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The Best Ever 15 Minute Veggie & Tofu Peanut Noodle Stir-Fry

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This sounds very complicated, I know, but indeed it actually is super super easy. And don‘t be fooled, easy does not mean boring. Because this is everything else than boring. We have got crispy, stir-fried veggies and tofu combined with saucy, peanuty noodles and topped with a decent amount of fresh herbs. The combo? Insane! The time needed? Insanely little! 

When I asked you all on instagram which dishes you would like to see more of, there were soso many that said „quick meals“. And really, I get you! Some days we just cannot stand spending large amounts of time in the kitchen preparing dinner and still want to have something healthy. And this can be a challenge. So recipes like these are perfect for when you want something quick and yet healthy and delicious! 

What is special about this dish? 

Well, it is super super quick. All we need to do is fry the veggies and tofu, cook the noodles and combine everything with the sauce! It comes together in something like 10-15 minutes, really! 

And then also, it is not very traditional. You could say it is pad-thai inspired, just way simpler, with fewer ingredients and a bit healthy. Maybe something like a mix between a pad-thai and a wok. So basically, with this we are inventing an easy and healthy dish.

Is this dish healthy? 

Yup Yup, it is. How come so? It is packed with all the nutrients we need to stay happy, healthy and full. The large amount if different veggies that we are using add a whole bunch of fibre and vitamins to the dish. The fibre helps our digestion and the vitamins our immune system and organs. Then we also have the tofu, which is another great source of fibre and also of protein, to help us strengthen and repair muscles.

Now what’s left are the noodles and the sauce. So as for the noodles, they are our source of carbohydrates, which we need for our energy. And the sauce, which is made up from peanut butter, honey (or maple), soy sauce, sesame oil and lime juice, is a great way to sneak in some healthy fats and more protein (from the nuts and oil). Yes, the soy sauce makes it contain a lot of salt too, so if you want less of that, you could just go for sodium-reduced soy sauce. 

How to make this dish? 

As the name implicates, this is easy peasy. So, what we need to do is chop the veggies, here you can really use whatever you want. I personally love asparagus, edamame (you don‘t have to chop this), bell peppers, spring onions, or broccoli and carrot, but really, just use whatever’s left in your fridge. That‘s what makes this so easy and versatile.

Then we also need to finely chop some ginger and cube some tofu and them throw everything into a pan with hot oil. This then is stir fried for 2-3 minutes until crispy. Then we turn it down to medium heat and cook the noodles. Depending on what you package instructions say, the cooking time may vary, but should probably be around 5 minutes. While they are cooking, we can mix everything for the peanut sauce. Then, once drained, we add the noodles to the pan, take it off the heat and mix it all with the sauce. Voilà, that‘s it! Now we just need to garnish it with the mint and cilantro and a lime wedge and our meal is finished!!

Perfect for meal prep! 

How come? Shouldn’t it be served warm? Definitely! Surprisingly though, it also tastes incredibly delicious when being served cold! The sauce gives it kind of a salad-vibe, so it tastes at least as tasty when it is cold. You could just add it to a tupperware and enjoy it cold. 

Honestly, this is one of my favorite quick and lazy meals! Perfect for busy work days or evenings when you are just tired and don’t feel like cooking! It is just perfect! 

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The Best Ever 15 Minute Veggie & Tofu Peanut Noodle Stir-Fry

Easy, delicious and healthy. These stir-fry noodles not only are easy to make but also taste so incredibly delicious and addicting. Soft noodles tossed in a tangy and salty sauce along with fresh veggies and perfect tofu. Really, there is no reason you would not want to have this.

Course Main Course, mealprep
Cuisine asian
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 4 servings

What you will need

  • 400 g glas noodles (rice noodles)
  • 400 g firm tofu
  • 2 tbsp oil
  • 1 2cm piece of ginger
  • 2 tbsp soy sauce
  • 200 g edamame beans
  • 200 g mushrooms
  • 2 bok choy
  • 2 spring onions
  • 1 bell pepper

For the sauce:

  • 3 tbsp peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 2 tsp honey/ maple
  • fresh cilantro & lime for serving

How to

  1. Cut the tofu into 1cm sized chunks. Peel and finely mince the ginger. Heat up the oil and fry the ginger for 1 minute before adding the tofu and frying this for 2-3 Minutes on each side until crispy. Then add 2 tbsp of soy sauce.

