Vegan Grittibänz

What on earth is a Grittibänz?! you may rightly be wondering. My fellow Swiss will, however, know these little bread men as a traditional treat we eat on December 6th, Saint Nicholas Day, along with clementines and chocolates.

Baking being something I’ve always loved, I started making them myself a few years ago, each time searching for an ever better recipe and the “right” technique to get soft and fluffy little men (and women), instead of ones that hardened as soon as they cooled.

As I was still in London this time last year, this is the first time since going plant-based that I have made Grittibänz and – I’m not saying this to be dramatic – these vegan ones are seriously the best I’ve ever made! So of course I want to share this recipe with you. Not only for all the Swiss who make these each year, but for anyone wanting a piece of Swiss culture or just a good recipe for vegan enriched bread dough. You obviously don’t have to form little men out of this dough, but can make rolls, form a plat (we call this bake a Zopf or Züpfe) or make whatever you want and eat it all year round.

The recipe I used is from the Swiss Vegan Society (Vegane Gesellschaft Schweiz). I have translated it into English and adapted it slightly (leaving out the vegan egg replacement, as I found it unnecessary) as well as changing the technique, based on my previous experience with handling dough.

Ingredients:

  • 500 g Zopfmehl – this is a special kind of flour made of white flour and spelt (which makes it more elastic); if you can’t get a hold of this, regular white flour (maybe mixed with some light spelt flour) should be fine as well
  • 1 level tbsp salt
  • 80 g soft margarine (I used this one by Alnatura – which also contains walnut oil)
  • 1/2 40 g cube of fresh yeast (the recipe gives the alternative of using a sachet of dry yeast)
  • 1/2 tbsp maple syrup (optional)
  • 2.5 dl rice milk (lukewarm)
  • To decorate: raisins, nuts, chocolate chunks etc.

Method:

  1. Warm the rice milk if straight from the fridge (it should not be hot, just lukewarm), add the maple syrup, if using, and crumble the yeast into the liquid.
  2. Measure the flour into a large mixing bowl, add the salt to one side of it (you don’t want it getting in contact with the yeast at this early stage). With your hand, form a hollow in the center of the flour into which you pour the rice milk and yeast mixture. Sprinkle a tiny bit of flour on to the surface of this “lake” and let this rest for 5-10 minutes. (Ideally you’ll see some bubbles start to form).
  3. Next add the soft margarine and knead everything together to a smooth, elastic dough. (I used my KitchenAid with the dough hook attachment for around 10 minutes. Either way, test the dough by seeing how far it will stretch before breaking apart. It should be quite stretchy).
  4. Place into a bowl, cover with clingfilm, and leave somewhere warm to rise for ca. 1 hour 45 min/ 2 hours. (My oven was still a tad warm from baking sweet potatoes 2-3 hours before, so I put the bowl in there 😉 ).
  5. Once risen, divide the dough into four equal rounds and form into the desired shape. To make a Grittibänz shape check out this video I found, as it’s easier to see it than to read about it (skip to minute 2). Feel free to make whatever shape you desire, just note that the oven time may vary depending on how thick or thin you make the dough.
  6. Decorate any way you like – e.g. using raisins for the eyes of the Grittibänz – and then leave the Grittibänz to rest for about 15 minutes, while you preheat the oven to 200 ° C (not on fan).
  7. Optional but recommended: before putting the Grittibänz into the oven, up the temperature and put two little dishes of water on a tray and into the oven, to create some steam. This should help your bakes rise and also retain that lovely softness. Take the dishes out and switch the temperature back to 200 ° C before putting your Grittibänz into the oven.
  8. Brush some rice milk onto the Grittibänz and bake for about 20 minutes or until baked through. They should be a nice golden color. Leave to cool before eating.

Enjoy!

xoxo

Version 2

Pumpkin Pies with Cacao Pecan Crust

Hello and happy Thursday!

Chilly weather, cloudy days (at least where I live) and early darkness all feed the desire for something warm and comforting, like a cup of tea. Or even better: a cup of tea with a slice of pie. Or better yet: A cup of tea with a whole (mini) pie to yourself 😀

These little pies are such a delicious treat, perfect in the afternoon with a cup of tea or coffee, or maybe even a hot chocolate 😉 They’re also packed with wholesome ingredients that make them a nourishing indulgence and a steady source of energy.

