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Roasted cabbage with crispy chickpeas and tahini sauce

Roasted cabbage with crispy chickpeas and tahini sauce 0

A very simple recipe to prepare, entirely herbal and perfectly balanced. Satisfying enough to be served as a main course or can also be served as a side dish.

 

Roasted cabbage with crispy chickpeas and tahini sauce

Makes 2-4 servings
Preparation 15 minutes
Cooking 1 hour 

 

INGREDIENTS


FOR THE CABBAGE:
1 small to medium red cabbage (any type of cabbage can be used)
extra virgin olive oil
salt and pepper
1/4 teaspoon fennel seeds
1/4 teaspoon dried dill


FOR CHICKPEAS
1 cup of Chickpeas cooked, rinsed and drained
4-6 new onions, chopped
1 garlic clove, finely chopped
Pepper


FOR THE TAHINI SAUCE
2 tablespoons of 100% natural sesame butter
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure maple syrup
a few teaspoons of cold water (added one at a time until you get the desired consistency)


TO SERVE
fresh dill
freshly ground pepper to taste

 

INSTRUCTIONS

 

  1. Preheat the oven to 400F.
  2. Wash and cut the cabbage into quarters, the number will depend on the size of your cabbage.
  3. Place the cabbage in a baking dish, drizzle with extra virgin olive oil, sprinkle with salt and pepper and some dried dill and roast for 35 to 40 minutes. If the cabbage seems to be drying out, add a little water to your baking dish in the last 15 minutes of cooking.
  4. Add the cooked chickpeas to another baking dish.
  5. Add the onions and garlic, sprinkle with pepper, drizzle with olive oil, mix and put in the oven. It will take about 35-45 minutes to be crisp. Stir a few times during cooking.
  6. While the vegetables cook, prepare the tahini sauce. Add the sesame butter to a small bowl with the lemon juice and maple syrup.
  7. Stir and add cold water, one teaspoon at a time, and continue until it becomes creamy and runny enough to garnish the braised sprouts. Depending on your preference, you can make it thicker. Pepper to taste.
  8. When the cabbage and chickpeas are ready, add the cabbage wedges to a serving dish, spread the chickpeas on top,
  9. Drizzle with tahini sauce and sprinkle with fresh dill. 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Sweet potato curry with chickpeas

Sweet potato curry with chickpeas 0

A meal with the perfect balance of flavors! It's a hot and spicy curry full of comforting and detoxifying spices.

The spinach it contains supports cognition thanks to its high content of vitamin K and folic acid, while the sweet potatoes contain a ton of immune-boosting beta-carotene.

On the spice side, curry powder is another perfect example of Hippocrates' famous phrase: “may your food be your medicine”. Indeed, curry is a mixture of spices with many virtues, including turmeric, which is a powerful anti-inflammatory which can also purify the liver.

All the classic flavors of curry appear here, but the sweet potatoes and coconut milk bring out a sweet creaminess that will bring you well-being and comfort!


Sweet potato curry with chickpeas

Makes 8 servings
Total time: 40 minutes 

Ingredients

  • 1/2 tablespoon olive oil
  • 150g baby spinach or baby kale
  • 3 cups of Chickpeas cooked, rinsed and drained
  • 1 red onion, diced
  • 2 yellow peppers, diced
  • 2 sweet potatoes, cut into 1/4-inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot, peeled and diced
  • 5 stalks of celery, diced
  • 7 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons curry powder
  • pinch of salt
  • 3 cups of chopped tomatoes
  • 1 can of 398 ml whole coconut milk

 

Preparation

 

  1. Heat a large saucepan over medium heat.
  2. Add olive oil, onion, carrots, celery and peppers. Sauté, stirring often, until the onions are translucent.
  3. Add the garlic, ginger, corn, spinach or kale and curry powder. Cook for 2 minutes.
  4. Add the rest of your ingredients.
  5. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.
  6. Garnish with fresh cilantro and serve with rice or quinoa.

