Kitsune Shirataki Deluxe Noodle Bowl

It's easing into autumn again, and that's the time of year when noodle bowls and other hot dishes with nourishing broth are brought more often to the table. One of my very favourite dishes is kitsune udon, but for a variety of reasons, sometimes people want an alternative to udon. It's also difficult at times to find a recipe that doesn't include fish ingredients, at least for the broth. What to do!

No worries. I've got this.

Shirataki is a type of noodle made from a plant called devil's tongue. They have recently become very popular as a 'diet noodle', since they have effectively 0 calories, 0 carbohydrates, and pretty much nothing bad, whilst at the same time helping the digestion and providing essential dietary fibre. I really like them, because they're so tasty and feel 'al dente' with very little preparation. You could easily switch to shirataki instead of something like the typical instant ramen and not notice a significant difference in taste, but you'll see a huge difference in the nutritional figures of your food. It's very handy in the seasons where we eat a lot more of this kind of food!

Kitsune Shirataki Deluxe Noodle Bowl

Ingredients

1/2-1 pack shirataki noodles (1 lb.)
2-3 pieces abura age
shichimi togarashi, to taste

for mixed vegetables:

5-6 whole leaves Korean cabbage or bok choy (or regular cabbage)
handful moyashi (bean sprouts)
1/2 spoon miso paste
1/2 spoon spicy red bean paste
dash soy sauce
dash sesame oil
pinch salt

for broth:

3 dried shiitake mushrooms
1-2 square inch kelp, cut into strips
bowl of water to reconsistute and cover
1-2 spoons soy sauce
1-2 spoons mirin
pinch salt
pinch sugar
1 spoon vegetable bouillon powder or shirataki liquid (optional)

Since this has a good few steps and may be complicated for you, I'm going to take it slowly and divide up the cooking. The great thing about noodle dishes is that you can generally prepare all the separate ingredient groups and just combine them at the end, as long as you keep everything warm. Don't panic!

Let's cook the broth!

1) First, take 3 dried shiitake mushrooms and a square of dried kelp. You can cut the kelp into strips when it's dry or when it's reconstituted, using kitchen scissors. Place them in a bowl and fill, covering them with water. You can place a saucer on top of the bowl, to keep them submerged.

2) After at least an hour or so, remove the saucer and then remove the shiitake and kelp. Using a pair of kitchen scissors, remove the stems from the shiitake and then cut the shiitake into slices with a diagonal angle. Set the kelp and the shiitake aside for now.

3) Pour the liquid into a saucepan and turn heat to high. Add soy sauce, mirin, a pinch of salt, and a pinch of sugar. You can also add a little spoon of bouillon powder or some of the shirataki liquid, to give it a slightly richer taste. Mix to blend evenly. When it starts to boil, turn the heat off and take it off heat. Cover and keep warm.

Let's cook the mixed vegetables!

1) Heat a frypan on medium-high heat. While it's heating, take your cabbage leaves and slice them into strips, separating the thicker stalks from the thinner leaves if possible.

2) Add a little sesame oil to the pan and move it around; if it moves freely, the pan is hot enough. Add the moyashi first and a little bit of salt, stirring them and coating. Then add the stalk pieces and do the same. Let these cook for at least a couple of minutes, so they will be tender.

3) Now add the leaves, stir, and turn the heat off.

4) Quickly add miso, spicy bean paste, and a little bit of soy sauce. Combine the ingredients, adding a little more soy sauce if you need to, in order to make a kind of sauce.

5) Stir to coat, then turn the heat back on once everything has been coated, and cook for another couple of minutes. Remove from heat and cover to keep warm.

Let's cook the noodles!

1) Snip the shirataki bag and drain. Make sure the snip is a small one, so you don't lose any noodles. Squeeze the bag gently to get all the liquid out. If you want to save some liquid for the broth, you can just drain the bag into a bowl and use what you want.

2) Place the shirataki in a bowl and use kitchen scissors to trim the noodles. They are very, very long so you will definitely not want to skip this step!

3) Fill a saucepan a little over halfway with water and bring to a boil. Add the noodles to the pan and boil for a couple of minutes, making sure to stir and separate the noodles lightly.

4) Drain the noodles and then put them back into the saucepan, without water. Return them to heat and stir, cooking off all the liquid.

5) Turn off the heat but leave the pot on the hot eye. Add a dash of soy sauce and keep stirring. The noodles will visibly absorb the soy sauce. Once there is no liquid left, remove from heat and place in a bowl.

Let's put it all together!

1) Place the cooked noodles in the bowl with the kelp and shiitake. Pour the hot broth over them.

2) Add the mixed vegetables, being careful not to pour any liquid into the broth.

3) Add the abura age and shichimi togarashi.


But Dhiar, you say, I don't have any prepared abura age! Well, abura age is pretty easy to whip up, even if all you have is just sushi age (which you can get most places). Abura age is sweetened, fried tofu skins, and it is what gives anything 'kitsune' its name, because it is believed that kitsune, or foxes, love abura age above all.

Here's how to whip up some abura age from simple sushi age, or fried tofu skins.

Quick Abura Age

Ingredients

Sushi age or other thin, fried tofu (you could probably also use a baked tofu cake, but it must be thin)
2 spoons soy sauce
2 spoons mirin
1/2-1 spoon sugar
pinch salt
water

1) Fill a saucepan about halfway with water, and turn on heat. Add sushi age (or unseasoned abura age) that you have pressed and cut into square pieces. Add them to the water and make sure to submerge them. When it comes to a boil, turn down the heat and simmer for a few minutes. Depending on what kind of tofu you are using, it may take longer. But it should look more tender and almost meaty in appearance and texture.

2) Drain and cool. Squeeze or press the excess moisture from the tofu.

3) Fill a saucepan about halfway with water again, and turn on heat. Add soy sauce, mirin, sugar, and salt, and stir to combine. When it reaches a boil, turn down the heat to simmer after adding the tofu to the mixture. Make sure it stays submerged.

4) You can cover it for a slightly fuller flavour. Simmer for 10-20 minutes.

5) Take off heat and drain, but do not press; leave some of the sweet simmering broth in them so they will be especially savoury.


And there you have it!

I know this seems like a pretty elaborate recipe, but actually once you get it down, I think you'll have no trouble just whipping it up anytime. The shirataki in the 1-pound bags is enough for at least 2-3 meals, and you can even do steps 1-3 and refrigerate the noodles you don't want to eat that moment and prepare them later. They should keep for several days, even prepared.

If you prefer, you can just forego the mixed vegetables. You can even save the shiitake and kelp for later, if you prefer not to eat them in the noodles. That's the great part about Japanese noodle recipes: they're very individualistic. Everyone has a way they prefer to eat noodles, and just about every shop will have at least a slightly different recipe, a slightly different approach to things. So experiment, see what you like the most, and then...enjoy your meal!

Doesn't that look delicious?

It certainly tasted delicious!

Enjoy, as always!

};) Dhiar ♥

Naughty Mary!

One frontier I have yet to brave on this blog is that of cocktails, mixed drinks, and the like. However, today I go bravely forward!

Everyone knows how easy it is just to mix a little alcohol and a lot of soda or something equally pretty unhealthy. But what about a healthier sort of drink? This is one of my favourites, and it doesn't rely on syrupy soda to give it an acceptable flavour. However, those of you who must watch your sodium, be careful and use lower-sodium versions or substitutes; the bloody mary is a salty drink.