  2. In the meantime prepare the noodles according to package instructions and undercook them for a minute. Peal (if necessary) and cut all veggies into bite-sized pieces and add to the tofu. turn onto medium heat.

  3. In the meantime combine everything for the sauce.

  4. Once the pasta is done, drain it and add it to the veggies along with the peanut sauce. Give it a good mix and serve with fresh cilantro & lime wedges!

  5. Enjoy!

I genuinely hope that you‘ll enjoy this and make it on repeat! 
Love,
Katie// Une Petite Cuisinière 

Incredibly Easy Crispy Smashed Potatoes, Asparagus & Pesto

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There probably are a billion ways to cook potatoes – and (almost) all of them are delicious. But this one, this recipe – damn damn damn. This is pure deliciousness! And it is soso easy to make, so little mess and perfect to prepare ahead of time.

The crispyness on the outside of the potatoes and the softness on the inside just work so perfectly together in your mouth. Paired with some greens and a little tangy pesto and an herby dipping sauce, it is perfection. Perfection with so little ingredients.

What‘s special about this dish? 

The way the potatoes are prepared. So, instead of just cooking and peeling, or baking regularly or frying them in a pan, they are prepared differently. First, they are boiled in water, just as regular potatoes. Then, they are patted dry and smashed with something heavy, like a pot. Now, we drizzle them with oil and sprinkle some salt and bake them in the oven until they are crispy. 

Which potatoes should be used?

Definitely some from which you can eat the peel. We need to be able to do this because otherwise they won‘t get as crispy. Usually, the young and small potatoes can be eaten with the peel, such as the „Heurigenkartoffel“. 

Is this dish healthy? 

Oh yes. Potatoes often get a lot of (undeserved) hate because of their high carbohydrate content. Actually though, potatoes are such a healthy vegetable. They do have a high carbohydrate content, which though is very good because they‘ll provide you enough energy to stay fit and motivated throughout the entire day. Plus, they also add a bunch of fibre, which satisfies you and keeps you full! Moreover, they are packed with antioxidant, which help to prevent diseases. And obviously, they contain a whole bunch of vitamins such as Vitamin C and Vitamin B6. All in all, it needs to be said that potatoes are really healthy and definitely do not deserve all their hate.

What is more, is the asparagus, pesto and dipping sauce. Asparagus is full if fibre and vitamins, and also great to add some color. The pesto is not only delicious but also packed with many healthy, unsaturated fats. And the dipping sauce adds some more protein and also vitamins from the herbs. All in all it definitely can be said that this is a very well balanced meal or side dish.

How to make this dish?

As explained a bit above already, there are a few different steps to this. And yes, it takes long but it is one of those things that can just chill in the pot or oven and you can go do something else in the meantime. 

So we start by preparing the potatoes. To do this, we just add them to a pot along with some water and bring it all to a boil. Depending on how big your potatoes are, you need to cook them somewhat between 20 and 25 minutes. At approximately 5 minutes before they are done, we also are adding in the asparagus. Once they have finished cooking, we can drain them.

Now comes the fun part. Therefor we need a baking tray lined with parchment paper. We are going to have some fun and smash the potatoes (I know mom would say „don’t play with food“ but I guess in this case it is fine ;)). First, we need to gently pat them dry with a kitchen towel. They cannot be wet anymore because then they won’t become crispy. Then, we are taking one potato at a time and placing it on the parchment paper. Then, we‘ll take the pot we previously cooked them in and press it onto the potato so the peel tears apart and the potatoes are smashed. Now we need to repeat this with the remaining potatoes. 

