Cooksimple
Menus for everyday
Bean bowls + cilantro dressing
Broiled fish with soba + ponzu-sauce
Burrito bowls with Mexican tofu or seitan and refried beans
Chana masala + jeera pulao + green veggie
Chickpea & tahini casserole + green veggie + salad
Chimichurri + green veggie + salad + bread
Crumble + salad or green veggie
Dal + Indian veggies + rice
Danish salmon + warm salad + lemon butter
Falafel bowls with hummus
Jambalaya + green veggie
Jerk seitan + rice + green veggie
Latin stew + arepas + salad with avocado dressing
Lentils in peanut sauce + rice + salad
Lentil soup + bread
Lentil tarte + salad
Lentils with spiced salmon
Magic beans + rice + salad
Moroccan chickpeas + couscous + green veggie
Panisse + salad
Pasta puttanesca + garlic bread + salad
Polenta pizza
Quiche + salad
Rajma curry + rice + green veggie
Seitan guydon + Japanese grilled veggies + rice
7-layer salad + bread
Shakshuka + green veggie + bread
Socca + ratatouille + bread
Southwestern soup
Stir-fry + rice + salad with sesame-miso dressing
Sushi bowls + miso soup
Taco rice
Tajine
Thai green curry + rice
Tomato soup + grilled cheese
Tuna pasta with salsa verde
Wine-glazed lentils + bread + salad
Baking
Arepas
Cake
Clafoutis
Madeleines
Pain aux pommes
Pancakes
Pâte brisée sans beurre
Pineapple tarte
Pizza dough
Reference
Instant pot charts
- cooked beans
- rice
- steamed veggies (carrots & broccoli are good)
- cilantro dressing
- 1/2 c olive oil
- 2 small garlic cloves
- 2 t cumin
- 2 t ground coriander
- 1 t salt
- 1/2 c lime juice
- 1/4 to 1 c cilantro
- pinch cayenne
- Blend everything together in a mini-processor.
- 2 fish filets
- 2 packages soba
- 12 cherry tomatoes, halved
- 1/4 cup radish, diced
- 1/4 cup cucumber, diced
- 1/2 cup ponzu sauce
- Coat fish with olive oil then sprinkle with salt and pepper.
- Preheat broiler. Cook fish for 90 sec to 10 minutes, depending on thickness of fish.
- Meanwhile boil soba and cook according to package directions. Drain and rinse with cold water.
- Place 1/2 of noodles in each bowl then top with tomatoes, radish, cucumber and fish filets. Pour over 1/4 cup ponzu sauce per bowl.
- 1/4 cup soy sauce
- 2 T fresh orange juice
- 1 T lemon juice
- 1/2 T water
- 1/2 T mirin
- sprinkle red pepper flakes
- Combine all ingredients in a bowl and chill.
- mexican-spiced seitan or tofu
- avocado
- salsa
- shredded lettuce
- beans or refried beans
- rice
- 1 t smoked paprika
- 1 t cumin
- 1 garlic cloves, minced
- 1/4 t coriander
- 3/4 t salt
- 1/4 c lime juice
- 1 large onion, sliced
- 1 red pepper, sliced
- 1 package tofu or seitan, sliced
- Mix all together and bake at 180°C for 15-20 minutes until peppers and onion are tender.
- 1/4 cup onion, diced
- 2 T olive oil
- 1-2 cups cooked beans, reserve bean water
- 1/2 t cumin
- salt, to taste
- Sauté onions in olive oil until tender. At the end of cooking sprinkle with cumin.
- Add beans with 1/4 cup reserved bean water (or water) and mash beans until they’re the texture you like. Add salt to taste.
- 3 T oil
- 1/4 t cumin seeds
- 1 onion, minced
- 1/4 t cinnamon
- 1/4 t cloves
- 1 t cumin
- 2 garlic cloves, minced
- 1/2" ginger, minced
- 1 T tomato paste
- 1 can chickpeas
- 2 T water
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 T lemon juice
- Heat oil then add cumin seeds and cook until cumin seeds are fragrant and brown.
- Add onion and cook ~7 minutes.
- Add cinnamon, cloves and cumin and mix well.
- Add garlic and ginger and mix for 1-2 minutes.
- Add rest of ingredients and stir. Cook for ~10 minutes.
