#vegetables

Chop chop chop and voila! My go to dressing is lemon juice and tahini

Working from office has its own benefits - THE VIEW

After work I was so hungry I couldn’t stand hunger. I needed to take something and this something was a big bowl of rice noodles with tofu and vegetables in the most delicious vegan broth I ever tried. A very unusual ingredient was mint in the bowl but it was very on point

I vegetables. They are awesome but it’s essential to fuel your body with more nutritious food. Hence, I add beans, a beautiful source of plant based protein, to my ratatouille and cook it in one big frying pan instead of the oven. The oven > the pan but not when you try to save time.

It’s my way to cook it. Please don’t comment it’s not ratatouille. I added “kinda” in the title

1. What is required:

• 1 courgette*
• 1 aubergine*
• 1 bell pepper
• 1 can of rinsed red beans (or any beans tbh)
• juice of 1/3 lemon
• 1 small onion
• 2-3 garlic cloves
• 1 jar of tomato sauce
• 3 tbsp balsamic vinegar 
• dried oregano (optional)
• black pepper & salt to taste

* or 1 zucchini and 1 eggplant if you’re from the US 

2. The most difficult step of any meal : dice the onion and mince the garlic

3. Fry the onion and garlic cloves in a big frying pan for 3 minutes. Use around 1 tbsp oil if you don’t have a non stick frying pan.

4. Roughly chop all the remaining vegetables. Add them to the pan. Cook for 5 minutes.

5. Add beans, tomato sauce, spices, lemon juice, and balsamic vinegar. Mix well. Cover and cook for 20-25 minutes until the vegetables are tender.

6. Admire the full pan of colourful meal.

Don’t stare at the pan for a long time. It’s better to eat the meal warm although I ate it cold directly from the fridge because I didn’t have time for heating and it was still good.

Everything on the picture is not what you think. “Chicken” is sticky garlicky tofu and fried rice is cauliflower rice with vegetables. I hope you’re hungry and ready for simple vegan meal.

1. What is required:

For tofu:

• 1 block of plain tofu (180 g.)
• ¼ tsp salt
• 1/8 tsp black pepper
• 1 tsp chili powder (optional)
• 2 tbsp soy sauce
• 1 tbsp water
• 2 tsp rice vinegar
• 1 tsp garlic paste (or 1 garlic clove, minced)
• ½ tsp sugar
• spring onion and sesame seeds to garnish (optional)

For cauliflower rice:

• 450 g. frozen cauliflower rice*
• 1 red bell pepper
• ½ zucchini
• ¼ lemon juice

* if you cannot find frozen cauliflower rice, you can make your own in the food processor or use the cooked rice. In this case, better take leftover rice

2. Preheat the oven to 220 C or 420 F

3. Tear the tofu into medium sized chunks. Cover it with black pepper, salt and chili powder. Mix well. 

4. When the oven is ready, layer the tofu chunks on the baking sheet. Bake for 10 minutes.

5. While the tofu is baking, mix garlic paste, soy sauce, water, rice vinegar, and sugar. 

6. Now it’s time for multitasking The tofu is in the oven, start cutting your vegetables. Chop the bell pepper and zucchini into small cubes. By the way, I decided to use small onion heads from spring onions to fry with tofu so i sliced it as well.

7. After 10 minutes, remove the tofu from the oven. It will be crispy around the edges. Fry it in the frying pan with the sauce you mixed earlier. I added the sliced onion. I do not use oil when frying but if you don’t have a non-stick pan, fry it in oil.

8. I fried the tofu chunks for 8-10 minutes on low heat and topped it with green onion. I strongly believe Asian food and spring onion are married. Actually, spring onion is the indicator the food is Asian

9. In the same frying pan, fry the chopped bell pepper and zucchini for 3-4 minutes. Add cauliflower rice and cook for 5-6 minutes. Add lemon juice, mix well and cook for 1-2 minutes. I did not add spices because the cauliflower was with salt, pepper and other herbs. If you use your own home made cauliflower rice or normal rice, add salt, pepper, spices to your taste.

Voila! You are ‍ and…

and cheers!

with leftovers because we love leftovers

Easy vegan meal with the bare minimum

1. What is required:

• 1 block of tofu (I had 180 g. smoked tofu but plain firm/medium tofu is fine)
• ½ small onion
• 2-3 garlic cloves
• 1 tbsp mirin (rice wine)
• 2 tsp rice vinegar
• 2 tbsp soy sauce
• 1 ½ tbsp gochujang (Korean chili paste)
• 1 tsp chili powder (optional)

I added cooked vegetables which I had from the previous meal. 

2.  Chop the onion and mince the garlic. Add all ingredients except for the tofu in a big bowl and mix well. Try to soften the chili paste. Crumble your tofu into big chunks and add to the bowl.

3. Put it into the fridge and marinade it for at least 20 minutes. The longer the better.

4. Fry the marinated tofu in a frying pan. The secret is you should not stir it too frequently. Let tofu make its own magic ✨ It’s a pretty independent baby. Add it to the pan and let it fry for 3-5 minutes over medium heat. Fry it on another side for other 5 minutes. In the end, I added the cooked vegetables just to heat them up and let them absorb the juice from the tofu.

G'day. Here’s a medium article of 4 min reading time written by yours truly.

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Thank

夏野菜で乗り切るべ

地味GWやってきたぞ〜

Here are some basic fruits and vegetables in French. Hope it will be useful to somebody…

(I’ve been inspired by another post but I can’t remember the blog)