Lentil-Spinach-Curry with Naan Bread

I badly have to admit that I didn't have spending very much for my blog....... I had just so much going on and in the evening I was so tired after work, that all I wanted to do is relaxing, keeping the cookingpart pretty short. Mostly I prepared was just something so fast and unspecial - not really worth for posting.

Sometimes - as I'm just one person - the effort for great cooking special food is just too much. But I made myself a promise to post more - and I have to say preheat some of the posted dishes may not come with the very best picture, the Handycamera is sometimes just faster done, than preparing all the lights arranging around the plate, position the camera and so on and on... Hope you can imagine.

Anyway, now I have one week off from work -glad about that, I hardly needed vacation. AND to start my vacation this very delicious curry came out. 

The ingredients are pretty simple as most curries, but does it always be special to be good dish. ?? No

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Lentil-Spinach-Curry

Serves 4
35 min

Ingredients:
150 g onions
500 g carrots
2 tablespoons oil
3 Tl fruity curry powder,
200 g of yellow lentils
500 ml vegetable stock
200 g baby spinach leaves
1 Pk.Naan bread,or flatbread
1 organic lime
200 g of soy yogurt
Salt

Direction_

Halved onion, cut into 5 mm wide strips. Peel carrots and cut diagonally into 1 cm thick slices. Heat oil in a large pot, fry the onions on medium heat for 3min until soft.  Stir in carrots and sauté further 2 minutes.

First only stir under 2 tsp curry powder and then the lentils. Add the vegetable stock and 300 ml. water, and bring to the boil, cover and cook for 25 minutes at low heat.

Meanwhile, clean the spinach, then wash and spin dry. Freshen naan bread according to package directions. Stir spinach under the curry and coincide. Wash the lime hot, dry and peel finely rub 2 teaspoons. Mix the lime zest with the soy yogurt.

At the stir the remaining curry powder into the curry and season with salt. Serve with lime yogurt and naan bread.


VERY DELICIOUS! 

Plum Dumplings

I don't really post sweet things that often - and this cames cause I'm not really a sweet person. But when having guests for coffee or being invited for so, I jump over my shadow and prepare and eat sweets. 

Beside when I'm invited and nothing needed to bring, there will be a dessert I can't eat anyway (not vegan). The people around me don't really prepare stuff for me. I mostly bring my food with. I got used to it, but sometimes it is really very much making me sad. Or how would be feel when your invited for father's Birthday aperitif and all my sisters serves is a huge plate with cheese and meat with very little cherry tomatoes and cucumber. You can imagine me sitting at the table while everybody arounds eating and me sitting in front of a empty plate hanging to a drink. 

Back to now. Sorry I just had to write down the frustration. 

Well these plum dumplings is more a dessert that goes on you hipes but hey, no ones tells you to eat these all the time. ;)

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V- Plum Dumplings

6 Persons

Ingredients:
500g flour 
1 cube of fresh yeast
130 ml warm oat milk
80 g brown sugar 
80 g soft vegetable margarine 
half pinch of salt, 
1/2 tsp vanilla sugar 
icing sugar 
6 plums (fresh or dried ones soaked in warm water)
6 tbsp plum jam 
plus little margarine to grease. 

Preparation:
First give flour in a bowl and press a hole in the middle. In it crumble yeast and add 40 g sugar and warmed oat milk. Cover and let rise about 10 minutes. 

Then add the remaining sugar, salt, vanilla sugar and the margarine and knead to a smooth dough. Again, cover and allow to rise again to double about 40 minutes. 

Wash, halve and stone the plums. Greas the form with margarine. Divide the dough into 12 equal portions, shape into a ball and then press it as flat as possible. Add 1 tbsp plum jam and plum half into flat dough ball and as possible form into a ball. Put all dough balls with the open side down into the mold and cover again for about 15 minutes. 


Bake buns for about 20 minutes at 200 °. Allow to cool and dust with icing sugar. If you like you can serve a vanilla cream with them. 

The buns are best when still a little bit warm ;)

Vegan Smoked Paprika Cheese - Soy and Nutfree

Last weekend I defenetly went crazy. I don't  know which monkeys road myself that I made Three different cheeses. Well I eat cheese but that big amount at once. Anyway - most is in my fridge for other occasions - always good to have something on hand when needed. 

I haven't liked the real un-vegan cheese - and so do I with the vegan one - don't know what exactly disturbs me about it, but I like my own made cheese and that all that matters.

On the weekend I've probabelly the best one!

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Vegan Smoked Paprika Cheese - Soy and Nutfree

Ingredients:
Chees ingredients:
1 cup water
1 cup oats
1 cup sweet Potato, steamed until soft
1 whole roasted red Pepper
0.5 cup Nutritional Yeast
1 tbsp. smoked Paprika
2,5 tsp. salt
1/2 tsp. Garlic Powder
2 tbsp. Lemon juice
1 cup extra Water for over the top of the mixture in your blender

Agar Agar thickener:
1,3 cups water
2,5 tbsp. Agar Agar powder

Preparation:
You will need a good high powerful blender or food processor for the main ingredients.

Add all the cheese ingredients - beginning with the water, powders (light first), and top with the heavy ingredients and finish with about 1/2-1 Cup water. This will help the mixture start to process. 

Blend until you have nice smooth creamy mixture. Quick taste and set aside.

Now prepare the Agar Agar. In a medium saucepan add water and Agar Agar, bring the mixture to a boil while constantly stirring, then turn down the heat to low and keep stirring until the mixture gets into thick creamy consistency. 
When ready quickly transfer it to the cheese mixture in the blender and blend well trough till all the Agar Agar is dissolved and mixture homogenous.

Pour the mixture in clean favorite moulds or plastic container or what ever you like. Flatten the top surface to get a flat bottom when you turn it over. 

Give the moulds, container in the fridge for at least 1 hour till ready to take out and turn over to serve. (Mine was fast ready).

When serving - loosen the sides of the moulds, container with a fork, put a platter on top and turn over - tadada

Finish, now all you have to do is eating and enjoying. 

NOTE: The cheese can be very well shredded or grated!

Leeksoup with smoked Tofu

Leek and again Leek. I can never get enought of leek. 

Last year I planted autumn/winter leeks and now it was finally the time for using it - before it's getting really bad by too much frost. Well the walk into the garden with snow falling in my nek - brr, but knowing soon I will enjoy a warm soup, made me even work faster. 

I harvest - late I know - about 10 leeks, so they will last for the next few days. 

Freezing as it was I needed a hearthy and stomachfilling soup. This soup was just right and warmed me from inside. 

Hmm, I felt like being in heaven! ;)

Enjoy it..

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Leeksoup with smoked Tofu

Preparation time: 15 minutes (+ cooking time)

Ingredients for 2 servings:
1 leek
1 bulb root parsley
100 g smoked tofu
1 onion
150 ml soy cream
400 ml vegetable stock
sweet paprika
Salt and pepper
some vegetable oil

The root parsley peel and cut into cubes. Heat some oil in a vessel and add the cubes and sauté for a few minutes. Then place the vegetable broth and soy cream in a mixing bowl and my high puree.

Peel the onion and chop finely. Fry until soft with a little oil in the boiler. Cut, add and fry crispy smoked in the cube. In the meantime cut the leeks into rings and wash well. Then, with give and fry in the tank.

With the vegetable deglaze, bring to the boil and simmer on low heat for about 20 minutes. Finally, season to taste with sweet paprika, salt and pepper and serve.