It snowed lightly

It really lightly snowed today and it was pretty cold with a cold wind, brr. Not my weather!

 

 

My two sweet cats

 

Today was big shopping for the dinner tomorrow, mostly veggies, cause the rice I already have the meatloaf as well.

It's the first time I will cook a already prepared buyed roast, I never tried it and so I really hope it's tasty for me and for my guests as well and it won't have been a failed buying.

 

 

 

My plan is to make it in the oven in a kind of crock pot marinated with chimicurri sauce. althought the basicly dish isn't the same taste as the chimicurri (also the first time I use it). Let's see. I will write on Sunday how it ended up.
Meanwhile I will post a recipe to make Meatloaf with basicly ingredients.

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Vegan Christmas Meatloaf

 

 



 

 

Ingredients

Serves: 10

 2kg extra firm tofu, crumbled

• 2 tablespoons sesame oil
• 1 red onion, finely diced
• 4 celery sticks, chopped
• 220g mushrooms, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• salt and freshly ground black pepper to taste
• 5 cups dried breadcrumbs
• extra 6 tablespoons sesame oil
• 6 tablespoons soy sauce
• 2 tablespoons miso paste
• 5 tablespoons orange juice
• 1/2 teaspoon orange rind
• 1 teaspoon mustard
• 3 sprigs fresh rosemary to serve

Preparation method

Prep: 3 hours | Cook: 2 hours

1. Line a round medium sized colander with muslin or a clean tea towel. Place the crumbled tofu in the colander. Place another towel or sheet of muslin over the tofu and place a heavy weight on top. Place the colander over a bowl to catch the liquid. Refrigerate for 2 to 3 hours.

2. Make the stuffing: In a large frying pan, gently fry the onion, celery and mushrooms in the 2 tablespoons of sesame oil until tender. Add the garlic, sage, thyme, rosemary, salt and pepper. Stir well and cook for 5 minutes, then add breadcrumbs and mix well. Remove from heat.

3. Preheat the oven to 200 C. Grease a baking tray.

4. In a small bowl combine the extra sesame oil, soy sauce, miso paste, orange juice, orange rind and mustard and mix well.

5. Remove the weight from the tofu and discard the liquid. Hollow out the tofu so there is 2.5cm of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Spoon the stuffing into the centre of the tofu case. Place the leftover tofu on top of the stuffing and press down firmly.

6. Turn the stuffed tofu out on to the baking tray and gently press the sides to form a more oval shape. Brush the tofu with half the sesame oil sauce, place the rosemary sprigs on top and cover with foil.

7. Bake for one hour, then remove the tofu from the oven and discard the foil. Brush the tofu with the remaining sesame oil sauce (reserving 4 tablespoons), then return to the oven and bake another hour, or until the tofu-turkey is golden brown. Place on a serving platter, brush with the remaining oil mixture and serve hot.

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Finally it stopped

Guess what it stopped raining in the afternoon. The river was already overfloating, increadible. I was really happy about that. Walking with a big bag on the shoulder and my personal bag with an umbrella was getting on my nerve.

After Lunch I stopped shortly at my sisters to bring with me the Adventbag I made for my little newphew (2, 1/2 year old). So he could start on Saturday with crabing one bag outside. Hope he will enjoy it.
After I went for some grocery and foodstuff I needed and already some stuff for Saturday Dinner.

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Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream

Serving Size: 4

 Ingredients:

for the tofu:

1 lb. tofu

for the marinade:

1/4 cup tamari or soy sauce
1/4 cup water to thin the marinade
1 lime or lemon
pinch salt
pinch ginger powder

for the crispy batter:

1/2 cup flour, separated
1/2 cups panko bread crumbs
1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
light vegetable oil for frying
light pinch of salt after cooking the tofu

for the chili mango cream:
1 large sweet ripe mango
1 canned pineapple ring
1/2 cup plain soy yogurt or soy cream cheese as Tofutti
3-4 tablespoons Thai Chili Sauce
1/2 jalapeno (optional)
small pinch salt

