Author: Hanna

Vegan alfredo pasta

ingredients

Vegan Alfredo Sauce:

5 ounces dry pasta, cooked to package directions

1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)

8 ounces mushrooms, sauteed, or try smoked mushrooms!

Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.

instructions

  1. Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
  2. Make Alfredo Sauce: Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.
  3. Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.
  4. Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
  5. Divide among two bowls.
  6. Garnish with lemon zest, pepper, chili flakes and chopped parsley.

Retsept siit: https://www.feastingathome.com/vegan-alfredo-sauce/

Mulle nii meeldib feastingathome.com! Maailma parimad retseptid, nii lihtsad ja maitsvad.

Seesaminuudlid

ingredients

  • 1–2 tablespoons oil
  • 4 cloves garlic, rough chopped
  • 1 tablespoon ginger, chopped
  • 1/2 an onion, sliced
  • 4 cups saute-able veggies (cabbage, peppers, broccoli, mushrooms, asparagus, snow peas, etc.) cut small.
  • 4–5 ounces dry noodles (soba noodles, buckwheat noodles, chow mein noodles, low mein, spaghetti, brown rice noodles , gluten-free noodles, etc.)

Creamy Sesame Sauce:  (For extra “saucey” double this)

Garnish: scallions, toasted sesame seeds, sprouts, roasted peanuts, sliced cucumber or radish.

instructions

Boil water for pasta.

In a large skillet (or wok) heat oil over medium heat. Add onion, garlic and ginger and the veggies of your choice. Saute, 3-4 minutes, turn heat down to low, and continue cooking until just tender.

At the same time, cook the noodles according to directions and make the Creamy Sesame Sauce.

Creamy Sesame Sauce: Place all ingredients in a small bowl and whisk with fork until smooth. Taste. Add more chili paste and salt and pepper to taste. Once the veggies are tender, and noodles are drained toss them together along with the sauce, coating well. Serve warm, top with sprout or other options.

Retsept siit: https://www.feastingathome.com/sesame-noodles/

Note to self: ära kasuta orgaanilist tahinit, maitse on kuidagi ekstramõru. Tavaline tahini on kõige parem.

Ühe poti läätsesupp

ingredients

  • 1 onion, diced (or sub 2 fat shallots)
  • 6 –8 cloves garlic, rough chopped
  • 2 tablespoons olive oil
  • 4 cups diced veggies – any mix of carrots, celery, parsnip, bell pepper, potato, cabbage (I normally use 1 –2 carrots, 1 parsnip, 1–2 celery)
  • 1 1/2 teaspoons salt, more to taste.
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon allspice (optional)
  • 1 bay leaf or 1 teaspoon herbs de Provence or Italian herbs
  • 2 tablespoons tomato paste
  • 2 medium tomatoes, diced with their juices (one 14.5 ounce can, diced)
  • 4 flavorful cups chicken or veggie stock (or use 3 bouillon cubes w/ water)
  • 2 cups water
  • 1 ¼ cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for ¼ cup of the lentils for a creamier texture. 🙂
  • Finish with olive oil, lemon juice, chopped Italian parsley (or cilantro), diced tomatoes and optional chili flakes (Aleppo chili is nice here) and toasted pita.

instructions

  • Saute onion and garlic in the Instant Pot in 2 tablespoons oil until fragrant and tender, about 2-3 minutes. (Or cook in a dutch oven on the stove, over medium-high heat)
  • Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown it a bit. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover, setting the Instant pot to Pressure Cook on Normal for 12 minutes. (Alternately if cooking on the stove top, bring to a simmer and cover, simmering on low for 20-25 minutes)
  • Let the pressure release either manually or naturally.
  • Divide among bowls and drizzle with olive oil, a squeeze of lemon, chili flakes, fresh parsley and fresh diced tomato (optional)

Retsept siit: https://www.feastingathome.com/instant-pot-lentil-soup/

Marokopärane läätse-kinoasupp

Ingredients:

