to try II.

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five-spice tofu with snap peas and noodles.

INGREDIENTS
300g tofu
300g ramen noodles
200g snow peas or sugar snaps

5-spice marinade
1 and ½ tbsp ketjap manis
1 tbsp sesame oil
1 tbsp (rice) vinegar
½ tsp five spice
2 garlic cloves, finely chopped

paprika-sesame sauce
200g roasted bell peppers from the jar, patted dry
50g tahini
1 garlic clove, finely chopped
1 and ½ tbsp toban dan chili bean sauce

1 tbsp soy sauce (low salt)
1 tsp sesame oil

METHOD
Preheat the oven to 190°C. Open the tofu, save the liquid, Nguyen the tofu. Mix the ingredients for the 5-spice marinade with plenty of pepper in a second bowl and add the tofu. Knead the marinade firmly into the tofu until it is crumbled. Spread the tofu over a baking sheet lined with parchment paper and roast in the oven for 18 to 20 minutes until dark brown (but not black). Turn over 2 to 3 times in between.

While the tofu is in the oven, blend the ingredients for the paprika-sesame sauce with 3 tablespoons of the reserved tofu liquid (top up with water if necessary) until smooth in a food processor or with an immersion blender.

Cook the snow peas in a large pan with boiling water for 3 minutes until tender. Remove the snow peas from the pan with a slotted spoon and place them on a plate. Cook the noodles in the same water according to the time indicated on the packaging. For a fancy garnish, cut some snow peas into strips.

Pour the paprika-sesame sauce into a pan and heat over low heat.

Stir in the ramen and divide among four deep plates. Spoon the tofu over, serve with the snow peas, and garnish with the snow pea strips if desired.

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to try I.

One of two recipes from a cookbook that I had zero faith in but the first recipe I cooked from it was really great. For this one I think I'd sub actual parmesan for the nutritional yeast. 

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rice cakes with white beans and gochujang. 

INGREDIENTS
5 garlic cloves, peeled
1 medium onion, roughly chopped
125g carrots, roughly chopped
1 celery stalk, roughly chopped

15g basil, leaves cut into strips and stems kept separately
3 tbsp olive oil
1 can peeled tomatoes (400g)

2 cans or cannellini beans (400g), rinsed and drained
10g gochujang
100g ricecake sticks (e.g. Asian)

cheesy sesame topping
1 1/2 tbsp nutritional yeast flakes
1 tbsp sesame seeds
1 tsp gochugaru 
¼ tsp coarse sea salt

METHOD
Finely grind the garlic in a food processor. Add the onion, carrot, celery, and basil stems to the garlic and grind into small pieces.

Heat the olive oil in a large skillet or skillet over medium heat. Add the chopped vegetables and ¼ teaspoon of salt and cook for 7 to 8 minutes until softened.

Meanwhile, blend the contents of the can of peeled tomatoes and a scoop of borlotti or cannellini beans in a blender until smooth.

Stir the gochujang into the vegetables and cook for 1 minute. Then add the tomato-bean mixture and cook for another 4 to 5 minutes until the liquid has largely reduced. Add 450 ml water, the rice cake sticks, the remaining beans, and ¾ teaspoon of salt, and bring to a boil while stirring regularly.

Let simmer uncovered for 10 to 12 minutes until the rice cake sticks are cooked.

Mix the ingredients for the cheesy sesame topping: divide the rice cake sticks with beans among the bowls and garnish with basil leaves and the sesame topping.

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traybaked.

Improbable but delicious and refreshing. 

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sweet potato and chickpea traybake.

INGREDIENTS
1 large (400 g) and 1 small (200 g) can of chickpeas, rinsed and drained
1 kg sweet potato, washed, patted dry, and sliced 2 cm thick

2 1/2 tbsp neutral vegetable oil
1 organic lime

⅓ tsp cardamom powder
200g yogurt

60g tamarind paste
1 tbsp sriracha sauce
1 tbsp agave syrup

1 can of corn (340 g), drained (285 g)
1 cucumber, halved lengthwise and sliced ​​wafer-thin
1 shallot, cut into half rings

METHOD
Preheat the oven to 220 °C.

Pat the chickpeas dry and spread them with the sweet potato over a baking sheet lined with parchment paper. Drizzle with the oil and sprinkle with ⅔ teaspoon salt. Mix, redistribute over the baking sheet, and roast in the oven for 20 minutes.

Mix the corn, cucumber, and shallot in a large bowl. Halve the lime and squeeze the juice over the bowl. Season to taste with ⅛ teaspoon pepper and ⅛ teaspoon salt.

Finely grate the zest of ½ lime and stir together with the cardamom powder and a pinch of salt into the yogurt.

Remove the baking sheet from the oven. Mix the tamarind paste, sriracha sauce, and the agave syrup, carob syrup, or honey, and stir through the sweet potatoes and chickpeas. Place back in the oven for another 15 to 20 minutes until the vegetables are golden brown and sticky.

Serve the traybake with the corn salad and cardamom yogurt.

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