Brussels Sprouts with Mushrooms in Balsamic Vinegar

Ingredients

• 12 heads of Brussels sprouts cut into quarters, well washed and disinfected

• 8 oz mushrooms, chopped

• 2 cups of spinach

• ½ cup dried cranberries (you can add more if you like)

• 1 small red onion, minced

• 2 chives, chopped

• 1 pinch of garlic powder

• 1 teaspoon salt

• 1 pinch of ground black pepper

• ½ cup balsamic vinegar

• 1 teaspoon of oil

Instructions

In a frying pan, fry the chopped onion with the oil until it is transparent. Add the balsamic vinegar and brussels sprouts along with the mushrooms, season with pepper, garlic powder, and salt. Mix well, cover, and let it rest on the fire for 5 minutes.  After this time add the spinach and dried cranberries. Cover again and simmer for 5 more minutes. At the end add the chopped chives, stir and cover again, but this time without heat so that only the chives are softened.

You can add goat cheese to enhance its flavor and a little more balsamic vinegar when serving.

Winter Vegan Soup

Ingredients

• 1 leek

• ½ white onion or 1 small

• 2 tomatoes

• 2 cloves of garlic

• 2 large or 3 small potatoes

• 1 bunch of chard

• 4 sticks of celery

• 2 sprigs of broccoli

• 1 parsnip

• 2 small carrots

• 2 tablespoon oil of your choice

• A few sprigs of oregano

• A few sprigs of parsley

• 2 bay leaves

• 8 cups of hot water

• Pink salt to taste

Instructions

Wash and disinfect all vegetables. Cut the onion, tomatoes, and leeks. Finely chop the garlic or use a garlic masher. Chop up the oregano or discard it, as well as the parsley. Cut the rest of the vegetables into ½-inch cubes, or as you see fit for soup, and cut the chard into strips. Sauté the garlic and onion, sauté for a minute and then add the tomatoes. When they are soft, add the water along with the oregano, bay leaves and salt, let it boil for a couple of minutes. When it has released aroma add the potatoes and the leek, after 2 minutes add the carrots. Followed by 4 more minutes or when the potato is sticky add the celery, chard, parsley, and parsnip, let it rest 3 minutes before adding the broccoli, cover, and turn off immediately. To obtain the benefits of vegetables it is important that they are not overcooked. Serve and enjoy.

Crispy Beet Salad

Ingredients

• 3 medium beets, chopped or grated

• 1 cup of jicama, chopped or grated

• 1 handful of watercress

• 1 handful of chopped spinach

• 1 spring of cilantro, finely chopped

• ½ cup of chopped pecans

Instructions

Wash, disinfect, and chop the beets and jicama. Chop the cilantro and chop the spinach to your liking. In a salad bowl place the ingredients and mix. Dress it with a healthy vinaigrette. 

Healthy and Simple Vinaigrette

½ cup of olive oil

½ cup of apple cider vinegar

3 garlic cloves

1 handful of parsley leaves

Blend the ingredients

Broccoli Quiche

Ingredients

• 1 or 2 bunches of broccoli

• 1 small onion

• 1 clove of garlic

• 4 eggs

• 4 oz of milk

•  5 oz of mozzarella cheese

• ½ tablespoons of oil of your preference

• 1 tart base or puff pastry

• Salt and pepper for taste

Instructions

Preheat the oven to 355 degrees. Place the tart pastry in a baking dish, or if you opt for a ready-made puff pastry base this is good and saves time. Mold it ad bake it for 8 minutes. Put the onion and garlic finely. Washed the broccoli. Cut it into small bouquets. In a pan, fry the onion and garlic together with the oil. Add the broccoli bouquets when the onion is transparent stir and cover and turn off so that the broccoli is softened with the steam. While you let the broccoli soften, beat the eggs and milk in a large bowl and add the broccoli stir fry, cheese, salt, and pepper. Pour this mixture evenly over the previously prepared tart or puff pastry pan. Bake for about 35 to 40 minutes or until a toothpick inserted and it comes out clean.