Noodle Salad with Mango



What a stressfull day I had, but now I'm ready and almost everything is done for the new years' eve. The whole morning - to be exactly till 13.30 h I was at my new job, getting all the important news to start on wednesday, cause I would be there alone.  The other woman will be leaving and I had to now how to run the office. It was a informativ morning and then afterward I went for groceries, came home cooked my late lunch (the noodle salad below) and in a different pan my dinner for the evening.

 

Afterward  I prepared the appetizer - simple cause of the time.

Some toast loaded with horseradish and vegan salmon, and some cutted veggies to dip with sauce.

 

Now I'm ready for the evening.

 

------------------------------------------------------------------- 

 

 

Noodle Salad with Mango

 

Noodle Salad with MangoDressing
1/2 cup light brown sugar
1/3 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 garlic cloves, minced
1 red jalapeno chile, finely chopped

Salad
8 oz dried rice noodles
1 large carrot, cut into thin strips (or grated)
1/2 cup thinly sliced fresh basil leaves
1/2 cup thinly sliced fresh mint leaves
1/2 English cucumber, halved and sliced
1 cup bean sprouts
1 green onion, thinly sliced
1 large ripe mango, peeled and sliced
1 cup cubed grilled tofu (I cheated and bought this at Whole Food's prepared foods bar but feel free to prepare your own, or leave it out)
1/2 cup cilantro leaves
1/2 cup roasted peanuts, crushed

1. To make dressing: Warm all ingredients in pan over low heat until sugar dissolves, stirring occasionally. Cool.

2. To make Salad: Cook noodles per package instructions. Rinse under cold water. Toss noodles with all ingredients and dressing, reserving cilantro and peanuts to sprinkle on top.

 

------------------------------------------------------------

 

 The first time I ate Okra's was at a restaurant and I was surprised how good they were and I had to make them once upon a time myself. The only thing is, we only get it at a chinese store and this store don't often got them.

Last time I was there I saw them and immediatly had to buy. Mostly when you're cooking with a specific vegetable the first time it may not end up very good, eather overcooked or the taste may not be very good. My fist dish was overcooked and therefore the taste was pretty strange. This time I prepared myself and it ended up very very good. Defently to make it again!!

----------------------------------------------------------------------

Bhindi Masala - Okra Curry

If you've never cooked with okra, go buy some now! Okra is indigenous to West Africa but has become a staple in traditional cooking all over the world, including northern India where it's called bhindi. Okra is delicious, easy to prepare, low in fat, cholesterol and sodium, and packed with fiber, vitamins A, C, K, B6, thiamin, folate, calcium, magnesium, iron.... the list goes on! It's soft and crunchy and works perfectly in this richly spiced tomato coconut curry.

Ingredients:
1 small yellow onion
1 tablespoon fresh ginger root
2 large garlic cloves
2 cups okra

1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
Pinch of cinnamon
1 dried chili pepper
2 whole cloves
4 cardamom pods

1 can light coconut milk
1 can diced tomatoes or 2 large fresh tomatoes, chopped

Preparation:
1. Slice the onion into thin half moons and saute in olive oil until the onion begins to brown.

2. Mince the ginger and garlic and slice the okra into disks. Add the ginger and garlic to the onions and saute for another minute or two. Add the okra.

3. Add the cumin, garam masala, turmeric, cinnamon, cloves, and cardamom. Cook for a minute to toast the spices.


4. Add the coconut milk and diced tomatoes. Simmer, uncovered, over low heat for about 20 minutes, or until the tomato and coconut has created a thick, dark curry.


I served this over some farmers' market arugula but you could serve it with basmati rice, coconut rice, or even quinoa.


 

-----------------------------------------------------------------------

Garlic Fried Rice

I love asian food. I probably can't get enough of it. Thought I never have been there, the dishes are so good and mostly light. The most I love the Thai food with all the veggies and fruits. I defently had to go to thailand once in my life.

 

I met once an thai exchange student in America and she talked about thailand and I immediatly wanted to go there. It must be a wonderful country. My brother been there once.

 

 

Here in switzerland if you want fried rice it's mostly done with eggs and I can't imagine eating this and therefore I make it sometimes at home.

