SUNFLOWER-SEED BREAD SPREAD

This is probably the easiest breadspread ever. You don´t need many ingredients, it is quick to prepare and it´s very delicious and healthy. Of course you can vary the ingredients. Take other spices or herbs, for example cumin and fresh coriander or tahini for an oriental touch. 

Your imagination here knows no bounds.

INGREDIENTS:

• 150g sunflower seeds
• 1 ladle full of vegetable broth
• 1 small garlic clove
• fresh chopped parsley
• lemonjuice
• salt, pepper, paprika
• tomato paste

The only thing you have to do now, is to puree all ingredients. Start with the sunflower seeds and the broth, then add the rest of your ingredients. Be careful when using garlic. First take a small amount and let it rest, cause in the spread it tastes very intense. Put it in the refrigerator for a few hours and taste it before use. Serve with a fresh whole wheat bread or baguette and raw vegetables.

That´s it   ;)

SMOKED TOFU WITH MUSHROOMS IN A RED WINE-CREAM SAUCE AND HERB RICE

Ingredients:

• 1 block of smoked mushroom-tofu, cut into cubes
• about 100ml red wine (i had an italian merlot)
• 300g- 400g small brown champignons
• 1 pck of vegan cuisine
• 1 onion, chopped
• rice
• fresh herbs, like parsley, basil, chive... 
• vegetable stock

1. Heat some oil in a pot and add the onion. Sauté for about 2 minutes. Add rice and sauté for another 2-3 minutes.
2. If you had 1-2 cups of rice, add twice the amount of vegetable stock. Let it cook until the rice is done.
3. Add chopped fresh herbs and season with salt (if needed)
4. Heat some oil in a large frying pan. Add tofu cubes and fry until golden brown. Take them out of the pan and set aside.
5. In the same pan sauté onion and mushrooms. Season with salt and pepper.
6. Add tofu cubes and pour in the red wine. Fry until the redwine is reduced.
7. Add soy cuisine and fresh chopped parsley and season with salt and pepper.
8. Serve with the herb rice and fresh salad.  

SPAGHETTI "BOLOGNESE"

Actually spaghetti bolognese is a meal that i make when i´m too lazy to cook anything complicated or uses a lot of time. But a friend of mine told me about his yummie bolognese sauce he made with red wine and other yummie ingredients. So i decided to do this aswell and..... this was a good desicion!!! This was definitely the best bolognese sauce i´ve ever had!!! It need´s a lot of time but the result was great!!


Ingredients:

• 1 carrot, finely chopped
• 1/4 - 1/2 piece of celery, finely chopped
• 1 onion + 2 cloves of garlic, finely chopped
• 4 - 5 brown champignons, finely chopped
• 160g granulated tvp
• 1 can chopped tomatoes
• about 175 - 200ml red wine
• vegetable stock
• tomato paste
• 1 bay leaf
• olive oil
• salt, pepper, paprika powder to taste
• spaghetti

1. Cook tvp according to package instruction. I cook my TVP in a strong vegetable stock, 1/2 fresh onion and a rosemary branch. Drain well!
2. Heat some oil in a pan and sauté the prepared veggies. Take it out of the pan and set aside. Now add the TVP to the pan and fry until brown. This will take some time, but it´s worth, i promise!! Season with salt, pepper and some paprika powder.
3. Add the veggies and deglaze with the red wine and let it boil briefly. 
4. Pour with the chopped tomatoes and some vegetable stock and add the bay leaf. And this is the part that needs a lot of time! Let it cook over low flame as long as possible. I think i was cooking the sauce for about 1 hour, but the longer the better!
5. Meantime pour a little broth. At the end, stir in tomato paste and season with salt and pepper!! I think i had 2-3 tbsp of tomato paste, but you can use as much as you want. It depends on how tomatoey you like it.
6. Serve with spaghetti and vegan parmesan!

