Brunch served by…the soup n@zi?

Yep. I call myself the soup nazi. Because I love soup. And if you eat meat at a meal when I make soup then…NO SOUP FOR YOU! But you’re all good and deserve to try this recipe from Happy Herbivore for Red Lentil Curry Soup. It’s really delish. Just spicy enough…they’re just so perfectly balanced, and the soup itself is nice and creamy. And simple. And FAT FREAKING FREE! Could it be much better? I think not. Now go and make this soup. Now. So says the soup nazi.

Now yesterday I promised a picture and recipe for the strawberry shortcake. And THANKFULLY mum went to the supermarket and picked up some more berries, so here’s the food porn to go with the recipe!

And the recipe:

Make your biscuits. In the meantime, either just place your strawberries in a bowl with the sugar to release the juices, or do the whole saucepan thing so create a juicy-saucy constancy thingy (I’m just so descriptive…)

And what else is the soup nazi serving for brunch? Why, none other than a vegan version of the old brunch favourite eggs over asparagus! Now commence drooling:

Ingredients to serve one

  • 4 oz asparagus, steamed (weigh then steam)

Scrambled Tofu

  • 1/4 block of firm tofu, pressed
  • a few pinches/shakes of: garlic powder, onion powder, sea salt, turmeric, curry powder
  • 1 tsp nooch

Mustard Sauce

  • 1-2 tbs yellow or dijon mustard
  • 1.5 tsp nooch
  • garlic and onion powder, to taste
  • a pinch of salt
  • water to thin

Directions:

Prepare your sauce (just stir together and set aside). Steam your asparagus. In a small skillet (nonstick or cast iron), crumble your tofu over medium heat. Let it brown a little. Add your spices (not the nooch yet) and maybe a little water if it looks too dry. Lower heat to low and add your nooch. Scramble til everything is nice and combined and not all grain-y like. Remove from heat.

To Assemble:

Place your steamed asparagus on a plate. Top with your scrambled tofu and then top that with your mustard sauce. Eat!! It’s super yum.

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