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Lentil, coconut and sunflower dhal

Lentil, coconut and sunflower dhal 0

With the chronic lack of time that is the reality of many, including mine, I always try to find recipes that allow me to simmer healthy dishes that require little preparation, a few ingredients and are quick to cook. 

Who Said Eating Well Has To Be Hard? This quick and easy recipe can be cooked in less than 30 minutes and I assure you that its taste and smell will delight you! 

To be served over basmati rice or Indian flat bread such as chapati.

 

Lentil, coconut and sunflower dhal

  Makes 4 servings
  Preparation 10 minutes
  Cooking 20 minutes 

 

Ingredients

 

1 tablespoon of coconut oil
1 spanish onion, chopped
4 Italian tomatoes, cubed
20 ounces of fresh spinach 
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon of turmeric
1 teaspoon ground coriander
1/2 teaspoon of chili flakes
2 cups of lentils 
5 cups of water
1 cup unflavored whole coconut milk
1 / 2 cup of organic sunflower seeds
freshly ground pepper to taste 

 

Preparation

  1. In a large saucepan, heat the coconut oil over low heat. Sauté the onion and garlic for about 10 minutes.
  2. Add the spices and cook for a few more minutes. Add the tomatoes and cook for 1-2 minutes.
  3. Deglaze with the coconut milk.
  4. Wash and drain the lentils well.
  5. Add the lentils and water to the pot and simmer for 15 minutes over low heat.
  6. Add the spinach, stir and simmer another 15-20 minutes, until the lentils are cooked. 
  7. Season with pepper to taste.
  8. Toast the sunflower seeds in a dry pan over medium heat for a few minutes. Watch carefully and stir constantly as they burn quickly! You can skip this step, it is optional!
  9. Serve in a bowl and garnish with grilled (or raw!) Sunflower seeds and fresh sprouts or fresh cilantro.
  10. Bon appétit!

 

Caroline
President Hippocrate Bio

 

Spaghetti Bolognese with Tahini

Spaghetti Bolognese with Tahini 0

Spaghetti .... THE ultimate comfort dish! As far back as I can remember, this has always been the favorite meal when my mom or grandmother asked me what I wanted to eat. As we are in the middle of the harvest season, I thought I would share a really tasty sauce recipe with you!

Spaghetti Bolognese with Tahini

Makes 2 large portions

Ingredients 

250g of dry gluten-free spaghetti
1 Spanish onion, diced
2 tbsp olive oil
3 gousses d'ail hachées
1 tsp fresh oregano, chopped
1 tsp chopped fresh basil
1 teaspoon of fresh thyme
1/2 tsp chopped sage
1 tsp chopped jalapeno pepper
Freshly ground pepper to taste
2 chopped carrots
3 chopped celery stalks
225g finely chopped tempeh
3 large tomatoes, chopped
3 tbsp nutritional yeast
3 tbsp of 100% natural sesame butter
1 punnet of cherry tomatoes, cut in half
2 cups of Brussels sprouts

 

Preparation

  1. In a large skillet over medium-high heat, add olive oil, then sauté onions for about 5 minutes.
  2. Add the garlic, herbs, carrots, celery and tempeh.
  3. Sauté 2-3 minutes and add the tomatoes.
  4. Bring to a boil.
  5. Cover and let simmer over low heat for about 15 minutes, stirring 2 or 3 times.
  6. Meanwhile, cook pasta according to package directions. Drain and set aside.
  7. At the same time, steam the Brussels sprouts in a double boiler, until a fork easily pierces them.
  8.  Check the sauce, once thickened, add the nutritional yeast and tahini. Add ground pepper to taste.
  9. Divide the pasta between 2 large bowls, add the sauce, the bruxelle sprouts and the cherry tomatoes.
  10. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

Sautéed chickpeas and garlic rice

Sautéed chickpeas and garlic rice 0

A simple meal for busy evenings! It prepares well with leftover rice from the day before, complete your meal with a salad or raw vegetables for a quick, complete and delicious meal!

