Smoked Salmon Sushi Bowl

This smoked salom sushi bowl is a perfect weeknight dinner that can easily be prepared ahead of time. I love the crunch that cucumbers and carrots add to the bowl, but you can also use green beans, avocado or broccoli as an alternative. If you like it spicy, try adding 1-2 tsp of chilli oil or sambal oelek to the dressing.

Ingredients

(1 serving)

60g of sushi rice or brown rice

150g smoked salmon

1/2 cucumber

2 medium carrots

1 spring onion

a hand full of soy bean sprouts

 

For the Dressing

30ml soy sauce

15ml agave syrup

15ml water

lime juice from 1/2 lime

Method

Cock the rice according to the instructions on the package.

In the mean time cut the cucumber and carrot into fine slices or use a peeler. In a medium mixing bowl whisk together all the ingredients for the dressing. 

Place the cooked rice, soy bean sprouts and veggies in a bowl. Chop the spring onion and add it as a topping. Serve with the dressing and some lime slices on the side. Enjoy!

Cilantro and Mint Prawn Salad with Lime- Soy Sauce Dressing

This salad is one of my favourite lunches during summer. It is light and fresh, but doesn’t leave you hungry. I love adding fresh herbs to my salad, they infuse it with so much flavour. When chopping the mint and cilantro you don’t have to pick the leaves of the stem. Finely cut they, are actually perfectly good to eat and even add a little extra crunch to the salad.

Ingredients

(2 servings)

300g prawns or shrimp (frozen works fine)

130g brown rice

1/2 cucumber

1 red bell pepper

1 hand full of fresh cilantro

1 hand full of fresh mint leaves

a squeeze of lemon juice

a squeeze of lime juice

For the Dressing

30 ml soy sauce

1tbsp honey

lime juice from 1/2 lime

30 ml water

1 tsp chilli oil (optional)

salt and pepper to taste

Method

Thaw the prawns in the fridge over night or place them in hot water for about 20 min. Cook the rice according to the instructions on the package. Rinse and set aside to let it cool down.

Cut the cucumber and bell pepper in small dices. Cop the mint and cilantro and combine everything with the rice in a large bowl.

Heat some cooking oil in a frying pan and cook the prawns for about 3-4 minutes until they are pink. Add some lemon juice and season with salt and pepper.

Add the prawns to the salad bowl and add a squeeze of lime juice. Make sure all ingredients are combined well.

For the dressing whisk together all the ingredients. If you store the salad in the fridge, keep the dressing separate and add it shortly before serving. Enjoy!

Tofu Fried Rice

This recipe isn’t only perfect when you are graving your favourite take out meal, it also works amazing for left over rice and veggies. It is a tasty weeknight dinner, or quick lunch, that doesn’t take longer than a couple of minutes. You can substitute the veggies in this recipe for any you like, broccoli and green beans work very well. I love to add some hot sauce and avocado to this dish.

Ingredients

( 2 servings)

230g cooked whole grain rice (120g uncooked)

200g tofu

1 medium zucchini

1 medium carrot

150g frozen peas

50g sweet corn

1 spring onion

2-3 tbsp soy sauce

1 tbsp honey

1 tbsp sesame seeds

2 tbsp sesame oil

pepper to taste

Method

Heat the sesame oil in a large pan.

Use a fork to crumble the tofu into small pieces. Cut the zucchini and the carrot into small pieces. Add the tofu, veggies (not the spring onion) and the cooked rice to the pan.

Add soy sauce and honey, turn down to medium heat and stir well for about 4-5 minutes, depending on how crunchy you want your veggies.

Add the sesame seeds to the pan. Cut the spring onion into small pieces and add just before transferring everything into two bowls.

Season with pepper and if you like hot sauce. Serve immediately. Enjoy!    

Basic Peanut Sauce

This peanut sauce is great alternative to store bought satay sauce, which often contains sugar or preservatives. You can use it as a dip to summer rolls, veggie sticks, or grilled chicken. If you add a little more plant milk you can use it as an actual sauce and serve it with rice and vegetables. The peanut sauce tastes best if you use peanut butter from roasted peanuts, however, regular peanut butter will also work. Always make sure that the peanut butter you buy is made from 100% peanuts.

Ingredients

2 tbsp peanut butter (unsweetened)

1tbsp honey

1tbsp soy sauce

80ml plant based milk

Method

Combine all ingredients in a medium bowl. Whisk till smooth. Serve immediately or store in the fridge for later use. Enjoy.

Vietnamese Rice Noodle Bowl

This recipe is great when you feel like cooking something special, but don’t have a lot of time. The basic ingredients for the dressing and the marinade are soy sauce, fish sauce and sesame oil. They are great to give any dish a little asian flavour. Make sure you get a soy sauce that is low in sodium soy sauce and free of any conservatives.

I usually cook up a little more and eat it for lunch the next day. You can easily reheat everything in a saucepan or make a take away rice noodle salat. Instead of white cabbage, carrots and peppers you can add whatever vegetables you have left in the fridge. Soybean sprouts, pickled bamboo shots, edamame beans or mushrooms are great alternatives. I love adding some fresh herbs or peanuts at the end.

Ingredients

(2 servings)

125g rice noodles (uncooked)

2 chicken breast (roughly 200g)

2 cups white cabbage

2 carrots

2 spring onions

1 red pepper

1 tbsp honey

1 tbsp soy sauce

fresh coriander leaves to garnish 

 

For the chicken marinade

2 tbsp. soy sauce

1 tbsp. sesame oil

1 tbsp. honey

1/2 tbsp. lemonjuice

1/2 tbsp. fishsauce

garlic (optional)

 

For the dressing

2 tbsp. fishsauce

1 tsp. sesame oil

1/2 tsp. rice vinegar

2 tbsp. honey

1/2 tbsp lemonjuice

100 ml water

chilli  

Method

In a large, flat soup plate whisk together all ingredients for the chicken marinade and add the chicken breasts. Set aside.

Cut the cabbage, carrots, and pepper in small, thin stripes. Mix with soy sauce and honey, add spring onions. Set aside.

Heat sesame oil in a large sauce pan and add the chicken breast, make sure to add the left over marinade to the pan as well. Depending on the thickness of the chicken breast roast for about 15 to 20 min on low heat. 

Cook the rice noodles according to package instructions.

Arrange vegetables and noodles in a bowl. Cut the chicken breast in slices and add on top. Mix in the dressing and sprinkle with fresh coriander and a little lemon juice. Serve immediately.