First the good news or first the the very good news? OK I see you wanna enjoy your ice cream while I announce the good news. So let’s start with “good 1”: heat can raise - we are prepared with ice cream!
For 250ml or 4 scoops.
For the ice cream:
250 g (8 oz.) almond milk/drink (or any other cereal based milk/drink)
150 g vegan chocolate spread (e.g. Bionella or Samba)
1 level teaspoon carob gum (optional)
40 g (1-2 oz.) sesame brittle
Slightly heat the choco-spread and stir it with the almond drink and carob gum.
The ice cream machine: give the Bionella-drink you just mixed in the ice machine and let it chill for about 10 minutes to a creamy ice. Break the sesame brittle into pieces and stir it in or just spread it on top of your ice cream.
If you don‘t have an ice cream machine you can also use your freezer: Give the Bionella-drink in a closable and antifreezing vessel and put it for at least 4 hours in the freezer. Stir everything every 30 minutes so that no big crystals arise. At the end break the sesame brittle into pieces and stir it in or just spread it on top of your ice cream.
HINT: The ice gets even creamier if you are using Coconut milk instead of almond drink!
Ice cream in the cup? Spoon in the ice? Scoop in your mouth? On the 16th of September my new cookbook will be released. Finally <3. I am sooo in love and I hope you like it just as much as I do! Follow this link for a preview: veganpassion.de/Kochbuch.
My running circle is just the best! Look what gorgeous zucchinis I got. This beauties really call for pics and a bbq recipe!
Since summer season is barbecue season. Spending all afternoon in the yard watching eagerly the vegetables frizzling on the grill. Boredom with cutlets and sausages was yesterday. Today we barbecue Cevapcici-Zucchini!
BTW: this recipe is quite an allrounder, if you are feeling hot you can enjoy it cold, but in autumn you can bake it as well in the oven.
For 4 portions:
For the sweet-potato-millet:
100 g millet (or parboiled rice) (3-4 oz.)
1 (300g) sweet potato (10-12 oz.)
400 ml vegetable stock (15 fl. oz.)
Peel the sweet potato and cute it into 5mm-sized dice. Cook it with the millet for about 15 minutes in the vegetable stock.
For the Cevapcici:
200 g basic tofu (7-8 oz.)
1/2 red bellpepper
1 tablespoon tomato paste
paprika, hot and sweet
1 pinch of nutmeg
1 tablespoon (4 ea) dried tomatoes
300 g basic tomato sauce (10-12 oz.)
1 teaspoon agave syrup
1 sprig rosemary
4 small zucchini
Crumble the tofu in a pan and roast it gently with some olive oil. Add the finely diced onion and bellpepper. As soon as it turns golden-brown add the tomato paste and let it caramelize. Season with salt, pepper, paprika and nutmeg. Chop the dried tomatoes and give them together with the tomato sauce to the tofu. Season to taste with agave syrup and rosemary, then let it simmer for about 5 minutes at medium heat.
Remove the lid from the zucchini (about 2-3cm / 1 inch) and use a spoon to remove the seeds. If you like to you of course can also use a longish zucchini. In that case the pulp is kind of more solid, hence you can chop it and also add it to the Cevapcici.
Fill the zucchinis first with the millet-mix, then with the Cevapcici. Put the lid back on top, pack it in aluminium foil and heat on the barbecue. Alternatively bake it at 190°C (370°F) top/bottom heat for 25-30 minutes (without lid).
HINT: The Cevapcici can also be rolled to tiny little rolls and enjoyed the original way.
Right now we have a heavy heat wave here in Germany. Up to 38°C!!! You baerly can do anything.
But the weather doesn't take down my mood (at least this is my firm will) and I breast the waves with good mood food. As a big fan of the sweet potato I had today a super-quick meal: sweet potato sticks with sweet chili (yes, you have to fight fire with fire!). I hope you enjoy it as much as I do!
For 4 portions.
For the sweet-potato-sticks:
6 sweet potatoes
4-6 tablespoons olive oil
salt, pepper, nutmeg
Peel the potatoes and cut them into 1 cm (1/2 inch) slices. Mix them in a bowl with olive oil and herbs, then bake them at upper/lower heat and 200°C (360°F) for 20-25 minutes. The sticks are ready if they look brown and crispy.
