posts on Tofu Dreams

Butter Beans in Tomato Sauce

Sun, 01 Feb 2026 10:00:00 +0100

As a long time butter bean hater, I feel slightly ashamed to publish this recipe and call it the fastest way to induce a blissful food coma, but I think we all deserve to know. Maybe it’s the tomato purée or the cashews. Either way, I always fall asleep.

Vánočka

Tue, 23 Dec 2025 10:00:00 +0100

I don’t really do holidays, but baking needlessly elaborate bread is something I can fuck with. Vánočka is a type of Czech braided loaf with nuts and enough sugar to qualify as a substance problem. This one is heavily sugar reduced.

Prep time: 1 hour 30 minutes

Cooking time: 1 hour

Ingredients for 1

500g all-purpose flour
3 tbsp finely ground nuts (e.g., almonds or hazelnuts)
50g chicory syrup (or other liquid sweetener)
1 packet dry yeast
100–110 ml almond milk (or other plant-based milk), sweetened
100 g vegan margarine
lemon zest from 1/2 lemon
handful of raisins
sliced almonds (for topping)

Steps

In a small bowl, combine the warm almond milk, chicory syrup, and yeast. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, ground nuts, and lemon zest.
Melt the margarine and let it cool slightly. Add it to the yeast mixture.
Pour the wet ingredients into the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Divide the dough into nine equal pieces.
Roll each piece into a long rope. Braid the ropes together to form a loaf.
Place the braided loaf on a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it rise for another 30 minutes.
Preheat your oven to 180°C (350°F).
Brush the top of the loaf with a little melted margarine mixed with milk and sprinkle with sliced almonds.
Bake the vánočka in the preheated oven for about 60 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Oyster Mushroom Shawarma

Fri, 28 Nov 2025 10:00:00 +0100

I sat in my bed after eating this contemplating my life choices. How did I get here? Is being unemployed, making music and cooking oyster mushroom shawarma wraps at 3pm on a weekday the pinnacle of my existence? Maybe. Definitely tasted good though.

Fig Banana Bread

Tue, 14 Oct 2025 11:00:00 +0000

This is an improved variation of my previous banana bread recipe. It uses only spelt flour and a higher proportion of whole wheat for, I think, better texture. The figs really make this bread so specia, the seeds add texture and the flavor of the figs just works incredible well here. Probably my favorite thing I have baked yet.

Butternut Squash and Roasted Chickpea Soup

Sun, 31 Aug 2025 00:00:00 +0100

The time of orange soups is nigh again. With the end of summer these finally grow in abundance again. This is a pretty simple soup, using the entire squash including the skin and roasting the chickpeas together with it.

Prep time: 7 minutes

Cooking time: 1 hour 15 minutes

Ingredients for 2 servings

1 butternut squash (about 500g)
1 can of chickpeas (about 240g drained weight)
2 tablespoons olive oil
1 medium red onion
1 tablespoon thyme
2 cloves of garlic

Optionally add

sprinkle of pumkin seeds

Steps

Preheat the oven to 200°C.
Cut the butternut squash in half lengthwise and scoop out the seeds. Cut the squash into chunks, leaving the skin on.
Drain and rinse the chickpeas.
Use two baking trays, one for the squash and one for the chickpeas. On the tray for the squash, spread out the chunks and drizzle with 1 tablespoon of olive oil, sprikle with thyme and a pinch of salt. On the tray for the chickpeas, spread them out and drizzle with the remaining tablespoon of olive oil and a pinch of salt.
Roast both trays in the oven for about 1 hour, until the squash is soft or the chickpeas are crispy (remove the chickpeas earlier if they are done before the squash).
While the squash and chickpeas are roasting, finely chop the onion and garlic.
Sauté the onion in a large pot over medium heat until translucent, then add the garlic and cook for another minute.
Add the roasted squash (including the skin) and blend the soup until smooth.
Add water until the soup reaches your desired consistency and heat through.
Serve with the roasted chickpeas on top. Optionally garnish with pumpkin seeds and black pepper.

Irish Soda Bread

Fri, 01 Aug 2025 00:00:00 +0100

Irish soda bread is a traditional quick bread from Ireland, made without yeast and using baking soda as a leavening agent. It is known for its dense texture and slightly tangy flavor, typically achieved by combining flour, salt, baking soda, and buttermilk. This version is with a buttermilk alternative of course.

