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Photo from one of our “INTRODUCTION TO PLANT-BASED COOKING” Workshops
100 gr peanuts – crushed in a blender, allow some crunchy bits for texture
50 ml tamari sauce
75 ml of water
2 tablespoons brown rice vinegar
1 tablespoon fresh minced ginger
2 cloves garlic confit
1 tablespoons agave syrup
2 spring onions finely cut
Sea salt to taste
Blend all ingredients together (Store in the fridge up to 2 weeks)
When needed, heat over medium heat, stirring constantly
Until the mixture is smooth. Add extra water if too thick;

½ onion or 1 shallot sliced
1 Chili, finely sliced (or more to taste)
10 ml of coconut oil
200 gr chopped vegetables,
Choose from broccoli or cauliflower, carrots and capsicums
½ cup fresh basil leaves
200 gr cooked pasta (choose from kelp, rice or spelt pasta)

Cook and rinse pasta and set aside
In a large wok or pan:
Heat the coconut oil
Add onions and chilli and sauté
Add vegetables and ½ cup water and cook a few minutes
Until vegetables are lightly cooked
Add pasta, mix in, turn off the heat
Pour sauce over, fold in basil or your choice of herbs
Garnish with spring onions and some crushed peanuts

The sauce can be heated in a separate pot and added in the end

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