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Moody

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Recipes List

1. Heat oil in a pan. Add chicken strips, salt, and pepper. Cook 5–7 minutes.
2. Add mustard and honey and coat chicken; cook 1 additional minute.
3. Fill tortilla with greens, chicken, and optional add-ins.
4. Roll and eat.

Honey-Mustard Chicken Wrap

20 min

1. Heat oil in a pan. Add frozen vegetables and cook for 2-3 minutes.
2. Add leftover rice; warm through.
3. Beat eggs with soy sauce and pour into the pan. Scramble until just set.
4. Top with cheese and let melt.

Protein Scramble Bowl

10 min

1. Add pasta, lentils, tomatoes, water, galic powder, paprika and salt to a pot.
2. Bring to a boil and simmer 8-12 minutes, stirring occasionally.
3. When pasta is cooked and sauce is thick, stir in olive oil.
4. Serve immediately.

Lentil Tomato One-Pot Pasta

15 min

1. Drain and rinse the kidney beans.
2. Finely chop the onion.
3. In a small pan, heat 1tbsp olive oil, add onion and sauté for 2 min. Then add beans and salt and pepper to taste. Cook for another 2-3 min. Mash lightly with a fork.
4. Lay one tortilla flat in a dry pan (medium heat). Sprinkle half the cheese, spread the bean mixture, then top with the remaining cheese and the second tortilla.
5. Cook for 2-3 min until the bottom is golden and the cheese start to melt. Flip carefully and cook the other side for 2 min.

Quesadilla

10 min

1. Cook the pasta in salted water until al dente.
2. Bring the cream to a boil. Stir in tomato purée and cheese; simmer for 1-2 minutes until the sauce becomes smooth and creamy.
3. Mix in the parsley and season with nutmeg, salt and pepper.
4. Combine immediately with the cooked pasta and seve.

Penne Cinque Pi

25 min

1. Add oats, milk/water, a pinch of salt and sugar to a small pot.
2. Heat on medium and stir until it thickens (for about 5 min).
3. Add banana slices, apple slices and the frozen berries.
4. Add optional toppings, e.g., nuts, cinnamon or nutella.

Oatmeal

5 min

1. Boil pasta in salted water according to package instructions. Drain and rinse under cold water.
2a. If frozen vegetables are used: steam in microwave for 2-3 minutes or boil for 3-4 minutes.
2b. If freah vetables are used: chopped vegetables.
3. Rinse beans.
4. Mix pasta, vegetables, beans and cheese in a bowl.
5. Add salad dressing.

Pasta Salad

20 min

1. Add 1 tbsp of pizza sauce to each tortilla.
2. Add 5 salami slices and mozzarella sliced into sticks to each tortilla.
3. Roll tightly and place seam-side down.
4. Oil the air fryer basket and preheat to 190°C.
5. Brush the tops of the rolls with olive oil and air fry for 10 minutes (turning it after 5 minutes)

Air Fryer Pizza Rolls

15 min

1. Bring salted water to a boil. Then add broccoli and cook until tender (about 5 min).
2. In a skillet, heat olive oil and add minced garlic and a pinch of chilli flakes.
3. Add broccoli and 100ml of the water used in step 1 to the skillet. Season with salt and pepper. Cook until broccoli can be mashed with a spoon (for about 10 min).
4. Cook the pasta.
5. Transfer the drained pasta to the broccoli mash. Add the parmesan and combine everything well.
6. Add salt and pepper to taste.

