1 yellow paprika
600 g carrots
5 cm ginger
1 garlic clove
100g cashew nuts
1,2 l veggie broth
2tsp pumpkin oil
2 tsp sunflower oil
2tsp soya sauce
1-2 tbsp lime juice
1tbsp sesame seeds (roasted)
Basil and coriander
aji Amarillo or other kind of chilli sauce (optional)
Roast the carrots and paprika in the oven at 200ºC for 30 mins with some salt and pepper.
In a big cooking pot add some sunflower oil and the onion and cook for 10 mins, then add the ginger and garlic and cook for another 3 mins. Add the carrots and paprika and theveggie broth and cook for 15 mins.
Then add the cashew nuts, pumpkin oil, soya sauce and blend it together.
Season to your own taste with the lime juice, salt, pepper and chilli sauce.
Just before serving add the corinder and basil.
This is a really easy recipe, you can use leftover octopus and it is ready in no time! Enjoy!
3 octopus tentacles already cooked
2 garlic cloves
4 fresh chopped tomatoes
5-6 roasted paprika’s
500g half cooked new potatoes sliced
sweet pimenton de la vera
Once you have all the ingredients ready, the octopus and the potatoes must be already cooked or half cooked, start heating some olive oil in a big pan that we will use to fry the onion and garlic in low temperature until the onion is transparent.
The second step will be adding the sliced potatoes, roasted paprika, tomatoes and the pimenton. Mix everything well and start adding a little bit of vegetable stock and let the potatoes cook completely in it, add every time a little bit more of stock until the desire consistency…I love when the potatoes start breaking and are very soft.
The last step is to add the sliced octopus legs and let everything cook for about 10 more minutes.
Season with salt and pepper if you want.
I have a sweet tooth and I like starting my day with a coffee and something sweet. This doesn't mean the options are unhealthy. There are different cakes using veggies like carrot, pumpkin, beets...and of course this one with zucchini.
4 eggs (L)
200g grated zucchini
200g full fat yogurt or cream cheese
1 orange zest and juice
40g rolled oats
7g baking powder
1. Pre-heat the oven 180ºC and grease a cake baking tin.
2. Mix the sugar and the butter. When it starts looking like a white cream, it takes about 6 minutes if you are using a machine,add the eggs one by one.
3. Add orange zest and juice, yogurt and grated zucchini to the mix and combine well.
4. Finally add carefully the oats, baking powder and flour. Pour everything into the baking tin and if you want add some oats on top.
5. Bake for about 1 hour and enjoy!