Vegan Dish with Maca and Sacha Inchi
2 sliced tomatoes
2 tbs lime juice
1 sliced avocado
3 tbs. Incaliving’s Sacha Inchi oil
1 tsp. Peruvian yellow pepper paste ( aji Amarillo)
1 hard boiled egg (optional)
Salt & Pepper
Cook potatoes in a pot of water, once is cooked, peel and smash them into a bowl. Add salt, pepper, lime juice, yellow pepper (if using) and Sacha Inchi oil and mix by hand until a consistency of “crust like”. Once done, place a layer of potatoes on a plate, add a layer of sliced tomatoes and sliced avocados, on top another layer of potato mash. For vegetarians add the hard boiled egg diced right on top and it’s ready to eat!
** If you like other vegetables, you can add another layer of diced olives and precooked (grilled) red peppers on top of the avocado, before the last layer of potato mash and add some mayonnaise**
1 clove of garlic
1/2 cup of Parmesan Cheese
100gr. Nuts (walnuts, cashews)
1/8 tsp. sea salt
1 tbs. Apple cider vinegar
5 tbs. Incaliving’s Sacha Inchi oil
Blend all ingredients together into the desired consistency **
Perfect on top of whole wheat pasta or as a dipping sauce with vegetables**
2 cups (packed) chopped fresh basil
½ cup hemp seeds (optional)
1⁄3 cup Incaliving’s Sacha Inchi oil
1 teaspoon freeze-dried wheat grass powder (optional)
1 teaspoon nutritional yeast (optional)
¾ teaspoon sea salt
1 tablespoon minced garlic
4 cups cooked Quinoa
2 cups (packed) baby spinach, cut into chiffonade (extra thin)
Soak the sun-dried tomatoes in some hot water for 30 minutes or until soft. Slice thinly. Use a food processor to blend the basil, hemp seeds, Sacha Inchi oil, wheat grass powder, nutritional yeast, sea salt and garlic into a pesto sauce. In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes and spinach.
Serve cold or gently heat.
Maca Coconut Chocolate Balls
One of my favorite vegan dish that is a perfect blend of sweet and nutritional!
1 cup of unsweetened coconut shavings
2 tbsp of coconut oil
1 cup of crushed nuts (pecans,cashews,almonds)
1/4 cup of goji berries
1/4 cup of Triple maca powder
pinch of salt
Process the dates and coconut in a food processor until they start to clump together
Add the Triple maca powder, goji berries, crushed nuts and salt, then melt the coconut oil until it becomes liquid
Place all ingredients inside a big bowl and start mixing, you can also use a food processor if prefer while drizzling in the coconut oil until well combined
Remove the mixture from the food processor and or from the bowl and place roll into balls on a bed sheet of the shaved coconut.
Kept in the fridge, these should last at least a week if not longer. They could also be frozen. Instead of balls, you could press the mixture into a pan and cut into bars or squares.
2 1/2 cups Flour (coconut, rice or regular)
1 1/2 cups Sugar (coconut sugar, agave, or sugar substitute)
2 cups Water
3 Eggs (egg substitute)
1 1/2 cup of coconut oil
6 TBS of cacao
1 1/2 tsp baking powder
1 tsp white vinegar
1 tsp vanilla extract
Pinch of salt
Mix the water, sugar in a bowl. Add the eggs one by one. Then add the Maca flour, regular flour, baking powder, cacao and the salt. Add the oil, white vinegar and vanilla extract. Place in a baking pan that has been prepared with butter and flour. Bake at 350F for 40 minutes.
1/2 Lime or Lemon
1 pinch of pink salt, yellow mustard and black pepper
Mix all ingredients in a bowl, stir until all come together and enjoy! Add on top of salads, dipping vegetables and much more…
3 Tbls.Incaliving’s Sacha Inchi oil
1 cucumber (chopped)
1 red onion (chopped)
1 Pinch of pink salt
1 pinch of black pepper
1/4 bunch of fresh parsley (chopped)
1-3 cups of Vegetable or chicken stock
Sprout the Quinoa by submerging it inside a bowl with cold water for 2 hours.
Once sprouted, place Quinoa on a pot and cover with the vegetable or chicken stock, cook in Medium heat stirring every once in a while so it doesn’t stick to the pot. Add more stock as it cooks and get dried out. Once cooked, strain it with cold water. Place on a container.
Add all chopped ingredients into bowl with cooked Quinoa. Add salt, pepper, lime juice and Incaliving’s Sacha Inchi oil. Stir all together add more seasoning if needed. Serve and Enjoy this great vegan dish!
Really Really Easy Triple Maca Brownies
1 Box of Pamela’s brownie vegan mix (or any of your choice)
2 Tbs. Incaliving’s Triple Maca Powder
1 Tbs. Incaliving’s Red Maca Powder
1tsp. vanilla extract
1 cup unsweetened coconut shavings
1 cup pecans or almonds (optional)
Follow the instructions of the brownie mix, add Incaliving’s Red and Triple Maca powder, vanilla extract, nuts and coconut shavings and mix well. The Powders will make the mixture thicker than usual, so add cold water until desire consistency is reached.
Preheat oven at 325F and bake for 25-30 minutes
Once its done baking, take the brownies off the pan and let them cool off on top of another surface. Enjoy a delicious and nutritious treat! If any leftover place them inside the fridge in a container to maintain their moisture.