Pumpkin & tofu nems

Chinese food, or even whole asian food : one of the best in my opinion ! I love it so much… Few months ago, i discovered Korean food, thanks to my perfect roommate, that is now gone back in her country. I miss her so much !

I had rice paper left, since few months (maybe 4, I’m ashamed), so I wanted a way to use it. In my wonderful new recipe book by Cléa, I found a recipe for ”nems” with tofu. I brought back from France some dried chanterelles, so I used it as a replacement of asian mushrooms.
It turned out delicious. Even if it was fried, I made it with coconut oil, so it stayed a little bit healthy, more than if I would have used vegetable oil.
Enjoy !

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Tofu & pumpkin nems

From ”Je sais cuisiner végétarien
1 tbsp dried chanterelles
115g extra firm tofu, pressed
½ cup grated pumpkin
1 flax egg
5 rice papers
Coconut oil

 

Rehydrate mushrooms in warm water, about 15 minutes. Drain and chop finely.
In a food processor, place crumbled tofu, pumpkin, chanterelles, flax egg and a pinch of salt. Mix until you get a coarse consistency.
Soak a rice paper in a deep plate full of warm water. Place on a wet tea towel. Garnish, down of the rice paper, with 1/5 of the garniture, make a band.

Fold sides towards the inside and roll it . Place in a plate. Do that again with four other nems. Reserve in the fridge for about 1 hour.
Heat 2 tbsp of coconut oil in a pan. When heat enough, fry your nems until they become crispy.

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Savor by rolling up in lettuce and dipping in soy sauce, to good to be true!!

(you can see my sprouts, homemade, so proud of my babies, ahahah!)

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Winter Vegetable Couscous

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-77°F, god this is soooo cold!!I can not go outside, It’s impossible ! Furthermore, it is so windy and even snow !!! but, I have to admit that I’m really enjoying this weather. I prefer the cold weather than the hot one, yeah I’m a weird person, I know that !

When you are cold, it is so easy to reheat yourself, by drinking a warm tea, wearing cosy clothes. You can have great moments with your friends or family, because nobody wants to go out. BUT, when it’s hot, it’s just hot. I mean, you can not do anything to stop it, you just seat there, sweaty and you don’t know what to do. So yes, I love winter, and snow, and cold, and hot chocolate !

through this weather I want some cosy food, comfort food as you can read on the internet.

What about a vegetables couscous ? So let’s go !

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Winter Vegetable Couscous

From “Je sais cuisiner végétarien

3 carrots, sliced

1 parsnip, sliced

¼ onion, diced

1 cm ginger, cut very thinly

1 tsp cinnamon

1 tbsp goji

4 dates

¼ vegetable broth

Coconut oil

Cook parsnips and carrots in boiling water for about 10 minutes, it must be still firm but cooked

In a sauce pan, heat oil. Add the onions and ginger. Sauté until onion turns brown. Add cinnamon, stir very well and let heat for 30 seconds, or until you can smell cinnamon.

Add the vegetables, goji and dates. Stir well and add broth. Cover and let simmering for about ten minutes.

It’s ready! Serve over rice, semolina or even pasta.

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Lentils Dhal

Dad, this is for you, cause I know how much you loved it. Easy and fast, my way.

I’m finally back ! During my holidays, you know, I went back to France. I had no time to take pictures of what I did, but yeah, I cooked ! Still vegetarian and most of my dishes were loved by my family!!!!

It’s so cold outside, brrr ! I bought à blender, FINALLY !!! It’s awesome, hell yeah ! My first soup was a basic carrot one, so good ! But I will start to make different ones and post them here. During chilly days, nothing’s better than homemade and a very warm bowl of soup, yum. Stay tuned 😉

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Red lentils Dhal ”Cassie’s way”

1/3 cup red lentils
¼ onion, chopped
1 cm ginger, cut very thin
1/3 vegetable broth, or coconut milk, or even better, homemade tomato sauce
2/3 broth (or 1,5/3 if you prefer when it’s ”al dente”)
1 tbsp coconut oil

Heat coconut oil in a saucepan. Add onion and ginger. Sauté until fragrant and onion begins turning brown.
Add lentils and mix well until everything is covered with oil.
Add broth (or coconut, or tomato sauce (my favorite!). Stir constantly until all liquid is absorbed.
Add half of the remaining broth. Stir constantly. Repeat until no more broth.
Season to taste and enjoy. Today, I served it with cauliflower rice, it was my first time, and not my last, too good!!!

My dear friend brought me back from Morocco spices. I’m so happy!!! I will try to put some in this dhal, to make it ever more spicy, oh yeees! 😉

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