MEAL PREP VEGAN ET SANS GLUTEN
Hello, vegans! We’re meeting today for a lunch box recipe. He’s a mafé with his winter salad. I am pleased to collaborate with monbento for this video. It is a French company that specializes in bento to take away its meal. I have the original MB model which is made in France. There are two compartments in this version. Each one makes half a liter and as the plastic is bfu-free, it is microwave, freezer and dishwasher safe. I also have the appropriate cutlery that fits easily into the top cover. So, there are several models I put the link of their site in the info bar. Palapala Eh Marion! Does my Greek fit in? No, Tony, because the point is to eat something other than a Greek. Instant promo code: you have -10% on the whole site with the code LAPETITEOKARA10 until 31 March 2019. That’s right, yes, yes, yes, yes! And now we’re going to the mob! We start by chopping our onion. We peel and chop our garlic cloves. We peel and cut our carrots into 1 cm pieces. For our chard coast we separate the leaves from the coast. We cut into pieces of about 1 cm by 2. We book with the carrots. The leaves are coarsely chopped and placed at the end of cooking. For our squash, we start by removing the seeds, of course. We cut off the ends. We’re peeling the squash. Cut them into pieces of about 1 to 2 cm and set them aside. The cooking begins by browning the onion and garlic in olive oil. Then, you can add the carrots and chard for 3 minutes. The basis of the mafé is peanut butter and tomato paste, so that they are easier to incorporate, during cooking, it will be diluted with vegetable broth. Now I’m taking it out of my bowl where I weighed them. The broth is gradually incorporated and then we whip, we whip. We add our peanut and tomato broth and continue cooking for 30 minutes. And this is optional, it depends on whether you like the spice or not. I add a little bit of cayenne pepper to the dish. Add the squash and cook for another 20 minutes. And finally, the chard leaves are added and left to soften for seven minutes. To accompany the mafé, we’re going to prepare a very original winter salad, you’ll see that. We’ll start by chopping half a red onion. It’s the colleagues in the meeting at 2:00 p. m. who will be happy! I remove the heart that is not very easy to digest. We coarsely chop to get a little thicker ends. The endive is also coarsely cut. That way, it will be “crunchy gourmet”. My southern accent is pathetic, I know. We make slices from the little hearts of palm trees. We continue with the oranges to make supremes. To avoid it being too big in the mouth, we cut the supremes in half. We’re going to make the delicious sauce that goes with the salad. We start with the mustard. We add the sweetener of our choice. This is maple syrup. Orange juice. And the oil of your choice. This is camelina oil for omega-3s. A little pinch of salt. We’re stirring, we’re stirring. We’re going to put our salad in our bento. So I put a little bit of everything in. We put a little bit of red onions for the breath. Let’s continue with the orange supremes. For the proteins, I went on red beans, it will marry very, very well on the salad. Sprinkle with roasted pine nuts for crunchiness. For those who are worried about the sauce in the bag, monbento has thought of everything with the gasket on the lid. We prepare our dish and heat it up at the last minute in the microwave. With the mafé, I serve white rice. Next door, but it’s optional, I browned plantains in coconut oil, a few minutes on each side, with a little coconut sugar. And I finish with a little parsley and a dash of lemon juice. Now it’s time to go to work, so I’m going to close my little bentos. And now, who’s going to show off at work? It’s bibi! Remember that until March 31, you have 10% on the whole site my bento with the code LAPETITEOKARA10 I hope that many of you will be testing this recipe. Remember to put little hearts in the comments, to like it, to subscribe and we look forward to seeing you soon for new vegan adventures.