  • 2 tablespoons olive oil
  • one onion, diced
  • 5–6 garlic cloves, rough chopped
  • 3 carrots, diced (2 cups) ( or sub other root veggies- yam or sweet potato, parsnips, celery root, sunchokes)
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional, for a subtle heat)
  • one 14-ounce can diced tomatoes (or sub 1 1/2 cups diced tomatoes with juices)
  • 4 cups veggie broth (or chicken broth)
  • 1 1/2 teaspoon salt
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon dried thyme (or add a few bay leaves)
  • 1/2 teaspoon turmeric
  • 1 teaspoon maple syrup ( or honey)
  • 3/4 cup red lentils (split lentils)
  • 1/4 cup quinoa
  • optional addtions: 1/4 cup raisins
  • Garnish: fresh cilantro,parsley, scallions or mint, a squeeze of lemon or lime, a drizzle of olive oil (or swirl of yogurt) or even sliced avocado.

Instructions

  • Set Instant Pot (Pressure cooker) to saute function and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until frangrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.
  • Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, tumeric, thyme and maple syrup. Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point you could also toss in 1/4 cup raisins (or add after).
  • Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).
  • Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.
  • Serve this up with fresh radishes and herbs. Add a drizzle of olive oil (or for extra richness and swirl of yogurt).

Retsept siit: https://www.feastingathome.com/moroccan-lentil-quinoa-soup/

Brasiilia kalahautis e moqueca

Jagub 4-le.

Kala:

  • 450-700g valget kala (eelistatud tursk)
  • ½ teaspoon salt
  • one lime- zest and juice

Hautis:

  • 2–3 tablespoons coconut or olive oil (or use Dende – Brazillian Red Palm oil for the best flavor!)
  • 1 onion- finely diced ( red, white or yellow)
  • 1/2 teaspoon salt
  • 1 cup carrot, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves- rough chopped
  • 1/2 jalapeno, finely diced
  • 1 tablespoon tomato paste
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 cup fish or chicken stock
  • 1 1/2 cups tomatoes, diced ( preferably fresh)
  • 1 14 ounce can coconut milk ( liquid and solids)
  • more salt to taste
  • ½ cup chopped cilantro, scallions or Italian parsley
  • squeeze of lime
  • Serve over cilantro rice, basmati rice, black rice or everyday quinoa.
  • Valmistamine:
  • Rinse and pat dry the fish and cut into 2 inch peices. Place in a bowl. Add salt, zest from half the lime and 1 tablespoon lime juice. Massage lightly to coat all pieces well. Set aside.
  • In a large saute pan, heat the olive oil over medium high heat. Add onion and salt, and sauté 2-3 minutes. Turn heat down to medium, add carrot, bell pepper, garlic and jalapeno and cook 4-5 more minutes. Add tomato paste, spices and stock. Mix and bring to a simmer and add tomatoes. Cover and simmer gently on medium low for 5 mintues or until carrots are tender.
  • Add the coconut milk and taste and add more salt if necessary.
  • Nestle the fish in the stew and simmer gently until it’s cooked through, about 4-6 minutes. Spoon the flavorful coconut broth over the fish and cook until desired doneness or longer for thicker pieces. ( You can also finish this in a 350F oven).
  • Taste and adjust salt and squeeze with lime.
  • To serve, serve over rice, sprinkle with cilantro or scallions and a squeeze of lime.
  • Drizzle with a little olive oil if you like.

Suurepärane. Palmiõli on maitse pärast hädavajalik.

Retsept siit: https://www.feastingathome.com/brazilian-fish-stew-aka-moqueca/

Pad thai

Jagub kahele üheks söögikorraks.

