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Sweet Potato Buckwheat Bowl

Sweet Potato Buckwheat Bowl 0

Made with buckwheat, gluten-free and highly nutritious pseudo-cereals, this bowl is an ideal meal for a hearty meal that will provide you with all the energy you need to complete your tasks of the day, whether it's a day at the office or a hike. in the mountains!

Thanks to its high fiber content and being an excellent source of vegetable proteins, buckwheat helps to achieve a satiety effect and controls the level of sugar in your blood. 

Allied here with sweet potatoes which bring a sweet side, paired with broccoli and crunchy pumpkin seeds, it offers you here a meal filled with colors, flavors and nutrients!

 

 

Sweet Potato Buckwheat Bowl

 

Makes 4 servings
Preparation time 10 minutes 
Cooking time 30 minutes

 

  • 1/2 cup raw buckwheat kernels
  • 1 small head of cauliflower, finely chopped
  • 1 tbsp coconut oil
  • 2 tbsp sesame oil
  • 2 cups of filtered water
  • 1 green onion, finely chopped
  • 1 small sweet potato, cut into 2 cm cubes
  • 2 cm peeled and minced fresh ginger
  • 1 garlic clove, finely chopped
  • 1 large broccoli, cut into florets
  • 2 cups of vegetable broth
  • 2 tbsp gluten-free tamari sauce
  • 2 tbsp of organic pumpkin seeds from europe
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Rinse the buckwheat until the Water runs clear.
  2. In a pot, combine buckwheat, cauliflower and water. Add coconut oil and bring to a boil over medium-high heat.
  3. Cover and continue cooking over low heat. cook until most of the water is absorbed, about 10 minutes. 
  4. Set aside and remove the lid after 5 minutes.
  5. While the buckwheat cooks, heat the sesame oil in a large pan. When the oil is simmering, add the scallions and cover, stirring, about 1 minute. Add the cubed sweet potatoes. Sauté until the sweet potatoes are tender, about 10 minutes.
  6. Add the ginger and garlic, stir and cook for about 3 minutes. Add the broccoli, broth and tamari then simmer for 5 minutes, until the broccoli is tender.
  7. To serve, divide the buckwheat / cauliflower mixture between 4 bowls and divide the broccoli / sweet potato mixture on top of the 4 bowls. Garnish with the pumpkin seeds and fresh cilantro.
  8. Keeps 2-3 days in the refrigerator. 

 

Bon appétit!

 

 

Caroline
President Hippocrate.Bio
Coriander tempeh with tomato-coconut salsa

Coriander tempeh with tomato-coconut salsa 0

 

Coriander tempeh with tomato-coconut salsa

Makes 4 servings
Preparation: 20 minutes
Cooking: 20 minutes 

 

 

For the salsa 

1 large tomato, roughly chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
2 tbsp of sliced ​​organic grilled coconut
2 tbsp olive oil
the juice of a lime
1/4 teaspoon cayenne pepper

 

For the tempeh

240g tempeh, divided into 4 triangles 
4 tbsp olive oil
4 tbsp ground coriander
pinch of salt
1 small cauliflower
1 pepper of your choice, seeded and sliced ​​into strips
10 Asparagus tips, trimmed, cut into thirds 

 

 

Preparation

  1. Preheat the madman to 350F.
  2. For the salsa: Combine all the ingredients in a large bowl and mix. Put aside. You can make the salsa the night before.
  3. For the tempeh: Place the tempeh in a baking dish, cover with 2 tbsp of oil, cilantro and salt. Cook, about 10 minutes, until the tempeh is golden and crisp.
  4. For the cauliflower: Break the cauliflower into florets using a small knife. Place in a food processor and pulse until you get small coarse pieces.
  5. In a large skillet heated over medium heat, heat the remaining 2 tbsp of oil. Add the cauliflower, peppers and asparagus. Stir and cook, stirring a few times, until the asparagus is tender, about 5-6 minutes. Season with freshly ground pepper to taste.
  6. Divide the vegetables into 4 plates and top with the tempeh.
  7. Garnish with salsa and serve.

Bon appétit!

 

 

Caroline
President Hippocrate Bio 

 

 

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée 0

A quick and easy dish to make! Made with creamy and comforting mashed cauliflower, top it with sautéed veggies and you'll have an easy, simple, super healthy, all-plant meal. In addition, it is sure to impress your guests with its delicious taste and dazzling colors!

 

Zoom on Swiss chard!

Belonging to the same family as beets and spinach, Swiss chard not only tastes amazing, but it's also incredibly nutritious. This incredible vegetable is packed with nutritional benefits that are beneficial for achieving and maintaining optimal health. You can find Swiss chard (with white stems) but also other varieties of rainbow chard, which have red, purple or yellow stems. All of them are super nutritious and can be used in this recipe. For now, here are some of the benefits of this little-known vegetable! 

