Chickpea-Tofu

When I got vegan all I knew was the tofu - well this is quite a time ago. 

Times passed and I tasted different meat-replacers and the tofu amount went back. Every once a while I still bought it as more different tastes came up and the tofu went back into my kitchen. Still not the big amount.

I often thought about making my own tofu and the first few times I completely failed. Either the taste or the consistence. 

Anyway. And suddenly there happened that I had the chance to taste Chickpea-Tofu and though the taste is different I liked it. I asked a little bit about it was made and now I made my own Chickpea-Tofu.

Great I have to say. And when you fry it the taste is even better!

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

Chickpea-Tofu

8 Servings

Ingredients:
3 Cups Besan (chickpeaflour)
8 cups water
3 Tbsp. vegetable oil or unsalted butter
1 tsp. tumeric powder
1/3 Tbsp. salt
1/3 Tbsp. ginger powder

Preparation:
In a medium pot bring 5 cups of water with 2 Tbsp. plus 2 tsp. vegetable oil to a boil.

Meanwhile whisk Besan flour, 3 cups water, turmeric, ginger and salt in a mixing bowl.

Take a 32x22x5 cm baking dish and rub with 1 tsp. of oil. 

When the water is boiling pour in the Besan mixture and quickly whisk for 5 to 7 min. while it's cooking (maybe season if necessary). 

Turn off the heat and pour into the prepared baking dish. Tap the dish even, as well as some bubbles. Cover with plastic and make sure that the plastic touches the surface, this will ensure that the tofu will not form a skin. 
Place in the refrigerator for 4 hours (or more if needed) to chill. 

When ready to eat, peel of the plastic wrap - lay a flat plate on top and turn over to release the tofu from the baking dish. 

Miso Gratin

I really had some hard working weeks behind me and finally having weekend all I wanted is to relax with doing nothing.

But the thing about being the only person at home - I have to feed myself....... 
Sometimes I really wish to come home and dinner is already done and all I could do is sitting at the table and eat. 

Anyway, I'm used to it. 

There is one good thing about that "being alone" - I can cook what ever I am in the mood for - no asking "What would you like to eat today?".... ;)

For dinner I wanted to made an asian dish - and I really love asian food! Looking into my refrigerator the opend Misobox and Tofu just smiled at me - hmm, vegetable I do have some left to be done - so why not making a Gratin. 

Wondering about an asian Gratin - well I did so too, but I just went on trying what will come out - and the result was just great! Creamy with the misoflavor. Quite stomachfilling - but too good to stop...

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

Miso Gratin

6 Servings

Ingredients:
50 g Rice miso
200 g chopped onion
200 g pumpkins (if now more getable use yellow pepper)
1 eggplant
1 Zucchini
1 leek
250 g firm tofu or silkentofu 
1 Tbsp. Sesam oil
1- 2 Tbsp. Sake
dried chives
salt and peper
average amount of Bread crumbs
average amount of Parsely

Preparation:
Cut onions, pumpkin, zucchini, eggplant, leek into 1 cm squares. 
Puree the Tofu in a food processor. Set aside

Preheat the oven up to 250 degrees. 

In a preheated pan with the sesam oil saute onions, pumpkin, eggplant, zucchini, leek.

Add the the pureed Tofu and mix. Add Sake, rice miso and mix well. Stir in the dried chives. Season with salt and pepper. Turn off the heat. 

Take oven-usuable serving-dishes and place the mixture on it, sprinkle with bread crumbs and give in the preheated for about 15 min. 

When done take out and sprinkle with minced Parsely, finish and serve hot. 

Sweet-Potatoe-Mushroom-Quiche

I'm singing and dancing in the rain.

Well more by words than in reality. Today I have been freezing the whole day - no matter what I did. I really had a bad night hardly no sleep and strange dreams... 

To give this whole-day-freezing and end I get myself up and went for preparing Quiche for an early dinner. With the stove and oven on the kitchen filled with warm. 

