The original recipe calls for tempeh but as I never had tried tempeh- can't imagine to eat it, looks to strange to me - therefore I took some firm tofu and it ended up very good.

Tofu Tickle

 

 

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Ingredients (Serves 2-3.)

• 1 8 oz. pkg tofu (natural firm tofu)
• 2 tbsp white or red wine
• 1 tbsp tamari
• 1 tbsp extra-virgin olive oil (optional, omit for oil-free)
• ½ tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano leaves
• 1 1/2 tsp pure maple syrup or agave nectar
• ½ tsp garlic powder

Instructions

• First prepare the tofu, take it out and drain the remaining water by pressing the tofu lightly while preparing the marinade (see note). In a baking dish, combine remaining the ingredients, stirring or whisking to blend fully. When the tofu has drained enough to handle, remove from the colander. Slice the tofu, first cutting the block into quarters, and then slice each quarter in half lengthwise (to make thinner) to make eight slices.
• Place the slices in the marinade. Cover the dish, and if marinating for more than 1⁄2 hour, be sure to refrigerate after this time. You can bake or panfry the tofu. To bake, preheat the oven to 400°F, cover the dish with foil, and bake for 12 to 15 minutes. Remove the foil, flip the slices, then cook for another 6 to 8 minutes, until the marinade is absorbed and the tofu is lightly browned. To panfry, place on a nonstick skillet over medium-high heat. Let the tofu cook without flipping for 5 to 6 minutes. Then check the underside and if golden brown, flip to the other side (if not, cook on the first side for another couple of minutes to gain color). Cook on the other side for another 4 to 5 minutes, or longer if necessary, until golden brown. Serves 2-3.

• Take some whole weat toast spread any dip or sauce you like on the toast, put on some salad or any green you like. I used radish sprouts, then some tomatoes in slices loaded with the tofu and finished again with the radish sprouts, covered again with the toast bread.

Finish and enjoy eating it.

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Carrot Soup with Garlic Croutons

 

 

The croutons are optional, but I had some leftover Foccacia that had to be eaten (gluten-free). And what's the best about croutons - you can made them with the taste you want them. I made some garlic croutons.

 

Carrot Soup w/ Garlic Croutons

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cloves garlic, minced
• 5 cups vegetable stock
• 2 1/2 cups of carrots, chopped
• 1/4 cup rice (or 1 potato, peeled and chopped)
• bunch of fresh herbs (parsley, green onions, chives, dill) and vegan sour cream – optional

Directions

1. In a large saucepan, heat the oil over medium-high heat and fry the onion, salt, and pepper until the onions are translucent, about 5 minutes. Add the garlic and fry for another minute.
2. Add vegetable stock, carrots, rice (or potato) and bring to boil. Cover, reduce the heat and simmer until the carrots are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until it is smooth.
4. If serving immediately, ladle into bowls and top with herbs and sour cream or garlic croutons.
5. Once cooled, the soup will keep in the fridge for a couple days or may be frozen in a freezer-safe container.

Serves 4-6
Garlic Croutons

• 1 French baguette (or other thick bread such as sourdough or Focaccia – use gluten free if that’s an issue for you)
• 2 cloves garlic, minced
• 3 tbsp olive oil

Directions
To make the croutons:

1. Preheat oven to 350F/175C.
2. Cut the bread into small cubes, about 3 cm thick.
3. Toss bread cubes with the olive oil and garlic, and place on a baking sheet.
4. Bake in oven for about 15 minutes, stirring them around about halfway and watching that they don’t burn. Set aside to cool.

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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.

I'm sick at home with high fever. Yesterday at work I felt so bad, I had to vomit twice and I had to put on my jacket, I freezed badly. I hadn't eating the whole day, even the tea I had to vomit. Luckely I worked only till 4 o'clock and as soon as I was at home I put myself on the sofa with two plankets. The evening I only ate a Carrot soup and went to bed and sleept until 11 the next day. When I'm sick and being alone with no partner I feel so alone. No one there making me some tea or a soup or making the groceries. Even the household.
Luckely I only need a few things from the supermarket and the supermarket is just around the corner.

My whole plans about going to the mountains skiing felt into water. My friends went anyway but without me. They send me some pictures from the mountains and the snow.

The swiss mountains.

The most nown mountain in switzerland - the Matterhorn

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Polenta Pizza                                              

This pizza is very delicate, so you'll need it with a fork, but it's a great way to use up all your leftover veggies! Cleaning out the fridge has never been so easy or fun! Pizza sauce may be substituted for the marinara.

