Sivananda yoga classes in Brussels & Amsterdam


Leave a comment

Quick & delicious noodle soup Ⓥ

IMG_20190807_120056_721

Noodle soup

This is an easy and quick recipe for either lunch or dinner.

The tofu is seasoned and crispy, the noodles cooked al dente, the miso gives the soup an umami flavour and the roasted sesame seeds add a crispy & nutty taste.

Main ingredients (4 servings)

  • Noodles of your choice (I used gluten free brown rice/ pumpkin & ginger noodles) for 4 people (about 250g)
  • 1 pack of firm tofu (250g)
  • 2 to 3 carrots, sliced julienne style
  • 1 large leek or 2 small leeks, sliced
  • 1 large chunk of ginger
  • A handful of sesame seeds
  • Optional: some leafy greens such a bok choy or fresh (baby) spinach, washed and shredded.

Seasoning ingredients

  • Vegetable stock powder
  • 3 tbsp black bean & garlic sauce (from a Chinese or oriental store)
  • 5 tbsp of olive or coconut (or other neutral vegetable) oil
  • 4 tbsp tamari or shoyu sauce
  • 4 tbsp miso paste (rice, soy or another type)
  • 2 tsp turmeric powder
  • 1 tsp paprika powder
  • 1/2 tsp of chili flakes
  • Freshly ground black pepper
  • Optional: salt to taste (it’s already salty due to stock powder, miso & soy sauce)
  • Optional: 2 tbsp no fish sauce (vegan shop or Jumbo in The Netherlands)
  • Optional: 1 tsp sambal (very spicy sauce) or sriracha 

Preparation

  1. Lightly press the tofu with both hands (careful not to break it) to drain the water from the tofu (use your hands or this method) & cut in cubes (of about 1-2 cm each).
  2. Prepare the marinade for the tofu: mix the black bean and garlic sauce, tamari, no fish sauce, sambal/ sriracha & spices together and stir in the tofu cubes. Set aside.
  3. Wash the veggies and cut the carrots in julienne strips; peel the ginger and slice thinly; cut the leek in slices.
  4. In a frying pan, heat some oil, add the tofu cubes and fry for about 5 minutes on all sides until crispy. Turn heat off.
  5. Heat a small frying pan, add the sesame seeds and roast until crispy, not black. Turn heat off.
  6. Bring about 1l water to boil, add the vegetable stock powder (see packaging for directions, put half of suggested quantity), as well as the veggies and the noodles bring to boil and let simmer for about 4 minutes (depending on the instructions on the noodle package)*.
  7. Serve: add a tablespoon of miso paste to 4 bowls; take a few spoons of the hot stock from the soup and add to each bowl to mix with the miso paste. Once the noodles are al dente, add the noodles with vegetables and stock. Top with tofu & toasted sesame seeds. Add soy sauce to your liking.
    1. Optional: add some shredded leafy greens to the bowl and let it wilt for a minute or so (no need to boil).
    2. *Tip: cook the noodles in a separate pot, drain & rinse with cold water to ensure they’re al dente and especially if you won’t eat all the soup in one go.

Om shanti -ॐ शान्ति

Noodle soup

Noodle soup in the making


Leave a comment

Vegan tofu paté Ⓥ

20190407_203900

This is a fabulous recipe if you need to make something for a potluck or a brunch. The paté is wonderful on toast with veganaise, but also as a main dish with rice or quinoa and a salad or green vegetables on the side. It’s delicious both warm & cold.

Ingredients

  • 1 pack of firm tofu (350g)
  • 2 to 3 carrots
  • 100g pumpkin of sunflower seeds
  • 5 tbsp sunflower (or other neutral vegetable) oil
  • 4 tbsp tamari or shoyu sauce
  • 2 tbsp flour
  • 1 to 2 tbsp fresh lemon juice, to taste
  • 2 tbsp minced fresh parsley
  • 2 tbsp nutritional yeast
  • 2 tsp turmeric powder
  • 1 tsp asafetida powder
  • 1 tsp paprika powder
  • 1/2 tsp of chili flakes
  • Freshly ground black pepper

Preparation

  1. Preheat the oven to 180°C.
  2. In a large bowl, grate the tofu & carrots.
  3. Add the seeds, spices, oil, tamari/ shoyu, flour, nutritional yeast, lemon juice, parsley & mix everything well together.
  4. Oil a baking dish & add the mixture.
  5. Place the dish in the oven for about 20 to 25 minutes until golden.

This is a tweaked recipe, the original recipe in Dutch.

tofu paté

Om shanti -ॐ शान्ति


Leave a comment

Incredible egg free chickpea salad Ⓥ

IMG_20180706_160029_671

This is a fabulous recipe if you have lots of chickpeas because you basically need the aquafaba to make chocolate mousse… Angela Liddon from Oh She Glows has delicious and relatively easy recipes and I used this recipe from her cookbook and then tweaked it. The salad is wonderful on toast, but also with raw vegetables as an aperitif.

I used kala namak (black salt or Indian volcanic rock salt) which give the salad its distinct egg smell and taste. It’s really crazy how it resembles egg salad without the cruelty. Use just a little bit as it can quickly be overpowering.