Prep time: 10 minutes

Cooking time: 35 minutes

Ingredients

250 g plain white flour
250 g plain wholemeal flour
2 tsp salt
1½ tsp baking soda
350-400 ml unsweetened soy milk (or oat milk)
2 tbsp apple cider vinegar or lemon juice

Steps

Set your oven to 200°C and line a baking tray with parchment paper.
In a large bowl, mix the white flour, wholemeal flour, salt, and soda
To make a buttermilk alternative, mix the soy milk with the acidic apple cider or lemon juice.
Make a hole in the center of the dry ingredients and pour in the milk mixture. Mix gently while working your way from the center until a sticky dough forms. If the dough feels too dry, add a little more milk, the dough is supposed to be shaggy.
Turn the dough onto a lightly floured surface and shape it into a round loaf. Handle the dough as little as possible to keep the bread tender.
Place the shaped dough onto the prepared baking tray. You can sprinkle some flour on the top of it so it looks nice and using a sharp knife, cut a cross on top of the loaf — this helps the bread cook evenly and it looks good.
Bake in the oven for about 15 minutes, then rotate the pan so the bread bakes evenly everywhere and bake for another 20 minutes, or until the bread is golden brown.
I know it’s hard but let it cool off for a few minutes

Pierogi

Mon, 07 Jul 2025 12:00:00 +0100

I’ve been to Poland and they really do speak like that. But aside from the very funny name, these dumpligs are delicious indeed. With a smoky tofu filling, theyy aren’t very hard to make either.

Spinach Pierogi

Mon, 07 Jul 2025 12:00:00 +0100

These pierogi are green and really that is the only difference to the plain recipe. But, as a true business man I have split them into two. I mean, can you blame me in this economy?

Gnocchi With Blistered Tomatoes and Oyster Mushrooms

Sun, 06 Jul 2025 10:00:00 +0100

I resisted the urge to buy ready-made gnocchi and it is definitely a much simpler process than I expected. They are very soft, fluffy and paired with the creamy sauce and hit of sour from the tomatoes they make a very balanced dish.

Prep time: 15 minutes

Cooking time: 25 minutes

Ingredients for 2 servings

300g potatoes, peeled
160g flour
40g olive oil
300g oyster mushrooms
10 medium size tomatoes
40g cashew nuts, soaked
2 garlic cloves
10g chopped parsley

Steps

Boil the potatoes in salted water until soft, about 20 minutes. Drain and let them cool down a bit. Grate them finely or pass through a ricer. Add the flour and 20g of olive oil, pinch of salt and mix well. Knead the dough for 90 seconds or so, it should be soft and not sticky. If it is too sticky, add a bit more flour. Do not over-knead it, otherwise the gnocchi will be tough.
Divide the dough into 2 parts and roll each into a long tube, about 1.5cm in diameter. Cut the tube into 2cm pieces and roll each piece over a fork to create the gnocchi shape. Set aside. You can adjust the size of the gnocchi to your liking.
In a large pan, heat some olive oil and add the oyster mushrooms. Cook on medium heat for about 5 minutes until they are golden brown.
In another pan, heat the remaining olive oil and add chopped garlic. Cook for a minute until slightly browned. Add in the halved tomatoes and cook stirring occasionally, gently, for about 10 minutes until they blister and soften.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
In a blender, add the soaked cashews and a splash of water. Blend until smooth and creamy, adding more water if needed to achieve a sauce-like consistency. Add to the pan with the tomatoes and stir well. Season with salt and pepper to taste.
Add the gnocchi including some of the cooking water and mushrooms to the sauce. Gently mix everything together. Cook for another minute to heat through, adding more water if needed to loosen the sauce.
Serve hot, garnished with chopped parsley.

Peanut Butter Banana Cookies

Fri, 20 Jun 2025 21:00:00 +0100

I mean if you like bananas and peanut butter, this is the cookie for you really. And the fact that they have no added sugar and you still haven’t made them is just not acceptable :)

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients

2 Bananas + 1 for topping (very ripe)
100 g peanut butter
20 g chicory syrup
180 g oat flour
60 g chocolate chips
1 tsp cinnamon
1 tsp baking powder

Steps

Preheat your oven to 180˚C and line your baking tray with parchment paper.
In a bowl, mash up the 2 bananas, add the peanut butter and chicory syrup and mix it well until you have a brownish paste.
In a separate bowl, combine the flour, baking powder and cinnamon.
Add the wet to the dry gradually, also add in the chocolate chips. Combine until you have a big ball of cookie dough.
Take an icecream scooper (or if you’re built different just use your hands) and make golf ball sized balls onto your tray and flatten them a bit because they won´t really expand much.
Add a round slice of banana onto each cookie and push it in a bit.
Put the cookies in the oven for 10-15 minutes or until they’re a bit golden on the top.

Quinoa, Chickpea and Pomegranate Salad

Tue, 17 Jun 2025 12:00:00 +0100

Just so you know, quinoa triples in size when cooked. I could feed an army. Quinoa is healthy stuff and a salad like this is my favorite way to eat it :)

Peach-Chocolate Inverted Cake

Fri, 13 Jun 2025 12:00:00 +0000

This is cake that is baked with peaches at the bottom, and then inverted after baking. Every square centimeter of this cake hits you with a new flavor, the mixture of chocolate, peach and nuts is just unbelievable. Also, no sugar added here. If you want, you can even skip the chicory - it was still overly sweet for me, but I wanted to try it out :) Enjoy!

