As you probably know, I deal with the topic of vegetarian food. Although I do not live vegetarian, I cook mainly without meat. It comes from time to time on my plate, just like fish, but often only on weekends. And if there is meat, then in good quality. Overall, I pay a lot of attention to the quality of what I buy. Dairy products and eggs I buy, for example, only in organic quality, fruit and vegetables primarily regional, if possible. Good quality, fair trade and organic but of course has its price and I notice that even when shopping. Again and again you hear that we Germans spend significantly less money on food than is the case in other countries. Food is the biggest issue in my home, simply because it matters to me.
Of course, I also know that there are many people who can not afford it You can always go shopping in the organic supermarket, but still want to pay attention to what you buy. That’s why I throw the delicate word “discount store” in the room. Hotly debated, from the working conditions of the employees over cheap meat to grabbed tables. All this is what many people associate with the term discount store.
That’s why I come out: Hello, my name is Maja and I shop in the discounter from time to time. Uff. do not throw me eggs! I think discounters per se not bad. So, now it’s out. The fact that things can be done differently can be seen in the Netto Marken Discount *, for example, with its own organic brand BioBio *. And I like passing by Netto, because there is a great mix of discount and branded goods.
Good quality and organic does not always have to be expensive: BioBio has over 170 foods from controlled organic farming. If you walk through a shop with your eyes open, you will find everything your heart desires, from fresh fruit and vegetables to dairy products and eggs, as well as plenty of frozen food and canned food. There are also pasta, rice and tea. All of these products come exclusively from BIO-certified growers and suppliers and comply with the guidelines of the EC Eco-Regulation. Independent controls ensure that all required standards are actually adhered to.
Personally, I find that this is a good compromise if you have little money available but still want to shop reasonably well. That’s why, right after the nice cooperation request, I went on an exploratory tour through my Netto Marken-Discount to test how suitable the ingredients are, especially if you want to eat vegetarian or even vegan. For this I have picked out a recipe with tofu, carrots and broccoli, which is vegan and for me officially new territory (apart from the green smoothie and most Müslimischungen) is. In fact, I have never cooked with tofu and that had to change urgently in order to have a say – at Netto I found a whole assortment of tofu products, but decided to start with the natural variety to marinate and to touch the consistency and the taste. The carrots, the tofu and also the used garlic I got from BioBio, the rest bought.It is soaked with soy sauce, sesame and rice Asian and convinces especially by the oven roasted carrots and the crispy tofu. Tofu nature in the pure version is unfortunately not for me and can convince me neither in terms of flavor nor consistency. But if you put it nicely and marinate, it takes on a great taste and has a really pleasant consistency due to the crispy roast – so it took me a second try. Overall, a great, healthy, vegan dish, It’s great for everyday cooking.
Have fun and enjoy!
Roasted carrots with steamed broccoli, crispy tofu and soy-ginger-sesame sauce
for 2 servings
modified to an idea of 1-2 Simple Cooking
Ingredients
200 g tofu, natural or smoked (to taste – I do not like smoked things)
4 -5 large carrots (about 400-500 g)
2 cloves of garlic
3-4 spring onions
1-2 tl of freshly grated ginger
2 tbsp of brown sugar
1 tbsp. Of sesame oil
1 E roasted sesame (homemade or as Goma from the Asian market)
1 head of broccoli and olive oil
Soya sauce for sauce and marinade
heat-resistant peanut or sunflower oil for frying sea salt, freshly ground black pepper
basmati or jasmine rice for serving (see below)
Preparation
Preheat the oven to 190 ° C top and bottom heat , Grease a casserole dish or a small baking sheet with olive oil.
Remove the tofu from the packaging, pat dry and cut into strips about 0.5 cm wide.
Place on a deep plate, drizzle with soy sauce from both sides and set aside
Clean the carrots well and cut off the ends, but do not peel. Slice about 0.5 mm thick slices and spread on the baking tray, turning it once so that the carrot pieces are slightly moistened with olive oil from both sides.
Press the garlic cloves over the carrots and distribute well. Season with sea salt and black pepper and roast the carrots in the lower third of the oven for 20-25 minutes until they are soft and lightly browned.
In the meantime, also put the rice at will: I am preparing it Dearest to the sour-rice method and use for 2 servings a small glass of rice and two small glasses of water. Pour into a saucepan, bring to a boil, boil for one minute, then remove from heat and let simmer for about 20 minutes with lid closed, well covered.
Clean the spring onions, cut into fine rings and set aside
For the soy-ginger-sesame sauce, add 60 ml of soy sauce to a small saucepan. Add 1 tbsp of water, the grated ginger to taste, the brown sugar, the sesame oil and the sesame and stir while stirring at low temperature. Boil and simmer gently for about 5 minutes until the sauce thickens and turns creamy. Then keep warm.
In the meantime, loosen the broccoli florets from the stalk, wash them and simmer gently in a little water or in a pot with steaming for about 5-7 minutes. The broccoli should cook, but still have bite.
Heat a pan at the highest level and add some peanut or sunflower oil.Spread the sauce evenly over it and serve immediately with the spring onions.
This post was created in cooperation with the kind support of Netto Marken-Discount and BioBio. Since I actually really like to shop there and appreciate the BioBio range, it is my own opinion. I also thought about the recipe myself or modified and implemented it.
