Festive Sides: Napkin Dumpling / Serviettenknödel

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Roulades, dumplings, and beans & "bacon" 

Gingerbread ragout, red cabbage, and dumplings
with lingonberry sauce

Christmas Dinner: Lebkuchengeschnetzeltes (Gingerbread Ragout)

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Our Christmas dinner was lovely... and I relied on a good friend's delicious ideas to make our festive dinner as special as possible. My friend Sarah over at the Krümelküche, the one and only (and amazing) vegan café in my home town Duisburg, once cooked this at a dinner party for a few people. So I made some changes to her original recipe and cooked it for Christmas.

Thai Noodle Soup

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Okay, okay, I call it Thai, but this is not an "authentic" (whatever that may mean) Thai recipe. But there is a deli near my work where I go once a week with my colleagues and one of the two (vegan) things that I like there is their "Thai soup". So I tried to recreate the recipe and added a thing or two.

Brownie Cheesecake

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When I first saw this cake at the Grindcore House in Philadelphia, I knew I had to have it. :) Brownie Cheesecake. Is there a better way to combine things? After returning to my native Germany, I went to great lengths to develop the perfect recipe. I took me three tries to figure out a good brownie recipe, and my poor friends and colleagues all had to suffer the "not quite perfect" versions.

This is not a recipe that can be done if you don't have a bit of time on your hands. Doughs need to rest, brownies need to cool down fully. I would suggest you prepare the different parts the day before you want to have the cake and assemble the next day.

Some minor changes will have to be made the next time,
but I am already very happy with the first try.

Oh hai! <3

Brownie - More Chocolate, please!

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In the course of finding my own recipe for a brownie cheesecake I ate at the Grindcore House in Philadelphia, PA, the first step, of course, included finding a great recipe for brownies! I think I found it!

Smoked Tomato Paprika Sauce

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Many thanks to Mr. Squirrel at Camslinger.de for the photo 

I started out making a sauce out of things that had to go for whatever reason: Veggies on the verge of looking less Next Veggie Top Model, open packs of pureed tomatoes from yesterday's pizza... that sort of thing. I ended up with the best sauce ever! It will go well with our Tomato Lentil Bites (filled with Cashew Feta) at my work Christmas party tonight!

Okara Schnitzel!

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You made soy milk and have no idea what to make with the leftovers? To be honest, I almost like the leftovers better than the soymilk. But that's because Mr. Squirrel knows how to use the leftovers, which go by "okara." Here is how he did it!

Simple: Brussels Sprouts FTW

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I always eat Brussels sprouts when Mr. Squirrel isn't home because he hates them. But I don't. :)
A super tasty way to make them is to boil them first and to then fry them.

Kitchen Basics: Soy Milk

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Mr. Squirrel is very talented in the kitchen. He likes to help and he likes to kick me out of the kitchen to fix me veganized versions of my favorite childhood foods! He is also a pro at making vegan bratwurst from scratch and at making and eating all the vegan burgers. Mr. Squirrel also makes me soy milk. This is how he did it!

Lemon Rosemary Cakes

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Lemon and rosemary just go together. So they have to be joined in cake. Or tiny cakes. 

Pumpkin Cheese Cake with a Dark Chocolate Cardamom Ganache

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I have been told that "Pumpkin spice anything tastes like bilge water," and that "pumpkin pie is only good from the moment Thanksgiving dinner ends until the moment just after you have taken your first bite of it," and I accepted the challenge. I can't quite agree. At least not after I had a slice of this  Pumpkin Cheese Cake with a Dark Chocolate Cardamom Ganache. ^^ It's creamy and pumpkin-y and good!

Kitchen Basics: Pumpkin Pie Spice

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In order to make pumpkin pie, you need pumpkin pie spice. You can buy an expensive blend, or... just make your own blend. There is no one true way to make this, but this is how I like mine.

My childhood favorite veganized: Kässpätzle

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For my our 10-year anniversary, the boyfriend and I had been looking for a nicer restaurant that would get us good vegan food. Our favorite Thai place was great last year, but since we had just been there a few weeks ago, we decided to just cook at home. Kässpätzle (elsewhere described as the mother of mac and cheese with caramelized onions) with our favorite brand of mock duck, and red cabbage. Too good! 

