URBAN HEALTH METHOD

1 Tom Kha Tofu

Ingredients
1 14-oz. can light coconut milk
3 cups low-sodium vegetable broth
2 stalks lemongrass, smashed and cut into 3-inch pieces, or zest of 1 lemon
1 2-inch piece fresh ginger, thinly sliced
1 1/2 cups broccoli florets
1 medium zucchini, cut into discs (1 cup)
1/2 red bell pepper, thinly sliced (1/2 cup)
2 Tbs. low-sodium soy sauce or tamari
1 Tbs. dark brown sugar
1 Tbs. mirin, optional
6 fresh kaffir lime leaves or zest of 1 lime
8 oz. baked tofu, cubed
Preparation
1. Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes.

2. Strain broth through mesh strainer into bowl. Discard lemongrass and ginger, and return liquid to saucepan.

3. Add broccoli, zucchini, bell pepper, soy sauce, brown sugar, mirin, and lime leaves to broth. Bring to a simmer, and cook 10 minutes.

4. Remove lime leaves, and add tofu to soup. Cook 2 to 3 minutes more, or until tofu is heated through.

Nutrition Information
Calories: 257Carbohydrate Content: 14 gFat Content: 15 gFiber Content: 4 gProtein Content: 16 gSaturated Fat Content: 6 gSodium Content: 630 mgSugar Content: 6 g

2 Cauliflower Bibimbap

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

This amazing Korean Cauliflower Bibimbap recipe is delicious, low-carb, keto friendly, and easy to make. The perfect quick vegetarian weeknight dinner idea

Course: Entree
Cuisine: Korean
Servings:
2
Calories: 306 kcal
Ingredients
1 Cauliflower Head medium sized
2 cups Kale
1 Carrot peeled and cut into matchsticks
6 oz Shiitake Mushrooms Sliced
1 cup Bean Sprouts
2 cups Fresh Baby Spinach
2 Eggs
2 tablespoons Low Sodium Soy Sauce or more, to taste
2 tablespoons Sesame Oil or more, to taste
2 tablespoons Sriracha Sauce to taste
Salt + Pepper
Sesame Seeds (optional)
Instructions
For Cauliflower rice: Cut into small pieces and put in food processor until it resembles grains of rice. Pour into a large bowl, cover with paper towel and microwave for 4 minutes.

Boil a saucepan with water. Add the bean sprouts and blanch them until they are a bit soft. Don't overcook.

Drain and place them in a bowl. Add 1 tbsp of sriracha sauce, 1 tsp sesame oil and a teaspoon of sesame seeds and toss with bean sprouts. Set aside.
Blanch the carrots the same way, making sure you do not overcook them.
In a medium, pan sautee the mushrooms with 1 tbsp of the sesame oil until it is soft. Add 1 tbsp of the soy sauce over the mushrooms and set aside in a dish.

Next, cook the spinach in the same pan until it is soft, making sure you add a bit of soy sauce for flavor. Set spinach aside

Repeat the same process with the Kale

Fry the egg

In a bowl assemble with cauliflower on the bottom, followed by the veggies and top with fried egg
I would suggest adding sriracha sauce or any Korean hot pepper paste on top and maybe an extra drizzle of soy sauce.

Stir all the ingredients together and enjoy!
Recipe Notes
For paleo, substitute soy sauce for liquid aminos

For even lower in carbs omit the Kale

Nutrition Facts
Cauliflower Bibimbap
Amount Per Serving
Calories 306 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 163mg54%
Sodium 1036mg45%
Potassium 1198mg34%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 7g8%
Protein 14g28%
Vitamin A 14840IU297%
Vitamin C 133mg161%
Calcium 183mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

3 Indonesian Gado Gado Salad

INGREDIENTS
For the peanut sauce:

2 heaped tablespoons of crunchy peanut butter
2 cloves of garlic, minced
3 cups of spinach
1 tbsp sugar
1 tsp terasi (dried shrimp paste) – leave this out if you’re a vegetarian
Pinch of sea salt
½ tsp Tamarind Pulp (Asam Jawa) – soaked in 1 tbs of warm water to get the juice
Juice of 1/2 lime
1 tbs sweet soy sauce knows as ‘Kecap Manis’
For the veggies:

1 handful of shredded cabbage
1 handful of snake beans
1 handful cold, boiled potatoes (sliced)
2 boiled eggs
100g tofu (or tempeh), cut into cubes
1 tbs oil
1/2 cucumber, thinly sliced
INSTRUCTIONS
For the peanut sauce:

Place the peanut butter, garlic, salt, sugar, and shrimp paste in a food processor. Grind until everything is well mixed; and transfer to a bowl. Add tamarind water, lime juice, and sweet soy sauce. Mix well and adjust with salt and/or hot water to get the consistency of the sauce.

