26 Low-Acid and Vegan-Friendly Recipes - Part 2 - Mattis Lundqvist - ebook

26 Low-Acid and Vegan-Friendly Recipes - Part 2 ebook

Mattis Lundqvist



Recipes: - Thai-Pepper-Mushroom-Curry - Quinoa-Bean-Tacos - Curry Indian Style - Steamed Tofu Rolls - Cilantro-Root-Soup - Squash- Carrot-Curry - Quinoa Pancakes with Oats - Spaghetti-Mushroom-Salad - Bok-Choy-Soup - Cilantro-Coconut-Soup - Stir Fry Eggplant - Thai Red Curry - Scrambled Tofu - Stuffed Sweet Potato with Cumin and Tomatoes - Tomato Curry - Spinach with Garlic and Broccoli - Quinoa-Cashew-Pilaf - Banana-Potato-Muffins - Lemon-Zucchini-Cream - Spinach-Ginger-Noodles - Ginger-Coconut-Cookies - Beetroot-Almond-Pudding - Radish-Carrot-Wraps - Garlic- Spinach-Dal - Peach-Almond-Chia-Smoothie - Couscous with Lentils

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Mattis Lundqvist

26 Low-Acid and Vegan-Friendly Recipes - Part 2

The alkaline way of vegan dishes

BookRix GmbH & Co. KG80331 Munich


Serves: 6


60 g diced mushrooms

320 g baby corns

140 g chopped asparagus

2 chopped green bell peppers

2 medium onion, chopped

6 minced garlic cloves

2 chopped green chilis

500 ml coconut milk

4 tbsp. Thai curry paste

1 teaspoon salt

1 teaspoon pepper

2 teaspoons dried basil

2 tablespoons coconut oil

260 ml vegetable broth


Heat some oil in a sauce pan. Sauté the onions and garlic for 3-4 minutes until the onions start to sweat.

Add the Thai curry paste. Then, pour the coconut milk slowly into the curry paste, followed by vegetable broth and bring it to a boil.

Add baby corns, asparagus, bell pepper, mushrooms, salt and cook for about 10-11 minutes.

Throw in the chopped green chili, basil leaves and give it a stir.

Serve alongside some brown rice.





Serves: 4


2 chopped avocado

340 g quinoa

200 g black beans, soaked overnight

180 g sweet corn

1 teaspoon garlic powder

2 tablespoons lemon juice

1500 ml vegetable broth

4 chopped tomatoes

1 teaspoon onion powder

2 teaspoons salt

15 tortillas

1 teaspoon paprika powder

Some chopped cilantro for garnish


Mix the quinoa in vegetable broth, boil it and cook for about 20 minutes.

Add the chopped tomatoes, black beans, garlic powder, onion powder, salt, corn kernels, paprika powder and cook again for about another 10-12 minutes. Keep the lid covered while cooking.

Sprinkle some lime juice on top and mix well.

Fill in this mixture into each of the tortillas and garnish with some cilantro.

Serve along with some barbecue sauce.


Curry Indian Style

Serves: 6


8 eggplants, sliced

2 tablespoons sesame oil

2 medium onion, finely chopped

6 minced garlic cloves

2 teaspoons minced ginger

2 slit green chilis

4 tablespoons roasted groundnut powder

2 teaspoons mustard seeds

1 teaspoon cumin

1 teaspoon asafetida

1 teaspoon turmeric powder

15 curry leaves

Some chopped coriander leaves for garnish

1 teaspoon salt


Coat the eggplant with a few drops of oil and rub it gently.