Keep it light, keep it simple. Cooking for yourself or others during the 14-day quarantine period.
Firstly, I’d like to say some words of encouragement and tell you what a great job you are doing for yourself, your loved ones and for others if you’ve been staying at home to help fight against the spread of the novel virus COVID-19. I hope that everyone is in good health and practicing good hygiene and social-distancing from others during this difficult time wherever you are reading this.
I can see outside my window that it’s a beautiful sunny day today, but unfortunately, none of us here in Catalonia and the entire Spain will get to take advantage of this weather.
It’s day 7 of our 14-day self-quarantine and my children, my husband and I are trying to make the best out of this quarantine period by doing a 30 min home exercise, re-reading some good old books, catching up on some TV series that we both have not yet seen (due to our busy schedule!!), and whipping out those family board games for the children. Of course, there is only so much that could be done indoors with two very energetic kids. Luckily, we are blessed with enough space for our children to play safely indoors.
And while my children are safe and sound at home playing and having fun with some of the activities my husband and I have prepared for them, I will get to spend some time typing out some recipes that I would like to share with all of you. I know that it’s difficult at the moment to properly find good ingredients for cooking, but trust me when I say, that you don’t need a lot to make good yet healthy food for yourself or your loved ones. Some of the items you need are still available in supermarkets and some of them are right in your fridge / pantry.
Here is one easy vegan breakfast meal that even a non-vegan / vegetarian would enjoy with easily "findable" ingredients while the rest are already in your kitchen.
SPICY CURRY TOFU SCRAMBLE with CRISPY SHIITAKE BACON
2 tbsp of olive oil
2 garlic cloves, minced
½ stalk of a leek, cut finely
½ of a zucchini, diced
7-8 cherry tomatoes, cut into halves
1 brick of firm tofu, pressed down with a fork into crumbles
¼ tsp of chili flakes
1 tbsp of curry powder
1 tsp of cumin
1 tbsp of chopped cilantro
Salt and pepper to taste
1 cup of shiitake mushrooms, finely cut
½ tsp of dried thyme
½ tsp of smoked paprika
½ tsp of minced garlic
1 tsp salt
A light spray of olive oil
1. Prep the tofu, zucchini leek, tomatoes and garlic in advance.
2. Heat up olive in a pan and once it’s hot, add in the garlic and toast it around for a few minutes.
3. Then throw in the leeks and stir it around until the leeks are slightly wilted.
4. Next, you can add in cherry tomatoes and the zucchini, stir them around until the tomatoes release a bit of its juice.
5. Then go ahead and turn down the heat to low, add in the curry and cumin powder and stir them around with the tomato juice until it creates a pasty texture.
6. Now you can put in the crumble bits of tofu and stir it around until it’s nicely coated with the pasty texture. Add some salt and pepper to your liking and maybe some chopped cilantro or parsley. Then turn off the heat and you’re ready to serve it as it is or some delicious toast.
*You don’t need to add water to get the tofu coated evenly as the tofu will release some of its own into the pan.
1. Preheat the oven to 180°C then line a baking sheet with parchment paper.
2. In a large bowl, add the shiitake slices with the minced garlic and sprinkle with the thyme, paprika and salt. Lightly spray with the olive oil and be careful not to over coat the shiitake. You want them to be thinly coated.
3. Arrange the mushroom on the baking sheet, spacing them out and put them in the oven for 30-35 minutes. To ensure that both sides are cooked evenly, go ahead and turn them over from time to time (every 5-10mins). The shiitake pieces will be done when it has shrunk a bit and the edges would start to crisp.
*Depending on the size of slices for less time. Be sure to watch out for them to avoid burning.)
4. Remove them from the oven and let it cool and crisp up a little more before serving them with your scramble tofu.
I hope you will enjoy this simple vegan recipe and keep up building that immune system with good healthy food for yourself and your loved ones.
Stay safe everyone and I’ll be posting soon simple new recipes of my own that you can make during this quarantine period.
HOME MADE CREAMY WILD MUSHROOM SOUP
SHRAGO FAMILY’S SIMPLE VEGETARIAN MINESTRONE
OVEN BAKED MAC N’ CHEESE
AUTHENTIC TOM KHA GAI WITH WILD RICE
HOME BAKE BLUEBERRY SCONES
DARK CHUNKY CHOCOLATE CHIPS