- 1 T butter or oil
- 1 t cumin seeds
- 1 bay leaf
- 2 cloves
- 1" cinnamon stick
- 1 onion, minced
- 1 c rice
- water to fill to 1 cup on rice cooker
- 1 t salt
- Heat butter with spices then add onion and sauté until tender.
- Add rice, water and salt and cook until done.
- 1 can chickpeas
- 1.5 - 2 cups cooked brown rice
- 1 small can diced tomatoes
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 t dried oregano
- 1-2 T parsley, minced
- 1.5 T tahini
- 1.5 T water
- Preheat oven to 190°C.
- Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
- Spray "space pan" with olive oil.
- Dump all ingredients into pan.
- Add salt and pepper to taste. Mix well.
- Add tahini mixture, stir until well combined.
- Bake for approximately 40 minutes, until top begins to brown.
- 1 1/2 cups chopped flat-leaf parsley
- 1/2 cup chopped red bell pepper
- 6 cloves garlic
- 1 t crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/2 t ground pepper
- 1/2 cup white vinegar
- 2 T red-wine vinegar
- 1/2 cup water
- 1/2 t cumin
- 2 T dried oregano
- 1 t salt
- Blend everything together and refrigerate with the meat (3-4 steaks or equivalent) for at least 6 hours. Grill to taste. Complement with a nice Malbec.
Grains:
- 120 g bulgur/grain
- 2 times the volume of water
- salt and tamari
#### Crumble:
- 150 g cooked chickpeas/beans (50 g uncooked), smashed
- 60 g almonds/nuts, chopped
- 150 g mozzarella/cheese, diced
- olive oil
#### Veggies:
- 1 kg eggplant, cut into 5mm slices
- 200 g onions, minced
- 4 cloves garlic, minced
- olive oil, herbs, salt and pepper
- 1 T almond butter or 100 mL soy/oatmeal cream (optional)
- Cook onion in a covered casserole with 3 T olive oil and a pinch of salt for 7-8 minutes over low or medium heat.
- Add garlic, herbs, eggplant, salt and pepper. Cook covered for 10 minutes stirring occasionally over moderate heat. Then finish cooking the eggplant over low heat for 15 minutes, until the eggplant is tender.
- Mix in the almond butter or soy/oatmeal cream, if using. Spread into oval pyrex.
- Cook bulgur in water seasoned with salt and tamari for 20 minutes over low heat.
- Fluff bulgur and mix with olive oil. Add chickpeas and almonds. Sprinkle over eggplant mixture. Sprinkle on mozzarella and push them lightly into crumble mixture.
- Cook for 10 minutes at 200 C.
- Variations: Use other grains such as: quinoa, millet, barley, or other grains "concassés". Use other veggies such as: ratatouille, cooked squash, or a mix of veggies. Use a total of 800-1.2 kg veggies. Use other beans, nuts or cheese.
- 1.5 c lentils
- 2 garlic cloves, peeled
- 2 slices ginger
- 1 T cilantro
- 1 T turmeric
- 1/4 t cayenne
- 1 1/2 t salt
- 1 1/2 T lemon juice
- 3 T oil
- 1 t whole cumin seeds or whole mustard seeds
- Cook lentils, garlic cloves, ginger, cilantro, turmeric and cayenne with 5 c water until lentils are soft (20-45 minutes depending on the type of lentils used).
- Add salt and lemon juice to lentils once they are cooked.
- Heat oil until hot in a small pan. Add cumin or mustard seeds and let cook for 20 seconds. Pour over dal.
- Serve dal with lemon wedges.
- 2" x 1" piece of ginger blended with 3 T water
- 3 T vegetable oil
- 1/4 t mustard seeds
- 1/4 t turmeric
- 1 onion, minced
- 1 pkg frozen veggies
- 1 cup cilantro
- 1/4 t cayenne
- 1 t coriander
- 1 t cumin
- 1 t garam masala
- 1 t salt
- 3 T water
- Heat oil and add mustard seeds when hot. After 10-20 sec add ginger paste and turmeric.
- Add onion and sauté until onion is browned.
- Add remaining ingredients and mix well. Cook for 15-30 minutes until vegetables are soft and covered in spices.
- 1 fresh salmon filet
- 1.5 t finely grated lemon peel
- 1/4 t salt
- ground pepper
- Preheat oven to 200°C.
- Sprinkle fish with lemon peel, salt & pepper.
