Tag Archives: veggies

One pot linguine – Phat Thai style

One pot linguine phat thai style recipe

The one pot technique is a method i recently tried for the first time, and now absolutely adore! It’s so simple and quick and the pasta is full of flavors. And you only need to clean one pot afterwards! I love phat thai noodles, so I mixed typical ingredients of this dish in the pasta pot.

For 2 portions

250g linguine (the cooking time for rice noodles is too short for the veggies)
80g peanuts (roasted and salted; I used a sort with chili and salt)
1carrot
1onion or 3 spring onions
1 red capsicum
2 tablespoon soy sauce
1 teaspoon sesame oil
1 piece of ginger
3 cloves of garlic
1 tablespoon sweet soy sauce
1 teaspoon red chili flakes
4 limes (from 2 only the juice)
3 cups vegetable broth
2 tablespoon peanut butter
Peanuts, chili and lime for the decoration, optional fresh coriander

1. Clean carrot and capsicum and cut in thin stripes. Peel ginger and garlic and chop finely; peel onion, cut in half and slice finely. Clean 2 limes and cut in half.
2. Place all ingredients in a large pot (except sesame oil, juice of 2 lemons and peanuts).

one pot linguine a la phat thai

one pot linguine a la phat thai

Close the lit and bring to a boil, then let it simmer for 11 minutes until the pasta is aldente and the liquid reduced to a creamy sauce. Stir every 2 minutes to avoid that the pasta gets sticky, add peanuts after 5 minutes cooking time.

phat thai linguine, one pot

3. Season to taste with salt and pepper and add sesame oil; arrange on plates and garnish with lime juice, peanuts and chili. Enjoy!

one pot linguine a la phat thai

one pot linguine a la phat thai

Asian vermicelli salad

Asian vermicelli salad

For 2 person (as main dish or 4 as starter)

250g  rice vermicelli
1        carrot
1        cucumber
1        hand soy bean sprouts
1        hand fresh mint leaves
1        hand fresh coriander
1        hand thai basil
1        small lettuce
4-6    spring onions
3        tablespoon soy sauce
2       tablespoon rice vinegar
2       tablespoon sesame oil
1       teaspoon cayenne pepper
1       soy bean cake (or other tofu)
2       cloves of garlic

A few peanuts and basil leaves for decoration

1. Soften the vermicelli in a bowl of water (room temperature) for 2-3 minutes, then drain water and put aside. Clean the veggies under running water; Slice salad and spring onions finely and give them in a large salad bowl together with mint, coriander, thai basil and bean sprouts. Cut cucumber and carrot in thin stripes and add them into the bowl. Cut soybean cake in cubes and put aside separately.

2. Cut garlic very finely and heat up a frying pan or wok with oil, add vermicelli and stir fry well for 3-4 minutes until they are done. Put them aside to cool down a bit while preparing the dressing and tofu.

3. Heat up the pan again and add the tofu cubes; roast for a few minutes until they are light brown and a bit crispy (if you like it spicy you can add a bit dried chili or curry). For the dressing mix vinegar, sesame oil and soy sauce together with cayenne pepper.

4. Mix all ingredients in the salad bowl, arrange on plates and top with basil leaves and peanuts (I love the garlic peanuts from Mr.P). Enjoy!

Asian vermicelli salad

Asian vermicelli salad

The salad also tastes great the next day, just make sure you choose a firm salad sort like romana or radicchio.

Stuffed veggies from the oven

Veggies stuffed with corn, feta and mushrooms and baked in the oven

For 3-4 people (as side dish)

1   large zucchini
8   mushrooms
3   corncobs
1    large sweet potatoe
1    large potatoe
1   onion
2   cloves of garlic
2   spring onions
100g feta cheese
50g    mozzarella or gouda
3 tablespoon olive oi

Salt and black pepper to taste

1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.

Zucchini and mushroom prepared for the filling
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.

Filling for stuffed veggies
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!

stuffed veggies baked in the oven

stuffed veggies baked in the oven

 

Red chicken curry

Red chicken curry

For 4 people

400g chicken breast (or drumsticks if you prefer)
250ml coconut milk
250 ml chicken broth
100g mushrooms
50g snow peas
1 package red thai curry
2 cloves of garlic
1 broccoli
1 cauliflower
1 zucchini
1 large carrot
1 eggplant
2 small red onions
Salt and pepper to taste

1. Cut carrot, eggplant cauliflower and broccoli in bite sized pieces and put them aside in a bowl. Chop garlic and slice onions in stripes, put them aside. Cut zucchini and mushrooms in bite sized pieces and cut off the ends of the snow peas. But all aside in a separate bowl (these veggies have the shortest cooking time).

