Raw buckwheat can be tricky to work with as it becomes gluey quite quickly if boiled for too long or in too much water but if you follow this recipe it´s hard to fail. Crunchy smoked tofu and buckwheat are one of the best combinations in my opinion and the cool thing is that it can be eaten either warm or cold as a salad.Continue reading “Raw buckwheat with smoked tofu and fresh beans”
Turmeric is one of my favorite spices and adds some Indian vibes to the avocado spread. In this hot weather there is no need to eat warm food anyway. The flowers add some extra crunch and colours. Eyes eat with!
I´ve started to use herbs and salat almost in every morning in my smoothies. There is plenty of salad growing and I don´t know how else to use it in cooking. I haven´t got to the point of making soups with lettuce this year but I think I will soon.
It´s a joy to combine all sorts of freshly picked greens into a delicious salad. Magenta goosefoot tastes a bit like spinach and adds hints of bright purple to the mix. And there are so many interesting and colourful varieties of lettuce out there. Sauer almond sauce definately adds that final filling taste to it.
Sweet meadowsweet blossoms don´t only attract pollinators but the one´s who have sweet tooth too. I´ve used those sweet blossoms in various desserts and bakes to reduce the amount of sugar and give them an interesting flowery flavour.
Since I tried smoked tofu the first time I almost can´t live without it now. It´s irreplaceable ingredient that can be used cooked or raw and if it´s chopped up quite small and fryed with a bit of oil and soy sauce it tastes like meat as some omnis have told me. Continue reading “Homemade smoked tofu”