Koostisosad:

  • 85-110 g dry pad thai noodles (rice noodles)
  • Boiling water to cover noodles
  • 1 large shallot, finely diced (much better than onion here)
  • 4 chopped garlic cloves
  • 1 teaspoon chopped ginger (optional)
  • 2 eggs, whisked with a fork with a generous 3-finger pinch salt (if vegan, leave it out)
  • 6–8 ounces tofu, chicken breast or peeled prawns
  • salt and pepper to taste
  • 2 tablespoons peanut oil, wok oil or coconut oil
  • 1 lime

Pad Thai kaste:

  • 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
  • 3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes
  • 3 tablespoons of rice wine vinegar (or tamarind water– see notes)
  • 1 teaspoon soy sauce (or GF liquid aminos like Braggs)

Garnish: lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

  • COOK NOODLES: Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
  • Chop shallot, garlic and ginger and set aside.
  • Whisk the two eggs with a fork and add a generous, 3-finger pinch of salt.
  • Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl.
  • Prep and Cook the protein: Chicken: slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
  • STIR FRY: Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
  • Make a well in the center of the wok, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots continuing to break them into small bits.
  • Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.
  • Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
  • Toss in the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
  • Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

Suurepärane ja nii hea!

Retsept siit: https://www.feastingathome.com/15-minute-pad-thai/

Spinati ja rohelise läätse dal

1 red onion (diced)
3 cloves garlic (minced)
1 knob ginger (minced, I use a large knob)
2 teaspoons cumin seeds
1 teaspoon turmeric powder
1 teaspoon Garam Masala
1 tablespoon curry powder
192 grams green lentils (rinsed)
96 grams red lentils (rinsed)
1 can chopped tomatoes
1 can coconut milk
3 handfuls spinach (roughly chopped)
237 milliliters water
salt
pepper

Sauté red onion in a pot in a dash of olive oil over medium heat for a few minutes until softened and then add garlic, ginger and spices and continue cooking for a couple of minutes.
Add lentils, tomato, coconut milk and water and bring a boil then lower heat and simmer, covered, for 25 minutes or until green lentils are soft. You may need to add more water if the mixture looks too thick.
Turn the heat off and add spinach and season with salt and pepper.
Serve with basmati rice, roasted potatoes or naan.

Retsept siit: https://www.yummly.com/recipe/Spinach-and-Green-Lentil-Dahl-2276093#directions

Kadai paneer

Koostisosad kadai masalale:

2 spl koriandriseemneid
4 kuivatatud tšillit
3/4 tl fenkoli seemneid

Koostisosad kadai masala kastmele:

2 suurt tükeldatud sibulat
2 suurt tükeldatud tomatit
8 india pähklit
1 tl ingveri- ja küüslaugupastat
0.5 tl punase tšilli pulbrit
0.5 kuni 0.75 tl garam masalat
0.75 tl kasuri methit või fenugreek’i lehtesid (põld-lambalääts)
soola
0.5 kuni 1 tl hakitud ingverit
2 spl hakitud koriandrit
õli

võib veel lisada:

1 sibul
64 g paprikat
250 g paneeri

1. Jahvata tšilli, fenkoli ja koriandriseemned. Õli pannile, lisa sibul ja india pähklid. Lisa tomat, prae kuni pudi. Jahuta ja püreesta saadud segu, aseta kõrvale.
2. Samale pannile lisa jälle õli. Prae jälle sibulat ja paprikat. Lisa paneer ja prae 1-2 minutit. Pane kõrvale.
3. Pannile õli, lisa ingveri ja küüslaugupasta, prae kuni toores lõhn läheb ära. Lisa eelnevalt tehtud maitseainesegu, prae 1 min kuni lõhnab.
4. Lisa püreestatud tomatipüree, prae 2 min.
5. Lisa garam masala ja punase tšilli pulber.
6. Lisa 118 kuni 180 ml vett. Natuke soola.
7. Purusta ja lisa kasuri methi. Lisa praetud paneer, paprika ja sibul.
8. Sega, viimasena lisa hakitud ingver ja koriandrilehed.

