Smashed potatoes with roasted garlic cashew butter.

Garlicky potato heaven! I made this recipe a few weeks ago together with a salad (lettuce, dried tomatoes, beet root) and it's great. I used rosemary instead of thyme and of course you could use both or even more herbs. The whole place smelled so good while roasting the garlic and if you're into garlic and if you're into potatoes - try this!

Fantastic Mango Dip.

There was a half mango left in my fridge and I it had to be a dip. So I made the best mango dip today, using three ingredients:

- half a very ripe mango
- few leaves fresh mint
- 1 tsp soy sauce 

Puree everything together, et voilá: creamy, fruity, fresh, luscious, colourful, fancy but ridiculous simple and quick. It's perfect for a lot of hearty, spicy dishes and fried stuff.

I ate it to fried tofu slices together with mashed potatoes (sprinkled with coconut bacon) and salad.

Mashed potatoes are one of the best things and I truly don't understand how it's possible that there are people who don't recognize the importance of mashed potatoes. To vary my mashed potatoes I cooked them today together with a kohlrabi. I had a purple one! They're very pretty (but look the same like the pale green ones, once you've peeled them).

- potatoes
- kohlrabi
- vegan butter
- salt
- rosemary
- soy or rice milk

Dice potatoes and kohlrabi (kohlrabi dices should be smaller than your potato dices) and cook in slightly salted water until very tender and almost overdone. Drain the water and mash with vegan butter, salt, rosemary and a splash of soy or rice milk until fluffy and creamy.

Fried tofu slices are also simple as hell: cut tofu into thin slices, marinate in soy sauce for a few minutes and then fry the slices in (olive) oil until the edges get golden brown and crispy. Some garlic is highly recommended.

There are lots of coconut recipes out there, I used this as an idea but I skipped the liquid smoke and used shoyu instead of tamari. AND: I made it in a pan, this version is a bit quicker. Just use a very slightly oiled pan on medium heat and stir very often.

Hokkaido-Mango-Soup w/ fried beetroot

- onions
- oil
- 3-4 medium potatoes
- 1 medium hokkaido squash
- 1 mango
- 3 small beetroots
- juice of 1 lime
- veggie broth
- salt, pepper


Fry finely diced onions (I had two small ones) in a little bit of oil until golden brown. Add diced potatoes and two of the beetroots and stir for a few minutes. Then add 1 litre of cold water and a bit veggie broth. Cook for five minutes, then add diced hokkaido and cook until everything is very tender. While your soup is cooking cut the remaining beetroot in very thin slices and fry from both sides in oil until crispy. Put them on some paper towel until needed.
Add one ripe, diced mango and salt and pepper to taste to the pot. Turn off the heat, add the lime juice and puree with a handheld blender until you have your preferred consistency.
Serve with some of the fried beetroot slices. 
This soup is totally recommended if you just got a tooth pulled out.

Treats.

cappuccino

oven baked food

vegan candybars named after good tv shows

not as pretty as here, but it was pretty yummy though

Twinings. I'm addicted.

Good things.

Recovering from the most severe cold I've had in years.

Getting lovely short e-mails from friends with silly photos to cheer me up.

Looking forward to the SICKOIDS show in June.

Washi tape.

Cooking a big pot of a spicy, fruity carrot-potato soup with veggie sausages.

My growing-like-a-maniac avocado.

Radish soup.

This was a quite delicious radish soup although the picture of the soup itself doesn't look delicious at all.
Fried one diced onion together with some smashed garlic cloves in a little olive oil, added 1 litre water, some veggie broth, salt, fresh thyme and sage and two bunches of small radishes, together with the radish leaves.
After 15 minutes I pureed everything and seasoned with a little salt and pepper.
Unfortunately the small radish loses the bright pink colour during cooking and together with the greens it looks more like spinach than anything else, but is has the typical taste of radish just slightly milder than fresh ones and this is sure a good variation to eat these pretty pink veggies.
I served it with fried potatoes.

Lemon and sage potato casserole.

This was a pretty simple but truly awesome potato casserole I had a few weeks ago.

Cut potatoes into thin slices and layer in a baking dish, season each layer with salt, pepper and smoked paprika. Add some fresh sage leaves, rosemary, basil and slices of lemon on to the top and sprinkle with some olive oil.

