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.

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!

Spinach-filled Tomatoes with fried vegetable rice

I just love colorful dishes. It just look so great and your mouth starts watering. Well that's what's happening with me. 

And while passing trough the market looking for a inspiration on what to cook I saw big and decent-looking and I decided to fill them served with fried rice. 

The various about filling vegetables are big but for the color I ended up to use spinach with other vegetables. 

We loved this dish and I could hardly stop my friend from starting to eat before picturing......

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Spinach-filled Tomatoes with fried vegetable rice

30 min
2 Persons

Ingredients:
4 beef tomatoes
125g spinach
1 onion
1 Jalapeño
2 cloves of garlic
1-2 Spring onion (s)
100ml soya cream
100ml soy or rice milk (unsweetened)
1-2 tsp herbmustard 
2 tablespoons bread crumbs
salt
pepper
1 (red ) pepper
1 zucchini
1 small cup of rice
Barbecue seasoning or chili flakes , allspice , paprika ...
some olive oil

Direction:
Cut the zucchini into strips and sprinkle with a little salt. 

Cook the rice as usual, preheat the oven to 200 ° C .

Heat some oil in a pan . Chop the onion and jalapeno finely and place in the hot oil. Shortly thereafter ( to be when the onion pieces begin glassy ) press the garlic into the pan. Cut the spring onions into thin slices and also add . Add the spinach to the pan and wait until it falls apart. Add soy cream, milk , mustard and bread crumbs stir and remove from the heat. Season with salt and pepper.

Erode the tomatoes and fill with the spinach mixture. Place on baking paper and put in the middle section of the oven for 15 minutes.

Meanwhile, you have enough time to prepare the fried rice :

Pat dry the zucchini slices, cut the peppers into strips.

Rub zucchini and bell pepper with a mixture of barbecue seasoning (or other spices / herbs to taste) and olive oil. Heat up a grill pan, add zucchini and peppers and roast for a short time (goes very quickly if the pan is nice hot) . Allow to cool briefly (until they are no longer too hot to touch ), cut into small pieces and fry for a few minutes along with the rice in a pan.

Serve the filled tomatoes placed on the fried vegetable rice and enjoy a great dinner!

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 ;)

Paella Primavera and Energy Bars

Paella usually made with fresh fish or sea fruits and meats. I only ate the original paella by avoiding the meat once. This was that much years ago I can't really remember how it was. Last year I made my first real paella with soy curls and fish. The things I needed for the paella I bought at a small spanish local store. I was amazed about the food they were having there. I probably spend over an hour in the store sneaking around.

Now that springtime is coming closer I wanted to change the ingredients in the paella with some spring vegetable and herbs.
As the original paella calls for saffron I wasn't sure weather to use it or not, but I was happy I let it away. It would have wasted the great color of the vegetable in the paella. The taste was a great as it looked like. Defenetly a dish I'm going to do over and over again!

Paella Primavera

 

 

Serves 6

30 minutes or fewer

Ingredients:

2 ½tsp. olive oil
1 red bell pepper, chopped

6 green onions, thinly sliced 

3 cups low-sodium vegetable broth
3 cloves garlic, minced (1 Tbs.)
1 tsp. crumbled saffron threads
1 cup short-grain white rice, such as Valencia
3 cups broccoli florets
1 cup fresh or frozen baby peas
1 cup halved grape or cherry tomatoes
12 pitted green olives, halved
12 pitted black olives, halved, optional
1 lemon, cut into wedges
¼ cup chopped fresh parsley

 

Direction:

1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

2. Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

3. To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

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Energy Bars

 

Earlier I use to buy energy bars but since I'm vegan I make them on my own. They taste much better and you can add what ever you like. They're easly done. Sometimes I just make fruity bars, I even tried to add vegetable such as carrots with ginger instead of the fruits. With the carrots it almost tasted like a cranola breakfast bowl. You see there are many various possibilities to make the bars. Just try out which one you like the most.

