Brunchner


granola (1 of 1)

Easter brunch is a tradition in our family. Usually the Easter bread with almond filling is made the day before and early on Sunday morning I’ll get up to make the rest which I shouldn’t really call brunch but Brunchner, since I truly fill up the table so that we can be continually eating from breakfast till dinner non-stop. Beside the standard stuff like tea, juice, bread, soy yogurt and some non vegan stuff for the less stricter or non veganlly oriented among us, we always have granola and tofu scramble. The rest of the menu usually depends on how creative I (or my kids) are feeling on that weekend. This year my daughter Ella took care of the Easter bread and the cinnamon rolls, which also have become part of our Brunchner tradition. I made the tofu scramble, which I thought came out finger linking due to a spontaneous brilliant idea I had due to some left over cashew nuts I had soaking on the counter. I also found a fantastic recipe for vegetable rolls rapped with rice paper from My New Roots blog(one of the most inspirational healthy cooking blogs I have seen so far), and concocted a fresh tomato salsa, potato pancakes and chocolate mousse. Daughter Anna took care of setting the table and making tea and coffee and Tim is our house photographer who makes most of the pictures on this blog. Cyrille usually is our D.J. and mostly concentrates on making sure that we get to hear the best possible recording of St. Matthew’s passion. This year however Ella took over the music with a beautiful recording of a Mendelssohn string quartet and Cyrille dug in the garden until the food was ready.Our oldest son didn’t show up until later in the afternoon since he had slept in after having had a recital the night before.

Granola

3 cups of oat flakes
1/4 cup maple syrup
1/8 cup of melted coconut oil
1 tsp. cinnamon
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup raisins
1/2 coconut (that’s those white little cubes you see in the picture which I got from the farmer’s market, but regular desiccated coconut will due)
any other nuts or dried fruits you like

preheat oven at 180* c

– mix oat flakes, cinnamon, maple syrup and coconut oil in a bowl.
– add seeds and nuts
– put the mixture in an oven tray
– bake stirring regular to prevent burning
– when the flakes are golden brown remove from the tray from the oven and add the coconut and raisins and the optional fruits.
– serve with almond milk or (soy) yogurt

 

scrambled tofu (1 of 1)

 

Tofu Scramble

1 block of tofu
1 onion in cubes
2 cloves of garlic minced
about a cup of corn kernels
1/2 red bell pepper in small cubes
1 tbs. olive oil
1/2 tsp. cumin
1/2 tsp. majoram
1 tsp. turmeric
2 tbs. dijon mustard
1 cup of soaked cashews blended with a cup of water and 2 tsp. umesu vinegar or lemon juice
1/2 cup minced parsley

– crumble the tofu with your hands into a bowl
– in a broad heavy pan heat the olive oil and add the onion and garlic and sauté for 2 or 3 minutes
– add the bell peppers and corn and saute for a couple of more minutes
– add the grated carrots
– add the tofu and the herbs
– cook for 5 minutes stirring regularly
– add the mustard, and salt
– pour the cashew cream and saute a couple of minutes
– turn off the fire and add the parsley

Serve with salsa

vegetables roles (1 of 1)

 

Vegetable Rolls

I would say to just look at this link and while you’re at it look through the whole amazing blog.

 

 

chocolate pudding (1 of 1)

 

Chocolate Mousse

For this I mostly just improvised with the following ingredients in the blender:

1 cup soaked cashew nuts
1 cup almond milk
3 dates
1/4 cup cacao powder
1/4 chia seeds

– blend everything until very smooth
– put in individual serving dishes and refrigerate until ready to serve

Quick Noodles

IMG_1875

Yesterday was one of those Sundays when there are not real meal times. We started our Sunday with a late breakfast and at about 4.00 o’clock I began to hear voices emerge from behind screens claiming starvation. I had been preparing lessons for Monday and therefore also had to separate myself from my screen to think of how to solve this starvation situation. The solution it had to be a quick one since I wasn’t done preparing my lessons, so I opened a package of tofu I found in the fridge and decided not to allow myself to get flustered by the starvation taking place around me and by not yet having finished my school work and go ahead, try to make the best out the ingredients I had at hand and enjoy a cooking moment. What came out was quite attractive, tasty and very agreeable to the fuzzy starving eaters.Noodles with Tofu Coated with Chia Seeds