It is one of the most complex and savoury cocktails that exists. And here is my version: the Naughty Mary!

Naughty Mary

Ingredients

1/4 C gin or vodka (I use gin)
1/2 C tomato or mixed vegetable juice
3/4 C club soda
3/4-1 spoon soy sauce
1-2 spoons olive brine
dash celery salt or celery seed, to taste
dash chipotle powder, to taste

1) Add all ingredients to a large jar or cocktail shaker. Close and shake, to blend thoroughly. Serve immediately.


It's a super-easy recipe that's very refreshing. With the club soda, you have a delicious drink that goes a long way, but the flavours are easier to savour and distinguish than if it's just straight tomato juice mixed with alcohol and spices. You can add ice cubes to the jar or shaker and have a chilled drink, but personally I prefer my naughty mary without ice.

These are superb with a stalk of celery as garnish! Just cut down the middle of the stalk's bottom and have it straddle the rim of the glass. Festive, delicious, and most important of all -- easy!

Enjoy any time of day for a rich, delightful treat. Especially good with brunches and lots of vegetables to nibble, and a great incentive to eat your greens!

};) Dhiar ♥

Unquestionably Unqueso!

Queso, chili con queso, cheese dip, all these things refer to a tempting treat for parties or for one! The cheesy goodness is always a pleasant pair with some good tortilla chips.

But it can also be a challenge to prepare, both because of the way cheese sets up and the way it can be unhealthy in large amounts. Add to that the fact that some people's diets don't include dairy, and you've got a tempting dish with a limited audience.

However, that's not to say it's an impossible dish to provide for guests to a party...or even to have a party of your own!

Today I've provided two different recipes, both very easy to do and delicious, nutritious, and fun! You won't have to feel bad about the occasional splurge with my unqueso that's unquestionably delicious!

Traditional Unqueso

Ingredients

2-3 spoons nutritional yeast flakes
3-5 spoons diced tomatoes and chillis
1-2 spoons flour
1 spoon oil
milk or soymilk

to taste:

salt
pepper
garlic

1) First, in a saucepan, heat the oil over medium-high heat until it moves freely. Add the garlic and other spices and lightly roast, then add the yeast flakes and stir them to combine with the oil as much as possible.

2) In a small jar, combine the flour with a small amount of milk. Close the jar and shake to blend completely. It should be a thick liquid, not dough, so add a little more milk if it's just doughy. Add the mixture to the saucepan once it's ready, making sure to scrape the jar. Stir thoroughly, combining with the yeast mixture.

3) Add the tomatoes and chillis, one spoon at a time, stirring after each is added so that the mixture is blended thoroughly.

4) Add small amounts of milk, stirring to blend thoroughly and work out any lumps, and as the mixture cooks down and thickens, add small amounts more, stirring and cooking down as before.

5) Continue to cook until it reaches desired thickness. It will thicken as it heats and the liquid cooks off, although if it's still too runny you can add a little more flour or nutritional yeast, as both will thicken the mixture. Add any seasonings you like.

6) Serve hot!


Tips and Such

- You can add any spices you like to this mixture. Liquid smoke can give the mixture a smoky, cheesy flavour, and chipotle powder can too, as well as giving it an extra kick of heat. You could also try adobo seasoning for added dimension, olive brine, a splash of soy sauce, or a variety of other things to add depth to the bouquet.

- You don't have to use the jar method to combine the flour and milk, but it helps to avoid lumps. If you don't have a sieve for your flour and don't want to use a jar, use a wire whisk to stir your flour before adding it, to avoid or at least minimise clumping.

Skillet Unqueso

Ingredients

1 can prepared vegetarian or vegan chili
3 spoons nutritional yeast flakes
1-2 spoons oil
1/4 onion, chopped
sliced chillis (optional)

to taste:

any spices

1) In a frypan, heat the oil over medium-high heat and chop the onion into it, stirring to coat and cooking until the onions become semi-transparent and the oil moves freely. Add spices and stir again, then add the nutritional yeast flakes and stir.

2) Add the prepared chili very slowly and gradually, a little at a time. Stir to combine all the ingredients after every addition.

3) Stir to keep from sticking, making sure it is thoroughly blended. Once it is hot, serve in a bowl and garnish, if desired, with sliced chillis!


Tips and Such

- You can use any spices for this, and by adding them with the onion and cooking them in the oil, you will open up the flavour. Especially tasty spices include garlic, sage, cumin (for that extra chili taste!), chipotle powder, liquid smoke, and many more.

- If you use vegan chili, this recipe is vegan!

- You can make this into a layer dip with the simple addition of a layer of the chilli slices, a layer of olive slices, a layer of shredded lettuce, a layer of salsa...whatever strikes your fancy!

As you can see, both dishes are delicious, tempting, and not junky snack foods. They're quick and easy to prepare, especially the ultra-simple skillet unqueso. Ready in literally a couple of minutes, it can thrill unexpected audiences you didn't have enough time to prepare for...or so one might think! With my unqueso, you can make any party, or even just an evening at home, festive and delightful.

};) Dhiar ♥

Slutty and Proud Pasta!

You may have heard of the famous pasta puttanesca, which basically means 'in the style of the whore'. It's never really been determined why it's called this; some have mused that it is because of its sultry, sassy, and bold flavours, others have put forth the possibility that it's quick and easy between clients, and still others have opined that it's made of simple ingredients that most Italian kitchens would have on-hand at any time.

Whatever the reason, puttanesca is easy to make and fun to eat. Plus, since recipes vary widely in Italy (for everything), there are plenty of delicious and fulfilling versions of the recipe that are totally vegetarian. Try my version!

Pasta alla Incubus

Ingredients

Pasta of choice (my favourite is fiori)
Olive oil
1-2 tsp capers
Olives, sliced
Olive brine
5-7 spoons crushed tomatoes

to taste:

Garlic
Basil
Crushed red pepper flakes

1) Heat the olive oil under medium heat, until it moves freely in the pan. Add garlic, basil, and red pepper and saute for around a minute. Then add capers and mix thoroughly, cooking for a couple more minutes.

2) Add tomatoes and mix thoroughly, then add olives and 1-2 spoonfuls of olive brine. Mix again and let cook for at least 10 minutes, stirring regularly.

3) While the sauce is cooking, cook your pasta according to the directions for the specific kind of pasta.

4) Pour puttanesca sauce over cooked pasta. Eat while hot (and sexy, of course!)


Tips and Such

- If you don't have capers or don't like them, just add a couple more spoons of olive brine. The function of the capers will not be perfectly replaced by it, but it will at least add some rich tartness that the dish needs.

- You can garnish the dish with parsley flakes or fresh parsley, which will really bring out the taste of the sauce!

As you can see, it's a delicious dish that will delight any palette! It plays on the tongue and leaves a sense of contentment. Even on these hot summer nights, a puttanesca-adorned pasta can't help but satisfy.

You could even eat the pasta dressed in your favourite feather boa, or your stiletto heels, or those handy kinky boots you never quite found an occasion to wear. Be creative!

Stay sexy!

};) Dhiar <3

Washoku is Cool!

