Mittwoch, 21. August 2013

HOMEMADE BERRY JAM


This week i visited my grandma to cook with her jam. I love homemade jam´s cause they taste so much fruitier than jams from the supermarket. Also they are super easy to prepare and you can create many different variations by using different fruits or spices.


Ingredients:

  • 2,5 kg mixed fresh or frozen fruits ( i had blueberries, strawberries, raspberries, blackcurrants, red currants)
  • 1,25 kg organic jam sugar
  • about 10 very clean jars
  • funnel


At first put all your fruits into a big bowl and cover with the sugar. Let it rest for at least 1,5 hours or over night.
Mix well the sugar with the fruits. If you don´t wanna have to much whole berrys in your jam you can puree it a little bit.
Now fill the berries into a large saucepan and cook over medium heat. If you have many whole berries it needs a bit longer to cook than with the pureed version.
The most important thing is the constant stirring so that the jam doesn´t burn. If the jam stops dripping from the wooden spoon  it´s ready for bottling.
Turn off the heat and fill the jam carefully into the prepared jars. Use a funnel to work cleanly. It is very important that the screw isn´t dirty to prevent mold growth. Screw the jars on well and place it on the head for at least 1 hour. Let it cool and ready is your homemade jam!!!

Sonntag, 18. August 2013

Peach-almond-cake



Ingredients:

  • 200g soft margarine
  • 140g cane sugar
  • 2 tsp ground flaxseeds + 4 tsp water
  • 2 tsp baking powder + 4 tbsp cornstarch + 4 tbsp water
  • 3 - 4 tbsp agave nectar
  • 1 tsp baking powder
  • 150 - 160g spelled flour
  • 170g ground almonds
  • 4 large peaches
  • powdered sugar + cinnamon

  1. Preheat your oven to 190°C.
  2. Grease the baking tin (26cm) and dust with a little flour.
  3. Mix the margarine, the sugar and 3 tbsp agave nectar until creamy. 
  4. Then add the flaxseed and the cornstarch mixture and stir well. 
  5. In another bowl mix flour, baking powder and almonds. You can also add a pinch of salt if you want to.  
  6. Slowly add the flour mixture into the other bowl and mix well. Fill the dough into your baking tin.
  7. Wash the peaches and cut them into about 5mm thick slices. Put the peaches on the dough as desired, smear it with about 1 tbsp agave nectare and bake in the preheated oven for about 45 - 50 minutes
  8. Bevore serving sprinkle with a mixture of powdered sugar and cinnamon. 

Samstag, 30. März 2013

SUNFLOWER-SEED BREAD SPREAD





This is probably the easiest breadspread ever. You don´t need many ingredients, it is quick to prepare and it´s very delicious and healthy. Of course you can vary the ingredients. Take other spices or herbs, for example cumin and fresh coriander or tahini for an oriental touch. 
Your imagination here knows no bounds.



INGREDIENTS:
  • 150g sunflower seeds
  • 1 ladle full of vegetable broth
  • 1 small garlic clove
  • fresh chopped parsley
  • lemonjuice
  • salt, pepper, paprika
  • tomato paste

The only thing you have to do now, is to puree all ingredients. Start with the sunflower seeds and the broth, then add the rest of your ingredients. Be careful when using garlic. First take a small amount and let it rest, cause in the spread it tastes very intense. Put it in the refrigerator for a few hours and taste it before use. Serve with a fresh whole wheat bread or baguette and raw vegetables.
That´s it   ;)

Mittwoch, 8. August 2012

STRAWBERRY "BEE STING CAKE" (BIENENSTICH)



I saw this cake-recipe  in a newspaper called "DAS SCHMECKT" and i had to try it immediately, of course in a vegan version. Actually in a original  "bee-sting-cake" (how it´s called in germany) there are now strawberries, but strawberries will make it to a perfect summer recipe!! I´m not really practised in using agar agar and i´ve tried two different ways to prepare the cream. Both of it worked well, but maybe you know a better method.. Please let me know =)

