How often have you read a post on this blog only to see me complain about the weather? Yes, I am guilty, I do it all the time. It’s too cold, too dark, to rainy,…Well, right now it’s too hot. And too hot is much worse than anything else. Because the heat doesn’t stay outside. It sneaks into the house and doesn’t leave. Not in the morning, not at night, never. The temperature in our flat has been around 80°F (28°C) for days. This is the reason I haven’t posted for a couple of days. I only stepped into the kitchen to grab a piece of fruit or take some ice cubes out of the freezer. No cooking.
Wait, I did cook. No, bake. On saturday I thought I could only sweat so much and didn’t care if the temperature was 80°F or 800°F. So I turned on the oven to bake some bread. I made a test recipe for Celine Steen’s and Joni Newman’s new book, Hearty Vegan.
This bread is a bit different from the stuff I am used to. It’s fairly sweet, soft, and dense. But good! Perfect for pb & j sandwiches. The hot weather is perfect for bread baking, the bread had doubled in size in no time.
Making waffles doesn’t heat up the flat. They are perfect for hot weather. I used the recipe for Lemon Currant Cornmeal Waffles from 500 Vegan Recipes. I had to adapt it since my glass container full of cornmeal had dropped on the flour and I didn’t want pieces of glass with the waffles. I used einkorn instead and no currants. The waffles were topped with lots of agave nectar and some fresh fruit. We loved them.
Later that day we made another trip to our favourite restaurant Zest in Leipzig. Since they change the menu every month, it’s always like going there for the first time. The food is always very delicious and the offered food and flavour combinations are amazing.
First P. and I both chose a starter.
P had marzipan crusted tofu and cherry almond pancakes (I hope I remember this correctly). He liked it. I didn’t try because, well, tofu and marzipan?
I had mushroom ragout with gratiné and soft wheat. The ragout was very tangy and went very well with the only mildly seasoned wheat.
While I decided it was too hot to go for a main course, P. had some herb balcked seitan with polenta, cabbage and black eyed peas in mustard sauce. The seitan was so good!
I ate a really delicious tomato cumin soup. It was served with fried mini empanadas filled with smoked tofu (I hope I remember this correctly) and papaya salsa.
Of course we couldn’t leave without dessert. We shared an ice coffee and a lemon rosemary ice cream cake, which was wonderful:
Now please excuse me, I need to stick my hot feet into another cold water bath and have some ice cream.