Category: PURE VEGGIES

🌏PLANT-BASED SOUP WITH SMOKED TOFU & HOMEMADE VEGETABLE DUMPLING👩🏼‍🍳iCook

DollyLeave a comment
My plant-based soup with smoked tofu & homemade vegetable dumpling

👩‍🍳Are you ready for NO MEAT?

Tofu is very versatile, rich in protein, and an excellent meat substitute. Tofu is common in vegan cuisine and it has been in Asian cuisine for generations used. Check this soup recipe out of pure plant-based with smoked tofu. And my homemade vegetable dumpling is also out of smoked Tofu. Next time I will share with you the recipe for these dumplings. Plant-based soups that incorporate flavorful ingredients like smoked tofu, vegetable dumpling, cinnamon sticks, scallions, red and white onion, carrot, Inoki mushrooms, champignon, and zucchini. seasoned with mushrooms sauce and salt. Happy Prepping and Guten Appetit!

YOU NEED…….

6 pieces of Vegetable Dumpling

2 pieces Scallions

1 piece Zucchini

1 piece Carrot

1 piece Red Onion, small

1 piece White Onion, small

150g Champignon

Ginger

some Water, about a Liter or more

1 piece Cinnamon Stick

some Olive Oil or any Vegetable Oil

Inoki Mushroom

Thai Basil Leaves, a handful

1 cake of Smoked Tofu

3tbsps. Mushroom Sauce

some Salt to adjust the taste if needed

250g Ramen Noodle or any Noodle of your preferences

some Chili Flakes, optional

HOW TO…….

Advertisement

🌏🌍VEGAN SAUSAGE IN SOTANGHON (GLASS NOODLE) & JUICING 👩🏼‍🍳iCook

DollyLeave a comment
Vegan Sausage in Sotanghon (glass Noodle)

👩‍🍳Amazingly delicious! In fact, I haven’t found any really good sausage alternatives yet, these sausages are really tasty, don’t fall apart, and don’t stick. Made out of soy and wheat. I love glass noodles or sotanghon but I’m looking for alternative meat and I found this vegan assortment of sausage the last one I tried a while ago was the marinated which I added to my salad. First, it is really new to me the taste and the texture compared to meat like chicken and pork. But I want to switch to vegan for some reason like health issues, type 2 diabetes, hypertension, and heart enlargement. Trying to incorporate more vegetables and more sustainability, why? Because I believe the environment also benefits from the reduction in meat consumption since the production of vegetable protein is significantly more resource-efficient than the production of animal protein. As you may know, if you are a subscriber of this channel, I love to experiment, food lover, adventurous, and motivated.

YOU NEED…….

1 Zucchini

1 Carrot

1 Onion

125g Baby Spinach

250g Vegan Sausage

half a Liter of Vegetable Broth with Soy Sauce

some Olive Oil

250g Sotanghon (Glass Noodle)

FOR JUICING:

Celery

Carrot

Ginger

HOW TO…….

👩🏼‍🍳VEGAN FILLET MARINATED WITHOUT MEAT TOPPED ON MIXED GREEN SALAD

DollyLeave a comment
Vegan fillet marinated without meat, topped on mix green salad

👩‍🍳Summer is here in Vienna.🇦🇹 A salad for everyone. here is my mixed green salad such as; baby spinach, arugula, and endive salad. Topped with vegan fillet marinated, without meat. Vegan products are based on pea and wheat protein in the style of a chicken fillet. No soybean, no meat. Salad dressing is a mixture of glaze and balsamic vinegar and a bit of salt. I even don’t need salt, because the sauce alone was enough. Perfect dinner for me on this hot summer night in the city.

🇪🇺CUCUMBER-MINT SOUP and RYE BREAD with FRESH GOAT CHEESE

DollyLeave a comment

👩‍🍳The secret ingredient: mint leaves, which are processed into a hearty soup together with the fresh vegetables, including zucchini and potatoes. There are also slices of rye bread with goat cheese and caramelized shallots. Yum! Give a try and I hope you like it.

CUCUMBER-MINT SOUP and RYE BREAD with FRESH GOAT CHEESE

YOU NEED…….

1 Zucchini

300g Potato

1 Onion

1 clove Garlic

20g Vegetable Broth Powder

2 Shallots

1 Cucumber

10g Mint

6 sliced Rye Bread

125g Fresh Goat Cheese

1tbsp Suagr

2tbsps Any Vegetable Oil

Salt and Pepper

HOW TO…….

🇮🇷IRANIAN STYLE MUNG BEAN-SPINACH STEW/ EATING AS MEDICINE

DollyLeave a comment

👩‍🍳There isn’t much that can compete with a warming stew at this dreary season! That’s why I picked out a particularly delicious specimen for you today. An Iranian mung bean stew with baby spinach, fine leek, an illustrious selection of fresh herbs and turmeric, which is particularly good for the immune system. The whole thing is bedded on airy basmati rice and garnished with spring onions and mint. Try this recipe, for those who are vegetarian, this is for you. Pure vegetables. For sure you will love this. Under the motto ⬇️”Eating as Medicine.”

Iranian style Mung Bean-Spinach Stew

YOU NEED…….

1 clove Garlic

1 Lemon

1 Stem Leek

1tbsp Turmeric Powder

200g Boiled Mung Bean

halft a Liter Vegetable Broth

200g Basmati Rice

60g Coriander

60g Dill

60g Peppermint

200g Baby Spinach

1 Scallions

Onion Marmalade, optional

Salt and Pepper

Coconut Oil or Olive Oil

HOW TO…….

