Sivananda yoga classes in Brussels & Amsterdam


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Vegan recipe: pasta alla norma

I love this sicilian dish which normally contains only eggplant, tomato sauce and basil (and often parmesan or ricotta cheese), so I’ve transformed it into my own vegan version with some added proteins.

Ingredients (mine are all organic) for 3 to 4 portions

  • 2 eggplants (medium size)
  • 400 ml or a  carton of tomato sauce (passata) or a portion of home-made sauce
  • 1 pack of vegan chick’pieces (I used Greenway, there’s also De Vegetarische Slager in The Netherlands and Beyond Meat in the USA)
  • 1 small purple onion (optional, non-sattvic)
  • 1 tsp of asafoetida powder or 1 garlic clove (optional, non-sattvic)
  • Pasta of your choice (I used orecchiette)
  • Half a cup of fresh basil leaves
  • Olive oil
  • Freshly ground black pepper
  • Himalaya salt
  • Nutritional yeast (optional)

Pasta à la normaPreparation

  1. Cut the eggplants in 3 or 4 slices (lengthwise), then cut them in strips
  2. Put the strips in a colander and rinse
  3. Put enough Himalaya salt on the strips to coat them all lightly and leave covered with a clean cloth for about 20 minutes, or until the strips are ‘sweating’  (water drops form on the strips)
  4. Preheat the oven to 180°C
  5. Cut the garlic and onion (optional) in small pieces
  6. Wash the basil leaves
  7. Once the eggplants are ‘sweating’, rinse of the excess salt and pat them dry with kitchen towels or a clean cloth
  8. Toss the eggplant strips with olive oil in a bowl, enough to coat each strip lightly, put the strips on a non sticky baking sheet and put in the middle of the oven for about 20 minutes, or until well baked. Turn the strips after 10 minutes
  9. Boil a big enough pan with (filtered) water for the pasta and cook following direction
  10. In the meantime, fry the chick’pieces in olive oil, add the asafoetida (or garlic & onion) until golden
  11. Add the tomato sauce, season with salt & pepper
  12. Add the eggplant strips once nicely roasted
  13. Add most of the basil leaves, but leave some for decoration of the plates
  14. Strain the pasta once ‘al dente’, cover with the pasta sauce and serve with a couple of leaves of fresh basil and a tablespoon of nutritional yeast (optional)

=> Serve directly with a side salad of aragula (rucola), roasted pine nuts or sunflower seeds with an olive oil/ lemon juice dressing

=> You can make your own vegan parmesan to sprinkle on top: in a coffee grinder, mix an equal quantity of brasil nuts (or almonds) and nutritional yeast and sprinkle this over your pasta dish (or salad). Save the left-overs in the fridge in a closed jar.


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Yogi recipe: scrambled tofu

This is a very simple, yummy and filling recipe for a delicious brunch with scrambled tofu instead of scrambled eggs.

Ingredients:

  • Firm tofu (about 250 g)
  • Turmeric powder
  • Nutritional yeast flakes
  • Shoyu or Tamari sauce
  • Cayenne pepper
  • Himalaya or sea salt
  • Freshly ground black pepper
  • Coconut oil (or olive oil)
  • Optional: cherry tomatoes, mushrooms and/ or pesto

Scrambled tofuPreparation:

  1. Press the excess water out of the tofu (by pressing the tofu above the sink with both hands or by putting it between 2 plates and adding weight – like a heavy cookbook – on the top plate).
  2. Crumble the tofu using a fork or other kitchen utensil.
  3. Add turmeric, the soya sauce of your choice, a pinch of Cayenne pepper and sprinkle with the nutritional yeast and black pepper. Mix everything until the all the spices and seasoning are well blended together.
  4. Leave the mixture for about 20 minutes to allow the tofu to soak up the flavours.
  5. Heat up the (coconut) oil in a skillet and fry up the crumbled tofu until it turns a bit brown (or however you like it).

 

Serve on sourdough bread with your choice of pesto or veganaise (ideas: kale, parsley) and with stir-fried mushrooms and/ or cherry tomatoes.

Tip: the nutritional yeast gives the scrambled tofu a nice nutty flavour. You can vary the amount of spices and soya sauce according to your own preference, just experiment until you are happy with the tastes.