This recipe came about as a replacement for my old pumpkin pie recipe from my pre-plant-based days. (We all need a good pumpkin pie recipe right?) And while I was at it, I decided to play around with the pie crust, adding pecans and cacao for extra goodness.

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Ingredients (makes 6 muffin-sized pies):

Crust:

  • 120 g wholemeal spelt flour (or buckwheat flour, for a gluten-free version)
  • 30 g pecans, ground into flour
  • 1 1/2 tbsp cacao powder
  • 3 tbsp maple syrup
  • 1 1/2 tbsp coconut oil
  • 1 pinch salt

Filling:

  • 1/2 can of puréed pumpkin (i.e. 213 g)
  • 3 medjool dates (if dry, soak in boiling water for a few minutes)
  • 2 tbsp maple syrup
  • 1 tbsp peanut butter (unsalted, smooth)
  • 2 tbsp full-fat coconut milk (the kind for cooking)
  • 3 tsp ground flaxseeds
  • 1/4 tsp ground ginger
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • pinch salt

Optional (but trust me you want this): dark chocolate for on top

Method:

  1. Line a muffin tray with 6 paper cases.
  2. Combine all the ingredients for the crust (first with a spoon and then using your hands) and press the mixture into the cases. (Start with the base, then press bits onto the sides until they’re all covered. This takes a few minutes, but can be quite therapeutic/ a good chance to practice some mindfulness 😉 ).
  3. Blend all the ingredients for the filling and distribute the mixture equally among the 6 pies.
  4. Bake in a preheated oven at 180 ° C for ca. 25 minutes. (Oven times vary, so keep an eye on them). I covered mine after 20 minutes to prevent the crust getting too dark.
  5. Let cool in the tray for a few minutes, then transfer to a wire rack.
  6. BEST WAY TO ENJOY THEM: When they are still warm, place a square of dark chocolate on top to gloriously melt (or break the chocolate into little chunks and press them into the pie for a gooey chocolate chip effect). If already cooled, heat the pie(s) up in the microwave first. Too indulgent for words.

Note: the pies freeze easily, so you can always have some on hand to heat up (and top with chocolate, if desired 😉 ) for the perfect autumnal treat.

Enjoy!

xoxo

Version 2

 

Guest Recipe: Vegan Banana Coconut French Toast by Bianca Zapatka

Hello and happy Sunday evening!

It’s time to share with you another guest recipe – one that I can’t believe I’ve lived this long without: Vegan French Toast! This is something I didn’t think I would be eating after going plant-based, and it completely slipped off my foodie radar. Until, that is, I discovered Bianca Zapatka’s blog full of beautiful, mouthwatering recipes – including an irresistibly simple and incredibly delicious version of French Toast, using ingredients you probably have on hand.

I’ve made it twice this past week and it’s made me so happy both times 🙂 I’ve had it topped with sliced banana, berries/ chia jam, a drizzle of peanut butter and some maple syrup (this was more for decoration purposes, as the toast is perfectly sweet enough without it). Definitely give it a go, and don’t forget to tag @fitness_bianca if you share your toast on instagram 😉

Ingredients:

  • 2 slices toast (I used wholewheat)
  • 1/2 ripe banana (you can slice the other half for decoration) 
  • 75 ml plant-based milk (I used unsweetened rice milk)
  • coconut oil for frying
  • Optional: vanilla, cinnamon, desiccated coconut
  • Ideas for toppings: berries, sirup, granola

Note: I also added 1 tsp of ground flaxseed (for extra nutrition) and 1 tsp lucuma (for extra sweetness), both are completely optional however.

Method:

  1. Mash banana in a deep plate. Add milk, (vanilla and cinnamon) and stir. (This is also where I added the ground flaxseeds and lucuma). 
  2. Spread coconut flakes on a baking paper. (The recipe also works without coconut).  I omitted them, but if you’re a coconut lover, go for it! 😉 
  3. Heat up coconut oil in a pan.
  4. Dip the toasts into the “banana milk” mixture and coat with coconut flakes.
  5. Fry for about 3-4 minutes from each side on medium heat until lightly brown.
  6. Place your french toasts on a plate and drizzle with agave syrup. Serve with berries, granola, remaining coconut flakes or other toppings as desired and enjoy!