Broccoli Pasta

30 min

1. Peel and grate potatoes using a coarse grater
2. Place grated potatoes in a towel and squeeze out excess moisture
3. Heat butter in a frying pan over medium heat
4. Add potatoes, pressing down to form a flat, even layer
5. Cook for 8–10 minutes until golden brown on the bottom
6. Carefully flip and cook the other side until crisp
7. Sprinkle grated cheese over the top and allow it to melt slightly
8. Season with salt and pepper and serve hot

Rösti

30 min

1. Cook noodles according to package directions and drain
2. Julienne the carrot and bell pepper
3. Heat a small amount of oil in a wok and stir-fry vegetables for 3–4 minutes
4. In a bowl, mix peanut butter and soy sauce with a splash of warm water to make a smooth sauce
5. Add cooked noodles to the wok and pour in the sauce
6. Toss until everything is evenly coated and heated
7. Serve warm, garnished with crushed peanuts or cilantro

Thai Peanut Noodles

25 min

1. Cook rice and let it cool slightly
2. Season salmon fillet with salt and lightly pan-fry until cooked through
3. Slice cucumber thinly
4. In a bowl, place rice as the base
5. Arrange salmon and cucumber slices on top
6. Drizzle soy sauce evenly over the bowl
7. Sprinkle with sesame seeds before serving

Salmon Rice Bowl

30 min

1. Heat a skillet and add minced beef
2. Cook until browned, breaking it apart with a spatula
3. Season with taco spices or chili powder
4. Warm taco shells in the oven for 2–3 minutes
5. Chop lettuce and tomato
6. Fill each shell with beef, lettuce, tomato, and shredded cheese
7. Serve immediately while hot

Beef Tacos

20 min

1. Rinse quinoa and cook according to package directions
2. Allow it to cool slightly
3. Dice tomato and cucumber, and slice olives
4. Combine all ingredients in a bowl
5. Drizzle olive oil and mix well
6. Season with salt and pepper to taste
7. Serve chilled or at room temperature

Mediterranean Quinoa Salad

15 min

1. Cook rice ahead of time and let it cool
2. Dice carrot into small cubes
3. Heat a pan with a little oil and scramble the eggs
4. Remove eggs and set aside
5. In the same pan, stir-fry carrot and peas for 2–3 minutes
6. Add the rice and stir-fry until hot
7. Return scrambled eggs to the pan and mix
8. Add soy sauce, stir well, and serve immediately

Fried Rice

20 min

1. Toast the bread slices until golden and crisp
2. Scoop avocado into a bowl and mash with a fork
3. Season mashed avocado with salt and pepper
4. Spread the avocado evenly over the toast
5. Heat a nonstick pan and fry the egg to your preference (sunny side up, over-easy, or poached)
6. Place the cooked egg on top of the avocado toast
7. Sprinkle with a little extra pepper or chili flakes if desired. Serve immediately

Avocado Toast with Egg

10 min

1. Heat olive oil in a deep pan and sauté finely chopped onion until translucent
2. Add sliced mushrooms and cook until they release their moisture
3. Stir in the rice and cook for 1–2 minutes until lightly toasted
4. Add a ladle of hot vegetable stock and stir until absorbed
5. Continue adding stock, one ladle at a time, stirring continuously
6. Once the rice is creamy and tender, remove from heat
7. Stir in grated parmesan and adjust seasoning
8. Serve immediately while hot

Mushroom Risotto

35 min

1. Cook quinoa according to package directions and let cool
2. Drain and rinse chickpeas, then roast them in a pan until slightly crisp
3. Slice carrots thinly and lightly steam or sauté if desired
4. Arrange quinoa as the base in a bowl
5. Add chickpeas, spinach, and carrots in separate sections
6. Drizzle tahini on top
7. Optionally sprinkle with sesame seeds or lemon juice before serving

Vegan Buddha Bowl

30 min

1. Cook rice and allow to cool slightly
2. Dice fresh tuna into bite-sized cubes
3. Slice cucumber thinly and cook or thaw edamame
4. In a bowl, place rice as the base
5. Arrange tuna, cucumber, and edamame neatly on top
6. Drizzle soy sauce evenly
7. Tip: add sesame seeds or green onion as garnish. Serve chilled

