Macaroni Chinois

Macaroni Chinois

recette de 3 fois par jour

fait 6 portions

INGRÉDIENTS

POUR LE MACARONI

·       2 tasses de macaronis crus

·       1 c. à soupe d'huile végétale

·       1 onion, hachee

·       1 gousse d'ail, hachée

·       Environ 350 g de faux haché

·       1 c. à soupe de sauce Worcestershire

·       2 carottes, râpées

·       1 tasse de haricots verts, émincés

·       2 œufs, battus

·       2 c. à soupe de graines de sésame, grillées

·       Sel et poivre, au gout

POUR LA SAUCE

·       1 c. à soupe de fécule de maïs

·       3/4 de tasse d'eau

         2 c. à soupe de cassonade

½ tasse de sauce soya

 ÉTAPES

1.     Cuire les macaronis en suivant les indications sur la boîte, mais pendant 1 à 2 minutes de moins que demandé. Réserver.

2.     Délayer la fécule de maïs dans l'eau, puis ajouter le reste des ingrédients « pour la sauce ». Réserver.

3.     Dans une grande poêle antiadhésive, faire chauffer l'huile végétale, puis faire revenir le poireau et l'ail pendant 2 minutes. Ajouter le faux bœuf haché et la sauce Worcestershire, puis cuire.

4.     Ajouter les carottes, les haricots et les macaronis, puis verser la sauce. Cuire pendant 5 minutes en remuant.

5.     Verser les œufs dans la poêle, puis attendre 1 minute avant de remuer. Bien remuer, ajouter les graines de sésame, puis servir.

6.     Assaisonner au besoin.

One pot pad thai with peanut sauce

One pot pad thai with peanut sauce

 

Ingredients:

Serves 8

- 1 package of pad thai Noodles (but feel free to substitute them for another type)

- 2 tbsp Sesame Oil

- 2 Eggs

- 1 Diced Chicken Breast (or tofu, or shrimp or beef. protein of choice)

- 1/4 cup of Shallots

- 1 cup Pad Thai Sauce (we used 1/4 cup each of fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha). Made approx 1 cup used it all

- 1 cup Bean Sprouts

- 1/2 cup Crushed Peanuts

- 1/4 cup Green Onions

- 1/4 cup Cilantro

5 Ingredient Peanut Sauce:

(also great for spring rolls, asian salad, etc…! I eyed everything & didn’t measure anything)

1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)

2-3 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)

1-2 Tbsp maple syrup (or other sweetener of choice)

1 tsp chili garlic sauce (or 1/4 tsp red pepper flake // adjust to preferred spice level)

2-3 Tbsp lime juice

appr. 1/4 cup Water (to thin)

Directions:

Cook noodles according to package instructions. Toss with 1 Tbsp. of sesame oil and set aside. Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. When the eggs are finished cooking, set aside. Pour another 1/2 Tbsp. of sesame oil into the pot and add 1 diced chicken breast. Set aside once chicken is fully cooked. Add shallots to the pot (no need for sesame oil first - there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant. Then, add your noodles, eggs, and chicken back into the pot. Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and Sriracha). Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.  Dish up and garnish with extra peanuts, peanut sauce, hoisin, sriracha, green onions, and cilantro. Enjoy!

Nachos au tofu tout garnis

NACHOS AU TOFU TOUT GARNIS

(recette de 3 fois par jour)

Portions: 4-6

INGRÉDIENTS

• La moitié d’un paquet (225 g) de tofu ferme, émietté 
• 1 sac (200 g) de croustilles de maïs
• 1 1/2 poivron rouge, coupé en petits dés
• 1 tasse de fromage monterey jack (ou de cheddar doux), râpé
• 2 avocats, pelés, dénoyautés et coupés en dés
• Le jus de ½ lime
• 1 tomate de grosseur moyenne, coupée en dés
• 1/2 tasse d’olives vertes, dénoyautées et coupées en rondelles(on a sauter cette etape)
• 3 oignons verts, émincés
• 1 tasse de laitue iceberg, émincée

POUR LA SAUCE

• 1/2 tomate de grosseur moyenne
• 1/4 de tasse d’oignon rouge
• 1 gousse d’ail
• 1 c. à soupe de sucre
• 2 c. à thé de cumin moulu
• 1/2 jalapeno, épépiné
• Le jus de 1 lime
• 1 tasse de fromage monterey jack (ou de cheddar doux), rape

ÉTAPES

1.   Préchauffer le four à 350 °F.

2.   À l’aide d’un pied-mélangeur, broyer tous les ingrédients « pour la sauce » jusqu’à l’obtention d’une belle texture lisse.

