Rosemary Chocolate Cake

A few years ago I found a cake recipe that used oil and yogurt as opposed to butter and milk and it yields a glorious result every time I make it. But once I find a base recipe I really like, and practice it to perfection, I like to experiment. This one started out as light lemon cake, but through several major changes I've adapted it into richer, delicious dessert.

Dry Ingredients

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients
1/2 cup of olive oil (infused with 3-5 sprigs of rosemary for at least 30 minutes)
5-6 tbsp sugar
3/4 cup ricotta cheese
1/4 cup yogurt
2 large eggs
6 ounces chocolate chips
2 tbsp strongly brewed green tea

Recipe
1. Preheat the oven to 350ºF. Butter a nine inch cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together all dry ingredients.

3. In a small bowl, melt the chocolate chips. 3 minutes in the microwave does the job. Make sure you mix afterwards to ensure all chips have melted.

4. Remove all rosemary from the oil and mix infused oil into the melted chocolate. In a large bowl mix together sugar and ricotta until smooth. After they are thoroughly combine, stir in yogurt, eggs and green tea. Then mix in the oil/chocolate mixture.

5. Mix about 1/3 of the dry ingredients into the wet mixture, then stir in the rest in two batches. Mix just until everything is thoroughly incorporated but do not over mix.

6. Scare the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick come out clean.

7. Let the cake cool for 15 minutes before gently running a knife around the edge and removing it from the pan. Remove the parchment paper and let it cool completely on a wire rack.

8. You can top the cake with whatever you choose, but I opted for a light dusting of matcha green tea powder.

Bon Appetite!

Food Online: Jamie Oliver's Food Tube

While perusing through the great selection of videos on YouTube, I came across the channel of the world renown chef Jamie Oliver. I have never been a huge Oliver fan, I'm more of a Julia Child or a Good Eats person myself, but I have tested some of his recipes and they haven't disappointed me yet. His recipes are simple yet unique and of a higher caliber than the average pasta or pizza recipe. With his use of diverse ingredient combinations as well as his home-cooking roots, Jamie Oliver is definitely someone to keep on your radar.

Anyways, on his channel, Jamie has many different videos from cooking tutoriols to foodie photography lessons to new, aspiring chefs making their debuts. Essentially, there is anything for anyone, no matter your section of interest in the food world. The videos that I currently enjoy the most, and that I find the most helpful, are Jamie's series in how to film food videos. As a food blogger, its important to know different ways to get your ideas and your perspective out, so tutorials on how to put yourself out there are very informative. While lighting and setup may seem simple, perfect presentation and great video quality are essential for a successful video. Jamie Oliver's tutorials are a great way to learn how to maybe even start your own channel.

Youtube, like a blog, is another great media platform to explore. If you enjoy sharing your opinions on food, restaurants, and that sort, you should definitely consider watching Jamie's channel and learning some tricks of the trade to start making your own videos. Also, I spotted a video on his channel, searching for the next Youtube food star, so pop by his channel for some great opportunities and delicious recipes.

Oils

When choosing to purchase a cooking oil, people tend to jump to what they know. If their relatives use canola oil, thats what they buy. If their best friend uses toasted sesame seed oil, they turn to that. This instinctive follow the leader behavior isn't bad; you are following techniques that are tried and true. But do some research before you buy your oils, because depending on how often you cook and what you cook, different oils will suit your different needs. I also added a handy dandy Oil Chart for you!!!


Plant vs. Animal: PLANT

In almost every single case*, plant oils are healthier than animal fats. Plants come straight from the ground, so their oils are less processed than that of an animal. And to make sure you are getting the best plant oils possible, try to get organic oils, pesticides are fat-soluble. But if you're going to end up using the oil for coking, you don't need to stress so much about organic vs. non organic.

*non hydrogenated lard and duck fat are actually healthier than grape seed oil, because grape seen oil is super high in Omega-6 (BAD STUFF).


Hydrogenated vs. Non-Hydrogenated: NON-HYDROGENATED

Hydrogenated and refined oils/fats are always worse for you than their opposites. In fact, refined coconut oil is one of the most unhealthy oils while UN-refined coconut oil is one of the healthiest. The refining process allows certain oils to burn longer at higher temperatures, but it strips them of their nutrients and adds nasty chemicals. The worst oil though is partially hydrogenated oil, better known as trans-fat. It kills, like really kills you over time. Lesson learned: avoid processed oils at all costs, because they will clog up your arteries and kill you.


