seitan is my motor

Sometimes I don’t know how to start a blog entry. Sometimes I don’t know what to say. Sometimes I don’t know how to translate my excitement for a new recipe into words. So let’s start with a picture.

Last Sunday when it was grey and rainy outside, we made this really wonderful Not-Mutton Mushroom Curry. We caramelized the onions in two teaspoons of oil and used about two tablespoons of additional coconut milk because we are addicted to creamy curries.

This is my recipe for smoked tea infused tofu. We used two tablespoons of teriyaki sauce instead of the soy and jerk sauce and served this with grilled vegetables and grünkern polenta. (equal parts of regular polenta and smoked spelt).

I am addicted to cardamom spiced coffee. Every time I grind some coffee in my mill, I add one or two cardamom pods. And since I am as addicted to muffins, I made these cardamom streusel muffins. I think I might have added a tiny bit too much of the spice. But I am getting there.

 A couple of years ago finding certain kinds of vegan chocolate in Germany was almost like finding gold in the streets. Now it seems like the market has exploded. Several German and Austrian companies make wonderful soy or rice milk chocolates with all kinds of add-ins. A couple of days ago I found a couple of bars, for example this white chocolate with dark chocolate sprinkles and dried cherries. I have to admit, it tasted a bit soapy too me.

I used to be a white chocolate addict, now I cannot get enough of the dark stuff. I recently tried one that had 100 percent cocoa. I once had a 100 percent baking chocolate and was expecting lots of flavour and lots of bitterness, too. But nothing like that. Very flavourful and mild, more like a good bar with 80 percent cocoa content.