Final product

Here you can see how to arrange it. It might look like it will burn, but trust the process.

Base layer - Peach arrangement

Banana Bread

Fri, 13 Jun 2025 11:00:00 +0000

Need I say more about this classic? Very simple to make, delicious with peanut butter and just a fun time really.

Chickpea Curry

Thu, 12 Jun 2025 12:00:00 +0100

If you think I’m just clutching at straws with this recipe, you are indeed correct. So to feel like I am not wasting money on a domain name, here is a very fancy curry recipe :)

Broccoli and Walnut Pasta

Sat, 07 Sep 2024 00:00:00 +0000

I’ve enjoyed this pasta salad largely thanks to the walnuts, which I haven’t used with pasta before. When blended with the herbs, it tastes kind of like a pesto, I couldn’t taste the walnuts that much. Perfect for some spare broccoli!

You can sub the oregano for cilantro or any other herb you like :)

Red Lentil and Cauliflower Curry

Wed, 10 Jul 2024 12:00:00 +0100

Long time no post! To remedy this, only a very yellow recipe for my very yellow site can do. On today’s menu is a yellow curry with red lentils and cauliflower (both are important!). I’ve posted a similar one before, but this one is a bit more well rounded. To yellow!

Szegedin Goulash

Fri, 26 Apr 2024 12:00:00 +0100

I will gladly be the first to admit that a lot of my recipes lately have been looking a little beige. But no matter! This is a classic Hungarian comfort food. I bought the dumplings pre-made, but you can make them yourself. They’re quite simple. I might have a recipe for them soon.

Split Pea Soup

Mon, 15 Apr 2024 12:00:00 +0100

A simple and hearthy soup full of protein and fiber. One pot preparation guaranteed. Good with bread, or some croutons if you’re feeling fancy.

Tip: While cooking, the peas will initially produce some nasty foam. Skim this off periodically.

Prep time: 5 minutes

Cooking time: 45 minutes

Ingredients for 2 servings

500g dry split peas
1 medium onion, chopped
3 medium carrots
2 cloves of garlic
1 tbsp olive oil
1 tbsp majoram
salt and pepper to taste

Steps

Rinse the split peas and soak them in water for at least 1 hour.
In a large pot, heat the olive oil and sauté the onion and garlic until fragrant.
Add the split peas and 1.5L of water to the pot. (should cover the peas by at least 2cm)
Bring to a boil and then reduce the heat to a simmer.
Add the carrots in medium chunks.
Cook for 30 minutes on medium or until the peas are soft.
Add the majoram, salt and pepper.
Mash slightly with a potato masher or give a quick blend with a hand blender.
Serve hot.

Vegan Frgál

Fri, 05 Apr 2024 00:00:00 +0000

A traditional Czech pie that is close to my heart. It’s not as hard to make as it may seem and it’s quite a fun recipe. Sooo simple to make vegan too!

There is a variety of different fillings you can use, in this recipe I will show you how to make a plum jam version and a pear version. However, there is a hoast of other possible options and you can find them readily online.

Tip: The dough can be quite sticky, so make sure to flour your hands and the surface you are working on.

Tip: Homemade jams vary in thickness and sweetness, adjust accordingly.

Plum jam filling (1 frgál)

Prep time: 5 minutes

350g plum jam
1 packet vanilla sugar
~15g breadcrumbs
optionally a splash or rum

Mix the jam with the vanilla sugar and rum. The filling should be only slightly runny and should spread without moving. If it’s too runny, add breadcrumbs until it thickens.

Pear jam filling (1 frgál)

Prep time: 5 minutes

350g plum jam
1 packet vanilla sugar
~15g breadcrumbs
optionally a splash or rum
1 tablespoon cinnamon
1 tablespoon ground star anise

Mix the jam with the vanilla sugar and rum. The filling should be only slightly runny and should spread without moving. If it’s too runny, add breadcrumbs until it thickens.

Here are some more pictures 😉

Plum jam version | A single slice

Carrot Muffins

Fri, 22 Mar 2024 12:00:00 +0000

As the self-proclaimed muffin expert I am, I present to you a very easy to follow recipe for carrot muffins. They are very filling actually and delicious. Even though, to me, there’s just something about carrot cake and muffins that feels odd, but it actually works pretty well.

I don’t think coconut oil would work in this, but you’re free to try. Especially if using refined coconut oil, it might be fine. I used sunflower oil and it worked well. Once again a conglomerate of various recipes I found online, reduced sugar and low-ish fat. But you can’t make muffins healthy!

The batter will be slightly runny and that’s completely OK. The muffins will rise and be fluffy. This can make about 7 muffins if you fill the cases to the top.