What's washoku, you ask? It's Japanese cooking, built upon traditional methods and aesthetics. While this is not, strictly speaking, a dish I've had in Japan, it's inspired by elements of washoku.

In the summer, there are many dishes that are made to cool off. While there is a philosophy that eating hot foods in summer is actually good -- it makes one sweat and cools through this method -- there is also a delight in eating cold or cooling foods.

This dish is eaten more or less at room temperature, but it can easily be cooled in the refrigerator if you prefer a colder dish. If you haven't tried these foods cool or cold, the time is right! They're super-refreshing and totally delicious.

Norinori Tofu Noodles

Ingredients

1 block firm or extra firm tofu, pressed
1 bunch wheat noodles
splash sesame oil
1/2 spoon miso
1-2 spoons water
1 spoon soy sauce
1-2 spring onions

to taste:

norikomi furikake
garlic powder
ginger powder
shichimi togarashi

1) Take the pressed block of tofu and cut it into cubes. Set aside.

2) Cook the noodles until just al dente. Rinse thoroughly in colander with cold water.

3) Add dash of sesame oil and stir thoroughly to coat the noodles. Then add tofu cubes and stir to coat again.

4) Sprinkle garlic powder and ginger on the mixture, then carefully stir again.

5) Top with norikomi furikake and shichimi togarashi, and slice the spring onion on top.

6) Place the miso and water in a small jar, seal it, and shake until well-blended. Add the soy sauce and shake again, to blend, then place in a sauce dish.

7) Serve cool and dip the noodles and tofu in the sauce. Refreshing!


Tips and Such

- If you don't have norikomi furikake, just shred some nori (a type of seaweed) with black and white sesame seed, a little salt, and a little sugar. That's basically all it is! Or you could even just use the nori and sesame seed.

- If you don't have shichimi togarashi, any hot pepper will do. Even cayenne powder will give it a nice boost!

- For cooler food, refrigerate the serving dish and then take it out and serve up the food just before eating. It'll stay cooler! You can also mix up the noodles, tofu, oil, garlic, and ginger and refrigerate all of it, then add the last toppings just before serving.

- If you want to avoid cooking altogether, you could always get some tofu noodles or something like that and throw it all together without having to heat up anything!

This is a dish you're sure to like on a hot summer's day! The appeal of a dish like this is in its avoidance of any sort of cooking, whilst simultaneously bringing lovely accents to simple, satisfying flavours. It's cool, it's filling and fulfilling...what more could you want when it's hot outside?

I hope you'll enjoy this. It should put you in good spirits, hence the name: norinori!

};) Dhiar <3

Quiche On Believing

One of the most enduring foods for a pleasant springtime brunch is the quiche. Simple and elegant, easy to customise to one's preferences, and full of comforting taste, quiche is an excellent complement to most brunch foods. Still, it pleases throughout the day, even if it is most suited to brunch and teatime.

But it can be concerning when one makes a whole quiche, in full pie-sized glory, and has so much of it left. Its ingredients are heavily dairy-oriented, so even refrigerated, they do not last altogether long and, in any case, should be eaten as soon as possible after their preparation.

My solution is this: mini-quiches! They're easy to make, quick, and you won't have to worry about a vast amount left over. The recipe is also simple to double, if you're expecting a crowd for your brunch and want to add an item to the menu.

Many Mini-Quiches

Ingredients

1 C milk (at least 2%, if not whole)
2 eggs
panko
shredded cheese
onion
green pepper
imitation bacon pieces (make sure they're veg, though most are)

to taste:

salt
black pepper
paprika

1) Heat a small amount of oil in a frypan and add the onion, diced into very small pieces. Once the onion has become fragrant, add the green pepper and cook for a minute or two longer. Remove from heat. About a quarter of a large green pepper should be enough. As for the onion, sizes vary so much that you should just eyeball it. You can use leftover onion as a garnish if necessary.

2) Grease a muffin pan or use baking cups. Sprinkle enough panko to make a thin layer covering the bottom of each. Make another thin layer with the onion and pepper mixture, then add a layer of the imitation bacon pieces. Over this, sprinkle a thin layer of the cheese.

3) In a mixing bowl, mix the eggs with the milk, salt, and pepper. Whisk until blended.

4) Spoon the egg mixture into the muffin cups until nearly full. Sprinkle paprika on top for spice (if it is Hungarian) or at least colour.

5) Preheat your oven to 350 F or about 175 C. Bake the mini-quiches for 30-50 minutes, checking regularly. They will rise considerably, but once they are taken out to cool, they will also condense, so be aware that they will not be as muffinlike as they may appear whilst cooking.

6) Use a butter knife or spatula to make sure the quiches are loose from the pan, as the cheese can sometimes cause them to adhere. Scoop out and serve while still warm, or store refrigerated for up to several days and serve cool. This will make about 6-8 quiches.


Tips and Such

- Place the muffin pan on a larger cooking sheet, just in case. It makes everything much easier in case anything spills, spatters, or spurts. Well, inside the oven, anyway.

- If you have a silicone muffin pan, it might make everything come out smoother. Silicone baking cups are also a thought, although regular baking cups should do quite nicely as well and may add a decorative feel to the quiches, something very pleasant for a brunch.

- You can omit the vegetables if you wish and simply sprinkle the imitation bacon pieces and cheese. As pictured below, it makes for a delicious and simple quiche itself. If you're concerned about space in the muffin cups, or if you just want to save time, it's easy just to use those ingredients.

- You can vary the recipe as well, such as preparing spinach (torn very small), mushrooms, or a variety of other quiche ingredients, to make your own variety. You can even double the recipe and prepare different ingredients, and have a selection of distinct quiches for your meal!

- If you don't have panko, just use any bread crumbs. You can make them yourself easily, if you just have some bread and an oven and some time.

As you can see, they're not only colourful, but also delicious! I couldn't help myself...I had to try the first one!

The picture makes it seem like they were very short, but they were actually taller than they look there. Blame the flash! Due to the fluffing-up during cooking and subsequent lowering, they lost some height. But they were more than enough for a delicious meal amongst friends!

Although quiche isn't something most people should probably have every day, it's great for an occasional treat in the vibrant mornings and afternoons of springtime. Quiche is rather light but still fulfilling, and it's so easy to make these little gems.

Happy quiches to you!

};) Dhiar <3

Cooked As You Like! Okonomiyaki

Although it seems odd to me to call it an exotic dish, okonomiyaki is a dish that is beyond even pronunciation for some! But it's actually a very easy dish to make, and it's not only tasty, but has plenty of healthy ingredients, especially the Chinese cabbage that gives it substance.

The name means, basically, 'cooked as you like'. It's a dish that often defies description to those who have never before had it, because essentially it is a cabbage pancake, with an added omelette dimension due to the fact that you can add whatever else you like to it. It really is to be made with things you like, and so it's easy to include any number of other ingredients as you cook your okonomiyaki. Be adventurous!

Cooked As You Like! Okonomiyaki

Ingredients

1 C tempura mix (or flour, sifted or whisked well, with 1 egg)
1 C cold water
1 egg
Chinese cabbage leaves (usually about 5-10 will do)
1 spoon instant mushroom stock (optional)

to taste:

sauce (see below)
mayonnaise (use a brand like Kewpie)
norikomi furikake, or shredded nori (optional)

1) Combine the tempura mix and water with a wire whisk until smooth. Chop the cabbage leaves very thin and then cut in halves or thirds. Add them to the batter and blend until incorporated.