Veggies for red chicken curry

2. Cut the chicken breast in bite sized pieces. Heat up a large pot with oil (I used coconut oil) and add chicken breast and ½ of the red curry paste. Roast for 2-3 minutes until the breast begins to get brown, and add garlic and onion.

currypaste

Chicken breast roasted with red curry paste

After another minute add chicken broth and coconut milk. Let it simmer for 5 minutes before adding eggplant, cauliflower, broccoli and carrot. Mix it well, so all veggies are surrounded by liquid and let it simmer for 3-4 minutes.

Red chicken curry

Then add the remaining vegetables. Cook curry with the lid closed for 10 minutes until the veggies are done.
3. Season to taste with salt and pepper; if necessary add more curry paste. Arrange in bowls and enjoy! I usually serve the curry with boiled potatoes, rice or fresh bread.

Red chicken curry

Red chicken curry

Summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

For 2 people

250g penne
¼        pumpkin
1        small broccoli
1        onion
2        cloves of garlic
1        red chili
100g snow peas
50g   feta cheese
4        tablespoon full fat yoghurt
Freshly ground black pepper and salt to taste

1. Cut pumpkin in cubes (1cm) and cut off the broccoli roses; put aside in a bowl. Chop onion, chili and garlic and also put aside. Cut off the ends of the snow peas.
2. Bring a pot of water to a boil and cook pasta until aldente (around 10 minutes). Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 1 minute before adding broccoli and pumpkin. Roast 2 minutes while stirring and add snow peas. Roast for another minute and add ½ cup pasta water. Let it simmer until the pasta is done. Season to taste with salt and pepper.
3. When the pasta is done drain the water and give it back in the pot. Mix very well with yoghurt and crumbled feta, before adding the veggies. Arrange on plates and enjoy!

Healthy summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

Enchiladas with veggies and tofu

Enchiladas with veggies and tofu

For 5 enchiladas

1kg   tomotoes
5        tortilla wraps
1        onion
1        zucchini
3        cloves of garlic
1/4   pumpkin
1        can kidney beans
1        red chili
1       small salad (iceberg or romana)
1      soybeancake (or any other kind of tofu)
250g grated cheese (cheddar or mozzarella)

Salt and pepper to taste

1. For the tomato sauce: slice chili and garlic very finely and put aside. Cut tomatoes in small cubes. Heat up a pot with 1 tablespoon olive oil and add garlic and chili. Roast for 1 minute before adding tomato cubes and 150ml water. Let it simmer for 30 minutes, then season to taste with salt and pepper. If you want it very creamy, add sauce in a blender and puree for 1 minute.

2. While the sauce is cooking, cut onion and pumpkin in bite sized pieces and put them aside together. Slice zucchini in small pieces and chop the soybean cake. Heat up a pan with olive oil and add onion and pumpkin. Roast for 2-3 minutes before adding zucchini. Roast for another 2 minutes and remove from the pan, put aside in a bowl.

3. Heat up the pan again with very little oil and add the chopped soybean cake (you roast it separated from the veggies, so it gets crispy). Roast it for 2-3 minutes until crunchy and light brown, and then add to the veggies in the bowl. Clean salad and kidney beans under running water. Add beans to the veggies and slice salad; mix everything well in the bowl and season with salt and pepper.

4. Prepare an oven dish with ½ of the tomato sauce (the bottom should be covered completely). Now you need one tortilla wrap (I used a big plate as surface to fill the wraps). Cover 1/3 with the veggie filling and roll the wrap, then add it in the oven dish gently. Repeat with the rest of the wraps.

Veggie enchiladas step by step

If there is filling left, add it into the oven dish before covering the rolled wraps with the remaining sauce. Sprinkle everything with grated cheese and add into the oven for 20 minutes.

Enchiladas with veggies and tofu
5. If the enchiladas done and the cheese is melted, let it cool down for 5 minutes before arranging on plates. I usually serve them with rice or salad. Enjoy!

Enchiladas with veggies and tofu

 

Noodles with veggies and prawns/tofu in coco-sesame crust

I made this dish in two different ways, one with prawns and one vegetarian with tofu (it also goes well with chicken). My favorite is the tofu variation but as my boyfriend isn’t a fan of “that stuff” I usually cook an alternative for him.

