Earth Saving Recipes

Earth 1 Saving Recipes

by Joona Piiroinen www.justlifeshop.com

Introducing Finnish chef, Joona Piiroinen

For the love of culinary affairs since young, Joona took the route of being a chef at very young age. Besides cooking, Joona’s dream is to travel around the globe to experience different culture. He was invited twice to Japan to teach Finnish cooking. Finally, Joona landed in Malaysia again, which he visited before and fell in love with. Joona was “headhunted” by justlife in August while shopping at IKANO Power Centre.

It was his plaited ponytail that caught our attention. Coming from Finland where most things are wild crafted or close to nature, Joona was immediately inspired by the justlife concept – “Earth Saving Diet” and he is busy coming out with Earth Saving Recipes.

Part 1

Filled Eggplant + Barleytro

Part 1

Eggplant Organic Ingredients: 10 pcs eggplant | 500g cabbage | 500g carrot | 200g spring onion 10g seaweed | 150g bean | ½ tsp dry tarragon | 30g sugar | ½ tsp dry thyme | ½ tsp dry basil | 1/6 tsp pepper | 60ml balsamic vinegar | salt | oil Preparation: 1. Dig out the filling of the eggplant.

2. Soak the seaweed, drain off the water.

3. Soak the mixed bean in water overnight, drain off the water.

3. Heat up the frying pot with cooking oil and fry the cabbage, carrot and spring onion until half cooked and add in seaweed and beans.

4. Stir fry them for a while and add in the seasoning.

5. After mixing everything, fill the eggplants with stuffing and cook in oven with sauce for about 1 hour with 180°C until the eggplants are soft.

Sauce: 1. Take ¼ of stuffing and add Tomato Puree 250g and 1 litre of water.

2. Season with chilly, balsmic vinegar, salt, sugar, basil, thyme and pepper.

3. Boil slowly for about 90min. While boiling, add water if needed.

4. In the end blend everything up.

5. Thicken the sauce with wheat flour and water mix.

Part 2

Filled Eggplant + Barleytro Barleytro: Organic Ingredients: 700g barley | 50g dry mushroom | 2 litre water | 3 tsp salt Preparation: Boil all together till barley is cooked.

Cranberry Cream + Soja Organic Ingredients: 1 litre cranberry juice | 300g sugar | 1.5 litre Semolina wheat | Soja Preparation: 1. Heat up the juice and sugar, mix in semolina while mixing it all the time.

2. Boil till its cooked.

3. Cool it down and whip till it is creamy.

4. Serve with soja to have a better taste.

Green Salad Organic Ingredients: 2 iceberg | 1 lettuce | 150g spring onion | 300g papaya | 200g celery | 150g cucumber Preparation: 1. Wash and rip the lettuce into pieces.

2. Chop the spring onion into small pieces.

3. Chop celery and cucumber into slices.

4. Cut papaya into cube.

5. Mix all together.

Dressing (this is also the recipe for Pickled Beetroot-Radish): Organic Ingredients: 500g beetroot | 500g radish | 50ml balsamic vinegar | 200ml oil | 100g sugar | 1 tsp salt | hint of pepper | ½ tsp dry thyme | ½ tsp dry tarragon Preparation: Mix all thogether.

Vegetable Stew + Sweet Potato Organic Ingredients: 100g soya bean | 300g carrot | 200g long bean | 200g celery | 200g onion | 100g spring onion | 200g cauliflower | ½ tsp dry thyme | ½ tsp dry tarragon | hint black pepper | hint white pepper | 1 tsp salt | 3 cloves garlic | 3pc green chilli | 300ml soya milk | 1 litre water Preparation: 1. Soak and boil the beans and herbs till the beans are soft.

2. Blend the bean and hearbs.

3. Cut the vegetables into small pieces.

4. Boil the onion and garlic first then add in the rest of vegetables, boil until cooked.

5. Add salt and soya milk.

Part 1

Asian Style Lasagne + Avocado Pumpkin Salad + Beetroot Pickle Pickled Beetroot-Radish Organic Ingredients: 500g beetroot | 500g radish | 50ml balsamic vinegar | 200ml oil | 100g sugar | 1 tsp salt | small hint of pepper | ½ tsp dry thyme | ½ tsp dry tarragon Preparation: Mix all together.

(The juice can be used for the Green Salad dressing as well)

Avocado Pumpkin Salad Organic Ingredients: 4 avocado | 1kg pumkin | 3 tbsp sunflower seed | ½ tsp salt | 1.5 tbsp balsamic vinegar | 2 tsp sugar | hint of pepper Preparation: 1. Mash the avocado.

2. Cut the pumkin into small cube and boil it till just done.

3. Roast the sunflower seed.

4. Mix all together.

Part 2

Asian Style Lasagne + Avocado Pumpkin Salad + Beetroot Pickle Bologness Ingredients: 50ml cooking oil | 200g celery | 300g carrot | 300g onion | 100g soy chunk | 150ml wheat flour | 300g tomato puree | 700ml water | ½ tsp dry thyme | 50g fresh basil | ½ tsp oregano | ¼ tsp black pepper | 30g sugar | 30g balsamic vinegar Preparation: 1. Heat up the frying pot with cooking oil and fry the vegetables.

2. Soak the soy chunk in water, drain and mix into the vegetables.

3. Add in wheat flour, puree water and salt.

4. Cook for around 1 hour.

White sauce Ingredients: 100ml cooking oil | 150ml wheat flour | 400ml water | 600ml soya milk | 2 packet fu chok | salt Preparation: 1. Mix cooking oil wtih flour and water. Boil until cooked.

2. Add soya milk and heat up but don’t boil.

3. Add in salt.

4. Arrange the ingredients in this sequence: bolognese, fu chok, bolognese, white sauce and fu chok and repeat this sequence until the oven tray is full.

5. Put into the oven for about 1.5 hours at 170°C.

Tropical Kissel Organic Ingredients: 6pc banana | 800ml water | 200g sugar | 400g papaya | 1pc passionfruit | 50ml cornflour | 50ml cold water | hint of salt Preparation: 1. Boil 3 of the bananas with water, salt and sugar till soft, blend it up.

2. Mix cornflour and cold water, add in the banana soup while whipping all the time.

3. Cook till cook (no floury taste).

4. Blend the papaya and slice the rest of bananas and add into the kissel.

5. Cool down and enjoy.

Bean Soup Organic Ingredients: 500g mix beans | 100g onion | 100g carrot | 100g pumkin | 100g cellery | 3 tsp salt | 1/4 tsp pepper | 2 tsp sugar | 3pcs bay leafs | 2 tbsp apple cider vinegar | 1 tsp dry marjoram | 2 tsp mustard powder (optional) Preparation: 1. Put in a pot and boil all ingredients for about 4 hours.

2. Add mustard powder at the end.

3. Add more salt if necessary.

4. Serve with bread.