3.   Ajouter le tofu émietté, puis laisser reposer pendant un minimum de 1 heure au réfrigérateur.

4.   Étendre les croustilles de maïs sur une plaque, puis garnir avec le mélange de tofu. Garnir ensuite avec les poivrons et le fromage, puis enfourner pendant 30 minutes.

5.   Combiner les cubes d’avocats et le jus de lime, puis garnir les nachos avec ce mélange ainsi que la tomate, les olives, les oignons verts et la laitue.

Servir avec salsa, guacamole et crème sure.

Vegetarian one pot tomato basil pasta

One-Pot Pasta with Tomato-Basil Sauce

(recipe from myrecipes.com)

Servings: 4

Ingredients

• 12 ounces fusilli pasta, or pasta of choice
• 1 (28-oz.) can diced tomatoes, I used an already spiced can
• 2 cups vegetable broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1/3 cup firmly packed fresh basil leaves, chopped
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper
• 1 (6-oz.) package baby spinach

• Freshly grated Parmesan cheese

Step 1

Place first 10 ingredients in a Dutch oven or large frying pan in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes).  Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

Step 2

Remove from heat, and stir in spinach and some grated parmesan. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

Vegan Paella

Vegan Paella

(recipe modified from Arbonne’s 30 days)

recipe for approx. 8 persons

Ingredients:

3 tbsp. olive oil,

1 medium yellow onion, chopped fine

1 ½ tsp. fine sea salt, divided

6 garlic cloves, minced

2 tsp smoked paprika

1 can (425g) diced tomatoes, I used a spiced can

2 cups rice

1 block of extra firm tofu, pressed, cut into cubes

3 cups vegetable broth

1 can (400g) quartered artichokes, I used the ones that were marinated and used the oil

2 red bell peppers, sliced into long ½” wide strips

½ cup kalamata olives

2 cups spinach

pepper

¼ cup chopped fresh parsley

2 tbsp lemon juice

½ cup frozen peas

30cm large dutch oven

Directions:

Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the 2 racks for your dutch oven (I used a large skillet instead). Preheat the oven to 350 degrees F.  Heat olive oil in the dutch oven (or large skillet) over medium heat until shimmering.  Add the onion and a pinch of salt.  Cook until the onions are tender and translucent.

Stir in the garlic and paprika and cook until fragrant.  Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes.  Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the tofu, broth and 1 teaspoon of salt.

Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally.  Cover the pot and transfer it to the lower rack in the oven.  Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50-55 minutes.

Meanwhile, line a large, rimmed baking sheet with parchement paper.  On the baking sheet, combine the artichokes (in its oil), peppers, chopped olives, ½ tsp. of salt, and ground black pepper.  Toss to combine, then spread the contents evenly across the pan.

Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40-45 minutes.  Remove from the oven and let the vegetables cool for a few minutes.  Add 2 cups spinach and ¼ cup parsley to the skillet/dutch oven and the lemon juice and toss to combine.  Season with salt and pepper to taste.  Sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes.  Serve.

Gluten Free Vegan Blueberry Muffins

GLUTEN-FREE VEGAN BLUEBERRY MUFFINS

(recipe from rhiansrecipes)

·    you can use any type of oil: coconut oil, olive oil or vegetable oil

·    you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc

·    you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc

·    you can substitute the ground almonds (almond meal/almond flour) with ground walnuts

·    for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds

·    you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free

·    you can use either fresh or frozen blueberries

·    if you’re not into blueberries, you can use any other type of similar fruit such as raspberries, blackberries or cherries, or dried fruit such as dried cranberries, figs or dates.

·    Tip: Make sure to use the right amount of baking powder – 2 heaped teaspoons! Use too little baking powder and your sponge won’t be fluffy, too much and it’ll have a bitter taste

Prep time: 15 minutes

Cook time: 20 minutes

Total: 35 minutes

Servings: mine made about 14 muffins

Ingredients:

·    60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)

·    200 ml  unsweetened almond milk (or any other plant-based milk)

·    2 tablespoons lemon juice 

·    8 tablespoons maple syrup (or sub any other sweetener)

·    1 teaspoon vanilla extract

·    Pinch (Pinch) salt

·    150 g (1 1/4 cup) ground almonds (almond meal) *

·    150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)

·    2 heaped teaspoons baking powder (ensure gluten-free if necessary)

·    1/4 teaspoon bicarbonate of soda (baking soda)

·    100 g (1 cup) fresh blueberries

Instructions

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds

Sift in the flour, baking powder and bicarbonate of soda

Mix well, adding a tiny splash more milk if it’s looking too dry

Add the fresh blueberries and fold in gently, to make sure you don’t crush them

Transfer the mixture between 8 muffin cases in a muffin tin

Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean

Tastes best when fresh, but keeps covered in the fridge for up to a few days