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Zucchini mushrooms with butter

Zucchini mushrooms with butter


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A quick and delicious garnish

  • 5-6 mushroom mushrooms
  • 1/2 zucchini zucchini
  • 1 white onion
  • olive oil
  • a cube of butter
  • vegeta / pepper / ginger

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Zucchini mushrooms with butter:

The mushrooms are cleaned, washed well and cut into slices.

Cut the onion into scales and put it in olive oil for a few minutes on low heat so that it does not burn.

Add the chopped mushrooms, mix frequently, add the zucchini and grate on a large grater with the peel.

Put enough water to cover and let the vegetables boil.

When they are cooked, add the butter and spices.

Serve hot as a garnish.


Preparation Pasta with pumpkin, mushrooms and lemon

I boiled salted water for pasta. I want it ready all at once: the sauce made and the pasta cooked.

I started with washing and cutting the zucchini in half. I kept the green peel of the zucchini because it is much thinner than that of the classic zucchini. I dug the seeds out of the two halves with a teaspoon and I got two & # 8222boats & # 8221. With a knife with a longer and sharper blade I cut long strips 1 cm wide.

I washed the mushrooms and cut them into slices.

I cut the green onion slices and sliced ​​the garlic cloves. I portioned the long zucchini sticks into smaller pieces, approx. 5 cm.

In a larger non-stick pan (to fit the cooked pasta at the end) I placed green onions and garlic together with a piece of butter and a pinch of salt.

I cooked them for 3-4 minutes on medium heat until the onion softened slightly and became translucent. I was careful not to blush. I added the sliced ​​mushrooms and mixed again. The mushrooms leave their water in the pan and a sauce begins to form together with the melted butter.

Meanwhile, the salt water started to boil and I boiled the pasta. I cooked them according to the instructions on the package (10-12 minutes). I also hardened the mushrooms for 8-10 minutes, until they softened. The last ones added to the pan are the zucchini sticks, which have a short cooking time. If I put them on faster, it would disintegrate.

I let the zucchini cook for 5 minutes and increased the flame a little under the pan. I always mixed with a spatula, carefully turning the pieces of vegetables out of the pan. I tested a piece of zucchini and I liked that it is cooked on the outside and a little crispy in the middle. Just the way I wanted it! I salted and peppered the mixture well and poured the whipped cream for cooking. How good are these pumpkin pasta!


Preparing tart dough:
Mix the flour with the salt and then with the butter and knead until a crumbly dough is formed.
Add eggs, water and continue kneading, until the dough becomes elastic, about 5 minutes.
Wrap the dough in cling film and refrigerate for at least 30 minutes.

Remove the dough from the fridge and spread a suitable sheet that we place over the greased tart tray.
previously with butter.
Cut the excess dough with a knife from the edges of the form and prick the dough with a fork, so as not to swell in the oven.
Put the tray in the oven for 3-4 minutes.

Filling preparation:
Boil the beans for a few minutes in salted water.
Vegetables are cleaned, washed and sliced.
Washed leurda is cut into small strips.
In a hot pan with a little olive oil, heat the ghebele, zucchini and kapia pepper for a few minutes, then let it cool.
Beat eggs with a pinch of salt and mix with sour cream.
Add the hardened vegetables, finely chopped leurda over the egg mixture and mix lightly.
We put this composition in the tray.
Bake in a preheated oven at 18 degrees for 40-45 minutes.
Cut portions after cooling.

The tart with zucchini, ghebe, peppers and leurda is served portioned, along with a salad of vegetables.


Mushroom stew & # 8211 recipe for Easter meal

Mushroom stew & # 8211 recipe for Easter meal

Ingredients for mushroom meal for Easter meal:

  • 800 g mushrooms
  • 200 g of cheese
  • a bunch of green onions
  • a bunch of green garlic
  • a bunch of dill
  • a bunch of parsley
  • a generous wolf connection
  • a leurd connection
  • a boiled carrot
  • a boiled parsnip
  • a boiled potato
  • 3 raw eggs
  • 2 tablespoons flour
  • 3 hard boiled eggs
  • salt pepper.

Method of preparation

Saute the sliced ​​mushrooms in oil with the finely chopped onion until they are penetrated. Add the not very finely chopped greens, the root cubes and the potato, together with the cheese given on the large grater and mix them with the other ingredients.

