Potato-Chickpea-Stew w/ Tofu.

-onions

-garlic

-carrots

-potatoes

-salt, pepper, paprika, cumin, veg broth, dried or fresh sage, curry powder

-tomato paste

-tofu

-soy cream

-fresh parsley

Fry finely diced onions and mashed garlic in a little oil until translucent. Add diced carrots and stir for 3 minutes. Fill up with 1 litre cold water and add diced potatoes. Season to taste with paprika, salt, pepper, cumin, veg broth, sage. In the meanwhile dice tofu and fry until golden, season with salt and a hint of curry powder. 

When potatoes are almos done add canned chickpeas and 1 tablespoon tomato paste. Just before serving add the fried tofu and a little soy (or oat) cream and lots of fresh parsley.

This is the perfect food when you just caught a cold like me at the moment. It's full of flavour and healthy things, it warms you and it's not too heavy.

Peanut Butter Blondies PPK

Yesterday I made Post Punk Kitchen's Peanut Butter Blondies  for a bake sale. They turned out superdecadentdelicious, try them! I used soy-rice-milk instead of almond milk and sunflower oil instead of canola oil. Couldn't resist to use a bit chocolate icing. They're fudgy and chewy and the slight hint of salt from the peanutbutter fits perfectly to the heavy sweetness.

Green Curry w/ Glazed Tofu.

- potatoes

- brussel sprouts

- fresh spinach

- onions, garlic

- coconut milk

- green curry paste

- peanut butter

- salt, pepper, paprika, yellow curry powder, vegetable broth, lemon juice

- tofu

- shoyu

- sugar

In a big pot fry finely cut onions and mashed garlic in a little oil, stir in 2 tsp green curry paste and add a glass of water. Cook til onions are translucent. 

Cut potatoes into small dices, add 1 litre cold water to the curry mixture and add potatoes. Add spices and 2 tbsp peanut butter, cook til potatoes are almost done. Clean brussel sprouts and cut them into halfs (or quarters), add to the potatoes together with 200ml coconutmilk and 200ml water, cook for about 10 minutes. 

In the meanwhile cut tofu into thin stripes and fry in a pan, deglaze with shoyu and 1 tsp sugar. Fry on medium heat, flipping once, til very very crispy.

Wash spinach thoroughly and cut the leaves into stripes (roll all the spinach leaves together and cut) and add to the curry. Cook for another 3 minutes.

Serve the curry with fried tofu. 

You could use frozen spinach, but it's definitely not the same. Season with curry paste to your taste, I have serious trouble eating hot spicy things, so my dishes aren't that spicy.

Scrambled Tofu w/ Potatoes.

Potatoes and tofu are two of the best inventions ever!

- 1 large potato

- 200g tofu

- 1 tbsp margarine

- seasalt, fresh ground pepper, paprika, curry powder, vegetable broth

Grate the potato and fry for two minutes in margarine ( I didn't peel it. Depends on the potato.) Add crumbled tofu and fry for about 10 minutes on medium heat. Add spices to taste (I just used a hint of curry) and stir occasionally. That's it.

Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.

 Soup:

- 1 red onion, finely chopped

- 2 cloves garlic, smashed and finely chopped

- 1 tbsp olive oil

- 1 tbsp sugar

- small piece of ginger, finely chopped or grated

- 2 red bell peppers, chopped

- 5 carrots, chopped
- 1 big potato, finely chopped

- 80 grams cashews ( I had roasted, salted ones, as they're cheaper. Regular one might be better)

- splash orange juice

- salt, pepper, paprika, curry, cumin, vegetable broth, fresh rosemary

Tofu:

- 200g firm tofu

- handfull brussel sprouts

- olive oil

- shoyu

- orange juice

Fry onion and garlic in olive oil, add the sugar. Let caramelize while stirring constantly. Add red bell pepper and a splash of water, let cook for about 5 minutes, stir. Add carrots, more water, ginger, spices. After cooking for 5 minutes add cashews and let cook on medium heat for about 20min. 

In the meanwhile cut tofu into small triangles and marinate with shoyu. 5min before the soup is done, fry tofu in 1-2 tbsp olive oil, cut brussel sprouts into halfs or quarters and add. Stir from time to time until tofu and sprouts are brownish and look yummy. Deglaze with a big splash of orange juice, let cook until all the juice has gone.

Purre the soup with a handheld mixer and serve with tofu and sprouts. It's spicy but not hot and creamy as hell. 

Potato-Carrot-Curry w/ Green Tomatoes

- red onions

- garlic

- carrots

- potatoes

- TVP flakes (or big chunks cut into strips)

- apricot-peach jam 

- green tomatoes

- corn starch

- cinnamon, paprika, curry powder, cumin, sugar, salt, pepper, vegetable broth

Like most of the time, I can't give you measurements. I used a big pot and I know that I used 2 litres of water, we had about 4 big portions (with rice).

Fry finely diced onions in 2 tablespoons oil until trunslucent. Add smashed garlic and spices and stir well for about 1 minute, make sure not to burn the spices.

