kitchenprince and -princess…………….raisin chutney

Today my son and I were prince and princess of the kitchen, he helped a lot. Cutting mint from the garden, squeezed the lemon, ate the lemon,took the knife and cut the ginger…
We made the kitchen like a real warplace, food everywhere, dirty spoons, sand over the floor, water everywhere…..but the results were two nice chutneys. The one is sour and mint…the other sweet with a hot bite somewhere.
Today I will write about the sweet with the hot bite, the raisin chutney! He liked and I did also……the mission is completed today!

Ingredients for the raisinchutney
1 cup of raisins
2,5-3 cm of fresh ginger root, minced
1/2 hot red pepper cut in slices without seedsingr raisin chutney
1/8 cup of water
juice of 1/2 a lemon
(salt if you like)

kitchentools
a food processor
a jar for the chutney

Yippie………
Mince the ginger, cut the pepper, squeeze the lemon. Put this all in the food processor with s-blade, together with all the other ingredients. Mix well and mix till it’s still have some bigger pieces. Taste if you like the taste,and you like? Great for on a flaxseed cracker or as a ‘sauce’ at your dinner meal!
raisin chutney end

enjoy/का आनंद

Serious business…….Pumpkin with tahini/tamari

Really now the school is getting serious and I have to be very serious. I know I do know a lot about food, but still to give people advise, especially on a way to thread disease, Makes me really nervous.
We got a instruction to help 1 human and to write it down what we are doing and what kind of advise we gave to help him/her. It is our last mission of the school
Also I had to speak about a book, I am was reading, on the 13 Th of February. I can recommend it to you, it is called food as medicine by Ted Caldecott. The book is really informative and nice and easy written, has also some recipes on the end. The book is about food and what food can do for the human and what is healthy and of course it is a nice introduction to the Ayurveda, but also other diets are lighten up 🙂
I made today a recipe from Ted, I made it as a side dish and I really liked it. It was a different taste for me and again another method to make a pumpkin nice and less sweet.

Ingredients for Pumpkin with tahini/tamari..(2-4 persons)
1 large butternut cut in slices 2,50 centimetre max
1 thumbsized ginger minced
3-4 tablespoons of  tamari
2 tablespoons of tahini

Kitchentools
a bowl
a oven dish
a whipper

 

How to start……….

Get the bowl and mix the ginger together with the tamari and tahini (sesame paste). Till it’s like a sauce! Cut the pumpkin in nice slice maximum at 2,5 centimetres thick.
Grease the oven dish a little with some oil and put in the pumpkin on top of the pumpkin you put the sauce you just made.

Put the dish for 45 minutes in the oven at 175 degrees Celsius, till they are lightly browned and soft. Now it’s ready to be eaten

You can make also an Indian variation.
Mix cinnamon, nutmeg, ginger, cardamom, black pepper and clove, mixed with jaggery and oil (he used ghee, but isn’t vegan of course)
enjoy/आनंद लें

death row…..carrot pickle

Saw a documentary about death row,  I cannot imagine you give capital punishment. Some persons are innocent and then they are death after the punishment, or people who sat 11 years in a death row and then they are free because they (lawyers, advocates,jury) made a mistake of kept some evidence behind their back. And the worst is coming, no money for that people who suffered 11 years in jail, you took 11 years of some person, oh my god. I was shocked when I saw it I am against dead penalty. You cannot take someone’s life, also when he murdered someone (that’s my opinion).I must say if someone touch my family I probably would have the feeling to kill the murderer.
The murderers are wrong also, I won’t talk them right, but if you kill someone as a punishment you are the same. And it isn’t proven the capital punishment is working to keep the crime down. Ok heavy subject just look at the documentary. it was most in English so also not Dutch speaking people will understand. It was very interesting and In the Netherlands we don’t have this……….
And to make a rough change about  the subject I made a new pickle, they are now in jars and I am waiting to eat them! You can make them also
Recipe is from the book Food as medicine, by Todd Caldecot

