Red rice and veggies stir-fry

Inspired by Asian cuisine flavors, fast, easy, nutritious and yummy!

Serves 2:
Red rice (200g - cooked and cooled)
Zucchini (200g - chopped)
Mushrooms(100g - sliced)
Leek (100g - chopped)
Coconut oil (1 tbsp)
Soy sauce

1) Heat oil in a wok or skillet, add zucchini and leek, cook them over medium-high heat for about 3 minutes, add the mushrooms and cook until they lose all the water.
2) Add the rice season with soy sauce and cook until rice is warm.

Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Stir-fry rice and veggies

A delicious, fast and easy way to use rice leftovers.

Serves 2:
Brown rice (200g - cooked and cooled)
Bok choi (200g - chopped)
Carrots (100g - diced)
Garlic (1 clove - chopped)
Raisins (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet, add chopped and diced carrots, cook them over medium-high heat for about 3 minutes. Add book choi and cook for 3 minutes.
2) Add the rice and the raisins, season with soy sauce and cook until rice is warm.

Broccoli and coconut noodles

Quick, healthy and delightful!

Serves 2:
Olive oil (1 tbsp)
Noodles (200g)
Soy cubes (20g - tvp - soaked for 5 minutes - optional)
Broccoli (150g - prepared into small floret)
Red onion (1/2 - finely slice)
Soy sauce (1 tbsp)
Coconut milk (50 ml)

1) Bring a saucepan of water to the boil and cook the noodles for 3 minutes. Drain, refresh in cold water, and reserve. 
2) Heat the olive oil in a wok over a moderate heat until hot. Stir-fry the broccoli, onion and soy cubes for 3 minutes, stirring all the time. Add the noodles, coconut milk and soy sauce to wok, stirring well. 
3) Serve warm and enjoy!

Mushrooms, avocado and cashews stir-fry

A delicious combination mushrooms and cashews for an easy and fast meal.

Serves 2:
Mushrooms (100g - sliced)
Yellow pepper (50g - sliced)
Olive oil (1 tbsp)
Ginger (1 tsp - shredded)
Avocado (1 - cubed)
Handful cashew nuts (2 tbsp)
Raisins (1 tbsp)
Soy sauce (1 tbsp)

1) Heat the olive oil in a frying pan. 
2) Add the ginger, pepper and mushrooms cook for 5 minutes.
3) Add the avocado, cashew nuts and raisins. Cook for another 2 minutes
4) Sprinkle with soya sauce and serve.

"The Pasta" - Fusilli with Creamy Mushroom Sauce

I think I can call this a family recipe... "the pasta"... that as always been the first answer from my little (higher than me) sisters for the question: what do you want for dinner?

I've already published a similar recipe but this one has a very special ingredient: oat imat creamy, full of flavour, light and delicious... another great product from Oatly.

Serves 2:
Fusilli (200g)
Mushrooms (200g)
Oatly imat (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the fusilli "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the oatly imat cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat. Season to taste with pepper.

Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
Oregano (1 tsp)
Pepper

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)
Oregano

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.

Tofu and red onion pastry

Makes 4:
Ready rolled puff-pastry (4 squares)
Olive oil (1 tbsp)
Red onion (1 large, finely sliced)
Tofu (200g - crumbled)
Soy sauce (1 tbsp)
Curry powder (1 tsp)

1) Preheat the oven to 200C/390F/Gas 6.
2) Cook the onion in olive oil, over a low heat, until soft.
3) Add the tofu, soy sauce and curry powder and cook for a couple of minutes.
4) Spoon the onion and tofu mixture into the centre of each pastry, leaving the edges clear. Wrap them.
5) Bake for 15-20 minutes until golden.

Mushrooms Fusilli

Serves 2 to 3:
Fusilli (200g - cooked and drained)
Mushrooms (200g - sliced)
Pineapple (100g - cubed) 
Red Pepper (50g - cubed)
Green Pepper (50g - cubed)
Soy Cream (200 ml)
Olive Oil
Soy Sauce (1 tbsp - reduced salt)

1) Heat the olive oil in a pan and sauté the mushrooms for a few minutes, until soft.
2) Add the peppers and the pineapple and cook for 5 minutes.
3) Sprinkle with soy sauce.
4) Add the soy cream, the cooked fusilli and simmer for 2 minutes.

Pepper and Tofu Stir-Fry

Serves 2:
Tofu (200g - firm, cubbed)
Olive oil (1 tbsp)
Red Pepper (1 - de seeded and chopped)
Green Pepper (1 - de seeded and chopped)
Garlic (1 clove - chopped)
Soy sauce (1 tbsp)
Black pepper (freshly ground)

1) Heat the olive oil in a wok or a large frying pan, add the tofu and fry for 3 minutes, then add the garlic, peppers and fry for 2 minutes.
2) Add the soy sauce, freshly ground black pepper and fry for 2 minutes.