 

---------------------------------------------------------------------

Garlic Fried Rice

 

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4-6

Ingredients

• 2 cups cooked, cold brown rice
• 3 tablespoons oil, divided
• ½ head green cabbage, shredded
• 1 large carrot, shredded
• (also any other vegetables that you want)
• 1 yellow onion, diced
• 4 cloves garlic, grated or minced
• 1 1-inch piece ginger, grated or minced

Instructions

1. Heat 1 tablespoon of the oil in a large nonstick skillet. Saute the onion, garlic, and ginger until soft and fragrant.
2. Add another 1 tablespoon oil to the pan and add the vegetables. Saute until tender-crisp. Season generously with salt and pepper.
3. Add the rice and 1 tablespoon oil (if needed). Stir fry until heated through and/or lightly browned. Season with salt and pepper. Serve with lime (or calamansi, if in the Philippines) and soy sauce.

Notes

I doubled the veggie amount and still loved it! It just depends on how much rice you want in with the whole thing. Additional add-ins: red pepper, edamame, scrambled or fried egg, tofu, chicken, shrimp, broccoli, and fresh herbs.

 

-----------------------------------------------------------------

 

Roasted Tofu with Quinoa

 

A satisfying Asian-inspired meal!

 

 

Roasted Tofu with Ginger Garlic Marinade

 

This method is more labor intensive than some, but the end result is totally worth the effort. It’s full of flavor, and so good for you. Save any leftover tofu for a salad or a snack!

 

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon reduced-sodium tamari (or shoyu or soy sauce)
• 1 teaspoon agave nectar
• 1 tablespoon minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon minced fresh garlic (or 1/2 teaspoon powdered garlic)
• 1/2 cup chopped scallions
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cayenne pepper

 

Instructions

1. Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.
2. Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.
3. In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.
4. Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.
5. Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.
6. Preheat the oven to 450 degrees.
7. Line a baking sheet with parchment paper.
8. Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.
9. Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!

-------------------------------------------------------------------

New years dinner

New Years eve is coming closer and it would be good to know what to cook. Well the menue depends what your doing in the evening. Some may make a big cooking for the family some may just make something easy like "Raclette" - That's what my sister's doing for dinner. It didn't had to mean a long standing in the kitchen and preparing, it's very simple. A hot platter and cheese and some topping, potatoes and what ever you like with.

As I would be a part of the dinner, I once again have to bring my own food - I don't have vegan Cheese in my refrigerator to go with. But I don't botter it was never my favorite food.

 

-------------------------------------------------------- 

Festive Red Quinoa Salad with Brussels Sprouts, Cranberries & Pistachios

As the week before new year comes around, I am becoming more aware of all the last minute things I still need to accomplish. One of the most time consuming(but also the most fun) is figuring out what to make for new years dinner. Yesterday I walked into the supermarket without a list and just bought whatever I thought I might need. (You know what happens when you do that? Your grocery bill ends up being twice the amount it usually is. Oops!)

On a whim, I put together this warm red and green salad and it ended up being amazing! The sweetness of the cranberries complement the nutty quinoa and pistachios perfectly, while the brussels sprouts add a heartiness and rustic quality. Containing a grain, vegetable, fruit, and nut, it could easily be the main dish for your vegan (and gluten-free) holiday. Best of all, it's super simple to prepare and is oh so lovely. I'll definitely be bringing this salad for new years dinner, and you should, too!

Festive Red Quinoa Salad with Brussels Sprouts, Cranberries & Pistachios

1 cup water or vegetable broth
1/2 cup red quinoa, rinsed
1/4 cup fresh cranberries, rinsed and sliced in half
1 tsp olive oil
1 lb brussels sprouts, washed, stubs removed and cut lengthwise into fourths
sea salt
1/4 cup pistachios

In a medium saucepan, bring water or vegetable broth to a boil. Add in the quinoa and cranberries, cover, and lower heat to simmer. Allow to cook until all liquid has been absorbed and quinoa is tender, about 20 minutes.

While quinoa and cranberries are cooking, prepare the brussels sprouts. In a cast iron skillet over medium heat, saute brussels sprouts in olive oil and sea salt until tender and lightly browned on edges, about 10-15 minutes. Remove from heat.

To assemble, add desired amount of brussels sprouts to a plate, top with quinoa and cranberries, and then sprinkle on the pistachios.

