Donnerstag, 28. April 2011

Für Marie - Seitan Rahm Gulasch mit Nockerl





Marie -gib nicht auf! Probier mal dieses Rezept.

Gulasch:
1,5 Zwiebeln, in Würfel geschnitten
3 EL Olivenöl
1 EL Tomatenmark
1 gehäufter TL Edelpaprika süß
1 TL Apfelessig
500ml Wasser + 1 EL Gemüsesuppenpulver
1 Prise gemahlener Kümmel
1 gehäufter TL Majoran
4 Wacholderbeeren
2 Lorbeerblätter
1 TL Salz
400g Tomatenstücke (Dose)
Schale einer kleinen Zitrone
Sojarahm (zB. Joya Finesse)
250g Seitan (zB. Sojvita Seitan natur)

Die Zwiebel im Öl weichdünsten. Tomatenmark dazugeben und ein paar Mal durchrühren. Paprikapulver einrühren und sofort mit Essig und Wasser ablöschen. Gewürze und Tomatenstücke hinzufügen und ca. 30 Minuten köcheln lassen. Zitronenschale und Sojarahm zugeben und noch kurz köcheln lassen. Wacholderbeeren & Lorbeerblätter rausnehmen und pürieren.
Seitan ausspülen, ausdrücken und klein schneiden/reissen - zum Gulasch geben und für 10 Minuten durchziehen lassen.


Nockerl:
eine halbe Packung Seidentofu
2,5 gehäufte EL Mehl fein vermahlen
2,5 gehäufte EL Hartweizengriess
1,5 EL Raps- oder Distelöl
1 TL Salz
1 gehäuften TL Pfeilwurzelmehl

Alle Zutaten zu einem Teig verrühren. Salzwasser zum Kochen bringen und Nockerl mit dem Messerrücken von einem Schneidbrett ins Wasser schieben. Oder auch einfach ein Spätzlebrett verwenden.

Ich hab meine Nockerl mangels Seidentofu mit normalem Tofu und etwas Wasser gemacht. Daher sind sie jetzt nicht so schön geworden - schmecken tun sie trotzdem ;-)

Gutes Gelingen!
Posted by Picasa

Samstag, 16. April 2011

Tubetini with wild garlic pesto and roasted tofu

A nice Italian evening with good wine and romantic music...




Only nobody thought about the bad breath after wild garlic.
So no kissing but only wine - that's fine with me too sweetheart. ;-)
The wine is really good and one of our favourites for hot summer days - it is an Italian wine made by Villa Chiòpris and it is a Sauvignon Blanc.  



Tubetini from Fattoria La Vialla
Wild garlic pesto
6 sun dried tomatoes
1 cup plain tofu
salt & pepper
olive oil

Cook the noodles according to instructions.
In a pot bring some water with 1 tblsp vinegar to a boil and add the dried tomatoes. Let it simmer for about 3 minutes. Remove tomatoes from water and mince them. Slice tofu in small cubes. Heat olive oil in a pan and roast tofu and tomatoes for about 10 minutes - or until browned. Add salt and pepper to taste.

Drain the noodles, put them back in the pot. Let them cool slightly, scoop pesto in and mix. Place noodles on a plate and top with tofu mixture.

Pinto bean spread with dill

Leftover beans shouldn't rot away in the fridge - so I created this savoury spread.
You can throw in whatever beans you have left. It tastes great with lentils too!






3 cups cooked beans with some cooking water
2 onions - minced
4 tblsps fresh minced dill
4 tblsps olive oil
salt & pepper

Sauté the onions in some olive oil for 10 minutes. Let them cool a bit.
Add all ingredients to the food processor and mix until smooth. If it is too dry, add some cooking water.
Season with salt & pepper to taste.

I serve this spread on roasted wholegrain spelt bread.

Buckwheat pinto bean polenta with apple compote

This is one of my favourites ever since I was a child. Bean polenta with apple compote is a traditional dish from Burgenland, Austria. It is called "Bohnensterz" in German.
This dish is better the older the cook is :-) - but that's only half the truth - in fact you can cook it perfectly the more often you've tried it.
The first 3 times I failed miserably - but I get better. It is really important that all polenta ingredients are really hot, otherwise it will not come out as planned.

If your polenta is too wet you can put it in the oven on a cookie sheet for "drying" for some time and then crumble it a bit.



For the compote:
5 apples
1 cinnamon stick
5 - 8 cloves
2 tblsps lemon juice
3 tblsps sugar
opt. ground vanilla
opt. 3 cardamom seeds, 1 star anise

Peel the apples, remove the seeds, cut them in quarters or smaller bits.
Heat 4 cups of water and add the spices, lemon juice, sugar. Throw the apples in and steam them for about 15 minutes. Let the compote cool.