  • Regulation of blood glucose
  • Helps the pancreatic cells to regenerate.
  • Excellent source of vitamins C, E, A, manganese and zinc.
  • Contains antioxidant phytonutrients
  • Supports healthy bones.

And now, it's time to get down to business and try this little recipe gem!

 

 

Pan-fried chickpeas, portobello and Swiss chard over cauliflower purée

Preparation: 10 minutes
Cooking: 20 minutes
Serves 2-3 generous portions

 

INGREDIENTS

  • 1 head of cauliflower - broken into florets
  • 1 tablespoon of nutritional yeast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 1 cup of Chickpeas cooked, rinsed and drained
  • 2 garlic cloves - minced
  • 1/2 cup unsweetened, flavorless vegetable milk
  • 1 tablespoon of sesame oil
  • 2 green onions - finely chopped
  • 2 cups of portobello mushrooms, cut into strips
  • 1/2 tablespoon of tamari
  • 1/2 teaspoon garlic powder
  • 2 cups chopped multi-colored Swiss chard
  • juice of a lemon

INSTRUCTIONS

  1. Boil cauliflower until tender, about 7 to 8 minutes.
  2. Drain, rinse and add the cauliflower to a high power blender.
  3. Add the nutritional yeast, salt, pepper, garlic cloves and unsweetened, no-flavored vegetable milk.
  4. Blend until smooth.
  5. In a large skillet, add the sesame oil and heat over medium-high heat.
  6. Add the shallots and chopped mushrooms. Cook for 10 minutes, stirring occasionally, until the mushrooms are tender.
  7. Add the tamari, garlic powder, chickpeas and Swiss chard. Stir for about 1 minute until the Swiss chard is wilted. Remove from fire.
  8. In a bowl, add the cauliflower puree and garnish with the mushroom / chard / chickpea mixture. Drizzle with lemon juice. 
  9. This dish will last 2-3 days in the fridge, but it's best to serve it immediately!

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Spicy chickpea patties

Spicy chickpea patties 0

Traditionally served as a tapas dish, this popular Spanish recipe was too good to share! So here it is served as a main course! You can accompany it with romesco sauce, with pita bread or with fresh or grilled vegetables. 

Spicy chickpea patties

Makes 4 servings 
Preparation 20 minutes
Cooking 35 minutes

 

Ingredients:


3 / 4 cup of organic dried chickpeas 
1/4 cup olive oil
1 medium onion, diced
1 stalk of celery, diced
1 carrot, diced
3 gousses d'ail hachées
1 1/2 tablespoon tomato paste
2 bay leaves
2 teaspoons of ground roasted cumin
Freshly ground black pepper
2 tablespoons of harissa
3 tablespoons of freshly squeezed lemon juice
¼ cup chopped cilantro
1/4 cup chopped parsley
1 flax egg
1/2 cup chickpea flour
1/4 cup olive oil
½ cup of sauce Romesco

 

Preparation: 

 

  1. Cover the chickpeas with water and let soak for 8 hours or overnight. Drain.
  2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the onion, celery and carrot, season with pepper and cook for 5 minutes.
  3. Add the garlic and tomato paste and cook for 1 minute.
  4. Add the bay leaves, cumin, chickpeas and add water to cover by 1 inch. Reduce the heat to low and simmer for 30 to 45 minutes or until the chickpeas are tender and all the liquid is cooked through so that they are almost dry. If the beans are cooked but seem too soft, increase the heat and boil to reduce the juices to a glaze. It doesn't matter if they start to brown a bit. It adds extra flavor. Remove from heat and let cool.
  5. Remove and discard the bay leaves.
  6. Place the chickpeas in a food processor and pulse 3-4 times to roughly chop them. Add 2 tablespoons of chickpea flour, harissa, 3 tablespoons of lemon juice, parsley, coriander and flax egg then mix. If the mixture seems a little wet, add a tablespoon or two of chickpea flour.
  7. Pour the rest of the chickpea flour on a plate. Form the chickpea dough into 8 balls; roll in the chickpea flour to coat them well; then form patties 3 inches in diameter and ½ inch thick. Place on a wire rack and refrigerate for 30 minutes to firm.
  8. Preheat the oven to 200F.
  9. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chickpea patties and cook on each side for 5 minutes or until crispy, golden and heated through, adding an additional tablespoon of oil when turned over. Transfer to the oven to keep warm. You may need to do this in two batches, depending on the size of your pan.
  10. Serve with Romesco sauce and a refreshing salad that contains cucumbers, arugula, tomatoes and green onions. Also delicious with romesco sauce and zucchini pasta!

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
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 

  • 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 

 

 

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

 

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 

  • 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

 

  • 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
  • chive

 

 

Buddha bowl with sprouted chickpeas and tahini sauce

For 2 bowls

 

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