Bang bang tofu


Ingredients for 2 pers.

For the doughnuts :
200 g of extra firm tofu
2 egg yolks
1 small glass of water
1 large glass of flour
frying oil

For the sauce :

 1/2 glass of mayonnaise
 1/2 glass of schiracha sauce
 1 tablespoon of rice vinegar
 2 tablespoons of powdered sugar

To finish :
 6 sprigs of chives or 1 fresh onion

The steps :

Step 1

First prepare the sauce, pour the mayonnaise with the schiracha sauce into a bowl. The schiracha sauce is spicy and traditionally served with Chinese steamed bites.
recipe steps number 1

Step 2

Then pour the two tablespoons of powdered sugar into the bowl.
recipe steps number 2

Step 3

And finally the spoon of rice vinegar (mirin).
recipe steps number 3

Step 4

Mix everything together, the sauce is ready. Reserve for later.
recipe steps number 4

Step 5

Heat a frying pan with two centimeters of neutral cooking oil.
recipe steps number 5

Step 6

Separate the whites from the yolks of two eggs and keep only the yolks. The whites can be frozen without any problem (for financiers for example...).
recipe steps number 6

Step 7

Pour a coffee cup of ice water, mixing quickly with the yolks.
recipe steps number 7

Step 8

Then pour a large glass of flour and mix quickly with the preparation. It doesn't matter if there are still lumps!
recipe steps number 8

Step 9

Cut the extra firm tofu into bite-size pieces of about 2 cm and coat them with the dough.
recipe steps number 9

Step 10

Cook them in boiling oil on each side. The tofu fritters should turn golden brown.
recipe steps number 10

Step 11

Drain on absorbent paper. Put them in a plate and mix with the sauce.
recipe steps number 11

Step 12

Add the bang bang tofu to a bowl of cooked rice and sprinkle with chives (like me) or fresh onion rings.
recipe steps number 12

Step 13

Serve immediately and treat yourself with this wonderful bang bang tofu recipe!

Vegan Tofu Katsu Bowls

It’s time to discover this superb vegan recipe based on Tofu.
It’s a great way to enjoy vegan!

Copyright :

Ingredients Pickled Veggies

  • 1/2 a Red onion, sliced
  • 2 Large Carrots, sliced
  • 1 Cup White vinegar or apple cider vinegar
  • 1 Cup Water
  • 3 Fresh chives
  • 2 Cloves Garlic, smashed
  • 1 Tablespoon Organic cane sugar
  • 2 teaspoon Salt

Tofu Katsu

  • 1 Block(15oz.) Extra firm tofu, drained and pressed*
  • 3/4 Cup Almond milk or non-dairy milk of choice
  • 1 Tablespoon Dijon mustard
  • 3/4 Cup All purpose flour
  • 1 teaspoon Salt
  • 1 1/2 Cups Panko bread crumbs
  • Vegetable oil for frying
  • Salt to taste

Katsu Sauce

  • 1/4 Cup Organic Ketchup
  • 2 teaspoon Chili sauce, I used Asian Chili Garlic sauce
  • 2 Tablespoons Soy sauce
  • 1 Tablespoon Agave syrup

For Serving

  • Jasmine rice
  • Chives for topping

It’s excellent, fresh and delicious!

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Covid-19: vitamin to strengthen its immune system

Vitamins, zinc or turmeric can boost the immune system. The world population has become aware of this and is relying on these substances to cope with Covid-19.

Vitamin, an ally against coronavirus

Google Trends has produced a report that shows that the world’s population has adapted its food choices in response to the pandemic. They have understood that consuming vitamins to strengthen the immune system makes it easier to fight the virus. Data collected between June 1, 2019 and April 27, 2020 show a clear link between increased vitamin consumption and the spread of the virus. Consumers around the world are choosing their nutrient-enriched ingredients and have adapted their diets to cope with the virus.

There is a strong increase in the intake of vitamins E, C, D, A and B but also zinc, coffee, ginger, selenium, garlic and turmeric. These intakes differ in different parts of the world. In Europe, the population has chosen to cope with illness by including foods rich in vitamin D. Conversely, Asians (Filipinos, Malaysians, Indonesians) as well as Middle Easterners and Africans prefer vitamin C. South Americans and the Caribbean population have chosen zinc and also eat garlic and turmeric like Africans.

Tonkatsu vegan

Tonkatsu is a Japanese dish made of breaded and fried pork. Ton means “pork”, and katsu is the abbreviation of the English cutlet, coming from the French côtelette. It is accompanied by Worcestershire sauce, as well as minced cabbage and karashi. It is often served with rice and miso soup.