Alternately, you can add cooked quinoa and cranberries to the cast iron skillet with the prepared brussels sprouts, pistachios, a splash of vegetable broth, and saute until liquid has been absorbed. (Both ways taste delicious!)

 

---------------------------------------------

 

Brown Rice & Cannellini Bean Sliders with Fresh Parsley, Peach and Agave

If you prepare the rice and beans ahead of time (super simple and both store well in the fridge), you can have this meal on the table in 15 minutes.


Brown Rice & Cannellini Bean Sliders with Fresh Parsley, Peach & Agave

• 1 large yellow onion, chopped
• 2 cups cooked cannellini beans (any beans will do), well rinsed if using canned
• 2 cups cooked brown rice
• 1/3 cup olive oil
• 1/2 cup fresh flat-leaf parsley, coarsely chopped
• 1/3 cup fresh grated vegan Parmesan cheese
• 1/2 tsp ancho chile powder or to taste (substitute regular chili powder or other seasoning as desired)
• Sea salt & coarse black pepper to taste

1/2 cup vegan nature joghurt

• 1 ripe peach or nectarine, skin-on and sliced into wedges
• Agave nectar for topping

 

 ---------------------------------------------------------

Oven Roasted Root Vegetables

 

Ingredients

• 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
• 1 butternut squash, peeled and seeded
• 1 large yam, peeled
• 1 large parsnip, peeled
• 1 large carrot, peeled

• 1/2 red onion
• 6 - 8 whole garlic cloves
• 3 tbsp fresh thyme leaves
• 3 tbsp extra virgin olive oil
• Salt and pepper

You will also need

• Foil lined baking sheet

Prep Time: 45 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 30 Minutes

Servings: Serves 5-6 side portions

 

• Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.
• Spread vegetables out evenly on the cookie sheet in a single layer.
• Sprinkle vegetables generously with salt and lots of black pepper.
• Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.

 ------------------------------------------------

 





 Lemony Lemon Brownies
 

The "Brownie" Batter  3/4 cup all-purpose flour {King Arthur All-Purpose Flour} 3/4 cup granulated sugar 1/4 teaspoon salt {Sea Salt} 1/2 cup (1 stick) unsalted butter, softened   2 large eggs 2 tablespoons lemon zest 2 tablespoons lemon juice Tart Lemon Glaze   1 rounded cup powdered sugar 4 tablespoon lemon juice 8 teaspoons lemon zest    Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside. Zest and juice two small/large lemons; set aside. {whatever you have}   In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry. {even with the yummy glaze}   When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve!   -----------------------------------------------------------

Gluten-Free Blueberry Scones

I made our gluten-free scones vegan with an easy egg substitute of 1 Tbs. flaxseed meal mixed with 3 Tbs. of warm water per egg needed. Just let the mixture sit for 10 minutes until it thickens. This works well in most baked goods, including cakes, cookies and muffins.

Ingredients

• 6 Tbs. warm water
• 2 Tbs. flaxseed meal
• 2 cups Jules Gluten Free™ All Purpose Flour, plus extra for dusting work surface
• 1/4 cup granulated cane sugar
• 2 tsp. gluten-free baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 4 Tbs. Earth Balance® Coconut Spread, very cold
• 3/4 cup coconut yogurt, vanilla flavor
• 1/2 cup fresh or frozen blueberries
• 2 Tbs. granulated cane sugar for topping
• 1 tsp. ground cinnamon for topping

Instructions

1. Preheat oven to 400° F. Line baking sheet with parchment paper.
2. Stir together water and flaxseed meal in a small bowl; let stand 10 minutes.
3. Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl, food processor or stand-mixer bowl.
4. Cut Earth Balance® Coconut Spread into the dry ingredients using a pastry cutter, food processor or stand-mixer paddle attachment.
5. Stir in flaxseed meal mixture and yogurt until just mixed. Gently fold in berries.
6. Turn dough out onto flour-dusted surface and form into a 3/4 inch thick rectangle. Cut into triangles using a large knife or bench scraper.
7. Place scones onto baking sheet. Mix sugar and cinnamon together and sprinkle over the tops of the scones.
8. Bake 8 to 10 minutes, until lightly browned. Be careful not to overbake.

