Recipes!

Healthy Flavourful Recipes- by Acazen

BREAKFAST – VEGAN PROTEIN

INGREDIENTS:

▪ 100 g Carrots

▪ 150 g Courgette

▪ 100 g Tofu, nature

▪ 30 g Walnut kernels

▪ 15 ml (1 TS) Olive oil

▪ 4 g Pepper

▪ 2 g- Salt

▪ 4 g Thyme

▪ 5g Acazen Acacia gum powder

PREPARATION:

1. Wash the carrots and courgettes. Peel the carrots and cut them, as well as the courgette, into an elongated shape.

2. Cut the tofu into cubes.

3. Mix Acazen with some water until completely dissolved

4. Put the carrots into a pan and let it sauté with the water in which you’ve dissolved Acazen

5. Add the courgettes after 5 Minutes. Then add the walnut kernels and some oil and fry them

6. After 7 Minutes add the Tofu and season it with the spices

7. Fry it for another 5 minutes and serve it. ☺

 

MAIN COURSE – WINTER PHO

INGREDIENTS:

▪ 70 g Pumpkin, kabocha

▪ 30 g Parsnip

▪ 60 g Swiss chard

▪ 75 g Carrot

▪ 25 g Champignons, canned

▪ 75 g Rice noodles

▪ 500 ml Vegetable stock

▪ 5 g Ginger

▪ 2 g Cardamom

▪ 1 g Star anise

▪ 2 g Cinnamon

▪ 42 g GF Soy sauce

▪ 1 g Black pepper

▪ 5 g Acazen Acacia gum powder

 

PREPARATION:

1. The stock of the pho is made with vegetable stock dissolved in 0,5 l water. Peel the ginger and squeeze it with the flat side of a knife. Then add the ginger, cardamom, star anise and cinnamon. Boil it and let it simmer with a lit on it for 20 minutes.

2. After that, pour it through a sieve and stir ACAZEN in it.

3. Add the pumpkin, parsnip and the carrot and cook for 8 minutes. After 6 minutes add the swiss chard and the champignons and cook it for another 2 minutes.

4. Meanwhile cook the rice noodles in saltwater for 4-5 minutes.

5. Drain the noodles and arrange it in a soup bowl. Then pour it with the stock and the vegetables.

6. Taste with soy sauce and black pepper.

 

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