Good morning! Last week I was on german TV again with my vegan baking. Of course I dedicated the show to the christmas bakery. If you couldn't tune in, don't worry, here's the recipe. Have a lot of fun with the christmas bakery!
150g spelt flour
150g chestnut flour
100g powdered sugar
1/2tsp. galangal, grounded
1 vanilla bean
1 dash of salt
dust from an orange
2tbsp. almond milk
200g vegan butter
40g almonds, blanched and grounded
For filling and decoration:
200g berry marmelade or 200g nougat creme
100g couverture chocolate
50g powdered sugar
In a mixing bowl mix spelt flour, chestnut flour and starch. Add powdered sugar then galangal, vanilla, cinnamon, salt and orange dust and mix together. Add almond milk and vegan butter and mix with a dough hook until you have a soft dough. Put the dough into clear film and put it in the fridge for at least 2 hours.
Preheat oven 180°C (356°F) upper-/lower heat. Draw 16 circles on 3 baking papers, so the cookies have the same size. Take 1/3 of the dough and use a baking grinder and form 60 circles. Roll the dough on a countertop with flour about 3mm thick and cut out 6cm circles. Bake the cookies with enough space on the sheet at 180°C (356°F) upper-/lower heat for about 10 minutes. Let the cookies cool off before you fill them.
Give each jelly and nougat creme on a teaspoon and put it on a cookie. Put a cookie circle on top and decorate with couvert chocolate, powdered sugar or spice flowers. Have lots of fun with baking and enjoy your first week of december!
150g oat flakes
30g buckwheat or rice, puffed
100g almonds, blanched and in sticks
80g coconut oil
80g agave syrup
50g almond butter
each one pinch vanilla, cinnamon, salt, cloves, nutmeg, cilantro, cardamom
In a mixing bowl mix together oat flakes, buckwheat and almonds. Melt coconut oil and add agave syrup and almond butter. Give gingerbread into freezing bag and crush it with a rolling pin into pieces. Mix cereals with cookie pieces and spread all on a sheet with baking paper. Bake for 10 minutes upper-/lower heat at 160°C (320° F). Then stir up and bake again for 8-10 minutes until it smells delicious and gleams golden.
Have a lot of fun with trying out this recipe!
Makes 2 portions.
400 g hokkaido pumpkin (320g without seeds)
2 tbsp. olive oil
1,2 l water
1 tbsp. almond butter
1 tbsp. yeast flakes
salt, pepper, paprika spice
250 g ricespaghetti
250 g cherry tomatoes
rosemary, thyme, basil
Cut pumpkin and onion into cubes and sweat in olive oil. Then add 500ml of water, put in some salt, put on the lid and let it cook for about five minutes. Mix together with a masher or a blender. Add almond butter and yeast flakes. Add spaghetti, cut cherry tomatoes into quarters and stir in. Spice it and add some fresh herbs. Put in the last 700ml of water, add some salt to it again, put the lid on the pot and let it cook for another 10-12 minutes until the pasta is al dente. Serve with fresh herbs and enjoy.
Welcome to the Christmas elves. Where clouds are made out of cotton candy and winter storms smell like cocoa, the hands sink into dough and the noses are smeared with chocolate.
I love XMAS time!!! Can´t start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful.
By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven.
Have a lot of fun with your christmas bakery!
Makes aprox. 60 cookies.
For the cookie dough:
220 g spelt flour
120 g almonds, blanched and grounded
100 g powdered sugar (raw sugar)
one vanilla pod
150 g vegan butter, at room temperature
3 tbsp oat cream or another plantbased cream
Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour.
Makes aprox. 60 cookies.
20 g powdered sugar to dust
Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180° Celcius (356°F) two-sided heat.
Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks.
Makes aprox. 60 cookies.
1 tbsp cocoa
1 tsp dairy-free milk (soy-milk)
200 g vegan Chocolate spread (Bionella)
Knead 1/3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180° Celcius (356°F) two-sided heat.
Makes aprox. 60 cookies
1 tbsp flour
200 g berry jelly
Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat.
Makes aprox. 60 cookies.
1 tbsp blossom herbs (Flower Power)
Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat.
Makes aprox. 50 small cookies.
120 g grounded walnuts instead of grounded almonds
2 tbsp cocoa
1 tbsp gingerbread spice
80 g chocolate chips, delicate
Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven.
Find more wonderful baking ideas for Christmas, cookies and cakes in my book "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu).
Have lots of fun with your Christmas bakery!
A week full of fancy Easter surprises! I enjoyed this weekend very much - running and treating others with good food. Next week will even get better as the forecast promises sunshine, so my smile is getting wider. Sunglasses out, straw in the smoothie and into the green <3.
Whether Good Friday, Easter Sunday or maybe on Easter Monday - there are plenty of opportunities to feast extensively with the family and all other beloved ones. Goodies all day long. And I can tell you there are more than a million tasty vegan ideas to indulge :-). Some years ago I already summarized a bunch of my most favorite recipes for a family brunch here. This year I though of some new snacks to get the colours on the Easter-table and bring the fabulous world of taste experiences to your home.
Let's start with these fantastic apple whole spelt pancakes with fruits & maple syrup.
Makes 8 pcs. for 2 portions.
Preparation time: 20 minutes
For the dough:
5 oz. (150 g) wholemeal spelt flour
1 ts. baking powder
1 pinch of stevia or 1 oz. (30 g) sugar
1 pinch of vanilla, ground
1 pinch of salt
1 4 oz. (120g) aplle
1 tbs. lemon juice
6 fl. oz. (180ml) almond/soy/spelt drink or any other grain milk
2 tbs. veg-oil (suitable for baking)
2 oz. (50 g) berries
2 slices pineapple
some lemon balm
3-4 fl .oz. (100 ml) maple syrup
Mix in a bowl spelt flour, baking powder, Stevia, vanilla and salt. Grate the apple coarsely (with skin) and sprinkle with lemon juice. Add the apple and grain milk to the flour-mix and stir all the ingredients quickly! with a stirer, as the dough otherwise becomes gluey and doesn't rise that well in the pan.
Pour some oil into the preheated pan and bake 8 pancakes golden brown. In a 10 inch (24-26cm) pan. you can fit about 4-6 pancakes at a time.
Arrange four pancakes on two plates and decorate with berries, pomegranate, pineapple and lemon zest. Serve with maple syrup and enjoy!
These pancakes taste best fresh. With a big family and preparation time you can reheat them in the pan or oven.
The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try. I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy!
Makes 10-12 cake pops.
For the chocolate sponge:
120 g spelt flour (type 630)
60 g raw cane sugar
1 tsp baking powder
1 packet vanilla sugar
2 tsp cocoa powder
1 pinch of salt
some orange zests
25 ml vegetable oil
60 ml orange juice
50 ml cold water
1 tsp apple vinegar
In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour.
For the truffle ganache:
40 g dark chocolate
20 g vegetable cream
2 tsp powdered sugar
10 g margarine
1 Tsp orange liqueur
Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur.
You also need:
200 g dark chocolate glazing
10-12 lollipop sticks
colourful sugar icing
Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes.
Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.
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 :-).