Fresh and Good (copyright :

Preparation: 30 min
Cooking time: 20 min
Ingredients (for 4 persons) :

  • 125 g of flour
  • 100 g breadcrumbs (panko)
  • 120 ml of water
  • 5 blocks of tofu (170g)
  • vegetable oil
  • grated white cabbage
  • lemons
  • tonkatsu sauce

The recipe step by step

  • First, soak the tofu blocks in hot water for 10 minutes until the water is absorbed.
  • Mix the ingredients for the sauce in a saucepan and bring to a boil. Then add the drained tofu blocks and simmer for 8 to 10 minutes over medium heat until the liquid is absorbed.
  • Dab the blocks in the flour then mix 1 cup of flour with 1/2 cup of water to make a thick dough. Dip the sliced tofu blocks in the flour and roll them in the bread crumbs.
  • Heat the oil for frying to 175° then slide the tofu pieces in and fry them until golden brown and crispy. Leave to rest on baking paper.
  • Serve hot with grated cabbage, lemon slices and tonkatsu sauce.

Enjoy !

The Vegan Stoner Cookbook

“A collection of vegan recipes so simple to make that even a stoner could prepare them, this highly illustrated cookbook from the creators of_The Vegan Stoner food blog proves that going vegan can be fun, cheap, and easy. The Vegan Stoners, Sarah Conrique and Graham Haynes, write, cook, and illustrate in a world filled with eccentric and slightly uncouth vegetable characters. Now they invite home cooks into this universe of indie veganism, presenting foolproof recipes that will be a hit with every slacker, penny pincher, and hipster on the block. With easy recipes for breakfast, lunch, dinner, and munchies, this is a gateway cookbook for anyone who wants to eat fewer animal products and more veggies”–A collection of vegan recipes so simple to make that even a stoner could prepare them, this highly illustrated cookbook from the creators of The Vegan Stoner food blog proves that going vegan can be fun, cheap, and easy.

The Spread Eagle, London first vegan pub

Spread Eagle

Tofu tacos, chickpea water cocktails and faux leather seats: London now has a 100% vegan pub, specializing in Mexican-inspired “pub food”.

The first thing Meriel Armitage did when she arrived at the Spread Eagle’s premises? Replace all leather chairs and stools, furniture typical of any pub (or “public house”, the traditional British bars) self-respecting, with seats covered with synthetic fabric. A key detail in the establishment of London’s first vegan pub, where beers, cocktails, dishes and decorative elements are made without any animal matter.

Opened last Friday in Homerton, East London, the Spread Eagle is a 100% vegan version of the traditional British pub. If the beers are vegan certified – some brewers would apparently use animal products in the preparation of their beers – it is mainly on the menu of dishes proposed by the pub that focused the work of Meriel, head of the restaurant Club Mexicana tacos vegan pop-up, invited to invest the kitchens of Spread Eagle.


Trends: vegan foods are converted to be massive

Brands like Just seek to transcend niche markets in the US. And bet on adding new customers

vegan mayo

Entrepreneur Josh Tetrick was standing at a branch of the Dollar Tree supermarket chain in Oakland, California, when he asked a client which brand of mayonnaise was the best. The woman pointed to a bright white jar of her Kraft competitor. But Tetrick asked, “What about mayonnaise Just” -the main product of his company Hampton Creek- that was nearby. “She said,” No, that’s Dollar Tree’s own brand, “recalls Tetrick.

In other words, Mayonnaise Just handmade paper label – the labels of this product had been cut one by one with a precision knife – it did not look like a craft-inspired vegan product inspired by Brooklyn for Oakland consumers. They looked like a generic product sold by a chain of low-priced supermarkets.

“That was an important learning for me,” says Tetrick. “It shows how important the context for design is.” And it cemented an entrepreneur’s intuition: bringing sustainable, transparent, and healthier processed foods to the mass consumer simply makes no sense where many low-income, middle-class consumers like Walmart and Dollar Tree buy.

Following this experience, Hampton Creek – which has so far raised $ 120 million in funding but has not yet reported its revenues – hired designer Sean Wolcott to lead a multi-year redevelopment of the entire Just brand, Starting with their packaging.

The first change is that Just went from working with a subtle typeface to a more generic sans serif and ending at a point, “Just.”

This is a typical move in the field of food brand development, where in general what is done is reduce the brand name, such as “Kraft”, and highlight the “Mac and cheese” franchise. That’s because the power of these major sub-brands of a company like Kraft, including Oreo, Maxwell House and Cadbury, add up to something much more recognizable than Kraft alone.

