Recipes, Salty

Asian Tofu (Sweet)

Day 18 of quarantine, it’s a sunny Sunday and I have a Tofu block to finish in my fridge.

I finally decide to face my fear of making Tofu that isn’t scrambled; I get inspired from Nora Cooks Vegan and a couple other blogs, and make my own little thing.

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (3-4 servings) 🍁

  • 1 Block Firm Tofu (280g) Press it if it wasn’t already.
  • 2 tbsps + 1 tbsp cornflouryou will use each separately
  • 1/3 cup granulated sugar
  • 1 cup + 2 tbsps water
  • 10 tbsps Soy Sauce
  • 5 tbsps Teriyaki Sauce
  • 1 tbsp olive oil
  • 1 tsp sesame seeds
  • 1 garlic clove (diced)
  • 1 long spring onion or 2 small spring onions
  • 1/2 tsp Salt

🌱 Preparation🌱

Tofu

  1. Cut your tofu in thin slices, and absorb excess water with a kitchen towel
  2. Dice tofu into thin/rather small slices
  3. In a bowl, mix 1 tbsp of cornflour with olive oil and salt
  4. Take tofu pieces and using gloves, coat the pieces with the mix
  5. Place on parchment paper in a tray
  6. Bake tofu at 200C/392F for 15 min. Take out and flip on the other side. Bake for another 15 min.


Sauce

  1. Dice garlic and spring onion
  2. Fry on low heat with sesame seeds in vegetable oil
  3. Once the garlic/seeds start to brown, add Soy Sauce 1 tbsp at a time, allow to boil, then add another tbsp
  4. Add teriyaki with the tbsps of water
  5. Stir well
  6. Add sugar, stir well.
  7. In a bowl, add 1 tbsp of cornflour with 1 cup of water. Mix.
  8. Taste your sauce; add the garlic powder, and anything you think it might still need
  9. Add Cornflour water. Bring to a boil; it will then start to solidify, keep mixing until you get the consistency desired.

👩‍🍳Serving 👩‍🍳

  • Add tofu to sauce, soak for a few minutes
  • You can make jasmine rice or sticky rice with broccoli as a side! (picture)
  • Top your meal with more spring onions/sesame seeds

🇱🇧 Lebanese Shoppers 🇱🇧

Firm Tofu can be found in almost any big supermarket.


Stay home, stay safe, and let’s survive this one Recipe at a time!

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Recipes, Salty

Mac and Cream

Day 5 of Quarantine: the sun has left us, it’s getting cold again, and I was craving something warm and comforting.

I used to make this one real quick with orzo, but this time, since I have time, I upgraded it a little.

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (4 servings) 🍁

  • 1 cup of Vegan Macaroni 
  • 500 ml. soya cooking cream
  • medium carrots
  • 1 cup of shredded and cut cabbage
  • 1 or 2 large onions – depends on your usual taste 
  • 1 cube  vegetable stock (try to pick a brown one rather than yellow)
  • 3 tbsps vegetable oil 
  • 1/4 tsp of each: grounded allspice, grounded cinnamon, garlic granules, grounded nutmeg.
  • Salt to taste

🌱 Preparation 🌱

  1. Dice and fry onions on very very low heat with 2 tbsps of vegetable oil (feel free to add if you feel like they might burn), until completely softened. This will take time. Mix from time to time.
  2. Add grounded allspice, grounded cinnamon, and garlic granules to onions, mix well.
  3. While the onions fry, dice carrots, and place carrots and cabbage in some water in a pot on high heat.
  4. Let boil/simmer until both are completely soft and cooked. Strain water.
  5. On the side, melt vegetable stock in 2 cups of boiling water.
  6. Once all vegetables/onions are cooked, combine all in a pot. Add Vegetable stock and an extra 1/2 cup of water.
  7. Add the macaroni, bring to high heat, and add half the soy cooking cream.
  8. You want the mixture to be very hot, but not boil. To do this, let it boil, then decrease heat.
  9. Keep mixing from time to time and checking on the macaroni.
  10. Add the other half of soy cream halfway.
  11. Add salt and any other spices to taste.

👩‍🍳How to serve 👩‍🍳

  • Once the Macaroni is soft, take off the heat and serve while warm. Sprinkle some Nutritional Yeast on top for a cheesy flavor !
  • Option to add some warm water and mix if the macaroni absorbed the moisture.
  • Option to add mushrooms to the whole mix.

Stay safe, stay home, and let’s survive this, one recipe at a time!

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Recipes, Salty

Arnabyyé

Attention, Tahini lovers!

