Ingredients:
2 handfuls "soy chicken" (ie, texturised soy protein strips)
2 handfuls spirali or penne
3-4 dashes of soya sauce
tbsp cooking oil
1/2 apple
1/2 can corn (drained)
1 tbsp sesame seeds
15 olives
7 asparagus (precooked)
1/2 can chickpeas (drained)
40 g spinach
handful basil
2 tbsp soysauce
olive oil
vinegar
ground pepper
1. Boil the dry soy chicken and pasta with 3-4 dashes of soya sauce and a tbsp of cooking oil until soft.
2. Remove from heat, drain water, and let cool.
2. Chop the apple and asparagus.
3. Combine apple, corn, sesame seeds, olives, asparagus, chickpeas, spinach, basil, soy chicken and pasta (once cooled).
4. Combine soysauce, olive oil and vinegar, then add to salad.
5. Add pepper and mix salad well
6. Serve!
Monday, 19 July 2010
Mixed-bean minestrone
Ingredients:
200 ml dried mixed beans*
2 ltr water
1 veg stock cube, salt
-or-
2 tbsp salt and 1tbsp sugar
1 coriander root
4 cloves garlic
1 onion
1 small carrot
4 tomatoes
1 tbsp dried oregano
3 champignon mushrooms
1/4 medium zucchini
1/4 paprika
2 tbsp olive oil
2 tbsp balsamic vinegar
1 handful fresh basil
1 tbsp ground pepper
1. Place dried mixed beans in a pot and add water. Soak overnight.
2. About 2 hours before serving, add veg stock cube and coriander root to pot and bring to a gentle boil.
3. Crush and chop the garlic and onion and add to pot.
4. Chop carrots and tomatoes and add to pot.
5. Let gently bubble over a low heat for about an hour.
6. Chop the zucchini, paprika and mushrooms and add to the pot with the oregano.
7. Wait about 10 minutes and then add salt to taste.
8. Allow soup to continue simmering until time to serve.**
9. Remove from heat and add olive oil, balsamic vinegar, basil and pepper.
10. Serve!
* If you're allergic to beans, try using a mix of nuts instead!
** If you're serving this as a main course, then add about 4 handfuls of penne or spirali 10 minutes before serving and turn up the heat.
My computer is being serviced (*sniff*) so I don't have pictures to post at the moment. I'll update with pictures later!
200 ml dried mixed beans*
2 ltr water
1 veg stock cube, salt
-or-
2 tbsp salt and 1tbsp sugar
1 coriander root
4 cloves garlic
1 onion
1 small carrot
4 tomatoes
1 tbsp dried oregano
3 champignon mushrooms
1/4 medium zucchini
1/4 paprika
2 tbsp olive oil
2 tbsp balsamic vinegar
1 handful fresh basil
1 tbsp ground pepper
1. Place dried mixed beans in a pot and add water. Soak overnight.
2. About 2 hours before serving, add veg stock cube and coriander root to pot and bring to a gentle boil.
3. Crush and chop the garlic and onion and add to pot.
4. Chop carrots and tomatoes and add to pot.
5. Let gently bubble over a low heat for about an hour.
6. Chop the zucchini, paprika and mushrooms and add to the pot with the oregano.
7. Wait about 10 minutes and then add salt to taste.
8. Allow soup to continue simmering until time to serve.**
9. Remove from heat and add olive oil, balsamic vinegar, basil and pepper.
10. Serve!
* If you're allergic to beans, try using a mix of nuts instead!
** If you're serving this as a main course, then add about 4 handfuls of penne or spirali 10 minutes before serving and turn up the heat.
My computer is being serviced (*sniff*) so I don't have pictures to post at the moment. I'll update with pictures later!
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