The post Yellow vegan curry appeared first on Cooking with a Cat.
]]>Spices are always the ideal way to bring aromas from other countries to our kitchen and make our recipes more exotic and original. For example, this dish has only a few ingredients, but a simple touch of yellow curry paste gives to it an exquisite Thai flavor. It is a straightforward recipe to elaborate and 100% vegan.
Perfect for lovers of tasty food!
Yellow vegan curry
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Ingredients
- 8 oz. of firm tofu
- 2 yellow peppers
- 1/2 onion
- 6 young garlic or 3 scallions
- 1 clove garlic
- 1 piece of ginger 2 cm
- 1 teaspoon yellow curry paste
- 1/2 - 1 cup of vegetable broth
- Salt
Instructions
- Peel the onion, the garlic, the garlic, and the ginger. Wash the peppers well.
- Chop the clove of garlic and cut onion, garlic, and ginger in thin strips.
- In a nonstick skillet, put the onion, garlic, garlic, and ginger and sauté with 4 or 5 tablespoons of broth. Simmer for 10 minutes, if necessary, add a little more broth.
- Meanwhile, cut the peppers and tofu into similar sized pieces.
- When the onion is transparent, add the curry paste, peppers, tofu and 4 or 5 tablespoons more broth and adjust salt.
- Leave to cook for 20 more minutes over low heat. If necessary, add more broth.
This recipe is suitable for the Fast Metabolism Diet – FMD P2, ONLY for vegans or ovo-lacto vegetarians. With these quantities, you get 4 snacks protein serving for <20 pounds, or 2 main meal protein serving for <20 pounds.
For this recipe, you may need:
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]]>As I have been doing since the beginning of the year, this month I also share a recipe inspired by Japanese cuisine: grilled tofu with hot sauce. This recipe is straightforward and easy to prepare, perfect for vegans and that works perfectly in summer and winter.
Surprise your guests with an original dish that is prepared in a few minutes. I hope you like it ?
Grilled tofu with hot sauce
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Ingredients
- 4 oz of tofu
- 1 teaspoon chopped ginger
- 1 clove garlic
- 1 teaspoon chopped onion
- 1 teaspoon chopped red pepper
- 1/4 cup of vegetable broth
- 1 teaspoon of tamari sauce
- 1 teaspoon hot pepper
- 1/2 teaspoon birch xylitol or stevia to taste
- Salt
Instructions
- Chop the ginger, garlic, red pepper and chives very finely.
- In a small pot, sauté the ginger, garlic, red pepper and chives with 1 tablespoon of water.
- Add the broth, the tamari sauce, the hot pepper, the xylitol or the stevia and let it boil, until it reduces a little.
- Meanwhile, cut the tofu into squares and put a non-stick pan to heat.
- Sauté the squares of tofu, to brown them on all sides.
- Serve the hot tofu, accompanied by the hot sauce.
This recipe is suitable for the Fast Metabolism Diet – FMD P2, ONLY for vegans or ovo-lacto vegetarians. With these quantities, you get 2 snacks for <20 pounds, or 1 main meal for <20 pounds. Remember that in the main meals the vegetables are obligatory.
For this recipe, you may need:
Notes
WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol
P.S.: Remember that, if you are doing FMD, tofu is only allowed for vegans and ovo-lacto vegetarians, in Phase 2.
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]]>The post Tofu sticks with Turmeric & Ginger appeared first on Cooking with a Cat.
]]>Sometimes, I like to look at my old recipes and renew them giving them a new unique touch. After the success of my tofu sticks with the aroma of thyme, I decided to create a new version of this recipe giving it an oriental feel. It is an easy and delicious recipe, perfect for a Phase 2 snack for vegans and Lacto-ovo vegetarians.
Do not miss any of my vegetarian and vegan recipes. Also remember that you can ask me what you want by leaving me a comment, sending me an email or writing me on Facebook or Instagram. 
Tofu sticks with Turmeric & Ginger
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Ingredients
- 170 gr. of tofu to the natural
- 1 teaspoon of turmeric
- 1 teaspoon curry
- 1/2 teaspoon ground ginger
- Fresh ginger
- Salt
Instructions
-
- Freeze the tofu for 8 hours or the night before
- Preheat the oven to at 350º F (180º C)
- Let the tofu unfreeze and cut into sticks about one centimeter thick
- Put the sticks on kitchen paper and put salt on them
- Let stand for a couple of minutes and then with another piece of kitchen paper dry the sticks as much as possible
- Tofu, after being unfrozen will lose a lot of water. It has to lose all water possible
- In a bowl, mix turmeric, ginger, and curry and sprinkle the sticks with this mix.
- Grate a little bit of fresh ginger above the stick and arrange them on a baking sheet lined with baking parchment
- Bake for 25 minutes or until entirely crispy.
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get two snacks for >20 pounds or 1 breakfast for >20 pounds. For a complete breakfast add phase vegetables.
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]]>The post Tofu sticks with thyme appeared first on Cooking with a Cat.
]]>Today I am going to propose a vegan recipe super simple to prepare, and that will surprise you. These are tofu sticks baked and flavored with pepper and fresh thyme.
This recipe came to me one day when I bought a kilo of tofu, and I did not know what to do with it. So I prepared a few different recipes, such as the raw vegan chocolate mousse, the Oriental shirataki, the raw vegan unicorn mousse and these delicious tofu sticks. The result was great.
I hope you like it!
