Beyond belief I'm angry.

Easy-peasy curry.

2012-03-06T01:54:00.001+01:00

I was really craving for a curry but actually I was way too lazy to cook. So I forced myself to peel and cut a few poatoes and cooked them. As they were done I drained the water and added half a can of coconut milk, vegetable broth, curry powder, fenugreek, gomasio and pepper. I cooked it for another three or four minutes and that was it. No frying onions, garlic, spices, curry paste - just throwing a few things together. Totally yummy, though!

Coriander-Mint-Tofu with Beluga Lentils and Carrot-Hazelnut Salad

2012-03-01T19:40:00.003+01:00

100g black beluga lentils

2 big carrots

200g tofu

2 limes

1 tblsp agave syrup

1 tblsp apple cider vinegar

light soy sauce

1-2 tblsp chopped toasted hazelnuts

fresh mint and koriander

Cook the lentils on medium heat for about 20 minutes, add a decent pinch of salt.

Cut tofu in small triangles or any bite-sized shape you prefer and marinate in juice of two limes, soy sauce and some fresh koriander and mint.

10 minutes before lentils are done, grate the carrots, add hazelnuts, agave syrup and some soy sauce. Toss well and set aside.

Heat 1 tblsp oil in a pan, drain the tofu (keep the marinade for lentils) and fry on medium heat.

When lentils are done, drain them and rinse with cold water. Mix with the marinade from tofu and the apple cider vinegar. Serve all things together and garnish with some fresh mint. Great combination of flavours! And I bet it's healthy as fuck.

Pretty cakes.

2012-02-29T22:29:00.000+01:00

Last sunday I put on a matinée show with DRAMAMINE and NOEM which both are on a small tour together right now. I think 5pm on a Sunday is quite the right time for a show but believe it or not, some people didn't come as they thought it was too early for them. So what.

Fabulous Felix, Hanni and me made some cakes for the show. Unfortunately I don't have any pics of Hanni's chocolate muffins and his lemon cake was already gone before any visitors showed up. Cakes, coffee and two good bands were an awesome combination and I demand more Sundays like that.

Pear-Hazelnut-Cake

Nougat-Cream-Cake

Cinnamon-Cherry-Cake-Pops

Donauwelle (Chocolate-Cherry-Vanilla-Cake)

Raspberry-Chocolate-Cake

King oyster mushrooms with chard and tofu

2012-02-24T18:59:00.000+01:00

150g king oyster mushrooms (oyster mushrooms will do to, but they taste different)

500g chard

200g firm tofu

soy sauce

pepper, salt, vegetable broth

1 tblsp olive oil

Cut the tofu into small triangles and marinade with soy sauce (about 2-3 tblsp). Heat 1tbslp olive oil in a pan and add the tofu. Fry till tofu starts to turn golden. In the meanwhile cut the white chard stems into bite size and add, stirring frequently. Stack the green chard leaves, roll them up and cut into strips, add them to tofu and chard stems, stir. If all seems to dry, add only a few splashes water. After 2 minutes add the mushrooms, cut into slizes. Stir well, add fresh ground pepper, a little salt and a little vegetable broth. Cover with a lid and let cook for about 3-5 minutes, remove the lid and let cook for another minute, before serving. Full of proteins from mushrooms and tofu, the chard has a lot of vitamin K, A and E as well as magnesium, potassium and iron. You could serve this with rice or potatoes, but it's also totally fine on it's own! This is a fast, healthy and full of flavour dish which is very easy to prepare.

Project Worse Than Queer.

2012-02-06T12:19:00.003+01:00

Here's a little Worse Than Queer goodie! Evi has made this for you: The finally finished compilation of GRRRLS DRINKING SONGS we made in celebration of the first Worse Than Queer fest!

You can download it for free from this bandcamp link (There's also a mediafire in the info below the songs. If you click on a song it opens an extra site for the song where I put some info and links and picture of the band/artist while listening to it. And for some songs there are the lyrics, too.

Eleven songs about friendship and some drinks.

Thanks to everybody who sent songs! And thank you Evi!

http://projectworsethanqueer.bandcamp.com/

Caramelized beetroots and tofu.

2012-02-03T19:45:00.001+01:00

Inspired by a Post Punk Kitchen recipe for caramelized beets I made a similar thing with beets and tofu today:

- beets, peeled and cut into bite-sized cubes

- 200gr firm tofu, cut into bite-sized cubes

- 1 tomato, finely cut

- 1 red onion, finely cut

- 3 cloves garlic, smashed

- 2 tbsp olive oil

- 3 tbsp crema di balsamico

- small piece of ginger, grated

- pinch of salt

In a big bowl mix olive oil, crema di balsamico, salt and a little warm water. Add the veggies, ginger and tofu and toss very well. Transfer to a lasagna dish and bake for about 45-60 minutes on medium heat in the oven until the beets are soft and the tofu golden. After 30 minutes check from time to time and stir the mixture to make sure everything is cooked evenly. It depends on your oven and your taste when the dish is definitely done.

The tomato adds more or less just a bit of fluid to the dish. You could use more tomatoes if you want a tomato flavour or omit them and add a little more water instead

tossing beets and tofu with the marinade

I served it with hash browns (they were frozen, not self-made) and a salad made of cucumbers and baby leaves, tossed in a lot of soy yoghurt (spiced with salt, pepper, fenugreek and dill).
The caramelized beets and tofu dices are totally addictive! And even if you think you don't like beet roots: give it a try. Baked veggies are SO MUCH BETTER than cooked ones and the beets tastes a bit different than the ususal cooked ones.

We've got to show them we're worse than queer.

2012-01-13T00:35:00.005+01:00

No, my new year's resolution wasn't to post less.

I'm not cooking very interesting stuff lately and my digital camera doesn't work properly. So if the things I cook happen to be more or less interesting and I'm taking a picture it's most of the time a disappointment to look at the photos on the screen. I hope both things will change in the next time. I even neglected analogue photography recently and I'm planning to change this, too. Not as a new year's resolution. But for me, as I realized that I miss taking and developing pictures and that I even don't know exactly, why I didnt' take so much photos the last year.

Beyond those things I'm preparing a small fest together with Eve Massacre:

the WORSE THAN QUEER fest.

It's a fest with films, three bands, vegan food, diy thingies like a booth where you can print slogans on shirts and tote bags, a sewing station where you can sew patches onto your shirts or change them like you want. There will be a bake sale, too. Cakes and muffins, yay!

We have a photo exhibition and after the bands there will be DJing for a little while with Micha, Eve and me. So dancedancedance!

You can find more detailed information on our facebook page:

https://www.facebook.com/worsethanq

It will take place in about two weeks on Saturday, 21 January at Zentralcafé / K4.

No, this is not a Lady Fest.

Yes, this is a queer-feminist event and there are an awful lot of women involved. Just like that. Like it always should be, silly.

Unfortunately some people took the title wrong and thought we're super critical about the term queer and its usage.

