Broccoli Macaroni Schotel

Schotel is Dutch for Casserol. Adapted this recipe from my traditional non vegan Macaroni Schotel. Instead of Egg, I replace it with mashed potatoes. It is excellent! Try it out

Ingredients:

• Broccoli 2 big one, Separated the florets and stems, cube the stems to 1 cm, florets the similar size possible
• Potatoes 300 gr, peeled, cubed
• Macaroni /Pasta 50 gr 
• Onions 30 gr, chopped
• Garlic 1 clove, chopped
• Shallots 2 cloves, chopped
• Red Chilli 1 pcs, sliced
• Paprika Powder 1 tbsp
• Cheddar Cheese 75gr, grated, divide into 2 portions (or other cheese to your liking)
• Cooking Oil 2 tbsp
• Dried Oregano 1/2 tsp
• Dried Basil 1/2 tsp
• Dried Thyme 1/2 tsp
• Milk 200ml
• Salt + Pepper

Method:

1. Steamed Potatoes till cooked. Mashed with fork. Set aside.
2. Blanched macaroni till half cooked. Drained, coated the macaroni with a bit of cooking oil to avoid sticking with each other, Set aside.
3. Saute onion, garlic and shallot with cooking oil, add thyme, oregano and basil till onion area browning then add broccoli stems, stir fry till stems half cooked then add the flourets. Turn off the heat, stir to mix the flourets add red chilli, paprika powder, 1 portion of grated cheese and milk. Put in potatoes and macaroni. Mix well. Add salt + pepper to taste. 
4. Pour the mixture in lightly oil coated casserole, topped it with another portion of grated cheese. Baked in the pre-heated oven 180 C for appox. 20 mins. it is cooked if the milk has been all absorbed and the broccoli florets are tender to fork. Brown the top cheese for color and extra crispiness when necessary with top oven fire. Served warm. 

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All recipes are all vegan, do not contain animal meat and eggs, and mostly combine with onions family. Some recipes are with dairy. The writer are not nutrition expert nor have expertise of food allergen such gluten,nuts. Please observe the ingredients to your particular own diet. 

Tofu Skin Soup

Ingredients :

• Vegetable Stock 300 ml
• Water 200 ml
• Carrots 2 pcs, cleaned and cubed
• Dried Soya beans 2 tbsp, soaked in water all night
• Dried Tofu skin sheets 3 large sheets, soaked in water till soft, then drained
• Garlic 2 cloves, 1 smashed, 1 chopped (skipped when necessary) 
• Ginger 3 cm, burned in flames, cooled, smashed (please see How to prepare Burned Ginger)
• Green Spring onion sliced for garnish (skipped when necessary)
• Cooking oil 2 tbsp
• Salt +  Pepper
• Mushroom Granules 1 tsp 

Optional Ingredients :

• Protein Fish Ball / Chicken Balls 100gr

Methods :

1. Heat the pot with 2 tbsp oil, put in ginger, let it cooked a bit then turn down the heat, put in chopped garlic, brown garlic slowly and evenly by stirring in low heat. 
2. Put in water and carrot, turn up the heat and cover the pot. Let is boiled until the carrots are all cooked.
3. Cut the tofu skins with scissors to the shapes of liking. I prefer squares of 2,5cm x 2, 5 cm.
4. After the carrots are all cooked, put in the vegetable stock and tofu skin, bring it to the boil for 3-5 mins. Turn off the heat, add mushroom granules and salt + pepper to taste.
5. Ready to be served. Served warm with rice or noodle. 

__________________________________________

All recipes are all vegan, do not contain animal meat and eggs, and mostly combine with onions family. Some recipes are with dairy. The writer are not nutrition expert nor have expertise of food allergen such gluten,nuts. Please observe the ingredients to your particular own diet.