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soba noodles with vegetables and tofu ... simply

The rest of my resolution, "noted the revenue improvised same things simple for all share."
My meal at noon, and then this evening classes as well since I filled my box lunch.C is Moreover, where I took the photo. You can see a preview of a calculation of compatibility with my super-fast write unreadable and a preview of my new cookbook plant (which has nothing to do during the day, I saiiiiisss).
noodles is still super healthy, super good, super fast. Why not?

Cart (2 people)

- 100 grams of soba noodles
- 2 handfuls of sliced Chinese cabbage
- 3 new carrots sliced
- 1 zucchini, sliced
- 3 handfuls of cabbage cauliflower
- 2 tbsp soyu
- 1 spring onion
- 1 / 2 block of tofu, crumbled into large pieces (I made the fatte, I did not want to cut:-P)

Cauldron

1) In a wok, place the cauliflower you will separate the flowers into small bunches, with carrots and a little water. Cover and simmer over low heat for 10 minutes, the liquid must be evaporated.
2) Meanwhile, cook noodles in boiling water, leave them a bit before they are cooked.
3) In the wok, add the remaining ingredients and the noodles and fry over medium heat for about 5 minutes.
4) That ... I told you, it is not easy!

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cream of white beans with ginger and almond

Returning evening classes, I'm taking a sudden urge for a little cream to accompany the salad and tomorrow's bread. I remember a conversation with a classmate who asked me "Lauraaaa, can we make hummus with white beans?" and I answered him "But OUIIII!", so I was in my stash of canned special "spreads fast," I opened a can of beans and I left to my imagination with ingredients mixing and a priori unlikely but the result is, I think, very good. Marion, this recipe is for you :-) bold

Cart

- 250 grams of cooked white beans
- 45 gr of pureed almonds complete
- 1 / 4 tsp salt
- 1 / 4 tsp ginger powder
- 2 tsp sesame oil
- 2 tbsp lime juice
- 3 tbsp water

Cauldron

Just mix everything. As always with spreads I put them in mini-tupperware, I keep one in the fridge and the rest in the freezer. Voilààà!

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The Sexy Vegan

What you do not know, seriously? I'm a fan too

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Pears baked with cardamom

A dessert or a four-hour light, and super delicious. Very simple and quick to do so.
I still had the powdered cardamom and pistachios crushed my cookies yesterday. And I had some pears in my despair fruit dish. I could not resist, I pulled out the wine white and a baking dish ...

Basket (for two)

- 2 pears
- 70 ml white wine
- 1 / 2 tsp cardamom powder
- 2 tbsp crushed pistachios
- 1 / 2 pod
vanilla - 1 teaspoon vegetable margarine
- 1 tbsp sugar

Cauldron

1) In a baking dish, pour the wine, add the cardamom, vanilla bean scraped.
2) Cut the pears in half, peel and remove core. Arrange in pan, rounded side down.
3) Put 1 / 4 teaspoon of margarine on each pear half and sprinkle with sugar.
4) Cover the dish with foil and cook them in oven for 30 minutes at Gas 4.
5) Remove the foil and continue cooking 5 minutes.
6) Serve on a plate, drizzle with juice and sprinkle with pistachios.

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Paris Vegan Day

More than 7 times dodo!

http://www.parisveganday.fr/

PS: in fact, there are still some places in buses from Belgium (Antwerp / Brussels / Lille), quick quick quick book!

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Tofu scrambled with mushrooms and parsley

A breakfast or brunch very hearty and downright too good to serve with toasts and seasonal vegetables, steamed asparagus, slices of fried tomatoes, some potatoes hash browns, etc..

Cart (2 people)

- 1 onion, chopped
- 1 clove garlic, minced
- 200 g mushrooms, cut into small cubes
- 1 / 2 block of tofu crumbled
- 1 / 8 tsp turmeric powder
- 1 tbsp chopped parsley
- salt, pepper

Cauldron

1 / Sauté onions, garlic and mushrooms in 1 tsp oil for 10 minutes over medium heat.
2 / Add remaining ingredients and cook over low heat 10 minutes. Serve.

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So that's something I love-love-love. I have awesome memories with my dear mother, cooked Brussels sprouts giant pullover that both of us, and the horrified gaze of my brother and my father were of course always hated the taste. The fact is that, simply cooked in water or steam, the taste of Brussels sprouts is very far (too good according to mom and me !!!). The cooking method that I propose this evening gives Brussels sprouts taste a little spicy and caramelized. Frankly it's downright delicious.

Attention caramel does not mean burnt! Caramel is brown, crisp on the outside is terribly melting inside. Pure happiness.

Basket (serves 4)

- 1 pound of Brussels sprouts
- 2 tbsp olive oil
- salt, pepper

Cauldron

1 / Wash cabbage, cut the tail and remove the outer leaves, which are often damaged.
2 / Cut in half and arrange in a baking dish. Drizzle with olive oil and mix in the sprouts are coated.
3 / salt and pepper and bake for 40 minutes at Gas 4.

hmmmm, hmmmm, hmmmmm, hmmmmm ...