So those are the basics. Yup, after these easy steps, oils branch off in every direction. Some lend themselves better to cooking, others better to dressings. And then you need to factor in allergies, taste preferences, cooking utilizing, etc. My personal favorite is olive oil, one of the healthiest oils ever, but thats just me. So test, explore, broaden your horizons! But as always, "stay healthy my friends".


AGAIN HERE IS THE Oil Chart : I found this on http://smallbites.andybellatti.com/handy-dandy-cooking-oil-comparison-chart/

To Come: Summer Eve Supper and More

Hello Subscribers! Sorry I haven't posted in forever, what with summer being the most laid back time of year, I should be posting all the time. But I've been working nonstop so I haven't had down time to do fun stuff, like cook and blog, except at my job. SO here are some ideas for future projects, including a meal I'm going to prepare tomorrow night, but more on that then.

So for summer, its all about light meals, fresh greens, and pit fruits. Its about barbecues, beach picnics, and moonlight patio parties. Everything is as light and cool as a mid summer breeze. Summer is also very versatile, since a whole paraphernalia of produce is in season, from baby bok-choy to california black apricots. This is the perfect time for produce to take center stage, instead of being a side to a starchy dish, which is also extremely healthy! Take advantage of the delectable versatility that summer brings to expand your culinary horizons and enliven your palette.

For some future projects, I have tomorrow nights diner which will be posted sometime around Wednesday, as well as some features on youtubers and hopefully some restaurant reviews. As always, please, Please, feel free to send in suggestions or questions that you want me to feature!

Have a delicious night.

Exercise and Healthy Eating: Loosing Weight and Keeping it Off

300! I just want to that you all for reading this blog, its such an amazing thing that so many people have an interest in what I think, what I have to say, about food. I mean food! Its un-real to me that this has happened, so here is to 300 more! Now for what you care about, more food(or less)!

NOTE: check out http://www.webmd.com to see what is considered a healthy body weight for YOUR body type.

A huge misconception about weight loss is that dieting and starvation are the answers. So many women think that if they just eat beets fora month, or if they just eat nothing, they will become Miranda Kerr. These myths, social norms, and habits are unhealthy and won't help you become a healthier version of yourself. Crazy diets and fads, as well as the (sadly) age old choice of starvation, simply lower your metabolism and if they don't seriously hurt your body, can cause you to gain weight. Yup, diets cause weight GAIN. So before you google the how toos on the newest watermelon and cracker diet, read this, because no one needs an unhappy body change, you just need a joyous life style change.

This term, lifestyle change, is so much more appropriate when talking about loosing weight, because crazy diets may take weight off, but as soon as you go back to your normal habits, the weight comes right back on. Thats why it is necessary to not temporarily change your eating habits and exercise routine for the long run, and this doesn't mean eating beets forever. 

When deciding to take a step, or a leap, in the healthy direction, you need to do some research. Lifestyle changing means you will be changing the food you eat forever, so find what farmers markets or organic super markets are in your area, because these venues will be so  helpful for everyday healthy eating. Fancy super markets may be pricey, but don't despair, your local Vons has tons of cheap fruits and veggies, chia seeds, etc. While Lays and McDonalds may be low cost and filling, they are more expensive in the long run, since they can cause all sorts of cholesterol issues. While it may be hard to switch from fries to fruits, make the change gradually and you will feel better.

Eating lean meats, fresh produce, nuts and limiting carbs are basic steps for changing your lifestyle. Also adding daily cardio and mental relaxation help improve your quality of life, regardless of your economic standing. Less stress give you more time to be at peace with yourself, which is proven to help with weight issues, but exercising is an absolute necessity. Adding an easy 30 min of carido to your daily routine is easy for even the busiest person, and it helps shed unwanted fat. Another thing, weight does NOT equal fat, fat ways less than muscle, so if in the process of your lifestyle change you gain a few pounds, it is not to worry about. You are simply gaining muscle, which will feel loads better than being weighed down by unhealthy fat.

Check out http://www.webmd.com for more great tips. 

People of all sizes, thin, fat, muscly, weak, deserve to feel beautiful and appreciated. Someones looks do not determine who they are inside. This is simply an article promoting Healthy eating, that will promote the best life style. 

