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.  

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.

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.