2) Heat a small oiled frypan to medium-high heat. Once it is hot enough, pour the batter mixture into it and let it heat.

3) After a couple of minutes, break an egg and pour it atop the okonomiyaki. Keep letting it cook.

4) After it has mostly cooked through, flip it. If you have trouble with flipping, see the Tips and Such section for help. On the side that now faces up, brush the sauce across the surface. Add mayonnaise and arrange to your liking. You can paint a design with a fine-tipped nozzle, or you can simply use a knife to make a marbled effect with the sauce. Add norikomi furikake or shredded nori, spread across the top.

5) After a few more minutes of cooking, slide from the pan onto a plate. Note that you will want to let it cook for long enough to cook the egg on the bottom, the yolk of which should break when it is flipped. Serve hot!

Okonomiyaki Sauce

Most ready-made okonomiyaki sauce unfortunately has fish elements added, or uses worcestershire sauce (which tends to have fish in it also) as a part of the ingredients. If you can find vegetarian worcestershire, simply use it in place of the last two ingredients.

2 spoons soy sauce
1 spoon sugar
1 spoon cornstarch (optional)
1 spoon garlic powder, or to taste
dash lemon juice or citrus zest

1) Combine all ingredients in a small saucepan and heat over medium heat, stirring until blended and slightly thickened.

2) Remove from heat and set aside.


Tips and Such

- If you're not comfortable with attempting to flip a potentially very messy food, here's an easy way to flip it. It works with omelettes and similar foods too, so it'll just be our secret if you use it!

Start heating a larger frypan a few minutes before you need to flip the food. When you need to flip it, take the larger frypan off heat and place it as tightly as possible over the small frypan. Lift both pans and then simply turn them quickly, so that the larger frypan is on the bottom. Remove the small frypan now on the top, and voila! You've just flipped your food.

- You can use vegetarian 'oyster' mushroom sauce if you don't want to fuss making your own okonomiyaki sauce. It's thick and spreads easily, and it sets off the mayonnaise perfectly. You can get this in most Asian groceries.

- For okonomiyaki, I recommend using a Japanese mayonnaise, or making your own. Kewpie is the brand most typically used for okonomiyaki, because of its light flavour and slight sweetness. It as well is found in most Asian groceries, and has a pleasant enough flavour to be used as a simple dip for vegetables or crackers, and used as a garnish where other mayonnaise tends to be too much. Kewpie is not oily or too sour, nor is it pungent. This makes it an ideal topping.

- If you want to add other things to the okonomiyaki, generally they're best added to the batter and mixed in. You can add all kinds of things, so don't be afraid to experiment and see what you like best in yours!

Above all, enjoy yourself! Okonomiyaki is a delicious and extremely simple food to make. It's especially good if you have to cook something quickly that is satisfying and nutritious. After you've made it once, you'll be able to whip it up in no time!

};) Dhiar <3

Quick and Dirty Chickpea Sandwiches

Sometimes one gets in the mood for a fulfilling meal that doesn't take long and doesn't require many ingredients. For those times, I recommend this lovely recipe. It only takes a few minutes, it doesn't need many ingredients, and it's so delicious!

Quick and Dirty Chickpea Sandwiches

Ingredients

1/2 can chickpeas
4-5 spoons crushed tomatoes
1 spoon butter, margarine, or oil of your choice
1/2 tsp sugar, or to taste
adobo seasoning, to taste
ground pepper, black or Szechuan, to taste
chipotle powder, to taste (optional)
buns or bread

1) In a frypan, melt the butter (or oil, or whatever you use) and place the buns down in it, to cook over medium-high heat. You basically pull the buns apart and toast the insides, where you put the main sandwich. Cook until they are a little crispy, then set aside on your plate.

2) Place the tomatoes in the pan, and add the chickpeas. Using a potato masher, partially mash the chickpeas until the mixture is at a desired consistency. Add seasonings and stir to combine. Cook for 5 or so minutes, until hot and mixture is blended.

3) Serve hot, with fixings of your choice!


Tips and Such

- These are great as a distinctive sort of 'sloppy joe' type sandwich. You can top them with cheese, or even add other vegetables like onions and peppers to the mixture. It's a very versatile recipe that allows a great amount of customisation.

- Because of their nature, these sandwiches work best on buns. Whole grain buns complement the flavour perfectly, and they add another healthy element to the dish.

You should definitely try this marvellous recipe! It takes virtually no time at all, and it's so, so delicious! It's not a junky fast food meal...but it has all the taste of something decadent and sinful. Treat yourself to a pair of these delightful sandwiches today!

};) Dhiar <3

Spicy Sesame Tofu

It can be overwhelming, that urge to get something delightful and tasty from your favourite Chinese restaurant. But sometimes you don't have the time or money, and you want something now and on-hand. What to do, what to do!

I'll tell you what to do...it's easy! Here we go!

Spicy Sesame Tofu

Ingredients

1 block firm or extra firm tofu, pressed
1 serving noodles of your choice
2 eggs (optional)
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame oil
2 tbsp soy sauce, or more to taste
pinch sea salt
sugar, to taste
hot chilli powder, to taste
garlic powder, to taste
pinch ginger (optional)
garlic oil and sesame oil for cooking
black and white sesame seed


1) Heat up a little garlic oil and sesame oil mixed together in a wok or frypan over medium-high heat. Once the oil is hot enough (it should move quickly when the pan is tilted, like water), cut the tofu into bite-sized cubes and add them to the pan. Stir to coat, careful not to break the cubes. Cook until golden.

2) In a small jar, combine 1 tbsp cornstarch with 2 tbsp water. Place the lid on the jar tightly and shake until the cornstarch and water is completely blended. This creates what is called a slurry, which is used to thicken sauces.

3) Take a saucepan or pot and bring water to boil. Add your noodles to the water and turn the heat down to simmer. Follow the directions on the package about how long to cook them; generally noodles should be tender but not too limp. Once they are done, place in a colander and rinse them with cold water. Stir thoroughly, to be sure you have completely rinsed the noodles.

4) Once the tofu is golden, it is ready for the sauce. If you are going to include the eggs, break two eggs and whisk them together until blended, in a bowl. Add this to the frypan and stir to coat the tofu and cook the eggs. Add the sesame seed and stir.

5) Take the jar with the cornstarch mixture and shake it again once more, to be sure it is blended thoroughly. Add the sesame oil, soy sauce, garlic powder, chilli powder, sea salt, sugar, and any other spices you would like, then shake it again until it is blended. You can add a little more water if you are concerned it will not be enough sauce, but be sure not to add too much or the sauce will be too thin. Add it one spoonful at a time, shaking again after each one.

6) Add the noodles to the tofu in the pan and stir, then quickly add the blended sauce, shaking it one last time before it is added. Stir completely, and the sauce will thicken very quickly. Serve while hot!


Tips and Such

- If the sauce doesn't thicken in the pan, make another slurry and add small amounts until it starts to thicken, stirring it into the pan's contents after every addition. If the sauce is too thick, you can just add small amounts of water and stir it around until it becomes more manageable.

