Easter vegan recipes. Eat healthier! Feel easier!

 

Hello and have a great Easter !!!

We prepare holiday meals healthier so that we feel lighter.

APPETIZERS - sunflower spread and raw suhi - delicious, quick to prepare and beautiful.

 

Italian sunflower spread

Very quick to prepare, hearty and delicious. The basis of this recipe is sunflower, and 50 g of sunflower contains the daily allowance of iron. In addition, the absorption of the seeds is greater when they are soaked in water.

Number of servings: 4-6

Ingredients:

300 g of sunflower (soaked in water for 6-8 hours)
1 medium carrot
1/4 red pepper
5 pcs. sun-dried tomatoes
0.5 a. sh. salt
1/4 lemon juice
1/4 century sh. cayenne
1/4 century sh. black pepper
1st century sh. a mixture of Italian herbs

Making:

we put all the components in a food chopper-combine with an S-shaped blade. Grind until smooth. The spread can be applied on cucumber, zucchini, dried bread.

 

Branded, TOP alkaline SUSHI

Ingredients:

Sushi Nori leaves
Soy sauce
Wasabi horseradish powder or paste

For "Rice":
200 g of chopped cauliflower (cauliflower) or white radish
200 g of sunflower
a pinch of salt

For the filling:
1/2 tomato
0.5 cucumber
1/2 carrot
1/2 avocado
2 heads of soaked shiitake mushrooms
alfalfa or other sprouts

Pickled red onions with a dash of lemon juice and a pinch of salt

Making:

Grind the rice ingredients with a food chopper with an S-shaped blade. Pour and spread the rice on the Sushi Nori sheet (it should take up about a quarter of the sheet). We put tomato cut into strips, cucumbers and carrots cut into slices, avocado cut into strips, shiitake mushrooms, and selected sprouts in one row. I recommend marinating the carrots for a short time beforehand: as always, with a pinch of salt and a splash of lemon juice. When wrapping, you should wet your hands and the Nori sheet with water so that it sticks together better.
After wrapping, leave for 10-15 minutes, then cut into 2-3 cm pieces with a sharp knife.
Served with soy sauce and green horseradish wasabi paste.

TOP, branded white mix with vegan mayonnaise,

especially delicious, nutritious and close to tradition :)

USE VEGAN MAYONNAISE INSTEAD OF REGULAR MAYONNAISE!!! IT WILL BE HEALTHIER..:)

All ingredients are not heat treated!

Ingredients:

100 g frozen green peas
60 g of carrots
3 years sh. lemon juice
50 g of pickled cucumbers
50 g of fresh cucumbers

50 g of zucchini
50 g of leeks
some onion leaves
sprig of dill
a pinch of salt and black pepper

For mayonnaise:

40 g of cashew nuts
3 years sh. sunflower oil
1/2 c. sh. ground mustard
100 ml of water
1-2 cloves of garlic
1 1/2 centuries sh. salt

1/2 c. sh. lemon juice
1/2 century sh. turmeric

1/2 century warrior

Making:

We thaw the peas by washing them with warm running water, but not hot. Grate the carrots with straws and marinate for a while with a pinch of salt and a splash of lemon juice. Cut cucumbers and zucchini into cubes, chop leeks and onions. Mix all the ingredients and pour prepared mayonnaise. Grind the mayonnaise components with a food chopper-blender.
Sprinkle with dill and black pepper before serving.

Delicious! surprise yourself and your guests :) www.grazinagum.lt

Fantastically delicious, filling and nutritious "beetroot mix with plums and vegan mayonnaise"

It will help to strengthen blood, immunity and feel full.
Everyone will like it :)

warning; beets only green!
It will be necessary
1-2 beets, depending on how many eaters,
0.5 cups of prunes.
No need to soak, just rinse well.
0.5-1 tablespoon of salt,
0.5 tsp cayenne,
1 tablespoon of honey,
0.5 lemon juice,
1/4 cup walnuts,
A pinch of ground cumin or cumin.
Progress
Grate the beets. Better with straws.
Mix with the rest of the ingredients. Except for prunes and walnuts. We leave to marinate.
Cut the prunes into strips.

Vegan MAYONNAISE:
20 g of cashew nuts,
20 g of sunflower seeds,
3 tablespoons of sunflower oil,
1/2 tbsp ground mustard,
100 ml. water,
1-2 cloves of garlic,
1 1/2 tbsp salt,
1/2 lemon juice,
1/2 tsp turmeric.
Grind all the components with a blender until the consistency of the sauce. If it is too thick, add more water.

