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!

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.

VEGAN GNOCCHI TWO WAYS

Ingredients for the gnocchi:

• 1kg potatoes
• 200g - 300g flour
• 1tsp salt

1. Boil potatoes in their skins until tender and then peel.
2. Use a folk or a potato press to mash the potatoes.
3. Work in the flour into the potato-mixture. it shouldn´t be sticky anymore.
4. Add the salt and mix well
5. Now gently roll the dough into a snake-shaped log, roughly the thickness of your dumb and cut pieces every 3cm. To shape the gnocchi hold a fork in one hand  and place a gnocchi pillow against the tines of the fork.
6. Set each gnocchi aside. dust with a little more flour until you are ready to boil them.
7. Heat a pot with salted water and add the gnocchi carefully. When they float to the surface they are ready. Just remove them with a slotted spoon and set them in a strainer to drain off the excess water

Ingredients for the creamy mediterranean style gnocchi:

• some soymilk
• tomato paste
• 1 garlic clove, chopped
• 1onion, chopped
• 1 red bell pepper, cut into strips
• 1 zucchini, cut into thin strips with the vegetable peeler
• fresh thyme
• salt and pepper to taste

1. Heat some oil in a frying pan. add garlic and onion and saute until golden brown.
2. Add the zucchini and the bell pepper and saute for another 2-3 minutes.
3. Mix some milk with tomatopaste (it depends how many gnocchi you use), until the milk becomes lightly pink
4. Add the gnocchi to the pan and fry them lightly
5. Now pour the milk-mixture and simmer for a few minutes.
6. Season with salt and pepper and add the fresh chopped thyme to it.

Ingredients for the gnocchi in sage-butter:

• 3 - 4 tbsp margarine
• 10 sage leaves
• garlic, chopped
• salt, pepper and chili flakes to taste

1. place margarine in a large frying pan over medium heat. Cook until melted then add sage leaves and garlic to pan. Cook margarine and sage leaves for 4-5 minuten until sage leaves are crisp.
2. Add gnocchi to pan and mix well.
3. Season with salt, pepper and chili flakes!!

GRANDMA`S POTATO SOUP WITH POTATO PANCAKES

I know... maybe this soup doesn´t look exceptional.... but as they saying... back to the basics!!!!
It´s my grandma´s recipe and i love this soup since i´m a little child!!!

Ingredients for the soup:

• 1,5 liter vegetable stock
•  5 large peeled potatoes
•  2 carrots
•  1/2 celery with its leaves
•  2 tomatoes
•  some lovage leaves
•  salt and pepper to taste
• about 2 tbsp cumin
• 2-3 tbsp dried majoram
• a dash of cream 

1. Cut all vegetables into small pieces and put it together with the broth into a large pot.
2. Cook with lid until the vegetables are soft.
3. Now puree the soup and add a dash of cream (depends on how creamy you like the soup)
4. Add the cumin and the majoram to it and season with salt and pepper. 

Ingredients for the potato-pancakes (sorry i don´t know how much i have used from each ingredient. but don´t worry. It´s definitely easy to prepare. 

• peeled potatoes
• 1 onion
• flour
• salt, pepper, nutmeg to taste
• margarine or oil
• maybe you can use an egg-replacer

1. Grate potatoes and onions in a food processor
2. Put the mass into a sieve and let the water drain into a bowl. Pat it with paper towels. If you wait a minute, the potato starch settles to the bottom of the bowl. pour off the water and add the starch to the potato-mass
3. Add some flour to get a thick mass.
4. Season with salt, pepper and nutmeg.
5. In a large non stick pan, heat margarine or oil. Drop about a 1,5 tablespoons into the pan and flatten it. Saute until golden brown.
6. Drain on paper towels and serve it to the soup or applesauce.