Super Secret Online Cooking Society !

2 1/4 cups (540g) low-sodium vegetable broth, separated
3 tablespoons (24g) cornstarch
1 tablespoon (15g) low-sodium soy sauce
2 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon rice vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

(1) First, add only 1/4 cup of the broth to a small bowl with the cornstarch and whisk together until smooth to make a slurry. This is what will thicken the gravy. You do not want to add the cornstarch to all the broth, because it will get clumpy and be really hard to mix in smoothly and will ruin the gravy. Set aside.
(2) Add the remaining 2 cups of broth to a medium pot. Add the remaining ingredients: soy sauce, nutritional yeast, garlic powder, rice vinegar, salt, and pepper and whisk well.
(3) Now whisk in the cornstarch slurry until smooth.
(4) Add to the stove and turn the heat to medium-high. Once it starts to boil, slightly lower the heat and simmer, whisking often to prevent clumping at the bottom, for about 5-8 minutes or so until it begins to noticeably thicken. DO be careful about overcooking though, because as the gravy cools, it will thicken more. And if you overcook it, it will get toot thick and goopy as it cools because of the cornstarch.I like to heat it until it is just thickening and then remove from the heat.
(5) Cool in the pan for 10 minutes away from the heat to thicken up more and then serve right after. Whisk once more before serving.
(6) This gravy will thicken a lot in the fridge overnight or as it sits (as all gravies do), so just give it a good whisk to smoothen it back out before serving again or add a touch of broth if needed/desired.

RECIPE LEVEL 1 (15min prep time):
-400g tofu
Pat dry and tear in bite sized pieces.
-2 Tbsp corn starch
-1 Tsp salt
Toss it.
Fry in oil until crispy.
Glaze:
-4 Tbsp agave or maple syrup
-juice of 1 small lemon
-1 Tsp each paprika, ground coriander, cumin
-1/2 Tsp each chili powder garlic powder
-salt to taste
-1-2 Tbsp water
Mix and add to the tofu.
Stir and fry for 2-3mins until nicely glazed.

RECIPE LEVEL 2 (4 servings, 35min prep time):
-400g tofu
Cut in half and then score sideways.
-2 Tbsp each: soy sauce, agave, vinegar, hoisin sauce
-1 Tbsp sesame oil
-1 Tsp garlic powder
Mix and add to the tofu.
Bake at 200C/400F for 20mins. Add the remaining glaze and bake for another 5-10mins.

RECIPE LEVEL 3(3 servings, 25min prep time):
-1 block (200g) firm tofu, crumbled
-1 small onion, grated
-2 cloves garlic, grated
-a big handful parsley, chopped
-a big handful mint, chopped
-3 proper Tbsp tomato sauce
-6 Tbsp flour (chickpea flour for the gf version)
-salt and pepper to taste
-1/2 Tbsp red wine vinegar
Mash and combine.
Shape into 8-10balls.
Fry in oil until golden brown

RECIPE LEVEL 1 (15min prep time):
-400g tofu
Pat dry and tear in bite sized pieces.
-2 Tbsp corn starch
-1 Tsp salt
Toss it.
Fry in oil until crispy.
Glaze:
-4 Tbsp agave or maple syrup
-juice of 1 small lemon
-1 Tsp each paprika, ground coriander, cumin
-1/2 Tsp each chili powder garlic powder
-salt to taste
-1-2 Tbsp water
Mix and add to the tofu.
Stir and fry for 2-3mins until nicely glazed.

RECIPE LEVEL 2 (4 servings, 35min prep time):
-400g tofu
Cut in half and then score sideways.
-2 Tbsp each: soy sauce, agave, vinegar, hoisin sauce
-1 Tbsp sesame oil
-1 Tsp garlic powder
Mix and add to the tofu.
Bake at 200C/400F for 20mins. Add the remaining glaze and bake for another 5-10mins.