Directions:

to prepare the tofu:
Drain and lightly pat the tofu dry.
Cut into large bite sized cubes.
Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
Meanwhile, make the mango chili cream.

to make the mango cream:

Slice the mango and discard the seed.
Peel the slices, and place in a blender or food processor.
Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
If desired add 1/2 of a deseeded jalapenos.
Whizz the mixture to a smooth consistency.
Season to taste with salt.

when ready to make the meal:

Spread 1/4 cup of dry flour on a large plate.
Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
Mix the panko and coconut in a 3rd shallow bowl.
Dredge each marinated tofu piece through the flour, evenly coating each piece.
Then dredge each piece through the flour ”paste”.
Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
When golden, remove from the oil, drain on paper towels.
Lightly sprinkle a pinch of salt over the cooked tofu pieces.
The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

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Oh, this was so delicious. Not the last time I will prepare this dish!

Hmm, what about Potatoes

Upps, I almost forgot my potatoes I found deep in my fridge, the had to be done - as they are precooked - they're fast made. But the only questions is What should I do with then.

As I came late home from my appointement it need to be quick - I was hungry

 

Of course some veggies to go and a meat substitute - then I got an Idea about a one-pot-meal, with salad to start

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Hash Browns with Italian-Seasoned Tofu

 

Yield: 4 servings (serving size: 1 1/2 cups hash browns and 1 1/2 teaspoons parsley)

Ingredients
1 1/2 tablespoons olive oil
1 1/2 cups chopped onion

1 cup chopped carrot

1 garlic clove, minced

1 (20-ounce) package refrigerated diced potatoes with onion (such as Simply Potatoes)

1 cup coarsely chopped red bell pepper

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (8-ounce) package water-packed baked garlic and herb Italian-style tofu (such as White Wave), cut into 1/2-inch cubes

2 tablespoons chopped fresh parsley

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes. Add potatoes, and sauté 7 minutes or until lightly browned. Stir in bell pepper, salt, black pepper, and tofu; sauté 4 minutes or until thoroughly heated. Remove from heat, and sprinkle with parsley.
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It was perfectly fast done and with the veggies and Tofu really tasty.
Enjoy it!

Vegan products

Now a completly another Post.
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This is natural Sojmilk that's really tastes good. I always use it for coffeecream. For cooking only if its really freshly opend.

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This Vegan Steak is so delicious! I love it, the best Vegan meat I ever tried.

Do I get the job???

Uff, finally back home and ready to write.

I had an appointement for an employment (new Job) at the hospital. I hope I will get the job, althought it's try and hire. I really hope so, I'm looking since so long for an new job. I really need one.
Therefore I wasn't home the afternoon and couldn't write and even now I only have a short time for writing.

Then coming Saturday evening I invited a girl friend and my mother for dinner. I knew her trough my mother and therefore they know eachother pretty well. First I wasn't sure if she's coming cause we had a bad discusion witch endend in angry, but we both calmed down. Yesterday I called her and she said she's coming everything is ok and she's looking forward.

After the call I was thinking about what to cook, that both don't eat often and then I decided to make a turkish Dish.
My plan is first a salad mit stuffed onions and then stuffed Eggplant (called Imam Bayildi) on Redrice and a vegan meatloaf. For dessert I haven't decided yet - I knew the love both chocolocate, but I'm not really a sweet one - so it should be something I like too.

You may think strange that I don't really like the sweet dessert, but it is so, I only eat dessert if it's something light and with fruits.

