Broccoli and shiitake stir-fry

Dried shiitake mushrooms add an exquisite flavor to an homemade version of a Chinese classic.

Serves 2:
Broccoli (500g - cut into florets)
Rapeseed oil (2 tbsp)
Red onion (1/2 - thinly sliced)
Shiitake mushrooms (6 - dried, reconstituted in 1 cup boiling water for 20 minutes, sliced)
Garlic (1 clove, finely minced)
Ginger (1 tsp- grated)
Soya sauce (2 tbsp + 2 tbsp water)

1) Fill the wok or saute pan with about 1 cup of water, add the brocolli florets and bring to a boil. Cover and let steam until crisp-tender. 
2) Drain the brocolli, wipe the wok dry and return wok to the stove.  
3) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the brocolli, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant.
4) Stir in the soya sauce and the water, enjoy!

Tofu and vegetables stir-fry

Fast, nutritious and delicious...

Serves 2:
Tofu (hard and cut into cubes)
Coconut oil (2 tbsp)
Fresh ginger (1 tbsp grated or minced)
Garlic (1 clove minced)
Fresh vegetables of your choice (500g - broccoli, peas, carrots, onion, bell pepper, snow peas,...)
Soy sauce (1 tbsp - make sure is gluten free for a gluten free recipe)
Sesame seeds

1) In a wok or a large skillet with coconut oil stir-fry the coconut until brown, reserve the tofu and add 1 more tbsp of coconut oil, the vegetables, garlic and ginger and cook over high heat until tender.
2) Add the tofu and the soy sauce, cook until heated through and well mixed. Sprinkle with sesame seeds before serving.

Pak choi, carrot and kamut casserole

Kamut is a chewy, buttery taste ancient grain, an excellent source of protein, vitamins and minerals.

Serves 2:
Kamut (150g - cooked)
Olive oil (1 btsp)
Ginger (1 tsp - grated)
Garlic (minced - 1 clove)
Pak choi (200g - chopped)
Carrots (150g - sliced)
Tomato pureé (50 ml)
Oat Cream (100 ml)
 
1) Heat the oil in a large pan and add the ginger, the carrots and the white part of the pak choi. Stir for a few minutes and then add the green part. Cook until softened (if necessary add a spoon of water), then add the tomato sauce, the kamut and the oat cream.
2) Cook through a few more minutes until warm, season to taste with salt and pepper and serve.

PS: In the picture served with polenta and soya cakes.

Vegan Pumpkin Pie

 I hope you all had a great start into the new year! It's been a while since my last post and one of the reasons for my absense it's the vegan retreat that I'm preparing... I'll post more details in the next days. Meanwhile enjoy this vegan treat!

Makes 1 pie:
Vegan pie crust (250g)
Pumpkin (2 cups - pureed)
Coconut milk (1 cup)
Dark muscovado sugar (1 cup)
Cornstarch (3 tbsp)
Cinnamon (1 tsp)
Ginger (1 tsp - ground)
Nutmeg (1/4 tsp - ground)

1) Preheat oven to 180ºC.
2) Combine pumpkin, coconut milk, sugar, cornstarch and spices in a large bowl, and mix very well.
3) Pour into unbaked pastry shell, and bake for about 60 minutes.
4) The pie will firm up as it cools.
5) Cool completely and refrigerate before serving.

Tofu Fingers

Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (minced - 1 tsp)
Ginger (grated - 1 tsp)
Lime (1 - juice)
Tofu (firm, large stripes - 250g)
Corn flour (enough to coat)
Sesame seeds (1 tbsp)
Black Pepper
Olive oil

1) Mix together the soy sauce, water, garlic, lime and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 15 minutes or longer if possible.
3) Mix the flour, the sesame seeds and the pepper.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour mixture, 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.