Ingredients

• 1½ cups water
• 1½ cups plant-based milk
• ¾ cups cornmeal                  
• 1 tbsp italian seasoning
• 1 tsp salt
• ¼ tsp black pepper                  
• ½ cup marinara sauce
• 2 cups mixed vegetables 

                                     

Instructions

Grease a 13x 9 casserole dish and set aside. Whisk the water, non-dairy milk, cornmeal, salt, and seasoning in a saucepan and bring to a boil. Reduce heat to low and continue to cook, constantly stirring, until it becomes thick, like a heavy oatmeal. Pour the mixture into the casserole dish, spreading out evenly and patting down firmly but gently using a spatula. Cover and refrigerate until it sets, about an hour. Preheat oven to 450 F. Remove covering and bake polenta completely uncovered for 25 minutes. Remove and add a thin layer of sauce and your toppings. Careful not to use too much sauce or it will be soggy. Bake another 10-15 minutes, until vegetables are cooked but still crisp and polenta is crisp along the edges. Serve immediately.

 

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Quinoa and Vegetable Loaf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Makes one loaf

-2 1/2 cups of cooked quinoa, rinsed well prior to cooking, and set aside to cool
-1 zucchini, roughly chopped
-1/2 red capsicum
-1 cup broccoli florets
-1 bunch flat leafed parsley
-1/2 bunch basil
-Pinch salt and pepper to taste
-1/4 cup nutritional yeast (optional)
-2 tbsp chia seeds, soaked in 1/4 cup water

-Preheat oven to 200ºC
-Line an oven proof loaf dish and set aside
-In a blender, pulse the capsicum, zucchini, broccoli, parsley, basil, salt and pepper and nutritional yeast until finely chopped and mixed
-In a large bowl, mix the quinoa and pulsed vegetables together, then stir through the chia seeds well, using your fingers to combine if necessary
-Spoon into the dish, and gently push down
-Cover with foil and bake for 45 minutes, then remove from oven and allow to cool
-Once cooled, invert onto a wire rack
-Optional- Bake on the wire rack for an extra 15 minutes- this creates a delicious, crispy outside!
-Slice carefully and serve with a crisp, green salad

oats and chickpea Dumplings

Lightly raining and cold day and finaly home for dinner. I had a busy day at work - which is good. Too bad I got no leftover from my yesterdays dinner, cause I'm tired and not yet in the mood for cooking. First I have to settle down a bit reading my mails.

I still had some left chickpeas and standing in the kitchen what to make with them an Idea crosed my head and I made Dumplings- they ended up very good. I made them with Tomato Sauce and some wild rice.

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Oat and Chickpea Dumplings in Tomato Sauce

Ingredients

• 6 tbsp rapeseed oil
• 2 medium onions, finely chopped
• 2 tsp ground cumin
• 2 x 410g cans chickpeas, drained
• 20g pack coriander
• 100g oats
• 600ml passata with onion and garlic

How To Cook

1. Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add the cumin and cook for one minute.
2. Place in a food processor with the chickpeas, coriander, 2 tbsp oil and seasoning and mix to a coarse purée. Stir in the oats, divide into 16 and mould into balls.
3. Heat the remaining oil in the frying pan and fry the dumplings for three minutes, then remove and keep warm.
4. Add the passata to the pan with 200ml water, bring to the boil and simmer for two minutes. Pour the sauce over the dumplings and serve.

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Indian Spiced Radishes and Pumpkin

Ingredients

• 800g pumpkin or squash, cut into small chunks
• 3 tbsp nut oil
• 1/2 tsp dried chilli flakes
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp mustard seeds
• 2 curry leaves
• 1 garlic clove, crushed
• 1 onion, finely diced
• 20 radishes, sliced into thick rounds
• 2 tomatoes, chopped

How To Cook

1. Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.
2. In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.
3. Add the onions and sauté for a minute then add the radishes and finally the pumpkin.
4. Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.
5. Stir through the chopped tomatoes and serve with chapattis

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Veggies Burgers

Home for Lunch. I never could do this before when I was working, but now I got 2 hours Lunchbreak and this allows me to go home for an hour. Well I do not much cooking at lunchtime. I mostly eat soups during winter time. But this time I already had pre-prepared my lunch the evening before. So I only have to warm it up.

The veggie burger was great and just the right with some salad at the side.

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Veggie Burgers

Ingredients:2 cups or 1 can black beans, drained and rinsed
1/2 cup dry quinoa or millet*
1/2 cup whole wheat bread crumbs (sub corn meal for gluten-free)
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 small onion, finely chopped

1. In a small sauce pan, toast the millet in olive oil for a few minutes. Add a cup of water and a pinch of salt, cover, and cook until the water is absorbed.

2. Put the black beans, cooked millet, bread crumbs, onion, garlic, chili powder, cumin, tomato paste, and cilantro into a mixing bowl. Mix everything together with your hands until it's evenly mixed.

3. Preheat a heavy-bottomed pan over medium-high heat. Divide the burger mixture into six equal pieces. Use your hands to form 1-inch-thick patties.

4. Pour a layer of olive oil into the pan. Cook the patties (three at a time) for 5 minutes on each side, until they are a deep brown.

