Fancy simple stuff.

- 2 king oyster mushrooms
- 200g tofu
- one small broccoli head
- one small onion
- one clove garlic
- 1 tblsp shiro miso
- soy sauce
- olive oil
- pepper
- salt


Cut the broccoli into florets and cook in water with some salt. While the broccoli is cooking cut the piece of tofu into small cubes, dice finely the onion, slice the mushrooms and smash the clove of garlic. Heat 2 tsp olive oil in a pan and first add the tofu. When the tofu begins to get slighlty golden-brown add onions, garlic and mushrooms. Stir from time to time until tofu is brown and crispy. Deglaze with some soy sauce and season with a tiny amount of pepper.
In a small bowl prepare the dressing for the broccoli: mix the tblsp miso with some hot water and 1 tsp olive oil. 
Cook the broccoli only for a few minutes until it gets soft but not wibbly-wobbly. Strain it. Then toss the broccoli into the miso dressing. I had some arugula left and tossed it in, too.
Serve tofu-mushroom mix with the broccoli and add some of the dressing.
Very hearty and umami but light and fresh though.

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

Sushi Saturday.

Yesterday it had to be sushi and I made lots of maki sushi with mango, avocado and fried tofu. Furthermore inari-zushi and a miso soup with udon noodles and veggies as a starter.

Chopped coriander roots

Mango. I also made some with mango and coriander

Tofu fried with soy sauce and sesame

Miso soup with garlic, onions, roots of coriander, broccoli, chard, carrots, coriander leaves, shiro miso, soy sauce and udon noodles

Very not matching colours

Inari Sushi.

Inari Sushi (fried tofu bags filled with sushi rice) and a salad made from lamb's lettuce, beet root, arugula and avocado. Loganberry sauce on top of the salad, dressing was made of shiro miso, water and other things which I forgot. It was pretty good.

Oven baked tofu deliciousness.

                       

These are pretty old pictures which I found today and obviously I forgot to put them here on the blog. Gosh.

I marinated tofu slices with a wonderful marinade made from

-shiro miso

-red curry paste

-light soy sauce

Mix everything to a creamy paste and brush tofu slices with it on a baking sheet. Bake in the oven til the marinade begins to bubble and turns more brown. Serve with any veggies or use for sandwiches. Highly recommended if you want something umami.

Light and luscious breakfast.

It's August. Summer! At least, this tastes like summer, even though the weather proves me wrong.

Carrot Salad

- one big grated carrot

- sesame and salt or gomasio

- 2 tsp shiro miso

- salted, roasted peanuts

- 2 tbsp lime juice

- 2 tbsp water

Mix miso with lime juice and water till you have creamy dressing. Mix carrot, peanuts and gomasio, toss with dressing.

Creamy coconut carrot rice with fried tofu.

- rice

- one carrot

- savage

- 200g tofu

- 2 tsp shiro miso

- 1/2 small can coconut cream

- curry powder

- garlic leaves

Cook rice with a decent dash of sea salt, some savage leaves and the finely diced carrot. When it's almost done cut tofu into small dices and fry in a little oil til golden brown, lower the heat. Add the coconut cream and a little curry powder to the rice, let cook for another 2 minutes, stir frequently. In the meanwhile mix miso with about 1 or 2 table spoons hot water and pour over tofu and toss well. It will squirt a bit, but only for a moment. Serve rice with tofu and garnish with garlic leaves. 


p.s. Garlic leaves are great! Just put one or two cloves of garlic into some potting soil and let sprout. Way better than chive, trust me. 












.

Fluffy white bean spread.

This fluffy white bean spread is delicious on white bread like baguette or ciabatta (or as a dip for any veggies you can think of, I think).

- small can giant white beans, drained

- fresh thyme twigs

- lime juice from 1/2 lime

- dash of paprika

- pepper

- 2 tsp shiro miso

- 1 tbsp rice oil (any other more neutral oil will do)

Mix together all ingredients and puree with a mixer till it's fluffy and not chunky anymore. Don't use salt, the shiro miso is very salty and if you want to replace the miso with salt it will be quite ok, but won't have the same distinguish umami flavour as with miso.