MoFo #10

 

I won’t waste any time (neither yours not mine) pretending that I came up with a super innovative receipt for wraps. To be honest I merely stuffed the wrap with all vegetables in sight and added falafel. Like a wise man said: "A day without a falafel is a day lost".

This quick dinner makes also a nice pastime after eating, because if you are just somewhat clumsy as I am, blobs of sauce and vegetables will be everywhere and long for the attention of your cleaning supplies.

 

Sesame-Sauce

150g soy yoghurt
2 garlic cloves, presses
1t lemon juice
1t tahin
1 handful mint

 

mix and put on top of the filling.

 

Roll wrap as good as you can and tug in!

 

 

 

Baked Bowtie Pasta with zucchini and mint

Baked Bowtie Pasta with zucchini and mint

2 servings:
2 medium zucchinis
2 garlic cloves
3T broth
2t white balsamic vinegar
3T olive oil
1 handful fresh mint and parsley
salt and pepper
bowtie pasta

 

Wash zucchini and slice finely. Mix with 2T olive oil and put in oven-proof dish. Preheat oven too 400 F and bake zucchini for 20 minutes or till slightly brown.

In the meantime cook pasta according to package.

Mix last T oil with vinegar, parsley, mint, pressed garlic and broth. Season with salt and pepper.

When time is up, fetch zucchini from oven and mix with the oil-vinegar-mixture. Serve over drained pasta and sprinkle with walnut parmesan.

Hot pepper stir-fry

Hot pepper stir-fry

2 servings:
2 bell peppers (red + yellow preferred)
150g tempeh
1 onion
2 garlic cloves
1 can tomatoes
150g pasta
2T soy sauce
1t tabasco
1/2t chile pepper
1/4t cayenne pepper
1/2t marjoram
1/2t caraway
salt and pepper

Peel onion and cut in 8 parts. Dice tempeh finely. Heat oil in a cast iron pan, fry onion on medium heat until transparent. Add tempeh and fry for 3 minutes. Add pressed garlic and soy sauce, mix well.
Wash peppers and dice finely too. Add into pan and fry, occasionally stirring. Add tomatoes and spices, cover with lid and let cook for 30 minutes on low heat.

Cook noodles according to package, drain and serve with stir-fry.

 

Food loop

Though I was planning to introduce you to “Coconut-Tofu with pumpkin and mango-sauce” today, an unexpected guest thwarts this plan.

Now I am a bit in a hurry and had to throw something easy and filling, as we need a solid base for the beers to come. ;)

So, again, I present a gratinated ciabatta, only today it is an slightly different one:

Gratinated Ciabatta topped with tempeh-chilli.

 

 

Tomorrow there will be tofu!