Vegan Mofo Day 9: Greek peas and potatoes recipe

This is one of my favorite traditional Greek dishes. The recipe calls for peas,  potatoes, tomatoes and carrots. Very simple to make and really delicious.

peas and potatoes

Ingredients

500 grams/1 pound fresh peas

3 medium potatoes, cut in chunks

2 carrots, cut in chunks

2 large tomatoes, thinly chopped

1 onion, chopped

2 cloves of garlic, minced

1/3 cup of olive oil

1 – 1 ½ cups of water

¼ cup chopped parsley

¼ cup chopped dill

Salt and pepper to taste

peas and potatoes, greek salad, pea pods pesto dip and grilled bread

Heat the olive oil in a pot over medium-high heat and sauté the onions, garlic. Add the tomatoes and 1 cup of water and bring to boil. Add all remaining ingredients, bring to boil, reduce heat and let it cook for about 30 minutes. Add more water if needed. Serve with Greek salad and grilled bread! Enjoy!

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Vegan Mofo Day 2: stir fry with rice noodles, cashews and sweet chili sauce

I made this Thai sweet chili sauce the other day to use it as a dip for my vegan cheesy bites. But then Sean wanted to go out for Chinese food. As I was not in mood to go out I said I was going to make Chinese at home. So, I used the sweet chili sauce for this stir fry with rice noodles, veggies and cashews and it was super delicious so I had to share!

stir fry with rice noodles, cashews and sweet chili sauce

Ingredients

1 package rice noodles
2 TBSP vegetable oil
1 small red bell pepper and 1 small green bell pepper, halved and thinly sliced
1 small bunch scallions, chopped
1/2 cup shredded carrots
1 cup broccoli florets
a small piece fresh ginger, grated
2 cloves garlic, minced
1/4 cup other soy sauce
4 tablespoons Thai sweet chili sauce
Juice of 1 lime
1 tablespoon agave nectar
1 tablespoon toasted sesame oil
1/2 cup raw cashews

Bring a large pot of water to a boil, salt it, add the rice noodles and cook according to the cooking directions. Drain. In a wok, heat the vegetable oil and heat until smoking. Add the vegetables and stir-fry for 2 minutes. Add the cashews, ginger and garlic and stir-fry for 1 more minute. In a small bowl, stir together the soy sauce, Thai sweet chili sauce, lime juice, agave nectar and sesame oil. Toss the noodles with the sauce and vegetables and serve.

Tofu in sweet orange sauce

For the past month, and basically since we opened our restaurant, I have no time to cook at home. I cook and eat only at ImproV. And the two days that we are closed I eat leftovers, salads or I go out for dinner. So there aren’t really many new things to share. But it’s been a very nice experience. And I will blog about it in the next few days. But right now I want to share with you this fabulous recipe for crispy tofu in sweet orange sauce! You might find it funny but I was craving tofu. And as at the restaurant our only option for a tofu dish is scambled tofu, I was dreaming of crispy tender firm tofu in a sweet sauce over a bed of rice <3. And I made this one with the few ingredients I had on hand. Basically in my fridge, which looks kinda empty and lonely since we opened the restaurant :/

tofu in sweet orange sauce

ingredients

1 package firm tofu, pressed and drained, cut in triangles
3/4 cup freshly squeezed orange juice
1 Tbsp brown sugar
1 Tbsp tamari
chopped fresh parsley
1/4 tsp garlic powder
1/4 tsp ground coriander
1/2 tsp salt
flour and salt for coating the tofu
2 Tbsp olive oil

In a small plate place a little bit of flour and pinch of salt and toss in the tofu, mixing it around until all sides are coated with the flour/salt mixture. Set aside. Add the olive oil in a cast iron pan and heat over medium high heat. Place tofu in the pan and let it cook until golden. Flip it over and cook the other side until golden as well. Add the sugar, tamari and spices in the orange juice and mix well until the sugar is dissolved. Lower the heat and pour the orange juice mixture over the tofu. Let it cook until the sauce becomes syrupy. Add the parsley, mix and serve with rice. Enjoy!

cauliflower bolognese

I absolutely love this bolognese sauce. It’s very easy to make and cauliflower is an excellent ingredient to substitute the meat in a classic recipe like this.

Ingredients

the florets of one large cauliflower
3/4 cup mixed raw dry nuts such as walnuts, almonds and cashews
one medium red onion, thinly chopped
2 cloves of garlic, minced
pinch of red pepper flakes
1/4 cup white wine
splash of soy sauce
1 cup tomato sauce
1/4 cup lightly packed chopped fresh parsley
1 tsp mixed herbs
salt and pepper to taste
2 Tbsp olive oil

cauliflower bolognese

Process the dry nuts and cauliflower florets for few seconds in a food processor. Heat the olive oil over medium heat in a sauce pot. Add the onion, garlic, pepper flakes and mixed herbs and saute for a couple of minutes. Add the cauliflower-nuts mix and cook until brown. Add the wine, soy sauce and tomato sauce and season with salt and pepper. Simmer for 15-20 minutes and serve over pasta of your choice

White bean and sweet potato burgers

May is the hamburger month but at One Green Planet we make only veggie burgers! Try my recipe for white bean and sweet potato burgers! These are the most delicious, juicy, tender veggie burgers you’d ever have! Serve them in your preferred buns with toppings of your choice. I like to keep my burgers simple so I just add vegan mayo, mustard, ketchup, lettuce, tomato and onion and of course I sprinkle them with salt and pepper for additional flavor!

Vegan white bean & sweet potato burgers!

sunny okara burgers

I’ve been making my own tofu for a while now and every time I am trying to come up with ideas of what to do with the leftover okara. I usually use the okara for scrambles or cookies. And sometimes I make burgers. This is one of my favorite burger recipes.

Ingredients

2 cups raw sunflower seeds
2 cups okara or crumbled tofu
1 carrot, grated
1 onion, chopped
1 garlic clove, minced
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp liquid smoke
Salt and pepper to taste

sunflower okara burgers

Place all ingredients in a food processor and blend. Form burger shape patties. Heat 2 Tbsp of olive oil over medium-high heat in a cast iron skillet and cook the burgers for 5-6 minutes on each side until golden brown. Serve with rice or quinoa and with your preferred greens/salad. Enjoy!