Salad is just brilliant for the body's defenses, especially at the current winterly weather.
For 3 portions:
juice of a quarter lemon
4 tablespoons olive oil
7 oz. vegan feta cheese (200g)
2 tablespoons sunflower seeds
3-6 slices of wholewheat bread
Wash the salad and slice it finely. Mince the tomatoes, cucumber and mushrooms just as you want. Season the salad with the lemon juice, olive oil, spices and the fresh herbs.
Dice the feta cheese and roast it quickly in some olive oil, finally add the sunflower seeds and stir-fry everything. Enjoy the salad with fresh bread or baguette...wonderful!
I always wanted to make this and today we finally had mushroom ragout.
It fits perfectly the season and when I discovered these fine mini-mushrooms I just had to snap them up.
For 2 portions:
3 oz. polenta/semolina of maize (100g)
10 fl. oz. water (300ml)
juice of half a orange
salt, pepper, ginger
Scald the polenta with water, season well, then add the orange juice and let simmer for about 15 minutes.
Form 8 small bites out of the bulk and roast them golden-brown from both sides.
7 oz. tofu (200g)
3 tablespoons soy sauce
1 teaspoon "Ras el Hanout"
2 leaf of sage
some rosemary leaves
Dice the tofu and season well with soy sauce and Ras el Hanout. Chop the sage and rosemary finely, then add it to the rest. Let everything draw for some hours (over night if possible).
a small piece of celery
1 tablespoon tomato puree
1 tablespoon starch
3 fl. oz. red wine (100ml)
7 fl. oz. water (200ml)
5 fl. oz. unsweetened oat based cream (150ml)
1 small carrot
12 oz. mini-mushrooms or mixed mushrooms (350g)
Cut the leek, shallot and celery finely. Roast it well in olive oil together with the tofu. Add the tomato puree and caramelize it gently, then stir in the starch and deglaze with red wine.
Pour everything into a saucepan and douse with water and oat cream.
Chop and add the carrots and mushrooms. Let the ragout simmer for 15 minutes without a lid.
Serve the polenta-bites with a small salad. Bon Appetit :-)
My mother in law always bakes lovely honey bread based on a traditional family recipe. Unfortunately there is a lot of sugar and white flour in it what is the reason that I have created my own version. With goji berries, syrup of agave and spelt flour. As there was no special reason to bake it, I ate it up all myself ;-)
For 2 small breads or a 7inch (18cm) spring form.
For the apple-filling:
11 oz. sweet-sour apples (320 g)
1 tablespoon lemon juice
2 fl. oz. syrup of agave (60 g)
1 tablespoon rum
1 oz. goji berries, dryed (20 g)
1-2 oz. Cranberries, dryed (40 g)
3-4 oz. hazelnuts (100 g)
1 fl. oz. candied orange peel (20 g)
Wash and grate the apples down to the core. Sprinkle with lemon juice and mix it. Add syrup of agave, hazelnuts, rum, berries and candied orange peel. Mix it again and let it drawn for 3-4 hours.
For the dough:
8-9 oz. spelt flour (150 g)
1 tablespoon cocoa
1,5 teaspoons baking powder, natron
1/2 teaspoon cinnamon, grinded
1 point of a knife of clove, grinded
1 pinch of salt
After the drawing-time add spelt, cocoa, baking powder, cinnamon, clove and salt to the apples. Knead it to a smooth dough.
Grease two smaller spring forms with some margarine, fill in the dough and bake the breads at 350°F (180°C) for 35-45 minutes. Let chill in the forms then carefully remove them.
The small apple breads are a really nice present for an afternoon tea or the pre-Christmas period.
Recently I am experementing with the flour of arrowroot. It's a very good binder and especially used for vegan baking as it creates a firm and un-crumbling cake. Besides it tastes neutral and therefore doesn't influence the cake-flavor.
Here in Germany we can buy arrowroot for about USD6,50 (5€) at wholefood shops. Another source is the internet. If you don't get it you can simply use soy flour for this recipe. Another possiblity would be to replace it with two tablespoons of soy yoghurt or apple puree. In this cases you have to use a little less sparkling water.
This recipe is for a 7inch (18cm) loaf pan.
12 oz. spelt flour (350g)
5 oz. raw cane sugar (150g)
1 sachet vanilla sugar
2 tablespoons baking powder/soda
1 heaped tablespoon of arrowroot flour
1-2 fl. oz. maple syrup (40g)
Juice and paring of a not sprayed lemon
2-3 fl. oz. oil (75ml)
9 fl .oz. sparkling water, not sweetened (250ml)
Mix the flour, sugar, baking soda and arrowroot flour. Form a "dell" and add the maple syrup, juice and paring of the lemon and oil in it. Stir everything smooth with sparkling water.
Grease and dust the loaf pan well. Pour the dough into the pan and bake it for 320°F (320°C) for about 10 minutes. Then carve it lengthwise and bake it for another 40-50 minutes. Test with a skewer. Should the cake become dark but not done, then cover it with aluminum foil and bake it another 5-10 minutes.
