Legumes

20 minutes

preparation

plant protein

meal

4

portions

Seitan Schnitzel 

Especially on cold winter days, we need a warming and energising meal, and pan fried Seitan is exactly the solution!
A dish full of plant protein, that is easily prepared in a few minutes, preparing us for a strong taste and strength.

Wheat fillet, is rich in protein and iron, and we can serve it with a tasty mustard sauce or any other we prefer. Along with few sauteed vegetables, pickles and brown rice, we have a complete, nutritious, strengthening meal.

MATERIALS

  • 200gr Seitan-Wheat fillet 
  • 4 TBs organic flour 70%
  • 1 TBs organic corn or rice starch
  • 3-4 TBs water
  • 1/4 ts wasabi powder
  • 2 ts poppy seeds
  • salt
  • bread crumbs
  • Sunflower-olive oil to fry
Mustard sauce:
Decoration
  • Finely chopped parsley, Sushi Nori

PREPARATION

Step 1

Prepare the batter
In a deep bowl we mix the flour, starch, wasabi and salt, whisk well with water. Add the poppy seeds and whisk.

 

Step 2

Seitan
Cut Seitan in parallel fillets, 1-1,5 cm thick. 

Step 3

Frying
Warm the oil in a pan. Dust the fillets in plain flour, both sides and dip them in the batter. Then cover them with bread crumbs in another plate and put them in hot oil to fry, 203 minutes on each side. We remove and place on kitchen paper.

Step 4

Mustard sauce
Mix all ingredients together to homogenize. If we need to dilute the sauce, add some water, until desirable consistency is achieved.

 

Step 5            

Serving
For a complete, nutritious and tasty meal, serve half a cup brown rice, sprinkled with stripes of Sushi Nori, some sauteed vegetables and the Schnitzel with mustard sauce. Serving some pickles on the plate, will add the necessary enzymes and probiotic bacteria for better digestion.

 

Step 6

Don’t forget… Chew well each bite, 30-50 times!

 

Materials

  • 2 tablespoons dry Hijiki (soaked in water for 1 hour)
  • 100 g of Seitan-wheat fillet (cut in stripes)
  • 1 medium carrot (cut into thick strips or rounds)
  • 1 medium onion (cut in half-moons)
  • 1 1/2 tablespoons Soy Sauce ONE Project
  • 1 tablespoon virgin olive oil
  • 1 teaspoon natural sesame seeds (roasted)

Preparation

Βήμα 1 In a saucepan, sauté in olive oil the onion for 2 minutes, until glassy. Cut the Seitan-Wheat fillet in stripes and add to sauté for 2-3 more minutes.
Βήμα 2 Remove the Hijiki from the water, drain it and add it to the pot, above all other materials.
Βήμα 3 Add fresh water, just enough to cover the Hijiki. Add the carrot on top.
Βήμα 4 Cover with lid, bring to boiling point and then add Soy sauce, lower and simmer for about 40-45 minutes on low flame.
Βήμα 5 If the liquids have not been absorbed, remove the lid and continue for a little while until almost evaporated and remain a little like glaze.
Βήμα 6 Roast the sesame seeds in a pan and sprinkle on top, while serving.

Notes

  • The water that we soaked the seaweed can be used in cooking legumes.
  • Instead of carrot (or together with it), we can also use, pumpkin, sweet potato, daikon (Chinese radish), turnip, parsnip and so on.

6 servings

 

MATERIALS

 

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1 aisberg or lettuce

Half a bunch of parsley

2 cucumbers cut into diagonal slices

3 medium carrots cut into diagonal slices

2 medium courgettes cut into diagonal slices

150 g of chopped chopped cubes

1 pinch of algae we have

2 spoons of soy

2 tablespoons min

A handful of olives

1 tablespoon of mustard

1 tablespoon of sweet hate

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FRIDAY

 

Step 1: Soak them in water for 20 minutes.

Step 2 Cook the tomato together with the broth in water, soybean and broth for about 20-30 minutes until it is soft. If necessary, add some water if the existing one evaporates.

Allow to cool.

Step 3 Boil the carrots in a slightly salted water for 1 minute (make sure they stay crisp), and continue with the zucchini. Let them cool down.

Step 4 In a large bowl, cut aisberg or lettuce with your hands; add gherkins, boiled vegetables, Tempe with marjoram and olives.