- You can cook this dish at lower temperatures, but it takes the slurry being brought to somewhere near the heat needed for a boil, for it to thicken. If the sauce is not thickening, it may simply be that you need to turn up the heat!

- You can add whatever you would like to this recipe, since it is such a simple one. Many vegetables will add a delicious dimension to the taste! Sweet bell pepper, water chestnuts, and peas are just a few tantalising possibilities.

- You can use flour for thickener, but it will impart a certain taste onto the sauce that may not be desirable. Cornstarch does not tend to put very much of its own flavour into sauces, which is why it is preferred; potato starch (called katakuriko in Japanese, as it is often found in Japanese groceries) is also another excellent starch that thickens sauces quickly without changing the desired flavour.


Here are a couple of pictures for you to enjoy! The first is the tofu made with a textured vegan seafood substitute that added a savoury, chewy element.

The second is the tofu with whole wheat noodles, and egg.

As you can see, this recipe is mouth-watering, and it's so easy to make! It takes less than half an hour at most, and you can make it with very inexpensive ingredients.

In this chilly season, it's wonderful to have such a nice simple dish to warm us up from the inside out!

Enjoy your spicy sesame tofu!

};) Dhiar <3

Savoury Barbecue Tofu Sandwiches

Although this is typically more of a summery dish, the other day I had a craving for barbecue. Luscious, spicy-sweet barbecue that leaves your mouth warm and wanting more...I had to have it! So I came up with an amazing recipe that will delight your tongue and satisfy your tummy.

Barbefu Sandwiches

Ingredients

1 block firm or extra firm tofu
1-2 tbsp barbecue spice (or combine your favourites of garlic, oregano, nutmeg, savoury, paprika, ginger, and others)
1 tsp cumin seed
dash sea salt (if your barbecue spice includes salt, you may want to omit this)
1-2 tsp liquid smoke
1-2 tsp unrefined sugar
1-2 tsp cayenne pepper
3 tbsp diced tomatoes and chillies
splash soy sauce
water
1-2 tsp oil of your choice
1/4-1/2 sweet onion
asiago cheese

optional, to taste:

crushed red pepper
extra garlic
extra ginger


1) Press the tofu in a pickle press (sometimes called tsukemono press) or between two weighted plates. Once the tofu has been pressed, cut into four slices and set aside.

2) Combine the barbecue spices, along with the optional spices if you intend to use them, with the sugar and pepper. Mix thoroughly, then add the liquid smoke and soy sauce. Add the diced tomatoes and chillies and stir again, then add a little bit of water if it is too thick.

3) Heat the oil in a frypan and wait for it to get hot. Add cumin seed to the oil and let them sizzle, then place the tofu slices in the pan and coat them with the oil and cumin seed, turning a few times to make sure they are entirely covered.

4) Cook the tofu slices until they are golden on both sides. Then add onion, cooking until the onion has become semi-transparent and reduced.

5) Add the barbecue sauce, spreading around one side, then turn the slices and add the rest, spreading on the other side. Turn down the heat and let it cook until any extra liquid has cooked out.

6) Grate asiago cheese atop the slices, then flip and do the same for the other side, while they are still cooking. It will melt and blend with the sauce, to make a truly amazing taste.

7) Serve hot on buns. Layer the slices with one slice of tofu, a layer of onion, then another slice of tofu, topped by a last layer of onion. Makes two delicious sandwiches!


Tips and Such

- You can substitute nutritional yeast flakes for the asiago. It won't be exactly the same flavour, but it will give a comparable addition to the dish that will be especially delicious and keep it vegan too!

- You can mash the tofu, if you prefer, and simply cook it that way. It will be like a shredded barbecue sandwich.

- Potato side dishes make a perfect complement to these sandwiches, both crisps and chips, mashed potatoes, or whatever you might want to try. Experiment and find a great match!

As you can see, these are lovely and quite a filling meal! It's enough for one person to eat without side dishes, or two to eat with side dishes. This takes virtually no time at all to prepare, so it is an ideal dish for a night where you just want something delicious but don't want to spend a great deal of time in the kitchen. You can so easily double the recipe to feed a larger group, or if you're not very hungry, just refrigerate half of the tofu and onions for up to a week and reheat whenever you please!

Keep warm and happy this chilly and dark time of year. I hope this will help you in that goal!

};) Dhiar <3

Be Corny and Chow Down!

As the days get colder, warm, comforting foods tend to dwell on our minds. One such food is soup, and one particularly comforting kind of soup is chowder.

Since my chronicler Hushicho had a bad experience with some canned corn chowder that had turned, upwards of twenty years previous, this was a special challenge: develop a recipe homemade that could be duplicated without that same risk! So naturally, as I often do, I rose to the occasion.

The Corniest Chowder Ever

Ingredients

2 C milk or soymilk (or any sort of milk; nutmilks will also work nicely)
1 tbsp butter or margarine
1 baking potato, cubed
1 can kernel corn
1/4-1/2 large onion
carrot, sliced thin, to taste
1 bay leaf

all to taste:

garlic
basil
parsley
sea salt
black pepper

1) In a saucepan, heat the butter or margarine over medium-high heat until it has melted. Add the onion, carrot, and all spices except for salt and pepper, and stir to coat. Cook for 5 or so minutes, until the onions have reduced and are mostly transparent.

2) Add the milk and stir thoroughly. Bring just to a boil, then add the potato. Turn the heat down and let it simmer for at least 10 minutes.

3) Add the salt, pepper, and corn. Stir thoroughly and let cook for at least 5 more minutes, making sure the potato is tender and not hard.

4) Serve hot. This recipe will serve two with a side dish!


Tips and Such

- Cut the potato into small pieces so that it will be sure to cook within the 10 or so minutes. It's also nicer to fit onto the spoon if it's not a huge unwieldy chunk of tater!

- You can add a little hot pepper at the start, if you like a bit of extra heat! Or use Hungarian paprika, which is hotter than the paprika most groceries have. Experiment and play around! You might find something you especially enjoy.

- You can add a spoon of flour at the beginning, coating the onion and carrot, if you like your soup thicker. If you decide later that you would like it thicker, take some of the broth and ladle it into a bowl, then take a spoonful of cornstarch and whisk it together until it is completely blended. Add this back to your soup and stir it completely in. Your chowder should thicken quickly!

- You can add less corn, if you prefer less. Corn makes the dish sweeter and richer, and you will probably find every spoonful of chowder with some vegetable in it.

As you can see, it turned out wonderfully! This dish will make your day on these cold afternoons. When you don't have an Incubus to cuddle, choose the next best thing!

};) Dhiar <3

Incutales Cupcakes!

So Uhr has been wanting to learn how to cook lately, and I thought it would make things extra-fun if we made an Uhr-themed cupcake, one that reminds of how darling and adorable he is. "But Miester," he insisted, "we must make one of you if there is one of me!"

As a result, we have Dhiar and Uhr themed cupcakes!

Dhiar and Uhr Cupcakes

Ingredients

1 1/2 C flour
3/4 C sugar
1/2-1 tsp baking powder
1 stick margarine or butter
2 eggs
milk
confectioners sugar
cocoa powder
vanilla extract
strawberry flavouring
red food colour
red and white sugar sprinkles
baking cups

Cupcakes

1) Preheat the oven to 350 F/175 C. Line a 12-cup muffin pan with baking cups.

