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Aduki Bean Pasta

Revitalize Yourself!

Feeling overwhelmed? I had a long week at work (including several hours in the car) & my adorable kidneys are begging me to be strengthen. Aduki beans are perfect for that energy boost!


🍃From my pantry:

  • Aduki beans rinsed (1/4 Cup)
  • Strip kombu rinsed (about 3cm)
  • Spring water (1 Cup)

Directions 🍃

  1. Place them into a bowl. Soak overnight.
  2. Place the ingredients into a pressure cooker.
  3. Bring up to pressure on a medium flame.
  4. Cook for 30 minutes -on a low flame- using a flame deflector to evenly cook the beans.
  5. Remove from the heat and allow the pressure to come down.
  6. Sautee with brown onion, cumin, thyme, soya sauce for 5 minutes.
  7. Eat them with some organic rice pasta!

Note: 4 cups of water per cup of aduki beans


Bucket List 2018

39 things to do before I turn 40!

My Dear Beautiful Strong Woman …. it happened: You turned 39.

I was expressing my gratitude for all the beautiful experiences that have happened to me this past year & I got excited. How fortunate & blessed I am (& how easy is for me to get excited). Daydreaming followed … & here I am, writting again to you. I decided to share what my year ahead may look like: ‘you are whatever you envision yourself to be’. So, let’s dream high.

Here is my #39bucketlist :

  1. spend more time with the people that matter
  2. get in the best shape of my life
  3. full moon dune bashing in the desert (I believe in the effects of the moon)
  4. splurge on a meal at 1 of the top10 restaurants in Dubai (it sounded yummy)
  5. learn 5 good wine & vegan cheese pairings
  6. learn how to make vegan cheese
  7. go on a spiritual journey
  8. get my Advanced Open Water PADI certification
  9. quit my book club
  10. sleep outdoors under the stars at a glamping accommodation
  11. write letters to the 5 people who have most impacted my life
  12. make amends with all my ‘enemies’
  13. find a mentee & a mentor (any volunteers?)
  14. enroll in a cooking class (plant-based, whole-food, exotic, raw food)
  15. improve my blog  www.thelulutales.com
  16. fall in love (ha ha ha ha)
  17. learn how to knit
  18. forget how to knit
  19. sing at a karaoke
  20. float in the Dead Sea
  21. improve my concentration & mental skills
  22. see the Danakil Depression in Ethiopia
  23. have a signature dish
  24. do an unassisted pull-up (I will be proud of myself with just one)
  25. go 24 hours without technology (bye bye)
  26. watch the sunset on a beach in Zanzibar
  27. think one positive thought every day before I get out of bed (This a wonderful day. I’ve never seen this one before)
  28. fill a ‘Thank You’ Jar before I go to bed – with handwritten notes of appreciation
  29. challenge myself to complete something that seems impossible to me (5k run)
  30. play a round of golf
  31. do something good for 6 people who doesn’t know who I am
  32. dive in the Egyptian Red Sea
  33. visit 5 B’s: Bali, Burma, Bahrain, Bahir Dar, Baku (do you wanna join me?)
  34. replace my coffee with ginger tea once a week (that’s gonna be tough)
  35. bake bread from scratch
  36. write down my fears & tackle at least 3 (fear is just an illusion)
  37. teach a class (what am I good at?)
  38. throw out any t-shirts with logos on them (let’s get stylish)
  39. write a letter to myself (to be read in 10 years)

Vegan Garlic Mayo

Yummy !

I promise you nothing is as chaotic as it seems. Nothing is worth diminishing your health. Nothing is worth poisoning yourself into stress, anxiety, and fear


🍃From my pantry:

  • Garlic (1 clove)
  • Aquafaba (1/2 Cup)
  • Olive Oil (3 cups)
  • Almonds (1/2 Cup)
  • Pinch of Himalayan salt, to taste
  • Apple Cider Vinegar (1 Tbsp)

Directions 🍃

  1. Cover the almonds with water in a container overnight for 8 hours.
  2. Add aquafaba to a large mixing bowl along with Himalayan salt, lemon juice, garlic, and soaked almonds.
  3. Blend on high with a hand mixer for 30 seconds to incorporate.
  4. While blending, slowly add in the olive oil until emulsified and the mixture thickens.
  5. Taste and adjust seasoning as needed.

Note: Olive oil has a really strong flavor. The recipe works well with other type of oils. 

Tip: Try Lemon juice instead of the Apple Cider Vinegar

Masoor Dal Soup

High levels of proteins

Nutritional Powerhouse: Any combination of lentils (~ 20%) and rice (~80%) has all the necessary acids, making a complete protein.


