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.

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!

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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. 

Fiery jamaican Tofu on Cauliflower rice

I'm not having a really big refrigerator and sometimes it happens, that I almost forgot an ingredients in the very back of it. This nearly happened with the firm tofu. 

Actually I buyed the tofu for preparing some zucchini patties, but at the end it didn't really catch me that much. 

It should be something more special - a not often kind eaten prepared tofu. Well, if the belowed way to serve the tofu is very special I don't know - but for me it is. 

I consulted my old Tofu-Cookbook for an idea, but couldn't find anything that really exhausted me. I decided to try a mix of two marinates by changing them a little for an accurate taste. At the end I prepared I fiery jamaican marinate that goes very well for tofu, seitan or tempeh. Even Vish will work well. 

My next try will be adding some of the marinate to the seitandought for steaks or so. 

Thought the marinate is quite fiery, after roasting the tofu it is just right. 

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Fiery jamaican Tofu on Cauliflower rice

2 Persons

Ingredients:

1 big cauliflower

1-2 pack (each about 220g) extra firm tofu, drained and pressed
2 garlic cloves, minced
4 pak choi, halved and depending on their size into third

Marinating sauce:
4 garlic cloves, minced

1 dried chili, seeded and minced

4 green onions, chopped

1 tbsp minced ginger

1 tbsp ground allspice

1 tbsp dried thyme leaves

1/2 tsp ground cinnamon

1 tsp ground black pepper

1 tsp  salt

1/2 tsp ground cayenne pepper

1 -2 tbsp agave nectar

1/2 cup freshly squeezed orange juice 

1/3 cup freshly squeezed lime juice 

Filtered water if necessary to thin

1 tbsp olive oil

Note: the marinate is quite fiery and if it may be to fiery for you, just leave out the dried chili or cayenne pepper or add more agave nectar)

Direction:
Start first by preparing the marinate for the tofu. 
In a small sauce pan, add olive oil and saute green onions, chili, ginger and garlic until soft, about 4 minutes, being careful not to burn.

Add mixture to a food processor or blender, along with all the other ingredients and blend until smooth.
After tofu has been drained and pressed, cut into cubes and marinate for about an hour or more if you like. 

Preheat oven up to 220°C. After marinating time, shake off excess marinade and bake tofu on a sheet tray for about 30 minutes until firm, turning frequently.

While the tofu is baking prepare the rice. 

Pull off the leaves and break the cauliflower into large florets, then rinse them well. Leave them in a colander to let all the moisture drain off or pat them dry with a paper towel. 

Break the florets into smaller pieces, then put half of them in the large bowl of a food processor and pulse until finely chopped, then dump the rice out and pulse the remaining florets. (faster may work if you grate the cauliflower - haven't tried yet).

Now it’s time to cook your cauliflower rice! Heat a large skillet over medium-high heat and swirl around about a tablespoon of oil to coat the bottom. Once the oil has heated, add the garlic and rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown. Season with salt and pepper to taste.

Wash and clean pak choi and steam in pan till soft, season with salt and pepper. 

After everything is prepared arrange everything on a plate, maybe sprinkle some lemonjuice over the rice or serve with the left over marinate. 

Now enjoy a great dish!

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.

Yummy Tofuballs

Pentecost and we're having hot weather like we never had at pentacost since about 1950. Most times it rains. 

Great, but sweating! That doesn't stop myself from the kitchen- sweating......

Today's produce are if hot or cold, as snack, for a party or for kids. Maybe even to pasta, you see very vesitable using 
(but for pasta I would recommend to use 3 Tbsp. breadcrumbs in the "dought", otherwise they will fall apart!!!)

Crunchy on the outside and soft in the inside - great! (Though I don't really like breaded stuff, but those...)

Everyone I let try found it great! Even Omnivores and that will mean something. AND again I could give a giveaway for the owner of the Bakery-Snack-shop at my working village, trying and see if they will offer for lunch (how ever he will serve with).

It's been the third times I got the change, though a time ago, he almost stop myself from bringing by new vegan to try. I was overwellming him.

A few days ago he asked what I got new on hand, I a proposed the balls and all he said "sounds good - will try"

NOW it's up to you to decide how you like them ;)

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Yummy Tofuballs

Ingredients:

Tofu balls:
1 clove of garlic 
200 grams tofu nature | corresponding to the small standard pack  see NOTE
2 tbsp chickpea flour 
1.5 tbsp nutritional yeast 
1 heaped tablespoons of breadcrumbs 
1 heaped tsp spicy mustard 
2 heaped tbsp. of tomato paste 
1 tsp sweet paprika 
1 tsp carob powder 
1-2 tbsp water 
Dried marjoram, finely chopped
Some fresh, chopped parsley 

Salt and mixed pepper from the mill

Preparation:
Peel and finely chop the garlic.

Open the tofu and in a bowl and crush it with fork. Add garlic, parsely and the left ingredients and crush all well together into a smooth paste. Season pretty well with salt and pepper from the mill. Mash well.

Pour 3-4 Tbsp. breadcrumbs in bowl, from the tofu form little balls and turn it in the breadcrumbs till all is well covered with a crust. 

In a frying pan with oil, roast the tofuballs at medium to low heat golden and crunchy. (If you roast them at high heat they will turn too fast brown and the inside won't be enough cooked). 

Note: The balls goes also good with Gingertofu (as my first made ones, softer).

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Pepper-Ketchup

Ingredients:
2 red peppers 
1 onion 
1 clove of garlic 
Thyme, salt, pepper 
some chili (if you like) 
1 tablespoon sugar (if you like) 

1 tablespoon tomato paste

Preparation:
Wash, half and deseed peppers. Place on a bakingtray and roast in the preheated oven till the skins turn black. Take out and let cool, then peel off the skins. 

Chop the peppers and onion.

Heat oil in a frying pan and fry peppers with onion in the pan until the onion is translucent. Now press the garlic and add to it and pour everything with a little water (or vegetable stock) - but only that much that the vegetables are just covered with water. Add a pinch of thyme (about 1 tsp). 

Simmer all until all the water has evaporated. The best time to try whether the peppers are already nice and soft, if not let simmer with a little bit of water or broth a few more minutes. 

Decant everything into a tall mug and puree with an immersion blender. Wisk 1 Tbsp. tomato paste with 1 - 2 Tbsp. of water, add to the peppers and puree under, stir everything well and season with salt and pepper. 


Fill in small bottles and serve the next barbecue party ... or like I with the tofuballs ;)

Teavurst / Vegan meat-teaspread

Good luck there gives the radio and the newspaper. As every half year time changes eather into winter or summertime and mostly I got reminded by the radio the day before or on the day itself, when I look at my alarmclock (changing time automatically) and as most everytime I jump out of bed immediatly. Cause when it changes to summertime we are loosing one hour of time on that day. 

AND we had such good weather - I didn't wanna miss that!

After being outside for a walk, I made a quick and very easy tofuspread for my next snack or sandwich. (The tofu had to be made)

I found the recipe in one of my Tofu-Cookbooks. It immediatly caught my eyes and straight went into the kitchen. I was really astonished how great it tasted. Smoky, spicy etc. You wouldn't make a difference between this one and the "really meaty"-one!! My brother in law - defenetly not vegan - really liked it, when they came over and I served a small snack...... Good requirement!

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Here's a Translation if you can't imagine what a teavurst (spread) is.


Translation from Wikipedia:

"Teewurst is a German sausage made from two parts of raw pork (and sometimes beef)^[1] and one part bacon, which are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has to mature for seven to ten days in order to develop its typical taste. Teewurst contains 30 to 40 percent fat, which makes it particularly easy to spread.

Teewurst was invented in Pomerania, probably in the small Baltic town of Rügenwalde (now Darłowo in Poland), in the middle of the 19th century. The name, which means tea sausage, is said to derive from the habit of serving sandwiches at teatime".