Now all thats left to do is adding the asparagus, drizzling with olive oil, sprinkling with some salt and into the oven they go. While this is baking for approximately an hour, we can prepare the dip by mixing the herbs, greek yoghurt, sour cream and cream cheese. 

One the potatoes are done, we just add the dip and pesto on top and voilà, we can enjoy it!

Great to prepare! 

This way of cooking potatoes is amazing for when you have friends over for example. You can just pre-boil the potatoes, smash them and prepare the dip, and then drizzle with oil and bake them freshly whenever you need/ want them, and you do not make a mess anymore, you just pop them into the oven.

We really, really love this way of making potatoes because the crisp and the flavor is just genuinely soso good. I really, really hope that you‘ll also enjoy it as much!

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Incredibly Easy Crispy Smashed Potatoes, Asparagus & Pesto

This recipe is at least 5x better than your average way of making potatoes. Crispy on the outside, soft on the inside and really simple to make. Paired with the dip and the pesto it is pure heaven.

Course Main Course, Side Dish
Prep Time 10 Minuten
Cook Time 7 Stunden 30 Minuten
Total Time 7 Stunden 40 Minuten
Servings 4 sides

What you will need

  • 1 kg small potatoes (which you can eat with the peel)
  • 500 g green asparagus
  • oil
  • sea salt
  • some pesto to serve

For the dip:

  • 200 g greek yoghurt
  • 2 tbsp cream cheese
  • 100 g sour cream
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil

How to

  1. Start by adding the potatoes to a pot and covering them with water. Bring them to a boil and let simmer for about 20-25 minutes. About 5 minutes before they are done, add the green asparagus (before adding it, cut 2 cm of the bottom off). If a fork goes in and comes out easily when picking into the potato, they are done. If not, they still need some time to cook.

  2. Drain both, the potatoes and the asparagus and pat them dry with a kitchen towel. They need to be really dry or else they won‘t get crispy.

  3. Onto a baking tray lay some parchment paper and add a potato. Take a pot and smash the potato down, until the skin has torn and the potato is about 1-2 cm thick. Repeat with the remaining potatoes. Now, add the asparagus to the tray as well, drizzle all with some oil and sprinkle some sea salt. Bake for 50-60 minutes until golden brown and crispy.

  4. In the meantime mix the greek yoghurt, sour cream and cream cheese with the chopped parsley and basil. 

  5. Once the potatoes & asparagus are done, serve them with the dipping sauce and the pesto. Enjoy!

Have fun cooking,
Love,
Katie // Une Petite Cuisinière 

Better than Store-Bought, 10 Minute Homemade Basil Pesto

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There only is one green sauce that actually everyone likes – pesto. Contrary to all other green sauces, pesto somehow manages to convince, despite its very healthy looking color. And if you buy it at the store, it’s so easy, right? It is. But let me tell you, once you have made your homemade one, you‘ll never go back to store bought. This salty goodness just won‘t compete with the one from the store. Plus, it really just takes 10 minutes to make.

What’s special about this dish? 

To be honest, this is not too fancy or has a special twist. This is one of the few classic recipes. Because really, pesto is so heavenly as is. Actually making pesto yourself already is kinda really special. 

Traditional pesto

What even is pesto? What is it made of? And what differentiates traditional pesto from most store bought ones. So, pesto is a green sauce from Liguria, Italy. It is eaten with pasta, burrata, as a topping or a dip. It is made of fresh basil, grated parmesan, garlic, pine nuts, salt and olive oil. For a really good pesto, it is essential to use high quality ingredients, especially a good olive oil and some good parmesan cheese. And that already is the difference to most store bought ones. In order to make them cheaper, the quality is compromised. Often, there is water added to it or olive oil is partially substituted with some cheeper oil. This way it does not taste as intense and as good.

Also, when it comes to making pesto, it is really important which ingredients you blend, any which you stir in by hand. The basil, garlic and pine nuts need to be blended. The parmesan needs to be grated and then stirred in by hand along with the olive oil. You must not blend the parmesan and olive oil!!!!!! This needs to be stirred in by hand.