Ingredients:
  • 500g all-purpose flour
  • 1 cube fresh yeast
  • 200g sugar
  • 600ml soy milk
  • 250g vegan margarine
  • lemon zest of 1-2 organic lemon
  • a pinch of salt
  • 1 egg-replacer
  • 4 tbsp strawberry jam
  • 200g almon flakes
  • 2 packages of custard powder
  • 2 tbsp vanilla sugar
  • 1 package vegan whip cream ( soyatoo)
  • agar agar or "RUF AGARTINE" to replace 2 sheets gelatine ( i forgot how much i had)
  1. Sift the flour into a bowl.  Mix yeast with 1 tsp sugar and 200ml lukewarm soymilk and stir well.
  2. Give 50g sugar, 150g margarine, lemon zest, salt and the egg-replacer to the flour.
  3. Pour "yeast-milk" and knead well. Cover the dough and let it rest for about 60 minutes.
  4. Roll out the dough on a baking tray. Use parchment paper before. Let it rest for another 15 minutes.
  5. Heat 100g sugar, the rest of the margarine, and 4 tbsp soy milk until everything is molten. Stir in strawberry jam and almonds.
  6. Brush the dough with the almond mass and bake in a 170 °C oven for about 35 minutes or until golden brown. Let it completely cool down.
  7. Mix custard powder, rest of the sugar, vanilla sugar, 7 tbsp cold milk and agar agar or agartine. Bring remaining milk to boil and stir in the custard mix. This will be a very very thick mass. You can add a little bit more soy milk if you want. Set aside and let it cool a bit.
  8. Wash strawberries and quarter them. Whip soy cream and cool in the refrigerator.
  9. Now mix the pudding with the cream. Use a handmixer or a food processor to get a creamy consistency.
  10. Stir in the strawberries.
  11. Halve the cake horizont. Cut the cake cover?? into 24 pieces. Distribute the strawberry cream on the cake buttom and put the lid on it gently.
  12. Put the cake  into the refrigerator for at least 120 minutes.

Donnerstag, 2. August 2012

ZUCCHINI-NUT-CAKE


It´s zucchini-time in grandma´s garden, so i decided to bake a zucchini-nut cake... Zucchini in a cake??? OOOH yes that´s a really good combination!! I promise!! The basic recipe is from this page. I just veganized it and added a few different ingredients!!! I tried this recipe 2 times. The first time was with margarine, which makes the cake really juicy. The second time i´ve tried it with the same amount of oil. And this time the cake was a little bit dry but fluffy. I like both methods of preperation. It´s up to you which result you wanna have at the end.




Ingredients for the dough

  • 250g all purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1/4 tsp baking powder
  • a pinch of salt
  • 6 tbsp cornstarch+ 3 tsp baking powder + 6 tbsp water (well mixed)
  • 250g sugar
  • 250 ml soft margarine or oil
  • 2 tsp vanilla sugar
  • 1 cup ground hazelnut
  • 2 cups grated zucchini
  • a handfull chopped hazelnuts
  1. In a bowl mix together the flour, cinnamon, baking soda, baking powder and the salt and set aside
  2. In another bowl add the cornstarch mixture, vanilla sugar and the sugar and mix well. Add oil or margarine and mix until creamy.
  3. Slowly add the flour and mix for about 2 minutes. If you use the margarine and the dough is too dry, than add 2-3 tbsp sparkling water.
  4. Now add the grated zucchini and the nuts and mix well. 
  5. Fill the dough into a greased baking form and bake in a 175°C preheated oven for about 40 - 45 minutes. 
  6. Let it completely cool down.

Ingredients for the frosting: 
  • 50g soy yogurt
  • 50g vegan margarine
  • powdered sugar
  1. Mix the margarine with the soy yogurt until very creamy.(this needs some time)
  2. Than add  powdered sugar until the  mass is more fixed.
  3. Take it to the refrigerator and let it rest for about 1 hour. 
  4. Spread frosting evenly over the cake and sprinkle with chopped hazelnuts.

Mittwoch, 11. Juli 2012

HOMEMADE LEMONADE




Ingredients:
  • 100ml water
  • 100g sugar
  • 200ml fresh lemon juice
  • 2,5 - 3 cups water (i had sparkling water)
  • 1 fresh lemon and mint leaves for decorating
  1. Heat water and sugar in a small pot and bring it to boil, so that the sugar can dissolve.
  2. Fill in a large can, add lemon juice and water and stir well.
  3. add lemon slices and mint for decorating and let it cool in the refrigerator. YUMMIE!!!

