Banana-Chocolate-Shake

- 2 ripe bananas

- 500 ml soy milk

- 1 teaspoon sugar

- 1 dash ginger powder

- 1 dash cinnamon

- 2 table spoons cocoa

Put everything in your blender and blend or in a high bowl and mix it with hand blender. Easy, hm?

Scrambled Tofu with Purslane

- 150g smoked tofu
- 150g fresh purslane
- salt, pepper,
- ketchup, mustard

This time I used smoked tofu instead of the normal tofu and it's okay but next time I'll take normal firm tofu again.
Fry tofu in 1 teaspoon of oil and wash purslane thoroughly. Add purslane right before the tofu is almost done, it takes only a minute or so. Stir and season to taste with salt and pepper. Serve with ketchup and mustard and a big glass of cranberry-raspberry juice.

Coco-Curry

- 200g tofu

- handful of white mushrooms

- broccoli

- glassnoodles

- coconut milk

- garlic

- red curry paste

- light and dark soy sauce

Cut tofu into small cubes and fry in walnutoil for a few minutes until golden brown. Add garlic and broccoli and fry for another 2 minutes, then add coconut milk to your taste.

I used about a third of a small can and added a little water. Cook with mushrooms, 1 tablespoon light soy sauce, 1 teaspoon dark sweet soy sauce and a little red curry paste. While preparing the curry put glass noodles into hot water and let them soak for about 10-15 minutes. Drain water and put on a plate, with curry on top.

Red Bean Mush

- 1 small can kidney beans

- 1 tablespoon soy cream

- pepper, salt, 

- point of a knife red curry paste

- lime juice

- 1-2 tablespoons yeast flakes

Puree beans with all the ingredients except yeast flakes. Add yeast flakes to taste and to adjust consistency.

Lamb's Lettuce with Kaki and Tofu.

Nice combination of sweet kaki and sour balsamic vinegar. Kaki has been my favourite fruit lately.

Dressing:

- 1 tablespoon soy cream 

- 1 tablespoon balsamic vinegar cream

- salt, pepper, lime juice

Salad:

- 1 red bell pepper

- 100 g smoked tofu

- garlic

- 1 kaki

- lamb's lettuce

- 1 small tomato

Cut red bell pepper and tofu into small cubes and fry with the garlic in 1 teaspoon oil (I used walnut oil) until tofu is golden brown and your whole kitchen smells like garlic. I used about 3 cloves of garlic.

Put lamb's lettuce into a bowl, cut tomato and kaki into cubes and add to lettuce.

Add fried tofu and bell pepper and mix well with dressing. Serve while the tofu is still warm.