Retsept siit: https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/

Krõbe tšillikala

For Batter:
1 Egg
1 tbsp Soy Sauce
3 tbsp Corn Flour
3 tbsp All Purpose Flour
1/4 tsp Black Pepper Powder
1 tsp Garlic Paste
1 tsp Ginger Paste
250 gms Fish
Oil For Frying

For Cornflour Slurry:
-1 tbsp Cornflour & 1 tbsp Water

For Sauce:
-2 tbsp Soy Sauce
-1 tbsp Chilli Sauce
-1/2 tbsp Tomato Ketchup

Wok:
2-3 tbsp Oil
2 tbsp Garlic (minced)
1/2 tbsp Ginger (minced)
3 Green Chillies (slit)
2 Spring Onion White (chopped)
1 Green bell pepper (Chopped)
1/4 tsp Black Pepper Powder
Sauce
1/4 cup Water
Cornflour Slurry
Fried Fish
Vinegar

Tee taigen valmis. Lisa kalatükid, marineeri ja vaata, et tükid oleksid kõik ilusasti kaetud. Prae kala koos taignaga õlivannis.
Kui kala on praetud, tõsta see köögipaberi peale jahtuma ja nõrguma. Pärast tee valmis slurry ja kaste.
Hakka valmistama woki — kasuta sama õli mis kala frittimisel. Lisa küüslauk ja peenelt hakitud ingver. Prae kuni toores lõhn läheb ära. Lisa rohelised tšillid, 2 värske sibula valged osad. Prae korra, lisa 1 roheline paprika (niiumbes 2.5 cm kuubikud). Samal ajal kui praeb, lisa 1/4 tl musta pipart. Lisa eelnevalt valmistatud kaste. Vaata, et kõik pannil olevad ained oleksid ilusti kaetud. Lisa törts vett ja siis slurry.
Kui see on tehtud, lisa eelnevalt praetud kala. Vaata, et kõik oleks kastmega kaetud. Võta pann tulelt, lisa törts (1/4) tl äädikat. Ongi valmis 🙂

Retsept siit: https://www.youtube.com/watch?v=bpGnhE4hMmc&list=PLcFbkjQAe9klm7ubVYo7lOnNJn7oNMrAs&index=2&t=0s

Meeletult hea, minu meelest isegi restorani tasemel toit. 🙂 Valmistamine võtab aega, aga on seda väärt.

Sidruni plaadikook (lemon bars)

360g jahu jaotatud kaheks: 300 g põhja jaoks ja 60 g segusse
66 g tuhksuhkurt
1/2 tl soola
170 g soolavaba sulatatud võid
3 spl sidrunikoort (u 3 sidruni jagu)
600 g suhkurt
8 suurt muna, toatemperatuuril
240 ml värskelt pressitud sidrunimahla

Heat oven to 180C and line a 23 x 33 cm baking dish with parchment paper.
Whisk together 300g of flour with the powdered sugar and salt, then pour in the melted butter and mix until combined. You can also do this using a stand mixer with a paddle attachment. If you’d like a dash of vanilla can be added in with the butter at this step.
Sprinkle the dough into your lined pan and press down into a flat layer. Bake at 180C for about 20 minutes or until a light golden color.
While the crust is baking add the sugar to a food processor and add the zest of three lemons. Pulse until the zest is fully incorporated and sugar is a light yellow color. If you don’t have a processor just mince the zest and mix with the sugar in a bag or bowl.
Add the sugar and remaining half cup of flour to a large bowl and mix well. You can sift together however and zesty sugar bits will need to get dumped out of the sifter as they might clog things up and not go through.
Pour in the lemon juice and add the eggs then mix very well until completely combined.
Pour the filling onto the warm crust then transfer to oven and bake for about 25 minutes, turning halfway through the bake. Remove from oven and allow to cool for an hour before chilling in the refrigerator for two hours.
Dust with powdered sugar and cut into bars using a clean, sharp, damp knife. Clean and re-wet the knife after each cut.

Retsept siit: https://preppykitchen.com/lemon-bars/

Meeletult hea. Kes on lemon curdi söönud, siis see on põhimõtteliselt lemon curdi kook 🙂