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...

So... More pumpkin today! As it was a pretty horrible day today, autumnal I would say, I decided to mix my two favourite autumn ingredients: mushrooms and pumpkin. I had three kinds of mushrooms at home: chestnut, button and I'll upload a pic of the other one cause I don't know what it's called... I also had some left over Hokkaido squash. Ingredients: (4 people) -any kind of pasta that you like. -1 medium chopped onion -2-4 crushed cloves of garlic (for easy removal) -olive oil -around 2 cups of sliced mushrooms (any kind that you like, shitake would be nice too) -about a cup of bite size pumpkin -1 big spoon of vegan margarine (I have alpro soya at the moment) -2 tablespoons of flour -soya milk (or any other type that you like, maybe not rice milk as it might be too sweet) -salt and pepper -cayenne (optional) -spinach? Method: Boil the pasta following the instructions of the packet. If you have a steamer you can put it on top of the pasta and steam...