Filled curry bell peppers with quinoa

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I had a request for a "not boring" recipe of filled bell peppers on my facebook page a while ago... and here is my take on "not boring filled bell peppers." :)

I was making up the recipe as I cooked, so these ingredients are all in the dish,
but, for example, not the whole cauliflower. 

It's Fall! We need Apple Sauce!

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Apple sauce is great, especially when apples are in season, and you can make tons of nice goodies with it. For example apple pie. Or Himmel un Ääd, a traditional dish from the German Rhine land, which combines mashed potatoes and apple sauce with caramelized onions and veggie sausages.

Or eat it just plain like that.

Comfort Food: Mac'n'Cheese

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I grew up with Kässpätzle as my favorite food. Basically, that's homemade (at least where I grew up) egg-based Swabian noodles baked with lots of cheese and caramelized onions. Now, I have not managed to make anything that is quite as good as what my Mom used to make, however, the following recipe is great and super tasty. 

Oh and I recently got a really cool recipe (at a vegan dinner party that was thrown for me in Philadelphia!) for egg-less spätzle that tasted incredibly great! So I may come up with a Kässpätzle recipe some time in the future. 

New York Food Adventures Pt. II: Restaurant Edition!

Well, hello. I am glad I have a kitchen at my disposal so I won't have to afford eating out all the time. However, I managed to get to three different places in New York... and visited each one twice. Because they were too good! All three places were all vegan (with the exception of some beverage options at one) and served fake meats. I'm just mentioning this up front, because I know not everyone is into this. Anyone interested in my statement on fake meats? It's right here in my "Chick'n Wings" recipe.

Nun, hallo. Ich bin ja froh hier eine Küche zu haben, damit ich es mir nicht zu oft leisten muss auswärts zu essen. Nichtsdestotrotz habe ich es geschafft mir drei verschiedene Läden in New York anzugucken un dzu testen. Und ich bin in jedem zwei mal gewesen, weil sie so gut waren! Alle drei Läden waren komplett vegan (bis auf ein oder zwei Ausnahmen bei der Getränkewahl in einem Laden) und haben auch fake meat verkauft. Ich sage das nur vorneweg, weil ich weiß, dass das nicht jeder so drauf steht. Falls wen interessiert, wie ich zu fake meat stehe? Kann man in meinem "Chick'n Wings" Rezept nachlesen (bisher nur auf Englisch, aber die Übersetzung kommt noch).

New York Food Adventures Pt. I (Supermarket and Groceries)

UPDATED/AKTUALISIERT!

Although I cherish my hometown in the Ruhr, I am finding New York quite appealing, too. I love travelling in general, and going to the supermarket in a foreign country is definitely a highlight for me. ^^ All of these exciting new things! (And sometimes the shock of how expensive some stuff is.) So this blog post is about my food and supermarket adventures. (Restaurant adventures to be in a seperate post.)

Ich liebe ja meine Heimatstadt im Ruhrpott, aber ich mag New York bisher auch ganz gerne. Ich liebe es ja generell zu reisen und in einem fremden Land in einen Supermarkt zu gehen ist für mich immer ein Highlight. ^^ All diese neuen aufregenden Dinge! (Und manchmal der Schock wie teuer einige Sachen sind.) Dieser Blog ist also über meine Essens- und Supermarktabenteuer. (Restaurantabenteuer gibt's in einem separaten Post.)

Easy: Creamy Spinach with Chickpeas and Peanuts

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So, I am not in my usual kitchen environment. Instead of enjoying the beautiful Ruhrgebiet, I am in New York City! Only temporarily, though. I am still settling in and finding my way around, particularly in the supermarkets, but I am glad to have access to a kitchen in the apartment in which I'm subletting a room. I had originally intended to make something along the lines of my world famous (ok, it's not... yet!) Sesame Spinach, but since I couldn't find any sesame seeds, I had to come up with something else. And I like what happened as I threw together my very, very limited selection of food items. Getting set up in a kitchen without having anything in the pantry or fridge whatsoever is quite the challenge. But it worked! :D

Summer Food: Roasted Eggplant and Zucchini with Fresh Tomatoes, and Tomato Sauce

On some days it's just too hot to eat something that is above body temperature. Today is one of these days.
So I decided to go with tons of veggies that could in the end be eaten hot or cold.

