As inspiration for this recipe I used ‘Green tea rice with lemon snow peas and tofu’ from 1,000 Vegan Recipes.
For the green tea I used some Green tea with mandarin flavour. As this is a recipe for 4 people but I cook for 2, I used half the quantities.
My tofu (200 g) was marinated with these ingredients:
- 2 tbsp hot tomato ketchup
- 1 tbsp soy sauce
- 1 tbsp umeboshi vinegar
- 1 tbsp olive oil
- salt & pepper
Mix these ingredients, ad your cubed tofu and let it rest for at least 1 hour. Everytime you pass by, stir your tofu.
Chop 3 spring onions and saute in oil.
Add a chopped red pepper.
Fry more or less 5 minutes more.
Add your marinated tofu and again fry more or less 5 minutes more. You should stir a few times.
Serve on top of your green tea-mandarin rice.
I made a few changes on the blog: a new background (expect this to change every few weeks, because I love to play around with background designs).
Also I wrote a new about.
I guess this compensate for the two not-so-delicious-looking pictures below and of which I don’t have anything to write:
from 1 000 vegan recipes
Chop celery and boil for 5 minutes.
Cube potatoes, add to the celery and boil for 10 minutes more.
Get rid of most of the water.
Now add a little bit of vegetable broth powder.
Add 3 tbsp pasata.
Some African spices.
Add chickpeaflour and stir very well.
Take away from the heat.
Put in a pie bottom and spread with ‘vegan ricotta’ from 500 vegan recipes.
Bake in the oven.
Serve with the ‘carrot salad’ from 1 000 vegan recipes.
Add couscous to it
White cabbage salad: add finely shredded cabbage to raisins and pine nuts, add dressing made by mixing veganaise – berrie-mustard – apple vinegar – salt – pepper – soycreamer
Marinated tofu: cube your tofu and marinate in a mix of lemonjuice – olive oil - passata – concentrated apple juice - pepper – salt and soysauce. Roast in the over for 20 min.
Red Roasted Brussels sprouts: use the recipe from 1000 vegan recipes but instead of lemon juice use some cassis
Finally I find some time again for blogging. This post will be a round up of some food I prepared the last weeks.
For this one I don’t have a recipe. Just enjoy!
Zucchini-tomato dal & sesame seed naan
From: The Indian Vegan Kitchen
From: 500 Vegan Recipes
Zucchini sauté with sun-dried tomatoes, olives, and peppers
From: 1 000 vegan recipes
From: Seitan is my motor
from: Vegan soups and hearty stews for all seasons
Cover via Amazon
Chickpeas with tomatoes and spinach
From: The urban vegan
Corn fritters from ‘Vegan YumYum‘.
Corn fritters with orange braised fennel. Based on the lemon braised fennel from 1 000 vegan recipes.
Substitute the lemon juice for orange juice. If you’re not a big fan of fennel, you should try this.
Grilled zucchini lasagna.
Layers of tomato-seitan sauce, soy bechamel sauce and grilled zucchini.
Super quick tomato basil sauce from ‘Vegan YumYum’.
Udon with tofu and green beans.
Based on the udon bowl from The 30 minute vegan.
There are days I fantasize about everything I could do when I wouldn’t have a job.
There is always one thing I know for sure, I would bake a bread everyday.
Recipe from 1 000 vegan recipes.
Tomorrow I’m leaving for France for a few days. I hope I will find some vegan food overthere that I can talk about.
This evening I really wanted to go to the opening of Ed Templeton’s exhibition overhere in Gent. Helas, because of our trip tomorrow I’m not going to make it.
If you don’t know Ed Templeton: he’s a famous skater and artist and a vegan.
You can read more about him on his blog, but if you want to know where he goes for vegan food, check out his wife’s blog: we like to eat vegan
And this is some food we had last week:
Smooth curry carrot rice
Roasted cauliflower and shallots with millet, covered with roasted marinated tofu (from 1 000 vegan recipes)
Roasted roots, apple sauce and millet-balls
For this dish I used the recipe ‘Broccoli and white beans with potatoes and walnuts’ from 1 000 vegan recipes.
I replaced the white beans by seitan and the lemon juice by 1 tbsp nut-vinegar.
And I forgot the savory totally.
This is surely one of my all time favorite dish.
From: 1 000 vegan recipes
Here, served with applesauce and a ‘peterseliekrokantje‘
And that combination worked surprisingly well.