The second salad that I prepared for our vegan barbecue was this Carrot-Coleslaw with Tahini Dressing. This salad, also, gets a wonderful fresh taste because of the use of lemon juice (that rhymes!). The ideal dish for a hot summer eve.
For the dressing: 1/2 lemon, squeezed 2 big tbsp tahini 1 tbsp olive oil (EV) 1 tsp appel cider vinegar 1/2 tsp cayennepepper
Slice the carrot and cabbage in long pieces. I use a peeler for the carrots and a bread knife for the cabbage. Put the carrots and cabbage in a bowl.
Put all the ingredients for the dressing in a small bowl and mix thoroughly (easy with a fork). Pour the dressing over the veggies and mix well, it’s the easiest with your hands. Add some black pepper to taste.
Sometimes I want to prepare a healthy meal, but don’t have much time to do so some cooking. I think the easiest way to fix that is to get out your wok, get out some veggies and of course… noodles!
Wok w. tofu, veggies and noodles.
300 g noodles (I prefer soba noodles)
one bag fresh spinach
3 large carrots
one bag of bean sprouts
300 à 400 g tofu
3/4 cup vegetable broth
a tiny bit of oil (I use rapeseed)
Boil some water to cook your noodles.
In the meanwhile, heat the vegetable broth in the wok and boil the carrots until they’re soft but still a bit crunchy. Slice the tofu in little cubes.
Remove the carrots with the vegetable broth, use a collander and place it over a cup to preserve the broth.
Heat some oil in the wok and bake the tofu until it becomes crunchy on the outside.
Add the spinach, carrots and bean sprouts. Don’t let this cook for too long, just until the spinach becomes soft and the bean sprouts still have a crunch – this will take about 2 to 3 minutes.
I’ve also made the dish without the tofu and didn’t really miss it.
Of course noodles aren’t anything without a good sauce. I like something that is sweet and spicy.
Sweet, sour and spicy sauce:
about 1/2 cup of the leftover vegetable broth 3 tbsp soy sauce 2 tbsp rice vinegar 1-2 tbsp brown sugar 1 heaping tsp cayenne pepper or sambal oelek
salt and pepper to taste
Mix all the ingredients together, add more or less sugar and/or rice vinegar to taste.
You can also use some lime or lemon in stead of rice vinegar, or a combination of the two.