Let the cake cool down, then remove carefully the pan. Use icing sugar, maple syrup and lemon juice to create a glaze and spread it over the cake.
For 6 cupcakes:
1 1/2 cups of flour
1 cup of sugar
1 teaspoon natron
1 teaspoon apple vinegar
1/2 cup of sparkling water
3 oz. apple puree (100g)
1/2 cup of cocoa
1/2 cup of oil
1/2 cup of grinded almonds
1 pinch of salt
some grinded vanilla
Mix the ingredients well. Flour and grease the cupcake pans; don't use paper moulds in this case. Bake at 320°F for about 25 minutes. Let cool down very well afterwards.
For the chocolate topping:
3 tablespoons margarine
1/2 sachet of pudding powder
4 tablespoons of chocolate drink (just the powder)
1-2 tablesponns cocoa
5 fl. oz. soy-milk (150ml)
Boil up the pudding with the milk and stir carefully in the chocolate drink and cocoa powder. During cooling down keep stirring to avoid a "skin" on the pudding. Beat the margarine foamy and fold it in the cooled custard.
Finally use a piping bag to decorate the cupcakes with the chocolate topping according to your flavor and aesthetics.
Yesterday we did our weekly family shopping and now all our cabinets are filled to burst. There are vegan whipped cream, vegan cheese, ragout and smaller snacks.
For today I decided to create something out of the ragout. I liked Zürcher Geschnetzeltes (Zurich-style veal stew) since I was a kid, and now I can get it even vegan :-)
For 3-4 portions:
1/2 cup wild rice
1/2 cup long grain rice
2 oz soy-ragout (70g)
1/2 red bellpepper
1 lb. fresh brown mushrooms (500g)
1 tablespoon soy-sauce
1/2 lb. soy-cream (unsweetened) (250g)
1 tablespoon flaked almonds
We always mix wild and long grained rice, as I like the wild one but my friend prefers the less dry long grained one. Let it simmer with some selfmade or bought stock and two cups of water.
Scald the ragout with some stock and boiling water. Let it drawn for about 10 minutes, then drain it.
Slice the mushrooms and bellpepper and roast them with the ragout in olive oil. Season well, then add the sliced leek. As soon as everything is roasting deglaze with soy-sauce and fill up with cream. Let drawn with lid on at medium heat.
We had broccoli as side-dish. Therefore cut of the flowerets of the broccoli and boil them in salted water. Roast some almond flakes in vegan butter and add it to the broccoli right before serving.
These ones are really delicious. And if they are spared till cooled down, they fit perfectly to every salad, at a buffet, as a half-time snack or for dipping.
Vegan cheese isn't easy to find and contains often a lot of chemistry, which doesn't whet ones appetite. But I like the cheese I used here. Well, it doesn't melt like "real" cheese, but there are several tastes offered and it tastes well cold or cooked without any artificial aftertaste. For this recipe I decided for the spicey one. With this the sticks smell and taste lusty appetizingly.
For 20 sticks:
10 oz. puff pastry (300g)
1 bunch of mixed herbs (Chervil, Parsley, Dill, mint)
10 green olives marinaded
3 tablespoons olive oil
3 oz. vegan cheese (100g)
2 tablespoons vegan cream
white pepper and salt
Roll the pastry to a 10x14inch rectangle (25x35cm).
Chop the herbs and olives finely, shred the cheese and mix it with the olive oil and cream. Season well.
Halve the dough. Spread the herbs-cheese-mixture onto the one half, then lay the other on top. Cut the dough into 20 stripes. Bake them on a pan applied with baking paper for about 30 minutes at 360°F (190°C).
Ready! Feasting is that easy :-)
Sooner or later the summer will come back, but for those who want a banana-split rigth now I created this winterly version :-).
As you probably noticed I post much more recipes on my German blog than here, but if you would like to have translated one specific recipe of my German blog, just write me a comment and I translate it for you.
For 6-8 pieces:
3 oz. spelt flour (100g)
1 sachet. vanilla sugar
1/3 sachet baking powder
1 teaspoon starch
1/2 ripe banana
1 fl. oz oil (30ml)
3 fl .oz. sparkling water, unsweetened (100ml)
Mix the flour, sugar, baking powder and starch. Mash the banana with a fork. Add it to the flour and stir everything together with oil and sparkling water to a smooth dough.
Divide the dough onto paper baking cups and bake it at 320°F (160°C) for 20 minutes. Let cool properly.
For the topping:
10 oz. whipable cream (300g)
2 teaspoons cream stiffener/stabilizer
1 pinch of salt
2-3 tablespoons sugar
4 oz. dark chocolate (120g)
Whip the cream with the stabilizer and a pinch of salt. Trickle in the sugar. Melt the chocolate in a water bath and fold it into the cream. Fill the topping in an icing bag (star shaped nozzle) and squeeze the cream onto the cupcakes. Sprinkle some lemon juice over the banana slices and arrange them as deco. Or create sugar flowers and spread them over the cupcakes.
