Рет қаралды 2,563
🍇 recipes:
16 hoisin tofu and cauliflower on rice
tofu and cauliflower, roasted with oil and salt until golden brown (200°C, 20min)
2 tbsp hoisin sauce, 1 tbsp soy sauce, black pepper, roasted for 5 more minutes
basmati rice, cucumber, pickled red onions and fresh parsley for serving
17 pear & walnut muffins
150g flour, 75g sugar, 1/2 cup (125ml) soy milk + 1 tbsp apple cider vinegar, 1/4 cup (60ml) neutral oil, 2 tsp baking powder, grated ginger, pinch of salt
1 large pear (finely diced), 2 small handfuls of walnuts (finely chopped)
bake at 180°C for 30 minutes
18 quinoa and cauliflower salad
1 tsp coriander seeds (toasted and ground), 1 big clove of garlic, 1 tsp dijon mustard, 1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, lots of salt & pepper
3 servings quinoa, chickpeas and zaatar-roasted cauliflower (oil, salt, zaatar)
4 medium roasted beets, handful of radishes, handful fresh parsley, handful toasted pistachios (chopped)
*the dressing is meant to “soak” the topping - if you have leftover dressing add that on top as well to make sure the base of the salad will also get flavourful!
19 seeded sourdough loaf
somewhat followed a recipe from “das große Brotbackbuch” by Backen mit Christina (@backenmitchristina)
*a similar recipe: dontwasteyourt...
20 pumpkin lentil soup
small butternut squash or pumpkin (peeled to make a smooth soup), 1 thumb-size piece of ginger, 2 heaping tsp vegetable stock powder, 1 heaping tsp curry paste, 1 cup (200g) red lentils (soaked), water to cover
1 can coconut milk, salt and pepper to taste
fresh parsley for serving
21 spiced apples on porridge
2 large apples, diced + 2-3 tbsp maple syrup, cinnamon, cardamom, salt; baked at 200°C for 20 minutes
base of plain porridge: 2/3 cup (75g) oats, 1 cup (250ml) soy milk, 1/2 cup (125ml) water, pinch of salt
almond butter, hemp seeds, flakey salt
22 curried millet and almond salad
2 servings cooked millet and lentils with turmeric and salt (I soak mine before cooking to save time)
roasted beets and turnips, chopped dates
dressing: 1 gigantic spoonful of almond butter, soy sauce, rice vinegar, curry powder, black pepper
served with greens, cucumber, pickled red onions, parsley and lemon juice
*millet can be subbed for rice or quinoa, almond butter for peanut butter/tahini
23 carlin pea stew
1 onion, 1 clove of garlic, 1 bell pepper
handful of cherry tomatoes, 1 tbsp tomato paste, taco seasoning, salt and pepper to taste
1 jar (500g) carlin peas, tomato passata, water as needed
season to taste with more salt & pepper
topping: soy yogurt, lemon juice, parsley, salt & pepper
served with flatbread
*sub carlin peas for beans or chickpeas
24 peanut butter & pear toastie
toast, peanut butter, pear slices, flakey salt
*some cinnamon would be a nice addition!
25 wild rice & mushroom soup
1 packet mushrooms, 1 carrot, 1/2 onion, 1 big clove of garlic
1 tsp each thyme and rosemary, pepper to taste
1/2 cup wild rice (I soaked mine to reduce cooking time), vegetable broth as needed
zest and juice from 1/2 lemon, 1 tbsp tahini, fresh parsley
salt and pepper to taste
*inspired by sustainably vegan: www.instagram....
*some white beans or chickpeas would’ve been nice for some protein!
26 miso tofu and roasted carrot bowl
tofu + 1 tsp miso paste, 1 tbsp each sesame oil, soy sauce, rice vinegar, a few cracks of pepper
carrots + oil, salt, cumin; roasted at 220°C for 30 min
wild rice, cucumber, roasted beets, arugula, parsley and lemon juice for serving
27 rice porridge
1/2 cup risotto rice, 1 cup soy milk, about 1/2 cup water, pinch of salt
stewed (frozen) berries, toasted pistachios, brown sugar, flakey salt
*wash rice twice before cooking to remove starch, add more liquid if you want a creamier porridge
28 orange pepper veggies and tofu with peanut sauce
tofu, broccoli, carrot, bell pepper + orange pepper, dried parsley, salt, pepper, olive oil; baked at 180°C for 25-30 min
greens, wild rice, parsley for serving
peanut miso sauce: 1 tbsp each peanut butter, soy sauce, vinegar, 1 tsp miso paste, black pepper
29 choc chip cookies
www.pickuplime...
30 sun-dried tomato and mushroom pasta
400g button mushrooms, dry-fried until their liquid is released
oil from a jar of sun-dried tomatoes, 2 cloves of garlic (minced), 6 sun-dried tomatoes (sliced)
1 tbsp tomato paste, dried oregano, salt, about 100g tomato passata, water as needed
pasta of choice, I used paccheri
high-quality balsamic and extra virgin olive oil for serving
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🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics