sesame - tofu sticks with salad

 Some time ago if some one would have asked me about the taste from tofu I sure would have answered that any tofu is like any other tofu and that is has not a very distinct taste. Now meanwhile I know that one has to taste the different tofus because there are different varieties. But honestly, in the end.. the way you prepare the tofu is the crucial thing. This time I used a tofu with walnut pieces. But for this recipe you can use any tofu that you can cut in sticks.

You need (for 2 servings):
100g Tofu, cut in fingerthick sticks
50 g sesam
4 Tbsp. Wheat flour
6 Tbsp. Soy or oat cream
1Tsp. starch flour
Salt, pepper and some oil to fry
Some salad (I took a mix of different salads)
For your salad dressing: lemon juice or vinegar, olive oil , salt and pepper
To prepare:
1. Roll your tofu sticks in wheat flour.
2. Add to the flour the starch and cream and mix well. You´ll get a sticky, creamy mass...
3. Cover each stick with this mix and then roll them in the sesame until all over coated
4. Fry the sticks in hot oil until golden brown. Drain on some kitchen paper
5. Make your fav salad dressing and pour it over your salad. Put the hot Tofu sticks on your salad an here we go....

Bulgur-Quinoa Salad to go

I need prepared things that I can take with me to the office for having a good lunch without need for difficult preparations.. so really things "TO GO". Therefore I often prepare different meals on one day and then store them for the next days in my fridge. This way I have inly to choose in the mornig which lunch I would like today. One of those easy to prepare and to take away things is this salad. I made it this time with a mix of bulgur and quinoa and added some sweet potatoe and avocado. Of course one can do ist also with quinoa or bulgur alone as well as you can add quite every vegetable as for example broccoli or cauliflower or....

 

You need (for 2 servings):

125 g bulgur and quinoa (about 80 g bulgur and the rest quinoa)
300 ml water
1/2 avocado
1 sweet potatoe
1/2 tsp. sugar
30 g peeled almonds
1 lemon
Olive oil, salt and pepper
Some mint leaves

To prepare:
1. Add some salt to the water and bring it to boil together with bulgur and quinoa.
2. Peel the sweet potatoe and cut into medium sized cubes as well as the avocado.
 3. Mix the potatoe with a little bit of oil, add some salt, pepper and sugar.
4. In an oven proofed form bake the potatoe in the to 180 C preheated oven for about 30 minutes (until soft).
5. Meanwhile roast the almonds in a hot pan without any oil. Then roughly cut them.
6. Mix together the juice from the lemon with oil, season with salt and pepper.
7. When bulgur and quinoa are cooked (takes about 15 minutes), drain and put in a bowl.
8. Mix together bulgur, quinoa, avocado and potatoe. Pour the lemon dressing over and carefully mix everything.
9. Sprinkle some mint leaves and the almonds on top of your salad. Now or you eat it right now or you put it in some glasses to Take Away within the next days.

Millet - Porridge with Oatmilk

 I confess that since my childhood I hated gruel, porridges and all those things. But starting with vegan meals and being growen up I tryed different porridge and became a fan  :). One I really love is this millet porridge prepared with oatmilk. I would not drink oat milk without any addition. I find it also does´nt look very attempting. But for cooking this porridge it´s ideal as it does not get burnt. Meaning that it is ok when you stir only from time to time...
You need (for 3 - 4 servings):
150 g fine millet
500 ml Oatmilk - and some more milk (oat, soy or whatever) to adjust the porridge before serving to the creamyness you like
some agave syrup
1 - 2 tbsp. ground cinnamon
Some grated Vanilla bean (amount up to your taste)
Different fruits cut into small pieces or you use a fruit salad
To prepare:
1. Bring millet together with the oatmilk to a boil and then let simmer at low heat for about 30-40 minutes. Stir from time to time. If needed add some more milk (when millet is not yet cooked)
2. Adjust with Cinnamon, grated vanilla bean and agave syrup up to your taste
3. For serving place the millet porridge in a bowl and decorate with fruits or you give it in a glass by layers (1 layer porridge, 1 layer fruit ...). It might be that you have to add some more milk before serving to get it more creamy.

Up to you you can eat the porridge while warm or you eat it when cooled down. I like to prepare a bigger amount and then reserve it in my fridge for a ready to take away breakfast for the next days.

Eggplant - Scamorza Heaven

Ok I promised some vegan recipes. Pardon me, but I´ll start witch something veggie but not vegan as I use also Scamorza (kind of a smoked Mozarella). But it is a very easy recipe and so tasty that I had to share it with you. Or you eat it as a samll dish wirh some fresh Ciabatta or you serve is as a side dish together with some fisch or meat or....



What you need is (for 2 - 3 persons):
1 Eggplant
1 good Scamorza (about 200 g)
2 big Tomato
Olive oil
Fresh Basil
Some salt and pepper, parchment paper
To prepare:
1. First preheat your oven to 180 C.
2. Take the parchment paper (long enough to form later a sort of a little package) and fold it so that you have it double layered. Place on each paper a good dash of olive oil.
3. Cut Eggplant, Tomatoes and Scamorza in about 5 mm thick rounds
4. Make directly on the prepared parchment paper sort of little "towers" starting with Eggplant, than Tomato (season with a little salt and pepper), 1 basil leave and to finisch the Scamorza and one more basil leave.

Adjust with some oilve oil and close the Paper in a more or less air tight way - means that you form a little package. (Make one or two towers per package but not much more as it would be difficult ot handle the package..)
5. Place those packages on a baking tray and bake in the preheated oven for about 20 minutes

Serve the packages right from the oven and let open every person his package (attention it´s really hot!)... and a mouthwatering odour ....

Back Again

Hi! I am back again :). Quite a long time I did´nt post... Just was not in the mood... Does´nt mean I stopped cooking :). In fact I started with vegan meals and will show you some of my vegan experiences in the next time. Also I started to try Cake Pops. Oh my god, what a tricky thing! All my respect to those who can do that. My results are quite ok but I´m still unsatisfied. I have my problems to get the balls sticky enough and also with the coatings I have my problems.. But I´ll show you some of my "trials", my "Winter Collection":

Don´t know if I will try once again. Because it takes really lot of time to make them!!!!
So really Congrats to People like Bakerella or Isabella Schenz. Real artist if you ask me.... Are´nt they?

Today I´ll go to the Preopening of a famous Bakery in my home town, opening a new shop with bakery, bistro and patisserie: Joseph Genuss. Let´s see and try ;). So for today let me stop here. Be back soon...