Noodles with prawns and tofu in coco-sesame crust

For 4 people

500g      noodles (I used rice noodles)
200ml  soy sauce
2              carrots
1             hand full of bean sprouts
50g       oyster mushrooms
1            bunch of spring onions
1            zucchini
1            red chili
2           cloves of garlic
2           tablespoon of honey
2           tablespoon of sesame oil
1          small piece of ginger

For the crust

4           tablespoon of desiccated coconut
4           tablespoon of sesame
4          tablespoon of wheat
2           egg yolk

1.  For the marinade mix 150ml soy sauce, 2 tablespoon honey, sesame oil, chili, ginger and garlic cloves ( all chopped finely) together in a bowl. Peel the prawns, and cut tofu in bite sized cubes. Put each in a plastic box or small plastic bag (I use freezer bags) and cover each with a half of the marinate. The prawns and tofu have to marinate 4-6 hours in the fridge.

marinade

2. 10 minutes before the end of the marinating time start to prepare the veggies. Chop zucchini and carrots in half, then slice them finely; Chop spring onions in fine rings and cut the oyster mushrooms in bite sized pieces; put all the veggies aside.

vegetables

3. After 4-6 hours prawns and tofu are ready for the coco-sesame crust (Save the marinade for later!). You need 3 soup plates (or other deep plates); One with the 2 egg yolks, one with flour and the last with coconut and sesame. First prawns/tofu need a flour layer, turn them around until fully covered. Second station is the yolk, turn around until covered; afterwards toss in the coco-sesame mix with a little bit pressure to make the crust compact.

coco-sesame crust steps

prawns in coco-sesame crust

4. Heat up a pan with olive or sesame oil and roast tofu cubes and prawns 2 minutes on each side until golden brown; remove them from the pan on a deep plate. Purr in one half of the saved marinade and let it reduce for about 5 minutes, then cover tofu and prawns with the sauce. Bring a pot of salted water to a boil for the noodles.

fried prawns and tofu

5. Heat up a big pan or wok and add the carrots; roast them for 3 minutes before adding zucchini and mushrooms. Roast for another 2 minutes, then pour in the rest of the marinade and let it simmer until the noodles are done. In the last minute add the bean sprouts and spring onions rings, before mixing noodles and veggie sauce in the pan. Arrange them on plates and decorate with prawns or tofu cubes. Enjoy!

noodles with veggies and prawns/tofu in coco-sesame crust

 

Cheesy Veggie Lasagna

Veggie Lasagna

For 4 people

400g    lasagna plates
500ml tomato sauce (can or homemade*)
300g    cheese (I used mozzarella and cheddar)
3            tablespoon crumbled feta
2            zucchini
1            eggplant
1            small broccoli
1            tablespoon pesto sauce
2            tablespoon olive oil
½           Hokkaido or butternut pumpkin
Salt and pepper to taste

1. Pre heat the oven on 190°. Cut the vegetables in slices (not thicker than 0,5cm) and put them aside. Heat up a pan with olive oil (you can use a grill pan if you have one) and roast the vegetable slices 1 minute on each side (they should get only a little tender and light brown); add a pinch salt and pepper. Put the roasted slices aside on a plate. You may have to repeat the procedure 3 or 4 times, until all veggies are done.

Veggie slices

2. Grease an oven dish with olive oil. For the first layer of the lasagna you need liquid to cook the pasta plates, so you start with a thin layertomato sauce.

tomato sauce layer

Then put the pasta plate on top; the next layer is out of vegetable slices, if you have arranged them pour tomato sauce on top and make sure the pasta is covered.

vegetable layer

Afterwards add another pasta layer, then veggies and tomato sauce until you reach your required high (I usually do 3 layers); add the feta cheese in the middle layer. On top of the final lasagna plate layer, add tomato sauce, pesto and cheese.

lasagna toplayer

3. Bake the lasagna in the oven for 25-30 minutes until the pasta plates are done and the top is light brown. Let it cool down for 10-15 minutes before serving. Enjoy!

lasagna baked

* For a homemade tomato sauce cut 1 kg tomatoes in cubes and put them aside. Chop 1 onion, 2 cloves of garlic and a chili very finely. Heat up a medium sized pot with 1 tablespoon olive oil. Add garlic, onion and chili and roast for 2 minutes; Add tomato cubes and 200ml water and cook for about 15-20 minutes until the tomatoes are very soft. Season to taste with salt, ground black pepper and a pinch of sugar. You can puree the sauce in a blender if you don’t like pieces in it.