Eggplant-Tofu-Spinach with fried bell pepper, apples and dip.

This was so delicious and the combination of all these veggies are quite perfect!

- 1 eggplant
- 200g tofu
- 500g spinach
- 2 small red bell peppers
- 4 tablespoons soy yoghurt
- 1 teaspoon mustard
- 1 small sourish apple

Prepare spinach and stew in a little water for only a few minutes. Stew slices of eggplant and apple in 1 teaspoon oil and a little water. Just add as much water as cover the bottom of your pan. This avoids greasy eggplants.



Flip them once and fry at low heat. Season with salt and pepper. If ready, put eggplants and apple slices on a plate and fry tofu and bell pepper in 1 teaspoon oil.

For the dip: Mix soy yoghurt with mustard, salt and pepper and -optional- vegan parmesan.

Layer eggplants, spinach and tofu to get small towers and serve with bell peppers, apples and dip.

Miso Soup For Breakfast

- 250ml water
- vegetable broth
- hatcho miso
- 2 carrots
- 150g tofu

Cook water and add vegetable broth and spices to your taste. Cut carrots into stripes and cook them for a few minutes, they shall stay crispy! Cut tofu into cubes, I used herb-tofu. Add tofu in the end and cook for another two minutes. Remove soup from heat and now you can add the miso, about 1 teaspoon or so. Don't cook the miso! This is soup is very mild and will comfort your belly.

Tomato-Sage-Quiche

This was a tasty birthday quiche for a friend. As ready vegan puff pastry is so easy to use I avoided to make a short crust, only the filling is made from scratch.
You need:
-enough puff pastry to fill a baking dish
-soy milk
-flour
-tomatoes
-1 onion
-sage
-oil
-salt, pepper, ...

Dice onion into very fine pieces and cook slightly in oil.
Add 3-4 tablespoons of white flour, stir and add little by little soya milk
to make a béchamel sauce.
Cut sage finely and season the sauce to taste with sage, salt, pepper, paprika, nutmeg...

Line your baking dish with puff pustry but keep some for decoration. Pour béchamel onto it
and thin slices of tomatoes. I cut out butterflies and stars with my favourite tiny cookie cutter and arranged it on the quiche. At last I drizzled some vegan parmesan cheese mixed with a little soya milk over it, made a golden crust, but it's not necessary to use the vegan cheese. The soya milk alone will make it golden and yummy-looking.
Bake for about 30 minutes or until the crust is good looking and the béchamel is congealed.
Let cool in the baking pan before serving.

Cinnamon Swirls

Another quick and easy one. Just made of ready vegan puff pastry, agave syrup and a lot of cinnamon. Roll out the pastry into a rectangle. Drizzle the cinnamon on it and some agave sirup - or any other syrup, of course. I think sugar will work as well, maybe it'll get more crunchy then. Then fold in the short sidea little bit and form a roll along the longer side. Cut slices and put them onto a baking sheet. I baked them for about 15 minutes, gas mark 3-4. Next time I should do some more and freeze them, just to have some on hand.
I also did another version with cherry jam and little cinnamon, awesome as well!