Montag, 23. Dezember 2013

Vegan "Milk" Chocolate! First attempt!

A while back, I bought (fair trade and organic) cocoa butter and powdered almond milk (well, basically powdered almonds - since it's solely made from almonds). For all of you German speakers: I got the almond milk powder here and the cocoa butter as well.

Today, I felt Christmas-y and ready to try something new, so I tried to make some milk chocolate. I am not 100 % happy with how it turned out, so I won't release the recipe yet, but I promise, I will once it's good enough!


It's not bad... it's just not perfect yet.

Donnerstag, 19. Dezember 2013

It's a wrap!

I love wraps because you can fill them with whatever you like, they are great if you want to bring lunch to work or school and you can also use them to use up leftovers.



























Ingredients for six wraps:

most of the ingredients are optional, of course. If you happen to hate red cabbage, I would suggest you don't use it.























Mittwoch, 18. Dezember 2013

Nacho "Cheese" Sauce

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!




Do you know this sad feeling when you have nachos, but decided to skip the cheese sauce because of the dairy? Oh. The sad feeling. I just found the holy cheese grail for you!

Welcome to a perfect Sunday night! X-Files and nachos <3

So creamy!

Mittwoch, 4. Dezember 2013

Kitchen Basics: Hazelnut Milk

My favorite non-dairy milk is a specific brand of oat milk (Kölln Smelk in case any one is interested). It's more expensive than the average soy milk, but I like it because it tastes great, and the ingredients are not shipped across the world, as the oat is grown (and then also processed) in Germany. I'm absolutely willing to pay that price (usually €1.79 to €2.19 for a liter), but when I saw Jérôme Eckmeier make hazelnut milk, I knew I had to try this myself. It's really easy, too! And cheaper. And tasty!














Ingredients:

  • 1l of water
  • 2 table spoons of sunflower oil
  • 100g of hazelnuts (soaked in cold water over night)
  • 1 table spoon of unrefined cane sugar
  • a pinch of salt

Montag, 25. November 2013

Our Three-Course Dinner!

We had a lovely time with some of our friends last night! After spending the occasional hour or two eating vegan things together, both in different restaurants and in our friends' private vegan guerilla café, we decided it was time for us to put together a full dinner evening, once at each couples' home. There's a tv show in Germany ("Das perfekte Dinner" - goes by "Come dine with me" in other countries") which inspired us to have a three-course meal, nice decorations and good drinks.

Here's what we did:



Some nice edible decoration, candles, vegan fair trade wine from the local fairtrade shop, friends, a bit of freshly baked bread with herb "butter"...


Sonntag, 17. November 2013

Party Food or why Silken Tofu is Awesome!

Our friends know that we always serve food when we invite people. Yes, if they spontaneously drop by, I may not have anything prepared, but when actually invite people, they know they shouldn't eat before showing up.

Yesterday, we had some friends over for a whisk(e)y tasting and of course, we needed something to go with that. Sorry for the poor picture quality.



The boyfriend and I made Frikadellen (meat balls), roasted peppers with a herb/dried tomato cream, some small tomato rolls with a herb "butter," and mousse au chocolat.

The Frikadellen recipe originates in Jérôme Eckmeier's blog, but of course, we always make our own little adjustments.


Dienstag, 12. November 2013

Fried Noodles with Tons of Veggies! (and maybe some mock duck)

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!


I love to cook for other people... and for myself. But I think eating ought to be a social activity. So today I made some food for the boyfriend and a friend who does not have the time to cook.
And who would say no this:





Sonntag, 10. November 2013

Celeriac Soup with Herbes de Provence Bread Rolls

As I mentioned in a previous post, I get a box of assorted organic veggies + fruit from a local organic farm once a week. This week, it came with two celeriacs. Since there was so much of it, I decided to make a soup! And because there is nothing better than fresh bread, I decided to make some rolls to go with the soup.





Ingredients:


For the soup:
  • 1.5l of veggie stock 
  • 1 onion
  • 4 smallish potatoes
  • 2 celeriacs 
  • 250ml of white wine
  • 1 leek
  • Dried herbes de Provence (thyme, rosemary, oregano) (These herbs were actually picked in southern France by my friend Caro! Thanks again!)
  • salt
  • 1 pot of soy cream
  • a little bit of olive oil
  • a little bit of freshly ground black pepper to garnish
I intentionally didn't put any exact gram measurements with the different veggies used. If you happen to have two leeks and one large piece of celeriac that should work just as well as the combination I had. 

Vegan Kitchen Staples

Since my friend Joni (who is new to exclusively plant-based cooking) asked for some explanation of the things that appear to be more exotic to those who cook conventionally, I decided to collect a few things that I find in my pantry to explain them.

Firstly, I would like to mention that you can easily cook awesome vegan food without using soy, seitan, and all these other things. The main ingredient in my kitchen will alwaysdesc be vegetables, fruits, legumes, nuts, etc. There is nothing wrong with tofu etc., but in my kitchen vegan cooking does not have to mean that I copy conventional recipes and replace meat with tofu. I do that sometimes, because I used to enjoy eating meat. I do not think that there is anything wrong with the taste of it, I just no longer see the necessity to use meat/dairy/eggs in order to get a great meal.