For the veggies:

Rub oil onto firm tofu and tempeh; and fry for 1 min on each side on medium heat.
Boil potatoes in a small pot and cook the potatoes until soft when pricked with a fork.
Boil the eggs and let it sit for 12 minutes. Remove shell and cut egg into quarters.
Blanched the rest of the vegetables, except cucumber, in boiling water and remove with slotted spoon.
To serve, place a portion of each salad ingredient and cucumber onto a serving plate. Serve the peanut sauce and mix well.

4 Bob chorba (Bulgarian bean soup) (vegan)

Ingredients (serves 4):
350 g dry white beans (or other varieties)
3-4 tablespoons vegetable oil (sunflower is most common)
1 large yellow onion or 2 medium ones
2 small carrots
1 wedge of celery root
2 garlic cloves
2 tablespoons sweet Hungarian paprika
1 tablespoon salt
1 tablespoon freshly ground pepper
1,5 liters of water
1 can of peeled tomatoes in tomato juice (400 g)
leaves from one bunch of fresh spearmint (or regular mint), chopped
3 tablespoons minced fresh summer savory (or one teaspoon dried savory)
1/2 bunch of fresh parsley, chopped


Soak the beans a night before making the soup. Start by cooking them until tender. Drain and set aside. Heat the oil in a pot and add the chopped onion and garlic and celery and carrot.


Mix well and cook until tender and light golden. Add the paprika and stir well until it releases its flavor. Add the water, the chopped tomatoes and the reserved beans. Season with salt and pepper and let it simmer for 10-15 minutes.


Remove from the heat and add the chopped savory and mint and parsley.


Mix well and let it rest for 2 minutes. Ladle into soup bowls and it's done

5 Som Tum Green Papaya Salad

servings: 2 prep time: 25 MINUTEStotal time: 25 MINUTES
diets: DAIRY FREE, GRAIN/GLUTEN FREE, PALEO, SPECIFIC CARBOHYDRATE DIET LEGAL, WHOLE30

Ingredients
1 green papaya or 3 green apples
1 chilli finely chopped
1 clove garlic
1 tbsp fish sauce (use tamari or coconut aminos if vegan)
1 tbsp honey (sub 1 medjool date if Whole30)
1 1/2 tbsp lime juice
1/2 tbsp tamarind paste
1/3 cup cherry tomates halved
4 green beans halved
1 carrot cut into matchsticks
2 tbsp chopped salted peanuts or cashews
2 tbsp chopped cilantro
2 tbsp chopped thai basil optional
Instructions
If using green papaya, peel off the skin and then use a julienne to cut the papaya. Alternatively you can also use a cheese greater to shred the papaya.
If using apples, cut off the peel and then quarter and core the apples. Cut the apple into slices and then cut each slice into long thin pieces like a matchstick.
In a pestle and mortar combine the chilli, garlic (and date if Whole30) and pound into a paste then add in the fish sauce, honey, lime juice and tamarind paste and blend.
Place the green beans and tomatoes in the pestle and mortar and gently pound to slightly bruise. Transfer the tomatoes and green beans to a bowl.
If using green papaya, add it to the pestle and mortar and pound to infuse the sauce into the fruit. If using apple you can skip this step as the shredded apple will bruise too easily and become mush.
In a large bowl combine the green papaya/apple, sauce, shredded carrots, tomatoes, beans and chopped nuts. Toss to combine and then sprinkle with chopped cilantro and optionally thai basil before serving.

6 Vegan Grilled Tofu Skewers

yield:  6prep time:  15 MINUTES cook time:  15 MINUTES total time:  30 MINUTES
These Vegan Grilled Tofu Skewers are a real breeze to make, ready in just a couple of minutes. Gluten-Free & Low-Carb!