Place part of the composition in the pan, then place the boiled eggs lengthwise in the middle. Pour over the rest of the composition. Brown in the preheated oven until it turns a nice golden-red color. Be careful when baking! The dough should not dry out, the consistency should be slightly moist. Allow to cool, then cut into slices.


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Alexandru Hora recipe: Beef muscles in zucchini on a bed of Shiitake mushrooms with cherry sauce

Recipe cooked by Alexandru Hora in the MasterChef final.

Season the beef with salt and pepper and fry in hot olive oil for a few seconds on all sides. It is left to rest.

Slice zucchini and place in layers on top of a stretched plastic wrap. Put the muscle over the zucchini and roll it carefully with the foil. Close tightly and wrap again in aluminum foil.

Put in the preheated oven at 180 degrees for 10-12 minutes. Take it out and let it rest.

For the sauce, melt the butter, add the cherries, the port wine and let it simmer until it reaches the desired consistency.

Fry the mushrooms in hot butter for 1 minute. Remove quickly from the pan and mount on the plate. Cook the asparagus for 4 minutes and place it on the plate!

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What you can cook from chanterelles mushroom recipes

The mushroom season is in full swing! Baskets of invisible mushroom shards are already full and multicolored russula, strong and bright body, like a summer sun, chanterelles. On the last one, the conversation will become special. These wonderful mushrooms know everything, from small to large, because it is impossible to confuse chanterelles with other representatives of the mushroom kingdom! They grow in whole families, in open portions, without hiding from prying eyes and differ from other mushrooms not only with piercing sunlight, but also with an elegant bizarre shape. In mushroom mushrooms, chanterelles have long earned respect and respect, primarily because they remain untouched by worms and all sorts of insects, due to the content of a special substance in the mushroom. Chanterelles almost do not break and therefore they can be easily transported in bags, backpacks and baskets, which is very important when collecting a large number of mushrooms. In addition, they are high in calories and are well absorbed by the body.

And how I love these delicious and useful mushroomsGazda! However, they are so good in hot salads, soups, and of course in salads. No special pre-cooked chanterelles are required. After collection, they can be stored fresh for up to a day at a temperature not exceeding 10 ° C. Before preparing chanterelles, it is only necessary to carefully settle, clean of debris, rinse, and even then not to a long time, because they absorb a very large amount of water, and their consistency deteriorates. It is best to rinse with running water and let the water drain and then dry it and start preparing incredibly tasty and very healthy dishes.

Tartlets with a chanterelles snack

1 tbsp. olive or vegetable oil,

Cleaned and washed sponges boil in salted water over low heat for 30 minutes. Throw it in a strand and let it cool. Cut the mushrooms not too finely, mix with chopped garlic and pour olive oil (vegetable). If necessary, you can add a little salt. Each tartlet filled with a snack of chanterelles and sprinkled with green on top.

Vegetable salad with chanterelles

250 grams of cherry tomatoes,

½ teaspoon lemon peel peel,

3 tablespoons olive or vegetable oil,

Thoroughly wash the mushrooms and, stirring, fry their 1stolovoy tablespoon of vegetables for 10 minutes. At the end, add finely chopped garlic, lemon juice, peel, salt and pepper. Cool the resulting mass. Wash the tomatoes and cut into 4 pieces, cut the onion into thin slices and cut into green slices, 3-4 cm. Mix all the ingredients, season with lettuce butter, salt and pepper to taste, sprinkle with pine nuts on top and thinly sliced ​​Parmesan cheese.

Potato parsley

1 liter of vegetable broth,

black pepper, salt - to taste.

Marrows clean, remove the seeds, cut into small slices and fry with 1 tablespoon of vegetable oil. Then pour the broth, boil and simmer for 10 minutes. Cool, then wipe the table with a sieve. In the resulting puree add cream, salt, pepper. Stir and boil. Meanwhile, scald the mushrooms, cut into large small pieces and small whole leave. Fry with the remaining 1 tablespoon of vegetable oil and salt. When serving, place fried chanterelles in soup and sprinkle with chopped tarragon.

Casserole of chanterelles and eggplant

150 ml of vegetable broth,

70 grams of grated cheese & quotGauda & quot

Preheat the oven to 200-220 ° C. Chanterelles boil in boiling salted water, fold in a stream. Large mushrooms can be cut, small - leave whole.

