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Quick pasta dish with leek, mushrooms, cherry tomatoes and garlic Ⓥ

So one night I got home late & was hungry but hadn’t done groceries that day. Luckily I still had some fresh vegetables in my fridge and made up this quick dish. It’s great warm for dinner, but equally yummy as a (cold) lunch.

Screen Shot 2016-06-12 at 15.22.31Ingredients (4P)

  • Pasta (for 4 people), I used 300g whole wheat penne.
  • 1 leek (medium)
  • 10 mushrooms (medium)
  • 10-15 cherry tomatoes
  • 1 garlic clove (or 1 tsp asafetida powder)
  • Handful of fresh basil leaves
  • Good quality olive oil
  • Salt & black pepper

Preparation

  1. Boil water for pasta.
  2. Wash and cut the vegetables (leek: sliced; tomatoes: halves; mushrooms: quarts).
  3. Slice and dice the garlic clove.
  4. Heat olive oil in a skillet or wok and add leek, fry for 2 minutes, add mushrooms, fry until golden. Add garlic, stir for about 2 minutes. Add cherry tomatoes and let simmer.
  5. Add pasta to boiling water and cook according to instructions on packaging.
  6. Before draining the cooking water of the pasta, take out a small amount in a cup and set aside.
  7. Drain the pasta & splash with cold water.
  8. Add the pasta to the vegetables, add olive oil, salt, pepper & fresh basil and stir well.
  9. Add a bit of the cooking liquid if the mixture is too dry.
  10. Serve with a side salad (in picture: lettuce, tomato, nutritional yeast, roasted pumpkin & sunflower seeds with ume su vinegar) with a mustard dressing.

TIP: You can also add fresh spinach or endives or whatever you have in your fridge at that moment and you feel like adding. The tomatoes and cooking liquid give you a simply but deliciously light sauce.

Om shanti -ॐ शान्ति


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Wraps with kale, chick’pieces and sweet peas Ⓥ

20160203_120116If you ask me, wraps are a great invention ! A hearty and filling, healthy lunch (or dinner) option, that you can mix with basically any ingredient you like. You can make cold or warm (I prefer) wraps. The other day I whipped up some filling for a wrap with the following ingredients from my fridge and pantry. I assure you, it was the best wrap I ever had! The saltiness of the tamari mixed with the crispiness of the vegan chick’pieces , the sweetness of the sweet peas and the slightly bitter taste of the kale: absolutely fabulous!

Ingredients  (2P):

  • 2 wraps (check the packaging for hidden animal ingredients), I like to use the brand Amaizin (bio shops in Belgium)
  • Vegetarische Slager/ Vivera or Greenway chick’pieces (supermarket)
  • A bunch of kale leaves
  • 150 g of frozen sweet peas
  • A dash or 2 of tamari or shoyu sauce
  • Coconut oil
  • Black pepper
  • Asafetida powder (Indian shops)

For the tahini dressing

  • ½ a cup of tahin (sesame paste)
  • ¼ a cup of (filtered) water
  • 1 tsp of  fresh lemon juice

Preparation

  1. Wash and shred the kale leaves (use the stems for juicing for example).
  2. Heat the coconut oil in a frying pan or skillet.
  3. Add the vegan chick’pieces and stir-fry for a couple of minutes until they’re golden or crispy.
  4. Add a dash or two of tamari.
  5. Add the kale leaves and stir-fry for 5 to 8 minutes depending on how crispy you like your kale.
  6. Add the asafetida powder and mix with the other ingredients.
  7. In the meantime prepare your tahini sauce by mixing all of the ingredients in a blender (like Tribest) using the grinding blade. Add some more water if the sauce is too thick.
  8. Add the (semi-)thawed sweet peas and mix for 2-3 minutes until the peas are warm, season with some fresh black pepper.
  9. Put the 2 wraps on top of the mixture in the pan and put a lid on the pan, this way you warm up the wraps to perfection (max. 1 minute).
  10. Put the wraps on a (warm) plate, add some tahini then 2 to 3 spoons of the filling and add some more tahini (don’t fill them too much as everything will fall out 😉 speaking from experience).
  11. Serve warm.

Tip 1: You can make endless variations, or use leftovers in your wrap. The other day I had a wrap with oven roasted spicy cauliflower and avocado with tahini dressing, simply fabulous and ready in 2 minutes (time to warm up the cauliflower and wraps).

Tip 2: you can replace the vegan chick’pieces by (home-made) seitan or well marinated tofu or tempeh or pulses, ….

Om shanti -ॐ शान्ति