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Tofu-teavurst (spreadable sausage)

Time: 15 min 
Resting time: overnight or for at least 2 h 

Ingredients: 
1 block smoked tofu (about 200-250g) 
1 onion, chopped 
1 knob of garlic, chopped 
2 tbsp oil 
5 Tbsp. Soy Cream 
2 tablespoons of tomato paste 
2 tablespoons soy sauce 
2 tsp paprika powder, sweetened 
1/2 tsp paprika powder, spicy
1/2 tsp white pepper 
1/2 tsp cayenne pepper (optional or instead of the spicy pepper ) 
1 1/2 tsp salt 
1 tsp instant broth 
1 tsp sugar or Agavenectar 
2-3 El Chive 

Preparation 
Fry in oil onion and garlic golden brown. Allow to cool. Meanwhile cut the tofu into cubes, place in a bowl and add the spices except for the chives. 

Add the cooled onions to the bowl and puree all. Maybe you have to add some water for creaminess.

At the end stir under the chopped chives.

Give into a well-closing container and let it sit overnight in the refrigerator.

Enjoy a really good and meat-tasty-spread on your favorite bread or in your next sandwich. 


Note: 
mine lasted not long as it was so good and fast eaten. But it will be good for at least one week, kept well cooled. 

Coconut crusted Tofu with Mango salsa and green rice

We had such a great and warm weather the last week, I really enjoyed it. Cycling, Walking, just being as often outside as I could.

Defenetly the time for a fresh and "somehow already summer" dish to prepare later on. But first I needed some inspiration. I made myself up to the lokal weekly market, looking for something that will catches my eyes. Well, got to say my eyes catched a lot, but at the end I saw those great smelling fresh Asian Mangoes (defenetly the best ones) I bought a few, beside others and fresh herbs.

Born was the salsa idea, the other dish-partners were easly found. And we enjoyed a great and fresh tropical dish - of course we cheered with a tropical drink. Life is just great!

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Coconut crusted tofu with mango salsa and green rice

Take you taste buds on a tropical taste adventure!

Preheat oven to 50°C and place your plates in it to warm up till you serve the meal.

Now the main players:

Coconut Crusted Tofu
1 block of tofu - sliced into 0,5 -1 cm  pieces
1/4 cup coconut oil
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/4 tsp garlic powder
1/2 tsp sea salt
pinch cayenne

Direction:
Using a bowl mix the breading. Set aside and peheat a frying pan with some oil.
Dip the tofu ( both sides) in the flour. Place in the hot pan and allow to golden on both sides.
Drain on paper towels on a plate and set aside in a warm place.

Green Rice
1 tbsp sunflower oil
1 cup rice (of your choice)
1/2 bunch of cilantro stems - minced
1 small onion - minced
1 3/4 cup water
pinch of salt

Direction:
In a small pot with a tight fitted lid, heat pot add some oil. Cook onion and stems together for a few minutes, till translucent, then add the rice and saute for a few more minutes.

Add water bring, to a boil, then reduce heat till it only simmers.

Cover and let cook for 20 minutes. Turn heat off and let stand for 5 minutes. Then fluff the rice with a fork. 

Mango Salsa:

Ingredients

• 1 large ripe yet firm mango
• 1 medium red bell pepper, diced into small pieces
• 1 medium Jalapeno, seeded and diced into small pieces (optional, but I liked the little heat)
• 1 small red onion, diced finely
• 1 -2 tbsp lemon/lime juice (adjust to your taste)
• Salt to taste
• Little sugar to sprinkle if your mangoes are not sweet enough
• Few sprigs of cilantro, chopped
• 
  
• Direction:
• Dice the mango into small pieces. Add them to a bowl.

Deseed the jalapeno well before you chopp it into small pieces.

Now add the rest of the ingredients into a bowl with the Mangoes and Jalapeno. Toss well and set aside in the fridge covered with a plastic wrap. Leave the salsa in the fridge for at least 30 minutes to mingle the flavor. 

