Sivananda yoga classes in Brussels & Amsterdam


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Vegan recipe: mixed vegetable soup

Soup quinoaThere’s enormous comfort in eating a delicious homemade soup with the vegetables that you have in your fridge. Improvise each time with what you have have, if you don’t know what to make, or when you don’t have much time and still want a healthy & filling meal. This particular time I made a soup with 5 different vegetables, some spices and voilà !

Ingredients

  • 4 green celery stalks
  • 2 carrots
  • 1 fennel
  • 1 onion
  • 1 potato
  • 1 cm of fresh ginger
  • 2 tsp of turmeric
  • 1 tsp of smoked paprika powder
  • Enough (filtered) water to cover the vegetables
  • Vegetable oil (preferably olive or coconut)
  • Salt & peper to taste

Preparation

  1. Wash and cut the vegetables in equal-sized parts, peel and cut the ginger in small pieces.
  2. Stir fry the ginger in some vegetable oil.
  3. Add the vegetables and stir fry for some minutes, add the turmeric and paprika powder and stir until all the vegetables are nicely covered with the spices.
  4. Fill the casserole with enough water to cover all the vegetables, bring to a boil and let it simmer with the lid on for about 20 minutes (or until the vegetables are soft enough to blend. (TIP: you can also boil the water separately and add boiling water to the vegetables).
  5. Blend the soup with a hand blender to a smooth soup.
  6. Enjoy with or without some boiled quinoa or toast or just like that.


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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.