Vegetable Tempura | Just Hungry

Two Classic Japanese Tofu Dishes: Hiyayakko and Agedashi Dofu | Just Hungry

Dinners

Leftovers in tortilla with cheese nooch and ketchup/mustard

Sobanoodles cooked in miso broth with oven grilled bell pepper, oyster mushrooms and stirfried bokchoy (sesame oil, grated ginger, turmeric, nam pla, brown sugar) topped with pecans and cashews. Oh and a little tahin and mustard of course ;) my 2 obsessions at the moment .
I even put tahin on biscuits!

Quinoa zucchini peas sundried tomatoes, walnuts and ovendried crispy mushrooms. Japanese sauce of sesame oil ginger mirin rice vinegar tamari and tahin.
The mushrooms had been in the ove far too long but turned out great!
Almost like chips; salty & crispy

Hazelnut lemon pesto

another recipe try...
the pesto from Vegalicious.
suggestions in the book were to replace basil by parsley and almonds.
or hazelnuts...

I happened to have a lot of arugula, and since I cannot have garlic I thought I'd try some lemon zest.
not enough .... so added lime juice from leftover lime and: mmmm

30 grams hazelnuts, prefereably roasted
handful of arugula (or basil or parsley which I think would be really nice)
salt
blend ( I used my handblender with the attached bowl)
add:
30 grams old dutch cheese, or parm
lemon zest
Blend
add oil, till desired consistency ( I used 25 grams)

then I added juice of half a lime, fresh black pepper and loved it!
not nice with the fennel dinner , but I think it will be great on toasted bread with grilled zucchini, or with pasta, thinned down to a dressing perfect on quinoa-salad, or just on toasted fresh sourdough bread.

enjoy!

and dinner today!

for a bad tummy, fennel braised with butter and maple, quinoa, fishstick.
I added leftover silken tofu-lime dressing (from VegTV, recipe of Didi Emmons, just search on youtube and you will find the instructions) and it was soooo good!

Cookingday

Hi everyone!
Feeling bad but really wanting to try all the recipes in the cookbook Vegalicious by Alice Hart.
bought it last weekend cause of all the tempting photos and easylooking recipes.
Bonus: she explains in drawings how to make nutmilk, yogurt, how to sprout, etc. really cool!
First: mushroom buckwheat pancakes for lunch.

actually it should be made with spinach and creamcheese but because I cannot handle lactose I decided on mushrooms.
would have made it for dinner, but forgot to buy bread for lunch, so ... easy choice to make it for lunch!

for 1 pancake:
30 grams wholewheat spelt flour
30 grams buckwheat flour
1 egg
approximately 1,5 dl-2 dl water
salt
teaspoon arrowroot powder.

whisk wet ingredients into dry and let stand for 20 minutes. (I didnt cause I was hungry ;) but it should get a bit thicker).

heat a non stick pan on medium heat, wait till really hot, put some (coconut) oil in and bake your ' galette' as they call it in France.

after that, quickly stirfry some mushrooms in the same hot pan, salt, pepper, and eat!
I added nutritional yeast after I took the photo to make it a bit more cheezy , and also a dollop of yoghurt.

I have to say this kind of (bit dry) pancake needs some cream cheese or similar.
If you guys have any non-lactose ideas about that... maybe tofu-cashew cheese from veganomicon..?
or just silken tofu, lemon juice and nutritional yeast, some herbs, blended?

anyway, really good!

ciao!
Jamie

Back again

Hi all!

Still horrible this tummy of mine.
Doctor, (specialist), research and 2 new dieticians further.... and a lot of frustrations.
Will try to look past this part of me and accept a bit more. Hopefully!

Still I love cooking though , and healthy food.

See:
Leftovers
Tofu asian salad w spinach and mungbeans
Parsnippuree roasted tomatoes sugar snaps tuna almond cakes
Apple pie!

See you soon!