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## third day – all vegan

### peanut-stew (4 portions):

    • ½ savoy or white cabbage, roughly cut to bite-size pieces
    • 2 carrots, peeled and sliced into rings
    • 1 red bell pepper
    • 1 tin sweet corn
    • optionally 1 tin kidney beans
    • 1 onion, chopped
    • coconut oil
    • 1 teaspoon cumin
    • ½ teaspoon cayenne pepper
    • 2 teaspoons thyme
    • 8 large tablespoons peanut butter
    • 250 ml passed tomatoes
    • 250 ml vegetable stock
    • 50 ml mango juice
    • salt


fry the onion and bell pepper in coconut oil, briefly roast the cumin and cayenne pepper. pour in the vegetable stock and tomatoes. 
add the savoy or white cabbage, the carrots, salt and the thyme, stir in the peanut butter and let simmer until the vegetables are slightly firm.

stir in the mango juice, corn and possibly beans, simmer for 1 minute, season to taste and serve with rice or bread.

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### mango-nut-polenta (2 portions):

    • ½ mango
    • 75 ml soya drink
    • 30 grams nuts (almonds, cashews, pecans,…)
    • 90 grams polenta
    • ½ heaped teaspoon cinnamon powder
    • ½ heaped teaspoon cardamom powder
    • 2 tablespoons maple syrup
    • maybe add some water


peel the mango, cut it into small pieces and bring it to a boil with the soy drink in a high saucepan. caution, can easily pass over! then reduce the temperature.
if you don't like pieces in the porridge, you can now mix the soft-cooked mango finely.

put all the nuts and spices in the non-boiling sauce and let them simmer for a few minutes. then stir in the polenta quickly over moderate heat. 
if the mass becomes too thick, add a little hot water and stir until smooth. remove from the heat and let stand for 5 minutes with the lid closed.

portion the still hot porridge in 2 bowls, pour a tablespoon of maple syrup over each. 
let cool for a few minutes before serving.

![](img/mango-nut-polenta.png)