For 2 servings: 1 large eggplant 200 g smoked tofu, finely chopped 1 onion, finely chopped 3-5 garlic cloves, finely chopped 1 tsp. rosemary 1 tsp. oregano 1 tablespoon olive oil salt and pepper, to taste grated vegan cheese (optional) Wash the eggplant and cut in half lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm thick. Scoop out the core with a teaspoon. Sprinkle the eggplants with salt, brush with a little bit oil and bake them in the oven for about 10-20 minutes, until tender. Heat the oil in a small saucepan and stir fry the onion for 2-3 minutes. Add the finely chopped eggplant core, garlic, rosemary and oregano. Cover and
Read more

For a (spring) form with a diameter of 22 cm. 1 cup flour 1/2 cup water 1/2 cup raw sugar 3 tablespoons oil 1-2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon vinegar pinch of salt Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little by little, stirring  to avoid lumps forming. Finally add the  vinegar, baking powder and mix well. Grease the (spring) form with oil and coat with flour. Pour the mixture into the form and bake it in pre-heated oven, at medium heat (175C) for approx. 30 minutes. Allow to cool. For the cream: 1 pack silken tofu (350 g) 5-7 tablespoons 
Read more

For approx. 1.5 l soy milk: 1 cup soy beans 6 cups water a pinch of salt Soak the soybeans overnight (10-16 hours). Wash and rub the soybeans between the hands to remove the shells as much as possible. Put them in the blender with 3 cups of water. Blend for about 2 minutes until smooth. Pour the soybean mixture into the cheesecloth and hold over the pot. Squeeze out as much liquid as you can. The pulp, okara, can be used in other recipes and must be cooked. Add  3 more cups of water and a pinch of salt to the soy milk. Bring to a boil  on high heat then cook it
Read more