Gluten-free veggie millet bowl

Hi hi hi :) What about having a super easy super healthy dinner tonight? I say yes :) And you? 
Here is some inspiration to make a quick and healthy dinner or lunch. Don't worry too much if you don't have the exact veggies at home, you can always replace the veggies to whatever you have in you fridge. That is what I love about these recipes :) Mix & Match veggies are the best :)
So let's see how to make it:

This recipe serves around 3-4 people.
What will you need:
- 1 cups dried millet
- 5 carrots
- 1 small zucchini
- 1/4 head of red cabbage
- 200 grams smoked tofu

- 1 tbsp coconut oil

Dressing:
- 1 lemon juice (freshly squeezed)
- salt and pepper
- 1 tbsp tamari soy sauce (gluten-free soy sauce)
- 1 tbsp Provence herb mix

Method:

1. Cook the millet with 2x as much water for about 15 minutes or so (until water evaporates). Add salt and home made broth, if you have. When done, rinse the millet with cold water, so the grains don't stick together. Set aside.
2. Drain and cut the tofu to small cubes.
3. Wash and slice the carrots. Wash the zucchini and cut it to cubes. Wash the cabbage and slice it as well.
4. Put some water in a frying pan and add the carrots. Cover and cook on medium for 3-4 minutes. Discard the leftover water.
5. In a different mixing bowl mix all ingredients for the dressing. Mix the millet, carrots and the other veggies in a bowl and add the dressing. Mix well.
6. Serve and enjoy :) 

Summer veggie Quiche

 
Hi all:) This time I have an awesome veggie quiche recipe for you. Actually, this is not my creation..all the credit goes to my partner, who has surprised me with this wonderful dish after my weekend trip with the girls :D I know...he is a sweetheart :))
As usual, this this is an easy dish, however needs a bit of preparation and setting time for the dough. This dish serves 5-6 people. 
So let's see how to make it:

What will you need: 
For the crust:

- 350 gram spelt flour

- 150 gram of vegan margarine (not processed)

- 80 ml water

- 1/2 tsp salt 

For the filling:

- 250 grams smoked tofu

- 3 big onions

- 1 smaller yellow zucchini

- 1 small red bell pepper

- 1/2 of a medium cauliflower

- 2 tbsp olive oil

- 1 tsp salt

- 1 tsp turmeric

- pinch of nutmeg

- 1/2 tsp fresh black pepper

- 1 1/2 tbsp fresh rosemary, cut to small pieces

- 1 1/2 tbsp fresh chives, cut to small pieces
- 1 medium tomato for the top, sliced 

Preparation:

1. Preheat oven to 200° to top and bottom heating. Lightly grease a quiche or pie pan.
2. For the crust: mix all ingredients in a mixing bowl with your hands until there are no more chunks of margarine and everything sticks nicely together. You can add the water gradually, until the crust has a cookie-dough like consistency.
3. Form a ball from the dough, cover with folie and place it to the fridge for 30 minutes. While waiting for the dough, you can start to make the filling (see steps 6 to 9).
4. After 30 minutes take the dough out from the fridge and place it evenly over the base of the quiche pan (or pie dish). Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
5. Bake the crust for for 10 minutes on 200°.
6. To prepare the filling: wash and cut up all the veggies and the tofu.
7. Place the tofu, onions, olive oil, salt, turmeric, nutmeg, black pepper and rosemary to the food processor and process until smooth and creamy. Mix in the chives and set aside.
8. In a skillet, add olive oil and fry the bell pepper, zucchini and cauliflower over high heat for about 5 minutes.
9. Remove from heat and stir in the tofu mix until well combined. Adjust seasoning to taste if desired. Pour mixture into baked crust and smooth out with until even. Place slices of tomato on top.
10. Bake quiche in oven, uncovered, for another 20minutes on 200°. Lower the heat to 175° and bake for more 10 minutes.

Enjoyy ;))

Zucchini spaghetti with smoked tofu and oat cream

Zucchinis are great replacement to normal spaghetti made of wheat and eggs, especially, when you like to be in shape and stay healthy :P  
Here is the proof: 1 cup of raw zucchini has only 20kCal, while 1 cup of cooked spaghetti has 220kCal, which is more than 10x more calories!! Even 1cup of whole wheat spaghetti has 174kCal, which is still much higher. 
Good news is, you can munch on much more of the lovely zucchinis, while not worrying about the extra calories :P 
Try this recipe, you will be surprised how the zucchini noodles resemble the original ones. They are fresh and crunchy, giving you extra health benefits.
Here are some of them: 

• they contain no saturated fat or cholesterol, while the peel provides high amount of dietary fiber.. you know what that means.. good for your tummy and lowers your cholesterol :)
• they are high in anti-oxidants, folates (especially good during and before pregnancy), vitamin A and C, which play role in preventing cancer and have anti-inflammatory effect
• they are a good source of potassium, which helps to reduce blood pressure and prevent heart attack and stroke
• they contain moderate levels of B-complex group of vitamins and minerals like iron, manganese, phosphorus, and zinc.  
  You can read about more benefits here:http://www.stylecraze.com/articles/benefits-of-zucchini-for-skin-hair-and-health/)

The recipe is inspired from Attila Hildmann: Vegan for fit, but have been modified quite a bit :) This amount serves 2-3. 

What will you need:
- 250g of smoked tofu
- 2 tbsp of cold pressed sunflower seed or olive oil

- 1 small white onion
- 1 clove of garlic

- 1/2 of a medium zucchini

- 250ml oat cream with 13% fat

- 1/4tsp of spicy paprika (or cayenne)
- 1tsp lemon juice

- 1tbsp nutritional yeast flakes (beer flakes are as well good)
- Salt, pepper according to taste

In this recipe I am using this oat cream:

If you  can't find this cream, you can use soy cream instead. Please, always buy organic biological soy products.

Start with cutting the smoked tofu to small cubes. Peel and finely chop the onion and the garlic clove. Heat up the oil and add the tofu cubes. Fry the tofu for about 3 minutes, then add the onion and the garlic. Cook for about 3-4 minutes. Add paprika, lemon juice, nutritional yeast and oat cream. Cook it for about a minute. Add salt and pepper, according to taste. Bring it to boil just for a moment to thicken. Turn off the heat. 
Wash the zucchinis and use a spiral veggie cutter to make the spaghetti. Mix the spaghetti into the tofu-oat sauce. Drizzle with more nutritional yeast and black pepper. 

Enjoy :)