Banana-Chocolate-Shake

- 2 ripe bananas

- 500 ml soy milk

- 1 teaspoon sugar

- 1 dash ginger powder

- 1 dash cinnamon

- 2 table spoons cocoa

Put everything in your blender and blend or in a high bowl and mix it with hand blender. Easy, hm?

Scrambled Tofu with Purslane

- 150g smoked tofu
- 150g fresh purslane
- salt, pepper,
- ketchup, mustard

This time I used smoked tofu instead of the normal tofu and it's okay but next time I'll take normal firm tofu again.
Fry tofu in 1 teaspoon of oil and wash purslane thoroughly. Add purslane right before the tofu is almost done, it takes only a minute or so. Stir and season to taste with salt and pepper. Serve with ketchup and mustard and a big glass of cranberry-raspberry juice.

Coco-Curry

- 200g tofu

- handful of white mushrooms

- broccoli

- glassnoodles

- coconut milk

- garlic

- red curry paste

- light and dark soy sauce

Cut tofu into small cubes and fry in walnutoil for a few minutes until golden brown. Add garlic and broccoli and fry for another 2 minutes, then add coconut milk to your taste.

I used about a third of a small can and added a little water. Cook with mushrooms, 1 tablespoon light soy sauce, 1 teaspoon dark sweet soy sauce and a little red curry paste. While preparing the curry put glass noodles into hot water and let them soak for about 10-15 minutes. Drain water and put on a plate, with curry on top.

Red Bean Mush

- 1 small can kidney beans

- 1 tablespoon soy cream

- pepper, salt, 

- point of a knife red curry paste

- lime juice

- 1-2 tablespoons yeast flakes

Puree beans with all the ingredients except yeast flakes. Add yeast flakes to taste and to adjust consistency.

Lamb's Lettuce with Kaki and Tofu.

Nice combination of sweet kaki and sour balsamic vinegar. Kaki has been my favourite fruit lately.

Dressing:

- 1 tablespoon soy cream 

- 1 tablespoon balsamic vinegar cream

- salt, pepper, lime juice

Salad:

- 1 red bell pepper

- 100 g smoked tofu

- garlic

- 1 kaki

- lamb's lettuce

- 1 small tomato

Cut red bell pepper and tofu into small cubes and fry with the garlic in 1 teaspoon oil (I used walnut oil) until tofu is golden brown and your whole kitchen smells like garlic. I used about 3 cloves of garlic.

Put lamb's lettuce into a bowl, cut tomato and kaki into cubes and add to lettuce.

Add fried tofu and bell pepper and mix well with dressing. Serve while the tofu is still warm. 

Miso-Lime Rice with Tofu and Chickpeas

Looks bland, tastes great.

- 1 cup rice

- 2 cups water

- 1 tablespoon miso

- 1 lime

- 1 small onion

- 1 small can chickpeas

- 180g smoked tofu

- small piece ginger

Cook rice in water with finely chopped onion, season with salt or light soy sauce, a little vegetable broth, pepper.

Cut tofu into stripes or cubes and fry with the peeled piece of ginger in 1 teaspoon oil. Add chickpeas and fry for another 5 minutes. If the rice is done add the miso (don't cook the miso) and juice of half a lime.

Serve rice with the tofu and chickpeas and drizzle a little bit of lime juice over it.

Coriander would fit perfectly and made it look better...

PIZZA.

- 300 g flour

- 1 sachet dry yeast

- 2 tablespoons olive oil

- water

- salt

- sugar

- tomatoe sauce

- veggies

- vegan cheese

Mix flour with yeast, salt, a tiny dash of sugar and oil. Knead with lukewarm water for about 5 minutes and let sit for 30 minutes at least at a warm place.

When it's doubled its size you can roll out on a baking sheet and spread with tomatoe sauce (tomatoe puree with water, salt, pepper and herbs to taste).

Cut veggies in thin slices or stripes, for example zucchini, and crumble cheese on it. Yet again I used the Redwood Cheezly, Edam Style.

If there really should be leftovers you can freeze it for 3 months or so and have a frozen pizza to celebrate kinda trash food like the non-vegan freaks.