The only store bought pesto I buy is either the one from our local delicatessen store or the one from pastafani. They both have the right texture and high quality and taste like real, authentic pesto. So I can highly recommend this.

Is this dish healthy? 

Definitely healthy-ish. It is packed with lots and lots of healthy fats and vitamins. The basil accounts for a bunch of fibre and different vitamins. The nuts on the other hand are a great source of protein and also unsaturated fats. The olive oil, if high quality, also is an excellent source of omega-3 and other unsaturated fats. The parmesan cheese is packed with a bunch of protein but also saturated fat. So overall, a quite balanced meal. 

How to make this dish?

As the title says, this really takes 10 minutes only. All we need to do is blend the basil with the garlic cloves, roasted pine nuts and a pinch of salt. This should be blended really finely and make a thick paste. Then we need to grate the parmesan cheese and stir in a little parmesan cheese and a little oil a bit at a time until we get a creamy consistency. And yup, that already is it.

When and how to best have it and meal prep friendly? 

Pesto definitely is one of the most meal-prep friendly dishes. When you make it and have something left, you can just store it in a jar and cover it with oil. It‘ll last up to 2 weeks, if covered completely with oil, because then it is not in contact with fresh air. 

In terms of what to vest have it with, I‘d definitely say pasta!! Either Trofie (that‘s what you would typically get with pesto in Italy) or definitely on top of burrata or mozzarella, on top of salads, or, one of the best combos, which I have recently discovered is Pesto and Hummus. A MUST try! On bread, rice crackers or whatever – it is life changing.

Homemade Pesto is a must try and a real game changer. It is SO easy and honestly one of the most delicious things you could make. I know I have told you a bunch of times here, but there is no way you dl not try this! 

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Better than Store-Bought, 10 Minute Homemade Basil Pesto

There only is one green sauce that actually everyone likes – pesto.  It is SO easy and honestly one of the most delicious things you could make. Ready in 10 minutes (and gone in 5 probs)

Course basics, dinner, lunch
Prep Time 10 Minuten
Total Time 10 Minuten
Servings 4 servings

What you will need

  • 50 g basil
  • 30 g pine nuts
  • 2 cloves of garlic
  • 100 g parmesan cheese
  • 125 ml olive oil

How to

  1. Roast the pine nuts in a nonstick pan on high heat until golden. Add to a food processor along with the basil, the garlic and some salt. Blend until having reached a creamy paste.

  2. Finely grate the parmesan cheese.

  3. Add the basil mix to a bowl and about 2 tbsp at a time, add in the cheese and the olive oil. Then repeat until having nothing left.

  4. Serve with pasta, bread, salads, or just enjoy as is!

I am wishing you a whole bunch of fun and deliciousness when cooking! 
Enjoy,
Katie // Une Petite Cuisinière 

Easy Peasy Rainbow Quinoa Salad with the Best Peanut Sauce

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Basically spring in a bowl. You have all the vibrant and colourful fruits and veggies you could wish for, plus some fluffy and tangy quinoa to fill you up and some fresh greens for even more vitamins. Oh, yeah, and not to forget about that sauce, which tastes like straight from heaven. What’s more, this is so incredibly easy to make and SO quick – you’ll want to make it every day!

Originally I shared the recipe in the Vegan What I Eat in a Day IGTV on Instagram. And you guys went nuts about it and wanted the recipe so you also are able to make it – so here you go, voilà. Tbh, I can very well understand you – this recipe IS really good. Sine then I think I have made this at least 4 or 5 times, it has become a staple that we make on repeat.

What is special about this dish?

What makes this so special is that you cannot really label it. It is no special cuisine, has no geographic origin or is typical for the food in a certain area or country. It is just a wild mix of flavours, colours and ingredients. It may seem a bit odd that we are throwing so many different things into a bowl, but don’t judge before you try. They all work together in perfect harmony and there’ll be an explosion of flavour in your mouth.

