Veggies "à Brás"

A new version of an old portuguese classic...

Serves 2:
Potatoes (200g - peeled and cut into fine julienne)
Carrots (150g -  peeled and cut into fine julienne)
Zucchini (150g -  peeled and cut into fine julienne)
Mushrooms (100g - sliced)
Leek (100g - sliced)
Tofu (50g - cut into julienne)
Red Onion (1 - sliced)
Parsley (finely chopped)
Olive Oil (3 tbsp)
Salt
Black Pepper

1) Heat 2 tbsp of olive oil in a frying pan over a medium heat and fry the potatoes and carrots until crisp and golden. Transfer to a serving dish.
2) Add the remaining olive oil, leek, mushrooms, red onion, zucchini, tofu and cook over a gentle heat for five minutes, or until softened and beginning to caramelise.
3) Mix the potatoes and carrots with the leek mixture in the frying pan and heat.
4) Sprinkle with parsley, salt and pepper.
5) Serve with a green salad.

Courgette, carrot and parsnip stir-fry

Serves 2:

Coconut oil (1 tbsp)
Garlic (1 clove - minced)
Ginger (1 tsp - grated)
Red onion (1 - minced)
Courgettes (3 - cubed)
Carrot (2 - small stripes) 
Parsnip (2 - small stripes)

Soy sauce (low sodium - 2 tbsp)
Fresh herbs (1 tsp-minced)

1) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions, carrots, parsnips and stir fry for 3 minutes. Turn the heat to medium, add in the courgettes, ginger and the garlic and stir fry for 3 minutes more.
2) Stir in the soya sauce and the herbs, enjoy!

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.

Tofu kebabs

Makes 4 kebabs:
Tofu (firm - 200g cut into small squares)
Red pepper (1 small cut into small squares)
Zucchini (1 small cut into small squares)
Pineapple (100g - cut into small squares)
4 skewers

Marinade:
Lemon juice (2 tbsp)
Soy sauce (2 tbsp)
Garlic (2 cloves)
Bay leave (2)
Ground pepper

1) Mix the marinade ingredients, and pour over the ingredients (in small squares). Refrigerate for at least 2 hours.
2) Thread red pepper, zucchini, pineapple and tofu alternately onto skewers.
3) Heat barbeque or grill plate over a medium heat. Place kebabs onto hot plate or grill. Turn kebabs to ensure even cooking. Cook for 5-10 minutes. Drizzle kebabs with any remaining marinade.

Soy and Pumpkins Casserole

Serves 2/3:
Soya tvp chunks (75g)
Onion (1 - sliced​​)
Courgette (250g - diced)
Pumpkin (250g - diced)
Tomato purée (300ml)
Olive oil
Salt
Pepper
Coriander (fresh, chopped)

1) Rinse the soy in hot water for 2 or 3 minutes. Or soak for 15.
2) In a large pot, sauté the onion in a tablespoon of water. Add the soy and olive oil, sauté until onion is soft.
3) Add the courgette, pumpkin and a bit of water.
4) Add the tomato pulp, involving well. Cook slowly until the courgette and pumpkin are tender. If necessary add more water.
5) Season to taste with salt and pepper.
6) Sprinkle with fresh coriander.

Zucchini and Tofu in Biryani Sauce

Serves 2:
Zucchini (200g - cubed)
Tofu (100g - cubed)
Shallot (2 -finely diced)
Biryani Paste (2 tsp)
Soy Cream (200 ml)
Olive Oil
Salt

1) Heat the olive oil in a pan and sauté the shallots for a few minutes to soften.
2) Add the zucchini and tofu and cook for 5 minutes.
3) Mixture the biryani paste until well combined.
4) Add the soy cream and simmer for 2 minutes.
5) Season to taste.

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.

Pumpkin, Chickpeas and Seitan Coconut Curry

Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Salt
Corianders (2 tbsp - fresh, chopped)

1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread. 

Zucchini Muffins

Makes 18 (small):
Zucchini (250g - coarsely grated)
All-purpose flour (200g)
Dark-brown sugar (200g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Eggs (2 - organic or free range)
Vanilla extract (1/2 tsp - optional)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Fusilli with pumpkin & zucchini

Serves 2:
Fusilli (175g)
Pumpkin (100g - peeled, cubed)
Zucchini (100g - cubed)
Tomato Passata (200 ml)
Onion (1 - sliced)
Soy drink (2 tbsp)
Salt
Olive oil

1) Bring a large pot of water to the boil. Add the pasta and cook "al dente".
2) In a large frying pan, heat olive oil and add the pumpkin, zucchini and onion. Fry for about 5 minutes, stirring continuously until the pumpkin start to soften
3) Add the tomato and the soy drink.
4) Season to taste.
5) When the fusilli is cooked (it should take 10 minutes), drain well and add to the pumpkin mixture. Toss the fusilli through the sauce and spoon onto plates.

Zucchini with Tomato Sauce

Serves 2:
Zucchini (2 - cubed)
Tomato (2 - chopped)
Fresh herbs (chopped: parsley, corianders, basil)
Pepper
Salt
Muscovado Sugar (1 tsp)

1) In a saucepan add the zucchini, tomato and muscovado sugar and simmer until the zucchini is tender.
2) Add the fresh herbs.
3) Season to taste.

Tip:
Excelent as a sauce for pasta or to eat with polenta.