Over here I notice certain tendency towards quick meals for dinner.
Today I whipped up a dish which is rich in protein and accompanies half a a pint of beer like no other dish:
Altered* White Beans in Basil Tomato Sauce by Attila Hildmann( * the original recipe does NOT come with beer, nor nacho chips!!!)
My versions comes with 5 times as much tofu as the recipe (simply because tofu sizes are so large and I don't want to keep an opened tofu-package in the fridge). The other ingredients were doubled (two onions instead one, 4 pinches of tumeric instead of two ...).
Oh, how I love a big heavy knife!
Also, I used tomato sauce instead of tomato paste, because I thought I did run out of tomato paste. The tomato sauce equals tomato paste + water nicely!
And I even I use dried basil and add it early, instead of the fresh basil, because I hardly ever have fresh basil at home.
Plus: today I even used a can with mixed beans, including chickpeas, because I did not find any white beans in my pantry.
You can tell, this is the perfect recipe for a relaxed kitchen session during half time! :-)
This is how it goes:
1 tablespoon of sunflower seeds in a dry skillet and put aside
1 tablespoon olive oil
2 ounces/ 50gr smoked tofu, diced
the tofu for approx. 3 minutes
1 red onion, chopped
2 pinches of tumeric
cook for approx. 2 minutes
1/3 cup / 80gr tomato paste
6 tablespoons mineral water (of Viennese tab water, which is actually mineral water ;-))
1 can of beans
1 teaspoon agave syrup
as much dried basil as you like (or fresh basil instead, right before serving!)
stir and heat for 2 minutes:
Place the beans on a plate, garnish with
fresh basil, roasted sunflower seeds and the sliced pieces of a peeled carrot
I did not quite make it during the half time break but we are still playing the preliminary round, aren't we?
This fellow flighs by as soon as he/she senses action in my kitchen. Today he/she did not appreciate the fact, that I was way too busy to feed him/her while I was cooking.
During half time you better cook fast!
Over the years my taste changed, today the canned food taste too salty and way too sweet. I am glad I found a simpe recipe to do my own version of the beloved bakes beans, with less salt and way less sweetness. These beans get some sweetness, too. I don't mind a teaspoon of sweetness when tomatoes play the leading role on a plate. Attila Hildmann uses agave syrup as sweetener, which is fine for me.
On with the next match!