BREAD WITH SEEDS

This is a healthy bread, perfect for spreads or even sandwiches, this is a hard bread because is compressed, but the flavor is delicious!

 

INGREDIENTS:

1 cup of almond flour

3 tbs of sugar, I used Monk fruit

1/2 tb of baking powder

4 eggs

3 tbs of chia seeds

3 tbs of sesame seeds 

1/2 cup of pepitas

1/2 cup of sunflowers kernels 

1/2 stick of butter

INSTRUCTIONS:

Preheat the oven to 350F

Prepare a bread pan or any other mould with paper wax or just a slight coverage with oil.

In a bowl mix the eggs, and all the ingredients, mix till you get a paste and spread it into a bowl, bake for 15 minutes, let it cool before removing from the pan.

Cut with care, spread your favorite marmalades, cream cheese or make small sandwiches.

HEALTHY PUMPKIN FLAT BREAD WITH CHEESE

 Hello!

I made a delicious flat bread with cheese and pumpkin, are you ready to try?

INGREDIENTS FOR TWO SERVINGS.

-1 cup of all purpose flour 

-1.5 cups of warm water

-1 package of fast rising yeast

-1 pinch of salt

-1 pinch of black pepper

-1 pinch of nutmeg

- Fresh basil

- 4 tbp of salted roasted pumpkin seeds

- Goat cheese

- 1 cup of your favorite cheese, I use white cheddar or mozzarella.

INSTRUCTIONS:

Combine warm water, sugar, and yeast in a large bowl (or the bowl of a stand mixer). Let it sit for 5–10 minutes until the mixture becomes foamy.

Add the flour, salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy, cohesive dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a damp towel. Place in a warm spot and let it rise for 1 to 1.5 hours, or until it has doubled in size.

THE PUREE

In a small bowl mix the pumpkin puree with nutmeg, salt and pepper. 

Shape and Bake:

Preheat your oven to the highest setting, ideally 450°F–500°F (230°C–260°C).

Punch down the dough to release air bubbles.

On a floured surface, stretch or roll the dough into a circle, or rectangle leaving a slightly thicker edge.

Transfer to a baking sheet or pizza stone,

FILLING

Spread the puree, add the cheeses with the amounts of your choice, add the basil and seeds

Bake for 10–15 minutes until the crust is golden brown.

Let it cool and enjoy!

CHEESE CREAM PUMPKIN PIE

Hello friends! 

I want to share my favorite pumpkin pie recipe, perfect for cosy days.

INGREDIENTS FOR THE CRUST

-3 tsp of chopped pecans

-1 butter stick

-2 whole packages of Goya or Maria's crackers

INSTRUCTIONS.

In a blender blend the crackers with the pecans, or you can add the pecans after the crackers are pulverized.

In a bowl mix the butter softened, the pulverized crackers and the pecans, mix everything together till looks ready like a paste to spread inside a 8'' pan.

INGREDIENTS FOR THE FILLING.

-2 large eggs

-1 can of 100% pumpkin pure unsweetened 

-2 blocks of cream cheese

-1 can of La Lechera

-1 tbp of cinnamon 

-1/2 tbp of cardamom

-1 pinch of clove

INSTRUCTIONS:

Preheat the oven to 450 F

Mix eggs in a large bowl or blender. Then add sweetened condensed milk La Lechera, pumpkin, cinnamon, clove and cardamom. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350° F; bake for 30 to 35 minutes or until knife inserted near center comes out clean. 

Cool on wire rack for 2 hours. Serve immediately or refrigerate.  

Enjoy!

 

AIR FRIED POTATOES AND MUSHROOMS WITH CHEESE

 Hello!

As a potato lover I want to share one of my basics...

This recipe with potatoes, mushrooms and cheese is so delicious and easy...and filling!

INGREDIENTS FOR INDIVIDUAL SERVINGS.