On Sunday I will post the pictures and the recipe, but now another turkish or unturky recipe I really love.
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Moussaka

 

 

 

	Zutaten: 700 g Kartoffeln, geschält, gekocht und in Scheiben geschnitten 1 große Aubergine, in Scheiben geschnitten 1 Zwiebel, gehackt 2 Knoblauchzehen, sehr fein gehackt 5 große Tomaten, gehäutet und kleingeschnitten 1 Tube Tomatenmark 1 Tasse feine Sojaschnetzel 2 TL Gemüsebrühe Olivenöl 1 Prise Zimt Salz, Pfeffer, Knoblauch  Soße: 50 g Margarine 50 g Mehl 50 g Hefeflocken 500 ml Wasser 1 TL Senf Salz, Pfeffer, Muskat  Zubereitung: Die Sojaschnetzel mit 2 TL Gemüsebrühe vermischen und mit kochendem Wasser übergießen. Das Ganze sollte dann etwa 10 Minuten ziehen lassen. Die Auberginenscheiben in einem Topf in Olivenöl anbraten und etwas salzen. Die fertigen Scheiben dann auf einem Teller zur Seite stellen. Am besten jetzt im selben Topf (weil schon heiß und so) die kleingehackte Zwiebel in etwas Olivenöl glasig anbraten. Das Tomatenmark hinzugeben, den Zimt auch und mit etwa zwei vollen Tassen Wasser auffüllen. Die Tomatenstücke, die weichen Sojaschnetzel und den Knobi hinzugeben und ordentlich mit Salz und Pfeffer würzen. Das Gemisch jetzt etwa weitere 10 Minuten auf mittlerer Hitze köcheln lassen.  Soße: Das Mehl mit den Hefeflocken und Salz, Pfeffer und Muskat vermischen. Die Margarine dann in einem Topf schmelzen und die Mehl-Hefeflocken-Mischung darin anschwitzen. Mit einem Schneebesen bewaffnet unter ständigem Rühren langsam das Wasser einrühren. Alles noch einmal aufkochen lassen und kräftig weiter rühren, damit nichts klumpt. Zum Abschluss in einer gefetteten Auflaufform die 3 verschiedenen Schichten, bestehend aus Kartoffelscheiben, Tomatengranulat und Auberginen, auftürmen; mit Auberginen am Ende auch wieder abschließen. Die Soße hinübergießen und das ganze nochmal für ca. 1 Stunde bei 180 Grad in den Ofen schieben. ______________________________________________________________________

Worse than yesterday

Worser than yesterday is the weather today, much more rain and much more colder. Winter is defently coming, althought I hoped it would never come....

Not really the perfect weather for my parents coming home from south africa and I had to get them, give back the car and going home without a car. Sad about that, I get used to it.

Many years ago I had a car by myself, but then I had an accident and it was complete useless after, too much was broken to repare. Since then I can't affort another one - beside that where I live now I don't really need one. I live that close to all the local traffic (Bus, train, "metro").

This morning I allready prepared my vegetable for dinner, saves time in the evening.

Raw Zucchininoodles or in my way I'm going to steam it before eating.

And here's the result:
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Zucchini Spaghetti with Marinara Sauce

3 large heirloom tomatoes, or the equivalent of the same amount of cherry tomatoes - cut in chunks

2-3 halves sun-dried tomatoes

1-2 dates - pits removed

1-2 garlic cloves

1 tbsp fresh squeezed lemon juice

1/4 cup olive oil

1 cup or more fresh basil leaves

1-2 leaves, or 1 tbsp of fresh oregano (optional)

Handful of flat leaf parsley (optional)

Celtic salt and fresh ground black pepper to taste

Asian noodles cooked, set aside

Combine all the ingredients in a food processor. Serve over mixed noodles and zucchini (shaved on a spiral slicer) on the spaghetti setting.

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Raining Day, brrr

What a dark and rainy Day we have today, not the weather for being outside. It's Sunday and I made my newphew and Adventbag - with 24 little filled bags to discover till Christmas.
I don't know if you know this - it's a kind of calender for everyday in Advent. We also have every year a christmas market wich started last Thursday till Christmas. With crafts, food, drinks - everything you want. I haven't been there yet, but I will go on Tuesday afternoon.

On the evening the sense is very special and the little passage are overcrowed, hard to go trough.

