Portobello-Sandwich

 Lately I was taking a visit in the main city of switzerland - Bern. Years ago I used to go there for school (Job-reason) and every once a time for shopping. Just love this city. 

Knowing that there have opend some vegan stores and small "restaurants", I haven't discovered yet - I traveled up there - a little out of the citycenter. Just curious what to find there. 

I was really surprise - and I spend too much money. Back in the citycenter, I was hungry so I had a look out where I could get some vegan-food. After asking aroung I found a Cafeteria. 

Enjoying a great Sandwich - made with Portobello - Just had to ask how the sandwich have been made. 

Of couse they didn't told me really recipe - but they gave me hint how to prepare. I wrote everything down, as fast as I could on my palm - left. 

Back at home, after a few tries I could prepare a similar sandwich - tasting great as had.  

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Portobello-Sandwich

Portobello mushrooms are the steaks of the vegetarian world. Here, they’re marinated, roasted and sliced for a meaty sandwich filling. 

Serves 4 

30 minutes or fewer 

2 large portobello mushrooms, stemmed
2 Tbs. prepared balsamic vinaigrette
8 tsp. melted vegan margarine or olive oil
2 Tbs. finely chopped parsley
3 cloves garlic, minced (1 Tbs.)
8 slices whole-grain bread
vegan-cheddar, sliced, use any you like
1 cup arugula

Preheat oven to 250°C. 
Clean mushrooms and brush with vinaigrette and place on a baking sheet, and bake for 15 minutes, turning once. Slice into 1 cm thick strips. 

In a Bowl stir together margarine, parsley, and garlic. Brush 4 bread slices with half of margarine mixture, and set margarine side down on the baking sheet. 

Sprinkle cheese shreds among bread slices on the baking sheet. Top with the brushed mushroom strips, then with arugula. Cover with remaining 4 bread slices. Brush sandwich tops with the remaining margarine mixture. 

Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet for 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned. 

Take out, serve and enjoy!

Vegan Cevapcici with vegetable sticks

Summer weather and time is coming more up and closer. I just love the time, cause I feel like full of energy to prepare something I can't remember eaten as a omni-Person. 

Anyway since vegan - I've prepared dishes I never could have imagne to eat as a omni, kind of strange - but somehow knowing to prepare it the vegan way, just wants me to try - like the tune month ago. AND I love the vegan Tuna - faboulous! 

Anyway back to offical post - Vegan Cevapcici done after some tries.  The good thing about preparing meat-alternatives is, that I can ajust the spices I like. Won't miss it!!

Having a opend package of soy granules waiting in the cupboard to be prepared before over time I had various possibilities of way to prepare.

What I decided today were those Cevapcici - just being in the mood for it. 

Hope you like and enjoy it as much as I did. 

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Vegan Cevapcici

40 min
4 Persons

Ingredients 
1 cup soy granules
vegetable broth
1 tsp mustard
1 tsp tomato paste
3 tablespoons chopped onion
2 cloves garlic, pressed
2 tablespoons oil
4-5 tablespoons Seitanpowder
2 tbsp wholegrain spelled flour
Salt, pepper, parsley, paprika, oregano, ...

Preparation
Drain the soya granules for 10min in boiling vegetable stock, then squeeze dry.

In a bowl with all other ingredients knead well until you get a pliable mass. If necessary add more Seitanpowder.

Form Cevapcicis or meatballs form and either grill or bake in the oven at 200 ° C for 30 min until nicely brown.

Serve with grilled or baked vegetable sticks filled as desired


Quickly made Barbecue-Sauce for the Cevapcici

Ingredients:
5 tsp. dijon mustard
2 garlic cloves
1 Tbsp. Molasses
pinch of salt and pepper
3 Tbsp. mustard
1 Tbsp. sesamoil
2 Tbsp. soysauce

Preparation:
Peal the garlic cloves and pressed trough the garlic press. 

In a bowl mix the garlic the left ingredients and mix with the hand blender till you get smooth cream. 

Season with salt, pepper and cayenne pepper

Serve and enjoy! ;)

Spicy Glasnoodle Salad

Salads are always great and can't never get enough of it, either just a green salad or a salad loaded with vegetables and grains - Yammy. 

That spice are doing good things to your body - depending of the spices or ingredients - why not eating it much more. Today I was in the mood for such a light dinner - shortly prepared to have a lazy evening. One reason I made a fast dinner - was that I wanted to watch Dirty Dancing on the TV. Quite an old movie - but hey old movies are always the best. 

But getting back to the dish. If you love asian food as much as I do, you will hopefully like this. 

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Spicy Glasnoodle Salad

2 Persons
10 min

Ingredients:
1/2 Pack Glasnoodles, prepaired according the packed
4-6 Garlic gloves, sliced
4-6 Chilis, diced in rings
1 small rec onion, quartered und cut in slices
1/4 cucumber, peeled and deseeded 
1 Tomato
1/2 cup fresh coriander, rughly chopped

Dressing:
3 Tbsp. white sojsauce
1 Tbsp. Agavenectar
juice from one lemon or lime
salt

Preparation:
Cut or slice the Cucumber into Julienne strips.Wash, remove the stalk approach and quarter. Slice. Then prepare the other ingredients and set them aside

Cook and drain the glassnoodles and give into a bowl. 