Actually the term "worse than queer" is taken from the Bikini Kill song Suck My Left One

...Sister, sister where did we go wrong?
Tell me what the fuck we're doing here
Why are all the boys acting strange?
We've got to show them we're worse than queer....

and for me it always was an empowering phrase. A defiant answer to a certain kind of bashing ("you're so strange, you're queer, you're not behaving like a proper girl, look at your clothes, don't dye your hair green it could be so beautiful" etc...).

It's a little fuck you. You call me queer? I'll show you I'm even worse!

And it's an empowerment phrase for all who don't dare to answer back yet.

Dare ya to do what you want. Dare ya to be who you will.

I'm totally excited and hope you will come, too. I won't be the same without you.

Now go and organize your own fest!

Potato-Chickpea-Stew w/ Tofu.

2011-12-11T00:54:00.001+01:00

-onions

-garlic

-carrots

-potatoes

-salt, pepper, paprika, cumin, veg broth, dried or fresh sage, curry powder

-tomato paste

-tofu

-soy cream

-fresh parsley

Fry finely diced onions and mashed garlic in a little oil until translucent. Add diced carrots and stir for 3 minutes. Fill up with 1 litre cold water and add diced potatoes. Season to taste with paprika, salt, pepper, cumin, veg broth, sage. In the meanwhile dice tofu and fry until golden, season with salt and a hint of curry powder.

When potatoes are almos done add canned chickpeas and 1 tablespoon tomato paste. Just before serving add the fried tofu and a little soy (or oat) cream and lots of fresh parsley.

This is the perfect food when you just caught a cold like me at the moment. It's full of flavour and healthy things, it warms you and it's not too heavy.

Peanut Butter Blondies PPK

2011-12-09T17:27:00.001+01:00

Yesterday I made Post Punk Kitchen's Peanut Butter Blondies for a bake sale. They turned out superdecadentdelicious, try them! I used soy-rice-milk instead of almond milk and sunflower oil instead of canola oil. Couldn't resist to use a bit chocolate icing. They're fudgy and chewy and the slight hint of salt from the peanutbutter fits perfectly to the heavy sweetness.

Green Curry w/ Glazed Tofu.

2011-12-02T19:26:00.001+01:00

- potatoes

- brussel sprouts

- fresh spinach

- onions, garlic

- coconut milk

- green curry paste

- peanut butter

- salt, pepper, paprika, yellow curry powder, vegetable broth, lemon juice

- tofu

- shoyu

- sugar

In a big pot fry finely cut onions and mashed garlic in a little oil, stir in 2 tsp green curry paste and add a glass of water. Cook til onions are translucent.

Cut potatoes into small dices, add 1 litre cold water to the curry mixture and add potatoes. Add spices and 2 tbsp peanut butter, cook til potatoes are almost done. Clean brussel sprouts and cut them into halfs (or quarters), add to the potatoes together with 200ml coconutmilk and 200ml water, cook for about 10 minutes.

In the meanwhile cut tofu into thin stripes and fry in a pan, deglaze with shoyu and 1 tsp sugar. Fry on medium heat, flipping once, til very very crispy.

Wash spinach thoroughly and cut the leaves into stripes (roll all the spinach leaves together and cut) and add to the curry. Cook for another 3 minutes.

Serve the curry with fried tofu.

You could use frozen spinach, but it's definitely not the same. Season with curry paste to your taste, I have serious trouble eating hot spicy things, so my dishes aren't that spicy.

Scrambled Tofu w/ Potatoes.

2011-11-29T15:02:00.001+01:00

Potatoes and tofu are two of the best inventions ever!

- 1 large potato

- 200g tofu

- 1 tbsp margarine

- seasalt, fresh ground pepper, paprika, curry powder, vegetable broth

Grate the potato and fry for two minutes in margarine ( I didn't peel it. Depends on the potato.) Add crumbled tofu and fry for about 10 minutes on medium heat. Add spices to taste (I just used a hint of curry) and stir occasionally. That's it.

Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.

2011-11-16T18:17:00.001+01:00

Soup:

- 1 red onion, finely chopped

- 2 cloves garlic, smashed and finely chopped

- 1 tbsp olive oil

- 1 tbsp sugar

- small piece of ginger, finely chopped or grated

- 2 red bell peppers, chopped

- 5 carrots, chopped
- 1 big potato, finely chopped

- 80 grams cashews ( I had roasted, salted ones, as they're cheaper. Regular one might be better)

- splash orange juice

- salt, pepper, paprika, curry, cumin, vegetable broth, fresh rosemary

Tofu:

- 200g firm tofu

- handfull brussel sprouts

- olive oil

- shoyu

- orange juice

Fry onion and garlic in olive oil, add the sugar. Let caramelize while stirring constantly. Add red bell pepper and a splash of water, let cook for about 5 minutes, stir. Add carrots, more water, ginger, spices. After cooking for 5 minutes add cashews and let cook on medium heat for about 20min.

In the meanwhile cut tofu into small triangles and marinate with shoyu. 5min before the soup is done, fry tofu in 1-2 tbsp olive oil, cut brussel sprouts into halfs or quarters and add. Stir from time to time until tofu and sprouts are brownish and look yummy. Deglaze with a big splash of orange juice, let cook until all the juice has gone.

Purre the soup with a handheld mixer and serve with tofu and sprouts. It's spicy but not hot and creamy as hell.

Potato-Carrot-Curry w/ Green Tomatoes

2011-11-04T23:22:00.000+01:00

- red onions

- garlic

- carrots

- potatoes

- TVP flakes (or big chunks cut into strips)

- apricot-peach jam

- green tomatoes

- corn starch

- cinnamon, paprika, curry powder, cumin, sugar, salt, pepper, vegetable broth

Like most of the time, I can't give you measurements. I used a big pot and I know that I used 2 litres of water, we had about 4 big portions (with rice).

Fry finely diced onions in 2 tablespoons oil until trunslucent. Add smashed garlic and spices and stir well for about 1 minute, make sure not to burn the spices.

Add a small cup of water and let boil this mixture for 2 minutes, stir occasionally.

Dice carrots and potatoes. Add 2 litres cold water to the onion mixture and immediately add carrots and potatoes, stir well and let cook.

When the water is boiling, add the TVP soy and green tomatoes ( I had quite small ones and just cut them into halfs, if yours are bigger ones cut them into quarters) and let cook for about 20 minutes. Add vegetable broth and maybe a bit more spices, as the TVP soaks a lot of flavour.

Add the apricot-peach jam and stir well. Mix 1 tablespoon corn starch with water and add to the boiling mixture while stirring well. A lot of stirring, hm? The mixture will thicken a bit and gets creamy, lower the heat and stir for another 5 minutes.

If you don't have green tomatoes, leave them. Red tomatoes are much sweeter and would add a totaly other flavour and might be to sweetish. On the picture you see my version without the green tomatoes, was also quite good, but I liked it much better with the green tomatoes. I had a tomato plant and the last fruits wouldn't turn red and as was end of October I thought that I maybe should use them and this curry was the result.