Eggplants cut into cups, put in a bowl, serve with salt and let stand for 5 minutes. Remove the onion and garlic and cut thinly. Cut the tomatoes into large cubes.

In a frying pan, heat the oil and fry the onion and garlic over medium heat until soft, then add the tomatoes and eggplant. Feel them together over medium heat for 5 minutes, stirring occasionally. In the baking dish, put a layer of chanterelles, and on top of the fried vegetables. Pour a mixture of eggs and broth, top with cheese and bake in the oven for 20-25 minutes.

Potato cheese with chanterelles

500 g small fresh potatoes,

2 tablespoons green onions (chopped),

1 tbsp. chopped parsley,

salt, black pepper - to taste.

Chanterelles clean of rubble, rinse and boil, large side by side. Cut the potatoes into slices, diced ham. In a pan, heat 2 tablespoons melted butter and bake the ham in it. Remove the cracklings from a pan, and in the melted fat the potatoes are fried in a low heat for 20 minutes. Meanwhile, the onion coagulates and cuts into rings, and the beef fillets - strips. In the remaining oil, fry the meat. Add the mushrooms with onions and fry for another 10-15 minutes. Finally add spices to taste, stir and the antenna is ready. From above it can be decorated with greenery.

Chanterelles with spaghetti in Italian

500 g of fresh chanterelle,

Fry in a mixture of vegetables and grated with garlic for 2-3 minutes. Add to washed mushrooms, chopped mushrooms, salt, pepper and cook for 15-20 minutes. Then pour in the cream and continue to cook until thickened. Separate the spaghetti separately, add them to the mushroom table, mix and let them heat up. The lantern should be served hot, melted with cheese and parsley.

Pork in chanterelles sauce

vegetable oil for frying,

Place the pork chop on both sides for the pan heated with butter until cooked through. Salt them to taste and place on a plate. Mushrooms cleaned, rinsed, cut into larger pieces. Then put the chanterelles in a pan with melted butter, if the meat has been fried beforehand, and fried mushrooms until the liquid evaporates. Only then add salt and flour to the mushrooms. Shake the pan well so that each mushroom is covered with flour and fry for another 2 minutes. Pour into the pan with cream chanterelles and cook lightly for a few minutes, but do not boil. Pour the pork chop with mushroom sauce and enjoy the delicate taste of this simple dish.

Fried rice with chanterelles

4 cups of ready-made rice,

3 bunches of green onions,

1 piece of fresh coriander.

Finely chop the garlic. Mix the soy sauce, broth, pepper and salt. Part of this mixture is sprinkling the rice and stirring. In a deep heating pan, heat the oil and fry the minced garlic and mushrooms over high heat for 2 minutes. Add the dry wine and cook until cooked, then pour the chopped onion into the pan and boil until the liquid evaporates. Then add the rice and cook, stirring, for another 2-3 minutes. Pour a soy mixture into the prepared bowl and sprinkle with finely chopped cilantro.

Chanterelles with meat in Korean

3-4 tablespoons butter or margarine,

Method of preparation:

Meat cut into small pieces, about 2x4cm and mix well with chopped garlic, sugar, salt, red pepper and herbs. Cover and leave for 1 hour. Meanwhile, the mushrooms: clean them, cut them, fry them in oil, add water and cook until ready. Pour the meat 1 liter of water, add the onion, the remaining oil and the liquid left over from extinguishing the mushroom. Close the lid tightly and cook until cooked through. 10 minutes before the end of cooling, add mushrooms to the total mass. Sprinkle the flour with water and add it to the sauce, stirring with the remaining oil. Serve chanterelles with Korean meat, raw rice, and potatoes, and can be without garnish, just like a separate plate.

Chest with chanterelles and liver

Method of preparation:

First, prepare a pie test.For this cold butter, cut into cubes, cut with a knife, turning into chips (food processor can be used for this purpose). Cream with eggs and salt and pour into the flour and butter mixture. Knead the dough in a state of elasticity, then wrap it with a film and put it in the fridge for 40 minutes. Now prepare the filling. Remove the liver from the strips or canal (if any). Place the liver on a pan heated with oil and lightly browned to a crust, the inside of the liver should remain practically moist. Brush mushrooms, cut and chop with butter until the volume of the liquid is halved. Then add the liver to the mushrooms and allow to cool. For pouring, beat a small egg and salt, add sour cream, mix everything. roll the dough into a layer about 8 mm thick, shaped, with oil, make large plates and bake in a preheated oven at 200 ° C for about 10 minutes, then lay the filling, fill and pour pie bake for another 40 minutes. Serve this culinary masterpiece can be cold and hot. In any case, it will be very tasty!