For the Dressing wisk everything well together and give with the other left Ingredients to the glassnoodle-bowl and mix all well.

And voilà ready to eat. 

Potato Vareniki with sauerkraut

Springtime can be so inspiring, especially in the kitchen. 

Having potatoes left from the day before I thought about what to do with them, instead of frying or making a potatosalad. 

I know that fermented vegetables are healthy as the contains a lot of enzyms witch logicaly are healthy for the body. Having still two packs of sauerkraut in my refrigerator I knew I had to eat more of it as I really like it. No wonder with the power of enzyms. 

Anyway. I graved my books for an idea how to bring the potatoes and sauerkraut together. Of course I've could made just a kind of stew (I forgot the name of, well East-style), but stews I had enought the last days. 

And then an Idea - found in a book - came up and I was immediatly caught by it. The idea I found it - is an old russian cookbook (not really vegan) I inherit from my grandmother (miss her). Thought I can't remember if my grandmother ever made and served them. Anyway. 

Good Idea to make this dish. Thank you grandmother for the book! 

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Potato Vareniki with sauerkraut

Ingredients for 4 people

300 g spelled flour
50 g of soy yogurt unsweetened
Salt
150 g sauerkraut (canned, well expressed)
200 g boiled potatoes from the day before
1 onion
4 tbsp sunflower oil
ground black pepper
1 tsp cumin
2 teaspoons sweet paprika
150 g radishes
2 stalks spring onions

Preparation:

For the pastry flour, knead yogurt, a pinch of salt and 120-150 ml of water to a smooth dough. The dough should not stick, otherwise add a little flour. Wrapped in foil 1 hour let it rest.

Meanwhile, chop the cabbage coarsely, peel potatoes and grate coarsely and chop the onion. 

Sauté onion in 1 tbsp oil in a pan. Add Cabbage and potatoes and  fry for 3 minutes. Season with spices.

Divide the Dough into portions and roll thin (2 mm) out. With a glass (10 cm diameter) cut out 20 circles. Brush Dough with a little water. Put 1 tablespoon of filling in the center. Fold dough from both sides over the filling and press down well.

In a large pot boil salted water. Give dumplings into the boiling water and cook for 4-5 minutes. Drain well good. 

Cut Radish into quarters, cut leeks into rings. Heat the remaining oil in a large skillet. 
Sautè the Pierogi with radishes and leeks quite strongly. 

Season with salt and serve.

Enjoy the meal!

Hope everyone had a happy Eater time....

After two evenings with the family or friends I enjoyed easter monday on myself with relaxing and of course good eating. 

Haven eaten a lot the last days and still having some leftovers in the fridge, I wasn't in the mood for an left-over-dinner. 

Usually I buy over the weekend a little more vegetables, than I really need - but hey you never know. Today I was really glad I did so. Cause all I wanted was something little  stomach-filling with just a salad. 

And so it happend that I made an old grabed out recipe for Spinach-Muffins. Perfect for my new Muffinform.

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Spinach Muffins

Wonderful, fluffy Muffins, probabely the best way to eat spinach!

12 Muffins

Ingredients:
300 g Spinach
salt
1 Onion
250 flour
1 pack baking powder
80 ml Oil
400 ml sparkling water
30 g pinenuts
salt and pepper

Baking or Muffinform

Preparation:
Preheat the oven up toe 190 C°. Clean the spinach and blanch in boiling salted water for about 5 minutes. Drain and chop very finely. 

Peal and chop the onion very finely and glaze in hot oil till translucent. Add the chopped Spinach and season with salt and pepper. 

In a bowl wisk together flour, baking powder and 1-2 tsp. salt. Wisk under the oil and sparkling water. 
With your hand-dought-hook knead under the pinenuts and spinach. 

Oil the forms and fill with the spinach-dought-mix. 

Give in the hot oven and bake for about 20-25 min. 


Then you have to do is enjoy your vegetable muffins! ;)

Miso Sesam roasted yellow squash

On the weekend with great sunny, warm days I went walking toward the forest wanting to harvest some fresh arugula, Years ago I found a good place where a lot arugula grew, and so I made a walk up there. First I wasn't finding immediately, but after a while there it was and I harvest a big amount. 

On my way back home I was thinking what to prepare with it, as there are so many possibilities. 

From the first amount I made a argula pesto for the next day and for today I planted to use it topped over a warm dish. 

I stopped at the marked a grapped some yellow squash. The dinner was born. 

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Miso Sesam Roasted Yellow Squash

4 - 6 Persons

Ingredients:

500 g yellow zucchini, halved, seeded and cut into thin pieces

2 Tbsp. sesame oil

1 Tbsp. Molasses

1 tsp. tamari

1 Tbsp. agave nectar

1 Tbsp. yellow miso

1/4 cup fresh squeezed (or bottled) orange juice

1 Tbsp. fresh lemon juice

4 Tbsp. water

one big extra firm tofu, pressed, cut into cubes

Topping as desired

Preparation:

Preheat oven up to 220 C, rack in the middle

Take a large bowl and toss the cutted squash with 1 Tbsp. sesam oil. Grease a baking sheet and spread the squash over it and roast for 40 minutes, turning over half in time. Till golden on both sides. 

