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Vegan stuffed mushrooms with walnut ‘mince meat’

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This dish is ideal as a delicious starter or even as a fulfilling main.

Mushrooms are known as cancer fighters and cell renewers. Recent scientific studies introduce mushrooms as powerful anti-cancer food.

They can protect our DNA from damage and increase the body’s ability to detoxify itself. All these benefits among many others,  makes mushrooms irresistible! Let’s cook some mushrooms!

Vegan stuffed mushrooms with walnut ‘mince meat
 
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Author: EnHealthy
Ingredients
  • 30 medium white mushrooms (remove the stalks and blend them)
  • 2-3 tablespoons olive oil
  • Salt & pepper

Filling:
  • 2 tablespoons olive oil
  • 100 gr of walnuts, roughly ground in the blender
  • 150 gr spinach
  • ½ cup quick oats
  • 2 garlic cloves finely chopped
  • 1½ cups of coconut milk
  • 1 cup of water
  • Juice from ½ lemon (to taste)
  • 1 tablespoon dry mint or 1 tablespoon fresh chopped mint
  • Salt & pepper

Toppings:
  • 1 tablespoon sesame seeds
Instructions
  1. Preheat oven to 200ºC. Lightly oil a baking pan large enough to hold mushrooms in single layer. Add mushrooms and drizzle with 2 to 3 tablespoons olive oil. Season with salt, pepper and roast for 10 minutes.
  2. Add olive oil to a large saucepan over medium heat. Then add garlic, blended stalks and season with a pinch of salt and pepper. Cook for 2-3 minutes. Add the spinach cook for 2 minutes.
  3. Then add the remaining ingredients, stir until the mixture thickens.
  4. Fill the mushrooms with the mixture.
  5. Bake in the oven at 200ºC for 10-15 minutes.
  6. When ready, top it with a few sesame seeds and enjoy.
Notes
6 Servings

Instant matcha energy boosting mousse

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Matcha energy boosting mousse
 
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Author: EnHealthy
Ingredients
  • 1 avocado (140 g) frozen or chilled
  • 4 ripe bananas (320 g) frozen or chilled
  • ½ teaspoon matcha

Toppings
  • 1 tablespoon raw cacao nibs roughly chopped
  • 1 tablespoon walnuts roughly chopped
  • 1 teaspoon dry rose petals
  • 1 tablespoon pistachios roughly chopped
  • 1 tablespoon honey
Instructions
  1. Add bananas, avocado and matcha in a blender, blend until smooth and creamy.
  2. Serve in bowls and decorate with cacao nibs, walnuts, pistachios, rose petals and drizzle with honey.
Notes
2 Small Servings

Key Ingredient: Matcha

FIND OUT MATCHA NUTRITIONAL BENEFITS

Matcha-nutritional-benefits

GET YOUR EVZIN Bio MATCHA HERE!!

Soutzoukakia, vegan “meatballs” with tomato sauce

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These are Greek vegan “meatballs” made with potatoes & walnuts, in a rich and spicy tomato sauce. Here is a simple vegan recipe, based on the traditional way of making delicious Soutzoukakia. They are lovely, nutritious and delicious. So yummy!

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Soutzoukakia vegan “meatballs” with tomato sauce
 
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Author: EnHealthy
Ingredients
  • 3-4 potatoes (precooked and mashed, 2 cups)
  • ½ cup chickpea flour
  • ½ cup oat flour
  • 1 cup walnuts (140 g) blend
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon smoke paprika
  • 1 teaspoon anise powder
  • 1 cup finely chopped parsley
  • 4 spring onions finely chopped
  • 1-2 garlic cloves (minced)
  • ⅓ cup olive oil for frying
  • Salt, pepper (up to taste)

Tomato sauce
  • 2 tablespoons olive oil
  • 2 big onions, finely chopped
  • 2 tablespoons cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon anise powder
  • 1-2 garlic cloves (minced)
  • Salt, pepper
  • 1 teaspoon agave syrup or honey
  • 2 bay leaves
  • 1000 g tomato sauce or (6-7 big very mature tomatoes + 300 ml water and blend)
  • Juice from half lemon
Instructions
  1. Pour the mashed potatoes in a big bowl, add chickpea flour, oat flour, blended walnuts, cumin, coriander seeds, paprika, anise, chopped parsley, spring onions, minced garlic, add a generous amount of salt and pepper and mix well with your hands until well combined.
  2. Shape the mixture in to long oval shapes, which is the traditional shape of soutzoukakia. They should be about 4-5 cm long.
  3. Place a nonstick pan over medium to high heat. Add the 2-3 tablespoons of olive oil and let it heat for 1 minute.
  4. Add soutzoukakia to the pan one at a time. Brown all sides for about 5 minutes total. They will cook further in the oven.
  5. When ready, remove from pan and place them in a pyrex or baking pan. Set aside.