Serve with rice.

Braised Tomato Tofu w/ Lavender Potatoes.

2011-10-23T19:20:00.000+02:00

400g tofu

1/2 chinese cabbage

1 small can tomatoes

2 carrots

red onion

garlic

1 teaspoon olive oil

vegetable broth

a bit orange juice

200g potatoes

1 teaspoon dried lavender

salt, pepper, rosemary, mint, light soy sauce

yoghurt (optional)

Cut the carrot and onion into dices, the cabbage into slices, smash tha garlic (as many cloves as you like, I used three) and put in a casserole with some water and the olive oil.

Cut tofu into slices and drape onto the veggies, sprinkle everything with soy sauce, rosemary, mint (I used fresh herbs) and a bit fresh ground pepper.

Than pour the can peeled tomatoes over it and spread til everything is covered. Mix some vegetable broth with hot water (I used the empty tomato can, half filled with liquid) and add.

Bake everything in the open casserole for about 20min in the oven, gas mark 4. After 20min add a dash of orange juice and bake for another 15-20 min.

While the tofu braises in the flavoured tomatoes cook the potatoes with some salt and dried lavender. I used red potatoes and left the peel because it's less work and I like unpeeled potatoes a lot. Serve together and add some yoghurt or Tofutti sour surpreme to the potatoes, if you like.

Another world.

2011-10-08T22:14:00.000+02:00

Have been to a 50s residential area in suburbian Nuremberg of which I heard only one or two weeks ago. It's quite retro futuristic and has a special thing despite it's run-down character. I could peek into an open window and there was a very old-fashioned supersmall but doubtless high-functional 50s kitchen. I also saw a tiny bit of the living room with a lamp, similar to this. Stuck in the 50s!
The area is called Planetenring (planetary ring) and every street has a planet related name, the street signs are beautiful big white poles with mosaic. Most of the bungalow like house dices seem weird, the so-called pond is disgusting, the shop area has been abandoned for years, some socialistic appearing statues stand somehow disconnected on a boring meadow, the more than simple high-rise buildings are sad and ugly, right-wing stickers everywhere and a Twilight-Zone-esque atmosphere. I made one cross processed slide film and one b/w film, most of the pictures are quite good, I didn't thought I could catch the mood so well. More pics here and here. It's rad, so visit it!

Rasp- And Blueberry-Unicorn-Cheesecake-Tarte For Eve's Birthday-Tea-Party.

2011-10-08T20:32:00.002+02:00

This was a really rich and yummy cheesecake with lots of raspberries and blueberry syrup. As lovely Eve adores unicorns a plastic unicorn and some pretty accesories had to be on top. Crust was an easy-peasy short crust with ground almonds and lots of vanilla, filled with a creme of vegan cream cheese and some raspberries and blueberry syrup. Simple whipped cream on top. Rich, luscious, fruity, creamy, crispy, refreshing - all at once. Perfect.

The recipe for it goes something like this:

Short crust
200g flour
100g finely ground almonds
200g margarine
200g sugar
vanilla
ice cold water
Mix dry ingredients as quick as possible until you have a very crumbly dough. Add 2 table spoons very cold water and knead until it's a nicely short crust dough. If more water is required, add more, but spoon by spoon. Otherwise you will have a squishy thingy and no short crust. Put in the fridge for at least one hour. I mean it.
Then bake for about 30 minutes, gas mark 4.

Cream cheese cream
300g cream cheese (I used Heirler , Tofutti works as well)
100g margarine
powered sugar (I didn't weigh it, I think it was also about 100g)
frozen raspberries (a handful, I guess)
blueberry syrup
blue food colour (optional)
Mix very well with a hendheld mixer. As I wanted a deep purple I used a bit of blue food colour. When the crust is cold enough, fill with cream and decorate with whipped cream and anything else you can think of.

In a better world unicorns were real.

Mint-Walnut-Pesto w/ Linguine.

2011-10-08T19:52:00.002+02:00

A lot of fresh mint leaves, walnuts, olive oil (this ridicilous good olive oil I brought from a France trip this summer), splash of orange juice, sea salt, fresh ground pepper and two cloves of mashed garlic make a hell of a pesto. Love mint! Next time I will toast the walnuts beforehand, I just forgot. Might make the pure deliciousness even more delicious, uh.

Scrambled tofu day aka Sunday.

2011-08-21T11:43:00.000+02:00

This time with a roughly grated carrot, a hint of curry, salt, a dash soymilk, a teaspoon olive oil.

Oven baked tofu deliciousness.

2011-08-19T16:43:00.001+02:00

These are pretty old pictures which I found today and obviously I forgot to put them here on the blog. Gosh.

I marinated tofu slices with a wonderful marinade made from

-shiro miso

-red curry paste

-light soy sauce

Mix everything to a creamy paste and brush tofu slices with it on a baking sheet. Bake in the oven til the marinade begins to bubble and turns more brown. Serve with any veggies or use for sandwiches. Highly recommended if you want something umami.

Purple carrot salad.

2011-08-19T11:29:00.003+02:00

2 purple carrots

100g soy yoghurt

1/2 tsp olive oil

gomasio (or roasted sesame and salt)

Grate the carrots and mix with oil and yoghurt, season with gomasio to your taste. I used olive oil in which I pickled lime peel. Instead you can add a dash of lime juice. This salad is crispy, creamy, light and vibrant in colour. Regular carrots will do but then it will be just orange. Bummer.

Variation: grate one carrot and one small, red, sour-ish apple. Mix well with
1 tsp apple cider vinegar, 100g soy yoghurt and gomasio.

Tofu with white beans and beetroot leaves.

2011-08-14T21:14:00.002+02:00

Soak 100g white beans over night and cook for about 60-70min with some rosemary needles till done. Drain, season with 2-3 tbsp lime juice and sea salt.
Cut 100g tofu into small cubes and fry in a tsp olive oil with sage leaves and garlic. Season with salt and pepper.

Blanch the leaves of three to four beetroots in salted cooking water for 3 minutes, than chill with cold water. Serve together. The combination of herbs, garlic and lime juice add a wonderful aroma. It's not optional.

Put on your sneakers and be a kid.

2011-08-05T00:51:00.002+02:00

No cake today.

2011-08-05T00:37:00.002+02:00

Or to be precise: No cake on Mondays. If you're standing in front of the closed doors of a vegan café, which is the only vegan café in your town, because you forgot that it's always closed on Mondays and you were so looking forward to have a piece of cake - a big glass of coffee with milk foam and white bread with cherry jelly will do fine back at home.

Avocados.

2011-08-05T00:29:00.002+02:00

White bread with avocado spread and cress for dinner on a hot day.

Light and luscious breakfast.

2011-08-01T15:32:00.003+02:00

It's August. Summer! At least, this tastes like summer, even though the weather proves me wrong.

