Raspberry-rhubarb gateau.

My birthday gateau from two weeks ago with whipped cream mixed with raspberries and rhubarb. I layered cream - sponge cake - cream - sponge cake into a cake tin, lined with plastic wrap. After one hour in the fridge you can turn over the tin and remove the foil.

My foolproof sponge cake recipe:

- 220g flour

- 125g margarine (Alsan)

- 175g sugar

- 4,5 teaspoons baking powder (cream of tartar!)

- 125ml soya milk

- 125ml water

- vanilla

Mix margarine with sugar, then the rest of the dry ingredients. Mix well and then add liquids. Mix really well again and pour onto greased baking sheet. Bake for about 20 minutes until golden.Gets fluffy as hell!

White bean hoummous.

Just blend: white beans, salt, pepper, olive oil, lime juice, cumin, coriander. 

 

Just another miso soup.

With tofu stars, carrots, white cabbage, glass noodles, barley miso and coriander.

Fried fennel.

Caramelized fennel with cherrytomatoes, potatoesalad and white bread with red pesto.

Pasta with zucchini-almond-tofu-cream-sauce, yes!

Today I had this creamy tofu-veggie combo with pasta and I still have leftovers for tomorrow, yeah. 

Cook some pasta and while it's cooking fry diced zucchini and almond-nut-tofu in a little olive oil. Add light soysauce, pepper, mashed garlic and vegan pesto rosso when tofu is golden and fry for another 3 minutes. Add some soy or oat cream - that's it. Again, this was a quite quick meal, the sauce was done before the pasta was. So get your ass in the kitchen and try it!

Yesterday I had this as a dessert:

I bought some apple-pear-compote, layered it with some vanilla sauce and served it with a little cocoa on it.