Perfect Muffin.

Somewhere I found a really good coffee cake recipe, unfortunetaly I can't remember where. I slightly changed it, used more coffee, less sugar, a hint of cocoa. The result: bloody good muffins.

200g flour
3 teaspoons baking powder
50 g sugar
100g margarine (Alsan)
1 teaspoon cocoa powder
1 espresso


Mix dry ingredients with margarine well, than add the coffee (still warm). Fill the dough into 6 muffin cups and bake for about 30 minutes, gas mark 4.

Scrambled Tofu.

This was my last sunday breakfast. Great for hanging around
on a lazy sunny afternoon. Just go back to bed after enjoying this.

200g tofu
50g edamame (frozen)
1 tomato
garlic
salt, pepper, basil, kohlrabi leaves

Crumble tofu and fry in a little olive oil. Add garlic and edamame till tofu is
golden. Season to taste with salt, pepper, paprika, vegetable broth, soysauce
or whatever, add finely diced tomato and turn off heat. Carefully fold in tomato
and herbs. Scrambled tofu is great and you can create thousands of variations,
so just try and check out which is your favorite one!

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.

Blueberry-Coriander-Shake

Blueberry time!

Mixed some blueberries with a little koriander and sweetened soy milk.
You're scared about the koriander? Unnecessery. It's delicious.
 

Delicious pan-fried Tofu with hokkaido squash.

- 1/2 hokkaido squash
- 1 big navet
- 175 g smoked tofu
- one handful small rice-shaped pasta (any kind of pasta will work, this one just looks cute)
- salt, pepper, garlic
- coriander
- olive oil
- 1 lemon

Cut sqash into pieces and fry in olive oil, then add tofu and garlic. When the tofu is golden add
navet, salt and pepper and stir it from time to time. Add a handful of small pasta and fill up with one glass of water. The small pasta will be done very quickly and soak up all the water.
If it's all done sprinkle with lots of coriander/cilantro and add juice of one lemon.