Ingredients
1 block tofu (about 180 grams; we chose Mediteran flavor by I Like Tofu)
2 small zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
2 cups cherry tomatoes
salt, pepper
2 tbs soy sauce
3 ts barbecue sauce
2 ts sesame seeds
Instructions
Press tofu to extract liquid, for about half an hour. Then, cut tofu into cubes and marinate in soy sauce
Prepare veggies: slice zucchini, cut bell peppers and red onions into squares. Make sure every ingredient is cut to about the same size.
Assemble skewers: stick vegetables and tofu alternately on bamboo sticks until you have used up all your vegetables.
Heat a pan, grill pan or grill until sizzling hot, grease with some olive oil and then place skewers in and cook for a couple of minutes on each side, until the vegetables turn softer, but not mushy and the peppers start getting a char. The tofu should be golden brown. Season with salt and pepper right at the end of cooking, then brush with barbecue sauce and sprinkle with sesame seeds.
Remove from pan or grill and serve hot.
Nutrition Information:
Amount Per Serving: CALORIES: 118.8 TOTAL FAT: 5.3g SATURATED FAT: 0.8g SODIUM: 501.1mg CARBOHYDRATES: 10g FIBER: 1.8g SUGAR: 6.4g PROTEIN: 10.6g

7 Kimchi

Prep Time: 1 hr 15 min
Cook Time: 24 hr
Ready In: 25 hr 15 min
Ingredients
Cabbage, Green, Raw
18 ounce
(510g)
Carrots
2-½ ounce
(71g)
Radish
4-½ ounce
(128g)
Garlic
3 clove
(9g or 0.32 oz)
Ginger Root, Raw
½ ounce
(14g)
Stevia Leaf Noncaloric Sweetener (green Packet)
1 package
(1g or 0.04 oz)
Green Onions
¼ cup, chopped
(25g or 0.88 oz)
Fish Sauce (nam Pla Or Nuoc Mam)
¼ teaspoon
(2g or 0.05 oz)
Sambal Oelek Paste Of Chili by Rooster
¼ cup
Water
2 tablespoon
(30g or 1.05 oz)
Instructions

1. Prepare a small head of cabbage by slicing it into quarters and removing the hard core. Slice the cabbage into a mixture of thin and wide strips (kimchi has a mix of thin and chunky pieces). Set the cabbage shreds, amounting to 18 oz in weight, in a large bowl or pot.
2. Sprinkle ¼ cup of salt over the cabbage (not listed in ingredient list) and a ½ c. of water. Coat the cabbage in the salt and water mixture and set it aside. Let the cabbage wilt for 1 hour - the salt will naturally extract the liquids.

3. Meanwhile, slice the carrots and radishes in an assortment of thin and wide pieces. The key is to not leave pieces that are too thick, or else the pickling liquid cannot penetrate the ingredients fully. Julienne and round slices are best.

4. In a bowl, grate the garlic cloves and ginger root. You can use a zester (citrus plane) for this. You should get a pale yellow paste from both.

5. Add all remaining ingredients in the bowl of garlic and ginger. Mix together this spicy chili paste and set it aside for later.

6. Once the cabbage is done wilting, transfer it to a colander in a sink. Rinse the salt off the cabbage in 2-3 rounds, squeezing all the liquid out of the cabbage. Return the clean cabbage to your large bowl free of excess liquid.

7. Add the carrot and radish mix as well as the chili sauce mix into the bowl of cabbage. Fold the ingredients together so everything is coated in the spicy kimchi sauce.

8. Use a pair of tongs to transfer the kimchi into a 24 oz glass canning jar. All the kimchi should fit, so make sure to pack down the ingredients. Some liquid may begin to collect at the bottom, which is good. Once packed, seal the jar tightly and leave it at room temperature.

9. Let the jar sit, undisturbed for 24 hours. After 24 hours, you can enjoy as you’d like. For additional instructions on fermenting the kimchi, follow the optional final step below.
10. Leave the jar of kimchi at room temperature for 3-5 days maximum before storing it in a refrigerator. Once every 24 hours during the 3-5 days of fermentation, “burp” the kimchi by opening the jar for a few seconds, and then tightly closing once more. You should see air bubbles develop throughout the process. After the 5 days, you can refrigerate and enjoy!