Add a small cup of water and let boil this mixture for 2 minutes, stir occasionally.

Dice carrots and potatoes. Add 2 litres cold water to the onion mixture and immediately add carrots and potatoes, stir well and let cook.

When the water is boiling, add the TVP soy and green tomatoes ( I had quite small ones and just cut them into halfs, if yours are bigger ones cut them into quarters) and let cook for about 20 minutes. Add vegetable broth and maybe a bit more spices, as the TVP soaks a lot of flavour.

Add the apricot-peach jam and stir well. Mix 1 tablespoon corn starch with water and add to the boiling mixture while stirring well. A lot of stirring, hm? The mixture will thicken a bit and gets creamy, lower the heat and stir for another 5 minutes.

If you don't have green tomatoes, leave them. Red tomatoes are much sweeter and would add a totaly other flavour and might be to sweetish. On the picture you see my version without the green tomatoes, was also quite good, but I liked it much better with the green tomatoes. I had a tomato plant and the last fruits wouldn't turn red and as was end of October I thought that I maybe should use them and this curry was the result.

Serve with rice.

Braised Tomato Tofu w/ Lavender Potatoes.

400g tofu

1/2 chinese cabbage

1 small can tomatoes

2 carrots

red onion

garlic

1 teaspoon olive oil

vegetable broth

a bit orange juice

200g potatoes

1 teaspoon dried lavender

salt, pepper, rosemary, mint, light soy sauce

yoghurt (optional)

Cut the carrot and onion into dices, the cabbage into slices, smash tha garlic (as many cloves as you like, I used three) and put in a casserole with some water and the olive oil.

Cut tofu into slices and drape onto the veggies, sprinkle everything with soy sauce, rosemary, mint (I used fresh herbs) and a bit fresh ground pepper. 

Than pour the can peeled tomatoes over it and spread til everything is covered. Mix some vegetable broth with hot water (I used the empty tomato can, half filled with liquid) and add.

Bake everything in the open casserole for about 20min in the oven, gas mark 4. After 20min add a dash of orange juice and bake for another 15-20 min.

While the tofu braises in the flavoured tomatoes cook the potatoes with some salt and dried lavender. I used red potatoes and left the peel because it's less work and I like unpeeled potatoes a lot. Serve together and add some yoghurt or Tofutti sour surpreme to the potatoes, if you like.

Another world.

Have been to a 50s residential area in suburbian Nuremberg of which I heard only one or two weeks ago. It's quite retro futuristic and has a special thing despite it's run-down character. I could peek into an open window and there was a very old-fashioned supersmall but doubtless high-functional 50s kitchen. I also saw a tiny bit of the living room with a lamp, similar to this. Stuck in the 50s! 
The area is called Planetenring (planetary ring) and every street has a planet related name, the street signs are beautiful big white poles with mosaic. Most of the bungalow like house dices seem weird, the so-called pond is disgusting, the shop area has been abandoned for years, some socialistic appearing statues stand somehow disconnected on a boring meadow, the more than simple high-rise buildings are sad and ugly, right-wing stickers everywhere and a Twilight-Zone-esque atmosphere. I made one cross processed slide film and one b/w film, most of the pictures are quite good, I didn't thought I could catch the mood so well. More pics here and here. It's rad, so visit it!

 

Rasp- And Blueberry-Unicorn-Cheesecake-Tarte For Eve's Birthday-Tea-Party.

This was a really rich and yummy cheesecake with lots of raspberries and blueberry syrup. As lovely Eve adores unicorns a plastic unicorn and some pretty accesories had to be on top. Crust was an easy-peasy short crust with ground almonds and lots of vanilla, filled with a creme of vegan cream cheese and some raspberries and blueberry syrup. Simple whipped cream on top. Rich, luscious, fruity, creamy, crispy, refreshing - all at once. Perfect.

The recipe for it goes something like this:

Short crust
200g flour
100g finely ground almonds
200g margarine
200g sugar
vanilla
ice cold water
Mix dry ingredients as quick as possible until you have a very crumbly dough. Add 2 table spoons very cold water and knead until it's a nicely short crust dough. If more water is required, add more, but spoon by spoon. Otherwise you will have a squishy thingy and no short crust. Put in the fridge for at least one hour. I mean it.
Then bake for about 30 minutes, gas mark 4.


Cream cheese cream
300g cream cheese (I used Heirler , Tofutti works as well)
100g margarine
powered sugar (I didn't weigh it, I think it was also about 100g)
frozen raspberries (a handful, I guess)
blueberry syrup
blue food colour (optional)
Mix very well with a hendheld mixer. As I wanted a deep purple I used a bit of blue food colour. When the crust is cold enough, fill with cream and decorate with whipped cream and anything else you can think of.

In a better world unicorns were real.

Mint-Walnut-Pesto w/ Linguine.

A lot of fresh mint leaves, walnuts, olive oil (this ridicilous good olive oil I brought from a France trip this summer), splash of orange juice, sea salt, fresh ground pepper and two cloves of mashed garlic make a hell of a pesto. Love mint! Next time I will toast the walnuts beforehand, I just forgot. Might make the pure deliciousness even more delicious, uh. 

