Categories
Asian Bowl Dinner Lunch Salad Sauce, dip & salsa

Tofu Bowl with PB Sauce

Bowls are my go to when I’m out of meal ideas. It’s so easy to just start with a carb like rice, potatos, or in this case bulghur, and then add some protein like beans, lentils, soy mince, or in this case some tofu cubes and green soy beans, and then add your greens. I used cucumber, bean sprouts and purple cabbage. Add herbs and spices, like coriander, mint and chili in this case.

And when you think you’re all set, it’s time for the best bit – the dressing! This one is inspired by @glowingly.well, one of my best friends here on IG, who had posted a lunch prep literally just minutes before I logged on to look for some inspo. Check her feed out! And then make this incredibly yummy peanut butter lime dressing. As usual I have modified the recipe from what I had at hand.

1 tbsp lime juice
1 tsp apple cider vinegar
1 tbsp Japanese soy sauce
2 tbsp crunchy peanut butter
1 tbsp maple syrup
1 tbsp grated fresh ginger
Stir all the ingredients together and add a dash of water if you want a runnier dressing. Pour generously on top of your bowl.

Categories
Bowl Dinner Lunch Ovenbaked Salad

Falafel & Roast Potato Bowl

I hadn’t had falafel in ages, and I got such a craving for it! I made the loveliest bowl with falafel (not homemade – I really need to start doing that!), oven roasted potatoes with a spicy rub, cucumber, avocado, purple cabbage coleslaw and spiralized carrots. Already dreaming of making this again!

Categories
Asian Dinner Lunch

Teriyaki Tofu Burrito

I had an absolutely great vegan burrito at @burritosandshakes by @tacobar the other week, and I have been dreaming of recreating it ever since. I was really happy with the result and will definitely be making this again.

• Rice (cooked with turmeric for colour)
• Black beans
• Red cabbage
• Tofu, marinated in teriyaki sauce and pan fried
• Natural cashews, roasted together with the tofu
• Coriander
• Extra teriyaki sauce
Roll it all up in a tortilla bread and enjoy!

Categories
Asian Bowl Dinner Gluten Free Lunch Sauce, dip & salsa

Korean Rice Bowl

I was inspired by @plantndsoulkitchen to make a Korean rice bowl with a really tasty slaw. I found a more exact recipe from @erinireland, and I can tell you that we will be making this again soon. Loved the flavours! We used seitan instead of soy mince, which worked great.
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In a small bowl, combine 0,75 dl soy sauce or tamari with 0,75 dl brown sugar. Stir until the sugar dissolves. Add 1 tbsp sesame oil, 2 tbsp finely chopped fresh ginger and a pinch of chili flakes.
Sauté 1 finely chopped onion and then add 200 g seitan or other meat substitute. When cooked and cripsy, add the sauce and cook for another minute.
Serve hot with rice, avocado and a slaw made with red cabbage, baby spinach, olive oil, miso paste and salt. Sprinkle the bowl with chopped peanuts and black sesame seeds.

Categories
Asian Dinner Lunch

Bao Buns with Crispy Cauliflower

I finally got around to making these cute little steamed buns called Bao. They did require quite a bit of work, but it was a lot of fun. I filled them with crispy curry cauliflower, red cabbage, sliced carrot, coriander, crushed peanuts and sriracha mayo. Making them took a while, but eating them was done in seconds! But so full of flavour and great textures, that it still was absolutely worth the effort.

Have you tried or even made Bao buns? What are your favourite fillings?

Categories
Asian Dinner Gluten Free Lunch Salad Sauce, dip & salsa

Red Cabbage Slaw

My second entry in the #eatcaptureshare challenge hosted by @thelittleplantation. This one was tricky! I actually shot another dish, but the photos just didn’t work out. So I decided to highlight one of the required ingredients – the cabbage.
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In my last entry I worked with contrast colours, and this time I wanted to go towards monochrome. But the most important thing for me is still that the food tastes good! So I paired the thinly sliced cabbage with red grapes, black and white sesame seeds and a dressing with olive oil, roasted sesame oil, mirin, maple syrup and a pinch of salt. This combination worked really well!

Categories
Asian Bowl Dinner Gluten Free Lunch

Rice & Teriyaki Tofu Wok

I love quick, flavourful meals (well, stating the obvious here!) and was thrilled when I found this recipe from my friend @whollynourishedrd. It ticks all the boxes for a great easy dish. Head over and check out her lovely feed for more inspiration!
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Here’s my take on the recipe: I put tofu slices to marinate in teriyaki sauce in the morning, and cooked a few deciliters of rice. When it was time to eat, I fried the tofu and roasted a handful of natural cashews. Next, I fried chopped garlic and chopped fresh ginger in sesame oil in a wok pan. Tossed in sliced red cabbage, sliced sugar snaps and rice. Drizzled with a bit of teriyaki and soy sauce, and sprinkled with sesame seeds and fresh coriander. All set!

Categories
Asian Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Lo Mein

I absolutely love noodles, and I was really excited to find this recipe for Lo Mein over at my good friend @fuel_my_smile. (Head right over check out her great feed!) The star is the flavourful sauce with tamari, hoisin, sesame oil and maple syrup. It’s just as delicious as it sounds. Pair it with noodles and lots of veg, and you’ve got one of my new favourite dishes!
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You find the original recipe over at @fuel_my_smile. Here’s my take.
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Mix 3 tbsp tamari (or soy sauce), 2 tbsp vegan hoisin sauce, 1 tsp sesame oil and 1 tsp maple syrup. Set aside.
Cook noodle according to instructions. I used thin somen noodles. Rinse in cold water.
Prepare the vegetables, anything you like works! I had carrots, broccoli, red and white cabbage, red onion, garlic, green soy beans and baby corn. Check my Stories for the prep!
Heat a pan and add some sesame oil. Quickly stir fry the veg on high heat. Add the noodles, and make sure everything is hot. Add 1 tbsp of mirin. Turn off the heat and toss the stir fry with the sauce. Serve immediately.

Categories
Asian Dinner Gluten Free Lunch Ovenbaked

Maki Rolls

A throwback to when we made yummy maki rolls in the summer. Crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzled with vegan sriracha mayo and sesame seeds. Spicy and delicious!

Categories
Bowl Dinner Lunch Pasta & Noodles Sauce, dip & salsa

Stir Fry & Peanut Butter Sauce

I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top, I cut whatever veggies I found that needed to be used up in thin strips. Carrots, red cabbage, mushrooms, haricot verts and fresh pineapple. I stir fried it quickly on high heat, and added cooked somen noodles at the very end. Ready to serve in less than 20 minutes!