As I re-discovered my love for Madeleines I just had have to bake them yesterday.
For 40 Mini-Madeleines (or 24 normal sized):
5 oz. flour (150g)
3 oz. selfmade vanilla sugar (100g)
1 teaspoon baking powder
1 pinch of salt
2 oz. apple purée (50g)
2 fl. oz. oil (60ml)
1 fl. oz. soy-drink / soy-milk (30ml)
1/4 apple, diced finely
1 tablespoon icing sugar
1 pinch of cinnamon
Mix flour, sugar, baking powder and salt. If you like you may add some grated lemon zest, that creates a just brilliant taste. Stir in the apple purée, oil and soy-milk and work it to a smooth dough. As the dough will be quite heavy you better use a wooden spoon rather than an egg whisk. That followed stir in the apple dices.
Bake the dough in Mini-Madeleine-pans at 425°F (220°C) for 3 minutes, then at 350°F (180°C) for another 3-6 minutes. If you use larger pans please adjust the baking time. If you don't have Madeleine pans you may also form small heaps on baking paper, that also works.
Mix the icing sugar with the cinnamon. Push the sweet ones out of the pans and dredge them with the sugar-cinammon-mix. Serve hot or cold.
By the way: the Madeleines keep fresh for about 5 days, if stored cool and dry in a well closed glass jar.
I hope all of you enjoyed Christmas Eve and were togehter with your beloved ones. I just found some time and wanted to post an easy meal for the busy days between Christmas and New Year's Eve. This pan seared potatoes are delicious as hell and bring even at this temperatures the summer into the hearts :-)
For 3 portions:
10 oz tofu (300g)
1 big onion
3 big waxy potatoes
1 red paprika
1 twig of cherry tomatoes
Salt, pepper, paprika
plenty of sage, rosemary
Mash the tofu with a fork and roast it with olive oil. Dice the onion and potatoes and add them, season to taste. Then cut the paprika and zucchini into small pieces and give them also into the pan. Pluck the sage and rosemary into small pieces and add them also.
Halve the tomatoes and fold them in. Ready is the meal...
This weekend I jumped into praline production. Not the first time this year, of course not :-)
Before the festive days I always prepare a little something for my teammates and this year I decided for a small selection of Christmas pralines. Everybody gets four different pralines in a sweet decor box. Admitted, this is the more elaborated version, but if you are preferring just one praline-type you don't have to do the other three, too.
The pralines from the left to the right: On the very left you see a white cream truffles with a ginger bread filling. In the back: a crunchy truffles, in the front: a sage cream truffles and on the right: a stacked-fudge, nutty and fruity.
A happy first Advent to you all! The Advent wreath is on the table, the Christmassy tablecloth out of the cupboard and outside it's snowing - like ordered. Christmas is great, everyone is baking like crazy and I can keep a low profile ;-)
Freddy (my new oven) goes off like a rocket and so I cannot wait to get up in the morning to switch him on. I just baked Christmas-Brownies and now I am preparing dinner (pumpkin dumplings with vegan schnitzel and redwine sauce).
Yesterday I made these pralines. Finest dark chocolate filled with a cream of punch and white chocolate...hmmmm.
For 20 pcs.:
For the punch-essence:
8 fl. oz vegan redwine (250ml)
Cinnamon, cardamom, coriander
Grated rind of half a lemon
Juice and rind of a orange
5 tablespoons gelling sugar (or Pektin with raw cane sugar)
Boil up the redwine with spicery, orange juice and citrus zest. Stir in the gelling sugar and cook it like mentioned on the packing. Take it of the cooker and let it chill over nigth.
You need about 4-6 tablespoons (about the half) of the punch essence for the praline filling. The rest fits quite well into some cups of hibernal fruit tea.
For the punch-cream:
7 oz vegan cream (200g)
3-4 vegan white chocolate (100g)
1-2 oz coconut fat (25-50g)
Cool the cream well, then whip it. Melt and add the chocolate and coconut fat. The more fat you add, the stiffer gets the filling. Take 1 oz (25g) for the punch cream, if you prefer a mousse, take 2 oz (50g). At last stir in 4-6 tablespoons of previously made punch essence. Let the finished punch cream chill for 2-3 hours.
In the meantime you can prepare the chocolate mould:
8 oz dark chocolate (250g)
Temper the choclate. The lighter the choclate is, the less sensitve it is regarding heat and doesn't form unlovely streaks. Melt 5 oz of dark chocolate at 108°F (42°C), then add the remaining chocolate and cool it down too a bit below 86°F (30°C). Now it can be used.
Pour the chocolate into moulds and strip off the excessive mass, then let it drip off.
Cool the moulds for half an hour, then fill in the mousse/cream and let it chill for another half an hour. At last seal the bottom of the pralines with the remaining chocloate and let it cool of for at least one hour.
Now you know why I didn't manage to do anything else yesterday ;-). The permanent cooling, tempering and cooling again took the whole day. But the result was worth the effort. The chocolate cracks nicely and glazes terrifically!