Vegan diet

QUINOA PANCAKES WITH GARLIC  (VEGAN&GLUTEN FREE)

Ingredients:

- 1 cup boiled quinoa

- 1/4 cup rice flour

- 1 big boiled and mashed potato

- 1 carrot, coarsely grated

- 1/2 leek, chopped finely

- 2 garlic cloves, crushed

- bunch of fresh parsley, chopped

- salt, pepper to taste

- coconut oil

Directions:

1. Place a pan on a high heat and add coconut oil (about two tablespoons).

2. Add carrot, leek and garlic and mix with a wooden spoon.

3. Cook until the carrot has softened.

4. In a bowl mix quinoa with potato and ingredients from the pan.

5. Season to taste and mix with your hand until evenly combined.

6. Take a tablespoon of mixture for each panckake, form a small roundy patty and fry on medium-heated oil.

7. Garnish with parsley and organic ketchup.

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EASY VEGAN NETTLE SOUP

Nettle is wonderful health-boosting herb rich in vitamins (E, C, B₁ , K), minerals (iron, calcium, magnesium, phosphorus, sulphur, iodine, silica) and antioxidants. It is also good source of protein. Nettle is perfect for clearing the blood and can help detoxify and rejuvenate our bodies.

Nettle has a very delicate taste and, in my opinion, goes perfectly with fresh spinach. Sometimes when I'm not having enough nettle, I add spinach to make the soup thicker. 

Don't forget to wear rubber gloves when picking nettles :-)

INGREDIENTS:

- bunch of fresh nettle (150-200g) - can be mixed with fresh spinach if we don't have enough nettle

- chopped onion

- 2-3 potatoes, sliced

- 1l vegetable stock

- olive oil

- salt, pepper

DIRECTIONS:

1. Heat the oil in a soucepan, add onion and potatoes and simmer for about 10 mins.

2. Add the stock and cook until vegetable are soft.

3. In the meantime, put the nettle in a strainer and pour with hot water to take the sting out.

4. Chop roughly and add to soucepan, season to taste and cook together for about 3-5 mins.

5. Blend and serve!