A bowl of vegetables, meat and chanterelles in sour cream

3 teaspoons each sauces of two kinds (for example, shish kebab and sweet and sour),

1 tomato or 3 cherry tomatoes (1 in each pot)

vegetable oil, salt - to taste.

Method of preparation:

Chanterelles clean of dirt, wash and sprinkle boiled water. Bring to a boil and cook for 10-15 minutes. Bake onions and carrots and cut into small cubes. Fry the onion in the vegetable oil, then add the carrots. Put a little and add foreign chanterelles. Cut the table for 5 minutes, then add the cream, salt well (taking into account both meat and pumpkin) and remove from heat. Cut the meat into slices. Zucchini clean and cut large. Peel the tomatoes and cut too. Mix with tomato and pumpkin chanterelles. Meanwhile, preheat the oven to 220 ° C. At the bottom of the dishes, place the meat and a teaspoon of each sauce evenly. Mix well. Place the vegetable table with the chanterelles. Pour 2 tablespoons of water into each pot and place in the oven for 1 hour. It should be noted that chicken and pork are cooked faster than beef. If you make it with beef, then it is better to fry it on the crust on all sides and then throw it in a pot. You can add green. It turns out a tasty pot of meat, vegetables and chanterelles in sour cream sauce.

Delicate chanterelle cutlets

Chanterelles clean of debris, rinse and boil. After that, the cooked bunches and chopped onions, go through the meat grinder (or load it into the food processor) to make the minced meat. In the resulting mass, beat in the egg, add black pepper, salt and a little flour. Carefully form the buns and fry them, like regular meatballs, in oil. He served slices of mushrooms, usually with boiled potatoes.

Chanterelles in Multivariate

salt, black pepper - to taste.

Mushrooms cleaned in a multivarka bowl and pour water, add salt, pepper to taste. Set the "Bake" mode to 40 minutes. Meanwhile, cut the onion in half into rings and add the multivark to the bowl 20 minutes after the start of the diet, draining the water from the bowl, stir and pour the vegetable oil. After finishing the mode signal, serve the ready-made candies with any garnish.

Looking at the light, freshly brought from the forest & quotSunshine & quot in the basket, she involuntarily thinks how beautiful it will be to cook something delicious from them and to thank her loved ones and friends who come to visit with new, amazing food.


Creamy pasta with mushrooms

The simplest and tastiest recipe for pasta with mushrooms is the recipe I prepared below. The recipe is made from simple ingredients, few and not at all expensive, in record time and with minimum effort. How about & # 8222paste & # 8221 you prepared the meal for 4 people! Read how to make creamy pasta with mushrooms!

Creamy pasta with mushrooms

Simple recipe for creamy pasta with mushrooms:

  1. The pasta is boiled according to the instructions on the package, but with one minute less. Keep a cup of pasta water separate and then drain them.
  2. Slice the mushrooms. Melt 1 tablespoon butter over low heat in a large skillet. Saute onions and garlic for a minute.
  3. Turn up the heat, add the mushrooms and let them cook until the water evaporates from them. Leave them on the fire for another 5 minutes, until they start to brown.
  4. Add the remaining 2 tablespoons of butter and stir until melted.
  5. Reduce the heat a bit. Add the pasta, 3 quarters of the water held from the pasta and the grated Parmesan cheese. Mix lightly and as wide as possible to cover the entire composition and continue until the creamy pasta sauce begins to form. If the pasta looks dry, add more water.
  6. Season with salt and pepper.

The creamy pasta recipe is ready. You can sprinkle finely chopped parsley or Parmesan on top.

creamy pasta with mushrooms

Other delicious mushroom recipes:

2.5 / 5 - 2 Review (s)

Main dish

Main course keto, recipes for lunch or dinner without carbohydrates or sugar. These dishes help you lose extra pounds in a healthy way.

Keto or ketogenetic diet is based on a diet rich in fats, proteins and very few carbohydrates. Choose a healthy diet too!