Tuna Poke Bowl

20 min

1. Boil spaghetti in salted water until al dente
2. While it cooks, heat olive oil in a skillet
3. Add thinly sliced garlic and cook gently until fragrant but not burnt
4. Add chili flakes and stir briefly
5. Drain pasta and reserve a small amount of cooking water
6. Toss pasta in the garlic oil, adding a bit of pasta water if needed to coat evenly
7. Sprinkle chopped parsley and serve immediately

Spaghetti Aglio e Olio

15 min

1. Chop cucumber and tomato into bite-sized chunks
2. Combine in a bowl with olives
3. Cut feta into cubes or crumble it over the vegetables
4. Drizzle with olive oil and sprinkle with oregano
5. Toss gently to combine
6. Serve immediately as a side or light meal

Greek Salad

10 min

1. Boil pasta in salted water until al dente
2. In a pan, heat olive oil and wilt the spinach
3. Add ricotta to the pan and mix until creamy
4. Drain the pasta and add it to the sauce
5. Stir until evenly coated
6. Season with salt and pepper
7. Serve immediately with optional grated parmesan

Spinach and Ricotta Pasta

25 min

1. Slice beef thinly against the grain
2. Heat oil in a wok and stir-fry beef until browned
3. Remove beef and set aside
4. Add vegetables to the wok and stir-fry for 3–4 minutes
5. Return beef to the pan and pour soy sauce over
6. Toss well and cook for another minute
7. Serve hot over rice or noodles

Beef Stir-fry with Vegetables

20 min

1. Soak rice noodles in warm water until soft, then drain
2. Cube tofu and fry until golden
3. In a pan, heat a bit of oil and sauté garlic briefly
4. Add noodles and tofu, followed by soy sauce
5. Stir-fry for 3–4 minutes
6. Add bean sprouts and toss for 1 more minute
7. Sprinkle crushed peanuts on top before serving

Tofu Pad Thai

25 min

1. Warm falafel in a pan or oven until crisp
2. Chop lettuce and tomato
3. Warm tortilla slightly
4. Arrange lettuce and tomato in the center
5. Add falafel balls and drizzle with tahini sauce
6. Roll tightly and cut in half to serve

Falafel Wrap

20 min

1. Cook rice ahead of time and let it cool
2. Heat oil in a wok or large pan
3. Add shrimp and cook for 2–3 minutes until pink and opaque
4. Push shrimp to one side and crack an egg into the pan, scrambling until just set
5. Add peas and stir-fry for 1–2 minutes
6. Add the cooked rice and mix well
7. Pour soy sauce over and stir until evenly coated
8. Serve hot, optionally garnished with green onions

Shrimp Fried Rice

20 min

1. Rinse lentils thoroughly under cold water
2. Heat olive oil in a pot and sauté chopped carrot until softened
3. Add diced tomato and cook until it breaks down into a sauce
4. Stir in curry powder, cumin, and salt
5. Add lentils and enough water to cover
6. Simmer for 20–25 minutes, stirring occasionally
7. Pour in coconut milk and cook for another 5 minutes
8. Taste and adjust seasoning. Serve hot with bread or rice

Vegan Curry Lentil Soup

30 min

1. Preheat oven to 200°C
2. Slice eggplant into 1 cm rounds, brush with olive oil, and season with salt
3. Bake for 10 minutes to soften
4. Spread tomato sauce on the bottom of a baking dish
5. Layer eggplant slices, sauce, mozzarella, and breadcrumbs
6. Repeat layers until ingredients are used up
7. Bake for 20–25 minutes until bubbly and golden
8. Let cool slightly before serving

Eggplant Parmesan

35 min

1. Warm taco shells in a dry skillet or oven
2. Heat black beans in a pan with a pinch of cumin, paprika, and salt
3. Chop lettuce and dice tomato
4. Fill each taco shell with beans, lettuce, and tomato
5. Add salsa or avocado if desired
6. Serve immediately while shells are crisp