Chili Ramen With Tempeh

Wed, 28 Feb 2024 11:00:00 +0100

As my first attempt at anything resembling ramen, this recipe for a chili ramen with tempeh turned out great! Ramen is a sort of a mysterious ingredient to me. It’s from a different culture and cuisine and isn’t server in my country. What better reason to try it out!? Maybe one day I will get to try the real deal, but for now, this will do :) .

Features a broth, some coconut/cashew cream, and a bunch of veggies.

Lasagna

Mon, 22 Jan 2024 12:00:00 +0100

Oh but lasagna, what a beautiful dish. There surely isn’t anyone who doesn’t love good hot slice! I must say though, it disappears very quickly. This is an adaptation of the exquisite avantgardevegan recipe, but with more mushrooms and smaller measurements. Turned out great!

I made the ragu a day in advance and apart from making this dish a bit less daunting, it also allowed the flavors to mingle a bit better I think. The bechamel is quite quick to make, but you could also infuse the milk in advance.

Slice - Side view

Vegetable Soup With Sweet Potato

Tue, 16 Jan 2024 12:00:00 +0100

Not to sound overly modest, but this is one my best soups and it’s my personal favorite for a reason. It came about by mixing a few ingredients that are available in winter and it turned out to be a very satisfying soup. I make this on the regular with little to no variation.

Rice Paper Dumplings

Sun, 14 Jan 2024 12:00:00 +0100

This recipe is brought to you by: The long shelf life of rice paper; Made by finally using up my old pack of partially shattered rice paper. Tasty rice paper dumplings, filled with a simple tofu & cabbage filling.

Now, I have picked up on the frowns of any Asian foodie, rice paper dumplings are somewhat of a sacrilege. But they taste nice and I think that’s all that counts :)

Here is the shot of the filling, make sure to not overfill the dumplings, or they will break. Also, you want to chop the cabbage as finely as you can. These cook very quickly and you don’t want raw cabbage!

How to wrap

Here’s a quick video on how to wrap these. You don’t have to double wrap, but the risk of breakage is a lot higher. But I’m sure you won’t be able to tell which of the 4 dumplings in the final photo are double wrapped.

Your browser does not support the video tag.

Prep time: 20 minutes

Cooking time: 15 minutes

Ingredients for 8 dumplings

1/4 cabbage (~250g)
1 medium carrot
1 block of tofu (200g)
3 cloves of garlic, minced
about the same in ginger, minced
1 tbsp soy sauce
1 tbsp sesame oil
salt and pepper to taste

Steps

Chop the cabbage as finely as you can. Grate the carrot.
Add the cabbage and carrot to a mixing bowl.
Crumble in your tofu and add the garlic, ginger, soy sauce, sesame oil, salt and pepper.
Mix until combined.
Take a rice paper sheet and dip it in water until it’s soft.
Add about 3 tbsp of filling to the center of the rice paper.
Fold the rice paper over the filling and roll it up.
Repeat until you run out of filling. The measurements above should make about 8 very well filled dumplings.
Heat up a pan with a bit of oil and fry the dumplings on both sides until golden brown.
Ideally serve with a dipping sauce, I tend not to bother :)

Butternut Squash and Buckwheat Soup

Sun, 07 Jan 2024 11:00:00 +0100

Winter is the ideal season for soup. Full of squash and buckwheat, this is quite a healthy one too.

Feel free to alter the greens here, kale or spinach would work well too.

Prep time: 5 minutes

Cooking time: 30 minutes

Ingredients for 4 servings

1/2 butternut squash
1/4 broccoli in small florets
2 small onions
2 cloves of garlic
1 tablespoon of mustard seeds
1 tablespoon of olive oil
1/2 cup buckwheat
1/2 cup cashews
salt and pepper to taste

Steps

Blend you soaked cashews with 1 cup of water until smooth. Set aside.

Heat the oil in a large pot
Add the mustard seeds and fry until they start to pop
Add the onions and garlic and fry until translucent
Add the squash and fry for a few minutes. Then add your buckwheat
Add enough water to cover the squash and bring to a boil
Cook until the squash becomes soft, but not mushy
Add the broccoli and cook for a few more minutes
Add the cashew cream and season with salt and pepper

🐌 Puff Pastry Snails

Mon, 01 Jan 2024 12:00:00 +0100

Kicking off the new year with a very fitting recipe for puff pastry snails. These are a great snack to serve at a party. They tasted like lasagna, so take that as you will :).

