Foodi3 School

15/09/2020

There’s nothing quite like a cosy bowl of soup made with homemade veggie stock. 😋Did you know you can make your own delicious stock using wilted veggies and kitchen scraps?🌶️ ✨Try a few of our favourite veggie scraps in your next pot of stock!

🧅 Onion (skins, tops, bottoms)
🌿 Celery (tops and bottoms)
🥕 Carrot (skins, tops, bottoms)
🍄 Mushrooms (stems)
🧄 Garlic (skins, tops, bottoms)

Method:

Place all scraps in a large pot and add enough water to cover. Bring water to a boil. Reduce heat and simmer (covered) for 1 hour. Turn off heat. Using tongs or slotted spoon, remove solids and toss in your compost bin! Store stock in an airtight jar in the fridge (use within a week) or freeze in an up-cycled jar for later use! Add to your favourite soups and rice dishes, and enjoy!

👉 Tag a friend who needs to see these tasty tips and tricks! 😊

13/09/2020

Pearl Cous cous & Vegetable Salad 🌿 

A light and flavourful Mediterranean inspired pearl couscous dish that's great for your next meal! Get the recipe:

2 cups pearl cous cous (uncooked)
1.5 tbsp oil
1/2 tsp kosher salt
2 bell peppers diced
1 shallot or around 1/3 red onion finely chopped
2.5 cups sliced cherry tomatoes or diced fresh tomatoes
1.5 cups marinated artichoke hearts, drained and roughly chopped
1 can chickpeas, drained and rinsed
1 cup asparagus, diced
1/3 cup (packed) chopped fresh basil and parsley
Extra lemon juice for serving

Dressing (whisk together):
2 tbsp olive oil
2 tbsp vinegar
Juice of 1 lemon
1 tbsp dried oregano
2 tsp dried parsley
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
2 to 3 tsp agave

1. Add cous cous and oil to a saucepan and toast over medium heat for around 5 minutes, stirring every so often. Add 2.5 cups boiling water (be careful!) and cooked covered at low simmer until water absorbed.
2. While cous cous is cooking, saute the peppers and shallot/onion in a bit of oil, seasoned with salt and pepper, for 3 min. Add asparagus, cook few minutes until crisp-tender. Set aside.
3. Whisk together the dressing.
4. Slice tomatoes, and chop artichoke hearts and herbs.
5. Combine everything in a large mixing bowl. Taste, add more lemon juice if desired.

10/09/2020

Char Kuey Teow (Stir-fried Flat Rice Noodles) 😋 

So tasty and satisfying! Tag someone who loves noodles!
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Recipe (makes 2 servings) ('炒粿条'chǎo guǒ tiáo)⁣
Ingredients:⁣
2 servings of fresh homemade/store-bought flat rice noodles⁣
5oz [130g] firm tofu, pressed, cut into desired size, pan-fried⁣
1 cup mung bean sprouts⁣
1/2 cup chopped Chinese chives⁣
3 cloves garlic, finely minced⁣
11/2 tablespoons sambal oelek or other chili sauce⁣
oil for cooking, salt to taste⁣
Sauce: 1/2 teaspoon dark soy sauce (thick), 2 tablespoons light soy sauce, a pinch of sugar⁣
⁣
Mix the sauce ingredients in a bowl until well-combined and set aside until ready to use. ⁣
In a heated non-stick pan with 1 tablespoon of oil, sauté garlic until aromatic, then add the sambal oelek and tofu. Give it a quick stir.⁣
Add in the noodles and sauce, toss all ingredients until well-combined. Cook for another 30 seconds or so by mixing the noodles with the sauce.⁣
Finally, add the the veggies and toss again until veggies are fully cooked through. Taste test and season accordingly.⁣
Serve warm with a side of chili.

09/09/2020

Stir fried black pepper noodles  😍  

These noodles are best when eaten steaming hot, fresh from the wok! Crunchy, peppery and so comforting. Get the recipe below!

​Serves 4-6
Ingredients
1 large bell pepper - thinly sliced
1 cup carrots- julienned
3-4 scallions - chopped, greens and whites separated
3 cloves of garlic, crushed
1 cup shredded or thinly sliced cabbage
4 Noodle cakes
1 tbsp oil (any variety)
Salt, to taste
4 tsp black pepper
4 tbsp sweet soy sauce (or use tamari/soy sauce whisked with some sugar/brown sugar)
1 tsp chili oil (or mix some red pepper flakes with some oil)
Instructions
1️⃣Cook the noodles in a pot of salted boiling water, follow the package instructions and be sure to drain the water a couple of minutes before the suggested cooking time on the package
2️⃣Rinse the noodles and set aside
In a large wok over medium-high heat, heat oil u til barely smoking, add garlic, scallion whites, salt and pepper and sauté for 2 minutes.
3️⃣Add all the veggies, sweet soy sauce/tamari, sugar (if using), chili oil (or the red pepper flakes mixed with some oil) and stir fry on medium-high for 3-4 minutes, stirring constantly
4️⃣Add the noodles, gently tossing with tongs or a fork
5️⃣Cook, tossing the noodles constantly, until they are heated and coated with the sauce
6️⃣Transfer to serving bowls and sprinkle with scallion greens and more black pepper.