For the tasty dip:
1 chili peppers, red
1 small pcs. ginger (about 1/2 teaspoon)
4 dates, pitted
juice of 1/2 lime
1 tablespoon oliveoil
Remove the core of the bellpepper, cut off the stem of the chili, then mince all ingredients roughly and throw them into the mixer. Puree thoroughly for 30-60 minutes.
Let the sauce simmer at medium heat for 10-15 minutes till it thickens.
Serve the sticks with the sauce and catch fire ;-) Bon appétit!
Last week I gave a baking show about "Vegan baking and sugar substitutes". With maple syrup and the sweet of date you get totally new taste experiences. Yummy!
Here the recipe for the Strawberry coconut cake of the event. The audience was totally enthusiastic about it - I am eager for your comments :-)
For a cake of 7 inch (18cm) or 8-12 pices.
For the sponge:
300 g spelt flour (Type 630)
3 oz / 80 g raw cane sugar
1 pinch sea salt
¾ sachet baking powder / soda
3 oz / 80 g maple syrup
2 fl. oz / 60 ml oil
3 fl. oz / 100 ml orange juice
3 fl. oz / 100 ml mineral water
2 tablespoons lemon juice
grated lemon zest of an untreated lemon
some vegan butter to grease
Mix the flour, sugar, salt and baking soda in a bowl. Add oil, orange juice, water and lemon juice and stir everything to a smooth dough. Grate the lemon and add the zest. Grease the baking pans and divide the dough between them. Bake at 340°F/170°C for 25-30 minutes. Let the layers cool down in the pans.
For the filling:
13 oz / 400 g small strawberries
13 oz / 400 g vegan whipping cream
2 sachets cream starch
1 pinch salt
2 tablespoons (50g) coconut cream
Whip the cream with the starch and a pinch of salt. Heat the coconut cream in a water bath till it turns soft. Add it little by little to the whipped cream and stir it in. Cool the rich cream for about 15-20 minutes, then again stir it with a spoon to get it smoothly.
Now the build-up of the cake: Straighten the cake layers with a confectioners knife. Place the first one of the layers on the cake plate. Remove the green from the strawberries, then halve about 7 oz / 200g of the strawberries. Place half of them on the first layer and spread them with the cream. Do the same with the secod layer. At last place the third layer upsite down on top. By doing this you get an even final surface on the top of your cake. Spread the total cake round about with the remaining cream.
For the decor:
1-2 oz / 50 g flaked coconut
3 oz / 100 g dark couverture
some cocos chips
Cant the cake carefully and sprinkle the edge of the cake with flaked coconut. Cool the cake for about 30 minutes.
In the meantime chop and melt the couverture in a water bath. Take the remaining strawberries and cut their bottom even, then dip the top in the melted couverture. Let it dry. Place the strawberries as decor on top of your cake and garnish with the cocos-chips.
My vegan baking school went online in May! *joy* For further recipes and hints you're totally right there. If you have any suggestions just drop me a mail (Kontakt(at)veganpassion.de) and I try to consider it.
Here the link: http://www.jedes-essen-zaehlt.de/backschule/startseite.html
For breakfast or in between - I always take my time for a reviving smoothie :-)
Here one of my favorite versions: green smoothie with spinache, banana & pineapple. "Delicious!" it's all I am saying....
For 3-4 glasses:
1 slice pineapple (about 1-2 inches)
2 oz. baby spinache (60 g)
1 tablespoons lemon juicy (optional)
7 fl. oz. orange juice (200 ml)
7 fl. oz. water, cold (200 ml)
Peel and slice the banana and pineapple. Mix it with the spinache, lemon- and orange juice and water. Mix everything at maximum speed for 20-30 seconds and ready it is. Put deco on and straw in and enjoy! :-)
I spent the last weeks in Australia to visit my bff. She decieded to study there and I just couldn't withstand it any longer. So I packed my bags and up, up and away. Now after a 30 hours flight, 20 hours of yoga and some surfing later and I feel like being refreshed and reborn.
Finally back in Germany I of course directly started baking again. However as lovely as the vacation was - others feel naked without their bag - I am incomplete without my oven.
This cake I created about last week. The filling is made out of dark butter-truffles and a coco-passion-fruit-cake. Yummy :-).
