52 Low-Acid and Vegan-Friendly Recipes - Mattis Lundqvist - ebook

52 Low-Acid and Vegan-Friendly Recipes 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 - 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

52 Low-Acid and Vegan-Friendly Recipes

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

2 chopped green chili

6 minced garlic cloves

2 teaspoon minced ginger

1/2 teaspoon turmeric powder

4 finely chopped onions

4 chopped tomatoes

6 tablespoon chickpea flour

500 ml water

3 tablespoons of coconut oil

3 teaspoons of mustard seeds

1 teaspoon cumin

1 teaspoon salt

2 teaspoons maple syrup


Take some water in a saucepan and throw in the mustard leaves, blanched spinach, ginger, chopped chili and cook it on a low flame for 20 minutes.

Once all the green veggies are cooked, blend them in a food processor until smooth.

Heat some coconut oil in another sauce pan. Add the mustard seeds, cumin and let it crackle followed by turmeric powder.

Add the chopped onions, tomatoes and sauté them for about 7-8 minutes.

Now add the green veggie paste to the saucepan and cook for 5 minutes.

Lastly add the chickpea flour, salt, maple syrup and cook for a few more minutes while continuously stirring the mixture.

Serve with gluten-free bread.


Shitake Rice

Serves: 6


400 g brown rice, soaked in water for 8-10 hours

150 g sliced shitake mushrooms (optional, ‘cause it is not alkaline)

150 g green peas

2 thinly chopped carrots

2 thinly chopped bell peppers

6 minced garlic cloves

2 teaspoon minced ginger

4 sliced sweet onions

2 tablespoons coconut oil

3 tablespoon soy sauce

2 teaspoons cane sugar

1 teaspoon salt

1000 ml water

2 slit green chilis

Some cilantro leaves


Take some water in a sauce pan and bring it to a boil. Throw in the brown rice and cook for about 30 minutes. Drain the water, set it aside.

Heat some coconut oil in a sauce pan. Add minced garlic, onions, green chili and sauté for about 2-3 minutes. Slide in the minced ginger, mushrooms, chopped carrots, green peas, bell pepper, soy sauce and sauté again until the veggies turn tender.

Add the cooked brown rice, salt, cane sugar and fry for 3-4 minutes.

Garnish with some cilantro leaves and serve hot.

Vegetable Momos

Serves: 6


2 finely chopped large onions

2 finely chopped bell peppers

8 carrots, finely chopped

200 g thinly shredded cabbage

2 jalapeno paprikas

2 teaspoons garlic powder

Some chopped coriander

200 g of mixed sprouts (soy, alfalfa)

2 tablespoons coconut aminos

1 teaspoon pepper