08/09/2020

Want to add a bit of tartness to your savory dishes?😋 Pickled veggies are super tasty and SUPER easy to make at home with veggies from your own garden! We’re loving this quick and easy pickling recipe:
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✨Ingredients:✨
Upcycled mason jar
Spices (optional — we love chili flakes to add a little kick!)
White Vinegar
Sugar
Salt
Veggie of your choice! ( Carrots, radishes, and cucumbers are great options!)
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✨Method: ✨
Slice veggies and add to a jar (add spices if desired). Heat vinegar in a saucepan. Once simmering, add sugar and salt. Stir until dissolved and let mixture cool. Pour over veggies to completely submerge. Allow to marinate for at least 1 hour, and enjoy!

07/09/2020

Oil-free chickpea & pasta salad 😍 

So creamy, comforting, and satisfying! Tag someone who'd love a delicious bowl of pasta!
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✅Recipe: ✅Cook 8oz pasta. Drain and rinse. Allow to cool. ✅Rinse and drain 1/2 of one 15oz can chickpeas (3/4 cups). Toss chickpeas with 1/2 tsp garlic powder, 1/4 tsp paprika, and salt to taste. (Optional: add 1 tsp olive oil to coat chickpeas.) Bake at 400F until just crispy. ✅Finely chop 1/2 red onion. ✅Cut about 1 cup grape tomatoes into halves. ✅Dressing: Blend on high: 3/4 cups soaked cashews (soak overnight or in hot water for 1 hour), 1/2 cup water, 1 tbsp fresh lemon juice, 1 tsp maple syrup (or to taste), 3 tbsp red wine vinegar, 1/2 tsp garlic powder, 1/4 tsp ground mustard seed, 1/4 tsp paprika, 1/4 tsp cayenne, 1/4-1/2 tsp cumin. Salt and black pepper to taste. (Adjust maple and lemon juice to taste.) ✅In large bowl, mix roasted chickpeas, 1-1/2 to 2 cups of cooked pasta, diced red onion, halved tomatoes, dressing, and chopped parsley in desired quantities. Salt and pepper to taste.

04/09/2020

Pad Thai 😋 

Tangy, sweet, salty; all in one dish with a perfect crunch from fresh mung bean sprouts & toasted peanuts! 🌱 get the recipe below!
​
Recipe ⁣
🌱Ingredients:⁣
- 4 servings Pad Thai rice stick (used around 250g [8oz] and size 'L')⁣
- 7oz [200g] firm tofu, pressed, cut into cubes & pan-fried⁣
- 8 oz [236g] mung bean sprouts (save some for side)⁣
- 3 shallots & 3 cloves garlic - finely chopped⁣
- 2 tablespoons preserved dried radish (optional)⁣
- a pinch of chili flakes (optional)⁣
- a handful of green onions/scallions - cut into 3" length⁣
- a handful of crushed roasted peanuts⁣
- oil for cooking⁣
🌱*Pad Thai Sauce (adjust for lesser servings): 3 tablespoons tamarind juice (from 1 ping pong ball size tamarind pulp + 1/4 cup [60g] water), 3 tablespoons vegan 'fish' sauce (nước mắm chay - recipe in highlights), 1 - 2 tablespoons coconut/palm sugar, 1 tablespoon tamari/soy sauce (omit if using store-bought vegan fish sauce), 1 teaspoon lime juice, 1 teaspoon rice vinegar & 1/4 cup [60g] vegetable broth⁣
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1. Soak rice stick in room temperature water until soft. Drain & set aside until ready to use.⁣
2. Mix Pad Thai sauce ingredients until well combined and store in a jar until ready to use. You may warm up the broth to melt the sugar. ⁣
3. In a heated non-stick pan with 1 tablespoon oil, sauté shallots until translucent. Add preserved radish & continue to cook for another 1-2 mins over medium heat. Then, add garlic & sauté until fragrant.⁣
4. Add tofu, noodles & use a pair of tongs to spread out the noodles, cook for about a min. Add Pad Thai sauce while stirring & tossing continuously (add sauce slowly & taste test as you go). Noodles will start to soften.⁣
5. Add mung bean sprouts, peanuts, chili flakes & green onions. Toss noodles with the mixture until well combined.⁣
6. Serve warm with lime juice, more peanuts, fresh mung bean sprouts & chili flakes.

