Spicy glass-noodle salad

Wow how much times flies by - incredible. 
Yesterday - luckely was one of the few days with really good and almost hot weather. A perfect day to go out, at the end it came all different. My date cancelled and so it came I stayed at home. 

Instead of sitting at home and being sad about that, I made myself a enjoyable evening with good delicious dishes and the grill turned on. The only accompaniment where my cats chilling with me on the balcony and good glas of wine. 

While the seitansteak was on the grill I prepared this such very good glass noodle salad. Luckely I made some for more than one person - at the end I've eaten the whole big bowl. I couldn't resist. 

The salad has it all: garlic, onion and chillis give it the fiery taste and make it a healthy food that contains natural antibiotics.

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Spicy glass-noodle salad

2 Servings

Ingredients:
½ pack glass noodles, cooked and chilled pack glass noodles according to package Note 
4-6 cloves garlic, thinly sliced 
4-6 chilies, sliced ​​into thin rings 
1 small red onion, quartered and thinly sliced 
¼ cucumber, peeled and deseeded  
1 medium tomato 
½ cup fresh cilantro, roughly chopped 

Dressing: 
3 tbsp light soy sauce 
1 tbsp agave syrup 
Juice of one lime or lemon 
Salt as desired 

Preparation 
Cook glass noodles according to package direction and chill them with cold water when cooked. 

Cut the cucumber into very fine julienne strips. Wash the tomatoes, remove the stem end and quarter them. Cut into thin slices. 

Drain the noodles well and add to the salad bowl. Add all other ingredients. 

For the dressing: stir all in a cup and mix well. well to. Let stand for at least 10 minutes. Then pour over the glass noodle salad.


Tip: If it is too spicy, dry bread will or a few sips of beer!

Beetroot in banana curry sauce with Quinoa

You may think "what bananacurry"? But yes. 

The day before I was in the city and in a markethall - where I've never been before - was a little stand, selling foreign fruits you cannot usually by at the market. 
I was hesitating cause not knowing if its ethical buying food from far away, but they looked just too good.

Back at home - first I'd done was eating some of the fruits - the smelling they where "sending" was hard to resist. 

The bananas I kept for dinner I wanna try. 

Now it's up to you to decide whether to try the recipe and like it like I did or let it be. 

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Beetroot in banana curry sauce with Quinoa 

exotic 

4 servings 
45 min. 

Ingredients:
800 g pre-cooked, vacuumed beetroot
250 g quinoa 
700 ml vegetable broth
salt 
400 ml coconut milk  
3 ripe bananas 
1 walnut-sized piece of ginger 
1 Tbsp. lemon juice 
1 tsp curry powder 
1 Tbsp. sesame oil 
½ tsp black pepper 
allspice
1 bunch of spring onions 

Preparation:
In a sieve rinse quinoa well and boil with 500 ml vegetable broth at low temperatur for about 20 min and allow to swell for further 10 min. If applicable salt lightly. 

In another pan simmer coconut milk and remaining water for about 10 minutes at low heat. 

Peel banana and cut into 2 cm pieces. Peel ginger and grate finely. Puree both with lemon juice and add to the coconut milk. Season to taste with spicy curry, sesame oil, allspice, salt and pepper. 

Clean precooked beetroot and cut into quarters and cut into 1 cm wide columns. Give into the banana curry sauce and simmer for about 5 minutes. 

Meanwhile, clean, wash and cut spring onion into thin rings. Stir in the sauce. 

Serve quinoa with beetroot and banana curry sauce and serve sprinkled with green spring onion rings. 

Mango-Chili-Tofu Stir-fry

Hello everyone. Well I'm still here, but have been a little bit lazy with posting - sorry. 

I was just too absorbed with work again and making my fotobook from the holiday in Croatia. 
Anyhow that's no excuse for my lack-out of posting. 

Lately I was going to visit a friend of mine in another town called Luzern. A beautiful city at a lake and with a famous very old wooden Bridge. 

Walking trough the city I saw a small organic store with fresh products all made by hand and 100% organic. (Dips, food, handcreams, sesambutter and so on). At the store I bought chili garlic sauce, a small tin of sesambutter, vegetable dip etc. 

