Vegans are not freaks

This recipe is from the New York Times's food journalist Mark Bittman . I thought I should share it with everyone as it is a really great dessert and it's so easy to make it almost seems like a dream. Warning: This is a really rich dessert so I only recommend it to real chocolate lovers. Serves 8: Ingredients: -450g of silken tofu (a pound) -200g good quality melted dark chocolate (I've made it with 85%, 75% and 65% and its been great with each of them but it really depends on your taste) -3/4 cup of sugar syrup, half water/half sugar -1/2 tsp of cinnamon, good cinnamon otherwise it doesn't taste like anything -1/2 tsp of chilli powder, careful not to use a really hot one -1/4 tsp of vanilla essence Method: -Once you've melted the chocolate, blend it all together, put it into glasses or dishes and refrigerate. Once it has cooled eat it!! As Bittman mentions you can put chocolate shavings on top, or nuts or anything you like really. I also think it

Although this recipe is in no way my own I thought I should share it , since two opinions are always better that one. I found the recipe in: http://saffronstreaks.com/recipes/thai-style-stir-fried-tofu-with-basil/ . A food and travel blog that I had never encountered before, but it looks good, and I tell you what  - the pictures are way better than mine. Anyway, back to the cooking, this recipe is really delicious and real easy, it took me 10 mins - no kidding. Ingredients: for 2 people Korean Chilli Paste -one packet of tofu cut into cubes -1 red pepper, cut in which any way you prefer, I sliced it and cut it in half. - 2 cloves of garlic, minced - 1 small onion or shallots, as the blog uses - 2 birds eye chilli or chilli paste (I used Korean chilli paste because I love it and the chillies in Austria are not very hot...) - 1 tbsp of dark soy sauce - 2 tbsp of crushed peanuts -1/4 cup of vegetable stock - ideally white pepper - Thai basil, or Italian basil if you don

To be honest I never really liked quince. In Spain we have it as a kind of spread and I hated it. Looking through Skye Gyngell's A year in my kitchen I found a recipe for quince and since they are on season I said why not? It is really really good, I don't particularly have a sweet tooth but this has a great texture, it's not overly sweet and neither is it complicated. It honestly surprised me!! If you are having a dinner party, this is the dish to serve. It's sophisticated and very nice. Serves 4: Ingredients: -4 quinces -115ml of verjuice (about a half a cup), this was easy for me to find because it was Sturm season in Vienna but it can be substituted by apple juice and a bit of lemon juice. -4 tbsp of sugar syrup (half water, half sugar and bring to a boil), if you are not fussy about honey use honey. or agave syrup? -2 cinnamon sticks -1 vanilla pod, split in half lengthways -zest of one lemon -4 bay leaves -soya yoghurt, to serve Method: Prehea