Lately I was invited over for a cup of tea. As I am too much into bakery for showing up empty-handed, I just whipped a little something. Fast and simple are these delicious raspberry-yoghurt-dices and who likes can bake them also to a cake instead of dices. Of course these little ones are full of the finest organic ingredients - and that is what you taste ;-)
For a 6x6 inch (15 x 15cm) spirngform:
5 oz. (150g) spelt flour (type 1050)
2 oz. raw cane sugar (50g)
pulp of a vanilla pod
1 tablespoon baking powder
1 tablespoon starch
2 tablespoon soy yoghurt
1 teaspoon maple syrup
1 dash lemon juice
1 fl. oz. oil (30ml)
4 fl. oz. water (120ml)
5 oz. raspberries (140g)
3 oz. marzipan/almond paste (80g)
1-2 tablespoons raspberry jam
5 oz. chocolate (150g)
5 fl. oz. oat based cream / soy cream (150ml)
Mix the flour, sugar, vanilla, baking powder and starch. Stir with yoghurt, maple syrup, lmeon juice, oil and water to a smooth dough, then add the raspberries. Pour the dough in a greased and floured or with baking paper lined pan and bake it at 330°F (170°C) for about 25 minutes (test with a skewer!).
Let the cake cool well. Then spread it with the jam. Roll the marzipan to a square of 6x6 inches (15x15cm) and place it onto the cake.
For the ganache chop the chocolate and mix it with the cream. Warm the chocolate carefully till it's melted. Spread the ganache all around the dice then put it into muffin cups. Decor with some sugar flowers, crumbles or brittle and finally serve on the laid coffee table. Ready for a nice cosy chat?
At Easter yeast-pastries are of course absolutely classical. Refined with yoghurt and almonds the Easter bunny tastes deliciously fresh and juicy. I just give you the total quantity right away as the bunny also is a great gift idea these days ;-)
For 8 little Easter bunnies:
For the yeast-dough:
9 oz. spelt flour (275 g, Type 630)
½ oz. raw-cane-sugar (15 g)
1 sachet of vanilla sugar
1/4 teaspoon salt
1 tablespoon almond butter (40 g)
1/2 sachet dry yeast
2 oz. soy-yoghurt, almond (50 g)
1 fl. oz. oil (20 ml)
3 fl. Oz. almond-drink or any other unsweetened vegan milk (100 ml)
Some vegan cream to brush over the pastries
Mix the flour, sugar, vanilla sugar and salt in bowl. Dissolve the yeast into about 1 fl. oz. of the almond-drink and let it rise. Add the almond-butter, yoghurt, oil and the remaining almond-drink to the flour mix. Work it for about 5 minutes with your hands until the dough becomes smooth. Grease a mixing bowl with some oil and form the dough in it to a ball. Cover it with a dish towel and let it rise for about 2 hours. Due to the almond-butter the dough won’t double its volume within this period but will finish rising during baking.
Dust your working space with some oil and portion 8 pieces out of the dough. At a time separate a small piece for the cute bunny tail. Form the bigger portions to about 6 inch (15cm) long dough strands and twist them two times within themselves. Form the small separated pieces to a tail and put it in the middle. Lay the pastries on a baking tray lined with baking parchment and bake them at about 350°F (180°C) at top/bottom heat for about 15 minutes till they become light-golden.
Have a lot of fun trying out this recipe! Eagerly looking forward to Easter… ;-)
Any words needed?!
For 12 pcs.
For the donut dough (cake dough gets baked in a donut pan):
6 oz. hokkaido pumpkin (without seeds and paring exactly 3 oz.) (170 g/100g)
2 tablespoons water
1 tablespoon lemon juice
1 oz. dark choco drops (30 g)
4 oz. spelt flour (120 g)
2 oz. raw cane sugar (50 g)
1 pinch of cinnamon, salt and vanila
1/2 grated peel of an Orange
1 fl. oz. oil (30 ml)
2 fl. oz. sparkling water, unsweetened (50 ml)
2. fl. oz. orange juice (50 ml)
Cut the pumpkin finely and let it simmer with some water and lemon juice for about 15 minutes with the lid on over a low heat. Then smash it with a fork and let it cool.
Mix flour, sugar, spices and orange peel in a bowl. Stir oil, water and orange juice well. Then add the pumpkin. Pour the dough in greased pans and bake it at 330°F (170°C) for about 15-20 minutes.