- Bake for about 10 minutes on each side.
- 3 small green/yellow squash, sliced in 1/4 moons
- 2 T olive oil
- 1/4 c skinned, split almonds
- 1 fennel bulb, cut into thin strips
- 3/4 t salt
- Freshly ground pepper
- 2 c spinach leaves, coarsely shredded
- 2 lemons in wedges
- Heat the oil in a frying pan over a moderate heat. Fry almonds for ~2 min.
- Turn up to high heat and add squash and fennel. Fry the vegetables for ~5 min and sprinkle with salt and pepper. Leave to cool a little.
- Arrange spinach leaves on a serving dish and top with warm vegetables and lemon wedges.
- 3 T butter
- 1 t finely grated lemon peel
- 1 t lemon juice
- 1/2 small crushed clove garlic
- Stir butter with remaining ingredients.
- falafel
- hummus
- tahini-lemon dressing
- diced cucumber
- diced tomatoes
- shredded spinach or lettuce
- leftover grain (if available)
Falafel
- 1 can chickpeas
- 1/2 onion, chunked
- 1 garlic clove
- 1/4 c flour
- 1/2 t baking powder
- 1 t cumin
- 1 t coriander
- 1/2 t paprika
- 1/4 t ground pepper
- 1/2 - 1 t salt
- Chop chickpeas coarsely in mini chopper then remove to a bowl.
- Mince onion and garlic in mini chopper and add to bowl.
- Add rest of ingredients to bowl and mix everything together. Let sit 5 minutes.
- Form into patties and pan-fry until browned on each side.
- 1 cup chickpeas, reserve the chickpea juice
- 3 T tahini
- juice from 1/2 to 1 lemon
- 1 garlic clove
- 2 T oil
- 1 t salt
- Mince garlic clove in mini chopper then add the rest of the ingredients (except extra chickpea juice).
- Mix together and add enough chickpea juice to make a smooth mixture.
Lemon-tahini dressing
- tahini
- water
- lemon juice
- minced garlic
- Mix together until you get a smooth dressing. Start with 2 T tahini and 1 small garlic clove. Add the water/lemon juice to taste.
- 3 T oil
- 1 sm onion, coarsely chopped
- 1/2 c celery, coarsely chopped
- 1 green pepper, coarsely chopped
- 1 clove garlic, minced
- 1 small can diced tomatoes
- 2 T tomato paste
- 1 t file powder
- 1 T parsley, chopped
- 1 t Tabasco
- 1 t salt
- 1/2 c water
- 1.5 c cooked beans
- 4 oz tempeh, crumbled
- 8 oz andouille, cut into 1" pieces
- 3 c cooked brown rice
- Sauté veggies ~5 min. Add garlic through water. Cover & simmer 20 min.
- Stir in beans.
- Heat 1 1/2 T oil and cook tempeh & sausage until browned. Add to stew.
- Serve over rice.
Jerk sauce
- 6 scallions
- 1 hot pepper (if using dried red pepper, soak first to soften)
- 1 garlic clove
- 1 t ginger, minced
- 3 T soy sauce
- 1 T cider vinegar
- juice of 1 lime
- 1 t brown sugar
- 1/2 t thyme
- 1 t ground allspice
- 1/2 t salt
- 1/4 t cumin
- 1/4 c orange juice
- Blend everything together.
Jerk seitan
- 1 package seitan
- 4 cups veggies, chopped (onions, peppers, zucchini, etc.)
- Sauté seitan ~7 minutes. Remove to a plate.
- Sauté vegetables until almost tender.
- Add seitan and jerk sauce and heat.
- 1 T oil
- 1 onion, sliced
- 2 potatoes, diced
- 2 carrots, diced
- 1 hot pepper, minced
- 1 lb squash or sweet potato, 1" cubes
- 1/2 cup corn
- 1 red pepper, 1" cubes
- 1 can chickpeas
- 2 T oregano
- 1 t cumin
- 1 tomato, diced
- 4-6 c water or broth
- 2 bay leaves
- 3 T lime juice
- 1 c cilantro, chopped
- Sauté onion in oil until tender.
- Add everything but lime juice and cilantro and cook ~40 minutes.
- Stir in lime juice and cilantro and serve stew.
- 1 avocado
- 1/4 c olive oil
- handful of cilantro
- 1 garlic clove
- juice from 1 lime
- 2 T red wine vinegar
- 1/4 c water
- Mince garlic in mini chopper.