Quick Noodles with Tofu dusted with Chia Seeds 

Tofu
1 package of tofu cut in medium size cubes
3 Tbs. corn flour or tapioca flour
2 Tbs. chia seeds
a dusting of oregano
a pinch of sea salt
a dusting of smoked pimiento
oil for shallow frying

Noodles
1 package of udon noodles
broccoli cut in small florets
1/2 cucumber cut in small cubes
1 medium carrot grated

Dressing
3 Tbs.shoyu or tamari
1 Tbs. balsamico
2 tbs. olive oil
1 clove of garlic minced

1 red bell pepper cut in fine cubes
1 nori leaf per person

-in a wide bowl mix the corn flour, chia, oregano, salt and pimiento
-add the tofu cubes, cover the bowl and shake it to cover all the tofu cubes with the mixture
-in a wide frying pan heat the frying oil and fry the tofu cubes until golden brown

-boil the noodle as you normally would.
-towards the end of the cooking time throw in the broccoli and cook for another 2 minutes or until the broccoli turns bright green
-rinse the noodles and broccoli with cold water and put in a nice serving bowl
-grate the carrots directly into the bowl and add the cut cucumber
-give it a good stir
-in a glass mix the dressing ingredients
-pour dressing on top of the noodles
-mix in the fried tofu with the noodles
-mix in the dressing
-sprinkle with the red peppers
-adjust seasoning by drizzling with a little extra olive oil or shoyu or tamari if desired
-serve sprinkled with finely cut pieces of nori and minced parsley or fresh coriander

IMG_1855

Tofu Tartare

20130702-122804.jpg

At the moment I am having a love hate relationship with Tofu, well maybe not really hate…. but maybe we’ve been hanging around together for too long without enough breaks and now I am beginning to see too many of its quirks. Nevertheless I can’t just dump something which has been so good to me for so many years just because some people are giving it a bad wrap.
I guess it’s up to me to give Tofu its place in my life, and yeah, if I have over done it all these years it’s not its fault! I was the one who went to the store and brought it home week after week, month after month and year after year, Tofu never knocked at my door.
Anyway as I gain perspective, control my compulsive “all or nothing” behavior and recover from “food fundamentalism”(my term for lack of common sense when it comes to foods based on fads, philosophies and ignorance) I am slowly gaining my bearings and appreciating the vast variety of all sorts of natural and high quality, unique foods available to us. A passage of a piece by one of my favorite food writers, Steve Gagne comes to mind:

“It really has nothing to do with good or bad for us until we bring our personal designer diet into the picture. It is then that we began to define a food as good or bad and began to remove it from or add it to our approved foods list. It is one thing to say you do not want to eat a chicken because you do not believe in eating animals but attempting to rationalize not eating a chicken because it is a bad or unhealthy food to eat is not only inaccurate, it is absurd. Alternatively, you might try to rationalize not eating chicken because you think you can get the same protein from other sources. This too is inaccurate. Sure, you can get protein from different sources but the chicken has its own unique profile of proteins and other nutrients that makes it a chicken and nothing else. No other food has the same profile of nutrition that a chicken has. The same goes for a cow or any source of plant protein. This in no way means one is better than the other as a food, just different. Comparative nutrition profiling is not only inaccurate; it can be misleading when trying to understand food energetics. The very purpose of studying food energetics is to get to know the uniqueness of each food not to debase that uniqueness by comparing some of its isolated nutrients to something else equally unique in its own way simply because it has some of the same nutrients.”

20130702-122946.jpg

20130702-124631.jpg

400 grams tofu
4 tbs cooked chickpeas
1 clove of garlic
1/4 of a red bell pepper
chipotle( dried grated or in adobo, or some chili powder)
sea salt
4 tbs chia seeds
a bunch of fresh flat leaf parsley
coconut oil for frying

-blend everything with a hand blender except for the parsley, bell pepper and coconut oil
-add the bell pepper and parsley and stir after everything is blended
-heat 1 tbs coconut oil in a frying pan
-shape the tofu tartare with a ring or with your hand and place on the hot oil to brown on one side, the carefully turn it to brown on the other side

Date, Coconut, Pine Nut Sauce
3 tbs pine nuts
2 dates
1/4 cup coconut cream
juice of 1/2 lemon
a bit of water

-blend everything with the hand blender, but don’t let it become a puree, you should still detect small pieces of dates and maybe some nuts
-use about one tsp. per tartare
-garnish with parsley