Meanwhile wisk together Molasses, Tamari, Agavenectar, Miso, Orange and Lemon Juice, Lemon zest, water and the remaining tablesppon of sesame oil. Add the cubed Tofu and toss well, till the tofu is all over covered, set aside to marinate. 

When the squash is golden on both sides, remove from oven, transfer in a baking dish and pour the tofumixture over it and toss. Bake uncovered for about 30 min till almost all the marinate disapeared, remove and season if needed. 

Serve topped with some roasted sesame seeds, arugula and and rice, serve immediately with lemon wedges.

Mushroom-Curry with Almonds

Curry's are well know an loved - before cooking I always think what compares best with the ingredients, and sometimes the dish just happens.

Weeks ago I made some pickled shiitake mushrooms - I've prepared for Appetizers. 

Today I was in the mood for a curry with mushrooms and I thought about using the pickeled shiitake in the curry. 

Well the pickled shiitake takes time (about 2 weeks) but if you like pickled food, the waiting is quite worth it. Weather your using the pickled shiitake in this recipe, it taste good anyway. 

Feel free to do the way you like and enjoy!

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Mushroom-Curry with Almonds

2 Persons
45 min

Ingredients:
250 g mushrooms
100 g Pickled Shiitake Mushrooms (Recipe below - not fast done) or just soak them for at least an 1 hour in the required ingredients),,,,,
half a onion
50 g carrots
125 g rice
salt
1.5 EL rape oil
50 g frozen baby peas
pepper from the mill
dried thyme
1.25 tbsp curry powder
0.5 EL flour
0.15 l soymilk
50 g soycream
20 g almonds without skin
1.25 stalks parsley

Preparation:
Clean the muschroom, maybe half them.Drain the buyed pickled Shiitake (otherwise drain the self short pickled Shiitake). 
Peel Onion and chop fine. Clean, peal Carrots and cut into cubes. 

In a pan with boiling broth cook Rice according to packed. 

In a frying pan, preheat oil and strongly fry the the mushrooms, add the vegetables and fry further 5 min. Taste with salt, pepper and thyme. Dizzle the currypowder and flour over it, and deglaze with Soymilk and Soycream, cook and let cook for 2-3 min. 

Meanwhile fry the Almonds in pan without oil and set aside, wash parsely, shake dry and cut into strips. Add to the mushroompan.

Drain the cooked rice and arrange on a plate and top the Mushroomragout, garnish with chopped Parsely and Almonds. 


Pickled Shiitake Mushrooms:

4 cups dried shiitake mushrooms
   (about 1⁄3 oz.), stemmed
1 cup light or dark soy sauce
1 cup sherry vinegar
3⁄4 cup sugar
2  3" pieces fresh ginger, peeled

1. Put mushrooms into a medium bowl, cover with 5 cups boiling water, and press mushrooms down with a plate to keep them submerged. Let steep for 15 minutes. Strain mushrooms through a sieve set over a medium bowl, reserving 2 cups liquid.

2. Combine mushrooms, reserved liquid, soy sauce, vinegar, sugar, and ginger in a 4-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, about 30 minutes. Remove pan from heat; let cool. Transfer ingredients to a 1 1⁄2-qt. container, cover, and refrigerate for up to 2 weeks.

MAKES ABOUT 6 CUPS

Zucchini alla Carbonara

There are so many Vegetable that I really love, sometimes hard to decide what to cook. When I can't decide between the different vegetables - I just take one and prepare it mostly unusuall...... 

Well, anyway. 

A Carbonara sauce always must come up with a lot of cream and bacon? That's not true! In this recipe, almond paste and tofu are used.

Totaly delicious and I really like this version!

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Zucchini Spaghetti alla Carbonara

4 Persons

These  Spaghetti are very delicious and filling vegan Version of Spaghetti, coming with healthy and with less calories. 

Ingredients:
100g white Almondcream
1 small bunch of Arugula
150 g smoked tofu
1 small onion
1 garlicknob
4 Tbsp. Oliveoil
1 Lemon
5 Zucchini (about 1 kg)

Direction:
Wisk the Almondcream with 200 ml water.

Wash the Arugula and spin dry, chop very thin a third of it. Chop the smoked Tofu in fine cubes. Then chop the onion and garlic very finely.

From the Lemon peel some fine strips.

Wash and dry the Zucchini and with you Spiralslicer make Spaghetti out of it.

Heat 2 Tbsp. oliveoil in a frying pan and fry the tofu for about 2 min. Reduce heat, add chopped garlic and onion and fry further 2 min.
Give the Almondmixtur, Lemonzest and the chopped Arugula to the pan and shortly cook up.

Salt the spiralized Zucchini, mix with 2 Tbsp. Oliveoil and carefully stir under the sauce and let steam for one minute. 

Arrange on a plate and top with the left Arugula. 

Enjoy it!

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 ;)

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. 

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...

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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!

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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.

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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.