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Godt Nytår, med Ny energi. Happy new Year with New Energy
Healthy 4 days plantbased food with no waste.
Cook Time 30 minutter/minutes
Servings
personer/people
Cook Time 30 minutter/minutes
Servings
personer/people
Instructions
SHOPPINGLIST FOR 4 DAYS
  1. Purchase for 4 days dinner: Organic vegetables: squash, tomatoes, fenick, carrots, red pepper, beetroot, onions, onion, garlic, ginger, avocado, 1 mango, 3 lime, 1 mandarin. Brown rice, lentil or bean spaghetti, rice paper. 1 can of chickpeas, tofu, panco rasp, lys miso or tahin. Herbs like, basil, coriander, broad-leaved parsley. Tamari sauce, tomato sauce. Spices like: turmeric, smoked paprika, onion powder, garlic powder, chili and dried thyme, sun dried tomatoes (glass or bag). Olive and grape seed oil (can be recycled for frying). Nuts from Christmas, or 1 bag of walnut kernels.
4 DAYS DINNER
  1. Day 1. Buy fresh organic vegetables without plastic. Squash / Tomatoes / Fennel / Carrots / Red Peppers, Spring onion, Beetroot, etc. Cut them into small cubes and put half in the fridge while using the rest, then you have 2 days of food. Mix a marinade of lime / mandarin / tamari sauce / garlic / ginger and a little olive oil and pour it together with the finely chopped vegetables. A large piece of Tofu, cut into squares and put in tamari and tomato sauce (possibly in a bag) take half up after approx. 10 min. and leave the rest in the fridge for the next day. Brown rice is boiled for approx. 10 minutes along with 1 tbsp. turmeric, leave them for approx. 10 min. without heat. Tofu roasted slightly on a frying pan. Pour the vegetables with the marinade over the rice and place the tofu pieces gently on top. Sprinkle with herbs, such as coriander, thyme and parsley.
  2. Day 2. Open a can of chickpeas and pour the water into a bowl. Store the chickpeas in a bowl in the fridge for the next day. Beat chickpea water well, for it looks like whipped egg whites. Sprinkle breadcrumbs onto a plate and cut the tofu pieces from yesterday into a little smaller piece. Reversible in aquafaba (chickpea-foam) and then in breadcrumbs. Heat a pan with grape seed oil, use a toothpick, to see when it sizzles around. Turn the tofu pieces into the hot oil, let them turn golden, watch the heat so that they do not turn brown. Place them on kitchen paper, then it sucks the moisture. Take the finely chopped vegetables out of the fridge. Cut some coriander, complemented with finely sliced mango and avocado. Put rice paper in ice-cold water, one at a time, slowly remove the water and put 1 tbsp. finely chopped vegetables together with tofu and wrap the rice paper around, finish before folding as an envelope, as it should be completely closed so that the filling does not fall out. Dressing made of 1 tbsp. miso or tahin, water to dissolve. A little lime juice, 1 clove of garlic, 2 cm. ginger grated, little chili, 2-3 tbsp. tamari sauce, taste with agave syrup. Mix it all together well. Deep rice paper rolls in the dressing, with a crisp salad leaf rolled around each roll.
  3. Day 3. Should you have nuts back from Christmas, break them and use them in this dish. Gurkemeje, paprika, chilli powder, onion powder, garlic powder, cumin and salt mix well together. Turn chickpeas from the fridge, and chopped nuts, good around the spices. Penne pasta made from chickpeas, lentils or other vegetable, boil after regulation. Heat a frying pan up to medium high heat and fry the chickpeas and nuts, while they turned around. Almonds or coconut flour are mixed and seasoned with nutrion yeast (make a large portion, it can be kept in the fridge for at least 10 days). It reminds of parmesan cheese. Make a large portion of pesto for today and tomorrow. Use basil, garlic, olive oil, pine nuts and coconut / nutrion yeast mixture (parmesan cheese) to taste with salt. . Cut the sun-dried tomatoes into smaller pieces and pour olive oil by (if it is from the glass using the oil therefrom). When the pasta is finished turn it into the olive oil with the sun-dried tomatoes and pesto. Pour the nuts and chickpeas mixture over the pasta and sprinkle with the parmesan mixture and basil. (You can also add grilled vegetables as in the picture)
  4. 4. Day. Cut all the vegetables lengthwise. Carrots, squash, red pepper, fennel, beetroot, onions, potatoes (red, sweet or white in boat form) Mix the thyme with salt and sprinkle well over the vegetables lying on an ovenproof dish covered with baking paper. Bake in the oven at 200 degrees for approx. 25 min. The last 5 minutes pour a little of the pesto over. The rest is used as a dip for the vegetables. While the vegetables are in the oven, cook a cauliflower head for approx. 5 minutes in salted water. Half of the cauliflower head is mixed in a bowl of 1-2 dl. oatmeal and spices such as smoked paprika, turmeric, onion powder, salt, etc. Herbs and 1 tbsp. flax seed mixed with 3 tbsp. lukewarm water (let it soak for 5 min.) 1 crushed garlic and a little coconut / nutrion mixture (parmesan) Mix it all together to a rough blend if it is too wet, use a little chichpea flour or more oatmeal if too dry a little water. Shape for small buns made flat. Fry them in oil on a frying pan (you can also turn into grated panco) before frying. Can be put in the oven too, with a little oil on. They must be golden before they are finished. Serve cauliflower buns with fried vegetables and pesto.
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