And the weekend is here, I'm so happy! The weather has been so good over here in Copenhagen for the past weeks, but later today we might get a bit of thunder, which should nicely refresh the plants after a long dry spell.
We'll be soon heading to town and spend most of the day outdoors, but we might also visit a new architecture centre, which is a very nice building in the harbour. There is also an excellent new vegetarian café nearby, so I would think that lunch is also sorted.
I wanted to share this recipe with you that I cooked the other day. I named it pink fried rice, as it seemed to turn out that way. I still had some of that Finnish beetroot tofu in the freezer, and thought that it would be a nice colour combination. I hadn't made fried rice in ages, so it seemed like a good idea. I'm happy to see local radishes around, as it's always a promise of summer. It's also so nice to make dishes more vibrant by adding colourful radishes.
We'll be soon heading to town and spend most of the day outdoors, but we might also visit a new architecture centre, which is a very nice building in the harbour. There is also an excellent new vegetarian café nearby, so I would think that lunch is also sorted.
I wanted to share this recipe with you that I cooked the other day. I named it pink fried rice, as it seemed to turn out that way. I still had some of that Finnish beetroot tofu in the freezer, and thought that it would be a nice colour combination. I hadn't made fried rice in ages, so it seemed like a good idea. I'm happy to see local radishes around, as it's always a promise of summer. It's also so nice to make dishes more vibrant by adding colourful radishes.
This was just a
spontaneous quick dish, but it actually turned out quite nice
looking, and it was certainly tasty. This is mainly due to the
pinkness of the beetroot tofu and the fresh radishes. The dish was of
course also all vegan.
Pink fried rice
Ingredients
1 cup jasmine rice
125 g beetroot
tofu
Vegetable oil for
frying
1 fennel
4-6 small carrots
4-5 radishes + the tops
1 fennel
4-6 small carrots
4-5 radishes + the tops
2 fresh onions
2 garlic cloves
2 cm fresh ginger
1 red chilli
1 tbsp white miso
2 tbsp soy sauce
2 tbsp mirin
2 tbsp mirin
2 tbsp sesame oil
Method
Cook the rice.
Chop the tofu and
fry it in oil until crispy.
Chop the onion
into half rings, chilli into rings and the ginger and garlic finely.
Slice the fennel, carrots
and radishes.
Once the rice and
tofu are done, heat some oil in a frying pan and start frying the
carrots, soon followed by the onion. Then add the chilli, ginger and
garlic.
Season with white
miso, soy sauce, mirin and sesame oil to taste. My ingredient amounts for
the seasoning are only roughly estimated.
Add the chopped radish tops,
tofu and rice to the pan and fry for a while longer.
And there you have
a nice rice. Serve it with the fresh radish on the top and enjoy!
Have a nice weekend!
Your VegHog
Your VegHog
radishes are so pretty and that beetroot tofu sounds lovely - enjoy the weekend! we have enjoyed a dry weekend after a week or two of quite a bit of rain so the sunshine has been welcome - enjoy your thunder :-)
ReplyDeleteYou too, enjoy the sunshine! There was no thunder here after all yesterday, but a small rain shower. :)
DeleteI miss growing rainbow radishes, i will have to see if I can find the seeds later on. The beet tofu do elevate the dish too. I'd happily eat this. We have just got back from our holiday in Ireland and am pleased the garden is looking good, but are hoping for some thunder and rain as the air is quite humid and the plants may appreicate it. Enjoy your food at the veggie place, look forward to hearing what you had
ReplyDeleteI can't wait to catch up more about your Ireland holiday. I've been too busy and not reading enough blogs.
Delete