A new staple?

I might be onto something here.

In my quest for the perfect plant-based staple food with complete protein I had my chilli con veg sorted and wasn’t looking anymore. But … the issue with it is that it takes ages to make and most of the time I am out of frozen left overs …

Anyhow. I had some spiced brown rice left over from yesterday and knew my body could use tons of protein. Beans here I come!

Butterbeans where half smashed to give some nice texture and together with sautéed onions and red kidney beans, loads of olive oil heated up. When I had mixed in the rice, it was quite bland and so I kept adding stuff. Next to cinnamon and chilli I added roasted tomato puree, oregano and more oil! In the end I though ‘what the heck’ and sprinkled nutritional yeast on top for added B12 and cheesieness.

I love it! I shall not forget this one.

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Oh so yummy carbs

I am perfecting my purple broccoli and soba noodle mania … it’s just so easy. I’ve now optimized it to boil/steam the broccoli for 2-3 minutes … and then wait and then put it in the oven for 10 at 180.

Just pepper and olive oil is enough.

I used leeks to mix with the noodles with more olive oil and my fake terriyaki sauce. For which I skip the garlic (no garlic if there is a weekday following lol) and just mix ginger, 1 tsp honey and soy sauce and then caramelize it with the noodles and leeks in the pan. The broccoli comes on top and it’s so crispy and tasteful! I also got into roasting seeds alongside any veg and top it with salt. Omega3 is always good and I like the crunch and munch.

Sweet and potato thingy

I started my day with miniature pizza for breakfast so where could this possibly end?

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Right! In a delicious carb loading oil dripping crunch party of course!

To make those things (sorry to lazy to google the right word) I graded then roughly blended 1 sweet potato and 4 russet potatoes. Drained the liquid and spice it up. Then I fried them in a pan with loads of olive oil.

Wish I had had the patience to make some applesauce with them, but they were gone before I could. All in all a good experimemt and I’ll definitely make them again – then with sauce promised.

Super quick vegan miniature pizza

I’ve been so lazy lately and making this almost daily …

I usually have whole wheat pittas in the freezer or can make/buy some and they are the base.

Switch on oven to 180°. Mix loads of tomato paste, some vegan parmesan (nutritional yeast, spices and blended cashews) and some sugar.

Wash spinach and mix with a little olive oil. Cut onions mix with oil. Assemble by cutting pittas in half, smear with tomato mix, put spinach loosely on top, decorate with onions and put in the oven for 10 minutes.

Yes I’m in love

The hummus did taste like magic today! I was excited to see leeks again after weeks in my weekly box and must say that tomato/hummus and leeks is a heavenly combination. I am now fully convince that me an hummus are a pair!

So for future reference, if I need a quick protein boost and don’t want my frozen chilli, hummus is the answer!

Now what did I put in? Garlic, cherry tomatoes, precooked chickpeas, tahin, lemon juice, sea salt and chilli.

Also … do you see the ginormous amounts I eat for lunch and don’t feel stuffed or brainfogged? Gotta love plants!!!