Tofu Fritters

This is a basic recipe for baked tofu. The trick is to make a very spicy coating from breadcrumbs,thyme, vegetable soup powder and garlic powder (you can of course use any other herbs and spices that take your fancy!).

1 pack of tofu (250g)
2 eggs
breadcrumbs, vegetable soup powder, thyme, garlic powder, flour, oil

Put three plates in a row: the first one with some flour, the second with the two eggs (beaten vigorously). In the third plate mix breadcrumbs, instant vegetable soup powder, thyme and garlic. This mixture should be quite spicy, as it is the only flavour used in this recipe to "spice up" the quite bland tofu.
Cut the tofu into small, bite-sized pieces. Roll each piece first in the flour, then in the egg and finally coat it with the breadcrumb mix.
Bake the pieces in a medium hot pan with some oil until golden brown, crispy on the outside and juicy on the inside.

Chickpea and Roasted Vegetable Salad

The salad is an interesting mixture of cold chickpeas and warm roasted vegetables. It is easy to make and very flavoursome!


1 aubergine
1 courgette
2 onions (preferably red, but white will do)
1 red pepper
1 tin of chickpeas
salt,olive oil, pepper
Lemon-Garlic Dressing

Cut the aubergine, courgette, onions and red pepper into chunky pieces. In a shallow dish, bake the vegetables in the oven (at 200C) for about 30 to 40 minutes, stirring occasionally. Ideally the vegetables should be turning slightly brown at the edges.
When they have finished cooking, let them cool for a few minutes, and mix with the cold chickpeas and the dressing.

Serve the salad either on its own with rustic bread as a light meal or with hot Tofu Fritters, if you want a bit of a protein boost.

Lemon-Garlic Dressing

This is a fairly easy and light dressing for all kinds of Mediterranean-style salads. It uses lemon juice rather than vinegar, which gives it a less sour but a more refreshing taste.

juice of 1/2 lemon
1 or 2 cloves of garlic
olive oil, salt, pepper

Squeeze the garlic through a garlic press into a cup or small bowl, and together with some salt "mash" the garlic to an almost liquid consistency. Add lemon juice and olive oil and season with pepper. You can also add some mustard for more flavour.

Parsnip Fritters

This is a really easy dish where the sweetness of the pasnip works really well with the saltiness and the rosemary taste of the oil. You can serve this with rustic bread, or just on its own.

4-5 parsnips
1 egg
50gr flour
olive oil (mild), salt, pepper, rosemary

Boil the parsnips until tender - and then mash. Mix the mash with one egg, some salt & pepper and some flour (about 50gr). Form small pancakes and fry the fritters with a little oil in frying pan until golden brown.
In a cup mix salt, some olive oil and rosemary. With a brush quickly brush a little of the savory oil on each fritter before serving.

A tip: As I was a bit early and made too many fritters in one go, I left some of the fritters in a warm oven (100C) for about an hour. They tasted just as good as the freshly made ones and did not become dry.

Photo credit: uberschnapp.

So what is this now?

OK, I am a recovering carnivore. Not to much of one, but a little one. I used to be a vegetarian when I was younger (or pescetarian more precisely), and after some time am returning to being one. Of course, in some way saying good bye to meat is a bit of a journey - but importantly it is also about cooking really nutritious, delicious and healthy foods. Unfortunately, I tend to be rather forgetful with my recipes, so I hope that this repository will not only help me to remember what I did last time I tried to cook that funny vegetable - but can also be a resource for anyone interested in cooking with vegetables (and the occasional fish :)).

Photo credit: *reesie*.