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients for… so many snails

1 puff pastry sheet
1/2 can of chopped tomatoes
1/2 block vegan cheese, grated coarsely
2 tbsp mixed herbs (I used basil and oregano)
2 tsp salt
1 tbsp sesame seeds

Steps

Preheat the oven to 200°C.
Mix the tomatoes, herbs and salt in a bowl.
Roll out the puff pastry sheet and spread the tomato mixture on top.
Sprinkle the cheese on top and roll up the pastry sheet starting from the long side.
Cut the roll into ~1cm thick slices and place them on a baking tray lined with parchment paper.
Sprinkle the sesame seeds on top and bake for 20 minutes or until golden brown.

Green Broccoli and Spinach Soup

Sun, 31 Dec 2023 12:00:00 +0100

This delicious creamy soup is quite green. Did I mention it’s green? Don’t get discouraged by the color, it’s really tasty and easy to make. I served it with some air fried tofu and pumpkin seeds.

Don’t throw away the broccoli stem! It’s perfectly edible and tastes great in this soup. Just peel the outer layer, remove the hard bottom and chop it up.

Don’t cook the spinach for too long, it will lose its color and taste. Just add it at the end and cook until wilted.

Farfalle Soup With Cashew Ricotta

Thu, 28 Dec 2023 11:00:00 +0100

Pasta in soup will always be a favorite of mine. Especially if I have any leftovers. This recipe is for a kind of lasagna-like soup using a lot of tomatoes, cashew ricotta and farfalle pasta.

Cashew ricotta

Prep time: 5 minutes

Ingredients for 8 servings

1/2 cup cashews
1/2 cup water
1/2 tbsp nutritional yeast
1 tsp salt
1/2 tbsp lemon juice
1 garlic clove

Steps

Soak the cashews in water for at least 4 hours.
Drain the cashews and add them to a blender with the rest of the ingredients.
Blend until smooth.

Basic Bundt Cake

Tue, 17 Oct 2023 00:00:00 +0000

In my inevitable descent into becoming a housewife I have turned to the humble marble bundt cake. It’s a fairy typical dessert to eat in the Czech Republic and I haven’t had it in years. Hence, I present a recipe for this delicious staple of the mundane Sunday family occasion. Loosely inspired by this recipe.

Final result - Marble effect

Red Lentil and Sweet Potato Curry

Fri, 22 Sep 2023 12:00:00 +0100

I find myself in a bit of a curry rush lately, especially with the weather turning so chilly. As a natural reaction, of course, I have started cooking dense and filling dishes again. I also happen to like the way they look, albeit quite bare.

Here today is a very simple curry recipe even the most frostbitten of us can cook up in a heartbeat.

Cherry Tomato and Chard Pasta

Wed, 12 Jul 2023 14:00:00 +0100

Very simple recipe today for some pasta that looks blander than it was. Sometimes, though, you just want to eat something that is not too complicated and that you can make in 30 minutes. This is one of those recipes. I grew the chard myself, so i was very happy to be able to use it in a recipe.

Prep time: 5 minutes

Cooking time: 25 minutes

Ingredients for 2 servings

250g dry pasta
3 cloves of garlic
1 teaspoon olive oil
10 cherry tomatoes
greens to your liking (I used chard)

Steps

Heat the oil in a large pan over medium heat.
Add the garlic and cook until the garlic is translucent.
In a separate pot, cook the pasta according to the instructions on the package.
Add in the tomatoes and stir around. Then when they start to burst, add in a splash of the pasta water and your greens. Put aside when the greens are wilted.
When the pasta is done, add it to the pan and stir around.

Pancakes. Pan Cakes?

Fri, 02 Jun 2023 00:00:13 +0000

This is a sister recipe to my waffles. It’s your shortest path to delicious pancakes, made from a pretty versatile batter. It’s a great way to use up leftover bananas and an even better way to start your day.

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients for 4 medium pancakes

100g all purpose flour
2g salt
125ml milk
3.5g baking powder
1 large banana
2 tablespoons oil/vegan butter to fry on

Optionally add

maple syrup topping
strawberries or other fruit

Steps

Mash the banana in a bowl.
Sift the flour and baking powder into the bowl.
Add the milk to the bowl and carefully mix until smooth.
The batter should be a little runny, but not a viscous liquid.
Add a tablespoon of oil into a heated pan and pour in the batter.
Cook for 2-3 minutes on each side, or until golden brown.
Serve with maple syrup and fruit.

Hearthy Carrot, Sweet Potato and Pumpkin Soup

Sat, 13 May 2023 00:00:00 +0100

Today I have for you an absolutely delicous soup made from all the beautiful orange vegetables that I could get my hands on. It is perfect for a cold winter day, or a light dinner. Just hearthy enough, not to kill your energy for the rest of the day. It is a wonderful mix of sweet and savory flavors, with a hint of ginger and lemon.

If you want to make it a bit more special, you can add half an orange and a piece of the peel. This will give it a bit more of a citrusy flavor. I have tried it both ways and I like them both.

