mat osv.

 

cabbage week.

prawns, broccoli, soya cream, saffron, pak choi (chinese cabbage), chives, avocado, pumpkin seeds.

LEMONGRASS TOFU BOWLS // Serves 4

1 cup brown rice
12-14 oz. package extra firm tofu, drained
2 stalks lemongrass, trimmed and outer stalks removed
2 tsp. thai chile paste or sriracha
1 Tbsp. lime juice
2 tsp. rice wine vinegar
1 Tbsp. fresh grated ginger
1 Tbsp. coconut oil
2 Tbsp. toasted sesame oil, divided
2 cups-ish broccoli florets
2 large carrots, julienned or sliced thin
1/2 cup chopped green onions
3/4 cup coconut milk
2 Tbsp. soy sauce, to taste
toasted sesame seeds, for garnish
2 avocados, for garnish

- Rinse and cook the brown rice according to instructions.
- Cut the tofu into cubes and set it on a few paper towels or dish towel to drain.
- Smash the lemongrass with the back of a knife and mince it well. In a large mixing bowl, combine the lemongrass, chile paste, lime juice, vinegar, ginger, pinch of salt and stir to mix. Add the tofu and stir everything to coat. Set aside to marinate for 30 minutes.
- Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tofu and it's marinade and saute for 4-5 minutes, until edges are browned. Add the broccoli, carrots, coconut milk, remaining Tbsp. sesame oil and soy sauce and saute until the vegetables are warmed through. About 3 more minutes. Add the greens onions, stir and taste for seasonings.
- Serve each bowl with a scoop of the brown rice, the tofu vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

källa

1. Eggplant
Preheat oven to 400F (200C). Cut eggplant in half lengthwise and score diagonally. Sprinkle with salt, optionally brush with olive oil. Bake for 20-30 minutes or until soft, depending on the size. Keep refrigerated in an air tight container. If you’re not into eggplants, grilled zucchini will work great too.

2. Roasted Bell Peppers
Cut peppers in quarters, remove seeds. Place on a large baking tray with minimal overlapping and bake for 20 minutes at 400F (200C). Alternatively, turn on the broiler and place whole peppers on a foil-covered tray under the broiler. Check and turn peppers frequently until all the skin is burnt. Remove and cover to let sweat, until cool. Peel the skin away. Slice and remove the stem and seeds, keep refrigerated.

3. Beans and Legumes
Pre-soak and cook any kind of beans and or lentils until soft, drain, and let cool. Or rinse canned beans. I like a variety of beans such as chickpeas, kidney, black, white, puy or black lentils, etc. – any will do. To keep things even lighter and healthier, you can sprout your beans/lentils instead of cooking them. Add sea salt and freshly ground black pepper to taste to your cooked or sprouted beans, add a small amount of minced garlic and plenty of fresh herbs, such as dil, parsley, cilantro, mint, basil – whatever you prefer. I’m partial to dill and parsley here. Squeeze a generous amount of lemon juice over and lightly drizzle with olive oil. Mix to combine thoroughly. The salad will become more flavorful after marinating in the refrigerator for some time. Alternatively, make your favourite grains.

4. Good Olives
I love Cerignola and Castelvetrano, which can usually be found at the salad bars of health food stores and Italian markets.

5. Other add-ons:
Sliced cucumbers
Cherry tomatoes
Sliced avocado
Shredded beet salad *
Sauerkraut
Fresh salad greens
Goat’s and/or sheep’s milk feta cheese
Lemons
Nuts/seeds

 

* Beet Salad with Avocado Mayonnaise

4 small to medium beet roots
2 ripe but firm avocados
juice of 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper – to taste
1 garlic clove – minced
about 1/3 cup minced parsley and dill
handful walnuts – chopped

1. Bake, boil or steam the beets until fully cooked. Cool, peel and shred them, placing into a large mixing bowl.
2. In a separate bowl, mash flesh of 1 avocado with a fork. Squeeze the juice of 1/2 lemon over it. Add olive oil, mustard, salt and pepper and mix thoroughly.
3. Add the avocado ‘mayo’ into the shredded beets, along with the garlic, herbs and walnuts. Mix well to incorporate. Adjust salt and pepper.
4. Right before serving, cut another avocado into cubes, squeeze the juice of the remaining 1/2 lemon over it and add to the salad.