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Vegan butternut puree Vegan butternut puree is exactly what I needed these days. I did not post as much as I usually do, and that’s not me being lazy. I was sick for a long time (still am), but it’s looking up. And since it’s the flu season (at least in my town), you might need a recipe like this – warm and soothing. I kind of wish I made this before. This vegan butternut puree is more of an autumn recipe. But it is time to let the summer go, and go make some orange foods. At least that’s what I will do. This recipe is vegan, creamy, very tasty and also very good for your health. I highly recommend it for the upcoming autumn days. Also, I will try to make more dishes like this one, it is time to boost my immune system once again. If you are interested in how some of these ingredients can improve your health, I suggest you keep reading the next paragraph. Again, if I am not as active these days, I apologize. I’m probably in my bed with a runny nose and a headache. Some health benefits This is a section that I have neglected lately in my posts. But since this recipe is very easy, and it does not require any tips and additional advice, I might as well revisit this part of the post, and tell you why this vegan butternut puree is so awesome. Other than being gluten-free and vegan, this recipe contains a cool ingredient that I have talked about before – butternut squash. Butternut squash is low in calories but high in fiber and many nutrients, including vitamin A, vitamin C, magnesium, and potassium. It can help with weight loss. The high antioxidant content of butternut squash may reduce your risk of certain conditions, including heart disease, lung cancer, and mental decline. Butternut squash can be added to a wide variety of both sweet and savory recipes, such as stews and pies. There are a lot of recipes out there that utilize this delicious plant. Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. Lentils are a great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects. They may protect your heart by supporting weight loss, preventing homocysteine accumulation in your body and improving cholesterol and blood pressure levels. Onions contain decent amounts of vitamin C, folate, vitamin B6, and potassium, which provide a number of benefits. They are rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones. Onions have antioxidant and anti-inflammatory effects. They may lower blood sugar levels, improve bone health, and reduce the risk of several types of cancers. They can cause you to cry while cutting them, and in some people they can cause even more irritation. But if they don’t bother you that much, I suggest you incorporate them into your meals. Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. They are also abundant in vitamin A and manganese, and are also a decent source of many other vitamins and minerals. Sweet potatoes are rich in many plant compounds, such as beta carotene, chlorogenic acid, and anthocyanins. Sweet potatoes are likely healthier than regular potatoes. They have a lower glicemic index and more fiber. Sweet potatoes may have a variety of benefits, including improved blood sugar regulation and reduced oxidative damage. Studies indicate that sweet potatoes’ potent antioxidants may reduce your risk of cancer. Purple potatoes have the highest antioxidant activity. They will also protect you from vitamin A deficiency. These are only some of the reasons you might want to include these into your diet. Vegan butternut puree Ingredients 200 g of butternut squash 130 g of sweet potato 100 g of red lentils 400 ml of water 1 small onion ½ tsp of salt A few pinches of pepper 1 tbsp of cashew butter A few walnuts (optional) Directions - Peel the skin from the butternut squash and the sweet potato. Cut them into small pieces. Dice the onion and rinse the red lentils. Put the water in a small saucepan and add all of the ingredients (except the cashew butter). - Bring it to boil over medium heat and then reduce the heat to low. Cook until the vegetables become fork-tender (about 15 minutes). Remove the saucepan from the stove and let everything cool down a bit. - Transfer everything from the saucepan into the blender cup. Blend until you get a thick puree. Taste it to see if it needs more salt. Add the cashew butter and mix everything with a spoon. Transfer the puree into a serving bowl and top it off with some walnuts (or other seeds and nuts). - These measurements are enough for 1 small bowl of vegan butternut puree. If you need more than that, feel free to adjust the measurements properly. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan butternut puree. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here
