Pasta with red cabbage and orange.

- 250g tagliatelle
- 250ml soy cream
- 1 large red onion
- red cabbage
- 1 orange
- garlic
- oil (olive oil, for example. Pumpkin seed oil works here very good, too)
- salt, pepper

Cook pasta according to instructions. Meanwhile finely dice the onion and smash the garlic (I used two cloves). Fry in 1 teaspoon oil and add 100ml water. Shred the cabbage and add to the onion/garlic mixture.
Bring to the boil and cook for about 3-4 minutes, then turn off the heat. Add salt, pepper and soy cream.  The cabbage is supposed to be just slightly cooked. Not raw anymore, but not completely soft and done.
I had the half of small cabbage head.

Peel and slice the orange.
Mix the tagliatelle with the cabbage-cream sauce on a plate and add some slices of orange. 
I love orange and salt by the way. Just try one piece on its own with a little salt sprinkled on it.

Orange-Sage Scrambled Tofu.

- 200g tofu

- piece of ginger

- some fresh leaves of sage

- 1 orange

- salt, pepper

- dash of smoked paprika (optional, use regular paprika otherwise)

- 1 tblsp oil

Heat the oil and fry crumbled tofu on medium heat. Grate a big piece of ginger and add together with salt, pepper and (if you have some) smoked paprika to tofu. Stir well.

Peel the orange and cut out the filets. This is way easier as it sounds, but you need a very sharp, big knife otherwise you'll just have a mushy lump of orange in your hand.

Then cut the sage into thin stripes and add together with orange filets to tofu, the tofu should already have some golden brown spots. Stir carefully and fry for another 5 minutes on medium to low heat.

Even if you don't have smoked paprika this dish has a warm hearty flavour by the sage, while orange and ginger give a fresh and fruity (but not very sweet) note.

I love scrambled tofu and always try new variations. Most of the time I don't have an idea beforehands, I just have the idea that I want scrambled tofu.

Of course I have a basic recipe, but sometimes I want a new flavor - then I'll throw in whatever I have in the kitchen and might be suitable. 

This was one of the best scrambled tofu variations I've ever had and I'll defintively keep that in mind. Yum!

Spelt patties with orange-radicchio and chutney-yoghurt dip.

- 100g coarsed unripe spelt grains ( a very hearty and smokey tasting variation of spelt, called Grünkern)

- 1 carrot (cut into small cubes)

- 1 small radicchio

- 1 orange

- 1 onion

- garlic

- 100g soy yoghurt

- 2 tbslp mango chutney

- olive oil and safflower oil

- pinch of sugar

Fry the carrot in olive oil and add finely cut onion and smashed garlic. 

Then add the coarsed unripe spelt grains and stir. Season with salt, pepper, vegetable broth. Add enough water to cover the mixture and cook for 15 minutes on medium heat while strirring from time to time. Let this mixture cool. If it's too wet add some bread crumbs or if it's too dry add bit by bit some cold water til you can form patties. 

Cut radicchio into very fine stripes. Peel orange, remove the white inner skin and cut into stripes or big chunks.

Heat some safflower oil and fry the patties on medium heat for about 3 minutes on each side. In the same time heat 1 teaspoon olive oil in a heavy pot and fry the radicchio stripes on high heat, add salt and pepper and the orange slices. When the radicchio turn slightly brown turn down the heat, add the sugar, stir well and put a lid onto the pot.

Continue frying patties. Mix yoghurt with mango chutney. Serve hot patties with lukewarm radicchio and the chutney-yoghurt-dip. It's colourful and combines so many different flavours (bitter, smokey, hearty, tangy) - it's awesome.