Besides, as already mentioned, this is like spring in a bowl. One the one hand side because of the way it looks. So many different colours and so many greens, just like nature is starting to bloom all the colours start to pop up at the side of the street. And on the other hand because it is so refreshing, so light, so easy – kind of just as spring is. If there is any time you should try this recipe, it is now.

Is this dish healthy?

Definitely!! I mean, if you think of a healthy meal isn’t something exactly like this what you’re thinking of? Probably. And yes, it really is very nutritious. Where should we start? Quinoa – it is a nutrient bomb. Super high fibre, super high protein and all the carbs you need to stay full and full of energy for the rest of the day. Plus, it is extremely high in minerals and vitamins and it’s super tasty.

Besides quinoa, our bowl is loaded with fruits and veggies. We have got corn, high in fibre, magnesium, vitamin B. Then we have tomatoes, which are loaded with antioxidants, vitamin C and K. Bell pepper; vitamin A, C, potassium, fibre. Cucumber and broccoli – much water, many antioxidants, Vitamins A, C, E, K and folid acid. Edamame, protein and fibre king. Mango, not only tastes like heaven but also great for your immune system. The peanut butter; a great source of healthy fats and protein. The list goes on and on, and I think you get the point. Yep, this dish is incredibly healthy and still soso delicious!

How to make this dish?

As the name already suggests, it’s easy peasy. Really, it only comes down to preparing the quinoa, which is not greatly different from preparing rice, cutting the veggies and making the sauce. As for the veggies, we need to chop some into bite sized pieces, and some need to be steamed for a few minutes, such as the broccoli and edamame. The sauce also is incredibly simple, as it just requires you to mix a few ingredients – which you probably all have at home already.

And then comes the fun part – the plating. If you are patient enough and not too hungry, you can style it prettily. Or if you are just normal – you can just throw everything into a bowl and mix mix mix. In the end, we just top it off with some fresh herbs and spring onions and that’s it! Voilà!

When and how to best have it?

Whenever you want! It works perfectly as a quick lunch on busy days, when you don’t want to spend much time on preparing your lunch. Otherwise, it also works great as a meal prep. You can just prepare everything, store it in the fridge and toss is with the sauce when you are ready to eat. Since it is a salad, it is just as delicious when served cold! And, not to forget, it also is perfect for picnics. Just prepare, pack and enjoy in the sun!

I genuinely hope that you’ll enjoy this recipe at least as much as we do and that you’ll have an amazing time cooking & enjoying it! Have a wonderful spring!

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Easy Peasy Rainbow Quinoa Salad with the Best Peanut Sauce

easy, healthy and SOSO addictively good. I promise, you'll want to make this on repeat. A bowl of spring, loaded with all the fresh and vibrant veggies, along with some light and fluffy quinoa, and the best, creamy peanut sauce. All in all, heaven!

Course bowl, lunch, Main Course, Salad
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 2 servings

What you will need

For the salad:

  • 100 g quinoa
  • 100 g broccoli
  • 100 g edamame
  • 1/2 bell pepper
  • 1/2 cucumber
  • 100 g canned corn
  • 1 handful radishes & tomatoes
  • 1/2 avocado
  • 1/2 mango
  • 2 handful greens such as salad, baby spinach, kale (whatever you like and have on hand)
  • 100 g pomegranate seeds

For the dressing:

  • 3 tbsp peanut butter
  • 1/2 lime
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 2 tbsp coconut milk

How to

  1. Add the quinoa to a pot along with twice the amount of water and a pinch of salt. Bring to a boil, then reduce to simmer and let it simmer with the lid on until all water in absorbed. Then close the lid and let it stand on low heat until fluffy.

  2. In the meantime cut the broccoli into bite-sized pieces and steam it in some hot water, along with the edamame, for about 3-4 minutes.

  3. Finely dice the bell pepper, radishes and cucumber, half the tomatoes, peel and cut the mango, wash the greens, drain the corn, slice the avocado and add it all to a bowl.

  4. Mix all ingredients for the peanut sauce, then add the broccoli, edamame and quinoa to the bowl and toss everything.

    Serve and enjoy!

Love,
Katie // Une Petite Cuisinière