Serving:

Arrange some rice on your plate, set tofu beside and arrange around the mango salsa

Basmati-Coriander Rice with crunchy coconut-Tofufilet and spicy asian Wok-vegetables

Lately I saw a cookingchalenge on TV an the theme was asian dishes. AND I can't resist asian dishes, it satisaties me immediatly. 

I had a time  when I really loved to watch cookingshows - then a brake - just had enought watching how someone fry their meat or anything non vegan

While watching I made my notes about the ingredients (of course they didn't cook vegan) and how to cook the dish. As the dish really sounded good I wanted to veganize it. I had many options in mind about replacing the meat, but for me the best seamed to be tofu shortly simmered in coconutmilk and grated coconut to get the crunchy outside. 

The remaking the rice was no problem, but with the tofu it took me about 2 tries till I got the best result.

I even got another idea spinning around in my mind, how I could try to fry the tofu. So many variation are possible.

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Basmati-Coriander Rice with crunchy coconut-Tofufilet and spicy asian wok-vegetables

For 2 people

Ingredients:
150 g basmati rice 
200 g firm tofu 
1 tablespoon fresh chopped cilantro
2 tablespoons olive oil
1 small onion
1/2 tsp Crema di Aglio
1/2 tsp Wokspice
1 teaspoon soy sauce
250 ml coconut milk
2 tsp whole cane sugar 
1 tsp grated coconut 

stir-fried vegetables
2 tablespoons sesame oil 
1/2 tsp Crema di Aglio
1 tsp Crema di Pepperonchino
1 tablespoon soy sauce
1 carrot
1 bell pepper
1/2 zucchini
30 g bean sprouts

Direction:
Cook basmati rice according to package directions. Wash and finely chop cilantro. Depending on your taste wisk into the finished basmati rice.

Peel and finely chop onion. Cut tofu into cubes and fry in oil for about 4 minutes. Add  onion and Crema di Aglio and sauté for 2 minutes. Wisk in soy sauce, wokspice, whole cane sugar, coconut milk and  grated coconut, simmer briefly until the sauce is syrupy.

Wash vegetables and cut into thin strips. Heat the sesame oil in a wok or frying pan and cook vegetables and sprouts about 2 minutes until al dente. Add pepperonchino, garlic paste and soy sauce and sauté 2 more minutes and season to taste.

Put rice on a plate, top with the tofu stew and stir-fry vegetables and garnish with grated coconut .

Tip: A quality feature of good coconut milk is that it is not liquid when you open the can , but the fat part has settled . For that is a sign that no emulsifiers were used - for me a must-have ! If you want to use it liquid, you can briefly heat the can in a water bath, then shake and the milk is liquid.

Wild Rice Salad with Miso Dressing

Of course I don't know if your a housewife, working part-time or full-time. For mine, I'm working full-time - 42h per week. The whole last week was very stressful, with long (12h) working days (surgeryday). To be said, everyday I got very tired home. All I wanted was to relax and just a long sleep, but no - I will be away the whole weekend at a congress nearly 2 hours away - starting saturday and sunday at 8 a.m.

Finaly back at home my cats - sorry the starved at the point I left on saturday till I came home on sunday late afternoon.
Been at home I immediatly went into the kitchen to feed the cats and then I started to cook to my dinner. NO RESTING TIME. HOW could I ? I'm a single person! Anyway, after cooking I sitted down at 7.30 p.m. released myself before I will eat dinner. SO TIRED!  I could go to bed wtihout eating, but I need strengh for starting work on monday. UFF. You see, stressfull.

Still I want to show you - or better - give you the recipe of what I ate/cooked witch will give you at least at the moment the strengh if needed ;)

(As tired as I was I made a picture and wrote down the ingredients)

Hopefully you like it!



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Wild Rice Salad with Miso Dressing

sorry for the extra line beside the picture!