- Add all other ingredients and mix until creamy.
- 5 T peanuts
- 2 inch piece of fresh ginger, coarsely chopped
- 1 clove garlic
- 1 tablespoon soy sauce
- Juice of half a lime (or lemon)
- zest of half a lime (or lemon)
- 2 T chopped cilantro
- 2 to 3 t Sriracha
- 1/4 t salt
- 1/2 t sesame oil
- 1/2 c red lentils
- 1 1/2 cups water
- oil
- 1/3 cup sliced onion
- 1/2 cup sliced bell pepper
- 1/4 cup sliced carrots
- half a zucchini, sliced (or spinach)
Mix peanuts, ginger, garlic, soy sauce, lime juice & zest, cilantro, Sirarcha, salt & seasame oil in a food processor until sauce is smooth.
Cook lentils with water until lentils are soft (about 10 minutes).
Meanwhile, sauté vegetables in oil until they are tender. Add peanut sauce & lentils and mix well. Serve over rice.
- 1 T oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 t oregano
- 1 bay leaf
- 1 t dried basil
- 1 small can crushed tomatoes
- 2 cups lentils
- 8 cups water
- 1 t salt
- 1/2 c spinach
- 2 T lemon juice
- Sauté onion, carrots and celery in oil until tender.
- Add garlic, oregano, bay leaf and basil and cook for 2 minutes.
- Add tomatoes, lentils, water and salt and bring to a boil. Simmer for ~ 1 hour.
- Stir spinach and lemon juice into soup, adjust seasonings adding more salt or lemon juice if needed.
- 1 Pâte brisée sans beurre
- 250-300 g red lentils
- 1-2 leeks
- 1 t cumin
- 1/2 t coriander
- 1/2 t tumeric
- 1 t mustard
- salt & pepper to taste
- 200 g soy yogurt
- 2 T cornstarch
For the pastry, mix the oil and water and add gradually to flour. Form into a ball and on baking paper or foil roll out until it is the size of the tarte pan. Place in the tarte plan and peel off baking paper or foil.
Cook leeks in a bit of oil until softening. Add red lentils and stir for a minute. Cover lentils with water and cook for 20 min until tender. Add more water as needed while lentils are cooking.
When lentils are done drain some water if needed so that amount of extra water in pan is not more than 1-2 cm. Add spices, mustard, yogurt and cornstarch. Mix well and pour into prepared crust.
Bake at 180°C for 25-30 minutes until filling is set.
- 3/4 c French green lentils
- 1 lemon, 1/2 juiced & 1/2 wedges
- 1 clove garlic, crushed
- 2 skinless salmon fillets
- garam masala
- 1 bunch mint, roughly chopped
- 1/2 c plain yogurt
- 1 bunch parsley, roughly chopped
- Boil lentils until tender (~25 min). Drain and toss with lemon juice, garlic, half the mint and parsley.
- Sprinkle salmon with garam masala & grill. Mix yogurt with other half of mint.
- Serve salmon over lentils with yogurt sauce on top.
- 1 can beans, drained and rinsed
- 1-2 T olive oil
- 2 T nutritional yeast
- 1 T soy sauce
- Mix everything together and serve
- 1/4 c olive oil
- 3 garlic cloves, peeled
- 2 c thinly sliced red onions
- 1/2 c dried apricots
- 1 T Moroccan spices
- 1 t salt
- 3/4 t black pepper
- 1/4 t red pepper flakes
- 1 cinnamon stick
- 1/2 c water
- 1.5 T lemon rind (or citron confit), minced
- 1.5 T lemon juice
- 2 cans chickpeas
- 1 large can whole tomatoes
- 1 c cilantro
- 1/4 c mint
- 1/2 c almonds, chopped
- Heat olive oil and garlic cloves together and cook for 1 minute then remove garlic.
- Add red onion, apricots, Moroccan spices, salt, pepper and red pepper flakes. Sauté ~ 7 minutes.
- Add cinnamon stick, water, lemon rind, lemon juice, chickpeas and tomatoes. Bring to a boil & simmer 7 minutes.
- Sprinkle cilantro, mint and almonds on chickpea mixture and serve.
- 150 g chickpea flour
- 1 1/2 teaspoons salt
- 500 mL boiling water
- olive oil
- Mix together chickpea flour, salt and boiling water with a whisk. Pour into an oiled loaf pan.