Stuffed Potato Dumplings With Cabbage

Mon, 24 Apr 2023 10:00:00 +0100

This is a take on a Czech (I assume) recipe for potato dumplings with red cabbage. This took some thought because the filling is usually done with tofu and that’s not something I find appealing in a dumpling.

Therefore, these use some protein powder with spices as filling. It is inspired by a restaurant I frequent, and it makes for a much better filling in my opinion.

In this recipe I cheated and used premade potato dumpling flour. You can make them yourself, they are actually quite simple to make. I thought it would take too much time.

Kiwi

Thu, 06 Apr 2023 12:22:00 +0100

This is an unusual flavor combination. Kiwi is actually a very decent oatmeal topping, as any fruit. I think the sourness is quite important to balance out the texture of the oatmeal. Almond milk is one of the better ones for oatmeal.

Prep time: 4 minutes

Cooking time: 2 minutes

Ingredients for 1 serving

1 cup rolled oats
1 large banana
1.5 cups almond milk
2 kiwi
1 cup peanuts

Steps

Mash the banana in a bowl and add oats.
Pour over milk and mix. The oats should be liberally submerged.
Cook in the microwave for 2 minutes.
Decorate with kiwi cut in half and peanuts.

Cauliflower Curry

Fri, 31 Mar 2023 11:00:41 +0100

I make this recipe quite regularly. It’s a great way to use up leftover cauliflower, and it’s also very filling. I usually make a big batch and eat it for lunch for a few days. You can experiment with different spices and vegetables. I’ve tried it with carrots in place of the sweet potato and it was also very good.

Fried Tofu With Rice Noodles

Mon, 27 Mar 2023 11:00:41 +0100

For a cooking site calling itself after tofu, I sure rarely add any tofu recipes! Today we are changing that with a pretty simple recipe for fried tofu with rice noodles.

Berry

Thu, 23 Mar 2023 22:22:00 +0100

In this oatmeal the blueberries are cooked for a bit, and then they are added at the end. This helps out a lot with the goopy texture of the oatmeal. Good balance, also the strawberries lift it up a bit. Topped with some shredded coconut and maple syrup.

Prep time: 4 minutes

Cooking time: 2 minutes

Ingredients for 1 serving

1 cup rolled oats
1.5 cups soy milk
1/2 cup blueberries
1/2 cup strawberries
1 tablespoon shredded coconut
1 tablespoon maple syrup

Steps

Cook the oats in the soy milk until it is thick and creamy.
Put into a bowl, add the blueberries and strawberries.
Drizzle with maple syrup and top with shredded coconut.

Strips and Vegetable Rice Bowl

Thu, 16 Mar 2023 14:11:41 +0100

This simple dish makes use of some premade vegan soy/seitan strips. They are quite inexpensive and when mixed with a few different veggies, they can taste quite good!

Red Lentil Bolognese

Sun, 05 Mar 2023 14:12:00 +0100

Today I have for you a red lentil bolognese sauce. It is my own approximation of the traditional recipe. It is made from red lentils, because they have more of a subtle flavor, and they cook really quickly. In this recipe I had used bucatini, but any long pasta such as spaghettoni or spahgetti will do. You could top it with some vegan parmesan if you like.

Oyster Mushroom Risotto

Fri, 17 Feb 2023 11:11:41 +0100

Risotto is an exercise in patience and knife skill. Today we have a simple oyster mushroom risotto with spinach that is creamy, savory and just so good!

Really make sure to use a good quality stock. Today I cheated and used a vegetable stock cube, but the stock makes or breaks the dish. Also, the finer you chop the onion and garlic, the better. You want them to essentially melt into the rice. I take my time and chop them very finely.

Cinnamon Rolls

Tue, 14 Feb 2023 12:00:00 +0000

As it stands I try to publish recipes that I have come up with, or at least significantly altered. This time, however, a recipe is so good I just had to share it! It is a Tasty recipe - https://tasty.co/recipe…, with slight measurements tweaks.

We have made it on Valentine’s Day according to the recipe, however a sugar reduction has not suited this recipe well. I would recommend using the full amount of sugar. I have eaten these for breakfast, lunch and dinner, and they are just so good 😭… I hope you enjoy them as much as we did!

Prep time: 45 minutes

Cooking time: 30 minutes

Ingredients for 12 rolls

700g All Purpose Flour
115g vegan butter
50g sugar (20g white sugar, 30g brown sugar)
1 teaspoon salt
480ml plant based milk
1 packet dry yeast

For the filling

175g vegan butter
150g brown granulated sugar
3 tablespoons cinnamon

Steps

In a large bowl, mix the melted butter, sugar and milk. Add the yeast and mix.
Add the flour and mix until a dough forms. Add in the salt.
Cover the bowl with a towel and let it rest for 45 minutes to 1 hour.
After the dough has rested add the remaining 100g of flour and knead the dough for a minute or two, until it forms a smooth ball.
Transfer the dough to a lightly floured surface and roll it out into a rectangle. Spread the butter over the dough, then sprinkle the sugar and cinnamon over the butter.
Roll the dough up tightly, starting from the long side. Cut the dough into 12 or so equal pieces.
Place the rolls in a lined baking dish, cover with a towel and let them rise for 15 minutes.
Preheat the oven to 180°C.
Bake the rolls for 25-30 minutes, or until they are golden brown.
Frosting is overrated. :)

Chocolate Chip Cookies

Wed, 01 Feb 2023 12:00:00 +0000

Continuing on my little sweet baking spree, I could never get cookies to taste nice until my girlfriend found a recipe that works. With the usual sugar reduction and switch to plant-based milk, these cookies are oh so good!