CHOCOLATE-CHERRY-GRANOLA BARS (GLUTEN FREE)

When I was shopping in Nuremberg I have found this yummie gluten-free oats and the first thing i was thinking about, was to make granola bars with them. This is so simple and you can add almost everything to the recipe you like. I felt like cherries and of course chocolate  =) And this is the result!! OMNOMNOM

• 1/2 cup gluten free oats
• 1 ripe mashed banana
• 1/2 cup dried cherries or cranberries
• 2 tbsp flax seeds
• 1/3 cup soy-flakes
• 1/3 cup gluten free cornflakes
• 1/4 cup chopped hazelnuts
• 1/4 cup kokos-flakes
• 1/4 cup vegan chocolate drops
• 2 tbsp coconut fat or oil (melted)
• 1/4 + 1/8 cup golden syrup or agave syrup or maple syrup
• some cinnamon

1. Preheat oven to about 175°C. Grease a a baking tin with some vegan margarine or use parchment paper.
2. Just add all ingredients in a bowl and mix well.
3. Pour the mixture into the prepared pan, pressing it into an even layer. Put it in the oven and bake for about 20 minutes or until lightly browned.
4. Cool completely in the pan. Then cut it into the form you like and store in a airtight box.

MAROCCAN STYLE RICE BAKE

Ingredients:

• 1 coffee-cup full of rice
• 80 - 100g tvp junks
• 1/2 red and yellow pepper, diced
• 1 zucchini, diced
• 1/2 aubergine, diced
• 1,5 cup chickpeas, drained
• 1 onion
• 1-2 cloves of garlic
• chili
• 1 can of pureed or chopped tomatoes
• harissa paste
• soy-yogurt
• some lemon juice
• 1/2 punch of parsley or cilantro (you can also use both together)
• vegan cheese
• salt, pepper, paprika powder, cumin to taste

1. Cook rice according to package instruction.
2. Heat some vegetable broth or salted water in a pot and cook tvp junks until soft. Take it out from the water and drain.
3. Season the tvp-junks with salt, pepper, paprika powder, cumin and some squeeze of lemon juice and let it rest for about 10-15 minutes.
4. Cut your vegetables, heat some oil in a pan and fry onion, garlic and the rest of the veggies for about 3-5 minutes. Season with salt and pepper and take it out of the pan.
5. Now fry the tvp-junks in some heated oil until they have a nice brown colour. Season to taste!
6. Add the vegetables to the pan and pour the chopped tomatoes to it. Bring it slowly to boil
7. Add some harissa paste (as much as you like), chopped herbs and fresh chili. Season to taste!
8. Put the rice into a casserole form and pour the sauce over it. You can first mix the rice with the sauce as well.
9. Sprinkle with vegan cheese and bake in a 180°C preheated oven for about 15 minutes, or until the cheese is golden brown.
10. Serve with yogurt and fresh lemon.

FRIED ASPARAGUS WITH MANGO CREAM TO POTATOES AND CRISPY TOFU

Ingredients:

• fresh asparagus
• 1 ripe mango, peeled and cut into pieces
• soy yogurt
• salt, pepper, chili-flakes to taste

• potatoes, peeled

• 1 package firm tofu
• 1/2 cup flour
• unsweetened cornflakes (gluten-free if needed)
• fresh lemon juice
• 1 cup nutritional yeast
• 1 tsp lemon pepper
• 1,5 tsp salt
• about 1/3 cup water 
• 1 tbsp mustard
• fresh basil, chopped