Montag, 9. Juli 2012

GRILLED VEGGIE PASTA WITH TOMATO TOFU



Ingredients:
  • 1/2 eggplant
  • 1 small zucchini
  • 1 yellow pepper
  • 2 tomatoes
  • 1 package of mediterranean style tofu or tomato tofu, cut into cubes
  • 1/2 package  passed tomatoes
  • 1 clove of garlic, chopped
  • 2 - 3 spring onions, cut into rings
  • salt, pepper, cumin, paprika
  • some fresh basil leaves.
  1. Cut your veggies (eggplant, pepper, tomatoes) into big pieces or slices. Sprinkle zucchini and egglplant with salt and let it rest for about 10 minutes.
  2. Heat your grill and put the veggies on it. They should be firm to the bite.
  3. Take the veggies from the grill and cut into cubes.
  4. Bring some salted water to boil and cook pasta according to package instruction.
  5. Heat some oil in a large pan and sauté onions, garlic and the tofu for about 3-4 minutes.
  6. Add grilled veggies and season with salt, pepper, paprika and cumin to taste.
  7. Pour in the passed tomatoes and the pasta and season to taste.
  8. Add some fresh chopped basil and serve with vegan parmesan.


Samstag, 7. Juli 2012

BANANA ICE-CREAM





Ingredients:
  • 4 (really) ripe bananas
  • 1 tsp peanut butter
  1. Cut bananas into small pieces and place them in the freezer.
  2. Put the frozen bananas in a food processor and pulse until creamy.This will take some time and it will definetely be really loud!!!! But don´t give up, cause the result is amazing!!!
  3. Now you can add almost everything you like. I added some peanut butter, but it also tastes good on its own!!!
  4. I haven´t tried to put it back in the freezer to eat it later, cause it was so delicious that we ate everything before =) Maybe it could loose its creamy consistensy, but just try it out!!!

Freitag, 6. Juli 2012

SMOKED TOFU WITH MUSHROOMS IN A RED WINE-CREAM SAUCE AND HERB RICE






Ingredients:
  • 1 block of smoked mushroom-tofu, cut into cubes
  • about 100ml red wine (i had an italian merlot)
  • 300g- 400g small brown champignons
  • 1 pck of vegan cuisine
  • 1 onion, chopped
  • rice
  • fresh herbs, like parsley, basil, chive... 
  • vegetable stock
  1. Heat some oil in a pot and add the onion. Sauté for about 2 minutes. Add rice and sauté for another 2-3 minutes.
  2. If you had 1-2 cups of rice, add twice the amount of vegetable stock. Let it cook until the rice is done.
  3. Add chopped fresh herbs and season with salt (if needed)
  4. Heat some oil in a large frying pan. Add tofu cubes and fry until golden brown. Take them out of the pan and set aside.
  5. In the same pan sauté onion and mushrooms. Season with salt and pepper.
  6. Add tofu cubes and pour in the red wine. Fry until the redwine is reduced.
  7. Add soy cuisine and fresh chopped parsley and season with salt and pepper.
  8. Serve with the herb rice and fresh salad.  

FRUIT-SALAD





I´m totally in love with this fruit-salad. Okay there´s  nothing really spectacular, but still a great dessert for summertime. I made tons of it for my mother´s birthday party and the guest ate everything!!! I don´t like using extra sugar or juice in fruit salad, but you can add some if you want. I only had some squeeze of lemon juice for the bananas and apples. And these are the fruits i used:
  • pineapple
  • strawberries
  • blueberries
  • kiwi
  • orange
  • nectarine
  • 2 sorts of melon
  • pommegranate
  • green grapes
  • cherries
  • apples
  • bananas

Montag, 2. Juli 2012

BOLOGNESE-POTATO-BAKE WITH ZUCCHINI




Ingredients:

  • 6-8 potatoes
  • 1 large zucchini, sliced
  • bolognese sauce
  • vegan cheese
  • soy cuisine
  1. Peel the potatoes and cook them in salted water for about 10-15 minutes. They shouldn´t be completely soft.
  2. Cut the potatoes into slices and place half of them in a casserole form. 
  3. Add bolognese sauce and place zucchini slices on top. Now you can sprinkle some salt and pepper to the zucchini. 
  4. Place the rest of the potatoes and give a little soy cream on top. Add your favourite vegan cheese and bake in a 180°C preheated oven for about 20-25 minutes or until golden brown.

