Super Secret Online Cooking Society !

- 530g brown lentils (2 cans)
- 150ml olive oil
- 150ml lemon juice
- 3cloves garlic , minced
- 2 tsp sea salt
- black pepper to taste
- cumin to tast
- 1/2 cucumber
- 1 red bell peper
- 1 red onion
- 1/2 glass dried tomatoes
- one (big) bunch flat leaf parsley
- one bunch of mint

(1) Mix olive oil, lemon juice, garlic, salt, pepper and cumin well
(2) Cut cucumber, bell pepper, onion, and dried tomatoes finely and add to dressing
(3) Finely cut herbs and add
(4) Add lentils, stir well

Sauce:
- 3 cloves of garlic
- half an onion
- chunk of ginger, minced
- rice vinegar
- sesame oil
sizzle it up, add
- sriracha
- yondu (vegan fish sauce umami)
- red miso paste
- soy sauce
- a lil turmeric
- black pepper
- maple syrup
- corn starch to thicken

Tofu:
pat dry, cubed, put in a ziploc with
- lot of garlic powder
- onion powder
- olive oil
- shake with cornstarch
- bake at 425.

After golden brown, mix the sauce and tofu together.

- tagliatelle
- wild garlic
- olive oil
- parmesan
- Salt / Pepper

(1) fry garlic in olive oil with a bit of salt
(2) cook pasta
(3) add pasta to wild garlic in pan and mix
(4) add parmesan, mix
(5) add pepper

- 600 g Gemüseabschnitte/ -reste
- 2 Zwiebeln
- 1 Knoblauchzehe
- 2 El Bratöl
- 2 Liter Wasser
- 6 Stängel Petersilie
- 2 Lorbeerblätter
- 6 Körner schwarzer Pfeffer
- 1 Gewürznelke
- 2 Wacholderbeeren

(1) Gesamtes Gemüse in Öl anbraten, mit Wasser ablöschen
(2) Gewürze/Kräuter ergänzen
(3) Eine Stunde köcheln lassen
(4) Fond abgießen und noch heiß in Gläser füllen und mit einem Deckel verschließen.
(5) Für eine längere Haltbarkeit die Gläser dann 30 Min. bei 90 °C einkochen.
(6) Der Fond lässt sich auch sehr gut in Eiswürfelförmchen einfrieren und bei Bedarf schnell portionsweise verwenden.

Für einen kräftigeren und dunkleren Fond Zwiebeln vorher ohne Öl anrösten.

- 400g vegan "chicken"
- 2 tablespoon lemon juice
- 2 teaspoon coriander powder
- 2 cup coriander leaves
- 1 cup mint leaves
- a few curry leaves
- 10 clove chopped garlic
- 6 green chilli
- 1 tablespoon turmeric
- 2 medium chopped onion
- salt as required
- 1 cup yoghurt
- 1 tablespoon cumin powder
- 2 teaspoon red chilli powder
- 2 inch chopped ginger
- 2 teaspoon garam masala powder
- 2 tablespoon ghee / butter
- 1 cup fresh cream

(1) In a bowl, add coriander powder, lemon juice, red chili powder, yogurt, cumin powder, salt, and "chicken" pieces. Mix it well and keep it aside for at least 30 mins.

(2) In a blender, add mint leaves, coriander leaves, curry leaves, ginger, garlic, green chilies, garam masala, 2 tbsp of water, and turmeric. Blend everything together to form a fine paste. Add more water, if required.

(3) Heat ghee in a pan and then add onions. Saute until the onions turn golden brown in color. Now, add the green masala and cook it for about 3 mins. Add the marinated "chicken" pieces and stir to mix everything well. Cover the pan and let it cook for about 15-20 mins. Check if the gravy has thickened well.

(4) Now, pour in fresh cream to the mixture. Mix everything well and cook on low flame for 5 mins. Once done, switch off the gas flame.

(5) Serve with rice

For 2 bowls:
- Approx. 160 grams. rice
- 1 avocado
- mushrooms
- spring onions
For the tofu:
- 250 g sliceable tofu
- 150 ml soy sauce
- 80 ml balsamico vinegar
- salt, pepper

1. Dab the tofu dry with kitchen paper, cut into strips approx. 2 cm thick and place in a deep plate. Whisk together the balsamico vinegar and soy sauce and pour over the tofu. Leave for a short time.
2. Cook the rice. Cut the avocado into slices, the mushrooms into strips and the spring onions into fine rings.
3. Fry the tofu cubes in a pan over medium heat with a little oil until they are nice and crispy. Add the mushrooms, season with salt and pepper and fry.
4. Place the rice and avocado in a bowl and add the warm tofu mushroom skillet. Scatter spring onions on top, serve and enjoy

- 4 red onions
- 6 garlic cloves
- 3 carrots
- 4 celery sticks
- some olive oil
- 4-5 springs fresh rosemary
- 4-5 springs fresh thyme
- 500ml red wine
- 3 tbsp tomato puree
- 4 tbsp soy sauce
- 2 tbsp red miso
- 2 tbsp mustard (I used green pepper mustard)
- 1 liter vegetable stock
- 2 tbsp water
- 3 tbsp plain flower

(1) Peel and roughly chop the red onions, peel and finely grate the garlic, peel and coarsely grate the carrots, thinly slice the celery
(2) put pan on medium heat and add olive oil, add onions to hot pan and fry for 5 minutes, stirring. Add garlic, stir for 1 minute.
(3) Add carrots and celery and fry for 15-17 minutes, stirring often
(4) Add herbs and wine
(5) Turn up heat and cook until most of the liquid is evaporated
(6) Add tomato puree, Maggi, soy sauce, miso, mustard and stir
(7) Add vegetable stock, bring to boil and simmer for 15-20 minutes
(8) Strain liquid through sieve into a bowl
(9) Put back in pan and back on heat.
(10) Mix water and flour until there are no lumps, pour into pan and continue stirring until thickened (or use Mondamin sauce thickener)

1 Tbs ground allspice
1 Tbs ground cinnamon
1 Tbs ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger

Blend all spices together, and store in a sealed jar away from light.

- 300g Mehl
- 200g Butter
- 2 Esslöffel Wasser + nach Gefühl
- Salz
- Kräuter nach Geschmack

(1) mit kalten Händen arbeiten, Butter klein schneiden, schnell kneten, wenn zu klebrig kühlen
(2) in Frischhaltefolie 30min im Kühlschrank, dann rollen
(3) wenn süß, 100g Zucker dazu

Ingredients for 4 servings
- 1kg of tomatoes
- 3 onions
- 3 cloves of garlic
- 4 tbsp oil
- 750ml vegetable stock
- Salt and pepper
- 2 tbsp tomato paste
- 1 tbsp each: oregano, rosemary, thyme, parsley

(1) Cut the tomatoes crosswise with a sharp knife, pour boiling water over them and wait 10 minutes. Skin, remove greens and cut into small pieces.
(2) Finely chop onions and garlic, sauté in oil and add tomatoes after 3 minutes. Fry for 5 minutes while stirring and add vegetable stock.
(3) Add all the herbs and spices and simmer for 20 minutes. Stir in tomato paste and puree.
(4) If you like, add 100ml vegan cream and sprinkle the soup with fresh parsley or basil and a dash of balsamic vinegar at the end.