Auberginenröllchen | Eggplant Rolls

English version below!

Wie versprochen kommt hier das Rezept für die Auberginenröllchen. Die passen super auf Buffets, als Vorspeise, in Lunchboxen... eigentlich überall. :)

Auberginenröllchen mit Coeur de Boeuf Tomate und Moxxarella
beim 1. Squirreldinner!

Antipasti II: Roast Bellpepper with Shaved Almonds and Garlic

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

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

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

Antipasti I: Marinated Veggies

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

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

So here is how you can make the marinated veggies:

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

Ingredients:

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

Dinner Party III

Dinner Party No. 3! 

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

Dinnerparty Nr. 3!

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

Easy: Basil Pesto

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

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

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

Ingredients:

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