Springlike carrot-snowpea-tofu-dish.

- 200g tofu

- 3- 4 carrots (cut into stripes)

- handful of snow peas (I used frozen ones, use fresh if available)

- salt, pepper

- pinch of grated fennu greek

- lemon juice

- olive oil

A very simple yet colourful and yummy dish. Cut tofu into small cubes or triangles and fry in a little olive oil together with the carrot stripes. When almost done add spices, then the snow peas. Add a dash of lemon juice and fry for another two minutes until the snow peas are bright green and slightly get golden at the ends.

Spinach summer rolls.

-200g tofu

-200g fresh spinach (wash pretty well, remove the stems)

-light soy sauce

-ginger

- rice paper

- garlic

- sesame

This was a pretty good variation of summer rolls, which I usually fill with a lot more different things like grated carrots, glass noodles, fresh coriander, peanuts and so on. This filling is a bit more simple.

For the filling cut tofu into thin stripes and marinate in soy sauce and finely grated ginger ( I used a piece 2cm x 2cm) for about 20-30 minutes.

Drain the tofu and keep marinade. Fry the tofu stripes in oil and when they slightly get golden add some sesame seed and smashed garlic and fry for another two minutes, stirring constantly. Add the spinach and stir carefully, then add splashes of the marinade so it will fall together within a few minutes.

Set aside and let cool. Soak the rice paper sheets in cold water, but not for too long, otherwise they will crack. Prepare a filling station with a big bowl of cold water and enough space for filling and folding the sheets. Put about 10 sheets intot the water, wait a minute and begin: 

spread the sheet and put one tablespoon of filling right in the middle. Fold one side over the filling, then the other one. Then fold the bottom over the filling and roll up. The filling was enough for about twenty rolls alltogether.

Serve with soy sauce and/or other dips. I had cauliflower with some fried bread crumbs on the side. You could serve rice or something else with it, too.

Welcome back, sun.

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!

Coriander-Mint-Tofu with Beluga Lentils and Carrot-Hazelnut Salad

100g black beluga lentils

2 big carrots

200g tofu

2 limes

1 tblsp agave syrup

1 tblsp apple cider vinegar

light soy sauce

1-2 tblsp chopped toasted hazelnuts

fresh mint and koriander

Cook the lentils on medium heat for about 20 minutes, add a decent pinch of salt.

Cut tofu in small triangles or any bite-sized shape you prefer and marinate in juice of two limes, soy sauce and some fresh koriander and mint.

10 minutes before lentils are done, grate the carrots, add hazelnuts, agave syrup and some soy sauce. Toss well and set aside. 

Heat 1 tblsp oil in a pan, drain the tofu (keep the marinade for lentils) and fry on medium heat. 

When lentils are done, drain them and rinse with cold water. Mix with the marinade from tofu and the apple cider vinegar. Serve all things together and garnish with some fresh mint. Great combination of flavours! And I bet it's healthy as fuck.