Orange Glazed Tofu

Serves 2:
Garlic (2 cloves - minced)
Tofu (200g - well pressed and diced into cubes)
Olive oil (2 tbsp)
Soy sauce (2 tbsp)
Orange juice (200 ml)
Orange marmalade (2 tbsp)
Ginger (1 tsp - fresh, minced)
Cornstarch (2 tsp, dissolved in 3 tbsp water)

1) Sautee tofu and garlic in olive oil for 5 minutes, until tofu is browned.
2) Stir in soy sauce, orange juice, marmalade and ginger, whisking to combine and coat tofu.
3) Heat for 5 minutes, then add cornstarch and water, stirring to combine. Bring to a boil and cook until sauce thickens.

Panforte di Siena

Makes 1 cake:
All purpose flour (85g)
Black pepper (1/4 tsp)
Cinnamon (1/2 tsp)
Nutmeg (1/2 tsp - ground)
Cloves (1/4 tsp - ground)
Ginger (1/4 tsp - ground)
Corianders (1/4 tsp - ground)
Cacao ( 2 tbsp - powder)
Hazelnuts (1 cup - coarsely chopped)
Almonds (1/2 cup - coarsely chopped)
Candied orange peel (1 tbsp - chopped)
Honey (2/3 cup)
Muscovado Sugar (2/3 cup)
Dried Figs (1 cup - chopped)

1) Preheat oven to 150C/300F. Line a baking tin with baking paper and margarine.
2) In a bowl, mix nuts, chopped dried or candied fruit, flour and spices.
3) Melt honey and sugar over low heat. Stir the melted sugar and honey into the fruit and nuts. The dough is so firm it can be mixed and formed by hand.
4) Place the dough in the baking tin and bake for 40 minutes.
5) Leave the Panforte to cool on a wire rack.

Pumpkin and Ginger Cream Soup

Serves 2 to 4:
Pumpkin (500g)
Potatoes (100g)
Ginger (5g - fresh, peeled)
Garlic (1 clove)
Water (500 ml)
Olive oil
Salt

1) Place the pumpkin, potatoes, ginger, garlic and water in a saucepan and cook until the potato is soft.
2) Grind and season with salt and olive oil.

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.

Poached Pears with Hot Chocolate Sauce

Serves 2:
Pears (2)
Cinnamon stick (1)
Star anise (1)
Ginger (peeled)
Dark chocolate (85g - chopped)
Vegan Margarine (30g)

1) Place the pears, cinnamon, anise, ginger and water in a deep saucepan. Poach the pears over a low heat for 15 minutes or until translucent, turning occasionally.
2) Melt the chocolate and margarine in a heatproof bowl, set over a saucepan of simmering water. When the mixture is a smooth consistency remove from the heat. Leave over the saucepan to keep warm.
3) Drain the pears. Use the cooking water to drink as a tea.
4) To serve. Place each pear in the centre of a serving bowl. Pour over the hot chocolate.

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.

Ginger Tea

Makes 1l:
Water (1,2l)
Ginger (fresh - 10 slices)
Cinnamon (1 stick - opcional)
Lemon (2 slices - opcional)

1) In a saucepan combine all the ingredients and boil for 10 minutes.
2) Strain.
3) Add honey (or maple syrup). Drink warm.

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)
Cinnamon
Salt
Pepper

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.

Autumn Cream Soup

Serves 4:
Olive oil (1 tbsp)
Garlic (2 cloves chopped)
Ginger (2 inches peeled and chopped)
Onions (1 chopped)
Pumpkin (250 g - peeled and cut into small pieces)
Sweet Potato (250 g - peeled and cubed)
Carrots (4)
Salt q.b.
Pepper q.b.

1) Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes, pumpkin and carrots and cook for a further 3 minutes.
2) Cover with water and boil until vegetables are tender.
3) Blend the soup.
4) Season with salt and pepper.
Optional: Serve with a dash of soy cream or a spoon of plain soya yofu.

Leek & Ginger Soup

Serves 4 to 6:
Carrot (300g)
Leeks (300g)
Ginger (5g)
Water (900 ml)
Coriander (chopped - 2 tbsp)
Olive oil
Salt

1) Peel and slice the carrot and ginger, slice the leeks.
2) Place the water, leek, carrot and ginger in a saucepan. Cook until the carrot is tender.
3) Pour the soup into a blender and blend until smooth.
4) Season with coriander, salt and olive oil.