Big shopping abord in Germany

This morning I oversleept and came too late to my regular appointment....well she was waiting not sure if I would show up, but I did. After the appointment I wanted to go to germany for vegan groceries shopping(cause they got much more than we do in Switzerland).

I was away till 4 o'clock. so you could imagine it ended with some! stuff as I went to 3 shops.

Here are some of my list i got.

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NO, that I haven't brought... I just found it so cute!

this is only a few stuff. My fridge almost overfloating.

But now I will post one or more recipes.

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 Guacamole Reinvented

Serves 6

30 minutes or fewer

Cups for guacamole; serve them on saucers, surrounded by tortilla chips.  They make a tasty preamble a Mexican-style stew such as Vegetarian Posole Stew .

• 3 small avocados
• 3 small oranges
• 2 cups radishes, diced
• 1 ½ cups finely chopped romaine lettuce
• 6 green onions, finely chopped (1 cup)
• 3 Tbs. lime juice
• ¼ cup chopped cilantro
• 1–2 drops hot sauce, optional

1. Halve and pit avocados. Score each avocado half 7 times lengthwise and 7 times crosswise to dice. Scoop out with soup spoon, and place avocado dice in large bowl. Reserve avocado shells.

2. Cut peel and pith from oranges with knife, then slice each orange into 4 slices. Cut each orange slice into 6 small triangular pieces. Add to bowl with diced avocado. Add radishes, romaine, green onions, lime juice, cilantro, and hot sauce (if using) to bowl. Season with salt and pepper, if desired, and gently toss to coat.

3. Scoop avocado mixture into avocado shells. Serve immediately.

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Quesadillas

Preparation time: 35mins

Serves 4 as a main 8 as appetizer or finger food

• 1 eggplant (aubergine)
• 1 red capsicum (bell pepper)
• 6 tortillas
• (100g fresh spinach )
• (1 ½ cups re-fried beans )
• 1 cup vegetarian Gouda or Fontina or soy cheese
• ¼ cup jalapenos (optional)

to serve

• 1 quantity of fresh salsa
• sour cream (optional)

Pre heat the oven to 200°C/392°F.

Slice the eggplant lengthways into 1cm thick strips. De-seed and slice the capsicum into quarters.

Lightly oil a baking tray with vegetable oil. Place the sliced eggplant and capsicum onto the tray and roast in the pre-heated oven for 15-20 minutes until cooked through and capsicum skins are golden.

Remove from the oven and set aside to cool. Remove skins from capsicum and slice into strips.

Wash and shred spinach.

Place a tortilla on a clean work surface; top one half with strips of roasted eggplant, roasted capsicum and shredded spinach and a little cheese. Fold the tortilla over and set aside.

Fill all 6 tortillas

Heat a large non-stick fry pan to medium heat. Cook 1 tortilla at a time pressing down a little to melt the filling; flip over after 1 minute to cook both side evenly.

Remove from the pan and keep warm covered with foil. Repeat process to cook the reaming quesadillas.

Cut the quesadillas in half and top with salsa and sour cream if using. Or alternatively cut into small wedges and serve with salsa and guacamole as great party food.

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 Mexican Rice – Arroz Mexicano

Ingredients

• 1/4 cup vegetable oil
• 1 clove garlic, minced
• 1/4 cup minced onion
• 1 cup uncooked long-grain rice
• 1 tomato, peeled and chopped
• 1 cup tomato juice
• 1 1/2 cups chicken stock or water
• 1/2 cup chopped bell pepper
• 1/4 cup chopped green chile
• Salt to Taste

Instructions

1. Saute garlic and onion in vegetable oil until translucent.
2. Stir in rice and allow to turn golden.
3. Add remaining ingredients and mix well.
4. Cover tightly and cook until rice is tender and liquid has been absorbed.
5. Stir occasionally during the cooking.

Number of servings (yield): 4

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 Chilli Non Carne

Serves: 

4-6

Time: 

30-40 minutes, depending on how quick you are!

Ingredients: 

2 tbsp sunflower oil

1 large onion, chopped

3 cloves garlic, crushed

½ red pepper, chopped

1 medium courgette, chopped in half lengthways, then sliced

100g/4oz mushrooms, chopped

225g/8oz veggie mince

2 x 400g tins chopped tomatoes

1 tbsp tomato purée

1/2 tsp mild chilli powder (or more to taste)

1 tsp paprika

1 tsp cumin

100g/4oz sweetcorn, rinsed and drained

100g/4oz kidney beans, rinsed and drained - if using tinned Salt

Method: 

1. Fry onion and red pepper in oil until soft.

2. Add garlic, courgette and mushrooms and cook till mushrooms are golden brown.

3. Add mince and spices and fry 4-5 minutes, stirring constantly. (If mixture sticks, add some of tinned tomato juice.)

4. Add peanut butter and stir until it has melted in. Add the tinned tomatoes and tomato purée, stir well and simmer for 10 minutes over a low heat.

5. Add sweetcorn and kidney beans to chilli and cook for a further 2-3 minutes.

Serving suggestions:  any or all of these

- Rice or warm tortillas

- Guacamole - avocado dip. Just mash up an avocado, add salt, a little crushed garlic and a drop of lime juice

- Tomato salsa - home-made or bought

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 Eggless  vegan Mango Cake



Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6

Ingredients

• All Purpose Flour – 1 ½ cups

• Salt – ½ teaspoon

• Mango Puree – 1 ½ cups

• Baking Powder – 2 teaspoons

• Oil – 1/3 cup

• Vanilla Essence – 1 teaspoon

• Granulated Sugar – 2/3 cup (Increase or decrease depending upon the sweetness of the mangoes)

• Cardamom Powder – 1 teaspoon

Instructions

1. Wash, peel and blend the mango chunks to form a puree.
2. Take two big bowls for dry and wet mixture.
3. In the first bowl sift flour, baking powder and cardamom powder together and keep aside.
4. In the second big bowl mix sugar, oil and mango puree together with the help of the blender till sugar dissolves completely. Add in the vanilla essence to it and mix again.
5. Now to this wet mixture bowl gently add in flour and keep mixing with the help of a wooden spatula, please do not over mix the batter.
6. Bake in a 180 degrees preheated oven for 35 - 40 minutes, insert the toothpick to check if done will come out clean else keep for few more minutes.
7. Remove when done; the cake will leave sides from the baking tin.
8. Dust some powdered sugar and serve after cooling.

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Hope you will enjoy an mexican evening.