2) Blend together flour, sugar, baking powder, and then 1/2 stick butter, vanilla extract to taste, and the eggs in a bowl. Mix thoroughly, slowly adding milk by spoonful until batter reaches desired consistency. It should be standard cake consistency, runny but not watery.

3) Pour half of the batter into a separate bowl. In the original bowl, add strawberry flavouring, to taste. Usually around 1-2 tbsp will add a delightful strawberry flavour. Add red food colour to the other bowl's batter and mix thoroughly.

4) Spoon out batter into baking cups. Try to get the same amount in each, but don't worry too much if some have more than others.

5) Bake for 15-20 minutes, or until a toothpick inserted in the centre comes out clean. Do not overbake.

6) Set on rack to cool.

Frosting

1) Place 1/4 stick of butter with 3 tbsp confectioners sugar in one bowl. Place 1/4 stick of butter with 2 tbsp cocoa powder and 1 tbsp confectioners sugar in the other bowl.

2) Add 1/2 tsp milk and mix thoroughly. An electric mixer is ideal for this. Mix for a couple of minutes, until the frosting is light and fluffy and does not run. If the frosting is too runny, add more sugar; if it is too thick, add more milk, 1/2 tsp at a time, and blend thoroughly after adding every ingredient.

3) Frost the cupcakes when cooled, using the chocolate frosting for the red cupcakes, and the white frosting for the other cupcakes. Add the sugar sprinkles on top of the white frosting for a festive Uhr-like appearance!

Dhiar and Uhr cupcakes together!

 The Dhiarcakes in their sultry chocolate glory!

 Uhrcakes are pure and adorable!

 Even in cupcake motif, Dhiar takes it off sexily!

Since these are Dhiar and Uhr motifs, they must go together!

Aren't they delightful and fun? You can have an especially exciting Incutales party by making a nice pot of tea and serving these cupcakes. The recipe makes twelve, six of each kind, which is enough for six people each to enjoy one of the Dhiar and one of the Uhr motif. That's quite a nice tea party! Or if you're so inclined, they also go wonderfully with a nice cream liqueur.

So next time you're up for some quick and easy cupcakes, think about making them Incutales style! It doesn't take long, and it's loads of fun to make cupcakes on your own exciting motifs.

Enjoy!

};) Dhiar <3

Quick and Easy Sea Salt Bread

Sometimes you just need a good loaf of bread. But somehow, many are frightened by the prospect of baking bread. They fear complexity and difficulty in their cooking; they would rather make something that can be thrown together in just a few minutes.

Don't worry! This is easy bread. A minimum of ingredients, and good ingredients, make for a delicious breakfast food, a lovely snack, or even a fantastic way to make a memorable sandwich. Try it out! I promise, it's easy.

Sea Salt Bread

Ingredients

2 1/2 C flour
1 1/2 C warm water
1/2 C cool water
1 tsp active yeast
dash sugar
sea salt

1) Whisk together the flour, yeast, sugar, and a dash of sea salt, until it is all blended and the flour is smooth.

2) Add the warm water, a little at a time, and blend thoroughly with a wooden spoon. Once it becomes thick enough, dust your hands with flour and knead the dough until smooth.

3) Cover the bowl with a tea towel and let it sit. Preheat the oven to 375 F/190 C.

4) When the oven is ready, uncover the dough and knead it again. Add the cool water and continue to knead until it becomes sticky.

5) Put the dough in a greased loaf pan and shape to the desired appearance. Sprinkle sea salt crystals over the top.

6) Bake for around 45 minutes to an hour, or until pleasantly golden.

7) Set on a rack to cool.


Tips and Such

- You can test to make sure bread is done by inserting a toothpick in the middle. If it comes out clean, the bread has baked throughout. This is helpful so that you don't accidentally take a loaf of bread out before it has thoroughly baked, leaving it underbaked in the centre!

- It is essential that you either have a rack or constantly move your bread so that it can cool. If you don't have a rack, you'll have bread with a soggy bottom. It'll ruin the lovely crisp crust! If you don't have a rack, you can prop the bread at an angle so the steam can escape.

- If you want to, you can omit the salt topping. It adds a zing to the taste, but it's not necessary if you prefer to use less salt.

- Use a bread box or cover the bread so that it doesn't dry out. Freshly-baked bread tends to dry out within a few days, and it becomes largely inedible by itself. You can still use old bread, though, as croutons, to make bread pudding, or to make a traditional dish developed by the French. Called pain perdu, which means 'lost bread', it was developed to make a use for bread that had hardened and become unusable for anything else. Dipped in egg and cooked, it is known to most of the rest of the world as French toast!

I hope you will enjoy my simple sea salt bread. Homemade bread doesn't have to be difficult, and it can bring such a warmth to the hearts of all who eat it. Enjoy some today! It doesn't take a lot of effort or time. And your kitchen will smell wonderful.

};) Dhiar <3

Fakin' Bacon

Many people enjoy the smoky flavours of things like bacon, but when you don't eat meat, your options are limited. These days you can get pre-made items, which are generally tasty. But what if you don't have any in the house? Or what if you like the taste, but want it on something else?

I have just the thing for you!

Jazz up those veggie dogs, spruce up that falafel! Here's a sauce you can make that you can use for preparing anything with a delightfully smoky flavour.

Smoke Gets in Your Sauce

Ingredients

3 tbsp nutritional yeast flakes
3 tbsp soy sauce
1 tbsp liquid smoke
1 tsp sugar

1) Mix all ingredients thoroughly. Use as a marinade near the end of cooking, or a dipping sauce.


Tips and Such

- If you want to make facon, as it's commonly called, press a block of tofu and then slice it into thin slices. Cook it in an oil of your choice until it is golden and has become a little crispy. Add the sauce to it and cook it until it is crispy. Serve hot.

- This sauce is best added at the end, when the food is almost finished cooking, but has enough time left to soak in the flavours. You don't want to put it on too early, because the nature of the sauce means that it will cook on quickly and may burn if cooked too long.

- A couple of spoonfuls should be enough for a couple of veggie dogs, so if you have any left, just refrigerate it.

- Be sure to pay attention when buying liquid smoke. Most liquid smoke is made in a vegan style, but not all. Check out the ingredients when you pick up your bottle!


This recipe is quick and easy, and it's sure to please anyone with a craving for that smoky flavour. Try it on some of your favourite foods!

};) Dhiar <3

Tofu of the Mongols

Admittedly, this isn't an actual Mongolian recipe, but instead it's based around the dishes calling themselves 'Mongolian', primarily in places outside of Mongolia.

Would Genghis Khan approve?

Well, who knows.

But I approve!

Rich Mongolian Tofu

Ingredients

1 block tofu
1 bell pepper (red is sweeter, if you like sweet)
2 eggs
sliced lotus root
sliced onion
soy sauce
hoisin sauce
mirin (optional)
sesame oil
cornstarch
pepper (cayenne, shichimi togarashi, white, or black, or some combination)
water

1) Press the tofu as always, and cut it into cubes. Heat a little sesame oil in a frypan over medium-high heat and, when it is hot enough, add the tofu and stir to coat. Cook until lightly browned, stirring regularly so it does not burn.