You can get a special Drink witch is very special with cinnamon, sugar

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Glühwein (mulled wine)

 

Menge	Maß	Zutat
3/4	Liter	Rotwein
1/4	Liter	Wasser
1	Stück	Teebeutel (schwarzer Tee)
1	Stange	Zimt
2	Stück	Gewürznelken
		Zucker
1	Stück	Zitrone, unbehandelt
1	Stück	Orange, unbehandelt

Zubereitungsschritte

Orange und Zitrone hauchdünn schälen, ohne die weiße Zwischenhaut, sie ist bitter.
1/4 Liter schwarzen Tee aufbrühen.
Zerbrochene Zimtstange, Nelken und jew. 2-3 Sreifen Orangen- und Zitronenschale in ein kleines Leinentuch (sterile Kompresse aus der Apotheke) einbinden.
Rotwein in einen Topf gießen, den Gewürzbeutel dazugeben. Erhitzen (90°) aber auf keinen Fall kochen. Nach Belieben mit schwarzem Tee verdünnen um den Alkoholgehalt zu verringern. Mit Zucker oder Honig abschmecken und 20 Minuten ziehen lassen.
Sehr heiß servieren, immer im Henkelglas.
Glühwein - Schnellvariante:
Eine Flasche Rotwein und 1/4 Liter Wasser in einen Topf geben. Je nach gewünschter Aromaintensität 1-2 Teebeutel Schwarztee und Glühwein-Fix-beutel dazugeben. Auf 90° erhitzen aber nicht kochen. 20 Minuten ziehen lassen und mit Zucker abschmecken.
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Paper thin Peel orange and lemon without the intermediate white, skin, she is bitter.

1/4 Litre black tea BREW.

Broken cinnamon stick, cloves and jew. 2-3 Stripe orange and lemon peel in a small cloth (sterile compress from the pharmacy) embed.

Red wine in a saucepan pour the Spice bag, stir. Cook heating (90°) but definitely not. Dilute to taste with black tea to reduce the alcohol content. With sugar or honey to taste and simmer for 20 minutes.

Serve very hot, always in the Henkelglas

 

Outside Dining

Yesterday evening I thought I'm going to favared Vegi/Vegan Self service Restaurant - called Tibits. Some may know it. Here in Basel (City to the Boarder Germany) we got one and there are others in Switzerland. They openend even one in London.

www.tibits.ch

Therefore I can't post a recipe, but yesterday they had that crunchy Pumpk
insalad - I defenetly have to try to create it by myself. But instead I will post from they Recipebook.

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Goa Curry

Zubereitungszeit:
40 Minuten

Zutaten:
1/2 Ananas
1 Zwiebel / Onion
100 g Perlzwiebeln / small onions
80 g grüne Peperoncini
200 g Tofu nature
12 EL Rapsöl / Oil

Sauce:
120 ml Gemüsebouillon / vegetable broth
280 ml Kokosmilch
2 EL grüne Currypaste
1 EL Ingwer frisch gerieben
1 TL feines Meersalz / salt
1 EL Tomatenpuree / tomate paste
1/2 TL Currypulver / currypowder
1/2 TL mildes Paprikapulver / pepperpowder
1/2 TL gemahlener Koriander / minced Korianderpowder
1/2 TL gemahlener Kreuzkümmel / cumin
1/2 TL Zimtpulver / cinnamon
20 g Kokos Chips, trocken geröstet / roasted coconut flakes
Zubereitung:
Von der Ananas Strunk und Schale entfernen, das Fruchtfleisch in 1 1/2 cm grosse Würfel schneiden.

Zwiebel und Perlzwiebeln schälen. Die Peperoncini längs halbieren und entkernen. Zwiebel und Peperoncini klein würfeln.

Den Tofu ebenfalls in 1 1/2 cm grosse Würfel schneiden.

In einer Bratpfanne, Zwiebel, Peperonicini, Ananaswürfel und Perlzwiebeln mit 8 EL Rapsöl 5 Min leicht anbraten.

