Archive

Tag Archives: recipe

Dear readers,

Exciting news: It’s time for Vegan MoFo!

Throughout the month of October, over 700 vegan food bloggers will display their art and get knee-deep into some vegan cooking, baking and writing. I am excited to participate this year. It’ll be a great motivation to try out more new recipes. This is the perfect time of the year to this as well- the leaves are turning yellow and it’s becoming cold outside…

Next thing: picture of my lunch!
I live in a coop, so part of the deal to live here is to do 3 hours of kitchen work a week. And I love it! In the short time I’ve lived here, I’ve already learned so much about cooking, using the right kitchen utensils, which flavours work well together etc. And I get to make awesome vegan things – and eat them :) Here is my lunch from yesterday:

What’s in it?

  1. Eggless “Egg”-Salad
  2. Barley-Chickpea Salad
  3. Spicy Hummous: Tabasco & Pepper
  4. Classic Hummous: Tahini
  5. Carrot sticks!

The Barley-chickpea salad was my favourite. I don’t remember the exact recipe, but I’ll try and remember as best as I can:

  1. Cook 1.5 cups of barley
  2. In a bowl, throw together a can of chickpeas, some cut up spring onion, some fresh parsley, juice of a lemon.
  3. Add some extras. These could be: dried raisins, cranberries, pistachios*, dried apricots. I also used sun-dried tomatos because I love them, worked out well.
  4. When the barley is tender, spread it out on a flat pan. Drizzle some olive oil over it and let it sit for a little bit.
  5. Put together a spice mix of black pepper, cinnamon, cayenne, nutmeg, turmeric. This is where my memory gets fuzzy. There may have been more spices. I also left out the turmeric because we didn’t have any, and it worked out well!
  6. Mix the barley with the rest of salad.
  7. Throw the spice mix in and stir.
  8. Let it sit for about an hour before serving. Maybe drizzle more olive oil on if it seems dry.
  9. Enjoy!

(*The recipe is originally a barley-pistaccio salad, but we always leave nuts out of all recipes in the coop kitchen for those who are allergic.)
The best thing was that I made all of the above and then knew they were being diminished by fellow coop-ers at lunch. Yay – vegan food for everyone!

Lastly, I tried out the raw pumpkin butter recipe from Raw Is Sexy last night. I used this baby:

I still had it sitting on my counter from the visit to the Farmer’s Market the other day. I knew it was time to try this…

This is what it turned out as: Yummy raw, cinnamon-y pumpkin goodness! I spread some on a sandwich and digged in right away. The rest is sitting in the fridge now.

Any ideas on what I could with it? Mix in some muffins? Make pumpkin bread out of it?

Lastly, I want to point you guys to some awesome vegan blogs I’ve discovered through vegan mofo already. For the complete list, check here:

To the above and all the other mofo-ers: What is your goal for Vegan MoFo 2011?
I am mainly hoping to have fun, explore some new vegan recipes (particularly soup! I haven’t made much soup yet at all but the season is calling for it), and find more vegan bloggers I like :)

Have a nice Sunday everyone!

I have been craving coleslaw the last couple of days. Last time I had it, which was probably about a year ago, I only had the store-bought typical, mayonnaise version. That tasted alright, but I was never a big fan of mayo (or buying pre-made salads, for that matter). Therefore, I was excited to make my own vegan version today – and can I just say, it was goooood…

Ingredients

  • 1/2 red cabbage
  • 3 carrots
  • 1 small onion
  • 3 tablespoons Vegan mayo (I used Vegenaise)
  • Whisk of Vinegar
  • Whisk Maple syrup
  • 1 teaspoon Brown sugar (optional)
  • Salt and pepper to taste
  • Raisins (optional)

So yes, adding maple syrup and brown sugar and raisins was probably a bit over the top, but I have a sweet tooth sometimes ;) Feel free to leave out either the sugar or raisins, but I do recommend the maple syrup for a nice sweet touch.

To make:

  • Grate the carrots, thinly cut the cabbage. Put into a big bowl.

  • Note: Grating your own carrots can be painfully annoying, but it’s worth it for absolute freshness!

  • In a separate small bowl, whisk together the mayo, vinegar, maple syrup and sugar. Add salt and pepper as you like it.
  • Pour dressing over the ‘slaw. Now stir, stir, stir..
  • Add the raisins! Stir some more.
  • Let it chill in the fridge for a couple hours That’s what they say, but I had a my portion right away ;)

One thing: the ‘slaw tasted a bit onion-y for me. Make sure you don’t go overboard with the onion.
Apart from that: Nom nom nom…

I combined the recipe after looking at the coleslaw versions of FeedMeImCranky, HealthyHappyLife and VeganBits, so make sure to check these out as well!