Ingredients of the carrot pickles
900 gram of carrot very well washed and ends throw in the compost heap
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
5-10 slices of fresh ginger
1 teaspoon black mustard
1/2-1 teaspoon dried crushed chilli
2 tablespoons of salt
940 millilitre of water

Kitchentools
jars who can close very well
a frying pan for frying the spices
a knife
a cutting board
a bowl

how to begin………
Wash the carrots and get rid of the ends, after you cut the carrot as big as the jar and cut them in half or tinier (finger-like) Put them in the jar(s)
In the frying pan you roast the cumin seeds/coriander seeds/mustard seeds. when the mustard seeds pops you put of the heat. Place the spice mixture together with the chilli and divide over the jar(s).
In every jar you put some slices of ginger.

Now time to get a bowl and put in the salt and water, dissolve the salt. When the salt is dissolved you can put the water into the jars.
(if you don’t have enough water and salt make another bowl with 940 millilitre of water and 2 tablespoons of salt)
When you fill the jars make sure the carrot are below the surface of the brine, either by filling the jar to the top or by using a clean dry flat rock that you previously sterilized, placed on the top of the carrots to push everything down.
The second day you open the jar shortly to remove the carbon dioxide, after you close again the jar. From now you can eat the pickles after 3 weeks you must put the jars into the fridge so the fermentation is slow down and preserve flavour.
enjoy I am very curious if the mine are tasteful!

here we go….seaweed salad

The garden is getting ready like the way we want it, rid of the square-gardening method. Time to make a new plan, I want a little herb-tower in the garden. I want to learn more from the garden and what is happening in the garden. Yes I am more into permacultuur now (ok I was already ‘the idea’s are great’ but now I can go and experiment in my own garden), reading about it. It is also a preparation for the real works, when the gardens on the melkweg (here in Amsterdam North what I told you about. A big project 4, soccer fields are free, and some buildings, there is going to be a beer brewery, a kindergarten totally eco-friendly, the gardens to grow your own vegetables. Anyway in short a project where you can show people how the food is growing, how to use, the whole process and also how good you can be with the environment ) are coming.
On the 15th of February we definitely know if what we want to make also can realise. So make a pray for us. I have a good feeling. And of course when the garden here is making progress I put it on the blog for more ideas and when the big project is starting……really can’t wait!
Anyway here I have a recipe for a nice side dish salad with arame. You can use this recipe also for a complete meal with for example basmati rice, but you have to 4 double the recipe (2 persons)

Ingredients seaweed salad( for 2 persons)
10 gram arame (seaweed) soaked in water for 10-15 minutes after washing it 3 times
1 clove garlic minced
1 slices of fresh ginger 1 cm thick minced
some sesame seeds as garnish (1 tablespoon)
1 tablespoon of tamari
100 gram fresh spinach leaves
5 mushrooms cut in slices and then in rectangles
some sesame oil

kitchentools
garlic-press
a wok or frying pan

Lets start….
Wash all the vegetables, clean the mushrooms and get al the stuff ready to make cooking easy.
The arame you have to wash 2-3 times and then soak in hot water (not cooking) for 15 minutes.
Get the frying pan, put in some oil and the arame , garlic, mushrooms and ginger.heat the oil slowly. Bake the ingredients for 1 minute or so and then poor in the other ingredients and bake till the spinach is shrink a little (let the green colour be still fresh and not too dark, but this is your choice)
Put of the gas and put on top the sesame seeds as a garnish. Ready for eating!
Enjoy!

Yammie…bamya alich’a

Last I went to a real nice restaurant, semhar on the marnixstreet in Amsterdam. Eating with the hands, and eating from a big plate. Drinking beer from a bowl, mongozo beer, really great (suitable for vegans I see on their site on barnivore they say it isn’t vegan?mmmm)
Anyway I was impressed by the food and definitely want to make some Ethiopian recipes at home. For christmas I made two little Ethiopian dishes, unfortunately without the teff pancakes, but with normal pancakes.
Here I will write down the recipe for you, ofcourse I took this from internet I really don’t know much about the Ethiopian kitchen, only they have a lot of vegan dishes!

