Sunday 11 December 2011

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.

Friday 9 December 2011

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.



Friday 2 December 2011

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.