Vegetarian twist? Extra tofu. Same satisfaction.
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https://soyummysoeasy.com/tokwa-at-baboy/

Pasta with mushrooms and wild garlic pesto

Every spring ever since I discovered wild garlic some years back I’m looking forward to eating this particular dish. (Yes, you can make it with other greens and ordinary garlic but that’s somehow not the same as proper fresh wild garlic 😅)

You can easily forgo the extra time needed to make your own pesto if you have a good store bought green pesto and only mix in fresh wild garlic with the mushrooms. I also like to keep some for garnish. It will still taste great and is ready in 30 minutes.

I used oyster mushrooms, king and normal, out of the two I think I prefer the normal ones in this dish.

https://www.copymethat.com/r/758EwYNFp/pasta-with-mushrooms-and-wild-garlic-pes/

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Spicy cauliflower stir-fry

What I love about Chinese food is that it mostly seems to have just right kind of spiciness and in your face aromas that all three of us seem to be drawn to. I really should cook more Chinese dishes.

I’ve made this particular one before but more as a side dish. Today I doubled the quantities, used frozen cauliflower and leaves, added tofu slices and a small amount of Thai basil (because it needed to go) and we had a fantastic main dish, dominated by the aromas of Doubanjiang, garlic and ginger.

https://omnivorescookbook.com/recipes/spicy-cauliflower-stir-fry

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Chickpea and broccoli curry with tofu on rice

The other day I stumbled across an old post about food I had eaten at a vegetarian restaurant some years ago. My companion’s food looked so good that I took a photo as inspiration to make something like that at home. I had forgotten all about it but finally the day had come! 😅

I remember the meal as aromatic but not overly spicy, very German. So I looked for a recipe for a chickpea curry that would fit that bill for me and opted for the linked one below. When I found the thick brick like tofu bars at the Asian supermarket I knew I had what I wanted to create some fat slices to be fried in some oil. There was also some guesswork involved because I have no idea what kind of brown sauce was used on the original dish. Since it looked very much like a glaze I opted for Crema di Balsamico.

I forgot to add salt, to both rice and the curry 🙄 but thankfully that was easy to fix on the plate and it was a good meal. The Crema di Balsamico worked superbly on this. My co-eaters decided to also add some hot sauce but that’s just them…

https://vegancocotte.com/broccoli-chickpea-curry/

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Chickpea and Aubergine Curry

This morning I went into town to get more supplies for my Asian cookery, a lot of my staples were about to run out so I needed to restock.

I came back starving.

The curry luckily doesn’t take that long and was really easy to do with vegetable chopping assistance by my husband. It’s a long time favourite and is special because of the mint that goes into the creamy tomato sauce. I got some chillies out of the freezer, one of them was half a Scotch Bonnet and I was a bit worried but it must have lost its zing in the freezer so the overall heat was very modest.

As it happens many years ago this curry (without chillies) was the first ever that I gave to my baby boy to try and he grabbed it with his little hands to stuff the rice with the sauce into his mouth making appreciative sounds while eating eagerly 😍

https://www.copymethat.com/r/BqmMciSsm/chickpea-and-aubergine-curry/

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Afghan Aash (of sorts)

This was quite yummy but not as good as the other Afghan pasta dish I’ve made a while ago. It’s by the same (Afghan) creator but I noticed in the comments of this one that according to other Afghans he was using the wrong kind of pasta, apparently they are supposed to be more like spaghetti. Ah well, it was good but not as good as Afghan Macaroni, so we’ll stick to that one. The name, of course, made us giggle when speaking German 🤭

The main differences between the two dishes are:
- Aash is meatless, it uses chickpeas, spinach and fresh coriander, whereas the Macaroni one is with minced meat
- Aash is served with the Chakka going on top and not underneath
- Aash uses long pasta, Macaroni uses (confusingly) pasta shells

If think making a meatless version of the Macaroni dish would work perfectly with soy mince, therefore if you feel like trying it, here is the recipe to the Macaroni dish:
https://www.copymethat.com/r/nyvuw12ffd/afghan-macaroni/

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Spicy cauliflower stir-fry with added tofu

I don’t understand all the ins and outs of Chinese cooking (such a big country with many regional cuisines) but I do know that I like Pixian Doubanjiang, a fermented broad bean, soy bean and chilli seasoning that adds a lot of umami and spiciness. It’s not as sweet as Gochujang (the Korean kind of equivalent) but just as spicy.

This recipe from Omnivores Cookbook makes use of it and after adding some tofu slices to the cauliflower it worked perfectly as a main dish on a meatless Monday:
https://omnivorescookbook.com/recipes/spicy-cauliflower-stir-fry

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