- Cook in oven at 160 C for 1 hour. Let cool in refridgerator for at least 12 hours (mixture can be kept for up to 5 days).
- Slice into pieces 2-3 cm thick. Fry in a skillet with olive oil until each piece is golden brown then flip.
- 3 T olive oil
- 4 cloves garlic, minced
- 1 t dried red pepper flakes
- 1/2 c olives, chopped
- 2 T capers
- Large can whole tomatoes
- Heat olive oil then add garlic and red pepper flakes & cook 30 sec.
- Add olives, capers and tomatoes, crushing the tomatoes with your hands while adding them to the sauce.
- Simmer 15 minutes, until flavors are mixed.
- 1 baguette
- 2 T butter
- 2 T olive oil
- 2 garlic cloves, minced
- 1 T parsley, minced
- Mix butter, olive oil, garlic & parsley together.
- Cut baguette in half horizontally and spread with butter mixture.
- Wrap bread in aluminium foil and bake at 180°C for 15 minutes.
- 100g polenta
- 425 g water or sauce or boullion
- 250 g legumes
- salt, pepper, soy sauce, herbs
- 75-100 g goat cheese (for topping)
- 100 g tomato sauce (for topping)
- Other pizza topings, as desired
Sauté legumes in oil until tender.
Add water, sauce or boullion and season with salt, pepper, herbs and soy sauce to make a well-seasoned bouillon. Bring to a boil.
Stir making a tornado at the center of boullion. Add polenta to center of this tornado and mix well.
Take off heat and let thicken about 3 minutes stirring one or two times with a wooden spoon.
Spread in a tarte pan that has been lightly oiled. Let cool 15 minutes then turn polenta with the aid of a cutting board and put back into mold.
Garnish with your favorite pizza toppings and cook at 220°C for 10 min.
- Sautéed veggies
- 100 mL milk (10 g dried milk + 100mL water)
- 200 mL creme fraiche
- 3 eggs
- salt and pepper, to taste
- cheese
- paté brisée
Mix together milk, cream fraiche and eggs. Season with salt and pepper.
Put paté brisée in greased tart pan. Spread veggies on top. Add milk, cream, egg mixture. Spread cheese on top.
Bake at 210 C for 30 minutes.
- 2 cups red kidney beans, soaked and drained
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 (2 inch) piece fresh ginger root, chopped
- 2 tablespoons vegetable oil
- 2 dried red chile peppers, broken into pieces
- 1 teaspoon cumin seeds
- 6 whole cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tomatoes, chopped
- 2 cups water
- 1 teaspoon white sugar
- salt to taste
- 2 teaspoons garam masala
- 1 teaspoon ground red pepper
- 1/4 cup cilantro leaves, chopped
- Grind the onion, ginger, and garlic into a paste using a mini-chopper.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover. Add the sugar and salt. Close the pressure cooker and bring to pressure; cook about 25 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
- 1 package seitan
- 2 T soy sauce
- 1 T sake
- 1 T mirin
- 1/2 onion, cut into 1/2 moons
- 1-inch ginger, grated
- 100 mL dashi
- Cook seitan in soy sauce, sake & mirin. When done remove and add onion, ginger and dashi. Simmer until onions are tender. Add seitan & serve over rice.
- 1 eggplant, cut into slices
- 1 bell pepper, cut into strips
- handfull green beans, ends snapped
- 200 mL dashi
- 1 T sake
- 1 T mirin
- 1 T soy sauce
- 1/4 t salt
- 6 g shredded ginger
- Mix all sauce ingredients together (including ginger). Broil veggies until tender then marinate in sauce in fridge.
- 1 sm red onion, thinly sliced (110 g)
- 3 T red wine vinegar
- 1 med cucumber, peeled and cut into half moons (170 g)
- salt
- 3/4 c yogurt or fromage blanc (175 mL)
- 2 t lemon juice
- handful of chopped dill or parsley
- handful of chopped mint
- 2 T olive oil
- 1 can chickpeas (440 g)
- 1 endive, thinly sliced (170 g)
- 1/2 carrot, sliced in thin half moons
- 6 radishes, cut into thin wedges
- 90 g crumbled feta or blue cheese
- Combine onion and vinegar in a small bowl and toss to coat. Let sit while you prepare the rest of the ingredients.