2) In a bowl, mix equal parts soy sauce and hoisin sauce with 1 tbsp mirin and 1 tsp sesame oil for every 2 tbsp soy sauce and hoisin sauce. Add 1 tsp cornstarch and blend thoroughly, adding water to mix. It might be a little thin, but it will thicken with cooking.

3) Break two eggs into a bowl and add your pepper of choice. Blend thoroughly.

4) Add the egg to the tofu, stirring constantly to coat, until the egg has cooked around the tofu.

5) Add onion, bell pepper, and lotus root, allowing it to cook until the onion is semi-transparent and fragrant. This should take about a minute.

6) Pour the soy-hoisin mixture over the contents of the frypan and stir to coat. Cook for a few more minutes, so that the tofu can absorb the flavour of the sauce and the sauce can thicken.

7) Serve hot!

Tips and Such

- Many Asian markets will have lotus root already sliced and frozen. This makes it convenient to take what you need and keep the rest frozen, so you don't have to worry about slicing fresh lotus root every time. It also keeps much longer than fresh, which is a consideration if you don't use lotus root frequently. It is arguably the best part of the recipe, so please don't omit it!

- If you want to omit the eggs, that's fine. They add a certain dimension and texture to the dish, but they are entirely optional if you don't like eggs or don't have any on hand. You might substitute textured vegetable protein or various wheatmeats, or any other food you prefer!

This recipe is easy and makes a delicious meal that anyone can enjoy. It may not be Mongolian really, but it's so tasty even Genghis Khan surely wouldn't care.

};) Dhiar <3

Simple and Delicious Udon

Even in the heat of summer, udon is a welcome and often refreshing treat. The Japanese belief is that if it is hot, eat something that is also hot...it will stimulate sweating and cool you off! So udon is eaten throughout the year.

This is a simple recipe that can be customised to your liking. Give it a try! You'll find its taste and quality is comparable to a noodle shop's.

Simple Udon

Ingredients

futomaru udon (any udon will do, this is just a favourite)
satoimo noodles (I use Malony or マロニー)
kelp (also called konbu)
sesame oil
water
3 tbsp soy sauce
1-2 tbsp mirin
3 cloves of garlic, or to taste
ginger, to taste
thin-sliced lotus root (optional)

1) Use kitchen scissors to cut a piece of kelp that is about 2"x2" at least, or larger to your preference. Cut it into medium-sized strips and place it in a bowl.

2) Heat as much water as you want broth for your udon. Once it boils, take it off heat and pour it over the kelp. Cover the bowl and let it sit for at least five minutes.

3) Heat a small amount of sesame oil (about 1 tsp) in a saucepan. Peel the garlic cloves and slice them into smaller pieces, and add the garlic and ginger to the sesame oil. Saute until it is aromatic, probably about 30 seconds or so.

4) Add the kelp and broth to the saucepan, then add soy sauce and mirin. If you are using lotus root, add it now. Turn to medium heat, to cook.

5) Prepare the futomaru udon by boiling a pot of water and adding the noodles to the boiling water. Keep it cooking steadily for around 10 minutes.

6) About 3-5 minutes before the futomaru udon is ready, add the satoimo noodles to the cooking broth. This will make them ready by the time your udon is.

7) Remove the futomaru udon from water and place them in your bowl. Then pour the contents of the broth over it. You can serve with shichimi togarashi or any topping.

Tips and Such

- If you don't have mirin, simply add some sake and a pinch of sugar to the broth. The sweetness of mirin doesn't really feature in the finished dish, but it does add a contrast that brings out the robust tones of the soy sauce better than if it were just alone.

This is a simple and delicious dish! Everybody loves a good udon. It only takes a few minutes to make, and it is so comforting and yummy. You will feel better after tasting this traditional style udon!


};) Dhiar <3

The Best Sauerkraut Veggie Dogs Ever

Jager has been making himself comfortable, and it's been an exciting challenge to provide him with delicious vegetarian foods in the style of his homeland. So today I tried a very successful experiment: wieners with sauerkraut.

As some of you may know, not all vegetarian wieners are created equal. Unfortunately there are some that aren't as tasty as others. But this recipe accounts for that, in case you can only put hands on veggie dogs that are okay but not great.

For especially delicious vegetarian wieners, I recommend Veggie Patch or Tofurky. But this recipe is good no matter what kind of hot dogs you use. You may want to keep your Veggie Patch or Tofurky wieners to eat with minimal condiments, and use your less favourite ones for this recipe.

Best Sauerkraut Veggie Dogs Ever

Ingredients

2 vegetarian hot dogs
2 buns
1 can sauerkraut (I like Bavarian-style)
1 tbsp Bavarian mustard (see Tips and Such if you don't have this)
1 tbsp instant mushroom stock
water
dash salt
black pepper, to taste
Hungarian paprika, to taste (optional)

1) Drain the sauerkraut. Rinse it if you find canned sauerkraut too acidic and strong. If you aren't going to prepare the entire can's contents, put the rest in a container and refrigerate.

2) Dilute 1 tbsp Bavarian mustard in enough water to cover the bottom of a small frypan. Place the wieners in the frypan with the diluted mustard solution and roll to cover.

3) Heat over medium to medium-high heat and continue to roll them so they cook evenly, until tender and until the liquid has all cooked off.

4) Place the sauerkraut in a small saucepan and add the mushroom stock powder, salt, black pepper, and paprika. Add a little water and mix thoroughly. If you prefer, instead of water, you can add a splash of beer instead. Or you can even just substitute beer for the mushroom stock entirely.

5) Cook sauerkraut over medium heat until most of the liquid has cooked off.

6) Serve on sturdy buns!

Tips and Such

- Use Bavarian mustard for the best taste. Bavarian mustard is sweet, which balances the sour and salty tastes of the sauerkraut in this recipe. It also gives a gentle tangy quality to the hot dogs, which is something very valuable if they are less than delicious on their own. If you don't have access to Bavarian mustard, use whatever mustard you can find and add a pinch of sugar (like Florida Crystals) and a dash or two of tarragon.

- Make sure the liquid is cooked out of both items so that when you add it, it doesn't make the bun soggy. Soggy buns mean messy hands, because buns just fall apart when they get soggy. I think that is the most absolutely perverted I have ever sounded in my life while trying to give genuine advice.

Quick, a distraction!

This is a quick, easy preparation which can add taste to even the most lacking of veggie dogs! Give it a try, and I feel certain that you won't be disappointed.

Happy Wieners to You!

};) Dhiar <3

Vegan Paprika Wurst

Today's recipe is a favourite of a new friend and regular to the Incuverse, Jager Rader!

He comes from the splendid Deutschland, a place of savoury cooking and delightful dishes. One of his favourites is wurst, which is available in a variety of ways. But of course, it's not very vegetarian-friendly. So today, we will be making a recipe that is not only vegan, but also delicious, for our friend Jager!

Vegan Paprika Wurst

Ingredients

1/2 C vital wheat gluten
1/4 C all-purpose flour
1/4 C water
1/4 C soy sauce
1-2 tbsp Hungarian paprika, or to taste
1 tsp - 1 tbsp garlic powder (optional)
1 tsp ground white pepper
1/2-1 tsp nutmeg

pinch, or to taste

allspice
tarragon

1) Combine the dry ingredients in a bowl. Stir, and then add the wet ingredients. Stir thoroughly again. The mixture should be doughy.