Through this reduction, the body is introduced into a metabolic state called ketosis.

When the body is in a state of ketosis, fats become the main supplier of energy to the body, which is pleasing to most cells in the body and brain. The Keto diet reduces blood sugar and insulin levels.

Studies show that this type of diet helps you lose weight faster and improve your health. It has extraordinary benefits against cancer, diabetes, epilepsy, Alzheimer's, Parkinson's, acne, etc.

Another study shows that through the Keto diet, people lost 3 times more weight than if they had followed a diet with less fat.


Raw vegan diet & # 8211 quick recipe menu for 7 days

Raw vegan diet it is a pleasure for some, a challenge for others, but it is definitely worth trying for a while, especially now that spring has come into its own and more and more fresh fruits and vegetables are starting to appear.

If you're wondering what is raw vegan, some of the followers of a healthy lifestyle will tell you that for them, raw vegan diet gives a well-deserved refresh to the body and trains it for a detoxification treatment, while others will tell you that it is almost impossible to survive with a raw vegan diet. In addition, there are people who are looking raw vegan diet to lose weight, considering it a quick and effective way to lose weight.

A 2013 study by Vegetarian Research Group found that there are 7.3 million vegetarians in the United States. In Brazil, 8% of the population considers themselves vegetarians, which means 15.2 million people. In the UK, 20% of young people aged 16-24 are vegetarians. Equally amazing is the fact that 40% of India's population is vegetarian, which means over 360 million people.

Definition of raw vegan is that of the vegan diet without fire. In other words, cooking without fire involves consuming food in its raw state, not cooked or cooked at temperatures below 45 degrees (above this threshold, the nutritional value of food is considered to be altered).

Therefore, what does raw vegan mean? It means a diet that promotes the consumption of unprocessed and uncooked foods, in their natural state, to extract all the nutrients you need, without additives. Eating raw foods requires a natural and necessary detoxification of the body, but not everyone can tolerate the transition from meat and dairy products to fruits and vegetables, salads or smoothies as well.

As with any diet, there are benefits and risks associated with it diet saw. Because both are worth considering, here is a list of the most important benefits that a vegan-style diet brings to your body, but also a summary of potential negative aspects that you should not lose sight of.

Benefits of raw vegan diet:

  • Improves heart health and digestion
  • Prevents or treats constipation and nutrient deficiency
  • Reduces inflammation in the body and cleanses the skin
  • Supports optimal liver function and prevents cancer
  • Helps to achieve a healthy body weight

Raw vegan diet risks:

  • Too much fiber, consumed over a longer period of time, can lead to irritable bowel syndrome, causing digestive problems.
  • Deficiencies of omega-3 essential fatty acids may occur, which are found in animal products, vitamin B12, vitamin D, iodine, iron, zinc and calcium, which can lead to anemia or neurological problems.
  • Some foods eaten raw and excessively become toxic to the brain, such as apricot kernels, parsnips and some varieties of beans
  • If you fail to extract all 50 necessary nutrients, which come from so many categories of food, there is a risk of becoming malnourished.

If you are thinking of trying raw food diet for a while and you do not know where to start, I have prepared some ideas for you raw vegan recipes for beginners, but which can serve as a source of inspiration for even the most experienced.

The most common raw vegan dishes Among those who approach this diet are fruit and vegetable salads, smoothies and different types of seeds, combined in unique mixes, which amaze and delight us equally. If you are a real gourmet or you are not afraid to try raw vegan food we, try the following ideas of raw vegan menus!

What does a menu look like for a week with quick raw vegan recipes:

Breakfast: A bowl of berries and blueberries, rich in antioxidants, almond butter and chia seeds as a topping. Add various types of nuts (cashews, pecans) for even more energy for the whole day!

Lunch: A rainbow salad, obtained from lettuce, kale, pumpkin seeds, goji berries, bell peppers, coriander, carrots, avocado, red cabbage, a little lemon juice and a few tablespoons of olive oil.

Snack: Pistachio and matcha truffles. You need a cup of organic pistachios, chia seeds, almond butter or peanuts (according to your preferences), 1 tablespoon of olive oil, 1 tablespoon of organic vanilla powder, 1 tablespoon of organic green matcha tea. Add all the ingredients in a blender, until you get a mixture with a crumbly texture. Take a spoon in your palm, shape it into a ball and continue like this. Refrigerate the truffles until they are ready to eat.

