Old fashion curry

This curry was created as an easy dish, particular in an old fashion way and above all, there is almost nothing authentic exotic about it.   So, this dish is nothing spectacular,  but it’s just perfect for preparing after a hard day’s work.

Chop 1 broccoli into florets and  slice 2 carrots. Steam these vegetables.

Warm a wok with some arachide oil.

Add crumbled and marinated tofu , add 2 tablespoons mild curry powder. Stir fry this.
Add 2.5 dl coconut milk plus 2 tablespoons soy sauce and 1 Tbsp cane sugar.

Finally add to your steamed vegetables.

Serve over rice noodles

Tofu jumjum

Van

You can take this literally.  This tofu was in any way jumjum.

I used a recipe from the dutch vegan cookbook Ecofabulous.

The “Indonesian green bean salad with cabbage and carrots” is from 1 000 vegan recipes.

Pancakes filled with smoked tofu and tomato-fennel sauce

On the 2nd of february we have the tradition of making pancakes on that day.  It’s supposed to have something to do with Maria (you know, the mother of Jezus).

For pancakes, I used the recipe for ‘perfect pancakes’ from Vegan  Brunch or Vegan  with a vengeance. I have slightly reduced the amount of sugar and omitted the vanilla.

For the filling:

Press one galic clove and saute in oil.
Chop one fennel in small pieces.
Add chopped tomatoes (350 g), plus 1 tbsp paprika and 1 / 4 teaspoon cayenne powder
Simmer 30 minutes.
After 20 minutes add  diced smoked tofu.

As an additional , I served it with some alfalfa.

Couscous wok with tempeh bacon

At the moment I don’t find the time to make a downloadable pdf file from this recipe.  So you get this recipe in the usual old-fashioned way, like a blog message:

Van TofuParty

Start by marinating the tempeh:
1 block smoked tempeh, diced, marinate in a mixture of 1 / 4 cup soy sauce, 3 tbsp apple juice, 1 / 4 cup water. Put in the refrigerator for at least half an hour.

Meanwhile you can prepare the couscous:
Boil 2 cups of water, add 1 1 / 2 tablespoon curry powder, 1 tbsp oil and salt and pepper. Pour over 1 cup of dry couscous and 2 tbsp raisins.  Meanwhile roast 2 tablespoons sunflower seeds. When the couscous is ready, mix in the sunflower seeds.

(This is in itself  very delicious, something you can eat  as a side dish.  But of course you can also use the couscous to turn it into this dish.)

You will then continue as follows:

1 bok choy, cut into strips.
Remove the tempeh from the marinade. Bake it crunchy in the wok with some oil.
Remove the tempeh from the wok. Add some oil again. Now you can stir-fry  the bok choy. Add the marinade.  Followed by the couscous and in the end you can  mix in  the tempeh.

Fennel-tomato sauce with vegan sausages, pasta and white cabbage salad

Is your family having problems with fennel?

Maybe you could try this recipe, because this way they want even notice they are eating fennel.

TOMATO-FENNEL SAUCE

Chop one onion and fennel bulb.
Saute  in  olive oil.
Add 2 chopped carrots, and 1 tbsp paprika powder.
Stir in 1 cup passata and optional, 1/2 cup red wine.
Now add a little bit of vegetable stock.
Simmer for 20 minutes and blend to a sauce.

(This recipe is based on “fennel and tomato bisque” from CookVegetarian, January 2010.)

I also added some  sliced vegan sausages ( I found a couple of ‘Italian feast sausages’ from Vegan brunch in my freezer.)

Serve with pasta and optional parmasio.

I also served some chopped cabbage with a dressing of: veganaise, balsamic vinegar, canola oil and apple juice.