Tagliatelle with mushrooms and nuts

I'm not feeling very talkative (or blogative?) right now, so this simple receipt will have to do for today. Simple as it is, it was still very tasty. The nuts provide the little extra.

Tomorrow we will be attending the last barbecue of the year, for this special occasion I am planning to bring my favorite pasta salad.

There is only one catch: I never cooked this salad myself, let alone in a vegan version. At least veganizing it shouldn't be that difficult, since it contains no salami or pork sausages, as most of German pasta salads do. We'll see.

 

 

Tagliatelle with mushrooms and nuts

serves two:
0,5lb tagliatelle
1/2c hazelnuts, peeled
3T dried mushrooms (mixed or shiitake)
0,5lb button mushrooms
2 garlic cloves, pressed
1T olive oil
1/2c white wine
1/2c soy cream
fresh parsley, chopped
salt and pepper

 

Roast nuts in a pan till slightly browned.

Soak dried mushrooms in boiling water for about 15 minutes.

Cook noodles according to package, drain and set aside. Wash button mushrooms and slice not too finely.

Heat oil in a pan, fry mushroom slices along with the pressed garlic on medium heat for some minutes. Deglaze with wine.

Drain dried mushrooms and add to pan. Let cook until wine is nearly evaporated. Add cream and turn up the heat.

Season with salt and pepper.

Chop nuts and add along with the pasta to the man. Mix well and let reheat (takes about a minute).

Garnish with chopped parsley and serve.

 

Aelplermagronen with applesauce

This receipt is one I already posted on my German blog some weeks ago. Since I spent nearly 11 hours at college today, I am too tired to cook anything new and exciting and will probably stick with a beer for dinner.

"Aelplermagronen" is not a traditional German receipt but one of our closer neighbors, the Swiss. Probably my version is mutilating one of their culinary national sanctuaries, but it takes fantastic nonetheless. No low carb for me! ;)

 

 

Aelplermagronen with applesauce

serves two hungry eaters:
300g (0,65lb) potatoes
250g (0,55lb) elbow macaronis
200g (0,44lb) smoked tofu
1T oil
1 cup soy milk
1 big onion
1/2t ground sage
1/2t ground rosemary
1 pinch nutmeg
salt and pepper
3 apples
1-2T sugar
1 dash lemon juice

 

Cook potatoes in salted water. Let cool, peel and dice not too finely.  Cook pasta according to package.

 

Peel apples, remove core and dice coarsely. Add the lemon juice and mix. Heat about 3T water in a small pot, add apple dices and sugar. Bring to the boil, lower heat and cook covered for about 25 minutes. Remove excess water and mash.

 

Dice tofu and onions. Heat oil in an pan, fry onions on medium heat until glossy. Add tofu and continue with frying.

 

Turn up the heat, add potatoes and pasta and fry, constantly stirring. Pour soy milk in the pan and season with nutmeg, sage and rosemary. Let soy milk thicken.

Season to taste with salt and pepper.

 

Serve with the applesauce.

 

MoFo #10

 

I won’t waste any time (neither yours not mine) pretending that I came up with a super innovative receipt for wraps. To be honest I merely stuffed the wrap with all vegetables in sight and added falafel. Like a wise man said: "A day without a falafel is a day lost".

This quick dinner makes also a nice pastime after eating, because if you are just somewhat clumsy as I am, blobs of sauce and vegetables will be everywhere and long for the attention of your cleaning supplies.

 

Sesame-Sauce

150g soy yoghurt
2 garlic cloves, presses
1t lemon juice
1t tahin
1 handful mint

 

mix and put on top of the filling.

 

Roll wrap as good as you can and tug in!

 

 

 

Baked Bowtie Pasta with zucchini and mint

Baked Bowtie Pasta with zucchini and mint

2 servings:
2 medium zucchinis
2 garlic cloves
3T broth
2t white balsamic vinegar
3T olive oil
1 handful fresh mint and parsley
salt and pepper
bowtie pasta

 

Wash zucchini and slice finely. Mix with 2T olive oil and put in oven-proof dish. Preheat oven too 400 F and bake zucchini for 20 minutes or till slightly brown.

In the meantime cook pasta according to package.

Mix last T oil with vinegar, parsley, mint, pressed garlic and broth. Season with salt and pepper.

When time is up, fetch zucchini from oven and mix with the oil-vinegar-mixture. Serve over drained pasta and sprinkle with walnut parmesan.

Hot pepper stir-fry

Hot pepper stir-fry

2 servings:
2 bell peppers (red + yellow preferred)
150g tempeh
1 onion
2 garlic cloves
1 can tomatoes
150g pasta
2T soy sauce
1t tabasco
1/2t chile pepper
1/4t cayenne pepper
1/2t marjoram
1/2t caraway
salt and pepper

Peel onion and cut in 8 parts. Dice tempeh finely. Heat oil in a cast iron pan, fry onion on medium heat until transparent. Add tempeh and fry for 3 minutes. Add pressed garlic and soy sauce, mix well.
Wash peppers and dice finely too. Add into pan and fry, occasionally stirring. Add tomatoes and spices, cover with lid and let cook for 30 minutes on low heat.

Cook noodles according to package, drain and serve with stir-fry.

 

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.