Fried fennel.

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

Pasta with zucchini-almond-tofu-cream-sauce, yes!

Today I had this creamy tofu-veggie combo with pasta and I still have leftovers for tomorrow, yeah. 

Cook some pasta and while it's cooking fry diced zucchini and almond-nut-tofu in a little olive oil. Add light soysauce, pepper, mashed garlic and vegan pesto rosso when tofu is golden and fry for another 3 minutes. Add some soy or oat cream - that's it. Again, this was a quite quick meal, the sauce was done before the pasta was. So get your ass in the kitchen and try it!

Yesterday I had this as a dessert:

I bought some apple-pear-compote, layered it with some vanilla sauce and served it with a little cocoa on it.

Parpadelle With Oyster Mushroom Sauce

200g parpadelle

200g oyster mushrooms

250 ml Soycream

1 small onion 

3 cloves garlic

fresh parsley

salt, pepper,

1 teaspoon vegan red pesto (optional)

1 teaspoon olive oil

A creamy sauce with the distinguish flavour of oyster mushrooms and garlic:

Cut mushrooms into stripes and fry in olive oil. Add onion and garlic and fry for about 5 minutes, stir from time to time. Cook pasta while preparing the sauce.

Add soycream to mushrooms and season with salt and pepper and the red pesto and add maybe a little from the pasta water and stir well. Let simmer on low heat til the pasta's done.

Serve pasta with the sauce and add a lot of fresh cut parsley. It's quite quick, the sauce takes only a few minutes and will be done if the pasta is!