1. Give the mango to food processor and puree it. Add some soy yogurt to it and mix well. You shoul find your own amount of soy yogurt, cause it depends on how much you like the mango flavour. Season with salt and chili-flakes and put it in the refrigerator.
2. Heat some salted water in a big pot and cook potatoes until soft. 
3. Cut tofu into 1cm thick slices. Rub in with lemon juice and season with salt and lemonpepper. (both sides) Set aside. 
4. Take the cornflakes and grind them into fine crumble. I took the mortar, but it should also work with a food processor. Fill the crumble on a plate and the flour on a seperate plate and set aside
5. In another plate mix together the nutritional yeast, pepper, salt, water, mustard and fresh basil. Be carefully when adding the water. The mixture should be thick and sticky, not too liquid. 
6. Now take the tofu and turn every side into flour then the yeast-mixture and then crumbs (like a schnitzel)
7. Heat some oil in a big pan and fry the tofu until golden brown and crispy. Place them on a kitchen paper.
8. While frying the tofu add oil in medium heat pan and fry the asparagus. Season with salt, pepper and some chili-flakes.
9. Serve potatoes and tofu with the asparagus and the cold mango cream!

GLUTEN-FREE STRAWBERRY PANCAKES

Yeah!
This was my first try in "baking" something gluten free and i was so happy about the result. I only had 1 tsp of sugar, but with the chopped strawberries inside they became really sweet and delicious! Now I can only hope that any gluten-free baking experiment succeeds so well =)

Ingredients:

• 2 cups gluten free flour
• 1 - 2  tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1-2 cups soy milk
• 1 tbsp melted butter
• 1 tsp corn starch
• 1/4 tsp cinnamon
• some strawberrys, cut into little cubes
• chopped hazelnuts for decorating

1. Mix all ingredients, except the strawberrys in a food processor. If everything is mixed well add the chopped strawberrys to the dough.
2. Heat a frying pan and sprinkle lightly with oil. Take a tablespoon to scoop the batter onto pan. Brown on both sides and serve hot with maple syrup, fresh strawberrys  and nuts.

SOY STEAKS TWO WAYS

At this picture there is only one sort of the both steak-recipes to see. For the other one i was to slowly to take a photo, cause we were sooooo hungry!!! I don´t have the exact amount for the marinades, cause i forgot to write them down while preparing them, but it´s not all to difficult. Just cook the tvp soy steaks according to package instruction and let them drain well. I always use salted water or vegetable stock with a big branch rosemary, a half onion and a little bit of tomato paste for cooking the steaks. For the marinade, just mix all ingredients in a bowl. Be sure that the marinade contains enough oil (yes, nothing for a diet =))and especially salt!!! It should be a little bit too salty! The other important thing is to marinade them at least 4-5 hours, better more, so that the steaks can soak up the marinade!! You can use a tupperware box or a zip bag for marinading or anything else which is airtight. Do not despair if the steaks doesn´t take suuuuuper good on the first try. It needs some exercise to know how much salt or other ingredients you have to use. It doesn´t work well with me every time! =)

Ingredients for the spicy red marinade (on the picture)

• tomato paste
• oil
• salt
• pepper
• paprika powder (noble sweet)
• onion powder
• dried oregano
• onion, chopped
• a lot of garlic =)
• soysauce
• fresh herbs (e.g. thyme, basil...)

Ingredients for the herb-mustard marinade (not on the picture)

• mustard
• salt
• pepper
• oil
• ground mustard seed
• onion, chopped
• a lot of garlic
• a lot fresh herbs ( chive, basil, parsley, thyme..)
• a little bit white wine vinegar or balsamico bianco (optional)

ROCKET SALAD WITH GRILLED TOMATOES

Ingredients:

• 120g cocktail tomatoes, halfed
• 120g rocket salad
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1-2 tbsp white wine vinegar or balsamico bianco
• salt, pepper and sugar to taste
• vegan parmesan

1. Put the halfed cocktail tomatoes with the flat side on a grill for about 5 minutes or until they get some color.
2. In a small bowl mix together the oil and the vinegar and season to taste with salt, pepper and sugar.
3. Heat a small frying pan and roast the pine nuts.
4. Mix rocket salad with tomatoes and dressing. Add pine nuts and sprinkle with some parmesan cheese.

