The original recipe calls for tempeh but as I never had tried tempeh- can't imagine to eat it, looks to strange to me - therefore I took some firm tofu and it ended up very good.

Tofu Tickle

 

 

---

 

Ingredients (Serves 2-3.)

• 1 8 oz. pkg tofu (natural firm tofu)
• 2 tbsp white or red wine
• 1 tbsp tamari
• 1 tbsp extra-virgin olive oil (optional, omit for oil-free)
• ½ tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano leaves
• 1 1/2 tsp pure maple syrup or agave nectar
• ½ tsp garlic powder

Instructions

• First prepare the tofu, take it out and drain the remaining water by pressing the tofu lightly while preparing the marinade (see note). In a baking dish, combine remaining the ingredients, stirring or whisking to blend fully. When the tofu has drained enough to handle, remove from the colander. Slice the tofu, first cutting the block into quarters, and then slice each quarter in half lengthwise (to make thinner) to make eight slices.
• Place the slices in the marinade. Cover the dish, and if marinating for more than 1⁄2 hour, be sure to refrigerate after this time. You can bake or panfry the tofu. To bake, preheat the oven to 400°F, cover the dish with foil, and bake for 12 to 15 minutes. Remove the foil, flip the slices, then cook for another 6 to 8 minutes, until the marinade is absorbed and the tofu is lightly browned. To panfry, place on a nonstick skillet over medium-high heat. Let the tofu cook without flipping for 5 to 6 minutes. Then check the underside and if golden brown, flip to the other side (if not, cook on the first side for another couple of minutes to gain color). Cook on the other side for another 4 to 5 minutes, or longer if necessary, until golden brown. Serves 2-3.

• Take some whole weat toast spread any dip or sauce you like on the toast, put on some salad or any green you like. I used radish sprouts, then some tomatoes in slices loaded with the tofu and finished again with the radish sprouts, covered again with the toast bread.

Finish and enjoy eating it.

----------------------------------------------------------------

Carrot Soup with Garlic Croutons

 

 

The croutons are optional, but I had some leftover Foccacia that had to be eaten (gluten-free). And what's the best about croutons - you can made them with the taste you want them. I made some garlic croutons.

 

Carrot Soup w/ Garlic Croutons

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, minced
• 5 cups vegetable stock
• 2 1/2 cups of carrots, chopped
• 1/4 cup rice (or 1 potato, peeled and chopped)
• bunch of fresh herbs (parsley, green onions, chives, dill) and vegan sour cream – optional

Directions

1. In a large saucepan, heat the oil over medium-high heat and fry the onion, salt, and pepper until the onions are translucent, about 5 minutes. Add the garlic and fry for another minute.
2. Add vegetable stock, carrots, rice (or potato) and bring to boil. Cover, reduce the heat and simmer until the carrots are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until it is smooth.
4. If serving immediately, ladle into bowls and top with herbs and sour cream or garlic croutons.
5. Once cooled, the soup will keep in the fridge for a couple days or may be frozen in a freezer-safe container.

Serves 4-6
Garlic Croutons

• 1 French baguette (or other thick bread such as sourdough or Focaccia – use gluten free if that’s an issue for you)
• 2 cloves garlic, minced
• 3 tbsp olive oil

Directions
To make the croutons:

1. Preheat oven to 350F/175C.
2. Cut the bread into small cubes, about 3 cm thick.
3. Toss bread cubes with the olive oil and garlic, and place on a baking sheet.
4. Bake in oven for about 15 minutes, stirring them around about halfway and watching that they don’t burn. Set aside to cool.

----------------------------------------------------------