The recipe Bamya alich’a* 2-4 persons

2 cups okra, washed and split lengthwise (next time I will make  smaller pieces)
4 tablespoons
300 gram red onions, minced
300 grams of tomatoes, peeled, seeded, and chopped
3 teaspoon garlic, minced
3 teaspoon ginger, minced
3/4 teaspoon ground cardamom
2 jalapenos pepper, minced

kitchentools
a nice sauce pan
a knife for cutting
a cutting board to cut upon
a cooking pan with some water to peel the tomatoes
a bowl with cold water

Lets do the work….
It isn’t difficult to prepare, but take a long time to simmer (25) minutes, but trust me it’s worth it!
First cut wash all the vegetables and so. Easy to get and use for cooking, when it’s fully prepared!
To peel the tomatoes you need the cooking pan, fill this with some water and bring it to a boil. in every tomato you cut a cross with the knife (not to deep just in the skinlayer and not too big cross just something like 2 cm by 2 cm), lay them one by one (or all together) in the pan a boil for a short time (till the peel by the cross is getting curly) Take the tomatoes out and let them cool down in a bowl with cold water, now you can peel easy the skin of tomato off!Get the sauce pan and put in the oil, poor in the onions and make them turn a little brown, add the tomatoes and bring to a boil, then put down the heat and put in the saucepan the garlic, ginger, cardamom and okra simmer for 20 minutes without lid.
After 20  minutes you put in the peppers and cook for 5 minutes more, now it’s ready to be eaten. Nice with some delicious teff pancakes (injera)
enjoy*the recipe from internet

Finally some rest…..samosa!

After one year working very hard, without a lot of time to relax with my husband, less time to see my friends alone without kids and especially without a day while doing really nothing and nothing has to be done…Time has come, more time yes yes yes more time, playing boardgames already twice a weak something we really like, some rest came into the house. Wow really nice to have this feeling again. More time for cooking bigger dinners, I try to cook with all the 6 tastes. Let the brain work very hard!
Today I made samosa as a side dish, a side dish for rice and some fried egg plant.The samosa is made with help of other recipes from internet. Samosa is an Indian ‘snack’ I like it, hope you 2!

The recipe for 25 little samosa’s
for the dough
1 cup of mix from speltmeal and wheat flour. (1/2 meal and 1/2 flour)
2 tablespoons of olive oil
1/2 teaspoon of aijwan
+/- 1/4 cup of water

For the filling.
1/2 cup of green peas
1/2 cup of carrots (last I did with1/2 cup of tomatoes)
1/2 red onion cut in little pieces
1 by 1 centimeters of ginger
250 gram of mashed potatoes
oil for baking the onion

Spices:
1/2 teaspoon amchur powder
1/2 teaspoon of turmeric
1/2 teaspoon of garam massala
fresh cilantro leaves +/- 2 tablespoons
1/2 teaspoon of cuminseeds (roasted)
1 teaspoon of red hot chili flakes.
salt/pepper to taste

Kitchentools:
a bowl or 2
a cooking pan
a frying pan
a glass to make circles out of the dough
a potato masher
a rolling pin
an oven

Lets make them….
First make the dough, mix the dry ingredients first (meal/flour/aijwan seeds) Then poor in the oil and the water. Knead with your hand till it’s a nice soft non sticky dough. Set aside in the bowl and let’s make the filling.

Get the cooking pan and boil the potatoes for 10 minutes and poor in the carrot for 5 minutes (till both are soft) when they are soft I put into the hot water the green peas so they can get thawed.
In the meanwhile you can roast the cumin seeds in the frying pan. After they are little roasted put in some oil and bake the onion! The onion is ready when it looks glassy. (this mixture poor in a bowl)
Now time to go onto the shelves into  the world of spices and herbs, get all the spices together. (also the ginger grated with the microplane)Leave out the cilantro leaves
Poor out the water of the potatoes and get a potato masher, mash the potatoes/carrot and green peas, I did it the way that you still have pieces and that’s not like liquid. I like to have some bit in my samosa!