The Best Vegetarian Omelet Ever

As a health conscious vegetarian, I often find myself being picky or unhappy with the simplest of meals, even omelets. The high fat content from the yolks as well as the crazy, pre-planned combos at restaurants have made me less and less fond of the protein-packed pockets that are necessary for my health, since I don't get protein from meat. So one night I was hungry, and craving eggs for some reason, so I decided to make an omelette, but we were out of cow's milk and only had rice milk. This was some vanilla rice milk I'd bought a few days earlier to go with some granola, but I decided to try it. Note, I've always been rather terrible at omelette making, so when this recipe succeeded, I just had to post it.

Ingredients
- 3 egg whites (save the yolks for a custard, or something later on)
- leaves of basil, chopped (best fresh, store bought basil is fine as well as it isn't dried)
- some vegetarian mozzarella (Trader Joe's has a great sliced variety)
- rice milk (plain or vanilla is fine, just make sure it hasn't expired)
- 1 garlic clove (fresh garlic, please)
- 1/4th of an onion
- some sea salt and pepper (for seasoning)
- olive oil (for the pan)

Instructions
1. Dice the garlic with a large knife, and set it aside. Its important for the pieces to be relatively even so that they cook evenly. (web address for instructions below)
2. Chop the onion in to even pieces, so that the pieces cook evenly. There is an enormous difference between chopping and dicing, if you aren't sure of the difference, google is amazing.
3. Put an 8 in. pan on the stove, and heat it on medium until the pan is warm. A very valuble lesson I've learned is "hot pan, cold oil".
4. Pour olive oil into the pan, enough to coat the bottom and then some. Toss in the garlic and onions, making sure to spread them evenly across the pan. Leave them there for a few minutes while fixing up the eggs.
5. Crack the eggs, seperating the yolks and the whites. (web address for instructions below)
6. Pour in a dash of rice milk, roughly the size of an egg yolk. Briskly whisk the contents together, but don't completely blend it. Sprinkle in some salt and pepper for taste.
7. Now that your garlic and onions have had time to cook, pour them out of the pan onto a small plate. Yes, you will use them later. Don't pour all the oil out though!
8. Pour a dash more oil into the pan, and turn up the heat. Try to pour in the eggs evenly, then let the edges firm up. While this is happening, pour the onions and such into the uncooked center. Do not stir or mix them in.
9. As the eggs begin to cook more, loosen the edges. Then put the cheese and basil in the center, and fold the omelette in on its self. Allow it took cook another minute or so, then flip it once, which is actually easier than it sounds. Then take the pan off the heat and remove the omelette.
10. Make sure to clean up the kitchen and turn off the stove.

Now you are done! Wait a spell for the omelette to cool off, then dig in. A nice Sauvignon Blanc goes along with it wonderfully. Bon Appetite.


http://allrecipes.com/howto/chopping-garlic/
http://www.simplyrecipes.com/recipes/how_to_separate_eggs/

Thank you and Subscribe!

So after my most recent post, the one about summer snacks, I received a huge spike in page views, a record high! While the amount of page views may seem small in comparison to many people's blogs, I am so thankful that so many of you, from all around the World, are interested in what I have to say. I will be coming out with more posts soon, including some recipes, so please keep on coming back. I really appreciate all the support I'm receiving from you so keep it up!

Also, you can quite easily subscribe to this blog and become a fabulous foodie! The button is on the right hand side, below the page views and writer profile. If you could join the ranks of foodies, I would appreciate it. Expect another post on Sunday, so please stay tuned.

Hale Summer

While the summer solstice isn't until the 21st of June, May is the precursor month, and in my opinion one of the best times of the year for food. The weather is cold enough to still serve hot soups and winter roots, but it gets warm enough to serve fresh, crisp salads and iced beverages. Meals can be served inside by the hearth on a rainy evening, or out in the park on a sunny day. The weather is realatively consistent and mild, making it the perfect time for, well, just about anything! Go nuts!

One of my favorite early summer drinks is the Japanese bottled green tea, Ito En Oi Ocha. Though iced tea is considered more of a mid-late summer drink, this delicious, unsweetened tea is the perfect blend of delicacy and unique flavor for this season. I have to ration myself while drinking this tea, I would literally drink it non stop if I didn't have to eat. Another great drink is perrier, or any other mineral water  for that matter. Add some grapefruit or cranberry juice to the sparkling water, and you have a homemade soda that is much healthier a store-bought brand, and is just as delicious.