 

12 bars

Active Time: 15 minutes
Total Time: 1 1/4 hours

 

Ingredients

1 cup lightly salted dry-roasted peanuts, coarsely chopped

1/2 cup crispy brown rice cereal

1/2 cup old-fashioned or quick-cooking rolled oats

1/3 cup raw pumpkin seeds or sunflower seeds

1/4 cup dried blueberries

6 dried apricots, diced

3 tablespoons mini chocolate chips

5 tablespoons brown rice syrup or light corn syrup

 

Preparation

Preheat oven to 325°F. Line the bottom and sides of an 8-inch-square baking pan with foil and coat with cooking spray.

 

Combine peanuts, rice cereal, oats, pumpkin (or sunflower) seeds, blueberries, apricots and chocolate chips in a large bowl. Drizzle with syrup and gently stir until thoroughly combined. Spread in the prepared baking pan. Coat another piece of foil with cooking spray and place on the bar mixture, sprayed-side down. Place another pan on top and press firmly to compress the mixture. (Pressing before baking helps the bars hold together after baking.) Remove top pan and foil.

 

Bake until just beginning to turn golden at the edges, 20 to 24 minutes (metal pan) or 30 to 35 minutes (glass pan). Cool in the pan on a wire rack for 10 minutes.

 

Carefully lift the baked square out of the pan by holding the edges of the foil and place on a cutting board, leaving the foil underneath. Cut in half, then cut each half crosswise into 6 bars. Let cool completely before lifting the bars off the foil.

Crispy "Chicken" Salad

The first time I ate a chicken salad was when I stayed in the USA for 3 month. At home we were not used to eat a chicken salad. So when I was back to switzerland I had to try it by myself. I had to improve a little bit and the more I've done it the better it got.

Now I really love it and eat it various times.

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Crispy "Chicken" Salad

Ingredients
1 bag nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up

Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Directions
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container.

Refrigerate the leftovers. Enjoy!

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Wild rice with clazed carrots and Tofu

 



 

Ingredients
3 tsp. olive oil, divided
2/3 cup wild rice or wild rice blend
6 oz. extra-firm silken tofu, cut into 2-inch strips
1 cup peeled baby carrots, sliced lengthwise
9 cherry tomatoes, halved (2/3 cup)
2 Tbs. balsamic vinegar
1 1/2 Tbs. lemon juice
2 Tbs. chopped parsley, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
1/2 tsp fennel seeds

Directions

1. Cook rice according to package directions.
2. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.
3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally.
4. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally.
5. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

Serves 2.

 





Potato Salad with warm Onion Dressing

I finally feel a little better. I had high fever and swet the whole night. No vomite anymore and I can eat more and more.

Anyway I canceled work for tomorrow, better staying at home one more day than going to work with sickness.

I found in the refrigerator some already cooked Potatoes and first I thought about making mashed Potatoes but then I canced my mind and made a potato Salad with a Dressing.



 

 

 

Potato Salad with warm Onion Dressing

 

 Serves: 6 Prep: 8min Cook: 33min Total: 56min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

• 2 pounds red potatoes, cut into large chunks
• 1 tablespoon canola oil
• 1 large red onion, chopped
• 1 clove garlic, chopped
• 3 tablespoons cider vinegar
• 3 tablespoons apple juice
• 1 tablespoon stone-ground mustard
• 1/4 cup chopped parsley
• 1/8 teaspoon salt

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Directions

1. Place a steamer basket in a saucepan with 1/2" of water. Place the potatoes in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 20 minutes, or until tender. Rinse briefly under cold running water and drain. Place in a large serving bowl.
2. Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 8 minutes, or until the onion is very soft.
3. Add the vinegar, apple juice, mustard, parsley, and salt. Cook for 2 minutes, or until heated through. Pour over the potatoes. Toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

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Easy Baked Tomato Risotto

 

This is a really easy risotto recipe.

