Tofu Hot Pot Soup

Corina found (and modified) this recipe ages ago from a website that no longer exists.

2 T oil
2 T grated fresh ginger
3 cloves garlic, minced
1 lb. firm tofu, cut into 1-inch cubes

4 C broth (warm water)

1 T brown sugar
1/4 C soy sauce
2 t cayenne pepper (or Chinese chile paste/Sriracha sauce to taste)
1 T lemon juice

1/2 lb udon or lo mein noodles

1/2 C chopped fresh cilantro (optional)

• In medium to large pot, heat oil over medium heat. Add ginger and garlic and cook about 4 minutes. 
• Add tofu and fry about 4 minutes.
• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil. 
• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender. 
• Remove from heat, stir in cilantro 

Key Lime Pie, Fruit Cheesecake, Peanut Butter Cup Pie

On a bake-off with a friend, we encountered and got addicted to these three pie recipes...

Key Lime Cheesecake (lieblings key lime rezept)
http://www.peta.org/living/food/key-lime-cheesecake/
*Variation: Instead of only using cream cheese, you can make it half cream cheese and half silken tofu.
*If ready made graham cracker crust isn't available (e.g. in Germany) make your own crust (see below) 


Key Lime Pie (raw)
http://healthyblenderrecipes.com/recipes/raw_key_lime_pie_from_choosing_raw
*Variation: Instead of cashews and coconut oil, you can use silken tofu and vegan cream cheese.

Peanut Butter Cup Pie
http://minimalistbaker.com/vegan-peanut-butter-cup-pie/
*Corina likes to use Trader Joe's chocolate chips and chocolate hazelnut milk for the ganache topping
*Variation: Instead of coconut cream or coconut milk, use melted coconut butter



Pie crust

By Corina

200g pack vegan crumbly cookies (eg Germany: Alnatura Zitronen Sables or Othello Kekse, UK: Hobnobs)
2 tablespoons margarine

Crumble the cookies (easiest in a blender), pour in a springform, add the margarine, and blend together to form a crust. You can pre-bake the crust for 5 mins or directly pour the filling on.

Fruit Cheesecake

By Dieter

1 pack cream cheese (tofutti in US, Simply V in Germany)
1/2 pack silken tofu (ideally a variety that has a neutral taste)
250g fruit (raspberries/mango/blueberries work well)
some lime juice
50g sugar
2 table spoons agave syrup
1 pack Agar-Agar

Combine everything in a blender, mix well, and pour onto the crust.


Bake for 30 minutes at 180C.

Ginger-miso stir-fry

by Dieter

inspired by a recent visit to the Candle Cafe (NY)

1 block of firm tofu that is already seasoned (e.g. Taifun's bratfilets Japanische art, Rewe's tofu sesam mandel)

1 large bulb of broccoli

3 carrots

(other vegetables if you like)

A bit of salt

1 teaspoon of toasted sesame oil

2 teaspoons of sunflower oil

5 cm of fresh ginger

1 teaspoon of chili flakes

1 teaspoon of miso

1 tablespoon of nutritional yeast

1 teaspoon of tamari

1 teaspoon of rice vinegar

Some starch (corn flour or tapioca)

• Put oil in pan on medium heat. 
• Add the finely cut garlic and ginger plus the chili flakes and let fry for a bit. 
• Add the cut broccoli and carrots. 
• After 2-3 mins add a cup of water, the miso, tamari, rice vinegar and nutritional yeast. Stir well so that the flavours mix and coat all the other ingredients. 
• Finally stir in the starch to thicken the sauce.

Philly CheeseChick'n Sandwiches

By Corina (based on a sandwich at the Herbivore in San Francisco)

French baguette
Daiya mozzarella cheese
Red bell pepper thinly sliced
Vegenaise
Gardein Chick'n Scallopini

Open the baguette, spread ample Vegenaise on both sides, place only a few thin slices of red bell pepper on one side, cover in cheese.

Bake in the oven with the chick'n separate until the cheese is melted and the chick'n is hot. Remove from oven, put a piece of chick'n on one side of the sandwich, close, and enjoy!

Ginger salad

1 block of extra-firm tofu or 2C cooked fava beans (with salt and oil)

pickled ginger (see here https://pizzasushiicecream.blogspot.com/2019/09/pickled-ginger.html)

lettuce

2 tomatoes

2 carrot

1 handful basil

Annie's Goddess dressing or strawberry vinaigrette or liquid gold

Cut the tofu into small pieces (1cm by 1cm cubes). Add a bit of oil to a pan, and fry the tofu until the outside starts to become golden. Cut about 1 teaspoon of pickled ginger into tiny pieces, and add this with about 1 teaspoon of the pickling ginger into the hot pan with the tofu. Continue to fry for 2-3 minutes while stirring regularly.

Wash the salad ingredients and cut into mouth-sized pieces. Mix together in a bowl, and add the tofu and ginger. Split into bowls, each adding dressing to their taste.

Marillenknoedel (Austrian apricot dumplings)

By Dieter Lukas

8 apricots

sugar

3/4 parts flour

1/4 part tapioca starch

1/3 teaspoon baking powder

4oz / 110g vegan cream cheese

4oz / 110g vegan sunflower butter

breadcrumbs

For the dough, mix the cream cheese and the butter with flour, tapioca starch and the baking powder with your hands until it forms a smooth dough that doesn't stick to your hands or to the bowl.

Wash the apricots, and de-stone them by cutting into the apricot from one side (so that it can be closed again). Pour in sugar to fill the stone hole.

Divide the dough into eight pieces, and one by one stretch them out on a plate. Place an apricot inside, and wrap the dough all around.

Boil water in a large pot. Use a spoon to gently put the dumplings inside. Continue to have the water boiling at medium heat. The dumplings will take ~10 minutes to finish, you can easily tell when they are done as they will start to rise from the bottom and float.

Remove the dumplings from the water and place on a plate to rest. Heat three tablespoons of butter in a pan, add four handfuls of breadcrumbs and stir. Add the dumplings, and fry them while turning them frequently so that they get evenly coated with the breadcrumbs. It will take about 3 minutes to fry them.

Mix sugar with cinnamon, and sprinkle generously over each dumpling before eating.

Cream of mushroom soup

By Dieter

1 clove garlic
250g mushrooms (1 carton)
pinch+ nutmeg
pinch garamasala
1 vegetable stock cube (vegan)
salt
black pepper
250ml Oatley cream

• Fry mushrooms and garlic in oil until soft
• Add spices and stock cube
• Add cream
• Blend in a blender (high for creamy, low for lumpy)