Vegan oh yes

Today doesn't seem to be my day. I know I have to gain some more weight, but what I saw on the balance on monday, was quite a little shock. I gained 2 kilos in only week. well thats a lot! And therefore I feel a little dump.

Im happy that I'm gaining, but.....

 

But, I won't stopp eating!!! Still I love to cook and eating is a pleasure ;)

 

 

 

So cute this picture

 

 



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I just get a call from about the job I was for a talk yesterday. Now I can go and have a look how a day coul d be.

This day will be next monday morning. Yeah, so cool!!!

I really hope I will get the job!! The chances can't be too bad, if I can go for a half a day.

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Vegan one-pot stir fry

Serves 4 

Ingredients:

• 8 ounces rice noodles
• 1 medium onion, chopped
• 2 garlic cloves, chopped

• 2 tablespoons extra virgin olive oil
• 1 organic green bell pepper, rinsed and chopped
• 1 organic yellow pepper, rinsed and chopped
• 1 cup broccoli slaw
• 1/4 cup unsalted peanuts
• 1 tablespoon vegan protein powder (optional)
• 3 tablespoons low-sodium soy sauce

• 1 tablespoon hot red pepper paste (optional)

• Liberal dashes of salt and pepper

 Directions:

1. Place dry rice noodles in a large mixing bowl. Cover with warm water and let sit for 10 minutes to soften.
2. Meanwhile, heat olive oil in a large wok on medium-high heat. Add onions and cook until just softened, about 3 minutes. Add garlic and peppers and cook until soft and lightly browned, about 4 more minutes. Add broccoli slaw, peanuts, protein powder and soy sauce. Heat another 2 - 3 minutes. Stir in noodles and hot pepper paste until paste is fully mixed in.
3. Add liberal dashes of salt and pepper and serve warm!



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Green Curry Tofu Cakes

 Ingredients

• 1/2 cup hot vegetable broth
• 1 tablespoon arame, crushed between fingers slightly

• 1 teaspoon chia seed or ground flaxseeds

• 14 ounces extra-firm tofu, drained well

• 1 tablespoon nutritional yeast

• 2 tablespoons lite soy sauce or gluten-free tamari
• 2-3 tablespoons green curry paste (use even less if you’re using store-bought paste or don’t like things too spicy)

• 1/2 cup quinoa flakes or quick oats (see notes below)

• 1/4 cup finely diced red bell pepper
• 1/4 cup minced parsley or cilantro
• 1 cup breading, optional (see below)

 Instructions

1. Heat vegetable broth and add arame and chia seed. (If using ground flax, add it to the tofu later.) Let stand for at least 1/2 hour to allow seaweed and chia to soften.

2. Place the tofu, nutritional yeast, soy sauce, curry paste, and quinoa flakes into food processor and process until well-blended. Add the broth mixture and pulse quickly a few times to blend. Scrape into a bowl and add the red pepper and parsley or cilantro. Cover and refrigerate at least 1/2 hour. Mixture can be prepared a day in advance if necessary.

3. Preheat oven to 400F.

4. Put your breading on a plate, if you’re using one. Using a measuring spoon, scoop 2 tablespoons onto the breading, sprinkle a little breading on top, and gently shape into a 2-inch wide cake with your fingers. Use a spatula to lift the cake from the plate onto a baking sheet lined with parchment paper or a silicone baking mat. Repeat for remaining tofu mixture. (If you’re not using a breading, place 2 tablespoons of tofu directly onto your prepared baking sheet and use fingers or a spoon to gently shape it into a cake. Repeat for remaining tofu.)

5. Bake at 400F for 20-30 minutes. Unbreaded cakes take less time than cakes with breading.

6. Remove from oven and serve hot with dipping sauce, below, tartar sauce, or ketchup spiked with horseradish.

Preparation time: 1 hour (includes chilling time)

Cooking time: 25 minute(s)

Number of servings: 4

 You could serve them with the Sauce below.

 Blood Orange Dipping Sauce

1/4 cup sugar

1 tablespoon water

1/8 cup blood orange vinegar

1/2 small carrot, shredded

1/4 small cucumber, peeled, seeded, and shredded

 

Heat the sugar, water, and vinegar in a small saucepan until sugar is melted and mixture comes to a boil. Remove from heat and stir in the carrot and cucumber. Let cool before serving.

 

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