Zucchini and tofu salad

I needed - almost desperately - a recipe to match any kind of meal prepared for this Shabbos, while using a lot of products that were longing in my fridge for a couple of time, waiting to be rather cooked than throw in the bin. My creativity, based on the lecture of several recipes a day before, brought me to the conclusion that I need to prepare the following recipe:

I stage

Add in a pan and cook for around 20 minutes at moderate heat

- 1 medium zucchini, sliced

- 5 scallions, finelly cut

- garlic on taste - my choice was of 5

- 2 pinches of sesam

II stage

- add 250 tofu - I think that only the simple type works, as the smoked could be quite heavy in combination with all the ingredients - sliced 

Put all the ingredients in the oven and fry together for another 15 minutes.

To be served and tasted regardless of the time of the day and the meals - excepts sweets, of course. For the fans of hard sensations, a pinch of Cayenne could add the expected excitement.

Bon appetit!

Simple veggie recipes for the Nine Days

After the fast of Tisha B'Av, Sunday will end up the Nine Days at the end of which the consumption of meat is restricted. Thus, the need to find out healthy and tasty recipes that will make people enjoy Shabbat.

Even I am not a Vegetarian, especially during the summer I enjoy eating without meat because I do not need to work too much the recipes. Peeling some onions and carrots, plus some pepper and champignons, the olive oil and I have good food for a hungry gang. 

My bio chickpea flour, the beginning of a new relationship

As I wanted to try something more sophisticated, I tried my hand with a personal version of this wonderful recipe I've found a couple of weeks ago on Food Wanderings, an impressive professional blog. I replaced the eggplants from the original recipe with zucchini. It was my first encouter with the chckpea flour - yes, I know, I am a beginner in so many respects - and most probably I will continue to use it for more variations of the recipe. I only tried with one single slice of eggplant and maybe I should repeat the recipe once again, with eggplant, but probably later in autumn.

The final result, for zucchini: my works are not always worth an exhibition, but eatable though

Vegetarian treats: smoked cheese with mushrooms

I am trying to keep myself as much as possible in trends with the seasons and the overall mood. As we wanted to have a quality family time thinking about what we did already and discussing our plans for the next 12 months, I decided to prepare a couple of light meals, colourful and rich and, of course, a little bit creative as well.

Also, I wanted something fit for both cheese and meat based meals. 

As autumn is here and there are fresh vegetables are always on demand, I made the following choice:

zucchini

tomatoes

big mushrooms

sesame seeds

smoked tofu cheese

All together and with oil in the pan, they spent some time in the oven (heated at 150C) and disappeared shortly after in the bellies of the hungry members of my family.

The time dedicated to the preparation of this tasty meal was: maximum 15 minutes!

Plenty of time for blogging, isn't it?

The rice recommendation of the week

For almost one year, many time ago, I ate rice almost daily. Remembering these times, I tried myself various imaginary receipes. 

Here is the most recent:

Boiled rice

1 avocado

chopped garlic, to taste

1 zucchini, chopped and fried in the pan with olive oil

salt, to taste taste

The boiled rice, plus avocado, garlic and fried zucchini are fried together in the pan, for maximum 10 minutes. To be served separately or together with other meals or salads.

Enjoy your meal and have a happy eating week!

Add some zucchini

I am not a constant vegetarian, but I prefer for a long time to limit the meat ratio to once the week, maybe. I can live without meat, but to stimulate my appetite I need to create various combinations of vegetables. And, here, my imagination is playing an important role. 

A couple of weeks ago - when I was decided to start writing about what I am cooking, hence the photos I tried to take as professionally as possible - I was about to prepare some ready-made tortellini, but I had the feeling that it will not be enough so tried to think a bit about a new combination.

I pick up from my special food closet:

- sunflower oil (100 ml.)

- sesame oil (3 drops)

- 1 zucchini

- sesame seeds (100 gr.)

- salt

Peel the zucchini and cut into small cubicles. Pour the sunflower oil in the heated pan, together with the salt, zucchini cubicles and sesame seeds. Mixed them together for five minutes, then pour the sesame oil. After 30-35 minutes, mix the composition with the tortellini and wait for another five minutes.

Ready to eat!