It is important not to overbake them as they will become very dry and hard (I sadly know this from experience, my cookies used to be real tooth breakers).

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients for 1 tray

250g All Purpose Flour
100g fine oats
80g plant-based milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
80g coconut oil
80g sugar
chocolate chips. As many as you like!

Steps

Preheat the oven to 180°C.
Sift the flour, baking powder, baking soda and salt into a bowl.
Add the oats and mix.
Add the coconut oil, melted together with sugar and mix.
Add the milk and mix.
Fold in your chocolate chips.
Form small balls (about 1 tablespoon scoop’s worth) and place on a baking sheet.
Bake for 15+ minutes. The cookies should be golden brown on the edges and a skewer should come out clean when inserted in the middle. Do not overbake!

Brownies

Fri, 27 Jan 2023 12:45:00 +0000

I am always in a mood for brownies! I had to tweak a bunch of recipes to get them not to be 50% sugar, which I can’t stand (how can Americans do this?). They are very chocolatey, the espresso is mandatory. It is a good idea to use high quality chocolate, because it is dispersed throughout the batter. You may also use chocolate chips. Additionally, you can add some nuts into the batter. I also added a bit of coconut oil to the mix, which I think makes them smell nicer.

Comforting Pea Soup

Tue, 24 Jan 2023 14:11:41 +0100

This very simple pea soup is everything you need after a long day in the coldness of this world. It tastes fresh, which is an achievement considering it is made from frozen peas!

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients for 5 servings

500g frozen peas
3 cloves of garlic
2 teaspoons olive oil
1.5 tablespoons paprika
2 teaspoons marjoram
salt and pepper to taste

Optionally add

chili powder to taste

Steps

Heat the oil in a pan over medium high heat and add your garlic, finely chopped.
After the garlic has a some color, add the paprika powder.
Do not cook the dry paprika for too long as it will become bitter.
Quickly add the frozen peas and mix.
Sauteé the peas for about a minute and then pour in boiling water.
Bring to a boil and cook for about 5 minutes.
Finish with the marjoram and season with salt and pepper to taste.

Chocolate Muffins

Sun, 22 Jan 2023 23:11:13 +0000

Another muffin recipe? No complaining, these are delicious! Similar to the apple muffins, these are a bit more on the sweet side. This recipe has apple sauce in it, which makes it a bit more moist and gives us an excuse not to put in as much sugar.

Only the Best Chili in the Universe

Sun, 22 Jan 2023 14:11:41 +0100

Chili is something I take very seriously. There are quite a few recipes on the internet, but naturally - mine is the best. It has been refined and perfected over many years, and I am very proud of it.

It is a great dish to make in bulk and freeze for later. It keeps in the fridge for about 5 days max.

Red Lentil Dhal

Sun, 22 Jan 2023 11:11:41 +0100

Dhal is a traditional indian dish made of lentils and spices, often served with rice or bread and garnished with fresh herbs. It’s super easy to make and just absolutely delicious!

Dhal typically includes a combination of lentils, spices, and aromatics such as onion and garlic. Common spices include turmeric, cumin, and mustard seeds (my favorite). Some variations also include ginger, chilies, and tomatoes. It is generally served with rice or bread, and garnished with fresh cilantro or other herbs.

Dhal is a very flexible dish and you can add a variety of vegetables to it. Don’t be afraid to add in local vegetables that you have on hand. In this recipe I have used some zucchini, sweet potato and a tomato.

Apple Muffins

Fri, 20 Jan 2023 23:11:13 +0000

Are you craving something sweet and filling? Look no further! These homemade apple muffins are the ultimate autumn snack. Not only are they easy to make, but they will also fill your home with the delicious aroma of fresh baked goods.

And for an added touch, you can garnish each muffin with your favorite berry on top.

Creamy Broccoli Soup

Fri, 20 Jan 2023 14:11:41 +0100

I love broccoli, but sometimes it is left around for a bit longer than ideal and starts to break apart. It is impossible to use it then for anything unless you love random bits of broccoli everywhere.

Therefore, the best thing to do to it is blend it up! This recipe is for a simple soup made of broccoli and coconut milk.