So. The main ingredient that should be available anywhere near you is this:




Sonntag, 3. November 2013

Chocolate Walnut Cranberry Coffee Cake with Pistachios

Ah, another inspiration from the Vegan Food Magazine. On page 55 of their first issue, they published a lovely recipe ("Chocolate Pecan Cranberry Coffee Cake") by Fran Costigan. I changed it according to my taste, available produce and equipment. It turned out perfect! At least as far as I can tell. This is definitely my favorite fall/winter cake! It's super juicy, but the nuts give it a nice crunch, and the chocolate and maple syrup give it a wonderful rich taste! It is a bit costly because of all the awesome ingredients, but... that's okay.
 

Equipment

  • a 28cm/11in springform pan
  • a scale
  • 2 cooling racks (or one rack and a plate)
  • 3 bowls (one small, one medium and one large bowl) 
  • an oven
  • parchment paper
  • a mixer or whisk
  • a knife and cutting board
  • a juicer (nothing fancy, just the thing that you use with citrus fruits cut in half)
  • a fine grater 
  • a spoon or two
  • a bain-marie and a small pot 




Raw Vegan Carrot Cake (no baking, no refined sugar!)

Last week I was truely excited to find that a free, vegan online magazine had been launched. The Vegan Food Magazine is a truely beautifully designed and interesting read! You can get your copy for free as a pdf on their website.

The pictures in the magazine were so mouth-watering, I had to try out a few recipes. I do wish they would release a paper copy of the magazine, so I could take it on the train, the couch or to bed with me (yes, I'm one of those dinosaurs who does not own a tablet), but also so I could take notes. The recipes I tried were in American cup measurements, which I find incredibly inconvenient. I have cup measures, but I prefer to weigh ingredients on my little scale. I have changed both recipes (the Raw Vegan Carrot Cake and the coffee cake that I will post later... it's still in the oven) a little, and I would have loved to write that down on my recipe copy. Oh well. I'll just keep track of my version in this blog. :) Speaking of recipes and blogs, here is the recipe for the carrot cake!

This looks pretty green, but that's just the light. It's actually a light orange-beige-y color.


Heads up: You will not need an oven, but you will need a food processor and a freezer, as well as a 15cm/6 inch spring-form pan.

Ingredients:



Freitag, 1. November 2013

Traditional German Cuisine: Roulades!


Roulades with red cabbage, gravy, and potatoes

Roulades with fried napkin dumplings and "bacon" beans


Conventionally, Roulades in German cuisine are made from thinly sliced beef filled with onions, bacon, and pickles. They were served with potatoes (or mashed potatoes), lots and lots of gravy and usually cooked red cabbage. It's the type of dish that many people of my generation (you know, those millenials, generation Y, people born in the 80s) were fed as a special treat when they visited their grandma. The same was true for me. Roulades are a little like individual little roasts that each diner would cut up themselves on their plate instead of being served a slice of a big roast. 
I like roulades. But obviously I wouldn't want any cow or pig on my plate. The boyfriend likes this type of cooking (you may go as far as calling it comfort food because Rouladen are usually associated with the coziness of your grandma's living room, the woman who spoiled you rotten. Yeah, I know that's not true for everyone. But you get the point.) even more than I do, so he insisted we'd try this recipe by Jérôme Eckmeier, a chef who's made himself quite a name in the vegan scene in Germany. We made some slight changes and are convinced that our instructions will be much better than his. ^_^


Donnerstag, 31. Oktober 2013

Unexpected combinations: Beets + Orange + Chili + Hokkaido Squash

Today is one of those days where I started cooking with a vague idea in mind and it turned out great! I may even have discovered my new favorite salad!

These are the heroes of our dish: Hokkaido squash, oranges, beets!


And this is what our finished dish looks like: Ovenbaked hokkaido squash with a beets and orange salad with a sweet chili dressing.



Ingredients: 


  • 1 Hokkaido squash
  • 3 oranges
  • beets (I had one big one, but just try to match the volume of the oranges)
  • a bit of fresh ginger
  • two garlic cloves of garlic
  • some olive oil
  • agave sirup
  • sriracha (or sambal oelek or any other chili sauce)
  • salt
  • pepper

optional: a few pomegranate seeds for decoration
a bit of soy sauce


Mittwoch, 23. Oktober 2013

Himmel un Ääd - Traditional Rhineland Cuisine with Apple Sauce

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!


Ah, regional cuisine. I come from a place where some roasts are made with horse meat, and most dishes are served with some sort of sausage. Fortunately I have a wonderful man by my side who has mastered the skill of making variations of vegan sausages. He already announced, I'd have to post sausage recipes as well. And I will - eventually. I'd love to include some pictures of how he makes them, so I can post step-by-step instructions.

