Gebratene Nudeln mit Gemüse | Fried noodles with veggies

English version below

Ich habe schon ein Rezept für gebratene Nudeln, aber letztendlich habe ich noch eine etwas simplere Version, die mit etwas weniger Zutaten auskommt. Da ich unter der Woche ja immer für den Folgetag vorkoche, bin ich dann immer ganz froh, wenn ich meine Einkäufe und die Vorbereitung planen kann. Hier ist also meine "reduzierte" aber nicht minder leckere Variante der gebratenen Nudeln.

Veggie-Weißwein-Frikassee | Veggie White Wine Fricassee

English version below

Der Eintopf ist recht einfach zu machen uuund ich teste grade, ob man ihn gut einfrieren kann. Definitiv super zum mit auf die Arbeit nehmen und alles Sachen, die man halbwegs gut auf Vorrat da haben kann.

Five ingredient lunch + hot sauce

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

Lunches should be quick to prepare and not too heavy, otherwise your productive afternoon turns into a majestic desk nap. Here is what I had today. Fried noodles with lots of veggies and very little other ingredients.

Thai Pasta Salad

Die deutsche Übersetzung steht unter dem englischen Rezept!

Mondays are always a bit of a challenge: I always prepare a lunch for work for my colleague and myself... but I want to vary what I bring. So I keep my eyes open for new ideas and suggestions. Today, the Vegan Food Nerd came to my rescue. Their dish inspired me to pick up some of the basic ingredients they used and to come up with something new myself. :)

This is not actually a Thai recipe. But the nice noodles, coconut milk, and red Thai curry paste made me call it that! :D

Ingredients for 6 generous portions:

• 400g of rice noodles (the type that looks like fettuccine, about 4mm, ca. 1/6 in)
• 300g of soy sprouts
• 3 bell peppers (red, yellow, green)
• 1 large zucchini
• 250g of snowpeas
• 1l of coconut milk
• some oil (for example sunflower)
• 2 tablespoons of red Thai curry paste - if you like it hotter, use more (double check the ingredients! Curry pastes are not always vegan/vegetarian!)
• some soy sauce
• some salt
• 2 limes
• 100g of (unsalted) peanuts 
• 400g of tofu (it's the squishy type which I buy at the Asian supermarket, not the firm stuff)

You will also need: A big pot, a deep-fryer. If you don't have a deep-fryer, I suppose you can also fry the tofu in a pan, but it won't be quite as nice.

Super Easy Lentil Salad!

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

I'm currently staying in Berlin with friends while I'm doing some research for work in the basement of a library (oh yeah, microfilms!)... Fortunately, I get to use my friends' kitchen! I worked in an archive (in a small town in Eastern Germany) for a week last year and not having a kitchen drove me crazy... I was "only" a vegetarian back then, so getting food wasn't quite as hard yet. Now that I'm in Berlin, vegan food is really easy to come by, but I just love to cook, so was I am more than grateful that I can use my friends' kitchen.

Today, I made a "leftovers and stuff that needed to go" dish. This lentil salad was part of it:

Ingredients:

• 100g of red lentils
• 200ml of veggie stock
• 1 tomato
• half a green bell pepper
• half a yellow bell pepper (leftovers from yesterday's soup!)
• 1 onion
• some salt (optional! Depends on how salty your veggie stock is!)
• some pepper
• 1/2 tablespoon of powdered curry
• 1 1/2 tablespoons of balsamic vinegar (or really any other yummy vinegar)

Red Lentil Veggie Soup

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Yet another incredibly easy dish! And super tasty, too. If you happen to not have one ingredient or the other in the house, you can always replace things. You can basically swap out any of the veggies as long as you stick to the lentils, water, and seasoning.

