potato croquette

mmmmm
4 small potatoes
half a onion
2 pieces of garlic
1/4 of a zucchini

spice with:
curcuma
curry
black pepper
chili

bread crumbs
1 egg

boil the potatoes
when ready peel them and smash them in a bowl
cut all the vegetables in very small pieces (you could use a blender if you have one) and add it to the potatoes, stir well
spice everything and add salt
take a nonstick pan, put a little bit of oil and let it get hot
in a plate brake the egg and in another plate put some breadcrumbs
take a little of the mashed potatoes and make a ball then dip it in the egg and in the breadcrumbs (i guess a vegan alternative for the egg could be glutinous rice flor mixed with water)
then fry and enjoy!

easiest lunch ever + shoyu pickles

Millet with Nori
Cook the millet (1 part millet 2,5 parts water) and add some nori when cooked

Fry some onion, garlic, celery, kidney beans
Add some water if needed
Spice with pepper and chili

Salad with: spinach, tomatoes, radishes and parsley
Mix a teaspoon of tahini with some apple vinegar and pour it over the salad

On the side: pickles of cucumbers, onions and radishes
Make this pickles is very easy but takes a couple of days
Boil a half a cup of water and half a cup of shoyu for 30 seconds and wait until it's cold
Cut some vegetables roots (carrots, radishes, etc.), round vegetables (onion, cabbage, etc.) or cucumbers in pieces.
Put the vegetables and the mixture of shoyu-water in a big glass and keep the vegetables from floating by having something to keep it pushed down (I use a french press).
Leave it pickling for 2-5 days then remove the vegetables and keep it in the fridge. You can use the shoyu-water mixture for cooking.

Yesterday's Lunch

 

50ml oat, 50ml brown rice, 50ml adzuki

(I use ml intead of grams because I can calculate the volume and then add the right amount of water: 2 times the volume of grains)

Soak the adzuki for at least 8 hours, wash the grains and the adzuki then cook it in a pot with the lid on
Cook until all the water is gone, remove it from heat and leave it in the pot with the lid on for 10 more minutes (oats take very much time to cook, it will not be ready before 40-60 minutes)

- pumpkin
- carrot
- cabbage
- garlic

cook it in a pan with a little of oil, add some water if you need.
on the side prepare a sauce with:
- tabasco
- shoyu
- olive oil
- water

mix these ingredients then add it to the pan and remove it from heat
then eat!

Barley- Red Lentils - Shiitake soup

 

80gr barley
80gr red lentils
1 piece of celery
3 shiitake mushrooms
tamari
kombu
1 teaspoon peanut butter

Soak the shiitake mushrooms for at least 1 hour in a liter of water.

Rinse the barley and the lentils and put them in a pot with the shiitake water and a piece of kombu, bring to boil.

Cut the celery in small pieces and the shiitake in stripes, add it to the soup and cover the pot with a lid.

Add a pinch of salt and let it boil for 20 minutes or until the barley is cooked.

When the barley is cooked add a teaspoon (or more, by your taste) of peanut butter and tamari sauce.

Yesterday's lunch

 

Soba Soup

- soba noodles

- mushrooms

- onion
- tamari
- kombu

Take a little piece of kombu and soak it in 500ml of cold water.
After 20 minutes or so bring the water to boil then add the onions.
Boil it for a couple of minutes then add the soba and the mushrooms. Add some tamari sauce to your taste.

 

Boiled tofu
- tofu
- shoyu
- pine nuts
- pumpkin seeds
- tahini
- oil

Scald the tofu
Cut in little pieces the pine nuts and the pumpkin seeds
Make a sauce with shoyu, oil and tahini, if you find it too dry add some water and stir well with a fork. Add the pine nuts and the pumpkin seed and pour it over the tofu.

Breakfast in Amsterdam

with cucumbers, carrots, spring onion, natto, shoyu, oil
kukicha tea
soy milk

Homemade red pesto

With:
- sun dried tomatoes
- pine nuts
- olive oil
- rucola
- gouda cheese
- a little tomato

I wanted to have some red pesto but I didn't know the recipe, so I went to the shop and checked the ingredients of an already made red pesto.
One of these had basil leaves in it; I didn't find it in my shop so I bought some rucola.
I didn't want to spend so much money buying some parmesan so I just putted some gouda cheese that I had already at home.

I don't have a mixer anymore so I just cut all the ingredients together in little pieces, I put it in a bowl and with a fork I tried to mix it as much as possible. If the pesto is too dry just add some extra virgin oil

pasta asciutta

200g pasta
1 carrot
1/2 onion
some cabbage
2 pieces of garlic
olive oil
soy sauce (shoyu)
parsley
nutritional yeast

- fry at medium-low heat all the vegetables
- in a pot bring water to boil, then add the pasta and salt
- when the pasta is cooked, drain it and pour it into the pan with the veggies
- set on high heat, add a little of shoyu, stir and remove from heat
- add some chopped parsley and nutritional yeast

today's dinner

fried mushrooms and tofu with soy sauce and black pepper

100-150g of mushrooms
50g of tofu
olive oil
soy sauce (shoyu)

- cut each mashroom in 4 parts, the tofu in small cubes.
- heat some oil in a frying pan and add tofu and mushrooms. Let it fry at medium-high heat until the mushrooms and tofu gets brown.
- add a little of soy sauce and turn off the heat.
- add some black pepper on top.

scaled cabbage and broccoli

quantities: fill up a bowl half with cabbage half with broccoli

parley

chili powder

- cut the cabbage in stripes and the broccoli in small "brances"

- scald them.

- add a little of chili powder and some chopped fresh parsley on top

Spelt Pinto beans soup

100g of spelt
100g pinto beans (soaked at least 24h)
1 carrot
white mushrooms
olive oil
parsley
nutritional yeast
vegetable bouillon

- boil the spelt and the beans in 750ml-1l of bouillon (the bouillon that I used was made with 1 potato, 1 carrot, 2 pieces of garlic, 5cm of kombu and some tamari sauce, boiled for 45 minutes)
- cut the carrot in "stripes" and chopp the mushroom
- fry it in a pan with a little of oil (medium-low heat)
- add the vegetables to the soup when the spelt and the beans are ready (30-40 minutes)
- garnish with some chopped parsley and nutritional yeast