Chia with Buckwheat
Servings: 2
Ingredients:
90 g of buckwheat cereal
1000 ml of water
Salt as per taste
4 tablespoons of oat bran
4 tablespoons of Chia seeds
Cinnamon, blueberries cashews, etc. for toppings
Preparation:
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Sprinkle a little salt to 1000 ml of water. Bring the water to a quick boil.
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Add buckwheat cereal to it and stir.
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Cover it half with the lid, and allow it to simmer for about 5 minutes. Keep stirring it so that it is cooked evenly.
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Add oat bran and Chia seeds to it and stir again.
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Cook it for about 5 more minutes, bringing it to a very light boil. Add about 200 ml more water, if you want a more “liquid” meal.
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Take a bowl and pour the liquid into it. Allow it to cool.
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Cover it with your favourite topping. Enjoy!
Soba-Noodles with Radish and Broccoli
Servings: 4
Ingredients:
4 bundles of soba noodles
3 litre water
Some pinches of sea salt
4 tablespoon of arrowroot powder or kuzu (for a slight thickening)
Sesame oil
2 tablespoons of toasted sesame seeds
4 small carrots sliced in rounds
Broccoli, finely chopped
4 inches/10 cm of Daikon Radish, sliced in thin half moons
2 tablespoons ginger juice
Firm pressed tofu (quantity according to 4 servings), cut finely and marinate in lemon juice, sesame oil along with shoyu for about an hour.
Tamari
Preparation:
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Add a pinch of salt to water and boil. Add noodles and cook for 5-6 minutes. Scoop the noodles out and rinse in cold water. Remove the remaining water carefully. Keep the water in which you cooked your noodles. Mix arrowroot powder or kuzu with very little water so that lumps are gone.
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Add ginger juice and kuzu to the noodle water and stir. Put it to boil again and then let it simmer.
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Sauté the vegetables in sesame oil with a lid until they are just soft. Add a little water if the vegetables are too dry. Add the vegetables to the broth from step 4.
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Add tamari or shoyu to the broth and let it simmer for a minimum of 5 minutes.
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Add oil/water (as convenient) to a pan and sauté tofu in it until it is evenly browned on each side.
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Add the browned tofu to the vegetables and broth and simmer it for about 3 minutes.
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Put the noodles into 4 bowls.
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Add the vegetables and tofu into each bowl and pour the broth over the top in the two.
Split Pea Soup with Kale
Servings: 4
Ingredients:
900 g of yellow split peas (rinse and soak them for a while and drain)
200 g kale
2 teaspoons of cumin and a small quantity of cayenne
Flax seeds, parsley, sunflower seeds for toppings
Salt, to taste
3 litre of water
Preparation:
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Add the rinsed split peas to water and bring to boil. (You may scoop off the foam that forms)
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Put it on low heat and allow it to simmer for about half an hour.
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Alternately, you may simmer until the split peas appear to have broken down.
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Add the chopped greens and cook until they are soft (for about 15 minutes).
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Add spices and salt to taste and cook for around 10 more minutes.
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Take some vegetables out and blend them before adding them back in the soup for thickness. Reheat.
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Pour into a soup bowl and add the toppings.
Red Rice with Pumpkin-Broccoli-Olives-Mixture
Servings: 4
Ingredients:
400 g red rice, boiled in 1000 ml of water with a piece of kombu seaweed and cooled down
2 avocados, peeled and cut into cubes
2 small pieces of pumpkin cut into cubes
The green part of 4 leeks, finely chopped
350 g broccoli, cut into florets
160 g Black olives, pitted
120 ml almond milk
2 tbsp. Olive oil
A pinch of salt
4 tsp. almond powder
Preparation:
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Steam pumpkin, broccoli and leek for a few minutes, until soft.
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In the meantime, make your mayonnaise: mix almond milk, a few teaspoons of almond powder, a few pinches of salt and black pepper and a few drizzles of olive oil.
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Mix the rice with the vegetables (except broccoli) and vegan mayonnaise and place in a fridge to cool down
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Serve chilled, garnish with black
Impressum
Verlag: BookRix GmbH & Co. KG
Tag der Veröffentlichung: 13.09.2021
ISBN: 978-3-7487-9435-6Alle Rechte vorbehalten