The owner was very kind and friendly and she gave me a hint how about to use the stuff. Then she said that she uses to make a Chili-Chicken-Stir fry with the chili garlic sauce.

AND so was born this dish - just changed the chicken and added the mango for the sweet side. 

JUST GREAT I have to say. Thanx Luzern!

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Mango-Chili-Tofu Stir-fry

4 Servings

Ingredients:
1/3 cup mango pieces
2 tsp. chili garlic sauce
1 tsp. minced fresh ginger
2 garlic cloves, minced
2 tsp. oil
dried chilipepper (or flakes)
500 g firm Tofu, well pressed and cut into triangles
1 red sweet pepper, cut into strips
black sesam

Side: cooked rice

Preparation:
For the sauce mix in a small bowl the chili garlic-sauce, ginger and garlic, set aside

In a large wok or very larg nonstick skillet, heat oil over medium-high heat. Add chilipeppers and cook and stir for 10 seconds.

Add pressed Tofu and cook while stirring for 3-4 minutes. Then take the tofu out and add sweet pepper strips, cook till they are soft. Give back the tofu and add the sauce, stirring to coat all and heat through. 

Serve sprinkled with black sesam and rice.

Carrot-Pasta with creamy garlic-tahini sauce

Already one week pasted since back from croatia. 

Still I'm very inspired by the trip, I'm up to prepare food, I would have probably not eaten before or tried to. 

While standing in the kitchen my parents suddenly passed by and brought me some stuff they don't needed anymore such as a old chest and some pictures from myself being a child. About the chest I'm really glad about - though the colors does not really fit into my apartment (green as grass), but the chest is a old childhood memory and wasting? NEVER! For now the chest's up on my screed, ready to filled up with stuff still having in boxes from my moving into the apartment 5 years ago.  

After they left, I finished my lunch.  A crunchy carrot salad with a creamy sauce. Topped with fresh herbs some nuts - great and so fresh. Perfect on this hot day and ready go back for work in the garden ;)

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Carrot pasta with a creamy zesty garlic-tahini sauce

Total time: 15 min

Serves: 1

Ingredients

For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:

1 full Tbsp tahini

1 Tbsp oil 

3 Tbsp fresh lemon juice

1 tsp tamari

1 tsp grated ginger

1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy for.

Instructions

Mix all the ingredients for the sauce until you get them all combined.

Cut your carrot into noodles and pour sauce over the carrots and gently mix them by hand to coat.

Top with parsley, sesame and pine nuts and serve fresh.

Keeps well in the fridge overnight.

Eggplant-rolls "fancy squash"

I love vegetables in any way and of course every day. A day without vegetable and a salad - a no-go. 

Every month I received a vegetarian magazine called "vegetarian fit" and about half of the recipes in there are vegan (more or less). The magazine's sometimes a really inspiration and sometimes I can't find any recipe I wanna try. 

In a recently received magazine I saw a recipe I wanna try but forgot about it, and lately while going trough the magazines I came again across it. The eggplant rolls where filled with pumpkin but this season is defenetly over, so I decided to fill them instead with one of my own harvest round squash.  

Fresh bought eggplants I had on hand and so was born the "fancy squash". 

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Eggplant-rolls "fancy squash" 

40 min
2 Persons

Ingredients: for 12 rolls
400 g Eggplants
1 Tbsp. oil
salt

squash-spinach-filling:
350 g squash
salt
2-3 Tbsp. oil
1 1/2 onion, chopped (about 130 g)
2 clove garlic
150 g Babyspinach
black pepper from the mill

Tomatoesauce:
200 g Tomato
1 clove garlic
50 g dried tomato in oil, drained
35 g Tomato paste
1 Tbsp. finely chopped basil
salt and pepper

Almondcreme:
50 g Almondpuree
35 ml still mineral water
salt and pepper

Preparation:
Preheat oven up to 200 ° C. 
Wash the eggplants and cut lengthwise into 12  0.5 cm thick slices, mix with olive oil and some salt. 

Wash the squash, cut in half, remove seeds and dice small. Mix with salt and 1 tablespoon of olive oil. 

