Wednesday, June 25, 2014

Wok recipe & ramble

So I put this under protein, because if you're a Vegan and you're worried about your protein intake first of all you shouldn't be, and second this would be a good dish to incorporate into your diet. It contains tofu & red lentils and when I logged it into chronometer my daily protein recommendation was filled up.
I've been craving broccoli for the last 2 weeks, and in my opinion it's not necessarily a summer vegetable but whatever, a craving is a craving. Listen to your bodies people.
There we go.

3-4 Broccoli florets
1/4 of red Bell pepper
1/2 small red onion
1/2 carrot 
2 big tbsp soy sprouts
2 cloves of garlic
1 slice of tofu 
1 tbsp soy sauce
2 tsp coconut oil
1 tsp olive oil
1 tsp honey
1 tsp yellow curry paste
1 tsp of nori (optional- nutritious bla bla) 
Fresh cilantro (or parsley- read below before you freak out)
dried or fresh ginger (I used powdered, thats all I had)
fresh fennel

So start of by heating 1 tsp of coconut oil in a pan over high medium heat. Then chop up the 3 or 4 broccoli florets into small bits and pieces and put it in the pan. Then chop 1/2 of a small red onion and put it in the pan. Then cut a 1/4 of a red bell pepper into straps and throw it in. Same with the carrot, I sliced it with a potato peeler. Then put in the sprouts, garlic and tofu (cubed). If you realize you might need more oil, start by adding one more tsp of coconut oil and later on 1 tsp of olive oil. 
I always try to go easy with the oil, and especially olive oil when I'm cooking because as you might know it's not supposed to be heated. 
Then add the soy sauce, the nori & the honey AND the cilantro/parsley.
The reason I keep saying parsley is because I meant to put in cilantro but accidentally used the non-curled parsley. They look so similar. I personally think cilantro makes a lot more sense for this dish because parsley isn't very asian BUT it added such an interesting flavor that if you don't have cilantro maybe try it out.
For the lentils I soaked them the night before and then boiled them this morning so they were kind of cold.
I just heated them in a pan with a bit of yellow curry paste & the powdered ginger and a tiny bit of cayenne and then put the veggies on top, garnished with these lovely edible flowers that I keep making excuses to use in everything because I bought a family sized package.

I had this meal with some dried cranberries because I am a freak and I need sweet with every meal. Also I like the combination of tofu and cranberries, which gives me an idea for a new recipe.

ANYWAY, this is a totally of topic ramble post and you can skip it. The ingredients are super self explanatory and it all ends up on the same plate anyway, so just do what your heart desires, maybe use your common sense.

It was super tasty and shout out to my sadly EX-roomie who moved out today. She made me something similar the other day and got me in the mood of doing more wok type things with broccoli and garlic in them CHECK.

PS.: I forgot I also added a table spoon of fresh chopped fennel which basically made this recipe so make sure to add it!

I'm gonna shut up now!

bon appétit loves,



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