Sweet and Sour Sauce

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Simple and tasty, this sauce goes well with spring rolls, on sandwiches, or barbecued goods.

Ingredients:

• 2 red bell peppers
• 2 cloves of garlic
• 7 tablespoons of rice vinegar
• 13 tablespoons of raw cane sugar
• 2 tablespoons of soy sauce
• 1 teaspoon of tapioca starch
• 200ml of water
• optional: sambal oelek (if you like your sweet and sour sauce hot!)

Thai Pasta Salad

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Mondays are always a bit of a challenge: I always prepare a lunch for work for my colleague and myself... but I want to vary what I bring. So I keep my eyes open for new ideas and suggestions. Today, the Vegan Food Nerd came to my rescue. Their dish inspired me to pick up some of the basic ingredients they used and to come up with something new myself. :)

This is not actually a Thai recipe. But the nice noodles, coconut milk, and red Thai curry paste made me call it that! :D

Ingredients for 6 generous portions:

• 400g of rice noodles (the type that looks like fettuccine, about 4mm, ca. 1/6 in)
• 300g of soy sprouts
• 3 bell peppers (red, yellow, green)
• 1 large zucchini
• 250g of snowpeas
• 1l of coconut milk
• some oil (for example sunflower)
• 2 tablespoons of red Thai curry paste - if you like it hotter, use more (double check the ingredients! Curry pastes are not always vegan/vegetarian!)
• some soy sauce
• some salt
• 2 limes
• 100g of (unsalted) peanuts 
• 400g of tofu (it's the squishy type which I buy at the Asian supermarket, not the firm stuff)

You will also need: A big pot, a deep-fryer. If you don't have a deep-fryer, I suppose you can also fry the tofu in a pan, but it won't be quite as nice.

Oven-baked Pasta Paella

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Another Tuesday, another Tuesday lunch! I really wanted to do something new, so I went through a cooking magazine I get every other month. Made some changes and everything turned out to be great! 

Ingredients for 4 large or 6 normal servings:

• 250g of green beans (I used frozen beans)
• 2 red bell peppers
• 1 yellow bell peppers
• 4 medium sized onions
• 3 cloves of garlic
• 1 jar of mild green chili peppers
• 100g of dried tomatoes (the type that comes in oil)
• 1 can of precooked chickpeas (ca. 200g)
• 300g farfalle pasta
• 2 cans of tomato chunks
• some olive oil
• 1 tablespoon of turmeric
• 2 tablespoons of paprika powder 
• 300ml of veggie stock
• some salt
• fresh parsley (I used half a pot of fresh parsley)
• 1 lemon (preferably organic!)

Antipasti II: Roast Bellpepper with Shaved Almonds and Garlic

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Part II Antipasti recipes! Part I (marinated roast veggies) is here. Part III (Tomato filled with pesto cream cheese) will be posted soon.

(1) marinated roast veggies
(2) Roast Bellpepper with Shaved Almonds and Garlic
(3) Tomato filled with pesto cream cheese

Antipasti I: Marinated Veggies

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We had an Italian themed dinner party last week and made a nice little plate of antipasti as appetizers. It's June, so we wanted to stick to as many cold dishes as possible. Antipasti proved to be easily prepared in advance and a great way to start out the dinner. There are three main components to the dish on the picture above: (1) Marinated veggies, (2) baked bellpeppers with shaved almonds, and (3) the tomato that's filled with pesto cream cheese. I'll explain how they were made in the following blog posts.

So here is how you can make the marinated veggies:

For this starter plate for six people (each person got their own ;) No sharing necessary), I used the following:

Ingredients:

• 1 medium eggplant
• 2 small zucchinis
• 250g of meadow mushrooms 
• 3 cloves of garlic
• 150ml olive oil (plus some for frying)
• 1½ tablespoons of balsamic vinegar
• some fresh basil, thyme, and rosemary
• salt

Dinner Party III

Dinner Party No. 3! 