--------------------------------------------------

Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

-------------------------------------------------------

Green Bean Casserole PIZZA


Ingredients

pizza dough
3 pieces chopped vegan Bacon
1 heaping cup chopped fresh green beans
8 0z sliced mushrooms
2 TBL vegan white wine
1 shallot, minced
2 garlic cloves, minced
1 TBL fresh chopped sage leaves
1 TBL Butter
panko bread crumbs
french fried onions
pinch salt, pepper, & thyme

Sauce:
2 TBL Butter
1 TBL flour
3/4 cup unsweetened almond/soy milk
2 TBL nutritional yeast
pinch s&p

Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

Preheat oven to 450. Roll out your dough and place it on either a pizza crisper (ideal) or a well greased baking sheet. Precook the dough in the oven for about 5-10 minutes or until golden. Then take it out. Meanwhile, start out by melting the butter in a skillet over medium high heat. Add the smart bacon and shallots. Let them cook a couple minutes and then add the garlic, sage, salt, pepper, thyme, and mushrooms. Once the mushrooms begin to sear and release their liquids, add the white wine and cook another couple minutes. Meanwhile, toss your green beans into a pot of boiling water and cook for 6 minutes. Drain them and run a little cold water over them so that they stop cooking. Add the green beans into the skillet with the rest of the vegetables and lower the heat while you make the sauce. Melt 2 TBL butter in a sauce pan over medium high heat and then whisk in the flour. whisk in the milk a little bit at a time as it thickens up into a nice sauce. Add the nutritional yeast and s&p to taste. Pour over the vegetables and stir well. Spread the mixture onto the precooked pizza crust and then top with a sprinkle of nutritional yeast, panko, and french fried onions. Bake in the oven for 10 minutes.

Vegan Omelette

When I was a child I liked omelette,but since I have an allergie to eggs and I'm vegan, I hadn't made them again. I tryed it once but it didn't came out well and I wasted it. But today depp in my shelf I found a recipe I must have saved years ago. I couldn't remember if I ever made it, but I guess this was the time to make it for an simple weekday dinner.

It was just the right, cause I hadn't much veggies left in my refrigerator.

--------------------------------------------------------

Chickpea Flour Omelette With Spinach, Onion and Bell Peppers

 

Veggie Omelette

Ingredients: Makes one large Omelette. Serves 1 hungry person, easily doubled, tripled

1 Tablespoon flaxmeal

1 Tablespoon Oat flour (or flax meal or chia seed meal)

1/3 cup chickpea flour (besan)

1/2 cup water

1/4 teaspoon salt

a generous pinch of black salt/kala namak (1/8 teaspoon)

a generous pinch of garlic powder (1/8 teaspoon)

pinch of turmeric powder

1/2 teaspoon baking powder

1 teaspoon nutritional yeast

a few Tablespoons each of chopped onion, bell peppers, tomato, carrots( 1/3 to 1/2 cup total veggies)

1/2 Jalapeno or serano chili pepper finely chopped( or use black pepper/cayenne to taste)

1/3 cup packed chopped spinach or greens

Preparation:

1. In a bowl, add flaxmeal and warm 1/4 cup water.
2. whisk and let sit for 5 minutes. Prep the veggies.
3. Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
4. Mix baking powder in the chickpea flour in another bowl.
5. Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
6. Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
7. Heat a non stick pan at medium heat and grease a little.
8. Drop the batter on the hot pan and tap once or twice to spread.
9. Cover with a lid and cook for 6-7 minutes.
10. Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
11. Flip and cook for 5-6 minutes.
12. Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
13. If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelette.
14. (This quantity can also make 2 medium-small omelettes. They will cook faster and will be easier to flip)

 

-----------------------------------------------------------

Broccoli Polenta Cakes

 



3 1/2 c veggie broth
1 c polenta
2 tbsp olive oil
2 stalks broccoli, finely chopped

1. Bring the broth to a roaring boil. Add in polenta, olive oil and broccoli.
2. Cover it up and it let it simmer on low for 15 minutes or so.
3. Oil a muffin tin and spoon mixture evenly in the tin. Cool in the fridge for an hour or so.
4. Preheat broiler.
5. Use a fork to pry those little grit-cakes out of the muffin and tin. Line them up on an oiled baking sheet, upside down.
6. Broil until the tops are slightly brown.
7. Top with your favorite spaghetti sauce and chow!

