I’m trying to fuel myself through this rough patch, with the dark and cold season ahead of us, with lots of nourishing, delicious food. I love my salads even in the winter, but I try to add a few warm ingredients to keep the body temperature up and to feel more full.
In this nourish bowl is: * whole bulghur cooked in vegetable stock and turmeric * avocado * wilted baby spinach with garlic * steamed broccoli * oven baked butternut squash * cucumber * green lentils (canned) * tofu feta (see step by step recipe in my Storiy highlights!) * pomegranate seeds * walnuts * drizzle of olive oil
One of the things that I was reluctant to give up when going plantbased was feta cheese. I used to have serious cravings for it. There are some vegan alternatives to be found, but I have to say that the best substitute is one that I’ve made myself. Enter – tofu feta!
It’s basically extra firm tofu that has been pressed and then marinated for a day to get that distinctive flavour. It’s not as creamy (and obviously not as fat) but the taste is definitely there. The recipe is inspired by @fridasvegobak
With this tofu feta, I’ve made a lovely colourful raw salad. Carrots, cucumber, red cabbage, fennel, basil and pomegranate, a drizzle of extra virgin olive oil and a pinch of salt.
1 block extra firm tofu, pressed 2 tbsp nutritional yeast 1 tsp salt 2 cloves of garlic, sliced 1/4 tsp black pepper 1 tbsp dried oregano 1 dl canola oil 1 dl cold water 1 lemon, zest and juice
Combine all the ingredients to the marinade. Cut the tofu in cubes, 1×1 cm. Put in a clear glass jar and pour the marinade over the tofu. Make sure all the tofu is covered. Close the lid tightly and leave to marinate in the fridge for at least 4 hours, or even better overnight. Lasts about 5 days.
I doubt that there is a better way to stuff a baguette than vegan Bahn Mì style. I just love these flavours together. It’s traditionally filled with liver paté and pork, but I’ve never had that. So to me, this is the real thing. I marinate slices of pressed tofu overnight in canola oil, sweet chili, soy sauce and sesame oil, and then oven bake it until firm. Then you just load up your baguette with all these goodies:
• a thick spread of crunchy peanut butter (and I mean THICK!) • oven baked slices of tofu • thinly sliced cucumber & red cabbage • pickled carrots • lots of vegan sriracha mayo • fresh mint and coriander
It was perfect to use these bake off mini baguettes, because it meant I could eat more than one!
Life is getting a bit hectic right now, with the start of the new school year and everything else. So I have to keep dinner simple, and preferably in bowls where everyone can choose what they like. In my bowl is a base of basmati rice, sesame marinated tofu, edamame beans, sweet chili lentils, pickled ginger, mango, soy beans and peanuts and a drizzle of vegan sriracha mayo. A three tiny yellow tomatoes from our garden!
I love sushi, it’s one of few foods that I can get a serious craving for. It was actually when I had vegan sushi the first time that I realised I could go plantbased without missing out. Vegan sushi is so good, and so much fun because you can go wild with fillings or toppings.
In these yummy maki rolls I had crispy sesame tofu sticks, thinly sliced red cabbage, baked butternut squash, cucumber and a sauce with oat fraiche and mango chutney. I drizzle with vegan sriracha mayo and some sesame seeds. Spicy and delicious!
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.
I never get tired of salads. Put them in a bowl and make them look nice – even better! In this one, you’ll find red rice, salted peantus, carrot zoodles, mango, fresh bean sprouts, crispy tofu, green soy beans and half a passion fruit. For a fruitier twist, serve with dressing made with coconut cream, pineapple juice, finely grated ginger, lime juice, rice vinegar and salt.
Not convinced that tofu is for you? I’ll try to win you over with my how-to in Stories on Instagram. Give it a try! My favourite is Extra Firm Tofu from @yipin.se. (Just my recommendation – not sponsored!)
A fresh and tasty salad perfect for dinner on a warm summer evening.
Ingredients
Vermicelli rice noodles
Tofu + soy, sesame oil and green curry for marinade
Sesame seeds
Green soy beans
Mango
Carrots
Cucumber
Fresh bean sprouts
Coriander
Salted peanuts
Dressing
2 limes
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.
This is like mash-up of Pad Thai and satay. Good? Yes, indeed! Especially if you like peanuts, and who doesn’t? You can add any veggies you like to the stir fry, just make sure to fry them quickly on high heat so they don’t go too soft. Start with the sauce, so the stir fry is hot and fresh from the pan when serving.
Peanut sauce 200 ml creamy coconut milk 1 dl crunchy peanut butter 2 cloves of garlic 3 cm fresh ginger 2 tsp red or green curry paste 1 tbsp brown sugar 3 tbsp Japanese soy 10 drops of sriracha or 0,5 tsp red chili, finely chopped
Finely chop garlic and ginger. Sauté on medium heat in a saucepan in cooking oil.
Add curry paste, peanut butter and coconut milk. Stir until the peanut butter melts.
Add brown sugar, soy, and sriracha or red chili. Simmer for 5 minutes.
I like the crunchy peanuts, but if you prefer a smooth sauce, just mix it.
Noodle Stir Fry 300 g rice noodles 100 g cabbage, thinly sliced 2 carrots, coarsely grated 10 cm leek, thinly sliced 100 g fresh bean sprouts 100 g baby corn, cut in pieces 300 g tofu, marinated and fried salted peanuts, coriander and lime for serving
Cook the rice noodles and rinse in cold water. In a large pan, fry cabbage, carrots and leek on high heat in cooking oil.
Add noodles, baby corn and tofu.
When all is heated, pour the warm peanut sauce over the stir fry and mix well.
At last, add bean sprouts, squeeze lime juice on top and sprinkle with lots of fresh coriander and salted peanuts.
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