25 Clean-Eating-Friendly Recipes - Part 2 - measurements in grams - Mattis Lundqvist - ebook
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Recipes:Tofu Kebabs with Cilantro Dressing Four-Grain Vegan Salad Barley with Winter Greens Pesto Cajun Style Tempeh Po' Boy Tomato Parsley Potatoes Creamy Wild Rice Chowder Vegan Bean Burger Celery Root Soup Garbanzo Cakes with Mashed Avocado Vegan Paella Spicy Quinoa with Edamame Avocado Pasta with Blackened Veggies Black-eyed Peas with Collard Greens and Turnips Vegan Black Bean Quesadillas Stuffed Red Bell Pepper Couscous with Olives and Sun-dried Tomatoes Braised White Beans and Chard Miso Soup with Napa Cabbage Vegan Chinese Porridge Curried Carrot Soup Vegan Kofte Creamy Vegan Alfredo Bell peppers in balsamic vinegar Grilled Tofu in Barbecue sauce Kale and mushroom sandwich

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Mattis Lundqvist

25 Clean-Eating-Friendly Recipes - Part 2 - measurements in grams

From soups and noodle dishes to salads and smoothies

BookRix GmbH & Co. KG80331 Munich

Tofu Kebabs with Cilantro Dressing

Ingredients:

25 g fresh cilantro

1 Tbsp. olive oil

1/4 small jalapeno, seeded

1 tsp. grated fresh ginger

1/2 Tbsp. fresh lime juice

1 scallion, white and green parts separated and cut into 1-inch/2 cm lengths

Salt and pepper, to taste

420 g extra-firm tofu, cut into 3-4 pieces

1/2 summer squash, cut into 1-inch/2 cm pieces

Directions:

Heat grill to medium. In a food processor, combine cilantro, oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper.

In a bowl, combine tofu, scallion whites, and a drizzle of olive oil; season with salt and pepper. Thread tofu and scallion whites onto 1 skewer, and then thread squash onto 1 skewer.

Clean and lightly oil hot grates. Grill squash kebab, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebab until scallions are soft, about 4 to 6 minutes, turning occasionally.

Brush both with cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.

Nutritional Information per Serving:

Calories: 254

Total Fat: 10 g

Saturated Fat: 1 g

Carbohydrates: 27 g

Protein: 14 g

 

 

 

 

 

 

 

 

 

Four-Grain Vegan Salad

Ingredients:

50 g amaranth seeds

60 ml vegetable broth for the amaranth

40 g quinoa

120 ml additional vegetable broth for the quinoa

50 g millet

120 ml even more vegetable broth for the millet

50 g cooked brown basmati or jasmine rice

¼ tsp. grated orange zest

60 g fresh orange segments

15 g diced fennel

30 g diced radishes

1 Tbsp. olive oil

2 Tbsp. fresh orange juice

½ Tbsp. red wine vinegar

¼ Tbsp. chopped fresh fennel fronds

Pinch fresh dill

Salt and Pepper, to taste

Directions:

To cook the amaranth—place a small saucepan over medium high heat, add the amaranth. Toast for 4-5 minutes. While amaranth is cooking, bring 60 ml broth to boil in a medium saucepan. Add amaranth and a pinch of salt to the broth and cover; reduce the heat to simmer for 7 minutes. Remove from heat and set aside.

To cook the quinoa—Bring 120 ml vegetable broth and pinch of salt and pepper to a boil in a medium saucepan. Add the quinoa, cover the pan and reduce the heat. Simmer until liquid has been absorbed, about 7-12 minutes. Set aside.

To cook the millet-- place a small saucepan over medium high heat, add the millet. Toast for 4-5 minutes. Remove pan from heat, pour millet into a bowl and add cold water. Swirl and drain. Bring 60 ml broth to boil in a medium saucepan. Add millet and a pinch of salt to the broth and cover; reduce the heat to simmer for 15 minutes. Remove from heat and set aside.

Combine all the prepared ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving.

Remove from the refrigerator and serve at room temperature. 

Nutritional Information per Serving:

Calories: 379

Total Fat: 7 g

Saturated Fat: 1.9 g

Carbohydrates: 68 g

Protein: 11 g

 

 

 

Barley with Winter Greens Pesto

Ingredients:

100 g hulled barley

180 ml water

½ bunch Swiss Chard, stems removed

½ bunch mustard greens, stems removed

2 Tbsp. almonds, toasted

1 ½ tsp. sherry vinegar

1 garlic clove, minced