To use up a leftover block of tofu, we had the idea of marinating it for four hours in a lemony mixture enhanced with garlic and chili. This crumbled vegetable protein can be used as a garnish—reminiscent of the texture of feta cheese—or can be made into bite-sized pieces to serve with drinks. Easy peasy!
Рубрика: Vegan
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Silken Tofu Soup
For an uncomplicated vegetarian starter, start with a soup made with vegetable broth, add Asian sauces, ginger and green onion, followed by cubes of silken tofu and edamame. Bonus? This comforting soup comes together in less than 30 minutes.
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Vegan Energy Balls
These on-the-go energy bites are the perfect morning snack. This recipe combines ground oatmeal with dried fruits with a vanilla protein plant-based yogurt. Coat the balls in shredded coconut and store them in the fridge, where they’ll keep for a few days.
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Chia, Mango and Pineapple Parfait
Brighten up your morning snack with colourful fruits such as pineapple and mango in a creamy coconut yogurt with chia pudding. First, let the chia seeds soak in pineapple juice and plant-based yogurt in the fridge overnight, and then assemble your breakfast in the morning.
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Vegan Yogurt and Peanut Butter Dip
Combine peanut butter with vanilla protein plant-based yogurt for a surprisingly delicious flavour and texture. Simply mix the two together and then add some natural peanut butter and berries on top for a unique dip that’s ready in just minutes.
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Coconut-Seed Clusters
These clusters, made of coconut flakes, seeds and maple syrup, are both nut- and dairy-free, making them the perfect choice for school snacks. Sweet and crunchy with just a hint of salt, they’ll win over everyone, not just the kids.
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Lima Bean Casserole with Green Coconut Sauce
This fresh and creamy meal is a satisfying weekday dinner. The green sauce consists of affordable seasonal ingredients like onions, zucchini and spinach, as well as coconut milk and garden basil. Purée these and you’ve got a creamy texture that’s perfect for dipping bread. All the ingredients, including the lima beans, cook in the same pot, making the process all the more convenient. The whole family will be satiated, and you’ll be happy about the money you saved.
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Brown Rice Bowls with Tofu and Shiitake
To instantly bring flavour to the tofu, brush it with a ginger, lime and miso dressing before cooking. It’ll then be extremely tasty with a nice caramelization. Prepare the shiitake mushrooms by boiling them in water with soy sauce to amp up the flavour. Place everything on brown rice along with bok choy, half an avocado and a drizzle of the dressing.
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Affogato with Lemon Granita
It’s time for a coffee break under the sun, reminiscent of a morning in Tuscany thanks to this affogato, a coffee drink traditionally served with ice cream. We reinvented this classic by replacing the ice cream with homemade granita made with plant-based coconut drink, lemon and sugar, over which espresso is then poured. It’s a recipe that’ll make you want to savour your glass slowly with a spoon.
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Silken Tofu Bowls with Peanuts, Vermicelli and Cucumber Salad
This weeknight salad consisting of rice vermicelli noodles, cucumber, avocado and pieces of silken tofu is ready in just 30 minutes. Then pour a soy sauce dressing over it, which is just as delicious as it is rich in texture, thanks to the peanuts that are included. It’s a beautiful, quick and easy meal!