I really love how we have established this little tradition of cooking three-course dinners for each others among us three couples. We started out last fall and have cooked really good stuff for each other since. This week, we started the third round of our "perfect vegan dinner" - and it was Italian themed.

Dinnerparty Nr. 3!

Ich finde es total toll, dass wir diese kleine Tradition füreinander Drei-Gang-Menüs zu kochen unter uns drei Paaren etabliert haben. Wir haben im letzten Herbst damit angefangen und haben seitdem immer nur leckere Sachen für einander kredenzt. Diese Woche haben wir die dritte Runde unseres "perfekten veganen Dinners" gestartet - und das Thema war Italien im Ruhrpott. 

Rosemary Panna Cotta with Strawberry Sauce

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The dessert for our latest dinner party was easy to prepare and was also easily prepared in advance.

Ingredients for six portions:

• 200ml soy cream
• 300ml almond milk (I made my own)
• 1 teaspoon of agar agar
• 50g of raw cane sugar for the panna cotta
• 1 vanilla bean or vanilla flavor
• 2 rosemary sprigs
• 600g of fresh strawberries
• 1 tablespoon of raw cane sugar for the sauce

Easy: Basil Pesto

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Trying to find a vegan pesto can be quite the challenge because most pestos are made with grana padano or parmesan. Although I know of one (good, yet slightly pricy) brand, I wanted to make some myself. Another reason for this was our latest dinner party at which I try to make as much from scratch as possible. (I used the pesto to make pesto cream cheese to fill a tomato. YUM!)

All you need for this basil pesto are a small number of ingredients and a blender: a regular one or an immersion blender should work.

Ingredients:

• 2 pots of fresh basil (cf. picture)
• 50g of cashews
• 4 tablespoons of yeast flakes
• 3 cloves of garlic
• 150ml olive oil (try to go for a good quality)
• 1 tablespoon of sea salt

Mississippi Mud Pie

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Inspired by my friends over at the used to be guerilla Café Mousebear/soon to be an actual café Krümelküche, I made Mississippi Mud Pie for a friend's birthday.

These are the ingredients for a 26cm/10¼in springform:

Ingredients for the dough base:

• 260g of flour
• 30g of cocoa powder
• 200g of margarine
• 35g of raw cane sugar
• 3 table spoons of water

Ingredients for the chocolate cream filling:

• 50g of margarine
• 90g of raw cane sugar
• 2 table spoons of soy flour
• 2 table spoons of cocoa powder
• 50g of dark chocolate
• 100g of soy cream (or rice, oat, coconut cream etc.)

For the topping: 

• 300g of whippable vegan cream (if it's sweatened, great, if not, add some sugar)
• 50g of dark chocolate

Product Test: Lupinesse Ice Cream

Product Test "Lupinesse" Ice Cream/Produkttest Lupinesse Eis

What? In English and German. :) Even though the ice cream is only available in Germany.

Was? Auf englisch und deutsch. :) Obwohl es das Eis nur in Deutschland gibt.

I have not had decent "milk" ice cream in a while. We used to have a small place by our uni campus that sold amazing oat milk based ice cream.... then they closed. :( So we went out to a supermarket that we rarely visit because we had read about Lupinesse ice cream - ice cream based on blue lupin!

Ich habe schon lange kein "Milch"-Eis mehr gegessen. Wir hatten mal einen kleinen Laden um die Ecke von der Uni, bei dem es total großartiges Hafermilcheis gegeben hat... und dann haben sie dicht gemacht. :( Also sind wir mal zu einem Supermarkt gefahren, in dem wir sonst eher selten sind (Real), weil wir von Lupinesse Eis gelesen hatten - Eis, das aus blauer Lupine hergestellt wird.

Tomato Quinoa

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Quick and simple way to make incredibly tasty quinoa! Tastes great hot or cold.

