Denner Recipes, Tips and Tricks

Meet Food Blogger Zoe Torinesi

Looking for fresh ideas for a cozy dinner or just looking for something new? Well-known food blogger Zoe Torinesi of Denner Market inspires you every week with exciting but simple creations and useful kitchen tips and tricks for little money.

Only at Denner stores you will find great offers at a great price-performance ratio, but also in our new section “Good & cheap”: There you will find family menus for four people, who not only taste great and small, but also protect the wallet.

Zoe Torinesi

Zoe Torinesi grew up in Solothurn, in her school years she gained her first experience in the modeling industry. After finishing school, she worked internationally as a professional model for three years. Back in Switzerland, Zoe completed his apprenticeship as a commercial clerk in a travel agency and in 2005 took part in the Miss Switzerland election where she placed in the top six. From 2006 to 2009, she hosted weekly magazines such as Fashion and Star News on Star TV. From 2007 she also took over the editorial management of the “Fashion” magazine. In October 2009, Zoe Torinesi took over the moderation of the cooking show “Öisi Chuchi” which will be broadcast on the private broadcaster 4+. From 2010 to the end of 2012, she also appeared in front of the camera for the weekly nightclub magazine “Freakish”. Torinesi continues to work as a model and regularly hosts a variety of events.

Spaghetti with Mushroom Tofu Balls

Boring plate? Insipid? Not at all! Because boring tofu cutlets are now a thing of the past: in this year’s Veganuary recipe number two, the soy product is transformed into vegetable meatballs.

Sure, mushroom tofu balls don’t taste like meat. However, the goal of vegan dishes is often not to mimic 1: 1 animal products in terms of taste, but to offer a tasty and nutritious alternative. Smoked tofu gives the balls an interesting aroma already as a base, while mushrooms and nuts bring more flavor and variety to the texture. Serve the balls with spaghetti and tomato sauce.

The balls are great if enjoyed freshly prepared, but they can also be shaped and stored in the fridge for up to three days before frying. The sauce will keep even longer in an airtight container and also lends itself well to being frozen.

Ingredients for 4 servings

Tomato sauce

• 2 tablespoons of olive oil
• 1 medium onion, finely chopped
• 2 small cloves of garlic, pressed
• 1 can (approx. 280 g) of chopped peeled tomatoes
• 500 g of puree
• 1-2 intakes of sugar
• 1 teaspoon of dried oregano
• ½ teaspoon of dried basil
• Salt and pepper

Tofu meatballs with mushrooms

• 250 g of smoked tofu
• 170 g of brown mushrooms
• 1½ tablespoons of olive oil
• 1 small onion, finely chopped
• 3 cloves of garlic, pressed
• 1 teaspoon of paprika powder
• ½ teaspoon of chili powder
• ½-¾ teaspoon of salt
• 1 pinch of black pepper
• 50 g of walnuts, very finely chopped
• 40 g of breadcrumbs
• 2-3 tablespoons of vegan milk of your choice
• Olive oil for frying

In addition

• 500 g of spaghetti
• Some grated vegan parmesan, optional
• Chopped fresh basil for garnish, optional

Preparation

Tomato sauce

1. Heat the oil in a saucepan and fry the onion pieces in it until they slowly become translucent. Add the garlic and continue stir-frying until the onion pieces are golden brown.
2. Dampen with the peeled tomatoes and the puree.
3. Add the sugar, spices, salt and pepper and simmer the sauce for at least 30 minutes with the lid on, stirring occasionally. Season to taste.

Tofu meatballs with mushrooms

1. Meanwhile, prepare the meatballs. To do this, squeeze the smoked tofu into a tea towel. Then chop the tofu and mushrooms in a blender.
2. Heat the oil in a large pan and fry the onion pieces until transparent. Add the garlic and continue to sauté for 2 minutes.
3. Add the chopped mushrooms / tofu and spices as well as the salt and pepper and steam for about 8 minutes until the mixture is cooked through and has lost a lot of liquid. Leave to cool slightly.
4. Add the walnuts, breadcrumbs and vegan milk, mix well and form into balls of 40 g each. To put aside.

Finish

1. Cook the spaghetti al dente according to the instructions on the package and drain them, keeping half a glass of the pasta water.
2. Meanwhile, fry the balls for about 5 minutes in a little oil until crisp all over.
3. Once the spaghetti has been drained, put it back in the pan with about ¼ of the sauce and 3-5 tablespoons of the pasta water and mix well.
4. Divide the pasta between four plates, pour the remaining sauce over it and arrange 3 meatballs on each plate.
5. Garnish with vegan parmesan and fresh basil if desired. Serve immediately.

Preparation time: about 45 minutes

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