1 Jumbo potato, any kind, washed

6 medium mushrooms washed 

1/2 cup of cheddar cheese shredded or in slices

1 spoon of lemon pepper seasoning 

1/2 spoon of Provence herbs

1 pinch of fresh or dry basil finely chopped

INSTRUCTIONS:

Microwave the potato about 3 minutes each side, this is what I calculate for a big potato about 6 inches long, but you can calculate yours, the bigger the most minutes per side and you can make sure each size is soft by introducing a fork once the time its over.

Once your potato it's ready, cut them in 4 halves, season them with lemon and pepper, place the cheese slices and the again seasonings. If your cheese is shredded you can place the potatoes in the air fryer before adding the cheese.

Remove the tails from the mushrooms to make room and stuff them with the cheese, place the mushrroms in the air fryer and add the herbs de Provence.

Set the air frier at 400 for 15 minutes, then let if cool.

Remove the potatoes and mushrooms, serve and enjoy!

Tip: This dish goes perfect with tomato and red pepper soup!

ENJOY!

VEGETARIAN SUSHI CALIFORNIA ROLLS

 Hello!

I have made vegetarian sushi and this recipe it's perfect for the summer, so I want to share it with you.

INGREDIENTS FOR 2 ROLLS:

-1 CUP OF SHORT GRAIN SUSHI RICE 

-2 CUPS OF WATER

-2 TBS. OF WHITE VINEGAR

1/2 TBS OF ORGANIC SUGAR

-2 SUSHI NORI, SEAWEED SHEETS

1/4 CUP OF SHREDDED CARROT

1/4 CUP OF FRESH CUCUMBER IN JULIENNE CUT

1/4 CUP OF AVOCADO CUBES

1/4 CUP OF CREAM CHEESE

1/2 OF SOY SAUCE

1/2 JUICE LEMON

1 TSP OF SESAME SEEDS

+YOU WILL NEED THE BAMBOO SUSHI MAT

INSTRUCTIONS.

Cook the rice with water and wait for it to be ready.

In a small container, mix the vinegar with sugar and season the warm rice with the mixture gently to avoid braking the rice grains.

ASSEMBLE THE SUSHI ROLL:

Place a nori sheet on a bamboo rolling mat, shiny side down.

Spread a thin, even layer of rice over the nori, leaving a small space at the top or lower edge.

Arrange your fillings in a line across the center of the rice.

Using the mat, tightly roll the sushi, starting from the edge closest to you.

Moisten the top edge of the nori with water to help seal the roll.

SLICE THE ROLL.

Use a sharp, wet knife to cut the roll into bite-sized pieces, you can wet the knife between cuts, you can do each cut about half inch.

THE SAUCE:

Pout the soy sauce into a deep bowl, add the lemon juice and the sesame seeds and mix it.

NOW DIP THOSE ROLLS AND ENJOY!

PAPAS CON RAJAS Y QUESO (v)

 

Hello everyone! 

Today I have a new recipe for my childhood and it reminds me to my mom preparing the chiles and also my Tía Lupe, because every time I visited her house the smell to roasted chiles was everywhere!.

I’m going to share a recipe enough for 2 people so you can make it for more just adding more ingredients of course.

This is so easy, so here we go:

INGREDIENTS:

1 Jumbo potato washed 

1big poblano chile 

1 small garlic glove finely chopped 

1/4 onion in thin julienne style 

1tablespoon of lemon and pepper 

Pinch of salt

1/3 cup of water

1 cup of shredded cheese, I will use vegan cheese, I recommend cheddar, Monterrey/colby or mozzarella but you can use any. 

INSTRUCTIONS:

Roast the poblano pepper till it’s ready to peel. Once the pepper it’s cold, remove the thin layer of burned skin, remove the seeds too.

Shred the pepper thin and put aside.

Cut the jumbo potato in medium cubes

In a pan, put the onion, garlic, potatoes and peppers with a little bit of water and salt.

Let it it cook in low heat for 5 minutes, then add the lemon pepper.

Let it cook for 10 minutes more or till the potatoes are soft.  Once the potatoes are ready, turn off the heat and put the cheese on top and cover it with. Let the cheese melt.

Once the cheese is melted it’s ready to serve and enjoy!

You can eat this as a side or make tacos! 

Enjoy!