What else do you like to throw in your ‘slaw? Raisins, nuts, crazyyy stuff? Tell me. :-D

Since enjoying peanut butter sandwiches for breakfast every day at my friend’s house last week, I’ve been craving peanut butter. This is bad, since I normally was proud to be resistant to the stuff. However, I managed to find a way to incorporate it into vegan meals!

The first one I made because I was interested in tasting pak choi, also known as chinese cabbage or bok choy. Never heard of it before I started researching more vegan recipes. This one was absolutely gorgeous, great as a side or on its own!


(Image from jungle seeds )

Pak choi recipe from the Veganomicon (slightly modified):

You need:

  • 3 Pak chois
  • 1 tbs oil
  • 1 tbs chunky peanut butter
  • Soy sauce
  • Sesame seeds

Stir fry the pak chois, nicely cut up, in the oil. When they start to wrinkle, add peanut butter and soy sauce. Steam for a few minutes, then serve. Sprinkle sesame seeds on for extra decoration.

Lots of recipes in Veganomicon, including this one, ask for the use of peanut oil. Lacking this vital ingredient, I opted for using olive oil instead, but adding a dash of peanut butter to the mix instead worked wonderfully! Very creamy, yummy, peanut-y (although to be fair probably less healthy).
The peanut butter works really well here, especially since using crunchy gives you little pieces of nut in your stew that make for an interesting mix of textures.

The pak chois came out very nicely. I’ll definitely buy them again, and you should consider trying them if you’ve never before. They are also rich in vitamins and iron, protein and calcium.
For more infos on pak chois check out Dancing Gecko’s Post , VeganHope gives a good list of recipe links, and this recipe also sounds delicious.

And this I randomly threw together as dinner last night, once again incorporating the peanut butter:

Extremely simple Courgette-Stew:

Stew is probably not the technical term for this.  It is not really a stir fry either though. Either way, it was very quick and very yummy, so here we go:

You need:

  • Courgette (Zucchini)
  • Mushrooms
  • Baby potatoes
  • 1 tbs oil
  • 1 tbs of crunchy peanut butter
  • Some herbs: Thyme, Oregano, Basil.. Whatever floats your boat. I used an Italian 5 Herb mix.
  • some water

Heat the oil in a sauce pan. Add the vegetables, all cut into bite-sized chunks, and stir. Fry until they are a bit crispy. Then add the peanut butter, the herbs and some water, some salt. Stir thoroughly until the butter is melted and well spread around the leaves. Then put the lid on your sauce pan and steam for a couple of minutes. I am really bad with estimating times, so I won’t give a specific time here. You’re done when the potatoes and the courgette are as soft as you like them. The peanut butter/water/herb mix should have formed a bit of a nice, creamy sauce for the vegetables. If you want more, feel free to add some Vegan Cheese Sauce to it, I’m sure that would be a nice addition as well.

Lastly, I have had this song stuck in my head the whole day. ‘Wir trafen uns in einem Garten’ by 2Raumwohnung. ‘Jaaa, dann denk ich an was andres!’

Have a good day!

So, today was the day I decided to start trying new recipes, which I had aimed to be a positive side-effect of the experience. The first one I wanted to try was a really simple recipe for Vegan spring rolls I found at PepperAnn’s Blog .
For the non-German speakers amongst you, I shall re-post the recipe here:

You Need:
- Rice paper / pancakes
- Random vegetables
- Oil
- Some spices or soy sauce
- Bowl of Warm water

You can find the rice pancakes in Health Foods on Market Street for only 1.79. (picture taken from GoodnessDirect

Instructions:
- Cut up the vegetables into small cubes, put them into a nice big bowl. Throw in some spices in (I used Tesco’s ‘Chinese 5 Spices’ mix) and a bit of soy sauce.
- Heat up about 0.5cm of oil in your pan.
- Start soaking two rice pancakes in the bowl of warm water for a minute or so.
- Take the first one out and spoon about 2 TS of your vegetable mix on it. Fold the rice pancake carefully leaving one corner open, then take the second pan cake out of the bowl and fold it around that corner.
- Put the rolls in the pan.
- Cook until they’re nice and crispy, for around 3-5 min.

Hints:
- BE CAREFUL with the hot oil! If you have a deep-fryer, use that – but frying them in the pan should work perfectly as well.
- You will have to actually use two layers of pancakes for each roll. I did attempt to save some by using one layer, but all that happen is that the rolls fall apart and it’s a big mess. So, unless you make your rolls really small so you have several layers of the one pan cake around it, just use two.
- Make sure not to put the roles too close to each other in the pan, they will stick! Also try to use a plastic cooking utensil and store them on a ceramic plate – the rice pancakes will stick to anything wooden like there’s no tomorrow.

The camera unfortunately died in the process of making the spring rolls. Since they were so yummy, though, I shall make them again soon and then post some pictures.

On a slightly unrelated note, this is the perfect spring-roll-cooking soundtrack: Blue Foundation

Guten Appetit! Enjoy!

Follow

Get every new post delivered to your Inbox.