And now, finally, good weather is here for real, so it is time to turn on the hob and cook all the light recipes that were waiting, like these ones of our new vegan Batch Cooking.
Ingredients
Homemade vegan chicken
- 4 Cups of flour
- 1 1/4 Cup of water
- Spices to taste (paprika, ground garlic, herbs de Provence, cumin)
- 2 Cups of vegetable broth
Quinoa
- 1 Cup of quinoa
- Oil and salt
Chickpea salad
- 1 Cup of canned or cooked chickpeasEspinacas
- Olives
- 1/2 Onion, chopped
- Cherry tomatoes
- Black pepper
- Oil and salt
Red fruit smoothie
- 1 Cup of strawberries
- 1/2 Cup of blueberries
- 1/2 Cup of raspberries
Yakisoba noodle with tomato
- 1 Package of yakisoba noodles
- Oil
- ½ Cup of tomato sauce
Homemade vegan chicken
Mix water and flour and knead for 10 minutes. Let the dough rest for one hour.
Then, wash the dough with water while you knead it again with one hand. Water comes out white. Keep kneading it under the tap until the water is clear. Set aside for 20 minutes. Add spices and knead again to combine. Let the dough rest again for about half an hour.
After these 30 minutes, spread the dough, roll it, and make some knots around it.
Stir fry the ball of dough in a skillet until it is brown on both sides, and add vegetable broth covering half of the dough. Put a lid on and cook for 20 minutes. Repeat the same process with the other side of the dough.
When the dough is cooked, you can cut it into pieces to fry with garlic or coat it.
Quinoa
Cook quinoa in a pot with water together with oil and salt until tender.
Chickpea salad
Toss all the ingredients in a bowl.
Red fruit smoothie
Blend all the ingredients. You can add some water for a thinner smoothie.
Yakisoba noodle with tomato
Cook pasta until al dente and toss with tomato sauce.