Saturday 25 August 2012

Lemon and sage potato casserole.



This was a pretty simple but truly awesome potato casserole I had a few weeks ago.

Cut potatoes into thin slices and layer in a baking dish, season each layer with salt, pepper and smoked paprika. Add some fresh sage leaves, rosemary, basil and slices of lemon on to the top and sprinkle with some olive oil.
Pour 150ml soy cream over the potatoes and cover the dish with tin foil. Bake for 25 minutes, then remove tin foil and bake for another 10 minutes. The potatoes will be super tender and every aroma has melt together to a soft and crispy potato heaven.





Friday 24 August 2012

Summer tofu.



200g tofu
1 zucchini
1 peach ( I had one of these flat white peaches, they have a bit more flavour than the round ones)
2 cooked potatoes
oil
salt
pepper
fresh thyme

Cut everything into cubes and start frying the tofu and potatoes, after about 5 minutes add zucchini and peach. Season with salt and pepper. Add splashes of water if it seams to dry and fry for about 10 minutes until everything is golden brown and the peach starts to get a bit mushy. Add lots of fresh thyme. This is pure summer, I promise.
I had this today at work for lunch and was so happy to have so good food. Unfortuately non of the generic "but what can you eat as a vegan?"-people where around...but on the other hand they pretty sure would've been totally scared of fried peach and tofu. Ignorants.





Banana tofu with avocado cream.



200g tofu
1 ripe banana
soy sauce
oil
basil
pepper
paprika
avocado
lemon juice
salt

Cut tofu into cubes and the banana into slices. Fry tofu in some oil until it starts to get slightly golden, then add the banana slices as well as some soy sauce, pepper and paprika. Stir carefully.
Mash the avocado together with lots of lime juice, salt and pepper.
When the tofu gets darker brown and the banana slices are mushy add some fresh basil and serve with the avocado cream. This is an unbelievable creamy deliciousness.


Oyster mushrooms in anise sauce.



200g oyster mushrooms
2 onions
2 cloves garlic
some leaves radicchio
rice
soy sauce
anise seed
salt
pepper
corn starch
veggie broth
olive oil
fresh mint

Cook the rice in salted water. Fry oyster mushrooms with one finely cut onion and smashed garlic in 1 tsp olive oil. Cut radicchio in thin stripes and add at the end when the mushrooms start to get darker golden brown.
Bring 200ml water to the boil, add some veggie broth, soy sauce and 1 tsp anise seed.
Mix 2 tsp corn starch with some cold water and stir in the cooking water. Lower the heat and keep stirring until the sauce starts to thicken a bit. Turn off the heat.
Mix cooked rice with the second finely cut onion and some soy sauce.
Serve mushrooms with the sauce and rice and sprinkle with some fresh mint.
Great flavours from hearty (mushrooms) to bitter (radicchio) and this anise thing which fits pretty well. If you're afraid of the anise try a just a few seeds first and not a whole teaspoon. But it's really worth a try!



Chard-eggplant-tofu-dish w/ potatoes.

As far as I remember this contained chard, eggplant, tofu and lots of garlic. Together with potatoes and fresh parsley.


Tomatoes!

Yellow sweet tomatoes and red cherry tomatoes which are a tiny bit too sourish. But I love all my tomatoes. It's so great to walk to the window in the morning and pick some tomatoes for my lunch at work.

Salad with fresh basil

Cœur de bœuf.



A few weeks ago I found these pretty tomatoes and had to buy them. I know that there are thousands of tomato variations but it's rare to get some which is kind of sad. That's one reason why I'm so excited about my yellow tomatoes growing in a small pot on my window sill.
Unfortunately my two cœur de bœuf  weren't very tasty, more or less quite bland, but they are really great for stuffed tomatoes as they are not as soft as the average tomato which usually finds their way into our kitchens. And of course they're way bigger.
My filling was made of TVP, soaked in veggie broth, mixed with finely cut onions and spices like garam masala, cumin, salt, pepper and fennu greek.
As I had some maccheroni left overs I just baked these together with the stuffed tomatoes for about 25 minutes in the oven.