For the polenta:
500g buckwheat flour (I used wholegrain)
500g cooked pinto beans
140g canola oil
salt

Soak the beans in water over night. Cook them according to the label - around 1 hour.

Heat a wide & high skillet and add flour. The flour needs to be heated up, but you need to constantly stir, because it mustn't burn. Heat the oil in a separate pot. When the flour is really hot scoop beans and cooking water of the beans into the skillet - one by one - stir the polenta. Lumps should form! It is important not to make the polenta too wet - so stir some time to find out if it is still too dry or maybe already too wet. It's a fine line to walk :-) After you have all the beans in the polenta and it has a crumbly texture pour the hot oil over the polenta and stir. You should hear it fizzle. Stir for a minute, salt polenta and serve immediately.

Don't get upset if the polenta is too wet! Heat your oven and spread it on a cookiesheet and let it dry in the oven for about 10-15 minutes.
The right texture for this dish is crumbly and not sticky!

Enjoy!

Sonntag, 10. April 2011

Green pea and lemon risotto with roasted red peppers

Lemon is so f***ing great in nearly everything! I just browsed through some cookbooks during breakfast and found this risotto recipe in Veganomicon by Isa Chandra Moskowitz.
I basically used all of the ingredients except for parsley, which I didn't have. I just changed the relation of the ingredients and the preparation of the dish.

Risotto is somewhat addicted to stirring and tossing - and some other basic stuff which I did to have this as a great dinner:





2 red bell peppers
4 cups vegetable broth
1,5 cups dry white wine
4 tblsp olive oil
1 cup finely chopped shallots
(4 cloves garlic, minced - i left that out)
1 teaspoon dried thyme
1 teaspoon dried rosemary
several pinches of freshly ground black pepper
1 - 1,5 teaspoons salt
1,5 cups Arborio rice
2 cups fresh or frozen peas
2 teaspoons grated lemon zest
2-3 tblsp fresh lemon juice
(1/2 cup loosley packed chopped fresh parsley - I used 1 twig of fresh rosemary)

Heat the vegetable broth and keep it warm!
Heat the oven to 190°C or 375°F, slice the bell peppers in quarters and put them on a baking sheet inside down. Brush them with a bit of oil and bake them for 30-35 minutes.

Take a wide soup pot and heat the olive oil in it - add the shallots and sauté them for minimum 8 minutes - they shouldn't brown - so keep the temperature low! Add the spices and sauté for 2 more minutes. Turn the heat a bit up and add the rice, sauté it until it is translucent - about 2 minutes.
Deglaze with the white wine and stir constantly until the wine is gone. Add salt and 1 cup of broth. Stir every other minute and add broth as soon the risotto gets too dry.
Stirring is the secret of a creamy risotto so go ahead!

Keep to the instructions of your risotto rice - every rice has different cooking time!

3 minutes before this time is up, add the peas - I used frozen - turn the heat a bit up to thaw them, add the lemon zest and juice too. In the end add the black pepper - black pepper loses its taste fast if cooked, so add ground pepper always in the end - otherwise you won't have the expected results.

I topped the risotto with finely minced fresh rosemary. Serve with the roasted peppers as side.

Montag, 4. April 2011

Mediterranean pasta salad

This is just an idea for a office lunch - just add whatever you have at hand.



leftover pasta
tomatoes
leek
bell peppers
tofu
fresh sage
mustard
white wine vinegar
olive oil
salt & pepper

dice, slice, cut and mix everything :-)

Tomatocurry with vegetables






Basic curry:
2 small onions
1 thumb-sized piece of ginger in small dices
500g Pelati tomatoes
2 tblsp oil
1 heaped teaspoon cumin seeds
1 cinnamon stick
2 bay leaves

Curry seasoning:
1 heaped teaspoon ground cumin
2 heaped teaspoons ground cilantro
1 heaped teaspoon Garam Masala
1/3 teaspoon curcuma
a pinch of ground cayenne or ground chilli

4 cups (1 litre) of water
2 teaspoons salt

8 oz silken tofu
4 cups diced vegetables (zucchini, carrots, fennel, ...)

Purée the onions and tomatoes in a food processor. Heat oil in a pot and add ginger and cumin. Take care of it - cumin shouldn't brown to much! Add the mixed tomatoes and spices of curry basis, cook at medium temperature until all liquid is gone.Add curry seasoning and roast for a minute or two, then add the water, salt and vegetables. Cook until the vegetables are soft.

Roast the cubed silken tofu in a pan and top serving with it.

I served it with coconut milk basmati rice.