Yearly Archives: 2012

Forty days without meat: day 21

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Breakfast:

  • Orange juice
  • Musli with milk

Lunch:

  • Sammiches

Dinner:

  • Lentils with carrots & tomato, brown rice

Snacks:

  • Mandarins
  • Banana
  • Speculoos & tea

Bonus recipe:

Lentils with carrots & tomatoes

Ingredients:

  • 250 gr green lentils
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 big carrots, chopped
  • 1 (500 gr) tetrapack tomato pieces
  • Olive oil
  • Salt & pepper
  • 2 tsp smoked paprika powder
  • 1 laurel leaf

Make it:

  1. Put lentils in a pot, cover with about 3 times their volume of water, add 1 tsp salt and laurel leaf. Bring to a boil, lower to simmering and let cook for 25-30 mins or until lentils are tender. Lentils will have absorbed most of the liquid.
  2. In a pan, heat about 1 tbsp of oil. Add onion and garlic and cook until golden, then add carrots and cook for about 5 minutes more, until carrot starts to turn golden.
  3. Add carrot onion mixture to the lentils. Add tomato pieces and a bit of water if needed. Add paprika powder and stir through. Bring to a very slow simmer for about 10 to 15 minutes, stirring from time to time to avoid it sticking to the bottom.
  4. Serve hot with brown rice.

Servings: 4 portions. (yay for leftovers!)

Forty days without meat: days 17, 18 & 19

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Breakfast:

  • Orange juice
  •  Musli with milk / oatmeal with craisins

Lunch:

  • Sammiches (day 17)
  • Salad with mustard dressing (1 tsp mustard, 1 tsp red wine vinegar, 1 tsp soy sauce, 2 tsp olive oil) (day 18)
  • Chilli sin carne, whole wheat (day 19)

Dinner:

  • Pizza, half 4 cheese, half mozzarella and pesto (day 17)
  • Veggie gyros pita (day 18)
  • Sammiches & No cream of broccoli soup (day 19)

Snacks:

  • Coffee & tea
  • Chocolate
  • Cookies
  • Banana
  • Mandarins

Bonus recipe:

No cream of broccoli soup

Ingredients:

  • 1 broccoli bunch (500 gr) plus the stalk of another (that was in the freezer from last week)
  • 1 leek
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 70 gr raw cashew nuts
  • 1 l water (more might be needed)
  • salt & pepper
  • pinch cayenne pepper
  • 1 tbsp lemon juice

Make it:

  1. Soak the cashew nuts in water for an hour to soften up (this will make it easier to blend later on). The cashew nuts provide creaminess to the soup.
  2. Rinse the leek, and chop. Mince the garlic. Heat up olive oil in a 3-4 l pot. Add the leek & garlic, and cook until soft and golden.
  3. Meanwhile, cut the broccoli in pieces. For the stalks, remove the outer layer (approx 5mm) that is a bit harder and leave only the heart, then cut in pieces.
  4. Add broccoli to the pot, cover with approx 1l water (it doesn’t need to be completely covered) and bring to a boil. Lower heat to a simmer and cook for 10 minutes.
  5. Remove from heat. Drain the cashew nuts and add to the broccoli. Mix with immersion blender until creamy. Season with salt, pepper, cayenne & lemon juice to taste.
  6. Serve piping hot.

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Forty days without meat: day 14

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Breakfast:

  • Orange juice
  • Musli with milk

Lunch:

  • Leek soup
  • Usual half sandwiches

Dinner:

  • Tofu with soy sprouts, rice

Snacks:

  • Mandarines
  • Banana
  • Pastry

Bonus recipe:

Tofu with soy sprouts

Ingredients:

  • 1 block firm tofu (~250g gr), pressed for at least an hour
  • 4 tbsp soy sauce
  • 4 tbsp mushroom sauce (vegetarian oyster sauce)
  • 2-3 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled, cut in slices
  • 3 bell peppers (red, yellow & green), chopped into 1.5 cm pieces
  • 250 gr soy sprouts
  • 1 tsp vegetable broth powder (or 1/2 cube)
  • 4 tbsp water
  • 1/2 tbsp ginger powder

Make it:

  1. Cut the pressed tofu in cubes, and marinate for 15 minutes in a sauce made with the soy sauce & mushroom.
  2. Heat olive oil in a wok. Add drained tofu (keep marinade!). Cook for a few minutes until slightly golden. Remove tofu from wok and keep warm.
  3. Add garlic, carrots & pepper to the wok. Cook for a few minutes, then add ginger, broth powder and water. Bring to a boil and cook fast for a couple of minutes. Add sprout and cook another two minutes.
  4. Add reserved tofu and marinade. Heat through.
  5. Serve with rice (1 tsp olive oil, 1/2 tsp salt, 125 gr basmati rice, 300 ml water)

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