Quick Waldorf Salad

This time something quick that requires one of my favourite and most used kitchen utensils – a julienne slicer – , contains one of my favourite fruits – apple -, one of my favourite vegetables –  celery – , and which is one of the few recipes I don’t want to prepare without mayonnaise.

Waldorf Salad

Ingredients:

  • 1/4 celery root julienne
  • 1 apple julienne
  • a handful of chopped walnuts
  • some tablespoons mayonnaise.
  •  cayenne pepper (optional)

Directions:

Waldorf Salad

  • just mix everything together

Butternut Squash and Veggies

No time or desire to cook today, so it had to be quick:

  • slices of butternut squash, baked in the oven for about 20 minutes (turn over after 10 minutes)
  • some deep frozen veggies (carots, broccoli, cauliflower, peas, corn), defrosted in the microwave oven

Very delicious, I think, I’ll put butternut squash on my top ten list of favourite veggies.

Also a very filling meal for only 250 kcalories.

Veggie Couscous Pan

Today was another day of using up leftovers.

There were still some slices of pattypan squash left, which spent the night in a spicy bath of marinade. Today I threw them in a pan with some tofu, veggies and couscous.

The only complaint I heard was “Isn’t there more of it?”.

Ingredients:

  • thin slices of pattypan squash
  • 100g veggies (I had deep frozen carots, peas and corn)
  • 40g smoked tofu

marinade:

  • soy sauce
  • 1/2 soup cube
  • grated or crushed garlic
  • pepper, curry

couscous:

  • 60g couscous
  • 160ml water
  • 1/2 soup cube

Preparations:

  • mix marinade ingredients
  • put pattypan squash slices and marinade in a container, marinade should suffice to cover  slices
  • close container and keep in the fridge for a couple of hours or over night
  • if you use deep frozen veggies, defrost them
  • cut tofu to small cubes

Cooking:

couscous:

  • boil water, add soup cube
  • remove pot from hot plate, stir in couscous
  • let couscous soak for a couple of minutes

pattypan squash slices:

  • put slices with marinade in a big pan and let boil for a couple of minutes
  • add tofu and veggies, stir
  • add couscous, stir
  • let simmer for a few minutes

Unfortunately the batteries of my camera were empty and the mobile phone camera didn’t quite catch the colours and yummyness – I swear it looked really nice and tasted even better.

Veggie Pasta Bake

Today I wanted to make a meal with a pattypan squash and this was the outcome.

Ingredients (I didn’t weigh anything, so I have to guess the weight):

  • pasta (about 100g)
  • deep-frozen vegetables (carots, broccoli, cauliflower – also about 100g)
  • apeka (also about 100g)
  • 1/2 pattypan squash
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 100ml water
  • 200ml soy milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 soup cube

Preparations:

  • wash squash thoroughly and cut to cubes
  • defrost veggies
  • cook pasta
  • preheat oven to 180°C/350°F

Cooking:

the sauce:

  • heat oil in pot
  • add flour, stir until it gets a little color
  • add water and soy milk, stir
  • add soup cube, nutritional yeast, salt, stir
  • put half of the squash cubes into the pot
  • simmer for about 10 minutes, stir occasionally
  • let cool for a couple of minutes, then blender

the bake:

  • put pasta, veggies and the rest of the squash cubes in a casserole dish
  • pour the squash sauce over it
  • put some apeka on top for a yummy crust
  • bake for 20-25 minutes

Calories: plenty! (about 1000-1200 kcals I guess)