🌏OVEN TOFU and VEGETABLE LUMPIA

DollyLeave a comment

👩‍🍳Lumpia or spring rolls usually fried or deeply fried but this time I decided to cook it in the oven and filling is made pure vegetables such as sweet potato, carrot, cabbage, beans sprout and tofu. In this great recipe, the Filipino spring rolls usually are fried until golden brown in a pan or wok and then served with a chili dip. The vegetable spring roll recipe is a classic Asian starter.

Oven tofu and vegetable lumpia

YOU NEED…….

400g Tofu

some Vegetable Oil

2tbsps Linseed Oil

3 cloves Garlic

2pieces Sweet Potato

2pieces small Carrot

haft a head Cabbage

1 Chayote

100g Beans Sprout

3tbsps Soy Sauce

chopped Chive

Salt and Pepper to taste

HOW TO…….

🇵🇭ADOBONG SITAW with TOFU/ EATING AS MEDICINE/ STRING BEANS and TOFU COOKED in SOY SAUCE

DollyLeave a comment

The cooked dish is almost dry. Matter of preference, I love my adobong sitaw a little bit sour and almost dry. The tofu should absorb the flavors of vinegar and soy sauce. Served with basmati or brown rice that makes dinner so perfectly prepared for me. String beans cooked in soy sauce with calamansi added fried tofu. TOYOMANSI- a product from the Philippines the one I used here. Under the motto “Eating as Medicine”.

Adobong sitaw and tofu

YOU NEED…….

a bunch of String Beans

4 Cake Tofu

1 Red Onion

1tbsp. minced Garlic

Any Vegetable Oil for frying Tofu

2tbsps. Olive Oil

3tbsps. Toyomansi

HOW TO…….

Simple Recipe of Adobong Sitaw with Tofu

TOFU and RED KIDNEY BEANS a la MEXICAN STYLE

DollyLeave a comment

👩‍🍳A light vegan stew that is bursting with flavor fruity tomato from our terrace urban garden from the very last harvest this year, slightly piquant chili spices next to peppers, red bell peppers and beans, coriander and lime to soothe. Plus it’s quick and low-carb friendly! Which you can serve for your family with bread or you can serve with rice too if you want. We are Austrian we ate it with spelt bread which is good for a diabetic. I added tofu instead of meat. I love it if it is a little bit soupy. Have a try with this recipe.

  • My Tofu-red kidney beans a la mexican style

YOU NEED…….

This recipe yields 4 to 5 Persons:

2 Yellow Bell Peppers

1 Onion

about 300g Tomatoes

3 cans of Red Kidney Beans

8 Cakes of Tofu, fried

some Olive Oil

4 cloves Garlic

4g Mexican Spices

3tbsps Vegetable Broth

some Water

2tbsps Coriander Powder

Served with Spelt Bread or you can serve with rice too

HOW TO…….

TEMPEH and BASMATI RICE

DollyLeave a comment

Tempeh the Indonesian classic is very well known, especially for vegan and it is definitely worth getting to know the meat substitute, which is particularly rich in protein! Today, the product is no longer just made frozen fermented soybeans, but also from regionally growing organic lupins. A real discovery meal with green beans in a spicy coconut sauce, light basmati rice and a crispy salad served to my family today for them to try too. I got good feedback and added to our family preferences. You can try it also with this recipe.

Tempeh and Basmati rice

YOU NEED…….

1 Pack of Green Beans

1 Cucumber 🥒

1 Carrot 🥕

1 Onion 🧅

2 cloves Garlic 🧄

1 piece fresh Galangan or Galgant

150g Basmati rice 🍚

1Pack of Tempeh

1 Pack of Ketjap Manis or Kecap Manis ( a Sweet soy sauce)

1tsp Sambal Oelek

250 ml Coconut 🥥 Milk

1tsp Sugar

some Olive oil

some Vinegar

half a Head of Red Onion

Salt and Pepper

HOW TO…….

My PICKLED CHILI PEPPERS- FROM THE GARDEN TO THE TABLE

DollyLeave a comment

👩‍🍳Pickling is one way of preserving and seasoning food. The food is completely covered with spicy vinegar or salted water. In Italy and other Mediterranean countries, foods are also preserved in olive oil. Pickled chili peppers go very well with antipasti or a hearty snack. Vegetables are presented from a different side, try the recipe from the fiery kitchen. This recipe for pickling peppers can also be used for many other vegetables. Made with just a few ingredients and quickly. We spicy lover (daughter and I) trying all recipe just to preserved vegetables from our urban garden can be used for wintertime. Also, one way to get rid of more production of vegetables during summer cook down the remaining vegetables for the pantry so that nothing is wasted.

My pickled Chili 🌶 peppers

This pickling recipe is a way for amateur cooks to use their own grown vegetables from their own garden. So you can keep the fresh harvest and enjoy it in winter too. The right preserving stock ensures lasting taste. Are you also a hobby gardener and would like to enjoy your vegetables during the cold season? Then you can now make your favorite vegetables feast with this preserving recipe. I’ll show you how easy it can be to conserve. My vegetables are hot chili peppers. The ultimate pickling recipe for beginners.

YOU NEED…….

250g Chili Peppers

1 small Onion 🧅

950ml Vinegar

6tbsps Brown Sugar

6tsps Salt 🧂

HOW TO…….