Ingredients:

• 170g of quinoa
• 500ml of puréed tomatoes
• pinch of salt
• pinch of sugar
• vegetables of your choice (I used one kohlrabi and 2 medium carrots)

Easy: Semolina Pudding - Grießpudding

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On Mondays, I eat at the university canteen with my colleagues. On Monday nights, I cook for Tuesdays. Because on Tuesdays, I eat something home made with one of my colleagues.
Today at the canteen (they have a vegan counter! One vegan main dish plus a variety of side dishes every day!) we talked about semolina pudding... So I figured, I'd have to make some for the next day. And here we are. Super easy, can be spiced up with some cinnamon or other things.

Ingredients for 6 desserts:

• 1000ml soy milk
• 150g semolina
• 100g of raw cane sugar
• 1/2 teaspoon of salt
• fruit of your choice: I used 8 smaller peaches, you can use anything you like
• 50g of chopped or shaved almonds
• optional: vanilla bean or vanilla flavor and/or almond flavor
• optional: cinnamon, cardamom, whatever you like

Vanilla Cupcakes with Vanilla Buttercream and Strawberries

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The strawberry season is here and we decided two kilos of strawberries were a good way to start! Apart from eating the just like that and putting them in my overnight oats, we knew we had to use them in more ways. Cupcakes seemed like a great option!

Ingredients for 12 Vanilla Cupcakes

• 250 ml soy milk
• 1 1/2 teaspoon of apple cider vinegar
• 175g wheat flour
• 20g of cornstarch
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 pack of vanilla sugar (or flavor)
• 60g of sunflower oil
• 150g of raw cane sugar

Ingredients for the topping:

• 1 pack of vanilla flavored custard powder
• 250ml of soy milk
• 2 tablespoons of sugar (more if you like your butter cream sweeter)
• 100g of margarine (I used Alsan)
• 12 small strawberries (about the size of a hazelnut or a little bigger)
• a handfull of strawberries of any size :)

A Simple + Healthy Breakfast: Overnight Oats

I also puréed a few strawberries and added
this strawberry sauce to the bottom of the jar.

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Calling this a recipe is almost impudent... I saw a lot of overnight oats on the internet recently and decided to give it a go so I'd have a simple and healthy breakfast to make a Monday morning a bit nicer for myself and for people around me (those who got breakfast from me and those who didn't have to deal with a breakfast-free me). :)

Here is what I used for today's overnight oats:

Ingredients (per serving):

• 70g of rolled oats
• 200ml of oat milk (you can use any milk you like!)
• 5 strawberries
• 1 small banana
• a handfull of chopped almonds
• some rhubarb (half a small stick?)
• 1 teaspoon of raw cane sugar

Curry Coconut Milk Potatoes with Spinach and Cauliflower

Yet another Tuesday work lunch! Monday nights are always a bit of a challenge because I want to cook something nice for my colleague and myself. Something that can easily be taken to work, heated up, and then eaten. And since my friend - unlike me - does not appreciate the taste of meat (and never has), I always want to make sure I make a wholesome, nice meal without making it seem like I'm just bringing side dishes. Curries and chilis are the obvious choice... and for today I did another curry based dish, but a little different from the green Thai curry or the regular tomato based curry. I have something similar every time we are at the Indian restaurant with my boyfriend's parents, ... except they put much more garlic in there. Which I like. But I don't really consider that a great idea for work lunches. So, if you eat this in the privacy of your home or do not care if your breath wreaks havoc on humanity: Don't forget to throw in as much garlic as you like!

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Ingredients for 5-6 servings:

• 1kg of potatoes
• 1 cauliflower
• 500g of spinach
• 1l coconut milk
• 3 onions
• massaman curry paste
• some coconut oil 
• salt - if necessary. I didn't use any because I was happy with the salt content of my curry paste
• optional: fresh garlic (preferably chopped finely and added to the pot along with the onions)

Banana Rhubarb Breakfast Muffins

I'm quite the fan of The Vegan Foodnerd on Facebook. I get tons of great inspiration there and have already tried a recipe or two from their posts. One of them was the ever-awesome (Oreo-free Oreo) Raspberry Cheesecake! Bow down to the makers of these recipes! :)

I have to admit that I had never baked or cooked with rhubarb before. But since I had a bunch of rhubarb in our organic farmer's veggie box last Friday, I had to conquer the art of rhubarb eating! The first piece went into a smoothie (along with bananas, an apple, and turnip tops), but I had to find good use for the rest! And The Vegan Foodnerd's recipe for breakfast muffins looked too good not to try it. I made a couple of changes to the recipe, though. Here is my version!