Mix the potatoes and the spices very well, now poor in also the onion and cumin. make sure everything is well divided.At last put in the cilantro leaves!
Cool down the mixture, lets make the dough.

Get the dough and the rolling pin, put some flour on the table while you are rolling out the dough, till it’s very thin like a crepe (1-2 mm)
Cut some rounds out of the dough with a glass. In every round you put in some of the mixture (in the middle).
Then you fold both sides upon each other, like a half moon shape. You can stretch out the dough a little so you get perfect shaped samosas. The ends you glue with some water if you are going to fry it, but I did it into the oven and just pushed the ends upon each other very thight. (As I said before I didn’t fry it so I can not guarantee that this is the perfect recipe for frying)
Make 25 samosas of this dough, of course you can make bigger ones, that’s upon you!

get a baking sheet and put on all the samosas, bake them in the oven for like 25 minutes on 175 degrees Celsius.On the half turn them around!
Get them out and enjoy! Beware you won’t burn your mouth 🙂
Serve with some fresh cilantro leaves and chutney

Enjoy/आनंद लें

queen becomes king…..and okonomiyaki

Happy queens-day, the Netherlands celebrate today their last queens-day, free market, party and…..the throne change. Our queen gave the throne to her son, so next year it’s going to be a kings-day. Amsterdam will be very crowded today, I didn’t want to come in the city centre, but here in north of Amsterdam, my friend and I bought already too much on the free market, a tractor for the kids, a jacket for me, kitchentools for the kids, clothes for the kids a brownie for my friend and so on.
So pancakes was really fitting in todays program, but of course no normal Dutch pancake, but a Japanese pancake okonomiyaki, a vegetable pancake.
Again thanks to Hema, I must say you need a lot of ingredients but it isn’t hard to make keep your head at what you are doing.

Ingredients for the okonomiyaki, or the vegetable pancakes for 2 persons (she said for 4 persons)*
for the dashi stock
Dashi stock for 3 cups
3,5 cups of water
kombu kelp, 10 by 5 centimetres
for the pancakes
2 cups of all-purpose flour
1/2 teaspoon of baking powder
1 cup of dashi stock
2 teaspoons of white miso
1 tablespoon of mirin
1 tablespoon of sake
2 cups of Chinese cabbage finally shredded
4 frsh shiitake mushrooms, finely sliced
4 scallions finally sliced
2 tablespoons of pickled ginger cut in pieces
salt to taste
1/4 teaspoon ground white pepper
sunflower oil for frying
1 sheet nori seaweed, toasted and cut into fine strips (hold the sheet over the gas of the stove until it crisps (do not touch the flame otherwise the sheet will burn)

for the sauce1/2 cup of dashi stock
1/2 teaspoon potato strach
4 tablespoon of tomato ketchup
1/4 teaspoon of mustard
2 tablespoons of soy sauce
1/2 teaspoon of grated garlic
1/2 teaspoon of grated ginger
2 tablespoons of rice syrup (she said castor sugar)
1 tablespoon of rice vinegar
1 tablespoon of mirin

for the tofu mayonnaise
200 gram of silken tofu
4 tablespoons of vegetable oil
4 tablespoons of white miso
1 tablespoon of white sesame seeds, roasted
2 tablespoons of lemon juice
2 tablespoons of rice vinegar
1/4 teaspoon of ground white pepper
1 teaspoon of Celtic seasalt

kitchentools
a food processor
a frying pan
a bowl to make the stock
a spoon
a knife
a sauce pan
two bowls for mixing

Looks difficult but it isn’t…lets start..
so first make the dashi stock, it will take one hour! Get three pieces of kombu (kelp), wash it with a damp cloth, soak them after for one hour with 3,5 cups of water in a bowl!

In the meanwhile you can prepare the ingredients for the pancakes, cut every vegetable, mushroom, ginger and so on, set aside.
Mix in a bowl the all-purpose flour together with the baking powder and set aside.

