Asian cuisine is one of my favourites and I simply love to smell those amazing flavours in my kitchen: lemon grass, ginger, cilantro and coconut milk are the main ingredients you need to create a delicious thai-inspired dish!
This recipe is quite easy to prepare and will always be a winner, especially if you are a coconut lover. You can serve it with thai rice, jasmine rice, quinoa or even millet grains.
A warming meal for the winter or any chilled evening during the year, it’s recommended to be served immediately after preparing.
- 2 leeks, finely cut
- 5 gloves garlic, finely cut
- 5 cm ginger, finely cut
- 5 fresh lemongrass stalks, cut in halves
- 10-12 carrots, peeled and diced
- 350 gr long green beans, cut in halves
- 2 red bell peppers, cut in small squares
- 2 orange bell peppers, cut in small squares
- 2 yellow bell peppers, cut in small squares
- 1 green bell pepper, cut in small squares
- 2 broccoli's, cut in medium florets
- 2 bunch of fresh spinach / kale
- 2 cups light veggie broth / filtered water
- 2 l coconut milk (tetra pack)
- 1 kg thai rice
- 250 gr organic smoked tofu, cut in small cubes (optional)
- 2-3 tbsp coconut oil for frying
- 8 tbsp tamari
- 4-5 tbsp apple cider vinegar
- 4 tbsp coconut sugar
- 2 tbsp red curry paste
- Add coconut oil to a cooking pan and bring to a high heat. Add the leeks and fry for 3-4 minutes. Add garlic, ginger and lemongrass and fry for 2-3 minutes.
- Add 1 cup of water / veggie broth, carrots & long green beans. When the liquid starts to boil, adjust temperature to low heat and cook covered for approximately 10 minutes.
- Add coconut milk and bell peppers and continue cooking covered for 7-8 minutes. In a small mixing bowl, add a little bit of the coconut milk from the pan and mix with the curry paste. Add mixture to the pan and stir in gently. Taste for spiciness and adjust as desired. Add broccoli florets and continue cooking covered for about 3-4 minutes, so that there's still a bite to the florets.
- To intensify flavours in the curry add tamari, apple cider vinegar and coconut sugar and set aside (turn off heat). Add spinach and mix well. Cover the pot and let your curry rest for about 10-15 minutes, then serve it warm with thai rice.
- For your rice, follow the packaging instruction as this may vary. Just make sure to wash the rice really well before using. Enjoy!
It’s been a while since I’ve last shared a recipe – an amazing season in Ibiza has kept me extremely busy in the kitchen. 🙂 So I am excited now to share with you some of the summer’s favourites I had prepared for yoga & meditation retreats on the island. The first one that springs to my mind is: Smoked Tofu Quiche in a Seed Crust.
The base is made with sunflower seeds, an excellent source of vitamin E (the body’s primary fat-soluble antioxidant), magnesium (necessary for healthy bones and energy production) and selenium (a trace mineral that is of fundamental importance to human health). Sunflower seeds also contain vitamin B1, B6 and B3, copper, manganese, phosphorus and folate.
For the filling I have used regular, extra firm & smoked tofu (organic, non GMO). Please note that using silken tofu, non-smoked tofu and other flavour enriched tofu varieties won’t work as well here. Try to find organic block tofu that is extra firm or super firm with an intense smoked flavour and you will be amazed by the results.
Cherry tomatoes add an extra freshness to the quiche and ties the flavours together nicely. You can add them raw or slightly baked.
- 300 gr sunflower seeds, finely ground
- 1 tbsp flax seeds, finely ground
- 1/2 tbsp nutritional yeast
- salt to taste
- 1/8 filtered water
- fresh rosemary (optional)
- 400 gr smoked tofu, grated
- 1 leeks, finely cut
- 2-3 zucchini, sliced using a mandolin
- 175 ml rice cuisine (dairy cream replacement)
- 1/2 tbsp coconut oil, melted
- 1/2 tbsp curcuma powder
- 1/2 tbsp himalayan salt
- 1/2 tbsp kala namak (optional)
- 2 tbsp nutritional yeast
- cherry tomatoes
- zucchini slices (optional)
- green leafs
- Add all ingredients in a bowl and mix well until you have a dough.
- Add 1 sheet of baking paper onto a 12cm quiche mold. Press the dough slowly into the mold, creating a thin and even layer. Add a bit of olive oil if your mixture get's sticky and difficult to work with.
- Add coconut oil to a hot frying pan until it's melted then add the leeks. Fry for about 3-4 minutes until leeks are golden brown. Add zucchini and fry for about 7-8 minutes until they get slightly soft. Add the rest of the ingredients and fry for another 2 minutes. If you would like to get the egg flavour more intense use the kala namak salt and reduce the himalayan salt to ½ tbsp.
- Add the filling into the base and bake at 220 °C for about 15 minutes. Let it rest for 10 minutes before cutting it. Decorate as desired!
Did you know that tomatoes are thought to originate in Peru? The name actually comes from the Aztec ‘xitomati’, which means ‘plump thing with a navel’. Sounds logical, right? 😉 But even better, when tomatoes were first introduced in Europe in the 1500’s, the French called them ‘apples of love’ and the Germans ‘apples of paradise’ – what nice correlations!
It’s hard for me to imagine now, how as a child, I didn’t like this lovely sweet fruit – yes, it’s a fruit! What would I do these days without tomatoes…? Whatever you think of them, they are certainly doing your body good! High in Vitamin C, Vitamin A and a great source of lycopene, tomatoes are very effective Antioxidants that are instrumental in neutralizing free radicals known to potentially damage cells, which can increase inflammation and the progression of severe diseases, such as heart diseases and cancer. They are also a great source of fiber, which helps to regulate blood sugar and cholesterol levels.
So let’s give our bodies a good power boost – how about a creamy and delicious tomato soup? I just happen to have a new recipe for you. ☺
As I love adding a bit of crunchiness to my cream soups, I decided to make a walnut lemon gremolada here, this gives it a little twist.
All you need to prepare this at home is a high-speed blender or a standard blender + food processor.
- 2 fennel bulbs
- 1 red onion
- 1 garlic clove
- 1 tbsp coconut oil
- 300 gr ripe (!) tomatoes
- 400 ml vegetable broth
- 5-6 fresh basil leafs
- salt & pepper to taste
- 80 gr californian walnuts
- 1/2 lemon zest
- 1 tbsp fennel greens, finely cut
- 50 gr Californian walnuts
- 1 tbsp inactive organic nutritional yeast
- pinch of salt
- Cut fennel in halves and remove the stalk, then finely cut fennel in small cubes. Keep the green parts aside for decoration. Peel onion and garlic and cut in cubes. Heat oil in a soup pot, then lightly braise fennel, onion and garlic for about 2-3 minutes.
- Add 1/4 cup of water and let it braise for another 3-4 minutes.
- Meanwhile, fill a separate pot with water and bring to a boil. Turn heat off once boiling and add tomatoes to sit for about 2-3 minutes, then take them out and peel them - the skin should come off easily now.
- Add pealed tomatoes together with vegetable broth to the soup pot and cook all ingredients covered for about 25 minutes.
- Then, blend the soup until smooth and creamy adding the basil leafs as well.
- Add salt and pepper to taste.
- Add all ingredients to the food processor and pulse for about 6-7 times. You want to have some texture left, not too floury.
- Add walnuts to the food processor and mix for a few seconds. Add the rest of the ingredients, except the fennel greens for decoration, and mix for few more seconds. Ready!