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Lots of <3 goes to camslinger.de for the picture.

Ingredients for 30 Breakfast Muffins:

• 350g of wholemeal flour (I used half spelt, half wheat)
• 1 1/2 table spoons of baking powder (1 pack)
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 140g vegan "butter"
• 300g of unrefined sugar
• a little bit of vanilla (flavor or the real deal)
• 2 bananas
• 3 medium stalks of fresh rhubarb
• 350g of soy yoghurt

Convenient Donuts

I rarely use convenience products and try to keep my cooking/baking on a level where I can make everything from scratch. Not this time. :) I had come across this advice online and decided I had to try it.

It turned out niiiice. :)

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Ingredients:

• one pack of store-bought portioned biscuit dough (the stuff that turns into biscuits/tiny rolls - check the ingredients! Many brands are vegan!)
• powdered sugar + water (for the glaze)
• optional: sprinkles, other decoration

You will need a deep-fryer (or a pot full of oil?) for this recipe.

Chili sin Carne con Cornbread!

English version below

Ich esse gerne Chili - und dieses Chili ist besonders. Mr. Squirrel und ich kochen es seit 2016 in Großportionen (2016: 25kg --> 2019: 65kg) für das Duisburger Charity Metal Festival Rage Against Racism. Da dort alle Einnahmen inklusive der Futterstände dem guten Zweck zu Gute kommen, darf man kein eigenes Essen mit reinnehmen. Das ist natürlich doof, wenn man vegan ist und es kein veganes Essen gibt. Aber jammern hilft da nicht, also haben wir angeboten, selbst welches zu machen. :)

Zutaten für das Chili:

• 1 Dose Kidneybohnen
• 1 Dose Mais
• 2 Dosen (je ca. 400ml) gehackte Tomaten
• 500ml passierte Tomaten
• 2 mittelgroße Zwiebeln
• 2 Knoblauchzehen
• 1 rote Paprika
• 2 Handvoll Sojagranulat
• Salz
• 100g Chipotle Chilis in Adobosauce (oder andere Chilis)
• 30g dunkle Schokolade
• 1 TL Zimt
• ½ TL Kreuzkümmel
• ein bisschen Olivenöl
• optional: 100ml Kaffee

Zubereitung:

• Zwiebeln schneiden. Die müssen nicht superfein sein, aber bitte keine Riesenklopser!
• Ein paar Teelöffel Olivenöl in einem großen Topf erhitzen und die Zwiebeln darin anbraten.
• Knoblauch schälen und hacken. Mit zu den Zwiebeln in den Topf geben und ein bisschen mitbraten.
• Mit dem Kaffee ablöschen.
• Passierte Tomaten und Tomatenstücke hinzugeben.
• Chipotle Chilis kleinschneiden und in den Topf geben.
• Schokolade einrühren bis sie aufgelöst ist.
• Zimt und Kreuzkümmel dazu geben.
• Sojagranulat hinzugeben.
• Gut umrühren.
• Etwa 10 Minuten köcheln lassen.
• Mais und Bohnen abtropfen lassen und in den Topf geben.
• Paprika klein schneiden und dazu geben.
• Mit Salz abschmecken und ggf. noch mit Chilis nachwürzen.
• FERTIG!