As I knew the quiche would be a little much for one person I invited a friend short-time. 

I did not have realized how hungry I was, we almost ate the whole quiche. Soo good!

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

Sweet-Potatoe-Mushroom-Quiche

Time: 30 min 
1 hr 10 min Baking 

14 Pieces

Ingredients:
For the crust: 
250 g of flour, 
1/2 teaspoon salt 
150 g cold vegan margarine 
1 tablespoon soy flour 
vegan margarine and flour for the mold 

For the filling: 
650 g sweet potatoes 
200 g shiitake mushrooms, 
(substitute brown mushrooms) 
200 g smoked tofu 
2 cloves of garlic 
1 leek 
2 tbsp oil 
250 ml dry white wine 
350 ml vegetable stock 
3 tbsp almond butter, 
salt 
pepper 
2 stalks tarragon 

TIME 
30 min 
1 hr 10 min Baking 

Preparation:
Quickly knead flour, salt, cold margarine, soy flour and 3 tablespoons cold water into a dough.  
Sprinkl a quiche dish (26 cm ∅) thoroughly with flour. Roll the dough slightly larger than the form, place it in the shape and form an edge. With a fork prick the dough several times and place it in the cold, covered, about 30 minutes. 

Preheat the oven up to 200 °C. 
Peel the sweet potatoes  and cut into thick slices about 3 mm. Clean mushrooms and cut into  5 - 6 mm thick slices. Cut the Tofu first crosswise into  4 mm thick slices then cut into thin strips.
Peel garlic and dice. Clean, wash and cut the leeks into thin rings. 

In a frying pan heat oil and fry tofu strips over high heat about 1 minute until crisp. Add the mushroom slices and cook fry for about 1 minute over medium heat. Add garlic and leek and fry another 1 minute.. Deglaze with wine and bring to a boil. 
Drain the liquid in a pot and add broth and almond paste. Boil everything  while stirring, until the liquid is slightly thick. Season with salt and pepper. 
Wash and shake dry tarragon, chop leaves and stir into the almond cream. 

Take the dought out of the cold and spread half of the tofu-mushroom mixture onto the floor, a third of the almond cream, then place sweet potatoes like a fan. Repeat the layers once, thereby completing with a layer of sweet potatoes. Pour over the last third of almond cream and cover with a aluminum foil. 

Bake the quiche on the middle rack for about 55 min. After the time remove the foil and bake another 15 min.

Biryani

Yesterday was an almost unnormal warm day - we had about 12-16°C. Thank to the warm wind going from the south. Well I liked it, as I'm definitely not a person made for the cold days. I freeze pretty well and so this warm day was just agreable for me. 

But today again windy and cold. Perfect for a wam early dinner with friends. 

Usually my kitchen is very cold during wintertime (lack of having a heating), but when the oven or the stove is on, its quite warm and nice be in there. 

Anyway, for todays dinner I was in the mood for spices that heats up from inside. For mine I would have made it a little spicer, but as my friend don't like too much spicy food and beside whe where having a kid at the table - I kept it low, but still tasty with a light spice. They liked is very much and I was glad. 

We had very funny evening together and the good food made its rest to it.

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

Biryani

4 Persons
30 min

Ingredients:
350 g basmati rice
1 large carrot, sliced
2 potatoes, peeled and diced
1/2 cauliflower, cut into florets
3 tablespoons vegetable oil
1 red onion, chopped
1 red and green pepper, stalk, seeds and partitions removed, chopped pulp
1 zucchini, chopped
100g frozen peas
1 teaspoon ground turmeric
1 tsp paprika
2 tsp ground coriander seeds
2 tsp mild curry paste
1 tsp cumin
150 ml vegetable stock
50 g Cashewnuts, lightly toasted

Preparation:
Cook the rice according to package directions until al dente. Drain and set aside.

Give Carrot and potatoes in boiling water for 5 min. Blanch. Add Cauliflower and cook until the vegetables are soft. Pour off the liquid and set aside. 