 

Prep time: 5 mins

Cook time: 50 mins

Total time: 55 mins

 

Serves: 3-4

 

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup arborio rice
• 19-oz (540 mL) good-quality pasta sauce (OR 19-oz/540mL stewed tomatoes + 1 tbsp italian seasoning + 1 tsp sugar + 1tsp salt)
• 2 cups vegetable broth
• 150g baby spinach, about 8 cups
• Pine nuts, toasted (optional)
• Nutritional yeast (optional)

Instructions

1. Preheat oven to 200C
2. In a large saucepan, heat the oil over medium-high heat and cook onion and garlic until soft, about 5 minutes.
3. Stir in rice until coated, then pasta sauce (or tomatoes), and cook another 5 minutes.
4. Add broth (and seasonings, if using plain tomatoes), and bring to a boil, stirring often.
5. Transfer to oven-safe dish if necessary, and cover tightly. Bake in centre of oven until all liquid is absorbed, about 30 minutes.
6. Remove from oven and stir in spinach.
7. Optional: garnish with pine nuts and/or nutritional yeast.

Notes

Serves: 3-4 mains, more if serving as a side dish.

Garlic Fried Rice

I love asian food. I probably can't get enough of it. Thought I never have been there, the dishes are so good and mostly light. The most I love the Thai food with all the veggies and fruits. I defently had to go to thailand once in my life.

 

I met once an thai exchange student in America and she talked about thailand and I immediatly wanted to go there. It must be a wonderful country. My brother been there once.

 

 

Here in switzerland if you want fried rice it's mostly done with eggs and I can't imagine eating this and therefore I make it sometimes at home.

 

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Garlic Fried Rice

 

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4-6

Ingredients

• 2 cups cooked, cold brown rice
• 3 tablespoons oil, divided
• ½ head green cabbage, shredded
• 1 large carrot, shredded
• (also any other vegetables that you want)
• 1 yellow onion, diced
• 4 cloves garlic, grated or minced
• 1 1-inch piece ginger, grated or minced

Instructions

1. Heat 1 tablespoon of the oil in a large nonstick skillet. Saute the onion, garlic, and ginger until soft and fragrant.
2. Add another 1 tablespoon oil to the pan and add the vegetables. Saute until tender-crisp. Season generously with salt and pepper.
3. Add the rice and 1 tablespoon oil (if needed). Stir fry until heated through and/or lightly browned. Season with salt and pepper. Serve with lime (or calamansi, if in the Philippines) and soy sauce.

Notes

I doubled the veggie amount and still loved it! It just depends on how much rice you want in with the whole thing. Additional add-ins: red pepper, edamame, scrambled or fried egg, tofu, chicken, shrimp, broccoli, and fresh herbs.

 

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Roasted Tofu with Quinoa

 

A satisfying Asian-inspired meal!

 

 

Roasted Tofu with Ginger Garlic Marinade

 

This method is more labor intensive than some, but the end result is totally worth the effort. It’s full of flavor, and so good for you. Save any leftover tofu for a salad or a snack!

 

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon reduced-sodium tamari (or shoyu or soy sauce)
• 1 teaspoon agave nectar
• 1 tablespoon minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon minced fresh garlic (or 1/2 teaspoon powdered garlic)
• 1/2 cup chopped scallions
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cayenne pepper

 

Instructions

1. Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.
2. Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.
3. In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.
4. Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.
5. Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.
6. Preheat the oven to 450 degrees.
7. Line a baking sheet with parchment paper.
8. Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.
9. Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!

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Happy fourth advent to everyone

The day before Christmas eve should be a quite day, everything done (especially the gifts). I packed my lasts today and now I almost ready for Christmas.

Tomorrow we celebrate at my parents house with my sister and her husband and with my brother with his girlfriend and the girlfriends parents. I would be - as always - the only single. I'm used to it, but sometimes it makes me sad, being alone. I wish it would be different, but....

This gift I made on my own. It's almost like making jams, very simple and the ingredients could be different.

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Apple & cranberry chutney


   

1. Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
2. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
3. Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

.

STERILISING JARS
To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run through a dishwasher. Pot the hot chutney while the jars are still hot.