Scrambled tofu day aka Sunday.

This time with a roughly grated carrot, a hint of curry, salt, a dash soymilk, a teaspoon olive oil.

Oven baked tofu deliciousness.

                       

These are pretty old pictures which I found today and obviously I forgot to put them here on the blog. Gosh.

I marinated tofu slices with a wonderful marinade made from

-shiro miso

-red curry paste

-light soy sauce

Mix everything to a creamy paste and brush tofu slices with it on a baking sheet. Bake in the oven til the marinade begins to bubble and turns more brown. Serve with any veggies or use for sandwiches. Highly recommended if you want something umami.

Purple carrot salad.

2 purple carrots

100g soy yoghurt

1/2 tsp olive oil

gomasio (or roasted sesame and salt)

Grate the carrots and mix with oil and yoghurt, season with gomasio to your taste. I used olive oil in which I pickled lime peel. Instead you can add a dash of lime juice. This salad is crispy, creamy, light and vibrant in colour. Regular carrots will do but then it will be just orange. Bummer.

Variation: grate one carrot and one small, red, sour-ish apple. Mix well with 
1 tsp apple cider vinegar, 100g soy yoghurt and gomasio.

Tofu with white beans and beetroot leaves.

Soak 100g white beans over night and cook for about 60-70min with some rosemary needles till done. Drain, season with 2-3 tbsp lime juice and sea salt.
Cut 100g tofu into small cubes and fry in a tsp olive oil with sage leaves and garlic. Season with salt and pepper.

Blanch the leaves of three to four beetroots in salted cooking water for 3 minutes, than chill with cold water. Serve together. The combination of herbs, garlic and lime juice add a wonderful aroma. It's not optional.

Put on your sneakers and be a kid.

No cake today.

Or to be precise: No cake on Mondays. If you're standing in front of the closed doors of a vegan café, which is the only vegan café in your town, because you forgot that it's always closed on Mondays and you were so looking forward to have a piece of cake - a big glass of coffee with milk foam and white bread with cherry jelly will do fine back at home.

Avocados.

White bread with avocado spread and cress for dinner on a hot day.

Light and luscious breakfast.

It's August. Summer! At least, this tastes like summer, even though the weather proves me wrong.

Carrot Salad

- one big grated carrot

- sesame and salt or gomasio

- 2 tsp shiro miso

- salted, roasted peanuts

- 2 tbsp lime juice

- 2 tbsp water

Mix miso with lime juice and water till you have creamy dressing. Mix carrot, peanuts and gomasio, toss with dressing.

Sweet and sour black lentil spread.

2 smashed cloves of garlic
50g vegan butter (e.g. Alsan)
2 tbsp sugar
Melt butter, add garlic and sugar and fry til slightly golden, then
add 150g black lentils, stir well, add water til the lentils are
covered. 

Add veggie broth, dash of cumin, herbes de provence, pepper,
3 fresh leaves of savage. Let simmer for a while, stir from
time to time and add some water. If the lentils are done let the water dissolve almost completely.

Add juice of half a lime and salt. Puree with a hendheld mixer til
you get a creamy spread.

The longer you cook the lentils the softer they get the creamier will be
your spread. Mine was a bit chunky but delicious, though.

Lime ginger lemonade.

 1 litre: fresh lime juice from 2-3 limes, 200ml ginger ale, sugar to taste, lots of ice cubes, fill up with water.

Fried potatoes w/ kinda gyros.

Cut some new small potatoes into half (don't peel them) and cook together with some soy steaks (I had stripes, like gyros) till done. Let cool for a few minutes in a sieve so everything can dry a bit. Heat some oil in a skillet and fry potatoes with soy stripes, add mashed garlic and spices like paprika, salt, pepper, thyme, oregano, lavender to taste. Fry till crispy and golden brown, serve with a dip of your choice. I had a soy cream dip with lime juice. Easy peasy and so tasty.

Sweetheart cabbage ♥

Fried tofu dices, oyster mushrooms, sweet cabbage and chick peas in coconut  sauce, a bit curry-ish and yummy as hell. With lots of garlic and fresh savage leaves.

Creamy coconut carrot rice with fried tofu.

- rice

- one carrot

- savage

- 200g tofu

- 2 tsp shiro miso

- 1/2 small can coconut cream

- curry powder

- garlic leaves

Cook rice with a decent dash of sea salt, some savage leaves and the finely diced carrot. When it's almost done cut tofu into small dices and fry in a little oil til golden brown, lower the heat. Add the coconut cream and a little curry powder to the rice, let cook for another 2 minutes, stir frequently. In the meanwhile mix miso with about 1 or 2 table spoons hot water and pour over tofu and toss well. It will squirt a bit, but only for a moment. Serve rice with tofu and garnish with garlic leaves. 


p.s. Garlic leaves are great! Just put one or two cloves of garlic into some potting soil and let sprout. Way better than chive, trust me. 












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Woschech overdose.