5. Toast the buns, slather them with honey mustard, and assemble the burgers with avocado and tomato, or whatever else catches your eye!

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Spicy Asian Slaw

For dressing:
-1/4 cup + 2 T smooth peanut butter or normal butter
-4 T. fresh lime juice
-3 T. Water
-1 T. Soy Sauce
-3 T. sugar or Agave nectar
-3 garlic cloves, minced
-1 T. Sriracha (or to taste)

1.) Whisk all ingredients together until smooth. If its too thick, add a little more water. Refrigerate until immediately before serving.

For Slaw
-ca. 2 lbs. napa cabbage, shredded
-1/2 a red cabbage, shredded
-2 large red peppers, deseeded and thinly sliced
-3 large carrots, shredded or thinly sliced
-Cilantro or mint (optional)

1.) Combine all ingredients in a large bowl. When ready to serve, toss with dressing and top with cilantro or mint, if using.

 

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Fennel, Tomato and Chickpea Stew

I recently bought this cooking book and as I was going trough it I saw some delicious recipes I want to try. I got so many cooking book - I don't even now how much, plus hundreds from magazines. Most I haven't tryed yet.

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 I once wrote that I can't get enough of Chines noodles. In this dish I used normal, eggfree noodles with a veggie stew. For the first of January just right to get something in my stomach.

Fennel, Tomato and Chickpea Stew over Fettuccine

 

Fennel, Tomato and Chickpea Stew
Serves 4

1 tbs. olive oil
1 medium onion, diced
4 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. salt
1 tsp. oregano
1 tsp. smoked paprika
1 large fennel bulb, cut into 1/4 dice
2 tbs. Pernod
1 can of whole tomatoes (or fresh ones)
1 can of chickpeas, drained and rinsed
parsley

200 g uncooked eggless Fettuccine (take more if your're really hungry.)

In a large saute pan over medium-low heat, add the olive oil and sweat the onion for 4-5 minutes, then add the salt, garlic, red pepper, oregano and smoked paprika and cook for one more minute.

Add the fennel, stir to combine and cook for an additional five minutes. Add the Pernod to deglaze the pan and cook for 2-3 minutes until evaporated.

Add the whole tomatoes to the fennel and lightly crush (a potato masher works wonders) to release the juices. Bring to a simmer, and cook about 15-20 minutes.

Finally add the chickpeas, and cook for an additional 5-7 minutes until everything looks thickened.

Check for salt, and serve over fettuccine, garnished with parsley.

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HAPPY NEW YEAR!

 

 

 

Happy New Year to everyone.

 

 

I had an wonderful and joyfull evening with my sister and brother with their partners.

 

My little newphew went to bed early and afterward we ate dinner and played "Nobody's perfect" till midnight and later on.

 

I walked home about 02.30 and was at 03.00 h at home. First I thought about sleeping at my sister's but I wasn't in the mood to be waked up at 7 am from my newphew so I went home. I felt better by then, not so dizzy from the alcohol anymore. I was glad that I was at home in my own bed and sleeping till 10 am.

 

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If you got headache after new years eve, this drink may help you. Try it out.

 

 

The Green Smoothie

Drink this slightly sweet reviver for breakfast to kick-start the day or as an afternoon pick-me-up.

 

Makes 2

 

Ingredients

• 2Granny Smith apples, halved, cored, finely chopped
• 13"-piece-cucumber, finely chopped
• 1cup(packed) fresh spinach
• 3/4cupbrewed green tea, room temperature
• 1/4 cupfresh mint leaves plus 2 sprigs mint
• 2 tablespoons honey or agave nectar
• Fresh lemon Juice

Preparation

Purée apples, cucumber, spinach, tea, 1/4 cup mint leaves, and honey in a blender until very smooth. Strain juice through a fine-mesh sieve into a medium pitcher.

 

Season to taste with lemon juice.

 

Divide juice between glasses. Garnish each with a mint sprig.

 

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Tofu Scramble

4-6 servings

 

Ingredients

• 214-ounce blocks extra-firm tofu
• 2tablespoonsvegetable oil
• 1small onion, chopped
• 1small green bell pepper, finely chopped
• 1small red bell pepper, finely chopped
• 1/2teaspoonground coriander
• 1/2teaspoonground cumin
• 1 1/2teaspoonsground turmeric
• 115-ounce can black beans, rinsed, drained
• 1/4cupcoarsely chopped fresh cilantro
• Kosher salt, freshly ground pepper
• 4-6whole wheat tortillas, warmed
• Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Preparation

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.

 

Heat oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring occasionally, until softened, 3-4 minutes. Stir in coriander and cumin; cook until fragrant, about 1 minute. Stir in tofu, then turmeric. Add beans; cook, stirring often, until heated through, 1-2 minutes. Stir in cilantro; season with salt and pepper.

 

Serve scramble with tortillas and garnishes, as desired.