sunday the most relaxing day of the week, just doing some gardening, baking a bread,sitting in the sun…This day is a restday from all the busy activities through the week.
Maybe later on we go to the magneetfestival we went 2 days before, and it was really nice. On a small piece in Amsterdam they built tents for music and acts, you can hoop at the hoolahoop-cottage, eat some nice dinners (also vegan), meet some nice people, they try to be very good to the enviroment, you can camp if you want and don’t miss anything from the festival. So if you have time just go there and enjoy
But we are still on the relaxing tour and on the healthy way, so this morning I made a fresh juice with melon, mango, orange juice and some herbs like thai basil and mint. In the evening I made some salad mostly from vegetables from the garden YIPPIE, some potatoes with rosemary and fried tofu with chilisaus, and finally we didn’t go this day to the festival, my boy and me picked some blackberries for the icecream what is still in the freezer.
The ingredients of the summer salad
1 beet cut in little cubes
some green ‘lettuce’ from the garden 200 gram ( I took chard, rocket and sorrel)
1 zucchini cut into slices
1 red onion cut in little pieces
1/2 of lemon juice
2 oranges ripped of their juice
1/2 cup roasted sunflowerseeds
some walnuts make into little pieces
2 teaspoon sesame-oil
1-2 tablespoon ricesyrup
1 little turnip cut in thin slices
some beans, east indian cherry flower and parsley for garnish
some orange zest for garnish
the ingredients of the potatoes
1 kilogram of potatoes cut in triangles/rectangle
some rosemary ( I think 1 tablespoon)
the ingredients of the chili-tofu
500 gram tofu drained ( no water) and cut into cubes
vegan sweet hot chilli sauce
2 cooking pans
a big bowl for the salad
little bowl for the dressing
So how to begin?
Put some water and the beet in the cooking pan and bring it to a boil, let’s slowly boil for 10 minutes. In a meanwhile you can prepare the rest of the salad, wash the “lettuce” put them in the bowl, roast the sunflowerseeds in a frying pan without oil, cut the courgette in slices the turnip and also the onion! The beans for garnish, the zucchini and the turnip put them together in the colander and put them on the cooking pan where the beet is still in. Just steam them for 10 minutes, while the beet is again boiling for 10 minutes
Now wash the potatoes with the peel still on ( because thats very healthy) Cut them in little triangles and bring them also with some water in the pan to a boil and let them boil for 10 minutes, be careful don’t make them to soft.
So everything is boiling and so on. Time to make the dressing this is really easy, just take the juice from the lemon and the orange whisk together in the little bowl, then pour also the rice-syrup and the sesame-oil together. This will be the dressing!
I think the beet and the zucchini, turnip, beans are ready, put them in the big bowl, and mix with the salad so you have a colourful bowl.
Yes we are going to fry the tofu, so in a saucepan you pour some oil, and let the fire heat up the oil. When it’s hot ( just put a drip of water in it and when is says ssssssssjjs it’s ok) then put in the tofu for about 3 minutes, when you get them out, put them on a kitchen-towel so the oil will get out and get into the kitchen-towel.
Every tofu-piece is fried? Marinade them with the sweet chilli sauce
Take the wok now and let the oil heaten up in the wok, when this is at the right temperature, bake the potatoes (please without to much water) together with some rosemary, till they are golden brown. A child can do it!!
I think all the ingredients for the nice tasty plate are ready so, make the plate like a painting and be creative. Put some potatoes, salad en fried tofu on the plate and voila a nice summerdish, oh and yes before I forget put some dressing on top of the salad ( and also the garnish). Maybe some pepper and salt to finish
enjoy your meal!