Ingredients

  • 1 jar of of chickpeas, drained and rinsed (save the liquid aka aquafaba in the jar)
  • 2 green onions, thinly sliced
  • 1/4 cup finely chopped pickles
  • 3 tbsp store-bought or homemade veganaise
  • 2 tbsp minced fresh cilantro
  • 2 tbsp minced fresh parsley
  • 2 tbsp nutritional yeast
  • 2 tsp turmeric powder
  • 2 tsp turmeric curry powder
  • 1 tsp paprika powder
  • 1 tsp cumin powder
  • 1/2 tsp of chili flakes
  • 1 1/2 to 3 tsp fresh lemon juice, to taste
  • 1/4 tsp kala namak or sea salt, or to taste
  • Freshly ground black pepper

Preparation

  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the green onions, pickles, fresh herbs, mayonnaise, and spices until combined.
  3. Season with the lemon juice, salt, nutritional yeast and pepper, adjusting the quantities to taste.

Om shanti -ॐ शान्ति


Leave a comment

Fast noodle soup Ⓥ

20180627_214541

Some nights, you just don’t have time to prepare an elaborate meal. Welcome this relatively quick home made noodle soup! This soup can be made with real (soba) noodles, gluten free noodles or spaghetti or linguini, whatever you have in your pantry or suits your taste.

You can substitute the textured vegetable protein (also known as TVP) with tofu as well (I like to season it and stir fry, not just boil). Enjoy !

Ingredients (2P)

  • Brown rice noodles (or other vegan noodles of your choice) for 2
  • 1 cup of TVP (dry)
  • Vegetable stock (enough to boil the noodles)
  • 1 broccoli head
  • 2 tbsp miso (I used chick pea miso)
  • 2 tbsp tamari or shoyu sauce
  • 1 tbsp of tahin
  • Optional: 1 cm of fresh ginger
  • Black pepper

Preparation

  1. Clean & wash the broccoli. Cut the broccoli in small florets; the stem in small pieces; peel the ginger and slice thinly.
  2. Make the vegetable stock according to the package instructions, add the TVP, let simmer for about 10 minutes.
  3. In 2 soup bowls, mix the miso & tahin with a bit of the vegetable stock to a liquid paste.
  4. Take out the TVP with a slotted spoon and put aside.
  5. Add the ginger and the noodles in the stock and set the timer for them to cook al dente.
  6. Stir fry the TVP with some tamari or shoyu sauce and some spices of your choice for a few minutes, until crispy.
  7. When there are 3 minutes left on the timer, add the broccoli to the stock.
  8. When the timer is ready, take the noodles, ginger & broccoli out of the stock with a slotted spoon & divide over the 2 bowls.
  9. Add some of the stock & mix well.
  10. Add the fried TVP to the soup.
  11. Season with black pepper & some more tamari to your taste.

Option: you can add some (toasted) sesame seeds or gomashio to your soup.

Om shanti -ॐ शान्ति


Leave a comment

Ginger infused, stir fried buckwheat noodles, broccoli & Swiss chard Ⓥ

20170222_203356Last night I wanted to eat something healthy & light, but warm, as it’s still cold & rainy weather. I made a quick & dirty noodles dish that was simply delicious.

Ingredients (3 servings)

Preparation

  1. Boil a pan with water for the noodles. Cook following the instructions (not too long!).
  2. Cut the broccoli in florets, wash. Put in a pan with just enough cold water to not cover the florets, add a pinch of salt & put on the stove to boil. Once boiling, let them simmer for a few minutes (max. 5), drain & rinse with cold water.
  3. Cut the stem & leaves of the Swiss chard, wash and set aside.
  4. Peel & slice the garlic and ginger.
  5. Heat sesame oil in a skillet or wok, add the ginger, stir fry for 2 minutes; add the Swiss chard, stir fry for 3-5 minutes; add the garlic, stir fry for 1 minute; add the broccoli & mix it all together. Add a few tablespoons of the tamari, some salt & black pepper to taste; add the noodles and mix it all together. Add more tamari & sesame oil if necessary.
  6. Serve in a bowl with some kimchi on top.

Use any vegetable you like according to the season or what you have in your fridge or freezer. Alway lightly blanching the hard vegetables before stir frying them. 

You can add a source of protein such a mock meat, TVP or tofu. Season & stir fry it separately before adding it to the noodles.

Om shanti -ॐ शान्ति


Leave a comment

Vegan spicy winter soup

It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions. 

Ingredients

  • 40 g ginger root
  • 1 chili pepper or hot pepper
  • 500 gr pumpkin
  • 1 leek
  • 2 carrots
  • 200 g white cabbage
  • 200 ml coconut milk
  • 800 ml filtered water
  • juice of 1/2 lemon
  • 200 g chickpeas (precooked)
  • 50 g wok noodles
  • 2 tsp curry powder or garam masala
  • 1 bunch of fresh cilantro
  • Coconut oil
  • Salt & pepper to taste
  • (1 onion)

 

Preparation

  • Peel the onion and the ginger.
  • Cut the pepper in half and remove the seeds.
  • Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
  • Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
  • Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
  • Add the pumpkin, carrots, cabbage and leek to the mixture.
  • Let it all simmer for a couple of minutes, then add the curry/ garam masala.
  • Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
  • Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
  • Add seasoning to taste & add the cilantro just before serving.

Source: © Cookbook Donderdag Veggiedag by Miki Duerinck et Kristin Leybaert – 2012, page 106

Imagepic