Rice Salad

Serves 2:
Brown rice (150g - cooked)
Sweet Corn (150g - cooked)
Mushrooms (150g - sliced)
Pineapple (75g - cubed)
Chive (fresh - 1 tbsp)
Olive oil
Soy sauce
Pepper

1) In a frying pan place the sliced ​​mushrooms sprinkle with a little olive oil and cook until the mushrooms are soft.
2) Add the corn, pineapple, rice and chives mixing well and cooking until everything is warm. 3) Sprinkle with soy sauce, pepper and serve warm or room temperature.

Zucchini and Tofu Soba Noodles

Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Zucchini (100g - cubed)
Tofu (100g - cubed)
Onion powder (1/2 tsp)
Garlic powder (1/2 tsp)
Pepper

1) Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
2) Mix the soy sauce with 1 tbsp of water.
3) Heat the oil in a large wok and add the zucchini. Stir for a 2 minutes and then add the tofu. Cook until golden brown, about 3 minutes, season with garlic, onion and pepper and then add the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.

Penne with Creamy Mushroom Sauce

Serves 2:
Penne (200g)
Mushrooms (200g)
Soy Cream (200ml)
Garlic (1tsp - powder)
Tomato Pulp (1 tbsp)
Soy Sauce (1 tbsp)
Olive oil
Pepper

1) Cook the penne "al dente", drain and reserve.
2) In a saucepan cook the mushrooms with a drizzle of olive oil until soft. Add the garlic, soy sauce and tomato pulp and mix until combined.
3) Add the soy cream and simmer for 2 minutes.
4) Pour the sauce over the pasta and toss to coat and mix the spinach into the pasta. Season to taste with pepper.

Sauté Seitan with Red Onions

Serves 2:
Seitan (150g - small cubes)
Red Onion (150g - sliced)
Courgete (100g - small cubes)
Olive Oil (2 tbsp)
Ginger (2 tsp - grated)
Soy Sauce (1 tbsp)
Black Pepper (freshly ground)

1) Heat the oil in a non-stick frying pan or sauté pan.
2) Sauté the onion for 2-3 minutes, to soften.
3) Add the courgete, ginger and seitan to the pan and fry for a further 5 minutes or until the courgete is soft.

4) Sprinkle with soy sauce and fry 1 more minute.
5) Season with freshly ground black pepper.

Coated Tofu

Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (powder - 1 tsp)
Ginger (grated - 1 tsp)
Tofu (firm - 250g)
Corn flour (enough to coat)
Olive oil
Red onion (1 - sliced)
Scallion (1- chopped)

1) Mix together the soy sauce, water, garlic and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes or longer if possible.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour, coating it on all sides
4) Place a sauté pan or wok over high heat. When smoking, add just enough of the olive oil to coat the bottom of the pan. Add the tofu and cook until is brown. Transfer the tofu to a hot plate and reserve.
5) Add the onion and scallion to the pan and cook until soft . Add the marinated liquid. When it starts to thicken slightly, remove from the heat and pour over the tofu.

Spinach and Mushrooms Soba Noodles

Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Grated ginger (1 tbsp)
Spinach (100g - cooked, drained and chopped)
Mushrooms (100g - sliced)
Red onion (1 - sliced)

1) Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
2) Mix the soy sauce with 1 tbsp of water.
3) Heat the oil in a large wok and add the ginger. Stir for a few minutes and then add the onion and the mushrooms. Cook until softened, about 3 minutes, then add the spinach and the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.

Mushroom Couscous Salad

Serves 2:
Couscous (150g)
Onion (1 - sliced​​)
Mushrooms (100g - sliced)
Olive oil
Soy Sauce (1 tbsp)

1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) In a large frying pan heat the olive oil, add the onion and the mushrooms. Cook over a medium heat until soft.
3) Remove from heat and add the soy sauce and the couscous.
4) Serve warm or at room temperature.

Colorful Rice

Serves 4:
Parboiled rice (250g)
Courgette (1)
Sweet Corn (200g - cooked)
Onion (1 - sliced​​)
Mushrooms (4 - sliced)
Olive oil
Soy sauce

1) Boil the rice in water until cooked.
2) In a frying pan place the diced courgette, onion and sliced ​​mushrooms sprinkle with a little olive oil and cook until the courgette is soft.
3) Add the corn and rice, mix well. Sprinkle with soy sauce and serve warm.

Seitan Stroganoff

Serves 2:
Seitan (200g - in small strips)
Mushrooms (6 - sliced)
Tomato Purée (1 tbsp)
Soy Sauce (1 tbsp)
Soy Cream (250 ml)

1) In a skillet with a little olive oil add the seitan and the mushrooms and cook until the mushrooms are tender.
2) Add the tomato purée, soy sauce and cream.
3) Cook on low heat for another 5 minutes.

Suggestion:
Serve with mashed potatoes or steamed rice.

Mushroom & Seitan Fried Rice

Serves 2:
Mushrooms (200g - sliced)
Red onion (1 - sliced)
Garlic (1 clove - finely chopped)
Seitan (100g - cubed)
Long grain rice (170g - cooked)
Olive oil (1 tbsp)
Soy sauce (1 tsp)

1) Heat the olive oil in a pan and gently fry the red onion, the garlic and mushrooms for 5 minutes. Add the cooked rice, the soy sauce and fry for a further 3-4 minutes.

2) Spoon the fried rice onto a plate and... bon appetit