HINT: If you don't have donut pans you can reduce the liquid ingredients by about 1 fl. oz. (30ml). Fill the somewhat drier dough in pastry bag and squeeze it as loops on a baking sheet.
I love love love weddings! Everything is so beautifully decorated. The chapel and the ballroom adorned with ribbons and flowers. The whole atmosphere is so emotional and then when the bridal pair finally appears everyone cries.
This cake was my wedding present for one of my best friends. She decided for a Vintage-Cake with purple blossoms. Concerning the taste: we held the upper layers fruity-fresh with a lemon-cream filling, the lower levels was dedicated to the chocoholics with a truffle-cream filling.
Apparently the bridal pair loved their cake, so I am perfectly happy ;-)
Pumpkin season is there! Therefore my bakery now turns orange - that's yummy and tastes. Here a recipe for a juicy tray cake.
This recipe is for half a tray
For the cake:
12 oz. wheat flour (350 g)
7 oz. raw-cane-sugar (200 g)
1 sachet vanilla suagr
3/4 sachet baking powder
2 tablespoons arrowroot
1 tablespoons lemon juice
1 apple, mid-size
5-6 oz. Hokkaido pumpkin (160 g)
3 oz. soy-yoghurt (100 g)
2 oz. oil (65 g)
10 oz. mineral water, unsweetened (300 ml)
Mix flour, suagr, vanilla sugar, baking powder and arrowroot in a big bowl. Peel and seed the apple. Clean and seed the pumpkin. Rasp or mix the apple and pumpkin. Then sprinkle with lemon juice to avoid browning
Add yoghurt and oil as well as half of the water to the dry ingredients and stir well carefully with an wire whisk. Add bit by bit some more water till the dough gets a regular structure. Then add apple and pumpkin.
Use a tray of about 8x8 inches ( 20x20 cm). Lay out with bake paper and roll out the dough.
For the streusel:
4 oz. wheat flour (120 g)
2 oz. raw-cane-suagr (50 g)
2 oz. vegan butter (65 g)
1 pinch of cinnamon
Work flour, sugar, butter and cinnamon with your fingers till the dough crumbles. Spread the streusels over the cake.
Bake at 320°F (160°C) circulation heat for about 45 minutes. In doubt do the toothpick-test. The cake is best enjoyed warm, but also holds fresh in the fridge for a couple days.
Just before the weekend an exquisite pasties recipe. As for a picnic, at the sea, or as refreshment during hiking and biking, it just engenders good mood. And the very best thing: you can enjoy them hot or cold!
Makes 8 pasties.
For the ratatouille filling:
6 oz. tofu/bean curd (150g)
4 tablespoons olive oil
Oregano, thyme, paprika, hot & sweet
1/2 teaspoon vegetable stock, instant
1 tablespoon tomato paste
1 carrot, small
1/2 bell pepper, red
2 tablespoon olive oil
1 pinch of sugar
1 teaspoon starch
1 tablespoon yeast flakes
8 oz. sieved tomatoes (200 g)
Crumble the bean curd into a hot pan. Roast in olive oil at medium heat. Stir steadily until it glazes golden-brown. Chop the shallots and add them together with the spices. Stir in the tomato paste and roast it. Dice the carrot and bell pepper finely and add it with the sugar. Roast everything till it's glassy, then add starch and yeast flakes. Season up to your taste. At last add tomatoes and let simmer everything till the ratatouille becomes pasty. Set aside and let cool down. In the meantime prepare the dough.
For the curd pasties:
16 oz. flour (400 g)
2 teaspoons baking soda/powder
1/2 teaspoon sea salt
1 good pinch sugar
8 oz. soy-yoghurt (200 g)
5 fl. oz. oil (120 ml)
Mix flour, baking soda, salt and sugar in a bowl. Add yoghurt and oil and stir everything with a spoon to a smooth dough. Roll it out on a floured worktop. Cut out 8 equal sized rectangles and lay them on a baking paper on a tray. Pour about 2 teaspoons ratatouille-filling on one side of the rectangle, then fold the other side above. Use a fork to fix the edges. Bake at 200°C top-bottom-heat for about 15 minutes.
For the herb butter:
2 oz. vegan butter (50 g)
Spread the yet warm pasties with the herb butter.
Bon appétit and enjoy your weekend!