Pour 150ml soy cream over the potatoes and cover the dish with tin foil. Bake for 25 minutes, then remove tin foil and bake for another 10 minutes. The potatoes will be super tender and every aroma has melt together to a soft and crispy potato heaven.

Summer tofu.

200g tofu

1 zucchini

1 peach ( I had one of these flat white peaches, they have a bit more flavour than the round ones)

2 cooked potatoes

oil

salt

pepper

fresh thyme

Cut everything into cubes and start frying the tofu and potatoes, after about 5 minutes add zucchini and peach. Season with salt and pepper. Add splashes of water if it seams to dry and fry for about 10 minutes until everything is golden brown and the peach starts to get a bit mushy. Add lots of fresh thyme. This is pure summer, I promise.

I had this today at work for lunch and was so happy to have so good food. Unfortuately non of the generic "but what can you eat as a vegan?"-people where around...but on the other hand they pretty sure would've been totally scared of fried peach and tofu. Ignorants.

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.

Easy-peasy curry.

I was really craving for a curry but actually I was way too lazy to cook. So I forced myself to peel and cut a few poatoes and cooked them. As they were done I drained the water and added half a can of coconut milk, vegetable broth, curry powder, fenugreek, gomasio and pepper. I cooked it for another three or four minutes and that was it. No frying onions, garlic, spices, curry paste - just throwing a few things together. Totally yummy, though!

Potato-Chickpea-Stew w/ Tofu.

-onions

-garlic

-carrots

-potatoes

-salt, pepper, paprika, cumin, veg broth, dried or fresh sage, curry powder

-tomato paste

-tofu

-soy cream

-fresh parsley

Fry finely diced onions and mashed garlic in a little oil until translucent. Add diced carrots and stir for 3 minutes. Fill up with 1 litre cold water and add diced potatoes. Season to taste with paprika, salt, pepper, cumin, veg broth, sage. In the meanwhile dice tofu and fry until golden, season with salt and a hint of curry powder. 

When potatoes are almos done add canned chickpeas and 1 tablespoon tomato paste. Just before serving add the fried tofu and a little soy (or oat) cream and lots of fresh parsley.

This is the perfect food when you just caught a cold like me at the moment. It's full of flavour and healthy things, it warms you and it's not too heavy.

Green Curry w/ Glazed Tofu.

- potatoes

- brussel sprouts

- fresh spinach

- onions, garlic

- coconut milk

- green curry paste

- peanut butter

- salt, pepper, paprika, yellow curry powder, vegetable broth, lemon juice

- tofu

- shoyu

- sugar

In a big pot fry finely cut onions and mashed garlic in a little oil, stir in 2 tsp green curry paste and add a glass of water. Cook til onions are translucent. 

Cut potatoes into small dices, add 1 litre cold water to the curry mixture and add potatoes. Add spices and 2 tbsp peanut butter, cook til potatoes are almost done. Clean brussel sprouts and cut them into halfs (or quarters), add to the potatoes together with 200ml coconutmilk and 200ml water, cook for about 10 minutes. 

In the meanwhile cut tofu into thin stripes and fry in a pan, deglaze with shoyu and 1 tsp sugar. Fry on medium heat, flipping once, til very very crispy.

Wash spinach thoroughly and cut the leaves into stripes (roll all the spinach leaves together and cut) and add to the curry. Cook for another 3 minutes.

Serve the curry with fried tofu. 

You could use frozen spinach, but it's definitely not the same. Season with curry paste to your taste, I have serious trouble eating hot spicy things, so my dishes aren't that spicy.

Scrambled Tofu w/ Potatoes.

Potatoes and tofu are two of the best inventions ever!

- 1 large potato

- 200g tofu

- 1 tbsp margarine

- seasalt, fresh ground pepper, paprika, curry powder, vegetable broth

Grate the potato and fry for two minutes in margarine ( I didn't peel it. Depends on the potato.) Add crumbled tofu and fry for about 10 minutes on medium heat. Add spices to taste (I just used a hint of curry) and stir occasionally. That's it.