--------------------------------------------------

 

Chicken Marsala

 Chik'n Marsala

 

The thing I LOVE about this recipe is that it’s quick, easy & Italian It’s one of those dishes that you can whip right up when you’re really not feeling the jive to make a feast after a long day of work (that’s what I did). It is also one of those dishes that makes you look like a master chef to your dinner guests It’s so YUMMY!

 

Prep time: 5 minutes

Cook time; 15 minutes

Serves 4

Ingredients

0,5 C flour 2,46 ml. Salt Pepper (to taste) 4 vegan chicken cutlets salt (to taste) 30 ml olive oil

30 ml vegan margarine 30-240 ml (or 28-230 g). Package of button mushrooms sliced 0,5 C Marsala 0,5 C Sherry 470 ml (or 450 g). Angel hair pasta (cooked)

Directions

1. In a shallow pan, mix together the flour, ½ tsp. salt, and pepper. Sprinkle a dash of salt on chicken and coat chicken with flour mixture.
2. In a large skillet over medium heat., melt margarine in oil. Place chicken in the pan, and let it brown lightly.
3. Turn over chicken and add mushrooms. Pour in wine and sherry. Cover and simmer chicken 8 – 10 minutes or until mushrooms are cooked down.
4. Serve on a bed of angel hair pasta

-------------------------------------------------



New Job, new year

I'm proud to say that I finally have a job! I'm so glad about that. It came totally unexpected, they called me yesterday, because they thought I wrote them, but this was last year. And today I went there for a talk and as they had nobody coming to work on the 2nd of january they were happy that I would show up by them.
I really searched for a long time. I hope I will feel well there!

--------------------------------------------------------

Mexican Chopped Salad with Honey-Lime Dressing Recipe

 

• Salad:
• 3 heads chopped romaine lettuce
• 1, 15.5 oz can black beans
• 2 large tomato, seeded and chopped
• 0,5 jicama, peeled and chopped
• 180 ml corn kernels (fresh, frozen, canned)
• 180 ml thinly sliced radishes
• Half a ripe avocado, diced
• 1 red bell pepper, chopped
• 59 ml crumbled feta cheese
• Dressing:
• 59 ml fresh lime juice
• 120 ml olive oil
• 30 ml honey
• 30 ml finely chopped cilantro
• 1 garlic clove, peeled and minced
• 0,5 jalapeno, chopped

Directions

The ingredients have been scaled to 1 servings. These directions are for 1 servings.

1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over salad and mix. Season with salt and pepper.

----------------------------------------------------

Delicious Vegan Whole Wheat Lasagna with Mushrooms

 Serves 12

Tofu (kinu tofu): 180 g Sugar (of your choice): 30 g Soy milk: 3 tablespoons Lemon juice: 1 tablespoon Olive oil: 2 tablespoons

Flour (use chestnut flour if you are wheat allergic): 160 g Baking powder: 2 teaspoons Grated lemon skin: 1 whole lemon Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)

 

Directions

1. Mix flour and baking powder well.

2. Mix soy milk and lemon juice separately and and set apart.

3. In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.
4. Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but don’t mix too much!
5. Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.
6. Bake inside oven for 16 minutes at 190 degrees Celsius.

7. If you make mini cupcakes, 12 minutes should sufficient.

8. keep looking at the colour of your cupcakes!

--------------------------------------------

 



Greek salad

 

I have been to greek once or twice I'm not sure about that. I guess the first time was with my parents without my sister and brother. This means I lived at my parents house and I was a young girl. I can't really remember If I ate the greek salad, but I do now like it, especially during summer, when its hot outside, but this salad can be eating during all year.

 

---------------------------------------------------------------------

  Greek Salad

This salad is a vegan twist on the classic Greek salad. With marinated tofu, you won't miss the feta and it makes the dish a bit heartier.

Marinade:

2 Tablespoons red wine vinegar

2 Tablespoons fresh lemon juice

2 Tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil leaves

1 block tofu, sliced into small cubes

1 cucumber, seeds removed & sliced into half-moon shapes

1 pint cherry tomatoes, sliced in half

1/3 cup kalamata olives, sliced in half

1/2 red onion, sliced

Salt & pepper to taste

Mix the ingredients for the marinade and let the tofu soak it up for a few hours. Then mix the tofu and other ingredients together. Finish it off with a drizzle of olive oil and salt & pepper to taste.