In addition, each product has a photo of their respective food on the cover, with a special treatment to highlight a single color. “I would call it photographic treatments, something that does not look real and does not look fake, something in between,” explains designer Wolcott. “We wanted it to look like real food, but abstracting something to the point that it’s half realism, half art.”

Having studied under famed designer Masimo Vignelli before becoming known for designing Microsoft products, Wolcott led his team of in-house designers with an almost obsessive approach. For some packages there were up to 500 iterations of photography, color and design.


The company was also forced essentially to expand Just to more than just an indicator of mayonnaise. Hampton Creek faced a (then abandoned) demand from a competitor, Unilever, and a subsequent investigation by the US Food and Drug Administration (FDA) for using “Just Mayonnaise” in a product that literally was not Traditional mayonnaise because it contained no eggs.

Of course even Tetrick seems to admit that his approach has some subversive appeal to shoppers who are skeptical of the most ethical, healthy, or green food.

“If my friends in Alabama see ‘Just Vegan Mayonnaise’ they will not literally buy it,” says the entrepreneur.

Rice Stuffed Tomatoes with Peppers and Carrots

Today Tomatoes stuffed with rice with peppers and carrots. For some time I wanted to prepare stuffed vegetables. I really like baked vegetables and they are also a tasty and healthy dish, perfect also for children, who in this way eat vegetables without almost realizing what they are eating!
Also, just the other day, I saw a very interesting documentary where they talked about all the tomato varieties in the world: they are many more than we can think of!

Medium tomatoes – 4 pcs.
Sabroz round rice – 150 gr.
Red pepper – 50 gr.
Green pepper – 50 gr.
Leeks – 1 pc.
Garlic – 1 clove
White wine – 50 ml.
Water – 200 ml.
Salt – enough
Oil extra virgin olive oil – enough

We prepare all the ingredients that we need, wash the tomatoes and peppers thoroughly, peel the carrots and remove the outermost leaves of the leek.
We cut the tomatoes in two parts horizontally, the top cover reserved. We empty them from the pulp with one and reserve it as well.
Cut the peppers and carrot into small pieces, put them in a frying pan with 2-3 tablespoons of oil and stir for about 10 minutes over moderate heat.
Add also the leek well cut into small pieces and the clove of garlic peeled and chopped, leave on the fire about 10 minutes more.
Add the white wine and with strong fire let the alcohol evaporate. Then add the pulp of the tomatoes and season. We cook for 5 minutes.
Add the rice and also water (about 200 ml) so that the rice cooks well. We left about 10 minutes more.
We preheat the oven to 180ºC, we fill the tomatoes with the rice and we replace the cover that we removed at the beginning. We cook for about 20-25 minutes.
We serve the tomatoes stuffed with hot rice, accompanied by a fresh salad et voila, our light and tasty dish is ready!


Vegetable paella

Vegan recipe typical Spanish vegetable paella. Preparation of vegetarian paella explained step by step.

vegetable paella
Image free to use :wikimedia


  • Rice (long, full or normal): 1/2 cup per person.
  • 2 glasses of water per person
  • 4 or 5 cloves garlic
  • red and green peppers
  • 1 tomato
  • mixed vegetables: carrots, broccoli, beans, peas, artichokes …
  • paprika
  • yellow dye
  • 1 vegetable stock cube
  • Saffron
  • Oil and salt


Cut the garlic in half, without peeling. Fry them in the pan with olive oil until golden. Remove them.

In the same oil, add the peppers cut into strips to fry. Remove them also.

Now added to the remaining oil chopped vegetables to taste. If you take broccoli or cauliflower, you have to be more careful because it tends to break easily, so better than cold a bit and then you book.

Peel and seed the tomatoes, and cut it into cubes.

In a hole in the oil, paprika and check before burning, pounces tomato. Let it cold a little and stir it all, so that all the flavors are made.

Dissolve stock cube in 2 cups of water per person, and heat. The ideal is to make a natural vegetable broth, but if you have not, this is a good remedy.

Pour the rice into the pan, turning to soak it all the juice. Add the hot broth and freshly made, the dye, various strands of saffron and check salt.

Leave it all evenly distributed. Put the high heat to bring to a boil. Wait a couple of minutes and then the low-medium heat slowly. Add garlic now you had reserved above, and broccoli or cauliflower.

There you go making sure that there is enough water so that the rice is done everywhere equal (if missing, you can add something else), and be attentive to the smell, because it is easy sticking to the base.

Several minutes before the end of cooking, place the peppers decorative, radially.

