Filled bell peppers with cream chard.

Fry one finely chopped red onion with 3 cloves of garlic in a little oil until they're soft and translucent but not brown. Add soaked and seasoned minced TVP and 2 chopped carrots. I seasoned the TVP with salt, pepper, paprika, lime juice, vegetable broth.

Fill the bell peppers and put in a casserole. I mixed the leftover filling with pureed tomato and water and put it around the bell peppers. Bake in the oven for about 25 minutes. The bell pepper should be soft but still slightly crispy.

In the meanwhile cut chard into pieces and first fry the white bits, add a little water to steam. Then add soycream and green bits of chard, season with salt, pepper and 1 teaspoon mustard. Cook for about 10 minutes.

Serve bell pepper with the cream chard, it all fits perfectly together and was both beautiful and superdelicious.

Favourite sushi.

Avocado maki, wasabi, shoyu, inari-zushi and edamame in ponzu sauce (shoyu and lemon juice).

Raspberry turnovers.

Frozen puff pastry. You can fill it with almost everything, throw it into the oven and what comes out is deliciousness.

For these bleeding birds thaw the puff pastry rectangles a bit, then put a few frozen rasperry on each, sprinkle it with sugar and cinnamon, fold and seel it. Mix 2 tablespoons soy milk with 2 tablespoons sugar and brush turnovers with, cut stripes into the dough or use a cookie cutter. Then bake it for about 15 minutes.

Spaghetti Squash!

Another recipe in the "looks bland - tastes terrific"-category. And it's pumpkin and sqash season. And oh, I love the word squash. Sounds (and looks) more like a noise than a vegetable. Squash! Squashsquash!

This.....is a spaghetti squash:

I halfed my spaghetti squash and cooked it for 30 minutes unpeeled in very salty water with bay leaves. 

 After cooking it looks like this:

 

Now you can scrap out with a scoop the squash seed first and then the good part - the "spaghettis". The taste of this squash is quite neutral so you can use any hearty sauce you would use for pasta. I made it this time with a great creamy coconut-sauce with eggplants and sweetheart cabbage.

While the squash (!) is still cooking, cut eggplant into cubes, mince the garlic and fry both in 1 teaspoon oil, then add a little water, just to cover the eggplant.

Cook eggplant for about 5-10 minutes until almost all the water has gone. Cut the sweetheart cabbage into small pieces and add with another little water to the eggplants. Cook for 2 minutes, then add either coconut cream (liquid) oder a bit more water and the creamed coconut I used. It's a firm block as you can see in the pictures above, I used 100g and it melts in the hot water. I spiced this with vegetable broth, salt, pepper, a hint of curry. Cook all things together for another 5 minutes, then add fresh cilantro leaves. Serve with the hot squash spaghettis. (My squash was good for about 4-5 big portions altogether). Squash!

Coffee-Pecan-Brownies.

Coffee, chocolate, nuts. Great combination.

- 2 cups flour

- 1 1/2 cups sugar

- 3/4 cup cocoa

- 1 teaspoon baking powder

- 1/2 teaspoon salt 

- 250g margarine

- 3/4 cup soymilk

- 1 espresso (still hot)

Mix dry ingredients well, than add margarine. If these are really good mixed first add the still warm espresso and than soymilk.

Spread the dough on a baking sheet, and put one pecan nut for every brownie onto the dough. Bake for 20-25 minutes, gas mark 3.
Let them cool for  at least 10 minutes before cut into pieces. Store in an airtight container and be patient: they're waaaay better the next day and as luscious as brownies have to be.