Separatly distribute eggplant and squash on two lined baking sheets. Bake the the eggplant on the middle rack for about 14 minutes, slide the plate with the squash under the eggplant and bake for 10-12 minutes. 

Remove the plate with the squash, let slightly cool and finely chop the squash cubes. Peel the onions and garlic and chop finely. Heat the remaining olive oil in a pan and sauté both about 4 min. 

Wash the spinach thoroughly, shake dry and finely chop the leaves. Give into the pan, heat 1 minute and season with salt and pepper. Afterward add the chopped squash with the spinach.

Take eggplant slices from the oven, place on a wooden plate and spread on each dice 1 tbsp Spinach-Squash mass, then roll up carefully and place in a oiled baking dish. 

For the tomato sauce wash the tomatoes, remove the stalk and the flesh and cut into quarters. Peel the garlic. 
For the sauce give all ingredients- except basil - blend then stir in basil and season with salt and pepper. 

For the almond cream mix almond paste and mineral water, season with salt and pepper. 


For the finish spread tomato sauce over the eggplant rolls. Top each rolls with a little almond cream. 
Place the baking dish in the hot oven  at 180 ° C for about 7 min. 

Take out when done and melted and garnish with chopped basil and a little olive oil.

Back at home and in the kitchen

Back from vacation down in Croatia. 

I spend one great week on a vegan Cruisetrip in Croatia. In fact it was my first and defenetly not my last one, as I was never on holidays like this. And all I can say - when ever you'll see or find something comparing - Take part!!!

The Ship was about 30 meters long and 8 meters wide. 

We were about 29 guests and a crew of 8 persons. The people on the boat were all so friendly and we had good time together. 

The food they served was very good - some food I never had or tried before, but I knew I would try it out later at home. 

The vegan cook (a women) sold two vegan cookbooks and in there I found some recipes she served us - I immediately bought them. 
Unfortunatly - as every holidays - the week was too fast over.

When I came home on Saturday morning, first I felt like a stranger in my apartment. But this past after a while. 

After I unpacked my backpack and before unpacking my luggage I went for groceries and back at home I put myself into kitchen - trying food from the cookbook I've eaten on the boat.

For first I looked trough the book what else I could prepare. To begin with I started with a cheese I ate on the boat (breakfast). SO GOOD!

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Vegan Pimentocheese 

Ingredients:
100 g red pepper, deseeded
375 ml water
2 tsp. Agar-Agar

90 Cashews
2 Tbsp. sesamseeds
1 1/2 tsp. seasalt or normal salt
2 tsp. onionpowder
1/3 tsp. carlicpowder
1/3 cup nutritional yeast
2 tsp. lemonjuice

Preparation:
Clean red pepper and cut into cubes. Pour water in a small pan and add pepper and Agar-Agar and let it cook for 5 minutes. (beware from overcooking). 

Meanwhile blend the rest of ingredients in your blender, add the cooked pepper, including the water and blend again till smooth. 

Oil a form and pour the liquid into the form and place in the refrigerator. 

After cooled down, the cheese can be overthrown and sliced.

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Bread Salad with Beens, Peach and Onions 

4 Persons

Ingredients:

400 g green Beens

salt

200 g old bread

0.5 dl vegetable broth

3 Tbsp. vinegar

1 bay leaf

2 peaches

1 red onion

4 Tbsp. Oil

pepper

100 g green salad of your favorite

black olives

Preparation:

First cook beans in salted water till soft. When done drain well and pour cold water over them. Cut into 2 cm wide pieces. 

Cut bread into large cubes. 

In a frying pan without fat lightly fry the bread.

In a saucepan bring vegetable broth, vinegar and bay leaf to a boil and turn off the heat. 

Cut the peaches in half, remove the stone and cut into slices. Peel and quarter the onion and with some little oil sauté for 2 minutes, add sliced peach and sauté briefly.

Mix with the bread and the beans, pour over cooked vinegar and the left oil, mix everything well and season with salt and pepper. 

Let the salad stand for 15 min before serving (to soak up the spices). Then serve on green salad, serve with black olives. 

Enjoy!