SPICY GARLIC-THYME-MUSHROOMS

Ingredients:

• mushrooms, quartered
• good quality olive oil
• fresh garlic, finely sliced
• fresh thyme
• chili flakes and salt

1. Put mushrooms in a zip bag or a tupperware box. Sprinkle with olive oil, fresh thyme, chili flakes and some salt. Add the fresh garlic and mix well. Put it in the refrigerator and let it rest for at least 1 hour.
2. You can prepare the mushrooms on a grill or frying pan. Use medium to high heat to get nice brown color.

TIME FOR VEGAN BBQ !!!!

RECIPES WILL FOLLOW!!! =)

...GOODIES FROM THE WOODS....

              Two days ago i was walking in the forest and returned back with full hands. 

              OK, maybe the flowers aren´t interesting, but i looooooooove

              meadow flowers and they look very pretty at my dining table =) 

              The second fund was wild garlic, which is growing in tons there and smells wonderful. 

              With the wild garlic i decided to make something like a herb butter with

               sundried-tomatoes for bbq last night. It´s also delicious in bread doughs, salads 

               or as pesto for pasta!!! 

Here´s my recipe of the ...

WILD GARLIC-BUTTER WITH SUNDRIED-TOMATOES

Ingredients:

• 250g vegan margarine
• 4 - 6 sundried-tomatoes (soaked in hot water)
• 4 - 6 wild garlic leaves (it depends on how intensive you want the wild garlic taste)
• sea-salt to taste
• parchmentpaper

1. Take the margarine/butter from the refrigerator about 30 minutes before beginning, so that is lightly soft.
2. Chop the wild garlic and the sundried tomatoes in small pieces.
3. Now you can work with your hands (which is a little mess) or you can also use a piece of parchment paper. Just take the margarine and work in the tomatoes and the garlic and season with salt to taste. Be careful by using the wild garlic, cause it can be very hot and intensive.
4. With the parchment paper form the herb-butter into a ball or a roll and put it back into the refrigerator! That´s it!! Easy, very fast and delicious!!! =)

CHICKPEA-SALAD WITH GRILLED VEGGIES

 

Ingredients:

• a small can of chickpeas, drained.
• 1 yellow pepper, quartered
• a half aubergine, cut into thick slices
• 2 handfull of cherry tomatoes, halfed
• a bunch of parsley
• salt, pepper, cumin to taste
• 1 tbsp good quality olive oil
• some fresh lemon juice

1. Sprinkle sliced aubergine with salt and let it rest for about 20 -30 minutes. 
2. Heat a grill or a grill pan and roast aubergine and pepper for about 2 minutes. They still should be crispy.
3. Let veggies cool and add it with the chickpeas and tomatoes into a bowl.
4. Season with about 1/2 - 1 tsp cumin and salt/pepper to taste
5. Sprinkle some lemon-juice to taste and add olive oil and chopped parsley. Mix well and let it rest for 30 minutes.You can also use cilantro instead of parsley!

CREAMY POTATO SALAD

Since weeks i wanna try a vegan potato salad and now it was time for it. I never made one before and i was surprised how easy it is. Actually my mum cuts potatoes for the salad in slices but for my recipe i used some really small red and yellow potatoes and cutted them into half pieces. This looks a little bit more rustic, but i really liked it. You don´t have to add carrots and peas to the salad ( i think these are the typical german ingredients). Just add what you want, i´m sure it will also be great.

 Ingredients:

• small potatoes (i don´t know how much i had, but it should be something about 1 kg), halfed/quartered
• 3 carrots, sliced
• 1,5 - 2 cups green peas
• 3 pickled cucumbers, diced
• 4 tbsp vegan mayonaise
• 2 - 3 tbsp soy-yogurt
• 1-2 tbsp mustard
• 1 tsp agave syrup
• salt and pepper to taste
• a bunch of dill and chive, chopped
• some liquid of the cucumbers to taste