 

Happy French Toasting!

xoxo

 

 

Breakfast Cookies

Cookies for breakfast? Sure! I remember when I was on holiday as a child, my sister and I would always make a beeline for the sweet breakfast treats at the hotel buffet: pancakes, pastries, cakes and also cookies. It was so exciting to us that we could have these foods for breakfast. (My mom always made sure we ate a bowl of fruit first, though – something I appreciate today more than back then 😉 )

As much as I still love the idea of having cookies for breakfast, my tastes and preferences have changed, and I no longer consider cookies with lots of sugar and refined ingredients a great way to start the day. That’s why I’ve created this recipe – cookies so wholesome and nourishing that they really can replace breakfast, but also sweet and yummy enough to taste like a cheeky little treat.

I made these to take to a yoga brunch last weekend, and have since been eating them for breakfast as well as an afternoon snack. They’re especially perfect to have on the go, if there’s no time for a sit-down breakfast in the morning. (I tend to bring them with when staying at my boyfriend’s during the week – as we always end up rushing out the door – to eat on the tram together in the morning). They’ve also received the stamp of approval from a very tough customer – my not-at-all-fan-of-healthy-food sister. The full extent of this approval only hit me when I saw my breakfast cookie stash in the freezer had miraculously disappeared.

 

Luckily, they’re quick to make 😉

Ingredients:

  • 1 large ripe banana
  • 1 can of chickpeas (ca. 240 g drained), drained, rinsed, skins off
  • 4 tbsp smooth natural peanut butter (unsalted)
  • 5 medjool dates, pitted
  • 1 pinch of salt (unless using salted peanut butter)
  • 1/2 cup buckwheat flour
  • 2-3 heaped tsp raw cacao powder
  • some ground vanilla beans (or ca. 1 tsp vanilla extract)
  • 1/2 tsp baking powder
  • (optional: 1 tsp carob powder)
  • (optional: 1/2 cup puffed amaranth)
  • Variation 1: To take these cookies from breakfast to a slightly more indulgent treat, make a thick spread by combining: 2 tbsp smooth natural peanut butter, 1 heaped tsp raw cacao and maple syrup to taste. This you can then use as a filling for the cookies (see step 4).
  • Variation 2: Omit the cacao and mix in some dark chocolate chunks for chickpea chocolate chip breakfast cookies.

Method

  1. Blend together the banana, chickpeas, peanut butter and dates.
  2. Stir in the other ingredients (salt, buckwheat flour, cacao, baking powder – and carob and amaranth, if using) and combine well.
  3. Roll the mixture into balls (around 20) and place on a baking tray lined with baking parchment. Note: This is a very sticky mix, so keep wetting your hands to make it easier to roll – this will also allow you to smooth out the cookies.
  4. Variation 1: After rolling the mix into balls, use a finger to press down and create a little imprint in the middle. Put some of the peanut butter cacao spread in the middle (I was able to roll mine into little balls so they look like hazelnuts on the cookies).
  5. Bake in an oven preheated to 175 °C for about 8-10 minutes. (Oven temperatures vary, so keep an eye on the cookies. You want them to still be soft when coming out, as they harden a little when cooling).
  6. Enjoy them on their own, with extra peanut butter, raspberry jam, or any way you like!

xoxo

Note: The unbaked batter itself is SO delicious – feel free to just eat it as is 😉 If you specifically want to make ‘cookie dough’ for breakfast, I have a separate recipe, based on this one. (See my recipe for Chocolate Chip Cookie Dough).

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Chocolate Chip Cookie Dough

I’ve been sighting seductive bowls of chickpea cookie dough around Instagram, and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s something just so wickedly satisfying about eating “dessert” for breakfast – having your cake (/cookie dough) and eating it too.

This recipe actually came about while creating breakfast cookies for a yoga brunch, when I realized I could easily just sit there and spoon the batter into my mouth instead of baking it. I’ve adjusted it slightly, and will be posting the recipe for the breakfast cookies separately, so stay tuned. (Update: I’ve uploaded the breakfast cookie recipe).