We mix pickled beets with prunes and vegan mayonnaise.
When serving, form a mound and sprinkle with chopped walnuts.

Delicious! And don't overeat :)

 

FOR THE DESSERT TABLE

Sweet, colorful, delicious "mini eggs"

INGREDIENTS

0.5 liters of shredded coconut

100 ml. melted coconut butter

1 year spoon of agave or honey

4 tablespoons of warm water

¼ teaspoon of vanilla

a pinch of salt

Natural food colors *

INSTRUCTION

In a food processor, grind the coconut flakes until they are fluffy, almost starting to thicken. Add all other ingredients except food coloring. Divide the mixture into three separate bowls. Add desired food coloring to each bowl and mix well. For easy shaping, the mixture should not stick to your fingers. If it's a little too soft, add a little more shredded coconut. Form colorful eggs of desired size. Chill in the fridge or freezer until set. Garnish with chocolate if desired. You can decorate cakes with mini eggs !!!

NOTES * Natural food colors: red-beetroot juice.

Pink - Mash cranberries or frozen raspberries.

Orange - juice and pulp of a small carrot. Grind with a blender. To improve the taste, you can add grated orange peel.

this recipe from eluxemagazine.com

Gražina's signature - APRICOT LAYER

What is special about the desserts I prepare?

They are flour-free, white sugar-free, and not baked. When preparing desserts, the most important thing for me is that they are nutritious, delicious and quick to prepare. Cakes are very filling, but after eating a piece, it is not heavy and it is a super food.

Eat without remorse!

APRICOT LAYER

The cake will need a cake form, we recommend one with easy-to-open sides to make it easier to remove the finished cake.

Base:

1 glass of sunflower seeds
1 cup of almonds
1.5 glasses should be soaked for 2-3 hours. dates in water (30 min - 1 hour)
2 tablespoons of cocoa
2-3 tablespoons of coconut oil
A pinch of salt

Middle layer:

2-3 bananas
Lime peel

Top layer:

1.5 cups of dried apricots soaked in water (30 min - 1 hour)
1 glass of soaked raisins

We are preparing the basis.

Grind the sunflower seeds and almonds with a food chopper with an S-shaped blade so that there are still grains left, but not to a smooth mass.

We put the dates soaked in water in a blender and grind them to get a date paste. The consistency should be like jam. Then we mix ground dates together with ground nuts and sunflower seeds, add cocoa, melted coconut oil and a pinch of salt. We mix everything well.

We cover the cake form with this mass. Middle and upper layer: Place sliced ​​bananas on top and sprinkle with grated lime peel (only grate the green layer, because if we grate the white part, it will taste bitter).

We prepare the top layer. Place soaked apricots and raisins in a food processor. Chop it up and put it on a layer of bananas.

The cake is ready and can be eaten immediately. Or put it in the freezer for a while. You can keep such a cake in the refrigerator for up to 2 days.

Delicious! even more recipes in the book "Super Desserts" (with the author's wish here:)

The author is Gražina Gum www.grazinagum.lt

Cake "MOKA"

No flour, no sugar, no baking.

You will need:

for the basis:

150 g of almonds,

100 g of sunflower,

150 g soaked dates,

50 g of coconut oil,

a pinch of salt, cinnamon;

for the filling:

300 g of soaked (optional) cashew nuts,

2 v. sh. cocoa,

2 v. sh. ground coffee,

2nd century sh. cinnamon,

150 g of honey,

pinch of salt

150 g of coconut oil.

Progress

The basis. Grind almonds and sunflower seeds with a food processor (not completely).

Mix with date paste and coconut oil. We line the tin so that it is

about 1-1.5 cm thick base for the cake.

Stuffing. Grind cashews with water using a blender. We pour water so that

would be overwhelmed Stir until smooth. Melt the coconut oil. Then we add the rest of the ingredients and shake again.

We pour the obtained solid mass on the base of the cake and leave it in the freezer for 2-3 hours. Sprinkle with cocoa powder. You can decorate with mint leaves, dried

berries. Store in the refrigerator.

I wish you nice and cozy holidays! Grazina Gum www.grazinagum.lt

You can find even more healthy desserts created by me in the book "Super Desserts"

ps I have prepared a full one for you for spring  we named the program "RESTART BOX" here ;