We're still crazy when we're sane.

On Saturday Kptn Fuchs called by and we had some delicious things besides a very nice evening, hanging out in the kitchen and chatting all the time.






Tofu, fried with ground hazelnuts. Mashed potatoes (with an apple), gravy and arugula salad. The whole topic was autumn/wintertime, I guess.

Arugula salad with miso-tahin dressing and vegan cheese cats.

get yourself a cat shaped cookie cutter and your favourite kind of vegan cheese slices

Vodka with pear juice fits also into this autumn theme, doesn't it?

For dessert we had wintertime cupcakes. Made the vanilla cupcake from Vegan Cupcakes Take Over The World but used half a cup soy milk and half a cup apple-cinnamon tea (instead one whole cup soy milk) and added a few chocolate chips. The topping is soy cream with ground hazelnuts, vanilla and cinnamon.

sceptic cat is sceptic

Peanut Butter Cheese Bagel w/ Spinach

It is a beautiful day and I made a beautiful bagel and I even was in the mood to do some more pictures than I usually would take on something I cooked or prepared. I'm not very interested in food photography. If I cook something the daylight has normally already gone, my kitchen is a mess and I'm not very ambitious to prepare a fancy looking table to shoot a fancy food pic. I'm way better in cooking than baking as it is easier to improvise and so I'm also better in taking pictures just on the spur of a moment. But maybe I will work on this a little bit.

Back to the bagel: I totally love the combination of peanut butter and cheese, the lingonberry sauce adds a sweet and tart-ish taste, the fresh spinach is also quite tart, fresh and crispy.

This bagel was so perfect.

Toast your bagel. Spread one side with peanut butter, the other with lingonberry sauce (or cranberry sauce, both are quite similar).

Add one slice of vegan cheese (I had this one, the classic version) and some leaves of fresh spinach. Put together and enjoy.

Penne with chard and cherry tomatoes

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

PIZZA.

- 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.

Didn't have so much time lately; to cook, to take pictures, to post, for me, to go out, to watch movies, ...and didn't feel like cooking something nice due to a lack of appetite and ideas. So most of the time bread with spread was first choice. But there a few pictures left on my small cam which I haven't posted yet, so this will be a conglomeration post of various things.


Soy Sausages With Potatoes - quick and never wrong -

Cook some potatoes unpeeled in salty water.
Put your favourite soy sausages in a pan.
It's very important to arrange them in Black Flag style, as my loveable friend Flo taught me. What an obvious idea!
Fry til slightly brown. Serve sausages with potatoes and ketchup and/or mayo or any sauce you prefer. It's kinda convenience food, but not too crappy. I sprinkled some fresh parsley over it. Makes quite a different appearance...






Parpadelle with Bell Pepper Cream Sauce

I finally found really good Parpadelle, big ribbon pasta.
The sauce:
1 onion, finely cut
1 red bell pepper
A few mushrooms
1 package soy cream (250ml)
fresh basil leaves

Fry onion in a little olive oil, add bell pepper, season with salt and pepper to taste. Add soy cream and mushrooms, let boil up and then reduce heat to a minimum, just let it simmer.


Cook parpadelle al dente and mix up with the sauce and fresh basil before serving. It's so creamy and tasty and a real meal, but doesnt take so much effort.






Potato Gratin

Cut a few potatoes unpeeled in very very thin slices. Layer them in a casserole, season with salt, pepper, little bit of veggie broth and herbs de provence. Pour just as much soy milk over it that the potatoes are covered. Then crumble the soy cheese over it and cover with tin foil. I prefer cheese from Redwood and Pural, any others I can't recommend by now. This time I used Redwood Supermelting Cheezly Edam Style and it was perfect.
Bake for 20 to 30 minutes, remove foil and bake for another 10 minutes or until golden brown. Time for preparing: about 10 minutes. The rest happens in your oven.You can also use soy cream instead of milk and add finelyfinely cut onions or any other veggies. You can add herbs like savage. But even if not, this simple variation is sooo great.
And of course it perfectly goes along with something else like fried tofu slices or seitan or burgers or whatnot. But if you're sulky and pouty and feel like a 10-year-old child this is a perfect whole meal.