I’ve got the idea for this recipe from this blog ‘Natuurlijk veganistisch’.  She has an english blog too, Happy Veganarian, but I couldn’t find the recipe for tofu filet on it.

Van TofuParty sides

1 block tofu
2 tbsp soy sauce
2 tbsp passata
1 tsp 5-spices
breadcrumbs
rice flour
nutritional yeast flakes
paprika powder

1. Slice your tofu in 3
2. Mix the soy sauce, passata and spice herbs.
3. Marinate the tofu slices in the mixture.
4. Mix the remaining ingredients
5. Coat the marinated tofu with the crumb-flour mixture.
6. Bake the tofu delicious crispy in a frying pan.

Again you can find a nice lay-outed downloadable pfd file overhere.

Of  course you can play around with this recipe as much as you like.  There are probably 1 000 different combinations of spicing it up.  Let me here about yours!

I had the idea for this recipe from ‘Vegetarisch koken in 30 minuten’.  Normally it was a carpaccio recipe, but I ended up changing it totally:

Van TofuParty sides

1 cup bulgur
2 red beets
2 tbsp nut vinegar
2 tbsp canola oil
2 tbsp soy cream
2 tbsp nutritional yeast flakes
2 tbsp chopped walnuts
vegetable broth

1. Peel the red beets and cut into thin slices.
2. Heat the sliced beets in the microwave for 3 minutes.
3. Let them cool and mix with the vinegar and oil.
4. Meanwhile boil the bulgur in the vegetable broth.
5. Mix the bulgur with the soya cream and nutritional yeast flakes.
6. Serve the bulgur with marinated red beets and chopped walnuts..

You can serve the bulgur in a lettuce leaf and garnish with the marinated red beets
and shopped walnuts.
Or you can mix everything together.

Extra tip: add some fresh shives to the bulgur

You can download the recipe om my new website.

A little word about this website: it’s not a real website yet.  It’s more excercise material.  But it comes in very helpful as a way for offering my recipes for free download.

Around this time of the year in Belgium, you’ll find speculaas all over the shops. For people who don’t know what speculaas is: it’s a kind of cookie which contains spices. You can read more about it here.

For these scones I used the ‘raisin and spices scones‘ recipe from Vegan brunch and substituted all the spices with speculaas spices.

Van TofuParty-bakery

I must confess, I was intrigued by this name when I saw it for the first time in  ‘Vegan with a vengeance’.  I have no idea where the name comes from, but I know this is one great way for serving seitan.  The recipe says you can easy play around with it.  So I did, but of course I forgot to write it down.  I only remember I didn’t have lime juice and swapped it for vinegar and the maple syrup for apple syrup.

Van TofuParty dishes

Anyway I served it with mashed savoy-potatoes.  This gives a nice green colour which is very beautiful with the red and brown of the jerk seitan.

It’s the time of the year that root vegetables start to show up. You can use the following recipe for any kind of root vegetable:

Van TofuParty dishes

• 5 carrots
• 1 parsnip
• 2 fennels
• 2 tbsp olive oil
• 2 tbsp soy-sauce
• 1 tbsp apple syrup
• 2 tbsp ketchup
• 1 tsp pepper
• 1 tsp paprikpowder
• 1 tsp thyme

1. Chop the vegetables in pieces and put them in an ovendish
2. Mix all the other ingredients. 
3. Pour this over your vegetables.
4. Place in a oven (200°C).  After 15 min.  Stir the vegetables and keep it in your oven for 15 min. more.

I’m not going to waste your time anymore, with my excuses why I’m losing it on Veganmofo 2009.  I’m just to busy with other things, like trying to make a website with Joomla or baking cookies for all teenage girl schoolfriends.  Every week they keep asking her when she will bring some more home baked cookies.  So, it seems that I’m having a small fanclub for my vegan baking at the local art school.  This week I made them some sugar cookies from ‘The joy of vegan baking’.

Van TofuParty-bakery

One of my favorite combinations of flavours is celery, carrots, peanutbutter and cumin.  Another favored combination is tomato, seitan and cauliflower.  This recipe combines it all, and has even more flavours in it:

This recipe is based on a recipe from ‘Vegetarisch koken in 30 min.’:

Van TofuParty dishes

• 1 celery head
• 10 g ginger
• 2 garlic cloves
• 3 carrots
• 400g potatoes
• 2 tsp curry powder
• 1 tsp cumin
• 2 tbsp soysauce
• 1 cauliflower
• 200g minced seitan
• 4 tbsp peanutbutter
• 1/3 cup pasata
• 1/2 cup coconumilk

1. Chop the celery in small pieces. 
2. Chop the ginger and garlic cloves in tiny pieces.
3. Now the potatoes and carrots, chop them too but in big pieces.
4. Saute the celery, garlic and ginger.
5. Add carrots and potatoes.
6. Stir in coconutmilk, 1/2 cup water.  And add the spices.
7. Meanwhile chop the cauliflower in pieces.  Add them after 10 min. together with the pasata and seitan.
8. After 10 more minutes add your peanutbutter.
9. Serve very warm.

Look what I found in my vegetable subscription bag:

It”s an endive, and it’s huge.  You should have seen me on my bicycle. 

Well, the boyfriend didn’t eat at home last week and teenage girl and me aren’t to found of the bitternes of this vegetable.  I decided that I should try to prepare it in a way that would camouflage a little bit the bitter taste.  I also knew I had to make something that I could freeze, because this endive was so big, that we would never eat it all at once. 

That’s why I made a soup.  Because a soup you can easily blend with other flavours and you can put in your in freezer.  I used a leek, sauted it with some fresh ginger.  Added some carrots.  Sauted it a little bit more.  Added the endive and vegetable broth.  After 20 min. the soup was ready, but of course I blended it.  Guess what: it was the first time me and teenage girl could actually enjoy a little eating endive.

Van TofuParty-soep

I’m very busy, but I really want to go on with Veganmofo.  So, again a very fast post:

Van TofuParty sides

I tried to do something special with the traditional ‘red cabbage with apples’ dish.   So, I added some extras like speculoos spices and very dark brown sugar. 

Last weekend I visited Antwerp.  I was supposed to meet someone at Lombardia.  A fact I was really glad of, because I heard so much about this place. It doesn’t only serve vegan tiramisu and sandwiches, it’s also Moby’s caterer everytime he’s in the country. 

But, helas, I was a little bit disappointed.  Not only do they serve meat.  It’s tru, they have a lot of vegan choice, but it’s so expensive.  You can’t believe it.  Normally you pay something like 3 to 4 euro’s for a ‘belegd broodje’.  I ordered the ‘Tofu total’ and had to pay 8,90 euro.  In Gent I have to pay only 5 to 6 euro for a vegan burger in vegetarian fastfood restaurants.

For this I got a bun, not to small but no to big too, and between it: grated carrots, some salad leaves, luzerne, slice of baked marinated tofu, crackers and a  avocado spread.

In Gent I  pay 5 to 6 euro for a vegan burger in vegetarian fastfood restaurants.  The vegan tiramisu is 6,50 at Lombardia.  So, I didn’t buy that.  Probably I go back, once, to try out the tirasimu.  But I think that will be the only reason I ever go back.