Mittwoch, 27. Juni 2012

??PUDDING-JAM ROLL CAKE??


Once again i had some dough left over from my strawberry-rhubarb crumble cake. This time i decided to give my
pudding-jam-rolls a second chance, cause with my first try i wasn´t really satisfied. And this is the result.... a little "roll-cake"!
You can fill the roll with almost everything you like.... cinnamon, fruits, nuts, poppyseed, or how i did it, with vanilla pudding and grandma´s homemade jam!!! So... let your creativity run wild and try out the recipe with your favourite filling!!! =)


Ingredients:

  • half recipe of the strawberry-rhubarb crumble cake
  • leftover pudding (also from the cake recipe) If you have to cook a fresh pudding, let it cool for a while before you using it
  • some tablespoons of your favourite jam (i used a strawberry-blackberry jam)
  • some teaspoons of cinnamon-sugar
  • powdered sugar
  1. Preheat oven to 160°C and grease a round baking form.
  2. Roll out the dough into a rectangle. Be sure that it´s not too thin, otherwise you can´t roll the dough.
  3. First spread the pudding and then the jam on the dough. Then it´s time to roll in the dough. This is a little bit tricky, cause the pudding make´s it very soft
  4. Take a sewing yarn and cut the dough into small rolls.
  5. Place the rolls into the baking form and let it rest for about 10-15 minutes. Put it in the oven and bake until golden brown. Let it completely cool down and sprinkle with powdered sugar.





Donnerstag, 21. Juni 2012

STRAWBERRY-ALMOND-ROLLS


This is another result of my leftover yeast-dough, when i was baking the strawberry-rhubarb crumble cake.

  1. Just take half of the dough from the strawberry rhubarb crumble cake.
  2. Cut some strawberries into small pieces.
  3. Roll out the dough into a rectangle and spread some of the rest of the vanilla pudding on it. (don´t use too much, otherwise you can´t roll the dough)
  4. Distribute the strawberries in the batter.
  5. Sprinkle with cinnamon-sugar and some almonds.
  6. Bake in a 160°C oven for about 15 minutes or until golden brown

Mittwoch, 20. Juni 2012

STRAWBERRY-RHUBARB-CRUMBLE CAKE


This is actually the same recipe as the apple-rhubarb cake. But the dough is enough for two baking sheets. With the rest of the dough you can make cinnamon rolls, strawberry-almond rolls, or my pudding-jam-roll cake (next recipes). If you wanna have two baking sheets with the cake just double the ingredients for the filling and the streusel. Just try it out and add the fruits you like! It´s such an easy recipe!!!

      Ingredients for the dough:

  • 500g all purpose flour
  • 1 package active dry yeast
  • 1/4 l lukewarm milk
  • 50g sugar
  • 80g warm melted margarine
  • 1 egg-replacer
  • a pinch of salt
  1.  Add flour and the yeast into a bowl. Mix well and set aside.
  2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
  3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
  4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
  5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.


Ingredients for the filling:
  • 3 bars rhubarb
  • about 400g strawberries
  • 6 tbsp sugar (or to taste)
  • 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

  1. Wash and half or quarter the strawberries. Peel the rhubarb and cut into small pieces.
  2. In a small pot heat the rhubarb, the sugar and maybe a little bit water and simmer until slightly soft, but not mushy.
  3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
  4. Spread the dough with some of the pudding, you won´t need everything of it. 
  5. Distribute rhubarb and strawberries over the dough.


Ingredients for the streusel:
  • 300g all purpose flour
  • 150g soft margarine
  • 150g sugar
  • 1 tsp cinnamon
  • a pinch of salz

  1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
  2. Distribute the crumbles over the cake.
  3. Bake in a 160°C oven for about 20 - 30 minutes. 
  4. Let it cool completely and sprinkle with powdered sugar!