Servings: 2 (or 1, if you’re super hungry 😉 )

Ingredients:

  • 1 can of chickpeas (ca. 240 g, drained weight), drained, rinsed, skins off
  • 1 large ripe banana
  • 2 tbsp smooth natural peanut butter
  • 2 medjool dates
  • 1 pinch of salt
  • ground vanilla bean (or ca. 1 tsp vanilla extract)
  • (1 tsp lucuma; optional, for extra sweetness)
  • dark chocolate, cut into small chunks; I used 85% Lindt chocolate
  • Note: the cookie I used as decoration is the Vanilla Chocolate Chip cookie by My Raw Joy – definitely one to recommend!

Method:

  1. Blend all the ingredients – except for the chocolate chunks – together.
  2. Stir in the chocolate chunks and enjoy!

Variations: feel free to experiment, adding cacao powder for a more chocolatey version, or blueberries for a blueberry muffin batter (I think I might try that next…), chopped nuts etc. And for a thicker dough, add some flour, e.g. buckwheat flour.

Enjoy! 🙂

xoxo

 

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Yumchaa Indian Summer Porridge

Porridge is one of the ultimate nourishing comfort foods, and – as we’re heading towards colder weather – it seems like many of us are finding ourselves drawn to the cozy carby comforts of a hot bowl of oats.

While I do always like to mix things up with my porridge, my absolute favorite right now is tea-flavored porridge, using the limited edition ‘Indian Summer‘ rooibos blend by innovative tea company Yumchaa. I took one whiff of this and knew I would love its exotic, warming fragrances, which include chai spices, cinnamon, holy basil, ground roasted almonds and carrot flakes. The mix also contains fun little shooting stars that look absolutely delightful if you pick them out and use them to decorate your porridge.

This beautiful blend infuses my morning porridge bowl with so much flavor – its notes of Indian summer bringing an alluring warmth to winter mornings.

This is not the first of Yumchaa’s teas that I’ve tried, as they’ve been so kind as to send me some of their other flavors in the past, as well as invite me to a wonderfully relaxing Yoga & Mindfulness evening at their Tottenham Street Cafe in London, which was followed by tea (of course) and cake.* I really love their unique teas (favorites include the white tea-based ‘Gentle Giant‘, the mind-blowing ‘Blue Voodoo‘ (it really turns your tea blue!), fiery rooibos-based ‘Chilli Chilli Bang Bang‘ and ‘Peanut Butter & Jam‘), the packaging, and the vibe in their lovely cafes, which are worth keeping up to date with for things like yoga brunches 😉

*[While I have been sent this tea, I want to mention that I haven’t been paid to endorse Yumchaa or any of their products, and am only stating my genuine thoughts and opinions.]

Now, enough chatter, let’s get to the recipe!

 

Ingredients (for 1 serving)

Porridge

  • 40 g oats
  • 20 g quinoa flakes (or more oats)
  • 200 ml boiling water
  • 1 heaped tbsp Yumchaa Indian Summer tea
  • 1 tbsp maple syrup
  • 2 tbsp full fat coconut milk + 2 tbsp water (or 4 tbsp oat milk)

Toppings

  • ca. 50 g frozen berries, defrosted
  • 1 tbsp chia seeds
  • 1 tbsp orange juice
  • orange zest, from 1/2 orange
  • (maple syrup to sweeten, if desired)
  • additional: mango, nut or seed butter

 

Instructions:

  1. The night before: Pour the boiling water into a pan, mix with the looseleaf tea, place the lid on and leave overnight. (Alternative: grind the tea into a fine powder and use in your porridge the morning you make it; this saves time and adds extra flavor, but can leave you with gritty bits if the tea is not finely ground).
  2. The next morning, pour the liquid through a sieve and then back into the pan. Heat up and add the oat and quinoa flakes.
  3. Let the flakes soak up the tea-flavored water while cooking on medium heat for a few minutes.
  4. Stir in the coconut milk & water/ or oat milk as well as the maple syrup and let the porridge cook for another 5 minutes or so.
  5. While the porridge is cooking, make the chia jam by combining all the ingredients (berries, chia seeds, orange juice & zest, and – if using – maple syrup) and heating up, either in another small pan or in the microwave.  Mash it all together with a fork and set aside.
  6. Once the porridge is cooked and wonderfully creamy, serve together with the chia jam and any other toppings you desire, like mango and walnut butter.
  7. Enjoy! (Maybe with a cup of Indian Summer 😉 )

xoxo

 

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Cauliflower Butter Bean Falafels

Hello and happy Monday!

