Vegan Sour Cream.

"Vegan sour cream is easy" it what this recipe says. Okay. It might be easy, but this doesn't mean tasty.

I tried to blend firm tofu into a creamy texture before and I never was satisfied with the result. I just found this recipe and wanted to try it with silken tofu but as I only had firm tofu at home and didn't wanted to go shopping, so I tried it with what I had at home and afterwards I actually think, with silken tofu this will be more a dip or a sauce than something like sour cream.

I had to adjust the recipe and am really confused about the measurements. The "package of tofu" which is used in this recipe contains almost 400g tofu (see in the comments), I had a package with 200g. But I had to use way more liquid, as in the recipe. Maybe it varies from brand to brand so you might have to experiment a bit, too. 
The result is quite alright - creamy and fluffy, better than I expected. The taste is also quite alright, but the cream is still a tiny bit floury. This distinctive feeling on your tongue which comes from the tofu.
So, yes, it tastes like tofu/soy. I you don't like that, just don't do this at home!

All in all it also has this lightly fresh, sour-ish taste you want from sour cream and in combination with fresh cut veggies or as an addition for your home-made burrito it's worth a shot. I prefer the version with cashew nuts (tons of recipes online) but this is a good and less expensive alternative.

 Here's my slightly altered variation:

200g tofu
2 tbsp olive oil
3 tbsp lemon juice
2 tsp soy sauce
splash of water if needed

I started without the water and added it near the end and then it was finally really creamy. I recommend a food processor as a handheld blender might not work.
Make sure to let chill in the fridge for 30min or more.

Beetroot Hummus.

Last week I asked my mother if she had any more ideas what to do with beetroots. She came up with this hummus variation which turned out so lovely - in appearance and taste. The beetroot not only provides a nice pink but also a subtle sweetness. I slightly changed the original recipe and now I have a big bowl of pastel pink hummus in my fridge to make lots of sandwiches this week:


400g canned chickpeas
2 beetroots
3 tblsp tahin
1 clove garlic
salt, pepper, cumin
fresh lemon juice


Peel the beetroot, dice and cook until tender. Strain, but keep the cooking fluid. Blend chickpeas with beetroot, tahin, garlic and cooking water with a handheld blender until creamy - than season with lemon juice,salt, pepper and a dash of cumin.

Banana tofu with avocado cream.

200g tofu

1 ripe banana

soy sauce

oil

basil

pepper

paprika

avocado

lemon juice

salt

Cut tofu into cubes and the banana into slices. Fry tofu in some oil until it starts to get slightly golden, then add the banana slices as well as some soy sauce, pepper and paprika. Stir carefully.

Mash the avocado together with lots of lime juice, salt and pepper.

When the tofu gets darker brown and the banana slices are mushy add some fresh basil and serve with the avocado cream. This is an unbelievable creamy deliciousness.

Sweet Curry Hoummous.

Recently one of my favourite flavour combinations is curry with a sweetener like sugar or syrup. The sweetness enhances the diverse curry flavours.

Today I made a hoummous variation with this:

- 1 big can chickpeas

- juice of 1 lemon

- 2 tblsp olive oil

- 1 tsp paprika

- 1 tsp cumin

- 2 tsp currypowder

- 1 tblsp agave syrup

- dash of salt

- pepper

- fresh koriander

Mix chickpeas with spices, lemon juice and olive oil in a big bowl and puree with a hand blender and add some water bit by bit if necessary. When the hoummus is a smooth paste add the agave syrup and mix once again for a few seconds.

Stir in some fresh koriander leaves (and/or parsley) with a fork and serve. Fill leftovers in a airtight container or glass and it will keep for a few days if you really can resist this pretty tasty hoummous for so long (which I don't believe actually, but just for your information).

Curry colour and total cat sweetness.

Springlike carrot-snowpea-tofu-dish.

- 200g tofu

- 3- 4 carrots (cut into stripes)

- handful of snow peas (I used frozen ones, use fresh if available)

- salt, pepper

- pinch of grated fennu greek

- lemon juice

- olive oil

A very simple yet colourful and yummy dish. Cut tofu into small cubes or triangles and fry in a little olive oil together with the carrot stripes. When almost done add spices, then the snow peas. Add a dash of lemon juice and fry for another two minutes until the snow peas are bright green and slightly get golden at the ends.