The Vegan Dodo

12/06/2021

HAPPY GLOBAL WELLNESS DAY!

I thought a lot about what to share with you here today.
Eventually, I decided to share this refreshing salad, full of seeds, fruits, legumes, and vegetables.
Top with a sweet citrus sauce that turns all this combination into a celebration of flavors in the mouth.

Ready to start? 😍

• 4-5 endive leaves - heat a pan, place the endive leaves for about 2-3 minutes on each side until slightly browned, transfer to a plate.
• Steamed carrot
• Green soybean (edamame)
• Green peas
• Broad bean
• Capers
• Roasted cashew
• Pomegranate seeds
• Rose petals
• sunflower seeds
• Orange peel
• Pickled red cabbage
• Celery leaves
• Dried peaches

Mix and place over the endive.

Citrus Sauce:
• Orange peels from half a well-washed orange
• 1/2 tsp Dijon mustard
• 1/2 tsp Agave syrup
• Himalayan salt

Soak the orange peels in a small bowl with a quarter cup of water for about half an hour, add the rest of the sauce ingredients, mix and pour over the salad.
Enjoy it!

09/06/2021

VEGAN Lemon Cheesecake with CARAMELIZED PEARS!
So how do you make a vegan cheesecake full of protein and not fat?
If you've been vegan long enough, you probably know that the substitute for vegan milk recipes is cashews.
Cashew cheese, cashew cheesecake, creamed pasta? .. again, cashews!
This cheesecake is mostly made of tofu!
And believe me, it is SO delicious, stable, you can't stop eating.
**Recipe in picture
Enjoy!

06/06/2021

This Risotto is made of organic urad dal white, topped with sweet and sour tofu.
One of my favorite dishes, although it requires patience it is so warm and pampering.
Exactly suitable for the recent days whether.

So let start with the purple urad!

4 savings / 320 calories per.

What do you need?

300gr white head whole
180gr red cabbage
0.5 cup unsweetened soy milk
1 tbsp cornstarch
0.5 tsp white pepper, 1 tbsp salt, a quarter teaspoon of nutmeg
1 tbsp coconut oil
1 medium red onion

Rinse the cabbage and mung well underwater and let them dry for about half an hour.
Put in a food processor the cabbage, soy milk, and cornstarch for 2/3 minutes until you get a smooth texture.

Meanwhile, cook the white urad in water over medium heat until soft.

When the urad and sauce are ready. Heat a large pan with 1 tablespoon coconut oil, then add the chopped purple onion, mix and let it fry a bit.
Add salt, pepper, and nutmeg, stir for a few seconds, and then add the cooked white urad and the purple sauce.

Stir constantly for about 10-15 minutes, until a slightly sticky texture like risotto is obtained.

Sweet and Sour tofu:

2 serving / 280 calories

What do you need?

250gr Firm Tofu
2 tbsp Olive Oil
1 tbsp Dijon Mustard
2 tbsp cornflour
1 tbsp chickpea flour
1 tbsp cornstarch
0.5 tsp pepper
1 tsp salt
0.5 tsp garlic powder
0.5 tsp onion powder (optional)
0.5 tsp chili pepper (optional)

Cut the tofu into medium cubes.
Prepare two bowls.
In one bowl, mix Dijon mustard, cornflour, and a quarter to half a glass of water.
In the second bowl, mix the cornflour with chickpea flour and spices.
Heat a pan with olive oil.

Dip each cube of tofu in a bowl with the liquids and then in the other bowl, until the cube is coated from all directions.
Then, fry in a pan, turning the tofu cubes every few minutes so that they are fried from all directions.

For the sauce:

2 tbsp coconut sugar
1 tsp chili flakes
0.5 tsp lemon juice
2-3 tbsp got water

In a small bowl, mix all the ingredients until a thin sauce is obtained.

Now is the time to put the dish together.
Curl up on the couch in front of Netflix and enjoy every bite!

29/05/2021