Now for snacks. So on the unhealthy side, I adore salt and vinegar potato chips, especially if they are vinegar heavy. Then there are also the Limón Lays, which are so deliciously lemony, and the only type of Lays I like. Though these are incredibly fattening, and will clog up your arteries if you eat them too much, they are perfectly fine if eaten in moderation. On the healthy side, I love to eat chia seeds and almonds all year round. Living in the 21st century modern world, you have access to all sorts food year round, wether or not they are in season, so I typically visit the regional Whole Foods or Trader Joe's to grab a bag of snacks. Trader Joe's has amazing pita chips as well, which are in between healthy and unhealthy, and I eat an ungodly amount of them.

I plan on making some posts about individual meals later, so thats why I didn't include them. But these drinks and snacks are great additions to your spring/summer picnics!

Granola: Healthy or Not?

While granola professes that it is a health food, recent studies have shows then a cup of granola is equivalent to a MacDonald's breakfast sandwich. "Wait, what?". Ya, me too. I couldn't believe that this delicious and supposedly nutritious cereal was actually bad for me. With all the sugar that comes in your delicious, crunchy, morning boost, just one cup of granola can easily exceed 600 calories, while a MacDonald's cheeseburger is only 300. No, I'm not saying skip granola and fatten up on fake meat and oily fries, the point I'm trying to get across is to get you to do your research. I'm still going strong on the granola train, but I'm learning how to be healthy about it.

When eating granola, check how many calories per serving, and check the serving size. Also, make sure it isn't filled with sugar, which is the secret poison to creating belly fat. If the granola tastes to bland, add cinnamon or cloves or even basil, and maybe have it with rice milk. These ingredients enhance the flavor, without heaping on the guilt. Don't get me wrong, I love sweets, but sometimes its better to eat healthy so that you can have some delicious dessert later. I have just finished a bag of granola that I got at Gelson's and you should get it by the way cause it was amazing. It was relatively bland, but I added some cinnamon and then it was perfect. It has almonds, sunflower seeds, and lots of other delicious and amazing ingredients that help you have a great start to your day.

Sorry I broke my promise and I haven't been posting, I could give so many excuses but I really just need to focus my time and energy better. Hopefully I will post something more interesting soon!

St. Valentine's Day

Its that time of the year again, the season of love. Yup, start up your cars, drive to See's Candy (or Trader Joe's, they have great dark chocolate bars) and buy some of those classic, red-heart boxes. Unfortunantely, I will be out of town over Valentine's Day, so I won't get to munch up some truffles with my other single friends. Nope I will be up to my neck in politics; but that is for another time.

So! Some background on the...3rd most delicious (and least nutritious) holiday of the year!
- Named after St. Valentine, who was a christian martyr who lived, and died, in Rome
- About 58 MILLION lbs. of chocolate are consumed PER YEAR on Valentine's day
- $345.00 million dollars are spent a year on Valentine's day chocolates

So with this in mind, why not save some cash and make your own treats? I once went to this chocolate class, we made bars, hearts, sculptures, etc. There were molds and such, but I went for the classic, flat bar. Not with the little squares, like Hershey's, but smooth and flat (but feel free to use whatever mold you want). You melt some baker's chocolate, add in a teensy it of milk, some flavors, nuts, dried fruit, and mix it all up. Or, if you're super fancy, marble dark and white chocolate together. And if you want to REALLY impress your valentine, or your single alter ego, go to any respectable food store and buy some edible shimmer power. It looks stunning.

I'm an ameture here talking, but if you are seriously into this "do it yourself" thing, check out this guy's (David Lebowitz) blog, he is a fab foodie for sure:
http://www.davidlebovitz.com/2013/01/how-to-make-chocolate-bars-recipe

Happy (Belated) New Year!

Wow. My most sincere appologies for not having posted since... last year. I've been so busy with work, and life, and being incredibly sick over Christmas, and then omygoodness just Life. Well, I'm back and I hope to be more of a regular blogger. Anywho, my life's been good. Thus far, no complaints about 2013, except that I haven't been able to cook much. Don't get me wrong, I haven't reverted to frozen food tv dinners, but the creativity of my food has...slipped. I have been trying to eat healthier, eating lentils, fresh produce, and my favorite: quinoa.

Quinoa is a tricky thing, as you can read in this article: http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa.

