A foodie day in pictures – Inspired by Vegan Wednesday #63
What do avocados, tomatoes, pumpkins and carrots have in common? Right… they all end up on my plate eventually. I love my greens. And my “reds”. And my “oranges”. And veggies in general. And food in general. So every Wednesday I want to show you a little collection of my glorious greens (plus at least one recipe). All recipes have one thing in common: They are plant-based and they involve as little plastic as possible. If you want to know where I get my plastic-free goodies, wait for my next update on avoiding plastic. So here’s my (last week’s) Wednesday in pictures:
I started the day with a chocolate banana blueberry muesli which kept me full for almost half of the day. It’s inspired by the vegan chef Attila Hildmann, but I modified the recipe and you can adapt it easily to your taste (or the contents of your kitchen cupboards). For the “base” just mix:
150 ml of oat or soy milk
a tsp of cocoa powder (the “real” cocoa for baking)
1/2 tsp of ground vanilla (alternatively vanilla sugar)
1/2 of cinnamon
11/2 TS of agave juice
1 TS of peanut butter
Then add oats, almonds, amaranth, sunflower seeds, flax seeds, raisins or whatever you prefer and let the muesli thicken up. Then chop a banana into slices and always put one layer of banana, one layer of muesli and one layer of blueberries on top of each other (This is of course optional and only serves one purpose: to make it look pretty) I usually garnish my muesli with a teaspoon of agave juice and peanuts or cashews. This muesli is a real power boost, it will keep you full and satisfied for hours.
That’s why I only had a late lunch: Guacamole on corn cakes. You can easily prepare it the night before and take it to the office (re-use an old glass jar and keep the corn cakes separate). For my Guacamole and corn cakes (serving 2) you need:
1 TS of lime juice
1 spring onion, chopped in little rings
1 tsp of roasted and ground cumin
1/2 tomato, chopped in little cubes
1 chili, chopped in little rings
a handful of coriander
4 corn cakes (alternatively rice cakes)
Just mix everything together and serve the guacamole on the corn cakes.
So you’re wondering what’s for dinner? As I love spicy food, I decided to go for a red Thai curry on rice noodles. That also helped me to use up some of the veggie leftovers in my fridge. I was a bit lazy and used pre-made vegan Thai curry paste (I usually get the shrimp and fish oil-free paste here), so there is no recipe this time. If you want to make your own paste, check out this recipe. I just fried some ginger, carrot, zucchini, aubergine, onion and mixed it with the curry paste and coconut milk. As I didn’t have any rice at home I used rice noodles.
Bon Appetit! Guten Appetit! I hope you got some inspiration for your next meals 🙂