Dinner: A salad of beets and sweet potatoes. Press seeds and nuts on top for extra protein.

Breakfast: A blueberry smoothie with a touch of cocoa and chia seed pudding.

Lunch: Pea cream soup with fresh mint and avocado. You need a handful of spinach, 3 cups of fresh peas, 2 cups of warm water, half an avocado and 1 tablespoon of fresh mint. Mix all the ingredients in a blender and serve the soup with a slice of rye bread or hummus.

Snack: Frozen bananas, mixed with coconut water, cinnamon and dates, over which then press blueberries, strawberries and blackberries. Mmm, a real wonder!

Dinner: Marinated raw mushrooms. All you need is mushrooms, olive oil, soy sauce and sesame seeds.

Breakfast: Avocado toast. Cut a few slices of avocado and place them on top of the slices of toasted bread, sprinkle with cashews and sesame seeds. Simple, easy to prepare and really delicious!

Lunch: Carrot and coriander rolls. Put walnuts, parsnips, cauliflower or carrots in a blender, and then shape the composition into appetizing rolls, just like an authentic sushi menu.

Snack: A green and healthy smoothie, obtained from bananas, oranges, apples and spinach.

Dinner: Cucumber cream soup. It is one of the simplest soups you can make in less than 5 minutes. Mix cucumbers, garlic and turmeric in a blender or food processor for a different taste.

Breakfast: Mango and avocado sauce. Cut a mango and an avocado into cubes and place them in a bowl, over which add 2 finely chopped onions, the juice of half a lemon, 1 teaspoon of freshly cut parsley and 1 teaspoon of coriander. Mix well until all ingredients are combined.

Lunch: A multicolored salad, obtained from a combination of apples, pears and strawberries, to which you add a few mint leaves and pomegranate juice, for a special taste.

Snack: A mashed pear tart with pecans and rosemary.

Dinner: 3-layer pudding with chia seeds, coconut milk cream and matcha. On top, add some berries, currants or blackberries.

Breakfast: Guacamole. Chop 1 avocado, half a red onion, and a tomato. Mix them together with the juice of a lemon and that's it!

Lunch: Cream of carrot soup.

Snack: Pesto with chopped vegetables. If you want, you can cut zucchini and carrots into spirals to make them raw "noodles".

Dinner: Mushrooms stuffed with vegetables. You don't have to put them in the oven to be good!

Breakfast: A green smoothie for detoxification. Combine the water with a banana, an orange, a grapefruit and chia seeds in a blender. Stir until the ingredients blend. Add spinach and kale. Stir again.

Lunch: A simple avocado salad. Cut in half and slice an avocado. Do the same with a tomato. Take a hot pepper and cut it in half, clean it, and then slice it. Chop a little coriander, and then mix all the ingredients together.

Snack: Pieces of frozen bananas, wrapped in chocolate. They are easy to make and in addition, you deserve a sweet treat among so many raw foods.

Dinner: Hummus with carrot sticks.

Breakfast: Avocado, corn and tomato salad, a raw vegan menu idea perfect for hot spring or summer days.

Lunch: Pizza mini-zucchini. You can probably guess the 3 magic ingredients of a raw vegan pizza: zucchini, tomato sauce and vegan cheese. Cut zucchini into slices, over which first add the tomato sauce, and then the vegan cheese, et voila!

Snack: Gourmet grapefruit with sweet cumin. If you prefer, you can also add a few slices of avocado, and as a dressing, lime juice or macadamia nut oil. Add a little salt and black pepper to taste, and you've got a perfect raw vegan gourmet salad!

Dinner: Raw Thai Pad Thai salad. With beans, thinly sliced ​​pumpkin slices, and bell peppers instead of noodles or noodles, this vegan salad is inspired by all the flavors of a Thai noodle dish. Add a handful of peanuts, a little lemon juice, squeeze fresh coriander and salt to taste. It looks as good as it sounds, literally!

Who knows, maybe at the end of the week, the raw vegan diet will seem like a fun adventure for your tastes. It will more than likely introduce you to a completely new world, with unique dishes and food combinations, some of which you may not have heard of before. What do you say, do you dare to meet the raw food challenge for 7 days?