Let’s make the tofu mayonnaise,roast the sesame seeds in the frying pan without oil, and now put all the ingredients (silken tofu, mirin,oil,lemon juice, pepper, salt , miso and sesame seeds) in the food processor blend until smooth. Put them in a aircontainer in the fridge  so it’s ready for use (you can store it for 3-4 days)

Time to prepare the sauce, put every ingredient in a small sauce pan (the starch, tomato ketchup,mustard,soy sauce, garlic, ginger, syrup, mirin and vinegar) set aside the stock you will poor in it when it’s ready!

Ok the stock will be ready now! Lets make the vegetable pancakes! Get a bowl and combine the mirin, sake, miso and dashi stock.Add the flour/baking powder together with the bowl you just made. Mix well! Stir in the cabbage, shiitake, scallions and pickled ginger. Season with salt and pepper. now you will have a dough!
Get a frying pan and heat with some oil, now it’s time to make the pancakes. She made four pancakes out of this dough, so take 1/4th of the dough put in the frying pan and make a thick pancake from this dough, bake om both sides for 3-4 minutes at each side. They must be golden brown. Finish the dough and put the pancakes on one plate.

Let’s make the sauce, get the saucepan poor in the dashi stock and bring to a boil simmer for 4 minutes and you will see the sauce is getting thicker!

Now let’s make the 4 plates!
Get a pancake, take a tablespoon of sauce spread this on the pancake with a brush, garnish with some roasted nori and some mayonnaise

enjoy/ボナペティ
Day 4 complete!

*recipe from Hema Parekh (the Asian vegan kitchen)

Spring cleaning…and Chana masala

Yes I have the itches, I must clean, the kitchen is dirty and I have to sort out all the spices. I have so many spices in the kitchen. The kitchen drawers were dirty, everything surround the gas stove was greasy…anyway not now anymore!
Also I bought today in the big oriental mall my last spices (yes I can put them somewhere in the kitchen) needing for my Hema week, mango powder, coriander seeds and also a new spice pomegranate powder (curious to try).
Ooooh I love this week, my dinner was perfect and I am learning so much about spices, I thought I was very know with spices and the use of it, but yes I have still more to learn 😉
So today I made Chana masala…a chickpea curry, again the recipe is from Hema Parekh (the Asian vegan kitchen) Day 3 is complete!

The recipe for Chana masala (4 persons)*
Ingredients
1 cup (200 gram) of dried chickpeas ( soaked overnight and cooked for 1,5 hour till they are soft, save the cooking water)
1 teaspoon of Celtic seasalt
1 tablespoon of sunflower oil
2 cardamom pods
1 small cinnamon stick
2 bay leaves
1 teaspoon of cumin seeds
pinch of asafetida
1 big red onion, finaly chopped
1 fresh hot green chili pepper, cut in pieces
1 cm cube fresh ginger, grated
310 gram of tomatoes, puréed
1/2 teaspoon of turmeric
1/2 teaspoon of garam masala
1/2 teaspoon of cayenne pepper
1/2 teaspoon of mango powder
1 teaspoon of coriander powder
fresh coriander leaves for garnish

for the roasted spice mixture
1 teaspoon of coriander seeds
3 cloves
1/2 teaspoon of cumin seeds
1 dried red chili

for the rice*
4 persons pandan rice
some roasted pumpkin seeds (a hand full)
1 teaspoon of turmeric

The kitchentools
a frying pan with lid
a cooking pan for the chickpeas
a mortar
a frying pan to roast the spice mixture and pumpkin seeds
a cooking pan for the rice

How to begin….
Roast the spice mixture and grind in the mortar to a powder, set aside. Roast the pumkin seeds also! and set aside
Chop  the vegetables, purée the tomato and get the spices.
Get the frying pan put in the 1 tablespoon of oil, heat it up slowly and add the cinnamon, cardamom, bay leaves and cumin seeds. Stir over medium heat until fragrant.
Add the asafetida and the onion, sauté for 10 minutes.