🍃From my pantry:

  • Red Lentils (Masoor Dal), 1 Cup
  • Curry (1/2 tsp)
  • Turmeric (1/2 tsp)
  • Chilli powder (1/2 tsp)
  • Tomato (100 grams)
  • Cumin (1 tsp)
  • Leeks (1/2 piece)
  • Garlic, minced ( 1Tbsp)
  • Spring water (3 Cup or as required)
  • Coconut oil, (1 Tbsp)

Directions 🍃

  1. Heat coconut oil in a large pot over medium-low heat. Add leeks, tomato, and garlic to the pan and gently sauté for 5 minutes.
  2. Place the red lentils in a bowl and wash them well.
  3. Drain the lentils and put them in a heavy-based pan with veggies and spring water water.
  4. Bring up to pressure on a medium flame.
  5. Add the salt, chilli powder, cumin, turmeric … to the lentils. Stir and bring to a simmer.
  6. Cover, leaving the lid slightly ajar. Cook the dal over low heat for 45 minutes -on a low flame-, stirring occasionally.
  7. Eat them with some organic brown rice !

Note: It does not need soaking prior to cooking as it is a soft dal & cooks quickly. 

 

Rice croquettes

The crunchiness of the deep-fried croquettes and softness of fresh avocado make for a delicious combination !

Chew, chew, chew your food. 


🍃From my pantry:

  • Cooked Brown Rice, 1 cup
  • Leftover Dal, 1 cup
  • Olive Oil, for deep frying
  • Quinoa Flour
  • Chia ‘Eggs’
  • Sesame seeds
  • Sun-dried tomatoes, to taste
  • Avocado, half
  • Lime, to sprinkler over avocado

Directions 🍃

  1. Chia ‘Eggs’: Grind the chia seeds, mix 1 Tbsp of ground seeds with 3 Tbsp of water. Stir well. Place in the fridge for 15 minutes.
  2. Mix cooked brown rice, leftover dal, chia ‘eggs’ and quinoa flour gently with a spatula.
  3. Using your hands, shape mixture into croquettes.
  4. Mix quinoa flour (1/3 cup) with water (6 Tbsp) to make batter.
  5. Dip each croquette into batter to make a thin coating.
  6. Roll each croquette in sesame seeds to coat all surfaces.
  7. Repeat this process with each croquette.
  8. Deep-fry croquettes until the colour turns golden and the texture is crispy.
  9. Place the croquettes on a paper towel to drain excess oil.
  10. Serve with lime – avocado and sun-dried tomatoes.

Tempeh Strips

dynamic taste – firm texture – strong meaty flavour

Protein backbone of vegan diets.


🍃From my pantry:

  • Tempeh, cut into strips
  • Fresh Rosemary leaves
  • Olive Oil, 1 Tbsp
  • Caramelized Balsamic Vinegar, 1 Tbsp
  • Tamari, 1 tsp
  • Dijon mustard, 1 tsp
  • Homemade Cashew Butter

Directions 🍃

  1. Mix all the marinade ingredients together.
  2. Place tempeh strips in a bowl. Pour sauce over the strips and marinate for 15 minutes.
  3. Preheat the skillet to medium heat.
  4. Once it’s hot, add the tempeh.
  5. Stir fry marinated tempeh on low heat until the sauce is absorbed and tempeh is cooked and browned.
  6. Serve with cashew butter. Yummy !

Summer Kale Rolls

A salad packed into an edible container.

When you change the way you look at things, the things you look at change.


🍃From my pantry:

  • Round Rice Paper
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Fresh Kale
  • Chopped Basil
  • Chopped Mint
  • Fresh Red Onion

Directions 🍃

  1. Fill a large plate with warm water.
  2. Dip one rice paper into the hot water for 1 second to soften.
  3. Lay rice paper flat.
  4. In a row across the center, place a handful of kale, brown rice, chopped chickpeas, mint, red onion, basil, leaving about 2 inches uncovered on each side.
  5. Fold uncovered sides inward. Then roll the rice paper tightly.
  6. Serve with your favourite sauce !

Note: You can use two rice papers per roll. It is easier to handle & less prone to tearing. 

Lulu’s ‘Fromage’ Sauce

Creamy, comforting and high fiber (prebiotic)

Gluten-free, zero calorie, zero carbs noodles made from Konjac root.


🍃From my pantry:

  • Shirataki noodles
  • Shiitake mushrooms
  • Green Peas
  • Basil

🍃 Fromage Sauce:

  • Peeled Garlic Gloves (3)
  • Gouda Vegan Cheese (400 grams)
  • Mirin (1/2 cup)
  • White Truffle Oil (1 Tbsp)

Directions 🍃

  1. Place the garlic in a food processor. Process until chopped (few seconds).
  2. Add the vegan cheese, mirin, & truffle oil. Process for 45 seconds.
  3. Rinse the noodles. Cook the in boiling water for 2 minutes.
  4. Place in a pan with the sauce and stir well.
  5. Saute the shiitake with green peas for 5 minutes. Add to the noodles.
  6. Sprinkle with basil & serve !

Note: Try dry white wine instead of mirin