RECIPE LEVEL 3(3 servings, 25min prep time):
-1 block (200g) firm tofu, crumbled
-1 small onion, grated
-2 cloves garlic, grated
-a big handful parsley, chopped
-a big handful mint, chopped
-3 proper Tbsp tomato sauce
-6 Tbsp flour (chickpea flour for the gf version)
-salt and pepper to taste
-1/2 Tbsp red wine vinegar
Mash and combine.
Shape into 8-10balls.
Fry in oil until golden brown

RECIPE LEVEL 1 (15min prep time):
-400g tofu
Pat dry and tear in bite sized pieces.
-2 Tbsp corn starch
-1 Tsp salt
Toss it.
Fry in oil until crispy.
Glaze:
-4 Tbsp agave or maple syrup
-juice of 1 small lemon
-1 Tsp each paprika, ground coriander, cumin
-1/2 Tsp each chili powder garlic powder
-salt to taste
-1-2 Tbsp water
Mix and add to the tofu.
Stir and fry for 2-3mins until nicely glazed.

RECIPE LEVEL 2 (4 servings, 35min prep time):
-400g tofu
Cut in half and then score sideways.
-2 Tbsp each: soy sauce, agave, vinegar, hoisin sauce
-1 Tbsp sesame oil
-1 Tsp garlic powder
Mix and add to the tofu.
Bake at 200C/400F for 20mins. Add the remaining glaze and bake for another 5-10mins.

RECIPE LEVEL 3(3 servings, 25min prep time):
-1 block (200g) firm tofu, crumbled
-1 small onion, grated
-2 cloves garlic, grated
-a big handful parsley, chopped
-a big handful mint, chopped
-3 proper Tbsp tomato sauce
-6 Tbsp flour (chickpea flour for the gf version)
-salt and pepper to taste
-1/2 Tbsp red wine vinegar
Mash and combine.
Shape into 8-10balls.
Fry in oil until golden brown

- 1 weisser "pressed" tofu, Asien Laden
- Sonnenblumenöl
- 2-3 EL Tomatenmark
- ordentlich Sojasauce
- 1 EL Balsamico
- 1 - 2 EL Pul Biber

(1) Tofu zerdrücken und zerbröseln
(2) Tofubrösel in etwas Sonnenblumenöl lange anbraten, bis alle Feuchtigkeit verschwunden ist und der Tofu gebräunt ist
(3) Tomatenmark dazu geben, mit anbraten, gut durchrühren
(4) Sojasauce dazugeben, gut durchrühren, weiter anbraten
(5) Balsamico dazugeben, weiter braten
(6) Pul Biber dazu geben, gut verrühren

- 2 Knoblauch und Chili frisch anbraten
- "Fleisch" dazu anbraten
- Sosse:
- helle Sojasauce
- dunkle Sojasauce
- Austernsauce
- Fischsauce
- Zucker
mit rein, durch rühren

dazu
- dann Thai Basil
Herd aus, drunter rühren

- 1 Packung Paprika Steaks von der Veganen Fleischerei
- 1 EL Öl
- 2 Spitzpaprika in Streifen geschnitten
- 2 Knoblauchzehen, klein gehackt
- 1 Zwiebel klein gehackt
- 2 - 3 EL Tomatenmark
- 200 ml Gemüsebrühe
- 200 ml Sahne
- 1 TL Paprika edelsüß
- 1 TL Smoked Paprika
- 1 TL Cheyennepfeffer
- Salz, Pfeffer
- 1 TL Oregano
- 2 EL Creme fraiche
- 1 TL Sojasauce

(1) Steaks in einer Pfanne in Öl anbraten.
(2) Steaks nach dem Anbraten aus der Pfanne nehmen.
(3) Zwiebel und Knoblauch in der Pfanne anbraten, Paprikastücke zugeben.
(4) Tomatenmark zugeben und anrösten lassen. (5) Mit Gemüsebrühe und Creme fine ablöschen und etwas köcheln lassen.
(6) Gewürze hinzufügen und zuletzt die Creme fraiche unterrühren.
(7) Die angebratenen Steaks zur Sauce geben und noch einige Minuten weiter köcheln lassen.