Step 5 We make the sauce, mix mustard, sweet honey, add a little soy and water or liquid that has gone out of the tempered cooking, giving the desired texture (not too fluid).

Step 6 Pour the salad with the sauce and serve!

 

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1 hour

 

Preparation

 

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Complete

 

Meal

 

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4

 

Portions

 

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Indonesian Gado-Gado Salad with Teabag fillets and peanut butter sauce

 

The description is a complicated recipe, but it should not scare you!

It is really very simple and quick to perform and will reward you and your co-workers with its rich taste and impressive appearance. As for its nutrition, it provides us with a wealth of vitamins, proteins, probiotic bacteria and vegetable fats, and it could well be a full meal if accompanied by a little paddy basmati rice!

 

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MATERIALS

 

150g Tempe

Marinade:

 

3 sec. Tamari ONE Project

3 sec. olive oil

2 sec. Rice syrup (or maple)

2 tsp. Paprika smoker powder

½ cup of wine (or beer or water)

Peanut Butter Sauce:

 

100g peanut butter soft

2 cloves of garlic crushed

2 sec. Grated ginger

3 sec. Mirin ONE Project

3 sec. Tamari ONE Project

3 sec. Lemon juice

¼ tsp. Chili powder

Some sunflower oil or sesame oil

Bread of boiled vegetables

Salad:

 

2 cups of green beans cut into three

2 cups of Chinese cabbage or white cabbage

1 cup of carrots cut into diagonal slices

1 cup marinated red cabbage

Marinated red cabbage:

 

1 cup chopped red cabbage

2 sec. Brown Rice Vinegar ONE Project

1 sec. Vinegar ONE Project

1 sec. Mirin ONE Project

2 sec. Sesame oil

2 sec. Fresh coriander chopped

2 sec. Roasted sesame seeds, defatted

A pinch of salt

Decoration

 

Chopped onion and shrubs SUSHI NORI ONE Project cut into thin strips with scissors for decoration.

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PREPARATION

 

Step 1

Marinated red cabbage

Prepare red cabbage at least 2 hours earlier or from the previous night.

In a deep bowl, mix the cabbage with salt gently. Mix all other ingredients, cover and leave in the refrigerator until we use it. If we leave it in the evening, it is advisable to mix 2-3 times to mix the fragrances well.

 

Step 2

Tempe, step 1

Cut the Tempe into pieces not too thin (triangles, elongated ones), size as small as our finger. Soak them in the marinade for at least 2 hours.

 

Step 3

Salad

Let the carrots and green beans in salted water for 1-2 minutes. Empty them in a cold water pan to keep them crisp and leave them in a deep dish for the salad. Cut and separate the leafy from the hard part to the leaves of Chinese cabbage. Chop the leaves and add to the salad bowl while the stem dips it in the boiling water and drain after 10-15 ", holding a little of the juice. Add the cabbage stem to the rest of the salad.

 

Step 4

Tempe, step 2

Remove from marinade and fry in some sesame or sunflower oil until it turns brown, turning on both sides for 2-3 minutes. Dry on absorbent paper.

 

Step 5

Peanut butter sauce

Cook garlic in low heat, brown, with a few grains of salt. Add chili powder and ginger for another 2 minutes. Add all the remaining ingredients and mix to mix. We correct with vegetable broth for liquidity, as well as Mirin - lemon for taste. The sauce needs to be fluid enough to mix the ingredients nicely, but not watery.

 

Step 6

Final stage

Mix the Tempe and the sauce into the pot. Serve the mixture on the dishes, putting a quantity of red cabbage on top and decorate with a little chopped onion and thin strips of Sushi Nori seaweed.

 

Black-eyed beans Spring style

A beloved and simple recipe…

INGREDIENTS
  • 1 cup of cooked black-eyed beans (don’t forget to put kombu when cooking beans and not to add salt)
  • 1 bunch of chopped greens (schallions or boiled horta or boiled kale)
  • 1 tbsp olive oil
  • 1 lemon zest
  • 1 tbsp ONE Project shoyu
PREPARATION
Step 1 Heat up oil in a pan and add chopped greens of your choice.
Step 2 Sautee for a minute.
Step 3 Add cooked beans and shoyu and sautee for few minutes more.
Step 4 Take off the fire, add grated lemon zest and mix well.
Step 5 If you like you can add some lemon juice when serving.

 

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