1. 1. Heat some salted water in a pot and cook the potatoes. They shouldn´t be too soft, otherwise you´ll get more a mashed potato salad.
   2. In the last 2-3 minutes add the carrots and frozen green peas to the water.
   3. Rinse all veggies in ice water to halt cooking.
   4. Give it to a salad bowl and add the diced cucumbers. Season well with salt and pepper and let it cool. 
   5. In a small bowl mix mayonaise, yogurt, mustard, agave syrup, herbs and cucumber water and season with salt and pepper. Don´t be too accurate with the amount. The taste depends on the taste of your ingredients. So for example... my mayonaise has a sour and salty taste, that´s why i also added agave syrup and needed no more extra salt. 
   6. If the veggies are cooled, add the dressing and mix well. Put the bowl into the refrigerator and let it rest for at least 2 hours before eating so that the dressing can soak into the potatoes.

SUN-DRIED TOMATO PESTO

SUMMER-TIME IS PESTO-TIME!!!... okay it´s not summer but i´m waiting for it =)
I really love pesto in all variations. It´s so easy to prepare and so versatile!!! You can add every ingredients you like and create everytime a new flavor!!! This time sun-dried tomato pesto has its turn. It´s great for pasta but even as spread for sandwiches. And the best thing is.... it´s gluten-free AND yummie at the same time!

Ingredients:

• 120g sun-dried tomatoes (without oil; it should also work with oil)
• 40g pine nuts
• two hands ful of basil
• 2 cloves of garlic
• 6-8 tbsp good quality olive oil (or more, but i don´t wanted it too fatty)
• salt and pepper to taste

1. Place sun-dried tomatoes in a bowl and cover with boiling water for 20 minutes, or until tender. (don´t throw the liquid away, you will need it for the pesto)
2. Heat a pan (without oil) and roast the pine nuts until golden brown.
3. In a blender combine the sun-dried tomatoes, garlic, pine nuts and  basil. Process until well blended. Add olive oil and about    10 -14 tbsp of the soaking water. I think using more oil makes it even better!!
4. Season with salt and pepper to taste.
5. If you don´t wanna use up all the pesto, just fill it in a clean perserving jar and cover with olive oil. Put the lid on and put it in the refrigerator. Here it will remain stable for at least 2 weeks!

EASY THAI-CURRY

Ingredients (serves 2-3)

• 150g rice
• 1 zucchini, sliced
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 - 2 handful broccoli florets, cooked
• 1-2 handful sugar pea pods, cooked
• 1/2 chili pepper, finely chopped
• 1 garlic clove, chopped
• salt, pepper, paprika, a lot of curry powder
• 1 can of coconut milk
• 1-2 tbsp peanut oil
• 1/2 bunch of spring onions or 1 onion, diced

1. Prepare your rice according to package instruction
2. Heat the oil in a large frying pan and add onions and garlic. Saute for about 1-2 minutes.
3. Add peppers and zucchini and saute for another 2-3 minutes.
4. Add the rest of the vegetables and season with salt, pepper and paprika.
5. Pour the coconut milk into the pan and bring it to boil.
6. Season with salt, pepper, chopped chili pepper and a lot of good quality curry powder.
7. You could also use a curry paste instead of the powder and you can also add any kind of veggies you like.

SPAGHETTI WITH LENTIL BOLOGNESE

Today it was pasta time!!!

Since weeks the red lentils in my pantry are smiling at me, but i hadn´t had any ideas to prepare them. To add them into a kind of bolognese sauce was a really good decision i think. I used red lentils, but you can use every sort of lentils you like. The convenience of red lentils is, that they don´t require a long cooking time. This is a cheap and easy recipe that everybody can cook!!! And the best thing of all is that it tastes absolutely delicious!!!

