Coconut-crusted tofu with pumpkin and mango-sauce

How I hate it, if you look forward to a dish and it turns out ok, but the pics are just crappy. Gnah!

Coconut-crusted tofu with pumpkin and mango-sauce

2 servings:
200g tofu
3T soy sauce
1 small piece of ginger
1 garlic clove
1/2t sambal oelek
1 can of mango
1t turmeric
2T sherry
2T coconut flakes
1T bread crumbs
2T wheat
1/2 cup frozen peas
1 lb. pumpkin (Hokkaido preferred)
salt and pepper
1/2t curry powder
1/4t chili flakes
1 1/2t lemon juice
2T oil

Grate ginger and press garlic. Mix with soy sauce, sherry, 4T mango juice, turmeric and sambal oelek.
Slice tofu and put in concealable box. Let marinate overnight.

 

Peel pumpkin and dice. Cook in salt water alongside with the peas for 15 minutes. Drain excess water. Set aside and keep warm. Season with salt, pepper and 1/2t lemon juice

Drain tofu. Mix coconut flakes with bread crumbs and wheat with the double amount of water, until the wheat-water-mix has an egg-like consistency. Turn tofu slices in the wheat, then coat with breadcrumbs and coconut.

 

Heat oil in a pan and fry tofu on middle heat from both sides.

Puree mango with the rest of the juice. Heat in a small pot, but don't bring to the boil. Season with lemon juice, curry und chili flakes.

Arrange on plates in portions and serve with rice.

 

Picture sucks, I know....

Pumpkin-spelt-muffins with streusels

Sometimes a whole pumpkin is just too much, even if you it a pumpkin-related dinner twice in a row. Therefore I am always glad if I find a way to use up the remnants.

Pumpkin-spelt-muffins with streusels

for the batter:
ca. 1/2 lb pumpkin, Hokkaido or butternut
225g (1 3/4 + 1/8 cup) spelt wheat
1/2t baking soda
1/2t baking powder 
75g (2/3 cup) brown sugar
1/4t nutmeg, freshly grounded
1 small piece of ginger
a pinch of salt
ca. 150ml (3/4 cup) soy milk
1t lemon juice
for the streusels:
100g (3/4 + 1/8 cup) spelt wheat
60g (1/2 cup) brown sugar
1t cinnamon 
3T molten margarine (measured before melting)

Remove the seeds from the pumpkin and grate not too finely.

Add ginger and nutmeg. Mix with wheat, sugar, baking soda and baking powder.

Blend soy milk with lemon juice and add to the flour. Mix well, using your hands.

For the streusels mix the streusel ingredients coarsely with a fork.

Fill 12 muffin forms with equal parts of batter. Spread streusels on top.

Preheat oven to 350° F and bake for 25 minutes.

Food loop

Though I was planning to introduce you to “Coconut-Tofu with pumpkin and mango-sauce” today, an unexpected guest thwarts this plan.

Now I am a bit in a hurry and had to throw something easy and filling, as we need a solid base for the beers to come. ;)

So, again, I present a gratinated ciabatta, only today it is an slightly different one:

Gratinated Ciabatta topped with tempeh-chilli.

 

 

Tomorrow there will be tofu!

Nut-crusted parsnips

 

 Nut-crusted parsnips

6 parsnips
1T oil
3T margarine
2 cups vegetable broth
1/2 cup hazelnuts, chopped
4T breadcrumbs
salt
nutmeg

 

Peel and slice the parsnips. In a large pot heat the oil, add parsnips and let cook for 3 minutes.

 

Add broth and cook for 10 minutes. Drain.

Grease a small oven-proof form and put parsnip slices in it. Season with salt and nutmeg.

Mix nuts and breadcrumbs.

 

  Melt margarine in a small pot and blend with the nut-mixture.

Preheat oven to 375 degrees. Arrange nut-mix on top of the parsnips. Bake for 5 minutes. Serve.

 

Weeknight food

Some days, when coming home late from college, I don’t feel like cooking something experimental.
For these days I have, as everyone of you probably has, some standard dishes, of which the ingredients mostly slumber in the freezer.

One of these dishes is Ciabatta with some vegetables and/or tofu on it, gratinated with a white wine sauce. I love cooking with wine, it often gives the taste that little kick.

This time in the end there was a

Ciabatta topped with spicy Tempeh, peppers and tomatoes 

Looks fairly delicious, but sometimes one cannot trust the looks.

Mediterranean potatoes

 

 Mediterranean potatoes

2 servings:
1,5lb potatoes
1 zucchini
4 tomatoes
2 garlic cloves
5 black pepper corns
1 bay leaf
2 1/2 cup broth
1 small onion
1 heaped T tomato paste
10 olives, any kind you like
1T olive oil
1/2-1t chili flakes
1/2t sugar
1T balsamic vinegar
1 handful fresh basil
salt, pepper

Peel potatoes and garlic cloves. Dice potatoes

 

Bring broth along with the bay leave and the pepper corns to the boil. Add potatoes and cook ca. 17 minutes. Drain potatoes but make sure to collect the liquid.
Dice onion, zucchini and tomatoes. Cut the olives in rings.

 

Heat the oil in a pan and fray the onion dices on medium heat. Add tomato paste and the zucchini dices. Cook for 5 minutes, stirring occasionally .
Add tomatoes and about half of the cooking liquid together with sugar and chili flakes. Cover and bring to the boil, then turn down the heat and let simmer for 5 minutes.

Add potatoes. Mix well.

 

Turn up the heat and let liquid reduce. Add the vinegar and sprinkle with basil. Season to taste with salt and pepper. Serve!

 

Potato-Kraut-Pancakes

 

Potato-Kraut-Pancakes with Caraway-Sauce

makes about 10
2lb potatoes
1lb Kraut
1 onion
1T corn starch
2T salt
2T oil
1/2 cup plain soy yoghurt
1t lemon juice
1/2-1t caraway seeds
1T chopped parsley
salt and pepper

Peel potatoes and grate coarsely.

 

Place potato grates in a large bowl, mix with the 2T salt and let rest for at least 30 minutes.
In the meantime blend yoghurt, lemon juice, caraway and parsley. Season with salt and pepper. Put sauce in the fridge and let it chill until needed.

Place kraut in a colander and press firmly, till most of the liquid is drained.

 

After the 30 minutes rest period, drain the potato and pour away the potato liquid. Grate the onion and mix with potato grates and the kraut. Add the starch and some pepper. Mix well.

Heat two cast pans with 1T oil each. Add the potato-mass portion-wise to the pan. A heavily loaded tablespoon should equal an average pancake.

 

Press flat and fry at medium heat for 20 minutes, turning the pancakes occasionally. Serve with caraway-sauce.