Just when the rice begins to be ready, but still something al dente, remove from heat, cover and let rest for 3 to 5 minutes.

It’s ready! Enjoy!

Vegan Chocolate Mousse

vegan chocolate mousse
wikipedia commons

If you are a chocoholic like us you have to be careful with this mousse that will cost you much stop. It’s so warned, so we are not responsible if the September arrival you have decided to put you on a diet and you avoid this great temptation costs.

Best of all is that it only takes 5 ingredients and takes less than 5 minutes to prepare, so you can take more than a pinch or even you can help soothe chocolate cravings. In addition, being so healthy ingredients you can abuse a little more of it than other mousses.

Vanilla extract is optional, gives a touch of vanilla very rich but not required, so you can delete it if you do not like or if you do not have. We recommend that the taste it before putting it in the fridge because can you like sweeter than us and so can add more syrup or more honey. You can also do it with sugar, although we did not have tried.

This chocolate mousse can eat freshly made, although we like more if it has been at least one hour resting in the refrigerator because it is more fresquita, has a texture over mousse, the flavors settle, and is richer. Ideally, it takes it overnight because it’s like is better, but if you are a impatient as we do not have to wait that long.

Ingredients for 3:

  • 1 avocado
  • 150 grams of agave
  • 50 grams of unsweetened cocoa powder
  • 50 grams of milk (in our case, oat milk )
  • 1 tablespoon vanilla extract (optional)


  • In a blender or food processor we put all ingredients and whisk until they are all integrated and until a thick mixture. You can add more solid or more liquid ingredients if you like more or less thick.
  • Ready to eat but I recommend you bring any at least 1 hour in the refrigerator.


Tempeh: what it is, properties and uses


Everything about the tempeh: discover what it is, what properties and it benefits, what it does and some delicious recipes.
It is known as tempeh, and although his name may perhaps not sound to you both, the truth is that actually is a food quite like tofu , much more popular in most occasions.

What is tempeh?

It is a food that is the result of controlled fermentation, cooking soybeans with a fungus Rhizopus (tempeh starter). That is to say, is a food product obtained from the fermentation of soybeans, which usually occurs in the pie-shaped container.

It is a food originating in Indonesia, where it is considered from many centuries ago as a simple but extremely rich in protein food, hence it is a product found in most diets.

Properties and benefits of tempeh

It stands out for its high protein content, hence certainly become an excellent substitute for food of animal origin and is ideal as food for both vegetarians and vegans. In fact, 100 grams of tempeh contribute about 40% of the proteins that our body needs daily. It also contains all the essential amino acids .

On the other hand, it is a very beneficial food for women who are in menopause , as it alleviates the symptoms typical of this stage and in turn is able to build strong bones.

Because it keeps all the fiber in beans helps regulate intestinal transit. The fermentation produces natural antibiotic agents being useful for increasing the strength of our body to intestinal infections.

In addition, regular consumption of tempeh reduces the risk of coronary heart disease, prevent cancers (especially those produced in the digestive tract) and regulates levels of blood sugar, being suitable consumption in people with diabetes.

Tempeh uses

Usually this food product is cut and cooked grilled or fried until the surface is golden brown and crispy, but can also be used in combination with other recipes, such as soups and broths.

It can also be used as an ingredient in sandwiches, salads and spreadable creams.

Meat substitutes

tempeh burger

According to a study by Mayo Clinic Women’s HealthSource, a diet balanced can include a portion of red meat; however, there are foods rich in protein that can replace meat consumption and reduce levels of cholesterol high, obesity and diabetes type 2.

So let’s see meat substitutes :

Pulses and legumes:
Peas, beans, lentils and peanuts are ideal to accompany any dish. They can be mixed with noodles, vegetables, pasta and tacos.


It is made ​​from soy milk; You can replace meat in Chinese dishes. To prepare it, you can freeze or marinate. One way to consume is shredded, as it has a consistency similar to ground beef.


A fermented soybean paste. The can frying, baking or steaming. You can prepare sandwiches grilled skewers with vegetable broth and stews.


It is a rich grain in proteins , also it contains all essential amino acids for the body. You can be added to rice and salads.


Nuts and seeds:

Add protein to salads, sauces and other dishes. The nut butters can replace meat in the preparation of sandwiches.




If you decide to reduce your consumption of meat, but are concerned satisfy the daily requirement protein , these foods are a good alternative to include in your diet and take care of your cardiovascular health. You can also add eggs and dairy products.



Quinoa is a relatively new food for us, however, gradually becoming more popular and even FAO has designated 2013 as the International Year of Quinoa, we tell you all about the food, property, benefits and use in the kitchen.

