Samstag, 1. Oktober 2016
Aromatic Cooking: Baby Corn - 65, Baby Corn Fry
Aromatic Cooking: Baby Corn - 65, Baby Corn Fry: Baby Corn Fry or Baby Corn 65, this has been on my do-list for a long time and I made it finally. The first time, I made a s...
Freitag, 10. Juli 2015
Spicy BBQ-Sauce
Summer time is coming and with the warm temperatur the grill get started warmed up.
Summer is definitely my time! Sitting or being outside, relaxing or with a good book on the balcony.
To begin the great pleasely eveving, I already prepared a big bootle of BBQ-Salsa. This sauce keeps - stored well in the refrigerator - for a long time. Last year when I made it, it kept for really long - well this depends naturally very much on how often you grill or with whatever you enjoy this spicy Sauce.
If you got children at the table, you may reduce the spicy or make an extra little bottle - as it is kind of spicy - not too much - but enough....
Spicy BBQ-Sauce
Ingredients
1 tablespoon olive oil
1 large onion, diced
3-4 garlic cloves minced
24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
7-ounce jar of tomato paste (or a 6-ounce can)
2 tablespoon Srirache
1/4 cup cider vinegar
1/4 cup whole grain mustard
1/4 cup agave nectar
Preparation:
Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.
Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 30 - 40 minutes, stirring often.
note: if you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.
Summer is definitely my time! Sitting or being outside, relaxing or with a good book on the balcony.
To begin the great pleasely eveving, I already prepared a big bootle of BBQ-Salsa. This sauce keeps - stored well in the refrigerator - for a long time. Last year when I made it, it kept for really long - well this depends naturally very much on how often you grill or with whatever you enjoy this spicy Sauce.
If you got children at the table, you may reduce the spicy or make an extra little bottle - as it is kind of spicy - not too much - but enough....
Spicy BBQ-Sauce
Ingredients
1 tablespoon olive oil
1 large onion, diced
3-4 garlic cloves minced
24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
7-ounce jar of tomato paste (or a 6-ounce can)
2 tablespoon Srirache
1/4 cup cider vinegar
1/4 cup whole grain mustard
1/4 cup agave nectar
Preparation:
Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.
Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 30 - 40 minutes, stirring often.
Taste the sauce
Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.
note: if you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.
Sonntag, 7. Juni 2015
Portobello-Sandwich
Lately I was taking a visit in the main city of switzerland - Bern. Years ago I used to go there for school (Job-reason) and every once a time for shopping. Just love this city.
Knowing that there have opend some vegan stores and small "restaurants", I haven't discovered yet - I traveled up there - a little out of the citycenter. Just curious what to find there.
I was really surprise - and I spend too much money. Back in the citycenter, I was hungry so I had a look out where I could get some vegan-food. After asking aroung I found a Cafeteria.
Enjoying a great Sandwich - made with Portobello - Just had to ask how the sandwich have been made.
Of couse they didn't told me really recipe - but they gave me hint how to prepare. I wrote everything down, as fast as I could on my palm - left.
Back at home, after a few tries I could prepare a similar sandwich - tasting great as had.
Portobello-Sandwich
Portobello mushrooms are the steaks of the vegetarian world. Here, they’re marinated, roasted and sliced for a meaty sandwich filling.
Serves 4
30 minutes or fewer
2 large portobello mushrooms, stemmed
2 Tbs. prepared balsamic vinaigrette
8 tsp. melted vegan margarine or olive oil
2 Tbs. finely chopped parsley
3 cloves garlic, minced (1 Tbs.)
8 slices whole-grain bread
vegan-cheddar, sliced, use any you like
1 cup arugula
Preheat oven to 250°C.
Clean mushrooms and brush with vinaigrette and place on a baking sheet, and bake for 15 minutes, turning once. Slice into 1 cm thick strips.
In a Bowl stir together margarine, parsley, and garlic. Brush 4 bread slices with half of margarine mixture, and set margarine side down on the baking sheet.
Sprinkle cheese shreds among bread slices on the baking sheet. Top with the brushed mushroom strips, then with arugula. Cover with remaining 4 bread slices. Brush sandwich tops with the remaining margarine mixture.
Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet for 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned.
Take out, serve and enjoy!
Knowing that there have opend some vegan stores and small "restaurants", I haven't discovered yet - I traveled up there - a little out of the citycenter. Just curious what to find there.
I was really surprise - and I spend too much money. Back in the citycenter, I was hungry so I had a look out where I could get some vegan-food. After asking aroung I found a Cafeteria.
Enjoying a great Sandwich - made with Portobello - Just had to ask how the sandwich have been made.
Of couse they didn't told me really recipe - but they gave me hint how to prepare. I wrote everything down, as fast as I could on my palm - left.
Back at home, after a few tries I could prepare a similar sandwich - tasting great as had.
-------------------------------------------------------------------
Portobello-Sandwich
Portobello mushrooms are the steaks of the vegetarian world. Here, they’re marinated, roasted and sliced for a meaty sandwich filling.
Serves 4
30 minutes or fewer
2 large portobello mushrooms, stemmed
2 Tbs. prepared balsamic vinaigrette
8 tsp. melted vegan margarine or olive oil
2 Tbs. finely chopped parsley
3 cloves garlic, minced (1 Tbs.)
8 slices whole-grain bread
vegan-cheddar, sliced, use any you like
1 cup arugula
Preheat oven to 250°C.
Clean mushrooms and brush with vinaigrette and place on a baking sheet, and bake for 15 minutes, turning once. Slice into 1 cm thick strips.