Serves 2 as an entree, 4 as a side

Ingredients:
1/2 cup wild rice (any rice works, timing will vary accordingly)

1 block extra firm tofu
2 tsp. coconut oil or a good oil
2 tsp. soy sauce or tamari
fresh ground pepper

1 heaping cup thinly sliced carrots
3/4 cup cooked, shelled, organic edamame
3 Tbsp. toasted sesame seeds
handful of chopped Cilantro or Pea Sprouts

Miso Dressing:
2 Tbsp. white miso
2 Tbsp. agave nectar or brown rice syrup
1 Tbsp. sesame oil
2 1/2 Tbsp. rice vinegar
1 shallot, minced
Juice of half an Orange

Direction:
Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center.

Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into about 2.5cm dicees. Heat the coconut oil over medium high heat. Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.

Whisk all of the dressing ingredients together (Don't be tempted to add salt, miso is pretty salty).

In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss.

Serve room temperature or chilled. Of course it can easely be eaten warm (as I did at this seasontime ;)

Coconut-Curry-Lentils with smoked Tofu

You can't imagine about my bad weekend I've been having. Well in fact it was the very loud noise coming from upstairs from the new renters moving in - and this over the weekend. Saturday evening I heard the noise till after midnight and I couldn't sleep. He finally left but came back at 07.25 to start again. I immediatly woke up and was pretty angry as all he could do, was letting falling something down right over my bedroom and continuited rumoring. I just screamed then after went out the door in the hall and just screamed for some quite to sleep at least a few hours. Well I was quite afterward but only till 10 a.m. and the walking up and down with furniture continued till 5 p.m. I really wondered if moving in on sundays is aloud. I really easy to handle with but this sunday morning was defentiv too much! From the old renter I never heard something and this was so easy living.

Hopefully this will not be going. I really want to enjoy my vacation.

Anyway. After a short breakfast and a few hours of officework, I defently needed some nerve-food to stain the loudness from outside and upstairs. Standing in the kitchen, with the cabinet open, my brain worked about an idea about what I should do.. Then I decided to do something simple and not much ahead working to do. Lentils with vegetable and Tofu, creating the taste came by cooking. That's how I cook when it had to be fast done.

But, back to how I cooked the dish. Most ingredients you will find in your closet so no special ingredients needed :)

Enjoy this dish! For myself it gave me my nerve-strenght back to fight the noise.

 

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Coconut-Curry-Lentils with smoked Tofu



4 Portions

Ingredients:

1 Tbsp. Rapeoil

1 Onion, finely chopped

2 knob of garlic, pressed through

200 g Leek, cut into half and cut into 1 cm slices

200 g Carrots, cut into 1 cm sticks

200 g Celleriy, cut into 1 cm sticks

200 g green lentils

1 ½ Tbsp. little spice currypowder

½ - 1 tsp. Sambal Oelek

4 dl vegetable broth

2 ½ dl Cocosmilk

salt to taste

200g smoked Tofu

 

Direction:

Preheat oil in pan, add the onion and garlic and roast until translucent. Give in the vegetable and lentils and roast for about 3 min. Stirr in the curry and sambal oelek and roast. Pour in the vegetablebroth and lower the heat.

 

Let it cook covered at middle heat for about 20 min. Add the coconutmilk and finish it cooking open for about 20 min. Taste with salt.

 

Meanwhile cut the smoked Tofu into slices. Preheat a pan with some oil  and roast the tofu on both sides for about 2 min.

 

Take a bowl or a plate put the lentils on it and garnish with the roasted Tofu and enjoy your meal!

Egg-free scramble Tofu Florentine

On Sunday morning I had my sister with family over for Brunchtime. Usually I just eat some fruits and pieces of bread with jam, that simple for breakfast. But for a Brunch? Not possible. There's more need that just that.

Beside other food, such as fruits, vegan joghurt and flakes, Bread, vegan ham, cheese and jams, I made a scrambled Tofu - cause I know my sister uses to eat scrambled eggs on sundays or eat eggs a lot (which I can't understand - but....).

I just wanted to surprise her and "say" with it, that eggs are not nessessary for this kind of dish! She does like it, doe it was the first time. But I guess she still will use the eggs, unfortunatly.