Vegan Tacos

20 min

1. Heat olive oil in a pan and lightly wilt the spinach
2. Place tortilla on a flat surface
3. Spread spinach evenly on the tortilla
4. Crumble feta cheese over the top
5. Roll up the wrap tightly
6. Optional: Toast the wrap briefly in a pan for a warm, crispy texture
7. Slice and serve

Spinach Feta Wrap

15 min

1. Cook chicken breast and let it cool slightly
2. Shred or dice the chicken
3. Mix chicken with mayonnaise in a bowl
4. Season with salt and pepper to taste
5. Place lettuce on one bread slice
6. Add the chicken mixture on top
7. Cover with the second bread slice and cut in half. Serve chilled or at room temperature

Chicken Salad Sandwich

15 min

1. Press tofu to remove excess moisture, then cut into cubes
2. Heat oil in a wok or skillet
3. Fry tofu until golden brown on all sides, then set aside
4. In the same pan, sauté chopped chili and bell pepper
5. Add soy sauce and stir for 1 minute
6. Return tofu to the pan and toss with fresh basil leaves
7. Stir-fry until basil is wilted and fragrant
8. Serve immediately with steamed rice

Vegan Pad Kra Pao

25 min

1. In a bowl, mix corn, flour, egg, and a pinch of salt until combined
2. Heat oil in a skillet over medium heat
3. Drop spoonfuls of batter into the pan
4. Flatten slightly with a spatula
5. Cook for 2–3 minutes on each side until golden and crispy
6. Drain on paper towels and serve warm, optionally with yogurt or chili dip

Sweet Corn Fritters

20 min

1. Cook rice and let it cool slightly
2. Heat black beans in a pan with a little salt
3. Dice bell pepper and mix with corn
4. Assemble rice in a bowl as a base
5. Add beans and vegetables on top
6. Drizzle with salsa or guacamole
7. Serve warm or chilled for a refreshing meal

Vegan Burrito Bowl

25 min

1. Boil pasta until al dente and set aside
2. Slice mushrooms and chop onion
3. Heat oil in a skillet and sauté onion until translucent
4. Add mushrooms and cook until browned
5. Stir in cream and simmer for 5–7 minutes to thicken
6. Season with salt and pepper
7. Toss in cooked pasta and coat evenly with sauce
8. Serve hot, optionally topped with parsley

Mushroom Stroganoff

30 min

1. Heat olive oil in a pan and sauté chopped tomato until soft
2. Add curry spices such as cumin, turmeric, and garam masala
3. Stir in drained chickpeas and cook for 2–3 minute
4. Add water to cover and simmer for 15 minutes
5. Add spinach and cook until wilted
6. Season with salt and pepper
7. Serve warm with rice or flatbread

Chickpea & Spinach Curry

30 min

1. Prepare gnocchi according to package instructions (Tip: prepare in the airfryer for extra crispy gnocchi)
2. Heat olive oil in a pan and sauté the onion with minced garlic
3. Add chopped zucchini and cook until tender
4. Combine gnocchi, zucchini and the pesto
5. Serve with some parmesan cheese

Pesto Zucchini Gnocchi

20 min

1. Boil pasta in salted water (it’s the cheapest flavor boost)
2. While that cooks, melt butter in a pan over medium heat. Add garlic and cook until golden, not burnt (about 30 seconds)
3. Scoop out some pasta water (about half a cup), then drain your pasta
4. Toss pasta in the garlic butter, adding a splash of the saved water to make it silky
5. Stir in hard cheese, season with salt, pepper, and optional chili flakes
6. Serve immediately, or eat straight from the pan like a true scholar

Midnight Garlic Butter Pasta

12 min

1. Drain canned tuna and place in a bowl
2. Finely dice the cucumber and mix with the yogurt
3. Combine tuna, yogurt, and cucumber, and season with salt and pepper
4. Spread the tuna mixture evenly over one slice of bread
5. Add lettuce leaves and top with the other slice
6. Cut in half and serve immediately

