Lime Risoni with Fried Tofu and Basil

I hadn't tried many time to cook risoni. The first time the risoni sticked to the bottom and sticked together.- the taste wasn't overwellming. I wasted it the next day. The second time I had no guests and was stirring well to beware the risoni to stick at the bottom. The taste was quite different second time, defently better than the fist time.

Lime Risoni with Fried Tofu and Basil

 

 

 

The Pasta:

• 1 and 1/2 dl risoni (orzo) pasta
• juice of 1 lime (about 1/4 dl)
• 1 huge garlic clove (or 3 normal), pressed
• 2 tablespoons nutritional yeast
• salt and black pepper to taste

I cooked the risoni in plenty of water for 8 minutes, then drained it, and tossed with the other ingredients in the cooking pot. While the pasta was cooking, I prepared the tofu.

The Tofu:

• 200 g firm tofu
• 1 onion, cubed
• 1 tablespoon olive oil
• 1 and 1/2 tablespoons light soy sauce
• 1 tablespoon balsamic vinegar
• 1/2 to 1 teaspoon liquid smoke
• 1/2 teaspoon agave syrup or sugar

I cut the tofu in tiny cubes without pressing it first, and heated the oil in a frying pan. I first fried the onion for a few minutes, until it started to get a little brown, and then added the tofu to the pan. I kept on frying it until most sides of the cubes had browned. Then I mixed the soy sauce, balsamic vinegar, liquid smoke, and agave syrup together, and poured this mixture to the pan. I kept on frying until the liquid had evaporated, and then I was ready to plate the lunch.

Also needed:

• chopped basil leaves to garnish

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

Chickpea Omelette

 

1/3 c dried chickpeas, ground into powder
1 tbsp flax seed, ground into powder
1 tbsp chia seed ground into powder
1/2 c non-dairy milk
1/4 c water
salt, to taste
black pepper, to taste
cayenne, to taste
turmeric, to taste
1/2 tsp baking powder
onion, chopped
mushrooms, chopped
bell pepper, chopped
1/2 c baby spinach
vegan cheese subsitute

1. Combine the ground flax and 1/4 c water. Let them sit and get all congeal-y while you chop your veggies.
2. After about 5 minutes, dump the chia seed, chickpeas, milk, spices, and baking powder into the congealed flax. Give it a good mixin'. If you think the batter is too thick add some more water.
3. Fold in all your veggies, save half the spinach for the inside, and pour your omelette into a hot oiled pan.
4. Cover with a lid and cook for 5 minutes or so.
5. Flip and cook for 5-6 minutes, leaving the lid off.
6. Add 1/4 cup of spinach on the inside along with your favorite non-dairy cheese.