In the meanwhile you can put on the pandan rice, it must cook for 15 minutes! After draining you put in the roasted pumpkin seeds and turmeric (for the yellow colour)
Back to the frying pan…after ten minutes you can add the green chili, ginger and the tomatoes. Cover the frying pan and simmer for 4 minutes.
Now time to put the salt, turmeric, garam masala, cayenne pepper, mango powder and coriander powder. Stir thoroughly.
Yes add the chickpeas and stir. You can put in some of the reserved water to bring it to the desired consistency.
The last step to take is.. to add the roasted spice mixture, bring to a simmer again and put of the heat.

The dinner is ready, put on a plate the rice and the chickpea mixture and you give it a finishing touch by sprinkle on top of the dinner some fresh coriander leaves. I also baked some hot papadums, nice to eat with the meal!

enjoy/बॉन एपेतीत

*the rice is not from her cookbook but I thought it will be nice to complete the meal.

*recipe from Hema Parekh (the Asian vegan kitchen)

Asian (Hema) cooking week….and Navratna korma

This week I have a new challenge, in my cupboard there is all the time hidden between other cooking-books, the book of Hema Parekh (the asian vegan kitchen) and I didn’t open it for a long time…(.By the way Hema is a real strange name for me, because Hema is a big shop all through the Netherlands very Dutch, everybody loves this shop anyway. I saw on internet that this name means gold in Sanskrit…)
So this week I am going to follow her recipes, I must say a lot of ingredients I never heard of so it’s a real quest this week. But I take the challenge I want to have a bigger range of cooking. Hope it will taste also
So today I made navratna korma or in English assorted vegetables in cashew gravy….and here you can make it also. And yes I liked it!

the recipe from Hema Parekh, Navratna korma (4 persons)*
vegetables
1 medium cauliflower, cut in to florets
1 medium carrot diced
2 medium potatoes, diced
100 gram of green bean, diced
100 gram of green peas
1 tablespoon of vegetable oil
1 medium red onion, finally chopped
1 teaspoon of ginger garlic paste*
4 medium tomatoes, diced
1/2 teaspoon of turmeric
salt to taste
1 cup of water
1 teaspoon castor sugar (I used date-syrup)
2 teaspoons of lemon juice

for the cashew paste
3 tablespoons of cashew nuts
2 tablespoons of coriander seeds
2 teaspoons of cumin seeds
3-4 cloves
1/2 teaspoon of black peppercorns
1 fresh green chilli
1 cup of fresh coriander leaves
1/4 cup of fresh mint leaves

for the ginger garlic paste

3 cloves of garlic
1 piece of ginger (walnuts size)

Some basmatic rice for 4 persons, you can make the rice perfect mixed with some roasted nuts!
and for the garnish some cashew nuts, mint leaves and coriander leaves

kitchentools
a food processor
a big sauce pan (all the ingredients must fit in the pan) with lid
a cooking pan for the vegetables
a cooking pan for the rice
a mortar if you don’t get the right paste, so you can grind it!
some beautiful plates for serving

how to make…
Boil the vegetables (cauliflower, carrot, peas, green beans, potatoes) after cutting in the cooking pan with some water for about 10 minutes, till they are soft. Also put the rice in a cooking pan with some water and bring to a boil, it depends on which type of rice you have but mine had to boil 20 minutes…..
In the meanwhile you can make the cashew paste and the ginger garlic paste!

For the cashew paste, put in some frying pan the cumin seeds, coriander seeds, black peppercorn seeds and the cloves. Roast till they are fragrant. Now get the food processor and put in all the ingredients for the cashew paste (the coriander leaves, mint leaves, green chilli and the mixture what you just roasted) mix this with some water till it’s a smooth paste.
(ok I must admit I forgot this so it wasn’t a real paste, but the taste was still great in the dinner)
Ok set aside for now

Let’s make the ginger garlic paste…this one is easy get the food processor and put in all the ingredients (the garlic and the ginger)mix them with some water till you get a real paste
(you only need one teaspoon and you make 1 tablespoons so the other part you can keep in the fridge for one week, when it’s in a sealed container of course)

Get the sauce pan and put in some oil, bake the onion until they are lightly brown and soft, now poor in the tomatoes, turmeric and salt to taste!
Cook covered for 2-3 minutes (until the tomatoes are softened). Ready to put in the cashew paste with one cup of water and stir, bring to a simmer.
Add the date-syrup (sugar) and lemon juice, then toss the boiled vegetables.
Bring to a boil, turn down the heat and simmer for 4-5 minutes.

