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.

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.

Kale-Coconut-Stew

- potatoes
- root parsley
- root celery
- 1-2 carrots
- small can coconut milk
- small can chickpeas
- onion, garlic, ginger
- few leaves kale (curly kale)
- oil
- tofu, cut in stripes and fried in oil with some added soy sauce


This was a stew made out of a lot of different things which had to be used and this fresh green kale. As I made this a few weeks ago I'm not quite sure if I remember everything correctly, but it's a stew. You can't go wrong.

Cut onions, smash garlic, grate ginger and dice both the root parsley and the root celery. Oh and the carrots, too. I think I had one small carrot.
Fry in a teaspoon of oil, until onions get translucent.

Then add one litre water and salt, pepper, veggie broth,  a dash of paprika.

Let cook for 5-8 minutes and then add the potatoes and the kale.

Cook for another 8-10 minutes, then add the drained chickpeas and some coconut milk. I did use probably 3/4 of a small can. But these are just details and you can adjust this to your taste.
Let cook for a few minutes more until the potatoes are done or even a little longer, then taste if you need more salt and pepper. Serve hot with tofu stripes on top.

I love to make a big pot of soup or stew and have lots of leftovers the next day. Then I usually take some for work. You know, these stews taste better the next day anyway and so it's the perfect lunch at work.

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

No cooking today.

This morning I terribly hurt my back so not very much action for the rest of the day. Luckily there is a small organic grocery shop near my doctor so I grabbed a pretty good vegan sesame burger and a raspberry lemonade on my way home to accompany the painkillers I got. 
The burger came with hummus, tomatoes, some kind of chutney and some hearty slices of tofu. I've never had some of these burgers before as I normally go to this shop a few minutes before it's closing. I think I have to change this, as these sandwich-like burgers are so good. The combination was quite perfect.

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.

Baked beetroots and tofu.

3-4 beetroots
200g tofu
garlic
rosemary
mint
sage
matcha
smoked salt
oil 


Peel the beetroots and cut into sticks. Don't be frightened about the beetroot and its colour. Yes, your fingers will get a little pink but hey, I've got news for you: it will wash off.
So just peel them like potatoes, cut into slices and then into sticks.
Put the sticks together with two to three smashed garlic cloves and twigs of rosemary, mint and sage in an oiled casserole. Cover up with a lid or tin foil and bake for 20 minutes in the oven until the beetroot is tender.
Meanwhile cut tofu into cubes and fry in a little olive oil on high heat until it gets golden to dark brown and very crispy. Sprinkle with smoked salt and a pinch of matcha. Stir well and fry for another minute.
The matcha will not only add a touch of mint green colour but a subtle hint of bitterness which fits pretty good the sweetness of the baked beetroots.