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.

PIZZA.

- 300 g flour

- 1 sachet dry yeast

- 2 tablespoons olive oil

- water

- salt

- sugar

- tomatoe sauce

- veggies

- vegan cheese

Mix flour with yeast, salt, a tiny dash of sugar and oil. Knead with lukewarm water for about 5 minutes and let sit for 30 minutes at least at a warm place.

When it's doubled its size you can roll out on a baking sheet and spread with tomatoe sauce (tomatoe puree with water, salt, pepper and herbs to taste).

Cut veggies in thin slices or stripes, for example zucchini, and crumble cheese on it. Yet again I used the Redwood Cheezly, Edam Style.

If there really should be leftovers you can freeze it for 3 months or so and have a frozen pizza to celebrate kinda trash food like the non-vegan freaks.

Filled Zucchini.

Cut zucchini in halves and scoop out. Drizzle slightly salt and pepper into
the halves.



I filled the zucchini with TVP (minced soya meat), herbs like lavender and
basil, garlic, two tomatoes cut into finefine cubes, the zucchini inside also finely
diced and lemons. Just put a few lemon slices on top, they will give
such a great summer-ish aroma and make you feel like being in France.
A little salt and pepper again (maybe other spices after
your fancy), then put in in a casserole dish and
add all the veggie dices which didn't fit in the zucchini halves.
Pour 200ml oat (or soy) cream over it and bake it 45 minutes.



Remove lemons before eating. Enjoy.

Ginger-Tofu with veggies and amaranth.

Not a real recipe because I can't remember neither the exactly nor the round about measurements but hey, you can cook, can't you? And even if not, just guess how much carrots and tofu you'll eat. Amaranth will double its size so you don't need very much of it per person.


Cut a lot of veggies into small pieces like scallions, red bell pepper, carrots, navets,... and stir fry them in 1 teaspoon walnut oil.

Ladies and gentlemen, this is a navet. Nice taste and nice colour, they come in white and pink. They taste like something between small radishes and kohlrabi.

Then grate a huge amount of ginger. I love ginger and I love garlic and there can't be enough of it.
Add ginger to veggies.


While the veggies fry you can marinate the tofu, I used smoked one but just use
the kind of tofu you prefer. I grated another huge piece of ginger, mashed 3 cloves of garlic and mixed it with light soy sauce and lavender leaves.



Add some amaranth to the veggies and fill it up with water or vegetable broth.



Just cook for a few minutes and if the amaranth has absorbed the liquid you cann add some tomato purree. Salt, pepper and lots of parsley.
Just let the pot on small fire and heat some olive oil in a pan for the tofu. Fry the tofu with garlic and ginger on both sides and add the remaining soy sauce to deglaze it.

Amaranth and parsley are full of iron and and both tofu and amaranth are good protein sources and full of calcium.
Healthy things can be so yummy.