In einer zweiten Pfanne den Tofu in den restlichen 4 EL Rapsöl kurz anbraten, dann zur Ananasmischung geben.

Alle Zutaten der Sauce in einem weiten Topf mischen, aufkochen und dann 2 Min. leicht einkochen lassen. Die Ananas-Tofu-Mischung dazugeben und alles 5 Min. fertig garen.

Mit Basmatireis anrichten und mit gerösteten Kokos-Chips garnieren.
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Preperation:
1. cut the ananas into small pieces,
2. peel the onions, cut the spicy peppers lenghtwise and waister the corn, Cut the Onions into small pieces.
3. Cut the tofu into pieces
4. In a pan with 8 Tabelspoon oil lightly roast the tofu and ananaspeaces for 5 min.
5. In a secon pan roast wth 4 Tablespoon oil the tofu shortly.
6. In a big pan mixed the sauce, cook for 2 min then give in the all of the pan with the ananas-tofu and cook for forther 5 min

Serve with Basmati rice and cocoflakes

Hope I made it understandable for the englishspeakers ;)

Enjoy the spicy light dish!!

I'm so tired, well yesterday I went to bed lately but it has been a long time since I'm so tired aroud 12 o'clock. We had such a sunny Day and I had a lot of things to buy. I can't need to be tired right now, but after I ate something small - it was getting better.

Yesterday I was in the mood for Ovendish with Vegetable and so I searched my mind- what could I do??? I looked into my fridged and there weren't much left, then I decided to make a Casserole. I don't have to prepare much, just cutting the Vegetable.

I decided well, cause in between eating and cooking I had a long phonecall and meanwhile it was in the oven - perfect.
Well, I have to say it ended up very good, but also very spicy

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Italian Layered Vegetable Casserole

 

Ingredients
2 medium eggplants
1 large or 2 medium zucchini, sliced thinly (or 2-4 cups sliced vegetables of your choice, such as leek
chopped parsley, garnish)

 Sauce (or use 28 ounces of prepared pasta sauce):

1/2 small onion, minced
2 garlic, minced
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon ground black pepper

1 teaspoon cayenne pepper

1/2 teaspoon salt (or to taste)

2 teaspoon Creamcheese

 

Instructions

Peel the eggplants, if desired (this makes the casserole easier to cut). Cut into 1/4-inch slices. Pre-cook the slices until they are partially dehydrated:

To microwave, cover the bottom of the microwave with two layers of paper towels. Place eggplant slices in a single layer and cook on high power for 8-10 minutes, until reduced in size and beginning to shrivel. Repeat with remaining eggplant.

To pre-cook in the oven, place on a silicone baking mat or parchment-covered baking sheet. Bake at 450 F until slices are shriveled but not brown or crispy.

Remove immediately from paper towels or baking sheet and place on a plate.

While the eggplant is cooking, prepare the sauce, if you’re making it from scratch. Sauté the onion in a non-stick skillet until softened; add the garlic and cook for another minute. Set aside. Remove 1/2 cup of the diced tomatoes and set aside. Put remaining tomatoes and sauce ingredients into blender and blend until smooth. Add reserved tomatoes and onions to blender and stir to combine (do not blend).

Prepare the filling by placing all ingredients into a food processor and processing until smooth.

Preheat oven to 425. Spray a mid-sized rectangular casserole dish (I used 11×7-inch) with canola oil or non-stick spray. Put a thin layer of sauce in the bottom of the dish–just barely enough to cover the bottom. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the bean filling over the eggplant, and put half of the zucchini or other vegetables over the filling. Drizzle lightly with sauce. Repeat eggplant, filling, zucchini, and sauce. Place the final layer of eggplant over the top, and pour the remaining sauce evenly over it, spreading it to cover the eggplant completely.