 

Sautéed chickpeas and garlic rice

Makes 2 servings 
Preparation: 20 minutes
Cooking: 20 minutes 

Ingredients

  • 2.5 tbsp sesame oil
  • 2,5 cups diced onions
  • 3 garlic cloves, minced
  • 1 cup of cooked rice 
  • 1.5 tbsp of organic fine coconut
  • 1.5 tbsp tamari sauce
  • 1.5 tbsp pure maple syrup
  • 1 tbsp of apple cider vinegar
  • 1 tsp chili flakes 
  • 2 cup of Chickpeas cooked, rinsed and drained
  • 0.5 tbsp cornstarch
  • 0.5 tbsp water
  • ground pepper to taste 

 

Preparing the rice

  1. Heat 1.5 tbsp of sesame oil in a saucepan over medium heat.
  2. Sauté 1 cup of onions and the 3 garlic cloves until the onions are translucent. Mix well to prevent the garlic from burning. 
  3. Add 1 cup of cooked rice and cook until heated through. Add ground pepper to taste. 

Preparation of chickpeas:

  1. Prepare the sauce by mixing the coconut, tamari sauce, maple syrup, apple cider vinegar, remaining oil and chili flakes. Put aside.
  2. Prepare the thickening mixture by mixing the starch and water. Put aside.
  3. In a non-stick skillet, heat remaining onions over high heat until browned, about 10 minutes. 
  4. Add the chickpeas and cook for another 3-4 minutes until browned. 
  5. Add the sauce and the thickening mixture. Mix and cook until the sauce is thick. 
  6. Serve in a bowl with the rice.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Avocado, tahini and fresh tomato toast

Avocado, tahini and fresh tomato toast 0

An aperitif? These quick toast little toasts are great as a starter. Ready in just 5 minutes, they will bring a touch of freshness during your happy hour. 

 

Avocado, tahini and fresh tomato toast 

Makes 6 servings

 

Ingredients

  • 6 slices of gluten-free bread to taste (here ciabbatta)
  • The juice of a lemon
  • 1 / 3 cup of 100% natural sesame butter
  • 1 avocado, sliced
  • 1 large fresh tomato, sliced ​​(try different varieties, here: cherry tomatoes and savoura tomatoes)
  • water to lengthen the sauce to taste
  • freshly ground pepper

 

Instructions

  1. In a small bowl, combine the lemon juice and sesame butter. 
  2. Add water while stirring to lengthen the sauce if necessary if it is too thick.
  3. Toast the toast.
  4. Garnish with avocado slices, tomatoes and drizzle with tahini sauce. 
  5. Garnish with freshly ground pepper.
  6. To serve!

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Buddha bowl with sprouted chickpeas and tahini sauce

Buddha bowl with sprouted chickpeas and tahini sauce 0

Many of us have heard of Buddha bowls before. For those who don't know what it is, it really is quite simple ... it's basically a bowl of grains, raw veg, grilled veg, various greens, and other nutritious toppings. It's a wonderful vegan option that will keep you full and satisfied for hours! 

This bowl is very easy to prepare and does not make a big mess in the kitchen. Everything is grilled on the same plate! For my part, I eat this type of meal regularly because it is super versatile and always as fun to prepare as it is to eat!

I love to vary their composition depending on what I have on hand ... here are my favorites

grains

  • Buckwheat
  • Quinoa Salad
  • Brown rice
  • Sorghum
  • Millet

Grilled vegetables

  • Sweet potatoes
  • mushrooms (I love shitake and portobello !!)
  • asparagus
  • rapini
  • beet
  • zucchini
  • Brussels sprouts

Raw vegetables

  • grated carrots
  • grated beets
  • tomatoes 
  • pea, sunflower or other shoots
  • Cabbage kale
  • mix of greens (mesclun, spinach, etc.)