Properties Quinoa

Quinoa is merely a seed, but only the power consumed as a cereal characteristics, therefore, the call also pseudocereal. As such, quinoa provides most of their calories from complex carbohydrates, but also provides about 16 grams of protein per 100 grams and offers about 6 grams of fat for the same amount of food.

If we compare the quinoa with most cereals, it contains many more proteins and fats, although the latter are mostly unsaturated, highlighting the presence of omega 6 and omega-3. Regarding calories, quinoa is similar or slightly higher than a cereal, it contains fewer hydrates.

We must also emphasize its high fiber intake because it can reach 15 grams per 100 grams, being mostly insoluble fiber such as typically have seeds.

If we refer to the micronutrients, quinoa highlights the content of potassium, magnesium, calcium, phosphorus, iron and zinc from minerals, while also offering B vitamins in appreciable quantities and vitamin E with antioxidant function.

The benefits of quinoa

Quinoa power used as a cereal, is especially beneficial in the diet of people with celiac disease, because it contains no gluten.

Also, because they are high in fiber and protein intake increased for cereals, quinoa has a low glycemic index, which makes it ideal for people with diabetes who want to lose weight or eating healthy.

It is also of great help to control blood cholesterol levels, since their fiber and unsaturated lipids favoring the lipid profile in the organism.

Of course, quinoa also helps reverse the constipation due to its high content of insoluble fiber, and may be useful in the diet of vegetarians, since it has a high proportion of protein and is a good source of iron source vegetable.

For the athlete can be a very valuable food, like oatmeal, given the presence of good minerals, complex carbohydrates and proteins, as we have shown above .

Clearly quinoa can be used in all kinds of diets, it is very useful and can provide major benefits to the health of the organism.

How to use quinoa in the kitchen?

To start using quinoa is important to pre-wash the seeds, rub them gently with your hands under the water, so that the covering layer saponins remove seeds and to stay there, bring a taste bitter.

We must be careful because of the smallness of the seed and we can do this operation on a screen. We should not soak, but wash and rinse.

Later we boil as if rice for 15 to 20 minutes or until the seed is opened. Strain and ready to use.

With quinoa we can develop all kinds of dishes, from burgers, salads, cakes, sauteed or, use it to replace the oatmeal for breakfast.



At the root of ginseng are attributed from time immemorial a multitude of benefits and properties, some of them recognized and studied by medical researchers, and other products of the folk tradition. As rated by Natural Medicines Comprehensive Database (The Comprehensive Data Base Natural Medicines) we can name the effectiveness of this plant, based on scientific studies, as follows:


Increase physical and mental performance: stimulates mental and memory functions when a mental and physical exertion is required. Some studies have shown that enhances the ability of the individual states of psychophysical exhaustion, increasing their psychological capacity, reducing tiredness, and act as a general tonic. Due to the effects of improving memory and concentration in students ginsenosides, lately they are promoting studies linking their antiamnésicas to treat Alzheimer’s properties, but its results have not been as conclusive as to make a firm recommendation by the moment.

Activate the immune system: Several studies support the effectiveness of ginsenosides in the proliferation of lymphocytes, and is useful in the elderly and patients with depressed immune capacity. Within this field it has also been proven useful to increase the capacity of the defenses against toxic agents such as influenza virus and colds and enhancing the effects of the flu vaccine.

Fight aging: the organism extends the functionality in older people due to its effect on the immune system and memory, improving their quality of life and circulatory activity. It is believed that could influence reducing the risk of angina and cerebral neurons loss.

Protect the cardiovascular system: administration of a certain amount of Panax ginseng lowers blood pressure and heart rate level, and prevents thrombus formation due to its anti-platelet activity. Also it protects against atherosclerosis.

Increase insulin levels, thanks to the hypoglycemic properties of ginsenosides, the authors of some studies recommend Panax ginseng as an adjunct treatment for diabetes.

Prevent the formation of ulcers caused by stress: Panax ginseng extract antigastrítica and prevents ulcer activity by reducing the production of hydrochloric acid in the digestive tract.

Combat erectile dysfunction and premature ejaculation. Several studies support the use of Panax ginseng orally with some success to treat male impotence.

Ginseng is probably ineffective:
Increase performance in athletes, elevate the mood and fight the effects of menopause such as hot flashes.

There are no data to support the efficacy of their use against various cancers such as breast, liver, lung and skin among others. And are also valuable data use against bronchitis, depression, anemia, fibromyalgia or chronic fatigue syndrome.