lili's rituals

fresh and light noodle soup   A bowl of noodles will always be the ultimate comfort food Ingredients, serves 1 Noodles 80 g thin dried rice noodles, cooked 1 tsp grapeseed oil * (optional) 1/2 drops maggi sauce (or clear soy sauce) (optional) 1/2 tsp fried garlic (optional)   * I don't use olive oil anymore: test results published by the National Consumer Institute, found that 23 of 24 olive oils had traces of plasticizer and hydrocarbon (even organic ones)...  => grape seed oil for salad => sunflower oil for cooking => organic salad oil (a blend of 3 nutritious seeds: rapeseed, sunflower, linseed) Stock 1 tbsp sunflower oil 1 clove garlic, diced 1 small onion, sliced 2 cm piece fresh ginger, peeled and sliced 2 dried Shiitake mushrooms soaked, washed and finely chopped (and/or white mushrooms washed and sliced) (optional) 400 ml kettle-hot water or boiling homemade vegetable stock 1/3 vegan stock cube 2-5 coriander stalks, cut in half 1 pinch salt/pepper 1 tsp Maggi sa

easy and tasty rice noodles Life is a combination of magic and noodle Ingrédients, serves 1 Sauce 2 garlic clove, diced 2 shallot, diced 2 green onions: white and light green bottoms, finely chopped (optional) 1 tbsp block (thumb-size) of pure shelled tamarind, washed and soaked in 100 ml hot water (or 2 tbsp tamarind concentrate with 4 tbsp water) 3 tbsp brown sugar (ideally palm sugar) 2 tbsp Maggi sauce or clear soy sauce (or 1 Maggi sauce + 1 soy sauce) 1/3 tsp dark soy sauce Pad Thai 100 g Wai Wai rice noodles soaked in room temperature for 10 mins and drained 2 tbsp sunflower oil * 200 g extra firm fresh tofu or a half block (500 g, organic and/or non-GMO), cubed cooked (pan fried until lightly golden) (optional) 2 dried Shiitake mushrooms soaked, washed and finely chopped (and/or white mushrooms washed and sliced) 1 grated carrot 2 handfuls mung bean sprouts ( homemade ) 2 green onions (or half small bunch chives), cut into 4 cm pieces 2 tbsp Chinese chives, cut into 3 cm pieces

a hint of garlic and a generous vegan cheese There's always room for pasta   One of my favourite pasta dishes, ideally with veggie in ratatouille. Ingredients , 2-3 servings 150 g organic pasta, cooked (or leftover pasta) 3 ladles of ratatouille * 7 vegan melting cheese slices Method Pre-heat the oven for baking (mine is 240C/Fan). Cook pasta according to package directions, drain, and add to a large baking dish. Spread the ratatouille evenly over pasta. Top with cheese and bake for 15-20 min until golden. Serve with a mixed or a simple green salad.   * If there is no ratatouille, make an express dish of stewed vegetables:   2 tbsp vegetable oil (sunflower, I don't use olive oil anymore) 2 cloves garlic, diced 1 onion, diced 7 white mushrooms, sliced half bell pepper, red or green (optional) 2 carrots, grated 4 tomatoes peeled and diced 1 zucchini, diced 1 sprig thyme, 1 rosemary, 1 dried bay leaf (optional) 1 pinch of salt and freshly ground black pepper 1/2 tsp cane sugar 7

with very little oil Vegetables teach us to love and respect our bodies and to think about what we eat. The easiest vegetable side ever : simple but delicious like sautéed potatoes, green beans, spinach, broccoli, cabbage... Ingredients 1 tbsp grapeseed oil * 1 bunch green asparagus * * 1 pinch of salt 2 garlic cloves, minced *  I'm going to stop using olive oil : first, it is more and more expensive and above all,  olive oil scams  are proliferating if it is not scammed, the study found traces of mineral oil-saturated hydrocarbons and mineral oil aromatic hydrocarbons which can migrate into foods during production and transportation (organic or not)... and it accumulate in the liver and lymphoid system of the body, causing inflammation * *  I don't like the white one Method 1. Wash, and rinse asparagus. Peel them like chef Damien . Blanch them in boiling salt water for 5 mins, until bright in color, then quickly plunge into ice bath to stop the cooking. 2. Heat the oil in larg

My food is grown, not born This is my regular soup routine with vegetables that I usually have in my fridge. I don't like the pressure cooker, so I cut all the vegetables into small pieces.  It takes 25-30 minutes to cook. With this process, no need to add cream (vegan or not). Ingredients (washed, peeled if not organic, and finely minced/sliced/chopped) 2 tbsp grapeseed oil *   1 small or 1/2 onion, small diced 2 garlic cloves, sliced 1 white leek, finely sliced 1 carrot, finely sliced 1 turnip, finely sliced (optional) 1 courgette, sliced 1 tsp salt cool water or homemade vegetables stock 2 medium potatoes, sliced thyme *  I'm going to stop using olive oil : first, it is more and more expensive and above all,  olive oil scams  are proliferating if it is not scammed, the study found traces of mineral oil-saturated hydrocarbons and mineral oil aromatic hydrocarbons which can migrate into foods during production and transportation (organic or not)... and it accumulate in the liv

A garden feeds more than the table, it feeds the soul This is my salad routine, and I (and the whole family) never get tired of eating it. Ingredients (washed, rinsed, peeled if not organic, minced/chopped/sliced) 3-4 handfuls of favourite greens or what I have in hand: batavia lettuce * , sucrine lettuce, spinach, oakleaf lettuce, rocket salad... 1 apple 1 garlic clove 1 piece of cucumber about 7 cm 1 tomato (peeled organic or not) 1 orange or mandarin 1/4 red onion and drizzle with: 5-7 tbsp organic grapeseed * * 1 tbsp Arome Seasoning 1 tbsp cider vinegar * * * According to my mood and the season: carrot, radish, beetroot, melon, watermelon, bell pepper, nuts, green olives * * * * , ... Method In a large bowl, put the ingredients in the order listed above; do not combine. *  Usually with batavia and/or sucrine, easy to find, use, wash, last longer, crunchy... * *  For salad, I use organic grapeseed or a 3-seeds oil (rapseed, sunflower, flax).  I'm going to stop using olive oil :