Vegetable proteins

  • chickpeas, black beans or lentils (I like them sprouted)
  • edamame
  • Tempeh

Oilseed / garnish

  • natural almonds
  • walnuts
  • sunflower seeds, pumpkin seeds
  • lawyer
  • fruit: pear, pomegranate, blueberries, etc.
  • dried fruits: cranberries, raisins

Gravy

  • dragon sauce
  • lemon tahini sauce
  • guacamole
  • hummus

Herbes

  • coriander (I put it everywhere !!)
  • parsley
  • ciboulette

 

 

Buddha bowl with sprouted chickpeas and tahini sauce

For 2 bowls

 

Ingredients

1 small sweet potato, cubed
2 small beets, cubed
10 Brussels sprouts, cut in half
4 large handfuls of mesclun
2 cups of cooked brown rice
1 cup of sprouted organic chickpeas 
1 / 4 cup of organic sultana raisins
1 / 4 cup of organic european pumpkin seeds
1 / 4 cup of organic raw sunflower seeds
2 tbsp olive oil
Ground pepper

 

1 / 2 cup of 100% natural sesame butter
4 tbsp water
3 tbsp lemon juice
1 gousse d'ail hachée
Freshly ground pepper to taste

 

 

Preparation

  1. Preheat the madman to 350F.
  2. On a baking sheet lined with parchment paper, place the Brussels sprouts, sweet potato cubes and beets. Brush with olive oil. Pepper to taste.
  3. Bake for about 40 minutes, or until the vegetables are golden and a knife easily sticks inside. 
  4. Meanwhile, place the sesame butter and water in a bowl. Mix. It will harden, you have to continue mixing until it is smooth. 
  5. Add the lemon juice, chopped garlic and pepper. Mix. Put aside.
  6. In two bowls, place the rice and mesclun so that they are each on their side. Add the Chickpeas and grilled vegetables so that you can see each component. 
  7. Top with the sauce and seeds, as well as raisins. Grind a little pepper to garnish the bowls. 
  8. Enjoy alone or in good company!

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Toast with hummus and sautéed mushrooms

Toast with hummus and sautéed mushrooms 0

Lunch? Snack? Having dinner? This hummus and sautéed mushroom toast is versatile and delicious any time of the day! No matter what time of day you choose to eat it, every bite is packed with flavor and nutrients. Easy to prepare, quick and simple, this recipe is perfect to satisfy every craving! 

 

Toast with humus and sautéed mushrooms

Makes 2 servings

 

INGREDIENTS


125 grams of sliced ​​mushrooms of your choice (I love portobello!)
2 teaspoons of tamari
3 large handfuls of spinach
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Freshly ground pepper
3 tbsp olive oil

Other ingredients:


1 recipe ofhoumous 
Nutritional yeast for sprinkling
Gluten free toast 

 

INSTRUCTIONS

 

  1. In a hot pan, add 1 tbsp of olive oil. Add the sliced ​​mushrooms and 2 teaspoons of tamari, sauté for 4 to 5 minutes over medium-high heat to allow the mushrooms to release their liquid.
  2. Send the mushrooms to the side of the pan, then add the baby spinach, garlic powder, onion powder, black pepper and 2 tablespoons of water.
  3. Sauté for a few minutes until the spinach is wilted. When the onions reach the desired tenderness, remove them from the pan, set aside.
  4. Toast the bread, then place a layer of hummus on the toast, garnish with the mushroom / baby spinach mixture and sprinkle with a tiny bit of nutritional yeast.

 

* You can replace the hummus with guacamole, it will also be delicious!

* For even more flavor, add thin strips of red onions when cooking the mushrooms.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Slow Cooker Portobello and Chickpea Stew

Slow Cooker Portobello and Chickpea Stew 0

The Ultimate Family Slow Cooker Meal! This vegan portobello stew is rich and hearty with its red wine sauce, herbs and is filled with vegetables. The whole combines perfectly to make a delicious meal composed entirely of plants! Plus, while tasting amazing, this meal is easy, quick and convenient with minimal dishes. Definitely a must!

