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My Instagram: / fitgreenmind
My cookbook: www.make-it-maya.com
RECIPES FROM THIS VIDEO:
Day 1
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Braised leek:
-600g leek, cut in half lengthwise and horizontally
Fry in some oil for a few minutes.
Braising liquid:
-3 cloves chopped garlic
-1/2 Tsp Chili flakes
-5 Tbsp soy sauce
-2 Tbsp vinegar
-2 Tbsp agave
Add it to the leek and let it simmer 5-10mins
Tofu:
-400g Tofu, geared into chunks
-2 Tbsp corn starch
-a touch of oil and salt
Mix and bake at 175C/350F for 20 mins.
Mix with 1/4 cup (60g) BBQ sauce.
Bake for 5-10 more mins.
Serve everything with rice
Day 2
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Vegan chick‘n pasta:
-1 onion
-2 cloves garlic
-350g vegan chicken
First fry the chicken in oil for a few minutes, then add onion and garlic.
-2 Tbsp tomato paste
-a Splash of vegan red wine
First roast the tomato paste for 1-2mins, then deglaze with the red wine
-3 cups (750ml) tomato sauce
-salt, pepper and dried herbs to taste
Let it simmer 5-10mins.
Serve on pasta
Beetroot salad:
-shredded beetroot
-olive oil
-lemon juice
-agave
-salt and pepper
Day 3
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Shredded tofu burrito bowl:
-400g firm tofu
Pat dry it and shred with a grater.
-2 Tbsp soy sauce
-1 Tbsp oil
-2 Tsp cumin
-1 Tsp Paprika
-salt to taste
Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then).
Sauce:
-1 onion
-3 cloves garlic
Fry in some oil until softened.
-1 Tsp cumin
-1 Tsp Paprika
-1/2 Tsp chili powder
-2 Tbsp tomato paste
Roast 2-3mins
-1/3 cup (80ml) pineapple juice
-1/2 Tbsp soy sauce
Stir it in and bring to a bubble.
Then reduce the heat and stir in the baked tofu.
Cauliflower:
-1 head of cauliflower cut in florets
-2 Tbsp oil
-1 Tsp each salt, cumin and paprika
Mix and bake at 175C/350F for 25mis
Arroz rojo:
-1 cup rice
Toast in some oil
-1 onion
-2 cloves garlic
Sauté for a few minutes.
-1 Tsp paprika
-salt to taste
-2 Tbsp tomato paste
-1 cup each water and tomato sauce
First toast the spices and tomato paste.
Add the liquid and optionally place a chili on top.
Cook on low heat 15-20mins.
Serve everything with your favourite sauce (I made a vegan garlic-sriracha sauce)
Day 4:
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Cracked lasagna pasta:
-200g veggies of your choice
-70g smoked tofu
Sauté in some oil
Sauce:
-1 (70g) jarred roasted pepper
-1 Tbsp hummus
-a squeeze of lemon
-salt and dried herbs to taste
-pasta water to blend
Blend until smooth, add to the veggies along with pasta (or broken lasagna sheet pasta).
Day 5:
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Ottolenghi inspired eggplant:
-3 eggplants, cut into thick slices
-6 Tbsp oil ( I used peanut oil)
-salt to taste
Roast at 230C/450F for 45-50mins
Curry yogurt:
-4 big Tbsp vegan yogurt
-2 Tsp vegan mayo
-1/2 lime
-1 Tsp curry powder
-salt to taste
-1 Tsp agave
Curry onions:
-3 onions, cut in slices
Fry in oil on medium heat until slightly caramelised.
Season with curry powder.
Serve with couscous and a protein source of your choice.
Much love
Maya :)