This recipe it's so fast you can have it during your lunch break at work or in any time of the day and, after eated this dish, you'll want to have your savoy cabbage wrap almost every day!!
Fill it with different legumes, or any kind of veggies, or marinated tofu and tempeh whatever ;)
Enjoy
What you need is:
3 large leafs of savoy cabbage
6 Tbsp adzuki beans
a handful of arugula
salt
oil
Steamed for 5' - 8' the savoy cabbage leafs; meanwhile, after having cooked the azuki, previously soaked all night, stir in the pan with water, if you like some leek, or mint, or basilico. Cook for just 5', at the end add salt, oil, the arugula.
Open your leafs, pour some beans at the center, close the wrap, and secure with two toothpick per leafs.
Warm the pan at a medium heat, add some water with soy sauce, and a squeeze of lemon juice, pour in the wraps, cover with a lid, and heat for 10'.
sprinkle it all with a mixture of crushed seeds or gomasio
#healthyfoodcookmarket #vegan àvegetarian #savoycabbagewrap
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The tempeh is an amazing food with his particular taste, and with the sweetness of the peas create a super combination of flavours. Steamed peas, steamed tempeh, seasoned with curry powder, hemp seeds powder, ground cinnamon, ground ginger, chives, grape seeds oil, and salt. My advise is to eat the patties with stir bok choy in water, lemon juice, soy sauce. Finish with a dash of gomasio, and a drop of raw oil .
for the patties:
- 150g steamed tempeh
- 90g frozen peas
- a pinch of salt
- 1/2 tsp curry powder
- 1 Tbsp hemp seeds powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 Tbsp chives
- grape seeds oil
- corn flour to coat
for the bok choy:
- a bunch of bok choy
- 1 tsp lemon juice
- soy sauce
- water
- 1 tsp gomasio
Steam the tempeh 15', blend it. Cook the peas 10' and reduce in a purea, add to the tempeh, mix all the remaining ingredients and blend again. Make the patties and coat them in the corn flour mixed with a pinch of salt. Bake 20'- 180°
Rinse the bok choy. Let warm a pan on a medium heat, put inside the vegetables, add a bit of water, stir and let it soften. Add the soy sauce and the lemon juice, salt to taste.
Serve the bok choy, place on top the tempeh and peas pattie, and sprinkle the tsp of gomasio. Enjoy!!!
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tempeh and millet balls
Tempeh and millet balls are both a main and second course, they are very simple and tasty, the nutty millet flavour is in contrast with the fermented tempeh, and the combo it's perfect. Filled with spinach, leek, flax seeds meal, salt and a bit of grape seeds oil. Taste it with soy sauce and veggies as a side.
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Vegan stuffed sunday rollFor your Sunday, but also during the week, this amazing vegan roll is the resolution!!
Tasty and healthy, and gluten free, what can you ask more?
You can play with using different veggies, spices, and add the sides you consider the best choice to eat with this incredible dish. The best choice it's also accompany the roll with a sour cream or a classic hummus, or a butternut squash hummus or a beet root hummus. As you can see the variations are multiple and funny! Enjoy!!
for the roll:
1C hot water
1 tsp ginger
1Tbsp mixed seasonal herbs
1 Tbsp apple cider vinegar
Tbsp raw brown sugar
1 C buckwheat flour
1/4 C spelt flour
1/4 C chickpeas flour
for the filling:
4 pieces rehydrated soy
a handfull peas
a handfull soybean sprouts
1 medium shiitake mushroom
1 handfull spinach
1 Tbsp mixed seasonal herbs
salt
grapeseeds oil
soy sauce
for the glaze:
1 1/2 Tbsp grapeseeds oil
1 tsp lemon juice
1 Tbsp raw cane sugar
salt
1 Tbsp soy sauce
Mix all the first 8 ingredients to make the roll dough. Roll into a rectangular
shape. For the filling mixe the other 9 ingredients in a sauce pan, and stir.
Fill the roll with the cooked vegetables. Make the roll as a sushi roll, roll
the dough gently, and then brush with glaze. Make the frosting with the last 5
ingredients Bake 175 ° 25 '- 30'
#sundayroll #glutenfree #veggies #vegan #buckwheat #roll #sunday #london #peas #spinach #healthy #healthyfood #healthyfoodcookmarket