Prep time: 3 minutes

Cooking time: 10 minutes

Ingredients for 5 servings

1 head of broccoli (1kg)
2 cloves of garlic
1 tablespoon mustard seeds
small white onion, diced
2 tablespoons coconut milk
1 tablespoon of coconut or olive oil
salt and pepper to taste

Steps

No need to chop the onion and garlic too finely as we are will end by blending the soup. Do not overcook the broccoli, it is about the healthiest thing you can eat but not if you destroy all the nutrients.

Heat the oil in the pan and sauté the onions until translucent together with the mustard seeds.
Add the garlic and get some color on both.
Add your broccoli in large chunks and pour over boiling water to stop the onions from burning. The broccoli should be covered by a bit of water. This will depends on how think you like your soup.
Cook until the broccoli has softened, but not completely soft.
Add salt, pepper and coconut milk (possible other spices (paprika, nutmeg)) and blend with an immersion blender until smooth.

Waffles

Thu, 19 Jan 2023 23:11:13 +0000

Who doesn’t like a good waffle! This recipe is a great way to start your day. It’s quick and easy to make, and it’s a great way to use up leftover bananas.

Ideally the bananas should be overripe, the darker the better. The bananas act as a natural sweetener, so you don’t need to add any sugar to the batter. The bananas also help to make the waffles nice and fluffy. If your bananas aren’t quite ripe enough, you can add a tablespoon of sugar. If you happen to have no bananas (poor you), about 1/10 of the weight of flour in sugar can be used instead. We also add a pinch of salt to balance out the flavor of the batter.

This batter can be made without the use of any oil, but it is recommended and will depend on your waffle iron. The milk may be substituted for water in dire need.

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients for 5 waffles

120g all purpose flour
2g salt
200ml milk
3.5g baking powder
1 large banana
14ml oil/vegan butter optional

Steps

Mash the banana in a bowl.
Sift the flour and baking powder into the bowl.
Add the milk and about a tablespoon of melted oil to the bowl.
Carefully mix the batter until it is smooth.
The batter should be a little runny, but not a viscous liquid.
Divide the remaining oil into 2 batches and add a batch to the waffle iron.
Pour the batter into the waffle iron and cook until golden brown.

Filling Pasta

Thu, 19 Jan 2023 14:00:00 +0100

Not sure how to describe this recipe. I usually make this because of how incredibly filling it is. It’s also very simple to make. Italians look away!

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients for 1 serving

250g dry pasta
1 block of tempeh
1/2 onion (red is better)
1 clove of garlic
can of chopped tomatoes
1 medium sweet potato
1 teaspoon olive oil
a healthy amount of spinach
salt and pepper to taste

Steps

Heat the oil in a large pan over medium heat.
Add the onion and cook until the onion is translucent.
Add in the tomatoes and stir around.
Add in your sweet potato and pasta and stir around.
Put the lid on and cook until the pasta is done.
Add in the spinach and stir around until it wilts.
Serve with some nutritional yeast on top.

Basic Tofu Scramble

Wed, 18 Jan 2023 14:00:00 +0100

Tofu scramble is one of the simplest dishes to make using tofu. Tofu is cheap has a lot of protein and is usually enriched with calcium.

I usually make mine with curry spice, but as any simple dish like this you can use whatever you have on hand.

Prep time: 5 minutes

Cooking time: 5 minutes

Ingredients for 1 serving

1 block of tofu
1/2 onion (red is better)
1 clove of garlic
4 cherry tomatoes
some spring onions
1 teaspoon of curry spice
1 teaspoon of coconut oil or neutral oil
salt and pepper to taste

Steps

You will need to mash up the tofu first. I usually squish it with my hands through the packaging. If yours comes in thick plastic you can mash it with a fork instead.

Heat the oil in a large pan over medium heat.
Add the onion and cook until the onion is translucent.
Add in the tomatoes and tofu and stir around.
Cook for a bit and then add your curry spice (we add it at the end because turmeric should not be cooked for long).
Pour in some water, or plant based milk and stir until combined and cooked through.

Christmas Chocolate Truffles

Thu, 29 Dec 2022 12:41:27 +0100

Christmas! We all know how dire the vegan Christmas sweets situation is. These balls are chewy, chocolatey, nutty and oh so good!

Ingredients intentionally vague, because nobody ever has enough walnuts.

They keep well in the fridge for a few weeks.

Christmas balls

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients for a whole bunch of ’em

100g walnuts
100g dates, pitted
15g cocoa powder
30g grated coconut
1/2 espresso shot to boost the chocolate flavor
obligatory pinch of salt

For the coating

30g cocoa powder, or grated coconut

Steps

Add all the ingredients to a food processor
Blend until no large chunks remain
Wet your hands and roll into balls
Roll the balls in the coating of your choice

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