Posts Tagged ‘vegetarian’

Red Lentils Dhal

Posted on: January 17th, 2020 by rachana

Dhal (or Dal) is a tasty Indian stew made from lentils. We love to use red lentils as they are an excellent and healthy source of protein. So cozy to warm up from the inside with a bowl of our Red Lentils Dhal during a cold Norwegian winter.

Ingredients (serves 4):

320 gr red lentils

1 red onion

10 g fresh ginger (about 2 cm piece)

fresh coriander

110 gr canned tomatoes

2 bay leaves

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds grounded

14 ml olive oil

 

Instructions:

Cook the lentils.

Splatter the mustard seeds in oil.

Add bay leaves and cumin seeds until they smell good.

Add onion and saute until soft and glazed.

Add ginger and ground coriander.

Then add the tomatoes and cook until the oil comes up.

Add the cooked red* lentils and taste with chili powder and salt.

Serve with fresh coriander.

 

Enjoy & stay warm!

 


*red lentils are more orange in colour and when cooked almost yellow.

Vegetarian Bolognese

Posted on: November 1st, 2019 by anurati2

Spaghetti bolognese is a true Italian classic, and this one is without meat 🙂

4 servings:

Spaghetti:
360 g

Tomato Sauce:

160 g onion, chopped
50 g celery, chopped small
160 g fresh tomatoes, chopped
320 g canned tomatoes
16 g garlic, minced or processed small
100 g carrots, processed very very small (like minced meat)
200 g aroma mushrooms, processed very very small (like minced meat)
100 g minced soya protein
olive oil, salt and black pepper
basil, oregano, thyme, bay leaves
soy sauce (to marinate the minced soya)
Parmesan (to sprinkle on top or to mix in the pasta, or both)

How to make it:

Pour boiling water and some soy sauce over the minced soya; mix it well and let it sit.

In the meantime, start to make a tomato sauce: saute the onion; add the celery and saute a bit more. Add the tomatoes; season with salt, pepper, any herbs you want to use (basil, oregano, etc) and let it simmer for some time. If you find it too acid, add a little bit of sugar.

Fry/wok the carrots well, until they lose their sweet taste. Add salt and garlic to them when they are almost ready (so that the garlic doesn’t burn) and then add them to the tomato sauce.

Fry/wok the mushrooms (adding salt at the end) and add them to the tomato sauce.

Let the sauce cook with the carrots and the mushrooms for some time, so that the flavors mix.

When the sauce is ready, squeeze all the liquid from the minced soya with your hands (or put it through a sieve and press it down).

You can add the minced soya to the tomato sauce and then mix this with the pasta. Or you can mix the soya with the pasta and then pour some sauce on top.

Sprinkle with Parmesan. You can also mix the cheese in with the pasta.

+ we also decorated with oregano from our garden.

Enjoy!!!

 

 

 

Buddha Bowl

Posted on: April 5th, 2019 by Savini

Fill up your belly with our tasty Buddha Bowl.

A delicious selection of vegetables, seeds, tofu and rice makes sure to cover all components of a healthy vegetarian meal. Served buffet-style it is an invitation to everyone to pick and mix according to individual taste. Yet, our beautifully-drawn manual guides you through the different steps. You are welcome to download it for your next party when you invite guests home to enjoy a Buddha Bowl with you.

Ingredients and preparation see below the picture.

Buddha Bowl2 copy

How to make your Buddha Bowl (click to download)

 

Ingredients (serves 1 person) and instructions:

 

5 gr radish – cut in thin slices

10 gr pickled ginger*

40 gr pickled cucumber*

40 gr kimchi* (see also our blog post on how to prepare home-made kimchi)

3 gr toasted sesame seeds

5 gr alfalfa sprouts

1 gr chives – finely chopped

25 gr nori sheets – cut in small pieces

Teryaki sauce

100 gr marinated tofu – marinate in soya sauce and sesame oil and then bake on 200 degrees in the oven for about 20 minutes.

100 gr squash – cut in thin slices and marinate in lemon juice, olive oil and salt.

60 gr broccoli – cut in long bouquets (using the stem) and fry gently and season with salt.

50 gr mushrooms – fry and season with salt.

90 gr carrots – cut in thin stripes and add sesame oil, salt and chili flakes.

85 gr sushi rice – cook with a little salt, follow directions on package.

 

Arrange nicely on a buffet counter. Bon Appetit!

 

* You can buy ready made pickled ginger, pickled cucumber and kimchi or, alternatively, make them yourself at home.

 

With love from Satori kitchen!

 

Recipe by Dhipani

Photo by Ram

Drawing by Kalan

 

 

 

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