Easy toolbox for a green, wholesome and unprocessed kitchen
My cooking is plant-based and whole (focused on unrefined, whole foods).
It features vegetables, seeds, nuts, legumes, whole grains, and fresh herbs.
I pay special attention to creating satisfying plates by using a wide variety of plant-based proteins, along with flavorful and original seasonings.
I prioritize minimally processed foods that are rich in minerals and fiber, and have a low glycemic index — all to provide steady, healthy energy throughout the day without cravings.
Little tips for taming tofu
If you are just starting out, choose extra-firm, plain or smoked, organic tofu.
Preparation suggestion
After removing it from its packaging, press it on absorbent paper to remove as much water as possible.
Cut it into cubes.
Pour a little oil into a frying pan. When it's hot, add the tofu cubes and season them with a pinch of salt, cumin, paprika, or any other spice you like.
Let them brown for a few minutes on each side.
Then use them directly in many preparations (hot or cold), such as in a curry, a salad, a wrap, homemade sushi, etc.
Tip
I have a weakness for the one from the Tofoo brand (firstly because the name is so cool) and De Hobbit , but there are dozens of others. Check the labels to see what's in them. Apparently, only water, organic soybeans, nigari (magnesium salt that helps it coagulate), a little salt and possibly some spices.
Little salsa verde that goes with everything
The title says it all!
Ingredients
- 1 bunch of coriander (100 g)
- 10 mint leaves (the leaves, not the stems)
- 20g of cashew nuts previously soaked for 30 minutes in lukewarm water
- 1 green chili pepper (optional, only add if you like spicy dishes)
- 1 ginger shoot (3 cm)
- 1 clove of garlic
- The juice of one lemon
- 1/2 teaspoon of salt
- 10 tablespoons of olive oil
Preparation
Mix all the ingredients together, adding a little water (very little) until you obtain a smooth sauce, then taste and adjust the seasoning.
Tips
- Chop the herbs before blending them. This will prevent them from having to be blended for too long and prevent them from heating up (which could give them a less flavorful taste and color).
- This sauce can be kept for two days in the refrigerator in a closed container, but its color and flavor are more vibrant in the hours following its preparation.
Veggie Bibimbap
This kid-friendly recipe is a great way to add vegetables and introduce kimchi, a great source of probiotics.
Ingredients per person
- 70 g of round brown rice or sushi rice
- 2 handfuls of shiitake mushrooms cut into strips
- 1 egg
- 2 handfuls of leafy vegetables (bok choy, spinach, etc.)
- 1 handful of raw vegetables (carrots, white cabbage, etc.)
- Option: 1 tablespoon of kimchi (available in organic stores)
- Homemade spicy mayonnaise:
My quickest suggestion: Mix together 125g of Greek yogurt with 100g of mayonnaise, 20g of harissa or other hot sauce, 1 tbsp of maple syrup, 1 tbsp of lemon juice, a pinch of salt, and 50ml of water. Taste and adjust the seasoning with salt, heat, and lemon juice.
Preparation
1. Cook the rice.
2. Meanwhile, prepare the vegetables: sauté the mushrooms with a drizzle of olive oil for a few minutes in a very hot pan without stirring too much. Set aside and do the same with the leafy vegetables. Grate the carrots.
3. When the rice is cooked, season it with a pinch of salt and a teaspoon of vinegar (rice or cider).
4. Place the rice in the bottom of a bowl and add the cooked vegetables, mushrooms, grated carrots and kimchi on top.
5. Cook the egg and add it on top of the mixture.
6. Garnish with fresh herbs and sesame seeds if you have them on hand, and serve with the spicy mayonnaise.
Tips
-There are 1000 ways to cook rice properly, but the best in my opinion is to rinse it first to remove some of the starch and to invest in a simple rice cooker that will change your experience and make your life easier.
-Pour a spoonful of lemon juice over the grated carrots to make them less dry and more flavorful.