Serving Size: 1 x 1/2 cup
Serving Weight: 4.2oz (119g)
Nutrient    Value    % Goal
Calories    32.9    ---
Total Carbs    7.6g    25.3%
  Net Carbs     4.9g    16.3%
  Diabetes Carbs     4.9g    ---
  Fiber    2.7g    ---
  Starch    0.7g    ---
  Sugar    3.6g    ---
  Added Sugar    0.0g    ---
  Sugar Alcohols    0.1g    ---
Protein    1.3g    1.0%
Fat    0.2g    0.2%
  Cholesterol    ---    ---
Glycemic Load    2.2    ---

8 Tofu with Spicy Black Bean Sauce and Vegetables

Ingredients
2 tsp canola oil
2 tbsp ginger, minced
1 cup shiitake mushrooms, stemmed and quartered
2 cups eggplant, cubed
1 cup red bell pepper, diced
1 cup green onions, sliced
2 cups bok choi, chopped
16 oz extra firm tofu, cubed
1 tbsp black bean with garlic sauce
1 tsp chili paste (sambal)
1 tbsp corn starch
1/4 cup soy sauce
2 tbsp rice vinegar
1/2 cup water

Directions
Have all ingredients ready before cooking, because it cooks very quickly. Combine the corn starch, soy sauce, vinegar, and water, and set aside. Heat oil in wok over medium-high heat. Stir fry the ginger for 30 seconds, then add the mushrooms and eggplant. Stir fry for about 3 minutes, until they begin to soften. Add the bell pepper, green onions, and bok choi, and stir fry until the cabbage softens. Add the tofu, black bean sauce, and sambal, and stir, standing back so you don't inhale the chili fumes. Add the corn starch mixture and stir for about a minute, until the sauce turns translucent and thickens.
Serve over brown rice with toasted sesame oil and chopped peanuts, if desired.

Serving Size: 4 servings

Number of Servings: 4

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 201.8
Total Fat: 9.9 g
Cholesterol: 0.0 mg
Sodium: 1,281.5 mg
Total Carbs: 18.3 g
Dietary Fiber: 3.9 g
Protein: 14.9 g

9 Mexican Green Beans

Mexican green beans, a healthy green bean recipe and a perfect low carb side dish made with onions, tomatoes and spices.
 Prep Time 15 minutes
 Cook Time 10 minutes
 Total Time 25 minutes
 Servings 6
 Calories 84
Ingredients
1 pound green beans, trimmed and cut
1/2 cup roma tomato, seeded and diced (4 oz)
1/4 cup chopped onion (1 oz)
1 clove garlic, minced
2 tbsp avocado oil or good olive oil
1 tbsp butter, ghee, or another tbsp of oil
2 tbsp water
1 whole bay leaf, crumbled
1 tsp fresh oregano, minced (or 1/4 tsp. dry but fresh tastes different)
1/4 tsp ground cumin
salt and pepper to taste
Instructions
Preparation:
Wash, trim and cut beans. Cut tomato in half and squeeze gently over the trash can to remove seeds, then dice. Chop onion and mince garlic and fresh oregano (if using).
Method:
Heat 1 tbsp of oil in a large frying pan over medium heat. When hot, add the onion, garlic, tomato, and bay leaf until the onion begins to soften. Add water, other tablespoon of oil, oregano, cumin and green beans. Stir to coat the beans and loosely cover with a piece of foil or a lid. Cook for 4 minutes or until the beans are cooked to your preference.
Add butter adjust seasoning by adding salt, pepper, or more oregano and cumin. Serve.
*See post for additional ingredient ideas.
Notes
I visually divide my veggies. I do not know how much volume a serving is as it depends on how long the pieces of green beans are. If this is divided between 4 people, the net carbs is 5 per person.
Nutrition Facts
Mexican Green Beans
Amount Per Serving
Calories 84 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 6g2%
Fiber 3g13%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 84kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Fiber: 3g

10 Easy Low Carb Vegan Borscht (Beet Stew)

Author: Liz MacDowell

Yield: Lots of beet soup

Serving Size: 1/4 recipe

Calories per serving: 95

Fat per serving: 7g

Carbs per serving: 6g net

Protein per serving: 1g

Fiber per serving: 2g

This low carb vegan beet stew is delicious on its own, or served with vegan sour cream!

Ingredients

1 cup shredded beets
1/2 cup shredded carrots
2 cups shredded green cabbage
3 cups vegetable stock
2 tbsp olive oil
1-2 tbsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
OPTIONAL: 1 tbsp juniper berries & 2-3 bay leaves
fresh dill and vegan sour cream for a garnish
Instructions

In a stock pot, on medium low heat, sautee beets, carrots and cabbage in the olive oil.
Add in seasoning and veggie stock, and simmer until all the veggies are soft, and completely cooked.
Remove from the heat, let cool slightly and strain out juniper berries and bay leaves.
Serve with chopped dill and vegan sour cream (if desired).

