This recipe is great for any day, breakfast, lunch & dinner! Tip from my Asian friends, it works best with COLD rice. In this case I had even frozen leftover jasmine rice and thawed it during the day before using it in the fried rice recipe. The same for the tofu scramble, I had had it for lunch and the leftovers are perfect for the evening menu.
Ingredients (3/4 portions)
2 cups* jasmine rice (*cups measured of uncooked rice), cold
1 big carrot, diced
1 leek, sliced & halved
200g mushrooms, sliced & halved
3 garlic cloves, minced
3 tbsp tamari sauce
2 tbsp black bean & garlic sauce (from Asian supermarket)
1 tbsp chili paste (from Asian supermarket)
Salt & pepper
Peanut, sesame or olive oil (or any other vegetable oil you like)
Optional: spring onions.
Stir fry the mushrooms until well done, add garlic, stir fry until the garlic is well done.
Add carrots & stir fry, after a few minutes add a dash or 2 of (hot) water to quickly cook the carrots.
Add the leek.
Add the chili paste & black bean paste, mix well. Add a bit more water if it’s too sticky.
Add the rice, mix well.
Add the tamari, mix well.
Add the tofu scramble, mix well.
Season with salt & pepper.
Optional: add spring onions.
Serve as is, or with a cucumber salad.
Any leftovers are great the next day, just fry it up in your wok.
This recipe is great for this season, it’s warming & filling and simply delicious in my opinion.
For the first time I used my InstantPot to steam the potatoes & it worked super well! I can even reduce the steam time from 3 to 2 minutes to make them a bit more crunchy.
Ingredients (3/4 portions)
500g Brussels sprouts (the smaller the better)
500g potatoes (the ones you prefer)
150g vegan bacon
3 garlic cloves
Salt & pepper
Olive oil (or any vegetable oil you like)
Clean the Brussels sprouts (take of the bottom part) & cut in half & rinse.
Peal (if not using organic) the potatoes, cut out ugly spots or sprouts, cut in equal parts & rinse.
Peal & cut the onions (small pieces).
Peal & cut the garlic (small).
InstantPot: I used the steamer basket, 1 cup of water, some salt & the potatoes spread out in the basket. Close the lid, select steam & 2 minutes (if you use small potatoes or small parts). After the program is done, allow natural release for 10 minutes.
In the meantime, boil water (I used my kettle to save time), poor over the Brussels sprouts in your wok frying pan, add some salt to your liking, boil for about 5-8 minutes until tender (but not overcooked), al dente. Throw out the boiling water and set aside the Brussels sprouts in a strainer, you can rinse with some cold water to stop the cooking process.
Warm the olive oil in your wok, stir fry the bacon, set aside.
Use any remaining oil or add some fresh, then stir fry the onion until golden, add the chopped garlic, stir fry for 1 or 2 minutes more. Add the steamed potatoes and stir fry for a few minutes. Add the Brussels sprouts and mix for a few minutes. Lastly add the bacon, season with salt & pepper to your taste.
I served it with (store bought) chimichurri salsa & some vegan mayo.
Any leftovers are great the next day, just fry it up in your wok with some olive oil and let it get crunchy.
Last month, I started teaching in person classes again. It’s really nice to see students in real life and be able to connect and correct their postures. One person told me they ‘work harder’ when it’s a live class, that made me laugh out loud.
In May, I’ll be teaching several open classes, I sure hope to see you in a few, or all, of my classes.
The news you have been waiting for! Practice Sampoorna yoga face-to-face with your trusted teacher team in 2022. We invite you to our new once-a-month Sampoorna Yoga Days in Brussels. These mini-retreats (10:00-15:30) are uplifting immersions into the practice of yoga, suitable for all levels.
Each time, the program includes: hatha yoga chanting & meditation sattvic (yogic vegetarian) lunch yin or restorative yoga
Save the dates of Sampoorna Yoga Days in the first half of 2022: January 23 February 20 March 20 April 24 May 22 June 19
The venue will be confirmed shortly. We ❤️ to share yoga with you!
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