Perfect Muffin.

Somewhere I found a really good coffee cake recipe, unfortunetaly I can't remember where. I slightly changed it, used more coffee, less sugar, a hint of cocoa. The result: bloody good muffins.

200g flour
3 teaspoons baking powder
50 g sugar
100g margarine (Alsan)
1 teaspoon cocoa powder
1 espresso


Mix dry ingredients with margarine well, than add the coffee (still warm). Fill the dough into 6 muffin cups and bake for about 30 minutes, gas mark 4.

Scrambled Tofu.

This was my last sunday breakfast. Great for hanging around
on a lazy sunny afternoon. Just go back to bed after enjoying this.

200g tofu
50g edamame (frozen)
1 tomato
garlic
salt, pepper, basil, kohlrabi leaves

Crumble tofu and fry in a little olive oil. Add garlic and edamame till tofu is
golden. Season to taste with salt, pepper, paprika, vegetable broth, soysauce
or whatever, add finely diced tomato and turn off heat. Carefully fold in tomato
and herbs. Scrambled tofu is great and you can create thousands of variations,
so just try and check out which is your favorite one!

Filled Zucchini.

Cut zucchini in halves and scoop out. Drizzle slightly salt and pepper into
the halves.



I filled the zucchini with TVP (minced soya meat), herbs like lavender and
basil, garlic, two tomatoes cut into finefine cubes, the zucchini inside also finely
diced and lemons. Just put a few lemon slices on top, they will give
such a great summer-ish aroma and make you feel like being in France.
A little salt and pepper again (maybe other spices after
your fancy), then put in in a casserole dish and
add all the veggie dices which didn't fit in the zucchini halves.
Pour 200ml oat (or soy) cream over it and bake it 45 minutes.



Remove lemons before eating. Enjoy.

Blueberry-Coriander-Shake

Blueberry time!

Mixed some blueberries with a little koriander and sweetened soy milk.
You're scared about the koriander? Unnecessery. It's delicious.
 

Delicious pan-fried Tofu with hokkaido squash.

- 1/2 hokkaido squash
- 1 big navet
- 175 g smoked tofu
- one handful small rice-shaped pasta (any kind of pasta will work, this one just looks cute)
- salt, pepper, garlic
- coriander
- olive oil
- 1 lemon

Cut sqash into pieces and fry in olive oil, then add tofu and garlic. When the tofu is golden add
navet, salt and pepper and stir it from time to time. Add a handful of small pasta and fill up with one glass of water. The small pasta will be done very quickly and soak up all the water.
If it's all done sprinkle with lots of coriander/cilantro and add juice of one lemon.

What a life.

Made a delicious iced coffee today:

Just buy some good vegan vanilla ice cream and make some good espresso.
Scoop as much ice cream as possible in a big glass, pour the espresso over it
and fill up with cold soy milk.



Decorate your glass with a pink straw and enjoy.

Breakfast today.

Whole spelt flour plus baking powder plus soy milk makes:
delicious pancakes.
Come with a little orange marmalade and soy cappuccino.





I like spelt flour due to its nutty flavour. Even white spelt flour is more delicious than wheat flour. Try out!

Love Cats.

Handsome Wosch.

Ginger-Tofu with veggies and amaranth.

Not a real recipe because I can't remember neither the exactly nor the round about measurements but hey, you can cook, can't you? And even if not, just guess how much carrots and tofu you'll eat. Amaranth will double its size so you don't need very much of it per person.


Cut a lot of veggies into small pieces like scallions, red bell pepper, carrots, navets,... and stir fry them in 1 teaspoon walnut oil.

Ladies and gentlemen, this is a navet. Nice taste and nice colour, they come in white and pink. They taste like something between small radishes and kohlrabi.

Then grate a huge amount of ginger. I love ginger and I love garlic and there can't be enough of it.
Add ginger to veggies.


While the veggies fry you can marinate the tofu, I used smoked one but just use
the kind of tofu you prefer. I grated another huge piece of ginger, mashed 3 cloves of garlic and mixed it with light soy sauce and lavender leaves.



Add some amaranth to the veggies and fill it up with water or vegetable broth.



Just cook for a few minutes and if the amaranth has absorbed the liquid you cann add some tomato purree. Salt, pepper and lots of parsley.
Just let the pot on small fire and heat some olive oil in a pan for the tofu. Fry the tofu with garlic and ginger on both sides and add the remaining soy sauce to deglaze it.

Amaranth and parsley are full of iron and and both tofu and amaranth are good protein sources and full of calcium.
Healthy things can be so yummy.