Dienstag, 19. Juni 2012

SPAGHETTI "BOLOGNESE"


Actually spaghetti bolognese is a meal that i make when i´m too lazy to cook anything complicated or uses a lot of time. But a friend of mine told me about his yummie bolognese sauce he made with red wine and other yummie ingredients. So i decided to do this aswell and..... this was a good desicion!!! This was definitely the best bolognese sauce i´ve ever had!!! It need´s a lot of time but the result was great!!


Ingredients:

  • 1 carrot, finely chopped
  • 1/4 - 1/2 piece of celery, finely chopped
  • 1 onion + 2 cloves of garlic, finely chopped
  • 4 - 5 brown champignons, finely chopped
  • 160g granulated tvp
  • 1 can chopped tomatoes
  • about 175 - 200ml red wine
  • vegetable stock
  • tomato paste
  • 1 bay leaf
  • olive oil
  • salt, pepper, paprika powder to taste
  • spaghetti

  1. Cook tvp according to package instruction. I cook my TVP in a strong vegetable stock, 1/2 fresh onion and a rosemary branch. Drain well!
  2. Heat some oil in a pan and sauté the prepared veggies. Take it out of the pan and set aside. Now add the TVP to the pan and fry until brown. This will take some time, but it´s worth, i promise!! Season with salt, pepper and some paprika powder.
  3. Add the veggies and deglaze with the red wine and let it boil briefly. 
  4. Pour with the chopped tomatoes and some vegetable stock and add the bay leaf. And this is the part that needs a lot of time! Let it cook over low flame as long as possible. I think i was cooking the sauce for about 1 hour, but the longer the better!
  5. Meantime pour a little broth. At the end, stir in tomato paste and season with salt and pepper!! I think i had 2-3 tbsp of tomato paste, but you can use as much as you want. It depends on how tomatoey you like it.
  6. Serve with spaghetti and vegan parmesan!

Montag, 18. Juni 2012

CHOCOLATE-CHERRY-GRANOLA BARS (GLUTEN FREE)


When I was shopping in Nuremberg I have found this yummie gluten-free oats and the first thing i was thinking about, was to make granola bars with them. This is so simple and you can add almost everything to the recipe you like. I felt like cherries and of course chocolate  =) And this is the result!! OMNOMNOM

  • 1/2 cup gluten free oats
  • 1 ripe mashed banana
  • 1/2 cup dried cherries or cranberries
  • 2 tbsp flax seeds
  • 1/3 cup soy-flakes
  • 1/3 cup gluten free cornflakes
  • 1/4 cup chopped hazelnuts
  • 1/4 cup kokos-flakes
  • 1/4 cup vegan chocolate drops
  • 2 tbsp coconut fat or oil (melted)
  • 1/4 + 1/8 cup golden syrup or agave syrup or maple syrup
  • some cinnamon

  1. Preheat oven to about 175°C. Grease a a baking tin with some vegan margarine or use parchment paper.
  2. Just add all ingredients in a bowl and mix well.
  3. Pour the mixture into the prepared pan, pressing it into an even layer. Put it in the oven and bake for about 20 minutes or until lightly browned.
  4. Cool completely in the pan. Then cut it into the form you like and store in a airtight box.

Samstag, 9. Juni 2012

MAROCCAN STYLE RICE BAKE


Ingredients:
  • 1 coffee-cup full of rice
  • 80 - 100g tvp junks
  • 1/2 red and yellow pepper, diced
  • 1 zucchini, diced
  • 1/2 aubergine, diced
  • 1,5 cup chickpeas, drained
  • 1 onion
  • 1-2 cloves of garlic
  • chili
  • 1 can of pureed or chopped tomatoes
  • harissa paste
  • soy-yogurt
  • some lemon juice
  • 1/2 punch of parsley or cilantro (you can also use both together)
  • vegan cheese
  • salt, pepper, paprika powder, cumin to taste


  1. Cook rice according to package instruction.
  2. Heat some vegetable broth or salted water in a pot and cook tvp junks until soft. Take it out from the water and drain.
  3. Season the tvp-junks with salt, pepper, paprika powder, cumin and some squeeze of lemon juice and let it rest for about 10-15 minutes.
  4. Cut your vegetables, heat some oil in a pan and fry onion, garlic and the rest of the veggies for about 3-5 minutes. Season with salt and pepper and take it out of the pan.
  5. Now fry the tvp-junks in some heated oil until they have a nice brown colour. Season to taste!
  6. Add the vegetables to the pan and pour the chopped tomatoes to it. Bring it slowly to boil
  7. Add some harissa paste (as much as you like), chopped herbs and fresh chili. Season to taste!
  8. Put the rice into a casserole form and pour the sauce over it. You can first mix the rice with the sauce as well.
  9. Sprinkle with vegan cheese and bake in a 180°C preheated oven for about 15 minutes, or until the cheese is golden brown.
  10. Serve with yogurt and fresh lemon.

