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.

TOFU-SANDWICH



Ingredients for the marinated tofu

• 1/2 cup shoyu
• 1/8 cup rice wine vinegar
• 1/2 tsp ginger-paste
• 1/4 - 1/2 tsp garlic paste
• 1 small onion, chopped
• 1 tsp brown sugar
• 200g tofu 

1. Cut tofu into the form you like.
2. In a tupperware box or a zip bag mix together the shoyu, rice wine vinegar, ginger- & garlic paste and brown sugar. Add the onions and put the tofu into the box. The tofu should be covered with the marinade. If not, you can add some water. Put the box into the refrigerator and let it rest over night or at least 8 hours.
3. Add oil in a medium heat frying pan and saute the tofu until golden brown.

Ingredients for the sandwich

• Sandwich-toast
• vegan cheese ( i had Willmersburger Pizzaschmelz)
• ketchup
• tomato (slices)
• cucumber (slices)
• salad

1. Spread 1 slice of toast with ketchup. On the other slice of toast put some vegan cheese.
2. Add tofu, then tomato and cucumber slices and the salad. Top with the second piece of toast, ketchup side down.
3. You can put the sandwich onto a "panini grill" and toast it until it´s golden brown!!!
4. You can also add avocado or any other ingredients you like!!! Delicious snack!!! I swear! =)

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.

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!!! =)

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!