11 PALEO EGG ROLLS WITH COCONUT WRAPS

prep time: 30 MINScook time: 9 MINStotal time: 39 MINSservings:
15

Baked Paleo Egg Rolls in coconut wraps are the healthiest Whole30, Keto, low carb spring rolls, filled with crunchy vegetables and egg roll dipping sauce. These Whole30 Keto egg rolls are perfect for appetizers, party finger food, or healthy snacks.

INGREDIENTS
Avocado oil
3 caps ~4 oz. total fresh shiitake, , thinly sliced
1 cup shredded cabbage
1 cup shredded carrots
1 cup bean sprouts
½ lb ground chicken breast or pork
1 large clove garlic, , grated
½ tbsp grated ginger
½ tsp coarse salt
1 tbsp coconut aminos
1 tsp toasted sesame oil
3 bulbs scallions, , finely sliced
I Heart Umami Dipping sauce:
Dumpling dipping sauce
Thai no peanut peanut sauce
15 coconut wraps, 7x7-inch per wrap
INSTRUCTIONS
Preheat oven to 350F (325F for convection oven).
In a well-heated large skillet or wok, add 1 ½ tbsp avocado oil. Over medium-high heat, saute shiitake with a pinch of salt until the mushroom becomes softer, about 1 to 1 ½ minutes. Transfer to a large mixing bowl to cool.
Use the same skillet, add 1 tbsp oil, saute cabbage, carrots, and sprouts with a pinch of salt until they turn slightly softer yet still crunchy, about 2 minutes. Transfer to the mixing bowl with the mushrooms.
Add 2 tbsp oil, saute ground meat over medium-high heat for 2 minutes with a pinch of salt. Add garlic, ginger. Saute for 1 minute. Season with salt and coconut aminos. Saute until the meat is cooked through and break up to fine pieces. Season with sesame oil. Transfer to the bowl.
Add scallions to the mixing bowl. Gently toss to combine and taste test.
Place 1 coconut wrap in a diamond position. Place 3 tbsp filling about ? way up from the bottom of the wrap. Roll from the bottom while gently press down and push-in to make the filling stay in. Fold sides in then continue rolling. As you continue to roll, leave about half to one-inch top seam and spread a few dabs of water over to help hold the roll together.
Place the egg rolls, seamed side down, over a large sheet pan lined with parchment. Lightly brush them with avocado oil. Bake about 9 minutes total and flip the rolls every 3 minutes until they are golden brown.
Serve hot with I Heart Umami dumpling dipping sauce or Thai no peanut peanut sauce.

12 Red Pepper And Tomato Spread Lutenitsa Recipe

prep time:1 HRcook time:1 HR 30 MINStotal time:2 HRS 30 MINS
Red Pepper And Tomato Spread Lutenitsa Recipe - traditional Bulgarian treat, a type of chutney, made with roasted red peppers, tomatoes and carrots and eggplant at times. This tasty spread is popular on the Balkans - Bulgaria, Serbia and Macedonia (with slight variations and other names on a few other surrounding countries, but this is a completely different story).
Homemade red pepper spread recipe. 8 oz ball jars filled with red pepper tomato spread lutenitsa. Bulgarian lutenitsa recipe.
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INGREDIENTS
 4 lb red peppers
 2 lb ripe tomatoes
 80 ml vegetable oil
 1 tsp sugar
 1 tbsp salt
US Customary - Metric
INSTRUCTIONS
Wash peppers and tomatoes.

Grill or roast peppers until charred. Transfer to a large bowl and cover with plastic wrap. Let them stand for at least 30  minutes, to cool off and steam.

Peel peppers. Remove stems and seeds.

Bring a large pot of water to a boil.

Make a small cross cut on the bottom of each tomato.

Add tomatoes and boil for 1 minute. Take them out and rinse with cold water.

Peel tomatoes and roughly chop.

In a large pot, combine tomatoes, salt, sugar, oil and peppers. Cook over medium heat for 1 1/2 -2 hours, until thick. (to test doneness, when using a wooden spoon, scrape the bottom of the pot and the lutenitsa shouldn't be moving to the inside).

Remove from heat and let it cool.

Wash 5 8-oz ball jars and rheir lids.

Fill jars with lutenitsa. Close tight.

Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.

To sterilize:
Fill a canning pot with water. Add jars. Boil for 5 minutes, then let them cool. Keep in a cool and dry place for up to 6 months.

13 Keto Thai Green Curry

Vegan and Keto friendly, Thai green curry.
CourseMain Dish
CuisineThai
Keto RecipesKeto Main Courses, Vegetarian Keto Recipes
Servings    Prep Time
5 servings    10 minutes
Cook Time
20 minutes
Ingredients
100 grams zucchini
100 grams broccoli
100 grams button mushrooms
 A handful of Thai eggplants, if you can find them
50 grams Thai green curry paste I use this one
 One bulb of fresh lemongrass, discard the leaves
4 kaffir lime leaves
1 inch piece of galangal or Thai ginger
600 ml coconut cream or milk
Servings:
5
 servings
Units:
Instructions
Put a wok on the stove on medium heat and add about 100 ml of the coconut cream to it.
When you see bubbles start to form at the edge of the coconut cream, bruise the lemongrass bulb and add it to the wok, along with the galangal and torn up kaffir lime leaves.
Add the green curry paste and just mix it all together until it becomes fragrant.
When you see the oil start to separate from the paste, add the vegetables in and stir it all together until it’s just coated with the green curry paste.
Add the rest of the can of coconut cream. Now, you can eat the thai curry just thick like this if you like, but I like mine thinner, so I’m adding another 200 ml of coconut cream to it.
Add salt to taste, about half a teaspoon and a few drops of stevia to give it the mildest sweetness.
Give it a stir, then cover it and let the veggies cook.
When the veggies are just about done, add a couple of kaffir lime leaves, just to refresh the taste.
Keep checking the veggies for doneness, and just as you turn off the gas, add a handful of thai basil to the curry and stir it in.
Thai curry, done.

14 Thai Chilli Paste

An essential ingredient in Thai cooking
CourseEssential Ingredients
CuisineThai
Keto RecipesKeto Essentials
Servings    Prep Time
8 servings    5 minutes
Cook Time
10 minutes
Ingredients
15 grams Dried Red Chillies
50 grams Thai Shallots You can use regular shallots or even red onion
30 grams garlic
60 ml Oil
1 Tbsp Soy Sauce
10 grams Peanut Butter (Natural and with no added sugar)
 Stevia to taste
 Salt to Taste
 Water as required
Servings:
8
 servings
Units:
Instructions
In a dry pan toast the red chillies till they start to release their oils and become fragrant. Then toast the shallots and garlic in the same pan till they start to get some nice browning.
Then add the chillies, shallots, garlic, soy sauce, peanut butter, stevia and about a tablespoon of water your food processor and blitz. You can also use a mortar and pestle for a more 'chunky' paste.
Then pour out the mixture into a hot wok and fry. Make sure you rinse out your blender so nothing is wasted.
Cook for 3-4 minutes on a medium till it starts to dry up and then add in the oil. Fry for another 3-4 minutes keeping a close eye on the paste. It will start to thicken and turn into a jam like consistency.
Once the paste is nice and jammy then turn off the heat and allow it to cool before transferring it to an airtight jar.
It can last a couple of months in the fridge.

Eat with chunks of fresh cooked or uncooked vegetables

15 Mish Mash

Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 838.4
Total Fat: 64.7 g
Cholesterol: 320.5 mg
Sodium: 2,287.8 mg
Total Carbs: 37.5 g
Dietary Fiber: 7.0 g
Protein: 32.4 g

Vegetarian Bulgarian breakfast dish with eggs, feta cheese, peppers and fresh onions.

Minutes to Prepare: 10
Minutes to Cook: 5
Number of Servings: 1

Ingredients
Few green fresh onions
2 bell peppers
tomato sauce 2-3 table spoons
100 g feta cheese crubmled
1-2 eggs
2 tablepsoons coocking (sunflower) oil
Few fresh parsley leaves

Directions
Wash well the onions and bell peppers. Cut the onions in small pieces. Clean the bell peppers from the seeds and slice them well.

Break the eggs into the feta cheese (much like preparing an omlete) and add the chopped bell peppers and onions.

Put oil into a pan and heat well - then add the mixed eggs, cheese, onions and bell peppers. Cook for few minutes and add the tomato sauce - stir well and cook a few more minutes. Take off the hot plate, let it cool down a bit and server warm. Decorate with few fresh green parsely leaves on the top.