2) Let it rest for around 10 minutes.

3) Knead the mixture until it is smooth. You may want to knead it for about five minutes, to be sure it will be nice and smooth and have the right texture.

4) Heat some oil in a frypan to medium-high heat.

5) Pinch off pieces of the dough and roll each one into a ball, then roll them out on a flat surface to a cylindrical shape. Place them carefully, one at a time, in the frypan.

6) Cover and let them cook for about 10 minutes, making sure to flip them during the cooking. Don't let them burn!

7) Serve hot. Makes about 5 medium-sized wurst.

Tips and Such

- Once you have cooked the wurst for about 10 minutes and they seem solid, add onion and cook uncovered until the onion is semi-transparent. Wurst with onion is always delicious, and it complements the flavour of the wurst perfectly!

- Wurst is excellent served with pasta. Spaetzle is ideal, but any pasta will do!

- Once they are cooked, these wurst are fine to be served anytime. Simply refrigerate them or place them in a cool, dry place until you are ready to eat them. They can be enjoyed hot or cold, just like traditionally-made wurst!

- You can alternatively make larger or smaller wurst. If you want to do so, you can make a pair of large wurst and slice them for crackers, pizza toppings, or sandwiches!


A friend prepared a delicious-looking batch of wurst with some peace sign shaped organic pasta! This mouth-watering picture shows you how easy it is to make a delicious and fulfilling meal.

Until next time, happy wursting!

};) Dhiar <3

Super Garlic Parsley Tofu

Garlic is one of the most delicious and appetising foods in existence. There are few people who can resist becoming hungry when they catch the rich aroma of cooking garlic.

And since we're cooking vegetarian, tofu is an ideal and easy-to-use source of protein and other wonderful nutrition.

This is a delicious and satisfying dish that can be a hearty dinner, or can feed two as an entree with side dishes. You will find it especially flavourful, and you might even want a nap afterwards as you will be so profoundly satisfied by eating it!

Super Garlic Parsley Tofu 

Ingredients

1 block tofu
extra virgin olive oil
1/2 bulb garlic
1 tbsp instant mushroom stock
1 tbsp flour
1 tbsp margarine
sea salt
parsley
paprika
water

1) First, press the tofu as always, and then cut it into cubes. Peel the garlic and cut into pieces as desired.

2) Heat a small amount of olive oil over medium heat in a frypan. Add the tofu cubes to the oil and stir to coat. Add sea salt and stir again. Cook for 10-20 minutes, until tofu begins to brown.

3) Remove the tofu to a bowl or plate. Add the margarine to the frypan and cook until completely melted, then add the garlic. Cook for around 30 seconds. Add the flour and stir thoroughly, to blend with the margarine.

4) Add about 1 C water, and stir thoroughly to blend with the margarine mixture. Add the instant mushroom stock and blend thoroughly. Cook for a couple of minutes, then add the tofu back in. Stir again.

5) Add paprika and parsley, to taste. Parsley has a subtle flavour, so add as much as you like. Add more water if it is not to desired consistency. If it is too runny, just cook until it thickens.

6) Serve hot. This dish goes well over rice or noodles, but it is delicious by itself!

Tips and Such

- If you are using Hungarian paprika, note that it is much more flavourful and hotter than paprika that is typically sold in grocery stores (unless you are in Hungary), so use less.

- Fresh parsley will make the flavour much richer, so if you can get it, it will add a delightful depth to the dish!

- This is based off a German recipe, so you can also serve this over boiled potatoes or egg noodles, which are common in German cooking.


I hope you will enjoy this simple dish! It is thoroughly delightful and oh so fulfilling. It tastes rich, but it is actually quite nutritious and not nearly as indulgent as it may seem.

Guten appetit!

};) Dhiar <3

Take a Little Pizza My Heart

Ooh, pizza! One of life's greatest and most beloved pleasure foods. It's not the top of the healthy foods list, but it's quite fulfilling and can actually, if you make it right, be not so terrible for you. I'm all about pleasure without guilt!

Pizza My Heart

Ingredients

the crust
2 C Flour (1C + 1C to use later)
1/2 C warm water
1 tsp dry yeast
1 tbsp sugar (I use Florida Crystals)
1 tbsp garlic powder (or more, to taste)
1 tbsp onion powder (ditto)
1 tbsp Italian seasoning (double ditto)

the sauce
1/2 can of diced tomatoes (you can approximate and just add a whole small tomato)
1-2 tbsp olive oil
dash sea salt

the rest
cornmeal
vegetarian protein nuggets
3-5 cloves garlic, peeled
cheese or cheese substitute (optional)

1) First, make the crust by combining the dry ingredients for it. Only use 1 C of the flour to start with, and save 1 C for later. Mix with a wire whisk until completely blended. Then add the warm water slowly, stirring it in thoroughly the whole time, until totally blended. You may have to add slightly more water than 1/2 C, but if you do, it's no sweat. Mix the dough completely.

It should not be runny, but it should be quite sticky. Cover it with a tea towel and put it in a warm place like the unheated oven for around 15 minutes.

2) While the dough is resting, make your tomato topping! Before you start, drain off excess liquid from the tomatoes. Then crush them with a potato masher. Add the olive oil and salt, and mix thoroughly.

3) Once the dough has had a chance to rest, take it out and uncover it. Prepare your counter by scattering some flour on it, and rub it around. Flour your hands as well, then add 1/2 C of the remaining flour to the dough, kneading it and working it in. Turn it out from the bowl once it's not as sticky, and continue to add the remaining flour, kneading it in, until it is not very sticky at all. It can still be slightly sticky, but it shouldn't feel sticky all over.

4) Dust your pizza stone or pan with flour, then sprinkle a handful of cornmeal on it, making sure to scatter it around. Preheat your oven to around 400 degrees Fahrenheit, or about 205 Celsius.

5) Form your dough into a ball and place it on the pizza stone or pan. Roll it out with a rolling pin into a circular shape. Make sure it's not totally flat, but not too thick either.

6) Spread the tomato topping on it, then slice your fresh garlic on top of that. If you are using vegetarian protein nuggets or other substitutes, you can add them now. You can also add various other toppings such as peppers, olives, or whatever you want!

7) Add a couple of handfuls of cheese or cheese substitute, to bring it all together.

8) Bake for 15-20 minutes. Serve hot!


Tips and Such

- There are many wonderful toppings for pizza. I like to use Nutrela, a delicious textured soy protein from India. These are delicious and actually quite nutritious! They're very popular and you may be able to find them at a local Indian grocery. I prepared mine by soaking them in boiling water for about 10-15 minutes, then squeezing them dry. I added some liquid smoke, which gave them an amazing flavour.

- Don't be afraid to get your hands dirty! Dough is best when it is kneaded by hand.

- Have flour ready in a cup, so that you can add more if you need to. If you're concerned about wasting it, just handle the cup's outside and dust the dough with the flour. Then you can pour the remainder back into the bag or jar if you don't use it.


Pizza is a wonderful food for comfort, but it's also very easy to make, and quite inexpensive! You can make pizza more nutritious by developing your own recipe, with toppings that satisfy you and fulfill your nutritional needs.

A friend of mine decided to try my recipe. I think it turned out delicious. What do you think?

Mouth watering?

Eat well!

};) Dhiar <3