Ingredients: (Serves 3 - 4)

• 350g Spaghetti
• 1 tbsp olive oil
• 1 large onion, diced
• 1-2 garlic cloves, chopped 
• 1 carrot, diced
• 1 tsp powdered sugar
• 1 tbsp balsamic vinegar
• 150g mushrooms, diced
• 1 red pepper, diced
• 180g dried red lentils
• Tomato paste
• 1 can tomato puree
• 1-2 bay leaves
• 1 thyme branch + 2 tbsp chopped fresh thyme or basil
• ca. 500ml vegetable stock
• some water
• Salt, Pepper and dried Chilis to taste

1. Cook your pasta according to package directions, drain, sprinkle with some olive oil and set aside. Don´t pour the pasta water away. You will need it for the sauce, cause the water contains starch which makes sure that the sauce clings to the pasta.
2. Heat 1 tablespoon of olive oil in a large frying pan. Add the onion and carrot and the powdered sugar and cook for about 2 minutes. Add the garlic and the balsamic vinegar and cook for another 2 minutes or until the vinegar is reduced.
3. Add mushrooms and pepper and saute until the vegetables are soft.
4. Add the lentils and stir well. Season with salt and pepper.
5. Mix in some tomato paste and saute everything for about 2 minutes.
6. Now add the tomato puree, the vegetable stock, the thyme branch and the bay leaves and cook everything for 20-35 minutes or until the lentils are soft. If the sauce becomes too thick, add some pasta water to it.
7. Remove the thyme and the bay leaves and add some chopped fresh herbs. ( i used thyme and basil)
8. Season with salt, pepper and chili.
9. If you haven´t used the pasta water till now, than add some of it to the sauce, toss through the spaghetti and mix well
10. Serve it with parmesan cheese (vegan or vegetarian) and ready is your lentil bolognese!!

             !!BON APPETIT!!

VEGAN CHILI CON CARNE

INGREDIENTS

     - 1 CAN OF KIDNEY BEANS                                
     - 300g TVP
     - 1 BIG CHOPPED ONION                                     
     - 1 CAN OF CORN
     - 1 CHILI PEPPER                                                    
     - 2 - 3 PEPPERS (RED;GREEN;YELLOW)
     - TOMATO PASTE                                                   
     - 3 CANS OF CHOPPED TOMATOES
     - 3 CHOPPED CLOVE OF GARLIC                       
     - SALT; PEPPER; PAPRIKA; OREGANO;  
     - FRESH BASIL OR CORIANDER LEAVES         
     - OIL

1. COOK THE TVP FOR ABOUT 15 MINUTES; THEN DRAIN AND SUEEZE IT OUT. 
2. HEAT A LARGE FRYING PAN, ADD OIL AND SAUTE THE TVP, THE ONION AND THE GARLIC UNTIL IT´S LIGHTLY BROWN. 
3. SEASON WELL WITH SALT, PEPPER, A LOT OF PAPRIKA AND OREGANO.
4. AFTER THAT, ADD ABOUT 3 - 4 TBS OF TOMATO PASTE, STIR IT IN THE TVP AND SAUTE IT FOR ANOTHER 5 MINUTES.
5. CUT THE PEPPERS INTO ROUGH PIECES AND GIVE IT TO THE PAN TOGETHER WITH THE KIDNEY BEANS AND THE CORN. MIX IT WELL.
6. ADD THE CHOPPED TOMATOES AND BRING IT TO BOIL. IF IT´S TOO THICK YOU CAN ADD SOME WATER OR VEGETABLE STOCK TO IT.
7. SEASON WITH SALT, PEPPER, PAPRIKA, CHILI PEPPER, OREGANO AND A LITTLE BIT OF SUGAR. THEN SIMMER IT FOR ABOUT 1 HOUR OR MORE.
8. SO NOW IT´S TIME TO REST. THE BEST THING YOU CAN DO, IS TO COOK THE CHILI THE NIGHT BEFORE YOU WANNA EAT IT. THEN IT GET´S THE PERFECT SPICY CHILI CON CARNE TASTE.
9. BEFORE YOU SERVE THE CHILI, ADD SOME CHOPPED BASIL OR CORIANDER LEAVES TO IT.
10. SERVE IT WITH TACO CHIPS AND FRESH BAGUETTE.

