mat osv.

 

 

 

Ingredienser sallad

Det här räckte till två personer

1 knippe bladpersilja
1 handfull broccoli, skuren i smala bitar
2 nävar blandad sallad
1 avokado, skuren i skivor
7-8 körsbärstomater, skurna i bitar
1 mindre gurka, jag gjorde ”gurkspagetti” av den min  i spiralizer, men det går lika bra att riva eller hyvla den
1 morot, också gjord till ”morotsspaggeti” i min spiralizer
En liten näve valnötter, grovhackade
Lite picklad rödlök, recept här (klick)

Ingredienser dressing

1 lime, saft och skal
ca 2 tsk agavesirap, mer efter behag
Svartpeppar
Örtsalt

Ingredienser panerad tofu

Några msk polentapanering, receptet är samma panering som till sötpotatisstripsen som jag bloggade om för ett tag sedan, se här (klick)
1 paket silken/soft tofu, alternativt vanlig fast tofu
En skvätt tamarisoja
Kokosolja att steka i

GÖR SÅ HÄR

1. Lägg upp alla ingredienser till salladen på två tallrikar.
2. Riv skal från en lime och lägg in en skål. Pressa sedan saften av hela limen ner i skålen. Ha i agave sirap, svartpeppar och citron. Ringla sedan valfri mängd av dressing över salladen.
3. Lägg några msk polentapanering på en tallrik. Skär försiktigt skivor av tofun och vänd ännu mer försiktigt den i  paneringen. Ha en klick koksolja och en skvätt soja i en stekpanna och stek tofubitarna på medelvärme tills dom har en krispig yta. Servera tofubitarna till salladen. Klart!

FRI FRÅN

Glutenfri, raffinerat sockerfri, mejerifri, utan ägg och kan enkelt göras utan nötter genom att skippa valnötterna. Ta t.ex pumpakärnor och sesamfrön istället!

ingredients
for the tofu:
6.5 oz extra-firm tofu
¼ cup low-sodium soy sauce
1 teaspoon sesame oil
for the salad:
2 large carrots
3 cups watercress
½ teaspoon black sesame seeds + ½ teaspoon white sesame seeds, mixed
for the dressing:
2 tablespoons extra virgin olive oil (or avocado oil, if you have it)
2 tablespoons rice vinegar
1 teaspoon white miso
½ tablespoon sesame oil
½ inch piece of ginger, grated
1 tablespoon of water
salt and pepper, to taste

instructions
- preheat the oven to 350 degrees. line a baking sheet with parchment paper and set aside.
- press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) repeat until moisture is absorbed.
- dice the tofu into cubes and place in a medium mixing bowl along with the other ingredients for the tofu. let marinate for 10 minutes and then arrange on the prepared baking tray.
- while the tofu marinates, combine all the ingredients for the dressing and whisk together until combined.
- bake the tofu for 30 minutes or until browned and stiffened, flipping the tofu pieces over halfway through.
- while tofu bakes, peel and spiralize the carrots. then, place the carrot noodles into a large mixing bowl and set aside. 10 minutes before the tofu is done cooking, drizzle the dressing over the carrot noodles and toss to combine. place in the refrigerator until the tofu is done.
- once the tofu is done, add the watercress to the bowl with the carrots. toss to combine and then plate the salad, top with tofu and garnish with sesame seed mix.

ingredients
veggie nuggets
1/1 head of cauliflower (about 10 ounces)
1 crown of broccoli (about 10 ounces
1 carrot shredded
1/2 cup parmesan cheese
1/2 cup breadcrumbs
1/4 cup cooked quinoa*
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
        
easy spinach pesto
4 cups baby spinach, loosely packed
1/2 cup tessemae's lemon garlic dressing*

instructions
for nuggets
steam the cauliflower and broccoli until soft. then run under cool water to stop the cooking and cool down the veggies. pulse the cooked cauliflower and broccoli in a large food processor then add all of the rest of the ingredients. if the mixture seems too sticky you may add a bit more bread crumbs.

preheat the oven to 375 degrees and prepare a baking sheet with parchment. use a small cookie scoop or tablespoon to spoon out about 1 heaping tablespoon per nugget. press each round down with the palm of your hand to slightly flatten.

bake until lightly brown, 15-17

for spinach pesto
process the two ingredients in a food processor until smooth. store in refrigerator in an air-tight container for up to one week.

serve with veggie nuggets, as a dip, or over veggies, meat or salad.

summer solstice turmeric dressing
SERVES 1
1-2 tbsp tahini


1. In a small bowl combine olive oil with vinegar, pinch of salt, generous pinch of pepper, and maple syrup.


2. Add tahini and turmeric powder. Mix well, then add water (otherwise the dressing will coat).
 Store covered in the fridge for up to two weeks.

quick nut & seed mix
MAKES 1 SMALL JAR
1-2 handful of walnuts

2 tbsp ground or 4 tbsp whole flaxseeds (linen seeds)
Add all the ingredients into blender or food processor. Blend until coarse powder (see picture below)
 OR 
Simply cut all the ingredients as finely as possible.

 

if you are vegan, you can substitute feta for avocado or tofu to compensate for the smoothness.

SERVES 1
1 little gem lettuce, washed thoroughly



olive oil & lemon juice, to taste
1. cut the outer leaves of the lettuce into smaller pieces. the leaves inside are smaller and don't need cutting. add some olive oil & lemon juice and mix the salad.


2. cut cucumber into match like sticks by cutting 1/2cm width 'coins', and then cutting lengthwise. add to the bowl together with peas from the pods.


3. crumble feta on top. finish by pouring the dressing and sprinkling 1 tbps of the nut mix on top. serve with a piece of toasted bread.