 

---------------------------------------------------

Broccoli with Garlic Chili Sauce

 

If you are a broccoli fan I'm sure that you will love it with this garlic chili sauce, which is just the right amount of sweet and spicy. If you are not a fan, just try a bite. I promise to be patient.

Serves 4.

4 cups broccoli florets (and chopped stems, if desired)
2 cups vegetable broth
3 Tbs soy sauce
3 garlic cloves, minced
1 tsp fresh ginger, minced
1/2 tsp red chili pepper flakes
1-2 Tbs agave syrup (depending on level of sweetness desired)
2 tsps cornstarch

Bring your vegetable broth to a boil. Add the garlic, ginger, soy sauce, red pepper and agave, stirring well. Add the cornstarch, a little at a time and mix well to avoid making clumps (I found this easiest to do by using a whisk). Cook for 6 - 8 minutes on low heat until sauce thickens.

Meanwhile, steam your broccoli florets (and chopped stems, if desired) for 3 minutes until tender.

Serve broccoli and garlic chili sauce with quinoa, brown rice, or some tempeh, soy meat or tofu.

My nephew's Birthday

Today's my nephew's Birthday. He went three and this afternoon was really filled with power. Oh my good He got power and never or almost never getting tired. Of course with all the presents he was so happy and everything had to be tryed out immediatly. At the end they were a little too much emphastic and they had to be calmed down.

 

 

My sister made he most loved food - cupcakes.

 

 

Some are carrot cupcakes and some are chocolate cupcakes.

 

Sorry I didn't have a recipe for them.

 

This are his parents

 

 

--------------------------------------------

Sauteed Swiss Chard

Makes 4 side servings

1 bunch Swiss chard, organic if possible (450 g)
2-3 cloves garlic
1 lemon
15 ml wheat-free tamari
15 g sesame seeds

Wash the chard and roughly chop the stems. The easiest way to do this is to put the largest leaf on the bottom, lay the other ones on top (with the stems to the right) and then roll them all up into a bundle. If you have a very large bunch, do it in two batches.

 

Slice the stems into about 1-inch pieces with your knife and set aside. Slice through the leaves as well. Then cross-cut the leaves once or twice.

 

Mince the garlic up. Slice the lemon in half.

 

Heat a large saute pan, then add olive oil. Add the garlic and sesame seeds and stir for no more than a minute. Add the chard stems for 3 minutes. then add the leaves. Keep stirring. As the chard wilts, splash on some of the Bragg’s or tamari. When the chard is fairly wilted (about 3 or 4 minutes), squeeze one lemon over it. Add sea salt or kosher salt (not much, as the tamari is salty) and a little cracked black pepper. Taste and adjust the seasonings.

 

Serve topped with a sprinkle of sesame seeds.

 

------------------------------------------------------

 

 Swiss Chard and Mushroom Enchiladas with Tomatillo Sauce

Swiss Chard and Cremini Mushroom Enchiladas with Tomatillo Sauce
Sauce

• 3 cloves garlic
• 1 jalapeño, quartered (I used two since the jalapeños from my garden are really small)
• 1.5 pounds tomatillos (about 12), husked, rinsed, and quartered
• 3/4 cup loosely packed chopped fresh cilantro
• 2 tablespoon olive oil
• 2 cups vegetable broth

Filling (you can use whatever vegetables or beans you have)

• 8 ounces cremini (baby bella) mushrooms
• 1 large red onion, sliced (set some aside for a garnish if you’d like)
• 1 bunch swiss chard, roughly chopped
• Salt, to taste

Tortillas

• 12 corn tortillas

Directions

1. With the food processor running, add the garlic, jalapeño and tomatillos pieces one at a time, allowing each item to become well puréed. Add cilantro and process until smooth.
2. Heat a tablespoon of vegetable oil in a pan over medium-high heat. Add the purée and stir frequently until the mixture thickens to the consistency of thick tomato sauce. Add the vegetable broth. Reduce heat and simmer for 10 minutes.
3. Meanwhile, In a large pan, heat up 1 tablespoon of oil over medium-high heat. Add mushrooms and allow to brown. Then add the onion and the swiss chard. Continue to cook until the swiss chard stems are tender. Season filling with salt.
4. Heat tortillas over an open flame so they are pliable..
5. Check the consistency of the sauce. It should have reduced by half.
6. Spoon filling into tortillas. Arrange on a plate and top with tomatillo salsa and onion garnish if desired.