Today, I am posting a quick recipe that can be mostly prepared in advance. It's very easy, tastes amazing, and may introduce you to food combinations that you may not have experienced unless you live in the Rhineland. We call it "Himmel und Erde" (Heaven/Sky and Earth), but the regional dialect says "Himmel un Ääd." It's called "Heaven/Sky and Earth" because you mix two things that grow in different places: Heaven/Sky stands for the apples, earth for the potatoes.


Himmel un Ääd






Dienstag, 22. Oktober 2013

Vegan food is boring, doesn't taste good, but that's probably because it's mostly kale.

Ah, I love hearing "But then... what DO you eat?" and "What are you allowed to eat?" Fortunately, I'm allowed to eat anything I want, except I chose not to eat some things.

So, today, I won't give you any recipes, but only things that may illustrate all the things I eat. :)
If you see any thing you like and want the recipe, just let me know and I'll post a blog on that specific dish!






Tiny tiny cupcakes!

Raspberry Cheesecake!












Pasta "Bolognese"

Cabbage salad, pancakes, "frikadellen" and apple sauce.
Odd combination - tasted great!


Roasted vegetables, potatoes and
soy yoghurt sauce with fresh herbs

Puff pastry with spinach and cashew feta

Avocado cream with fresh basil and tomatoes

Bulgur salad with cranberries,
avocadochunks, and fresh basil,
plus roasted vegetables

Nachos (store bought) with
vegan cheese sauce.
Easier than you would think! 

Apple Crumble with
Salted Caramel Sauce

Filled eggplants with
oven-baked potatoes
and herb cream

Home made cream cheese! On self-baked bread.
With organic tomatoes.

Mushroom Pizza Pt. I

Mushroom Pizza Pt. II


Boiled potatoes, mock duck,
cooked red cabbage and a mushroom cream sauce 

Fried noodles with veggies and
vegan (TSP) "beef" bits

Creamy potato salad with smoked tofu
(with herbs and roasted sunflower seeds)

Potato salad with hummus and veggie "frikadellen"

Finger Food! Roasted mushrooms filled with homemade cream cheese,
roasted bell peppers filled with paprika hummus

Big ol' salad with smoked tofu

Huge filled zucchini!

Chocolate pistachio cupcakes!

What we eat in the heat of the summer:
Bulgur salad with cranberries and avocado,
roasted vegetables and za'atar spices.

Fried noodles with mock duck

Portobello mushroom burger on home made wholewheat buns

Smoked tofu burger with arugula on
homemade wholewheat/amaranth buns.

Fresh wholewheat bread filled with spinach and cashew feta

Ice cream made from nothing but frozen bananas and fresh strawberries

Bento for work:
Potato salad, soy schnitzel, bell peppers

Courtesy of the boyfriend: Broccoli and yellow bell peppers,
topped with toasted almonds and an almond-butter based lemon sauce

Probably one of the best burgers ever!

Chocolate Cupcakes

Lemon Almond Cupcakes

Pistachio Rosewater Cupcakes

Chocolate Chai Cupcakes

Lemon Cupcake

Best festival food: 2kg of fresh local strawberries and a beer!

Chocolate cupcakes with a vanilla topping

Smoooooothies!

Tonka bean flavored cupcake!

We like a good barbecue!

It's a wrap! With home made kebab seitan

Stracciatella Cupcakes

More Chocolate Chai Cupcakes

Chocolate Vanilla Cupakes

Chocolate Chai Cupcakes
(yes, they're pretty popular)

Whole wheat + popped amaranth pancakes with
fresh bananas, raspberries, and raspberry yoghurt icream 

Red lentil and veggie soup
topped with chili, toasted hazelnuts and herbs

Build your own kebab at work!

Fresh bread at its best!

Bulgur salad with fresh cress and a soy schnitzel

A quick snack for those who don't have
a kitchen: Crackers with a paprika bread spread
fresh bell pepper and cress

Cake pops!

Oooh, Curry. I love you.

Roasted bell peppers filled with hummus

Lemon Cupcake with Lemon Curd

Fried potatoes, caramelized onions,
roasted bellpeppers, and veggie frikadellen

Leftovers! Peas, red cabbage, mock duck and home made spring rolls

Sushi. <3

Seitan kebab

Broccoli cream soup with sautéd mushrooms,
mock duck on a stick, and tomato bread (with dried tomatoes)

Bento! Red Cabbage salad, brussel's sprouts, falafel and hummus

Matcha Cupcakes

Assorted cupcakes at an
academic conference:
Chocolate Chai
Lemon Almond
and Matcha

More cupcakes at our birthday party
Chocolate Chai
Lemon Almond
and Matcha

Self-explanatory! :)

Chocolate Darth Vader Cake

Hmmm. Cheeeeese Sauce

Winter stew with tons of different vegetables

Bulgur quinoa salad with fresh basil,
cranberries and dried tomatoes

World-famous
chicken-less, wing-less
chicken wings 


Creamy potato salad

Spring rolls

Frikadellen

"Honey" aioli, hummus, guacamole, and "Mett"

Nothing beats fresh bread!

Puff pastry filled with spinach and cashew feta

Lentil curry soup

Lots and lots of food!

Home made hazelnut milk

Wrap with cheese sauce, veggies and seitan