Tomato sauce
  1. Place a pot over medium heat. Add the olive oil to the pot.
  2. Add the onion. Stir and sauté until the onion caramelizes.
  3. Then add the rest of the tomato sauce ingredients and sauté for at least 10-15 minutes.
  4. When the sauce is ready pour it into the pyrex, make sure all soutzoukakia are covered in sauce.
  5. Bake them in the oven for about 15-20 minutes at 200°C. Serve with salad or rice!
Notes
4-5 servings

Granola with coconut cream (As seen on TV)

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Granola with coconut cream (As seen on TV)
 
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Author: EnHealthy
Ingredients
  • 1 cup (130 g) dates (without the pits)
  • ½ cup (150 ml) olive oil
  • 1½ teaspoon cinnamon
  • 3½ cups (500 g) roll oats
  • ¼ teaspoon salt
  • ¾ cup (80 g) walnuts roughly chopped
  • ½ cup (70 g) sunflower seeds
  • ½ cup (80 g) chia seeds

COCONUT CREAM
  • 2 canned coconut milk or cream (chilled overnight in the refrigerator)
  • 4 tablespoons agave syrup, honey or other sweetener
  • 2 tablespoons vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 160°C.
  2. Fill 1 cup with dates and add hot water to cover them for 20 min.
  3. Pour the dates with their water and the olive oil in the blender, mix well until they become creamy.
  4. Add oats, salt and cinnamon to a large mixing bowl - stir to combine.
  5. Pour over the wet ingredients (dates and olive oil) in the bowl with the dry ingredients and stir to combine until all oats are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
  6. Bake for 20 minutes. Then remove from oven and stir the granola. Bake for minutes more. Watch carefully not to burn the mixture.
  7. Remove again from oven, stir add the chopped walnuts and sunflower seeds, bake for 5 more minutes at 150°C.
  8. Let cool completely and add chia seeds. Store in a container at room temperature for about 2 week.
  9. Layer the ¾ of a small jar with granola, then add 2 tablespoons of the coconut cream and top it with strawberries.

COCONAT CREAM
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid. Scrape out the top, thickened cream and leave the liquid behind [reserve it in the fridge for smoothies or cooking rice etc].
  3. Place thick cream in a mixing bowl. Stir for 30 seconds with a Balloon whisk until smooth and creamy.
  4. Then add vanilla, zest, lemon juice and honey and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed. Store in the refrigerator.
Notes
12-15 Servings

Walnut and apple salad

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This salad is extremely easy to make and yet so delicious and fulfilling! Walnuts are very nutritious. In combination with apples and lettuce they can provide a light meal. The idea for preparing this salad came during a guest night and I wanted to use some fresh and juicy apples that where available at home. You can enjoy this salad as a meal or as a side. Feel free to add any other type of nut you like. It is also very tasty with pears instead of apples.

Walnut and apple salad
 
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Author: EnHealthy
Ingredients
  • 1 lettuce
  • 2 apples peeled and thinly sliced
  • ½ cups walnuts

Dressing
  • 2 Tablespoon mustard (preferably wholegrain)
  • 2 Tablespoon honey
  • 2 Tablespoon olive oil
  • Salt, pepper

Toppings
  • 1 whole-wheat tortilla
Instructions
  1. Cut the lettuce and apples; add to a large mixing bowl.
  2. Prepare dressing in a mixing bowl by adding all ingredients and whisking until well combine. Taste and adjust flavor as needed.
  3. Add walnuts to salad and top with dressing. Toss to combine.
  4. Toast tortilla until golden and garnish the salad.

WINE SUGGESTION

“Our palettes are a moving target.” Whether you have the most expensive or least expensive wine, the wines that we enjoy the most are the ones that we share with our friends, families and loved ones.”

So, what is the go to wine to enjoy this spectacular salad?

Pair it with a sauvignon blanc that is full with citrus, melon, tropical & floral notes. Can be smokey as well if its from Loire region of France. Also for something unique try a torrontes from Argentina which is mouth filling yet refreshing white with exotic fruit, lemon zest, peach & apricot.

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