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!

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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.

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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!

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