Heat the oil in a large frying pan, add the onion and sauté over medium to low temperature. Add the Peppers and zucchini and fry, stirring occasionally, for 5 minutes.

Add the cooked vegetables and peas from the other pan then stir in turmeric, paprika, coriander, curry paste and cumin and cook for a further 5 min., And finally pour in the broth. 

Meanwhile preheat the oven up to 180 ° C.


Put half of the rice in a casserole dish and spread the vegetablemi over it, cover with the remaining rice. Cover the dish with aluminum foil and give in the oven for 30 min. 

Before serving sprinkle with cashews.

Serve with Indian naan, mango chutney, pickled limes.

Raw Blueberry-Cashew-Cake

As you may have realized I'm not really dessert eater, but every once in a while I'm in the mood for it. As my last Raw-Cake was so delicious I wanted to make another - but different one. 

I really do love Blueberries, beside they tastes great they are full of good vitamins. If you wonder where at this time of year I got the blueberries - they are frozen ones - as good as fresh ones. 

Another reason I made a cake again is having guests over who have never eaten a raw cake. For mine I like the raw cakes much better than the baked ones. The raw tastes just more fresh and and - just better. And for sure much more healthier than baked ones. 

For a long time I couldn't have imagined making a raw cake - but every once time just has to happen. 

Anyway my guests didn't know they were eaten a raw cake and all I can say they said honestly that it tastes great (they are, well quite sceptic about vegan food). 

One next challenge was my freezer. I only have a very small freezer which I had to empty completely for the cake. 

Now go ahead for your Raw Berry Cake

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

Raw Blueberry-Cashew-Cake

8 Portions

Ingredients:

Crust:
200 g almonds
200 g dates (best Medjool)
1 pinch of salt

Cashew mass:
400 g cashew
2 pcs. Lemon (juice only)
1/2 tsp vanilla Bourbon (ground or seeds of a vanilla pod)
100 ml coconut oil
Agave syrup 100 ml (for more sweetness man can not use)

Topping:
250 g blueberries (I used frozen ones, thawed)

Preparation:
Soak the cashews over night. 

The day after: for the crust mix/blend the almonds, pitted dates and a pinch of salt in your blender until smooth but still a little crunchy. For a test take some of the crust in your hand and if the mass holds together, it is perfect.

Give the mass into a pieform and press down evenly with your hands to cover the bottom. Set aside and start with the layers. 

Mix coconut oil and agave syrup together. Strain the soaked cashews strain and pour into a blender, add Lemon juice, vanilla and coconut oil with agave syrup and blend smooth.

Take 2/3 of the cashew mass lay evenly on top of the crust and spread out on the floor. To the remaining mass add the blueberries and mix again everything well. Spread the blueberry mass to the previous mass. Cover with kitchenfoil and give in the freezer. The longer the better. 


Before serving take the Cake 30 min before out of the freezer and garnish with almonds and left blueberries and cut with a hot knife into pieces.

Zürcher Sliced Seitan in Cremesauce with Hash browns

Today I present a typical swiss Zurich dish with Seitan. (Zürich is a big city in Switzerland). 

While sitting at the breakfast I knew I had to prepare myself something for dinner. The roast from yesterday is eaten and I knew I wanted to make something with sliced Seitan. I don't know how but the idea about making it Zürich-Style was a first thought crossing my mind. 

I don't even know when I had it the last time - definitely too long ago. So now time for it. 

This traditional swiss dish is served with Hashbrowns or nuddles. And still having two sweet potatoes laying outside on the balcony  - Hash browns was for sure. 

Well, Hash browns - tough very easy - I mostly fail. I mostly cook the potatoes too long and at the end it ends up more like a potatocake than hash browns. But never give up a failure and I guess the todays Hash browns did came out very well (for mine). 

