Some ignorant idiots still believe that healthy food means compromising on delicious flavours and unforgettable taste. They frown when they hear the word quinoa and go running up the hills out of utter fear when they are served something vegan.
Like I said: ignorant idiots.
Because let me set one thing straight: healthy(or vegan )food is super tasty. To prove my point, I conjured up this mouth-watering vegan dish that truly made my heart sing and my taste buds dance. The Eryngii mushrooms are marinated in ketchup, tandoori powder, soy and palm sugar, to give them a sticky sweet and spicy flavour. I kept my stir-fried vegetables rather simple. Just some teeny weensy bit of soy sauce and lots of garlic and red chillies. These crunchy flavour bombs were ready in just a couple of minutes, so if you are in hurry, these are the veggies you want to make!
And last but not least: the red quinoa. Quinoa is often called a “superfood”, because it contains lots of protein and fiber and is rich in magnesium and iron. Furthermore, it even contains calcium (which makes it ideal for vegans) and it is gluten-free. In short, a superfood for all us superwomen! There are different types of quinoa and as you can see I opted for the red variety, which is slightly earthier in flavour.
So combine the earthy quinoa with the sticky sweetness of the mushrooms and the crunchy, fragrant vegetables and you’ve got a vegan meal that totally blows your socks off! 😉
Ingredients (serves 3)
For the quinoa:
250gr red quinoa
Pinch of tandoori powder
For the vegetables
2 cloves of garlic, finely chopped
2 red chilies, finely chopped
1 pak choi, roughly chopped
1 red pepper, sliced
1 green pepper, sliced
250gr bean sprouts
2 tbsp soy sauce
2 tbsp mirin
Freshly chopped coriander (optional)
For the mushrooms:
6 eryngii mushrooms (or any type of mushrooms), cut into slices
2 tbsp ketchup
½ tbsp palm sugar
2 tbsp soy sauce
1 tsp tandoori powder
Cook the red quinoa in double the amount of vegetable stock for about 20 minutes until tender and the quinoa has absorbed all the stock. (Stir in some tandoori powder for some extra flavour if you want.)
Mix the ingredients for the marinade together in a bowl and brush the eryngii generously with the marinade. Heat a little bit of vegetable oil in a pan and fry the mushrooms until the marinade starts to caramelize and the mushrooms are tender.
For the vegetables, heat a tablespoon of vegetable oil in a wok and add the garlic and chilli. Add the pak choi and peppers and stir fry for a couple of minutes.
Add the mirin and soy sauce and season to taste. Finally stir in the bean sprouts and some extra coriander.
The frequent visitors of my blog will probably already know that I have a huge soft spot for noodles. I mean, what’s not to like? Can you honestly think of anything more fun than slurping noodles with chopsticks into your mouth? Ha! I think not!
This dish was very quick and easy to make, as are all noodle dishes. The fragrant spices of the curry blend so well with the omega-3 goodness that comes from the seafood and fish. It’s almost like a Brad and Angelina wedding… Too good to be true. 😉 But sometimes dreams DO come true! And lucky for me, every time that happens I get to eat the outcome:
Seafood curry soba noodles:
For the curry paste:
• One 5cm piece of fresh ginger
• 2 red chillies
• 2 cloves of garlic
• 1tbsp garam massala powder
• 1tbsp vegetable oil
• 1tbsp mirin
For the noodle stir fry:
• 300gr soba noodles
• 200gr vegetables (beansprouts, carrots, peppers, mushrooms, leeks,… The choice is yours!)
• 300ml coconut cream
• 2tbsp fish sauce
• 200gr seafood mix
• 200gr fresh prawns
• 200gr firm white fish, cut into pieces of approx. 2cm
• Fresh coriander, to decorate
1. To make the curry paste, blend all the ingredients together in a blender or pestle and mortar until you get a smooth paste.
2. Cook the noodles according to the instructions on the packet.
3. Heat a tablespoon of vegetable oil in a large wok and stir fry the curry paste for a couple of minutes until it starts to smell really fragrant. (This is by far the loveliest kitchen perfume!)
4. Add the vegetables and stir fry for a couple of minutes. Add the coconut cream.
5. Toss the seafood, prawns and fish together in a bowl with a tablespoon of garam massala and a good pinch of chillli powder and fry them for a couple of minutes in a non-stick frying pan.
6. Add the cooked noodles to the vegetable curry and add the fish sauce.
7. Gently stir through the cooked seafood and fish.
8. Sprinkle on some chopped coriander and start to slurp, y’all!
I can almost hear you trip over your tongue with all the P’s! Don’t let the pretty long title scare you, however, because these pancakes were delicious and deserve a place on your kitchen menu as well!
Everyone loves pancakes, but these cute pea pancakes are truly one of a kind. They are packed full of flavour and incredibly healthy, so don’t hesitate to double (or even triple) the ingredients below if you fancy a larger portion. 😉
The pancakes are super moist thanks to the cream cheese, and the madras curry powder gives them a very exotic flavour. I served them alongside some stir-fried vegetables and finished the dish with a creamy coconut curry sauce. Yum!
Easy peasy pleasing pea pancakes (serves one person):
1. Blanche the peas in boiling water for a couple of minutes. Drain and rinse with cold water to stop the cooking process.
2. Mix together the cream cheese, flour, egg, curry powder, salt and pepper until you get a smooth batter. Stir in the peas.
3. Heat a knob of butter in a non-sticking frying pan and spoon in tablespoonfuls of the pancake batter.( You can make them as large or as small as you like!)Cook the pancakes for 1-4 minutes on each side, depending their size.
4. Remove the pancakes from the pan and serve with whatever you prefer.
5. Dig in!
They always say women can do two things at the same time, whereas men can hardly do one thing without making a mess of it. (Sorry guys!) There are, however, women among us who take the art of multitasking to a whole other level. The mother who takes care of the children – cooks dinner, cleans the house and helps with homework – while busting her ass off at the office. The career woman, working six days a week till midnight and still trying to have something of a social life.
And then there is me: the student with a passion for cooking and all things Christmas. Studying for my exams, doing research for my master paper, writing blog posts, making preparations for the Christmas menu, gift-wrapping presents and cooking delicious meals. And ALL THESE THINGS AT THE SAME TIME! If that is not multitasking, I don’t know what is!
Still not convinced? Here is proof of my multitasking gene: today’s supper of stir fried noodles and vegetables with spicy oyster-garlic sauce and caramelized peanuts, prepared while cramming The British education system in my head, drawing up a cooking schedule for Christmas Eve and gift-wrapping grandpa’s present. I am nothing short of a genius! 😉
That is why I want to dedicate this post to all the multitasking women out there. It is time to sit back and relax, ladies! Because you’ve earned it! Take a hot bath with your head tilted back and with your feet up high. Or spend Christmas with the ones you love and forget about the trillion other things you still need to do. Treat yourself to a glass of champagne, because this blog post is a toast to all you superwomen! Cheers and Happy Holidays!