This is the dish my mom would make me whenever I’m feeling down. I love how warm it is, and I usually like it with less “solids”, and just mainly Tahini sauce. To make it more nutritious though, the chickpeas are important !

This is usually served with meatballs, or Kebbé. When in Lebanon, I have it with Pumpkin Kebbé.

This one’s close to my heart; let me know if you try it, tweak it, hate it or love it in the comments below!

In Lebanon we use “bou sfeir” juice, which is bitter orange juice. If you’re in Lebanon, use that instead, quantity varying to taste. 


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🍁 Ingredients(4 servings) 🍁

  • 1 cup of brown rice 
  • 1 cup  Tahini 
  • 240g (drained) canned Chickpeas 
  • 3 oranges (juiced) 
  • 5 medium to large lemons (juiced)
  • large onion
  • 1 cube  vegetable stock
  • 2 tbsps vegetable oil 
  • roasted pine nuts optional: for the rice 
  • Salt to taste

For the Meatballs

  • 1/2 cup oat bran/grounded oats
  • 1/2 cup dry minced soy (brown)
  • flax/seed eggs (2 tbsps of seed mix or flax seeds, 6 tbsps of water)
  • 1 tbsp vegetable oil
  • 1/2 tsp of each: all-ground spice, garlic powder, cinnamon 

You can use black beans instead of soy. I haven’t tried it myself, but there are plenty of recipes online that do! 


🌱 Preparation 🌱

Rice and Sauce 

  • Cook the rice
  • Peel and cut the onion in long pieces (like half-moons)
  • Fry the onion in a pot with the vegetable oil on low heat until translucent and soft
  • Strain the chickpeas from the can-water
  • In a different pot, add chickpeas, 2 cups of water, and vegetable broth. Mix, and bring to high heat and let it boil until chickpeas are soft enough. Take off heat.
  • In a bowl, add Tahini, and gradually pour the lemons’ and orange juice while stirring. The Tahini will solidify at one point, just keep adding the liquid and stirring.
  • Salt to taste.
  • Add Tahini mix to the pot with the onions and chickpeas, keep on very low heat.
  • Salt/pepper to taste.

stay close to the pot; if the temperature is too high, the Tahini will start to solidify again.

If you feel there’s not enough liquid, just add more Tahini/Lemon/Orange juice accordingly. 

Meatballs

Prepare Flax/seeds eggs: Add warm water to seeds, and let sit for 15 min

  1. Soak soy in boiling water for 5-10 min
  2. Drain soy, and fry in a pan with the vegetable oil
  3. Add spices while frying
  4. Once the pieces become brown, stop frying.
  5. Mix cooked soy, oats, and seed eggs in a bowl.
  6. Keep kneading and form your soy-balls!
  7. Refrigerate for at least 30 min.

👩‍🍳How to serve 👩‍🍳

  1. Fry Soy balls in a pan with some vegetable oil. Keep moving them around until brown all over.
  2. Serve warm, with rice as a base. Option to top with roasted pine nuts!

🤓 Student Scheduling 🤓

While the rice and sauce don’t take much time, frying up the soy and making sure the onions/chickpeas are well cooked can take up to 20-30 min.

Therefore I’d only recommend you try this on a day off, and keep the rest as a hearty dish for around 4 days.

💸 Going Green all the way to the Wallet? 💸

Lose the pine nuts!

🐄🐔No animal was hurt preparing this dish, stay safe, stay home, and let’s survive this one recipe at a time!


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Recipes, Salty

Red Wine Ragout

I can’t begin to tell you how happy making this made me. I had always wanted to figure out my own recipe for a Vegan wine-y, warm, thick, gravy-ish sauce and I finally did!

Meet my red wine ragout, you can have it with couscous, rice, mashed potatoes, or even pasta.

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (≈4 servings) 🍁

  • 2 cups couscous
  • 150 g./5.25oz whole buttoned mushrooms (canned)
  • 200 g./7oz. green lentils in water (canned)
  • 2 large carrots
  • 1 large onion
  • 1 Vegetable broth cube
  • 2 tbsps flour 
  • 1 tbsp tomato puree 
  • 1 tbsp red wine vinegar
  • 3 tbsps vegetable oil
  • 4 tbsps red wine
  • 1 tbsp blackcurrant or strawberry jam
  • 1/2 to 1 tsp cinnamon
  • 1/2 to 1 tsp mixed herbs/ if you can add a bay leaf, it would be great

🌱 Preparation 🌱

Couscous and Vegetable mix

Couscous: for each cup, boil one cup of water. In a bowl, add boiling water to couscous and cover tightly (with kitchen film). Wait 5-10 min. Move to a plate, fluff with fork.