The good thing about this kind of scrambled Tofu is that together with the spinach it also could be served as a light dinner, but I would recommend to eat something else with it, such as a salad with sprouts, tomatoes and cucumber and so on and a piece of bread.

Enjoy - the little different scrambled Tofu - on every occasion your in the mood for it :)

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Egg-Free Scrambled Tofu Florentine

 

4 Servings

30 minutes or fewer

 

This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes

and soy sausage.

 

Ingredients:

1 Tbs. minced fresh parsley

1 Tbs. safflower oil

¼ cup chopped onion

1 lb. firm tofu, pressed, drained and crumbled

⅛ tsp. turmeric

Salt and freshly ground black pepper to taste

1 cup cooked fresh spinach leaves, squeezed dry

¼ cup shredded soy mozzarella

 

Direction:

In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.

To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot.

Vegan Cheesecake with fruits

Sunday oh my sunday. Mostly the day where I relaxe from work during the week or I do things I hadn't the time to do before. On saturday afternoon - after doing some groceries and cleaning up - I went to the firestationparty with my sister and my nephew. Well my nephew didn't wanted to drive with the firecare but instead we were on a firelatter hight up in the sky (about 30 meters) with a great view over the village. Really great - well a little bit scary only being in a small box, but an experience worth. After a while and drink we both went home in hour house.

And this morning I had my nephew over to take care while my sister is in the gym. He was pleased to help me in the kitchen preparing the cheesecake. Well he was more eating than preparing the fruits, but he had fun.

The cake was almost finished at the time my sister came over to pick him up, but before she left she wanted to try the cake - as well my nephew and myself. We had to be patient but it was worth waiting.
As I may have said earlier my sister isn't vegan, but she likes it, well not really everything . but I'm glad everytime I can show her how good vegan food can bee.
Even a women I work with - we talked a lot and I told her that the vegan cheese tastes the same as normal ones and I said I would bring her some of it. She was really surprised and couldn't find a difference between vegan and omnivores ones. She was surprised, liked it but I guess would never change to vegan.... unfortunatly.

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Vegan Cheesecake with fruits


 


Ingredients:

For the ground:

260 g  wheat flour 
120 g of sugar
1 Pinch of salt
Half sachet of baking powder
160 g soft vegan margarine 
2 Messersp. Bourbon Vanilla powder
 

For the filling:

800 g of silken tofu 
240 g  vegan margarine
2 Organic lemons (Peel and juice)
400 g  tofu nature
160 g of sugar
80 g  Cornflour
about 200 g Blackberries, Rasperries

Preparation

Grease the springform pan. For the floor quickly knead with your hands or the kneading of the hand mixer knead all the ingredients. Press the dough into the shape, pulling up a small edge. Make the shape approx. 1 hour in the refrigerator.

After approx. 40 minutes cooling time put the silken tofu in a sieve, lined with a paper towel, and drain 10 minutes.

Preheat oven to 180 °. Wash and drain the berries. Peel the mango and cut into thin slices from the stone.

For the filling, melt the margarine in a saucepan and let it cool down. Wash the lemon hot and dry, finely grate the peel and squeeze out the juice. Smooth puree juice and shell together with the liquid margarine, the drained silken tofu and all the other filling ingredients give in a blender and blend

Distributing the fruit on the bottom of the dough, pour over Tofumousse and smooth coat.
 

Bake the cake in the middle of the hot oven for 1 hour, until on an sticks engraved no longer sticking (if necessary, extend the baking time). Cool the cake on a wire rack.

 

Enjoy your vegan cheesecake and hopefully you like it :)

 

Chard and Tofu Wontons in Sambal Soy Sauce

I defently can't get enough of chinese food! Yesterday I was again in the mood for it. As still having chinese stuff in my fridge I wanted to empty it at least a little bit. What I wanted to cook was for sure, but the filling was not definite. But when the Wontonleaves were at roomtemperatur I knew it. Having fresh pakchoy from my garden - and as packchoy are just the peferct asian vegetable  the result ended up just great.

