How quick another Wednesday arrived. Is it just me, or did the time just fly by?
Probably the holidays spent at my aunts, vegan street day on Saturday and two days spent in the hospital could be a reason for that. Yes, I have been in the hospital, Monday night till Tuesday noon, but no worries, I am completely fine now. My appendix made some trouble, but the little bastard can stay were he is, at least for a while, since he calmed down pretty quickly. The happy I am that there is no need to cut me open, I am almost happier to not have to eat the lousy vegan food you get in a hospital. Neither fruit nor vegetables for breakfast or dinner and I must admit – I am not sorry that I missed out lunch.
But probably my attitude can be put down to the spoiled foodie I am. Let me share my favorite recipe of the week – the amazing Italian Menu my boyfriend and me enjoyed Sunday night, before the appendix decided to rebel.
Almond Crusted Olive Tofu
- 1/2 block olive tofu
- hand full of almonds
- 1 tsp lemon juice
- 1 tbsp chickpeas (you can also use 1 tbsp of the tofu if you have no chickpeas at hand)
- salt and pepper
- 1 tbsp olive oil
Preheat the oven to 350 degrees. Cut the tofu into 4 long stripes. Take a small baking dish, drizzle the olive oil in the middle, place the tofu on top of the olive oil and start mixing and playing around until the 4 tofu stripes as well as the dish are coated with oil.
Place the almonds, lemon juice and chickpeas in a mixer. Mix as long as the almonds are still chunky, add some salt and pepper and coat the tofu stripes with the mixture.
Place the dish in the oven and let the tofu bake for about 10 minutes (until it is slightly browned).
Wild Garlic Gnocchetti with Dried Tomato Sauce
- 300gr wild garlic gnocchetti
- 3-4 dried tomatoes (depends on size)
- 1 clove garlic
- a few drops lemon juice
- handful basil leaves
- salt and pepper
- 1 tbsp olive oil
Start heating pan. Place dried tomatoes, garlic, lemon juice, 1 tsp of the olive oil and basil in you mixer and pulse as long as possible, add water and pulse until you get a creamy consistency, with merely any chunks left. Add salt and pepper to your taste.
Place gnocchettis in the pan, as soon as it is really hot. (You can do this while working on the sauce) Stir and turn regularly so that the gnocchetis do not burn but brown from all sides. Reduce heat, add the sauce and stir constantly, until everything is well mixed and heated up.
Serve toped with some basil leaves.
Since being back home from the hospital I literally jumped at my kitchen and started making beautiful healthy vegan food.
Ratatouille – one of my favorite vegan soul foods. It is so heartwarming, healthy, fills your belly without making you sick and is simply comforting.
Mean Green Juice, made of spinach, salad, cucumber, apple and ginger root. Amazing! And just a hint, if you are making green juice without a lemon at hand: use more of the apple. Usually half an apple is enough for a glass filled with green juice, today in lack of a lemon I used 3/4 of an apple and it tasted perfect!
Wild blackberries, freshly picked. Who knew that you can actually find wild blackberries in the city? On yesterdays evening walk with my best friend we noticed a mother daughter couple picking blackberries, just around the corner of my home. They are growing next to a small little sidewalk, which is mostly used by people to walk their dogs, without someone who sprays them with pesticides. Of course I had to gather some for myself. Organic produce for free! How great is that?
And how else could I have used them other than in my homemade soy yogurt, fitted in a jar and placed in my fridge, waiting for me to snack on it during work time. Cannot wait for that.
Anyone else out there who hates his appendix? Huh?
And who else had the benefit of enjoying self-picked berries this summer?