Though it is undisputedly healthy, it has serious affects on the economic status of peoples and on the environment. Though I don't want to give up this delicious grain, I think this is just a good time to pause and think about how our food intake affects the lives of people globally. No, don't just think of the starving children in Africa, think about native people who have to give up their multi purpose fields for one food source they will never eat. Think of sugar plantations, think of exploitation. Just reflect on how your life choices affect everyone, near and far.

Goodnight!

Cooking Experiments the Sequel

So today, I decided to make a more conventional, equally delicious, experimental meal. Instead of going all out with veal, and beat chips I made some easier food, and made more of it, so my "focus group" wasn't starving. This time I prepared a main meal of salmon with a dessert of 100% organic dark chocolate ice cream. I grilled the salmon on the barbecue, and while it cooked I baked some white asparagus with oregano powder, olive oil, salt and pepper. At the same time, I candied some persimmon slices, pickled some white zucchini and made zucchini latkes. I also made a vinegar and thyme-infused butter sauce. It was incredibly potent. So I plated this all nicely and served it with a dry white wine. (I'm not one for the fruity stuff). It was delicious, except I didn't have any of the salmon (it was apparently good too). For dessert, I served the chocolate ice-cream with apricot halves, filled with chopped persimmon and ginger and a smidgen of cayenne pepper, and some store-bought eggnog, garnished with freshly grated nutmeg. All in all, it was a satisfying meal, and a great way to begin the holiday ritual of overeating. Happy Holidays to all you Foodies!

wolvesmouth Invite

I got the invite to the wolvesmouth diner this Friday! To be accepted to one of the most exclusive, most amazing things ever is....awesome! I have no idea what to wear, or who to bring but it is still very, very cool. I am so excited to go....if I was going. Unfortunately, I don't have a ride, so I will need to go next time. But I just wanted to share with you readers my immense joy and over reaction to an email. Hooray for me!

And yes, expect some photos and videos When I go, because I will.

Take Two

My continued obsession with wolvesmouth has led me to MORE cooking experiments, as well as signing up on the wolvesden email list. So excited! (Yes, you can count on me to post about it once I go). As I was saying in my previous post, I wanted to try and recreate the dish I made last night, but fancier. Thus my "subject group" was once again stuffed with delicious veal treat.

This time, I wisely seared the veal chunks before marinating them in their own juices. This lets the veal retain its tenderness and juiciness. Once seared, I transferred the veal to another pan which was already filled with olive oil, white wine vinegar, lemon juice, garlic and some lovely chenin blanc. I put a lid over the sauce pan and let them cook while I mixed the sauce.

The sauce is composed of lemon juice and cream. Tada! You just whip the two together into a nice foam and it looks very fancy shmancy when you plate the dish.

For plating the veal, I went for simplicity. A bed of rice, topped with four veal chunks, covered in lemony-cream-foam, with a teensy basil garnish. It was much lighter, said my non vegetarian test subjects, then the previous evenings dish and decidedly more tender. Success! Wish I had the pics to prove it, but I can assure you that It, with a capital I, looked amazing.

New Era Part Two: The Meal

So as I posted last night, I plan to spend more of my precious time improving this blog, as well as my own cooking. I proposed a meal, which ended up slightly differently from what I'd planned, but I did make it! Due to the fact that my inspired stage lacks formal measuring while cooking, its a more by-feel process, I do not have an actual recipe. I plan to remake this meal, slightly differently, slightly fancier and I will post my results when I do.

Meal: Veal cubes on a bed of grapefruit zested, cream polenta with sesame, lime beet-chips with a vanilla, basil sauce.

Fresh, organic, yellow beet

 Slicin' the beets. Make sure they aren't too thick or two thin, you want them to cook nice and evenly.

Veal "Stew" from Bristol Farms

I would have preferred to get my meat from Lindy and Grundy, but with limited time I couldn't.

Veal, beets, lime juice, chia seeds, cayenne pepper

I let the veal and beets soak together in the lime juice, so that of their flavors would become more pronounced.

Extra Virgin olive oil, sesame seeds

While i could have used sesame oil, I'm a sucker for olive oil and its cheaper.

Lime soaked beets, sesame seeds, olive oil

While the seeds cook, they release some oil. The combination of that and the lime juice leads to some great tasting chips.

Final product

Dessert: Slow-baked pear with cranberry syrup and vanilla, clove, sake, ice-cream

Trader Joe's cranberry juice

Since I didn't use formal measurements, how much juice, how much butter, how much vanilla extract is unknown. Just put in what feels good.