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

Zürcher sliced seitan in Cremesauce with Hash browns

2-3 Persons

Ingredients:
1 can of mushrooms, drained (about 200g)
250 g precooked sliced seitanstrips
1 onion, chopped
1/2 tsp. peppersalt (or normal salt and additional pepperpowder)
1 Tbsp. tomatopaste
2 Tbsp. oil
some dash of cognac
1/2 dl. white wine
2 dl soymilk
1 dl soycream
grounded pepper

Hash browns:
3 large potatoes (the first way I used sweet potatoes and the taste was great!!)

Preparation:
Wash and peel the potatoes and cook in salted water till almost well done. Drain under cold water let them cool down completely. 

Meanwhile pepare the seitan-mushroompan

Give 1 Tbsp. or more oil in a pan over high heat and strongly sear the sliced seitan. Season with peppersalt or normal salt and additional red pepperpowder. Set aside in a bowl. 

In the same pan give another Tbsp. of oil, add the chopped onions and tomatopuree and roast till the onions got colour but not burned. Add the mushrooms and keep on roasting. Deglaze with the whitewine and cognac and while stirring let it cook to reduce the liquid. Add soymilk and cream, cook up and season with grounded pepper.

At the last end give back the roasted seitanslices, stirr and cook up and season if necessairy. 

For the Hash browns;
Grate the cooked and cooled down potatoe on your potatograter. Add enough oil in a frying pan, add the grated potatoe and roast - pressed like a cake - on each side till it lightly turns brown and a crust forms. 

Serve the Züri-Seitan-Hash with Hash browns. sprinkled with parsely and half a fresh lemon (if desired). 

Now enjoy an original swiss dish. ;)

Seitanroast with Broccolifilling

First of all HAPPY NEW 2015 TO EVERYONE OUT THERE!!

I know you may eaten enough roasts over the last time, but having guests over for New Years Eve and haven't prepared a roast lately-  it was time for one and of course I wanted to surprise my guests. They never had vegan roast, nor are they vegan. 

This roast is really very easy and even if it will be your first one - you will get this one. The oatmeal gives it just the hint it needs. 

Of course you can use any vegetable for the filling you like, but I found out that broccoli just tastes great and.... I don't know - just too good. But go ahead and try out different vegetables. 

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

Roast with broccoli filling

The coolest and most delicious seitan roast ever!

3-4 Persons
90 min

Ingredients:
1 cup gluten
1 tablespoon flour
3 tablespoons oatmeal
1 tsp salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 pinch of sugar
1/2 tsp smoked salt
1 cup vegetable broth
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 tbsp tomato puree
75 g broccoli
2 pickles
1/2 small onion
4 tsp mustard
salt
pepper
For about 8-10 slices
   
It tastes wonderful to vegetable side dishes and other side dishes.
Tastes great with a gravy.

Preparation:
Give the glutenflour with the oatmeal and spices in a bowl.

Mix the vegetable broth with the oil, lemon juice and tomato puree.

Mix the liquid mixture with the gluten mixture and wisk with a fork till everything is smooth and its getting into a dought. .

Cut the broccoli into small cubes or brake the smaller florets, cut the onion aswell into small cubs. Mix in the mustard and season with salt and pepper.

Spread the seitan with your hands into a rectangle.

Spread the filling on top and roll the seitan with the shorter side up to gett rolled roast. For getting smaller but more pieces, roll together from the large side up. 

Roll the roast in foil, put it in a freezer bag, close well and then simmer in a pot of boiling water over medium heat for 1 hour. 

After cooking take the roast out and cool (still in the freezing bag) in cool water and then get out of the freezer bags and aluminum foil.

Preheat a frying pan with oil roast the filled roast on all sides sharply and then leave nor cook on all sides for a while, with low to medium heat. In general, the seitan is already cooed inside but roasting it in the pan gives it nice crust outside. If your not sure if it's well done, cut and test. 

Cut the roast into slices and serve at the end.with a dark gravy and vegetables and grains of your desire. 

All I can tell - it's delicious!!!