Carrot Salad

- one big grated carrot

- sesame and salt or gomasio

- 2 tsp shiro miso

- salted, roasted peanuts

- 2 tbsp lime juice

- 2 tbsp water

Mix miso with lime juice and water till you have creamy dressing. Mix carrot, peanuts and gomasio, toss with dressing.

Sweet and sour black lentil spread.

2011-07-10T17:23:00.002+02:00

2 smashed cloves of garlic
50g vegan butter (e.g. Alsan)
2 tbsp sugar
Melt butter, add garlic and sugar and fry til slightly golden, then
add 150g black lentils, stir well, add water til the lentils are
covered.

Add veggie broth, dash of cumin, herbes de provence, pepper,
3 fresh leaves of savage. Let simmer for a while, stir from
time to time and add some water. If the lentils are done let the water dissolve almost completely.

Add juice of half a lime and salt. Puree with a hendheld mixer til
you get a creamy spread.

The longer you cook the lentils the softer they get the creamier will be
your spread. Mine was a bit chunky but delicious, though.

Lime ginger lemonade.

2011-07-10T15:38:00.000+02:00

1 litre: fresh lime juice from 2-3 limes, 200ml ginger ale, sugar to taste, lots of ice cubes, fill up with water.

Fried potatoes w/ kinda gyros.

2011-07-10T14:55:00.001+02:00

Cut some new small potatoes into half (don't peel them) and cook together with some soy steaks (I had stripes, like gyros) till done. Let cool for a few minutes in a sieve so everything can dry a bit. Heat some oil in a skillet and fry potatoes with soy stripes, add mashed garlic and spices like paprika, salt, pepper, thyme, oregano, lavender to taste. Fry till crispy and golden brown, serve with a dip of your choice. I had a soy cream dip with lime juice. Easy peasy and so tasty.

Sweetheart cabbage ♥

2011-07-01T20:47:00.001+02:00

Fried tofu dices, oyster mushrooms, sweet cabbage and chick peas in coconut sauce, a bit curry-ish and yummy as hell. With lots of garlic and fresh savage leaves.

Creamy coconut carrot rice with fried tofu.

2011-06-23T18:14:00.006+02:00

- rice

- one carrot

- savage

- 200g tofu

- 2 tsp shiro miso

- 1/2 small can coconut cream

- curry powder

- garlic leaves

Cook rice with a decent dash of sea salt, some savage leaves and the finely diced carrot. When it's almost done cut tofu into small dices and fry in a little oil til golden brown, lower the heat. Add the coconut cream and a little curry powder to the rice, let cook for another 2 minutes, stir frequently. In the meanwhile mix miso with about 1 or 2 table spoons hot water and pour over tofu and toss well. It will squirt a bit, but only for a moment. Serve rice with tofu and garnish with garlic leaves.

p.s. Garlic leaves are great! Just put one or two cloves of garlic into some potting soil and let sprout. Way better than chive, trust me.

.

Woschech overdose.

2011-06-23T17:27:00.001+02:00

Fluffy white bean spread.

2011-06-23T11:51:00.002+02:00

This fluffy white bean spread is delicious on white bread like baguette or ciabatta (or as a dip for any veggies you can think of, I think).

- small can giant white beans, drained

- fresh thyme twigs

- lime juice from 1/2 lime

- dash of paprika

- pepper

- 2 tsp shiro miso

- 1 tbsp rice oil (any other more neutral oil will do)

Mix together all ingredients and puree with a mixer till it's fluffy and not chunky anymore. Don't use salt, the shiro miso is very salty and if you want to replace the miso with salt it will be quite ok, but won't have the same distinguish umami flavour as with miso.

Scrambled tofu again and again!

2011-05-08T11:21:00.000+02:00

This time with dried tomatoes (marinated in oil, herbs and garlic), thyme and chives, a bit of salt and pepper. With a big glass of chilled orange juice for breakfast.

Shoes.

2011-04-15T01:26:00.001+02:00

Gross.

2011-04-03T14:58:00.000+02:00

Carrot-parsnip-ginger soup with caramelized tofu and sesame.

2011-03-25T15:09:00.000+01:00

Red.

2011-03-25T15:04:00.002+01:00

Equal Pay Day.

Saturday afternoon.

2011-03-20T17:57:00.001+01:00

Oystermushroomstofucreamsaucething with potatoes and salad.

2011-03-20T11:52:00.000+01:00

Oystermushrooms again!

Pancakes!

2011-03-20T11:35:00.001+01:00

One big pancake tower, two people, syrup, different jams, chocolate sauce, coffee. Quite perfect.

Gnocchi with veggie-cream-sauce

2011-03-12T18:28:00.000+01:00

- garlic

- red bell pepper

- fresh spinach

- broccoli

- soy cream

- olive oil

- gnocchi

Mince 2 cloves of garlic and fry slightly in a teaspoon olive oil. Add finely chopped spinach leaves, diced red bell pepper and broccoli. Add about 4 tabelspoons water or so and let steam for a few minutes. In the meanwhile cook your gnocchis in salty water, they only need a few minutes.

Then add soy cream to your veggies and season with sea salt, fresh grounded pepper and a little herbes de provences. Stir well and let cook for another 3 minutes, then serve with gnocchis.

Summer rolls.

2011-03-12T17:17:00.000+01:00

These summer rolls with the soy sauce fishy were lunch for work. Filled with glass noodles, grated carots, sprouts and I can't remember what else.

Matcha Mochis

2011-03-12T17:07:00.003+01:00

Found these in a local Asian market. They had other varieties, too, but the matcha thingees are the best. Lovely sweets!

Hoummous.

2011-03-12T17:02:00.001+01:00

Fucking love hoummous. There are thousands of recipes out there, but mainly it is pureed chickpeas with tahini, lemon juice, cumin, salt, pepper, garlic, olive oil. Rrrrrrr.

Fried tempeh with chard.

2011-03-12T16:55:00.000+01:00

Well, tempeh. I don't know. It was okay but nothing more.

Mashed potatoes with avocado and fried oyster mushrooms in cream sacue.

2011-03-12T16:46:00.000+01:00

Does it sound good? It was.

I love to add veggies to my mashed potatoes to have some yummy mash up. This time I used half an avocado and mashed it together with well-cooked potatoes, salt and a little soymilk.

Fry oystermushrooms in olive oil with salt and pepper. Add 100ml soy cream when almost done, sprinkle some herbes de provence (herbes de provence without lavender aren't herbes de provence, get it).

Let cook on little heat for another 5 minutes, then serve with the potato-avocado mash up.

Fried tofu with peanut sauce.

2011-01-02T17:38:00.000+01:00

- tofu, diced

- a few brown mushrooms

- peanut butter

- light soy sauce

- dark soy sauce

- ginger

- 1 lime

- basmati rice

Heat a little water, add 4-5 tablespoons peanut butter or more and melt the peanut butter, season to taste with lime juice, soy sauces and ginger. Let simmer for a few minutes until thick and creamy. Fry the diced tofu in a little oil, ad the chopped mushrooms and deglaze with some soysauce. Serve with basmati rice.

Curiosity can be so bad sometimes. A warning.

2011-01-02T17:19:00.000+01:00

When I was a child I loved breaded deep fried calamari. So I had to try these although I was totally sceptic and actually afraid. Curiosity won. So I made a wonderful batter, covered them, deep fried them, served them with fries and tzatziki. But I tell you something: don't try this at home, kids!

Consistency: quite true

Taste: quite disgusting
Synopsis: never again

Mock Duck with gingery curry and basmati rice.

2011-01-02T17:08:00.001+01:00

Fried mock duck from Vantastic Foods with a very gingery curry and basmati rice alongside.

Curry:

- garlic

- ginger

- onions

- coconut milk

- yellow curry paste

- 2 carrots

- bamboo sprouts

- 2 leaves sayoy cabbage (or other cabbage)

- broccoli

- light soy sauce

Fry finely chopped garlic, ginger and onions until lucious and tender. Add curry paste, diced carrots and coconutmilk. Cook for 10 minutes, then add finely chopped savoy cabbage and broccoli, cook for another 5 minutes. Season to taste with light soy sauce and add bamboo sprouts in the end.

In the meanwhile fry mock duck in margarine for about 5 minutes each side, cook basmati rice. The mock duck was one of the best I've had so far and the gingery curry was a dream.

Rose hips are living in the ice age, too.

2010-12-19T13:03:00.000+01:00

Lime Meltaways

2010-12-19T12:43:00.000+01:00

Made Lime Meltaways. Were delicious!

300 g margarine (Alsan)
70 g powdered sugar
lime zest from 4 limes
60 ml lime juice
1 tbls vanilla extract or vanilla sugar
550 g flour
50 g starch
1 tsp salt

Mix margarine and sugar for 5 minutes until mixture turns white and fluffy. Ad zests, lime juice and vanilla, then gently stir in the flour. Don't knead the dough for too long!

Divide dough into four parts, form rolls and put them into the fridge for at least one hour.

Then just cut slices from the rolls and bake for about 15 minutes (gas mark four).

Mix powdered sugar with a little vanilla sugar and roll the still warm cookies in it.

They taste the best after 2-3 days in a cookie box.

Filled bell peppers with cream chard.

2010-11-07T14:35:00.002+01:00

Fry one finely chopped red onion with 3 cloves of garlic in a little oil until they're soft and translucent but not brown. Add soaked and seasoned minced TVP and 2 chopped carrots. I seasoned the TVP with salt, pepper, paprika, lime juice, vegetable broth.

Fill the bell peppers and put in a casserole. I mixed the leftover filling with pureed tomato and water and put it around the bell peppers. Bake in the oven for about 25 minutes. The bell pepper should be soft but still slightly crispy.

In the meanwhile cut chard into pieces and first fry the white bits, add a little water to steam. Then add soycream and green bits of chard, season with salt, pepper and 1 teaspoon mustard. Cook for about 10 minutes.

Serve bell pepper with the cream chard, it all fits perfectly together and was both beautiful and superdelicious.

Favourite sushi.

2010-10-03T14:41:00.001+02:00

Avocado maki, wasabi, shoyu, inari-zushi and edamame in ponzu sauce (shoyu and lemon juice).

Raspberry turnovers.

2010-10-01T17:06:00.002+02:00

Frozen puff pastry. You can fill it with almost everything, throw it into the oven and what comes out is deliciousness.

For these bleeding birds thaw the puff pastry rectangles a bit, then put a few frozen rasperry on each, sprinkle it with sugar and cinnamon, fold and seel it. Mix 2 tablespoons soy milk with 2 tablespoons sugar and brush turnovers with, cut stripes into the dough or use a cookie cutter. Then bake it for about 15 minutes.

Spaghetti Squash!

2010-09-30T21:26:00.006+02:00

Another recipe in the "looks bland - tastes terrific"-category. And it's pumpkin and sqash season. And oh, I love the word squash. Sounds (and looks) more like a noise than a vegetable. Squash! Squashsquash!

This.....is a spaghetti squash:

I halfed my spaghetti squash and cooked it for 30 minutes unpeeled in very salty water with bay leaves.

After cooking it looks like this:

Now you can scrap out with a scoop the squash seed first and then the good part - the "spaghettis". The taste of this squash is quite neutral so you can use any hearty sauce you would use for pasta. I made it this time with a great creamy coconut-sauce with eggplants and sweetheart cabbage.

While the squash (!) is still cooking, cut eggplant into cubes, mince the garlic and fry both in 1 teaspoon oil, then add a little water, just to cover the eggplant.

Cook eggplant for about 5-10 minutes until almost all the water has gone. Cut the sweetheart cabbage into small pieces and add with another little water to the eggplants. Cook for 2 minutes, then add either coconut cream (liquid) oder a bit more water and the creamed coconut I used. It's a firm block as you can see in the pictures above, I used 100g and it melts in the hot water. I spiced this with vegetable broth, salt, pepper, a hint of curry. Cook all things together for another 5 minutes, then add fresh cilantro leaves. Serve with the hot squash spaghettis. (My squash was good for about 4-5 big portions altogether). Squash!

Coffee-Pecan-Brownies.

2010-09-24T17:43:00.006+02:00

Coffee, chocolate, nuts. Great combination.

- 2 cups flour

- 1 1/2 cups sugar

- 3/4 cup cocoa

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 250g margarine

- 3/4 cup soymilk

- 1 espresso (still hot)

Mix dry ingredients well, than add margarine. If these are really good mixed first add the still warm espresso and than soymilk.

Spread the dough on a baking sheet, and put one pecan nut for every brownie onto the dough. Bake for 20-25 minutes, gas mark 3.
Let them cool for at least 10 minutes before cut into pieces. Store in an airtight container and be patient: they're waaaay better the next day and as luscious as brownies have to be.

Chocolate Chip Cookies.

2010-08-15T19:30:00.002+02:00

I have different recipes, most of them with egg-replacer (which I hate, they're a waste of money and totally needless) and other things, so I mixed a few together and made this. It is one of the easiest doughs you can think of! The cookies went crispy but still chewy and I think they're perfect. I had about 75g chocolate chips or so, but you can use up to 100g or leave them out and use something else instead. White chocolate chips, nougat chunks, nuts, cinnamon,...but here is the classic way:

- 1 cup sugar (I used raw cane sugar, very caramelish)

- 0,5 cup margarine

- 1,5 flour

- 0,5 teaspoon cream of tartar

- chocolate chips

Mix together sugar and margarine until very soft. Mix flour with cream of tartar* then add it to the sugar-margarine-mix. Mix very quick, add chocolate chips or whatever you wanna use and then chill the dough for about 1h in the fridge. It has to be very cold and firm, otherwise your cookies will melt into one big ugly megacookie, which is not a good option. This happend to me before and no, it is not tasty at all.

When it's chilled, preheat your oven while putting the cookies onto a baking sheet. I used about 1 big table spoon of dough per cookie. Just roll a ball out of the dough and flatten it only a little bit with your hand, put on sheet. They will spread a little while baking, so don't make them to flat. You can also flatten them with a fork to have patterns on it.

Then put them into the preheated oven and bake for 8 to 10 minutes on gas mark 6. When golden brown remove from oven and let sit for a minute before you move them onto a plate or something.

*I always use cream of tartar instead of usual baking powder. You can use a lot of it in a dough without tasting it.

Cannelloni.

2010-08-15T14:10:00.002+02:00

Recently I had cannelloni in a quite quick version. It took me about 15 minutes to prepare and about 30 minutes to bake it.

The filling was made of

- TVP

- tomato purée

- red bell pepper pesto

- garlic

- salt, pepper

The tomato sauce was made of

- 1 small can tomatoes

- salt, pepper

The topping was a béchamel sauce

- margarine

- oil

- soya milk

- salt, pepper, vegetable broth

- mustard

- dash of lemon juice

I mixed the TVP with salt and pepper, soaked it in hot water and added the other ingredients. If you don't have a vegan red bell pepper pesto just add a little olive oil and maybe more tomato purée or diced fresh bell peppers. Let sit the mixture for 5 minutes til TVP is more or less soft.

Fill cannelloni with the filling, layer in a casserole dish and pour canned tomatoes over it. More salt and pepper and minced garlic.

Then I made a béchamel sauce for topping and baked it with tin foil for 20 minutes, then another 10 minutes without the tin foil.

Blueberry Pancakes. With Cappuccino.

2010-08-15T11:50:00.000+02:00

Right now: chocolate ice cream.

2010-07-23T17:31:00.000+02:00

Tofutti chocolate ice cream, hmmm. Although I miss sometimes fancy varies of vegan ice cream (like different kinds of ice cream swirled together with caramelized nuts and so on), chocolate ice cream is the best anyway. So what.

Potato-spelt-patties with baby chard salad.

2010-07-23T17:23:00.000+02:00

Dressing was made of orange juice, shoyu and soy cream.

Cucumber-Sandwich.

2010-07-20T11:27:00.001+02:00

A classic. Sandwich with chive-spread and cucumbers, chilled. A perfect light and lucious breakfast when you're not so hungry due to high temperatures.

Seitan-Gyros with zaziki, carrot salad and cherry tomatoes.

2010-07-19T19:17:00.000+02:00

Café Klatsch.

2010-07-02T16:00:00.002+02:00

Visit the nice vegan Café Klatsch !They have cakes, ice cream (self made and popsicle), main dishes, sandwiches and everything. Nice people, fancy café with comfy chairs, all in 50s style, and you can sit outside as well!
Sorry for the blurry tiramisu pics.

No more fights.

2010-07-02T15:47:00.000+02:00

Wosch and the neighbour's cat Mikesch. They're still not really friends but it seems they're all right.

The windowsill garden.

2010-06-27T19:21:00.000+02:00

Red, yellow and white tomatoes along with parsley, sage and a wild flower which I haven't sown.

Lavender and a little grass for the cat.

Onigiri.

2010-06-27T19:07:00.001+02:00

Onigiri (japanese rice ball) with sesame, a snack I made recently. Cute food!

Mustard-dill zucchini and oyster mushrooms with mashed potatoes and beet roots

2010-06-27T19:02:00.002+02:00

I really love the dill and mustard combination in a cream sauce. And I love the magenta mashed potatoes!

Cinnamon-Choco-Rolls

2010-06-12T17:52:00.000+02:00

Buy chilled puff pustry. Sprinkle it with a lot of cinnamon and cocoa and a little sugar, roll it up, cut into small cute packages and bake it for about 20 minutes. That's it. Eat while they're still warm with a coffee and smile.

Tofu Scramble.

2010-06-12T17:40:00.000+02:00

This time with edamame, white mushrooms and sweet-and-sour-chili-sauce.

Tarte Tatin.

2010-05-24T18:12:00.000+02:00

Last week I made a real good tarte tatin with apples and pears, I used the recipe from "A Vegan Taste Of France" cookbook (Lisa Maijzlik).

It's really important that you let cool the short crust at least for 30 minutes in the fridge, before you continue processing.

First, put the filling into the cake pan, then cover with the coasted short crust.

I sprinkled the cake with cocoa. Quite good together with ice cream or whipped cream or vanilla custard or just with coffee.

Kawaii stuff and first bento box.

2010-05-24T17:43:00.002+02:00

Today I got some kawaii stuff which Flo brought me from Japan (together with some records, aaaah...): cute sauce bottles, cutters, skewers, patterns and a bento box, meow! So I just made my first real bento for tomorrow with soy-sauce-glazed carrots with sesame, grean beans and rice. The bear faces are made of wood garlic, as I didn't have any nori at home.

Peanut-Miso-Tofu With Cauliflower

2010-05-13T19:10:00.002+02:00

Tofu marinated with a peanutbutter-miso-mix, cauliflower and cream sauce with fried parsley.

200g tofu

2 tblsp barley miso

2 tblsp peanut butter

1 big piece of ginger

1 small head cauliflower

2 bay leaves

200ml soy cream

handful of fresh parsley

margarine

Mix miso and peanutbutter with about 2-3 tblsp hot water to a thick paste. Cut tofu into thin slices and brush with the paste, let sit for about 30-60 minutes.

Cook cauliflower in water with salt and the bay leaves til tender, about 20 minutes. Be sure to remove the bay leaves before serving, they just add flavour but are not edible.

Melt a piece of margarine in a pan and cut ginger into thick stripes, fry ginger and add the marinated tofu slices. Fry on medium heat til the tofu is dark golden brown. For the sauce: just melt a small piece of margarine, cut the parsley and fry for about 3 minutes.

Add soy cream and season with salt, pepper and a hint of cumin.

Raspberry-rhubarb gateau.

2010-04-28T21:15:00.000+02:00

My birthday gateau from two weeks ago with whipped cream mixed with raspberries and rhubarb. I layered cream - sponge cake - cream - sponge cake into a cake tin, lined with plastic wrap. After one hour in the fridge you can turn over the tin and remove the foil.

My foolproof sponge cake recipe:

- 220g flour

- 125g margarine (Alsan)

- 175g sugar

- 4,5 teaspoons baking powder (cream of tartar!)

- 125ml soya milk

- 125ml water

- vanilla

Mix margarine with sugar, then the rest of the dry ingredients. Mix well and then add liquids. Mix really well again and pour onto greased baking sheet. Bake for about 20 minutes until golden.Gets fluffy as hell!

White bean hoummous.

2010-04-28T21:02:00.000+02:00

Just blend: white beans, salt, pepper, olive oil, lime juice, cumin, coriander.

Just another miso soup.

2010-04-28T20:43:00.001+02:00

With tofu stars, carrots, white cabbage, glass noodles, barley miso and coriander.

Fried fennel.

2010-04-25T12:41:00.001+02:00

Caramelized fennel with cherrytomatoes, potatoesalad and white bread with red pesto.

Pasta with zucchini-almond-tofu-cream-sauce, yes!

2010-04-12T22:26:00.000+02:00

Today I had this creamy tofu-veggie combo with pasta and I still have leftovers for tomorrow, yeah.

Cook some pasta and while it's cooking fry diced zucchini and almond-nut-tofu in a little olive oil. Add light soysauce, pepper, mashed garlic and vegan pesto rosso when tofu is golden and fry for another 3 minutes. Add some soy or oat cream - that's it. Again, this was a quite quick meal, the sauce was done before the pasta was. So get your ass in the kitchen and try it!

Yesterday I had this as a dessert:

I bought some apple-pear-compote, layered it with some vanilla sauce and served it with a little cocoa on it.

Breaded soy steaks w/ mashed potatoes and mushroom gravy

2010-03-14T14:25:00.000+01:00

Breaded in flour - soya milk - breadcrumbs (with salt and a little paprika). I added a few dried cranberries and a hint of cumin to the mashed potatoes.

Where is my mind?

2010-03-10T19:55:00.002+01:00

...and where's the sun? The spring? Warm wind in my hair?

Can't stand this freezing cold wind anymore.

Penne with chard and cherry tomatoes

2010-03-10T19:50:00.000+01:00

Fried chard with cherry tomatoes and a little cheezly, served with penne:

Just another scrambled tofu.

2010-02-20T13:13:00.000+01:00

This time with onions, a little chicory and parsley. Ate it with a sesame bagel with mango-chili-spread, a big cappuccino and cold orange juice. Saturdays can be so great.

Parpadelle With Oyster Mushroom Sauce

2010-02-14T14:51:00.000+01:00

200g parpadelle

200g oyster mushrooms

250 ml Soycream

1 small onion

3 cloves garlic

fresh parsley

salt, pepper,

1 teaspoon vegan red pesto (optional)

1 teaspoon olive oil

A creamy sauce with the distinguish flavour of oyster mushrooms and garlic:

Cut mushrooms into stripes and fry in olive oil. Add onion and garlic and fry for about 5 minutes, stir from time to time. Cook pasta while preparing the sauce.

Add soycream to mushrooms and season with salt and pepper and the red pesto and add maybe a little from the pasta water and stir well. Let simmer on low heat til the pasta's done.

Serve pasta with the sauce and add a lot of fresh cut parsley. It's quite quick, the sauce takes only a few minutes and will be done if the pasta is!

Miso über alles.

2010-01-06T11:24:00.004+01:00

Fried Miso-Tofu With Zucchini-Parsnip-Purée And Orange-Gravy

- 180g tofu

- 2 teaspoons miso

- 2 big parsnips

- 2 big potatoes

- 1 zucchini

- soysauce

- starch

- orange juice

- paprika

As parsnips have a heavy sweetness its a good idea to combine with something hearty like the miso and with something sourish and fruity like the orange juice.

Stir 2 teaspoons or more in hot water (about 3 tablespoons) until miso dissolves. Cut tofu into slices and brush with miso paste. Put aside and let sit for a few minutes.

Cut parsnips and potatoes in cubes and cook very tender with a little salt. While veggies are cooking fry tofu in some oil on middle heat from both sides, you can brush some more miso on it if you wish.

Grate the zucchini. Mash parsnips and potatoes with pepper, a little miso paste and fold in grated raw zucchini. The purree is hot enough, so the zucchini won't be that raw anymore until it gets into your mouth.

If tofu is done put aside and fill your pan (covered with all the leftovers of fried tofu and miso) with some water. Dissolve about 1-2 teaspoons starch in 3 tablespoons cold water and stir in.

Season with pepper, paprika and dark soy sauce and add about 50 ml orange juice, bring to the boil only for a short time - done. Serve fried tofu with purée and gravy.

Sonntag, den 10.01.2010 LIBYANS + VENGEANCE

2010-01-03T17:00:00.003+01:00

New Decade.

2010-01-03T14:07:00.008+01:00

Woke up at 11 something this day and as soon as Woschech realized that I'm awake he tried to convince me to get up. Hmpf. At around 12.30 I managed to get out of the warm comfy bed and wohoo, it's snowing. First snow this year and by now there's been more snow than last winter, so you can call it definitely a winter at all!

(The cat is already sleeping again, of course. Lazy thing.)

Amazingly this new decade started quite good. Been to a New Year's Eve party, which I normally avoid succesfully but this time it was a good idea to break this tradition. First I visited a few nice people to sit around, listening to music, drinking and waiting till the worst is over and at half past 12 we went off to see a good show of The High Society who played only a few songs of their own and then covered a lot, everybody in the small overcrowded room sang along and it was more a human cluster than a crowd. Not: No fun. But: So fun! Did a lot of pictures and can't wait to see them (but they won't be developed until thursday). Then I started the first day of the year with listening to DEATHREAT's The Severing Of The Last Barred Window and did only nice and convenient things. So far. Probably monday will offer trouble again as in general but so what. Dear shitty things: fuck off.

Yellow Lentil Soup With Fried Tofu.

2010-01-03T13:22:00.002+01:00

- about 200g yellow lentils

- 2 onions

- cumin

- paprika

- salt

- pepper

- ginger

- orange juice

- handful of cherry tomatoes (or 2 tomatoes)

- 150 g tofu

- black sesame

Cut onion in fine pieces and slightly fry them in 1 teaspoon oil. Add lentils and the double amount of water, bring to the boil.

In the meanwhile prepare the tofu:

Cut tofu into small triangels and fry with a little oil slightly from all sides until golden brown. Add salt and pepper.

If the lentils are almost done, add spices and cut cherry tomatoes in half and add. Let cook for another 2 minutes, reduce heat and add a swig of orange juice.

Serve soup with tofu on top and decorate with black sesame.

Banana-Chocolate-Shake

2009-12-20T14:56:00.001+01:00

- 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

2009-12-13T16:04:00.000+01:00

- 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

2009-12-13T15:54:00.002+01:00

- 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

2009-12-06T16:37:00.000+01:00

- 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.

2009-12-06T16:14:00.002+01:00

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.

Miso-Lime Rice with Tofu and Chickpeas

2009-11-29T13:57:00.000+01:00

Looks bland, tastes great.

- 1 cup rice

- 2 cups water

- 1 tablespoon miso

- 1 lime

- 1 small onion

- 1 small can chickpeas

- 180g smoked tofu

- small piece ginger

Cook rice in water with finely chopped onion, season with salt or light soy sauce, a little vegetable broth, pepper.

Cut tofu into stripes or cubes and fry with the peeled piece of ginger in 1 teaspoon oil. Add chickpeas and fry for another 5 minutes. If the rice is done add the miso (don't cook the miso) and juice of half a lime.

Serve rice with the tofu and chickpeas and drizzle a little bit of lime juice over it.

Coriander would fit perfectly and made it look better...

PIZZA.

2009-11-26T09:15:00.002+01:00

- 300 g flour

- 1 sachet dry yeast

- 2 tablespoons olive oil

- water

- salt

- sugar

- tomatoe sauce

- veggies

- vegan cheese

Mix flour with yeast, salt, a tiny dash of sugar and oil. Knead with lukewarm water for about 5 minutes and let sit for 30 minutes at least at a warm place.

When it's doubled its size you can roll out on a baking sheet and spread with tomatoe sauce (tomatoe puree with water, salt, pepper and herbs to taste).

Cut veggies in thin slices or stripes, for example zucchini, and crumble cheese on it. Yet again I used the Redwood Cheezly, Edam Style.

If there really should be leftovers you can freeze it for 3 months or so and have a frozen pizza to celebrate kinda trash food like the non-vegan freaks.

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

2009-10-29T20:28:00.004+01:00

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

2009-10-29T20:15:00.002+01:00

- 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.

Pfannkuchen.

2009-10-16T19:59:00.009+02:00

Wieso sagen so viele Leute, sie könnten keine veganen Pfannkuchen hinbekommen? Wieso schwirren aberwitzige Rezepte mit Eiersatz, drei verschiedenen Mehlsorten (Maismehl für die Farbe - alles klar) und weiß der Teufel noch was herum? Pfannkuchen: voll easy.

Eine ordentliche Portion fürs späte Frühstück:

200g Mehl
2 EL Stärke
1 Prise Backpulver
1 Prise Salz
300 ml Sojamilch

Trockene Zutaten mischen und nach und nach Sojamilch unterrühren.
Zügig und gleichmäßig rühren, damit keine Klümpchen entstehen.

Der Teig soll homogen und zähflüssig sein.

Wichtig: den Teig ruhen lassen, mind. 10 min.!
Eine Pfanne auf den Herd stellen und heiß werden lassen, etwas Oel
oder Margarine rein und entweder die Pfanne mit Teig ausgießen (etwa
eine Schöpfkelle voll) oder lauter kleine Pfannkuchen machen. Wer die
amerikanische Variante von dicken, fluffigen Pancakes haben möchte,
sollte etwas mehr Backpulver verwenden.
Wenn die Pfanne schon ordentlich heiß ist, bevor der erste Pfannkuchen
gemacht wird, gilt auch die Regel nicht, dass der erste Pfannkuchen nix
wird. Also ein bisschen Geduld.

Wenn die Oberfläche kleine Bläschen wirft und nicht mehr flüssig
ist, Pfannkuchen umdrehen und von der anderen Seite fertig braten.

Mit Apfelmus, Kirschsauce oder Schokocreme servieren!
Auf dem Foto hier schlecht zu erkennen: Kirschsauce und Schokocreme.

Hier die fluffy Pancake-Variante mit Agavensirup:

Ich werde dann beim nächsten Waffel-Backen mal drandenken, die
Zutaten abzuwiegen und das auch posten. Ist aber eigentlich
ähnlich, nur sollte der Teig dicker sein und etwas Fett enthalten,
Alsan oder sonstige vegane Margarine. Ich mach die (wie
die Pfannkuchen sonst auch) aus dem Handgelenk und
die Waffeln werden außen knusprig, innen fluffig
und schön braun sind sie auch. Daher bin ich immer hochgradig
irritiert, wenn behauptet wird, vegane Pfannkuchen und
Waffeln würden nie funktionieren.

2009-10-09T09:33:00.001+02:00

Tomato-Sage-Quiche

2009-10-09T08:57:00.005+02:00

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

2009-10-09T08:43:00.005+02:00

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!

Beyond belief I'm angry.

Easy-peasy curry.

Coriander-Mint-Tofu with Beluga Lentils and Carrot-Hazelnut Salad

Pretty cakes.

King oyster mushrooms with chard and tofu

Project Worse Than Queer.

Eleven songs about friendship and some drinks. Thanks to everybody who sent songs! And thank you Evi!

http://projectworsethanqueer.bandcamp.com/

Caramelized beetroots and tofu.

We've got to show them we're worse than queer.

Potato-Chickpea-Stew w/ Tofu.

Peanut Butter Blondies PPK

Green Curry w/ Glazed Tofu.

Scrambled Tofu w/ Potatoes.

Carrot-Cashew-Soup w/ Glazed Tofu And Brussel Sprouts.

Potato-Carrot-Curry w/ Green Tomatoes

Braised Tomato Tofu w/ Lavender Potatoes.

Another world.

Rasp- And Blueberry-Unicorn-Cheesecake-Tarte For Eve's Birthday-Tea-Party.

Mint-Walnut-Pesto w/ Linguine.

Scrambled tofu day aka Sunday.

Oven baked tofu deliciousness.

Purple carrot salad.

Tofu with white beans and beetroot leaves.

Put on your sneakers and be a kid.

No cake today.

Avocados.

Light and luscious breakfast.

Sweet and sour black lentil spread.

Lime ginger lemonade.

Fried potatoes w/ kinda gyros.

Sweetheart cabbage ♥

Creamy coconut carrot rice with fried tofu.

Woschech overdose.

Fluffy white bean spread.

Scrambled tofu again and again!

Shoes.

Gross.

Carrot-parsnip-ginger soup with caramelized tofu and sesame.

Red.

Saturday afternoon.

Oystermushroomstofucreamsaucething with potatoes and salad.

Pancakes!

Gnocchi with veggie-cream-sauce

Summer rolls.

Matcha Mochis

Hoummous.

Fried tempeh with chard.

Mashed potatoes with avocado and fried oyster mushrooms in cream sacue.

Fried tofu with peanut sauce.

Curiosity can be so bad sometimes. A warning.

Mock Duck with gingery curry and basmati rice.

Rose hips are living in the ice age, too.

Lime Meltaways

Filled bell peppers with cream chard.

Favourite sushi.

Raspberry turnovers.

Spaghetti Squash!

Coffee-Pecan-Brownies.

Chocolate Chip Cookies.

Cannelloni.

Blueberry Pancakes. With Cappuccino.

Right now: chocolate ice cream.

Potato-spelt-patties with baby chard salad.

Cucumber-Sandwich.

Seitan-Gyros with zaziki, carrot salad and cherry tomatoes.

Café Klatsch.

No more fights.

The windowsill garden.

Onigiri.

Mustard-dill zucchini and oyster mushrooms with mashed potatoes and beet roots

Cinnamon-Choco-Rolls

Tofu Scramble.

Tarte Tatin.

Kawaii stuff and first bento box.

Peanut-Miso-Tofu With Cauliflower

Raspberry-rhubarb gateau.

White bean hoummous.

Just another miso soup.

Fried fennel.

Eleven songs about friendship and some drinks.

Thanks to everybody who sent songs! And thank you Evi!