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Grilled mediterranean veg with bean mash

 

 

 

Ingredients

• 1 red pepper , deseeded and quartered
• 1 aubergine , sliced lengthways
• 2 courgettes , sliced lengthways
• 2 tbsp olive oil

FOR THE MASH

• 410g can haricot beans , rinsed
• 1 garlic clove , crushed
• 100ml vegetable stock
• 1 tbsp chopped coriander
• lemon wedges, to serve

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Geschnetzeltes aus Räuchertofu mit Reis

Zutaten:

375 g Reis (3 Kochbeutel)

500 g Räuchertofu, in Streifen geschnitten

2 Paprika (z.B. 1 rot, 1 gelb), in Streifen geschnitten

1 Zwiebel, gehackt

1 Tube Tomatenmark

1 EL Mehl

2 EL Sojasauce

3 EL Olivenöl

Majoran

Paprikagewürz, edelsüß

Salz, Pfeffer

Zubereitung:

Reis wie gewohnt kochen.

Tofu unter ständigem Rühren in Öl leicht anbraten und nacheinander Zwiebel, Paprika, Tomatenmark, Paprikagewürz und Majoran zugeben. Mit Mehl bestäuben und mit Wasser und etwas Sojasauce nach Gefühl auffüllen. Etwa 10 Minuten auf schwacher Hitze köcheln lassen. Abschmecken, Fertig!

 

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Vegan arancini

Saffron Arancini with Romesco Sauce

Here's another great appetizer to serve during Thanksgiving or any time you entertain. I usually don't like to deep-fry foods, but Arancini is great for entertaining because you can make them well in advance, freeze them and fry just before your guests arrive. They also hold up really well at room temperature and do not become soggy. However, I doubt that they will last that long because your guest will gobble them up in no time at all--they are really addicting and delicious!

Arancini are usually stuffed with cheese, but I did not add any to mine. If you want to add cheese, Daiya PepperJack would be a good option. Romesco Sauce is a Spanish sauce made with almonds, toasted bread and sherry vinegar. If you don't have time to make the sauce, you can serve these with a Chipotle Aioli, or Roasted Garlic Aioli, which are both really simple to make. Just add adobo sauce, paprika, and lemon juice to your favorite non-dairy mayonnaise and you've got a great tasting dip for your arancini.

Saffron Risotto Balls:

1 1/4 cup arborio rice
1 yellow onion, diced small
2 cloves garlic, minced
1/2 cup dry white wine (I used Pinot Grigio)
1/4 tsp saffron threads, crumbled and bloomed in the wine
1/2 tsp pimenton, (smoked paprika)
2 tbsp extra virgin olive oil
5-6 cups low-sodium vegetable stock, heated
1-3 tsp kosher salt
1/4 tsp black pepper

Method:

• Crumble saffron threads and add to white wine. Let sit for about 10 minutes to bloom.
• In a large saute pan, add olive oil and saute onions and garlic until soft.
• Add arborio rice and cook for about 2 minutes, stirring to coat the kernels.
• Deglaze with saffron-white wine and cook until wine is reduced.
• Add pimenton, 1-2 tsp kosher salt, and 1/4 tsp black pepper
• Ladle in two cups of hot vegetable stock and stir frequently until stock is absorbed.
• Add additional stock by the ladle until rice is completely cooked and all the liquid is absorbed. Unlike when making risotto, you want the rice to be fully cooked (not al dente).
• Check for salt again and add if necessary.
• Remove rice from the pan and spread out onto a sheet tray and place in the fridge until cool, about 15 minutes.