Bake uncovered for about 30 minutes. Check to make sure that zucchini is cooked and sauce has thickened; if not, add more time. Remove when done and allow to sit for a few minutes before serving. Sprinkle with chopped parsley as garnish.

Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
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Enjoy it and feel free to change the Ingredients

Today's Lunch

Although it was raining in the morning, I had to go outside. Luckely it stopped by then. As I'm having the car of my parents - they're on holiday - I was pretty fast at the appointement. Being in the City I plannend to go shopping some vegan Foodstuff outside the Country.

I live pretty close to the Border to Germany and they're having much more Vegan Product.
I knew I won't be home for Lunch so I took something with me.

It was a "Veggie Club Sandwich"
Here we go:

Veg filings and a creamy arugla spread lighten the load without compromising flavor.
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Veggie Club Sandwich

 

Serves 4

Ingredients:
1/2 Cup Vegan mayonnaise
1/4 cup chopped arugla
12 slices toasted whole-wheat sourdough bread, divided
1 cup radish sprouts
2 medium tomatoes, sliced 1/2-inch thick
8 slices low-fat vegan bacon strips, cooked
1 medium avocado, peeled, pitted and sliced
12 slices vegan smoked chicken

Direction:
1. Combine mayonnaise and arugla in medium bowl. Spread on 4 slices bread.
2. Divide radish sprouts over spread. Top each with 1 tomato slice and 2 bacon strips. Add a decond layer of toast o each sandwich, and top each with 1 more tomato slice, then avocado and chicken. Spread remaining mayonnaise over remaining 4 toast slices, and place over chicken. Secure sandwiches with tooth-picks, and cut in 4 triangles.
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It was really good and light, just the right thing for Lunch on the go.

 

Creamy Mung Dal Curry

Creamy Mung Dal Curry

Creamy Mung Dal Curry

1 cup of mung beans (moong daal)
1/2 cup of split mung beans
a few teaspoons of oil or ghee
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1/2 teaspoon of fenugreek seeds
1 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of asofetida
3 green chilies, minced
a small handful of dried curry leaves
1 large tomato, finely chopped
a small handful of dried fenugreek leaves (methi)
juice from one small lemon
salt and freshly cracked black pepper to taste

Soak the whole mung beans overnight in enough water to cover. Soak the split mung beans for a few hours in enough water to cover. Drain the whole mung and split mung, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 40 - 60 minutes. Drain and set aside.

In a large pot, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the turmeric, cayenne, ground cumin, ground coriander and asafetida. Stir and fry for a few minutes.

Now add the tomato and cook for another few minutes.

Add the cooked mung beans to the pot, methi leaves, lemon juice, salt and pepper, and roughly 1 cup of water. Bring to a partial boil, reduce the heat to medium low and simmer for about 5 - 10 minutes.

Serves 6

Sweet Potato Pancakes with Spinach

Hello. Today I was early awake, as I'm not working right now (unfortunatly) I don't have to get up on time. I'm not really sik, but I'm having underweight and therefor no one apploy me, but the good knews are, that my weight is getting more. Lucky about that.

Yesterday I went out with a good friend. We meet and first we went to have a Drink, later I had reservated a Table in a Restaurant that serves really good Vegan Dishes.

- For the starter I took a "Salad with Pumpkinseed-Vinaigrette"
- The Maindish was "Tofu-Sauerkraut Patties on Autumnvegetable with Mustardsauce, Countryfries"
it was really good, although the Sauce was very minimal and so therefore the Fries (big Potatoesbites, homestyle made) and the Patties were a little bit dry. But very good.

Unfortunatly I didn't get the Recipes with didn't surprised me, so have to try it by myself. If I would have the Recipe I would post it of course.

