Sushi Saturday.

Yesterday it had to be sushi and I made lots of maki sushi with mango, avocado and fried tofu. Furthermore inari-zushi and a miso soup with udon noodles and veggies as a starter.

Chopped coriander roots

Mango. I also made some with mango and coriander

Tofu fried with soy sauce and sesame

Miso soup with garlic, onions, roots of coriander, broccoli, chard, carrots, coriander leaves, shiro miso, soy sauce and udon noodles

Very not matching colours

Chard-eggplant-tofu-dish w/ potatoes.

As far as I remember this contained chard, eggplant, tofu and lots of garlic. Together with potatoes and fresh parsley.

King oyster mushrooms with chard and tofu

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.

Fried tempeh with chard.

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

Filled bell peppers with cream chard.

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.

Potato-spelt-patties with baby chard salad.

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

Penne with chard and cherry tomatoes

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