Romesco Sauce:

2 red bell peppers, roasted, skins removed, seeded and sliced
1 small onion sliced
4 cloves garlic roughly chopped
1 can organic diced tomatoes
1/2 cup filtered water
1 slice toasted bread, crust removed
1/4 cup sliced raw almonds
1/4 cup extra virgin olive oil, plus 1 tbsp
2 tsp aged sherry vinegar
Kosher salt and black pepper to taste
Filtered water to thin if necessary

Method:

• In a medium size sauce pan, add 1 tbsp olive oil, roasted bell pepper, onion, garlic, diced tomatoes and water. Bring to a boil and reduce to a simmer and cook for about 45 minutes until most liquid is absorbed and vegetables are soft.
• In a small frying pan, add 1/4 cup olive oil and raw almonds and cook for a couple of minutes until lightly golden brown. Add almonds and olive oil to tomato mixture.
• Place ingredients into a food processor or blender, along with toasted bread, sherry vinegar and salt and pepper to taste.
• Blend until smooth, check seasonings and chill ready to use.

To Assemble:

1 cup unbleached flour
6 tsp Ener-g Egg Replacer
1/2 cup water
3 cups panko bread crumbs
Kosher salt and black pepper
1 liter canola oil

Method:

• Set up a breading station: seasoned flour, egg replacer+water and panko bread crumbs.
• Season each with salt and pepper.
• Using a small ice cream scooper or a teaspoon, form risotto balls.
• Working with five at a time, roll in flour, then egg replacer, then panko and place on a sheet tray. This recipe makes about 34 risotto balls.
• After you finish rolling all the balls, place in the freezer for about 15 minutes to firm up.
• Using a deep pot and a deep-fry thermometer, heat canola oil to 350 degrees and fry arancini five or six at a time until golden brown.
• Drain on paper towels and season with salt.
• Serve arancini hot with romesco sauce.

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Big shopping abord in Germany

This morning I oversleept and came too late to my regular appointment....well she was waiting not sure if I would show up, but I did. After the appointment I wanted to go to germany for vegan groceries shopping(cause they got much more than we do in Switzerland).

I was away till 4 o'clock. so you could imagine it ended with some! stuff as I went to 3 shops.

Here are some of my list i got.

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NO, that I haven't brought... I just found it so cute!

this is only a few stuff. My fridge almost overfloating.

But now I will post one or more recipes.

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 Guacamole Reinvented

Serves 6

30 minutes or fewer

Cups for guacamole; serve them on saucers, surrounded by tortilla chips.  They make a tasty preamble a Mexican-style stew such as Vegetarian Posole Stew .

• 3 small avocados
• 3 small oranges
• 2 cups radishes, diced
• 1 ½ cups finely chopped romaine lettuce
• 6 green onions, finely chopped (1 cup)
• 3 Tbs. lime juice
• ¼ cup chopped cilantro
• 1–2 drops hot sauce, optional

1. Halve and pit avocados. Score each avocado half 7 times lengthwise and 7 times crosswise to dice. Scoop out with soup spoon, and place avocado dice in large bowl. Reserve avocado shells.

2. Cut peel and pith from oranges with knife, then slice each orange into 4 slices. Cut each orange slice into 6 small triangular pieces. Add to bowl with diced avocado. Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl. Season with salt and pepper, if desired, and gently toss to coat.

3. Scoop avocado mixture into avocado shells. Serve immediately.

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Quesadillas

Preparation time: 35mins

Serves 4 as a main 8 as appetizer or finger food

• 1 eggplant (aubergine)
• 1 red capsicum (bell pepper)
• 6 tortillas
• (100g fresh spinach )
• (1 ½ cups re-fried beans )
• 1 cup vegetarian Gouda or Fontina or soy cheese
• ¼ cup jalapenos (optional)

to serve

• 1 quantity of fresh salsa
• sour cream (optional)

Pre heat the oven to 200°C/392°F.

Slice the eggplant lengthways into 1cm thick strips. De-seed and slice the capsicum into quarters.

Lightly oil a baking tray with vegetable oil. Place the sliced eggplant and capsicum onto the tray and roast in the pre-heated oven for 15-20 minutes until cooked through and capsicum skins are golden.

Remove from the oven and set aside to cool. Remove skins from capsicum and slice into strips.

Wash and shred spinach.

