Melon & Cucumber Tabbouleh
Falafel & tzatziki dip is a perfect match to this dish. To make this lovely dinner you will need: half a cantaloupe melon, half a cucumber, 1-2 dl whole wheat couscous, fresh parsley, green lettuce, very small date pieces, black pepper, salt and lemon slices for each person. Prepare couscous first, 1 dl couscous requires 1 dl hot water, leave to stand in a large bowl or a plate, cover it with another plate or foil. In the meantime slice melon and cucumber, chop parsley and lettuce, mix well and add in seasoning, mix with couscous. Add in also the dates. To make tzatziki dip, 0,5 dl soya yoghurt, half a cucumber finely chopped, salt, pepper, lemon juice, garlic purée. Add in all ingredients and mix well. I would add in around 1 tea spoon garlic, 1 tea spoon lemon juice, just a hint of salt and pepper.
For falafel you will need to either Google a recipe :D or get them from a supermarket like I did. This time I was running late for my meeting so did not have time to prepare falafel myself. But I will sure try out soon. Just have a look at this recipe if you would like to try out home made falafel http://minimalistbaker.com/better-than-restaurant-falafel-vegan-gluten-free/. It says it is also gluten free.
Japanese Chili & Radish Noodle Wok
To make this yummy Japanese Chili & Radish Noodle Wok you will need:
1 red bell pepper
50g green sugar-snap peas
50g green long beans
10 small champion mushrooms
tofu (as much or as little as you wish)
onion, garlic, soya sauce, Wasabi paste, chili & radish paste, sesame oil
First hing first. Cut tofu in small cubes, place inside small plastic bag and pour in marinade. (use this one: few spoons of sesame oil, 1 teaspoon wasabi paste, 1 tablespoon chili & radish paste, 2-3 pureed garlic cloves, soya sauce to taste) Leave in for about half an hour to an hour. (if you want you can make the marinade earlier for intense taste.)
Cut in long shape, red peppers, sugar-snap peas, green long beans, mushrooms, onion & garlic. Add in some sesame oil and add all vegetables in. (All inside the wok pan :D) Then just open the plastic bag and take out tofu, deep fry it in vegetable oil. Once nicely golden brown just throw them in the wok pan. Cook noodles, add in the wok pan, fry gently before adding in the tofu marinade.
Coconut Red Curry
My sister made this really tasty Vegan Coconut Red Curry last time I visited her. She send me the recipe now so I want to share this great dish with you guys! :-)
3 table spoons vegan red curry paste
400 g coconut milk
1 tea spoon salt
Bring water to boil and cook the rice according to the recipe provided.(on the package of your chosen rice). Chop vegetables so that they will cook quite fast, pour some oil on a wok pan and add in the red curry paste. Add in vegetables and stir well before adding coconut milk and soya sauce. Cook for about 10-15 minutes, depending how raw/cooked you like your veggies. Serve with rice, side salad and cashew nuts.
Carrot & Chili Rice Noodle Wok
salt & pepper
sesame or vegetable oil
Wash and prepare carrots first, you can either grate or cut into small slices depending on your personal taste. Slice onions, I prefer to cut them also in longer slices not cubes. Marinate tofu in (slice tofu nicely, thinly as you prefer) soya & chili sauce, add in some garlic paste too, salt, pepper and some sesame oil). Heat up wok pan. Add in some oil and hint of salt, also just a bit of chili sauce to get the flavors out. Add in the carrot and onion, then cook tofu on a separate frying pan until its nice and golden. (some prefer to just throw it into the wok, which is probably the normal way, but I tend to fry it..) In the meantime, bring water to boil and cook rice noodles for 2-3 minutes, I think even 1-2 is enough if you plan to still keep the wok pan on heat for a few minutes after adding noodles in. They tend to get pretty soft quickly so be careful not to over cook them. After adding noodles in, you can taste it and see if you need any more soya sauce.
Cucumber & Cashew Tofu Salad
I had a look at some vegan recipes online and got an inspiration to create simple and healthy quick and easy to make lunch type of a recipe. So all of you who want to or would like to eat healthier, but somehow find it difficult as it might be time consuming to think what to eat and so on. Here is a great dish for you to try! All you need to make this Cucumber & Cashew Tofu Salad is a half of a cucumber grated ( just use the cheese grater ), then add in some salt and pepper to taste. Gently fry tofu slices in vegetable oil, add in chili if you wish, but this is totally up to you. I think ginger paste might be a great idea to try, if you go for this mix the ginger paste with the oil. Let the tofu cool down a bit. Serve on a large plate or a bowl, add in the grated cucumber, ( press all the juice out first ), place tofu nicely on top and sprinkle some salted cashew nuts on top to give it some extra flavor, healthy fat & protein.
Fresh Cantaloupe Melon Salad
1/2 Cantaloupe melon diced
1/2 Ice berg lettuce chopped
salted cashew nuts
virgin olive oil