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Soba Noodles With Roasted Broccoli, Tofu and Sesame Seeds

November 2, 2010 by Zizi

I started cooking with Japanese noodles a couple of weeks ago. So far I tried udon and now I cooked a simple noodle meal from soba. Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily.

Go and give it a try!

Soba Noodles With Roasted Broccoli, Tofu and Sesame Seeds

Ingredients (serves 2)

– 200 g soba noodle
– 150 g firm tofu, cubed
– 1 medium broccoli, cut into small florets
– 3 cloves garlic, chopped
– juice of 1/2 lemon
– 2 tablespoons sesame seeds
– 2-3 teaspoon soy sauce
– 2 tablespoons coconut oil or olive oil

Method

In a pan heat coconut oil and sauté garlic for 2-3 minutes. Add broccoli, roast for 6-7 minutes, then add 2 tablespoons water to it, put a lid over the pan and let it simmer for 8-10 minutes. Add tofu and sesame seeds and cook without a lid until tofu gets a bit brown.

In the meantime cook the soba in slightly salted water according to package directions, then drain well and toss it with the roasted broccoli and tofu. In a small bowl whisk together soy sauce and lemon juice and add it to the soba salad.

Serve and enjoy!

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Filed Under: lemon, main dish, pasta, tofu, vegan

Kale Tempeh Salad

October 29, 2013 by Zizi

IMG_8673_a

I cooked tempeh before but I still would like to try more tempeh recipes because I really love this ingredient. I didn’t know that tempeh comes originally from Indonesia (especially popular on the island of Java, where it is a staple source of protein). It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian and cuisine.

This salad is very easy to make and if you would like to make it more filling, cook brown rice, quinoa or millet and serve it with the salad.

IMG_8672_a

Kale Tempeh Salad

Ingredients (serves 2)

For the salad
– a bunch of kale, leaves removed and torn into small pieces
– 2-3 spring onion, chopped
– 1/2 bunch parsley, chopped
– 1/4 cup walnut, toasted in a dry pan and chopped
– 250 g tempeh, cut into small cubes
– 1 tablespoon soy sauce
– 1 tablespoon balsamic vinegar
– 1 teaspoon honey
– salt, pepper
– olive oil

For the dressing
– 2 tablespoons olive oil
– 2-3 tablespoons freshly squeezed lemon juice
– 1 teaspoon honey
– 1 clove garlic, chopped
– 2 tablespoons tahini
– 1 tablespoon nutritional yeast
– salt, pepper
– chili flakes
– water

Method

Heat a pan with 2 tablespoons olive oil and roast tempeh cubes for a few minutes. Add soy sauce, balsamic vinegar, honey and cook for 2-3 minutes and set aside.

In a bowl mix together olive oil, lemon juice, honey and garlic for the dressing. Season with salt, pepper, then add tahini, nutritional yeast, chili flakes and dilute with a bit of water.

Place kale leaves, parsley, sprin onion and walnut on a plate. Add roasted tempeh and sprinkle with the dressing.

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Filed Under: vegan Tagged With: nutritional yeast, salad, tahini, tempeh, walnut

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February Challenge: Going Sugar-Free For A Month

February 1, 2013 by Zizi

I. and I decided to do a sugar-free month again in February like last year. Our sugar consumption is always out of control at the end of the year (Christmas, New Year’s Eve), and needs to be directly addressed.

I can tell you: going sugar-free is quiet a challenge but I love it. This means no bittersweet chocolate bites every evening after dinner, no sweet pastries, no cakes, no sweet Valentine desserts. I don’t feel we will renounce of the mentioned sweets, we will find new savors and enjoy them.

