DETOX DINNER FOR FRIENDS
Being on a detox and having friends over makes you work extra hard so you can proof them that it is actually really nice and fun to eat vegan and then even being vegan on a detox.
I came up with a nice meal with snacks and dessert included (unfortunately no picture of the dessert…but you will figure it out anyways)
CHICKPEAS POPPERS as an appetizer with AVOCADO-CUCUMBER MAKIS
A ROASTED-GARLIC-COURGETTE SOUP with a BEETROOT CARPACCIO as a starter
RAWLICIOUS SPAGETTI BOLOGNESE with a PEAR-MUSHROOM SALAD BOWL as a main
and it ended with a WILDFRUITBERRYNICECREAM as a dessert
My guests were satisfied and could hardly finish their meals…(I might have exaggerated with the food amount) and I was happy to have shared my fun “detox” dinner with others.
CHICKPEAS POPPERS:
1 CAN OF ORGANIC CHICKPEAS WASHED AND DRAINED
DRY THEM ONTO A KITCHEN TOWEL & PLACE THEM ON A BAKINGSHEET
MASSAGE THE CHICKPEAS WITH
2 BIG SPOON OLIVE OIL
1 SMALL SPOON CAYENNE PEPPER
1 BIG SPOON BALSAMIC VINEGAR
1/2 SMALL SPOON HIMALAYA SALT
PLACE IT ALL IN THE OVEN AND LET IT BE POPPED IN THE OVEN FOR ABOUT 20-30 MIN.
AVOCADO-CUCUMBER MAKIS
CUT THE AVOCADO IN LITTLE PIECES
MAKE THIN CUCUMBER SLICES (THE BEST WITH A PEELER)
ROLL THE AVOCADO INTO THE CUCUMBER SLICE WHICH ACTS LIKE THE NORI
FIX IT WITH A LITTLE TOOTHPICK
1/2 LEMON OR 1 LIME TO SQUEEZE ON TOP OF ALL THE MAKIS
ROASTED GARLIC- COURGETTE SOUP
CUT 1-2 COURGETTE LENGTHLY IN SLICES AND PLACE ON A BAKING SHEET
ADD RAPSEED OIL ON TOP
1 SMALL SPOON BLACK PEPPER
1-2 GARLIC CLOVES CUT IN PIECES AND SPARKEL ON TOP
LET IT BE ROASTED FOR ABOUT 15-20 MIN IN THE OVEN
TAKE IT OUT AND BLEND IT WITH SOME WATER
ADD SOME BASIL LEAFES ON TOP
BEETROOT CARPACCIO
2 ORGANIC COOKED BEETROOTS CUT IN VERY THIN SLICES AND PLACE THEM NICELY ON A NICE PLATE
MIX:
2 BIG SPOONS MAPLE SYRUP
2 BIG SPOONS OLIVE OIL
1 BIG SPOON APPLE CIDER VINEGAR
AND POUR IT ONTO THE SLICED BEETROOTS
LET IT SOAK IN FOR 10 MIN.
TOP IT WITH FRESH ROCKET SALAD
ADD 1 HANDFUL CRUSHED CASHEW NUTS
AND
1 BIG SPOON SESAME SEEDS
RAWLICIOUS SPAGHETTI BOLOGNESE
SPAGETTHI:
3 COURGETTES SPIRALLED INTO A BOWL WITH A SPIRALIZER
SAUCE BOLOGNESE:
2 GARLIC CLOVES CUT IN PIECES
1 SMALL ONION CUT IN PIECES
WITH
1 BIG SPOON OLIVE OIL
HEAT IT ALL UP IN A BIG FRYING PAN
ADD
200 GRAMM FINELY CHOPPED WHITE AND BROWN MUSHROOMS MIXED TO IT
WITH
1 SMALL SPOON BLACK PEPPER AND 1/2 SMALL SPOON HIMALAYA SALT
ADD
1 CAN ORGANIC PEELED AND DICED TOMATOES WITH THE JUICE
AND LET IT COOK FOR ABOUT 5-10 MIN
ADD SOME MORE WATER
ADD BIO SOJA FLAKES TO IT (WHICH MAKES THE BOLOGNESE FEELING)
ADD 2 HANDFUL FRESH BASIL LEAFES
AND
2 SMALL SPOONS DRIED OREGANO
LET IT COOK AND IF NECESSARY ADD MORE WATER OR SPICES (YOU NEED TO TASTE IT TO FEEL IT)
ADD 2 BIG SPOONS OF CHIA SEED TO MAKE THE SAUCE THICKER AND ADD SOME EXTRA PROTEINS
THIS LOVELY SAUCE YOU POUR ON TOP OF THE RAW COURGETTE SPAGHETTI
PEAR-MUSHROOM-SALAD-BOWL
1 GARLIC CLOVE DICED WITH
1/2 SMALL SPOON COCONUT OIL ADDED INTO A FRYING PAN
ADD
1 CHOPPED BROCCOLI
100 GRAMM MUSHROOMS DICED TO THE PAN
ADD SOME WATER AND LET IT COOK
SPICE WITH:
CAYENNEPEPPER, TAMARI AND CURCUMA
PREPARE WHILE COOKING:
1 BIG SALAD BOWL WITH
1 HEAD OF GREAN LEAFES LOCAL AND ORGANIC
1-2 PEARS CHOPPED INTO CUBES
1/2- 1 AVOCADO
2 HANDFUL CHERRY TOMATOES CHOPPED IN HALF
5 RADISHES
1/2 CUCUMBER
TOP IT WITH THE WARM INGREDIENTS
AND ADD THE NICE CREAMY TAHINI SALAD SAUCE:
3 BIG SPOON OLIVE OIL
2 BIG SPOON TAHINI
1 BIG SPOON MAPLE SYRUP
JUS OF ONE LEMON
2 SMALL SPOONS TAMARI
FINISH IT UP WITH
SUNFLOWER SEEDS, PUMPKIN SEEDS AND SOME PECAN NUTS
THIS WAS IT !!
And as I already mentioned
NO PICTURE FOR THE DESSERT
BUT IT WAS ALMOST HAVING THE SAME PINK AS THE BEAUTIFUL PINK THE BEETROOT PLATE HAD WHEN I CLEANED THE DISHES…
Here the recipe:
WILDBERRYNICECREAM:
1 bag organic frozen wildberries
1/2 can of organic coconut milk
all blended together and you end up having the best ice cream without sugar and guilt