Today does not seems to be my best one. I passed more than three hours in the emergency - NO, got nothing to do with this meal I ate the day before.
- but when I woke up this morning I had less sense in my left arm and hard to control my hand or work with it, beside less strenght. It feels like it's paralyse, I already relazide it when I woke up during the night. They couldn't tell me what it is. I may have been laying on my arm during the night it fall asleep (as it sometimes happens when lying on a nerve). But Now -  evening - I still have problems with my hand. It won't be better the next day I should come over once again. Hopefully it WILL be better tomorrow!!!!!!!!! It's really scarry.....


But for now let's enjoy the great and tasty light asian meal. Eather alone, with your partner or just with friends :)

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Chard and Tofu Wontons in Sambal Soy Sauce

 

Serves 10

30 minutes or fewer

 

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). 

      

Wontons

2 tsp. roasted sesame oil

1 medium carrot, finely chopped (½ cup)

4 cups chopped Swiss chard leaves

170 g baked soy-seasoned tofu, chopped

1 Tbs. low-sodium soy sauce

⅛ tsp. ground white pepper

1 pkg. wonton wrappers

3 green onions, chopped, for garnish

¼ cup chopped cilantro, for garnish

 

Sambal Soy Sauce

6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar

6 Tbs. low-sodium soy sauce

2 Tbs. sambal oelek

4 tsp. agave nectar

2 cloves garlic, minced (2 tsp.)

 

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

 

Miso-Garlic-Roasted Tofu Caeser Salad

Some of you may enjoy a lazy weekend and some of you had busy weekends. But never forget to eat healthy and what your stomach is calling for. Your body mostly tells you what you need - carbohydrate, salt, sweet - whatever listen to your body!

Mostly my body is calling for something salty. And this was what's happening on Saturday.
I had a busy weekend. As I'm working during the whole week, all what had to be done calls for saturday. AND as my mother wanted to celebrate her few days ago Birthday, and as she asked me to prepare a vegetablesalad - there was more work than usual to be done. BUT the different to my other work, this vegetablesalad was fun doing.

After being finish, my stomach was rumoring and hungry. Having a glaze at the refrigerator - pretty empty - there's got be a healthy,filling salad. Tofu and salad is what I always got in my refrigerator.

Guess everybody loves a Caeser Salad veganstyle - I do, but it's not so common in switzerland....



Miso-Garlic-Roasted Tofu Caseser Salad



4 Servings, about 2 3/4 cup each

Ingredients:
Tofu
1 big package extra-firm tofu, drained

2 tablespoons lemon juice

2 tablespoons miso (see Note)

2 cloves garlic, minced

Croutons

2 slices country-style bread, crusts removed, cut into 1cm cubes

2 teaspoons extra-virgin olive oil

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

Dressing & Salad

1/3 cup extra-virgin olive oil

3 tablespoons lemon juice

4 teaspoons miso

1 clove garlic, minced

8 cups torn, bite-size romaine lettuce

2 cups torn, bite-size radicchio

1/2 cup grated vegan Parmesan cheese

 

Direction:

Position racks in upper and lower thirds of oven; preheat to 220 C. Coat a large rimmed baking sheet with cooking spray.

 

To prepare tofu:
Pat tofu dry and cut into 1,5cm cubes. Combine lemon juice, miso and garlic in a large bowl. Add the tofu and gently toss to coat. Spread the tofu in a single layer on the prepared baking sheet. Bake on the upper oven rack, turning two or three times during baking, until browned, for 18 to 20 minutes.

To prepare croutons:
Toss bread with oil, pepper and salt in a medium bowl. Spread in a single layer on a rimmed baking sheet. Bake on the lower oven rack, turning two or three times during baking, until browned and crisp, for 12 to 14 minutes.

To prepare dressing & assemble salad:
Whisk oil, lemon juice, miso and garlic in a large bowl. Add lettuce, radicchio and Parmesan; toss to coat. Serve topped with the tofu and croutons.