1/2 Feta (bei mir ein Rest vom Ofenfeta)
ein paar Löffel rotes cremiges Pesto
Knoblauchpulver
Pul Biber
etwas Olivenöl

- alles vermissen und zerbröseln

- 1kg eggplant , cut to bite-sized pieces
- 2 teaspoon salt
- 5 teaspoons cornstarch (to coat the eggplant)

Sauce
- 5 tablespoons rice vinegar
- 8 ablespoons light soy sauce
- 3 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoons sugar
- 250ml vegetable stock
- 4 teaspoons cornstarch

Cook
- 3 tablespoons vegetable oil
- 400 g veggie ground meat
- 4 green onions , sliced
- 6 cloves garlic , minced
- 3 tablespoon ginger , minced
- 15 - 20dried Chinese chili peppers
- 5 teaspoons doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn

(1) Place eggplant in a large bowl and add water to cover. Add salt, mix well. Place a plate on top so the eggplant pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
(2) Add all the sauce ingredients into a bowl. Stir to mix well.
(3) Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated.
(4) Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
(5) Add the remaining 1 tablespoon of oil and the veggie ground meat.
(6) Add green onion, garlic, ginger and chili pepper. Stir a few times to release fragrance.
(7) Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
(8) Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.

- 700g baby potatoes, halved
- 25g unsalted butter
- 1 x 300g tin marrowfat peas, drained
- 5 fresh mint leaves, finely chopped

FOR THE FILLING
- 50g unsalted butter
- 1 onion, finely sliced
- 50g plain flour
- 375ml semi-skimmed milk
- 150g crème fraîche
- 6 cornichons, chopped, plus 3 tbsp vinegar from the jar
- 3 tsp capers, roughly chopped
- a handful of fresh tarragon, chopped
- 2 x 300g packs chilled fish pie mix (eg. shrimp, salmon, cod)
- 1/2 tbsp olive oil

(1) Boil the potatoes in salted water for 15 minutes or until tender. Drain the potatoes and let them steam dry in a colander for 10 minutes. Melt 25g butter in the pan then add the potatoes back, along with plenty of seasoning. Gently squash the potatoes with a masher, making sure they don’t completely lose their shape. Toss through the marrowfat peas and the mint. Set aside.

(2) To make the filling, melt 50g butter in a large saucepan over a low heat and gently fry the onion for 6-8 minutes or until soft but not coloured. Add the flour and cook out for 1-2 minutes, stirring often. Slowly add the milk, whisking continuously to avoid any lumps forming. Whisk in the crème fraîche, followed by the vinegar from the cornichons. Remove from the heat and stir in the cornichons, capers and tarragon. Season well.

(3) Preheat the oven to 200°C, fan 180°C, gas 6. Stir the fish pie mix into the sauce and pour into an oven dish that measures roughly 17cm x 23cm. Spoon the potato mixture over the top to completely cover. Drizzle with the oil then transfer to the middle shelf, placing a tray underneath to catch any drips. Bake for 25-30 minutes, until the pie is bubbling, crisp and golden.

- 100g oat flakes
- 1 tsp smoked paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 20g flour
- 1 tsp liquid smoke
- 2 tsp (green pepper) mustard
(next time use more spices, especially salt)
- 150 ml vegetable broth
- breadcrumbs (spiced)
- vegetable oil for frying

(1) In a bowl, mix the oats, flour, mustard and spices.

(2) Add the vegetable broth and mix all the ingredients together thoroughly. Let the mixture steep for ten minutes. If it doesn't get firm enough, add a little more oatmeal or flour. If it is too dry, add a little vegetable broth.

(3) Wet your hands and form four equal-sized balls from the oatmeal mixture.

(4) Heat oil in a large pan.

(5) Place the breadcrumbs on a plate. Roll the oatmeal balls in the breadcrumbs, flattening them until they are about one and a half centimeters thick. Then immediately add them to the hot pan and turn the stove to medium heat.

(6) Bake the oatmeal cutlets for about three to four minutes on each side until they are golden.

- 200g pre-fried tofu

Seasoning Powder:
- 1 tsp of salt
- 1 tsp of garlic powder
- 1 tsp of white pepper
- 1 tsp of ground Sichuan pepper
- 0.5 tsp of ground chili

Rest of the dish:
- 6 cloves of garlic, finely cut
- 4 red chili, chopped
- 3 green onion, chopped

(1) Mix all the ingredients for the seasoning powder in a small bowl
(2) Cut tofu into bite-sized pieces and fry in a pan in some oil
(3) Remove from pan and mix with 3/4 of the seasoning powder, set aside
(4) In the same pan, drizzle in oil and add in chopped garlic, chopped red chili, and green onion. Saute together for 2-3 minutes.
(5) Add in tofu, season with leftover seasoning s
powder and toss for 30 seconds.
(6) Serve with rice