 

Slow Cooker Portobello and Chickpea Stew

 

INGREDIENTS

2 tbsp olive oil
5 large portobello mushrooms, cut into large pieces
1 cup of Chickpeas cooked, rinsed and drained
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 large potatoes, peeled and cut into large pieces 
4 large carrots, peeled and cut into large chunks 
1½ cup of red wine
¼ cup Tamari sauce 
2 cups of vegetable broth
½ teaspoon of black pepper
4 tablespoons of gluten free flour (I used buckwheat)
2 sprigs of fresh thyme
1 sprig of fresh rosemary
3 to 4 fresh sage leaves

INSTRUCTIONS

  1. Set the slow cooker to stir-fry and add 1 tablespoon of olive oil. Add the mushroom slices and cook until they have a good golden color. Then remove to a plate or bowl and set aside.
  2. Add the remaining oil and sauté the onions until golden brown. Once browned, turn off the slow cooker and immediately add the garlic, stirring and allowing it to cook over the residual heat.
  3. Add the potatoes, carrots, wine, tamari sauce, broth and seasonings, then stir everything. Scrape the bottom with a wooden spatula to remove the mushroom and onion residue and mix in the sauce for more flavor.
  4. Place the fresh herbs on top, place the lid on the slow cooker and close it, then set it to Hi, cook for about 1 hour.
  5. Make a porridge with the flour and a little water. Gradually add water to make a lump free paste then add a little more, stirring constantly until pourable like cream.
  6. After 1 hour of cooking, add the sauce by mixing gently in the slow cooker. Continue cooking for 1 hour.
  7. Then add the cooked mushrooms and chickpeas and stir gently. The potatoes will be really tender and might break a bit, that's okay, it will be better! Wait a few minutes for the sauce to thicken a bit and the mushrooms and chickpeas to heat up, then serve.

 

Bon appétit!
Caroline President Hippocrate Bio
Spicy portobello, chickpeas and lacto-fermented radish tacos

Spicy portobello, chickpeas and lacto-fermented radish tacos 0

These vegan portobello tacos are bursting with flavor! Made with oven-roasted portobello mushrooms in a delicious marinade and topped with their cilantro guacamole and lacto-fermented radish topping, they're packed with nutrients and flavor! 

Hearty, colorful, crunchy and spicy, these vegan tacos are a perfect meal on those sunny days!

 

Prep Time: 10
Cooking time: 20
Total time: 30 minutes

For 2 people 

 

Spicy portobello, chickpeas and lacto-fermented radish tacos

 

Ingredients

2 very large portobello mushrooms
1 red pepper 
½ an onion - optional
1,5 cup of Chickpeas cooked, rinsed and drained
Corn tortillas

 

Garnish

Chopped coriander
Guacamole with coriander
Lacto-fermented radishes
sliced ​​hot peppers

 

Spicy marinade


1 tablespoon oil
2 tablespoons of sambal oalek sauce
1 gousse d'ail hachée 
½ teaspoon of cumin
½ teaspoon of coriander
salt to taste

 

Guacamole with coriander 

3 ripe avocados
Juice of 2 limes
30 ml (2 tbsp.) Chopped cilantro
1/2 red pepper cut into small cubes
30 ml (2 tbsp.) Olive oil

 

Instructions

 

  1. Preheat the oven to 425F
  2. Cut the portobello into ½ inch thick wedges and slice the pepper into ½ thick strips. Cut the onion into ½ inch thick rings or half moons.
  3. Place everything on a baking sheet lined with sheets of parchment paper.
  4. Combine the ingredients for the marinade in a small bowl.
  5. Generously brush both sides of the mushrooms with the marinade, then lightly the red pepper and onion.
  6. Roast 20 minutes or until the portobello is fork tender.
  7. While cooking, heat the chickpeas in a pot of boiling water.
  8. Remove pits and skin from avocados. Cut them roughly.
  9. Mix them in a food processor with the lime juice, cilantro, pepper, olive oil and ground pepper.
  10. When ready to serve, reheat the tortillas in the oven for about 1 minute and garnish generously with hot chickpeas.
  11. Divide the spicy portobellos, peppers and onions among the tortillas.
  12. Garnish with gacamole, cilantro and lacto-fermented radish.

