friendly Recipes - Part 1 ebook

Mattis Lundqvist



Recipes: - Carrots-Quinoa-Soup - Zucchini-Squash-Pasta - Spinach- Curry - Shitake Rice - Vegetable Momos - Mint-Pineapple-Tofu - Noodle Salad with Broccoli - Spanish Gazpacho Reloaded - Tofu-Spinach-Coconut-Curry - Spinach-Kale-Pattie - Broccoli-Coconut-Soup - Grapefruit-Lemon-Juice - Tomato-Avocado-Cucumber-Salad - Quinoa Curry with Chickpea - Coconut-Spinach-Kale-Smoothie - Coconut-Pumpkin-Smoothie - Jalapeno-Pomegranate-Salad - Avocado-Spinach-Shake - Garlic-Cucumber-Soup - Spinach-Avoado-Lemon-Pesto - Mexican Tortilla Soup - Parsnip-Avocado-Hummus - Potato Wraps - Quinoa Porridge - Spicy Thai Rolls - Bean-Tomato-Salad with Spinach Leaves and Mango Flavor

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Mattis Lundqvist

26 Low-Acid and Vegan-Friendly Recipes - Part 1

The alkaline way of vegan dishes

BookRix GmbH & Co. KG80331 Munich


Serves: 2


340 g quinoa

3 tablespoon organic bouillon powder

2x 500 ml water

200 g broccoli florets

4 carrots

80 g chopped leeks

2 tablespoons lime juice

A few dill leaves

2 teaspoons coconut aminos

Some cilantro

1 teaspoon salt

1 teaspoon cayenne pepper


Boil the water in a large saucepan. Add the bouillon powder, quinoa and cook for about 15-16 minutes without the lid. Once the quinoa turns nice and fluffy, switch off the flame.

Take some water in another saucepan, bring it to a boil and add the leeks, carrots, broccoli, and the lime juice.

As soon as the broccoli is tenderized, add the quinoa mixture to this saucepan along with some salt, cayenne pepper, and coconut amino; give it a stir.

Let it simmer for about 4-5 minutes. Add in dill leaves.

Garnish with cilantro. Enjoy!





Serves: 4


4 thinly sliced carrots

2 thinly sliced zucchini or sliced into strips

4 thinly sliced squash

2 diced bell peppers

2 onions, diced

180 g broccoli florets

110 g pasta sauce

4 tablespoons olive oil

4 tablespoons Italian seasoning

2 tablespoons dried basil

200 g chopped tomatoes

400 g gluten-free pasta, boiled

1 teaspoon salt

1 teaspoon black pepper


In a bowl, mix all the veggies - carrots, zucchini, bell pepper, and broccoli along with salt, some pepper, and a dash of olive oil and toss well.

Lay out this mixture on a baking tray and bake it for about 20 minutes until they turn slightly brownish.

Once done, toss the veggies along with some pasta, Italian seasoning and dried basil. Add a bit of pasta sauce.

In another baking tray, lay down the squash pieces at the bottom and layer it with the pasta mixture. Repeat this process a couple of times if you want more layers.

Bake the pasta in a preheated oven for about 30-35 minutes at 350°F/180°C Mix well.





Spinach- Curry

Serves: 6


120 g mustard leaves

400 g spinach, blanched