  1. Rinse the mushrooms and lentils if bought canned. Let strain.
  2. Boil 2 cups of water, add vegetable both cube, mix until dissolved.
  3. Dice the carrots, add to boiling broth. Cover and let simmer. You want to check up on the carrots every now and then.
  4. Once carrots are cooked, add mushrooms (cut in half) and lentils, keep pot uncovered, and let cook on medium heat.

Sauce

  1. Cut and dice the onion.
  2. Fry onion with oil on medium heat. Add cinnamon and other herbs.
  3. Once the onion pieces are soft, add half of the red wine. Turn to high heat.
  4. Let the wine boil.
  5. Add the jam, keep mixing to avoid sticking. Do this for around 1-2min.
  6. Add the rest of the wine.
  7. One spoon at a time, add the flour, whisk really well.
  8. Add tomato puree and vinegar. Keep whisking

👩‍🍳Final Steps 👩‍🍳

  1. Gradually add the vegetable mix to the sauce.
  2. Keep mixing on medium heat until the consistency desired is reached.
  3. Add salt/any other ingredient from the list to taste.
  4. Serve warm

🤓 Student Scheduling 🤓

This one takes time folks, BUT you can save a lot by getting your veggies canned (cooked). That would reduce it to a 20-30 min recipe. It’s also great for meal prepping.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

You can play around with the carrot to lentil ratios.

💸 Going Green all the way to the Wallet? 💸

What I love about this recipe is how budget-friendly it is. You shouldn’t find any trouble there.

🐄🐔No animal was hurt preparing this dish✊

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Recipes, Salty

Lemon Asparagus Tagliatelle

This creamy lemon tagliatelle is a winner for after school/work dinners! It only takes around 20 minutes to prepare, and is absolutely delicious!

To come up with this one, I was inspired by several other vegan recipes online. I excluded any hard-to-get ingredients, added my little touch, and created my own recipe.

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (2-3 servings) 🍁

  • 225 g./7.9 oz. Tagliatelle pasta of your choice
  • 100 g of raw asparagus (washed)
  • 1 medium lemon
  • 3 tbsps. flour
  • 2 cups of soy milk
  • 1 tbsp. olive oil
  • 2 tbsps. vegetable butter
  • 1 tsp. garlic powder or more if you like it 
  • Salt, Pepper or Ground spice, Nutmeg to taste

🌱 Preparation 🌱

Pasta and Asparagus 

  1. Preheat oven to 204C/400F
  2. Cook the pasta in salted boiling water until tender.
  3. Slice the lemon in two, cut one half into several slices.
  4. On parchment paper, glaze the asparagus with the oil, and place the lemon slices between them. Sprinkle with Salt and Pepper, and place in heated oven for 10 min.
  5. While the asparagus and pasta cook, prepare the white sauce.
  6. As soon as pasta is tender enough, strain directly and take away from heat.

White Sauce

  1. Melt vegetable butter in a pan on medium heat.
  2. Add the garlic powder and mix well.
  3. Turn to high heat and add flour, mix well.
  4. Once flour well combined with butter and hot, add milk 1/2 cup at a time, whisk really well.
  5. Reduce to low heat
  6. Keep whisking until you get the consistency desired
  7. Add the other half lemon’s juice to the mix. Add a pinch of pepper/grounded spice, and nutmeg. Add Salt to taste.

👩‍🍳Serving 👩‍🍳

  • Chop as much of the cooked asparagus as you like, and keep the rest for decorating
  • Add the chopped asparagus to the white sauce, mix

If serving directly:

Combine sauce with tagliatelle, mix, and serve. Sprinkle plate with spices

For storing/meal prepping:

Do not combine sauce and tagliatelle; keep them separate and heat them separately if possible before serving.


🤓 Student Scheduling 🤓

As already mentioned, I love how quick and delicious this recipe is. The pasta and asparagus take a total of 20 min together, and the sauce barely takes 6-7min! If you follow my instructions, you will be done in 20 min. time!
Although I’m not a fan of storing this recipe, you can still try it! The sauce might not have the consistency desired though when “Re-heating”

🌻 Vegan Boosts 🌻

Why not sprinkle this one with some Nutritional Yeast for extra Cheesy flavor?

🇱🇧Lebanese Shoppers 🇱🇧

You shouldn’t have any trouble finding the ingredients for this one. All supermarkets sell all ingredients you need.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

When in touch with my inner yogi, I add canned lentils to this! Make sure to add them to the sauce first!

💸 Going Green all the way to the Wallet? 💸

You can replace the tagliatelle with regular pasta, and use peas instead of asparagus if that’s cheaper for you!

🐄🐔No animal was hurt preparing this dish, وكل ثورة وانتو بخير ✊

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