 

Serve with a green salad.

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
BLACK BEAN MEATBALLS

BLACK BEAN MEATBALLS 0

There are days when you need comfort food. A simple meal that brings me comfort and well-being. So I concocted a substitute for minced meatballs. Perfect to accompany your pasta but also any dish. For my part, I like them in a spaghetti sauce! I also ate it as a snack with hummus and it was delicious!

 

BLACK BEAN MEATBALLS

Ingredients

  • 1 cup cooked and cooled quinoa
  • 1 1/2 cups cooked black beans, rinsed
  • Olive oil
  • 3 cloves of garlic
  • ½ cup chopped shallots
  • ¼ teaspoon of salt
  • 2 ½ tsp oregano
  • ½ teaspoon of chili flakes
  • ½ cup of organic sunflower seeds (I instead mixed the sunflower seeds and pumpkin seeds)
  • 3 large spoons of nutritional yeast
  • 2 tablespoons of tomato paste
  • 3 tbsp chopped parsley

 

Directions

  1. Preheat the oven to 350F.
  2. On a baking sheet, pour your black beans. Place in the oven for about 15 minutes. When taking them out, check that they are dry to the touch.
  3. In a frying pan, brown the garlic and shallots. Reserve.
  4. In a food processor, combine the beans, garlic, shallot, salt, oregano and chili.
  5. Add to this mixture the quinoa, sunflower seeds, nutritional yeast, tomato paste, parsley.
  6. Taste and adjust the proportion of spices.
  7. Form into balls and refrigerate for 15min.
  8. In a pan, brown the balls for a few minutes and then transfer directly to a baking sheet for 20 to 30 minutes. They are cooked when the meatballs are golden brown.
  9. Serve over homemade tomato sauce and spaghetti squash noodles or over pasta.

 

Bon Appetite 

 

Caroline 
President Hippocrate Bio
Indian rice with chickpeas and raisins

Indian rice with chickpeas and raisins 0

This dish combining rice, dried fruits, chickpeas, spices and herbs is simply delicious. It can constitute a vegetarian dish in itself or be served as an accompaniment. 

Be careful, this dish is simply delicious !!!
 

Indian rice with chickpeas and raisins

For 6 people 

Ingredients 
50g wild rice (or basmati rice)
220g of basmati rice
240g of Chickpeas cooked, drained 
100g of raisins
20g olive oil
2 teaspoon cumin seeds (or ground cumin)
1 1/2 curry powder
1/4 teaspoon of fine salt
1 large yellow onion (you can put up to 3, it's even better!)
2 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
+ a little flour to coat the onions
+ sunflower oil for frying the onions 
Salt, freshly ground pepper
Instructions
Wild rice takes a long time to cook, start with that.
 
  1. Bake wild rice in a saucepan filled with water, for about 40 minutes (follow the cooking time indicated on the package). Drain and set aside in a large bowl.
  2. Cook the basmati rice in the same way, but this time add salt to the cooking water, just like the pasta. (Boil a large quantity of salted water, and add 220g of basmati rice as soon as it boils. Put the heat on medium heat, stir well, and allow 10 minutes)
  3. With a colander, drain and mix with the wild rice.
  4. Immediately add the raisins. This way with the heat of the rice, the grapes will become fluffy!
  5. Then chop the onions finely.
  6. Toss the onions with the flour to coat them well.
  7. In a deep pan, heat the sunflower oil over high heat and add the onions.
  8. Once the onions are golden and crisp, drain well. Reserve.
  9. Heat a pan and add a little olive oil, add the cumin and curry. Mix. 
  10. Add the chickpeas and coat well with the spices. Stirring constantly to prevent the spices from burning, cook over high heat for about 2 minutes.
  11. Add the chickpeas to the rice and mix well: the rice will turn yellow.
  12. Add the herbs and the fried onions, season with pepper.
 
Mix well and enjoy! 
Bon appétit!

Caroline

President Hippocrate Bio