Watermelon, Grape and Tomato Salad

Hopefully your late summer is still going on with good and warm weather. For myone I guess the really hot day we had are over, but still warm. Tomorrow it should rain and the temperatur lower down.

 

If your days are hot and your seeking for a delicious and refreshing light meal perfect for a hot summer day, this one you defently have to try. This Salad is even good as a entree for dinner.

 

Summerfeeling!

 

 

Watermelon, Grape, and Tomato Salad

 

30 minutes or fewer

 

Ingredients:      

3 cups cubed or balled watermelon, seeds removed

2 cups seedless green grapes, rinsed

½ red bell pepper, seeded and cubed

1 bunch Italian parsley, coarsely chopped

1 large yellow tomato, chopped

1 large red or orange tomato or cherry tomatoes

110g crumbled tofu or vegan cheese

1 Tbs. balsamic vinegar, or to taste

 

Direction:

Combine all ingredients, toss and serve.

Note: adjust the vinegar to your taste and flavor

Chives and "Cheese* skillet Omelet (gluten free)

A great sunny and hot day! Yesterday I worked - together with my parents - almost the whole afternoon in the garden, cleaning it up, cutting down small trees and so on. But before I went to buy planting earth and vegetables I wanted to plant in my two old half winebarrel (I got from a winery - for free!!). We finished and I so much enjoyed the shower afterward....

And today my plans were: cleaning up the windows and after lunch going into the garden to fill the barrels with plants. But, as many times plans changes. While cleaning the balcony doorglas I looked outside and decided to wash down the balcony instead of cleaning the left windows.
OH my Good. The balcony was so dirty!! Well, no wonder as I live close to a main street - and I got a small balcony. It took me two hours to clean it. After that I defently needed something in my stomach, I was starving. I needed a dish fast done as I wanted to go into my garden for planting. So I decided to make a Omelett - some eat it for breakfast - I eat it for lunch.

For those who are curious what I planted:
2 Zucchiniplants, 4 fennel, 1 swiss chard, leeks (25!), 1 peperonie, 6 pak choi, 6 kohlrabi (german turnip), 2 different 6 salads, 4 lemon basilicum,  1 gingermint, two date-tomatoes. AND I'm a single person......... let's see

 

I have to say "I'm pretty proud of my garden"

 



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Chive and Cheese Skillet Omelet (gluten free)

Servings: 6 - 8

Ingredients
1 block firm tofu, pressed and drained
1⁄4 cup unsweetened almond or soymilk
2 teaspoons baking powder
1 tablespoon egg replacer, dry
2 tablespoons gluten-free all-purpose flour
2 tablespoons arrowroot powder
2 tablespoons nutritional yeast flakes
1 tablespoon brown rice syrup
1 teaspoon sea salt
1⁄4 teaspoon finely ground black pepper
1⁄2 teaspoon turmeric
1 tablespoon neutral tasting oil
1 tablespoon light miso paste (non-barley)
3 tablespoons fresh lemon juice
1 tablespoon neutral tasting high-heat oil, for greasing pan
1⁄2 cup vegan Shredded Cheese
5-8 leaves fresh basil, finely chopped
1 bunch fresh chives, finely chopped

Direction:
Preheat broiler to high.

In food processor combine tofu, almond or soymilk, baking powder, egg replacer, flour, arrowroot powder, nutritional yeast, brown rice syrup, sea salt, black pepper, turmeric, oil, miso and lemon juice. Blend until mixture is uniform and smooth.

Grease an oven-proof non-stick sauté pan generously with high-heat oil. Place tofu mixture into pan, and spread out evenly. Cook over low heat, covered, for about 5 minutes without stirring.

Remove lid and continue
to cook over medium heat for an additional 3-5 minutes.

Sprinkle omelet with vegan cheese. Place sauté pan in oven and broil
 for 3 minutes, or until browned.
 Top with basil and chives. 

Let cool for 10 minutes, and transfer to a platter. Serve warm.