Thai heaven, burgers and a simple veggie bowl you can make at home
Happy Monday everyone! As usual we're here for our regular Monday date in which we show you all our favorite vegan eats from the past week so you can get inspired for your meals! It was a really fun week full of posts and lots of hard work at Brownble. It was also recipe testing week and we're getting some comfort food goodies ready for you. I have to tell you that I find the process of recipe testing so much fun. On the surface it looks like you're just making things over and over again, but it's almost like a little science experiment. How can I make this with fewer ingredients? Healthier? Simpler to make? How can I add something that will make you and your loved ones go nutty when they try them. It's like being a little detective. I put on some tunes or a movie, the dogs are always by my side and it's a whole day in the kitchen. I can't wait to show you what's coming, but in the meantime, here are some of our favorite meal ideas from this past week.
Our favorite breakfasts
This was our recipe for perfect oat porridge from our online program My Brownble. I topped it with banana, strawberries, sunflower seeds and some raisins, only on mine because Carlos hates them! Do you have a mixed household when it comes to raisin love?
We also had an amazing tofu scramble this week filled with vegetables and served with some toast, jam and a cinnamon soy latte. The scramble included some onions, peppers, cherry tomatoes and lots of spinach and fresh herbs. So good!
Our favorite lunches
For lunch on Saturday we went to a new burger joint that offers vegan options and had this massive vegan burger (the patties were bright green inside which I thought was beautiful!), and they came with a special sauce, pickles, guacamole and caramelized onions. Fries on the side of course! We'll be talking about this restaurant soon in a special series of posts we're preparing with a full on vegan tour of Madrid!
This was my favorite lunch all week. I had some leftovers and lots of leeks in the fridge so I just created this meal as I was cooking. It was a simple veggie sauté with broccoli, peppers and tempeh, some roasted leeks, quinoa, and then I drizzled the whole bowl with some tahini and topped with some sunflower seeds. It was amazing! Have you ever roasted leeks before? It might just be Carlos's favorite side next to bok choy and our roasted eggplant (recipe coming soon!). To make the roasted leeks simply wash them well, cut them into chunks, drizzle some oil on top, add some sea salt and pepper and any herbs or seasonings you might like and roast them in a 400ºF (205ºC) oven until golden. I was in a hurry that day so I placed them close to the top of the oven and turned on the broiler. They are both crispy on the outside but melt in your mouth buttery on the inside!
Our favorite dinner
We had a definite dinner winner this week since we went out with friends to a local Thai restaurant in Madrid that offers vegan substitutions in many of their dishes: Tuk Tuk.
We had some jasmine rice (left), green Thai coconut and tofu curry (above), a mango-chili-cucumber salad (amazing!... below left), and of course, vegan pad thai (below right). The whole dinner was perfect with all those textures and flavors and that perfect touch of spice.
This week's "oh so sweet" treat
Cupcakes with chocolate ganache! So yummy, especially the texture. We're in the recipe testing stage of several cupcake options, so you'll have the recipe for one of them soon.