Beans with tahin dressing.

200g green beans
1-2 tbsp tahin
1/2 apple
salt
soy sauce
mint
coriander


Wash the beans and cut off the ends. Cook in salted water for about 10 minutes, until they're done but still crisp.
Mix the tahin with a little water and 1-2 teaspoons soy sauce. Add some leaves of mint and coriander.

When the beans are done strain them and rinse with very cold water. This will keep the beans' pretty lime-green colour and prevent them from getting grey-ish. 
Cut apple into small cubes.
Put the beans and apple cubes in a bowl and toss with dressing.

Tarte Tatin.

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.  

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.