Eggplant-Tofu-Spinach with fried bell pepper, apples and dip.

This was so delicious and the combination of all these veggies are quite perfect!

- 1 eggplant
- 200g tofu
- 500g spinach
- 2 small red bell peppers
- 4 tablespoons soy yoghurt
- 1 teaspoon mustard
- 1 small sourish apple

Prepare spinach and stew in a little water for only a few minutes. Stew slices of eggplant and apple in 1 teaspoon oil and a little water. Just add as much water as cover the bottom of your pan. This avoids greasy eggplants.



Flip them once and fry at low heat. Season with salt and pepper. If ready, put eggplants and apple slices on a plate and fry tofu and bell pepper in 1 teaspoon oil.

For the dip: Mix soy yoghurt with mustard, salt and pepper and -optional- vegan parmesan.

Layer eggplants, spinach and tofu to get small towers and serve with bell peppers, apples and dip.

Miso Soup For Breakfast

- 250ml water
- vegetable broth
- hatcho miso
- 2 carrots
- 150g tofu

Cook water and add vegetable broth and spices to your taste. Cut carrots into stripes and cook them for a few minutes, they shall stay crispy! Cut tofu into cubes, I used herb-tofu. Add tofu in the end and cook for another two minutes. Remove soup from heat and now you can add the miso, about 1 teaspoon or so. Don't cook the miso! This is soup is very mild and will comfort your belly.

Tomato-Sage-Quiche

This was a tasty birthday quiche for a friend. As ready vegan puff pastry is so easy to use I avoided to make a short crust, only the filling is made from scratch.
You need:
-enough puff pastry to fill a baking dish
-soy milk
-flour
-tomatoes
-1 onion
-sage
-oil
-salt, pepper, ...

Dice onion into very fine pieces and cook slightly in oil.
Add 3-4 tablespoons of white flour, stir and add little by little soya milk
to make a béchamel sauce.
Cut sage finely and season the sauce to taste with sage, salt, pepper, paprika, nutmeg...

Line your baking dish with puff pustry but keep some for decoration. Pour béchamel onto it
and thin slices of tomatoes. I cut out butterflies and stars with my favourite tiny cookie cutter and arranged it on the quiche. At last I drizzled some vegan parmesan cheese mixed with a little soya milk over it, made a golden crust, but it's not necessary to use the vegan cheese. The soya milk alone will make it golden and yummy-looking.
Bake for about 30 minutes or until the crust is good looking and the béchamel is congealed.
Let cool in the baking pan before serving.

Cinnamon Swirls

Another quick and easy one. Just made of ready vegan puff pastry, agave syrup and a lot of cinnamon. Roll out the pastry into a rectangle. Drizzle the cinnamon on it and some agave sirup - or any other syrup, of course. I think sugar will work as well, maybe it'll get more crunchy then. Then fold in the short sidea little bit and form a roll along the longer side. Cut slices and put them onto a baking sheet. I baked them for about 15 minutes, gas mark 3-4. Next time I should do some more and freeze them, just to have some on hand.
I also did another version with cherry jam and little cinnamon, awesome as well!

Didn't have so much time lately; to cook, to take pictures, to post, for me, to go out, to watch movies, ...and didn't feel like cooking something nice due to a lack of appetite and ideas. So most of the time bread with spread was first choice. But there a few pictures left on my small cam which I haven't posted yet, so this will be a conglomeration post of various things.


Soy Sausages With Potatoes - quick and never wrong -

Cook some potatoes unpeeled in salty water.
Put your favourite soy sausages in a pan.
It's very important to arrange them in Black Flag style, as my loveable friend Flo taught me. What an obvious idea!
Fry til slightly brown. Serve sausages with potatoes and ketchup and/or mayo or any sauce you prefer. It's kinda convenience food, but not too crappy. I sprinkled some fresh parsley over it. Makes quite a different appearance...






Parpadelle with Bell Pepper Cream Sauce

I finally found really good Parpadelle, big ribbon pasta.
The sauce:
1 onion, finely cut
1 red bell pepper
A few mushrooms
1 package soy cream (250ml)
fresh basil leaves

Fry onion in a little olive oil, add bell pepper, season with salt and pepper to taste. Add soy cream and mushrooms, let boil up and then reduce heat to a minimum, just let it simmer.