Let’s see our strict rules…

We don’t eat/drink:
– sugar (powder, cane, coconut flower, palm, etc.)
– honey
– agave/maple/rice syrup
– any kind of food that contains the above mentioned sweeteners
– coffee, black tea, cocoa, alcohol

We eat/drink:
– fresh fruits (apple, lemon, grapefruit, orange, mandarin, kiwi, banana)
– dried fruits occasionally (dates, apricot, plum, etc.)
– sugar-free jam or any kind of cake that is sweeten with banana, orange, beetroot, carrot or apple
– lots of water, herbal tea, freshly squeezed vegetable or fruit juices

Trying to avoid:
– dairy
– egg
– baked anything fro all-purpose flour

Trying to eat more:
– raw vegetables, fruits
– nuts: almond, walnut, hazelnut, sunflower seed, cashew, etc.
– grains: millet, buckwheat, bulgur, brown rice, quinoa, pearl barley
– beans, lentils
– tofu

Have you tried going sugar-free for a while? How did you manage? Was it successful?

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Filed Under: vegan Tagged With: challenge, conscious eating, raw, sugar free

Best Of 2012

December 31, 2012 by Zizi

I’m sharing my favourite top 12 recipes from 2012. Some of them were very popular – according to statistics – but I loved these 12 the most. I really enjoyed looking back at all of these vegetarian or vegan meals I cooked or baked over the past year.All in all I shared more sweet recipes than savory. Of course it doesn’t mean we only eat sweets, I just somehow like taking photos of these delicious yuminess!

I’m excited for the new year and all it will bring! I hope you’ll still be here reading my short stories, commenting and enjoying my recipes. You inspire me to make this blog better and better day by day. See you in 2013!

Let’s see the favourites of 2012…

January

This month I really loved cocoa, chocolate and walnut cookies! I bet you did too! Also shakshuka was a new way for me to poach eggs in herby tomato sauce. Yum!

February

In February we challenged ourselves. We were planning to do a 29 day sugar-free (no cakes, no chocolates, no sweet fruits only apple, lemon, orange and mandarin sometimes) vegan challenge but we ended it on the 25th day. 25 days were enough. We enjoyed it, we had ups and downs but we couldn’t bear not to eat anything sweet anymore.

As a result of the challenge this month only brought savory recipes. One of my favourites is this spring roll with citrus soy sauce but I also loved the udon noodles with creamy tahini sauce, roasted kale and tofu.

March

This month it’s unequivocal that the best recipe was the raw chocolate ganache cake. This has been one of the most popular recipes on the blog.

April

In April I shared the first recipe from the cookbook, Veg Every Day. I could cook and bake all the recipes from the book because all of them are vegetarian or vegan. With over 200 recipes and vibrant photography, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff. This kale and mushroom lasagne was a big hit.

May

The biggest challenge in May was making strawberry leather or you can call it the healthy version of gummy candy. This leather thing is exciting not only for children, for adults too. It’s very easy to make (and a few hours) but don’t miss it.

June

Another sweet favourite in June: vegan chocolate popsicles with roasted almonds. They are creamy, thick chocolate-y vegan popsicles to enjoy! Yum! I also loved making and eating this raw zucchini spagetthi with creamy tahini sauce.

July

I love nut roasts and vegetarian/vegan patties. I made these yum quinoa patties for a picnic.

August

From the end of the summer my favourite recipe is this milk pie I baked with my recently deceased grandmother. This is actually a thick pancake baked in the oven. It is not too sweet but moist and soft.

September

Imagine little sweet indigo-coloured berries and little sweetish yellow corn kernels in soft, moist muffins with a bit of crispness from the cornmeal. You got it? These vegan corn blueberry muffins are just like I described.

October

I love cooking pancakes. I used carrot to make this soft, vegan and sugar-free pancakes. You can use  honey, agave, rice or maple syrup to pour over the pancakes. A real autumn Sunday indulgence…

November

I added pumpkin purée to this oatmeal that’s why its colour looks bright yellow. With a bit of maple syrup and spices it is one of the best comfort food breakfast during winter time. It is a small bowl of harmony in terms of its colour and taste.

December

This month was one of the busiest with 11 recipes I shared. It’s difficult to choose one of them so I let you make this decision. 🙂

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Filed Under: lacto, lacto-ovo, vegan Tagged With: baking, cake, chocolate, cookies, pancake, pasta, popsicle, vegetarian patties

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