hey there- its been a while coz Ive been working so much- if you want to know me a bit more check out
www.florianatarre.com
been eating real quick and simple food.
soo...
150 g of baby spinach leaves
350 g of fresh asian noodles- your choice
large handful of salted toasted cashews (they're like that when bought)
unlimited good olive oil for lavish drizzling
1 tbs of sweet soy (kecap manis)
3 tbs of KIKKOMAN soy or good japanese smoky soy...quality please
1 tsp of fresh minced onion
2 tsp of sesame oil
300 g of good QUALITY towel dried tofu...explained in method
METHOD
squeeze your awesome tofu with a teatowel or cloth to dry it off
Put a pot on high and boil water..add noodles when its boiling (cook til soft)..MEANWHILE
guzz some of the olive oil to a searing pan and add tofu..
when its skipping along and hot again add cashews
STIR BABY...when both tofu and nuts are a beautiful golden brown;
take pan off heat and wilt half the spinach with the residual heat.
THAT'S IT!
all the rest (with a decent amount of olive oil) of the ingredients go into a bowl... toss well and cool.
makes 2-3 meals for me
its important to dress the salad before you cool as the noodles suck in all the flavours..
omit the onion if you have a date...x
OMG You gotta try this....hey this one is easy peasy too... AND DELICIOUS- very fragrant and money saving...SOOOO awesome!
HEAVENLY SQUASH AND ZUCCHINI SAUCE OR DIP OR>>>>>
olive oil...
4-5 squash
2 organic (ie smallish) zucchinis
full and firm handful of spring onion green ends chopped
salt and pepper
small handful of buttery cashew nuts (probably will be pre-roasted if imported- this is preferable)
organic pasta, lasagne sheets or warmed bread or whatever else
METHOD
heat fry pan up hot... add a few gluggy swirls of olive oil.
chop up the veggies and still-fry a few bits (as you add them to the pan) to caramelise them
season and stir well till the vegies are soft
Once the vegies are soft.. let cool a little and blitz with the nuts.
serve with a little extra salt (this dip is very naturally sweet) and a good swirl of olive oil.
IF YOU WANT IT THINNER ADD OIL....add to cooked organic pasta or in between lasagna sheets instead of that ghastly "white" sauce or with turkish pide bread and salad ...and anyway its sure to impress the meat-eaters....cougH.ewwwwww!
hey guys-- this is great, delicious "have in reserve" food. It is SIMPLE flavoursome and goes with everything!... I used "french style " lentils here in AUS.. they are small, almost black and cook in 25 minutes without any soaking.
sandwiches, dips, pasta sauces (THE BEST), asian based stews and pie fillings etc...
250-300grams lentils---see note above
1 teaspoon of fresh/(just opened) ginger powder
water to boil
5-6 slices of dried shitake mushroom
thats it !!! just boil, cool and store in fridge or freezer... pulses are very imprtant for vegans and all human bodies...(they just taste better without animal products)
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