attila's tofu bolognese

i normally do not collect cookbooks but this autumn so many great publications flood the book market that it will seriously challenge my budget.

my latest acquisition is the "flavour thesaurus" by niki segnit - a personal encyclopedia about the pairwise combination of ingredients. it is written with much wit and profound knowledge on regional cuisines (including korean cuisine), food history as well as food culture today and it contains recipes, too. so this book replaces several :)

besides, i wanted to have a book with vegan only recipes and was pleased to find a familiar face in the bookstore shelf... two years ago, i met a guy at a party who told me about his friend running a successful cooking channel on youtube (it was late night and obviously we still must have chatted within the context of food :) ). i glimpsed over it later but as i wasn't interested into vegan diet in those days (i thought of vegans as a mystic sect...), forgot about it soon.

now that internet cook has his book published: "vegan for fun".turned out to be a good one.

i liked the pictures that were taken in berlin, in shops that were familiar to me and after all, that the author was a real berliner :).

the recipes sounded delicious and feasible. though i guess they will primarily appeal to men as lots of them cover substitute dishes for meat dishes and almost every recipe requires tofu. but i consider these shortcomings forgivable.

what i appreciated most was to read about the author's food philosophy - joyful, modern and inspiring to do the little steps towards a more eco-friendly nutrition.

my first dish from the book was a tofu bolognese. being of asian origin it still feels weird to cook with tofu for western dishes.

however the result was so delicious (think of a very mellow sugo with a sweet hint), that i am glad to have overcome my inhibitions :)