Tuna Salad Sandwich

10 min

1. Peel and dice the potatoes into small cubes
2. Bring a pot of water to a boil and parboil the potatoes for 5–7 minutes
3. Drain and pat dry
4. Heat olive oil in a skillet and add the chopped onion
5. Sauté until translucent, then add the potatoes
6. Fry until golden and crispy
7. In another pan, cook the eggs to your liking (fried or scrambled)
8. Serve eggs alongside or on top of potatoes. Season with salt and pepper

Pan-fried Potatoes & Eggs

30 min

1. Wash and slice the vegetables into thin strips
2. Heat olive oil in a pan and lightly sauté the vegetables until tender but crisp
3. Warm the tortilla in a dry skillet for 20 seconds on each side
4. Spread a generous layer of hummus on the tortilla
5. Add the sautéed vegetables evenly on top
6. Roll up tightly, slice in half, and serve immediately

Veggie Wrap

8 min

1. Cook rice according to package instructions and set aside
2. Heat olive oil in a pot and sauté chopped onion until soft
3. Add spices such as curry powder, cumin, and turmeric
4. Stir in tomato sauce and cook for 2–3 minutes
5. Add chickpeas (drained and rinsed if canned) and mix well
6. Simmer for 10–15 minutes, stirring occasionally
7. Taste and adjust seasoning
8. Serve hot with rice

Chickpea Curry

30 min

1. Boil noodles until al dente, then drain and rinse under cold water
2. Heat olive oil in a wok and sauté minced garlic until fragrant
3. Add chopped vegetables (e.g., carrots, bell peppers, broccoli) and stir-fry 3–5 minutes
4. Add noodles to the wok and pour in soy sauce
5. Toss everything together until evenly coated and heated through
6. Serve hot, optionally topped with sesame seeds or green onions

Stir-fried Noodles with Vegetables

20 min

1. Bring salted water to a boil and cook pasta until al dente
2. In a skillet, heat olive oil and sauté finely chopped onion until soft
3. Add minced garlic and cook for 30 seconds
4. Pour in tomato sauce and simmer for 5–7 minutes
5. Drain pasta and toss into the sauce
6. Mix well, season with salt, and serve hot with optional grated cheese or basil

Tomato Pasta

25 min

1. Cook rice according to package directions
2. In a skillet, heat olive oil and sauté chopped onion until golden
3. Add beans (cooked or canned, drained) and your preferred spices (e.g., cumin, paprika)
4. Stir and cook for 5–10 minutes
5. Fluff rice and serve the beans over the top or mix together
6. Garnish with herbs or lime if desired

Rice & Beans

30 min

1. Crack eggs into a bowl, add milk, salt, and pepper, and whisk until smooth
2. Heat butter in a nonstick pan over medium heat
3. Pour in the egg mixture and cook until the bottom sets
4. Lift the edges gently to let uncooked egg flow underneath
5. When mostly set, fold the omelette in half
6. Toast bread separately until golden
7. Serve the omelette with toast on the side

Omelette with Toast

10 min

1. Slice chicken breast into thin strip
2. Heat olive oil in a wok or large pan
3. Add minced garlic and cook until fragrant
4. Add chicken and stir-fry until browned and cooked through
5. Add chopped vegetables and cook until tender-crisp
6. Pour in soy sauce and toss everything to coat
7. Serve hot over rice or noodles

Quick Chicken Stir-fry

25 min

1. Rinse lentils thoroughly under running water
2. Chop onion and carrot into small pieces
3. Heat olive oil in a pot and sauté onion until soft
4. Add carrot and cook for 2–3 minutes
5. Add lentils and pour in water
6. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender
7. Season with salt and pepper to taste
8. Optionally blend part of the soup for a creamier texture. Serve warm

Lentil Soup

35 min

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