Monthly Archives
January 2016
INGREDIENTS
rice noodles
1 bigger carrot
1 broccoli
1/2 leek
1 onion
3 cloves garlic
1 tsp ginger (freshly grated)
salt
black pepper
turmeric
soy sauce
olive oil
sesame oil
rice vinegar
Peanut sauce
4 tbsp peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp coconut sugar
2 tbsp sesame oil
6 tbsp water
METHOD
Prepare the rice noodles according to instructions on the package.
Coat the bottom of a wok with coconut oil and sesame oil. When oil is hot, add sauté the onions with garlic and ginger. When soft, add carrot, broccoli and leek until they all get lightly brown.
Add noodles, soy sauce, turmeric and rice vinegar.
Add the peanut sauce and serve with salad of choice.
Peanut sauce: Mix all the ingredients for peanut sauce together. Use as much as you see fit.
Enjoy 🙂
INGREDIENTS
1 bigger beetroot
1 can tomatoes
2 cups vegetable broth
1 onion
2 cloves garlic
1/2 cup canned corn (/fresh/frozen)
freshly ground black pepper
curry (to taste)
METHOD
Cut all the vegetables.
Sauté the onions with garlic in a pressure cooker. When soft add curry and black pepper. Let it heat up for about 2 – 3 minutes.
Add beetroot, tomatoes and vegetable broth.
Cook for about 20 minutes.
Stir in the corn and let it heat up.
Enjoy 🙂
Inspired by @Dobrozruti
INGREDIENTS
200 g cooked lentils (brown preferably)
1 leek
5 medium tomatoes
1 smoked tempeh
6 pickles
salt
freshly ground black pepper
2 tbsp curry (or more to taste)
olive oil
METHOD
Cook the lentils with 4 leaves of bay leaf and 5 grains of black pepper.
While the lentils cook, cut the leek, tomatoes and tempeh.
Heat up oil in a wok, add the leek and cook until tender.
Add the tomatoes, tempeh, salt, black pepper and curry.
When the lentils are done, drain water and add to the wok.
While all the ingredients are heating, cut the pickles into cubes, add to the wok, mix well and turn off.
Enjoy 🙂
Inspired by @Petronela’s