- Toss cucumbers in a medium bowl with a large pinch of salt. Let sit while you prepare the rest of the ingredients.
- Combine yogurt, lemon juice, dill/parsley, mint, olive oil and large pinch of salt in a bowl.
- Layer salad: chickpeas, endive, cucumber, onion, carrot, radishes. Spread yogurt mixture over top evenly and sprinkle with cheese.
- 3 T olive oil
- 1 large onion, halved, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne, or to taste
- 6 small tomatoes, chopped
- 3/4 teaspoon salt, more as needed
- 1/4 teaspoon black pepper, more as needed
- 1 package feta cheese, crumbled
- 6 large eggs
- Chopped cilantro
- Harissa
Heat oven to 375 degrees.
Heat oil in a large skillet over medium low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
- 250 g chickpea flour
- 500 mL water
- 3 Tablespoons olive oil
- 1 teaspoon salt
- pepper
Preheat oven to 275 C.
Mix together the flour, salt and olive oil. Add the water little by little so lumps don't form. Pour this batter into a well oiled pan.
Place pan in top position of oven at let cook for 2 minutes then change to broiler. Let cook for 7 minutes.
Remove from oven and cut into portions. Sprinkle with ground pepper.
- Leftover rotisserie chicken (remove meat from bones and make chicken stock with bones)
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1 cup red or green pepper, chopped
- 1/4 cup uncooked white rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups beans/lentils
- 1-2 tomatoes, chopped
- cilantro
- avocado
- lime wedges
Sauté onions, peppers and garlic until softened. Add broth, rice, cumin, chili powder, beans and tomatoes.
Bring to a boil then reduce heat and simmer for 15 minutes until rice is cooked.
Stir in cilantro and chicken and let cook a few minutes until chicken is reheated.
Serve with avocado and lime wedges.
Stir-fry sauce
- 4 T soy sauce
- 2 T rice wine or vinegar
- 2 t corn starch
- 1 t sesame oil
- 1/2 c broth
- 1 T Worcestershire sauce
- 1 T minced ginger
- 1 T minced garlic
- Stir together.
Stir-fry
- tofu or seitan
- onions
- peppers
- broccoli
- carrots
- stir-fry sauce
- Stir fry veggies until tender then add stir-fry sauce and cook until thickened.
- 1.5 T miso
- 2 T vinegar
- 1 T minced ginger
- 1 t sesame oil
- 1 T olive oil
- 1.5 t lime juice
- 1 t toasted sesame seeds
- Mix all ingredients together.
- Serve over spinach or arugula salad with grated carrots, cucumber & tomato.
- cooked sushi rice
- smoked tofu
- sliced cucumber
- sliced avocado
- shredded carrots
- shredded nori
- sautéed mushrooms
- pickled ginger
Sushi rice
- 1-2 cups sushi rice
- 4 parts rice wine vinegar
- 2 parts sugar
- 1 part sake/mirin
- Rinse short-grain rice 3 times before cooking in instant pot. Cook with equal amount of water (1-2 cups depending on how much rice you used). Cook for 4 minutes on manuel then do a natural pressure release for 10 min.
- Heat the rice wine vinegar, sugar and sake/mirin together then allow to cool.
- Mix cooked rice with vinegar mixture in a large bowl using rice paddle to cut rice until rice is cool.
- 4" piece kombu
- 4 shiitake mushrooms
- 3-4 cups water
- soup ingredients (tofu chunks, potatoes, scallions, sliced soaked shiitakes)
- 1/3-1/2 c miso
- Heat water then add kombu and mushrooms. Let soak for a few hours or overnight.
- Remove kombu and mushrooms from dashi then bring to a boil. Add ingredients that need to cook (e.g. potatoes, mushrooms) and cook until they are tender.
- Add ingredients that don’t need to cook and heat for a few minutes.
- Dissolve miso in soup using fine mesh strainer.
- 150 g tofu
- 1/2 c kidney beans
- 1/2 onion, diced
- 1/2 tomato, diced
- 1/2 clove garlic, minced
- salt & pepper, to taste
- 2 t chili powder
- 1 T Worcestershire sauce
- 1 T tomato paste
- 1 t soy sauce
- 1/2 T oil
- rice
- avocado, sliced
- cherry tomatoes, halved
- lettuce, shredded
- shredded cheese
- Wrap the tofu in two layers of paper towels and heat in the microwave for 2 minutes. Crumble tofu once it is cool.