Palitos de tofu al aroma de tomillo
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Ingredients
- 170 gr. of tofu
- Fresh thyme
- Black pepper
- Salt
Instructions
- Freeze the tofu for 8 hours or the night before
- Preheat the oven to at 350º F (180º C)
- Let the tofu unfreeze and cut into sticks about one centimeter thick
- Put the sticks on kitchen paper and put salt on them
- Let stand for a couple of minutes and then with another piece of kitchen paper dry the sticks as much as possible
- Tofu, after being unfrozen will lose a lot of water. It has to lose all water possible
- Sprinkle the sticks with the black pepper and fresh thyme and arrange them on a baking sheet lined with baking parchment
- Bake for 25 minutes or until completely crispy and golden
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get two snacks for >20 pounds or 1 breakfast for >20 pounds. For a complete breakfast add phase vegetables.
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]]>The post Oriental shirataki, vegan or not appeared first on Cooking with a Cat.
]]>Personally, I am a very fan of Asian cuisine, among my favorites are Japanese, Vietnamese and Thai cuisine, although so far everything I have tried has enchanted me. For this reason, I have decided to propose this recipe, which is very easy to prepare and has a lovely oriental aroma. In addition, I present 2 versions: the vegan version with tofu and the non-vegan version with chicken, so that everyone can prepare it.
Shiritaki al estilo oriental
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Ingredients
- 150 gr of shiritaki* drained
- 50 gr tofu or 50 gr of chicken breast
- 1½ cup red, yellow and green peppers
- 1/2 red onion
- 1 leek
- 1 clove garlic
- 1 piece of ginger 2 cm
- ½ cup vegetable broth or water
- 1 tablespoon of tamari sauce
- 1 tablespoon of vinegar
- Salt
Instructions
- Chop finely the garlic and the ginger and put it in a nonstick frying pan with the broth
- Cut the onion, leek, and peppers into pieces, put in the pan and let cook 5 minutes over medium heat
- Chop the tofu or the chicken and add it to the vegetables, cook 10 minutes more
- Drain the shiritaki with plenty of cold water and add them to the vegetables
- In a small bowl, mix the vinegar, the tamari sauce and a tablespoon of water, and add this sauce to the shiritaki
- Adjust salt and cook for a few more minutes; Should not be too liquid, serve hot
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; with these quantities, you use only 50 gr of protein, for a complete meal add the remaining proteins and phase veggies.
Notes
*They are also called Miracle Noodles or Konjac Noodels. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolologíaSinGluten
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]]>The post Raw vegan chocolate mousse: a fresh and healthy snack appeared first on Cooking with a Cat.
]]>Like every Wednesday, today we are back to Phase 2, the hardest phase for many, but we are not discouraged. The recipe I propose today is designed for all my vegan readers, so that they can enjoy a fantastic mousse of 100% vegetable origin perfectly compatible with FMD.
This is a very simple recipe, which is prepared in a few minutes and only has few ingredients; Yet its light and sweet taste will surprise you and conquer the hearts of all, children included.
Raw vegan chocolate mousse: a fresh and healthy snack
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Ingredients
- 170 gr silky tofu *
- 1 tablespoon cocoa paste 100% (approx. 12 g)
- 3 teaspoons of birch xylitol
- Cinnamon powder
- Orange skin (optional)
- Natural peppermint aroma (optional)
Instructions
- Rinse and drain well the silky tofu
- Chop and beat in a blender until a uniform mousse is formed
- Undo the cocoa paste in a heatproof bowl over a pan of simmering water (bain marie)
- Add the cocoa paste to tofu and 1 teaspoon xylitol and continue beating a little more
- Add the rest of the xylitol, cinnamon and if desired mint aroma or orange peel (optional)
- Beat until homogeneous
- Let it rest in the refrigerator to be fresh and serve in a glass with a little ground cinnamon
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get 2 snacks for >20 pounds or 1 breakfast for >20 pounds. For a complete breakfast add phase vegetables.
Notes
*In case you do not find silky tofu, you can use classic tofu. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbolologíaSinGluten
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]]>The post Put a Unicorn in your life appeared first on Cooking with a Cat.
]]>As you may have heard, Starbucks has created a new pink and blue frappuccino, which is triumphing in social networks. The truth is that I am not very fan of these types of chains, since they usually use many sugars and usually are not very healthy, still I have to admit that the photos look very pretty; For this reason I decided to inspire myself in the aesthetics of the Unicorn Frappuccino and prepare a vegan mousse of colors, because eating healthy is important but the unicorns too;)
As always, my version is quite different and much healthier. I have chosen some unusual ingredients to prepare this simple vegan mousse, perfect for both breakfast and snack. The taste is very particular: the rhubarb is a mixture of sweet and sour, while the slight touch of kale offers a very interesting bitter contrast. Now that the heat is on, this recipe is a perfect alternative to a fruit smoothie.
Raw Vegan Unicorn Mousse
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Ingredients
- 3 cups fresh rhubarb
- 170 gr tofu (natural)
- 2.5 tablespoons birch xylitol
- Lemon juice
- Vanilla
- 1/2 teaspoon kale powder
Instructions
- Wash and cut the rhubarb into small pieces
- Put the rhubarb in the mixer, join the tofu (to leave to part about 50 gr for the cover), 2 spoonfuls of xylitol and a spoonful of lemon juice, to beat until it is a cream homogeneous and smooth
- Put two tablespoons of the compound in a small bowl and join half the kale powder, stir well until it is of an intense green color
- Beat the remaining 50 gr of tofu with 1/2 tablespoon of xylitol and the vanilla seeds; Store this compound in the refrigerator for two hours
- Put the rhubarb compound in cups or glasses: a base of rhubarb compound, 1 tablespoon of kale compound, plus rhubarb compound; Store in refrigerator for two hours
- Before serving the mousse put the vanilla compound in a pastry bag and decorate the mousse, sprinkle with the remaining kale powder
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get 2 complete snacks for >20 pounds or 1 complete breakfast for >20 pounds.
If you liked this recipe do not forget to tell me in a comment 
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