Sautéed tofu and vegetables with chilli sauce and sweet basil.

Time : 16 minutes

Ingredient for one person

Rice
Tofu
1 piece of courgette
1 onion
1 or 2 garlic cloves
3 chillies (if they are not too strong, if you use Thai chilli, one is enough according to my level of tolerance)
Fresh sweet basil
A few garden orache leaves or spinach if you can´t pick any garden orache.
Salt
1 small piece of ginger
1/2 tea spoon of curry powder (turmeric, coriander, cumin)
1 small piece of cucumber
Some lettuce or other kind of greens
Oil

Preparation

While boiling the rice, grind the chilli(es), garlic and ginger in a mortar, add some oil (olive oil or whatever you like) and salt.

Slice all vegetables and the tofu, stir fry it first and when it becomes a bit crusty, and the courgette and onion, fry a few minutes.
When the vegetables are a bit soft, add the garden orache, chilli paste with the sweet basil (I use the leaves and stems), some salt if needed, quickly mix, fry two or three minutes.

Serve with some cucumber slivers, lettuce and a dressing you like.

Sautéed vegetables with quinoa and walnut crêpe.

Time : 31 minutes

Ingredient for one person

Pasta :
100g of flour
50g of water
Salt

Crêpe :
5 walnuts (or other nuts if you prefer)
Salt
Nutmeg
3 tablespoons of flour
A few spoons of soya milk (or other cereal milk)
1/2 tablespoon of starch (tapioca, potato, maize, as you wish...)
A bit of vegetable oil

Vegetables :
Soya sauce (Shoyu or tamari or if you want it it sweet, kecap manis and so on)
1 onion
Leek
Fennel
A few garlic cloves
3 tablespoons of quinoa
Paprika
Black pepper
Turmeric
1 piece of fresh ginger
Water
1 lettuce leaf (I used iceberg lettuce)

Preparation

If you have no time, skip the first part and buy some pasta. :)

Pour the flour in a bowl, add a few pinches of salt, slowly add water until the dough becomes smooth and doesn't stick too much. Leave it in a cool place while preparing the other parts of the recipe. When time comes to cook them, flatten the dough slice it in small pieces (or rasp it) and boil them.

Boil the quinoa with a bit of water (many people rinse the quinoa before boiling it, I never do so), once ready, add some turmeric and soya sauce, mix, serve it on the lettuce leaf.

Meanwhile, chop a piece of leek, a piece of fennel, one onion and some garlic cloves, ginger, stir-fry them, add in the end some soya sauce, paprika powder, black pepper, turmeric and the pasta (or noodles if you wish), mix, it's ready.

For the crêpe : pour the starch flour, a pinch of salt and a pinch of nutmeg in a bowl and small pieces of walnuts, slowly add the soya milk (if you have no cereal milk, water is fine too) while mixing until the dough is more or less like a paste, a bit liquid but not watery.
Fry in a very hot pan with a bit of oil.

You can eat now !

Banana dahl with soygurt and rice.

Time : about 30 minutes

Ingredients for two persons

2 cups of rice+ 4 cups of water

4 cups of red split lentils + 8 cups of water

1 well ripe banana

1 onion

1 piece of leek

1 small piece of fresh ginger

4 big garlic cloves

A few tea spoons of curry powder (my mix was : 1/2 tea spoon of turmeric, 1/2 tea spoon of coriander, 1/2 tea spoon of cumin, 1/4 tea spoon of mustard seeds powder, 1/4 tea spoon of ground fenugreek, chilli powder, 1/4 tea spoon of cardamom powder)
1 spoon of soygurt
Salt
Pepper
Paprika or chilli powder
Oil (olive or sesame) - optional

Preparation

While cooking the rice, slice the banana, onions, garlic, leek and add them to the 8 cups of water and lentils in a pot and all the spices and some salt, boil gently for about 30 minutes.

When ready, serve the rice, dahl and one spoon of soygurt on top of it with ground black pepper and paprika (or chilli powder), you can add one spoon of oil on top of it.

Another way to make it is to fry the onions, leek and minced garlic and then add a slice banana with the spices, once the banana has malted, add water, lentils, salt and let it gently boil.

Sautéed vegetables with peanut, hazelnut, black sesame sauce.

Time : about 20 minutes

Ingredients for one person

1 or 2 potatoes

1/2 aubergines

1 carrot

1 big onion

1 small piece of fresh ginger

1 small piece of fresh horseradish

1 handful of raw peanuts

1 serving spoon of black sesame seeds (or white if you prefer)

8 hazelnuts or more as you wish

3 garlic cloves

1 serving spoon or tea spoon of sugar

1/2 teaspoon of turmeric

1/2 teaspoon of sweet paprika

1/2 teaspoon of chilli powder (as you wish)

1/2 cup of water

1 lemon (optional)

Some lemon balm leaves or lemon grass.

A bit of chives

A bit of salt or soya sauce

A bit of oil

Preparation

Sauce.

Grind the peanuts, hazelnuts and sesame seeds in a mortar or blender, put them in a saucepan over a low heat with a bit of oil, mix from time to time to not let them burn.
When the whole mixture is a bit brown (such as roasted peanuts), pour the water, let it slowly boil, while you grind the garlic, ginger, horseradish, lemon balm and chives together.
Add them together with the spices, sugar and salt (or soya sauce), stir while it slowly boils until the texture becomes thicker, somehow creamy (add a bit of water if it becomes to thick). It's ready.

Vegetables.

Slice (or dice) the vegetables, add first the potato pieces in a hot oiled pan, let them fry gently, after a few minutes, add the other vegetables.

When everything is ready, serve with the sauce on top and if you want the juice of a lemon.

Feel free to replace the potatoes with rice or noodles for example and to use other fruits or vegetables like peppers, courgettes, parsnip, etc.
If you don't like the taste of hazelnuts or are allergic, you can make this sauce without them (or with other kinds of nuts). For the sauce, I was inspired by the Indonesian peanut sauce (satay sauce, sambal kancang) ; if you don't have any peanuts, you can use a few spoons of peanut butter while the water is boiling with the other ingredients, don't forget to stir.