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Pire od muškatne tikve Veganski pire od muškatne tikve je upravo ono što mi je ovih dana trebalo. Nisam objavljivala onoliko koliko obično objavljujem na blogu, ali to nije moja ljenost. Bila sam dugo bolesna (i dalje sam), ali izgleda da i to prolazi. A budući da je sezona gripe (barem u mom gradu), možda će vam trebati ovakav recept – topao i umirujući. Voljela bih da sam ovo ranije napravila. Ovaj veganski pire od muškatne tikve više je nekako jesenski recept. Ali vrijeme je da pustimo ljeto da ide, i da krenemo praviti narandžasta jela . Bar ću ja to učiniti. Ovaj recept je veganski, kremast, vrlo ukusan i također vrlo dobar za vaše zdravlje. Toplo ga preporučujem za predstojeće jesenje dane. Takođe, pokušat ću napraviti još ovakvih jela, vrijeme je da ponovo ojačam svoj imuni sistem. Ako vas zanima kako neki od ovih sastojaka mogu poboljšati vaše zdravlje, predlažem da nastavite čitati sljedeći dio objave. Opet se izvinjavam ako ovih dana nisam toliko aktivna. Vjerovatno sam u krevetu sa začepljenim nosem i glavoboljom. Neke koristi za zdravlje Ovo je dio koji sam u posljednje vrijeme zanemarila u svojim postovima. No, budući da je ovaj recept vrlo jednostavan i ne zahtijeva nikakve trikove i dodatne savjete, mogla bih ponovno napisati ovaj dio posta i reći vam zašto je ovaj veganski pire od muškatne tikve tako sjajan. Butternut (muškatna) tikva ima malo kalorija, ali ima puno vlakana i mnogih hranjivih sastojaka, uključujući vitamin A, vitamin C, magnezijum i kalijum. Može pomoći kod gubitka kilograma. Visok sadržaj antioksidanasa u butternut tikvici može smanjiti rizik od određenih bolesti, uključujući bolesti srca i rak pluća. Ova tikvica može se dodati širokom spektru slatkih i slanih recepata, poput variva, supa i pita. Postoji puno recepata koji uključuju ovu ukusnu tikvu. Leća je odličan izvor B vitamina, željeza, magnezijuma, kalijuma i cinka. Takođe je sjajan izvor biljnih proteina i vlakana. Leća je puna polifenola koji imaju snažna antioksidacijska i protuupalna svojstva s potencijalnim efektima inhibicije ćelija raka. Oni mogu zaštititi vaše srce podržavajući gubitak kilograma, sprečavajući nakupljanje homocisteina u vašem tijelu i regulišući nivo kolesterola i krvni pritisak. Luk sadrži pristojne količine vitamina C, folata, vitamina B6 i kalijuma, koji pružaju brojne beneficije. Obiluju biljnim jedinjenjima i antioksidansima, posebno kvercetinom i jedinjenjima koja sadrže sumpor. Šarene sorte luka, poput žute ili crvene, sadrže više antioksidansa od bijelih. Luk ima antioksidativno i protuupalno dejstvo. Mogu smanjiti nivo šećera u krvi, poboljšati zdravlje kostiju i smanjiti rizik od nekoliko vrsta karcinoma. Zbog njih možete zaplakati dok ih režete, a kod nekih ljudi mogu izazvati još veću iritaciju. Ali ako vam ne smetaju toliko, predlažem da ih uvrstite u svoje obroke. Slatki krompir je odličan izvor beta karotena, vitamina C i kalijuma. Također, bogat je vitaminom A i manganom, a pored toga su i dobar izvor mnogih drugih vitamina i minerala. Slatki krompir bogat je mnogim biljnim spojevima, kao što su beta karoten, hlorogena kiselina i antocijanini. Slatki krompir je vjerovatno zdraviji od običnog krompira. Ima niži glikemijski indeks i više vlakana. Slatki krompir može imati niz benefita, uključujući poboljšanu regulaciju šećera u krvi i smanjena oksidativna oštećenja. Studije pokazuju da moćni antioksidanti slatkog krompira mogu smanjiti rizik od raka. Ljubičasti krompir ima najveću antioksidacijsku aktivnost. Takođe će vas zaštititi od deficijencije vitamina A. Sastojci 200 g muškatne tikve 130 g slatkog krompira 100 g crvene leće 400 ml vode 1 mali luk ½ čajne kašičice soli Nekoliko prstohvata bibera 1 supena kašika putera od indijskog oraha Nekoliko oraha (opcionalno) Upute Ogulite koru od tikve i slatkog krompira. Narežite ih na male komade. Luk narežite na kockice i isperite crvenu leću vodom. Stavite vodu u mali lonac i dodajte sve sastojke (osim putera od indijskog oraha). Pustite da voda provri na srednjoj vatri, a zatim smanjite vatru na najnižu. Kuhajte dok povrće ne postane mekano i da se probosti viljuškom (oko 15 minuta). Sklonite lonac sa ringle i ostavite da se sve malo ohladi. Prebacite sve iz šerpe u posudu blendera. Blendajte dok ne dobijete gustu kašu. Probajte ga da vidite da li pireu treba još soli. Dodajte maslac od indijskog oraha i sve promiješajte. Pire prebacite u zdjelu za posluživanje i pospite s malo usitnjenih oraha (ili nekih sjemenki). Ove mjere dovoljne su za 1 malu zdjelu veganskog pirea od muškatne tikve. Ako vam treba više od toga, slobodno prilagodite mjere. Ako vam se svidio ovaj recept, pogledajte i ostale moje recepte poput: – veganska butternut pizza – veganski mirza ghasemi Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog pirea od muškatne tikve. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.