Corn Bread (Maisbrot)

Zutaten:

270g Maismehl

135g Weizenmehl

2 Teelöffel Backpulver

80g Sonnenblumenöl (oder Rapsöl)

2 Esslöffel Ahornsirup (oder Agavendicksaft)

500ml Sojamilch (oder andere Pflanzenmilch)

2 Teelöffel Apfelessig

2 Teelöffel Salz

Zubereitung:

• Ofen auf 180°C/350°F vorheizen.
• Eine 28cm (11 Zoll) Springform mit Backpapier auslegen.
• In einer großen Schüssel Maismehl, Weizenmehl, Backpulver und Salz mischen.
• In einer anderen Schüssel Sojamilch mit Essig mischen.
• Rühren und ein paar Minuten stehen lassen.
• Dann Öl und Sirup hinzugeben.
• Gut verrühren.
• Die nassen Zutaten in die trockenen schütten und rühren bis man einen schönen glatten Teig hat.
• Den Teig in die Springform schütten.
• 35 Minuten backen.
• Mit einem Zahnstocher testen, ob das Cornbread gut ist: In die Mitte pieksen, wenn der Zahnstocher ohne klebrige Reste rauskommt, ist das Brot gut.
• Heißes Brot in Rechtecke schneiden.
• Warm mit dem Chili servieren.
• Wenn man das Brot nicht auf einmal schafft (eher unwahrscheinlich ;)) in eine luftdichte Dose packen.
• Guten Hunger!

*****************************

English version

I like my chili and this chili is special. Since 2016, Mr. Squirrel and I have been making this for a local charity metal festival (Rage Against Racism in Duisburg) in large quantities (2016: 25kg/55lbs --> 2019: 65kg/145lbs). Since all proceeds (including money coming in from the food booths) of the festival go towards a good cause, you can't bring your own food. This particularly sucks when you're vegan and there's no vegan food. So we didn't complain for too long, but instead offered to make some instead :)

(The recipe for the cornbread is below the chili recipe.)

Chili sin Carne

Ingredients for the chili:

• 1 can of kidney beans
• 1 can of corn
• 2 cans (ca. 400ml each) of tomato chunks
• 2 cloves of garlic
• 500ml of puréed tomatoes
• 2 medium sized onions
• 1 red bell pepper
• 2 hands full of soy granules
• salt
• 100g chipotle chilis in adobo sauce (or other chilis)
• 30g of dark chocolate
• a bit of olive oil
• 1 tsp of cinnamon
• 1½ tsp of cumin
• optional: 100ml of coffee

Instructions:

• Chop the onions. It doesn't have to be superfine, just not huge chunks.
• Heat up a few teaspoons of oil in a big pot and fry the onions for a bit.
• Peel and chop garlic, add to pot. Fry along the onions for a little while.
• Add the coffee to the pot.
• Add the puréed tomatoes and the tomato chunks to the pot.
• Cut up the chipotles as fine as you like. Add to pot.
• Add the chocolate and stir until it dissolves.
• Stirr in cinnamon and cumin.
• Add soy granules.
• Stir well.
• Allow to simmer for about 10 minutes.
• Drain the corn and beans, then add them to the pot.
• Cut the bell pepper into small chunks and add them to the pot.
• Season with salt, add more heat in terms of chilis, if desired! 
• DONE!

Cornbread

Ingredients:

• 270g of cornmeal
• 135g of (regular) wheat flour
• 2 teaspoons of baking powder
• 80g of sunflower (or canola) oil
• 2 tablespoons of maple (or agave) syrup 
• 500ml of soy milk (or any other plant milk)
• 2 teaspoons of apple cider vinegar
• 2 teaspoons of salt

Instructions:

• Preheat the oven to 180°C/350°F.
• Line a 28cm (11in) springform with parchment paper.
• Mix the cornmeal, flour, baking powder, and salt in a big bowl.
• In another bowl, mix the soy milk and vinegar. 
• Stirr and allow to sit for a few minutes.
• After a few minutes, add oil and maple syrup.
• Mix the wet ingredients well.
• Add the wet ingredients to the dry ingredients and mix until you have a nice smooth batter.
• Pour the batter into the springform.
• Bake for 35 minutes.
• Check if the cornbread is good by poking a toothpick into the center. If it comes out clean, the cornbread is good!
• Slice immediately with a sharp knife.
• Serve warm with the chili!
• You're probably not going to finish it all in one sitting, so keep the leftovers in an airtight container.
• Enjoy!