- Heat the oil in a frying pan and sauté the garlic, onions, tofu and tomatoes until the moisture evaporates. Add the kidney beans.
- Add the salt & pepper, chili powder, Worcestershire sauce and tomato paste. When the flavors are evenly distributed add the soy sauce.
- Pile the plate up with rice, the top with tofu mixture, avocado, tomatoes, lettuce and cheese.
- olive oil
- 2 cloves garlic, minced
- ras-al-hanout or pepper/tumeric/thyme/ginger
- variety of veggies cut into large chunks (e.g. potatoes, carrots, zucchini, eggplant, turnip, leek, onion, peppers, tomatoes)
- cooked chickpeas
- 1 boullion cube
- 2 preserved lemons, zest minced
- handful of green olives
Sauté garlic in olive oil until fragrant. Add spices and sauté 30 until fragrant.
Add veggies, chickpeas and enough water to almost cover everything. Add boullion cube, preserved lemon zest and olives.
Cover and simmer for 30 minutes, until veggies are soft.
Thai Curry paste
- 4 dried red peppers, soaked in hot water
- 1/2 c cilantro
- 1/4 c onion
- 3" piece of ginger
- 7 garlic cloves
- 1/2 T lime zest
- 1/2 T coriander
- 1/2 t cumin
- 1/2 t salt
- Grind all in a mini chopper with a few tablespoons of water, if needed.
Thai Curry
- 1 package tofu
- curry veggies (potatoes, carrots, green beans, peas, onions, peppers, etc.)
- 2-3 T Thai curry paste
- 1 can coconut milk
- 1/4-1 c vegetable broth
- 1 t soy sauce
- 1 T sugar
- Add all ingredients to a skillet making sure vegetables are submerged.
- Cook for 15-20 minutes until all veggies are softened.
- 1/2 cup olive oil
- 2 cloves garlic, grated on microplane
- 1 small onion, finely sliced
- 1 t dried oregano
- 1/2 t red pepper flakes
- 2 slices bread, crusts cut off then cut into 1/2-inch pieces
- 2 (28-oz) cans whole tomatoes, packed in juice
- salt and pepper, to taste
- Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
- Blend soup with immersion blender. With blender running on high, gradually trickle in remaining olive oil. Season soup to taste with salt and pepper. Start with 1.5 t salt then add more if needed.
- 200g tin of good quality yellowfin tuna, such as Ortiz
- 250g penne or short pasta
- a small bunch of flat-leaf parsley, roughly chopped
- a small bunch of basil or cilantro, roughly chopped
- 1 tbsp capers, drained and rinsed
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- 2 anchovies (optional)
- 1 lemon, zested and juiced
- Cook the pasta according to the packet instructions.
- Meanwhile, drain the tuna (keep the oil) and flake into a bowl. Put the herbs, capers, garlic, mustard, anchovies (if using), 1/2 the lemon zest, the lemon juice and 3 tbsp tuna oil (top up with olive oil if necessary) in a food processor. Whizz to a pesto texture. Season.
- Stir through the tuna then add the pasta and the rest of the lemon zest, toss together and serve.
- 1.5 c French green lentils, rinsed
- salt and pepper
- 1 bay leaf
- 2 t olive oil
- 1 onion, cut into 1/2-inch dice
- 1 carrot, cut into 1/4-inch dice
- 1 celery rib, cut into 1/4-inch dice
- 1 garlic clove, pressed
- 1 T tomato paste
- 2/3 c dry red wine
- 2 t Dijon mustard
- 2 T butter or extra virgin olive oil
- 2 t chopped parsley
- Cook lentils with salt & bay leaf until done (~25 min).
- Cook veggies in medium skillet; season with 1/2 t salt; cook until browned (~10 min).
- Add garlic & tomato paste; cook for 1 min. Add wine; simmer until liquid is syrupy (~10 min).
- Stir in mustard and undrained lentils.
- 200 g arepa flour
- 320 g water
- 1 t salt
- 180 g farine
- 1/2 sachet levure chimique
- 1 oeuf
- 1 poire mûre, épépinée
- 125 g yaourt
- 90 g sucre
- 1 sachet sucre vanillé
- 50 ml beurre, fondu
- 50 ml lait de soja
- 100 g pépites de chocolat
Préchauffez le four à 200°C. Beurrez et farinez légèrement le moule.