Potato-Carrot-Curry w/ Green Tomatoes

- red onions

- garlic

- carrots

- potatoes

- TVP flakes (or big chunks cut into strips)

- apricot-peach jam 

- green tomatoes

- corn starch

- cinnamon, paprika, curry powder, cumin, sugar, salt, pepper, vegetable broth

Like most of the time, I can't give you measurements. I used a big pot and I know that I used 2 litres of water, we had about 4 big portions (with rice).

Fry finely diced onions in 2 tablespoons oil until trunslucent. Add smashed garlic and spices and stir well for about 1 minute, make sure not to burn the spices.

Add a small cup of water and let boil this mixture for 2 minutes, stir occasionally.

Dice carrots and potatoes. Add 2 litres cold water to the onion mixture and immediately add carrots and potatoes, stir well and let cook.

When the water is boiling, add the TVP soy and green tomatoes ( I had quite small ones and just cut them into halfs, if yours are bigger ones cut them into quarters) and let cook for about 20 minutes. Add vegetable broth and maybe a bit more spices, as the TVP soaks a lot of flavour.

Add the apricot-peach jam and stir well. Mix 1 tablespoon corn starch with water and add to the boiling mixture while stirring well. A lot of stirring, hm? The mixture will thicken a bit and gets creamy, lower the heat and stir for another 5 minutes.

If you don't have green tomatoes, leave them. Red tomatoes are much sweeter and would add a totaly other flavour and might be to sweetish. On the picture you see my version without the green tomatoes, was also quite good, but I liked it much better with the green tomatoes. I had a tomato plant and the last fruits wouldn't turn red and as was end of October I thought that I maybe should use them and this curry was the result.

Serve with rice.

Braised Tomato Tofu w/ Lavender Potatoes.

400g tofu

1/2 chinese cabbage

1 small can tomatoes

2 carrots

red onion

garlic

1 teaspoon olive oil

vegetable broth

a bit orange juice

200g potatoes

1 teaspoon dried lavender

salt, pepper, rosemary, mint, light soy sauce

yoghurt (optional)

Cut the carrot and onion into dices, the cabbage into slices, smash tha garlic (as many cloves as you like, I used three) and put in a casserole with some water and the olive oil.

Cut tofu into slices and drape onto the veggies, sprinkle everything with soy sauce, rosemary, mint (I used fresh herbs) and a bit fresh ground pepper. 

Than pour the can peeled tomatoes over it and spread til everything is covered. Mix some vegetable broth with hot water (I used the empty tomato can, half filled with liquid) and add.

Bake everything in the open casserole for about 20min in the oven, gas mark 4. After 20min add a dash of orange juice and bake for another 15-20 min.

While the tofu braises in the flavoured tomatoes cook the potatoes with some salt and dried lavender. I used red potatoes and left the peel because it's less work and I like unpeeled potatoes a lot. Serve together and add some yoghurt or Tofutti sour surpreme to the potatoes, if you like.

Fried potatoes w/ kinda gyros.

Cut some new small potatoes into half (don't peel them) and cook together with some soy steaks (I had stripes, like gyros) till done. Let cool for a few minutes in a sieve so everything can dry a bit. Heat some oil in a skillet and fry potatoes with soy stripes, add mashed garlic and spices like paprika, salt, pepper, thyme, oregano, lavender to taste. Fry till crispy and golden brown, serve with a dip of your choice. I had a soy cream dip with lime juice. Easy peasy and so tasty.

Oystermushroomstofucreamsaucething with potatoes and salad.

Oystermushrooms again!

Mashed potatoes with avocado and fried oyster mushrooms in cream sacue.

Does it sound good? It was.

I love to add veggies to my mashed potatoes to have some yummy mash up. This time I used half an avocado and mashed it together with well-cooked potatoes, salt and a little soymilk. 

Fry oystermushrooms in olive oil with salt and pepper. Add 100ml soy cream when almost done, sprinkle some herbes de provence (herbes de provence without lavender aren't herbes de provence, get it).

Let cook on little heat for another 5 minutes, then serve with the potato-avocado mash up.

Mustard-dill zucchini and oyster mushrooms with mashed potatoes and beet roots

I really love the dill and mustard combination in a cream sauce. And I love the magenta mashed potatoes!

Fried fennel.

Caramelized fennel with cherrytomatoes, potatoesalad and white bread with red pesto.