Instead I will Post from my own Stockrecipes - I saved all the last few Years.
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Sweet Potato Pancakes with Spinach



Sweet Potato Pancakes (makes one serving)

1 sweet potato, cooked or baked, cubed
3 TB unflavored almond milk
salt, pepper to taste
1 clove roasted garlic
3-4 TB panko bread crumbs
handful baby spinach leaves, chopped
1/2 TB grapeseed oil

Fill the sweet potato and almond milk in a food processor, and puree. Pour mix in a mixing bowl, and add the salt and pepper and the smushed roasted garlic clove. Mix in the panko bread crumbs and the raw spinach leaves. Heat the oil in pan and shape one big or several small patties with the sweet potato mix and fry it in the pan until golden brown on both sides. Serve!

I can't believe it!

Hi. I'm having 2 cats and sometimes they do things they don't are allowed to. When I can home this afternoon, they just run away from my Livingroom. I knew right away that they where doing something bad. After I put down my jacket I went to look and they jumpt on the Sideboard to get a plasticbag with Lampionflowers. I don't know what they where doing with it. These are very brakeble, some where broken and was very angry.
They're having enough things to play with, but no. They're so lasy sometimes, to get them play is very complicated.

But now I will post a recipe.

 Mexican Lasagne Recipe

 

Serves 4

Tofu Sauce
300g silken tofu, whisked until smooth
2 shallots, thinly sliced
2 tablespoons black sliced olives
2 tablespoons nutritional yeast
juice of one medium lime
salt and pepper, to taste

 Tomato Sauce

500g jar of your favourite pasta sauce
1 tablespoon sugar
1 tomato, diced
1/2 red capsicum, diced
2 garlic cloves, crushed
1/2 teaspoon cumin
1/4 teaspoon chilli powder
salt and pepper, to taste

Other
1 large zucchini, peeled into noodles
pack of lasagne sheets or tortillas
2 handfuls of baby spinach
500g can of mixed beans, drained
olive oil
1 shallot, thinly sliced
1 tablespoon black sliced olives
coriander leaves, to garnish
my guacamole, to garnish (optional)

Preheat fan-forced oven to 180 degrees Celsius and spray oil a casserole dish. (My casserole dish is 28cm long x 15cm across x 5cm up.)

In a bowl, mix together all tofu sauce ingredients until smooth. Set aside.

In another bowl, mix all tomato sauce ingredients until smooth. Set aside.
Using a peeler, peel a large zucchini into noodle strips and set aside.

Layer your lasagne as desired in the casserole dish or follow my layering option:
Spread 1/3 of the tomato sauce at the bottom of the dish. Follow with a layer of lasagne sheets or tortillas. Add 2 handfuls of baby spinach on top of that. Follow with 1/2 of the tofu mixture. Then add another layer of lasagne sheets or tortillas. Add 1/2 of the remaining tomato mixture. Layer the zucchini noodles evenly over the tomato mixture. Spread out the can of mixed beans. Follow with another layer of lasagne sheets or tortillas. Spread the rest of the tomato sauce on top and follow with the rest of the tofu sauce.

Decorate the top of the lasagne with the extra black sliced olives, the shallots and drizzle with olive oil.

Cook in the oven for 40 to 45 minutes until the top is browning and the corners are bubbling. Poke with a knife to make sure it is cooked through and tender.
1.Allow to sit for 5 minutes and cool until cutting and serving.
2.Option: quickly whip up my guacamole recipe to serve with the lasagne.
3.Serve with fresh coriander leaves and the guacamole if desired. Enjoy!

Allowing the lasagne to sit before serving will make it easier to cut and will allow the layers to set
The guacamole really adds a nice kick to the lasagne.

Choose lasagne sheets or tortillas for your layers. They both taste nice!

My casserole dish is 28cm long x 15cm across x 5cm up.

Something new

Writing a Blog, that's something new for me. But now I've decided to do so.
I love to search for Vegan recipes in the Web. Now instead of only searching I decided to share my research and of course my own Recipes.
The Recipepost may be in english or german.

I want to reach the German and Englishnative speaker.
Maybe my english will no be perfect - the Englishspeaker may excuse.

Hopefully I can manage all the new and i hope you enjoy my posts and follow me.