I work at a doctors office and many people are sick and therefore much of work, even in the team there are two sick.
The first time I ate vegan shrimp I found they tasted weird. My problem was - as I can guess - was that I havn't marinated them very well and so this time I changed and it's taste was just so great a big different to the first time.
Pan-Fried Spicy Szechuan Vegan Shrimp
I decided to crumble up some dried seaweed in with the homemade szechuan sauce to add a bit of that “fresh-from-the-sea” taste
Ingredients
Makes 2-3 servings
1/4 cup water
2 tbsp. ketchup
1/4 tsp. sesame oil
1 tbsp. soy sauce
2 tsp. corn starch
1 tsp. agave nectar (you can sub in honey if you have to)
1/2 tsp. dried chili flakes
Pinch of black pepper
Pinch of cayenne powder
1 1/2 tsp. fresh ginger, minced
1 tbsp. dried seaweed, flaked
1/2 tsp. lime juice
1 tbsp. vegetarian oil
3 cloves garlic, minced
1 250g package of vegan shrimp (I used Sophie’s Kitchen brand)
Toasted black sesame seeds for garnish
Lime wedges for garnish
Direction:
In a medium-sized bowl, lightly stir together water, sesame oil, soy sauce, corn starch, agave nectar, chili flakes, black pepper, ginger, seaweed and lime juice. Set aside.
In a large skillet, heat oil over medium-high heat and stir in green onion and garlic; cook for roughly 30 seconds. Stir in shrimp, and add a little bit of additional oil if needed. Gently stir in sauce and cook until all shrimp pieces are lightly coated and bubbles begin to form in residual sauce in pan.
Sprinkle with toasted sesame seeds and serve immediately with rice. Enjoy your super-easy mock seafood dish!
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As you may have regonized I love soups, during winter time I could easly live from soups, they are light and give a nice warm in the stomach.
This soup isn't blended in a food processor so there are littly tomato bits to bite. Great and the taste so good.
Indian tomato-lentil soup
(sorry about the picture, guess my camera is broken)
Ingredients:
2 pounds tomatoes
2 glove carlic
1 oniob
1 red chili
2 Tbsp. butter or oil
1/2 tsp. tumeric
1 tsp. Graham masala
1 tsp. cumin
600 ml vegetable broth
300 ml coconut milk
175 g red lentils
2 tsp. lemon juice
salt, pepper
2 Tbsp. chopped coriander
Direction:
1. Wash and cut the tomatoes into quartes and chop rughly. Peel and chop the onion and garlic.
Cut the cilli into half and waste the seeds, chop finely.
2. Preheat a big pan with the butter or oil over medium-high. Add the onion and garlic and roast. Add the tumeric, cumin, graham masala and the cilli and roast for another few minutes or until golden. Add the tomatoes and stir well and let roast for about 2 min. Afterward add the broth and coconut milk, stirr well and add the lentils and lemon juice and let it cook up.
3. Let it cook for about 20 min. At the end taste it with salt and pepper and serve with the coriander on top.
Enjoy.
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