Mélanger la farine et la levure chimique dans un saladier.
Mélanger l'oeuf, la poire, le yaourt, le sucre, le sucre vanillé, le beurre et le lait de soja dans un mixeur et mixer jusqu'au ce que le mélange soit homogène.
Mélanger les liquids avec la farine. Ajouter les pepites de chocolat.
Mettez au four environ 35 minutes en baissant la température du four à 180°C après 10 minutes de cuisson.
- 75 g flour (or mix of 60 g flour & 15 g almond flour)
- 15 g cornstarch
- 300 mL soy milk
- 23 g sugar
- 100 g cherries, pitted
Preheat oven to 180 C. Grease the oval pyrex dish.
Mix all ingredients except cherries together. Pour into pyrex dish then spread cherries over batter.
Bake for 30 minutes.
- You can make far aux pruneaux by doubling batter ingredients and using 200 g prunes instead of cherries. Bake for 40-45 minutes.
- 2 eggs
- 87 g sugar
- 112 g flour
- 1 small pinch salt
- 5 g baking powder
- 50 g butter, melted
- zest of 1/2 lemon
Beat the eggs and sugar until sugar is completely dissolved.
Mix the flour, salt and baking powder then add to the egg/sugar mixture. Add the citrus zest then melted butter.
Let batter sit for at least 20 minutes in fridge.
During this time: Preheat oven to 210 C and butter and flour the madeleine mold.
Fill each mold 3/4 full with batter. Cook at 210 C for 5 minutes, until the bump is formed, then reduce oven temperature to 190 C. Let cook an additional 8-10 minutes.
- Makes batter for 15 madeleines
- 500 g pommes râpées
- 80 g sugar
- 330 g farine
- 1 paquet de levure chimique
- 8 figues sèches, coupées en tout petits morceaux
- 60g d'amandes entières, si possible à faire tremper quelques heures avant
- 30g de noisettes entières, si possible à faire tremper quelques heures avant
- Une poignée de raisins secs, optionnel
- 1 càc cannelle
- 1 càc cardamome
- 1/4 càc muscade
La veille, ou râper les pommes et les laisser reposer toute la nuit au frigo mélangées au sucre.
Le lendemain, mélanger tous les ingrédients en commençant par les farines et la levure. Ajouter un tout petit peu d'eau si le mélange est trop sec, mais juste assez pour que la farine soit humide. La pâte est très épaisse, c'est normal.
Huiler un moule à cake, verser la pâte. Déposer dessus des amandes entières en décoration.
A mettre à four 180° C pendant 45 minutes.
- 161 g flour
- 21 g sugar
- 2 t (6 g) baking powder
- 1/2 t (2 g) salt
- 282 g water
- 7 g oil
- Mix dry ingredients together. Add wet ingredients and mix. Cook on medium skillet.
- 250 g flour
- 75 g oil
- 75 g water
- 1 t salt
Mix all ingredients together with your hands and form into a ball.
Roll out to fit tart pan.
- 75 g butter
- 60 g sugar (may be able to reduce more)
- 2 eggs
- 1 can of pineapple in slices
- 1 teaspoon baking powder
- bourbon (or rum) and/or vanilla
Melt the butter, add sugar then eggs and beat until "mousseux". Mix in the flour and baking powder. Add bourbon/rum/vanilla and pour into tarte mold.
Place pineapple pieces on tarte, "style rosace".
Cook in preheated 200 C oven for 20-25 minutes.
- Can cover with juice from pineapple before serving.
Pizza dough
- 2 t active dry yeast (or instant)
- 198 to 255 g water
- 361 g flour
- 2 t salt
Dissolve yeast in warm water if using active dry yeast.
Mix all ingredients together. Adding minimum amount of water first then adding more if dough hasn't come together. Dough should be fairly wet & sticky.
Knead for 5 minutes then place in oiled bowl, cover and let rest 1 to 1.5 hours, until dough is puffy.
Stretch dough out onto oiled cooking pan and top with toppings. Cook in 230°C oven until cheese is melted and crust is browned.
Makes enough for
- Two 1/2"-thick 14" round pizzas
- Two 3/4"-thick 12" round pizzas
- One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza
- One 1 1/2"-thick 9" x 13" rectangular pizza
- One 1"-thick 14" round pizza