Cook parpadelle al dente and mix up with the sauce and fresh basil before serving. It's so creamy and tasty and a real meal, but doesnt take so much effort.






Potato Gratin

Cut a few potatoes unpeeled in very very thin slices. Layer them in a casserole, season with salt, pepper, little bit of veggie broth and herbs de provence. Pour just as much soy milk over it that the potatoes are covered. Then crumble the soy cheese over it and cover with tin foil. I prefer cheese from Redwood and Pural, any others I can't recommend by now. This time I used Redwood Supermelting Cheezly Edam Style and it was perfect.
Bake for 20 to 30 minutes, remove foil and bake for another 10 minutes or until golden brown. Time for preparing: about 10 minutes. The rest happens in your oven.You can also use soy cream instead of milk and add finelyfinely cut onions or any other veggies. You can add herbs like savage. But even if not, this simple variation is sooo great.
And of course it perfectly goes along with something else like fried tofu slices or seitan or burgers or whatnot. But if you're sulky and pouty and feel like a 10-year-old child this is a perfect whole meal.

Perfect Muffin.

Somewhere I found a really good coffee cake recipe, unfortunetaly I can't remember where. I slightly changed it, used more coffee, less sugar, a hint of cocoa. The result: bloody good muffins.

200g flour
3 teaspoons baking powder
50 g sugar
100g margarine (Alsan)
1 teaspoon cocoa powder
1 espresso


Mix dry ingredients with margarine well, than add the coffee (still warm). Fill the dough into 6 muffin cups and bake for about 30 minutes, gas mark 4.

Scrambled Tofu.

This was my last sunday breakfast. Great for hanging around
on a lazy sunny afternoon. Just go back to bed after enjoying this.

200g tofu
50g edamame (frozen)
1 tomato
garlic
salt, pepper, basil, kohlrabi leaves

Crumble tofu and fry in a little olive oil. Add garlic and edamame till tofu is
golden. Season to taste with salt, pepper, paprika, vegetable broth, soysauce
or whatever, add finely diced tomato and turn off heat. Carefully fold in tomato
and herbs. Scrambled tofu is great and you can create thousands of variations,
so just try and check out which is your favorite one!

Filled Zucchini.

Cut zucchini in halves and scoop out. Drizzle slightly salt and pepper into
the halves.



I filled the zucchini with TVP (minced soya meat), herbs like lavender and
basil, garlic, two tomatoes cut into finefine cubes, the zucchini inside also finely
diced and lemons. Just put a few lemon slices on top, they will give
such a great summer-ish aroma and make you feel like being in France.
A little salt and pepper again (maybe other spices after
your fancy), then put in in a casserole dish and
add all the veggie dices which didn't fit in the zucchini halves.
Pour 200ml oat (or soy) cream over it and bake it 45 minutes.



Remove lemons before eating. Enjoy.

Blueberry-Coriander-Shake

Blueberry time!

Mixed some blueberries with a little koriander and sweetened soy milk.
You're scared about the koriander? Unnecessery. It's delicious.
 

Delicious pan-fried Tofu with hokkaido squash.

- 1/2 hokkaido squash
- 1 big navet
- 175 g smoked tofu
- one handful small rice-shaped pasta (any kind of pasta will work, this one just looks cute)
- salt, pepper, garlic
- coriander
- olive oil
- 1 lemon

Cut sqash into pieces and fry in olive oil, then add tofu and garlic. When the tofu is golden add
navet, salt and pepper and stir it from time to time. Add a handful of small pasta and fill up with one glass of water. The small pasta will be done very quickly and soak up all the water.
If it's all done sprinkle with lots of coriander/cilantro and add juice of one lemon.

What a life.

Made a delicious iced coffee today:

Just buy some good vegan vanilla ice cream and make some good espresso.
Scoop as much ice cream as possible in a big glass, pour the espresso over it
and fill up with cold soy milk.



Decorate your glass with a pink straw and enjoy.