Until now the best vegan waffle recipe I found
Instructions
Just mix all ingredients together and then add it partion by partion into the greased waffle iron. I need to grease the waffle iron new for every waffle to avoid the dough to glue to it.
A warm, egg-like dish that perfectly fits for long breakfasts on Saturday/Sunday mornings
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Scrambled Tofu
One often faced issue on Saturday or Sunday morning is, how to boost the breakfast! One really good way that keeps you also going for quite a while is the scrambled tofu. Of course it tastes different than scrambled eggs, but it is so delicious that I would say it tastes better than eggs. We always make a large portion so that we have something for the next day and find ourselves then in the situation that we need to do it the next day again.
Ingredients
- 300 g Smoked Tofu If not available also natural tofu is alright
- 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
- 1 pcs Onion
- 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
- Curcuma
- Oil some neutral tasting
Ingredients
- 300 g Smoked Tofu If not available also natural tofu is alright
- 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
- 1 pcs Onion
- 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
- Curcuma
- Oil some neutral tasting
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Instructions
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Grind the Kala Namak to a fine salt (it usually comes in a stony form)
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Put the Tofu together with the curcuma and the kala namak and a good amount of oil in a bowl and mix it with a fork
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Chop the onions roughly, and start to fry them in a pan. Just before they become translucent, add the tofu and fry it together with high heat.
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When the Tofu has some brown areas, take it away and serve.
Also a vegan version of this classical dish.
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Mushroom Stroganoff
Instructions
Fry the onion brownish and deglaze with the veggie stock.
Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
Fry for a while and add the cream/milk and the tomatoe puree.
Season with the thyme (carefully...) and the black pepper.
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Classical Indonesian noodle dish.
Instructions
Chop all vegetables in rings or small cubes.
Start to fry the carrots in a wok and add then the leek, spring onions, garlic, chilli and ginger to it.
Add the noodles and the pea pods and some water to the wok.
Season it with (plenty) of soy sauce, salt, pepper and with the chilli sauce.
Vegan Mayonnaise is extremely easy to do and lasts pretty well in the fridge, compared to egg-based Mayonnaise. The problem is that I usually prepare it off the cuff, so the quantities are more guesses than knowledge. I hae heard also that it does not work with every soy milk, but so far I have used Alpro and the milk from Lidl and it worked with both.
Instructions
Put all ingredients into a narrow and high jar/bin
Use a hand blender with a beating disc at full speed and slowly pull it up. Once you reach the top of the jar, the mayonnaise should be ready.
You can boost your Mayonnaise also with paprika powder, garlic, chili powder etc.
