Hello everyone how is January til now? There is something you all don’t know about me. I feel like I’m going back in time and to be specific I would say the year 2014. The year 2014 was the year of baking. I tried baking many cakes plant based and without cane sugar. It wasn’t easy all the time. I’ve noticed that I found my way back in the kitchen more in a way to master the technique of making several dishes plant based and without cane sugar. Dishes that are originally made with meat, fish or eggs.
I mentioned at my previous post: Healty Vegan Dish #1 that I would post a healthy vegan dish every week in January but I might go for much more vegan dishes after this month. I sort of forgot how much I like doing this!
For now lets get to that recipe that’s again like my previous post inspired by the Surinamese/Indonesian kitchen. Let me introduce you to this vegan “nasi goreng” recipe.
Meal for 2 person
1 cup buckwheat
275 gr. mixed vegetables (bean sprouds, cabbage and onion)
1/4 cup sliced leek
10 pieces sliced celery
A piece grated ginger
1 tsp. kencur powder
2 tsp. 5 spices powder
1 tsp. galangal powder
2 pieces grated garlic
1 tablet organic vegetable stock
2 tbsp. sweet soy sauce (ketjap manis)
2 tbsp. salt soy sauce (ketjap asin)
Pour 1 cup buckwheat in 2 cups water. 1 cup buckweat equals 2 cups water.
When the buckwheat is boiling make sure it boils 10 minutes. Then turn the fire low and let it simmer for 30 minutes.
Bake the mixed vegetables in another casserole and pour the buckweat in the casserole with the baked vegetable mix. Bake and stir all together in organic coconut oil or sunflower oil (what you prefer. I used coconut oil) for not more than 5 minutes and turn the fire off.
Pour the sliced celery and sliced leek in the casserole and stir again til it’s well spread.
Mixed sour vegetables
On the side I made some mixed sour vegetables. The mixed sour vegetables contain: 1/4 red pepper sliced in pieces, 1/4 yellow pepper sliced in pieces, 10 slices cucumber and 7 pieces iceberg lettuce.
Making mixed sour vegetables:
3 tbsp. vinegar, 1 1/2 tbsp. coconut sugar and 1/2 tsp. himalayan salt. Mix it all together and done.
Bake tempeh, mushrooms or tofu as a meat or egg replacer
Hope you like it and spoiler: my next vegan dish won’t be from the Surinamese kitchen.