Final product

A New Era

So I've been super lax in the update of this blog, but today that's going to change. Hopefully. I just read an article in the New Yorker about Wolvesmouth and I was inspired to make something inconceivable! The Wolf is my guide now, he is so creative and imaginative, not only in his cooking but in his life style! Tonight I want to follow his lead.

So I'm starting this post at 4:27 tonight and I hope to be done by 7. My grand plan is to make a miniature dish to serve tonight to my focus group, and have it be something unusual but pleasing to the pallet. My fridge is...relatively barren; I have day old rice, basil, homemade polenta, thanksgiving non-whipped cream, limes from the yard, sprouting potatoes, cranberry juice and a cabinet of every spice conceivable. Huh, I actually do have some stuff. Well I'm going to pop out for a tidbit of meat and some sour plums or green strawberries; they just seem to be calling me rite now. I am planning to have the final dish be some animal organ on a bed of lime zested polenta, with a basil, potato sprout, cream puree and either carmeled plums with cranberry syrup or green strawberries in boiled saffron cream for dessert. We shall see. Wish me luck!

Falling Whistles

Falling Whistles is an organization that was created to help children abused through war in the Congo. My friend has been helping the organization by organizing fundraisers, selling whistles and spreading the story. There is so much that you can do for a child by buying one whistle. Please look into this, you may save someone's life.

Falling Whistles | A Campaign for peace in Congo

Lindy and Grundy

I don't eat meat myself, but if I did, it would come from Lindy and Grundy, 
the high end butcher shop on 801 N. Fairfax Avenue.
The owners, couple Amelia Posada and Erika Nakamura, purchases livestock 
from only the finest of organic,independent, free range farms to bring you the 
highest quality meat in LA. From steaks to whole ducks, from venison to
drumsticks, the meat here is fantastic, says everyone I've asked at the shop,
including a man named Damon. "The steaks are expensive, I could buy one for
much less at Trader Joe's. But Trader Joe's steaks are not as good as these,
not even close. This is the best steak I've eve had," said Damon. This 
sentiment is shared amongst customers, though the meat is pricey, and not 
an every day dinner staple, it is beyond compare. You'd be hard pressed
to find meat thats this tender, this juicy, this delectable, anywhere. 

http://lindyandgrundy.com/index.htm 

No Encore for Take a Bao

When you go out with friends, you want food that captures your attention and taste but is subtle enough that your focus on it doesn't undermine your conversation. When we arrived at Take a Bao, the service was slow getting us to our table ordering our food, and then delivering said food. A lot of waiting and sipping sodas. My friends ordered some beef bowls and I ordered the vegetarian soup, fries and popcorn tofu for the table. Though we ordered very different dishes, they all tasted the same. There was no flavor variation from meal to meal, and they were all insanely spicy! My soup was the most mild so I didn't develop the same ball of fire in my stomach that my friends did. We were so focused on stomaching this uncomfort food that our conversations were short, strained and about how we wished we had gone somewhere else. I have closed my curtain on Take a Bao.

Semi Spicy Lentil Stew

My own creation. I was to lazy to make a fancy dinner so I rummaged through the fridge and ate the result. It turned out delicious!
Ingredients
1 or 2 egg/s, lightly scrambled
1/3 cube tofu or 1 roughly one cup tofu
3/4 cup vegetable stock
1 cup pre-cooked lentils
1/4 tsp salt plus more to taste
1/4 tsp curry powder
1/2-1 tsp cayenne pepper
1/4 tsp fennel seed (optional)
Parsley to garnish
Method
Prep tofu by chopping it into large cubes. You may fry the tofu before hand or not. Place tofu in bowl on the side. Mix cayenne pepper, curry powder and fennel in bowl. Place aside. Pour vegetable stock in a pot and turn heat to medium-high, stirring occasionally. Once stock begins to boil on the edges, pour in scrambled egg/s and let egg/s cook. Once egg/s are cooking, add salt and tofu, lowering heat to medium. Stir mixture occasionally for 2-3 minutes. Add cooked lentils and spices. Turn heat to high and cook for 3-4 more minutes. Serve hot over fresh, steamed rice with toasted pita bread. Garnish with parsley if desired.
Note: The amount of spices can be changed, depending on how spicy you like your food.