Tofu Scramble and Mushrooms

SAMSUNG CSC

This is an ideal breakfast dish for the weekends or days when you want something more filling than oats. You can use different tofu flavours like smoked tofu or nut tofus  or even a softer tofu but I used plain, hard tofu here as it crumbles well and takes on the flavour of the onions and peppers well.

Ingredients

Serves 2 with toast and fried mushrooms

Half a block of hard tofu crumbled

Half a red pepper thinly sliced

Half a large onion very thinly sliced

A quarter clove of garlic crushed

A sprinkle of dried oregano or marjoram

A tablespoon of olive oil

Salt and black pepper to taste

Heat the oil gently in a frying pan and add the onions, peppers and garlic. Sweat down for about 5 minutes then add the crumbled tofu, herbs and seasoning. Meanwhile make the toast and fry the mushrooms in a separate pan. Cook the scramble until the vegetables are soft. Spread the toast thinly with non-dairy spread or hummus and serve with the tofu scramble and mushrooms.

Advertisements

Eggplant, Chickpea and Mushroom Pilaf with Toasted Almond Flakes

SAMSUNG CSC

I keep complaining how hard it is to get really good Indian food in Berlin. Sometimes I need to eat a plate of Indian food that is  vibrant with the complex flavours of fresh, whole spices. That is hard to find here so I have to cook it myself. I like this dish because, although it is rice based, it is light and  not at all stodgy. Use the best basmati rice that you can afford and rinse it well before use then be very careful to cook it lightly as it can turn to mush easily. Both eggplant and mushroom have good, strong texture and hold their flavour well. The toasted almonds add extra flavour and texture. It is really important to use fresh, whole spices, powder is just not the same in this dish.

Ingredients 

Serves 4

1 large onion thinly sliced

Half an eggplant cut int thin half moons

200g mushrooms cut into thick slices

2 medium tomatoes chopped finely

2 cloves of garlic, a whole green chili and a thumbnail sized piece of fresh ginger ground to a pulp

250g basmati rice rinsed

1 tin of chickpeas

1 teaspoon each of cumin seeds, fennel seeds and black mustard seeds

1 piece of cinnamon stick

2 black cardamom pods

1 tablespoon olive oil

2 tablespoons of toasted almond flakes or slivers

A large handful of fresh coriander

Salt and pepper to taste

Fry the onions gently in half of the oil until they are dark brown but not burnt. In a separate pan fry the eggplant and mushrooms in the rest of the oil. Toast all of the whole spices in a small dry pan but be careful not to burn them. Then combine them together with the chili, garlic, ginger paste, rice, onions, eggplant, mushrooms, chickpeas and tomatoes in a larger pan. Add just enough water to barely cover the rice and season. Bring slowly to the boil and  cover tightly with some foil before putting on the lid. Turn to a very low simmer until the rice is about two thirds cooked. Do not stir during this time.This will take about 15 minutes. Then turn off the heat and leave with the lid on tight for a further 5 minutes. Turn out onto a plate and liberally garnish with almonds and coriander.

Homemade Baked Beans on Toast with Juicy Mushrooms

SAMSUNG CSC

Us Brits love our baked beans. I have not made these for about 8 years and I was surprised how delicious they were. I was lucky to have a jar of molasses in the cupboard from my vegan Christmas pudding. It gives a great flavour but toucan use honey, of you eat it, or syrup or brown sugar. I made the beans the night before and when I got home from work I only had to heat and eat. It helps if you use a good fresh, crusty loaf for the toast. Leave the mushrooms whole if you want them really juicy and buy the biggest ones you can find.

I used dried, haricot beans but you can use any tinned, white beans too.
Serves 2
Preparation time 10 minutes
Cooking time 1 hour if you use precooked beans

Ingredients
A 250g tin of white beans or 150g of dried beans precooked and cooked till soft
2 medium tomatoes
A tablespoon of tomato purée
A tablespoon of molasses
A clove of garlic
Two teaspoons of oregano
A medium onion finely chopped
A teaspoon of grain mustard
Half a teaspoon of nutmeg
Olive oil for frying
4 thick slices of seeded bread
Vegan spread
10 medium mushrooms left whole
Salt and pepper

Heat the oil and add the onions. Fry until soft. Blitz the garlic and tomatoes in a blender until liquid. Add the tomato mixture, beans and all of the other ingredients to the onions. Bring to the boil and simmer for about and hour until rich and thick. Season to taste.

In the meantime, heat more oil in a large frying pan and add the mushrooms. Turn the best down and put a lid on the pan. Cook for about five minutes until the mushrooms are soft and juicy. Season to taste.

Toast the bread and spread with vegan spread. Spoon the beans on the toast and serve with the mushrooms.

Creamy Curried Mushroom and Leek Toasts

SAMSUNG CSC

I did not want to cook an elaborate meal just for one. I had some lovely, firm chestnut mushrooms which I bought in the bio-supermarket and a leek left over from the risotto recipe. Both really lend themselves to a creamy sauce. You can buy soya cream in many supermarkets in the UK and in bio-supermarkets in Germany. It is worth keeping a small carton in the cupboard as it can be used in many dishes and served with fruit as a dessert.

Serves 1
Total time 15 minutes
Half a large leek thinly sliced
Two handfuls of chestnut mushroom thickly sliced
A tablespoon of soya cream
Olive oil for sautéing
A large pinch of curry powder
Half a clove of garlic
Salt and pepper to taste
A large sliced of multigrain bread toasted
Chopped fresh parsley to finish

Gently heat the oil in a shallow pan and sweat the leeks until they are becoming soft. Add the mushrooms, garlic and curry powder and cook for about 7-8 minutes, stirring occasionally. When the vegetables are cooked, pour in the cream and stir through so that all of the veg are covered. In the meantime prepare the toast. Serve the mushrooms and leeks on top of the toast and garnish with parsley.

Juicy Mushroom and Avocado Toasts

SAMSUNG CSC

I am cooking for one at the moment and prefer light, fresh and easy dishes. Dave cannot eat avocado so I try to eat it with everything when he is not here. You could use shop bought or homemade vegan pesto instead of hummus. I used the pumpkin and avocado hummus that I featured yesterday. You could garnish with fresh coriander for a different kind of fresh taste or even add some dried chilli flakes.

The whole dish takes 10 minutes
Serves 1
1 large slice of rye or wholemeal bread toasted
150g mushrooms sliced
Fresh chives or the green ends from a bunch of spring onions (scallions) finely chopped
Olive oil for sautéing
Half a ripe avocado sliced into 3
5 cherry tomatoes cut in half
A tablespoon of hummus
Fresh basil finely chopped go garnish
Salt and pepper to taste

Gently heat the oil in a wide frying pan. Gently fry the mushrooms and onions for about 7-8 minutes. Add the tomatoes and cook for a further 2 minutes. Season to taste. Meanwhile toast the bread. Cut it in half and cover with the hummus. Spoon the mushroom mixture onto toast and place the avocado on top. Sprinkle on the basil.