For the lunch on the go I needed something that can easy taking with me. Of couse its ingredients have to include vegetable and tempeh or tofu.
To bring in a little summerfeelings a decided to use a focaccia bread.
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Focaccia with salsa fresca
For the salsa:
2 tomatoes
1 red onion
2 garlicgloves
1 red chilli
1/2 punch koriandergreens
50 gr black olives
2 tablespoon limejuice
1 teaspoon agavejuice
2 tablespoon oliveoil
salt and pepperground
you need also:
saladgreens
125 gr tofu
2 tablespoon oliveoil
2 tablespoon balsamico
salt and pepper
1 zucchino
some paprikaground
4 focaccias
Preperation:
1. For the salsa wash the tomatoes, cut the into half, waste the corn inside and chop into small cubes. Unpeal the onion and garlic and chop them into small. Cut the chilli lenghtwise, waste the corn and chop into fine. Chop the coriandergreens and the olive into rings.
2. Mix up the limejuice, agavejuice and oliveoil, add the chopped tomatoes, chillies etc. stir well and taste with salt and pepper.
3. Wash the saladleaves and dry them, cut the tofu into fine pieces lenghtwise and fry them in oliveoil. Stir in 1 tablespoon balsamico and taste with salt and pepper, set aside. Cut the zucchinis into round pieces and fry them in oliveoil till they're light brown roasted add the 1 Tablespoon balsamico and taste with salt, pepper and paprikapowder.
4. Take the Focacciabread and cut in a bag, don't cut them trough!!
Layer in the salad, tofu, zucchini and salsa.
Voilà, finish and ready to eat and taste some summer feelings
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I'm not really a fan of polenta but sometime I eat it and I found it good to create something with it, not just polenta unspectacular. For those you doesn't like polenta that much as I do, here's a recipe that will your desire about polenta.
Polenta-nut with fungus
4 persones
30 min preparing
60 min for set aside
Ingredients:
500ml vegetable broth
1 garlic glove
220 fast cooking polenta
30 g shreddet nuts
salt
fresh muscatnuss
150g fieldsalad
250 g little tomatoes
250 g fungus
about 100 ml Oil for frying
salt, pepper
balsamico
Preperation:
1. Bring to boil the vegetable broth, peel the garlic and add it to the broth pressed trough. Put in the polenta and the nuts and let it simmer at middle heat for 3 min.with constantly stiring the polenta (otherwise it will stock to the bottom of the pan). Taste with salt and muscatnut. Spread the polenta 2 cm thick on a baking sheet and cover with a towel and set aside for 60 min.
2. wash the fieldsalad and dry it. Cut the tomatoes after washed lenghtwise, rub the fungus clean and cut them into pieces.
3. Shortly before serving put 1 Tablespoon oil in a preheaded pan and roast the fungus for 5-6 min. Taste with salt and pepper and put them together with the salad, tomatoes on a plate. Cut round pieces out of the polenta and fry them on each side in the leftover oil in the pan.
Set the along the salad and put some balsamico and oil over the salad and polenta and taste with salt and pepper.
Enjoy it.
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