When the cooking is a bit too jazzy to remember the recipe, a photo of the result will have to do. I remember adding coconut milk, ginger, kaffir lime leaves, miso, lime, nutritional yeast, red curry paste, cane sugar, lots of veggies and some coriander and cashews at the end. Well, something along those lines. Next time, I’ll be better prepared with the right ingredients and a recipe to follow!
Life isn’t always easy, and the past few days have been tough. So this warming, slightly spicy soup is just what I need to get back on track and soothe my soul.
• Sauté 2 cloves of garlic, 1 onion and 3 cm ginger (all finely chopped) in oil in a large pot. Add 2-3 tsp red curry paste according to taste. • Next add 4 kaffir lime leaves and 400 ml of coconut milk. Bring to boil. Add 1 tbsp of miso and 1 tsp of soy sauce.
• Next, add whatever greens you like. Adjust cooking time depending on the vegetables. I added the following in this order: diced potato, broccoli, baby corn and carrots sliced with a potato peeler.
• At last, season the soup to taste with salt, extra curry paste and freshly squeezed lime.
• Cook the noodles. I used lovely thin somen noodles. Put noodles in a bowl and add soup. Top with coriander, cashews and lime wedges
Hello there, #tacotuesday it’s good to see you! Especially loaded with goodies like soy mince, white beans, oven roasted potatoes, tomato salsa, sweetcorn, guacamole and coriander. And my new favourite taco topping – coleslaw! I love the crunch and creaminess it adds. I simply mixed thinly sliced red cabbage and grated carrots with a little vegan mayo, a dash of white vinegar, salt and pepper.
What’s your best addition to tacos? Give me your favourites, please!
The best way of serving salads in my family, is to let everyone pick what the like and mix it on each plate. I find that the children are more likely to try something new if it isn’t mixed up. There’s no such thing as “hiding” new foods from my kids by concealing it.
Here’s a lovely salad with
• rice noodles quickly fried in sesame oil and sesame seeds
• oyster mushrooms torn in strings and fried until crispy
• baby spinach
• sliced sugar snaps
• carrot sliced with potato peeler
• salted peanuts
I topped my salad with lime juice, coriander, soy sauce, a pinch of cane sugar and some vegan sriracha mayo.
Too many things in this salad to fit it into a bowl! I needed to use up leftover rice, so that was my base. It’s not something i usually put in a salad, but it worked really well. A great, filling salad!
On this plate:
sweet potato, diced and oven baked
red cabbage, thinly sliced
green soy beans
hummus with looooots of tahini
rock melon (hidden under the coriander)
drizzle of vegan sriracha mayo
#neverenoughgreens #vegan #veganinspiration #veganfood #veganrecipes #plantbased #plantbasedfood #whatveganseat #greenisgood #dairyfree #forksoverknives #veganfoodshare #vegansofig #veganinspo #veganskmat #plantprotein #thefutureisgreen #climatefriendlyfood #friendsnotfood #vegansofig #vegansweden #veganisverige #växtbaserat #eatyourgreens #poweredbyplants #healthyfood #saladfordinner #sweetpotato #vegansalad #hummusislove
Another Asian dish, this time the fantastic rice noodle wok Pad Thai. This one is inspired by @hannelenesvegetar, with great additions like red cabbage and edamame. I made a sesame tofu with lots of tahini in the marinade, which was great with this dish. I cheated and used store bought Pad Thai sauce (luckily I found a vegan one!), but next time I’m definitely making my own. Did I say that you should put copious amounts of coriander on top? Always, always add coriander!
Another one of those salads where I simply roam the fridge, save some veggies or fruit before they go bad, add some tofu and drizzle with a super quick dressing.
In this mess you can find whole bulghur, watermelon, cucumber, sesame tofu, capers, fresh basil and coriander, and a tahini dressing. I just added some lime juice, salt and plant milk and stirred until smooth and runny.
Does nachos count as #tacotuesday? Anyway, this is a favourite in my family, based on a recipe from @welldonesthlm. Cover an oven tray with parchment paper, and spread out nacho chips and tortillas cut in pieces. Cover with soy minced (fried with onion, garlic, cumin, paprika and some tinned tomatoes) and sweetcorn. Use vegan cheese on top if you like that. Bake in the oven at 225 degrees for about 15 minutes. Top with fresh tomatoes, cucumber, lime wedges, salsa (I like pineapple in mine!), vegan sour cream and coriander. Serve with the joy of life – guacamole.
Very simple dinner – fried some soy mince together with garlic and mushrooms, served with tomato, cucumber and sweetcorn. Topped it with salsa, leftover guacamole, cashew parmesan and coriander. Some liba bread on the side – et voilà! Dinner on the table in fifteen minutes.
A fresh and tasty salad perfect for dinner on a warm summer evening.
Vermicelli rice noodles
Tofu + soy, sesame oil and green curry for marinade
Green soy beans
Fresh bean sprouts
0,5 dl Japanese soy
1 tsp sugar
1 tsp grated ginger
1/2 – 1 red chili
• Press the tofu, cut it in cubes and marinate it in soy, sesame oil and green curry for at least an hour and up to a day.
• Use a potato peeler to make carrot and cucumber “noodles”. Mix with bean sprouts, soy beans and mango.
• Make the dressing with the juice from the limes, soy, sugar, ginger and sliced chili.
• Roll the tofu in sesame seeds and fry on medium heat in cooking oil until golden.
• Cook the rice noodles as instructed and rinse in cold water.
• Put the noodles in the bottom of a big bowl. Add vegetables, tofu, coarsely chopped peanuts and lots of coriander. Drizzle with dressing.