A quick, easy and healthy way to cook.
3 tablespoons extra-virgin olive oil
1 large red onion, diced
A bunch of pre cut brussel sprouts
3 Cups of Organic Cherry Tomatoes, whole
1 Large zucchini, cut
1 Cup water
1/2 cup chopped fresh basil (Added in the end)
Pink Himalayan Sea Salt to taste
3 Cups Brown rice & Quinoa Fusilli Pasta
Pink Himalayan Sea Salt
Add Olive oil to your frying pan and heat it up to full heat. Reduce heat and then add all the veggies after they have been cut into your frying pan.
Bring a large pot of salted water with olive oil to a boil. Add the pasta to the boiling water and cook as the label directs.
After you have sautéed the vegetables for a few minutes, add some salt and the water. Sauté your veggies until you have reached your desired softness. When pasta is down, drain the water and add how much you would like to a plate. Stir in the basil in your Veggie sauce and top it to the pasta. Enjoy!
7 beans (Any kind. ex. Lentils, black bean)
2 Liter water
1/2 Butternut squash
12 small carrots
3 celery stalks
1 medium sized red onion
1/2 cup Coconut oil
2 tablespoons kosher salt
1/2 teaspoon Coriander
1 teaspoon Turmeric
1 dash Cumin
Soak beans in water 24 hours before you start to cook them. Drain the water they have soaked in and add the new water in to a large pot combined with the beans. Turn stove on high and let water start heating up. Add the butternut squash, carrots, celery, and red onion in to the pot. Pour the coconut oil in to the soup mix and lastly add the salt and spices.
Boil for a total of 45-60 minutes. Check the beans every 10 minutes or so to see how soft and tender they are. Decide your own preference.
Serve and garnish with Rosemary.
Cafe Gratitude is one of my favorite Vegan Restaurants in LA. They really have it down in terms of healthy foods for your body.
639 Larchmont Boulevard
Los Angeles, CA 90004
If you are not sure if you like “vegan” foods, then you should really stop by here. Let me know after what you think.
1-2 medium butternut squash, halved lengthwise and seeded
2 teaspoons earth balance butter (Vegan)
1 table spoon Agave Nectar
Pink Himalayan Sea Salt
Sprinkle Cinnamon and Pumpkin Spice over
Preheat oven to 400 degrees F.
Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Pour agave over each squash. Season with Salt and spices. Roast 40 minutes, until flesh is fork-tender. Reserve 2 halves for future meal. Serve as a great Holiday dish.