I’m back with another recipe – one that I’ve been dreaming about for quite a while now. As some of my friends know, I am slightly obsessed with a certain kind of falafel: the cauliflower butter bean falafels from the Deliciously Ella Delis in London. They are an absolute dream – perfect taste & texture – and I could never tire of them. When I was working at Wilderness Festival this August, I ate an absurd amount of them (I think my total count for the 5 days came up to 46 – don’t judge until you’ve tried them!), and got to take a generous amount home. And after all that, I am most definitely still obsessed.

So obsessed that I have tried to recreate them. And while the Deli ones will always be the epitome of falafel perfection, I am so happy with this recipe, and know I will keep coming back to it. Hope you enjoy it too!

Ingredients:

  • 250 g raw cauliflower that has been processed to a pulp (make sure to squeeze the water out after)
  • 1 can butter beans (drained weight: 240 g), processed to a paste
  • 50 g ground almonds
  • 50 g wholemeal spelt flour (or buckwheat, to make them gluten-free)
  • 1/2 20 g bunch of fresh parsley
  • 1 garlic clove, pressed
  • 1 tbsp olive oil (+ more for brushing on top)
  • 1 small dried chili, chopped (or chili flakes)
  • salt

Method:

Preheat the oven to 200 °C.

Combine all the ingredients in a large bowl and form into balls, flattening slightly. (I got around 14 small/medium-sized falafels). Place them on a baking tray lined with baking paper, brush with some olive oil, and bake for ca. 20-25 minutes. (Oven time will vary according to oven and size of falafels, so keep checking up on them).

Serve any way you like, for example with quinoa and salad, or eat as a snack 😉 (they’re very handy to pack along in a tupperware)!

Enjoy!

xoxo

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Chickpea ‘Omelette’

I always love coming across new, exciting and – of course – yummy things to make. Best of all are those simple enough to easily become part of your regular food repertoire, but still special enough to make you excited every time 😉 I very much suspect this will be the case for me with this chickpea ‘omelette’ that I recently tried out for the first time, after hearing about it from my friend Amy.

Probably more of a farinata, if we’re being technical, this vegan ‘omelette’ is not only super simple, but also so satisfying, nourishing and filling. It’s also very adaptable, as you can flavor it any way you want and chuck in whatever ingredients you have lying around.

Here is my simple take on it, but feel free to let your imagination run wild! (I’m thinking a tahini drizzle, fresh coriander and pomegranate seeds for next time…)

 

Ingredients: (serves 1)

  • 80g chickpea flour
  • 1/2 cup + 1-2 tbsp water
  • 1 heaped tsp ground flaxseeds
  • salt
  • cayenne pepper
  • 1/2 tsp baking soda
  • dried chives
  • hot smoked paprika
  • assorted vegetables (I used zucchini, red and yellow peppers and some pumpkin)
  • Optional: hot smoked paprika, fresh rocket, more herbs, nutritional yeast (etc.)

 

Method:

  1. Whisk together the chickpea flour, water, ground flaxseeds and baking soda, and season with salt, cayenne pepper, chives (and any other herbs); set aside. The batter should be thickish, like pancake batter, but also runny enough so you it spreads around the pan.
  2. Thinly slice your veggies, add some oil to a non-stick frying pan and stir-fry them till just about cooked; tip out into a bowl. (Alternative: boil or steam).
  3. Add a bit more oil into the pan, and then pour in the chickpea flour mixture so that it forms a pancake. Turn down the heat and let cook for a few minutes (you’ll see the edges cooking through and bubbles starting to form).
  4. Add your veggies on top and let cook for longer. Cover the pan with a lid.
  5. Leave the omelette as is, and wait till the batter is fully cooked – you can then slide it off directly onto your plate, or fold it – or flip the omelette so it cooks quicker (which is what I did).
  6. Sprinkle some hot smoked paprika, more chives, nutritional yeast and fresh rocket on top. It’s also great with smashed avocado, and you can fold it to make yummy wraps.

Enjoy!

xoxo

 

Blackberry Vanilla Cake – The Zesty Lime

Hi guys 🙂

Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).

Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven! (My student flat’s kitchen reflected the widespread prejudice that students only live off of ramen noodles and microwave pizza).

