Saturday 3 January 2015

Tomato Slices!


These oven-baked tomatoes are so delicious! The flavour will be totally enhanced, they slightly caramelize, and there's a hint of garlic and olive oil. I made a sheet with three tomatoes. They taste great when still warm but they're also a nice snack when already cold. I kept some in the fridge and added them on my bread for breakfast.

3 tomatoes
3 cloves garlic 
olive oil
sea salt and black pepper



Cut the tomatoes in slices and spread on a sheet. Smash the garlic cloves (don't peel them) and place them between the tomato slices. Season with salt and pepper and drizzle with some olive oil. Bake in the middle of the oven for a few minutes until they get slightly brown at the edges. My gas oven was at mark 6 and it took about 10-15 minutes.
The garlic cloves were pretty burnt but the slices had this great subtle hint of garlic.





Vegan Sour Cream.




"Vegan sour cream is easy" it what this recipe says. Okay. It might be easy, but this doesn't mean tasty.

I tried to blend firm tofu into a creamy texture before and I never was satisfied with the result. I just found this recipe and wanted to try it with silken tofu but as I only had firm tofu at home and didn't wanted to go shopping, so I tried it with what I had at home and afterwards I actually think, with silken tofu this will be more a dip or a sauce than something like sour cream.

I had to adjust the recipe and am really confused about the measurements. The "package of tofu" which is used in this recipe contains almost 400g tofu (see in the comments), I had a package with 200g. But I had to use way more liquid, as in the recipe. Maybe it varies from brand to brand so you might have to experiment a bit, too. 
The result is quite alright - creamy and fluffy, better than I expected. The taste is also quite alright, but the cream is still a tiny bit floury. This distinctive feeling on your tongue which comes from the tofu.
So, yes, it tastes like tofu/soy. I you don't like that, just don't do this at home!

All in all it also has this lightly fresh, sour-ish taste you want from sour cream and in combination with fresh cut veggies or as an addition for your home-made burrito it's worth a shot. I prefer the version with cashew nuts (tons of recipes online) but this is a good and less expensive alternative.




 Here's my slightly altered variation:

200g tofu
2 tbsp olive oil
3 tbsp lemon juice
2 tsp soy sauce
splash of water if needed

I started without the water and added it near the end and then it was finally really creamy. I recommend a food processor as a handheld blender might not work.
Make sure to let chill in the fridge for 30min or more.