🍇 recipes:
spicy lentil ragu:
mushrooms, carrots, onion & garlic, sautéed in oil until golden (let mushrooms release their liquid first!)
1 tsp cumin, 1 tsp chili, 1 tsp 5-spice, 1 tbsp miso paste, soy sauce or salt, pepper, 2 tbsp tomato paste
2/3 cup (80g) red lentils (soaked), water to cover - simmer 20 minutes
1 can diced tomatoes, salt & pepper to taste - simmer 10 minutes
sweet and sour tofu:
1 block tofu + 1 tbsp cornstarch, fried in oil until crispy on all sides
bell pepper, onion & garlic (sautéed after the tofu)
sauce: juice from 1 orange, 1 tbsp tomato paste, 1 tbsp soy sauce, 1 tbsp (rice/neutral) vinegar, black pepper & ginger to taste, a little more cornstarch if needed
served with rice and parsley
overnight oats (per jar):
2/3 cup (80g) rolled oats
pinch of salt
1 tbsp chia seeds
1 cup (250ml) soy milk
cardamom raspberry: pinch of cardamom, 1 tbsp almond butter (or tahini)1/2 container soy yogurt (added into the base), apple sauce, frozen raspberries, flakey salt
peanut butter chocolate: 2 heaping tsp cacao powder, 1 tbsp peanut butter, 1/2 container soy yogurt (on top), banana, flakey salt
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🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics