tag:blogger.com,1999:blog-75082863796097129062024-03-05T18:23:38.698+01:00Squirrel of Nom's Tasty TreatsI like my food vegan and my guests hungry. Stay tuned for plant-based awesomesauce!Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comBlogger374125tag:blogger.com,1999:blog-7508286379609712906.post-42706708706921856912023-04-12T11:28:00.004+02:002023-04-18T20:58:05.848+02:00Gemüse in Kokos-Curry-Sauce | Veggies in coconut curry sauce<p><b> If you don't read German, please scroll a little - I promise, I included a translation below!</b></p><p><br /></p><p>Einer meiner Lunchboxstandards ist Gemüse in Kokos-Curry-Sauce. Als Beilagen eignen sich am besten Reis, Reisnudeln oder auch Ramen-Nudeln. Bei Reis und Reisnudeln ist das eine wunderbare glutenfreie Variante, falls man mal für wen kocht, der das nicht verträgt. Ob so oder so: Perfekt um möglichst lecker viel Gemüse zu futtern.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4pPhokKGcLUwUbw1Wb6rk6kgB8CagquT-N95GR5sD4rD8FjOjGvf8FbtQV4blSt4BDiO2bTzj8vwXNsWWv567G9NKAawpQBm5xpgfbuw68MVIQAuutQJitk-nccO1BgNhAz08Tjw_Zk/s1350/Kokos-Curry1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4pPhokKGcLUwUbw1Wb6rk6kgB8CagquT-N95GR5sD4rD8FjOjGvf8FbtQV4blSt4BDiO2bTzj8vwXNsWWv567G9NKAawpQBm5xpgfbuw68MVIQAuutQJitk-nccO1BgNhAz08Tjw_Zk/w320-h400/Kokos-Curry1.jpg" width="320" /></a></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Zutaten für zwei Portionen:</b><br /><ul style="text-align: left;"><li>250ml Kokosmilch</li><li>250ml Gemüsebrühe</li><li>1-2 EL Currypaste (entweder rotes oder grünes Curry - ich benutze am liebsten Paste aus dem Asialaden von der Marke Cock Brand. Von denen sind alle Pasten, die ich bisher gesehen habe, vegan - das ist nicht bei allen Marken so!)</li><li>Salz und Zucker</li><li>ca. 700g Gemüse: Zum Beispiel Möhren, Zuckererbsenschoten, Paprika, Frühlingszwiebeln, Chinakohl, Sprossen, Brokkoli, Blumenkohl, grüne Bohnen (auch TK), Erbsen (TK), Aubergine, Pak Choi, Porree, grüner Spargel, kleine Maiskolben, Bambussprossen, Staudensellerie, Zucchini.</li><li>Dazu: gebackener (<a href="https://squirrel-of-nom.blogspot.com/2021/01/suppe-tofu-soup.html" target="_blank">siehe dieses Rezept</a>) oder <a href="https://squirrel-of-nom.blogspot.com/2016/02/frittierter-tofu-deepfried.html" target="_blank">frittierter Tofu</a>, <a href="https://de.wikipedia.org/wiki/Jiaozi" target="_blank">Gyozas</a> (kann man auch gefroren oder gekühlt im Asialaden und zum Teil in deutschen Supermärkten (z.B. Aldi Süd) kaufen), gebratener Tempeh, Seitan. </li><li>Beilage: Reis, Reisnudeln, andere Nudeln...</li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIr28Xg_jHYr5x4ijGF27oyxWBhZgDQm_6gWqaIsp-eiiv-E6rjysfdMCTRwlW8cUVk8A0aBS4Ty8r_0rp-A19CNGxhBDsLv9MisaKs4WYet2rhCeF0-7qD7hsAKVDNdsV8oGG_-lrLY/s1350/Kokos-Curry2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIr28Xg_jHYr5x4ijGF27oyxWBhZgDQm_6gWqaIsp-eiiv-E6rjysfdMCTRwlW8cUVk8A0aBS4Ty8r_0rp-A19CNGxhBDsLv9MisaKs4WYet2rhCeF0-7qD7hsAKVDNdsV8oGG_-lrLY/w320-h400/Kokos-Curry2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Zubereitung:</b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Currypaste mit etwas Kokosmilch pürieren. </li><li>Mit dem Rest der Kokosmilch und der Brühe in einem Topf aufkochen.</li><li>Mit Salz und Zucker (!) abschmecken.</li><li>Gemüse vorbereiten: Bei Bedarf schälen (zB bei den Möhren), alles in mundgerechte Stücke schneiden. </li><li>Gemüse, das länger zum kochen braucht: Aubergine, Blumenkohl, Möhren.</li><li>Gemüse, das erst zum Schluss dazu geworfen wird: Sprossen, Paprika, Frühlingszwiebeln, Zucchini.</li><li>Gemüse eurer Wahl in der Sauce garen.</li><li>Beilagen eurer Wahl (Reis, Reisnudeln, etc.) vorbereiten.</li><li>Proteinbeilage eurer Wahl (optional) dazu geben. Also zum Beispiel Tofu oder Seitan.</li><li>Fertig.</li><li>Optional: Garnieren mit frischer Chili, Koriander, oder geröstetem Sesam.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hJT3cLizT6iKl9Q6ak7b1AR1655vov0tDrXTOjpLRVDUP9t4NXJosUq2RhOXZwZt_hedblNTxBB52z4ejp-CL1fJzPz6TEl934a4s4nrUQJ5yRi9vrphZe-GgKW55uFRTojc6le97Yc/s1080/Kokos-Curry3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hJT3cLizT6iKl9Q6ak7b1AR1655vov0tDrXTOjpLRVDUP9t4NXJosUq2RhOXZwZt_hedblNTxBB52z4ejp-CL1fJzPz6TEl934a4s4nrUQJ5yRi9vrphZe-GgKW55uFRTojc6le97Yc/w640-h426/Kokos-Curry3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Geht auch wunderbar mit grüner Currypaste.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div>***********************************************************************</div><div><br /></div><div><p><b>As promised, I am including an English translation. Google translate has come a long way, but I still prefer translating myself, so I can include information that might be of interest to anyone who doesn't shop in my neighborhood.</b></p><p>Another one of the standard lunch box meals: Veggies in coconut curry sauce. As for side dishes, I recommend rice, rice noodles or ramen noodles. When using rice or rice noodles, you have a great gluten free option if you're looking for one. Either way: It's a perfect way to eat all of the veggies!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4pPhokKGcLUwUbw1Wb6rk6kgB8CagquT-N95GR5sD4rD8FjOjGvf8FbtQV4blSt4BDiO2bTzj8vwXNsWWv567G9NKAawpQBm5xpgfbuw68MVIQAuutQJitk-nccO1BgNhAz08Tjw_Zk/s1350/Kokos-Curry1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4pPhokKGcLUwUbw1Wb6rk6kgB8CagquT-N95GR5sD4rD8FjOjGvf8FbtQV4blSt4BDiO2bTzj8vwXNsWWv567G9NKAawpQBm5xpgfbuw68MVIQAuutQJitk-nccO1BgNhAz08Tjw_Zk/w320-h400/Kokos-Curry1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b>Ingredients for two servings:</b><br /><ul><li>250ml of coconut milk</li><li>250ml of veggie stock</li><li>1-2 EL curry paste (red or green - I prefer using pastes from my favorite Asian grovery shop, preferably the brand "Cock Brand". It's internationally available and vegan, which is not always the case with other brands.)</li><li>salt and sugar to taste</li><li>about 700g of mixed veggies of your choice. For example: carrots, snow peas. peppers, spring onions, napa cabbage, broccoli, cauliflower, green beans (frozen work well!), green peas (frozen), eggplant, pak choi, leeks, green asparagus, baby corn, bamboo shoots, celery, zucchini...</li><li>Plus a protein or addition of your choice: baked tofu (<a href="https://squirrel-of-nom.blogspot.com/2021/01/suppe-tofu-soup.html" target="_blank">check out this recipe</a>) or <a href="https://squirrel-of-nom.blogspot.com/2016/02/frittierter-tofu-deepfried.html" target="_blank">deep fried tofu</a>, <a href="https://en.wikipedia.org/wiki/Jiaozi" target="_blank">gyozas</a> (you can usually get these frozen or chilled at Asian grovery shops, but sometimes also in other supermarkets), fried tempeh, or seitan. </li><li>Side dish: Rice noodles, rice, other noodles...</li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIr28Xg_jHYr5x4ijGF27oyxWBhZgDQm_6gWqaIsp-eiiv-E6rjysfdMCTRwlW8cUVk8A0aBS4Ty8r_0rp-A19CNGxhBDsLv9MisaKs4WYet2rhCeF0-7qD7hsAKVDNdsV8oGG_-lrLY/s1350/Kokos-Curry2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkIr28Xg_jHYr5x4ijGF27oyxWBhZgDQm_6gWqaIsp-eiiv-E6rjysfdMCTRwlW8cUVk8A0aBS4Ty8r_0rp-A19CNGxhBDsLv9MisaKs4WYet2rhCeF0-7qD7hsAKVDNdsV8oGG_-lrLY/w320-h400/Kokos-Curry2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b>Instructions:</b></div><div class="separator" style="clear: both;"><ul><li>Blend curry paste with some of the coconut milk.</li><li>Once smooth, mix with the veggie stock and the rest of the coconut milk in a pot.</li><li>Season with salt and sugar (!).</li><li>Heat up the mix as you prepare your veggies: Peel, slice... depending on what you're using. Ensure there's bite size pieces of everything.</li><li>Add the veggies that take longer to cook first: eggplant, cauliflower, carrots, </li><li>Veggies that go in last: Sprouts, peppers, spring onions, zucchini.</li><li>Cook the veggies in the sauce.</li><li>Prepare side dishes of your choice (rice, rice noodles...)</li><li>Prepare protein/addition of your choice (optional - for example tofu or seitan).</li><li>Done.</li><li>Optional: Garnish with fresh chili, coriander or toasted sesame seeds.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hJT3cLizT6iKl9Q6ak7b1AR1655vov0tDrXTOjpLRVDUP9t4NXJosUq2RhOXZwZt_hedblNTxBB52z4ejp-CL1fJzPz6TEl934a4s4nrUQJ5yRi9vrphZe-GgKW55uFRTojc6le97Yc/s1080/Kokos-Curry3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="1080" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hJT3cLizT6iKl9Q6ak7b1AR1655vov0tDrXTOjpLRVDUP9t4NXJosUq2RhOXZwZt_hedblNTxBB52z4ejp-CL1fJzPz6TEl934a4s4nrUQJ5yRi9vrphZe-GgKW55uFRTojc6le97Yc/w640-h426/Kokos-Curry3.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Works beautifully with green curry paste as well.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-77584791920083829452023-04-08T20:22:00.000+02:002023-04-08T20:22:05.407+02:00Crunchy Blumenkohl | Crunchy Cauliflower<p><b> You can find the English translation below the German recipe!</b></p><p>Irgendwie war das Interesse online (und bei uns im Haushalt :D) sehr groß, da musste ich es nachbauen und die Zutaten aufschreiben!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIBYP_rJMw0DMzT54ppmoM7cKP9PAGnZpwz9dy379rbFWpsz1xUa95EHbOl4EwHyV4qx8uFpfpt7kPGw4PLRxZLcG5DNFwrmDhFqavI5qSpHuhd4Nay4Cc6y_tmxAoFHzvcfe0Tm4inlUNH35kvFV9kPAUdhtg32ysBp0m4xmKpGllAE9qjSKWvAv/s4000/CrunchyCauliflower01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIBYP_rJMw0DMzT54ppmoM7cKP9PAGnZpwz9dy379rbFWpsz1xUa95EHbOl4EwHyV4qx8uFpfpt7kPGw4PLRxZLcG5DNFwrmDhFqavI5qSpHuhd4Nay4Cc6y_tmxAoFHzvcfe0Tm4inlUNH35kvFV9kPAUdhtg32ysBp0m4xmKpGllAE9qjSKWvAv/w300-h400/CrunchyCauliflower01.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crunchy Blumenkohl mit <br />Sweet Chili Sauce und Aioli</td></tr></tbody></table><br /><span><a name='more'></a></span><p><b>Zutaten:</b></p><p></p><ul style="text-align: left;"><li>ca. 450g frische Blumenkohlröschen </li><li>etwas Brühe zum Blumenkohl kochen</li><li>250g Mehl</li><li>250ml Wasser </li><li>1TL Backpulver </li><li>1 EL Räucherpaprika </li><li>1½ EL Hähnchengewürz (oder ¾TL Salz) </li><li>2 EL Sriracha (oder so viel wie ihr an Schärfe mögt)</li><li>150g Cornflakes</li><li>ein bisschen Öl</li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIQVi4vqhgoCnNBXXANLh2zduBNdzPwyLTw8phdZbJKX0V3svTswwiw6Nqc5AL4FTrwzLSlsDjsYRdkG92mgPfaHIJJfc2AYq5BAGcResGbvuEhAc2bSukGLoMDmWig1QSUvUuIEouck07SQDLVfxlYs6keRImUAmeorP801AKggnT_rcVCRwcB73/s4000/CrunchyCauliflower02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIQVi4vqhgoCnNBXXANLh2zduBNdzPwyLTw8phdZbJKX0V3svTswwiw6Nqc5AL4FTrwzLSlsDjsYRdkG92mgPfaHIJJfc2AYq5BAGcResGbvuEhAc2bSukGLoMDmWig1QSUvUuIEouck07SQDLVfxlYs6keRImUAmeorP801AKggnT_rcVCRwcB73/s320/CrunchyCauliflower02.jpg" width="240" /></a></div><br /><p><br /></p><p><b>Zubereitung:</b></p><ul><li>Blumenkohlröschen vom Strunk abtrennen und in etwas über mittelgroße Stücke teilen. Größere Röschen halbieren, kleinere ganz lassen.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PkR0nZSp4yHDr71aZtOjfDXkxExsDzENGm6XfngHFIduXDCD1QdXrYEdwDfmbrclxLFgYUrrdBrFlIEQwOYvhcxkjVcu58WDYmvRcTOJInVRDpnAf26a6hB47NsWtwJe9bh1VqfIO4o4DXVVfJnEBCOd4RqKBMIkLV-r-BVvAXRW2mqP2PjaD2ow/s4000/CrunchyCauliflower03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PkR0nZSp4yHDr71aZtOjfDXkxExsDzENGm6XfngHFIduXDCD1QdXrYEdwDfmbrclxLFgYUrrdBrFlIEQwOYvhcxkjVcu58WDYmvRcTOJInVRDpnAf26a6hB47NsWtwJe9bh1VqfIO4o4DXVVfJnEBCOd4RqKBMIkLV-r-BVvAXRW2mqP2PjaD2ow/s320/CrunchyCauliflower03.jpg" width="240" /></a></div><p><br /></p><ul style="text-align: left;"><li>Blumenkohl kurz in Brühe kochen, sodass der Blumenkohl noch knackig ist. </li><li>Blumenkohl abkühlen lassen.</li><li>In der Zwischenzeit alle anderen Zutaten (bis auf die Cornflakes und das Öl!) zu einem Teig verrühren.</li><li>Teig ruhen lassen bis Blumenkohl abgekühlt ist.,</li><li>Cornflakes klein crunchen und in eine extra Schüssel geben.</li><li>Blumenkohl in den Teig dippen.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrn_obfTIUoWVKDqP0aZYEGHlq1CxMZnOUhzxeQZKzKczAWw_m9zSNVMklE3t6khBW-S4WSaGCULBrd-Xw_SKJYheYWDK3xS445V3R4Ub4uoFGN38LK-xtLcQWPbfaieBRCny0zvnTuNDvg3Auw39NOv2kuHmsUyMKqPbQ0jmARYQPBP6kA_zM56m/s3034/CrunchyCauliflower04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3034" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrn_obfTIUoWVKDqP0aZYEGHlq1CxMZnOUhzxeQZKzKczAWw_m9zSNVMklE3t6khBW-S4WSaGCULBrd-Xw_SKJYheYWDK3xS445V3R4Ub4uoFGN38LK-xtLcQWPbfaieBRCny0zvnTuNDvg3Auw39NOv2kuHmsUyMKqPbQ0jmARYQPBP6kA_zM56m/w198-h200/CrunchyCauliflower04.jpg" width="198" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul style="text-align: left;"><li>Ofen auf 200°C Umluft vorheizen.</li><li>Blumenkohl in den klein gecrunchten Cornflakes wälzen.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitU30OLcIfkclfonRR43aO6JKeLHOAulzwDNJsWLG_7aBF3ySbul-jijy9ngr4k0S_dq-a8f7UQ5V4i1m8p7qiIQc3tjASHU4kl_vkchFsKvlEII4NcxzReO4I72E4Wx4-aornKrgvZhqcaFfzNBu3HtyAvVaUtzFccBgt1wCyS54U9ZxRQVlUoyy0/s3456/CrunchyCauliflower05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitU30OLcIfkclfonRR43aO6JKeLHOAulzwDNJsWLG_7aBF3ySbul-jijy9ngr4k0S_dq-a8f7UQ5V4i1m8p7qiIQc3tjASHU4kl_vkchFsKvlEII4NcxzReO4I72E4Wx4-aornKrgvZhqcaFfzNBu3HtyAvVaUtzFccBgt1wCyS54U9ZxRQVlUoyy0/w200-h200/CrunchyCauliflower05.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Gut wenden bis alle Seiten ummantelt sind und dann auf ein Backblech legen.</li><li>Mit etwas Öl beträufeln oder besprühen.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG_A7tW8I_YsyIKAEoPt71Wamcd8K5UI_6vU6Jrh_B1LHQ3Io2i-WgzKlluO_L8MDro-bfjmK0OFvl347IoPznZwl3zV0MRv8Q9UJpGbQttDtyU29KqLgu8fwbif4eBMjZT-86AnVXCyPnrWvo41ZGEqrcJiBBvjPe0VHqWHDiWhPcByAH0KhUmnA/s4608/CrunchyCauliflower06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG_A7tW8I_YsyIKAEoPt71Wamcd8K5UI_6vU6Jrh_B1LHQ3Io2i-WgzKlluO_L8MDro-bfjmK0OFvl347IoPznZwl3zV0MRv8Q9UJpGbQttDtyU29KqLgu8fwbif4eBMjZT-86AnVXCyPnrWvo41ZGEqrcJiBBvjPe0VHqWHDiWhPcByAH0KhUmnA/s320/CrunchyCauliflower06.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Bei 200°C Umluft 20 Minuten backen. </li><li>Mit einem Dipp servieren. Zum Beispiel Sweet Chili Sauce oder Aioli.</li></ul></div><br /><div><br /></div></div><p></p><div>**********************************************************************************</div><div><b><br /></b></div><div><b>Tadaaah! The English translation!</b></div><div><p>Somehow this recipe proved extremely popular (both online and in our household :D), so I had to make it again and actually write down the ingredients. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIBYP_rJMw0DMzT54ppmoM7cKP9PAGnZpwz9dy379rbFWpsz1xUa95EHbOl4EwHyV4qx8uFpfpt7kPGw4PLRxZLcG5DNFwrmDhFqavI5qSpHuhd4Nay4Cc6y_tmxAoFHzvcfe0Tm4inlUNH35kvFV9kPAUdhtg32ysBp0m4xmKpGllAE9qjSKWvAv/s4000/CrunchyCauliflower01.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIBYP_rJMw0DMzT54ppmoM7cKP9PAGnZpwz9dy379rbFWpsz1xUa95EHbOl4EwHyV4qx8uFpfpt7kPGw4PLRxZLcG5DNFwrmDhFqavI5qSpHuhd4Nay4Cc6y_tmxAoFHzvcfe0Tm4inlUNH35kvFV9kPAUdhtg32ysBp0m4xmKpGllAE9qjSKWvAv/w300-h400/CrunchyCauliflower01.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crunchy cauliflower with<br />sweet chili sauce and aioli</td></tr></tbody></table><br /><p><b>Ingredients:</b></p><p></p><ul><li>about 450g of fresh cauliflower florets </li><li>some broth/stock to cook the cauliflower in</li><li>250g of flour</li><li>250ml of water </li><li>1 tsp of baking soda </li><li>1 tb sp of smoked paprika </li><li>1½ tb sp of chicken seasoning (or ¾ tsp of salt) </li><li>2 tbsp of sriracha (adjust to whatever heat you enjoy)</li><li>150g of cornflakes</li><li>a bit of oil</li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIQVi4vqhgoCnNBXXANLh2zduBNdzPwyLTw8phdZbJKX0V3svTswwiw6Nqc5AL4FTrwzLSlsDjsYRdkG92mgPfaHIJJfc2AYq5BAGcResGbvuEhAc2bSukGLoMDmWig1QSUvUuIEouck07SQDLVfxlYs6keRImUAmeorP801AKggnT_rcVCRwcB73/s4000/CrunchyCauliflower02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIQVi4vqhgoCnNBXXANLh2zduBNdzPwyLTw8phdZbJKX0V3svTswwiw6Nqc5AL4FTrwzLSlsDjsYRdkG92mgPfaHIJJfc2AYq5BAGcResGbvuEhAc2bSukGLoMDmWig1QSUvUuIEouck07SQDLVfxlYs6keRImUAmeorP801AKggnT_rcVCRwcB73/s320/CrunchyCauliflower02.jpg" width="240" /></a></div><br /><p><br /></p><p><b>Preparation:</b></p><ul><li>Remove cauliflower florets from stem and cut into medium sized pieces: Cut bigger florets in half, keep the small ones the way they are.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PkR0nZSp4yHDr71aZtOjfDXkxExsDzENGm6XfngHFIduXDCD1QdXrYEdwDfmbrclxLFgYUrrdBrFlIEQwOYvhcxkjVcu58WDYmvRcTOJInVRDpnAf26a6hB47NsWtwJe9bh1VqfIO4o4DXVVfJnEBCOd4RqKBMIkLV-r-BVvAXRW2mqP2PjaD2ow/s4000/CrunchyCauliflower03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PkR0nZSp4yHDr71aZtOjfDXkxExsDzENGm6XfngHFIduXDCD1QdXrYEdwDfmbrclxLFgYUrrdBrFlIEQwOYvhcxkjVcu58WDYmvRcTOJInVRDpnAf26a6hB47NsWtwJe9bh1VqfIO4o4DXVVfJnEBCOd4RqKBMIkLV-r-BVvAXRW2mqP2PjaD2ow/s320/CrunchyCauliflower03.jpg" width="240" /></a></div><p><br /></p><ul><li>Briefly cook cauliflower in stock, but make sure the cauliflower is still firm.</li><li>Allow cauliflower to cool down.</li><li>In the meantime, mix all of the ingredients (except for the cornflakes and oil!) to a smooth batter.</li><li>Allow batter to rest until the cauliflower cooled down.</li><li>Crunch up the cornflakes and pour them into a separate bowl.</li><li>Dip cauliflower into batter.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrn_obfTIUoWVKDqP0aZYEGHlq1CxMZnOUhzxeQZKzKczAWw_m9zSNVMklE3t6khBW-S4WSaGCULBrd-Xw_SKJYheYWDK3xS445V3R4Ub4uoFGN38LK-xtLcQWPbfaieBRCny0zvnTuNDvg3Auw39NOv2kuHmsUyMKqPbQ0jmARYQPBP6kA_zM56m/s3034/CrunchyCauliflower04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3034" data-original-width="3000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrn_obfTIUoWVKDqP0aZYEGHlq1CxMZnOUhzxeQZKzKczAWw_m9zSNVMklE3t6khBW-S4WSaGCULBrd-Xw_SKJYheYWDK3xS445V3R4Ub4uoFGN38LK-xtLcQWPbfaieBRCny0zvnTuNDvg3Auw39NOv2kuHmsUyMKqPbQ0jmARYQPBP6kA_zM56m/w198-h200/CrunchyCauliflower04.jpg" width="198" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul><li>Preheat oven to 200°C/390°F.</li><li>Roll battered cauliflower in crunched up cornflakes.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitU30OLcIfkclfonRR43aO6JKeLHOAulzwDNJsWLG_7aBF3ySbul-jijy9ngr4k0S_dq-a8f7UQ5V4i1m8p7qiIQc3tjASHU4kl_vkchFsKvlEII4NcxzReO4I72E4Wx4-aornKrgvZhqcaFfzNBu3HtyAvVaUtzFccBgt1wCyS54U9ZxRQVlUoyy0/s3456/CrunchyCauliflower05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="3456" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitU30OLcIfkclfonRR43aO6JKeLHOAulzwDNJsWLG_7aBF3ySbul-jijy9ngr4k0S_dq-a8f7UQ5V4i1m8p7qiIQc3tjASHU4kl_vkchFsKvlEII4NcxzReO4I72E4Wx4-aornKrgvZhqcaFfzNBu3HtyAvVaUtzFccBgt1wCyS54U9ZxRQVlUoyy0/w200-h200/CrunchyCauliflower05.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Roll well until all sides are coated in cornflakes.</li><li>Place on baking tray.</li><li>Spray or baste in a bit of oil.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG_A7tW8I_YsyIKAEoPt71Wamcd8K5UI_6vU6Jrh_B1LHQ3Io2i-WgzKlluO_L8MDro-bfjmK0OFvl347IoPznZwl3zV0MRv8Q9UJpGbQttDtyU29KqLgu8fwbif4eBMjZT-86AnVXCyPnrWvo41ZGEqrcJiBBvjPe0VHqWHDiWhPcByAH0KhUmnA/s4608/CrunchyCauliflower06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG_A7tW8I_YsyIKAEoPt71Wamcd8K5UI_6vU6Jrh_B1LHQ3Io2i-WgzKlluO_L8MDro-bfjmK0OFvl347IoPznZwl3zV0MRv8Q9UJpGbQttDtyU29KqLgu8fwbif4eBMjZT-86AnVXCyPnrWvo41ZGEqrcJiBBvjPe0VHqWHDiWhPcByAH0KhUmnA/s320/CrunchyCauliflower06.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Bake at 200°C/390°F for 20 minutes.</li><li>Serve with a dip. For example sweet chili sauce or aioli. </li></ul></div></div><p></p></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-89941659739729881692022-04-29T17:29:00.001+02:002022-04-29T17:29:32.104+02:00Gewürzreis | Spiced Rice<p><b>No need to rely on some automated translation - just scroll a little. I am including an English translation of the recipe underneath the German original.</b></p><p>Diesen Reis mache ich total gerne als Beilage oder als Komponente für meine Thalis. Super einfach, aber extra lecker. Und dann sieht es auch noch hübsch aus :)</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHcFbc5FOefVLOmeJd4FtSxlDx3A0TTgVeiWmFg574fdbPPJCIJbm_EZHIJmDIGALZSEkKh4P7UNg6SoY675K639IHXCGqjHqP_ZDTXwqkY9rDwUqtkYd0oMM_ZivJaOkaOkC0e4jkRdUe_QAKK9cPbpSsAzPO34qBFKn4QPOwOWXR0Z5kepyn9pBM=s2048" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHcFbc5FOefVLOmeJd4FtSxlDx3A0TTgVeiWmFg574fdbPPJCIJbm_EZHIJmDIGALZSEkKh4P7UNg6SoY675K639IHXCGqjHqP_ZDTXwqkY9rDwUqtkYd0oMM_ZivJaOkaOkC0e4jkRdUe_QAKK9cPbpSsAzPO34qBFKn4QPOwOWXR0Z5kepyn9pBM=w512-h640" width="512" /></a></div><br /><span><a name='more'></a></span><p><b>Zutaten</b>:</p><p></p><ul style="text-align: left;"><li>200g Reis (Basmati oder Parboiled Reis)</li><li>1 TL Kurkuma</li><li>Ca. 450ml Gemüsebrühe </li><li>50g vegane Butter</li><li>70g Cashews</li><li>200g Erbsen (TK)</li><li>eine Hand voll Koriander (optional)</li></ul><div><br /></div><div><b>Zubereitung</b>:</div><div>Ich koche meinen Reis im Reiskocher. Wenn ihr regelmäßig Reis kocht und kann ich euch die Investition sehr empfehlen. Ich habe seit vielen Jahren einen sehr günstigen (25€) Reiskocher aus dem Asialaden. (Wie's ohne geht, steht aber auch drin!)</div><div><br /></div><div><ul style="text-align: left;"><li>Reis in Reiskocher füllen.</li><li>Mit Gemüsebrühe auffüllen: Hier solltet ihr euren kleinen Finger in den Reiskocher halten. Wenn die Fingerspitze den Reis berührt, sollte die Flüssigkeit bis zum ersten Gelenk gehen. </li><li>Kurkuma und vegane Butter dazu gehen und alles vermischen.</li><li>Reiskocher anstellen und den Reis kochen. </li><li>(Solltet ihr keinen Reiskocher verwenden: Reis in einen Topf, nach dem gleichen Prinzip Flüssigkeit auffüllen, Kurkuma und Butter rein, umrühren, kurz unter rühren zum kochen bringen, Deckel drauf und Herd von der Hitze nehmen und Reis bei geschlossenem Deckel ziehen lassen.)</li><li>In der Zwischenzeit Erbsen auftauen lassen und die Cashews in einer Pfanne ohne Öl rösten.</li><li>Korianderblätter grob hacken.</li><li>Wenn der Reis gekocht ist, Koriander, Cashews und Erbsen unterheben.</li><li>Fertig!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWpFvGUMY_GICFP8t9JE8am-krJ7TktCJko5of2gzyQxQkpjb5BAkkh2q9C3UqYqkhuZN7h1M8W-j9QHN07_K-JqMDOElJDP1It6oSCCQkJsQuvAEUYFBYj5e_m4bKIddtX6DL4RVUbBZoWgos_YuXC_hEDLkv-bKf-x04LZv_82lhRJsr9nZGFeQ/s2048/reis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWpFvGUMY_GICFP8t9JE8am-krJ7TktCJko5of2gzyQxQkpjb5BAkkh2q9C3UqYqkhuZN7h1M8W-j9QHN07_K-JqMDOElJDP1It6oSCCQkJsQuvAEUYFBYj5e_m4bKIddtX6DL4RVUbBZoWgos_YuXC_hEDLkv-bKf-x04LZv_82lhRJsr9nZGFeQ/w320-h400/reis.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: right;"></div></div><div><br /></div><div><br /></div><div>******************************************</div><div><br /></div><div>English translation</div><div><br /></div><div>I love this rice as a side dish or as a component of my thalis. Super simple, super tasty. And pretty, too! :)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHcFbc5FOefVLOmeJd4FtSxlDx3A0TTgVeiWmFg574fdbPPJCIJbm_EZHIJmDIGALZSEkKh4P7UNg6SoY675K639IHXCGqjHqP_ZDTXwqkY9rDwUqtkYd0oMM_ZivJaOkaOkC0e4jkRdUe_QAKK9cPbpSsAzPO34qBFKn4QPOwOWXR0Z5kepyn9pBM=s2048" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHcFbc5FOefVLOmeJd4FtSxlDx3A0TTgVeiWmFg574fdbPPJCIJbm_EZHIJmDIGALZSEkKh4P7UNg6SoY675K639IHXCGqjHqP_ZDTXwqkY9rDwUqtkYd0oMM_ZivJaOkaOkC0e4jkRdUe_QAKK9cPbpSsAzPO34qBFKn4QPOwOWXR0Z5kepyn9pBM=w320-h400" width="320" /></a></div><div></div><p></p><div><p><b>Ingredients</b>:<br /></p><ul><li>200g of rice (basmati or parboiled cice)</li><li>1 tsp of turmeric</li><li>veggie stock (ca. .........ml)</li><li>50g of vegan butter</li><li>100g cashews</li><li>200g frozen peas</li><li>a hand full of coriander (optional)</li></ul><div><br /></div><div><b>Instructions</b>:</div><div>I always cook my rice in my rice cooker. If you cook rice regularly, I can only recommend the investment. I have been working with a fairly cheap (€25) rice cooker I got from my Asian grocery store. (I will also include instruction on what to do if you have no rice cooker!)</div><div><br /></div><div><ul><li>Fill rice in rice cooker.</li><li>Fill up with veggie stock: when you dip your pinky finger in the rice cooker and your finger tip touches the rice, the liquid should reach up to your first joint.</li><li>Add turmeric and vegan butter and mix everything.</li><li>Turn on the rice cooker and let it do its thing.</li><li>(Should you not have a rice cooker: put everything in a pot, add liquid by the same measure described above, add turmeric and vegan butter, stirr, quickly bring everything to a boil while continuously stirring, then place the lid on the pot, remove the pot from the stove and let the rice sit with a closed lid until cooked.</li><li>In the meantime: Thaw the peas and toast the cashews in a pan without oil.</li><li>Chop the coriander leaves.</li><li>Once the is cooked, mix in coriander, cashews and peas.</li><li>Done!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWpFvGUMY_GICFP8t9JE8am-krJ7TktCJko5of2gzyQxQkpjb5BAkkh2q9C3UqYqkhuZN7h1M8W-j9QHN07_K-JqMDOElJDP1It6oSCCQkJsQuvAEUYFBYj5e_m4bKIddtX6DL4RVUbBZoWgos_YuXC_hEDLkv-bKf-x04LZv_82lhRJsr9nZGFeQ/s2048/reis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWpFvGUMY_GICFP8t9JE8am-krJ7TktCJko5of2gzyQxQkpjb5BAkkh2q9C3UqYqkhuZN7h1M8W-j9QHN07_K-JqMDOElJDP1It6oSCCQkJsQuvAEUYFBYj5e_m4bKIddtX6DL4RVUbBZoWgos_YuXC_hEDLkv-bKf-x04LZv_82lhRJsr9nZGFeQ/w320-h400/reis.jpg" width="320" /></a></div><div style="text-align: left;"></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-82169137512388275322022-03-26T21:49:00.003+01:002022-03-26T21:49:49.470+01:00Zitronen-Blaubeer-Käsekuchen | Lemon-Blueberry Cheesecake<p><b> ------> English version below! <-------</b></p><p>Käsekuchen war immer so n bisschen mein Endgegner. Die Seidentofuvarianten waren gut, aber auch echt teuer. Darum freue ich mich um so mehr, dass ich jetzt eine joghurtbasierte Version habe, mit der ich sehr zufrieden bin. Und wer nen "normalen" Käsekuchen möchte, lässt das Zitronen/Blaubeertopping einfach weg (und auch die Zitrone in der Füllung.</p><p>Achtung: Der Kuchen sollte an einem Tag gebacken werden, über Nacht kalt stehen und dann am nächsten Tag mit dem Topping fertig gemacht werden. (Morgens backen, kaltstellen und abends das Topping drauf packen sollte auch gehen.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I-t4NI3IY6LnB417dJa8i6NGDJ4sB2kwmm0YHw4dz5BP3Dl5OJMFjBGmE10O2JhCDHi41TGOz6MnXuamCPtaRz466BaNT74aGNrdZQn_BCXQ8NyHGeMSx3DfEu08YIG3Kr6qY1nWRVJZ9AqnInkqps-7IoSf6BHOxkKzd72T9Kq1Bqh6CzNZ14RE/s1800/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I-t4NI3IY6LnB417dJa8i6NGDJ4sB2kwmm0YHw4dz5BP3Dl5OJMFjBGmE10O2JhCDHi41TGOz6MnXuamCPtaRz466BaNT74aGNrdZQn_BCXQ8NyHGeMSx3DfEu08YIG3Kr6qY1nWRVJZ9AqnInkqps-7IoSf6BHOxkKzd72T9Kq1Bqh6CzNZ14RE/w320-h400/01.jpg" width="320" /></a></div><br /><p></p><span><a name='more'></a></span><h3 style="text-align: left;">Zutaten:</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4LFOTdN-K0ridyC0bRGbEh-_OkDvUepljKzLz4HcdDUCj2g4rE_y-MunSLWVPWT7Uyt6ufAbRcT1OSQzZy1ypsUUTwjy9l7bnugm-LSpVlQqFYwLJ8gpUMmTpxK6pJrBll4G9DW_iRaIQKkVHFmiVbfc3BrV06cKYfJxbvF35IpHQYOuhWNuCRWy/s3578/cake1_ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3578" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4LFOTdN-K0ridyC0bRGbEh-_OkDvUepljKzLz4HcdDUCj2g4rE_y-MunSLWVPWT7Uyt6ufAbRcT1OSQzZy1ypsUUTwjy9l7bnugm-LSpVlQqFYwLJ8gpUMmTpxK6pJrBll4G9DW_iRaIQKkVHFmiVbfc3BrV06cKYfJxbvF35IpHQYOuhWNuCRWy/w335-h400/cake1_ingredients.jpg" width="335" /></a></div><br /><p><br /></p><p><br /></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b>Boden</b>: <br /></p><ul style="text-align: left;"><li>300g Mehl</li><li>120g geschmolzene vegane Butter (oder Kokosfett, wenn euch etwas Kokosgeschmack nicht stört)</li><li>80g Zucker</li><li>1 Päckchen Backpulver</li><li>50ml Wasser</li><li>eine Prise Salz</li></ul><p></p><ul style="text-align: left;"></ul><p></p><div><br /></div><div><b>Füllung</b>:</div><div><ul style="text-align: left;"><li>1 große Zitrone (Abrieb der Schale + Saft)</li><li>1000g Soja-Vanillejoghurt</li><li>175g geschmolzene vegane Butter (oder Kokosfett, wenn euch etwas Kokosgeschmack nicht stört)</li><li>75g Speisestärke (z.B. Maisstärke, Kartoffelstärke oder Tapiocastärke)</li><li>80g Zucker</li><li>1 Päckchen Vanillezucker</li><li>eine Prise Salz</li></ul><div><br /></div></div><div><b>Topping:</b></div><div></div><p></p><ul><li>2 große Zitronen (Abrieb der Schale. Saft: sollte 120ml ergeben - wenn es weniger gibt, entweder mit Zitronensaft aus der Flasche nachfüllen oder ggf. mit Wasser ergänzen)</li><li>80ml Wasser (Zitronensaft + Wasser sollten 200ml ergeben)</li><li>75g Zucker</li><li>3 EL Speisestärke (z.B. Maisstärke, Kartoffelstärke oder Tapiocastärke)</li><li>50g vegane Butter</li><li>125g Blaubeeren (oder mehr, wenn ihr mögt)</li><li>eine Prise Kurkuma (optional)</li></ul><div><br /></div><h3 style="text-align: left;">Zubereitung:</h3><div><ul style="text-align: left;"><li>Ofen auf 180°C vorheizen.</li></ul><div><b>Der Boden</b></div><ul style="text-align: left;"><li>Alle Zutaten für den Boden verkneten.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-NCz9G1plDDgD46wXNZaXRetxOtRVUxAeWRMDfmiyr_R0JF4fcYMpRAzjGFsMpX1jCAvNAUTAQixZBQFbgZtkZFF2FRm9ttximrxw2_-dXqXOF8zldfF1_hVDnzrRewXgTUk-KzmHjwxRtiekMJwCA_ceCPQl_wRSJZRM5W5S4RLFiBgQRNlm-rH/s4000/cake2_dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-NCz9G1plDDgD46wXNZaXRetxOtRVUxAeWRMDfmiyr_R0JF4fcYMpRAzjGFsMpX1jCAvNAUTAQixZBQFbgZtkZFF2FRm9ttximrxw2_-dXqXOF8zldfF1_hVDnzrRewXgTUk-KzmHjwxRtiekMJwCA_ceCPQl_wRSJZRM5W5S4RLFiBgQRNlm-rH/s320/cake2_dough.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Eine 26cm-Springform mit Backpapier auslegen und den Teig darin gleichmäßig verteilen.</li><li>Einen kleinen Rand an den Seiten hochziehen.</li><li>Boden mit einer Gabel einpieksen.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhcCqzfR766ycUN68CxvhynzuC9gRIEs9MEZ82aPoQQIfcugrIsm2aQ_MuRBkZ2SVodNTBLxlRTpdVT3BMgHwNg1_nq4z0Y5k9IBShPFAkeHL64WHo1c7v2McPaFVhDgTqJZMVWRCUiEjqHoKHDQBPmG01kc7hmc2fP1KVczz27EF13D4I-P4DBtG/s4000/cake3_boden.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhcCqzfR766ycUN68CxvhynzuC9gRIEs9MEZ82aPoQQIfcugrIsm2aQ_MuRBkZ2SVodNTBLxlRTpdVT3BMgHwNg1_nq4z0Y5k9IBShPFAkeHL64WHo1c7v2McPaFVhDgTqJZMVWRCUiEjqHoKHDQBPmG01kc7hmc2fP1KVczz27EF13D4I-P4DBtG/s320/cake3_boden.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Boden 15 Minuten lang bei 180°C backen.</li><li>Der Boden wird ein bisschen aufgehen. Darum drückt ihr ihn nach dem Backen einfach mit der Gabel wieder flach.</li></ul><div><b>Die Füllung</b></div><ul style="text-align: left;"><li>Für die Füllung die Zitronenschale abreiben, die Zitrone auspressen.</li><li>Alle Zutaten miteinander verrühren bis keine Stärkeklümpchen mehr da sind.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSe3JC-QkKKX04mcXOjtB3XnA7hVhaTuCPJ0AhnuGm5Vr9jt4vIlxIBMmN-f7twxD2ZcSXyqbxlw15KaFDqHjF6evSAwZyAJoGQtVP0j596yRyl5XLmqzP1MNXWQ9yvqUYnu7McxVSYlZaRBi9frYwrdLDY7XRO2LTn5aiIyB07M0jaXQ5Zb019ze/s3637/cake4_filling.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3637" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSe3JC-QkKKX04mcXOjtB3XnA7hVhaTuCPJ0AhnuGm5Vr9jt4vIlxIBMmN-f7twxD2ZcSXyqbxlw15KaFDqHjF6evSAwZyAJoGQtVP0j596yRyl5XLmqzP1MNXWQ9yvqUYnu7McxVSYlZaRBi9frYwrdLDY7XRO2LTn5aiIyB07M0jaXQ5Zb019ze/s320/cake4_filling.jpg" width="264" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Mischung auf den gebackenen Boden gießen.</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFoDEBx8T6BaN9J8NxvbAoQFOCA_hsYT7e1VBEDhBQvG0T0n-0wFe1tb3WerdZHwsOYiSrd7UjWQBLlkP9XZz2LCkPeR5YqfCCdB7tjiP-UxMbcWkIlBLJ9cWVn8l3e09Nzq-QTd_rypsOSuNKwybARejIONB_H7krjo5lUNwpqcLQDxvnsDinJRF/s4000/cake5_pour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFoDEBx8T6BaN9J8NxvbAoQFOCA_hsYT7e1VBEDhBQvG0T0n-0wFe1tb3WerdZHwsOYiSrd7UjWQBLlkP9XZz2LCkPeR5YqfCCdB7tjiP-UxMbcWkIlBLJ9cWVn8l3e09Nzq-QTd_rypsOSuNKwybARejIONB_H7krjo5lUNwpqcLQDxvnsDinJRF/s320/cake5_pour.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Kuchen bei 180°C 60 Minuten backen.</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0KfnQqe1tWYxncrVBBhAkf5u_19oOQv9yAyWiFDmw7U7teeODamr45JE3jX-YxPM0w8LV1A9RKG6kfi4zgCt4xq0tr-ikEwgHM8ZsI7gtr7YKRigC9gswiFNXPfJQ_mo_mj9K8G1AxP8RfXum4IvWPnlFgKobSEV214AV4HX2e_4QjVY5Ya1N1nT/s4000/cake6_baked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0KfnQqe1tWYxncrVBBhAkf5u_19oOQv9yAyWiFDmw7U7teeODamr45JE3jX-YxPM0w8LV1A9RKG6kfi4zgCt4xq0tr-ikEwgHM8ZsI7gtr7YKRigC9gswiFNXPfJQ_mo_mj9K8G1AxP8RfXum4IvWPnlFgKobSEV214AV4HX2e_4QjVY5Ya1N1nT/s320/cake6_baked.jpg" width="240" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><ul style="text-align: left;"><li>Nach dem Backen ist der Kuchen noch nicht komplett fest. </li><li>Er ist nicht mehr flüssig, aber festigt sich erst beim abkühlen. Aber er wackelt schön (siehe Video).</li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyKHTtsWpcUTBE7KLK_ApdnSXpR50tdQwcuCWl6KlwyZurZQLivjF8CNntFjfF31UU9ZOfdU_o80TEeN-40Gw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Jetzt kühlt der Kuchen ab und kommt über Nacht (oder mindestens 4 Stunden) in den Kühlschrank um fest zu werden.</li></ul><b>Nächster Schritt: Das Topping</b><br /><ul style="text-align: left;"><li>Zitronenschale abreiben, Saft auspressen.</li><li>Blaubeeren auf Käsekuchen verteilen.</li><li>Alle Zutaten bis auf die vegane Butter gut miteinander verrühren. </li><li>Ich empfehle die Stärke in einer kleinen Schale mit ein paar Esslöffeln Flüssigkeit glatt zu rühren und dann zum Rest geben. Das verhindert Klümpchen.</li><li>Langsam in einem Topf aufkochen und immer umrühren, bis die Mischung andickt.</li><li>Vegane Butter unterrühren bis alles eine gleichmäßige Masse ist.</li></ul><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz-UPqtxy4cj-IbTVCH2T9qgu8amzgBwCIybkWcTRJMjkpXc5qtG64HA2pEmOweQnUIkr2Kb1WLVIxbEb2ADw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Zitronentopping auf den Blaubeeren/dem Käsekuchen verteilen.</li><li>Kuchen kaltstellen. </li><li>Fertig.</li></ul></div><br /><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIu1b9y8d0LBwgDmVmeOiyyLmLssDbZOLSzNsdjTZJhirNVKE1893QDdk5bkeCYRobeZ8n5gVm6vMejy2avc-OqfWTDqWtbYT_bQlTpGkSo82aRNw-NdNnY09CbQybjJgFzCeeOvRc5bQUTWDtte9wNzkMl2zh2lg799T-CozNF-_NRQYoJpYAuhFB/s1617/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1617" data-original-width="1294" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIu1b9y8d0LBwgDmVmeOiyyLmLssDbZOLSzNsdjTZJhirNVKE1893QDdk5bkeCYRobeZ8n5gVm6vMejy2avc-OqfWTDqWtbYT_bQlTpGkSo82aRNw-NdNnY09CbQybjJgFzCeeOvRc5bQUTWDtte9wNzkMl2zh2lg799T-CozNF-_NRQYoJpYAuhFB/w320-h400/02.jpg" width="320" /></a></div><br /><div><br /></div><div>****************************************************************</div><div><br /></div><div><br /></div><div><p><b> ------> English version! <-------</b></p><p>Cheesecake has always been a bit of a boss fight for me. There are silken tofu version that worked well, but also fairly pricey in terms of ingredients. So I am super stoked, I put together a soy yogurt (other vegan yogurt should work as well) version that I am very happy with. If you're looking for a "regular" cheese cake, you can use this recipe and just omit the lemon&blueberry topping and leave the lemon out of the filling.</p><p>Heads up: The cake should be baked one day, be chilled over night and then finished with the topping the next day. (Or baked in the morning, chilled during the day, and finished at night.)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I-t4NI3IY6LnB417dJa8i6NGDJ4sB2kwmm0YHw4dz5BP3Dl5OJMFjBGmE10O2JhCDHi41TGOz6MnXuamCPtaRz466BaNT74aGNrdZQn_BCXQ8NyHGeMSx3DfEu08YIG3Kr6qY1nWRVJZ9AqnInkqps-7IoSf6BHOxkKzd72T9Kq1Bqh6CzNZ14RE/s1800/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5I-t4NI3IY6LnB417dJa8i6NGDJ4sB2kwmm0YHw4dz5BP3Dl5OJMFjBGmE10O2JhCDHi41TGOz6MnXuamCPtaRz466BaNT74aGNrdZQn_BCXQ8NyHGeMSx3DfEu08YIG3Kr6qY1nWRVJZ9AqnInkqps-7IoSf6BHOxkKzd72T9Kq1Bqh6CzNZ14RE/w320-h400/01.jpg" width="320" /></a></div><br /><p></p><h3><br /></h3><h3>Ingredients:</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4LFOTdN-K0ridyC0bRGbEh-_OkDvUepljKzLz4HcdDUCj2g4rE_y-MunSLWVPWT7Uyt6ufAbRcT1OSQzZy1ypsUUTwjy9l7bnugm-LSpVlQqFYwLJ8gpUMmTpxK6pJrBll4G9DW_iRaIQKkVHFmiVbfc3BrV06cKYfJxbvF35IpHQYOuhWNuCRWy/s3578/cake1_ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3578" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4LFOTdN-K0ridyC0bRGbEh-_OkDvUepljKzLz4HcdDUCj2g4rE_y-MunSLWVPWT7Uyt6ufAbRcT1OSQzZy1ypsUUTwjy9l7bnugm-LSpVlQqFYwLJ8gpUMmTpxK6pJrBll4G9DW_iRaIQKkVHFmiVbfc3BrV06cKYfJxbvF35IpHQYOuhWNuCRWy/w335-h400/cake1_ingredients.jpg" width="335" /></a></div><br /><p><br /></p><p><br /></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b>Crust</b>: <br /></p><ul><li>300g of wheat flour</li><li>120g of molten vegan butter (or coconut oil if you don't mind the coconut flavor)</li><li>80g of sugar</li><li>15g of baking powder</li><li>50ml of water</li><li>a dash of salt</li></ul><p></p><ul></ul><p></p><div><br /></div><div><b>Cheesecake filling</b>:</div><div><ul><li>1 large lemon (zest and juice)</li><li>1000g of vanilla soy yogurt </li><li>175g of molten vegan butter (or coconut oil if you don't mind the coconut flavor)</li><li>75g starch (for example corn starch, potato starch or tapioca starch)</li><li>80g of sugar</li><li>1 tb spoon of vanilla sugar (or add vanilla flavor)</li><li>a dash of salt</li></ul><div><br /></div></div><div><b>Topping:</b></div><div></div><p></p><ul><li>2 large lemons (zest and juice. The juice should be about 120ml - if you get less juice out of the lemons, either use bottled lemon juice or add some water).</li><li>80ml of water (lemon juice plus water should be a total of 200ml)</li><li>75g of sugar</li><li>3 tbsp of starch (for example corn starch, potato starch or tapioca starch)</li><li>50g of vegan butter</li><li>125g of blueberries (or more if you like)</li><li>a dash of turmeric (optional)</li></ul><div><br /></div><h3>Instructions:</h3><div><ul><li>Preheat oven to 180°C/350°F.</li></ul><div><b>The Crust</b></div><ul><li>Mix all of the ingredients for the crust and knead until you get a smooth dough.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-NCz9G1plDDgD46wXNZaXRetxOtRVUxAeWRMDfmiyr_R0JF4fcYMpRAzjGFsMpX1jCAvNAUTAQixZBQFbgZtkZFF2FRm9ttximrxw2_-dXqXOF8zldfF1_hVDnzrRewXgTUk-KzmHjwxRtiekMJwCA_ceCPQl_wRSJZRM5W5S4RLFiBgQRNlm-rH/s4000/cake2_dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-NCz9G1plDDgD46wXNZaXRetxOtRVUxAeWRMDfmiyr_R0JF4fcYMpRAzjGFsMpX1jCAvNAUTAQixZBQFbgZtkZFF2FRm9ttximrxw2_-dXqXOF8zldfF1_hVDnzrRewXgTUk-KzmHjwxRtiekMJwCA_ceCPQl_wRSJZRM5W5S4RLFiBgQRNlm-rH/s320/cake2_dough.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both;"><ul><li>Line a 26cm springform with baking paper and evenly distribute the dough.</li><li>Push the dough up on the sides a little.</li><li>Poke the crust with a fork.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhcCqzfR766ycUN68CxvhynzuC9gRIEs9MEZ82aPoQQIfcugrIsm2aQ_MuRBkZ2SVodNTBLxlRTpdVT3BMgHwNg1_nq4z0Y5k9IBShPFAkeHL64WHo1c7v2McPaFVhDgTqJZMVWRCUiEjqHoKHDQBPmG01kc7hmc2fP1KVczz27EF13D4I-P4DBtG/s4000/cake3_boden.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhcCqzfR766ycUN68CxvhynzuC9gRIEs9MEZ82aPoQQIfcugrIsm2aQ_MuRBkZ2SVodNTBLxlRTpdVT3BMgHwNg1_nq4z0Y5k9IBShPFAkeHL64WHo1c7v2McPaFVhDgTqJZMVWRCUiEjqHoKHDQBPmG01kc7hmc2fP1KVczz27EF13D4I-P4DBtG/s320/cake3_boden.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both;"><ul><li>Bake crust at 180°C/350°F for 15 minutes.</li><li>The crust will fluff up. That's ok. Just push it down with a fork after baking. </li></ul><div><b>The cheesecake filling</b></div><ul><li>For the filling, zest the lemon and press it.</li><li>Mix all of the ingredients until all of the little starch lumps have dissolved.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSe3JC-QkKKX04mcXOjtB3XnA7hVhaTuCPJ0AhnuGm5Vr9jt4vIlxIBMmN-f7twxD2ZcSXyqbxlw15KaFDqHjF6evSAwZyAJoGQtVP0j596yRyl5XLmqzP1MNXWQ9yvqUYnu7McxVSYlZaRBi9frYwrdLDY7XRO2LTn5aiIyB07M0jaXQ5Zb019ze/s3637/cake4_filling.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3637" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSe3JC-QkKKX04mcXOjtB3XnA7hVhaTuCPJ0AhnuGm5Vr9jt4vIlxIBMmN-f7twxD2ZcSXyqbxlw15KaFDqHjF6evSAwZyAJoGQtVP0j596yRyl5XLmqzP1MNXWQ9yvqUYnu7McxVSYlZaRBi9frYwrdLDY7XRO2LTn5aiIyB07M0jaXQ5Zb019ze/s320/cake4_filling.jpg" width="264" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both;"><ul><li>Pour the mix onto the baked crust.</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFoDEBx8T6BaN9J8NxvbAoQFOCA_hsYT7e1VBEDhBQvG0T0n-0wFe1tb3WerdZHwsOYiSrd7UjWQBLlkP9XZz2LCkPeR5YqfCCdB7tjiP-UxMbcWkIlBLJ9cWVn8l3e09Nzq-QTd_rypsOSuNKwybARejIONB_H7krjo5lUNwpqcLQDxvnsDinJRF/s4000/cake5_pour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFoDEBx8T6BaN9J8NxvbAoQFOCA_hsYT7e1VBEDhBQvG0T0n-0wFe1tb3WerdZHwsOYiSrd7UjWQBLlkP9XZz2LCkPeR5YqfCCdB7tjiP-UxMbcWkIlBLJ9cWVn8l3e09Nzq-QTd_rypsOSuNKwybARejIONB_H7krjo5lUNwpqcLQDxvnsDinJRF/s320/cake5_pour.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both;"><ul><li>Bake cake at 180°C/350°F for 60 minutes.</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0KfnQqe1tWYxncrVBBhAkf5u_19oOQv9yAyWiFDmw7U7teeODamr45JE3jX-YxPM0w8LV1A9RKG6kfi4zgCt4xq0tr-ikEwgHM8ZsI7gtr7YKRigC9gswiFNXPfJQ_mo_mj9K8G1AxP8RfXum4IvWPnlFgKobSEV214AV4HX2e_4QjVY5Ya1N1nT/s4000/cake6_baked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0KfnQqe1tWYxncrVBBhAkf5u_19oOQv9yAyWiFDmw7U7teeODamr45JE3jX-YxPM0w8LV1A9RKG6kfi4zgCt4xq0tr-ikEwgHM8ZsI7gtr7YKRigC9gswiFNXPfJQ_mo_mj9K8G1AxP8RfXum4IvWPnlFgKobSEV214AV4HX2e_4QjVY5Ya1N1nT/s320/cake6_baked.jpg" width="240" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><ul><li>Once the cake is baked, it will not be completely set. </li><li>It should not be liquid anymore, however, it will also get more solid as it cools down. But it will jiggle nicely! Check out the little video for reference.</li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwdCvMk7hHXK4opkwdkZsiHxwqCVtTEsj_198FCD0GLOJl5vqkirRVS-mwh0g0kxdLiyaR95cCO3QdE85AhaQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Let the cake cool down to room temperature and then place it in the fridge over night (or at least four hours).</li></ul><b>Next step: The topping</b><br /><ul><li>Zest and press the lemons.</li><li>Evenly distribute blueberries on cheesecake.</li><li>Mix all of the ingredients except for the vegan butter.</li><li>I recommend mixing the starch in a small bowl with some of the liquid to get a smooth mixture. You can then add it back to the rest of the mix. This way, you avoid lumps.</li><li>Slowly heat up the mixture in a pot and stirr continuosly until the mixture thickens.</li><li>Add vegan butter to to the mixture and stirr in until you get a smooth mixture.</li></ul><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyYnyAHyXFgngWpYnM8t3HsrDOUECD4fxIR_mEIzAruY-f56jYM4u2JNMb6Y5-6HORwo-c1QzGM2Y-_ZWxueA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Pour lemon topping onto blueberries/cheesecake. </li><li>Chill cake. </li><li>Done.</li></ul></div><br /><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIu1b9y8d0LBwgDmVmeOiyyLmLssDbZOLSzNsdjTZJhirNVKE1893QDdk5bkeCYRobeZ8n5gVm6vMejy2avc-OqfWTDqWtbYT_bQlTpGkSo82aRNw-NdNnY09CbQybjJgFzCeeOvRc5bQUTWDtte9wNzkMl2zh2lg799T-CozNF-_NRQYoJpYAuhFB/s1617/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1617" data-original-width="1294" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIu1b9y8d0LBwgDmVmeOiyyLmLssDbZOLSzNsdjTZJhirNVKE1893QDdk5bkeCYRobeZ8n5gVm6vMejy2avc-OqfWTDqWtbYT_bQlTpGkSo82aRNw-NdNnY09CbQybjJgFzCeeOvRc5bQUTWDtte9wNzkMl2zh2lg799T-CozNF-_NRQYoJpYAuhFB/w320-h400/02.jpg" width="320" /></a></div><br /><div><br /></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-28768985817305034552022-02-08T19:51:00.000+01:002022-02-08T19:51:29.666+01:00Pilz-Burger | Mushroom Burgers<p><b> English version below</b></p><p>Mr. Squirrel hat mir eine Pilzkiste geschenkt - und ich habe die größten Pilze geerntet. Da musste ich natürlich was mit machen. Und Burger gehen immer. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbZkeghD2OLygghLA3F75CB3AWXlXBYbx8f1XjWlrxSpKGDCgwHOIxlXixBQG1amlFLNXG3mQ3Hkv4Vd8B7NlMTnEWls5h2dC3bMdp1B6JlEAwBNko7ARjL168tf994kDGAplTAAiSHlSJKIusSl3bhjcp5YStX97FQSYHPcUtIhWlhT2BeGYpUBF5=s1531" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1531" data-original-width="1225" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbZkeghD2OLygghLA3F75CB3AWXlXBYbx8f1XjWlrxSpKGDCgwHOIxlXixBQG1amlFLNXG3mQ3Hkv4Vd8B7NlMTnEWls5h2dC3bMdp1B6JlEAwBNko7ARjL168tf994kDGAplTAAiSHlSJKIusSl3bhjcp5YStX97FQSYHPcUtIhWlhT2BeGYpUBF5=w320-h400" width="320" /></a></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Zutaten für 2 Burger:</b></p><p></p><ul style="text-align: left;"><li>4 große Pilze (ohne Stil)</li><li>Etwa Öl</li><li>Salz</li></ul><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPclJjhEUzl_keN6y6vV8ovnah020BqgYhkFSfW_lzaRHD4RKlX_sGYFpRDxchqdJ6TCr2l8FdX549gG-MF9zChx6b81hGBU1NoncR7LcU9nQsIm2GadI1jsVK434Rw7oO53ohe49deDyssImWO7EUnyUQUDvBa85SCBk3GouC-W9rIi1DJA_t98KC=s1800" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p></p><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj82UlTM5x8JNADr3taKxlwuNxn-lmlk2MZmjSlL9QHOCDvlV9PnnQ52SZVVQfW9_zxTNlyaM-1ZnKtN2jvvWv4uH_wCv1Lv2XyuWznDt39flekENfbQkxxl8A2zNr4Wp5GTcxq6yp0zzhV559Ea2-g0X3DdcI4-UCDsF4FslxBtRWCQJiOiwZiPxlC=s1800" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj82UlTM5x8JNADr3taKxlwuNxn-lmlk2MZmjSlL9QHOCDvlV9PnnQ52SZVVQfW9_zxTNlyaM-1ZnKtN2jvvWv4uH_wCv1Lv2XyuWznDt39flekENfbQkxxl8A2zNr4Wp5GTcxq6yp0zzhV559Ea2-g0X3DdcI4-UCDsF4FslxBtRWCQJiOiwZiPxlC=s320" width="256" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banane für nen Größenvergleich</td></tr></tbody></table><b>Für die Panade:</b></p><p><b>Trockene Panade 1</b>:</p><p></p><ul style="text-align: left;"><li>2 EL Mehl</li><li>1 TL Räucherpaprika</li><li>Eine Prise Salz</li></ul><p></p><p><b>Panadenteig</b>:</p><p></p><ul style="text-align: left;"><li>4 EL Mehl</li><li>1 TL Räucherpaprika</li><li>6-8 EL Wasser</li></ul><p></p><p><b>Trockene Panade 2:</b></p><p></p><ul style="text-align: left;"><li>4 Hände voll Cornflakes</li><li>3 EL Paniermehl</li></ul><p></p><br /><p></p><br /><p></p><p><b>Zubereitung</b>:</p><p></p><ul style="text-align: left;"><li>Pilze mit einer Prise Salz in etwas Öl auf niedrigster Hitze ca. 10 Minuten braten. Die Pilze verlieren an Wasser und werden kleiner - das muss so!</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiL0k98czPisOUVu3YaoHlJHOuOkRgzGvXwvbo-cRYFuQrqK_1nnlpF5pNiZGIApqS9AqHIcBmeIZfDSBKEdCEaIvSaL0pI4JggxkV6Y_ELZKQO7LrdC1-J6XWospkYoJNme9tz1toGi8JVn1npTs43HeQF7EQ_YskRdbq_ReK8w5hqgheefXzv5oD=s1800" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiL0k98czPisOUVu3YaoHlJHOuOkRgzGvXwvbo-cRYFuQrqK_1nnlpF5pNiZGIApqS9AqHIcBmeIZfDSBKEdCEaIvSaL0pI4JggxkV6Y_ELZKQO7LrdC1-J6XWospkYoJNme9tz1toGi8JVn1npTs43HeQF7EQ_YskRdbq_ReK8w5hqgheefXzv5oD=s320" width="256" /></a></div>Pilze aus der Pfanne nehmen und etwas abkühlen lassen. </li><li>In der Zwischenzeit in drei Schalen die Panade vorbereiten:</li><li>Schale 1: die erste trockene Panade (Mehl, Räucherpaprika und Salz) vermengen </li><li>Schale 2: den Panadenteig zusammen rühren (die Konsistenz sollte etwa wie Pfannekuchenteig sein - mit 6 EL Wasser starten und mehr nutzen, wenn der Teig zu dickflüssig ist). </li><li>Schale 3: die Cornflakes mit den Händen (oder in einem Tuch mit dem Nudelholz) grob zerkrümeln/zerdrücken. Paniermehl dazu mischen. </li><li>Die abgekühlten Pilze erst in der ersten Schale wenden, bis alle Seiten der Pilze von Mehl bedeckt sind.</li><li>Als nächstes werden die Pilze in den Panadenteig getunkt. Der komplette Pilz sollte bedeckt sein.</li><li>Überschüssigen Teig kurz abtropfen lassen.</li><li>Pilz in der Cornflakes/Paniermehl-Mischung wälzen bis der Pilz schön ummantelt ist.</li><li>Panierte Pilze in einer großzügigen Menge Öl braten und dann mit je 2 Pilzen pro Portion auf Burgern servieren.</li></ul><div><br /></div><div>Ansonsten gut für den Burger? Rukola, Tomaten, <a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">Kääsesauce</a>, ...</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkuhcQB0d1xifPaArRLl12tyuL4vlDKHU_VSzn8apV4OaKPvHf66kizJohFWfFF4L236EadHVnSHfYlGnYlCkaSA-jikOoxtSVMxojw2px2WLongN7Li5qiT8w5k8nRBJgUrw8T-vWZX257yA98BbnJIQWLr_tBmXKTAscs_DKeCqa2iB8_lYmCqRN=s1711" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1711" data-original-width="1369" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkuhcQB0d1xifPaArRLl12tyuL4vlDKHU_VSzn8apV4OaKPvHf66kizJohFWfFF4L236EadHVnSHfYlGnYlCkaSA-jikOoxtSVMxojw2px2WLongN7Li5qiT8w5k8nRBJgUrw8T-vWZX257yA98BbnJIQWLr_tBmXKTAscs_DKeCqa2iB8_lYmCqRN=s320" width="256" /></a></div><p></p><p><br /></p><p>*********</p><p><br /></p><p><b>Mushroom burgers</b></p><p>Mr. Squirrel got me a mushroom growing kit - and I harvested the biggest mushrooms! So I had to do something with them. And burgers are always a great idea.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbZkeghD2OLygghLA3F75CB3AWXlXBYbx8f1XjWlrxSpKGDCgwHOIxlXixBQG1amlFLNXG3mQ3Hkv4Vd8B7NlMTnEWls5h2dC3bMdp1B6JlEAwBNko7ARjL168tf994kDGAplTAAiSHlSJKIusSl3bhjcp5YStX97FQSYHPcUtIhWlhT2BeGYpUBF5=s1531" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1531" data-original-width="1225" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbZkeghD2OLygghLA3F75CB3AWXlXBYbx8f1XjWlrxSpKGDCgwHOIxlXixBQG1amlFLNXG3mQ3Hkv4Vd8B7NlMTnEWls5h2dC3bMdp1B6JlEAwBNko7ARjL168tf994kDGAplTAAiSHlSJKIusSl3bhjcp5YStX97FQSYHPcUtIhWlhT2BeGYpUBF5=w320-h400" width="320" /></a></div><p></p><p><b><br /></b></p><p><b>Ingredients for 2 burgers:</b></p><p></p><ul style="text-align: left;"><li>4 portobello mushrooms (stems removed) </li><li>Oil</li><li>Salt</li></ul><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj82UlTM5x8JNADr3taKxlwuNxn-lmlk2MZmjSlL9QHOCDvlV9PnnQ52SZVVQfW9_zxTNlyaM-1ZnKtN2jvvWv4uH_wCv1Lv2XyuWznDt39flekENfbQkxxl8A2zNr4Wp5GTcxq6yp0zzhV559Ea2-g0X3DdcI4-UCDsF4FslxBtRWCQJiOiwZiPxlC=s1800" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj82UlTM5x8JNADr3taKxlwuNxn-lmlk2MZmjSlL9QHOCDvlV9PnnQ52SZVVQfW9_zxTNlyaM-1ZnKtN2jvvWv4uH_wCv1Lv2XyuWznDt39flekENfbQkxxl8A2zNr4Wp5GTcxq6yp0zzhV559Ea2-g0X3DdcI4-UCDsF4FslxBtRWCQJiOiwZiPxlC=s320" width="256" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Banana for scale</td></tr></tbody></table><p><b>For the breading:</b></p><p><b>Breading, dry part 1</b>:</p><p></p><ul style="text-align: left;"><li>2 tbsp of flour</li><li>1 tsp of smoked paprika </li><li>A dash of salt </li></ul><p></p><p><b>Breading batter:</b></p><p></p><ul style="text-align: left;"><li>4 tbsp of flour</li><li>1 tsp of smoked paprika </li><li>6-8 tbsp of water </li></ul><p></p><p><b>Breading, dry part 2:</b></p><p></p><ul style="text-align: left;"><li>4 hands full of cornflakes</li><li>3 tbsp or bread crumbs</li></ul><p></p><p><br /></p><p><b>Instructions:</b></p><p></p><ul style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiL0k98czPisOUVu3YaoHlJHOuOkRgzGvXwvbo-cRYFuQrqK_1nnlpF5pNiZGIApqS9AqHIcBmeIZfDSBKEdCEaIvSaL0pI4JggxkV6Y_ELZKQO7LrdC1-J6XWospkYoJNme9tz1toGi8JVn1npTs43HeQF7EQ_YskRdbq_ReK8w5hqgheefXzv5oD=s1800" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiL0k98czPisOUVu3YaoHlJHOuOkRgzGvXwvbo-cRYFuQrqK_1nnlpF5pNiZGIApqS9AqHIcBmeIZfDSBKEdCEaIvSaL0pI4JggxkV6Y_ELZKQO7LrdC1-J6XWospkYoJNme9tz1toGi8JVn1npTs43HeQF7EQ_YskRdbq_ReK8w5hqgheefXzv5oD=s320" width="256" /></a><li>Fry mushrooms with a pinch of salt in a little oil at the lowest setting for about 10 minutes. The mushrooms will lose moisture and get smaller - this is how it's supposed to be!</li><li>Remove mushrooms from pan and let them cool down a little. </li><li>In the meantime, prepare three bowls for the breading:</li><li>Bowl 1/dry mix 1: mix the first part of the breading (flour, smoked paprika, and salt). </li><li>Bowl 2/ breading batter: mix all of the ingredients for the batter until you get a smooth batter (should be a little thicker than the consistency of crêpe batter). </li><li>Bowl 3/dry mix 2: crunch up the cornflakes with your hands (or in a tea towel with a rolling pin). Mix in bread crumbs. </li><li>Once the mushrooms have cooled down to room temperature, roll them in the first bowl until all sides of the mushrooms are covered in flour mix. </li><li>Next, dip the mushrooms in the batter. The entire mushroom needs to be covered. </li><li>Let any excess batter drip off, then rolls mushrooms in the third bowl, until the mushrooms are nicely coated. </li><li>Fry breaded mushrooms in a generous amount of oil. </li><li>Serve on burgers with two breaded mushrooms per serving. </li></ul><div>Other good additions to the burger? Arugula, tomatoes, <a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">cheeese sauce</a>, ...</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkuhcQB0d1xifPaArRLl12tyuL4vlDKHU_VSzn8apV4OaKPvHf66kizJohFWfFF4L236EadHVnSHfYlGnYlCkaSA-jikOoxtSVMxojw2px2WLongN7Li5qiT8w5k8nRBJgUrw8T-vWZX257yA98BbnJIQWLr_tBmXKTAscs_DKeCqa2iB8_lYmCqRN=s1711" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1711" data-original-width="1369" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkuhcQB0d1xifPaArRLl12tyuL4vlDKHU_VSzn8apV4OaKPvHf66kizJohFWfFF4L236EadHVnSHfYlGnYlCkaSA-jikOoxtSVMxojw2px2WLongN7Li5qiT8w5k8nRBJgUrw8T-vWZX257yA98BbnJIQWLr_tBmXKTAscs_DKeCqa2iB8_lYmCqRN=s320" width="256" /></a></div><div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-70534374417027691822021-11-14T18:32:00.003+01:002022-01-09T18:21:18.618+01:00Knuspriges Sojaprotein | Crispy soy protein<p><b>English version below!</b></p><p><b>Here's a second line pointing out that the English translation is just below the German article - Why? Because a lot of people seem to be missing the first line and ask me if the recipe is available in English as well. It is. Below the German one. :)</b></p><p>Bigsteaks, Sojamedaillons und alle anderen Größen, die es sonst noch so an "Trockensoja" gibt, fand ich immer ganz nett, war aber nicht so ganz von der Konsistenz überzeugt. Ich hab letztens mal was ausprobiert... und sehe das Sojazeug jetzt ganz anders :D Super zum Snacken, auf gebratenen Nudeln, in Wraps,...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvAMOUc5T5HHBuB0W2ma9GZiTROfhWAuWr7UCV9XHFGPbayBPl61trHBZDvzQp5P9EAgZ65pQbf2zovxyTgP6KRCZx0OR8ELo5_kRvCKF8iqlTuVC-Fl5iCG0MWHiswhopkWRjkkibDs/s1080/1636901775677_wm.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvAMOUc5T5HHBuB0W2ma9GZiTROfhWAuWr7UCV9XHFGPbayBPl61trHBZDvzQp5P9EAgZ65pQbf2zovxyTgP6KRCZx0OR8ELo5_kRvCKF8iqlTuVC-Fl5iCG0MWHiswhopkWRjkkibDs/w640-h480/1636901775677_wm.png" width="640" /></a></div><br /><span><a name='more'></a></span><p><br /></p><p><b>Zutaten:</b></p><p>Das kein Rezept, bei dem man sehr genau sein muss. Ich zeige hier eigentlich nur das Grundprinzip - und ihr könnt ganz flexibel verwenden, was ihr mögt.</p><p></p><ul style="text-align: left;"><li>200g texturiertes Sojaprotein - eigentlich geht jede Größe (bis auf das ganz kleine!). Ich hab für das Rezept die <a href="https://www.vantastic-foods.com/vegane-lebensmittel/fleisch-wurst-und-fischalternativen/fleischalternativen/vantastic-foods-vantastic-big-steaks-aus-soja-500g?number=A000763" target="_blank">Big Steaks</a> genommen.</li><li>3-4 EL Speisestärke (Mais-, Kartoffel-, oder Tapiocastärke - Mehl sollte aber auch gehen)</li><li>ca. 1l Gemüsebrühe</li><li>(dunkle) Sojasauce</li><li>Öl (z.B. Raps- oder Olivenöl)</li><li>optional: "Toppings": Zum Beispiel Sesam, Dönergewürz, Tandoori Masala, Pul Biber... </li></ul><div><br /></div><h4 style="text-align: left;">Zubereitung:</h4><div><b>Schritt 1:</b> <b>Soja aussuchen. </b>Alles getestet - alles gut :) </div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidA4op8i9LCCWBNI2be8MieTyJsytDHy90YMq6WV7wLHNrxFHlJ2xoUd13lgHv6NXB_SbulxIcLLaXD_BAYkdpKtN1tVUuhD_9rRp9Ajtr8_d6thnSeXarzyBL4fT15BXFMGC-Mq7kuw/s2048/IMG20211114093653-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidA4op8i9LCCWBNI2be8MieTyJsytDHy90YMq6WV7wLHNrxFHlJ2xoUd13lgHv6NXB_SbulxIcLLaXD_BAYkdpKtN1tVUuhD_9rRp9Ajtr8_d6thnSeXarzyBL4fT15BXFMGC-Mq7kuw/s320/IMG20211114093653-01_wm.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Schritt 2: Soja in Wasser (ohne alles) aufkochen </b>bis die Stücke weich sind. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDnFSq8-4GKueTfYKnnqRMw0Fys9U-Pm2esUn-z2sY7ZFs8u9Na3amkXGERNWeXWwdpVwSKhy4MzHaLg-x7GPUHlPdMFdY-U7WgqnKn4XPjXR7IcUxrwN7SVNioCaSbQvik82fqTKxOA/s2048/IMG20211114095911-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDnFSq8-4GKueTfYKnnqRMw0Fys9U-Pm2esUn-z2sY7ZFs8u9Na3amkXGERNWeXWwdpVwSKhy4MzHaLg-x7GPUHlPdMFdY-U7WgqnKn4XPjXR7IcUxrwN7SVNioCaSbQvik82fqTKxOA/s320/IMG20211114095911-01_wm.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Schritt 3: Wasser abgießen und kaltes, klares Wasser zum Soja schütten.</b> Soja im klaren Wasser drücken und ausspülen. </div><div class="separator" style="clear: both;">Mehrfach wiederholen, bis das Wasser (halbwegs) klar ist.</div><div class="separator" style="clear: both;">Ihr werdet sehen, dass das Wasser gelblich/braun wird. Das wollen wir so gut wie möglich ausspülen.</div><div class="separator" style="clear: both;">Warum wir das machen? Um den Sojageschmack rauszubekommen :)</div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTJQF4OyBPt_Zg-xSQzrR3-8LD60jgfyjEyxZMjs2WnwT_xLHFkCd0VpUlABD2ZlTnTXp9EYTgQ7SNnA4VJn4o-OcGLUV3RMpLsFaT_OEC_Af1k1S0wR2q-izPKXVfgpbAaSDdMQdLz4/s2048/IMG20211114100331-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTJQF4OyBPt_Zg-xSQzrR3-8LD60jgfyjEyxZMjs2WnwT_xLHFkCd0VpUlABD2ZlTnTXp9EYTgQ7SNnA4VJn4o-OcGLUV3RMpLsFaT_OEC_Af1k1S0wR2q-izPKXVfgpbAaSDdMQdLz4/s320/IMG20211114100331-01_wm.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Schritt 4: So viel Wasser wie möglich auspressen. </b>Je nachdem, welche Sojagröße ich genommen habe, nehme ich die Tofupresse, die Hände, oder unsere Zitruspresse (die, die aussieht, wie eine Zange, in die man die Zitrone einklemmt).</div><div class="separator" style="clear: both; text-align: left;">Ich habe die Big Steaks halbiert um sie besser handhabbar zu machen. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Außerdem: Ofen auf 200°C Umluft vorheizen.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp1OdlhPsezqRYQrzMWigasY9D2klA6Bsp2JjnJGcnHzxoW9IR276Z2hFT6wvgaDksCsHTem95wpwpi4FJXtDThPdwKZHAUH3pHutHm_2fcyLn0qUlsI4B0J_41lusXHRxRFwsI45CFU/s2048/IMG20211114103704-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1747" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp1OdlhPsezqRYQrzMWigasY9D2klA6Bsp2JjnJGcnHzxoW9IR276Z2hFT6wvgaDksCsHTem95wpwpi4FJXtDThPdwKZHAUH3pHutHm_2fcyLn0qUlsI4B0J_41lusXHRxRFwsI45CFU/s320/IMG20211114103704-01_wm.jpeg" width="273" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Schritt 5: Brühe ansetzen + Soja marinieren. </b>Ich nehme hier gerne eine Gemüsebrühe (oder vegane "<a href="https://wuerzteufel.de/1402/Suppen-Klare-Rindersuppe--vegane-Rinderbouillon-GEWICHT-500-g-VERPACKUNG-GASTRO-DOSE" target="_blank">Rinderbrühe</a>" - bekommt ihr bei wuerzteufel.de - und nein, ich bekomme kein Geld für die Werbung :D) und dunkle Sojasauce (für Farbe und Geschmack). Ihr könnt auch Tomatenmark, Hefeextrakt, Bier, Kaffee oder rote Beete Pulver dazu geben. </div><div class="separator" style="clear: both; text-align: left;">Die Marinade/Brühe muss nicht aufgekocht werden, so lange alles, was ihr rein mischt sich auch in kalt/lauwarm gut aufgelöst hat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ich drücke die Sojastücke mit den Handen in die Brühe rein und mische zwischendurch mal alles durch.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-clJu9BqCdDBo_apSHOpxOl1vxzAC5-iuuXfp3c0mmFr8WoKg2Wa7Bp2cG2ZvVZrnkXG8SbVcrX0m3h577wBAI6qoq1ux21LDiiNex3j3R1phrqtW78pLcR2a2SWdTOsWpzfrsFcEDdY/s2048/IMG20211114104418-01_wm.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-clJu9BqCdDBo_apSHOpxOl1vxzAC5-iuuXfp3c0mmFr8WoKg2Wa7Bp2cG2ZvVZrnkXG8SbVcrX0m3h577wBAI6qoq1ux21LDiiNex3j3R1phrqtW78pLcR2a2SWdTOsWpzfrsFcEDdY/s320/IMG20211114104418-01_wm.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3p8fKVqy0sFrktav0PC-42Y6Q4FADWicU22llBwn35pMHhyphenhyphenxnZavuEDTpqdl8h3cUMGlSdDcAPRrSlsgKcU4VtXgb35SU20jMm8GHmfig7Gbdd73YZMCp6ZTQXb6LnKGn_W2Mh1bV-Q/s2048/IMG20211114114356-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3p8fKVqy0sFrktav0PC-42Y6Q4FADWicU22llBwn35pMHhyphenhyphenxnZavuEDTpqdl8h3cUMGlSdDcAPRrSlsgKcU4VtXgb35SU20jMm8GHmfig7Gbdd73YZMCp6ZTQXb6LnKGn_W2Mh1bV-Q/s320/IMG20211114114356-01_wm.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Schritt 6: Mit Speisestärke bestäuben.</b> </div><div class="separator" style="clear: both; text-align: left;">Soja aus der Marinade nehmen und kurz abtropfen lassen. Keine Flüssigkeit rausdrücken, aber es sollte nicht mehr triefen.</div><div class="separator" style="clear: both; text-align: left;">Dann einfach mit einem kleinen Sieb gleichmäßig (von beiden Seiten!) bestäuben. Bitte nicht in einer Schale mit Stärke wälzen. Das hab ich probiert und die Ergebnisse waren nicht so toll :D Zu viel Stärke. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWLyt36u77xyPZJ5yZQj0PP9kzYCmUAEK9KF-ZOqwi5EnPgsvAU29c1nC8DIWzstQcfke3ouhbIbp7yP6sBpulMPqruk7gDU9GjkEooHXp9mwqJVvSQL6f-fsuF68SMqDCUpg-6HLkOc/s2048/IMG20211114114700-01_wm.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWLyt36u77xyPZJ5yZQj0PP9kzYCmUAEK9KF-ZOqwi5EnPgsvAU29c1nC8DIWzstQcfke3ouhbIbp7yP6sBpulMPqruk7gDU9GjkEooHXp9mwqJVvSQL6f-fsuF68SMqDCUpg-6HLkOc/s320/IMG20211114114700-01_wm.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9isZIOKJwUnxER08AcytK8oRBMONBsrFBfayOqtog4iqmGC06baPPG3LQmk6ormmGvuQLQAMbxarHpOL3MZ4YbQhsvAUZJk8x25y4LAedSxRV9rPGNtqsYrdKTTmxhvJTzykTcMak7s/s2048/IMG20211114114744-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9isZIOKJwUnxER08AcytK8oRBMONBsrFBfayOqtog4iqmGC06baPPG3LQmk6ormmGvuQLQAMbxarHpOL3MZ4YbQhsvAUZJk8x25y4LAedSxRV9rPGNtqsYrdKTTmxhvJTzykTcMak7s/s320/IMG20211114114744-01_wm.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Schritt 7: Von beiden Seiten mit leckeren Sachen bestreuen. </b>Hier seht ihr (von unten nach oben) Sesam (weiß und schwarz), pul biber, Algen&Blütenmix, Tandoori Masala.</div><div class="separator" style="clear: both; text-align: left;">Auf ein Backblech legen und mit etwas Öl beträufeln! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5vpWBWmHRh2Pszgf4SLWtB4bBB9p8YW6KeusWsLUzBYwt-8hfR1ntgGmfUXx5DJ-un83cj0vw6X5mXvyGwj9Ya2-Hp2ktXsHjaRwDp2V7zly2IUqxpRujd35ACcXLMkMnM1DxD5tiV0/s2048/IMG20211114115352-01_wm.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5vpWBWmHRh2Pszgf4SLWtB4bBB9p8YW6KeusWsLUzBYwt-8hfR1ntgGmfUXx5DJ-un83cj0vw6X5mXvyGwj9Ya2-Hp2ktXsHjaRwDp2V7zly2IUqxpRujd35ACcXLMkMnM1DxD5tiV0/s320/IMG20211114115352-01_wm.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJwybESpKL5XtnBgE4Ro2F_7bRQmpfhDnQF2o08cf7tRH5f6fBAJSkuWsh9Et4Y5ZQheTi3BHBR4EixJ-GlMrb25_kc84YdDXMV5KKaqFVaN1_N13OQWhlZeo7YmPKF4apkqRWK8ceh0/s2048/IMG20211114120028-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJwybESpKL5XtnBgE4Ro2F_7bRQmpfhDnQF2o08cf7tRH5f6fBAJSkuWsh9Et4Y5ZQheTi3BHBR4EixJ-GlMrb25_kc84YdDXMV5KKaqFVaN1_N13OQWhlZeo7YmPKF4apkqRWK8ceh0/s320/IMG20211114120028-01_wm.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Schritt 8</b>: Backen. Bei 200°C Umluft von jeder Seite etwa 12-14 Minuten backen. Nach den ersten 12 Minuten wenden.</div><div class="separator" style="clear: both; text-align: left;">Je nachdem, wie groß eure Sojastücke sind, solltet ihr die Zeiten anpassen. Je kleiner das Sojastück, desto kürzer. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fertig!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFfEPy3LzHttGpUufLmzOSQKxVeWvXUmdmn6JjUBRUP5VKdilSr50y5YHaYkY_5gV-cLVAU6QbT0EW1eQTXwNO1V6wEwgJA9C8z3iWCbvS5MCQ2Q-LpShTSyKjZBOSlEv-dnT8ddj4MA/s2048/IMG20211114125747-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFfEPy3LzHttGpUufLmzOSQKxVeWvXUmdmn6JjUBRUP5VKdilSr50y5YHaYkY_5gV-cLVAU6QbT0EW1eQTXwNO1V6wEwgJA9C8z3iWCbvS5MCQ2Q-LpShTSyKjZBOSlEv-dnT8ddj4MA/w400-h300/IMG20211114125747-01_wm.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FTQr_sRj88gR77-2oxSJtk75S4n4Vk0dxKD-yYfkMzg0hoaOKEpYxIDmI6dvJ32-6odqpR4gPsWioMqfIewVgizh3bLmh1k3kxvrAjifrPaZb92JwYA9GLU0RYMcYxFiYbA2uELrxqM/s2048/IMG20211114125805-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FTQr_sRj88gR77-2oxSJtk75S4n4Vk0dxKD-yYfkMzg0hoaOKEpYxIDmI6dvJ32-6odqpR4gPsWioMqfIewVgizh3bLmh1k3kxvrAjifrPaZb92JwYA9GLU0RYMcYxFiYbA2uELrxqM/w300-h400/IMG20211114125805-01_wm.jpeg" width="300" /></a></div><div><br /></div><div><br /></div>********************************************************************<div><br /></div><div><p><b>English version right here! :) You made it! </b></p><p>In Germany, we have lots of different sizes of texturizes soy protein, and I sort of liked them all, but I wasn't really all that fond of the overall consistency. So I tried a little something the other day... and now I do like the soy stuff. Great as a snack, on fried noodles, in wraps...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvAMOUc5T5HHBuB0W2ma9GZiTROfhWAuWr7UCV9XHFGPbayBPl61trHBZDvzQp5P9EAgZ65pQbf2zovxyTgP6KRCZx0OR8ELo5_kRvCKF8iqlTuVC-Fl5iCG0MWHiswhopkWRjkkibDs/s1080/1636901775677_wm.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1080" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvAMOUc5T5HHBuB0W2ma9GZiTROfhWAuWr7UCV9XHFGPbayBPl61trHBZDvzQp5P9EAgZ65pQbf2zovxyTgP6KRCZx0OR8ELo5_kRvCKF8iqlTuVC-Fl5iCG0MWHiswhopkWRjkkibDs/w640-h480/1636901775677_wm.png" width="640" /></a></div><br /><p><br /></p><p><b>Ingredients:</b></p><p>This is not a recipe of exact measurements. I'll show you the basic concept and you can mix it up any way you like.</p><p></p><ul><li>200g of texturized soy protein - Any size should work, except for the fine stuff. I used <a href="https://www.vantastic-foods.com/en/food/meat-sausage-and-fish-alternatives/soy-meat-and-co./vantastic-foods-vantastic-big-steaks-from-soy-500g?number=A000763" target="_blank">Big Steaks</a> this time.</li><li>3-4 tb sp of starch (corn, potato or tapioca starch - but wheat flour should work as well)</li><li>about 1 liter of veggie stock</li><li>(dark) soy sauce</li><li>oil (for example canola or olive oil)</li><li>optional: "toppings": for example sesame seeds, kebab spice blends, tandoori masala, pul biber... </li></ul><div><br /></div><h4>Instructions:</h4><div><b>Step 1:</b> <b>Pick your soy. </b>I tried all of the sizes in the picture an all of them worked. :) </div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidA4op8i9LCCWBNI2be8MieTyJsytDHy90YMq6WV7wLHNrxFHlJ2xoUd13lgHv6NXB_SbulxIcLLaXD_BAYkdpKtN1tVUuhD_9rRp9Ajtr8_d6thnSeXarzyBL4fT15BXFMGC-Mq7kuw/s2048/IMG20211114093653-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidA4op8i9LCCWBNI2be8MieTyJsytDHy90YMq6WV7wLHNrxFHlJ2xoUd13lgHv6NXB_SbulxIcLLaXD_BAYkdpKtN1tVUuhD_9rRp9Ajtr8_d6thnSeXarzyBL4fT15BXFMGC-Mq7kuw/s320/IMG20211114093653-01_wm.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Step 2: Cook soy in plain water </b>until the pieces are soft. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDnFSq8-4GKueTfYKnnqRMw0Fys9U-Pm2esUn-z2sY7ZFs8u9Na3amkXGERNWeXWwdpVwSKhy4MzHaLg-x7GPUHlPdMFdY-U7WgqnKn4XPjXR7IcUxrwN7SVNioCaSbQvik82fqTKxOA/s2048/IMG20211114095911-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDnFSq8-4GKueTfYKnnqRMw0Fys9U-Pm2esUn-z2sY7ZFs8u9Na3amkXGERNWeXWwdpVwSKhy4MzHaLg-x7GPUHlPdMFdY-U7WgqnKn4XPjXR7IcUxrwN7SVNioCaSbQvik82fqTKxOA/s320/IMG20211114095911-01_wm.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Step 3: Drain cooking water and add clear, cold water.</b> </div><div class="separator" style="clear: both;">Press soy in fresh water and rinse.</div><div class="separator" style="clear: both;">Repeat step, until the water is clear(ish).</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">You will notice the water coming out yellowish/brown. We want to get rid of that as well as possible. Why do we do this? To get rid of the soy flavor :)</div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTJQF4OyBPt_Zg-xSQzrR3-8LD60jgfyjEyxZMjs2WnwT_xLHFkCd0VpUlABD2ZlTnTXp9EYTgQ7SNnA4VJn4o-OcGLUV3RMpLsFaT_OEC_Af1k1S0wR2q-izPKXVfgpbAaSDdMQdLz4/s2048/IMG20211114100331-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTJQF4OyBPt_Zg-xSQzrR3-8LD60jgfyjEyxZMjs2WnwT_xLHFkCd0VpUlABD2ZlTnTXp9EYTgQ7SNnA4VJn4o-OcGLUV3RMpLsFaT_OEC_Af1k1S0wR2q-izPKXVfgpbAaSDdMQdLz4/s320/IMG20211114100331-01_wm.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Step 4: Press out as much water as possible. </b>Depending on the sizes of the soy pieces, I either user my tofu press, my hands, or my citrus press (the type that sort of looks like scoop-y tongues between which the lemon in squeezed).</div><div class="separator" style="clear: both;">I cut the big soy pieces in half today, to make the more manageable.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Also: Preheat oven to 200°C/390°F (fan).</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp1OdlhPsezqRYQrzMWigasY9D2klA6Bsp2JjnJGcnHzxoW9IR276Z2hFT6wvgaDksCsHTem95wpwpi4FJXtDThPdwKZHAUH3pHutHm_2fcyLn0qUlsI4B0J_41lusXHRxRFwsI45CFU/s2048/IMG20211114103704-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1747" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUp1OdlhPsezqRYQrzMWigasY9D2klA6Bsp2JjnJGcnHzxoW9IR276Z2hFT6wvgaDksCsHTem95wpwpi4FJXtDThPdwKZHAUH3pHutHm_2fcyLn0qUlsI4B0J_41lusXHRxRFwsI45CFU/s320/IMG20211114103704-01_wm.jpeg" width="273" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b>Step 5: Make a broth and marinate soy. </b>I just take veggie stock (or a vegan "beef stock") and some dark soy sauce (for color and flavor). You can also add tomato puree, yeast extract, beer, coffee, or beets powder.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">The marinade/broth does not have to be brought to a boil as long as everything you added properly dissolves in a cold/luke warm liquid.</div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I usually press the soy pieces into the broth with my hand and mix everything up (pieces from the top go to the bottom etc). </div><div class="separator" style="clear: both;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-clJu9BqCdDBo_apSHOpxOl1vxzAC5-iuuXfp3c0mmFr8WoKg2Wa7Bp2cG2ZvVZrnkXG8SbVcrX0m3h577wBAI6qoq1ux21LDiiNex3j3R1phrqtW78pLcR2a2SWdTOsWpzfrsFcEDdY/s2048/IMG20211114104418-01_wm.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-clJu9BqCdDBo_apSHOpxOl1vxzAC5-iuuXfp3c0mmFr8WoKg2Wa7Bp2cG2ZvVZrnkXG8SbVcrX0m3h577wBAI6qoq1ux21LDiiNex3j3R1phrqtW78pLcR2a2SWdTOsWpzfrsFcEDdY/s320/IMG20211114104418-01_wm.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3p8fKVqy0sFrktav0PC-42Y6Q4FADWicU22llBwn35pMHhyphenhyphenxnZavuEDTpqdl8h3cUMGlSdDcAPRrSlsgKcU4VtXgb35SU20jMm8GHmfig7Gbdd73YZMCp6ZTQXb6LnKGn_W2Mh1bV-Q/s2048/IMG20211114114356-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3p8fKVqy0sFrktav0PC-42Y6Q4FADWicU22llBwn35pMHhyphenhyphenxnZavuEDTpqdl8h3cUMGlSdDcAPRrSlsgKcU4VtXgb35SU20jMm8GHmfig7Gbdd73YZMCp6ZTQXb6LnKGn_W2Mh1bV-Q/s320/IMG20211114114356-01_wm.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b>Step 6: Dust with starch.</b> </div><div class="separator" style="clear: both;">Remove soy from broth and let it drip off excess liquid. Don't press out liquid, but make sure it isn't super soggy anymore.</div><div class="separator" style="clear: both;">Using a small sieve, evenly dust the soy pieces from both sides. Do <u>not</u> get a bowl of starch and roll the pieces in it. I've tried this and I can really not recommend the results. :D Too starchy. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWLyt36u77xyPZJ5yZQj0PP9kzYCmUAEK9KF-ZOqwi5EnPgsvAU29c1nC8DIWzstQcfke3ouhbIbp7yP6sBpulMPqruk7gDU9GjkEooHXp9mwqJVvSQL6f-fsuF68SMqDCUpg-6HLkOc/s2048/IMG20211114114700-01_wm.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWLyt36u77xyPZJ5yZQj0PP9kzYCmUAEK9KF-ZOqwi5EnPgsvAU29c1nC8DIWzstQcfke3ouhbIbp7yP6sBpulMPqruk7gDU9GjkEooHXp9mwqJVvSQL6f-fsuF68SMqDCUpg-6HLkOc/s320/IMG20211114114700-01_wm.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9isZIOKJwUnxER08AcytK8oRBMONBsrFBfayOqtog4iqmGC06baPPG3LQmk6ormmGvuQLQAMbxarHpOL3MZ4YbQhsvAUZJk8x25y4LAedSxRV9rPGNtqsYrdKTTmxhvJTzykTcMak7s/s2048/IMG20211114114744-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9isZIOKJwUnxER08AcytK8oRBMONBsrFBfayOqtog4iqmGC06baPPG3LQmk6ormmGvuQLQAMbxarHpOL3MZ4YbQhsvAUZJk8x25y4LAedSxRV9rPGNtqsYrdKTTmxhvJTzykTcMak7s/s320/IMG20211114114744-01_wm.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><b>Step 7: Sprinkle tasty seasoning on both sides.</b></div><div class="separator" style="clear: both;">Here's (bottom to top) sesame seeds (white and black), pul biber, sea weed & blossom mix, tandoori masala.</div><div class="separator" style="clear: both;">Transfer to a baking sheet and drizzle with oil! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5vpWBWmHRh2Pszgf4SLWtB4bBB9p8YW6KeusWsLUzBYwt-8hfR1ntgGmfUXx5DJ-un83cj0vw6X5mXvyGwj9Ya2-Hp2ktXsHjaRwDp2V7zly2IUqxpRujd35ACcXLMkMnM1DxD5tiV0/s2048/IMG20211114115352-01_wm.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5vpWBWmHRh2Pszgf4SLWtB4bBB9p8YW6KeusWsLUzBYwt-8hfR1ntgGmfUXx5DJ-un83cj0vw6X5mXvyGwj9Ya2-Hp2ktXsHjaRwDp2V7zly2IUqxpRujd35ACcXLMkMnM1DxD5tiV0/s320/IMG20211114115352-01_wm.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJwybESpKL5XtnBgE4Ro2F_7bRQmpfhDnQF2o08cf7tRH5f6fBAJSkuWsh9Et4Y5ZQheTi3BHBR4EixJ-GlMrb25_kc84YdDXMV5KKaqFVaN1_N13OQWhlZeo7YmPKF4apkqRWK8ceh0/s2048/IMG20211114120028-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBJwybESpKL5XtnBgE4Ro2F_7bRQmpfhDnQF2o08cf7tRH5f6fBAJSkuWsh9Et4Y5ZQheTi3BHBR4EixJ-GlMrb25_kc84YdDXMV5KKaqFVaN1_N13OQWhlZeo7YmPKF4apkqRWK8ceh0/s320/IMG20211114120028-01_wm.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both;"><b><br /></b></div><div class="separator" style="clear: both;"><b>Step 8</b>: Bake. Bei 200°C/390°F (fan) for about 12-14 minutes from each side. Just flip after the first 12 minutes.</div><div class="separator" style="clear: both;">Depending on how big the pieces of soy are, you need to adjust the times. The smaller the piece of soy, the shorter the bake time.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Done!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFfEPy3LzHttGpUufLmzOSQKxVeWvXUmdmn6JjUBRUP5VKdilSr50y5YHaYkY_5gV-cLVAU6QbT0EW1eQTXwNO1V6wEwgJA9C8z3iWCbvS5MCQ2Q-LpShTSyKjZBOSlEv-dnT8ddj4MA/s2048/IMG20211114125747-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFfEPy3LzHttGpUufLmzOSQKxVeWvXUmdmn6JjUBRUP5VKdilSr50y5YHaYkY_5gV-cLVAU6QbT0EW1eQTXwNO1V6wEwgJA9C8z3iWCbvS5MCQ2Q-LpShTSyKjZBOSlEv-dnT8ddj4MA/w400-h300/IMG20211114125747-01_wm.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FTQr_sRj88gR77-2oxSJtk75S4n4Vk0dxKD-yYfkMzg0hoaOKEpYxIDmI6dvJ32-6odqpR4gPsWioMqfIewVgizh3bLmh1k3kxvrAjifrPaZb92JwYA9GLU0RYMcYxFiYbA2uELrxqM/s2048/IMG20211114125805-01_wm.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FTQr_sRj88gR77-2oxSJtk75S4n4Vk0dxKD-yYfkMzg0hoaOKEpYxIDmI6dvJ32-6odqpR4gPsWioMqfIewVgizh3bLmh1k3kxvrAjifrPaZb92JwYA9GLU0RYMcYxFiYbA2uELrxqM/w300-h400/IMG20211114125805-01_wm.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-7541125569369409942021-09-05T18:18:00.001+02:002021-09-05T20:04:08.852+02:00Charcuterie Board<p><b>English version below (promised! Just scroll a little!)</b></p><p>Ich hatte letztens für den Geburtstag meiner besten Freundin die Idee einen Teil des Buffets auf einem großen Holzbrett anzurichten, das ich aus dem Haushalt meines Patenonkels geerbt habe. Irgendwie hab ich dann Gefallen am Anrichten gefunden und möchte das jetzt öfters machen. In diesem Post findet ihr meine Rezepte und Ideen für schöne Bretter. Ich nenne sie auf in meinem deutschen Post "Charcuterie Board", weil ich es echt nicht über's Herz bringe, die Dinge "Wurstbrett" zu nennen. Klar, "Vesperplatte" oder "Brotzeitbrett" geht auch, aber beides passt für mich selbst sprachlich nicht in mein Ruhrpottvokabular. Charcuterie ist da sprachlich ausreichend weit weg (bzw. näher an meinem persönlichen Sprachgebrauch), sodass es mir besser gefällt :)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk6sLvilRXZt0iLlNqIVTSb9K-PQSwiEk9OKyGs5cTikVyEzWZQU_ifE_NjLm-1oHu_MMKh11Bp4qu8u_o_-h9aMfAkLMe9nR8WUNZgFNvF15URalQsw7h7dZq5MIEI46EOI1nM984iU/s1800/charcuterieboard2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk6sLvilRXZt0iLlNqIVTSb9K-PQSwiEk9OKyGs5cTikVyEzWZQU_ifE_NjLm-1oHu_MMKh11Bp4qu8u_o_-h9aMfAkLMe9nR8WUNZgFNvF15URalQsw7h7dZq5MIEI46EOI1nM984iU/w512-h640/charcuterieboard2.jpg" width="512" /></a></div><br /><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Die Kernelemente:</b></div><div class="separator" style="clear: both; text-align: left;">Wie beim konventionellen Charcuterie Board sollten auch hier vor allem "Fleisch" und auch "Käse" die zentralen Elemente sein. Auch in vegan gibt es da tolle Möglichkeiten. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>1. Seitanaufschnitt</b></div><div class="separator" style="clear: both; text-align: left;">Nicht mein Rezept, aber von der tollen Kat Ott von <a href="https://86eats.com/">86eats</a>. Das Rezept findet ihr hier: <a href="https://www.86eats.com/recipes/vegan-deli-sliced-turkey-breast " target="_blank">https://www.86eats.com/recipes/vegan-deli-sliced-turkey-breast </a></div><div class="separator" style="clear: both; text-align: left;">Ihr könnt einiges variiere, zum Beispiel statt Wasser im Rezept Kaffee oder Bier verwenden, Gewürze (besonders die, die außen drum herum verwendet werden) anpassen. </div><div class="separator" style="clear: both; text-align: left;">Ich benutze hier gerne eine Mischung aus Pul Biber (Chili-Paprika-Mischung aus dem arabischen oder türkischen Supermarkt) und Räucherpaprika. Oder Highland Herbs (Mischung, die ich bei wuerzteufel.de kaufe - das hier ist kein gesponserter Post. Ich kauf da bloß gerne ein. Da bekommt ihr auch Gluten/Seitanfix her.).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>2. Seitan (aus Mehl gewaschen)</b></div><div class="separator" style="clear: both; text-align: left;">Ich liebe Seitan, besonders wenn er nach den WTF- (Wash the flour - Wasch das Mehl) und FSF- (fry/simmer/fry - braten/köcheln/braten) Methoden hergestellt wurden.</div><div class="separator" style="clear: both; text-align: left;">Wie das funktioniert, könnt ihr hier nachlesen: <a href="https://squirrel-of-nom.blogspot.com/2020/09/seitan.html">https://squirrel-of-nom.blogspot.com/2020/09/seitan.html</a><div class="separator"><br /></div></div><div class="separator" style="clear: both; text-align: left;">Das Beste: Ihr könnt den Seitan ein paar Wochen vorher machen, nur die ersten zwei Garschritte (braten und köcheln) abschließen, einfrieren und dann kurz vorher wieder auftauen und dann anbraten. Perfekt zum Vorbereiten. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>3. Cashew-Käse</b></div><div class="separator" style="clear: both; text-align: left;">Einer meiner Favoriten. Rezept findet ihr <a href="https://squirrel-of-nom.blogspot.com/2018/01/cashewkase-cashew-cheese.html" target="_blank">hier</a>.</div><div class="separator" style="clear: both; text-align: left;">Kann man toll ein paar Tage vorher vorbereiten und im Kühlschrank lagern.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>4. Frikadellen oder Linsenbällchen</b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Minifrikadellen auf Sojagranulatbasis: <a href="https://squirrel-of-nom.blogspot.com/2014/03/frikadellen-meatballs.html">https://squirrel-of-nom.blogspot.com/2014/03/frikadellen-meatballs.html</a></li><li>Linsenfrikadellen: <a href="https://squirrel-of-nom.blogspot.com/2014/03/mediterranean-red-lentil-tomato.html">https://squirrel-of-nom.blogspot.com/2014/03/mediterranean-red-lentil-tomato.html</a></li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>5. Man muss ja nicht immer alles selbst machen</b></div><div class="separator" style="clear: both; text-align: left;">Ich habe im schlesischen Spezialitätenhandel meines Vertrauens Cabanossi gefunden. Online bekommt man sie hier: <a href="https://polskashop24.de/products/tarczynski-vegane-kabanosy-90g">https://polskashop24.de/products/tarczynski-vegane-kabanosy-90g</a></div><div class="separator" style="clear: both; text-align: left;">Das sind die kleinen roten Vürstchensticks, die ihr auf den Bildern seht.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLeFX2Ye6Ws1X4MgbSRguWF7uYaSVthNos8d0wkrdrs9odyqRyjeQRxD-kK9UaEp9h3XcdF2f3dYnSLUdTtmyku3Rqm8eUcWO09WYXffdgc7piScKT6uauHDZVyxx2KuTPT6rKB10-rY/s1350/charcuterieboard.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLeFX2Ye6Ws1X4MgbSRguWF7uYaSVthNos8d0wkrdrs9odyqRyjeQRxD-kK9UaEp9h3XcdF2f3dYnSLUdTtmyku3Rqm8eUcWO09WYXffdgc7piScKT6uauHDZVyxx2KuTPT6rKB10-rY/w512-h640/charcuterieboard.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Und dazu:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Mini-Quiches:</b></div><div class="separator" style="clear: both; text-align: left;">Hier habe ich noch kein Rezept, aber ich werde es noch aufschreiben. Ich habe einen simplen Mürbeteig (Alsan, Mehl, Salz, Hafermilch) gemacht, in kleinen Förmchen vorgebacken. Dann gefüllt mit gebratenen Zwiebeln und Spinat, frischen Tomaten. Aufgefüllt mit einer Mischung aus Sojasahne, Maisstärke, Hefeflocken und Salz. Überbacken mit Käse. Details muss ich beim nächsten Mal auffüllen.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Brot & Varianten</b></div><div class="separator" style="clear: both; text-align: left;">Passend dazu sind Brezeln, Baguette, Ciabatta... Oder auch </div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>einfach ein paar Salzstangen oder Salzbrezeln</li><li>Cracker (da hab ich leider noch keine guten in vegan gefunden).</li><li>Brotsticks: Hefeteig mit etwas Pesto und veganem Käse bestreuen, in Streifen</li><li> schneiden und den Teig aufdrehen, sodass kleine Stangen ensttehen. Backen. Fertig.</li><li>Blätterteig (zum Beispiel gefüllt mit Spinat und veganem Feta, gebacken mit kleinen Tomaten, ...)</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Nüsse</b></div><div class="separator" style="clear: both; text-align: left;">Besonders gesalzene Mandeln, Cashews etc. sind tolle Ergänzungen.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Oliven</b></div><div class="separator" style="clear: both; text-align: left;">Kaufe ich am liebsten im arabischen Supermarkt um die Ecke. Da sind die viel günstiger als im deutschen Supermarkt oder an den "Feinkosttheken", die es so gibt. Da gibt es tolle schwarze Oliven, gegrillte grüne Oliven, gefüllte Oliven, Kalamata Oliven.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Früchte</b> </div><div class="separator" style="clear: both; text-align: left;">Himbeeren, Feigen und Trauben passen gut. Gegebenenfalls auch Birnen oder Äpfel (die sollten angeschnitten aber kurz in Zitronenwasser gelegt werden, damit sie nicht so schnell braun werden)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Sonstige Garnitur</b></div><div class="separator" style="clear: both; text-align: left;">Salat, Tomaten, Gürkchen, essbare Blüten (z.B. Kapuzinerkresse, Kornblumen, ...)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Dipps und Saucen</b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Kräuter"butter"</li><li>Salz"butter"</li><li>Aioli (<a href="https://squirrel-of-nom.blogspot.com/2014/01/dips-dips-dips-honey-aioli.html" target="_blank">Rezept</a>)</li><li>Käsesauce (<a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">Rezept</a>)</li><li>Tahin-Joghurt-Sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/08/tahin-joghurt-sauce.html" target="_blank">Rezept</a>)</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kNe4AO-_3_DFy29uN_aivXoDUbwkGScBMwtaX1xVv-_xhTXtyfZewLvhIdOJQiFNNPYHWDBbPOMvG-iXG0G1KtQcpdJUIMJYi0E3DHmYmDpCFzfUIPyR8xrI8hOzYNcleHlmknFv1lQ/s1987/charcuterieboard1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1987" data-original-width="1618" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kNe4AO-_3_DFy29uN_aivXoDUbwkGScBMwtaX1xVv-_xhTXtyfZewLvhIdOJQiFNNPYHWDBbPOMvG-iXG0G1KtQcpdJUIMJYi0E3DHmYmDpCFzfUIPyR8xrI8hOzYNcleHlmknFv1lQ/w326-h400/charcuterieboard1.jpg" width="326" /></a></div><div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div>**********************************************************************<div>**********************************************************************</div><div><br /></div><div><br /></div><div><p><b>English version!</b></p><p>For my best friend's birthday, I recently had the idea to arrange part of the buffet on a big wooden board, I inherited from my Godfather's household. Somehow I really enjoyed setting these up any may just do it more often! In this post you'll find my ideas and recipes for pretty boards.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk6sLvilRXZt0iLlNqIVTSb9K-PQSwiEk9OKyGs5cTikVyEzWZQU_ifE_NjLm-1oHu_MMKh11Bp4qu8u_o_-h9aMfAkLMe9nR8WUNZgFNvF15URalQsw7h7dZq5MIEI46EOI1nM984iU/s1800/charcuterieboard2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk6sLvilRXZt0iLlNqIVTSb9K-PQSwiEk9OKyGs5cTikVyEzWZQU_ifE_NjLm-1oHu_MMKh11Bp4qu8u_o_-h9aMfAkLMe9nR8WUNZgFNvF15URalQsw7h7dZq5MIEI46EOI1nM984iU/w512-h640/charcuterieboard2.jpg" width="512" /></a></div><p></p><p><br /></p><div class="separator" style="clear: both;"><b>The key elements:</b></div><div class="separator" style="clear: both;">Just like on a conventional charcuterie board "meat" and "cheese" should play the main role. And there's tons of vegan options here!</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>1. Seitan deli slices</b></div><div class="separator" style="clear: both;">Not my recipe, but by the wonderful Kat Ott of <a href="https://86eats.com/">86eats</a>. Find the recipe here: <a href="https://www.86eats.com/recipes/vegan-deli-sliced-turkey-breast " target="_blank">https://www.86eats.com/recipes/vegan-deli-sliced-turkey-breast </a></div><div class="separator" style="clear: both;">You can vary a bunch of ingredients, like using coffee or beer instead of water, mix up the spices (especially those that go around the seitan).</div><div class="separator" style="clear: both;">I like to mix pul biber (an oriental paprika and chili blend) and smoked paprika or other spice blends.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>2. Seitan (washed from flour)</b></div><div class="separator" style="clear: both;">I love seitan, especially made with the WTF (Wash the flour - as opposed to working with vital wheat gluten) and FSF (fry/simmer/fry) methods .</div><div class="separator" style="clear: both;">FInd out how this works here: <a href="https://squirrel-of-nom.blogspot.com/2020/09/seitan.html">https://squirrel-of-nom.blogspot.com/2020/09/seitan.html</a></div><div class="separator" style="clear: both;">The best part: you can prep the seitan a few weeks ahead, using only the first two steps (fry and simmer), freeze it and then thaw it when you need it and give it the final fry. Perfect to prep ahead! </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>3. Cashew Cheese</b></div><div class="separator" style="clear: both;">One of my favorites. Find the recipe <a href="https://squirrel-of-nom.blogspot.com/2018/01/cashewkase-cashew-cheese.html" target="_blank">here</a>. </div><div class="separator" style="clear: both;">Easily prepared a few days ahead and when be stored in the fridge.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>4. Frikadellen/meat balls or lentil balls</b></div><div class="separator" style="clear: both;"><ul><li>Mini Frikadellen based on texturized soy protein: <a href="https://squirrel-of-nom.blogspot.com/2014/03/frikadellen-meatballs.html">https://squirrel-of-nom.blogspot.com/2014/03/frikadellen-meatballs.html</a></li><li>Lentil balls: <a href="https://squirrel-of-nom.blogspot.com/2014/03/mediterranean-red-lentil-tomato.html">https://squirrel-of-nom.blogspot.com/2014/03/mediterranean-red-lentil-tomato.html</a></li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>5. You don't always have to make everything from scratch</b></div><div class="separator" style="clear: both;">The Silesian specialty shop of my choice sells vegan cabanossi. You can also buy them online: <a href="https://polskashop24.de/products/tarczynski-vegane-kabanosy-90g">https://polskashop24.de/products/tarczynski-vegane-kabanosy-90g</a></div><div class="separator" style="clear: both;">If that online store doesn't deliver to your country, you can google "Tarczynski Kabanosy ROSLINNE".</div><div class="separator" style="clear: both;">They're the little red sausage sticks in the pictures.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLeFX2Ye6Ws1X4MgbSRguWF7uYaSVthNos8d0wkrdrs9odyqRyjeQRxD-kK9UaEp9h3XcdF2f3dYnSLUdTtmyku3Rqm8eUcWO09WYXffdgc7piScKT6uauHDZVyxx2KuTPT6rKB10-rY/s1350/charcuterieboard.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLeFX2Ye6Ws1X4MgbSRguWF7uYaSVthNos8d0wkrdrs9odyqRyjeQRxD-kK9UaEp9h3XcdF2f3dYnSLUdTtmyku3Rqm8eUcWO09WYXffdgc7piScKT6uauHDZVyxx2KuTPT6rKB10-rY/w512-h640/charcuterieboard.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">And additionally:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Mini quiches:</b></div><div class="separator" style="clear: both;">Ok, so I don't have a recipe here yet, but I'll get around to it. I made a simple savory pie crust from scratch (vegan butter, flour, salt, oat milk), prebaked it in small pie ramekins. Then I added fried onions and spinach, plus some fresh tomatoes. Filled it up with a mix of soy cuisine blended with cornstarch, nooch, and salt. Added vegan cheese and baked them. </div><div class="separator" style="clear: both;">I'll have to fill in further details when I made them again.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Bread & Variations</b></div><div class="separator" style="clear: both;">Excellent additions would be soft pretzels, baguettes, ciabatta... Or</div><div class="separator" style="clear: both;"><ul><li>just some pretzel sticks or pretzels</li><li>crackers (I have yet to find good vegan ones)</li><li>bread sticks: roll out some plain yeast dough, add pesto and some vegan cheese. Cut in slices twist until you get dough sticks. Bake. Done.</li><li>Puff pastry (for example stuffed with spinach and vegan feta, baked with cherry tomatoes...)</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Nuts</b></div><div class="separator" style="clear: both;">Especially salted almonds, cashews etc. make great additions.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Olives</b></div><div class="separator" style="clear: both;">I love buying these are my local Middle Eastern grocery store. They're so much cheaper and better than at the regular supermarkets or deli counters. They have excellent black olives, grilled green olives, stuffed olives, kalamata olives...</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Frruit</b> </div><div class="separator" style="clear: both;">My favorite picks so far were raspberries, figs, grapes. You could also go for pears and apples, but you should put them in lemon water after slicing so they don't go brown as they lay out on the board.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Other garnish</b></div><div class="separator" style="clear: both;">Lettues, tomatoes, pickles, edible flowers (for example nasturtiums or corn flowers, ...)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Dips and sauces</b></div><div class="separator" style="clear: both;"><ul><li>Herb "butter"</li><li>Salt "butter"</li><li>Aioli (<a href="https://squirrel-of-nom.blogspot.com/2014/01/dips-dips-dips-honey-aioli.html" target="_blank">Recipe</a>)</li><li>Cheese sauce (<a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">Recipe</a>)</li><li>Tahin yoghurt sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/08/tahin-joghurt-sauce.html" target="_blank">Recipe</a>) </li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kNe4AO-_3_DFy29uN_aivXoDUbwkGScBMwtaX1xVv-_xhTXtyfZewLvhIdOJQiFNNPYHWDBbPOMvG-iXG0G1KtQcpdJUIMJYi0E3DHmYmDpCFzfUIPyR8xrI8hOzYNcleHlmknFv1lQ/s1987/charcuterieboard1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1987" data-original-width="1618" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kNe4AO-_3_DFy29uN_aivXoDUbwkGScBMwtaX1xVv-_xhTXtyfZewLvhIdOJQiFNNPYHWDBbPOMvG-iXG0G1KtQcpdJUIMJYi0E3DHmYmDpCFzfUIPyR8xrI8hOzYNcleHlmknFv1lQ/w326-h400/charcuterieboard1.jpg" width="326" /></a></div><div></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-54652894397100227062021-07-18T21:57:00.000+02:002021-07-18T21:57:01.954+02:00Risoni-Salat | Risoni salad<p><b>English version below</b></p><p><b>A lot of people seem to miss the first line. So here it is again: My English translation of this recipe is below the German original :)</b></p><p><br /></p><p>Dieser Salat ist einer meiner Lieblinge beim Grillen! </p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xq5LNwaYAKphA-2y1dmTO3f1XCJsp8_pL3hyulUlFzLSh2-XXn3vrj5Z7el5cMY9jWcJGOwuXlOp6QvADRi8QkyQ6CRiMK0r1013PQfnMtRNRFKB-Y8fSZp_6LWwGJB_eL1iO_oa7vY/s2048/216438676_10165305524875234_8050367355726908711_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xq5LNwaYAKphA-2y1dmTO3f1XCJsp8_pL3hyulUlFzLSh2-XXn3vrj5Z7el5cMY9jWcJGOwuXlOp6QvADRi8QkyQ6CRiMK0r1013PQfnMtRNRFKB-Y8fSZp_6LWwGJB_eL1iO_oa7vY/w400-h400/216438676_10165305524875234_8050367355726908711_n.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Die Basisversion des Salats </td></tr></tbody></table><br /></p><span><a name='more'></a></span><p><b>Basisversion: Zutaten für 4 Portionen:<br /></b></p><p></p><ul style="text-align: left;"><li>250g Risoni Nudeln (Risoni oder Kritharaki - eigentlich das gleiche)</li><li>3 EL Olivenöl</li><li>200g Kirschtomaten</li><li>500g Zucchini</li><li>eine Hand voll Basilikum</li><li>Salz</li></ul><div><b>Ergänzende Zutaten, die super dazu passen: </b></div><div><ul style="text-align: left;"><li>5-6 Stangen grüner Spargel (gebraten)</li><li>veganer Feta (in kleine Würfel geschnitten)</li><li>25 schwarze Oliven (halbieren/Kerne entfernen)</li><li>5-6 getrocknete Tomate (klein schneiden)</li><li>50 g geröstete Pinienkerne</li><li>1 kleine rote Zwiebel (in feine Würfel geschnitten)</li><li>200g Räuchertofu (in kleine Würfel geschnitten, entweder direkt so in den Salat oder vorher anbraten)</li><li>Knoblauch (fein gehackt)</li></ul></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qDyhyphenhyphenvlpU_2PN6Mg3fYA53Lfm13htV_Lnzl_UVnEnwxq5Mm7lGK7I10go6kscshJFkdRyRLw5N68kVK6pbfJdHuyN44l9SnG4LL4OLTZ4NZOrwdFnJE-10iyn_VTEkatHjlkXKbAsgs/s1659/173834925_240078547649137_1036152651484339230_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1659" data-original-width="1327" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qDyhyphenhyphenvlpU_2PN6Mg3fYA53Lfm13htV_Lnzl_UVnEnwxq5Mm7lGK7I10go6kscshJFkdRyRLw5N68kVK6pbfJdHuyN44l9SnG4LL4OLTZ4NZOrwdFnJE-10iyn_VTEkatHjlkXKbAsgs/w320-h400/173834925_240078547649137_1036152651484339230_n.jpg" width="320" /></a></div><br /><div><br /></div><p><b>Zubereitung: </b></p><p></p><ul style="text-align: left;"><li>Nudeln in gut gesalzenem Wasser (!) kochen.</li><li>Nudeln abgießen, direkt in eine Schüssel geben und sofort das Olivenöl unterrühren.</li><li>Während ihr die anderen Zutaten vorbereitet immer wieder umrühren, damit die Nudeln nicht zusammenkleben.</li><li>Zucchini in Scheiben schneiden und von beiden Seiten braten.</li><li>Gebratene Scheiben in Würfelchen schneiden.</li><li>Kirschtomaten je nach Größe in Viertel oder Sechstel schneiden.</li><li>Basilikum hacken.</li><li>Alles zusammen mischen. </li><li>Fertig :)</li></ul><div>Wenn ihr den Salat noch ergänzen möchtet, bereitet einfach ein paar der ergänzenden Zutaten zu (Pinienkerne rösten, Oliven schneiden,...) und dazu geben. Je nachdem wie viel ihr ergänzt, könnt ihr ein bisschen Olivenöl ergänzen.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p><p><b>English version right here :)</b></p><p><b><br /></b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xq5LNwaYAKphA-2y1dmTO3f1XCJsp8_pL3hyulUlFzLSh2-XXn3vrj5Z7el5cMY9jWcJGOwuXlOp6QvADRi8QkyQ6CRiMK0r1013PQfnMtRNRFKB-Y8fSZp_6LWwGJB_eL1iO_oa7vY/s2048/216438676_10165305524875234_8050367355726908711_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xq5LNwaYAKphA-2y1dmTO3f1XCJsp8_pL3hyulUlFzLSh2-XXn3vrj5Z7el5cMY9jWcJGOwuXlOp6QvADRi8QkyQ6CRiMK0r1013PQfnMtRNRFKB-Y8fSZp_6LWwGJB_eL1iO_oa7vY/w400-h400/216438676_10165305524875234_8050367355726908711_n.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The basic version of the salad<br /><br /></td></tr></tbody></table><div><p><b>Basic version: Ingredients for 4 servings:</b></p><p></p><ul><li>250g of risoni pasta (risoni or kritharaki - pretty much the same :))</li><li>3 tbsp of olive oil</li><li>200g of cherry tomatoes</li><li>500g zucchini</li><li>a hand full of fresh basil</li><li>salt</li></ul><div><b>Additional ingredients, to spice it up: </b></div><div><ul><li>5-6 pieces of green asparagus (pan fried)</li><li>vegan feta (cut into small cubes)</li><li>25 black olives (pitted and cut in half)</li><li>5-6 dried tomates (cut into small pieces)</li><li>50 g of toasted pine nuts</li><li>1 small red onion (cut into fine cubes)</li><li>200g of smoked tofu (cut into small cubes, either just like taht or pan fried)</li><li>garlic (finely chopped)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qDyhyphenhyphenvlpU_2PN6Mg3fYA53Lfm13htV_Lnzl_UVnEnwxq5Mm7lGK7I10go6kscshJFkdRyRLw5N68kVK6pbfJdHuyN44l9SnG4LL4OLTZ4NZOrwdFnJE-10iyn_VTEkatHjlkXKbAsgs/s1659/173834925_240078547649137_1036152651484339230_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1659" data-original-width="1327" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qDyhyphenhyphenvlpU_2PN6Mg3fYA53Lfm13htV_Lnzl_UVnEnwxq5Mm7lGK7I10go6kscshJFkdRyRLw5N68kVK6pbfJdHuyN44l9SnG4LL4OLTZ4NZOrwdFnJE-10iyn_VTEkatHjlkXKbAsgs/w320-h400/173834925_240078547649137_1036152651484339230_n.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><p><b>Instructions: </b></p><p></p><ul><li>Cook pasta in well salted (!) water.</li><li>Drain pasta and immediately transfer to a fresh bowl and stirr in the olive oil.</li><li>As you prep the other ingredients, occasionally stirr the pasta, so nothing sticks together. </li><li>Slice zucchini and pan fry from both sides.</li><li>Cut slices into cubes.</li><li>Depending on how big the are, cut tomatoes into quarters or sixths.</li><li>Chop basil.</li><li>Mix it all together.</li><li>Done :)</li></ul><div>If you want to spice up the salad a little bit, prep some of the suggested additional ingredients (toast pinenuts, slice olives...) and add. Depending on how many extra ingredients you add, you can also add a little extra olive oil.</div><p></p></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-42702209321353680652021-05-30T21:47:00.002+02:002021-05-30T21:47:33.499+02:00Mousse Dessert | Schokolade/Erdbeer | Chocolate/Strawberry<div><b>---> English version below! <-----</b></div><div><b><br /></b></div><div><br /></div><div>Ich hatte letztens ein paar Desserts im Supermarkt gefunden, die in kleinen Glasschalen verkauft wurden. Die waren ganz lecker, aber uns zu kokoslastig, außerdem ziemlich teuer (2 Stück für ca. 4€). Darum findet ihr hier jetzt eine selbstgemachte Variante. Halt nicht sojafrei oder glutenfrei, aber wir sind auch keine Allergiker. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp8iX52foN1EkfzjeUiblZULSE5FAEfIrzrgxBCZeS6awXFFCghSa-K5gxABZ5lNpfPBkzOB4W_zMX2iMN7QRrkzJwYGPA7m8_IIK0X6235fe9AtJiUboBduV-ko2jybGxYjg9tvfEic/s1800/dessert01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp8iX52foN1EkfzjeUiblZULSE5FAEfIrzrgxBCZeS6awXFFCghSa-K5gxABZ5lNpfPBkzOB4W_zMX2iMN7QRrkzJwYGPA7m8_IIK0X6235fe9AtJiUboBduV-ko2jybGxYjg9tvfEic/w320-h400/dessert01.jpg" width="320" /></a></div><br /><span><a name='more'></a></span><div><br /></div><div><b>Für 8 kleine Portionen:</b><div><ul style="text-align: left;"><li>120g Kekse (ich habe Lotus-Kekse genommen, ihr könnt aber auch andere Kekse nehmen)</li><li>150g Schokolade für die Creme</li><li>400g Seidentofu</li><li>1 EL Zucker</li><li>1 EL Kakao</li><li>200g Erdbeermarmelade ("Samt" / ohne Stückchen)</li><li>Für die Deko (optional): 8 Erdbeeren, ggf. etwas geraspelte Schokolade</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9l5u21vd819MTqRBB1La2tYlxv_ZrkO0akjouR1LrNjI5HHHVdE9IScF77rF2y8IocOpcZgae1ARtCbIOr80sVbf531QIvgIBVdRLPWagYWcksNpGxami6CbDAlpA4iYqSBqKaxQM4o/s1800/dessert02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9l5u21vd819MTqRBB1La2tYlxv_ZrkO0akjouR1LrNjI5HHHVdE9IScF77rF2y8IocOpcZgae1ARtCbIOr80sVbf531QIvgIBVdRLPWagYWcksNpGxami6CbDAlpA4iYqSBqKaxQM4o/s320/dessert02.jpg" /></a></div><br /><div><br /></div></div><div><b>Zubereitung:</b></div><div><ul style="text-align: left;"><li>Kekse mit den Händen zerkrümeln und in 8 kleine Schälchen (entweder recyclete Dessertschalen oder zum Beispiel Ramekins für Crème Brûlée/Souffléförmchen) verteilen.</li><li>150g Schokolade im Wasserbad schmelzen.</li><li>Seidentofu mit dem Handrührer glatt rühren.</li><li>Zucker und Kakao mit einrühren.</li><li>Geschmolzene Schokolade unterrühren bis alles gleichmäßig verteilt ist.</li><li>Seidentofucreme in den Förmchen verteilen und 30 Minuten kalt stellen.</li><li>In einer Schüssel die Erdbeermarmelade erhitzen. Ich mache das meistens in der Microwelle. Wichtig ist, dass die Marmelade flüssig wird. Bei Bedarf zwischendurch mal durchrühren.</li><li>Deko vorbereiten: Zum Beispiel 8 Erdbeeren waschen und halbieren, Schokolade raspeln (oder auch schmelzen um sie am Schluss auf dem Dessert zu verteilen).</li><li>Schälchen aus der Kühlung nehmen. Verflüssigte Marmelade gleichmäßig darauf verteilen.</li><li>Erdbeeren auf dem Dessert anrichten. </li><li>Je nach Wunsch auch mit geschmolzener oder geraspelter Schokolade garnieren.</li><li>Mindestens 2 Stunden (oder auch über Nacht) kalt stellen.</li><li>Fertig.</li></ul><div><br /></div></div></div><div>************</div><div><br /></div><div><br /></div><div><div><b>Here's the English version!</b></div><div><br /></div><div>I recently came across some desserts at the supermarket (in Germany - just in case you want to go hunt), which were sold in small glass ramekins. They were not bad, but pretty heavy on the coconut flavor, and fairly expensive (2 small desserts for about 4€). So here's a homemade version. It's not gluten free or soy free like the stuff from the supermarket, but then again, we're not allergic. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp8iX52foN1EkfzjeUiblZULSE5FAEfIrzrgxBCZeS6awXFFCghSa-K5gxABZ5lNpfPBkzOB4W_zMX2iMN7QRrkzJwYGPA7m8_IIK0X6235fe9AtJiUboBduV-ko2jybGxYjg9tvfEic/s1800/dessert01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp8iX52foN1EkfzjeUiblZULSE5FAEfIrzrgxBCZeS6awXFFCghSa-K5gxABZ5lNpfPBkzOB4W_zMX2iMN7QRrkzJwYGPA7m8_IIK0X6235fe9AtJiUboBduV-ko2jybGxYjg9tvfEic/w320-h400/dessert01.jpg" width="320" /></a></div><br /><!--more--><div><br /></div><div><b>For 8 small servings:</b><div><ul><li>120g of simple cookies (I used lotus/biscoff cookies, but you can really use any other cookies as well)</li><li>150g of chocolate for the mousse</li><li>400g of silken tofu</li><li>1 tbsp of sugar</li><li>1 tbsp of baking cocoa</li><li>200g of smooth strawberry jam (no chunks)</li><li>For garnish (optional): 8 strawberries, maybe some grated chocolate</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9l5u21vd819MTqRBB1La2tYlxv_ZrkO0akjouR1LrNjI5HHHVdE9IScF77rF2y8IocOpcZgae1ARtCbIOr80sVbf531QIvgIBVdRLPWagYWcksNpGxami6CbDAlpA4iYqSBqKaxQM4o/s1800/dessert02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9l5u21vd819MTqRBB1La2tYlxv_ZrkO0akjouR1LrNjI5HHHVdE9IScF77rF2y8IocOpcZgae1ARtCbIOr80sVbf531QIvgIBVdRLPWagYWcksNpGxami6CbDAlpA4iYqSBqKaxQM4o/s320/dessert02.jpg" /></a></div><br /><div><br /></div></div><div><b>Zubereitung:</b></div><div><ul><li>Crumbled up cookies by hand and evenly distribute to 8 ramekins (you can use recycled small dessert bowls or regular ramekins) </li><li>Melt chocolate in bain maries.</li><li>Mix up silken tofo with handheld mixer until smooth.</li><li>Add sugar and cocoa and blend some more. </li><li>Add molten chocolate and mix until everything is evenly distributed.</li><li>Pour silken tofu mousse into the ramekins and refridgerate for 30 minutes.</li><li>Heat up strawberry jam in a bowl. I usually do this in the microwave. The important part is to get the jam liquid. I usually stirr a little every now and then.</li><li>Prep garnish: Wash and slice strawberries, grate or melt chocolate.</li><li>Get the ramekins from the fridge. Even distribute molten jam.</li><li>Garnish with strawberries (and/or chocolate).</li><li>Refridgerate for two hours (preferably over night).</li><li>Done!</li></ul></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-12308307613426896742021-05-13T21:49:00.003+02:002021-05-13T21:49:27.871+02:00Gochujang-Erdnuss-Sauce | Gochujang peanut sauce<b>English translation right below the German recipe!</b><div><br />Ursprünglich habe ich die Idee bei <a href="https://www.instagram.com/AvocadosandAles/" target="_blank">AvocadosandAles auf Instagram</a> in einer Story gesehen, aber ohne genaue Mengenangaben. Da hab ich einfach mal ausprobiert und hier das Rezept für euch zusammen geschrieben. Mit Nudeln und Gemüse. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XC4HQm_-qW71afvwoPU8T7dPkjXEXZcE4-9JsQX6Ddtz0AdgdfqREiLYaJmqDO6jPZ20Zc-Lngx7JQiBGM7zGVGSkfoWY3T8Zlw5H9_dOjmBUb-I62Mv3YI_elaUerQSJujdi6HcRGk/s2048/gochujangpeanut1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XC4HQm_-qW71afvwoPU8T7dPkjXEXZcE4-9JsQX6Ddtz0AdgdfqREiLYaJmqDO6jPZ20Zc-Lngx7JQiBGM7zGVGSkfoWY3T8Zlw5H9_dOjmBUb-I62Mv3YI_elaUerQSJujdi6HcRGk/w320-h400/gochujangpeanut1.jpg" width="320" /></a></div><br /><span><a name='more'></a></span><div><br /><br /><b>Zutaten für 2 Portionen:</b><br /><ul style="text-align: left;"><li> 120g Reisnudeln (ich nehme am liebsten die 5mm breiten. Sollte aber auch mit anderen Varianten oder auch Ramen-Nudeln etc. funktionieren)</li><li>Gemüse eurer Wahl (zum Beispiel Sojasprossen, fein geschnittene Möhren, Frühlingszwiebeln, grüne Bohnen, Zuckererbsenschoten, Zucchini, Paprika)</li><li>optional: Seitan (<a href="https://squirrel-of-nom.blogspot.com/2020/09/seitan.html" target="_blank">Rezept</a>) oder frittierter Tofu (<a href="https://squirrel-of-nom.blogspot.com/2016/02/frittierter-tofu-deepfried.html" target="_blank">Rezept</a>)</li><li>optional: geröstete Erdnüsse</li></ul><div><br /></div><div><b>Für die Sauce:</b></div><div><ul style="text-align: left;"><li>40g/2EL Gochujangpaste</li><li>50g/2½EL Erdnussbutter</li><li>1½EL dunkle Sojasauce</li><li>60ml heißes Wasser </li></ul><div><br /></div></div></div><div><b>Zubereitung:</b></div><div><ul style="text-align: left;"><li>Für die Sauce alle Zutaten zusammen pürieren. Das Wasser muss heiß sein, weil es dann die Erdnussbutter besser schmilzt. Sauce zur Seite stellen.</li><li>Danach in einem Topf die Nudeln nach Packungsanleitung garen. Abgießen und mit etwas kaltem Wasser abspülen, damit ihr gleich keinen riesigen Nudelklumpen habt.</li><li>Schneidet euer Gemüse in mundgerechte Stücke.</li><li>Wenn ihr geröstete Erdnüsse haben möchtet, röstet ihr die jetzt in einer Pfanne/Wok ohne Öl an. </li><li>Wenn ihr Tofu oder Seitan nehmt, bratet diese mit etwas Öl in dem Wok oder der Pfanne scharf an.</li><li>Reduziert die Hitze und gebt das Gemüse zum garen dazu. Dinge, die länger brauchen (z.B. Möhren) zuerst, alles, was nur kurz Hitze braucht (Sprossen, Zucchini) zum Schluss. Stellt ein paar geschnittene Frühlingszwiebeln zum garnieren zu Seite.</li><li>Nudeln drauf, Sauce drauf. </li><li>Umrühren. </li><li>Kurz alles heiß werden lassen.</li><li>Mit gerösteten Erdnüssen und Frühlingszwiebeln garnieren und servieren.</li></ul><div><br /></div></div><div><br /></div><div>*******************************************</div><div><b><br /></b></div><div><b>English translation!</b><div><br />I originally found this idea <a href="https://www.instagram.com/AvocadosandAles/" target="_blank">on AvocadosandAles' instagram story</a>, but without measurements. So I just tried a little here and there and typed up a recipe for you. With noodles and veggies. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XC4HQm_-qW71afvwoPU8T7dPkjXEXZcE4-9JsQX6Ddtz0AdgdfqREiLYaJmqDO6jPZ20Zc-Lngx7JQiBGM7zGVGSkfoWY3T8Zlw5H9_dOjmBUb-I62Mv3YI_elaUerQSJujdi6HcRGk/s2048/gochujangpeanut1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XC4HQm_-qW71afvwoPU8T7dPkjXEXZcE4-9JsQX6Ddtz0AdgdfqREiLYaJmqDO6jPZ20Zc-Lngx7JQiBGM7zGVGSkfoWY3T8Zlw5H9_dOjmBUb-I62Mv3YI_elaUerQSJujdi6HcRGk/w320-h400/gochujangpeanut1.jpg" width="320" /></a></div><div></div><div><br /></div><div><br /><b>Ingredients for 2 servings:</b><br /><ul><li>120g of rice noodles (I like to use the 5mm ones, but this should also work with other ones. Or ramen noodles.)</li><li>Veggies of your choice (for example sprouts, thinly sliced carrots, spring onions, green beans, sugar snap peas, zucchini, peppers)</li><li>optional: seitan (<a href="https://squirrel-of-nom.blogspot.com/2020/09/seitan.html" target="_blank">recipe</a>) or deep/air fried tofu (<a href="https://squirrel-of-nom.blogspot.com/2016/02/frittierter-tofu-deepfried.html" target="_blank">recipe</a>)</li><li>optional: toasted paeanuts</li></ul><div><br /></div><div><b>For the sauce:</b></div><div><ul><li>40g/2 tbsp of gochujang paste</li><li>50g/2½ tpsb of peanut butter</li><li>1½ tbsp of dark soy sauce</li><li>60ml/<span style="background-color: white; color: #4d5156; font-family: arial, sans-serif; font-size: 14px;">1⁄4 </span>cup of hot water</li></ul><div><br /></div></div></div><div><b>Instructions:</b></div><div><ul><li>For the sauce: Blend all of the ingredients together. The water needs to be hot, so the peanut butter melts well. Set sauce aside.</li><li>Cut up veggies in bite size pieces.</li><li>Cook noodles in a pot according to package instructions. Drain and rinse with cold water, so you don't end up with a big blob of noodles that doesn't separate anymore. </li><li>If you want toasted peanuts, toast them in a pan or wok without oil. Set aside for later.</li><li>If you're using tofu or seitan, sear them in a bit of oil in the wok or pan.</li><li>Reduce the heat and add veggies. Add the ones that takes longer (such as carrots) first, the ones that only need a little bit of heat (like sprouts or zucchini) last. </li><li>Set aside some of the cut spring onions (for garnish).</li><li>Add noddles to pan/wok.</li><li>Add sauce.</li><li>Stirr well. </li><li>Heat everything up briefly.</li><li>Garnish with toasted peanuts and spring onions.</li><li>Serve.</li></ul></div><div><br /></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-42536504153985934312021-03-28T21:08:00.002+02:002022-01-09T18:21:48.939+01:00Kichererbsen-Curry | Chickpea Curry<p><b>English version below. </b></p><p><b>I do wonder why so many people miss this line and ask if there's an English version of the recipe. I promise. There is :)</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEMaT8iMOX5_H9D1hO8WSAiKr2mG9iOUFe4N5tEuw_BiRUDgOzF4j6dQKMlgUnZ0ezJLzdvyLJWLyg2qowX8eRr5tvd1RuClloyt6jjZe9rDQiCpMMXrpOtQNj_CFbvN_APGUMSFfivI/s2048/Curry_Naan.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEMaT8iMOX5_H9D1hO8WSAiKr2mG9iOUFe4N5tEuw_BiRUDgOzF4j6dQKMlgUnZ0ezJLzdvyLJWLyg2qowX8eRr5tvd1RuClloyt6jjZe9rDQiCpMMXrpOtQNj_CFbvN_APGUMSFfivI/w320-h400/Curry_Naan.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dazu passt super: <a href="https://squirrel-of-nom.blogspot.com/2021/01/naan.html" target="_blank">Naan (Rezept)</a>!</td></tr></tbody></table><br /><br /><a name='more'></a><p>Ich hatte Lust auf ein Kichererbsencurry. Und ich hab ein paar Notizen gemacht, was denn so alles drin gelandet ist.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXZHRw1SdKEQ4Fl9fCSt9Qfa_YvzD-DC_3S1YoGpb38aFtRic52uuBmBP9qQovW-_z4-ZJ5Y4hGOOfntNNr1Zk7OeAVmBseKFjvy1br9w-SVTUVqpeUf5PZIL_HFUxHLt-Den_oM1HjU/s1240/curry_naan_ingredients.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="991" data-original-width="1240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXZHRw1SdKEQ4Fl9fCSt9Qfa_YvzD-DC_3S1YoGpb38aFtRic52uuBmBP9qQovW-_z4-ZJ5Y4hGOOfntNNr1Zk7OeAVmBseKFjvy1br9w-SVTUVqpeUf5PZIL_HFUxHLt-Den_oM1HjU/w400-h320/curry_naan_ingredients.jpeg" width="400" /></a></div><br /><p><b>Zutaten</b>:</p><p></p><ul style="text-align: left;"><li>2 Zwiebeln</li><li>2 Zehen Knoblauch </li><li>240g gekochte Kichererbsen (1 Dose)</li><li>50g ungekochte schwarze Linsen</li><li>250g passierte Tomaten</li><li>250ml Kokosmilch</li><li>30g frischer Ingwer</li><li>200g gefrorener Blattspinat </li><li>Koriander </li><li>3 EL Madras Currypulver (ihr könnt auch Currypaste verwenden, aber ihr müsst wahrscheinlich die Menge anpassen)</li><li>Salz</li><li>Öl </li></ul><p></p><div><br /></div><div><b>Zubereitung</b>:</div><div>Als erstes die schwarzen Linsen in reichlich Wasser kochen. Während das passiert, bereitet ihr die anderen Zutaten vor.</div><div>Zwiebeln in kleine Würfel schneiden.</div><div>Knoblauch und Ingwer fein hacken.</div><div>Zwiebeln, Knoblauch und Ingwer in etwas Öl anbraten bis die Zwiebeln glasig sind.</div><div>Currypulver dazu geben und ein oder zwei Minuten mitrösten.</div><div>Mit Kokosmilch aufgießen und gut umrühren.</div><div>Passierte Tomaten dazu geben.</div><div>Gekochte Linsen abgießen.</div><div>Kichererbsen, Linsen und Spinat dazu geben.</div><div>Ein Minütchen kochen, dann mit Koriander verfeinern. </div><div>Fertig.</div><div><br /></div><div><br /></div><div>************************************************</div><div><br /></div><div><br /></div><div><p><b>Here is the English version. Just like I promised.</b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1ich hatte.bp.blogspot.com/-Db2W25Airns/YGDLKc83uuI/AAAAAAAAHxk/akSPIYkffYsTaITpCOARq_g9HOqPLnyhgCLcBGAsYHQ/s2048/Curry_Naan.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEMaT8iMOX5_H9D1hO8WSAiKr2mG9iOUFe4N5tEuw_BiRUDgOzF4j6dQKMlgUnZ0ezJLzdvyLJWLyg2qowX8eRr5tvd1RuClloyt6jjZe9rDQiCpMMXrpOtQNj_CFbvN_APGUMSFfivI/w320-h400/Curry_Naan.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://squirrel-of-nom.blogspot.com/2021/01/naan.html" target="_blank">Naan is a perfect side dish (recipe)</a>!</td></tr></tbody></table><br /><p>I felt like chickpea curry. And I took some notes on what I put into it :)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXZHRw1SdKEQ4Fl9fCSt9Qfa_YvzD-DC_3S1YoGpb38aFtRic52uuBmBP9qQovW-_z4-ZJ5Y4hGOOfntNNr1Zk7OeAVmBseKFjvy1br9w-SVTUVqpeUf5PZIL_HFUxHLt-Den_oM1HjU/s1240/curry_naan_ingredients.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="991" data-original-width="1240" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXZHRw1SdKEQ4Fl9fCSt9Qfa_YvzD-DC_3S1YoGpb38aFtRic52uuBmBP9qQovW-_z4-ZJ5Y4hGOOfntNNr1Zk7OeAVmBseKFjvy1br9w-SVTUVqpeUf5PZIL_HFUxHLt-Den_oM1HjU/w400-h320/curry_naan_ingredients.jpeg" width="400" /></a></div><br /><p><b>Ingredients</b>:</p><p></p><ul><li>2 onions</li><li>2 cloves of garlic </li><li>240g of cooked chickpeas (1 can)</li><li>50g of uncooked black lentils</li><li>250g pureed tomatoes</li><li>250ml coconut cream</li><li>30g fresh ginger</li><li>200g of frozen spinach </li><li>coriander</li><li>3 tbsp of Madras curry powder (you can also use curry paste, but you may have to adjust the amount)</li><li>salt</li><li>oil</li></ul><p></p><div><br /></div><div><b>Instructions</b>:</div><div>The first step is to cook the black lentils in plenty of water. While they're cooking, you're preparing everything else.</div><div>Chop onions into small cubes.</div><div>Finely chop garlic and ginger.</div><div>Heat up a little oil in a pot and fry onions, garlic, and ginger until the onions are transluscent.</div><div>Add curry powder and roast along for a minute or two.</div><div>Add coconut cream and stirr well.</div><div>Add pureed tomatoes.</div><div>Drain the cooked lentils.</div><div>Add chickpeas, lentils, and spinach.</div><div>Cook for a minute, then add coriander.</div><div>Done.</div></div><span><!--more--></span><span><!--more--></span><span><!--more--></span>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-45900812210734880502021-01-30T19:44:00.005+01:002021-01-31T12:11:15.367+01:00Leichte Suppe mit gebackenem Tofu | light soup with baked tofu<p><b> ****There's an English version if you scroll past the German recipe.****</b></p><p>Das hier ist im Moment eins meiner Lieblingsgerichte zum Abendessen, weil man sie immer toll variieren kann. Ich schreibe euch hier die Grundlagen auf - und was man alles schön abändern kann.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF23in2BxFZrxoh1zKK89JIrKWq51QnRIx0tiOcpYgmXo5KlvRLk2RGS93dZFB7QToI-lpHoiqRgSgLfsR1WKhsjazYOqPlV5hAkf4o1DiXLfQ-ts1bsMdxFKmwr_YItZf25dtmPWN64M/s2048/01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF23in2BxFZrxoh1zKK89JIrKWq51QnRIx0tiOcpYgmXo5KlvRLk2RGS93dZFB7QToI-lpHoiqRgSgLfsR1WKhsjazYOqPlV5hAkf4o1DiXLfQ-ts1bsMdxFKmwr_YItZf25dtmPWN64M/w320-h400/01.jpg" width="320" /></a></div><br /><span><a name='more'></a></span><p><b>Zutaten für 2 große Portionen</b> </p><p></p><ul style="text-align: left;"><li>800 ml Gemüsebrühe</li><li>ein Block Tofu, Abtropfgewicht ca. 480g (aus dem Asialaden! Mein Favorit ist Lee Tofu)</li><li>Sojasauce</li><li>50g Reisnudeln (5mm Bandnudeln)</li><li>eine Auswahl an Gemüse (sucht euch einfach 3-5 Komponenten aus), z.B.:</li><ul><li>1 mittelgroße Möhre (in dünne Streifen geschnitten)</li><li>eine Hand voll Sprossen eurer Wahl</li><li>eine Hand voll gefrorene Zuckererbsenschoten (frisch geht auch, dann müssen sie etwas länger in der Brühe ziehen)</li><li>1 Frühlingszwiebel (in Scheiben geschnitten)</li><li>½ Paprika (in dünne Streifen geschnitten)</li><li>5-6 Champignons (in dünne Scheiben schneiden)</li><li>2 Baby Pak Choi (je nach Größe halbieren oder vierteln)</li><li>2-3 Röschen Brokkoli (in kleine Stücke geschnitten)</li></ul><li>Oben drauf (optional):</li><ul><li>Koriander und Minze</li><li>Sriracha</li><li>geröstetes Sesamöl</li></ul></ul><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy2kIlfOaGDiTs3DQDqmh1m09HkBw19kRJgpkVxCU7EUlkgNMBR3dT9-SSwIBeAxCngU4vif_03Wpr5F6T4jQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><i>Mal als Referenz, damit ihr seht, welche Festigkeit mein Lieblingstofu hat.</i></div><br /><div><br /></div><div><br /></div><div>Variationen und Würzungen gehen auch mit ein bisschen Kokosmilch oder einem Löffel Erdnussbutter oder ein bisschen Limettensaft und Limettenschale.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfY8ehXpiFguOR88u-SNmQhMgRXhaFN-qRApFU6noq-BVhz3-rO5PMeKGKO0WeZtgOyzZsIBU662ggnxyy7TLf8l3TlEc2rzDhnFXkdbfWwxhylcN_WEDfOzcJES5b0BjmqyD3cdZ5BI/s2048/02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfY8ehXpiFguOR88u-SNmQhMgRXhaFN-qRApFU6noq-BVhz3-rO5PMeKGKO0WeZtgOyzZsIBU662ggnxyy7TLf8l3TlEc2rzDhnFXkdbfWwxhylcN_WEDfOzcJES5b0BjmqyD3cdZ5BI/s320/02.jpg" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><b>Zubereitung Tofu:</b></div><div><i>(Weil alle immer fragen, hier vorneweg: Nein, der Tofu muss nicht gepresst werden. Nein, der Tofu aus dem deutschen Supermarkt geht nicht. Und es wird kein Öl benutzt.)</i><br /></div><div><ul style="text-align: left;"><li>Ofen auf 220°C/430°F vorheizen.</li><li>Tofu in ca. 5mm dicke Scheiben schneiden.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZZW6CQQgwbT-RT4F5gxUgfszzMoatz-Qb8MrtJMI8Mbqi4wgxAlbKahgh9h3feBmyg_lxexh_irkzoUc_qoIu81o3I4_eDdywoEkuNt20rLteF7MFfY26FK2m8TyBjzoqPsdbW6PVHQ/s2048/001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZZW6CQQgwbT-RT4F5gxUgfszzMoatz-Qb8MrtJMI8Mbqi4wgxAlbKahgh9h3feBmyg_lxexh_irkzoUc_qoIu81o3I4_eDdywoEkuNt20rLteF7MFfY26FK2m8TyBjzoqPsdbW6PVHQ/s320/001.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><ul style="text-align: left;"><li>Ein Backblech mit Backpapier auslegen.</li><li>Tofuscheiben auf dem Backblech verteilen.</li><li>Tofu mit Sojasauce bestreichen.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-jcaGThmGUysIe64RZdFyyFhFZQFgJEbX_gUw1cyuOhq6hWbP5M2JHAECfEm3usUvHMVjYxLvcOdSQrAdB5EfqTRAnsKKHqScx7JtfxSYr42mCkJtg7uXEuvPCrJigxaEPar8iLlTXE/s2048/002.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-jcaGThmGUysIe64RZdFyyFhFZQFgJEbX_gUw1cyuOhq6hWbP5M2JHAECfEm3usUvHMVjYxLvcOdSQrAdB5EfqTRAnsKKHqScx7JtfxSYr42mCkJtg7uXEuvPCrJigxaEPar8iLlTXE/s320/002.jpg" /></a></div><div></div><ul style="text-align: left;"><li>Tofu wenden und die andere Seite bestreichen.</li><li>Bei 220°C/430°F 15 Minuten backen. </li><li>Kurz das Blech rausholen und alle Tofuscheiben wenden und noch mal 5 Minuten backen. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02pLniaiyKdQ8UvNuuJ_yiKdwJkB838p8tcT1_8Tza_S_DTWj5vxCpL_uemwufMbrclGZwO98kiDkDuBhzvQ2k-WpmS1582IWfQdg3TqeBzEUQPGpdauVWGrLk66Z8eTojWBFvIVxiX0/s2048/003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02pLniaiyKdQ8UvNuuJ_yiKdwJkB838p8tcT1_8Tza_S_DTWj5vxCpL_uemwufMbrclGZwO98kiDkDuBhzvQ2k-WpmS1582IWfQdg3TqeBzEUQPGpdauVWGrLk66Z8eTojWBFvIVxiX0/w300-h400/003.jpg" width="300" /></a></div><br /><ul style="text-align: left;"><li>Nach dem Backen schneide ich die Tofuscheiben diagonal durch.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrWPZ8BsADZ-YDH2LIpeDfcfRbqfLjgNcWQlCc4xNvbmHnN9wKUI9Q1qWFJ5uK4nh2mjwCloXbCjIkT7QVOIQKUJZx-eypu1SZ7XO4FsZhdCIV9lV6cIyiDHqZSToo25nTsA6SnVG-D4/s2048/004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrWPZ8BsADZ-YDH2LIpeDfcfRbqfLjgNcWQlCc4xNvbmHnN9wKUI9Q1qWFJ5uK4nh2mjwCloXbCjIkT7QVOIQKUJZx-eypu1SZ7XO4FsZhdCIV9lV6cIyiDHqZSToo25nTsA6SnVG-D4/s320/004.jpg" /></a></div><br /><div><br /></div></div><div><br /></div><div><b>Zubereitung Suppe:</b><br /><ul style="text-align: left;"><li>Schneidet eure Auswahl an Gemüse gemäß der Zutatenliste.</li><li>Erhitzt die Brühe.</li><li>Gebt die Nudeln dazu und lasst sie in der heißen Brühe 2 Minuten ziehen.</li><li>Gebt die Zutaten dazu, die länger brauchen, also zum Beispiel Möhrenstreifen, Brokkoli, Pak Choi, Champignons. Ca. 2 Minuten ziehen lassen.</li><li>Zutaten dazu geben, die schneller durch sind: Paprika, Frühlingszwiebeln, Zuckererbsenschoten.</li><li>Wenn ich Sprossen verwende, gebe ich die zuerst auf den Teller und gieße dann heiße Suppe darüber.</li><li>Also: Alles, inklusive Tofu, anrichten, mit Kräutern und Sriracha garnieren. </li><li>Fertig!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuTsqgOTd4xDaufjOESwwda0Nh4h4WmeC2iNCCzEV51fbu6UiS7j3NQTWuO0ZOSoTrvxhyphenhyphenUByTOPN3Y2kraQrPQFfmErAhcKjMXRNA-2bqeLobn6xJbUFPxplkm8TeePTVcsDMNJUVf0/s2048/03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuTsqgOTd4xDaufjOESwwda0Nh4h4WmeC2iNCCzEV51fbu6UiS7j3NQTWuO0ZOSoTrvxhyphenhyphenUByTOPN3Y2kraQrPQFfmErAhcKjMXRNA-2bqeLobn6xJbUFPxplkm8TeePTVcsDMNJUVf0/w320-h400/03.jpg" width="320" /></a></div><br /><div><br /></div></div><div>**************************************************</div><div><br /></div><div><p><b> Tadaaah! Here's the promised English version :)</b></p><p>This is currently one of my favorite dinner meals, because there are so many variations to change it up. I'll write down the basics for you - and how to mix it up a little.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF23in2BxFZrxoh1zKK89JIrKWq51QnRIx0tiOcpYgmXo5KlvRLk2RGS93dZFB7QToI-lpHoiqRgSgLfsR1WKhsjazYOqPlV5hAkf4o1DiXLfQ-ts1bsMdxFKmwr_YItZf25dtmPWN64M/s2048/01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF23in2BxFZrxoh1zKK89JIrKWq51QnRIx0tiOcpYgmXo5KlvRLk2RGS93dZFB7QToI-lpHoiqRgSgLfsR1WKhsjazYOqPlV5hAkf4o1DiXLfQ-ts1bsMdxFKmwr_YItZf25dtmPWN64M/w320-h400/01.jpg" width="320" /></a></div><br /><p><b><br /></b></p><p><b>Ingredients for 2 big servings:</b></p><p></p><ul><li>800 ml of veggie stock (about 3⅓ cups)</li><li>one block of tofu, drained weight about 480g (about 17 oz) (get it from your local Asian grocery store. At least that's my recommendation. Works best with a medium firm tofu) </li><li>soy sauce</li><li>50g of rice noodles (for example 5mm rice stick noodles)</li><li>a selection of veggies (just pick 3-5 components of the list), for example:</li><ul><li>1 medium sized carrot (cut in thin strips/match stick size)</li><li>a hand full of sprouts of your choice</li><li>a hand full of frozen snow peas (fresh works, too, but I'd let those cook in the soup a little longer than the frozen ones)</li><li>1 scallion (sliced)</li><li>½ pepper (cut in thin strips)</li><li>5-6 cremini mushrooms (cut in thin slices)</li><li>2 baby pak choi (depending on size: Cut in halves or quarters)</li><li>2-3 florets of broccoli (cut in small pieces)</li></ul><li>On top (optional):</li><ul><li>coriander and mint</li><li>sriracha</li><li>toasted sesame oil</li></ul></ul><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dx6Nt4K-_MCG36ACLDbR5oMKI475puqHLAZ20qZqQrrfLmeo2jLQwPnm9erYOdEZXbRbd2yAzdzlftPtNkROA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><i>For reference, so you see the consistency of my favorite tofu.</i></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Vary flavor and seasoning with: a dash of coconut milk, a spoon of peanut butter or a little lime juice and peel of a lime.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfY8ehXpiFguOR88u-SNmQhMgRXhaFN-qRApFU6noq-BVhz3-rO5PMeKGKO0WeZtgOyzZsIBU662ggnxyy7TLf8l3TlEc2rzDhnFXkdbfWwxhylcN_WEDfOzcJES5b0BjmqyD3cdZ5BI/s2048/02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfY8ehXpiFguOR88u-SNmQhMgRXhaFN-qRApFU6noq-BVhz3-rO5PMeKGKO0WeZtgOyzZsIBU662ggnxyy7TLf8l3TlEc2rzDhnFXkdbfWwxhylcN_WEDfOzcJES5b0BjmqyD3cdZ5BI/s320/02.jpg" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><b>Instructions Tofu:</b></div><div><i>(And since everyone keeps asking these, I will answer them up front: No, you don't have to press the tofu. Yes, get medium firm tofu from your local Asian grocery store. No, this recipe is not using any oil.)</i><br /></div><div><ul><li>Preheat oven to 220°C/430°F.</li><li>Cut tofu in 5mm (a little more than a ¼ of an inch) slices.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZZW6CQQgwbT-RT4F5gxUgfszzMoatz-Qb8MrtJMI8Mbqi4wgxAlbKahgh9h3feBmyg_lxexh_irkzoUc_qoIu81o3I4_eDdywoEkuNt20rLteF7MFfY26FK2m8TyBjzoqPsdbW6PVHQ/s2048/001.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1537" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZZW6CQQgwbT-RT4F5gxUgfszzMoatz-Qb8MrtJMI8Mbqi4wgxAlbKahgh9h3feBmyg_lxexh_irkzoUc_qoIu81o3I4_eDdywoEkuNt20rLteF7MFfY26FK2m8TyBjzoqPsdbW6PVHQ/s320/001.jpg" /></a></div><div></div><ul><li>Line baking tray with baking paper.</li><li>Distribute tofu slices on baking paper.</li><li>Brush tofu with soy sauce.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-jcaGThmGUysIe64RZdFyyFhFZQFgJEbX_gUw1cyuOhq6hWbP5M2JHAECfEm3usUvHMVjYxLvcOdSQrAdB5EfqTRAnsKKHqScx7JtfxSYr42mCkJtg7uXEuvPCrJigxaEPar8iLlTXE/s2048/002.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-jcaGThmGUysIe64RZdFyyFhFZQFgJEbX_gUw1cyuOhq6hWbP5M2JHAECfEm3usUvHMVjYxLvcOdSQrAdB5EfqTRAnsKKHqScx7JtfxSYr42mCkJtg7uXEuvPCrJigxaEPar8iLlTXE/s320/002.jpg" /></a></div><div></div><ul><li>Flip tofu slices and brush with soy sauce.</li><li>Bake at 220°C/430°F for 15 minutes. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02pLniaiyKdQ8UvNuuJ_yiKdwJkB838p8tcT1_8Tza_S_DTWj5vxCpL_uemwufMbrclGZwO98kiDkDuBhzvQ2k-WpmS1582IWfQdg3TqeBzEUQPGpdauVWGrLk66Z8eTojWBFvIVxiX0/s2048/003.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02pLniaiyKdQ8UvNuuJ_yiKdwJkB838p8tcT1_8Tza_S_DTWj5vxCpL_uemwufMbrclGZwO98kiDkDuBhzvQ2k-WpmS1582IWfQdg3TqeBzEUQPGpdauVWGrLk66Z8eTojWBFvIVxiX0/w300-h400/003.jpg" width="300" /></a></div><div></div><ul><li>Take out the tofu, flip all of the tofu slices, then bake for another 5 minutes. </li><li>After baking, I cut the tofu diagonally.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrWPZ8BsADZ-YDH2LIpeDfcfRbqfLjgNcWQlCc4xNvbmHnN9wKUI9Q1qWFJ5uK4nh2mjwCloXbCjIkT7QVOIQKUJZx-eypu1SZ7XO4FsZhdCIV9lV6cIyiDHqZSToo25nTsA6SnVG-D4/s2048/004.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrWPZ8BsADZ-YDH2LIpeDfcfRbqfLjgNcWQlCc4xNvbmHnN9wKUI9Q1qWFJ5uK4nh2mjwCloXbCjIkT7QVOIQKUJZx-eypu1SZ7XO4FsZhdCIV9lV6cIyiDHqZSToo25nTsA6SnVG-D4/s320/004.jpg" /></a></div><div></div><div><br /></div><div><br /></div></div><div><b>Instructions soup:</b><br /><ul><li>Cut up your selection of veggies according to the slicing info in the list of ingredients. </li><li>Heat up the veggie stock.</li><li>Add the rice noodles and let the soak in the hot stock for 2 minutes.</li><li>Now add the ingredients that take a little longer to cook: Carrots, broccoli, pak choi, mushrooms. Cook them in the hot stock for 2 minutes (alongside the noodles).</li><li>Add ingredients that cook more quickly: Peppers, scallions, snow peas.</li><li>When I use sprouts, I usually put them on the plate first and then pour the hot soup over them.</li><li>Next step: Just plate everything, tofu included and garnish with herbs and sriracha.</li><li>Done!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuTsqgOTd4xDaufjOESwwda0Nh4h4WmeC2iNCCzEV51fbu6UiS7j3NQTWuO0ZOSoTrvxhyphenhyphenUByTOPN3Y2kraQrPQFfmErAhcKjMXRNA-2bqeLobn6xJbUFPxplkm8TeePTVcsDMNJUVf0/s2048/03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuTsqgOTd4xDaufjOESwwda0Nh4h4WmeC2iNCCzEV51fbu6UiS7j3NQTWuO0ZOSoTrvxhyphenhyphenUByTOPN3Y2kraQrPQFfmErAhcKjMXRNA-2bqeLobn6xJbUFPxplkm8TeePTVcsDMNJUVf0/w320-h400/03.jpg" width="320" /></a></div><br /><div><br /></div></div></div><p></p>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-56494293720093671832021-01-24T18:42:00.003+01:002021-01-24T19:43:12.843+01:00Naan | mit Knoblauch und Koriander | with garlic and coriander<p><b> English version below ---- I promise. Just scroll a little :)</b></p><p>Ich bin letztens ein bisschen in youtube abgetaucht und hab mir ungefähr 15 verschiedene Naan-Videos angesehen um zu gucken, wie das so geht. Der erste Versuch war dann so gut, dass ich das direkt noch mal machen musste. Dieses Mal mit Notizen, was ich so benutze. Spoiler: Es ist echt simpel und echt lecker. (Ich teste außerdem gerade, wie gut sich das einfrieren und wieder auftoasten lässt!)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDecpvR0-mM7NdanZhTklmdXFf6H5QQB2aq_xwSx2IA6LBXiL0Pfsv0Kv8HiNSbKBavR8yW5x02xxP6PEeiPt21nKwCPQuI1R_vpqf32xcC0886iqe6hw6M4Vspeo4a1zjXRNUseK4BI/s2048/09.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDecpvR0-mM7NdanZhTklmdXFf6H5QQB2aq_xwSx2IA6LBXiL0Pfsv0Kv8HiNSbKBavR8yW5x02xxP6PEeiPt21nKwCPQuI1R_vpqf32xcC0886iqe6hw6M4Vspeo4a1zjXRNUseK4BI/s320/09.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Zutaten für den Teig für 8 Stück:</b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>400g Weizenmehl (ich habe 550er genommen)</li><li>Plus etwas mehr Mehl um später die Arbeitsfläche zu bestäuben</li><li>200-220ml Wasser (pi Mal Daumen)</li><li>2 EL Öl</li><li>10g Salz</li><li>1 TL Zucker</li><li>7g Trockenhefe </li></ul></div><p></p><p><br /></p><p><b>Für oben drauf:</b></p><p></p><ul style="text-align: left;"><li>Eine Handvoll frischer Koriander</li><li>4-8 Knoblauchzehen (je nachdem, wie gerne ihr Knoblauch mögt. Ich tendiere eher zu 8... oder 10)</li><li>1 EL Wasser</li><li>1 EL Öl</li><li>eine Prise Salz</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS4RcV_AboD_ex49weO0wf-cx6hJgrC_dTPXruCFk0TVhCiL6mcOR_dTeQdaU5UpDtC4D79eQM70E4Pt2NnfCyM43f88QJ7DpbfsqJcnP_WE7XI22-WlMkxXP_qM_jglXzF_wWDHB-2Y/s1352/11.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1352" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS4RcV_AboD_ex49weO0wf-cx6hJgrC_dTPXruCFk0TVhCiL6mcOR_dTeQdaU5UpDtC4D79eQM70E4Pt2NnfCyM43f88QJ7DpbfsqJcnP_WE7XI22-WlMkxXP_qM_jglXzF_wWDHB-2Y/s320/11.jpg" /></a></div><p></p><p><b><br /></b></p><p><b>Zubereitung</b>:</p><p></p><ul style="text-align: left;"><li>Für den Teig Mehl und Salz vermischen. </li><li>Eine Kuhle in die Mitte drücken und einen Graben außem drum herum ziehen. </li><li>Außen kommt das Öl rein.</li><li>Innen Zucker, Hefe und ein Schluck Wasser (der ist in den 200-220ml Wasser mit eingerechnet).</li><li>Abdecken und warten, bis die Hefe blubberig wird (ca. 10 Minuten).</li><li>Rest vom Wasser dazu geben und alles verkneten.</li><li>Eine Stunde abgedeckt gehen lassen.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr_87pn-x1vF6O-d02XfXMlpwFB_EubSqAMIzafQS2pHhcg0YtrZcEhVZ_6DQikgjZze2q3DWXRFR3ZbGBmXVszGV7ClMQpggxR6Zld2rhL3y_KIpzrGTP-PaIlm30tfDP-ClnnOquYI/s1564/01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="1564" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr_87pn-x1vF6O-d02XfXMlpwFB_EubSqAMIzafQS2pHhcg0YtrZcEhVZ_6DQikgjZze2q3DWXRFR3ZbGBmXVszGV7ClMQpggxR6Zld2rhL3y_KIpzrGTP-PaIlm30tfDP-ClnnOquYI/s320/01.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Während der Teig geht Koriander und Knoblauch hacken. </li><li>Mit Wasser, Öl und Salz verrühren. </li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhBiNMTGeC_XOWmOLmigf1hispdn2Dkj-2L6n_iopp2ViW6H9QoLiNLYSPLAXMRLHi5m8zlCspFr6JFnslH4E6Vs2YG8j4trmwNdzkXFpJyr6lCu-LE2cATU8t8aUqXajWsvrnNa4nPk/s2048/02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1796" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhBiNMTGeC_XOWmOLmigf1hispdn2Dkj-2L6n_iopp2ViW6H9QoLiNLYSPLAXMRLHi5m8zlCspFr6JFnslH4E6Vs2YG8j4trmwNdzkXFpJyr6lCu-LE2cATU8t8aUqXajWsvrnNa4nPk/s320/02.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Teig in 8 gleich große Portionen teilen (kleiner geht auch, wenn ihr mehr kleinere Brote möchtet).</li><li>Ich wiege dafür immer den gesamten Teig, rechne das Gewicht der Einzelportionen aus und wiege dann die einzelnen Portionen ab.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyJaEMgUQshath_4hPzoMG7S5sPIyitp2NvxkyVxHcBK1fT0n4Uin4FIH_aheAtUCj8u3cfdhX5p2kywilKdxeDBqmclrG5zhhJeSZQYo4NJvWOgtKIPnmla8zrE5VSbw1jyxhsgn5CE/s2048/03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyJaEMgUQshath_4hPzoMG7S5sPIyitp2NvxkyVxHcBK1fT0n4Uin4FIH_aheAtUCj8u3cfdhX5p2kywilKdxeDBqmclrG5zhhJeSZQYo4NJvWOgtKIPnmla8zrE5VSbw1jyxhsgn5CE/s320/03.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Arbeitsfläche mit Mehl bestäuben. </li><li style="text-align: left;">Alle Teigportionen ein Mal vorsichtig (noch nicht ganz dünn) ausrollen. </li><li style="text-align: left;">Der Teig darf nicht an der Arbeitsfläche kleben, sondern sollte vorsichtig verschiebbar bleiben.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7FBa2c6zgOzpC-QywyS2ItmdKoU9rgP5so8ffYdRH7NHj6iTb4pNQGif4Ot08kQArJGvq9mWwwli-5Hm1Q9syrH4Eug5dwX-GLScGAEpoLMp_gJ0_ely2tUDlvMvY1L1_o5tn9SvTqk/s2048/04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7FBa2c6zgOzpC-QywyS2ItmdKoU9rgP5so8ffYdRH7NHj6iTb4pNQGif4Ot08kQArJGvq9mWwwli-5Hm1Q9syrH4Eug5dwX-GLScGAEpoLMp_gJ0_ely2tUDlvMvY1L1_o5tn9SvTqk/s320/04.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Nachdem alle Portionen vorsichtig ausgerollt sind, wieder von vorne anfangen und alle richtig ausrollen (ca. 5mm Dicke). (Ich mache das in zwei Schritten, weil der Teig sich dann schöner ausrollt und sich zwischendurch nicht so stark zusammen zieht.)</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTtPyBWnI3qqvIVAGBpJGWdTtc84-oHSEXdXG3ACL8Fkno7QrCgsp0b2wPXlbkDy8Ptai03w6ZnxkFVPyN5Ksr0MjT6kYKGTAut0ryCohHhTW15ZN_1B0TvLIAGb8rp8iXoLoCksQHh4/s2048/05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTtPyBWnI3qqvIVAGBpJGWdTtc84-oHSEXdXG3ACL8Fkno7QrCgsp0b2wPXlbkDy8Ptai03w6ZnxkFVPyN5Ksr0MjT6kYKGTAut0ryCohHhTW15ZN_1B0TvLIAGb8rp8iXoLoCksQHh4/s320/05.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Eine Pfanne vorheizen - ich habe da bei meinem Herd Stufe 3-4 von 10 genommen. Ich habe eine emaillierte gusseiserne Pfanne genommen. Müsste mit anderen Pfannen aber auch gehen.</li><li style="text-align: left;">Bei der ersten Teigportion erst mal gucken, ob sie nicht an der Arbeitsfläche festklebt. Wenn doch, vorsichtig ein kleines bisschen Mehl dran machen, damit euch der Teig auf dem Weg in die Pfanne nicht festhängen bleibt. </li><li style="text-align: left;">Einer Portion des Knoblauch-Koriander-Mixes auf der Teigportion verteilen.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd9y3qNJ4nsRUBJycCLb_Zd-ivMzlEOgwPcrJ19Er5YBK8sye5rfRVv-bQPmFaKLHOuys9Tj7udrBHNl7_6CnvWqeDHY3zUnonkueC572e62rW5SgZlEqKQ3Vreja2OVBk5wFc7Wa4iw/s2048/06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd9y3qNJ4nsRUBJycCLb_Zd-ivMzlEOgwPcrJ19Er5YBK8sye5rfRVv-bQPmFaKLHOuys9Tj7udrBHNl7_6CnvWqeDHY3zUnonkueC572e62rW5SgZlEqKQ3Vreja2OVBk5wFc7Wa4iw/s320/06.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Teig vorsichtig mit der Knoblauch-Seite nach oben in die heiße Pfanne geben. </li><li style="text-align: left;">Braten/Backen (ja, richtig gesehen, kein Öl in der Pfanne) bis die Unterseite braun wird. (Oben sollten sich Blasen bilden. Wenn nicht, gucken, ob die Pfanne heiß genug war und beim nächsten Brot heißer machen.)</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNz-tjK5fVguGvxMsWMy8IiOjDhML7Y4Tt_mvN7qo5NQbs0LDV6jVDCrB5yzMN5dwLgVDTccHbQk7vLudLJ6_RtOAmT156TOsdzgpJnXE4UT4GNqWmca9YLnCAojT49oTZBjtb_D8goGI/s2048/07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNz-tjK5fVguGvxMsWMy8IiOjDhML7Y4Tt_mvN7qo5NQbs0LDV6jVDCrB5yzMN5dwLgVDTccHbQk7vLudLJ6_RtOAmT156TOsdzgpJnXE4UT4GNqWmca9YLnCAojT49oTZBjtb_D8goGI/s320/07.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Wenn die Unterseite braun wird, kurz um drehen und mit der Oberseite nach unten garen. Das dauert nicht lange.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo5rdSPBopIiqkJVUnK8ixpNo1Yr-XVrUWCsXJ75TmltPXKapB8bYkeKEgw1D5WIgvz2Ljcg0DlF1Qb64cssfVnKz_H-W5Cv-bPsMJ8SI7nApXUmWOAbODz91OuVY2d-2TiAmKoxb-ag/s2048/08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo5rdSPBopIiqkJVUnK8ixpNo1Yr-XVrUWCsXJ75TmltPXKapB8bYkeKEgw1D5WIgvz2Ljcg0DlF1Qb64cssfVnKz_H-W5Cv-bPsMJ8SI7nApXUmWOAbODz91OuVY2d-2TiAmKoxb-ag/s320/08.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Die letzten Schritte für die anderen Portionen wiederholen. </li><li style="text-align: left;">Fertig! :)</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaZj7vHU66imJ62J7JfvNjHKoVRrMziTTUrG2L9fmbhfPGn6MSrsVSMklf0pKuF2pUkbUXVPTs0kbnR1fKLnburwXbsd_WKty2gPcclalkL9vPfXLP99jGLRvqeC8BFPKBc99462YWZM/s1351/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaZj7vHU66imJ62J7JfvNjHKoVRrMziTTUrG2L9fmbhfPGn6MSrsVSMklf0pKuF2pUkbUXVPTs0kbnR1fKLnburwXbsd_WKty2gPcclalkL9vPfXLP99jGLRvqeC8BFPKBc99462YWZM/s320/10.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSiQM-O7OoXIeI7iFnR9LDx6WsT78DDYKVdWdyCMDYO9ygOcPJd-jJSEsPJjPRBc_ux9h4crW_QJM32Y_SuX-JW7QMA8uHdXM7AnAqhauLLdAS4ejotf-72Kft-3NDiy3geTJGSpuJls/s640/12.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSiQM-O7OoXIeI7iFnR9LDx6WsT78DDYKVdWdyCMDYO9ygOcPJd-jJSEsPJjPRBc_ux9h4crW_QJM32Y_SuX-JW7QMA8uHdXM7AnAqhauLLdAS4ejotf-72Kft-3NDiy3geTJGSpuJls/w320-h400/12.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Naan und Curry passt perfekt!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>*************************************************************<div><br /></div><div><br /><p><b>English version! ---- See? It's here, just like I promised :)</b></p><p>I fell into a youtube hole the other day and watched about 15 different videos on naan to see how it worked. My first attempt worked so well, I had to make it again. This time, I took notes on what I used and did. Spoiler: It's super simple and super tasty. (I also just decided to try and freeze some to see how well they do thawed and toasted!)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDecpvR0-mM7NdanZhTklmdXFf6H5QQB2aq_xwSx2IA6LBXiL0Pfsv0Kv8HiNSbKBavR8yW5x02xxP6PEeiPt21nKwCPQuI1R_vpqf32xcC0886iqe6hw6M4Vspeo4a1zjXRNUseK4BI/s2048/09.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDecpvR0-mM7NdanZhTklmdXFf6H5QQB2aq_xwSx2IA6LBXiL0Pfsv0Kv8HiNSbKBavR8yW5x02xxP6PEeiPt21nKwCPQuI1R_vpqf32xcC0886iqe6hw6M4Vspeo4a1zjXRNUseK4BI/s320/09.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><b>Ingredients for the dough (8 pieces):</b></div><div class="separator" style="clear: both;"><ul><li>400g wheat flour (I used all purpose flour)</li><li>A little extra flour to work with/dust the surface</li><li>200-220ml of water (roughly)</li><li>2 tb sp of oil</li><li>10g of salt</li><li>1 tsp of sugar</li><li>7g of dry yeast </li></ul></div><p></p><p><br /></p><p><b>For the topping:</b></p><p></p><ul><li>A hand full of fresh coriander</li><li>4-8 cloves of garlic (Depending on how much you like garlic. I tend to go with 8... or 10)</li><li>1 tb sp of water</li><li>1 tb of oil</li><li>a dash of salt</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS4RcV_AboD_ex49weO0wf-cx6hJgrC_dTPXruCFk0TVhCiL6mcOR_dTeQdaU5UpDtC4D79eQM70E4Pt2NnfCyM43f88QJ7DpbfsqJcnP_WE7XI22-WlMkxXP_qM_jglXzF_wWDHB-2Y/s1352/11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1352" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS4RcV_AboD_ex49weO0wf-cx6hJgrC_dTPXruCFk0TVhCiL6mcOR_dTeQdaU5UpDtC4D79eQM70E4Pt2NnfCyM43f88QJ7DpbfsqJcnP_WE7XI22-WlMkxXP_qM_jglXzF_wWDHB-2Y/s320/11.jpg" /></a></div><p></p><p><b><br /></b></p><p><b>Instructions</b>:</p><p></p><ul><li>Mix flour and salt. </li><li>Make a dent in the center of the flour and a ditch around the outside of the flour mountain.</li><li>Add the oil to the outside.</li><li>Add sugar, yeast and a little water (from the 200-220ml you set aside) to the dent on the inside of the flour mountain.</li><li>Cover and wait until the yeast gets bubbly (about 10 minutes).</li><li>Add the rest of the water and turn everything into a smooth dough.</li><li>Cover and let rise for an hour.</li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr_87pn-x1vF6O-d02XfXMlpwFB_EubSqAMIzafQS2pHhcg0YtrZcEhVZ_6DQikgjZze2q3DWXRFR3ZbGBmXVszGV7ClMQpggxR6Zld2rhL3y_KIpzrGTP-PaIlm30tfDP-ClnnOquYI/s1564/01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="1564" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr_87pn-x1vF6O-d02XfXMlpwFB_EubSqAMIzafQS2pHhcg0YtrZcEhVZ_6DQikgjZze2q3DWXRFR3ZbGBmXVszGV7ClMQpggxR6Zld2rhL3y_KIpzrGTP-PaIlm30tfDP-ClnnOquYI/s320/01.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>While the dough is resting, chop up your garlic and coriander.</li><li>Add water, oil, and salt. </li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhBiNMTGeC_XOWmOLmigf1hispdn2Dkj-2L6n_iopp2ViW6H9QoLiNLYSPLAXMRLHi5m8zlCspFr6JFnslH4E6Vs2YG8j4trmwNdzkXFpJyr6lCu-LE2cATU8t8aUqXajWsvrnNa4nPk/s2048/02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1796" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhBiNMTGeC_XOWmOLmigf1hispdn2Dkj-2L6n_iopp2ViW6H9QoLiNLYSPLAXMRLHi5m8zlCspFr6JFnslH4E6Vs2YG8j4trmwNdzkXFpJyr6lCu-LE2cATU8t8aUqXajWsvrnNa4nPk/s320/02.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Divide dough in 8 even portions (or more smaller ones, if you want more small breads).</li><li>I usually just weigh the whole dough, calculate the individual weight of each portion and then weigh them out separetely.</li></ul><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyJaEMgUQshath_4hPzoMG7S5sPIyitp2NvxkyVxHcBK1fT0n4Uin4FIH_aheAtUCj8u3cfdhX5p2kywilKdxeDBqmclrG5zhhJeSZQYo4NJvWOgtKIPnmla8zrE5VSbw1jyxhsgn5CE/s2048/03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyJaEMgUQshath_4hPzoMG7S5sPIyitp2NvxkyVxHcBK1fT0n4Uin4FIH_aheAtUCj8u3cfdhX5p2kywilKdxeDBqmclrG5zhhJeSZQYo4NJvWOgtKIPnmla8zrE5VSbw1jyxhsgn5CE/s320/03.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Dust your working surface with flour.</li><li style="text-align: left;">Carefully roll out each dough portion - not fully yet, though! </li><li style="text-align: left;">The dough must not stick to the surface. It should move when you carefully push it a little.</li></ul><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7FBa2c6zgOzpC-QywyS2ItmdKoU9rgP5so8ffYdRH7NHj6iTb4pNQGif4Ot08kQArJGvq9mWwwli-5Hm1Q9syrH4Eug5dwX-GLScGAEpoLMp_gJ0_ely2tUDlvMvY1L1_o5tn9SvTqk/s2048/04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7FBa2c6zgOzpC-QywyS2ItmdKoU9rgP5so8ffYdRH7NHj6iTb4pNQGif4Ot08kQArJGvq9mWwwli-5Hm1Q9syrH4Eug5dwX-GLScGAEpoLMp_gJ0_ely2tUDlvMvY1L1_o5tn9SvTqk/s320/04.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Once you have rolled out all of the portions for the first time, start over with the first one and roll it out fully (to a thickness of about 5mm/⅕ of an inch --> see picture below). I do this in two steps, because the dough works better that way and the dough doesn't bounce back after being rolled out.)</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTtPyBWnI3qqvIVAGBpJGWdTtc84-oHSEXdXG3ACL8Fkno7QrCgsp0b2wPXlbkDy8Ptai03w6ZnxkFVPyN5Ksr0MjT6kYKGTAut0ryCohHhTW15ZN_1B0TvLIAGb8rp8iXoLoCksQHh4/s2048/05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTtPyBWnI3qqvIVAGBpJGWdTtc84-oHSEXdXG3ACL8Fkno7QrCgsp0b2wPXlbkDy8Ptai03w6ZnxkFVPyN5Ksr0MjT6kYKGTAut0ryCohHhTW15ZN_1B0TvLIAGb8rp8iXoLoCksQHh4/s320/05.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Preheat a pan - on my stove, I use level 3-4 out of 10. I used an enameled cast iron pan. Other pans should work, too. </li><li style="text-align: left;">Check if your first rolled out dough portion sticks to the surface. If it does, carefully add a little flour, so your dough doesn't get stuck on the way to the pan. </li><li style="text-align: left;">Spread a portion of the garlic/coriander mix on the dough.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd9y3qNJ4nsRUBJycCLb_Zd-ivMzlEOgwPcrJ19Er5YBK8sye5rfRVv-bQPmFaKLHOuys9Tj7udrBHNl7_6CnvWqeDHY3zUnonkueC572e62rW5SgZlEqKQ3Vreja2OVBk5wFc7Wa4iw/s2048/06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd9y3qNJ4nsRUBJycCLb_Zd-ivMzlEOgwPcrJ19Er5YBK8sye5rfRVv-bQPmFaKLHOuys9Tj7udrBHNl7_6CnvWqeDHY3zUnonkueC572e62rW5SgZlEqKQ3Vreja2OVBk5wFc7Wa4iw/s320/06.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Carefully transfer the dough to the pan and put it in with the garlic side up.</li><li style="text-align: left;">Bake/fry (that's right, no oil in the pan) until the bottom part browns. (there should be bubbles coming up on top. If that's the not the case, maybe your pan wasn't hot enough yet or needs to be heated some more before the next bread.)</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNz-tjK5fVguGvxMsWMy8IiOjDhML7Y4Tt_mvN7qo5NQbs0LDV6jVDCrB5yzMN5dwLgVDTccHbQk7vLudLJ6_RtOAmT156TOsdzgpJnXE4UT4GNqWmca9YLnCAojT49oTZBjtb_D8goGI/s2048/07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNz-tjK5fVguGvxMsWMy8IiOjDhML7Y4Tt_mvN7qo5NQbs0LDV6jVDCrB5yzMN5dwLgVDTccHbQk7vLudLJ6_RtOAmT156TOsdzgpJnXE4UT4GNqWmca9YLnCAojT49oTZBjtb_D8goGI/s320/07.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Once the bottom side browns, flip the bread and briefly cook with the garlic side down. This doesn't take long.</li></ul></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo5rdSPBopIiqkJVUnK8ixpNo1Yr-XVrUWCsXJ75TmltPXKapB8bYkeKEgw1D5WIgvz2Ljcg0DlF1Qb64cssfVnKz_H-W5Cv-bPsMJ8SI7nApXUmWOAbODz91OuVY2d-2TiAmKoxb-ag/s2048/08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeo5rdSPBopIiqkJVUnK8ixpNo1Yr-XVrUWCsXJ75TmltPXKapB8bYkeKEgw1D5WIgvz2Ljcg0DlF1Qb64cssfVnKz_H-W5Cv-bPsMJ8SI7nApXUmWOAbODz91OuVY2d-2TiAmKoxb-ag/s320/08.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Repeat for the rest of the portions!</li><li style="text-align: left;">Done! :)</li></ul></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaZj7vHU66imJ62J7JfvNjHKoVRrMziTTUrG2L9fmbhfPGn6MSrsVSMklf0pKuF2pUkbUXVPTs0kbnR1fKLnburwXbsd_WKty2gPcclalkL9vPfXLP99jGLRvqeC8BFPKBc99462YWZM/s1351/10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaZj7vHU66imJ62J7JfvNjHKoVRrMziTTUrG2L9fmbhfPGn6MSrsVSMklf0pKuF2pUkbUXVPTs0kbnR1fKLnburwXbsd_WKty2gPcclalkL9vPfXLP99jGLRvqeC8BFPKBc99462YWZM/s320/10.jpg" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSiQM-O7OoXIeI7iFnR9LDx6WsT78DDYKVdWdyCMDYO9ygOcPJd-jJSEsPJjPRBc_ux9h4crW_QJM32Y_SuX-JW7QMA8uHdXM7AnAqhauLLdAS4ejotf-72Kft-3NDiy3geTJGSpuJls/s640/12.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxSiQM-O7OoXIeI7iFnR9LDx6WsT78DDYKVdWdyCMDYO9ygOcPJd-jJSEsPJjPRBc_ux9h4crW_QJM32Y_SuX-JW7QMA8uHdXM7AnAqhauLLdAS4ejotf-72Kft-3NDiy3geTJGSpuJls/w320-h400/12.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Naan and curry are a perfect match!</td></tr></tbody></table><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-62186710101349984462021-01-06T18:45:00.012+01:002021-02-18T13:56:39.600+01:00Lunchboxen Teil 3: Meine Lieblingsgerichte in der Lunchbox<p><b><span style="font-family: courier; font-size: medium;">---> <a href="https://squirrel-of-nom.blogspot.com/2021/01/lunchbox-3-en.html" target="_blank">The English version of this post is HERE.</a> <---</span></b></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXX1023bE2Ta959Dk5mDx6kDxijUiP_aji4RN3kSnpxy6vz1dcwG5j4FdUFzhxbajIE44pyKqecAwkrtALWsqHyQREX7nRKAtQTEu1eRXZ2de35WhM2FR1wKkPq0bebr25ksqXHyRZmM/s907/3-3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="907" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXX1023bE2Ta959Dk5mDx6kDxijUiP_aji4RN3kSnpxy6vz1dcwG5j4FdUFzhxbajIE44pyKqecAwkrtALWsqHyQREX7nRKAtQTEu1eRXZ2de35WhM2FR1wKkPq0bebr25ksqXHyRZmM/w640-h272/3-3.png" width="640" /></a></div><div><br /></div><div>In diesem Post findet ihr Rezepte und Instruktionen für </div><div><ul style="text-align: left;"><li>meine generellen Lieblinge</li><li>meine Zeitsparer</li><li>mein Backup aus der Tiefkühltruhe</li><li>einen Mix+Match-Ansatz</li><li>kalte Gerichte </li><li>und... noch eine ganz wichtige Liste zum Schluss ;)</li></ul></div><br /><span><a name='more'></a></span><div><br /></div>
<h2>Die generellen Lieblinge</h2><h3 style="text-align: left;"><b>Gebratene Nudeln</b></h3><p style="text-align: left;">Genauer: Gebratene Nudeln mit frittiertem Tofu und Gemüse. <a href="https://squirrel-of-nom.blogspot.com/2017/04/asia-nudeln-noodles.html" target="_blank">REZEPT</a>.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaJOt460_52oQVV2NI-iEldUl7te2DPdxAKgCfsom8dkh1Q_EbirH8ioNeraAJaq5Loe7FD-gzarx464z63st8UlGSrvbqTVT0q-sEZNuPfEPthVhblINGFz_GYBdGUxkPxabYcTJvM8/s2048/nudeln3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaJOt460_52oQVV2NI-iEldUl7te2DPdxAKgCfsom8dkh1Q_EbirH8ioNeraAJaq5Loe7FD-gzarx464z63st8UlGSrvbqTVT0q-sEZNuPfEPthVhblINGFz_GYBdGUxkPxabYcTJvM8/s320/nudeln3.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Genauer: Gebratene Nudeln mit <br />frittiertem Tofu und Gemüse.</span></td></tr></tbody></table><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Sesamspinat, Reis, Mock Duck (oder Tofu süßsauer oder Gochujangtofu)</b></p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrCqunUyjGG_d5ArwlHbe2HxWy9cDdGijXRNgLAH8pPjwCLbf6dkz6S6vagWE2Qxu7qHHAIdNWXA4usUoXQ77Ujl4ZK13FLxiGWGr8ShiO4f44djNhSeknKwHOFhjvuuf7hgJAv5to10/s1248/gochujang.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1248" data-original-width="1066" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrCqunUyjGG_d5ArwlHbe2HxWy9cDdGijXRNgLAH8pPjwCLbf6dkz6S6vagWE2Qxu7qHHAIdNWXA4usUoXQ77Ujl4ZK13FLxiGWGr8ShiO4f44djNhSeknKwHOFhjvuuf7hgJAv5to10/s320/gochujang.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mit Gochujangtofu</td></tr></tbody></table><b><br /></b><p></p><p style="text-align: left;">Die Basis ist der Sesamspinat (<a href="https://squirrel-of-nom.blogspot.com/2014/01/easy-sesame-spinach.html" target="_blank">REZEPT</a> - nur auf Englisch, aber es ist so easy, das bekommt ihr schon hin :)). Dazu Reis. Und dann habt ihr mindestens drei Optionen für eure Proteinkomponente:</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>Mock Duck (Asialaden, blaue Dose): scharf anbraten (ggf. vorher ein paar Zwiebeln braten) und mit Sojasauce ablöschen.</li><li>Tofu süßsauer. (<a href="https://squirrel-of-nom.blogspot.com/search?q=sweet+and+sour+tofu" target="_blank">REZEPT</a>)</li><li>Gochujangtofu (<a href="https://squirrel-of-nom.blogspot.com/2016/06/gochujang-tofu.html" target="_blank">REZEPT</a>)</li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjR8wFkUtmhE22hLCCsR0EMxf8LJG7Fq7mxcWi6FLYsyKTMTHYdIYDcI5-Jg-V6aBPvAo_pI_TMnYrmf0_gZIGgf5zP2SmbsrbYBZhjQaaMbe3tHbaguy_0XxHmBwVpv3AHZymANrprk/s2048/104347209_3238868289508935_1898942951679612894_o.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjR8wFkUtmhE22hLCCsR0EMxf8LJG7Fq7mxcWi6FLYsyKTMTHYdIYDcI5-Jg-V6aBPvAo_pI_TMnYrmf0_gZIGgf5zP2SmbsrbYBZhjQaaMbe3tHbaguy_0XxHmBwVpv3AHZymANrprk/s320/104347209_3238868289508935_1898942951679612894_o.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mock Duck <3</td></tr></tbody></table><br /><h3 style="text-align: left;"><b>Alu Gobhi</b></h3><p style="text-align: left;">Ein Favorit vom Mr Squirrel - da fragt er auch schon mal, ob wir das wirklich nur ein Mal pro Monat machen können. (<a href="https://squirrel-of-nom.blogspot.com/2020/12/alu-gobhi.html" target="_blank">REZEPT</a>)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxbIjdk0DI6UGLTYEEutw0EqzVWu6QghWKGnNiah9R-mP5bqnu63NpfqzVdkbcbmNty3OUA-GHQVkBFn26h4b19vZM0jjx8pDtrjFP18miiFtDyrVyjyl9rHGXXB8ypgCTIfaBqKQJ7Q/s2048/alugobi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxbIjdk0DI6UGLTYEEutw0EqzVWu6QghWKGnNiah9R-mP5bqnu63NpfqzVdkbcbmNty3OUA-GHQVkBFn26h4b19vZM0jjx8pDtrjFP18miiFtDyrVyjyl9rHGXXB8ypgCTIfaBqKQJ7Q/s320/alugobi.jpg" /></a></div><br /><h3 style="text-align: left;">Gefüllte Aubergine</h3><p style="text-align: left;">Mr. Squirrel macht gerne diese <a href="https://squirrel-of-nom.blogspot.com/2014/02/filled-eggplants.html" target="_blank">REZEPT</a> und variiert immer mal ein bisschen, zum Beispiel bei den Gewürzen oder bei den Bohnen (Variante: Kichererbsen, Schwarzaugenbohnen...).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h4UljcGI3BxXEJJ9bBgxmbm3Gzo2UtOh1AZFtAG9aN1gKoj2vpXpG9w32-rubRhWilO8a6in8f-2252Lt1LDsqR-afY2yq9enWzDaTwIVuYBkksp6W5dnYVro1v-t1FVlnBb57t4tPA/s2048/aubergine.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h4UljcGI3BxXEJJ9bBgxmbm3Gzo2UtOh1AZFtAG9aN1gKoj2vpXpG9w32-rubRhWilO8a6in8f-2252Lt1LDsqR-afY2yq9enWzDaTwIVuYBkksp6W5dnYVro1v-t1FVlnBb57t4tPA/w266-h400/aubergine.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Entweder macht man nen kleinen Salat (z.B. <br />Bulgur- oder Reissalat) dazu, oder man <br />macht einfach zwei Hälften pro Person</td></tr></tbody></table><br /><p style="text-align: left;"><br /></p><h3 style="text-align: left;">Pulled Jackfruit mit Kartoffeln und Gemüse</h3><p style="text-align: left;">Das kann man auch toll zwei Tage vorbereiten. <a href="https://squirrel-of-nom.blogspot.com/2015/11/pulled-jackfruit.html" target="_blank">REZEPT</a>. Und beim Gemüse kann man variieren wie man mag. Auch wunderbar aus Zeitspargründen grüne Bohnen aus dem Tiefkühlschrank. Oder Salat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV92RLIMmcD5v3iB-YFxnHISlKh-DQERLHdw9c9QeMh_hmsV95kChSDnfPOfx5LjOOayqtsJgFhoRfQERETaX1Gp7beihx2SkZ-tsD7sBuO2KdY6YdBRklw6pWVAYN1f0TeOw4wS7Wd1U/s2048/jack.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV92RLIMmcD5v3iB-YFxnHISlKh-DQERLHdw9c9QeMh_hmsV95kChSDnfPOfx5LjOOayqtsJgFhoRfQERETaX1Gp7beihx2SkZ-tsD7sBuO2KdY6YdBRklw6pWVAYN1f0TeOw4wS7Wd1U/s320/jack.jpg" /></a></div><br /><h3 style="text-align: left;">Mac and Cheese mit Brokkoli</h3><p style="text-align: left;">Hier für benutze ich meine Lieblingskäsesauce (<a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">REZEPT</a>). Die kochen wir regelmäßig (auch für Nachos und Sandwiches). Dazu koche ich dann Mini Pipe Rigate (finde ich nur selten) oder von Edeka die Dinkelhörnchennudeln. Andere (nicht Mac) Nudeln gehen aber natürlich auch. Optional sind karamelisierte Zwiebeln (aber auch echt lecker). Am liebsten esse ich dazu Brokkoli... aber ich liebe Brokkoli auch einfach sehr :)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTNf3aEA0fWV3yLm5UmcPqHW7DUq5FxGymtph8GIWj10iD8uWhqxp_ehhDu0klziDcgdekueyGahS1ct7lHYPTSqRx3B8jF0JtFCg5tT-_j15lBVTRBEvEuwyBks258_iuiv87oeTJVM/s1800/mac.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTNf3aEA0fWV3yLm5UmcPqHW7DUq5FxGymtph8GIWj10iD8uWhqxp_ehhDu0klziDcgdekueyGahS1ct7lHYPTSqRx3B8jF0JtFCg5tT-_j15lBVTRBEvEuwyBks258_iuiv87oeTJVM/s320/mac.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Geht auch mit Penne :)</td></tr></tbody></table><br /><h3 style="text-align: left;">Pizzaschnecken mit Salat</h3><p style="text-align: left;">Pizzaschnecken sind wie Zimtschnecken. Nur aus Pizza. (<a href="https://squirrel-of-nom.blogspot.com/2020/08/pizzaschnecken-pizza-rolls.html" target="_blank">REZEPT</a>) Was kann da schief gehen?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbCK6gmlgPjSM5Rv6zI9mvjFRCf3qFEvXQY-CpWz76J_O953NoUbkGJfTjRJMVV0-gqWptZLtGLDyk8-GRGVEVV-L54wLfEFqVancamaS6COwR684dh2xWt7lWxP0RgrPKmHEuGrrMHI/s2048/pizza.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbCK6gmlgPjSM5Rv6zI9mvjFRCf3qFEvXQY-CpWz76J_O953NoUbkGJfTjRJMVV0-gqWptZLtGLDyk8-GRGVEVV-L54wLfEFqVancamaS6COwR684dh2xWt7lWxP0RgrPKmHEuGrrMHI/s320/pizza.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><h3 style="text-align: left;">Kartoffel-Blumenkohl-Curry mit Spinat</h3><p style="text-align: left;">Achtung, das <a href="https://squirrel-of-nom.blogspot.com/2014/05/curry-coconut-milk-potatoes-with.html" target="_blank">REZEPT</a> ist etwas groß dimensioniert. Also ruhig ne kleinere Portion machen (außer ihr wollt viele Leute versorgen :)) und dafür ein paar gekochte Linsen (Berglinsen oder Belugalinsen) dazu rühren.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0kzcOyrI5br3P3_Bcxz1OiyyRBYEY-tT7rieb4CfV4qWMwhAy8e9pHWQ0a4kfAH-iU0CP7EtxP3tTiBEvkgb5Xdg-_IYOUNzN8uzVOjDF3C2b3YDX1FPqGWleod5EuGE_g40OuGgY1s/s2048/cur2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0kzcOyrI5br3P3_Bcxz1OiyyRBYEY-tT7rieb4CfV4qWMwhAy8e9pHWQ0a4kfAH-iU0CP7EtxP3tTiBEvkgb5Xdg-_IYOUNzN8uzVOjDF3C2b3YDX1FPqGWleod5EuGE_g40OuGgY1s/s320/cur2.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><h3 style="text-align: left;">Gebackener Tofu mit Kartoffelpüree und Gemüse</h3><p style="text-align: left;">Gebackener Tofu ist so lecker <3 Das Geheimnis ist... Geduld... und der richtige Tofu. <a href="https://squirrel-of-nom.blogspot.com/2018/05/gebackener-tofu-baked-tofu.html" target="_blank">REZEPT</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWIo5-xo4jVX64vhvxEACgjmuXqCs0WeCCEpWj0i_VJ94-3OTse0Qk3w3NQt1URJkQtOfVtaTo7hNlXDI3wmyI-DpiUGxsQe2BeVVNzOQZYotqr3mhKFb1VZvXVN2A0YPbCra0tltpwM/s960/tofu2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWIo5-xo4jVX64vhvxEACgjmuXqCs0WeCCEpWj0i_VJ94-3OTse0Qk3w3NQt1URJkQtOfVtaTo7hNlXDI3wmyI-DpiUGxsQe2BeVVNzOQZYotqr3mhKFb1VZvXVN2A0YPbCra0tltpwM/s320/tofu2.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Erdnussbuttersuppe</b></p><p style="text-align: left;">Erdnussbuttersuppe hört sich komisch an, ist aber super. Und man kann mehr oder weniger alles an Gemüse benutzen, was man mag, was gerade da ist, und/oder was gerade weg muss. <a href="https://squirrel-of-nom.blogspot.com/2020/11/erdnussbuttersuppe-peanut-butter-soup.html">REZEPT</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AZMawiL2_DIjm7SSSJEj3GpvhwEBRuWtdn8ksB90rn8p5lyhBe9sLS9KqS-e2kOt6kK33Lg-YQG2YNLNECWESFGZHJrQVuXEF3ciP8BJqOvZIUQ5u9mHmpdCLYk25YqDyKD4EfZByV8/s2048/pbs1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AZMawiL2_DIjm7SSSJEj3GpvhwEBRuWtdn8ksB90rn8p5lyhBe9sLS9KqS-e2kOt6kK33Lg-YQG2YNLNECWESFGZHJrQVuXEF3ciP8BJqOvZIUQ5u9mHmpdCLYk25YqDyKD4EfZByV8/s320/pbs1.jpg" /></a></div><p style="text-align: left;"><br /></p>
<h3 style="text-align: left;">Chili</h3><div>Bei Chili kann man gar nicht so viel falsch machen. I nehm das gerne mit oder ohne Beilage zur Arbeit. Mit Beilage ist es toll mit Nudeln, mit Reis, oder mit Nachos.... <a href="https://squirrel-of-nom.blogspot.com/2014/05/chili-sin-carne-con-cornbread.html" target="_blank">REZEPT</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-47LIMaIyhODQdtkCGz-DU-mLlK41Vx-49G0MhWuojzAF8vuoBD-VjFdPOUoC-5Wq5iDhupglsPg_6Z6WKELPf9P5L8ix6_RClKbFrhYzfZz6o_pcTHBV-ufnGuDB8cXRrs_A_2YUHw/s2048/chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-47LIMaIyhODQdtkCGz-DU-mLlK41Vx-49G0MhWuojzAF8vuoBD-VjFdPOUoC-5Wq5iDhupglsPg_6Z6WKELPf9P5L8ix6_RClKbFrhYzfZz6o_pcTHBV-ufnGuDB8cXRrs_A_2YUHw/s320/chili.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><h2>Zeitsparer</h2>
<h3 style="text-align: left;">Salat mit Nudeln</h3><p class="MsoNormal">Ich habe früher auf der Arbeit gesehen, wie Kolleg:innen Salat gekauft haben, bei dem Nudeln dabei waren. Da hatte die Industrie ne gute Idee. Hab ich nachgemacht. Sehr lecker. Nudeln kochen (oder Reste vom Vortag?) geht schnell. In der Zwischenzeit wirft man ein bisschen Salat zusammen und macht eine leckere Sauce. Zum Beispiel eine Joghurt-Tahin-Sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/08/tahin-joghurt-sauce.html">REZEPT</a>). Kein Joghurt im Haus? Ersetzt den im Rezept einfach durch etwas Sojamilch mit einem Schuss Zitrone.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMKONGpwxYXpw0IEbXM6SEaQJP645dz-BKLfuRvQhDZyG39z_FhS2aS7XbxHdgC15GxaKwTTOWYGOKpHSjcYBtAfIRD1W3mpCOkZ3fYe4PzbNznapXvPOlQV69oLhjK1RZy3O8sFfusk/s1800/104494550_3242259692503128_5914335860083418706_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMKONGpwxYXpw0IEbXM6SEaQJP645dz-BKLfuRvQhDZyG39z_FhS2aS7XbxHdgC15GxaKwTTOWYGOKpHSjcYBtAfIRD1W3mpCOkZ3fYe4PzbNznapXvPOlQV69oLhjK1RZy3O8sFfusk/s320/104494550_3242259692503128_5914335860083418706_o.jpg" /></a></div><br /><h3 style="text-align: left;">Gemüse mit Hoisinsauce</h3><p class="MsoNormal">Gemüse anbraten. Gekaufte Hoisinsauce drüber. Vielleicht sogar noch frittierten Tofu aus dem Tiefkühlfach? Restereis vom Vortag? (Oder Reis, der kocht während ihr das Gemüse bratet?) Die Möglichkeiten sind unendlich (und lecker) ;)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzywXQ8gGnJ73QpL-eikV15_V-wqtn5ZzPksxBJlT5U9WsR_G9VVLklecYaI9wghiss-GXLYi21UH-e0u_PRABhlFU-2HNPK6E-hfMBhSeIPlyI3fB5qQH1OQxT2QvGe2VpFYNGxoyN4/s2048/hoisin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzywXQ8gGnJ73QpL-eikV15_V-wqtn5ZzPksxBJlT5U9WsR_G9VVLklecYaI9wghiss-GXLYi21UH-e0u_PRABhlFU-2HNPK6E-hfMBhSeIPlyI3fB5qQH1OQxT2QvGe2VpFYNGxoyN4/s320/hoisin.jpg" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Tofu süßsauer mit Gemüse und Reis</h3><p class="MsoNormal">Ähnliches Prinzip wie bei der Hoisinsaucenvariante, aber mit süßsaurem Tofu (<a href="https://squirrel-of-nom.blogspot.com/search?q=sweet+and+sour+tofu" target="_blank">REZEPT</a>)... Übrigens: Ich habe das Tofu auch schon in servierfertig mit der Sauce eingefroren. Also super vorzubereiten :)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqwI1YD9kecv9RVwQUp9cWjSQQ4AzT7SB2WsM_AsCtcA0a08-y2NbDX43UPnz4h8k7cVW5htu9LOWTjz9etMHN5NxFIJmVbOGUlYssUT4frDNDfP6Acn3i3fUQDWB_ytTdCR3z_FEDso/s2048/33775985_1883590598370051_5114693973746647040_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1471" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqwI1YD9kecv9RVwQUp9cWjSQQ4AzT7SB2WsM_AsCtcA0a08-y2NbDX43UPnz4h8k7cVW5htu9LOWTjz9etMHN5NxFIJmVbOGUlYssUT4frDNDfP6Acn3i3fUQDWB_ytTdCR3z_FEDso/w400-h288/33775985_1883590598370051_5114693973746647040_o.jpg" width="400" /></a></div><br /><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Scheiß mit Reis :)</h3><p class="MsoNormal">Ok. Noch ein Reisgericht. Idealerweise mit Restereis. Einfach Gemüse eurer Wahl garen und unter den Reis rühren. </p><p class="MsoNormal"></p><ul style="text-align: left;"><li><b>Vorschlag 1</b>: Tomatenstückchen, gebratene Aubergine, gebratene Zucchini, geröstete Pinienkerne, Frühlingszwiebeln, Oliven und/oder getrocknete Tomaten. Würzen mit Olivenöl und Salz.</li><li><b>Vorschlag 2</b>: Gebratene (oder gekochte) Möhrenwürfel, gebratene Zuchini, gebratene Zwiebeln, TK-Erbsen, TK-Bohnen. Würzen mit Sojasauce und Currypulver.</li></ul><div>Optional oben drauf: gebratener Tofu, Räuchertofu, ein Veggiesteak (gekauft), ein Veggiesteak (selbstgemacht und dann eingefroren oder Reste vom Grillen)</div><p></p><p class="MsoNormal"><br /></p><h4 style="text-align: left;">Thai Curry</h4><p class="MsoNormal">Ok, hier ist mein nicht übersetztes <a href="https://squirrel-of-nom.blogspot.com/2014/02/green-thai-curry-with-rice.html" target="_blank">REZEPT</a>. Aber grundlegend, egal ob es ein grünes, rotes, oder andersfarbiges Curry ist, ist mein Grundrezept: Kokosmilch, Gemüsebrühe, Salz, Zucker (!) - wenn verfügbar: Limettenblätter (gibt es getrocknet oder gefroren im asiatischen Supermarkt). Darin gart ihr euer Lieblingsgemüse. Meine Standardgemüse darin sind: Aubergine (Achtung, die braucht länger zum garen, wenn ihr sie nicht sehr dünn schneidet), Zucchini, Paprika. Optional: Brokkoli, Cashews, grüne Bohnen. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFY8gpKRnOFHEvb5miHWxwDdRqo6KnIp2gTPz7sAFeCg2Up6na0NVWCtMia6yCELqTStoe4Mf0p856kJcc-Q3ZhlxlAN2g4SoWXRB4Vt-SKYwV3itvvIQv9uRoht3I8hvM7jT0G7Cd9o/s2048/curry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFY8gpKRnOFHEvb5miHWxwDdRqo6KnIp2gTPz7sAFeCg2Up6na0NVWCtMia6yCELqTStoe4Mf0p856kJcc-Q3ZhlxlAN2g4SoWXRB4Vt-SKYwV3itvvIQv9uRoht3I8hvM7jT0G7Cd9o/s320/curry.jpg" /></a></div><br /><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Extragrüne Erbsensuppe (mit Brot)</h3><p class="MsoNormal">Hier könnt ihr komplett ohne "frische" Sachen arbeiten. Erbsen aus der Tiefkühltruhe, Laugenstangen aus der Tiefkühltruhe (die von Aldi Süd sind sehr günstig und vegan, ich hab da mal ne Produktanfrage gemacht...). <a href="https://squirrel-of-nom.blogspot.com/2016/11/extra-grune-erbsensuppe-extra-green-pea-soup.html" target="_blank">REZEPT</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lhYySSgzPejB8YFZEh9pxOB-e7V1xGusnCWk2rs2fjDoNIuLtoVK5U81XDB9jVCYSOBMX0KDsFaaoHSxK4KlunhN1xka0P_opsXEkUDmeSWFNmDhEP1xgblqmwKsG5Csi3RkFp-yL2Y/s2048/119117776_3500040316725063_8571398997850387862_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lhYySSgzPejB8YFZEh9pxOB-e7V1xGusnCWk2rs2fjDoNIuLtoVK5U81XDB9jVCYSOBMX0KDsFaaoHSxK4KlunhN1xka0P_opsXEkUDmeSWFNmDhEP1xgblqmwKsG5Csi3RkFp-yL2Y/s320/119117776_3500040316725063_8571398997850387862_o.jpg" /></a></div><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p>
<h2>Backup aus der Tiefkühltruhe<o:p></o:p></h2><div>Die Gerichte, die ihr hier findet, müsst ihr zwar selbst kochen... aber ihr könnt sie halt auch super portionsweise einfrieren :)</div><div><br /></div><b>
Rahmgeschnetzeltes</b><div>Das <a href="https://squirrel-of-nom.blogspot.com/2014/12/christmas-dinner-lebkuchengeschnetzelte.html" target="_blank">REZEPT</a> ist zwar Lebkuchengeschnetzeltes, aber wenn ihr die Weihnachtsgewürze weglasst, ist das ganzjahrestauglich. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7QP6Mr-26b8r4otSZDo2Y5tr6z8LLfXGPvXPCk3ZEQmzsrjSINZJyMk4XCuP9oPPvDJuB9ss7pEWP8n2cXvGmMlivvma0dzhoArrPHN3v_4Avmbs2h-YlB0g7sJaeGmsePCYm0dDbWM/s2048/ginger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7QP6Mr-26b8r4otSZDo2Y5tr6z8LLfXGPvXPCk3ZEQmzsrjSINZJyMk4XCuP9oPPvDJuB9ss7pEWP8n2cXvGmMlivvma0dzhoArrPHN3v_4Avmbs2h-YlB0g7sJaeGmsePCYm0dDbWM/s320/ginger.jpg" /></a></div><br /><div><br /></div><div><br /><div><br /></div><div><br /><h3 style="text-align: left;">Grünkohl</h3><div>Mr. Squirrel kocht immer nen großen Pott Grünkohl und friert dann ein. Anders geht das gar nicht :) Optisch ist das so oder so nicht so ansprechend, aber es ist halt echt lecker!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDklfT_EW_rSz2fYTJsVZQL_xmMsuvgQ21-ODOD_9DZTZBg79uILwA5VQvseURzPjEnMpl0su1ptecTcVPTOligUUZ9nBmY6vWZuSF4cRLbEY4TyaW34nba63wyKkX9UpNrG8EDQ-7Cg/s2048/gr%25C3%25BCnkohl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDklfT_EW_rSz2fYTJsVZQL_xmMsuvgQ21-ODOD_9DZTZBg79uILwA5VQvseURzPjEnMpl0su1ptecTcVPTOligUUZ9nBmY6vWZuSF4cRLbEY4TyaW34nba63wyKkX9UpNrG8EDQ-7Cg/s320/gr%25C3%25BCnkohl.jpg" /></a></div><br /><div><br /></div><div><br /></div><h3 style="text-align: left;">Seitangulasch</h3><div>Das ist in der Vorbereitung etwas mehr Arbeit, eignet sich aber perfekt zum einfrieren. Und dann könnt ihr einfach ein paar Fusilli dazu kochen und das Essen ist fertig :) <a href="https://squirrel-of-nom.blogspot.com/2019/03/seitangulasch-seitan-goulash.html" target="_blank">REZEPT</a>.</div><div><br /></div><div><br /></div><h3 style="text-align: left;">Dal (und Poppadoms aus der Mikrowelle)</h3><div>Argh. Hier muss ich noch Mr. Squirrels Rezept aufschreiben. ABER ich verspreche euch, wenn ihr schnell mal nach nem Rezept googelt, findet ihr da was. Dal ist eigentlich immer vegan (sofern kein Ghee verwendet wird). Dafür bekommt ihr von mir den Bonustipp mit Poppadoms. Das sind diese knusprigen Runden Dinge aus Urdbohnen: Einfach 30 Sekunden in die Mikrowelle packen! Die müssen gar nicht in Öl gebraten werden :D</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholz7YuwBU36jC4umUNrJbm1psX0oI8CmcghHCAjTMXsxsYgBZiS68Pvi28UCjSwOHUFUDylo6D5_alAYhpn38MbnRGb4ZsUmd4C-H_ygwxxHvZM2VYhhQBLkyiTFmZ0Lq0QvXD2PZJIw/s1080/dal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholz7YuwBU36jC4umUNrJbm1psX0oI8CmcghHCAjTMXsxsYgBZiS68Pvi28UCjSwOHUFUDylo6D5_alAYhpn38MbnRGb4ZsUmd4C-H_ygwxxHvZM2VYhhQBLkyiTFmZ0Lq0QvXD2PZJIw/s320/dal.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><h3 style="text-align: left;">Kürbissuppe</h3><div>Das erste <a href="https://squirrel-of-nom.blogspot.com/2013/10/spicy-hokkaido-squash-soup.html" target="_blank">Rezept</a> auf diesem Blog 🙈 Leider noch nicht übersetzt. Aaaaber gar nicht so schwer :) Und prima zum einfrieren. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4px3vWp0m4DAzA2ba2uBfyX1dPXONXC3Y9kSv8fYG3Vc73WBfLWqaGOAXyTr_iZW8Suq16NUjQ965YvUtXhGQxo0tX7LhMg3anj7F186Fdytt7toW-miXMOylHcgqFUOCatmE3NOIXB8/s2048/k%25C3%25BCrbis.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4px3vWp0m4DAzA2ba2uBfyX1dPXONXC3Y9kSv8fYG3Vc73WBfLWqaGOAXyTr_iZW8Suq16NUjQ965YvUtXhGQxo0tX7LhMg3anj7F186Fdytt7toW-miXMOylHcgqFUOCatmE3NOIXB8/s320/k%25C3%25BCrbis.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hier ist noch Zwiebelbrot (<a href="https://squirrel-of-nom.blogspot.com/2015/08/bread-with-caramelized-onions.html" target="_blank">Rezept</a>) dabei. </td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><h3 style="text-align: left;">Samosas</h3><div>Ich glaube, ich kann noch besser werden beim Samosas machen, aber sie sind lecker ... und prima einzufrieren. <a href="https://squirrel-of-nom.blogspot.com/2020/07/samosas-raita.html">REZEPT</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aDqZ1cC2-KhROIi8ukacnt1EcFP9TrVTunL1h1sNGDaL7Vt_0GMTCneXSWmGBj7L1hMHceXlsm0i0RuXfh0YvCqFMFtud6FjBbCegW7BisIfddaQ6OFhB3CpsnSaLbrVVH83qobDWOE/s1440/samosa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aDqZ1cC2-KhROIi8ukacnt1EcFP9TrVTunL1h1sNGDaL7Vt_0GMTCneXSWmGBj7L1hMHceXlsm0i0RuXfh0YvCqFMFtud6FjBbCegW7BisIfddaQ6OFhB3CpsnSaLbrVVH83qobDWOE/s320/samosa.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><h3 style="text-align: left;">Falafeln</h3><div>Falafeln machen lohnt sich nicht, wenn man nur ein paar möchte. Also dann doch lieber mehr machen und einfrieren. :) Kann man dann super für einen arabischen Vorspeisenteller als Lunchbox nutzen. <a href="https://squirrel-of-nom.blogspot.com/2014/02/falafel-ftw.html" target="_blank">REZEPT</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf2ASHnOi0cif9TJ_a-Y5b4sHL-iuOwh1meDh7jaKQviiGCQKnCAllI47Ia7DQLL2wTQX-kBtLBNaRYHAJweulD4GWhLeRekXX06o-M-J-wEywTCn-mH9n_GrMvrwjKNdCPotM58sW4s/s2048/falafeln.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf2ASHnOi0cif9TJ_a-Y5b4sHL-iuOwh1meDh7jaKQviiGCQKnCAllI47Ia7DQLL2wTQX-kBtLBNaRYHAJweulD4GWhLeRekXX06o-M-J-wEywTCn-mH9n_GrMvrwjKNdCPotM58sW4s/w320-h400/falafeln.jpg" width="320" /></a></div><br /><div><br /></div><div><br />
<h2 style="text-align: left;"><o:p>Mix + Match </o:p></h2><p class="MsoNormal"><o:p>Unter Mix + Match verstehe ich die Gerichte, bei denen ich einfach schaue, dass ich ohne ein festes Rezept zu haben Sachen zusammenschmeiße, aber grob schaue, dass ich ⅓ Kohlenhydrate, </o:p>⅓ Gemüse (ok, vielleicht etwas mehr) und ⅓ Proteinbeilage habe. Hört sich jetzt langweilig an, aber kann sehr lecker werden. (Und das eine oder andere Sößchen schadet übrigens auch nicht!)</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMYU25DYcuExEOlx_2Xq2kQVkelnCKAKQi3kmLcweZQRvmYjKjW5TBC-mVU2A7OtCN6D6417EF55EoKB3pXDs43naP0p8bVHGoOqYbkrcJ3jmSsQ_8LkSV9fNMT_wrd2RPKiouCxIpyk/s2048/mixmatch01.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMYU25DYcuExEOlx_2Xq2kQVkelnCKAKQi3kmLcweZQRvmYjKjW5TBC-mVU2A7OtCN6D6417EF55EoKB3pXDs43naP0p8bVHGoOqYbkrcJ3jmSsQ_8LkSV9fNMT_wrd2RPKiouCxIpyk/s320/mixmatch01.jpg" /></a></div><p class="MsoNormal"></p><h3 style="text-align: left;">Für die Kohlenhydrate</h3><p class="MsoNormal"><o:p><b>Basis-Bulgursalat</b>: ½ Tasse Bulgur mit 1 Tasse Wasser und etwas Salz aufkochen. Optional: Gewürze wie Za'atar mit rein). Dann mit etwas Zitrone, Olivenöl, Salz abschmecken. Ergänzen mit: Tomatenwürfeln, Granatapfelkernen, </o:p>Gurkenwürfelchen, frischer Petersilie.</p><p class="MsoNormal"><b>Basis-Kritharakisalat</b>: Kritharaki (Risoni) kochen, z.B. ½ Tasse Nudeln. Mit Olivenöl und Salz abschmecken. Oliven oder getrocknete Tomaten kleinschneiden und dazu geben. Ggf. auch Tomaten- und Gurkenwürfelchen. Oder frischer gehackter Rosmarin.</p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Proteinkomponente</h3><p class="MsoNormal"></p><ul style="text-align: left;"><li>Frikadellen (<a href="https://squirrel-of-nom.blogspot.com/2014/03/frikadellen-meatballs.html" target="_blank">REZEPT</a>)</li><li>Räuchertofu </li><li>Kichererbsen und/oder Edamame mit Tandoori Masala (<a href="https://squirrel-of-nom.blogspot.com/2015/05/tandoori-masala-chickpeas-edamame-salad.html" target="_blank">REZEPT</a>)</li><li>Falafeln (<a href="https://squirrel-of-nom.blogspot.com/2014/02/falafel-ftw.html" target="_blank">REZEPT</a>)</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPK26FjS28V-RZBtvGF7vzntdy5ckCD8Qwj04KrQK4aX7KJzMBAlILkdH0wqM9EdgOJU6YeecDMJvP6n9HKrILrUbWyZ4VzOOTSWoy6c-Bg-Qp_RJekc7JgabsLBCgAeC7Rr2MJ4bOKA/s2048/mix.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPK26FjS28V-RZBtvGF7vzntdy5ckCD8Qwj04KrQK4aX7KJzMBAlILkdH0wqM9EdgOJU6YeecDMJvP6n9HKrILrUbWyZ4VzOOTSWoy6c-Bg-Qp_RJekc7JgabsLBCgAeC7Rr2MJ4bOKA/s320/mix.jpg" /></a></div>Veggiesteak</li><li>Rote Linsen Frikadellen (<a href="https://squirrel-of-nom.blogspot.com/2014/03/mediterranean-red-lentil-tomato.html" target="_blank">REZEPT</a>)</li><li>Hummus <3 (<a href="https://squirrel-of-nom.blogspot.com/2015/01/hummus-is-love.html" target="_blank">REZEPT</a>)</li></ul><p></p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Gemüse</h3><p class="MsoNormal"></p><ul style="text-align: left;"><li>Gekochter Brokkoli</li><li>Gebratener grüner Spargel</li><li>Zuckererbsenschoten</li><li>gebratene Zucchini</li><li>gebratene Aubergine (mach ich auch gerne in der Heißluftfritteuse)</li><li>gebratene Möhren</li><li>Sesamspinat (<a href="https://squirrel-of-nom.blogspot.com/2014/01/easy-sesame-spinach.html" target="_blank">REZEPT</a>)</li><li>Krautsalat</li></ul><div><br /></div><h3 style="text-align: left;">Saucen</h3><div><ul style="text-align: left;"><li>Joghurt-Tahin-Sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/08/tahin-joghurt-sauce.html" target="_blank">REZEPT</a>)</li><li>Limetten-Tahin-Sauce (<a href="https://squirrel-of-nom.blogspot.com/2020/05/rice-noodles-tahin-lime.html" target="_blank">REZEPT</a>)</li><li>Satésauce (<a href="https://squirrel-of-nom.blogspot.com/2018/11/sate-satay-sauce.html" target="_blank">REZEPT</a>)</li><li>Curry-Sauce (<a href="https://squirrel-of-nom.blogspot.com/2015/05/curry-sauce.html" target="_blank">REZEPT</a>)</li><li>Käsesauce (<a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">REZEPT</a>)</li><li>Joghurtsauce (Sojajoghurt, etwas Zitrone, Salz, ggf. etwas Wasser)</li></ul></div><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<h2><span lang="EN-US" style="mso-ansi-language: EN-US;">Kalte Essen<o:p></o:p></span></h2>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Besonders im Sommer oder zu Anlässen bei denen ich keine Möglichkeit habe etwas zu erwärmen, ist es gut auch mal ein paar Gerichte zu haben, die eben nicht warm gemacht werden müssen. Hier ein paar Ideen (und natürlich Samosas und der Salat mit Nudeln, die ich oben gelistet habe): </span></p><h3 style="text-align: left;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Italienischer Kartoffelsalat</span></h3><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Bei der Knoblauchmenge muss jeder auf der Arbeit gucken, was so an Knoblauch geht, aber da ist ja jede:r für sich verantwortlich ;) </span>(<a href="https://squirrel-of-nom.blogspot.com/2019/07/italienischer-kartoffelsalat-italian-potato-salad.html">REZEPT</a>)</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtCVOGxsRwWH8PtoCOH3FKWvsaItc1zoHALJIPDVMapm5fACAHhnaz013x8vHqHKMNnSREzn3BLehlQdxK-DmX3CXMBHBKk-8uXDVVQz51wHJVCtJkJ-LkBbMCocTX2ebNV6DcUsKwwk/s2048/italian3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtCVOGxsRwWH8PtoCOH3FKWvsaItc1zoHALJIPDVMapm5fACAHhnaz013x8vHqHKMNnSREzn3BLehlQdxK-DmX3CXMBHBKk-8uXDVVQz51wHJVCtJkJ-LkBbMCocTX2ebNV6DcUsKwwk/s320/italian3.jpg" /></a></div><br /><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span><p></p><h3 style="text-align: left;">Kartoffelsalat</h3><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Ein Klassiker. Geht mit Vürstchen. Oder so. (<a href="https://squirrel-of-nom.blogspot.com/2014/01/easy-creamy-potato-salad.html" target="_blank">REZEPT</a>)</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a38pkGlNKe4Qtia58eWzae5Vt1OJHlk_SopvqRG056TsO_oXmUHfEqwHRvyqIwnf1R467GtktY5_k4xYT6an-j7xaPS-ntLuudXTb7oHPsDaiEjBYhTy-OcGfLwQ3Ww0r_GjGubtdQg/s2048/potatosalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a38pkGlNKe4Qtia58eWzae5Vt1OJHlk_SopvqRG056TsO_oXmUHfEqwHRvyqIwnf1R467GtktY5_k4xYT6an-j7xaPS-ntLuudXTb7oHPsDaiEjBYhTy-OcGfLwQ3Ww0r_GjGubtdQg/s320/potatosalad.jpg" /></a></div><br /><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span><p></p><h3 style="text-align: left;">Arabische Vorspeisen</h3><p>Diese Lunchboxen sind immer toll. Man kann zusammenstellen, was man mag. </p><p></p><ul style="text-align: left;"><li>Bulgursalat (siehe Mix+Match)</li><li>Falafeln (<a href="https://squirrel-of-nom.blogspot.com/2014/02/falafel-ftw.html" target="_blank">REZEPT</a>)</li><li>Oliven</li><li>gegrilltes (oder gebratenes) Gemüse (Paprika, Zucchini, Aubergine)</li><li>eingelegte Pepperoni</li><li>Hummus</li><li>Joghurtsauce (Sojajoghurt, etwas Zitrone, Salz, ggf. etwas Wasser)</li><li>gefüllte Weinblätter (die kaufe ich immer)</li><li><span style="background-color: white; color: #202122; font-size: 14px;"><span style="font-family: inherit;">Ç</span></span>iğ köfte</li><li>Salat (Eisbergsalat, Tomaten, Gurke)... </li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkZ9cMJGTkuYZbn6kyLEceoyjrxU_0P6HW8e9GtzYyQSz3K05WXmmzKU55vQt_yNJzSR-YgsUlg9mHSQdwo684ugTOnFutb42bJmeZC20K8F_gFww_ZRw4hRNqsF_CP19ptevDhgjGgY/s2048/middle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkZ9cMJGTkuYZbn6kyLEceoyjrxU_0P6HW8e9GtzYyQSz3K05WXmmzKU55vQt_yNJzSR-YgsUlg9mHSQdwo684ugTOnFutb42bJmeZC20K8F_gFww_ZRw4hRNqsF_CP19ptevDhgjGgY/s320/middle.jpg" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Nudeln mit Gemüse und Limetten-Tahin-Sauce</h3><p>Irgendwie habe ich mich 2020 in die Kombination Tahin und Limette verliebt. Dabei ist das hier rausgekommen: <a href="https://squirrel-of-nom.blogspot.com/2020/05/rice-noodles-tahin-lime.html" target="_blank">REZEPT</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtz9o0kk2Ri7pd_Qq_B_QROpdhz9C_cvT0Q4Lq29bHQrx7TESZa3EtwBKyCiA6nZjLZxwY0pi_IxYI88z_vR-MUtixMUR5ouKhFkFRETszcntLyiBmalZEfwJwoGouDcZSf2bhd9TbfzY/s2048/limette.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtz9o0kk2Ri7pd_Qq_B_QROpdhz9C_cvT0Q4Lq29bHQrx7TESZa3EtwBKyCiA6nZjLZxwY0pi_IxYI88z_vR-MUtixMUR5ouKhFkFRETszcntLyiBmalZEfwJwoGouDcZSf2bhd9TbfzY/w320-h400/limette.jpg" width="320" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Sushi</h3><p>Die groben Instruktionen für Sushireis sind so: Sushireis waschen. Dann im Reiskocher kochen. Faustregel: Reis einfüllen und das Wasser soweit auffüllen, dass man, wenn man den Finger in das Wasser hält, mit der Fingerspitze den Reis berührt und das Wasser bis zum ersten Gelenk steht. Wenn der Reis gekocht ist, mische ich Reisessig mit Salz und Zucker (rührt ein bisschen mehr an und gebt dann portionsweise zum Reis und rührt unter und schmeckt damit ab) an und hebe es unter den Reis.</p><p>Ich empfehle euch für die Maki auch eine Sushimatte zu benutzen. Ich packe die Matte in einen 3l Gefrierbeutel. Den kann man abwischen und wieder verwenden und versaut sich die Matte nicht, wenn mal Reis rausquillt. </p><p>Für die Füllung benutze ich in der Regel Gurke (Kerne entfernen), gekochte Möhre, Avocado. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k0Szm8CSkOLb2aWpUuzKDsJTs4NWUh96uW3c-LNHIBOHfAR2Gf4h_usVdodFTd4fVWa7K5YYvw09bqio28MoBkVBTk01ZW4cOPevCt3Hy0YOrPurYPczKqMZtAuMnKBC-wxJCfsCUyw/s2048/sushi.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k0Szm8CSkOLb2aWpUuzKDsJTs4NWUh96uW3c-LNHIBOHfAR2Gf4h_usVdodFTd4fVWa7K5YYvw09bqio28MoBkVBTk01ZW4cOPevCt3Hy0YOrPurYPczKqMZtAuMnKBC-wxJCfsCUyw/w400-h400/sushi.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://squirrel-of-nom.blogspot.com/2015/07/spicy-sesame-cucumber-salad.html" target="_blank">REZEPT</a> für den Sesam-Gurken-Salat</td></tr></tbody></table><br /><p><br /></p><h2 style="text-align: left;">Ganz wichtig!</h2><p>Man kann auch mal was Fertiges kaufen. Wir sind ja hier nicht beim Wettbewerb. Hier ein paar Ideen, was ich gerne mal shoppe:</p><p></p><ul style="text-align: left;"><li>Hummus (arabischer Supermarkt oder Aldi)</li><li><span style="background-color: white; color: #202122; font-size: 14px;"><span style="font-family: inherit;">Ç</span></span>iğ köfte (arabischer Supermarkt)</li><li>Pizzakit (Fertigteig mit Sauce zum aufbacken)</li><li>Minifrühlingsrollen (TK aus dem asiatischen Supermarkt)</li><li>Samosas (TK bei Aldi Süd)</li><li>Ramen (aus dem Asialaden <a href="https://www.google.com/search?q=Nongshim+soon+ramen&rlz=1C1CHBF_deDE882DE882&sxsrf=ALeKk03ovkk6LrYG5N2neZtdjSKaPTOO8w:1609784617252&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjQqZqC84LuAhVqxYUKHX4wBnQQ_AUoAnoECAYQBA&biw=1368&bih=770&dpr=2" target="_blank">Nongshim Veggie</a> ist sogar vegan gelabelt)</li><li>Weinblätter mit Reisfüllung (hab ich schon im Penny gefunden)</li></ul><div>Außerdem hab ich auch schon folgende Sachen gesehen:</div><div><ul style="text-align: left;"><li>verschiedene vegane TK-Gerichte (Aldi Süd) </li><li>Ravioli (dm)</li><li>Kichererbsencurry (dm)</li><li>frisches veganes Sushi (Edeka)</li><li>verschiedene Fertigsalate (z.B. Bulgur)</li></ul><div><br /></div></div><div><br /></div><div>Und noch mehr Inspiration findet ihr <a href="https://www.facebook.com/media/set/?vanity=squirrelofnom&set=a.714158411979948" target="_blank">auf Facebook in meinem "Work Lunch" Album</a> <3</div><p></p></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-62947488737849293422021-01-06T18:45:00.011+01:002021-01-06T18:51:24.732+01:00Lunch boxes Part 3: My favorite lunch box meals<p><b><span style="font-family: courier; font-size: medium;">---> <a href="https://squirrel-of-nom.blogspot.com/2020/12/lunchbox-3-de.html" target="_blank">Die deutsche Version dieses Posts findet ihr HIER</a> <---</span></b></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXX1023bE2Ta959Dk5mDx6kDxijUiP_aji4RN3kSnpxy6vz1dcwG5j4FdUFzhxbajIE44pyKqecAwkrtALWsqHyQREX7nRKAtQTEu1eRXZ2de35WhM2FR1wKkPq0bebr25ksqXHyRZmM/s907/3-3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="385" data-original-width="907" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXX1023bE2Ta959Dk5mDx6kDxijUiP_aji4RN3kSnpxy6vz1dcwG5j4FdUFzhxbajIE44pyKqecAwkrtALWsqHyQREX7nRKAtQTEu1eRXZ2de35WhM2FR1wKkPq0bebr25ksqXHyRZmM/w640-h272/3-3.png" width="640" /></a></div><div><br /></div><div><p>In this post, you'll find recipes and instructions for<br /></p><ul><li>my general favorites</li><li>my time savers</li><li>my freezer backup</li><li>my mix+match approach</li><li>cold lunch boxes</li><li>and... a very important list at the end ;)</li></ul></div><br /><span><a name='more'></a></span><div><br /></div>
<h2>My general favorites</h2><h3>Fried noodles</h3><p style="text-align: left;">To be more exact: Fried noodles with deep fried tofu and veggies. <a href="https://squirrel-of-nom.blogspot.com/2017/04/asia-nudeln-noodles.html" target="_blank">RECIPE</a>.</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaJOt460_52oQVV2NI-iEldUl7te2DPdxAKgCfsom8dkh1Q_EbirH8ioNeraAJaq5Loe7FD-gzarx464z63st8UlGSrvbqTVT0q-sEZNuPfEPthVhblINGFz_GYBdGUxkPxabYcTJvM8/s2048/nudeln3.jpg"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhaJOt460_52oQVV2NI-iEldUl7te2DPdxAKgCfsom8dkh1Q_EbirH8ioNeraAJaq5Loe7FD-gzarx464z63st8UlGSrvbqTVT0q-sEZNuPfEPthVhblINGFz_GYBdGUxkPxabYcTJvM8/s320/nudeln3.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><b>Sesame spinach, rice, mock duck (or sweet and sour tofu or gochujang tofu)</b></p><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrCqunUyjGG_d5ArwlHbe2HxWy9cDdGijXRNgLAH8pPjwCLbf6dkz6S6vagWE2Qxu7qHHAIdNWXA4usUoXQ77Ujl4ZK13FLxiGWGr8ShiO4f44djNhSeknKwHOFhjvuuf7hgJAv5to10/s1248/gochujang.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1248" data-original-width="1066" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrCqunUyjGG_d5ArwlHbe2HxWy9cDdGijXRNgLAH8pPjwCLbf6dkz6S6vagWE2Qxu7qHHAIdNWXA4usUoXQ77Ujl4ZK13FLxiGWGr8ShiO4f44djNhSeknKwHOFhjvuuf7hgJAv5to10/s320/gochujang.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">with gochujang tofu</td></tr></tbody></table><b><br /></b><p></p><p style="text-align: left;">You start out with the super simple sesame spinach (<a href="https://squirrel-of-nom.blogspot.com/2014/01/easy-sesame-spinach.html" target="_blank">RECIPE</a>). Add rice. Then, there's at least three options for you:</p><p style="text-align: left;"></p><ul style="text-align: left;"><li>Mock duck (from the Asian supermarket, blue can): give it a good sear (maybe fry up some onions before) and deglaze with soy sauce.</li><li>Sweet and sour tofu. (<a href="https://squirrel-of-nom.blogspot.com/search?q=sweet+and+sour+tofu" target="_blank">RECIPE</a>)</li><li>Gochujang tofu (<a href="https://squirrel-of-nom.blogspot.com/2016/06/gochujang-tofu.html" target="_blank">RECIPE</a>)</li></ul><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjR8wFkUtmhE22hLCCsR0EMxf8LJG7Fq7mxcWi6FLYsyKTMTHYdIYDcI5-Jg-V6aBPvAo_pI_TMnYrmf0_gZIGgf5zP2SmbsrbYBZhjQaaMbe3tHbaguy_0XxHmBwVpv3AHZymANrprk/s2048/104347209_3238868289508935_1898942951679612894_o.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjR8wFkUtmhE22hLCCsR0EMxf8LJG7Fq7mxcWi6FLYsyKTMTHYdIYDcI5-Jg-V6aBPvAo_pI_TMnYrmf0_gZIGgf5zP2SmbsrbYBZhjQaaMbe3tHbaguy_0XxHmBwVpv3AHZymANrprk/s320/104347209_3238868289508935_1898942951679612894_o.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mock Duck <3</td></tr></tbody></table><br /><h3 style="text-align: left;"><b>Alu Gobhi</b></h3><p style="text-align: left;">One of Mr Squirrel's favorite - so much, he tends to ask if we can have this a little more often than the "each meal once per month" rule (<a href="https://squirrel-of-nom.blogspot.com/2020/12/alu-gobhi.html" target="_blank">RECIPE</a>).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxbIjdk0DI6UGLTYEEutw0EqzVWu6QghWKGnNiah9R-mP5bqnu63NpfqzVdkbcbmNty3OUA-GHQVkBFn26h4b19vZM0jjx8pDtrjFP18miiFtDyrVyjyl9rHGXXB8ypgCTIfaBqKQJ7Q/s2048/alugobi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxbIjdk0DI6UGLTYEEutw0EqzVWu6QghWKGnNiah9R-mP5bqnu63NpfqzVdkbcbmNty3OUA-GHQVkBFn26h4b19vZM0jjx8pDtrjFP18miiFtDyrVyjyl9rHGXXB8ypgCTIfaBqKQJ7Q/s320/alugobi.jpg" /></a></div><br /><h3 style="text-align: left;">Stuffed Eggplants</h3><p style="text-align: left;">Mr. Squirrel likes to make this <a href="https://squirrel-of-nom.blogspot.com/2014/02/filled-eggplants.html" target="_blank">RECIPE</a> and always varies it a little, for example with the spices or the legumes he uses (for example: chick peas, black eyed peas...).</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h4UljcGI3BxXEJJ9bBgxmbm3Gzo2UtOh1AZFtAG9aN1gKoj2vpXpG9w32-rubRhWilO8a6in8f-2252Lt1LDsqR-afY2yq9enWzDaTwIVuYBkksp6W5dnYVro1v-t1FVlnBb57t4tPA/s2048/aubergine.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5h4UljcGI3BxXEJJ9bBgxmbm3Gzo2UtOh1AZFtAG9aN1gKoj2vpXpG9w32-rubRhWilO8a6in8f-2252Lt1LDsqR-afY2yq9enWzDaTwIVuYBkksp6W5dnYVro1v-t1FVlnBb57t4tPA/w266-h400/aubergine.jpg" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You can either serve half an eggplant witha little <br /> bulgur or rice salad or serve two halves per person<br /></td></tr></tbody></table><br /><p style="text-align: left;"><br /></p><h3>Pulled jackfruit with potatoes and veggies</h3><p style="text-align: left;">This can be made two days in advanced if you want. <a href="https://squirrel-of-nom.blogspot.com/2015/11/pulled-jackfruit.html" target="_blank">RECIPE</a>. And in terms of veggies, you can really do whatever you like. In order to save time, I like to use frozen green beans. Or just a salad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV92RLIMmcD5v3iB-YFxnHISlKh-DQERLHdw9c9QeMh_hmsV95kChSDnfPOfx5LjOOayqtsJgFhoRfQERETaX1Gp7beihx2SkZ-tsD7sBuO2KdY6YdBRklw6pWVAYN1f0TeOw4wS7Wd1U/s2048/jack.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV92RLIMmcD5v3iB-YFxnHISlKh-DQERLHdw9c9QeMh_hmsV95kChSDnfPOfx5LjOOayqtsJgFhoRfQERETaX1Gp7beihx2SkZ-tsD7sBuO2KdY6YdBRklw6pWVAYN1f0TeOw4wS7Wd1U/s320/jack.jpg" /></a></div><div><br /></div><br /><h3 style="text-align: left;">Mac and Cheese with broccoli</h3><p style="text-align: left;">This is where my favorite cheese sauce shines (<a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">RECIPE</a>). We make it on a regular basis (also for nachos and sandwiches). Make some macaroni or elbow pasta to go with it. Or other non-mac pasta. Optional, lovely addition: Caramelized onions. I love to eat broccoli with this meal. But I also just really love broccoli :)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTNf3aEA0fWV3yLm5UmcPqHW7DUq5FxGymtph8GIWj10iD8uWhqxp_ehhDu0klziDcgdekueyGahS1ct7lHYPTSqRx3B8jF0JtFCg5tT-_j15lBVTRBEvEuwyBks258_iuiv87oeTJVM/s1800/mac.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTNf3aEA0fWV3yLm5UmcPqHW7DUq5FxGymtph8GIWj10iD8uWhqxp_ehhDu0klziDcgdekueyGahS1ct7lHYPTSqRx3B8jF0JtFCg5tT-_j15lBVTRBEvEuwyBks258_iuiv87oeTJVM/s320/mac.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Also works with penne pasta :)</td></tr></tbody></table><br /><br /><h3>Pizza rolls and salad</h3><p style="text-align: left;">Pizza rolls are like cinnamon buns. Just made from pizza. (<a href="https://squirrel-of-nom.blogspot.com/2020/08/pizzaschnecken-pizza-rolls.html" target="_blank">RECIPE</a>) What could go wrong?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbCK6gmlgPjSM5Rv6zI9mvjFRCf3qFEvXQY-CpWz76J_O953NoUbkGJfTjRJMVV0-gqWptZLtGLDyk8-GRGVEVV-L54wLfEFqVancamaS6COwR684dh2xWt7lWxP0RgrPKmHEuGrrMHI/s2048/pizza.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbCK6gmlgPjSM5Rv6zI9mvjFRCf3qFEvXQY-CpWz76J_O953NoUbkGJfTjRJMVV0-gqWptZLtGLDyk8-GRGVEVV-L54wLfEFqVancamaS6COwR684dh2xWt7lWxP0RgrPKmHEuGrrMHI/s320/pizza.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><h3>Potato cauliflower curry with spinach</h3><p style="text-align: left;">Watch out, the <a href="https://squirrel-of-nom.blogspot.com/2014/05/curry-coconut-milk-potatoes-with.html" target="_blank">RECIPE</a> serves quite a few people. So do feel free to cut it in half (unless you want to feed a lot of people :)) and add some cooked lentils (black or brown lentils).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0kzcOyrI5br3P3_Bcxz1OiyyRBYEY-tT7rieb4CfV4qWMwhAy8e9pHWQ0a4kfAH-iU0CP7EtxP3tTiBEvkgb5Xdg-_IYOUNzN8uzVOjDF3C2b3YDX1FPqGWleod5EuGE_g40OuGgY1s/s2048/cur2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0kzcOyrI5br3P3_Bcxz1OiyyRBYEY-tT7rieb4CfV4qWMwhAy8e9pHWQ0a4kfAH-iU0CP7EtxP3tTiBEvkgb5Xdg-_IYOUNzN8uzVOjDF3C2b3YDX1FPqGWleod5EuGE_g40OuGgY1s/s320/cur2.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><h3>Baked tofu with mashed potatoes and veggies</h3><p style="text-align: left;">Baked tofu so good <3 The secret is ... patience... and the right tofu. <a href="https://squirrel-of-nom.blogspot.com/2018/05/gebackener-tofu-baked-tofu.html" target="_blank">RECIPE</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWIo5-xo4jVX64vhvxEACgjmuXqCs0WeCCEpWj0i_VJ94-3OTse0Qk3w3NQt1URJkQtOfVtaTo7hNlXDI3wmyI-DpiUGxsQe2BeVVNzOQZYotqr3mhKFb1VZvXVN2A0YPbCra0tltpwM/s960/tofu2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWIo5-xo4jVX64vhvxEACgjmuXqCs0WeCCEpWj0i_VJ94-3OTse0Qk3w3NQt1URJkQtOfVtaTo7hNlXDI3wmyI-DpiUGxsQe2BeVVNzOQZYotqr3mhKFb1VZvXVN2A0YPbCra0tltpwM/s320/tofu2.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><h3 style="text-align: left;">Peanut Butter Soup</h3><p style="text-align: left;">Peanut butter soup sounds funny, but tastes amazing. And for the most part, you can reall used any veggies you like or that you currently have or that needs to go. <a href="https://squirrel-of-nom.blogspot.com/2020/11/erdnussbuttersuppe-peanut-butter-soup.html">RECIPE</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AZMawiL2_DIjm7SSSJEj3GpvhwEBRuWtdn8ksB90rn8p5lyhBe9sLS9KqS-e2kOt6kK33Lg-YQG2YNLNECWESFGZHJrQVuXEF3ciP8BJqOvZIUQ5u9mHmpdCLYk25YqDyKD4EfZByV8/s2048/pbs1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AZMawiL2_DIjm7SSSJEj3GpvhwEBRuWtdn8ksB90rn8p5lyhBe9sLS9KqS-e2kOt6kK33Lg-YQG2YNLNECWESFGZHJrQVuXEF3ciP8BJqOvZIUQ5u9mHmpdCLYk25YqDyKD4EfZByV8/s320/pbs1.jpg" /></a></div><br /><h3 style="text-align: left;">Chili</h3><div>Can't go wrong with chili. I like to take it to work by itself, with pasta, with rice or with nachos.... <a href="https://squirrel-of-nom.blogspot.com/2014/05/chili-sin-carne-con-cornbread.html" target="_blank">RECIPE</a>.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-47LIMaIyhODQdtkCGz-DU-mLlK41Vx-49G0MhWuojzAF8vuoBD-VjFdPOUoC-5Wq5iDhupglsPg_6Z6WKELPf9P5L8ix6_RClKbFrhYzfZz6o_pcTHBV-ufnGuDB8cXRrs_A_2YUHw/s2048/chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-47LIMaIyhODQdtkCGz-DU-mLlK41Vx-49G0MhWuojzAF8vuoBD-VjFdPOUoC-5Wq5iDhupglsPg_6Z6WKELPf9P5L8ix6_RClKbFrhYzfZz6o_pcTHBV-ufnGuDB8cXRrs_A_2YUHw/s320/chili.jpg" /></a></div><br /><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><h2>Time Saver<o:p></o:p></h2>
<h3 style="text-align: left;">Salad with pasta</h3><p class="MsoNormal">I used to see coworkers buy salads that came with cooked pasta. Seems like the food industry had a good idea. So I stole it :D Cooking pasta (or using leftovers from the previous day) doesn't take a lot of time. While the pasta is cooking, you can just throw together a bit of a salad and make a tasty sauce. Like a yoghurt tahin sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/08/tahin-joghurt-sauce.html" target="_blank">REZEPT</a>). No yoghurt available? Swap it for some soy milk with a dash of lemon juice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMKONGpwxYXpw0IEbXM6SEaQJP645dz-BKLfuRvQhDZyG39z_FhS2aS7XbxHdgC15GxaKwTTOWYGOKpHSjcYBtAfIRD1W3mpCOkZ3fYe4PzbNznapXvPOlQV69oLhjK1RZy3O8sFfusk/s1800/104494550_3242259692503128_5914335860083418706_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgMKONGpwxYXpw0IEbXM6SEaQJP645dz-BKLfuRvQhDZyG39z_FhS2aS7XbxHdgC15GxaKwTTOWYGOKpHSjcYBtAfIRD1W3mpCOkZ3fYe4PzbNznapXvPOlQV69oLhjK1RZy3O8sFfusk/s320/104494550_3242259692503128_5914335860083418706_o.jpg" /></a></div><br /><h3 style="text-align: left;">Veggies in hoisin sauce</h3><p class="MsoNormal">Fry veggies. Douse it in store bought hoisin sauce. Still have some deep fried tofu in the freezer? Prepped some extra rice the day before? (Or have the rice cook while you're frying the veggies?) The possibilities are endless (and yum) ;)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzywXQ8gGnJ73QpL-eikV15_V-wqtn5ZzPksxBJlT5U9WsR_G9VVLklecYaI9wghiss-GXLYi21UH-e0u_PRABhlFU-2HNPK6E-hfMBhSeIPlyI3fB5qQH1OQxT2QvGe2VpFYNGxoyN4/s2048/hoisin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzywXQ8gGnJ73QpL-eikV15_V-wqtn5ZzPksxBJlT5U9WsR_G9VVLklecYaI9wghiss-GXLYi21UH-e0u_PRABhlFU-2HNPK6E-hfMBhSeIPlyI3fB5qQH1OQxT2QvGe2VpFYNGxoyN4/s320/hoisin.jpg" /></a></div><br /><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Sweet and sour tofu with veggies and rice</h3><p class="MsoNormal">Same concept as the hoisin sauce veggies, but with sweet and sour tofu (<a href="https://squirrel-of-nom.blogspot.com/search?q=sweet+and+sour+tofu" target="_blank">RECIPE</a>)... Also: I have frozen tofu ready to go in the sauce and everything. So a great meal to prep ahead :)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqwI1YD9kecv9RVwQUp9cWjSQQ4AzT7SB2WsM_AsCtcA0a08-y2NbDX43UPnz4h8k7cVW5htu9LOWTjz9etMHN5NxFIJmVbOGUlYssUT4frDNDfP6Acn3i3fUQDWB_ytTdCR3z_FEDso/s2048/33775985_1883590598370051_5114693973746647040_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1471" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoqwI1YD9kecv9RVwQUp9cWjSQQ4AzT7SB2WsM_AsCtcA0a08-y2NbDX43UPnz4h8k7cVW5htu9LOWTjz9etMHN5NxFIJmVbOGUlYssUT4frDNDfP6Acn3i3fUQDWB_ytTdCR3z_FEDso/w400-h288/33775985_1883590598370051_5114693973746647040_o.jpg" width="400" /></a></div><br /><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Leftover rice</h3><p class="MsoNormal">Ok. Another rice meal. Ideally with leftover rice. Just cook whatever veggies you like/have available and stirr them in with the rice.</p><ul style="text-align: left;"><li><b>Suggestion 1</b>: Chopped up (seeded) tomatoes, fried eggplant (cubes or slices), fried zucchini, toasted pine nuts, thinly sliced spring onions, olives and/or dried tomatoes. Season with olive oil and salt.</li><li><b>Suggestion 2</b>: Fried (or simmered) carrot cubes, fried zucchini, frozen peas, frozen green beans. Season with soy sauce and curry powder.</li></ul><div>Optional topping: fried tofu (deglazed with soy sauce?), smoked tofu, a veggie steak (bought), a homemade veggie steak (homemade and then frozen or leftovers from your last barbecue?)</div><p></p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Thai Curry</h3><p class="MsoNormal">Ok, here's my basic <a href="https://squirrel-of-nom.blogspot.com/2014/02/green-thai-curry-with-rice.html" target="_blank">RECIPE</a>. But regardless of whether you're making green or red or any other color curry, to me the basics are: coconut cream, veggie stock, salt and sugar (!) - if available: lime leaves (you can get them frozen or dried at most Asian supermarkets). Use this to cook your favorite veggies in. My standard veggies (or a selection thereof) are: eggplants (watch out, they take quite a while to cook unless you slice them very thinly), zucchini, peppers. Optional additions: broccoli, cashews, green beans. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFY8gpKRnOFHEvb5miHWxwDdRqo6KnIp2gTPz7sAFeCg2Up6na0NVWCtMia6yCELqTStoe4Mf0p856kJcc-Q3ZhlxlAN2g4SoWXRB4Vt-SKYwV3itvvIQv9uRoht3I8hvM7jT0G7Cd9o/s2048/curry.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFY8gpKRnOFHEvb5miHWxwDdRqo6KnIp2gTPz7sAFeCg2Up6na0NVWCtMia6yCELqTStoe4Mf0p856kJcc-Q3ZhlxlAN2g4SoWXRB4Vt-SKYwV3itvvIQv9uRoht3I8hvM7jT0G7Cd9o/s320/curry.jpg" /></a></div><br /><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Extra green pea soup (with bread)</h3><p class="MsoNormal">This is one of those meals that you can make without having anything perishable. Frozen peas, frozen pretzel rolls (or other bread). <a href="https://squirrel-of-nom.blogspot.com/2016/11/extra-grune-erbsensuppe-extra-green-pea-soup.html" target="_blank">RECIPE</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lhYySSgzPejB8YFZEh9pxOB-e7V1xGusnCWk2rs2fjDoNIuLtoVK5U81XDB9jVCYSOBMX0KDsFaaoHSxK4KlunhN1xka0P_opsXEkUDmeSWFNmDhEP1xgblqmwKsG5Csi3RkFp-yL2Y/s2048/119117776_3500040316725063_8571398997850387862_o.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lhYySSgzPejB8YFZEh9pxOB-e7V1xGusnCWk2rs2fjDoNIuLtoVK5U81XDB9jVCYSOBMX0KDsFaaoHSxK4KlunhN1xka0P_opsXEkUDmeSWFNmDhEP1xgblqmwKsG5Csi3RkFp-yL2Y/s320/119117776_3500040316725063_8571398997850387862_o.jpg" /></a></div><br /><p class="MsoNormal"><br /></p>
<h2>Backup from the freezer<o:p></o:p></h2><div>You will have to cook these meals yourself... but they are great to be frozen in portion sizes for whenever you need them :)</div><div><br /></div><h3 style="text-align: left;">Soy Curl Ragout</h3><div>The <a href="https://squirrel-of-nom.blogspot.com/2014/12/christmas-dinner-lebkuchengeschnetzelte.html" target="_blank">RECIPE</a> goes by gingerbread ragout, but if you leave out the Christmas spices, it works all year round.</div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7QP6Mr-26b8r4otSZDo2Y5tr6z8LLfXGPvXPCk3ZEQmzsrjSINZJyMk4XCuP9oPPvDJuB9ss7pEWP8n2cXvGmMlivvma0dzhoArrPHN3v_4Avmbs2h-YlB0g7sJaeGmsePCYm0dDbWM/s2048/ginger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7QP6Mr-26b8r4otSZDo2Y5tr6z8LLfXGPvXPCk3ZEQmzsrjSINZJyMk4XCuP9oPPvDJuB9ss7pEWP8n2cXvGmMlivvma0dzhoArrPHN3v_4Avmbs2h-YlB0g7sJaeGmsePCYm0dDbWM/s320/ginger.jpg" /></a></div><br /><div><br /></div><div><div><br /></div><div><h3 style="text-align: left;">German grandma style kale</h3><div>Ok, to be honest, I am not sure how well this is going to go with an audience that did not grow up eating this in their mom's or grandmother's kitchen, but still... Mr Squirrel always make a big pot of these and freezes portions. <a href="https://squirrel-of-nom.blogspot.com/2017/11/grunkohl-german-kale.html" target="_blank">RECIPE</a>. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDklfT_EW_rSz2fYTJsVZQL_xmMsuvgQ21-ODOD_9DZTZBg79uILwA5VQvseURzPjEnMpl0su1ptecTcVPTOligUUZ9nBmY6vWZuSF4cRLbEY4TyaW34nba63wyKkX9UpNrG8EDQ-7Cg/s2048/gr%25C3%25BCnkohl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDklfT_EW_rSz2fYTJsVZQL_xmMsuvgQ21-ODOD_9DZTZBg79uILwA5VQvseURzPjEnMpl0su1ptecTcVPTOligUUZ9nBmY6vWZuSF4cRLbEY4TyaW34nba63wyKkX9UpNrG8EDQ-7Cg/s320/gr%25C3%25BCnkohl.jpg" /></a></div><br /><div><br /></div><h3 style="text-align: left;">Seitan goulasch</h3><div>Now this does take a bit of extra time to prep, however, it's a great meal to be frozen, so you have a treat when you need it. Just thaw a serving and cook some fusilli pasta with it and you're good to go. :) <a href="https://squirrel-of-nom.blogspot.com/2019/03/seitangulasch-seitan-goulash.html" target="_blank">RECIPE</a>.</div><div><br /></div><div><br /></div><h3 style="text-align: left;">Dal (and poppadoms from the microwave)</h3><div>Argh. I still need to type up Mr. Squirrel's recipe for dal. HOWEVER, I promise you, if you google dal real quick, you'll find a recipe. Most dal recipes are vegan (unless there's ghee involved). But I have a bonus tipp for you for poppadoms. You know the crispy round things made from urd beans. Just pop them in the microwave for thirty seconds! They don't even have to be fried in oil :D Mush less of a mess... and a good snack.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholz7YuwBU36jC4umUNrJbm1psX0oI8CmcghHCAjTMXsxsYgBZiS68Pvi28UCjSwOHUFUDylo6D5_alAYhpn38MbnRGb4ZsUmd4C-H_ygwxxHvZM2VYhhQBLkyiTFmZ0Lq0QvXD2PZJIw/s1080/dal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholz7YuwBU36jC4umUNrJbm1psX0oI8CmcghHCAjTMXsxsYgBZiS68Pvi28UCjSwOHUFUDylo6D5_alAYhpn38MbnRGb4ZsUmd4C-H_ygwxxHvZM2VYhhQBLkyiTFmZ0Lq0QvXD2PZJIw/s320/dal.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><h3 style="text-align: left;">Pumpkin soup</h3><div>The first <a href="https://squirrel-of-nom.blogspot.com/2013/10/spicy-hokkaido-squash-soup.html" target="_blank">recipe</a> I ever posted here 🙈 And not difficult to make at all :) And a great treat to freeze and then have available when you don't want to cook. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4px3vWp0m4DAzA2ba2uBfyX1dPXONXC3Y9kSv8fYG3Vc73WBfLWqaGOAXyTr_iZW8Suq16NUjQ965YvUtXhGQxo0tX7LhMg3anj7F186Fdytt7toW-miXMOylHcgqFUOCatmE3NOIXB8/s2048/k%25C3%25BCrbis.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4px3vWp0m4DAzA2ba2uBfyX1dPXONXC3Y9kSv8fYG3Vc73WBfLWqaGOAXyTr_iZW8Suq16NUjQ965YvUtXhGQxo0tX7LhMg3anj7F186Fdytt7toW-miXMOylHcgqFUOCatmE3NOIXB8/s320/k%25C3%25BCrbis.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">And there's caramelized onion bread<br />(<a href="https://squirrel-of-nom.blogspot.com/2015/08/bread-with-caramelized-onions.html" target="_blank">recipe</a>) in this picture. </td></tr></tbody></table><div><br /></div><div><br /></div><h3 style="text-align: left;">Samosas</h3><div>I think I still have a long way to go when it comes to mastering samosas, ... but they're tasty. And good to freeze some extra ones for rainy days. <a href="https://squirrel-of-nom.blogspot.com/2020/07/samosas-raita.html">RECIPE</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aDqZ1cC2-KhROIi8ukacnt1EcFP9TrVTunL1h1sNGDaL7Vt_0GMTCneXSWmGBj7L1hMHceXlsm0i0RuXfh0YvCqFMFtud6FjBbCegW7BisIfddaQ6OFhB3CpsnSaLbrVVH83qobDWOE/s1440/samosa.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1440" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aDqZ1cC2-KhROIi8ukacnt1EcFP9TrVTunL1h1sNGDaL7Vt_0GMTCneXSWmGBj7L1hMHceXlsm0i0RuXfh0YvCqFMFtud6FjBbCegW7BisIfddaQ6OFhB3CpsnSaLbrVVH83qobDWOE/w400-h304/samosa.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div><h3 style="text-align: left;">Falafels</h3><div>Making falafels is far too much effort if you just make a hand full... So I just make a whole bunch and freeze some :) Definitely one of the things I love my Middle Eastern starter plate lunch boxes. <a href="https://squirrel-of-nom.blogspot.com/2014/02/falafel-ftw.html" target="_blank">RECIPE</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf2ASHnOi0cif9TJ_a-Y5b4sHL-iuOwh1meDh7jaKQviiGCQKnCAllI47Ia7DQLL2wTQX-kBtLBNaRYHAJweulD4GWhLeRekXX06o-M-J-wEywTCn-mH9n_GrMvrwjKNdCPotM58sW4s/s2048/falafeln.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKf2ASHnOi0cif9TJ_a-Y5b4sHL-iuOwh1meDh7jaKQviiGCQKnCAllI47Ia7DQLL2wTQX-kBtLBNaRYHAJweulD4GWhLeRekXX06o-M-J-wEywTCn-mH9n_GrMvrwjKNdCPotM58sW4s/w320-h400/falafeln.jpg" width="320" /></a></div><br /><div><br /></div><div><br />
<h2 style="text-align: left;"><o:p>Mix + Match </o:p></h2><p class="MsoNormal"><o:p>When it comes to my Mix + Match approach, I am talking about cooking without an actual recipe, but throwing stuff together, so I have roughly </o:p>⅓ carbs, ⅓ veggies (ok, maybe a little more here) and ⅓ protein. Sounds boring, but can turn out to be quite tasty. (Also: Having a nice sauce never hurt anyone!) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMYU25DYcuExEOlx_2Xq2kQVkelnCKAKQi3kmLcweZQRvmYjKjW5TBC-mVU2A7OtCN6D6417EF55EoKB3pXDs43naP0p8bVHGoOqYbkrcJ3jmSsQ_8LkSV9fNMT_wrd2RPKiouCxIpyk/s2048/mixmatch01.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMYU25DYcuExEOlx_2Xq2kQVkelnCKAKQi3kmLcweZQRvmYjKjW5TBC-mVU2A7OtCN6D6417EF55EoKB3pXDs43naP0p8bVHGoOqYbkrcJ3jmSsQ_8LkSV9fNMT_wrd2RPKiouCxIpyk/s320/mixmatch01.jpg" /></a></div><p class="MsoNormal"></p><h3 style="text-align: left;">For the carb</h3><p class="MsoNormal"><o:p><b>Basic bulgur salad</b>: Cook ½ cup of bulgur with 1 cup of water and a little salt. Optional: Add spices like za'atar. Season with lemon juice, olive oil, and salt. Add things like: cubed (seeded) tomatoes, pomegranate seeds, cucumber (seeded) cubes, fresh parsley.</o:p></p><p class="MsoNormal"><b>Basic kritharaki salad</b>: Cook kritharaki (risoni pasta) kochen, i.e. ½ cup of pasta. Season with olive oil and salt. Cut up olives or dried tomatoes and add to pasta. Maybe add cubed (seeded) fresh tomatoes and cucumber. Or freshly chopped rosemary.</p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Protein components</h3><p class="MsoNormal"></p><ul style="text-align: left;"><li>Frikadellen (<a href="https://squirrel-of-nom.blogspot.com/2014/03/frikadellen-meatballs.html" target="_blank">RECIPE</a>)</li><li>Smoked tofu </li><li>Chickpeas and/or edamame with tandoori masala (<a href="https://squirrel-of-nom.blogspot.com/2015/05/tandoori-masala-chickpeas-edamame-salad.html" target="_blank">RECIPE</a>)</li><li>Falafels (<a href="https://squirrel-of-nom.blogspot.com/2014/02/falafel-ftw.html" target="_blank">RECIPE</a>)</li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPK26FjS28V-RZBtvGF7vzntdy5ckCD8Qwj04KrQK4aX7KJzMBAlILkdH0wqM9EdgOJU6YeecDMJvP6n9HKrILrUbWyZ4VzOOTSWoy6c-Bg-Qp_RJekc7JgabsLBCgAeC7Rr2MJ4bOKA/s2048/mix.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqPK26FjS28V-RZBtvGF7vzntdy5ckCD8Qwj04KrQK4aX7KJzMBAlILkdH0wqM9EdgOJU6YeecDMJvP6n9HKrILrUbWyZ4VzOOTSWoy6c-Bg-Qp_RJekc7JgabsLBCgAeC7Rr2MJ4bOKA/s320/mix.jpg" /></a></div>Veggie steak</li><li>Red Lentil Frikadellen (<a href="https://squirrel-of-nom.blogspot.com/2014/03/mediterranean-red-lentil-tomato.html" target="_blank">RECIPE</a>)</li><li>Hummus <3 (<a href="https://squirrel-of-nom.blogspot.com/2015/01/hummus-is-love.html" target="_blank">RECIPE</a>)</li></ul><p></p><p class="MsoNormal"><br /></p><h3 style="text-align: left;">Veggies</h3><p class="MsoNormal"></p><ul style="text-align: left;"><li>Cooked broccoli</li><li>Fried or grilled green asparagus</li><li>Snow peas</li><li>fried zucchini</li><li>fried eggplants (I have also air fried these)</li><li>fried or cooked carrots</li><li>sesame spinach (<a href="https://squirrel-of-nom.blogspot.com/2014/01/easy-sesame-spinach.html" target="_blank">RECIPE</a>)</li><li>cole slaw</li></ul><div><br /></div><h3 style="text-align: left;">Sauces</h3><div><ul style="text-align: left;"><li>yogurt tahin sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/08/tahin-joghurt-sauce.html" target="_blank">RECIPE</a>)</li><li>lime tahin sauce (<a href="https://squirrel-of-nom.blogspot.com/2020/05/rice-noodles-tahin-lime.html" target="_blank">RECIPE</a>)</li><li>saté sauce (<a href="https://squirrel-of-nom.blogspot.com/2018/11/sate-satay-sauce.html" target="_blank">RECIPE</a>)</li><li>curry sauce (<a href="https://squirrel-of-nom.blogspot.com/2015/05/curry-sauce.html" target="_blank">RECIPE</a>)</li><li>cheese sauce (<a href="https://squirrel-of-nom.blogspot.com/2015/02/gluten-free-vegan-cheese-sauce.html" target="_blank">RECIPE</a>)</li><li>yogurt sauce (unsweetened soy sogurt, some lemon juice, salt, maybe a little water)</li></ul></div><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<h2><span lang="EN-US" style="mso-ansi-language: EN-US;">Cold lunch boxes<o:p></o:p></span></h2>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Especially during the summer or at some places where I don't have the option to heat up food in the microwave, it's good to have a little list of meals that work well cold. Here's a few ideas (plus the samosas and salad with pasta that I listed earlier): </span></p><h3 style="text-align: left;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Italian potato salad</span></h3><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">You may have to adjust the amount of garlic that's suitable for your work setting... but I am sure you'll find a solution for that. </span>(<a href="https://squirrel-of-nom.blogspot.com/2019/07/italienischer-kartoffelsalat-italian-potato-salad.html" target="_blank">RECIPE</a>)</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtCVOGxsRwWH8PtoCOH3FKWvsaItc1zoHALJIPDVMapm5fACAHhnaz013x8vHqHKMNnSREzn3BLehlQdxK-DmX3CXMBHBKk-8uXDVVQz51wHJVCtJkJ-LkBbMCocTX2ebNV6DcUsKwwk/s2048/italian3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtCVOGxsRwWH8PtoCOH3FKWvsaItc1zoHALJIPDVMapm5fACAHhnaz013x8vHqHKMNnSREzn3BLehlQdxK-DmX3CXMBHBKk-8uXDVVQz51wHJVCtJkJ-LkBbMCocTX2ebNV6DcUsKwwk/s320/italian3.jpg" /></a></div><br /><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span><p></p><h3 style="text-align: left;">Potato salad</h3><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">A classic. Great with veggie hot dogs. Or without them. (<a href="https://squirrel-of-nom.blogspot.com/2014/01/easy-creamy-potato-salad.html" target="_blank">REZEPT</a>)</span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a38pkGlNKe4Qtia58eWzae5Vt1OJHlk_SopvqRG056TsO_oXmUHfEqwHRvyqIwnf1R467GtktY5_k4xYT6an-j7xaPS-ntLuudXTb7oHPsDaiEjBYhTy-OcGfLwQ3Ww0r_GjGubtdQg/s2048/potatosalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1a38pkGlNKe4Qtia58eWzae5Vt1OJHlk_SopvqRG056TsO_oXmUHfEqwHRvyqIwnf1R467GtktY5_k4xYT6an-j7xaPS-ntLuudXTb7oHPsDaiEjBYhTy-OcGfLwQ3Ww0r_GjGubtdQg/s320/potatosalad.jpg" /></a></div><br /><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span><p></p><h3 style="text-align: left;">Middle Easter starter plate</h3><p>I love these lunch boxes. You can pick anything you like. </p><p></p><ul style="text-align: left;"><li>Bulgur salad (check Mix+Match for instructions)</li><li>Falafels (<a href="https://squirrel-of-nom.blogspot.com/2014/02/falafel-ftw.html" target="_blank">RECIPE</a>)</li><li>Olives</li><li>grilled (or fried) veggies (peppers, zucchini, eggplants)</li><li>pickled peppers</li><li>hummus (<a href="https://squirrel-of-nom.blogspot.com/2015/01/hummus-is-love.html" target="_blank">RECIPE</a>)</li><li>yoghurtsauce (unsweetened soy sogurt, some lemon juice, salt, maybe a little water)</li><li>stuffed vine leaves (I buy these)</li><li><span style="background-color: white; color: #202122; font-size: 14px;"><span style="font-family: inherit;">Ç</span></span>iğ köfte (I buy these, too)</li><li>a little salad (iceberg lettuce, tomatoes, cucumbers)... </li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkZ9cMJGTkuYZbn6kyLEceoyjrxU_0P6HW8e9GtzYyQSz3K05WXmmzKU55vQt_yNJzSR-YgsUlg9mHSQdwo684ugTOnFutb42bJmeZC20K8F_gFww_ZRw4hRNqsF_CP19ptevDhgjGgY/s2048/middle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkZ9cMJGTkuYZbn6kyLEceoyjrxU_0P6HW8e9GtzYyQSz3K05WXmmzKU55vQt_yNJzSR-YgsUlg9mHSQdwo684ugTOnFutb42bJmeZC20K8F_gFww_ZRw4hRNqsF_CP19ptevDhgjGgY/s320/middle.jpg" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Rice noodles with veggies and lime tahin sauce</h3><p>Somehow I fell in love with the combination of tahin and lime in 2020. This is what it ended up as: <a href="https://squirrel-of-nom.blogspot.com/2020/05/rice-noodles-tahin-lime.html" target="_blank">RECIPE</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtz9o0kk2Ri7pd_Qq_B_QROpdhz9C_cvT0Q4Lq29bHQrx7TESZa3EtwBKyCiA6nZjLZxwY0pi_IxYI88z_vR-MUtixMUR5ouKhFkFRETszcntLyiBmalZEfwJwoGouDcZSf2bhd9TbfzY/s2048/limette.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtz9o0kk2Ri7pd_Qq_B_QROpdhz9C_cvT0Q4Lq29bHQrx7TESZa3EtwBKyCiA6nZjLZxwY0pi_IxYI88z_vR-MUtixMUR5ouKhFkFRETszcntLyiBmalZEfwJwoGouDcZSf2bhd9TbfzY/w320-h400/limette.jpg" width="320" /></a></div><br /><p><br /></p><h3 style="text-align: left;">Sushi</h3><p>The basic instructions for sushi rice are: Wash rice (until the water comes out clear). Then cook it in the rice cooker. Rule of thumb: Fill in the rice, then fill up the water to the point that when you stick your pinky in the water, the tip of the finger touches the rice, the water should go up to the first joint of that finger. Once the rice has cooked, I mix rice vinegar with salt and sugar (make a little extra, like 3-4 tb spoons, depending on how much rice you cooked) and then gradually and carefully mix it in with the rice until the taste is right.</p><p>I recommend getting a sushi mat for your sushi. I always put my mat in a 3 liter freezer bag. You can wipe it down after using it if rice squished out of the roll and onto the protected mat. </p><p>For the filling, I use seeded cucumber stripes, cooked carrots, and avocado.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k0Szm8CSkOLb2aWpUuzKDsJTs4NWUh96uW3c-LNHIBOHfAR2Gf4h_usVdodFTd4fVWa7K5YYvw09bqio28MoBkVBTk01ZW4cOPevCt3Hy0YOrPurYPczKqMZtAuMnKBC-wxJCfsCUyw/s2048/sushi.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k0Szm8CSkOLb2aWpUuzKDsJTs4NWUh96uW3c-LNHIBOHfAR2Gf4h_usVdodFTd4fVWa7K5YYvw09bqio28MoBkVBTk01ZW4cOPevCt3Hy0YOrPurYPczKqMZtAuMnKBC-wxJCfsCUyw/w400-h400/sushi.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://squirrel-of-nom.blogspot.com/2015/07/spicy-sesame-cucumber-salad.html" target="_blank">RECIPE</a> for the pictures spicy sesame cucumber salad</td></tr></tbody></table><br /><p><br /></p><h2 style="text-align: left;">Very important!</h2><p>It is absolutely fine to buy stuff for your lunch box. This is not a competition. Here's a few ideas of things I buy occassionally:</p><p></p><ul style="text-align: left;"><li>hummus (for example at the Middle Eastern supermarket)</li><li><span style="background-color: white; color: #202122; font-size: 14px;"><span style="font-family: inherit;">Ç</span></span>iğ köfte (also Middle Eastern supermarket)</li><li>a pizza kit (pizza crust and sauce from the fridge section at any major supermarket - at least it's available in most German supermarkets)</li><li>mini spring rolls (frozen at the Asian supermarket)</li><li>samosas (German Aldi Süd sells those frozen - check if you can get them anywhere near you)</li><li>ramen (from the Asian supermarket. <a href="https://www.google.com/search?q=Nongshim+soon+ramen&rlz=1C1CHBF_deDE882DE882&sxsrf=ALeKk03ovkk6LrYG5N2neZtdjSKaPTOO8w:1609784617252&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjQqZqC84LuAhVqxYUKHX4wBnQQ_AUoAnoECAYQBA&biw=1368&bih=770&dpr=2" target="_blank">Nongshim Veggie</a> even has a vegan label!)</li><li>stuffed vine leaves (I have found those at German supermarkets, but also at middle Eastern ones)</li></ul><div>Now, I only have recent shopping at German (and some Dutch) supermarkets. So I don't know what's available in your neighborhood. Do check out your local stores and check for stuff that's either openly vegan... or accidentally :D</div><div><br /></div><div><br /></div><div>And for more inspiration you can check out my <a href="https://www.facebook.com/media/set/?vanity=squirrelofnom&set=a.714158411979948" target="_blank">my "work lunch" album on Facebook</a> <3</div><div><br /></div><div><h4>The other two parts of the article:</h4><div><a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-en.html" target="_blank">Part 1️⃣ Equipment and Pantry</a></div><div><a href="https://squirrel-of-nom.blogspot.com/2021/01/Lunchbox-2-en.html" target="_blank">Part 2️⃣: Planning is Key</a></div></div><p></p></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-16125741884760083632021-01-02T14:03:00.008+01:002021-01-06T18:52:38.462+01:00Lunch boxes, Part 2: Planning is key<p> <b><span style="font-family: courier; font-size: medium;">---> <a href="https://squirrel-of-nom.blogspot.com/2020/12/lunchbox-2-de.html" target="_blank">Die deutsche Version dieses Posts findet ihr HIER.</a> <---</span></b></p><div><br /></div><div>The worst part about cooking? When I don't know what to cook. It eats up my time and also my passion for cooking and usually results in me making noodles with olive oil, sea salt, and nutritional yeast. Tasty. But not a lunch box meal, and you don't want to be eating the same thing over and over again... </div><div><p>And when I do know what I want to cook, chances are, I'll need to go out and shop. So noodles it is. ;)</p><p>And in order to prevent this from happening and have something tasty for lunch every time, there is only one solution: <b>Plan well!</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UyjZL89Hck79D8A42HMCs3K2hn9_BhtT6bM9AKGmKY4eW9bTmRazvbXDcNuOINFVWTnkOcLWFVgzbWbWtBbgYxXqMWUy_HcYwNsFFRBsxXUiO1dMl7_wL8xRTReV-kmHAcTn5PFDjZM/s1465/en_cover_2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1099" data-original-width="1465" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UyjZL89Hck79D8A42HMCs3K2hn9_BhtT6bM9AKGmKY4eW9bTmRazvbXDcNuOINFVWTnkOcLWFVgzbWbWtBbgYxXqMWUy_HcYwNsFFRBsxXUiO1dMl7_wL8xRTReV-kmHAcTn5PFDjZM/w400-h300/en_cover_2.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><span><a name='more'></a></span><p><br /></p><h1><o:p></o:p></h1><h2>Weekly plans<o:p></o:p></h2><p class="MsoNormal"><o:p>My mother keeps a small notebook in which she writes down what her meal plans are. I do a digital version. I have a google doc in which I make weekly plans for our meals.</o:p></p><p class="MsoNormal"><o:p>I whipped up a little <a href="https://docs.google.com/spreadsheets/d/1HHs-y3xwI1n1Ia-WJNvd_kXDzIM9Y8SchA_zZk3jtTg/edit?usp=sharing" target="_blank">sample file</a> for 2021 for you (nothing special, but it's what I use), which <a href="https://docs.google.com/spreadsheets/d/1HHs-y3xwI1n1Ia-WJNvd_kXDzIM9Y8SchA_zZk3jtTg/edit?usp=sharing">you can download</a>. Just open it and download.</o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd687RDs5-KetpZD5wQcbw6bagNfM4X7_gSdRCpn-Tvxi3hQlt7cpJXrpu4IWyImwp8JLh1VWHTI7qScZbjsypywqAODWsDIDtbGLYgFs0tBU2lfVtegiBG-8fNqMZtNMi-oMBlspZ6xg/s1281/Download_Essensplan_en.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1281" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd687RDs5-KetpZD5wQcbw6bagNfM4X7_gSdRCpn-Tvxi3hQlt7cpJXrpu4IWyImwp8JLh1VWHTI7qScZbjsypywqAODWsDIDtbGLYgFs0tBU2lfVtegiBG-8fNqMZtNMi-oMBlspZ6xg/w400-h336/Download_Essensplan_en.png" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><o:p><b><br /></b></o:p><div><o:p><b>Why do I do this?</b></o:p><div><br /><ol><li><b>Getting to cook more quickly at night</b>: I don't spend time wondering what I'm going to cook</li><li><b>More effective shopping (plans)</b>: I don't have to go to the store as much</li><li><b>2-in-1</b>: I can plan meals that are coordinated so I can save time</li><li><b>Seasonal cooking</b>: I can look up what's in season and choose to integrate those ingredients</li><li><b>History</b>: I can look up what I have been making, so I don't repeat dishes too much (and I can be inspired by meals I forgot I made)</li></ol><div><br /></div><div>I have access to the <b>document on my phone</b>. So when I have an idea, I can just add it to the plan. But I usually do sit down on <b>Fridays</b> to plan the upcoming week. This way, after I have made a meal plan, I can also plan my weekly shopping.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhptoKRCU8-IDj-GY9xantb6Tybrni9TS3APVd3Dx5tCU_6XQjgvJd2phQtb4txHTqv1a97sEzGHEm0utUshSAhkQI_1QRggKuy0iMn-qgEgG13JVwTq9YoXCR5fszN27hMFbWUQY884/s1308/lunchboxen_plan.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="949" data-original-width="1308" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhptoKRCU8-IDj-GY9xantb6Tybrni9TS3APVd3Dx5tCU_6XQjgvJd2phQtb4txHTqv1a97sEzGHEm0utUshSAhkQI_1QRggKuy0iMn-qgEgG13JVwTq9YoXCR5fszN27hMFbWUQY884/w400-h290/lunchboxen_plan.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I know it's in German. But you get the idea.</td></tr></tbody></table><div><br /></div><div><br /></div><div>One question I've come across in this context was: "What do you do if you don't feel like eating what you planned?" - I have to say, regardless of what I've cooked in the past... when I'm at work and lunch time rolls by, I have never not wanted to eat whatever nice meal I had cooked for myself. So I've never actually faced that problem ;) The secret: Cook tasty meals only!</div><div> </div><div>The plans help me <b>mix it up</b>. My basic rule (with a couple of exceptions) is: Never cook a meal more than once a month. In Part 3 of this article, I'll introduce you to my favorite recurring meals.</div><div><br /></div><div><br /></div><h2>Weekly shopping<o:p></o:p></h2><p class="MsoNormal">Take a look at <a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-en.html">Part 1 (Equipment and Pantry)</a> of my articles to see what I always have available at home and what I recommend. There's also a shopping list for ingredients for you to download in the article. But a well managed pantry only takes you so far - you also need fresh ingredients. So I have a clear order I follow: </p><ol><li><o:p>Write my weekly meal plan</o:p></li><li><o:p>Write my shopping list based on the plan</o:p></li><li><o:p>Shop</o:p></li></ol><p></p><p class="MsoNormal">Sounds simple, but I guarantee that it's such a help when you shop and don't have to decide in between the aisles what you're going to eat next Tuesday... to then get home and notice you forgot something for that plan you made at the supermarket. </p><p class="MsoNormal">I usually <b>shop on two days per week</b>. Saturdays and Tuesdays/Wednesdays. On Saturday I make my main haul, and on Tuesdays or Wednesday I make a quick stop to pick up fresh veggies for the second half of the week.</p><p class="MsoNormal">I have a <b>digital shopping list</b> ("to do" / an Android standard app that also allows you to share lists with partners/family who can add items or check them off the list if they picked them up already). But paper works, too, of course. The important thing is to enter the store knowing what you <i>definitely need </i>to buy - if you decide to pick up some extra items, that won't hurt your cooking plans. I have a list for each shop (supermarket, Asian supermarket, Middle Eastern supermarket, drugstore (German drugstores have a lovely selection of organic pantry basics)...), so I don't get lost on one superlong list for all shops when I am busy navigating through each one.</p><p class="MsoNormal">I have a couple of things that I always buy at specific shops:</p><p class="MsoNormal"></p><ul><li><b>Asian supermarket</b>: fresh tofo, rice, Asian noodles, coconut milk, spices (dry spices, soy sauce, curry paste), mock duck...</li><li><b>Middle Easter supermarket</b>: Olives, flatbread, fresh herbs (so much cheaper!), chickpeas, stuffed vineleaves, lentils...</li><li><b>drug store</b>: wheat flour, organic soy milk, special flours, ...</li><li><b>Farmers' market</b>: potatoes <3 (they are so much better than what I get here at the supermarket)</li><li><b>Supermarket</b>: pretty much everything else</li><li><b>Organic supermarket</b>: Special items (especially special tofu products and vegan cheeses)</li></ul><p></p><p class="MsoNormal">I have the privilege to live in a city where I easily have access to all sorts of shops (I live in Duisburg and it has a terrible reputation. I actually love it here :)). I know this is not the case for everyone, but I am sure you can adapt this for your infrastructure.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqE_mmI5cPOrirm0QJDV72zk9eEdGmlohBnHSj2sVzFN9njKWBty0PoUy3VRJll_C4mU4bBj3cvuPKBWENOXzLC2qycluXvuaiIYHt5nfvmHu8PT5wWxhB8C9ZqF1wkV0g5r9w075TeQ/s908/3-1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="511" data-original-width="908" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqE_mmI5cPOrirm0QJDV72zk9eEdGmlohBnHSj2sVzFN9njKWBty0PoUy3VRJll_C4mU4bBj3cvuPKBWENOXzLC2qycluXvuaiIYHt5nfvmHu8PT5wWxhB8C9ZqF1wkV0g5r9w075TeQ/w400-h225/3-1.png" width="400" /></a></div><p class="MsoNormal"></p></div></div><div><br /></div><div><br /></div><div><span style="font-size: 24px; font-weight: 700;">Saving time & ressources</span></div><div>One important point that helps me save time in the cooking process each day, is planning meals with components that can be used on more than one day or so you can freeze them and use later.</div><div>When I write my weekly plan, I can coordinate meals and their components:</div><div><br /></div><div><b>An example</b>:</div><div><ul><li><b>Monday</b>: Thai curry with jasmine rice</li><li><b>Tuesday</b>: Rice with fried veggies and hoisin sauce </li></ul></div><div><blockquote>✔ Both meals can use eggplants, zucchini, carrots, broccoli, and spring onions. That way you are not left with "leftover" veggies (except for broccoli which you'll find on Thurday) Both meals can (optional) use deep (or air) fried tofu. I cook one big batch of rice and have my carb component for both days.</blockquote></div><div><ul><li><b>Wednesday</b>: Potatoes with <a href="https://squirrel-of-nom.blogspot.com/2018/05/gebackener-tofu-baked-tofu.html">baked tofu</a> (or seitan or something else) with broccoli</li><li><b>Thursday</b>: Mashed potatoes with <a href="https://squirrel-of-nom.blogspot.com/2014/12/christmas-dinner-lebkuchengeschnetzelte.html">soy curl ragout</a> and green beans</li></ul></div><div><blockquote>✔ Cooked potatoes once, used them on two days. Used up broccoli "leftovers" from Monday and Tuesday. And the soy curl ragout is great to be cooked in advance and then frozen in portions.</blockquote></div><div><ul><li><b>Friday</b>: <a href="https://squirrel-of-nom.blogspot.com/2020/08/pizzaschnecken-pizza-rolls.html" target="_blank">Pizza rolls</a> and salad.</li></ul></div><div><br /></div><div>A great example of a component that I <b>prep, freeze and then use, is deep fried (or air fried) tofu</b>. I buy 3-4 blocks of fresh tofu (I can even bring my own tupperware for the tofu to my local Asian supermarkets, so I can pick it up without having any packaging/unnecessary trash), deep/air fry them and freeze them. You always need deep/air fried tofu <3</div><div><br /></div><div>If you're interested in more ideas, I'll write up a third part of my lunch box article: My favorite lunch box meals!</div></div><div><br /></div><div><br /></div><h4 style="text-align: left;">The other two parts of the article:</h4><div><a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-en.html" target="_blank">Part 1️⃣ Equipment and Pantry</a></div><div><a href="https://squirrel-of-nom.blogspot.com/2021/01/lunchbox-3-en.html" target="_blank">Part 3️⃣ My favorite lunch box meals</a> (lots of recipes!)</div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-77015382771890827872021-01-02T14:02:00.011+01:002023-01-01T22:14:20.065+01:00Lunchboxen, Teil 2: Planung ist alles<div><b><span style="font-family: courier; font-size: medium;">---> <a href="https://squirrel-of-nom.blogspot.com/2021/01/Lunchbox-2-en.html" target="_blank">The English version of this post is HERE.</a> <---</span></b></div><p><br /></p><p>Was das blödeste am Kochen ist? Wenn ich nicht weiß, was ich kochen möchte. Das frisst mir die Zeit und die Lust aufs Kochen auf und resultiert in der Regel darin, dass ich Nudeln mit Olivenöl, Meersalz und Hefeflocken machen. Lecker, aber nicht gut für die Lunchbox und man kann ja auch nicht dauernd das Gleiche essen... </p><p>Und wenn ich mich dann endlich entschieden habe, was ich kochen will, muss ich wahrscheinlich noch einkaufen gehen. Wir bleiben dann also bei Nudeln ;) </p><p>Um das zu verhindern, Zeit zu sparen und immer was leckeres zu Essen zu haben, gibt es nur eine Lösung: <b>Ordentlich planen!</b> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lMYVcRjcpbFK30VmlXLAl28zoEMEMrmUNy8gyuzm6hX-5OKE4DeZ0LYTlkuKBtUi90Ih7ur2qft6gludVwjgLQ_NrkJJ9miPUws1OhiS3wmSf_Cd_YlPOLdeaYTK6-DP84VWzmSpktg/s1804/de_cover_2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="1804" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lMYVcRjcpbFK30VmlXLAl28zoEMEMrmUNy8gyuzm6hX-5OKE4DeZ0LYTlkuKBtUi90Ih7ur2qft6gludVwjgLQ_NrkJJ9miPUws1OhiS3wmSf_Cd_YlPOLdeaYTK6-DP84VWzmSpktg/w400-h300/de_cover_2.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span></span><span><a name='more'></a></span><p><br /></p><h1><o:p></o:p></h1>
<h2>Wochenpläne<o:p></o:p></h2>
<p class="MsoNormal"><o:p>Meine Mutter hat ein kleines Notizbuch, in dem sie aufschreibt, was es gibt. Ich mache das digital. Ich habe ein Google Doc, in dem ich wochenweise plane, was ich essen möchte.</o:p></p><p class="MsoNormal"><o:p><strike>Ich habe für 2021 schon mal eine <a href="https://docs.google.com/spreadsheets/d/11zipsQAiuwdIqby6mNkL75qH6Be9Y7Ex1q40wOjS6Eo/edit?usp=sharing" target="_blank">Musterdatei </a>(ist nichts aufwendiges, aber hilfreich) vorbereitet, <a href="https://docs.google.com/spreadsheets/d/11zipsQAiuwdIqby6mNkL75qH6Be9Y7Ex1q40wOjS6Eo/edit?usp=sharing" target="_blank">die ihr hier herunterladen könnt</a>. Einfach öffnen und herunterladen.</strike></o:p></p><p class="MsoNormal"><o:p><a href="https://docs.google.com/spreadsheets/d/e/2PACX-1vRfmeerWLd08QwhQwtlQuSZudMNC87t9DMPw844EpIm1hE882UkZNjX_4Ef1-4d5PdfuKtAXwW5s6lY/pub?output=xlsx" target="_blank">Hier findet ihr einen Musterplan für 2023 zum Download</a> als xlsx.</o:p></p><p class="MsoNormal"><o:p><a href="https://docs.google.com/spreadsheets/d/1cCmSEmaiABqKvtmCDCMCKAgzghwDZjoZ2Z0x690Fqys/edit?usp=sharing" target="_blank">Oder hier in Google Docs</a>. Dann könnt ihr euch eine Version aussuchen und herunterladen. </o:p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMe8B3gIT4wtPo2fihtyr5WusbKmx7788NDAv0-ZLQNN0dM_mfkxJ9_T8SrXHhOXPcUR4Xnc0HKOYIg1uSMbxThvuxAq9EUqMlSKoZMMql90stDzUvCXVtD3MLDMitFgeFd2ttGRY3RY/s1402/Download_Essensplan_de.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1027" data-original-width="1402" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMe8B3gIT4wtPo2fihtyr5WusbKmx7788NDAv0-ZLQNN0dM_mfkxJ9_T8SrXHhOXPcUR4Xnc0HKOYIg1uSMbxThvuxAq9EUqMlSKoZMMql90stDzUvCXVtD3MLDMitFgeFd2ttGRY3RY/w400-h293/Download_Essensplan_de.png" width="400" /></a></div><br /><o:p><b><br /></b></o:p><div><o:p><b>Warum mache ich das so?</b></o:p><div><ol style="text-align: left;"><li><b>Abends geht es schneller</b>: Keine lange Entscheidungsfindung vor dem Kochen</li><li><b>Bessere Einkaufsplanung</b>: Ich muss nicht so oft einkaufen gehen</li><li><b>2-in-1</b>: Gerichte können aufeinander abgestimmt werden, damit man Zeit sparen kann</li><li><b>Saison</b>: Zutaten können auf die Saison abgestimmt werden</li><li><b>Historie</b>: Ich kann gucken, was ich in letzter Zeit gegessen habe, damit ich mich nicht so oft wiederhole.</li></ol><div><br /></div><div>Ich habe das <b>Dokument auf meinem Handy </b>verfügbar. Wenn ich also eine Idee habe, kann ich sie einfach im Plan eintragen. Allerdings setze ich mich meistens <b>freitags</b> hin und plane die kommende Woche. Denn wenn ich den Wochenplan habe, kann ich den Einkauf planen.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhptoKRCU8-IDj-GY9xantb6Tybrni9TS3APVd3Dx5tCU_6XQjgvJd2phQtb4txHTqv1a97sEzGHEm0utUshSAhkQI_1QRggKuy0iMn-qgEgG13JVwTq9YoXCR5fszN27hMFbWUQY884/s1308/lunchboxen_plan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="1308" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhptoKRCU8-IDj-GY9xantb6Tybrni9TS3APVd3Dx5tCU_6XQjgvJd2phQtb4txHTqv1a97sEzGHEm0utUshSAhkQI_1QRggKuy0iMn-qgEgG13JVwTq9YoXCR5fszN27hMFbWUQY884/w400-h290/lunchboxen_plan.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div>Eine Frage, die mir dazu schon gestellt wurde, ist "Was ist, wenn du dann gar keinen Appetit hast, auf das, was du geplant hast?" - Ich muss sagen, egal, was ich bisher gekocht habe... wenn ich mittags auf der Arbeit bin und ein schönes Essen dabei habe, habe ich mich noch nie in der Situation gesehen, keinen Appetit zu haben :) Das Geheimnis: Einfach nur leckere Sachen kochen!</div><p></p><p class="MsoNormal">Mit den Plänen bringe ich <b>Abwechslung</b> ins Essen. Meine Faustregel ist, dass ich kein Gericht mehr als ein Mal im Monat koche. Mit Ausnahmen. In Teil 3 des Artikels findet ihr dann meine Lieblingsgerichte, die regelmäßig wiederkehren.</p><p class="MsoNormal"><br /></p>
<h2>Wocheneinkäufe<o:p></o:p></h2>
<p class="MsoNormal"><o:p>Was ich immer da habe, findet ihr ihr inklusive Einkaufsliste für die Grundausstattung in <a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-de.html" target="_blank">Teil 1 (Ausstattung und Vorratshaltung)</a> des Lunchbox-Artikels. Aber natürlich braucht man auch noch frische Sachen. Darum gibt es bei mir eine klare Reihenfolge:</o:p></p><p class="MsoNormal"></p><ol><li><o:p>Wochenplan schreiben</o:p></li><li><o:p>Einkaufszettel schreiben</o:p></li><li><o:p>Einkaufen</o:p></li></ol><p></p><p class="MsoNormal">Hört sich simpel an, aber ich garantiere euch, dass es hilft gut einzukaufen und nicht erst im Laden zu überlegen, was man nächsten Dienstag gerne essen möchten um dann zu hause zu merken, dass doch noch was fehlt. </p><p class="MsoNormal">Ich mache in der Regel <b>an zwei Tagen Einkäufe</b>: Samstags und dienstags/mittwochs. Samstags mache ich den Haupteinkauf und dienstags oder mittwochs hole ich noch mal frisches Gemüse für die zweite Wochenhälfte.</p><p class="MsoNormal">Meine <b>Einkaufsliste</b> mache ich <b>digital</b> ("to do" / Standard-App von Android - da kann man die Listen auch mit Partner:in/Familie teilen, damit auch etwas hinzufügen können), aber auf Papier geht natürlich auch. Wichtig ist einfach, dass ich vor dem Einkauf genau weiß, was ich <i>mindestens</i> einkaufen muss - mehr einpacken kann man ja immer noch. Ich führe für jeden Laden eine Liste (Supermarkt, asiatischer Supermarkt, arabischer Supermarkt, Drogeriemarkt), damit ich nicht auf einer langen Liste für alle Läden den Überblick verliere.</p><p class="MsoNormal">Ich habe ein paar Sachen, die ich immer in bestimmten Läden kaufe:</p><p class="MsoNormal"></p><ul style="text-align: left;"><li><b>Asiatischer Supermarkt</b>: frischer Tofu, Reis, asiatische Nudeln, Kokosmilch, Gewürze (trockene Gewürze, Sojasauce, Currypaste), Mock Duck...</li><li><b>Arabischer Supermarkt</b>: Oliven, Fladenbrot, frische Kräuter (viel günstiger!), Kichererbsen, gefüllte Weinblätter, Linsen...</li><li><b>Drogeriemarkt</b>: Weizenmehl, Sojamilch, besondere Mehle, ...</li><li><b>Wochenmarkt</b>: Kartoffeln <3 (die sind da einfach viel besser als die aus dem Supermarkt)</li><li><b>Supermarkt</b>: eigentlich alles andere</li><li><b>Biomarkt</b>: Besonderes (besonders im Bereich Tofu und veganer Käse)</li></ul><p></p><p class="MsoNormal">Ich habe das Privileg in einer Stadt zu leben, in der ich problemlos Zugriff auf allerhand Läden habe (Duisburg ist schöner als sein Ruf :)). Ich weiß, dass das nicht für jeden so ist. Aber da findet sicher jede:r was für die eigene Infrastruktur.</p><p class="MsoNormal"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqE_mmI5cPOrirm0QJDV72zk9eEdGmlohBnHSj2sVzFN9njKWBty0PoUy3VRJll_C4mU4bBj3cvuPKBWENOXzLC2qycluXvuaiIYHt5nfvmHu8PT5wWxhB8C9ZqF1wkV0g5r9w075TeQ/s908/3-1.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="511" data-original-width="908" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqE_mmI5cPOrirm0QJDV72zk9eEdGmlohBnHSj2sVzFN9njKWBty0PoUy3VRJll_C4mU4bBj3cvuPKBWENOXzLC2qycluXvuaiIYHt5nfvmHu8PT5wWxhB8C9ZqF1wkV0g5r9w075TeQ/w400-h225/3-1.png" width="400" /></a></div><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p><br /></o:p></p>
<h2>Zeit & Ressourcen sparen<o:p></o:p></h2></div></div><div>Ein wichtiger Punkt um beim kochen Zeit zu sparen, ist einzelne Komponenten so vorzubereiten, dass sie an mehreren Tagen zum Einsatz kommen können oder dass man sie einfrieren kann um sie später zu nutzen.</div><div><br /></div><div>Wenn ich meinen Wochenplan schreibe, schaue ich also, dass ich Gerichte oder deren Komponenten aufeinander abstimme. </div><h4 style="text-align: left;">Beispiel:</h4><div><ul style="text-align: left;"><li><b>Montag</b>: Thai Curry mit Jasminreis</li><li><b>Dienstag</b>: Reis mit gebratenem Gemüse und Hoisinsauce </li></ul></div><div><blockquote>✔ Beide Gerichte können Aubergine, Zucchini, Möhren, Brokkoli und Frühlingszwiebeln beinhalten. Dann hat man keine "Reste" beim Gemüse (außer Brokkoli für Mittwoch). Beide Gerichte können (optional) frittierten Tofu enthalten. Ich koche ein Mal Reis und habe für zwei Tage die Kohlenhydratbeilage.</blockquote></div><div><br /></div><div><ul style="text-align: left;"><li><b>Mittwoch</b>: Kartoffeln und <a href="https://squirrel-of-nom.blogspot.com/2014/12/christmas-dinner-lebkuchengeschnetzelte.html">Rahmgeschnetzeltes</a> mit grünen Bohnen</li><li><b>Donnerstag</b>: Kartoffelpüree und gebackener Tofu (oder Seitanschnitzel oder was anderes) mit Brokkoli</li></ul></div><div><blockquote>✔ Ein Mal Kartoffeln gekocht, an zwei Tagen verwendet. Brokkoli-"Reste" von Montag und Dienstag verwendet. Rahmgeschnetzeltes lässt sich super vorbereiten und einfrieren.</blockquote></div><div><ul style="text-align: left;"><li><b>Freitag</b>: Pizzaschnecken mit Salat</li></ul></div><div><br /></div><div>Ein Paradebeispiel für Komponenten, die ich <b>vorbereite, einfriere und dann immer parat habe ist frittierter Tofu</b>. Ich kaufe 3-4 Blöcke frischen Tofu (in meinen asiatischen Lebensmittelläden kann ich sogar meine eigene Dose mitbringen, damit ich den Tofu ohne zusätzliche Verpackung mitnehmen kann), frittiere sie (inzwischen in der Heißluftfritteuse) und packe sie in den Tiefkühlschrank. Man braucht immer mal frittierten Tofu!</div><div><br /></div><div>So. Für noch mehr Ideen schreibe ich euch bald meinen dritten Teil der Lunchboxposts: Meine Lieblingsgerichte in der Box! </div><div><br /></div><div><h4>Die anderen beide Teile der Artikel:</h4><div><a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-de.html" target="_blank">Teil 1️⃣ Ausstattung und Vorratshaltung</a></div><div><a href="https://squirrel-of-nom.blogspot.com/2020/12/lunchbox-3-de.html" target="_blank">Teil 3️⃣ Meine Lieblingsgerichte für Lunchboxen</a> (mit vielen Rezepten!)</div></div><div><br /></div><div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-52400215208117352352020-12-31T09:00:00.007+01:002021-01-06T18:56:39.526+01:00Lunch boxes, Part 1: Equipment and Pantry<p> <b><span style="font-family: courier; font-size: medium;">---> <a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-de.html" target="_blank">Die deutsche Version dieses Posts findet ihr HIER</a> <---</span></b></p><div><br /></div><p class="MsoNormal">Just a quick heads up: I don't actively advertise anything or anyone – what you find in these posts is my personal experienced. <i>Unsponsored</i>.</p><p class="MsoNormal">Today, I'll give you a little insight into what I have in my kitchen, be it <b>tools, veggies or spices </b>– and a focus on what I consider my absolute basics to be all set for relaxed lunch planning. This is all my subjective opinion - so do drop me a message, if you have more ideas that may have slipped my mind.</p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vQ9gcLUnE_YJkx3WWCa5bR6KyEhMt7QnOyt0uxCKGWnJSvUeJlW8ju9gSbOV776bBaSKjgK_zG25VDoFqOJzxHC2YhbAq_p2yccHNcAzyDAXbPaE0zwzcggyVc2_wdT-nmRCKqfhXu8/s2048/lunchboxen01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vQ9gcLUnE_YJkx3WWCa5bR6KyEhMt7QnOyt0uxCKGWnJSvUeJlW8ju9gSbOV776bBaSKjgK_zG25VDoFqOJzxHC2YhbAq_p2yccHNcAzyDAXbPaE0zwzcggyVc2_wdT-nmRCKqfhXu8/w300-h400/lunchboxen01.jpg" width="300" /></a></div><br /><p></p><span><a name='more'></a></span><h2>Boxes + Accessories<o:p></o:p></h2><p class="MsoNormal" style="text-align: justify;">My requirements when it comes to lunch food: I need to be able to somewhat securely throw it in my backpack to take it to work on my bike. I have a couple of lunch boxes that meet these requirements. Here are the three I use most.</p><p class="MsoNormal" style="text-align: justify;">A <b>two-part lunch box (plastic)</b>. Not entirely spill-proof, but close enough. Not good for really liquid components. I use tiny bottles (old small booze bottles, or mini bottles from oil/vinegar gift sets) for salad dressings. </p><p class="MsoNormal" style="text-align: justify;">Then there's <b>two kinds of glass boxes </b>from Ikea's 365+ range: A square one of 750ml (<a href="https://www.ikea.com/us/en/p/ikea-365-food-container-square-plastic-50359176/" target="_blank">US link</a>, <a href="https://www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-square-plastic-s49269105/" target="_blank">UK link</a>) and a larger, rectangular one of 1000ml (<a href="https://www.ikea.com/us/en/p/ikea-365-food-container-rectangular-plastic-40359148/" target="_blank">US link</a>, <a href="https://www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-rectangular-glass-plastic-s89269071/" target="_blank">UK link</a>). I never fill up the latter entirely, that would be too much, but it gives you a little space for plating. The bottom part of the boxes are glass, the top is a plastic lid with a seal, each piece is available separately – but I have yet to manage to break anything.</p><p class="MsoNormal" style="text-align: justify;">Apart from the tiny bottles for sauces, I also love using <b>tiny preserving jars</b>. I have 35ml Weck jars ("Weck" is the brand) with plastic lids. Any other brand should work fine - but do check out the Weck jars, they're the number 1 household name in Germany when it comes to preserving food. And the tiny ones are super handy for lunch boxes.</p><p class="MsoNormal" style="text-align: justify;"><br /></p><h2>Kitchen Equipment<o:p></o:p></h2><p class="MsoNormal" style="text-align: justify;">Of course, the basics are always ok. Pots, frying pans, oven, etc... But there's kitchen equipment that just happens to be really helpful. Not the stuff that's only in the way and eats up counter space. I won't list anything here that I consider the kitchen standard (scale, wooden spoon, silicon dough scraper, hand mixer...), but just tools and appliances that I find <b>optional, but amazing</b>.</p><p class="MsoNormal" style="text-align: justify;"><b>Cuillère magique</b>. The magic spoon. About the size of a spoon, but a tiny whisk on top. I didn't think I needed this at first. But Mr. Squirrel bought one anyways. Unfortunately, I had to admit, it is amazing, especially if you want to whisk up small amounts of something. Around €5-20.</p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIAOI3JJMmjYuaS_f-wCPyycxy834ZnR4R4SC5yrv8oAJEeMf0UPx-vDAmohvX9YzVozmrsT49sN-zK_IvIlFk98VDlWIh15kAi74qy5drS7_ZHt6gBtdS8UKqhwTs_fYIloRD4fkrnI/s2048/cuillere.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIAOI3JJMmjYuaS_f-wCPyycxy834ZnR4R4SC5yrv8oAJEeMf0UPx-vDAmohvX9YzVozmrsT49sN-zK_IvIlFk98VDlWIh15kAi74qy5drS7_ZHt6gBtdS8UKqhwTs_fYIloRD4fkrnI/s320/cuillere.jpg" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><b>Blender</b>. A decent blender is worth its weight in gold. We have an Omniblend and are more than happy. The Omniblend (look up "JTC Omniblend" if you're trying to find one) is affordable, particularly compared to the Vitamix, and still a high performance blender. We've had ours for around 10 years, and only replaced the container. </p><p class="MsoNormal" style="text-align: justify;"><b>Immersion blender</b>. I may have murdered the occasional immersion blender with raw chickpeas. This is why I was super happy when my parents got me a pro immersion blend, a <a href="https://www.bamixuk.com/" target="_blank">bamix</a>. It can run for longer than 60 seconds at a time without cooling down for hours... and that just makes it perfect for a great many things. Even if it's just making a lovely salad dressing with sticky tahin. Just a heads up: the bamix is not cheap, but it lasts. I got mine seven or eight years ago.</p><p class="MsoNormal" style="text-align: justify;"><b>Mini food processor</b>. Yeah, another thing that chops up things. Great for making falafels or smaller amounts of things that are in need of chopping. We scored a small (830ml) KitchenAid on sale a while back.</p><p class="MsoNormal" style="text-align: justify;"><b>Air fryer</b>. The best. In order to save some counter space, we opted for a Ninja Foodi XL. It can also grill, slow cook, make yogurt, serve as a steamer and pressure cooker and what feels like 14 other things. I love to air fry tofu in it or crisp up things that need to be crispy. </p><p class="MsoNormal" style="text-align: justify;"><b>Rice cooker</b>. Makes the best rice. Period. :D Fairly affordable (€20-30) at your local Asian food store. If you cook rice on a somewhat regular basis, you will appreciate it.</p><p class="MsoNormal" style="text-align: justify;"><o:p style="text-align: left;"> </o:p><span style="text-align: left;"> </span></p><h2>Pantry<o:p></o:p></h2><p class="MsoNormal">I have quite the extensive pantry/supply concept, because I like to be ready for anything (being hungry, cravings). Our apartment came with a wall closet in the hallway that used to be the broom closet. Well, no longer. There's food in it now. I am fully aware, however, that not everyone has a refunctioned broom closet. This is why I will just list what I consider a good basis to be somewhat flexible and not be forced to run out for little things. That just eats up time. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9ll7A8CThtTKwcbH7OHbZWFlrIrACX_Wa1ftG1T6yb6zQiedm4MAKTR7iFs-LQ6R9q2fL-jZlIM2MvsB9lpCcbWL9oldQZHCO5i0fxtMT_fk2l3PK8PgXKHia4n6aCOiivb6IjYGwRU/s1272/schrank.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1272" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9ll7A8CThtTKwcbH7OHbZWFlrIrACX_Wa1ftG1T6yb6zQiedm4MAKTR7iFs-LQ6R9q2fL-jZlIM2MvsB9lpCcbWL9oldQZHCO5i0fxtMT_fk2l3PK8PgXKHia4n6aCOiivb6IjYGwRU/w340-h400/schrank.jpg" width="340" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">We may or may not survive the <br />zombie apocalypse. At least food wise.</td></tr></tbody></table><br /><p class="MsoNormal">My number one tip to avoid running out of something: Once I start running low, I put it on my digital shopping list. I use a standard app ("To Do" for Android) on my phone and keep a couple of lists: supermarket, Middle Eastern supermarket, Asian supermarket, drugstore (German drugstores tend to have a decent selection of organic food basics). On these lists, I add whatever I need. And when I'm at the store, I always know what to get and what I am currently running low on.</p><p class="MsoNormal">By the way, below this article, there is a little list to download for you. It covers what I consider the basics. :)</p><p class="MsoNormal"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL01_BEax-vv4PVXXVBl4DsJ546Kwg_JLK2vU4BUqK6zmWHRI7OJESCyRwjY3tTGrMPNxVpb2wqKo18A5rfnYntf5aogFBlqhz5IEV-0qcoa_qSpf4e7hgsZICQRedsA-tOnDQ_VQuYQ/s2048/lunchboxen02.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL01_BEax-vv4PVXXVBl4DsJ546Kwg_JLK2vU4BUqK6zmWHRI7OJESCyRwjY3tTGrMPNxVpb2wqKo18A5rfnYntf5aogFBlqhz5IEV-0qcoa_qSpf4e7hgsZICQRedsA-tOnDQ_VQuYQ/w300-h400/lunchboxen02.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I love shoppting at Asian supermarkets.</td></tr></tbody></table><p class="MsoNormal"><o:p><br /> </o:p></p><h3>Basics: Pasta, rice, lentils, flour, vwg<o:p></o:p></h3><p class="MsoNormal"><b>Pasta</b>: I have a bit of a pasta shelf in the kitchen. For lunch boxes, my go-to pasta is fusilli, penne, and risoni (kritharaki). I also have quick cooking noodles (wheat) from the Asian supermarket, and rice noodles (both 5mm stick and vermicelli). I also have spaghetti and bavette, but those are not good for lunch boxes. Also, I tend to have a selection of adorable shape pasta (like hearts or snowflakes), orecchiette, elbow pasta, sometimes soba noodles, soup pasta (like little stars etc.)<br /><b>The Basics</b>: Fusilli and 5mm rice stick noodles.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><b>Rice</b>: You can have quite the selection here. Black rice, Thai jasmine rice, parboiled rice, sticky rice, sushi rice… <br /><b>The basics</b>: Parboiled rice and jasmine rice.<o:p></o:p></p><p class="MsoNormal"><b>Dried legumes</b>: Chickpeas, red lentils, black lentils, black beans, dried peas... That what I usually have available. Lasts forever, but you don need to have all of this.<br /><b>The Basics</b>: red and black lentils.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><b>Flours and gluten</b>: VWG/gluten (vital wheat gluten) is a great binding agent and of course excellent to make seitan. As for other flours, I have wheat flour, wheat whole grain flour, chickpea (gram) flour, corn starch, soy flour, rye flour and rye whole grain flour.<br /><b>The basics</b>: wheat flour, vwg, corn starch.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p> </o:p></p><h3>Spices<o:p></o:p></h3><p class="MsoNormal"><b>Salt and soy sauce </b>(our favorite: Golden Boat light) are the very basic spices in my kitchen. Well, what are you going to do without salt. But here are also the <b>spices </b>that I also consider<b> the basics</b>. By the way: I usually buy my spices at Middle Eastern and Asian supermarkets. They usually have a great selection and low prices.</p><p class="MsoNormal"><b>Basics</b></p><p class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"></p><ul><li>Paprika</li><li>black pepper (whole peppercorn for the pepper mill!)</li><li>Curry</li><li>Cumin (whole or ground)</li><li>Sesame seeds (white)</li><li>green curry paste (Cock Brand has a funny name and is vegan)</li><li>mustard</li><li>nutritional yeast</li><li>Tahin</li></ul><o:p></o:p><p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoListParagraphCxSpLast" style="text-indent: -18pt;"><o:p></o:p></p><p class="MsoNormal" style="margin-left: 18pt;"><o:p> </o:p></p><p class="MsoNormal"><b>Nice, optional additions:<o:p></o:p></b></p><p class="MsoListParagraphCxSpFirst"></p><ul><li>smoked paprika</li><li>smoked salt</li><li>liquid smoke</li><li>Black sesame seeds</li><li>Cayenne pepper</li><li>Oregano</li><li>Basil</li><li>Kala Namak (Salt with an eggy taste)</li><li>Tandoori Masala</li><li>Coriander seeds (ground or whole)</li><li>Pul Biber (Turkish paprika/chili blend)</li><li>Chili powder</li><li>yeast extract</li></ul><p></p><p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><b>Other additions (nice to have):</b></p><p class="MsoListParagraphCxSpFirst"></p><ul><li>Gochujang paste (Korean malty, spicy paste)</li><li>Miso paste</li><li>Dark soy sauce</li><li>turmeric</li><li>wasabi</li><li>vegan honey</li><li>maple syrup</li><li>Nori (seaweed for sushi)</li><li>Garlic powder</li><li>onion powder</li><li>cinnamon</li><li>cardamom</li><li>tandoori masala</li><li>garam masala</li><li>Ras-el-hanout</li><li>toasted sesame oil</li></ul><p></p><p class="MsoNormal"><o:p> </o:p></p><h3>Canned goods<o:p></o:p></h3><p class="MsoNormal">There's a few things I always have available... Ok, and some more. The whole closet.</p><h4><b>Basics</b>:</h4><p class="MsoNormal"><o:p></o:p></p><p class="MsoListParagraphCxSpFirst"></p><ul style="text-align: left;"><li>Pureed tomatoes </li><li>tomato paste</li><li>coconut milk</li><li>kidney beans </li><li>sweet corn</li><li>texturized soy protein (the small granules)</li></ul><p></p><p class="MsoNormal"><o:p> </o:p></p><h4><b>Additions</b>:</h4><p class="MsoNormal"><o:p></o:p></p><p class="MsoListParagraphCxSpFirst"></p><ul><li>pineapple</li><li>whippable vegan cream (much less for lunch boxes, but in general)</li><li>olives</li><li>pickled chili peppers</li><li>dried tomatoes</li><li>canned hearts of artichokes</li><li>peanut butter</li><li>Hoisin sauce</li><li>sweet and sour sauce</li><li>Sriracha, sambal oelek, tabasco</li><li>Other sizes of texturized soy protein: <a href="https://www.vantastic-foods.com/en/food/meat-alternatives/soy-meat-and-co./vantastic-foods-vantastic-big-steaks-soya-meat-alternative-500g" target="_blank">Big Steaks</a>, medaillons, soy curls</li><li>nuts/seeds: walnuts, almonds, sunflower seeds, pumpkin seeds</li></ul><p></p><p class="MsoNormal"><o:p> </o:p></p><h3>Veggies: fresh, but keeps well</h3><p class="MsoNormal">There's a few veggies that keep really well and that you always need to begin with. This is why I always have these in the house:</p><ul><li>potatoes</li><li>onions</li><li>garlic</li><li>carrots</li></ul><p></p><p class="MsoNormal"><o:p> </o:p></p><h3>Veggies: frozen<o:p></o:p></h3><p class="MsoNormal">I don't like all frozen veggies, because freezing changes its structure, more for some, less for others. But there's a few things that I like to have available, because they taste good out of the freezer and are very versatile:</p><ul><li>frozen spinach (whole leaves)</li><li>green beans</li><li>peas</li><li>snow peas</li><li>fries (ok, veggies in the widest sense :D)</li></ul><p></p><p class="MsoNormal"><o:p> </o:p></p><h3><o:p>Download List of Basics</o:p></h3><p class="MsoNormal"><a href="https://drive.google.com/file/d/1Pft0f9WXRnxgdoKJckDAt7-fsLf3ue5h/view?usp=sharing" target="_blank">HERE</a> is a list of all the things I consider the basic necessities in the kitchen <a href="https://drive.google.com/file/d/1Pft0f9WXRnxgdoKJckDAt7-fsLf3ue5h/view?usp=sharing">for you to download</a> and check what you already have and what you may need on your shopping list.</p><p class="MsoNormal"></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjfdygruADsTAXPIfkKG2UZVtMcIXqMquotWWNulw5RjJ-SOq-SaRxrs6dRPyfjufpLDI_F2GmVnBWv-oezmK2m2Su7YA8inFcEyaLxrn8fWhyyq3DlLyqm-MxM0uUhShDV2TNwmaihU/s1157/Basics_Vorratshaltung_en.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1157" data-original-width="798" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjfdygruADsTAXPIfkKG2UZVtMcIXqMquotWWNulw5RjJ-SOq-SaRxrs6dRPyfjufpLDI_F2GmVnBWv-oezmK2m2Su7YA8inFcEyaLxrn8fWhyyq3DlLyqm-MxM0uUhShDV2TNwmaihU/w276-h400/Basics_Vorratshaltung_en.png" width="276" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://drive.google.com/file/d/1Pft0f9WXRnxgdoKJckDAt7-fsLf3ue5h/view?usp=sharing" target="_blank">Click here to download.</a></td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><h4>The other two parts of the article:</h4><div><a href="https://squirrel-of-nom.blogspot.com/2021/01/Lunchbox-2-en.html" target="_blank">Part 2️⃣: Planning is Key</a></div><div><a href="https://squirrel-of-nom.blogspot.com/2021/01/lunchbox-3-en.html">Part 3️⃣ My favorite lunch box meals</a> (lots of recipes!)</div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-86084316658803076802020-12-31T08:59:00.007+01:002021-01-06T18:56:24.677+01:00Lunchboxen, Teil 1: Ausstattung und Vorratshaltung<p></p><div style="text-align: left;"><b><span style="font-family: courier; font-size: medium;">---> <a href="https://squirrel-of-nom.blogspot.com/2020/12/Lunchbox-1-en.html" target="_blank">The English version of this post is HERE.</a> <---</span></b></div><div style="text-align: left;"><br /></div><p class="MsoNormal">Schon mal vorneweg, ich mache hier für niemanden aktiv
Werbung – das sind ganz exklusiv meine Erfahrungswerte. <i>Ungesponsert</i>.</p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Hier schreibe ich euch auf, was ich so in der Küche habe,
sei es Geräte, Gemüse oder Gewürze – und vor allem, was ich als absolute Grundlagen
für eine entspannte Planung halte. Das ist nur meine subjektive Meinung – ich
bin ganz Ohr, wenn ihr noch Ideen habt, was ich vergessen haben könnte.<o:p></o:p></p>
<p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vQ9gcLUnE_YJkx3WWCa5bR6KyEhMt7QnOyt0uxCKGWnJSvUeJlW8ju9gSbOV776bBaSKjgK_zG25VDoFqOJzxHC2YhbAq_p2yccHNcAzyDAXbPaE0zwzcggyVc2_wdT-nmRCKqfhXu8/s2048/lunchboxen01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vQ9gcLUnE_YJkx3WWCa5bR6KyEhMt7QnOyt0uxCKGWnJSvUeJlW8ju9gSbOV776bBaSKjgK_zG25VDoFqOJzxHC2YhbAq_p2yccHNcAzyDAXbPaE0zwzcggyVc2_wdT-nmRCKqfhXu8/w300-h400/lunchboxen01.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span></div><p></p>
<h2>Boxen + Zubehör<o:p></o:p></h2>
<p class="MsoNormal" style="text-align: justify;">Meine Anforderungen beim Essen:
Ich muss es halbwegs sicher im Rucksack auf dem Fahrrad bis zur Arbeit
bekommen. Ich habe einige verschiedene Dosen, die diese Anforderungen erfüllen.
Hier sind die drei, die ich am meisten verwende:<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Eine <b>zweiteilige Lunchbox aus
Plastik</b>. Nicht ganz dicht, aber ziemlich. Nicht geeignet für richtig flüssige
Sachen, aber toll für Salate, Antipasti-Teller und alles, was keine komplett
flüssigen Komponenten enthält. Salatsaucen kommen in meine <b>kleinen
Fläschchen</b> (z.B. alte kleine Schnappsflaschen oder Miniflaschen aus
Geschenksets Essig/Öl).<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Dann habe ich noch <b>zwei
verschiedene Glasdosen</b> von Ikea aus der 365+ Reihe: Die <a href="https://www.ikea.com/de/de/p/ikea-365-vorratsbehaelter-mit-deckel-quadratisch-kunststoff-s49269105/">quadratische
750ml Variante</a> und die etwas <a href="https://www.ikea.com/de/de/p/ikea-365-vorratsbehaelter-mit-deckel-rechteckig-kunststoff-s19269079/">größere,
rechteckige in 1000ml</a>. Letztere ist natürlich nie voll, aber man hat
entspannt Platz zum Anrichten. Unten sind die Boxen aus Glas, oben ist ein
Plastikdeckel mit Dichtung. Sowohl Dose, als auch Deckel und Dichtung kann man
separat nachbekommen – aber bisher hab ich noch nichts kaputt bekommen.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;">Neben den kleinen Fläschchen für
Saucen habe ich außerdem noch <b>Mini-Weckgläser</b>. <a href="https://www.weckglaeser.com/shop/mit-frischhaltedeckel/35ml-mini-sturzglas-mit-frischhaltedeckelphp.php">35ml
Weckgläser mit Frischhaltedeckel</a> um genau zu sein. Kann man immer
gebrauchen. Darum haben wir ein paar.<o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p><br /> <span><!--more--></span><h2>Küchenequipment <o:p></o:p></h2>
<p class="MsoNormal" style="text-align: justify;">Man kommt auch mit den Basics
klar. Kochtopf, Pfanne, Ofen, etc… aber es gibt so Küchenequipment, das einfach
wirklich sinnvoll ist. Nicht das Zeug, das immer nur im Weg steht und
Tresenplatz frisst. Ich liste jetzt keine Sachen, die ich für kompletten
Küchenstandard halte (Waage, Holzlöffel, Silikonschaber, Handrührgerät),
sondern nur <b>Geräte, die ich für optional, aber großartig erachte</b>.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b>Cuillère magique</b>. Der
magische Löffel, so groß wie ein Löffel, aber mit Minischneebesen vorne dran.
Wollte ich eigentlich nicht haben. Hat Mr. Squirrel angeschleppt. Ist leider
großartig, um kleine Mengen richtig ordentlich zu verrühren. Gibt es für 5-20€.<o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIAOI3JJMmjYuaS_f-wCPyycxy834ZnR4R4SC5yrv8oAJEeMf0UPx-vDAmohvX9YzVozmrsT49sN-zK_IvIlFk98VDlWIh15kAi74qy5drS7_ZHt6gBtdS8UKqhwTs_fYIloRD4fkrnI/s2048/cuillere.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIAOI3JJMmjYuaS_f-wCPyycxy834ZnR4R4SC5yrv8oAJEeMf0UPx-vDAmohvX9YzVozmrsT49sN-zK_IvIlFk98VDlWIh15kAi74qy5drS7_ZHt6gBtdS8UKqhwTs_fYIloRD4fkrnI/s320/cuillere.jpg" /></a></div><br /><p class="MsoNormal" style="text-align: justify;"><b>Standmixer</b>. Ein
ordentlicher Standmixer ist Gold wert. Wir haben einen Omniblend und sind sehr
zufrieden. Preislich ist der Omniblend (ca. 200-220€) beispielsweise im
Vergleich zum Vitamix sehr überschaubar, aber bringt ne super Leistung. Unserer
hält schon seit etwa 10 Jahren, nur den Mixbehälter haben wir zwischendurch mal
getauscht.</p><p class="MsoNormal" style="text-align: justify;"><o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b>Pürierstab</b>. Ich habe den
einen oder anderen Pürierstab mit ungekochten Kichererbsen geschrottet. Darum
war ich sehr dankbar, als meine Eltern mir einen Esge Zauberstab aus der
Profireihe geschenkt haben. Der darf länger als 60 Sekunden am Stück benutzt
werden ohne danach ewig abzukühlen… und ist für viele Sachen einfach perfekt.
Und wenn es nur ist um mal eben ein Dressing mit klebrigem Tahin richtig zu
verrühren. Der Esge Zauberstab ist nicht billig. Aber ich habe meinen auch
schon 7 oder 8 Jahre. <o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b>Mini Food Processor / Häcksler</b>.
Ja, schon wieder was zum klein machen. Ist aber zum Beispiel für Falafeln oder
kleinere Mengen, die gehäckselt werden müssen, so gut. Wir haben mal im Angebot
eine kleine Ausführung (830ml) von Kitchenaid bekommen. <o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b>Heißluftfritteuse</b>. Tolles
Ding. Um Platz auf der Anrichte zu sparen, haben wir einen Ninja Foodi XL
gekauft. Der fungiert auch als Grill, Slow Cooker, Joghurtmaschine, Dampfgarer,
Schnellkochtopf, und und und. Benutze ich gerne zum Tofu „frittieren“ und
aufbacken von knusprigen Dingen.<o:p></o:p></p>
<p class="MsoNormal" style="text-align: justify;"><b>Reiskocher</b>. Macht einfach
den besten Reis. Punkt. :D Gibt’s für kleines Geld (20-30€) im Asialaden. Wenn
ihr halbwegs regelmäßig Reis kocht, werdet ihr das zu schätzen wissen.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p> </p>
<h2>Vorratshaltung<o:p></o:p></h2>
<p class="MsoNormal">Ich habe eine recht ausgeprägte Lagerhaltung, weil ich
einfach gerne für alle Eventualitäten (Hunger) gerüstet bin. Wir haben den
ehemaligen Putz-Wandschrank im Flur einfach zum Vorratsschrank umfunktioniert.
Ich weiß, dass nicht jeder den gleichen Platz hat, darum schreibe ich euch mal,
was ich als gute Grundlage erachte, um flexibel zu sein und nicht dauernd für
Kleinigkeiten einkaufen zu gehen. Das frisst nämlich Zeit.<o:p></o:p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9ll7A8CThtTKwcbH7OHbZWFlrIrACX_Wa1ftG1T6yb6zQiedm4MAKTR7iFs-LQ6R9q2fL-jZlIM2MvsB9lpCcbWL9oldQZHCO5i0fxtMT_fk2l3PK8PgXKHia4n6aCOiivb6IjYGwRU/s1272/schrank.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1272" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9ll7A8CThtTKwcbH7OHbZWFlrIrACX_Wa1ftG1T6yb6zQiedm4MAKTR7iFs-LQ6R9q2fL-jZlIM2MvsB9lpCcbWL9oldQZHCO5i0fxtMT_fk2l3PK8PgXKHia4n6aCOiivb6IjYGwRU/w340-h400/schrank.jpg" width="340" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ich glaube, essenstechnisch überleben wir<br />auch die Zombieapokalypse.</td></tr></tbody></table>
<p class="MsoNormal">Mein Tipp, um zu verhindern, dass etwas alle ist, wenn ihr
es braucht: Sobald etwas zur Neige geht, schreibe ich es mir auf meinen
digitalen Einkaufszettel. Ich habe eine Standard-App (heißt bei Android „to
do“) auf meinem Handy, auf der ich verschiedene Listen führe: Supermarkt,
arabischer Supermarkt, asiatischer Supermarkt, Drogerie. Auf den Listen ergänze
ich dann, was bald fehlt. Und wenn ich im jeweiligen Laden stehe, weiß ich
immer genau, was mir letztens noch gefehlt hat.<o:p></o:p></p><p class="MsoNormal">Übrigens: Unten im Artikel findet ihr eine kleine Liste zum Download für die Dinge, die ich als Grundausstattung erachte :)</p><p class="MsoNormal"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL01_BEax-vv4PVXXVBl4DsJ546Kwg_JLK2vU4BUqK6zmWHRI7OJESCyRwjY3tTGrMPNxVpb2wqKo18A5rfnYntf5aogFBlqhz5IEV-0qcoa_qSpf4e7hgsZICQRedsA-tOnDQ_VQuYQ/s2048/lunchboxen02.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL01_BEax-vv4PVXXVBl4DsJ546Kwg_JLK2vU4BUqK6zmWHRI7OJESCyRwjY3tTGrMPNxVpb2wqKo18A5rfnYntf5aogFBlqhz5IEV-0qcoa_qSpf4e7hgsZICQRedsA-tOnDQ_VQuYQ/w300-h400/lunchboxen02.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ich kaufe gerne im asiatischen Supermarkt ein.</td></tr></tbody></table>
<p class="MsoNormal"><o:p><br /> </o:p></p>
<h3>Basics: Nudeln, Reis, Linsen, Mehl, Gluten<o:p></o:p></h3>
<p class="MsoNormal"><b>Nudeln</b>: Ich habe mir ein schönes Nudelregal in der
Küche zusammengestellt. Für Lunchboxen sind Nudeln wie Fusilli, Penne und
Risoni (Khritaraki) super. Aus dem Asialaden hab ich immer quick cooking
noodles (Weizen) und Reisnudeln (5mm breite und Vermicelli). Spaghetti und
Bavette hab ich immer da, aber die sind nicht so gut für Lunchboxen. (Außerdem
hab ich niedliche Motivnudeln, Orecchiette, Hörnchennudeln, manchmal
Sobanudeln, Suppennudeln…)<br />
<b>Minimalausstattung</b>: Fusilli und 5mm Reisnudeln. <o:p></o:p></p>
<p class="MsoNormal"><b>Reis</b>: Auch hier <i>kann</i> man viel Auswahl haben.
Schwarzer Reis, Thai Jasminreis, Parboiled Reis, Klebreis, Sushireis… <br />
<b>Minimalausstattung</b>: Parboiled Reis und Jasminreis.<o:p></o:p></p>
<p class="MsoNormal"><b>Trockene Hülsenfrüchte</b>:<span style="mso-spacerun: yes;"> </span>Kichererbsen, rote Linsen, Berglinsen,
Belugalinsen, schwarze Bohnen, Schälerbsen. Das ist so meine
Standardausstattung… Hält sich ewig, aber man muss auch nicht alles da haben.<br />
<b>Minimalausstattung</b>: rote Linsen, Belugalinsen.<o:p></o:p></p>
<p class="MsoNormal"><b>Mehle und Gluten</b>: Gluten (Seitanfix) ist ein tolles
Bindemittel und auch super zum Seitan machen. An sonstigen Mehlen habe ich in
der Regel folgendes da: Weizen 550, Weizenvollkorn, Kichererbsenmehl, Sojamehl,
Roggenmehl, Roggenvollkorn.<br />
<b>Minimalausstattung</b>: Weizen 550, Glutenpulver, Speisestärke.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<h3>Gewürze<o:p></o:p></h3>
<p class="MsoNormal"><b>Salz und Sojasauce</b> (unser Favorit: Golden Boat hell) sind
meine absoluten Standards – Salz muss ja immer. Folgende trockene Gewürze halte
ich für <b>Grundausstattung</b>, die ich übrigens am liebsten in asiatischen
oder arabischen Supermärkten kaufe.<o:p></o:p></p>
<h4 style="text-align: left;"><b>Basics</b></h4>
<p class="MsoListParagraphCxSpFirst" style="mso-list: l1 level1 lfo2; text-indent: -18pt;"></p><ul style="text-align: left;"><li>Paprika</li><li>Schwarzer Pfeffer (ganze Körner für die Mühle!)</li><li>Curry</li><li>Kreuzkümmel (ganz oder gemahlen) </li><li>Sesam (weiß)</li><li>Grüne Currypaste (Cock Brand ist vegan)</li><li>Senf</li><li>Hefeflocken</li><li>Tahin</li></ul><o:p></o:p><p style="text-align: left;"></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -18pt;"><o:p></o:p></p>
<p class="MsoNormal" style="margin-left: 18pt; text-align: left;"><o:p> </o:p></p>
<p class="MsoNormal"><b>Ergänzungen, die toll sind:<o:p></o:p></b></p>
<p class="MsoListParagraphCxSpFirst" style="text-align: left;"></p><ul><li>Geräucherter Paprika </li><li>Räuchersalz </li><li>Liquid Smoke </li><li>Sesam (schwarz) </li><li>Cayennepfeffer </li><li>Oregano </li><li>Basilikum </li><li>Kala Namak (Salz mit Schwefelgeschmack) </li><li>Tandoori Masala </li><li>Koriandersaat (gemahlen oder ganz) </li><li>Pul Biber (türkische Paprika/Chili-Mischung) </li><li>Chilipulver </li><li>Hefeextrakt</li></ul><p></p>
<p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p>
<p class="MsoNormal" style="text-align: left;"><b>Sonstige optionale Ergänzungen:</b></p><p class="MsoListParagraphCxSpFirst" style="text-align: left;"></p><ul><li> Gochujangpaste (koreanische scharf-malzige Paste) </li><li>Misopaste </li><li>Dunkle Sojasauce </li><li>Kurkuma </li><li>Wasabi </li><li>Veganer Honig </li><li>Ahornsirup </li><li>Nori (Algen für Sushi) </li><li>Knoblauchgranulat </li><li>Zwiebelgranulat </li><li>Zimt </li><li>Kardamom </li><li>Tandoori Masala </li><li>Garam Masala </li><li>Ras-el-hanout </li><li>Geröstetes Sesamöl</li></ul><p></p>
<p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p>
<h3 style="text-align: left;">Konserviertes / Haltbares<o:p></o:p></h3>
<p class="MsoNormal">Ein paar Dinge habe ich immer da. Und auch ein paar mehr. Ok.
Nen ganzen Schrank voll. <o:p></o:p></p>
<h4 style="text-align: left;"><b>Basics</b>:</h4><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoListParagraphCxSpFirst">Passierte Tomaten <br />Tomatenmark <br />Kokosmilch <br />Kidneybohnen <br />Mais <br />Sojagranulat</p>
<p class="MsoNormal"><o:p> </o:p></p>
<h4 style="text-align: left;"><b>Ergänzungen</b>:</h4><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoListParagraphCxSpFirst" style="text-align: left;"></p><ul><li>Ananas </li><li>Aufschlagbare vegane Sahne (weniger für Lunchboxen, eher generell) </li><li>Oliven </li><li>Peperoni </li><li>Getrocknete Tomaten </li><li>Eingelegte Artischocken </li><li>Erdnussbutter </li><li>Hoisinsauce </li><li>Süßsaure Sauce </li><li>Sriracha, Sambal Oelek, Tabasco </li><li>Weitere Größen Trockensoja: Big Steaks, Medaillons, Schnetzel </li><li>Nüsse/Kerne: Walnüsse, Mandeln, Sonnenblumenkerne, Kürbiskerne</li></ul><p></p>
<p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p>
<h3 style="text-align: left;">Gemüse: frisch, aber haltbar<o:p></o:p></h3>
<p class="MsoNormal">Einige Gemüsesorten halten sich zum einen und zum anderen
braucht man sie auch regelmäßig. Darum habe ich diese Dinge immer da:<o:p></o:p></p>
<p class="MsoListParagraphCxSpFirst" style="text-align: left;"></p><ul><li>Kartoffeln </li><li>Zwiebeln </li><li>Knoblauch </li><li>Möhren</li></ul><p></p>
<p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p>
<h3 style="text-align: left;">Gemüse: Tiefkühlschrank<o:p></o:p></h3>
<p class="MsoNormal">Ich mag nicht alles Gemüse aus dem Tiefkühlschrank, denn das
Einfrieren verändert die Struktur doch gerne mal. Folgende Dinge habe ich gerne
auf Vorrat, weil sie vielseitig einsetzbar sind:<o:p></o:p></p>
<p class="MsoListParagraphCxSpFirst" style="text-align: left;"></p><ul><li><span style="font-family: Symbol;">B</span>lattspinat </li><li>grüne Bohnen </li><li>Erbsen </li><li>Zuckererbsenschoten </li><li>Pommes (im weitesten Sinne Gemüse :D)</li></ul><p></p>
<p class="MsoNormal" style="text-align: left;"><o:p> </o:p></p><h3 style="text-align: left;"><o:p>Download Liste Grundausstattung</o:p></h3>
<p class="MsoNormal" style="text-align: left;"><a href="https://drive.google.com/file/d/1f_cZvsrihHtSBsVR54pO9AFAFvx94pwG/view?usp=sharing" target="_blank">HIER</a> findet ihr übrigens eine Liste aller Dinge, die ich für
wichtig für die Grundausstattung halte, <a href="https://drive.google.com/file/d/1f_cZvsrihHtSBsVR54pO9AFAFvx94pwG/view?usp=sharing" target="_blank">zum Download</a>, damit ihr gucken könnt,
was schon da ist oder einfach als Einkaufsliste.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://drive.google.com/file/d/1vgArBFAdMHkRJq1QRtB-SLNnJ_Y_1MLv/view?usp=sharing" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="1169" data-original-width="818" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tUE-MEYip9vJ3zkeQNcitS6bIfiw5OnP8H6n3mbBFiTO-PqNJfQcCCEMqMw6yZiVVX-FQBfPIqpCgtee8XH8HA56tyyVqejCv9_KI0dJBrxOCYwM9dvCQYrlVUlGhTOqrUJyxmt-Xx0/w280-h400/Basics_Vorratshaltung.png" width="280" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://drive.google.com/file/d/1f_cZvsrihHtSBsVR54pO9AFAFvx94pwG/view?usp=sharing" target="_blank">Hier klicken für das PDF.</a></td></tr></tbody></table><h4><br /></h4><h4>Die anderen beide Teile der Artikel:</h4><div><a href="https://squirrel-of-nom.blogspot.com/2020/12/lunchbox-2-de.html" target="_blank">Teil 2️⃣ Planung ist alles</a></div><div><a href="https://squirrel-of-nom.blogspot.com/2020/12/lunchbox-3-de.html" target="_blank">Teil 3️⃣ Meine Lieblingsgerichte für Lunchboxen</a> (mit vielen Rezepten!)</div><p></p>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-20163772364863575032020-12-19T20:50:00.000+01:002020-12-19T20:50:27.890+01:00Cider<b>English version below!</b><div><br /><div>Mr Squirrel hat ja immer tolle Hobbys! Eins davon involviert Bier und Cider brauen. Cider ist relativ simpel und ohne total viel Equipment zu machen, darum hat er mir das Rezept zum Teilen aufgeschrieben.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLiJA2zR5t2HvrJRvuAvdxXC0eLTLI8xHVBXL64qY9-oItyDSeUymXGEVgsHBau4A_9LKKQgrElTQEoqvDGGjDbkpxHs6YsGxP8Vjer61kGZpPBRNtSISLKXdRw5b343FXQtni6TnfKA/s2048/currywurstcider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLiJA2zR5t2HvrJRvuAvdxXC0eLTLI8xHVBXL64qY9-oItyDSeUymXGEVgsHBau4A_9LKKQgrElTQEoqvDGGjDbkpxHs6YsGxP8Vjer61kGZpPBRNtSISLKXdRw5b343FXQtni6TnfKA/w320-h400/currywurstcider.jpg" width="320" /></a></div><div></div><div><br /></div><span><a name='more'></a></span><div><div><b>Zutaten:</b><br /><ul style="text-align: left;"><li>11L frischer Apfelsaft (klar oder naturtrüb, ungekocht & ohne Zusätze!, Zuckergehalt am besten etwa 10g-11g / Liter) </li><li>100-200g Xylit (Birkenzucker) </li><li>1 Paket Fermentis Safcider (5 g) / pro 10 Liter </li></ul><div><b>Außerdem</b>: </div><div><ul style="text-align: left;"><li>ca. 20 Halbliter-Bügelflaschen (wir nehmen dafür leer getrunkene, gereinigte Bierflaschen)</li><li>Weinheber (hilft den Cider umzufüllen, ohne die Hefe am Boden mit abzusaugen)</li><li>zwei 10l Eimer (idealerweise einer mit Hahn zum Abfüllen) / Gäreimer / Gärballons</li><li>Geduld / Zeit (6-8 Wochen)</li></ul></div></div><div><br /></div><div><br /></div><div><b>Instruktionen:</b></div><div><ol style="text-align: left;"><li>Hefe in 0,5L handwarmem Wasser einrühren und 30 Minuten rehydrieren lassen. </li><li>Rehydrierte Hefe in einen Gäreimer oder Gärballon geben (oder Eimer mit aufgelegtem Deckel) und 10 Liter Apfelsaft draufplätschern lassen (damit sich etwas Luft untermischt).</li><li>ca. 14-20 Tage idealerweise bei 12°C - 13°C vergären lassen. Optional: danach für 3 Tage auf 0°C runterkühlen, damit Schwebstoffe sich schneller absetzen. </li><li>1l Apfelsaft in einen frischen Eimer (mit Hahn) geben und je nach Geschmack mit 10g (herb) - 20g (süß) Xylit pro Liter Jungcider vermischen. Bei 10 Litern also 100g - 200g.</li><li>Mit einem Weinheber den Jungcider in den Eimer mit der Apfelsaft / Xylit-Mischung geben. (Im alten Eimer sollte der Hefe"schlamm" unten übrig bleiben, bisschen Hefe kann aber mitkommen.)</li><li>Mischung in Bügelflaschen füllen </li><li>14-20 Tage bei idealerweise bei 12°C - 13°C in den geschlossenen Flaschen stehend nachgären lassen und danach 14 Tage bei Kühlschranktemperatur stehend lagern. Optional: danach für 3 Tage auf 0°C runterkühlen, damit Schwebstoffe sich schneller absetzen. </li></ol><br /><b>Tipps</b>: </div><div><ul style="text-align: left;"><li>Je mehr Zucker im Apfelsaft ist, desto mehr Kohlensäure bildet sich. </li><li>Bei der Flaschengärung sollten also maximal 10% frischer Apfelsaft verwendet werden. </li><li>Falls der Zuckergehalt über 11g/Liter liegt, sollten eher 7% Apfelsaft untergemischt werden. </li><li>Alternativ zum Apfelsaft können auch 10g / Liter Haushaltszucker genommen werden. </li><li>Egal ob Apfelsaft oder Haushaltszucker für die Nachgärung genommen wird, ohne die Beimischung von Xylit wird der Cider sehr, sehr sauer. <b>Xylit darf NICHT durch Haushaltszucker ersetzt werden</b>. Da Xylit nicht vergärt, wird der Cider süßer und verliert subjektiv an Säure. Haushaltszucker vergärt vollständig, so dass die Flaschen platzen könnten. </li><li>Die angegebene Hefe verträgt auch höhere Temperaturen, die Gärung geht dann schneller, dann leidet allerdings auch der Geschmack.</li></ul><div><br /></div></div></div></div><div><br /></div><div><br /></div><div>**************************************************</div><div><br /></div><div><br /></div><div><b>English version!</b><div><br /><div>Mr Squirrel has a lot of great hobbies! One of them involves brewing beer and cider. Cider is comparably simple to make without having to purchase too much equipment, so he gave me the recipe to share with you.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLiJA2zR5t2HvrJRvuAvdxXC0eLTLI8xHVBXL64qY9-oItyDSeUymXGEVgsHBau4A_9LKKQgrElTQEoqvDGGjDbkpxHs6YsGxP8Vjer61kGZpPBRNtSISLKXdRw5b343FXQtni6TnfKA/s2048/currywurstcider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLiJA2zR5t2HvrJRvuAvdxXC0eLTLI8xHVBXL64qY9-oItyDSeUymXGEVgsHBau4A_9LKKQgrElTQEoqvDGGjDbkpxHs6YsGxP8Vjer61kGZpPBRNtSISLKXdRw5b343FXQtni6TnfKA/w320-h400/currywurstcider.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><span><!--more--></span><div><br /><div><b>Ingredients:</b><br /><ul><li>11 liters of fresh apple juice (filtered or unfiltered, crude juice without any additives, sugar contents idealy at 10-11g/liter) </li><li>100-200g of xylitol </li><li>1 pack Fermentis Safcider (5g) / per 10 liters (or other cider yeast if this one isn't available) </li></ul><div><b>also</b>: </div><div><ul><li>ca. 20 half liter swing top bottles (we just use beer bottles, we drank and cleaned)</li><li>siphon (helps move the cider from one bucket to the other without transfering the yeast at the bottom of the bucket)</li><li>two 10l buckets (ideally one with a tap for bottling) / fermentation jug </li><li>patience / time (6-8 weeks)</li></ul></div></div><div><br /></div><div><br /></div><div><b>Instructions:</b></div><div><ol><li>Stirr yeast into 0.5l of lukewarm water and allow to rehydrate for 30 minutes.</li><li>Pour rehydrated yeast into you fermentation container. Let 10l of apple juice splash into the container (splash so there's some air mixed in).</li><li>Allow to ferment for 14-20 days, ideally at 12-13°C (53-55°F). Optional: After this fermentation process is over, cool down to 0°C/32°F, so sediments settle down at the bottom of the container more quickly.</li><li>Add 1l of apple juice into a fresh fermentation container (one with a tap if available) and add xylitol: 10g per liter (for a tart flavor) or up to 20g (for a sweeter flavor). So with 10l of cider, this would be between 100-200g.</li><li>Using a siphon, move the young cider into the new container with the apple juice / xylitol mix (the yeast "sludge" should remain in the old container, if a little bit makes it into the new container, that's ok, too.)</li><li>Fill the cider into the swing top bottles.</li><li>Close the bottle tops and let the cider ferment a little longer (14-20 days) at 12-13°C (53-55°F). The bottles must stand up. After those 14-20 days are over, let the bottle rest (standing up) for another 14 days at regular fridge temperature (6-8°C/43-46°F). Optional: After this fermentation process is over, cool down to 0°C/32°F, so sediments settle down at the bottom of the container more quickly.</li></ol><div><br /></div><b>Pointers</b>: </div><div><ul><li>The higher the sugar content of the apple juice, the more carbonation will happen.</li><li>For the final step of the bottle fermentation, you should not add any more than 10% of fresh juice. </li><li>If the sugar content of the juice is over 11g/l, you should not add more than 7% of apple juice.</li><li>Instead of fresh apple juice, you can also use 10g of regular sugar per liter.</li><li>Regardless of whether you use apple juice or regular sugar for the final fermentation, you will have to use xylitol or the cider will be very, very tart (ok, sour, actually).<b> Do NOT subsitute regular sugar for the xylitol!</b> Xylitol does not ferment, it does sweeten the cider and manages the perceived acidity. Regular sugar on the other hand, does ferment and can cause the bottles to explode.</li><li>The yeast we used can also deal with higher temperatures than specified in this recipe. Higher temperatures will speed up the fermentation, but the flavor of the finished product will suffer.</li></ul></div></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-81259988423469047722020-12-14T20:58:00.004+01:002020-12-14T20:58:38.607+01:00Alu Gobhi<b>→ 🠞 English version below! </b><b>🠜 </b><b>←</b><div><br /></div><div>Alu Gobhi ist eins von Mr. Squirrels Lieblingsessen, wenn wir beim Inder um die Ecke, bestellen. Und er wollte das auch zu hause kochen :) Hier ist das Ergebnis seiner Kochtests:</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEyULkN-P1a8Nnq4vGI1Kcr7tXIZzWMYKxVe9gIXqfuo845yYz9BRymOA6N01Jw534KSeZPp2bcHz0sFdWpDdo7qhIW2uC_R7L3OGY5Q5CFo8jJvt0haAWawNl7LYvu10m-uxsqmQdJ4/s2048/alugobi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEyULkN-P1a8Nnq4vGI1Kcr7tXIZzWMYKxVe9gIXqfuo845yYz9BRymOA6N01Jw534KSeZPp2bcHz0sFdWpDdo7qhIW2uC_R7L3OGY5Q5CFo8jJvt0haAWawNl7LYvu10m-uxsqmQdJ4/w320-h400/alugobi.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfekt für die Lunchbox!</td></tr></tbody></table><br /><span><a name='more'></a></span><div><b>Zutaten</b></div><div><div><ul style="text-align: left;"><li>500g Kartoffeln</li><li>500g Blumenkohl</li><li>2 Zwiebeln</li><li>2 Knoblauchzehen</li><li>500g passierte Tomaten</li><li>2 EL Tomatenmark</li><li>80g Ingwer</li><li>2 grüne Chilis</li><li>Rapsöl</li></ul></div><div><br /></div><div><b>Gewürze</b><br /><ul style="text-align: left;"><li>1 TL Salz</li><li>1 TL Kreuzkümmel (ganz! nicht gemahlen) </li><li>3 TL Garam Massala</li><li>1½ TL Korianderpulver</li><li>1 TL Chilipulver</li><li>½ Bund frischer Koriander</li></ul></div><div><br /></div><div><b>Vorbereitung</b>:</div><div><ul style="text-align: left;"><li>Kartoffeln würfeln (ca. 2-2½ cm große Stücke)</li><li>Knoblauch und Ingwer fein hacken (können gemischt werden).</li><li>Zwiebeln würfeln.</li><li>Blumenkohlröschen vom Blumenkohl trennen.</li><li>Chilis längst aufschlitzen und mit einem Löffel entkernen.</li></ul></div><div><br /></div><div><b>Zubereitung</b>:</div><div><ul style="text-align: left;"><li>Zwiebeln mit 2 EL Öl glasig anbraten, danach in einen separaten Becher geben und pürieren.</li><li>Kreuzkümmel mit 2 EL Öl anbraten bis es knistert, dann Tomatenmark, Zwiebelpaste, Ingwer, Knoblauch und Chilis zugeben und mit reichlich Öl anbraten (gut rühren!).</li><li>Kartoffeln zugeben und 3 Minuten braten, danach mit Deckel 3-4 Minuten auf dem Herd stehen lassen, gelegentlich umrühren.</li><li>Wenn Kartoffeln langsam weich werden, Blumenkohl hinzugeben und 3 Minuten mit braten. </li><li>Passierte Tomaten und Gewürze hinzugeben.</li><li>So lange bei niedriger Hitze köcheln lassen bis Kartoffeln durch sind, gelegentlich umrühren. </li><li>Frischen Koriander hacken, so dass ca. eine Hand voll gehacktem Koriander dabei rumkommt.</li><li>Mit unterrühren. </li><li>Zum Schluss mit gehackten Chilis und etwas gehacktem Koriander dekorieren.</li></ul><div><br /></div></div></div><div><br /></div><div><br /></div><div>________________________________</div><div><br /></div><div><br /></div><div><br /></div><div><b>→ 🠞 English version! </b><b>🠜 </b><b>←</b><div><br /></div><div>Alu Gobhi is one of Mr. Squirrel's favorite foods when we order take out from the Punjab restaurant in our neighborhood. So he really wanted to cook it at home :) Here are the results of his cooking tests: </div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEyULkN-P1a8Nnq4vGI1Kcr7tXIZzWMYKxVe9gIXqfuo845yYz9BRymOA6N01Jw534KSeZPp2bcHz0sFdWpDdo7qhIW2uC_R7L3OGY5Q5CFo8jJvt0haAWawNl7LYvu10m-uxsqmQdJ4/s2048/alugobi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheEyULkN-P1a8Nnq4vGI1Kcr7tXIZzWMYKxVe9gIXqfuo845yYz9BRymOA6N01Jw534KSeZPp2bcHz0sFdWpDdo7qhIW2uC_R7L3OGY5Q5CFo8jJvt0haAWawNl7LYvu10m-uxsqmQdJ4/w320-h400/alugobi.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Perfect lunch box meal!</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><div><div><b>Ingredients</b></div><div><ul><li>500g of potatoes</li><li>500g of cauliflower</li><li>2 onions</li><li>2 cloves of garlic</li><li>500g of pureed tomatoes</li><li>2 tbsp tomato paste</li><li>80g of fresh ginger</li><li>2 green chilis</li><li>canola oil</li></ul></div><div><br /></div><div><b>Spices</b><br /><ul><li>1½ tsp of salt</li><li>1 tsp of cumin (whole! not ground) </li><li>3 tsp Garam Massala</li><li>1½ tsp ground coriander</li><li>1 tsp chili</li><li>½ bunch of fresh coriander</li></ul></div><div><br /></div><div><b>Preparation</b>:</div><div><ul><li>Peel potatoes and cut into cubes (1 inch pieces or a little smaller)</li><li>Finely chop garlic and ginger (can be mixed).</li><li>Cut onions into small cubes.</li><li>Cut cauliflower ears from cauliflower.</li><li>Cut up chilis lengthwise and remove seeds with seeds with a spoon.</li></ul></div><div><b>Instructions</b>:</div><div><ul><li>Fry onions in 2 tbsp of oil until transluscent, then fill in a separate container and blend.</li><li>Fry cumin in 2 tbsp of oil until they crackle, then add tomato paste, blended onions, ginger, garlic, and chili. Add oil if necessary and don't forget to stir well. </li><li>Add potatoes and fry along with the rest for three minutes. Place the lid on the pan/pot and let it sit on the stove, stirring occasionally.</li><li>As the potato pieces begin to soften, add cauliflower and fry for another 3 minutes.</li><li>Add pureed tomatoes and spice.</li><li>Simmer at low heat until potatoes are fully cooked. Stir occasionally.</li><li>Chop up fresh coriander until you get about a hand full of chopped herbs. </li><li>Add and stir.</li><li>Finally garnish with some chopped chilis and coriander.</li></ul></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-40090582129937409182020-12-13T14:43:00.012+01:002020-12-13T14:50:50.403+01:00Und zu Weihnachten? | And for Christmas?<b>English version below (there really is! Keep scrolling.)</b><br />
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Weihnachten steht ja traditionell für gutes Essen. Ich habe hier mal ein paar festliche Vorschläge zusammen getragen, die gut passen, die man mit der Familie teilen kann - und die von mir in höchst wissenschaftlichen menschlichen Experimenten mit Veganern und Nicht-Veganern getestet und für gut befunden wurden:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfutgUKjxme7EifmuqsUJizREnIDqhPG0Nsmd1O392UqESrJdF7OZiWCUxE-1VlBlm0ADX5G0LuK6-KFnfgDCDk-ahZM7JmHokLF1Gue8CbxCaeH1kRBP7TCkPDWPfefPjiGTlT7Yp-I/s1600/xmas_dinner_blog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="736" data-original-width="736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfutgUKjxme7EifmuqsUJizREnIDqhPG0Nsmd1O392UqESrJdF7OZiWCUxE-1VlBlm0ADX5G0LuK6-KFnfgDCDk-ahZM7JmHokLF1Gue8CbxCaeH1kRBP7TCkPDWPfefPjiGTlT7Yp-I/s400/xmas_dinner_blog.jpg" width="400" /></a></div>
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<a name='more'></a><br /><h2>Vorspeisen</h2>
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Ganz schnell vorbereitet und ohne wilde Zutaten: Extra grüne Erbsensuppe! (<a href="https://squirrel-of-nom.blogspot.de/2016/11/extra-grune-erbsensuppe-extra-green-pea-soup.html" target="_blank">Rezept</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1uBxCN9QsDldW7yog6YdRf8OQ5EimtBXs6ks1mxIl_jLPIizbYRDdB9PoJp6Q1JHHrvtGNY-hPP-ioRYKy38GcP0iYLdvv4jaUkJMiMR-cX5oL6bmNV6EB_BnsNdrwxFSkyeftnBDSw/s1600/2017-30-10_logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1uBxCN9QsDldW7yog6YdRf8OQ5EimtBXs6ks1mxIl_jLPIizbYRDdB9PoJp6Q1JHHrvtGNY-hPP-ioRYKy38GcP0iYLdvv4jaUkJMiMR-cX5oL6bmNV6EB_BnsNdrwxFSkyeftnBDSw/s320/2017-30-10_logo.jpg" width="213" /></a></div>
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Als Vorspeise sind sonst auch <b>Salate </b>toll. Zum Beispiel Feldsalat mit Granatapfelkernen, Walnüssen und Orangenfilets mit einer schönen Vinaigrette. </div>
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Und wer ein bisschen Zeit hat, macht Tomate-Moxxarella! (<a href="https://squirrel-of-nom.blogspot.de/2015/03/vegan-mozzarella-moxarella.html" target="_blank">Moxxarella-Rezept</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeliXC4JznRmJvMUpfLf9TXnWsbrG4S3Uv0s-7MpswNZhyphenhyphenxWSHs53PmQFOjoKwmeRa6cBsX9UPaLIKHjHp97swqNHcPpt5FTGUs4XY5VahAw7LIZxx-zdDuCvAlPxlzXD_Vx-TLgQzjk/s1600/00.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeliXC4JznRmJvMUpfLf9TXnWsbrG4S3Uv0s-7MpswNZhyphenhyphenxWSHs53PmQFOjoKwmeRa6cBsX9UPaLIKHjHp97swqNHcPpt5FTGUs4XY5VahAw7LIZxx-zdDuCvAlPxlzXD_Vx-TLgQzjk/s400/00.jpg" width="266" /></a></div>
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Hauptgerichte</h2><div>Unser Favorit: <b>Wildes Seitanragout</b>. (<a href="https://squirrel-of-nom.blogspot.com/2019/12/wild-seitan-ragout-venison-style.html" target="_blank">Rezept</a>)</div><div>Ja, es ist etwas aufwändiger, aber es ist SO gut. So gut, dass meine nicht vegane Verwandtschaft auf fragt, ob wir das zum gemeinsamen Essen mitbringen können. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomHxn6b8VRvVVcXdrRu7YMcn7K0u9jouLdHJsII4uyyMPv4hQ7HxuBiMHcB6kq8Ux5pW4WPOxxaH95QVQBa1PJ46jjxqUY00OENdJNF4TbjJ5CJNqtrahY5ccaUsIhxR_SZEcEMxfPRA/s960/wildragout_01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomHxn6b8VRvVVcXdrRu7YMcn7K0u9jouLdHJsII4uyyMPv4hQ7HxuBiMHcB6kq8Ux5pW4WPOxxaH95QVQBa1PJ46jjxqUY00OENdJNF4TbjJ5CJNqtrahY5ccaUsIhxR_SZEcEMxfPRA/w320-h400/wildragout_01.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
Ganz weit vorne: <b>Rouladen</b>! (<a href="https://squirrel-of-nom.blogspot.de/2013/11/traditional-german-cuisine-roulades.html" target="_blank">Rezept</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJJPcmG7TIKsk3iAxcoIzKpeC45ZIZtKTF27eompGDP6MOklfL6AUG_vgDgWI285DzPJkf9qDXPomUdFh8rYr6Yo_H-3JFpPO6wlOgXy3kiE7fbQNqu_Lqo5P5GLYufqTZHoGsgMoVAg/s1600/RouladenDONE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJJPcmG7TIKsk3iAxcoIzKpeC45ZIZtKTF27eompGDP6MOklfL6AUG_vgDgWI285DzPJkf9qDXPomUdFh8rYr6Yo_H-3JFpPO6wlOgXy3kiE7fbQNqu_Lqo5P5GLYufqTZHoGsgMoVAg/s400/RouladenDONE.jpg" width="400" /></a></div>
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Super vorzubereiten ist übrigens <b>Lebkuchengeschnetzeltes </b>(<a href="https://squirrel-of-nom.blogspot.de/2014/12/christmas-dinner-lebkuchengeschnetzelte.html" target="_blank">Rezept</a>). Man kann es am Vortag (auch in größeren Mengen) vorbereiten und dann am nächsten Tag einfach aufwärmen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG_cqL7l7FwpOAwTKDQwstipDytfzbw2NenBllqiDdgP4Ul4n0Lr4M2YxrBrC42EX74fLlFoACFvCLmObFgDMDay_OrwtlmimRBA4bwXxfhKZwdYWwUZfm6O4DDu11Wv7wUYe340fFW0/s2048/gingerbreadragout.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG_cqL7l7FwpOAwTKDQwstipDytfzbw2NenBllqiDdgP4Ul4n0Lr4M2YxrBrC42EX74fLlFoACFvCLmObFgDMDay_OrwtlmimRBA4bwXxfhKZwdYWwUZfm6O4DDu11Wv7wUYe340fFW0/w320-h400/gingerbreadragout.jpg" width="320" /></a></div>
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Alles wird besser mit <b>Saucen</b>! Da kann ich die <b>Senf-Ahorn-Sahnesauce</b> (<a href="https://squirrel-of-nom.blogspot.de/2016/01/mustardsauce.html" target="_blank">Rezept</a>) empfehlen - und da kann man wunderbar Mockduck reinschmeißen. Und wer ohne Vleisch auskommen möchte, kann auch super gebratene Pilze, Rosenkohl oder andere schöne Sachen darin ertränken. Ich kann mir auch sehr gut vorstellen diese Sauce statt Barbecuesauce in meinem<b> </b><a href="https://squirrel-of-nom.blogspot.de/2015/11/pulled-jackfruit.html" target="_blank"><b>Pulled Jackfruit </b>Rezept</a> vorstellen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zIHEHqdT7wl-_1uL9CvSdOvhUQqLpTn9K4LiiP83nAZR8LiSAQ-tAtsuyv4OAvdseY16zcr4laAwxTgkAe4vUn57QAfg7EBD-FbEzrfe3Qs6YYDM4z2y8fq9L_R2XvQh86bnBZHnsv8/s1600/mockduck.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zIHEHqdT7wl-_1uL9CvSdOvhUQqLpTn9K4LiiP83nAZR8LiSAQ-tAtsuyv4OAvdseY16zcr4laAwxTgkAe4vUn57QAfg7EBD-FbEzrfe3Qs6YYDM4z2y8fq9L_R2XvQh86bnBZHnsv8/s400/mockduck.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Oder <b>Cremesauce</b> (<a href="https://squirrel-of-nom.blogspot.com/2020/10/Rahmsauce-Cream-Sauce.html">Rezept</a>):</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA8MlhldhYyAWXj2KrmNYCzFbX6KlfofJ468cfszKd3_uUb5_6fRx1CNU-krlwNxQrrR0Dmx-lO4RjDsJvn7Rr_Hyxus_9dZHUv-MogubKIIRfnxU6oBmPm72WefbQ2Wbo9SfKtHntwg/s1620/k%25C3%25B6ttbullar2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA8MlhldhYyAWXj2KrmNYCzFbX6KlfofJ468cfszKd3_uUb5_6fRx1CNU-krlwNxQrrR0Dmx-lO4RjDsJvn7Rr_Hyxus_9dZHUv-MogubKIIRfnxU6oBmPm72WefbQ2Wbo9SfKtHntwg/s320/k%25C3%25B6ttbullar2.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b>Vrikassee </b>(<a href="https://squirrel-of-nom.blogspot.de/2016/01/veggie-frikassee.html" target="_blank">Rezept</a>) kann ich mir auch als Hauptgang vorstellen. Auch wunderbar vorzubereiten und dann warm zu machen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu8eABlBF58g8tjkAqvUV3DcJ9qtFomblSI_qA-BnRLeomZXeUpAHf2bmYghfmGpAFv5cX8b0C7UM9rcit0gWE5XAByBqE-ttAM8bS7pzCnf6XjHdspdajHPg9zrQMgQaWChYs9ckmuU/s1600/eintopf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1098" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu8eABlBF58g8tjkAqvUV3DcJ9qtFomblSI_qA-BnRLeomZXeUpAHf2bmYghfmGpAFv5cX8b0C7UM9rcit0gWE5XAByBqE-ttAM8bS7pzCnf6XjHdspdajHPg9zrQMgQaWChYs9ckmuU/s320/eintopf.jpg" width="219" /></a></div>
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Und auch wenn das ein wenig mehr Vorbereitungszeit braucht (4-5 Tage!), ist <b>Sauerbraten </b>eine gute Idee. Das Rezept findet ihr <a href="https://squirrel-of-nom.blogspot.de/2017/12/sauerbraten.html">hier</a>.</div>
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<h2>
Beilagen</h2>
Dazu gehen klassisch Salzkartoffeln, Kartoffelpüree, smashed Potatoes, Mac and Cheese (<a href="https://squirrel-of-nom.blogspot.de/2015/12/macncheese.html" target="_blank">Rezept</a>), oder sogar Kässpätzle (<a href="https://squirrel-of-nom.blogspot.de/2014/10/vegan-spaetzle.html" target="_blank">Rezept</a>) - optional natürlich auch einfach nur die Spätzle!<br />
Rotkohl, glasierte Möhrchen, vielleicht Spinat ... und Preiselbeeren. Oder aber: Serviettenknödel (<a href="https://squirrel-of-nom.blogspot.de/2014/12/festive-sides-napkin-dumpling.html" target="_blank">Rezept</a>). Kann man auch tolle mit Laugenstangen oder -brezeln machen.<br />
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Desserts</h2>
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Rosmarin-Panna Cotta mit Erdbeerspiegel (<a href="https://squirrel-of-nom.blogspot.de/2014/06/rosemary-panna-cotta-with-strawberry.html" target="_blank">Rezept</a>)</div>
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Kürbis-Käsekuchen mit dunkler Ganache (<a href="https://squirrel-of-nom.blogspot.de/2014/10/Pumpkin-cheesecake-chocolate-ganache.html" target="_blank">Rezept</a>)<br />
Geschichtete Mousse au Chocolat mit Oreo und Sahne (<a href="https://squirrel-of-nom.blogspot.de/2016/03/mouse-au-chocolat.html">Rezept</a>)<br />
Brownies (<a href="https://squirrel-of-nom.blogspot.de/2014/12/brownie-more-chocolate-please.html">Rezept</a>) mit Vanilleeis<br />
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<b><span style="font-family: inherit;">Mein Weihnachtsessen in 2017? </span></b><br />
<b><span style="font-family: inherit;"><a href="https://squirrel-of-nom.blogspot.de/2017/12/weihnachten-christmas-2017-1.html">Teil 1</a> | </span></b><b><a href="https://squirrel-of-nom.blogspot.de/2017/12/weihnachten-christmas-2017-2.html">Teil 2</a> | </b><b><a href="https://squirrel-of-nom.blogspot.de/2017/12/weihnachten-christmas-2017-3.html">Teil 3</a></b><br />
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<b>English version</b><br />
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Christmas is traditionally a time for good food. I put together a couple of festive suggestions that work well and are great meals to share with the family - I did some very, very scientific human experiments with vegans and non vegans and everyone agreed to food was good:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfutgUKjxme7EifmuqsUJizREnIDqhPG0Nsmd1O392UqESrJdF7OZiWCUxE-1VlBlm0ADX5G0LuK6-KFnfgDCDk-ahZM7JmHokLF1Gue8CbxCaeH1kRBP7TCkPDWPfefPjiGTlT7Yp-I/s1600/xmas_dinner_blog.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="736" data-original-width="736" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfutgUKjxme7EifmuqsUJizREnIDqhPG0Nsmd1O392UqESrJdF7OZiWCUxE-1VlBlm0ADX5G0LuK6-KFnfgDCDk-ahZM7JmHokLF1Gue8CbxCaeH1kRBP7TCkPDWPfefPjiGTlT7Yp-I/s400/xmas_dinner_blog.jpg" width="400" /></a></div>
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<h2>
Appetizers</h2>
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A quick and easy one with any crazy ingredients: Extra green pea soup! (<a href="https://squirrel-of-nom.blogspot.de/2016/11/extra-grune-erbsensuppe-extra-green-pea-soup.html" target="_blank">Recipe</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1uBxCN9QsDldW7yog6YdRf8OQ5EimtBXs6ks1mxIl_jLPIizbYRDdB9PoJp6Q1JHHrvtGNY-hPP-ioRYKy38GcP0iYLdvv4jaUkJMiMR-cX5oL6bmNV6EB_BnsNdrwxFSkyeftnBDSw/s1600/2017-30-10_logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1uBxCN9QsDldW7yog6YdRf8OQ5EimtBXs6ks1mxIl_jLPIizbYRDdB9PoJp6Q1JHHrvtGNY-hPP-ioRYKy38GcP0iYLdvv4jaUkJMiMR-cX5oL6bmNV6EB_BnsNdrwxFSkyeftnBDSw/s400/2017-30-10_logo.jpg" width="266" /></a></div>
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Another great option for appetizers are salads. For example lamb's lettuce with pomegranate seeds, walnuts and orange slices in a nice vinaigrette.</div>
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If you have a little bit of extra time on your hands, you could make a caprese salad with tomatoes and moxxarella! (<a href="https://squirrel-of-nom.blogspot.de/2015/03/vegan-mozzarella-moxarella.html" target="_blank">Moxxarella recipe</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeliXC4JznRmJvMUpfLf9TXnWsbrG4S3Uv0s-7MpswNZhyphenhyphenxWSHs53PmQFOjoKwmeRa6cBsX9UPaLIKHjHp97swqNHcPpt5FTGUs4XY5VahAw7LIZxx-zdDuCvAlPxlzXD_Vx-TLgQzjk/s1600/00.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUeliXC4JznRmJvMUpfLf9TXnWsbrG4S3Uv0s-7MpswNZhyphenhyphenxWSHs53PmQFOjoKwmeRa6cBsX9UPaLIKHjHp97swqNHcPpt5FTGUs4XY5VahAw7LIZxx-zdDuCvAlPxlzXD_Vx-TLgQzjk/s400/00.jpg" width="266" /></a></div>
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Main courses</h2><div><div>Our favorite: <b>seitan ragout, venison style</b>. (<a href="https://squirrel-of-nom.blogspot.com/2019/12/wild-seitan-ragout-venison-style.html" target="_blank">recipe</a>)</div><div>Yes, this takes time and effort, but it is SO good. So good, indeed, my non vegan relatives ask for us to bring it over for shared dinners. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomHxn6b8VRvVVcXdrRu7YMcn7K0u9jouLdHJsII4uyyMPv4hQ7HxuBiMHcB6kq8Ux5pW4WPOxxaH95QVQBa1PJ46jjxqUY00OENdJNF4TbjJ5CJNqtrahY5ccaUsIhxR_SZEcEMxfPRA/s960/wildragout_01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomHxn6b8VRvVVcXdrRu7YMcn7K0u9jouLdHJsII4uyyMPv4hQ7HxuBiMHcB6kq8Ux5pW4WPOxxaH95QVQBa1PJ46jjxqUY00OENdJNF4TbjJ5CJNqtrahY5ccaUsIhxR_SZEcEMxfPRA/w320-h400/wildragout_01.jpg" width="320" /></a></div></div><div><br /></div>
Always a top contender: <b>Roulades</b>! (<a href="https://squirrel-of-nom.blogspot.de/2013/11/traditional-german-cuisine-roulades.html" target="_blank">Recipe</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJJPcmG7TIKsk3iAxcoIzKpeC45ZIZtKTF27eompGDP6MOklfL6AUG_vgDgWI285DzPJkf9qDXPomUdFh8rYr6Yo_H-3JFpPO6wlOgXy3kiE7fbQNqu_Lqo5P5GLYufqTZHoGsgMoVAg/s1600/RouladenDONE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1112" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJJPcmG7TIKsk3iAxcoIzKpeC45ZIZtKTF27eompGDP6MOklfL6AUG_vgDgWI285DzPJkf9qDXPomUdFh8rYr6Yo_H-3JFpPO6wlOgXy3kiE7fbQNqu_Lqo5P5GLYufqTZHoGsgMoVAg/s400/RouladenDONE.jpg" width="400" /></a></div>
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I love this one because it's so easy to prep ahead: <b>Gingerbread ragout</b> (<a href="https://squirrel-of-nom.blogspot.de/2014/12/christmas-dinner-lebkuchengeschnetzelte.html" target="_blank">Recipe</a>). You can just make it the day before (also double or triple the recipe) and just heat it up the next day.<br />
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Everything gets better with <b>sauces</b>! I can recommend the <b>mustard maple syrup cream sauce </b>(<a href="https://squirrel-of-nom.blogspot.de/2016/01/mustardsauce.html" target="_blank">Recipe</a>) - you can just serve mock duck with it. If you prefer not to use mock meats, you could just fry some mushrooms or drown some brussel sprouts or other nice things in it. I have also thought about using this sauce instead of barbecue sauce in my pulled jackfruit <a href="https://squirrel-of-nom.blogspot.de/2015/11/pulled-jackfruit.html" target="_blank">recipe</a>!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zIHEHqdT7wl-_1uL9CvSdOvhUQqLpTn9K4LiiP83nAZR8LiSAQ-tAtsuyv4OAvdseY16zcr4laAwxTgkAe4vUn57QAfg7EBD-FbEzrfe3Qs6YYDM4z2y8fq9L_R2XvQh86bnBZHnsv8/s1600/mockduck.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1066" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zIHEHqdT7wl-_1uL9CvSdOvhUQqLpTn9K4LiiP83nAZR8LiSAQ-tAtsuyv4OAvdseY16zcr4laAwxTgkAe4vUn57QAfg7EBD-FbEzrfe3Qs6YYDM4z2y8fq9L_R2XvQh86bnBZHnsv8/s400/mockduck.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">Or <b>cream sauce </b>(<a href="https://squirrel-of-nom.blogspot.com/2020/10/Rahmsauce-Cream-Sauce.html">recipe</a>):</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA8MlhldhYyAWXj2KrmNYCzFbX6KlfofJ468cfszKd3_uUb5_6fRx1CNU-krlwNxQrrR0Dmx-lO4RjDsJvn7Rr_Hyxus_9dZHUv-MogubKIIRfnxU6oBmPm72WefbQ2Wbo9SfKtHntwg/s1620/k%25C3%25B6ttbullar2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrA8MlhldhYyAWXj2KrmNYCzFbX6KlfofJ468cfszKd3_uUb5_6fRx1CNU-krlwNxQrrR0Dmx-lO4RjDsJvn7Rr_Hyxus_9dZHUv-MogubKIIRfnxU6oBmPm72WefbQ2Wbo9SfKtHntwg/s320/k%25C3%25B6ttbullar2.jpg" /></a></div></div>
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<b>Vrikassee </b>(<a href="https://squirrel-of-nom.blogspot.de/2016/01/veggie-frikassee.html" target="_blank">recipe</a>) would make a nice main course as well! Another one that's easily prepared in advance!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu8eABlBF58g8tjkAqvUV3DcJ9qtFomblSI_qA-BnRLeomZXeUpAHf2bmYghfmGpAFv5cX8b0C7UM9rcit0gWE5XAByBqE-ttAM8bS7pzCnf6XjHdspdajHPg9zrQMgQaWChYs9ckmuU/s1600/eintopf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1098" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWu8eABlBF58g8tjkAqvUV3DcJ9qtFomblSI_qA-BnRLeomZXeUpAHf2bmYghfmGpAFv5cX8b0C7UM9rcit0gWE5XAByBqE-ttAM8bS7pzCnf6XjHdspdajHPg9zrQMgQaWChYs9ckmuU/s320/eintopf.jpg" width="219" /></a></div>
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And while this one takes quite a bit of prep time (4-5 days!), Sauerbraten is a great idea. It's a vegan take on a traditional German sour (pickled) roast. Find the recipe <a href="https://squirrel-of-nom.blogspot.de/2017/12/sauerbraten.html">here</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFE8zvXZfuuvgCChhb-SYI4GXukNNX4X9fOSnuiTHJFbQZBhy0EfNKphcLwdCVsHtDbSTAHXl8xIDca_ANY4gLPhmOhNjSzFoUBgY5x3p9mjeSAN8pdm1nmQ-uY-KiCJer9VE2-P1GZ34/s1600/sauerbrate.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFE8zvXZfuuvgCChhb-SYI4GXukNNX4X9fOSnuiTHJFbQZBhy0EfNKphcLwdCVsHtDbSTAHXl8xIDca_ANY4gLPhmOhNjSzFoUBgY5x3p9mjeSAN8pdm1nmQ-uY-KiCJer9VE2-P1GZ34/s400/sauerbrate.jpg" width="320" /></a></div>
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Side dishes</h2>
Classic sindes include salt potatoes, mashed potatoes, smashed potatoes, mac and cheese (<a href="https://squirrel-of-nom.blogspot.de/2015/12/macncheese.html" target="_blank">recipe</a>), maybe even Kässpätzle (cheesy homemade noodles) (<a href="https://squirrel-of-nom.blogspot.de/2014/10/vegan-spaetzle.html" target="_blank">recipe</a>) - or if you ditch the vegan cheese, just make regular spätzle.<br />
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Red cabbage, glazed carrots, maybe spinach... lingonberries. Or you could try napking dumplings (<a href="https://squirrel-of-nom.blogspot.de/2014/12/festive-sides-napkin-dumpling.html" target="_blank">recipe</a>). I love making these with soft pretzels!<br />
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Desserts</h2>
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Rosmary Panna Cotta on a strawberry coulis (<a href="https://squirrel-of-nom.blogspot.de/2014/06/rosemary-panna-cotta-with-strawberry.html" target="_blank">recipe</a>)</div>
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Pumpkin cheesecake with a dark chocolate ganache (<a href="https://squirrel-of-nom.blogspot.de/2014/10/Pumpkin-cheesecake-chocolate-ganache.html" target="_blank">recipe</a>)<br />
Layered chocolate mousse with oreos and cream (<a href="https://squirrel-of-nom.blogspot.de/2016/03/mouse-au-chocolat.html">recipe</a>)<br />
Brownies (<a href="https://squirrel-of-nom.blogspot.de/2014/12/brownie-more-chocolate-please.html">recipe</a>) with vanilla ice cream<br />
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<b>My Christmas Food in 2017? </b><br />
<span style="font-family: "courier new" , "courier" , monospace; font-weight: 700;"></span><br />
<b><a href="https://squirrel-of-nom.blogspot.de/2017/12/weihnachten-christmas-2017-1.html">Part 1</a> | </b><b><a href="https://squirrel-of-nom.blogspot.de/2017/12/weihnachten-christmas-2017-2.html">Part 2</a> | </b><b><a href="https://squirrel-of-nom.blogspot.de/2017/12/weihnachten-christmas-2017-3.html">Part 3</a></b></div>
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Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-23724983094219488722020-11-23T20:55:00.000+01:002020-11-23T20:55:50.577+01:00Erdnussbuttersuppe | Peanut butter soup<p><b>Here's a promise: If you keep scrolling a little, there will be an English translation of the recipe. Have some trust :) </b></p><p><br /></p><p>Früher mochte ich Erdnüsse gar nicht so gerne. Aber ich probiere immer mal wieder Dinge, die ich nicht mag... und bei Erdnüssen war es so, dass sich mein Geschmack geändert hat :) Erdnussbuttersuppe hört sich trotzdem befremdlich an. Macht aber nichts. Die Suppe ist super einfach, echt lecker und man kann das Gemüse darin variieren, wie man mag.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKbqLJyeOrv49YzJ_fLI3Xd4ZW52fFv02mZdVqUtBruXQtXSM6bZ5s5uyD1hnvskLq78h7kMV02EfZTpmuvOYIWt1oenBy6L2NKvl8Myve8Oq-2bSGuGMpMhZb-zXZwwBDsbhEvJTO2Q/s1800/pbs3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKbqLJyeOrv49YzJ_fLI3Xd4ZW52fFv02mZdVqUtBruXQtXSM6bZ5s5uyD1hnvskLq78h7kMV02EfZTpmuvOYIWt1oenBy6L2NKvl8Myve8Oq-2bSGuGMpMhZb-zXZwwBDsbhEvJTO2Q/w320-h400/pbs3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ihr seht an den unterschiedlichen Bildern, <br />dass man hier wirklich variieren kann wie man mag.<br /></td></tr></tbody></table><br /><span><a name='more'></a></span><p><b>Rezept für 2 Portionen</b></p><p><b>Zutaten für die Basis:</b></p><p></p><ul style="text-align: left;"><li>80g Erdnussbutter (darf nur aus Erdnüssen bestehen, nichts anderes. Wenn ihr nur Erdnussbutter habt, in der Salz und/oder Zucker drin ist, müsst ihr beim Abschmecken etwas vorsichtiger sein)</li><li>700ml Wasser</li><li>Schale und Saft einer Biolimette</li><li>Sojasauce, Salz und Zucker zum Abschmecken</li></ul><div><br /></div><div><b>Einlagen</b>:</div><div><ul style="text-align: left;"><li>frittierter Tofu (Entweder <a href="https://squirrel-of-nom.blogspot.com/2016/02/frittierter-tofu-deepfried.html" target="_blank">konventionell frittiert</a> oder in der Heißluftfritteuse - das wichtigste ist, dass ihr den Tofu aus dem asiatischen Supermarkt nehmt. Bei der Heißluftfritteuse ist es wichtig, dass die Tofustück sich in der Fritteuse nicht berühren. Achja und: 200°C ca. 10-12 Minuten, je nachdem wie dick ihr den Tofu geschnitten habt. (keine Fritteuse, egal ob Heißluft oder Öl? Dann bratet ihr den Tofu halt. Schmeckt auch gut!)</li><li>Gemüse Eurer Wahl, z.B.</li><ul><li>Sojasprossen</li><li>Zuckererbsenschoten</li><li>Möhren (in feine Streifen geschnitten)</li><li>Frühlingszwiebeln (fein geschnitten)</li><li>Paprika (fein geschnitten)</li><li>Brokkoli (klein geschnitten)</li><li>Champignons in Scheiben geschnitten</li><li>Pak Choy (fein geschnitten)</li><li>etwas frische Chili</li></ul><li>80g Reisnudeln (ich nehme gerne die in 5mm Dicke)</li><li>Optional: Etwas frischen Koriander oder Minze</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio46mz0854HjHrYBqlUe6j4E5vI6cbX91vLXgcP6yJiXswXLd7NAm340E3KHq0sEw3ko28SVnwSG_TJJjZJQAdMkRXORax7nZ8Td3ccRnkemE_u4dAWeGubJGw5v8clgzkOLgz65IKGCM/s2048/pbs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio46mz0854HjHrYBqlUe6j4E5vI6cbX91vLXgcP6yJiXswXLd7NAm340E3KHq0sEw3ko28SVnwSG_TJJjZJQAdMkRXORax7nZ8Td3ccRnkemE_u4dAWeGubJGw5v8clgzkOLgz65IKGCM/w320-h400/pbs2.jpg" width="320" /></a></div><br /><div><br /></div></div><div><br /></div><div><b>Zubereitung:</b></div><div><ul style="text-align: left;"><li>Tofu frittieren und zur Seite legen.</li><li>Erdnussbutter mit ca. 300ml Wasser glatt pürieren. </li><li>Zusammen mit dem Rest vom Wasser in einen Topf oder einen Wok geben.</li><li>Schale einer Biolimette in den Topf reiben.</li><li>Saft der Limette nach dem Abreiben in den Topf ausdrücken.</li><li>Alles erhitzen.</li><li>Mit Sojasauce, Salz und Zucker abschmecken.</li><li>Zuerst alle Zutaten dazu geben, die etwas länger brauchen. Zum Beispiel die Möhren.</li><li>Da ihr alles fein geschnitten habt, tut sich das aber nicht viel und ihr könnt alles (Tofu, Gemüse, Nudeln - nicht aber Zutaten wie Sojasprossen, Koriander oder Minze) reinwerfen und kurz garen.</li><li>Wenn die Nudeln durch sind, passt das. Das Gemüse darf im Zweifelsfall auch etwas knackiger sein.</li><li>Mit Sprossen, Kräutern, ggf. etwas frischer Chili garnieren und servieren.</li><li>Fertig.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjESRwXVK7f2tRKKsldFaCmukbGO-OdXfcuz7gNyyzsgJ41dfSVKBCfzXasosyJqVlQGE2QIv-Jw_MEoZm0CAs1wx5i0uEtLIMZ61Kw8wpwKRllyO7rl6WGMXvktLtLrKkXJhXgFV1fJc/s2048/pbs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjESRwXVK7f2tRKKsldFaCmukbGO-OdXfcuz7gNyyzsgJ41dfSVKBCfzXasosyJqVlQGE2QIv-Jw_MEoZm0CAs1wx5i0uEtLIMZ61Kw8wpwKRllyO7rl6WGMXvktLtLrKkXJhXgFV1fJc/w320-h400/pbs1.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>-----------------------------------------------------------------------</div><div> </div><p></p><p><b>Promise kept! Here's your translation :)</b></p><div><p>I used to not like peanuts at all. But on occasion, I do try things that I used to dislike... and with peanuts, my taste changed :)</p><p>Peanut butter soup still sounds weird. But that's ok. The soup is simple, very tasty, and you can use any veggies you like.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKbqLJyeOrv49YzJ_fLI3Xd4ZW52fFv02mZdVqUtBruXQtXSM6bZ5s5uyD1hnvskLq78h7kMV02EfZTpmuvOYIWt1oenBy6L2NKvl8Myve8Oq-2bSGuGMpMhZb-zXZwwBDsbhEvJTO2Q/s1800/pbs3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyKbqLJyeOrv49YzJ_fLI3Xd4ZW52fFv02mZdVqUtBruXQtXSM6bZ5s5uyD1hnvskLq78h7kMV02EfZTpmuvOYIWt1oenBy6L2NKvl8Myve8Oq-2bSGuGMpMhZb-zXZwwBDsbhEvJTO2Q/w320-h400/pbs3.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You'll see from the different pictures, how can <br />really vary the ingredients any way you like!</td></tr></tbody></table><p></p><p><b>Recipe for 2 servings</b></p><p><b>Basic ingredients:</b></p><p></p><ul><li>80g of peanut butter (make sure you get the type that's made from nothing but peanuts. If you use peanut butter that contains sugar and/or salt, you'll have to take it back a notch when seasoning)</li><li>700ml of water (that's about 3 cups)</li><li>peel and juice of one organic lime </li><li>Soy sauce, salt, and sugar </li></ul><div><b><br /></b></div><div><b>other ingredients</b>:</div><div><ul><li>deep fried tofu (either <a href="https://squirrel-of-nom.blogspot.com/2016/02/frittierter-tofu-deepfried.html" target="_blank">conventionally deep fry</a> or use an air fryer - just make sure you get a nice and soft tofu, prefereably from an Asian supermarket. When using an air fryer, make sure the tofu pieces don't touch in there. Oh and: 200°C/390°F for 10-12 Minuten, depending on how thick you cut the tofu. (No fryer available, neither deep nor air based? Just give that tofu a nice fry. Tastes great, too!)</li><li>Veggies of your choice, for example</li><ul><li>soy sprouts</li><li>snow peas</li><li>thinly slices carrots</li><li>scallions (thinly sliced)</li><li>peppers (thinly sliced)</li><li>broccoli (small pieces)</li><li>thinly slices mushrooms</li><li>pak choy (thinly sliced)</li><li>some fresh chili pepper</li></ul><li>80g of rice noodles (that's a little less than 3 oz. I like to take the ones that are 5mm thick)</li><li>Optional: some fresh coriander or mint</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio46mz0854HjHrYBqlUe6j4E5vI6cbX91vLXgcP6yJiXswXLd7NAm340E3KHq0sEw3ko28SVnwSG_TJJjZJQAdMkRXORax7nZ8Td3ccRnkemE_u4dAWeGubJGw5v8clgzkOLgz65IKGCM/s2048/pbs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio46mz0854HjHrYBqlUe6j4E5vI6cbX91vLXgcP6yJiXswXLd7NAm340E3KHq0sEw3ko28SVnwSG_TJJjZJQAdMkRXORax7nZ8Td3ccRnkemE_u4dAWeGubJGw5v8clgzkOLgz65IKGCM/s320/pbs2.jpg" /></a></div><div></div></div><div><br /></div><div><b>Instructions:</b></div><div><ul><li>Deep fry tofu and set aside.</li><li>Puree peanut butter with about 300ml (a little over a cup) of water until smooth.</li><li>Add to pot or work along with the rest of the water</li><li>Zest the lime and add the peel to the pot.</li><li>Next, press the juice of the lime into the pot.</li><li>Heat everything up.</li><li>Season to taste with soy sauce, sugar and salt. </li><li>Next step: When adding the ingredients, make sure, you put the ones that take the longest to cook into the pot first. This goes for carrots, for example.</li><li>But since you sliced everything thinly, it barely matters and you can throw the lot of it (tofu, veggies, noodles, just not things like sprouts and fresh herbs) into the soup and briefly cook it.</li><li>Once the noodles are cooked, everything should be good. Nothing wrong with veggies having a little crunch.</li><li>Garnish with sprouts (if using any), herbs and some fresh chili and serve.</li><li>Done!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjESRwXVK7f2tRKKsldFaCmukbGO-OdXfcuz7gNyyzsgJ41dfSVKBCfzXasosyJqVlQGE2QIv-Jw_MEoZm0CAs1wx5i0uEtLIMZ61Kw8wpwKRllyO7rl6WGMXvktLtLrKkXJhXgFV1fJc/s2048/pbs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjESRwXVK7f2tRKKsldFaCmukbGO-OdXfcuz7gNyyzsgJ41dfSVKBCfzXasosyJqVlQGE2QIv-Jw_MEoZm0CAs1wx5i0uEtLIMZ61Kw8wpwKRllyO7rl6WGMXvktLtLrKkXJhXgFV1fJc/s320/pbs1.jpg" /></a></div><div></div></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-84479418175896404402020-10-25T12:06:00.002+01:002020-10-25T12:06:39.408+01:00Rahmsauce mit Pilzen / Cream Sauce with Mushrooms<b>Rumor has it that there really is an English translation below the German original. Find out more by using the secret feature! (Scrolling. It's really just scrolling down.)</b><div><br /></div><div><br /></div><div>Wir haben bei Ikea die veganen Köttbullar (huvudroll) gefunden und mussten die natürlich testen. Aber was wären die Köttbullar ohne Kartoffelpüree und Rahmsauce? Und da die Sauce von Ikea Kuhmilch enthält, musste ich wohl oder übel Sauce basteln :)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPs-6pB_k2-X5QkE4LMQtLK8x_4JSD0ZhZ8Pjdu2guzNS_pl6R05QWmWW6HOtdlcEDz1crroFJIfelebjOtnE_epl-AbptDXqUDe4iX9VkKMCcFYXvo2gBkhGZJ0LWyKAC5ORHxjX2j0/s1800/k%25C3%25B6ttbullar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPs-6pB_k2-X5QkE4LMQtLK8x_4JSD0ZhZ8Pjdu2guzNS_pl6R05QWmWW6HOtdlcEDz1crroFJIfelebjOtnE_epl-AbptDXqUDe4iX9VkKMCcFYXvo2gBkhGZJ0LWyKAC5ORHxjX2j0/s320/k%25C3%25B6ttbullar1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sDLMUozOATuPjwFEzIDr6gZhZjA-1upZ2TN07rzWIb0lmzm4V2qX5EatYgt3gWmcQwj4lAgQ22NGfV836tfNe70zgr2aJvFfhCo67y5wJ_jWBvx_9ulrWcugePZ5RhZtSCxC_3QSV_c/s1620/k%25C3%25B6ttbullar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sDLMUozOATuPjwFEzIDr6gZhZjA-1upZ2TN07rzWIb0lmzm4V2qX5EatYgt3gWmcQwj4lAgQ22NGfV836tfNe70zgr2aJvFfhCo67y5wJ_jWBvx_9ulrWcugePZ5RhZtSCxC_3QSV_c/s320/k%25C3%25B6ttbullar2.jpg" /></a></div><br /><span><a name='more'></a></span><div><br /></div><div><b>Zutaten für 2-4 Portionen:</b></div><div>(Portionen je nachdem, ob ihr euer Essen darin ertränkt oder nur ein Sößchen dazu reicht)</div><div><ul style="text-align: left;"><li>5 Champignons</li><li>1 Zwiebel</li><li>200ml Soja Cuisine (oder Hafer Cuisine etc.)</li><li>200ml Hafermilch (oder Sojamilch etc.)</li><li>1 EL Mehl (oder z.B. Kartoffelstärke)</li><li>Salz und Pfeffer</li><li>2 EL Sojasauce</li><li>etwas Öl zum braten</li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4At-uCCutGi8Xx2IjGDDBBLbMdyEA08fN3i8al65ukeWdgbYZh8O7Y7kGLQiZmsUT1DAEi7gXYUJIZ53bxPuHpu143FTCRFJlpZ-Fn5leJCMnvqfSYzp7u0EtXf1ClOZyTnL6vi3QQs/s2048/IMG20201025081403-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4At-uCCutGi8Xx2IjGDDBBLbMdyEA08fN3i8al65ukeWdgbYZh8O7Y7kGLQiZmsUT1DAEi7gXYUJIZ53bxPuHpu143FTCRFJlpZ-Fn5leJCMnvqfSYzp7u0EtXf1ClOZyTnL6vi3QQs/w320-h400/IMG20201025081403-01_wm.jpeg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><b>Zubereitung</b>:</div><div><ul style="text-align: left;"><li>Zwiebeln und Pilze klein schneiden.</li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq2lrbI_4FysYV23bwJS1syMfSvoBXM-q9YSrZpXjcEudRrzxMEYigLNpEBQHwi4F0hlmENSFDRre88Mg7f6a0rN7UfYEBMZ76LfGHHzFCUhBQZlwUKH9IE84T5BT2js5-RYSq5NpnpU/s2048/IMG20201025083957-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq2lrbI_4FysYV23bwJS1syMfSvoBXM-q9YSrZpXjcEudRrzxMEYigLNpEBQHwi4F0hlmENSFDRre88Mg7f6a0rN7UfYEBMZ76LfGHHzFCUhBQZlwUKH9IE84T5BT2js5-RYSq5NpnpU/s320/IMG20201025083957-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Mehl mit etwas Wasser anrühren bis keine Klümpchen mehr da sind.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXA8CZrjbyM2XwWaV4vaWbeB82R4pX4j1id62HNNSTGK6O1RXmwp6tBci6ZHoi96ZHqoLMtBhqWihk_UEQv0mW0Y6LMGv0oGATosVYBrJtlmopBDurDReW7Tvo3R1aBD3AA3U0VhO1xw/s2048/IMG20201025085053-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXA8CZrjbyM2XwWaV4vaWbeB82R4pX4j1id62HNNSTGK6O1RXmwp6tBci6ZHoi96ZHqoLMtBhqWihk_UEQv0mW0Y6LMGv0oGATosVYBrJtlmopBDurDReW7Tvo3R1aBD3AA3U0VhO1xw/s320/IMG20201025085053-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Etwas Öl in einer Pfanne erhitzen.</li><li>Pilze und Zwiebeln hineingeben und leicht salzen.</li><li>Pilze und Zwiebeln braten, bis die ersten Stellen anfangen anzubräunen.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgiO4kbI779YJpFlm4ElcfYDjwJMM7GcLCome5a-mkKxB7y3tCVXc21aCwBtUALuNJfyhQpTzgX2BB2PSNMzgGKoQvo13qrtviCI89KHxzFCneb99yQ5fKF737uIJSfBmeuqWU51WkVU/s1080/1603619022681_wm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgiO4kbI779YJpFlm4ElcfYDjwJMM7GcLCome5a-mkKxB7y3tCVXc21aCwBtUALuNJfyhQpTzgX2BB2PSNMzgGKoQvo13qrtviCI89KHxzFCneb99yQ5fKF737uIJSfBmeuqWU51WkVU/w400-h320/1603619022681_wm.png" width="400" /></a></div><br /><div><br /></div><div><ul style="text-align: left;"><li>Angebratene Zwiebeln und Pilze in einen Messbecher geben. </li><li>Soja Cuisine dazu geben.</li><li>Pürieren.</li></ul></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5mya52YakN6CB4W8gjvbvhR4hxhRwHB38hUbXuVL-zLniW1qlQjpkn88pGk00KXSwH5AQxnS3XEuL5r0qfcUBRmv2kMz9B8uci8Jv0Z7l6I2RzBWWGeSpXP0EeJeAME2xqW_cI0op_c/s2048/IMG20201025090714-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5mya52YakN6CB4W8gjvbvhR4hxhRwHB38hUbXuVL-zLniW1qlQjpkn88pGk00KXSwH5AQxnS3XEuL5r0qfcUBRmv2kMz9B8uci8Jv0Z7l6I2RzBWWGeSpXP0EeJeAME2xqW_cI0op_c/s320/IMG20201025090714-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Hafermilch dazu geben und etwa die Hälfte des angerührten Mehl.</li><li style="text-align: left;">Pürieren, bis alles ganz fein ist.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEEMlKBbd9pThCQUqKTHUhmfuB2laMm-xumYRqE6vYAMbaQlcXeKU8Zoppxl47md1j2Uz05DCwc2RVvwA8vGWhRvYkE2mmJUG5Q9xX7D3BK3FGCpw2_8BukaSfii3PycuPqmKKN8BNFs/s2048/IMG20201025091044-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEEMlKBbd9pThCQUqKTHUhmfuB2laMm-xumYRqE6vYAMbaQlcXeKU8Zoppxl47md1j2Uz05DCwc2RVvwA8vGWhRvYkE2mmJUG5Q9xX7D3BK3FGCpw2_8BukaSfii3PycuPqmKKN8BNFs/s320/IMG20201025091044-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Pürierte Sauce zurück in die Pfanne geben. </li><li style="text-align: left;">Kurz aufkochen. </li><li style="text-align: left;">Wenn die Sauce nicht dick genug ist, noch etwas vom angerührten Mehl hinzugeben.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQ18yPh9IRxZ2pdtj73iaah63wH55Qq3mnh0cIPKOQAw0EUDaWtyF73b3f7hzuF7Xjw-2OYUsks3c6-PhHOQrwjLtatb1BRQ1eDP6WbsMCVV0uLc70-ngb0KkVn_Ez7eKfDQekgv0KXs/s1080/1603619073241_wm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="1080" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQ18yPh9IRxZ2pdtj73iaah63wH55Qq3mnh0cIPKOQAw0EUDaWtyF73b3f7hzuF7Xjw-2OYUsks3c6-PhHOQrwjLtatb1BRQ1eDP6WbsMCVV0uLc70-ngb0KkVn_Ez7eKfDQekgv0KXs/w640-h360/1603619073241_wm.png" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><ul><li style="text-align: left;">Sojasauce hinzugeben.</li><li style="text-align: left;">Pfeffer hinzugeben.</li><li style="text-align: left;">Umrühren.</li><li style="text-align: left;">Fertig.</li></ul><div style="text-align: left;"><br /></div><div style="text-align: left;">******************************************************</div></div><br /><div><br /></div><div><b>See? Magic! Here's the English version.</b><div><br /></div><div>We found vegan köttbuller (huvudroll / meat balls) at Ikea and obviously had to test them. But what would köttbullar be without mashed potatoes and cream sauce? Since the Ikea cream sauce comes with dairy, we just had to whip up our own. :)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPs-6pB_k2-X5QkE4LMQtLK8x_4JSD0ZhZ8Pjdu2guzNS_pl6R05QWmWW6HOtdlcEDz1crroFJIfelebjOtnE_epl-AbptDXqUDe4iX9VkKMCcFYXvo2gBkhGZJ0LWyKAC5ORHxjX2j0/s1800/k%25C3%25B6ttbullar1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPs-6pB_k2-X5QkE4LMQtLK8x_4JSD0ZhZ8Pjdu2guzNS_pl6R05QWmWW6HOtdlcEDz1crroFJIfelebjOtnE_epl-AbptDXqUDe4iX9VkKMCcFYXvo2gBkhGZJ0LWyKAC5ORHxjX2j0/s320/k%25C3%25B6ttbullar1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sDLMUozOATuPjwFEzIDr6gZhZjA-1upZ2TN07rzWIb0lmzm4V2qX5EatYgt3gWmcQwj4lAgQ22NGfV836tfNe70zgr2aJvFfhCo67y5wJ_jWBvx_9ulrWcugePZ5RhZtSCxC_3QSV_c/s1620/k%25C3%25B6ttbullar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1620" data-original-width="1296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sDLMUozOATuPjwFEzIDr6gZhZjA-1upZ2TN07rzWIb0lmzm4V2qX5EatYgt3gWmcQwj4lAgQ22NGfV836tfNe70zgr2aJvFfhCo67y5wJ_jWBvx_9ulrWcugePZ5RhZtSCxC_3QSV_c/s320/k%25C3%25B6ttbullar2.jpg" /></a></div><br /><!--more--><div><br /></div><div><b>Ingredients for 2-4 portions:</b></div><div>(portions depend on whether you like to drown your food or if you just like to serve something with a little sauce.)</div><div><ul><li>5 cremini mushrooms</li><li>1 onion</li><li>200ml soy cuisine (vegan cream) (oat or any other type will work, too, of course.)</li><li>200ml of oat milk (or soy etc.)</li><li>1 tbsp of flour (or corn or potato starch)</li><li>salt and pepper</li><li>2 tbsp of soy sauce</li><li>some oil for frying</li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4At-uCCutGi8Xx2IjGDDBBLbMdyEA08fN3i8al65ukeWdgbYZh8O7Y7kGLQiZmsUT1DAEi7gXYUJIZ53bxPuHpu143FTCRFJlpZ-Fn5leJCMnvqfSYzp7u0EtXf1ClOZyTnL6vi3QQs/s2048/IMG20201025081403-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4At-uCCutGi8Xx2IjGDDBBLbMdyEA08fN3i8al65ukeWdgbYZh8O7Y7kGLQiZmsUT1DAEi7gXYUJIZ53bxPuHpu143FTCRFJlpZ-Fn5leJCMnvqfSYzp7u0EtXf1ClOZyTnL6vi3QQs/w320-h400/IMG20201025081403-01_wm.jpeg" width="320" /></a></div><br /><div><br /></div><div><br /></div><div><b>Instructions</b>:</div><div><ul><li>Finely chop onions and mushrooms.</li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq2lrbI_4FysYV23bwJS1syMfSvoBXM-q9YSrZpXjcEudRrzxMEYigLNpEBQHwi4F0hlmENSFDRre88Mg7f6a0rN7UfYEBMZ76LfGHHzFCUhBQZlwUKH9IE84T5BT2js5-RYSq5NpnpU/s2048/IMG20201025083957-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq2lrbI_4FysYV23bwJS1syMfSvoBXM-q9YSrZpXjcEudRrzxMEYigLNpEBQHwi4F0hlmENSFDRre88Mg7f6a0rN7UfYEBMZ76LfGHHzFCUhBQZlwUKH9IE84T5BT2js5-RYSq5NpnpU/s320/IMG20201025083957-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Mix flour with some water until there's no lumps.</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXA8CZrjbyM2XwWaV4vaWbeB82R4pX4j1id62HNNSTGK6O1RXmwp6tBci6ZHoi96ZHqoLMtBhqWihk_UEQv0mW0Y6LMGv0oGATosVYBrJtlmopBDurDReW7Tvo3R1aBD3AA3U0VhO1xw/s2048/IMG20201025085053-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1639" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXA8CZrjbyM2XwWaV4vaWbeB82R4pX4j1id62HNNSTGK6O1RXmwp6tBci6ZHoi96ZHqoLMtBhqWihk_UEQv0mW0Y6LMGv0oGATosVYBrJtlmopBDurDReW7Tvo3R1aBD3AA3U0VhO1xw/s320/IMG20201025085053-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both;"><ul><li>Heat up a little oil in a pan.</li><li>Add mushrooms and onions. Season with a little salt.</li><li>Fry until the veggies start to brown.</li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgiO4kbI779YJpFlm4ElcfYDjwJMM7GcLCome5a-mkKxB7y3tCVXc21aCwBtUALuNJfyhQpTzgX2BB2PSNMzgGKoQvo13qrtviCI89KHxzFCneb99yQ5fKF737uIJSfBmeuqWU51WkVU/s1080/1603619022681_wm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgiO4kbI779YJpFlm4ElcfYDjwJMM7GcLCome5a-mkKxB7y3tCVXc21aCwBtUALuNJfyhQpTzgX2BB2PSNMzgGKoQvo13qrtviCI89KHxzFCneb99yQ5fKF737uIJSfBmeuqWU51WkVU/w400-h320/1603619022681_wm.png" width="400" /></a></div><br /><div><br /></div><div><ul><li>Put those fried onions and mushrooms in a measuring jug.</li><li>Add soy cream</li><li>Blend.</li></ul></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5mya52YakN6CB4W8gjvbvhR4hxhRwHB38hUbXuVL-zLniW1qlQjpkn88pGk00KXSwH5AQxnS3XEuL5r0qfcUBRmv2kMz9B8uci8Jv0Z7l6I2RzBWWGeSpXP0EeJeAME2xqW_cI0op_c/s2048/IMG20201025090714-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5mya52YakN6CB4W8gjvbvhR4hxhRwHB38hUbXuVL-zLniW1qlQjpkn88pGk00KXSwH5AQxnS3XEuL5r0qfcUBRmv2kMz9B8uci8Jv0Z7l6I2RzBWWGeSpXP0EeJeAME2xqW_cI0op_c/s320/IMG20201025090714-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Add oat milk and about half of the flour water.</li><li style="text-align: left;">Blend until everything is smooth.</li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEEMlKBbd9pThCQUqKTHUhmfuB2laMm-xumYRqE6vYAMbaQlcXeKU8Zoppxl47md1j2Uz05DCwc2RVvwA8vGWhRvYkE2mmJUG5Q9xX7D3BK3FGCpw2_8BukaSfii3PycuPqmKKN8BNFs/s2048/IMG20201025091044-01_wm.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEEMlKBbd9pThCQUqKTHUhmfuB2laMm-xumYRqE6vYAMbaQlcXeKU8Zoppxl47md1j2Uz05DCwc2RVvwA8vGWhRvYkE2mmJUG5Q9xX7D3BK3FGCpw2_8BukaSfii3PycuPqmKKN8BNFs/s320/IMG20201025091044-01_wm.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><ul><li style="text-align: left;">Pour the blended sauce back in the pan. </li><li style="text-align: left;">Briefly bring to a boil. </li><li style="text-align: left;">If the sauce is not thick enough yet, add more of the flour water, mix it in bring the blend to a boil again.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzVz3UwwdtLVWUDlK1629aLS8IF5y7oB3ZAxZceGQOvceHQyUifSwahK35Hu4GvHh3Q_3_7QH4W5Q9I8SE5I15oRx1p7FmfnlWFRmlEm-ER1GXFfetLWwUk4KJQqrLv7imF3CEPtGzGM/s1080/1603619073241_wm.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="1080" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzVz3UwwdtLVWUDlK1629aLS8IF5y7oB3ZAxZceGQOvceHQyUifSwahK35Hu4GvHh3Q_3_7QH4W5Q9I8SE5I15oRx1p7FmfnlWFRmlEm-ER1GXFfetLWwUk4KJQqrLv7imF3CEPtGzGM/w640-h360/1603619073241_wm.png" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><ul><li style="text-align: left;">Add soy sauce.</li><li style="text-align: left;">Add pepper.</li><li style="text-align: left;">Stirr.</li><li style="text-align: left;">Done.</li></ul></div></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.comtag:blogger.com,1999:blog-7508286379609712906.post-26121569943399144512020-10-11T19:07:00.000+02:002020-10-11T19:07:36.984+02:00Knoblauchbrot | Garlic bread<p><b>English translation below. Promised!</b></p><p>Eigentlich war das nur so eine Idee, ich ich umgesetzt habe, als ich seeeehr viel Pizzateig (ja, es ist pizzatechnisch komplett eskaliert) gemacht hatte und noch überlegt habe, wie ich mehr Knoblauch in unser Abendessen integrieren könnte. Nachdem mich so viele nach dem Rezept gefragt haben, schreibe ich es mal auf.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbfl90WcPtQt-rlaxRfQeg45bfKTBIi8cgdooSJXfyTrFVLymQmrhII51v41cX2qeUTsALSv4R5Y5If62HWF3CQzodMtaJG5lv-DYRzAQbUDCeQQi2OVQAoeZn4RaDi-dqJ7qno_EfE0/s1800/garlicbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbfl90WcPtQt-rlaxRfQeg45bfKTBIi8cgdooSJXfyTrFVLymQmrhII51v41cX2qeUTsALSv4R5Y5If62HWF3CQzodMtaJG5lv-DYRzAQbUDCeQQi2OVQAoeZn4RaDi-dqJ7qno_EfE0/w320-h400/garlicbread1.jpg" width="320" /></a></div><br /><span><a name='more'></a></span><p><b>Für 4-5 Fladen</b></p><p><b>Zutaten/Teig:</b></p><p></p><ul style="text-align: left;"><li>300g Mehl</li><li>1 TL Trockenhefe</li><li>9g Salz</li><li>ca. 200ml Wasser (pi mal Daumen)</li><li>1 TL Zucker</li><li>1 EL Rapsöl</li></ul><p><br /></p><b>Zutaten/Knoblauchpaste:<br /></b><ul style="text-align: left;"><li>4-5 Zehen Knoblauch (das wird sehr knoblauchig - nehmt weniger, wenn ihr nicht sicher seid, dass ihr das für ne gute Idee haltet. Oder halt mehr :))</li><li>1 EL Wasser</li><li>1 EL Öl</li><li>1 TL Salz</li><li>2 TL frisch gehackter Rosmarin</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGBUP7bQXe93CbUK7zyMGJfSCQj-FJys_-0S9QJQPSsBNf1X57VM3iXNVdhjZXVPGjgor2QN9ZKGDVtMN_97exhgAZ3rhesggQjeu6dnW9QM5-VyH9ZkFuaZ-zKF2Z4MYai36iRs71Bs/s1501/garlicbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1501" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGBUP7bQXe93CbUK7zyMGJfSCQj-FJys_-0S9QJQPSsBNf1X57VM3iXNVdhjZXVPGjgor2QN9ZKGDVtMN_97exhgAZ3rhesggQjeu6dnW9QM5-VyH9ZkFuaZ-zKF2Z4MYai36iRs71Bs/w320-h400/garlicbread2.jpg" width="320" /></a></div><br /><div><b>Zubereitung</b>:<br /><ul style="text-align: left;"><li>Für den Teig das Salz und das Mehl vermischen.</li><li>Eine Mulde in das Mehl drücken, Hefe und Zucker hinein geben und einen Schluck Wasser dazu geben.</li><li>5 Minuten abgedeckt stehen lassen.</li><li>Öl und Wasser dazu geben und alles verkneten.</li><li>Teig 30 Minuten abgedeckt gehen lassen.</li><li>Kneten. </li><li>Noch mal 30 Minuten gehen lassen.</li><li>(Ihr könnt den Teig auch über Nacht im Kühlschrank gehen lassen.)</li><li>Ofen auf 250°C/480°F vorheizen. </li><li>Während der Teig geht den Knoblauch schälen.</li><li>Knoblauch mit allen anderen Zutaten fein pürieren.</li><li>Teig in 4-5 Portionen teilen, Fladen formen und mit den Fingern Dellen eindrücken.</li><li>Fladen mit Paste bepinseln. </li><li>Fladen bei 250°C/480°F backen, bis sie braun werden (das geht relativ schnell).</li><li>Fertig!</li></ul><div><br /></div></div><div>***************************************</div><div><br /></div><p></p><p><b>English translation. As promised!</b></p><div><p>This was just a quick idea I had when I had made a LOT of pizza dough (the pizza situation entirely escalated that night) and was thinking about how to incorporate more garlic into our dinner. Since so many people asked me for the recipe, I decided to type it up.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbfl90WcPtQt-rlaxRfQeg45bfKTBIi8cgdooSJXfyTrFVLymQmrhII51v41cX2qeUTsALSv4R5Y5If62HWF3CQzodMtaJG5lv-DYRzAQbUDCeQQi2OVQAoeZn4RaDi-dqJ7qno_EfE0/s1800/garlicbread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbfl90WcPtQt-rlaxRfQeg45bfKTBIi8cgdooSJXfyTrFVLymQmrhII51v41cX2qeUTsALSv4R5Y5If62HWF3CQzodMtaJG5lv-DYRzAQbUDCeQQi2OVQAoeZn4RaDi-dqJ7qno_EfE0/w320-h400/garlicbread1.jpg" width="320" /></a></div><br /><p><b>For 4-5 breads</b></p><p><b>Ingredients/dough:</b></p><p></p><ul><li>300g of flour</li><li>1 tsp of dry yeast</li><li>9g of salt</li><li>ca. 200ml of water (round about)</li><li>1 tsp of sugar</li><li>1 tbsp of canola oil</li></ul><p><br /></p><b>Ingredients / Garlic paste:<br /></b><ul><li>4-5 cloves of garlic (this is going to get pretty garlicy - use less if you're unsure you're ready for this. Or more. :))</li><li>1 tbsp of water</li><li>1 tbsp of oil</li><li>1 tsp of salt</li><li>2 tsp of freshly chopped rosemary</li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGBUP7bQXe93CbUK7zyMGJfSCQj-FJys_-0S9QJQPSsBNf1X57VM3iXNVdhjZXVPGjgor2QN9ZKGDVtMN_97exhgAZ3rhesggQjeu6dnW9QM5-VyH9ZkFuaZ-zKF2Z4MYai36iRs71Bs/s1501/garlicbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1501" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGBUP7bQXe93CbUK7zyMGJfSCQj-FJys_-0S9QJQPSsBNf1X57VM3iXNVdhjZXVPGjgor2QN9ZKGDVtMN_97exhgAZ3rhesggQjeu6dnW9QM5-VyH9ZkFuaZ-zKF2Z4MYai36iRs71Bs/w320-h400/garlicbread2.jpg" width="320" /></a></div><br /><div><b>Instructions</b>:<br /><ul><li>For the dough, start out by mixing salt and flour.</li><li>Make a little dent into the flour, add sugar and yeast and add a little bit of water.</li><li>Cover and let it sit for 5 minutes.</li><li>Add oil and the rest of the water and knead until you get a nice smooth dough. </li><li>Cover dough and let rest for 30 minutes. </li><li>Knead again.</li><li>Cover and rest for another 30 minutes.</li><li>(You can also let the dough rest in the fridge over night.)</li><li>Preheat oven to 250°C/480°F.</li><li>While the dough rests, peel the garlic.</li><li>Puree garlic along with all of the other ingredients. </li><li>Cut dough into 4-5 portions, form the dough and use your fingers to press dents into it.</li><li>Brush dough with garlic paste.</li><li>Bake dough at 250°C/480°F until they brown (this does not take long).</li><li>Done!</li></ul></div><p></p></div>Squirrel of Nomhttp://www.blogger.com/profile/00311828210855155553noreply@blogger.com