Browsing Tag

vegetarian

Dinner Featured Lunch Soup Uncategorized

Clean Miso Soup

November 13, 2015
Clean-Miso-6

Clean-Miso Clean-Miso-2 Clean-Miso-3 Clean-Miso-8 Clean-Miso-7
Recipe – Clean Miso Soup

(serves 4)
Ingridients
1 large onion thinly sliced
5 cups water
3/4 ounce kombu (four 5-inch pieces)
2 tablespoons soy sauce, plus more for seasoning
1 pound Chinese food pumpkin or butternut squash, peeled and cut into 1-inch pieces
8 ounces buckwheat noodles
1/3 of a medium napa cabbage cut crosswise
3 1/2 ounces enoki mushrooms
5 cm thinly sliced fresh ginger
Thinly sliced scallions, for garnish
Nori seaweed cut into strips

Directions
1. Heat oil in a large skillet over low heat. Add onions and stirring occasionally until onions are soft. Remove from pan
2. Dry the pan and add water and bring the water and kombu to a boil in the pan. Remove from heat. Pour broth through a fine sieve into a bowl, discard the kombu, and return broth to pan.
3. Add soy sauce, squash, and onions to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes.
4. Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are done. Follow instructions on the package.
5. Add miso among 4 bowls and follow the tip underneath. Then add the buckwheat noodles, fresh napa cabbage, enoki mushrooms and ginger. Pour the rest of the soup over noodles and garnish with scallions and nori strips.

Tip!
When adding the miso, follow this tip to ensure the healthy enzymes in the miso stay intact:
1. Dilute 1 tbs of miso in each bowl with a little bit of soup broth so you don’t cook the miso.

Dinner Featured Lunch Uncategorized

Vegetarian Korean Bibimbap

November 1, 2015
bibimbap-2

bibimbap-3 bibimbap-4 bibimbap bibimbap-5

Since we’re here in China a lot of asian cooking has been on the menu. This korean dish is so tasty and if you make it a thing always having kimchi and pickled cucumber in the fridge this is such an easy dish. You can mix it up with what ever you have doesn’t have to be exact what I’ve used here. I think that’s what makes it so great as a quick lunch or dinner and it tast clean and amazing. If you have a toddler who doesn’t like having their food mixed this is great because everything is split up.

Recipe – Vegetarian Korean Bibimbap

(Serves 4)
Ingredients
soy and ginger marinated tofu
asian cucumber salad (find recipe here)
2 cups (500 ml) black rice
½ daikon radish, cut into thin sticks
1 ripe papaya sliced
2 nori sheets, cut into thin strips
200 g yanagi matsutake mushroom (or available/prefered mushroom)
4 scallions thinly sliced
4 eggs, fried sunny-side-up
1/2 cup kimchi, store-bought or homemade (spicy fermented cabbage)

Soy ginger Marinated Tofu

200 g firm tofu
2 tbsp sesame oil
2-inch (5 cm) fresh ginger, grated
2 tbsp soy sauce
2 tbsp black sesame

1. Combine sesame oil, ginger and soy sauce and set aside.
2. Drain the tofu for min 30 min and pat dry with a kitchen towel. Cut the tofu into thin 2-inch / 5 cm pieces and place on a large plate and add the marinade.
3. Place in the fridge for at least 30 minutes.
4. Sprinkle with sesame seeds before serving

Black rice

1. Place the soaked black rice in a sieve and rinse
2. Add the rice to a heavy-bottomed pot, add salt and 4 cups / 1l water to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat and let rest 10 minutes without lid

Preparation

1. marinate tofu
2. make the asian cucumber salad
3. cook the rice
4. julienne the daikon, slice the papaya and thinly slice the scallions
5. cut nori into strips
6. Add olive oil to a large frying pan on medium heat, add the mushrooms and fry for a 7-8 minutes, stirring occasionally. Remove from pan
Fry the eggs on one side on low heat, you want to keep the yolk loose.

Assembling
Place the rice in the middle of the bowl, then place everything else in small portions around the rice, top with the fried egg and nori.

serve with Sriracha if you fancy

Tip!
If pregnant it’s great adding food with probiotics like yogurt and fermented food like kimchi and sauerkraut. Probiotics, often referred to as ‘friendly bacteria’ may help your body fight off infections caused by ‘bad’ bacteria.

It’s recommended to cut down on soy products for toddlers and pregnant women. If you have chosen to not eat soy products this dish is as delicious without the soy and ginger marinated tofu.

Dessert Featured

Rød Grød

July 29, 2015
rodgrod-2

rodgrod

This is truly a danish classic. In Denmark it’s ‘rød grød med fløde’ very hard to pronounce [ˈʁœðˀɡʁœðˀ] for non natives and it means berry compote with cream. We found so many wild strawberries the other day on one of our walks and did eat a whole lot just as is and decided to make a compote out of the rest. Rød grød is epitome of danish summer.

Rødgrød – Recipe

500g of mixed berries (I used my wild strawberries, raspberry, cherry and peach)
2 tbsp honey (use agave if vegan)
2 tbsp psyllium seed husk
1/2 cup / 1 dl water
3 pods of cardamom grinded
1 cinnamon stick

Heat the strawberries, cherries, peach, cardamom, cinnamon and honey in a saucepan over low heat until berries begin to burst, 2 to 3 minutes.Transfer to a bowl and stir in psyllium seed husks (this will make the compote thicken) now gently stir in raspberries so they remain as whole as possible.

Cream – Recipe

1 can of coconut-milk

Chill the can of coconut-milk a couple of hours in the fridge. Add to a bowl and whip it.
Add the compote in a pretty deep plate and add the cream on top.
Scrumptious!

Dessert Featured Snack

Nut Hemp Squares

July 19, 2015
IMG_7690

IMG_7691

These are seriously my saviour when I crave something sweet and need to steer away from refined sugar. They are so scrumptious and we often have them in the fridge. The raw cacao taste so good and the hemp protein makes you go a long way on these fellars. Great for an afternoon snack and the kiddos love them.

Recipe – Nut Hemp Squares

Dry ingredients
1 cup (160 g)  (use a mix of almonds, pumpkin and cashew)
1 cup (100 g) dried shredded coconut
1/2 cup (80 g) hemp hearts (shelled hemp seeds)
1/2 cup (50 g) hemp protein powder
4 tbsp chia seeds
1 pinch of sea salt

Wet ingredients
2 cup dates, pitted
3 tbsp coconut oil, room temperature
3 tbsp raw cacao powder
1 tbsp maca powder
1 tbsp beepollen
1/2 tsp ground vanilla

Preheat oven to 300°F / 150°C degrees
Roast the nuts in the oven until golden approximately 7 min. In a food processor pulse the toasted nuts and rest of the dry ingredients. If you’re making this for your toddler make sure that it’s processed leaving no large pieces of nuts. If you want it a little crunchy don’t over process. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor and run until smooth. Pour the wet ingredients over the dry ingredients and stir until well combined. Spread the batter evenly into a baking dish 6 x 10 inches/ 15 x 26 cm. Smooth out the top with the back of a spoon and make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into squares. Store in an air-tight container. Will keep around a week in the fridge.

(adapted by Green Kitchen Stories)