Caramelized beetroots and tofu.

 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.

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 empowering 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. It won't be the same without you.

 Now go and organize your own fest!

Potato-Chickpea-Stew w/ Tofu.

-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

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.

- 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.