Freitag, 8. Juni 2012

GRILLED STONE-FRUITS WITH ALMONDS & VANILLA ICE CREAM




Ingredients:
  • stone-fruits like peaches, apricots....
  • some agave syrup
  • almond slices
  • vegan vanilla ice-cream

  1. Preheat oven to about 180°C + grill
  2. Half or quarter the stone-fruits and give them into a casserole form.
  3. Give some agave-syrup over the fruits and sprinkle with almonds. 
  4. Put it in the oven and grill for about 15-20 minutes. 
  5. Serve with vanilla ice-cream


Dienstag, 5. Juni 2012

PASTA WITH CREAMY SPINACH AND MUSHROOM SAUCE



Best time in year is starting.... the time when everything is growing in the garden.. And this was my first big booty of grandma´s garden!!! With the fresh spinach i made these delicious, fast and absolute easy recipe....


                                                             Pasta with a creamy spinach and mushroom sauce 



Ingredients:
  • Pasta (gluten free)
  • 250ml soy cuisine
  • 2-3 hands full of fresh spinach 
  • about 150 - 200g mushrooms
  • 2-3 tbsp nutritional yeast (optional)
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • salt, pepper, nutmeg 
  • vegan parmesan
  1. Cook pasta according to package instruction.
  2. Wash the spinach and give it to a hot pan with a little bit water and a lid on. Cook for about 5 minutes until the spinach has fallen together. Now you can cut the spinach in smaller pieces.
  3. Heat some oil in a pan, add onion and garlic and saute for about 1 minute. Add mushrooms and fry until they get a nice brown color. Add spinach and season with salt, pepper and a little bit of nutmeg.
  4. Add soy-cuisine and simmer for about 2 minutes. Sprinkle with nutritional yeast to get a cheesy flavour!!!
  5. Season with salt and pepper, add the cooked pasta, mix well and serve it!!!

Freitag, 1. Juni 2012

FRIED ASPARAGUS WITH MANGO CREAM TO POTATOES AND CRISPY TOFU


Ingredients:
  • fresh asparagus
  • 1 ripe mango, peeled and cut into pieces
  • soy yogurt
  • salt, pepper, chili-flakes to taste
  • potatoes, peeled
  • 1 package firm tofu
  • 1/2 cup flour
  • unsweetened cornflakes (gluten-free if needed)
  • fresh lemon juice
  • 1 cup nutritional yeast
  • 1 tsp lemon pepper
  • 1,5 tsp salt
  • about 1/3 cup water 
  • 1 tbsp mustard
  • fresh basil, chopped
  1. Give the mango to food processor and puree it. Add some soy yogurt to it and mix well. You shoul find your own amount of soy yogurt, cause it depends on how much you like the mango flavour. Season with salt and chili-flakes and put it in the refrigerator.
  2. Heat some salted water in a big pot and cook potatoes until soft. 
  3. Cut tofu into 1cm thick slices. Rub in with lemon juice and season with salt and lemonpepper. (both sides) Set aside. 
  4. Take the cornflakes and grind them into fine crumble. I took the mortar, but it should also work with a food processor. Fill the crumble on a plate and the flour on a seperate plate and set aside
  5. In another plate mix together the nutritional yeast, pepper, salt, water, mustard and fresh basil. Be carefully when adding the water. The mixture should be thick and sticky, not too liquid. 
  6. Now take the tofu and turn every side into flour then the yeast-mixture and then crumbs (like a schnitzel)
  7. Heat some oil in a big pan and fry the tofu until golden brown and crispy. Place them on a kitchen paper.
  8. While frying the tofu add oil in medium heat pan and fry the asparagus. Season with salt, pepper and some chili-flakes.
  9. Serve potatoes and tofu with the asparagus and the cold mango cream!