Place a tortilla on a clean work surface; top one half with strips of roasted eggplant, roasted capsicum and shredded spinach and a little cheese. Fold the tortilla over and set aside.

Fill all 6 tortillas

Heat a large non-stick fry pan to medium heat. Cook 1 tortilla at a time pressing down a little to melt the filling; flip over after 1 minute to cook both side evenly.

Remove from the pan and keep warm covered with foil. Repeat process to cook the reaming quesadillas.

Cut the quesadillas in half and top with salsa and sour cream if using. Or alternatively cut into small wedges and serve with salsa and guacamole as great party food.

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 Mexican Rice – Arroz Mexicano

Ingredients

• 1/4 cup vegetable oil
• 1 clove garlic, minced
• 1/4 cup minced onion
• 1 cup uncooked long-grain rice
• 1 tomato, peeled and chopped
• 1 cup tomato juice
• 1 1/2 cups chicken stock or water
• 1/2 cup chopped bell pepper
• 1/4 cup chopped green chile
• Salt to Taste

Instructions

1. Saute garlic and onion in vegetable oil until translucent.
2. Stir in rice and allow to turn golden.
3. Add remaining ingredients and mix well.
4. Cover tightly and cook until rice is tender and liquid has been absorbed.
5. Stir occasionally during the cooking.

Number of servings (yield): 4

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 Chilli Non Carne

Serves: 

4-6

Time: 

30-40 minutes, depending on how quick you are!

Ingredients: 

2 tbsp sunflower oil

1 large onion, chopped

3 cloves garlic, crushed

½ red pepper, chopped

1 medium courgette, chopped in half lengthways, then sliced

100g/4oz mushrooms, chopped

225g/8oz veggie mince

2 x 400g tins chopped tomatoes

1 tbsp tomato purée

1/2 tsp mild chilli powder (or more to taste)

1 tsp paprika

1 tsp cumin

100g/4oz sweetcorn, rinsed and drained

100g/4oz kidney beans, rinsed and drained - if using tinned Salt

Method: 

1. Fry onion and red pepper in oil until soft.

2. Add garlic, courgette and mushrooms and cook till mushrooms are golden brown.

3. Add mince and spices and fry 4-5 minutes, stirring constantly. (If mixture sticks, add some of tinned tomato juice.)

4. Add peanut butter and stir until it has melted in. Add the tinned tomatoes and tomato purée, stir well and simmer for 10 minutes over a low heat.

5. Add sweetcorn and kidney beans to chilli and cook for a further 2-3 minutes.

Serving suggestions:  any or all of these

- Rice or warm tortillas

- Guacamole - avocado dip. Just mash up an avocado, add salt, a little crushed garlic and a drop of lime juice

- Tomato salsa - home-made or bought

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 Eggless  vegan Mango Cake



Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6

Ingredients

• All Purpose Flour – 1 ½ cups

• Salt – ½ teaspoon

• Mango Puree – 1 ½ cups

• Baking Powder – 2 teaspoons

• Oil – 1/3 cup

• Vanilla Essence – 1 teaspoon

• Granulated Sugar – 2/3 cup (Increase or decrease depending upon the sweetness of the mangoes)

• Cardamom Powder – 1 teaspoon

Instructions

1. Wash, peel and blend the mango chunks to form a puree.
2. Take two big bowls for dry and wet mixture.
3. In the first bowl sift flour, baking powder and cardamom powder together and keep aside.
4. In the second big bowl mix sugar, oil and mango puree together with the help of the blender till sugar dissolves completely. Add in the vanilla essence to it and mix again.
5. Now to this wet mixture bowl gently add in flour and keep mixing with the help of a wooden spatula, please do not over mix the batter.
6. Bake in a 180 degrees preheated oven for 35 - 40 minutes, insert the toothpick to check if done will come out clean else keep for few more minutes.
7. Remove when done; the cake will leave sides from the baking tin.
8. Dust some powdered sugar and serve after cooling.

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Hope you will enjoy an mexican evening.