 

SPINACH AND PEA SOUP

INGREDIENTS: (SERVES 3 PERSONS)

• 30g MARGARINE
• 1/2 TBSP FLOUR (ALSO GLUTEN-FREE FLOUR)
• 1 CHOPPED ONION
• 1 CHOPPED GARLIC
• 1 LITER VEGETABLE STOCK
• 250g (FROZEN) PEAS
• 350g (FROZEN) SPINACH
• 1/8 LITER SOYCREAM
• SALT, FRESH PEPPER AND CHILI FLAKES TO TASTE

1. MELT THE MARGARINE IN A SOUP POT AND SAUTE THE ONION AND THE GARLIC. 
2. ADD THE FLOUR WHILE STIRRING CONSTANTLY.(THE FLOUR SHOULDN´T BE BROWN)
3. ADD THE SPINACH AND SAUTE IT FOR ABOUT 10 MINUTES.
4. ADD THE PEAS AND SAUTE FOR ANOTHER 8 MINUTES.
5. POUR THE BROTH AND BRING IT TO BOIL FOR 10 MINUTES.
6. THEN MIX THE SOUP AND ADD THE SOYCREAM.
7. SEASON WELL WITH SALT, FRESH PEPPER AND CHILI FLAKES.

          SERVE ROASTED GARLIC BREAD TO IT!!! YUMMIE =)

PASTA WITH GREEN ASPARAGUS

AS A CHILD I HATED ASPARAGUS, CAUSE MY FAMILY ATE IT ONLY SOFT AND OVERCOOKED WITH A REALLY FAT SAUCE TO IT. (SORRY MOM =))

SO ONCE A DAY I TRYED TO SAUTE IT AND THIS IS DEFINETELY THE MUCH BETTER WAY TO PREPARE THIS AMAZING VEGETABLE!!  IT´S A GREAT SUMMER RECIPE AND I COULD EAT IT ALL THE TIME!

INGREDIENTS:

• 500g PASTA
• 500g GREEN ASPARAGUS (TRY TO GET A THIN ONE)
• 250g COCKTAIL TOMATOES
• 250ml OR MORE  SOYCREAM (DEPENDS HOW CREAMY YOU LIKE IT)
• 1 OR 2 CHOPPED GARLIC CLOVES
• OLIVEOIL
• FRESH HERBS LIKE BASIL
• VEGETABLE STOCK
• SALT, PEPPER, CHILI,
• REAL OR VEGAN PARMESAN CHEESE

1. COOK THE PASTA ACCORDING TO PACK INSTRUCTION.

2. TO PREPARE THE ASPARAGUS, CUT OFF THE WOODY ENDS AND CUT THE
    REST INTO DIAGONALLY PIECES.

3. HALVE THE TOMATOES.

4. SAUTE ASPARAGUS IN OLIVEOIL IN A LARGE SKILLET OVER MEDIUM HEAT
    FOR ABOUT 7-8 MINUTES. ADD THE GARLIC AND SAUTE FOR ABOUT 2 MORE
    MINUTES.

5. SEASON THE ASPARAGUS WITH SEASALT, FRESH PEPPER AND SOME CHILI.

6. ADD THE SOYCREAM TO THE SKILLET AND COOK OVER LOW HEAT. (IF YOU
    ARE VEGETARIAN YOU CAN ALSO USE HERB CREAM CHEESE) ADD A LITTLE
    BIT OF VEGETABLE STOCK AND SEASON WITH SALT AND PEPPER.

7. ADD THE COOKED PASTA GRADUALLY TO THE SAUCE AND STIR
    CONSTANTLY. IF IT GET´S TO DRY, ADD SOME VEGETABLE STOCK TO IT.
8. AT LEAST HALVE THE TOMATOES AND ADD IT TO THE PASTA.
9. SEASON TO TASTE AND SPRINKLE WITH FRESH HERBS AND PARMESAN
    CHEESE.