Mai 01, 2021
Ingredients
Rice
- 1 cup sushi rice
- 2 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 tsp salt
Toppings
- ½ cucumber
- 2 carrots
- 1 avocado
- 2 Tbsp Vegan mayo
- 1 Tbsp Sriracha
Braised tofu
- 200g tofu
- Flour
- Oil
- 250 ml orange juice
- 4-5 Tbsp soy sauce
- 1 tsp Sambal Olek
- Ginger, grated
- 1 Tbsp sugar
Preparation
Cook rice according to instructions. Combine vinegar, salt, and sugar. Once the rice is done, add vinegar mixture. Meanwhile, Drain tofu and cut into cubes, toss with flour and pan-fry until crispy. Mix orange juice, soy sauce, sambal olek, ginger and sugar. Add sauce to the pan with the tofu and braise until the sauce sticks to the cubes. Cut toppings into bite-size bits. Mix vegan mayo and sriracha. Place rice and tofu into bowls, add toppings.
Sep 06, 2020
Ingredients
- 2 red bell pepper
- 3 red onions
- 1 lemon
- 3 cloves of garlic
- 3 jalapeños
- Whisky or brandy
- Olive oil
- Salt
- Pepper
- Smoked paprika
- Sweet paprika
- Chili powder
Preparation
Cut up the bell peppers and the jalapeños, halve the lemon and place the pieces into a casserole. Toss with olive oil and salt, then roast in an oven at about 200°C for 30 to 45 minutes, until the bell peppers are thourougly browned. Meanwhile, slice the onions and sauté them and the garlic in olive oil. Deglaze with whisky or brandy, then combine with the roasted bell peppers, the jalapeños, and the lemon's juice in a mixer or a food processor. Pulse until smooth, then pass through a fine sieve.
Jan 19, 2020
Ingredients
- 800g potatoes
- 300g onions
- 800g celery
- 2 cloves garlic
- 4 large pickled cucumbers
- 75ml cucumber pickling liquid
- 8 slices of beetroot
- 75ml beetroot pickling liquid
- salt
- pepper
- sugar
- parsley
Preparation
Cut the celery and the onions into small cubes. Panfry with grated garlic, salt, pepper and sugar until browned. Add cubed pickled cucumbers, cubed beetroot, and the liquids. Simmer for 10 minutes. Meanwhile, cook the potatoes in salted water. Once done, mash the potatoes and mix with the vegetables. Sprinkle with parsley and serve with pickled vegetables, fried pumpernickel, or as a non-vegan option with fried eggs.