Ingredients for six servings:

• 150g red lentils
• 3 large carrots
• 1 leek
• 3 onions
• 3 cloves of garlic
• fresh ginger (about the size of a thumb)
• salt
• 3 tablespoons of vegetable oil, for example, sunflower seed oil.
• 50g tomato paste
• 1l of water
• a handfull of hazelnuts
• half a green bell pepper
• half a red bell pepper
• 2 table spoons of balsamic vinegar
• a handfull of fresh herbs, for example, parsley or basil

Summer Rolls with a Sweet and Sour Lime Sauce

Or with sweet and sour sauce

This would have been lunch for my colleage and me, ... if my body hadn't decided to be sick. But I didn't want to let the ingredients go to waste and made the summer rolls. These are Vietname style summer rolls, so they are not fried/deep-fried. They're low in fat and gluten-free (in case anyone suffers from celiac desease) if you substitute the beer that is used to soak the rice paper for water or gluten-free beer. 

The summer rolls are great for buffets, picnics, lunch at work, or long trips. They're also really yummy!

Veggie Quiche

Quiche? Egg-free? I was not so sure that this was going to work. But it did!

Ingredients for a Chard Quiche:

For the pastry:

• 320g flour (I used wholewheat)
• 150g margarine
• 1 teaspoon of salt
• 80-100ml of water (not pictured)

For the filling:

• ca. 600g of chard (before removing inedible parts)
• five small onions
• 2 packs (~350g each) of firm silken tofu
• as much garlic as you like
• 200g of smoked tofu
• 3 tablespoons of soy (or rice, spelt...) cream
• 3 tablespoons of yeast flakes
• 3 tablespoons of olive oil (plus some for frying)
• 4 tablespoons of starch
• 1 teaspoon of cayenne pepper
• a little bit of freshly ground black pepper
• 1 1/2 teaspoons of kala namak salt
• 2 tablespoons of fenugreek
• 2 tablespoons of paprika
• some freshly ground nutmeg

It's a wrap!

I love wraps because you can fill them with whatever you like, they are great if you want to bring lunch to work or school and you can also use them to use up leftovers.

Ingredients for six wraps:

most of the ingredients are optional, of course. If you happen to hate red cabbage, I would suggest you don't use it.

Fried Noodles with Tons of Veggies! (and maybe some mock duck)

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

I love to cook for other people... and for myself. But I think eating ought to be a social activity. So today I made some food for the boyfriend and a friend who does not have the time to cook.
And who would say no this:

Carrot Ginger Soup

When life gives you carrot, ... make carrot soup.

Preferably yummy soup that doesn't look like baby food. Fresh ginger, coconut milk and a bit of good vinegar should be on the list.

Since the local organic veggie box from my last blog came with a lot of carrots and I still had about 700g left in the fridge, I decided not to give them any chance to spoil and made a big pot of soup. And please notice the incredibly awesome R2D2 soy sauce dispenser the boyfriend got me for our 9-year anniversary. That man knows how to please the ladies! <3

Carrot Ginger Soup

Ingredients:

• 1kg of carrots
• 3 onions
• 2-2.5l of veggie stock
• 3-4 medium sized potatoes
• 1 leek (how do you call pieces of leek? The German word would be "Stange" which would literally translate to "stick" oder "bar") 
• 500ml coconut milk
• 100g tomato paste
• a big chunk of fresh ginger
• more ginger
• some olive oil
• salt
• agave sirup
• 5 table spoons of white wine vinegar

Almost like Christmas!

Word of mouth informed me that there was a small organic farm in the north of our city. Word of mouth continued to inform me that they delivered weekly veggie crates! Being the person that I am I got overly excited about it and ordered the largest version they had available. Today was finally the day of days! The box got delivered! The boyfriend even suggested we'd do an "unboxing" video. I was tempted to do that. Then I was to lazy and only took pictures.

Rain and other yucky October weather didn't keep the driver from bringing this colorful beauty to our place. I truly feel like I am a little too excited about a collapsable plastic box full of vegetables. But that's okay. Other people go crazy over shoes with a red sole. I guess when my braincells were programmed, I got lots of those "books and food" ones and very few from the fashion department. Fine with me.

And here it is in all its glory: