Sweet and sour black lentil spread.

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.

 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.

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 ♥

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.

- 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. 












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