 

Red Pepper soup

I love soups on cold days they give a warm inside. Red Peppers give the soup a gread color and the balsamico give an extra taste. The Balsamico reduction is pretty fast and easy done.

-------------------------------------

Red Pepper Soup with Balsamic Reduction

 

Serves 8

“The capsaicin in the red pepper flakes helps raise body temperature, which is important for the libido,” says The Stanford Inn by the Sea coproprietor Jeff Stanford. Refrigerate extra soup for up to five days.

Balsamic Reduction

• 1 cup balsamic vinegar
• ¼ cup agave nectar

Soup

• 3 Tbs. olive oil
• 1 medium red onion, diced (1 ½ cups)
• ½ medium sweet potato, peeled and diced (1 cup)
• 1 medium Yukon gold potato, peeled and diced (½ cup)
• 1 large shallot, diced (½ cup)
• 1 tsp. ground cumin
• ¼ tsp. red pepper flakes
• 1 clove garlic, minced (1 tsp.)
• 6 cups low-sodium vegetable broth
• 2 large red bell peppers, diced (3 cups)

1. To make Balsamic Reduction: Bring vinegar and agave nectar to a boil in small saucepan. Reduce heat to medium, and simmer 15 minutes, or until thickened. Cool.
2. To make Soup: Heat oil in large pot over medium heat. Add red onion, sweet potato, Yukon gold potato, and shallot, and cook 5 to 7 minutes. Add cumin, red pepper flakes, and garlic. Sauté 3 to 5 minutes. Add broth and bell peppers; bring to a simmer. Cook 30 minutes, or until bell peppers and potatoes are softened. Blend Soup in batches until smooth. Season with salt and pepper, if desired. Drizzle each serving with Balsamic Reduction.

Warm Lentil salad

What a cold, windy and rainy day we got right now, defenetly not the weather for being outside. But I have to, cause my little nephew got his Birthday today, he will be 3 today and my sister is making a little Birthdaycelebration with the family. It will me a coffee and cake meeting. He's so cute and so fast growing. He was born in America, Texas. (my sister lived there with her husband - he got the chance to work abord and they came back to switzerland this years spring).

 

I'm not really a lentil lover, can't tell you why, thats something I got from my father and grandfather. Nobody in my family loves Lentil. On occasionaly I try to make something with them but till now I didn't figured out in with ways I could eat them.

 

This time I tryed to put them in salad with some Brussels and I was good I have to say :) I guess this way is one option for me to eat the lentils....

 

------------------------------------------------------------------------

Warm French Lentil and Brussels Sprout Salad

Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees.

Add your lentils and vegetable broth (or water) to a pot and bring to a boil. Boil for 3 minutes, then bring down to a simmer. Simmer until lentils are cooked and tender (about 30 - 45 minutes). Drain any extra liquid from the pot.

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well. Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes. When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant.

Divide the Brussels sprouts evenly amongst your plates. Top with the lentils. Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top. Serve warm.

-------------------------------------------------------------

Quinoa Pasta with Golden Beets and Greens

 Serves 4 - 6

2 bunches of beets and greens
1 cup french lentils, uncooked (optional)
1 pound of dry pasta
4 Tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

Freshly ground black pepper and sea salt to taste
a sprinkle of nutritional yeast (optional)

Wash the beets thoroughly. Chop the beet greens and put them aside. Place the beets in a medium pot, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.) When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.

Meanwhile, cook the lentils (if using). Add two cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Add the lentils and cook until they are done (but not mushy), about 25 minutes. Drain if necessary.

Cook the pasta according to package directions. Drain.

Add one tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent, about 5 minutes. Add the garlic and beet greens and sauté for an additional 3 -5 minutes, until the greens are tender. Remove the pan from the heat and toss contents with the olive oil, pasta, and beets. 
Top with freshly ground black pepper, sea salt, and a little nutritional yeast if desired.

------------------------------------------------