31/08/2020

How amazing is this Buckwheat Chocolate Mugcak 🤤

We think everyone needs a little sweetness in their lives! 🍰 That’s why we want to know what your all-time FAVOURITE plant-based sweets and treats are! Comment below! ❤️
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👉 Swipe to see a bit of sweet-treat recipe inspo
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Ingredients (makes 1 mug cake)
¼ cup buckwheat flour
1 tbsp cocoa powder plus more for dusting
¼ tsp baking powder
1 ½ tbsp sugar
¼ tsp of espresso powder or instant coffee
Pinch of salt
5 tbsp of almond milk (or your choice of non dairy milk)
2 tbsp coconut oil or your choice of vegetable oil
¼ tsp vanilla extract
1 heaping tbsp of filling of your choice (chocolate hazelnut or nut butter work great!)
1 tsp. vanilla extract
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Method:
Mix together the flour, cocoa powder, baking powder, sugar, and salt, using a whisk.
Add the milk and vegetable oil and whisk until well combined.
Scrape into a microwave-safe mug or small bowl. Then, spoon your choice of filling into the middle of the cup
Place the cup in the microwave and then cook the cake for around 70 seconds on high. @ London, United Kingdom

28/08/2020

Thai Coconut Curry Ramen ♥️

Comforting, so tasty, and ready in 20 minutes, too! Grab the recipe below!

​20 min Thai Coconut Curry Ramen recipe. I used spinach flavored noodles but you can use any ramen noodles. Happy Tuesday!
Thai Coconut Curry Ramen
Yields 2-3
1 1/2 tbsp vegan Red Curry Paste (found in most Asian stores)
1/3 red onion, diced
2 cloves garlic, minced
2 thumb-size ginger, grated
1 stalk fresh lemon grass, minced OR 3 Tbsp. frozen or store bought paste.
2 tsp. Pure maple syrup or brown sugar
3 Tbsp. lime or lemon juice
salt to taste
A plateful of mixed veggies (green beans, bell peppers, mushrooms, broccoli)
2 cans of coconut milk
1 1/2 cup vegetable broth
3-4 kaffir lime leaves
2-3 packages of fresh Japanese ramen OR substitute with any other dry ramen noodles
Few slices of cooked tempeh or tofu optional
1 cup of frozen or fresh corn for topping. (Defrosted if frozen)
4-5 cherry tomatoes
Few lime wedges
Method:
Place a large pot over medium-high heat. Add the 1/2 cup of vegetable broth, then add curry paste, shallots, garlic, ginger and lemon grass and diced onion. Cook until curry paste is completely dissolved, about 8 min. Add 2 cans of coconut milk and the remaining vegetable broth. Bring curry to a boil and reduce to a slight simmer.
Add the vegetable mix, kafir lime leaves, maple syrup. Cover and allow to simmer for about 5-8 min.
Meanwhile bring a medium pot of water to a boil. This will be your cooking water for the ramen. Place ramen into boiling water and loosen the noodles, making sure they are evenly distributed. Cook until al dente, drain and rinse under cold water. Set aside.
Add salt to taste and adjust flavors to your liking by adding some salt to make it saltier or more maple syrup for sweetness, lime for acid and if it's too spicy you can temper it with more coconut milk.
Divide ramen into 2-3 soup bowls, scoop the delicious curry soup on top and garnish with fresh herbs, tomatoes, corn, tofu or tempeh. Enjoy!

07/08/2020

​Hearty Lentil Soup 🥣

Nothing like a comforting soup to keep you warm! Get the full recipe:
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𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 ⁣
1 medium onion, cubed ⁣
1 celery stalk, chopped ⁣
3 garlic cloves, minced ⁣
1 jalapeno pepper, chopped (𝘰𝘱𝘵𝘪𝘰𝘯𝘢𝘭) ⁣
2 tbs of oil of choice ⁣
2 bell peppers, chopped ⁣
7 cups of water ⁣
2 cups of lentils ⁣
3 tbs of tomato paste ⁣
1 tsp of turmeric ⁣
1 tsp of cumin ⁣
3 large carrots, chopped ⁣
⁣
𝘐𝘯𝘴𝘵𝘳𝘶𝘤𝘵𝘪𝘰𝘯𝘴 ⁣
1. In a large pot, cook garlic, celery, onion and jalapeño with your oil of choice. Cook for about 7 minutes or until everything is caramelized. ⁣
2. Add bell peppers and cook for 5 minutes. ⁣
3. Add water, lentils, tomato, turmeric and cumin. Cook for 20 minutes. ⁣
4. Add carrots and add more water if needed*. Cook for another 10-15 minutes. ⁣
5. Enjoy :) ⁣
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22/07/2020

London, United Kingdom

21/07/2020