tasty tasty (if only i could take better photos too)

[banana-strawberry-chocolate cupcakes]
(another try from vegan cupcakes take over the world. based on the "banana split" recipe, with strawberry sauce instead of pineapple preserves)



--> a variation of the recipe (with some suggestions for the frosting). you can use the basic vegan vanilla cake recipe for the cupcake, but this vctow recipe has mashed banana and no vinegar, rice milk (not water), and as shown above chopped dark chocolate and fruit preserves added on top and partly mixed in before putting in the oven. the topping here is a vanilla cream - rather than super-sugary frosting - and simple melted chocolate sauce with chopped walnuts.

[extra-super-spicy tomato soup and fried breaded tofu]


* i posted a basic fried tofu recipe before -- the variations are endless (in this particular instance, the tofu is cut in slices rather than cubes, i used a mixture of flour and tasty tasty breadcrumbs from italy :) , a hot curry powder as spice and chopped fresh cilantro both in the breading and as garnishing); these are great for sandwiches or as finger food; for something fancier-tasting that can be made as an entree, see tofu "schnitzel"
* the soup is one of my staple comfort foods, as far as cooking it doesn't get much more simple and faster (not even ramen), but i love it. however, its secret is in the hotness - if you're going to decrease the amount of chili powder it's nothing special, probably not worth making. watch out, though, this is only for those who can really handle extremely hot foods! so to make it take 2-3 cups of water and bring to a boil with about 1 teaspoon of a good vegan vegetable broth concentrate (if the bouillion is salt-free add salt to taste), 1/2 cup high quality tomato puree (passata) and at least 1 tablespoon of extra-hot chili powder. after about 2 minutes of boiling add about 1/2 cup worth of thin spaghetti broken into as small pieces as possible and boil a little beyond the point when the pasta is al dente. at the end, take off the heat and add about 1 Tbsp of fresh lemon juice. eat immediately! and enjoy.

[mushroom-tofu-scramble]


i also gave a tofu scramble recipe before - the one here is more basic, with white button mushrooms and garlic powder, turmeric, cumin, soy sauce, black and white mustard seeds, fresh cilantro and freshly ground pepper for flavor (no nutritional yeast and no mustard paste). it's the best thing for a breakfast, brunch, or if you want somethin' quick and super filling and nutritious, something to go with good crusty bread, or just a great, reliable, flexible tofu recipe.

[italian marinated chilli eggplant]

in my first post ever on this blog i included a photo of this dish in all its original glory, made with the right ingredients at f.'s mom's house in the south of italy. the version here, made by me, doesn't come close 'cause every single ingredient has to taste amazing taken separately in order for the whole thing to turn out like it should. but the recipe is relatively simple: cut thin eggplant slices, lightly salt and press if needed to take out some of the bitterness, then roast/grill/fry on a dry pan on both sides until they become somewhat crispy, and then layer them in a dish with (plenty of) salt, finely chopped garlic, crushed oregano, chili flakes, balsamic vinegar and olive oil. let marinate for at least a couple of hours. eat as anti-pasti, on bread by itself or as part of a sandwich.

[cauliflower-chickpea masala with couscous]


this is how i usually make chana masala (another personal staple), but there's always the deluxe (more traditionally indian) version. for gobi chana masala, which also includes cauliflower (providing both extra flavor and extra texture), add a medium cauliflower head cut into florets during the frying process and double the amount of tomatoes and spices. i like to eat this with couscous, but it's more usual to serve it with rice or a flat bread.

[west african groundnut stew]
last but not at all least, i have no photos for this, but i finally made groundnut stew again after dreaming about it for years, and it turned out as great as i'd hoped. recipe here. (i use thin green beans instead of okra 'cause that's how i first had this dish at the red herring, and green beans give it a better crunchy texture.) i know, i know, the combination of ingredients sounds odd. and because of the peanut butter the finished dish looks rather plain... BUT! if you're human and you like peanuts even a little bit, this is quite possibly the best thing you will ever eat, or in the top 3 for sure. try it and thank me later.