Drain the rice, and put some rice on a plate. On top you will put some of the mixture you have in the sauce pan!
The finishing touch is to sprinkle some cashew nuts and coriander leaves. And maybe a top of a mint plant!

Enjoy/बॉन एपेतीत

*recipe from Hema Parekh (the Asian vegan kitchen)

gardening…..sweet potato oven-made and beet on a different way

The weather is becoming better, the seeds are growing. My mind is totally obsessed with gardening now. I was searching on internet for nice products to grow more vegetables/fruits in the garden and I saw a great tomato-bag what you can hang on a ceiling for example and the plant will grow up side down (tomatobag). What an invention. I like that kind of inventions.
My garden isn’t so big that’s why I am always searching for new methods to grow more organic stuff.
Each year it’s getting better and better. I learn more and more, next saturday I will go on a course what to eat in the ‘wild’- nature, of course I know a little but always fun to do. Probably you will hear more about this!
What you will hear now is how I made a nice dish out of the oven, and some beet with different taste and nice tofu as a side-dish

Here the recipe for sweet potato oven-made and beet on a different way and tofu as a side-dish (4 persons)

Ingredients

for the beet on a different way
550 gram beet, peeled and washes and cut in the shape of fries
4 cloves
1 cinnamon stick
2 pieces of whole star anise
some water
for the sweet potato oven-made

750 gram of sweet potato, peeled and cut in little squares (2 cm)
1/2 red onion cut in slices
4 gram of fresh ginger, minced
3 cloves of garlic, minced
200 gram of carrot, washed and cut in the shape of thin pencils (or maybe you like slices more)
1 tablespoon of cumin-seeds
juice of 1/2 a lemon
juice of 1/2 a orange
1/4 cup of canola oil

for the tofu
250 gram of tofu, pressed out the water and cut in little squares (2 cm)
1 teaspoon of turmeric
1 teaspoon of curry powder
1 teaspoon of garam massala (recipe earlier in my blog/ scrambled tofu)
some oil for baking

Kitchentools
an oven
a bowl
a cooking pan for the beets
an oven dish
a frying pan
a food processor with a blade of making fries
a garlic press
a knife
a cutting board

First we begin with….
the beets
The beets to prepare,wash and cut the beets in fries. Get a cooking pan, fill with some water like 1/3 of the pan. Put in the beets and the spices (star anise, cinnamon, cloves)
Bring it to a boil and simmer for 30-40 minutes stir once on the half of the simmering time. It will be ready when the beets are soft and nice to chew!

the sweet potato
In the meanwhile you can make the oven dish, peel the sweet potato, cut the onion, mince the garlic and ginger, cut the carrot in thin sticks, press the orange and lemon juice and get the oil!
Time to get the baking dish not necessary to rub it into oil, what I did was just mix everything well together in the oven dish and sprinkle the dish with some cumin seeds. It must look wonderful and everything must became in touch with the oil and juices.
Time to put in the oven, the oven must be like 200 degrees Celsius you will bake this like 30-40 minutes also.
When it’s ready? when the potato and carrot are soft.

the tofu
This you can make on the end when all the dishes are ready. Cut the tofu, in a bowl you mix all the spices (turmeric, garam masala and curry powder) together with the tofu (sometimes I am lazy and I mix it in the frying pan)
Heat up the frying pan with some oil, and put in the tofu!
Bake the tofu till it’s crispy and golden brown.
This is all you have to do to make your dish complete!
Everything must be ready now, get the plates make them beautiful. At least this is a colourful dish and nice to watch. Hope you will like the taste also!

Eet smakelijk/enjoy