I’ve been back in Switzerland for two weeks, and have already made this cake twice – if that’s not love than I don’t know what is 😉 It’s definitely a keeper, and I can’t be more pleased to share it with you today:

Ingredients:

  • 1 3/4 cups gluten-free flour blend
  • 1 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp cold water)
  • 1 cup oat milk (or other non-dairy milk)
  • 3 tsp pure vanilla extract
  • 1/3 cup coconut oil (melted)
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 cups fresh or frozen blackberries (+ 1/2 cup)

Topping:

  • 1/2 cup coconut condensed milk
  • 3-5 tbsp freshly squeezed lemon juice

 

Instructions

  1. Preheat oven to 180 ° celsuis.
  2. Make a flax egg by combining 1 tbsp milled flaxseed and 2 tbsp cold water in a small bowl. Stir together and let sit to thicken up.
  3. Sift flour into a large bowl, then add rest of dry ingredients- coconut sugar, baking soda, baking powder, and salt. Stir together well.
  4. Make a crater in the middle of the dry ingredients and whisk in the flax egg, non-dairy milk, vanilla, melted coconut oil, lemon juice, and apple cider vinegar.
  5. Lightly grease a 7-9 inch pan (round or square, depending on which shape you prefer) with coconut oil and pour the cake batter in.
  6. Sprinkle the 2 cups blackberries into the batter, pushing some underneath so they will be baked through the cake and not just on the top. Save the 1/2 cup to sprinkle on top part way through baking if the batter rises to cover all the blackberries.
  7. Bake (1 hr 25 mins) on the middle rack of the oven. If using a spring form pan, place a baking tray underneath as it may leak. After approx. 55-60 mins check the cake, since baking times may vary depending on your oven and exact size of pan. Check every 10-15 mins until cake is fully baked.Remove cake from oven and cool for at least 30 mins. *Note* As oven temperatures can vary so much, I recommend checking earlier already – the cake only took 30 minutes to bake in my oven.
  8. For the topping combine the coconut condensed milk with the fresh lemon juice and combine. Set aside whilst cake cools. Then serve with lemon drizzle and fresh blackberries.

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Happy Baking!

And don’t forget to tag the lovely Rebecca (@thezestylime) if you post your blackberry cakes on social media! 🙂

xoxo

 

Mediterranean Tofu Quinoa

Yes, it’s been a while since I’ve posted a recipe. It’s been a while since I’ve even cooked a meal if I’m honest! I’ve been so busy lately, and even when I’ve been home and had a chance to cook, more often than not I’ve just thrown together a big salad or whipped out some rice cakes and the peanut butter jar (they’re best friends).

This was quite a departure from my usual quinoa cooking, which 99.9% of the time is this turmeric & ginger flavored one, but I can assure you I will definitely be making this again and again. Bursting with flavor, nutrition and also light and refreshing, this dish is perfect for a relaxed summer evening. I can already see myself making this for my family back home for a (fingers crossed) late summer BBQ on the terrace.

Ingredients – for 2 servings

  • quinoa (I used 190g as that’s what I had left and I wanted to finish off the packet)
  • fresh lemon juice
  • dried or fresh thyme
  • ca. 2/3 of a (400g net weight) packet of firm tofu, cubed
  • 1 small/medium courgette
  • 1 small/medium aubergine
  • 1 yellow bell pepper
  • ca. 6 sundried tomatoes (in olive oil, drained), chopped
  • olives, as desired, thinly sliced
  • olive oil
  • salt
  • balsamic vinegar – to drizzle on top

 

Method

Place the tofu cubes into a hot pan with olive oil and salt, cooking till golden and slightly crispy. For great flavor use some of the oil from the jar of sundried tomatoes.

While this is cooking, chop the veg (courgette, aubergine, bell pepper and sundried tomatoes). Once the tofu is looking and smelling fabulous, set aside and cook the veg. Then place the tofu back into the pan with the veg, add the olives and spritz in a generous amount of balsamic vinegar.

To make the quinoa, place it in a pan with water (I eyeball it, but you need around 1.5x as much liquid), season with salt, and simmer for around 15 minutes. While it’s cooking, add some fresh lemon juice and dried and/or fresh thyme.

Once the quinoa is done, stir in the tofu-veg mix and serve garnished with fresh herbs and extra balsamic vinegar.

Simple, speedy, so delicious! Hot or cold.

Enjoy

xoxo