In a Bowl stir together margarine, parsley, and garlic. Brush 4 bread slices with half of margarine mixture, and set margarine side down on the baking sheet.
Sprinkle cheese shreds among bread slices on the baking sheet. Top with the brushed mushroom strips, then with arugula. Cover with remaining 4 bread slices. Brush sandwich tops with the remaining margarine mixture.
Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet for 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned.
Take out, serve and enjoy!
Donnerstag, 28. Mai 2015
Vegan Cevapcici with vegetable sticks
Summer weather and time is coming more up and closer. I just love the time, cause I feel like full of energy to prepare something I can't remember eaten as a omni-Person.
Anyway since vegan - I've prepared dishes I never could have imagne to eat as a omni, kind of strange - but somehow knowing to prepare it the vegan way, just wants me to try - like the tune month ago. AND I love the vegan Tuna - faboulous!
Anyway back to offical post - Vegan Cevapcici done after some tries. The good thing about preparing meat-alternatives is, that I can ajust the spices I like. Won't miss it!!
Having a opend package of soy granules waiting in the cupboard to be prepared before over time I had various possibilities of way to prepare.
What I decided today were those Cevapcici - just being in the mood for it.
Hope you like and enjoy it as much as I did.
Vegan Cevapcici
40 min
4 Persons
Ingredients
1 cup soy granules
vegetable broth
1 tsp mustard
1 tsp tomato paste
3 tablespoons chopped onion
2 cloves garlic, pressed
2 tablespoons oil
4-5 tablespoons Seitanpowder
2 tbsp wholegrain spelled flour
Salt, pepper, parsley, paprika, oregano, ...
Preparation
Drain the soya granules for 10min in boiling vegetable stock, then squeeze dry.
In a bowl with all other ingredients knead well until you get a pliable mass. If necessary add more Seitanpowder.
Form Cevapcicis or meatballs form and either grill or bake in the oven at 200 ° C for 30 min until nicely brown.
Serve with grilled or baked vegetable sticks filled as desired
Quickly made Barbecue-Sauce for the Cevapcici
Ingredients:
5 tsp. dijon mustard
2 garlic cloves
1 Tbsp. Molasses
pinch of salt and pepper
3 Tbsp. mustard
1 Tbsp. sesamoil
2 Tbsp. soysauce
Preparation:
Peal the garlic cloves and pressed trough the garlic press.
In a bowl mix the garlic the left ingredients and mix with the hand blender till you get smooth cream.
Season with salt, pepper and cayenne pepper
Serve and enjoy! ;)
Anyway since vegan - I've prepared dishes I never could have imagne to eat as a omni, kind of strange - but somehow knowing to prepare it the vegan way, just wants me to try - like the tune month ago. AND I love the vegan Tuna - faboulous!
Anyway back to offical post - Vegan Cevapcici done after some tries. The good thing about preparing meat-alternatives is, that I can ajust the spices I like. Won't miss it!!
Having a opend package of soy granules waiting in the cupboard to be prepared before over time I had various possibilities of way to prepare.
What I decided today were those Cevapcici - just being in the mood for it.
Hope you like and enjoy it as much as I did.
--------------------------------------------------------------------------------------
Vegan Cevapcici
40 min
4 Persons
Ingredients
1 cup soy granules
vegetable broth
1 tsp mustard
1 tsp tomato paste
3 tablespoons chopped onion
2 cloves garlic, pressed
2 tablespoons oil
4-5 tablespoons Seitanpowder
2 tbsp wholegrain spelled flour
Salt, pepper, parsley, paprika, oregano, ...
Preparation
Drain the soya granules for 10min in boiling vegetable stock, then squeeze dry.
In a bowl with all other ingredients knead well until you get a pliable mass. If necessary add more Seitanpowder.
Form Cevapcicis or meatballs form and either grill or bake in the oven at 200 ° C for 30 min until nicely brown.
Serve with grilled or baked vegetable sticks filled as desired
Quickly made Barbecue-Sauce for the Cevapcici
Ingredients:
5 tsp. dijon mustard
2 garlic cloves
1 Tbsp. Molasses
pinch of salt and pepper
3 Tbsp. mustard
1 Tbsp. sesamoil
2 Tbsp. soysauce
Preparation:
Peal the garlic cloves and pressed trough the garlic press.
In a bowl mix the garlic the left ingredients and mix with the hand blender till you get smooth cream.
Season with salt, pepper and cayenne pepper
Serve and enjoy! ;)
Donnerstag, 30. April 2015
Spicy Glasnoodle Salad
Salads are always great and can't never get enough of it, either just a green salad or a salad loaded with vegetables and grains - Yammy.
That spice are doing good things to your body - depending of the spices or ingredients - why not eating it much more. Today I was in the mood for such a light dinner - shortly prepared to have a lazy evening. One reason I made a fast dinner - was that I wanted to watch Dirty Dancing on the TV. Quite an old movie - but hey old movies are always the best.
But getting back to the dish. If you love asian food as much as I do, you will hopefully like this.
Spicy Glasnoodle Salad
2 Persons
10 min
Ingredients:
1/2 Pack Glasnoodles, prepaired according the packed
4-6 Garlic gloves, sliced
4-6 Chilis, diced in rings
1 small rec onion, quartered und cut in slices
1/4 cucumber, peeled and deseeded
1 Tomato
1/2 cup fresh coriander, rughly chopped
Dressing:
3 Tbsp. white sojsauce
1 Tbsp. Agavenectar
juice from one lemon or lime
salt
Preparation:
Cut or slice the Cucumber into Julienne strips.Wash, remove the stalk approach and quarter. Slice. Then prepare the other ingredients and set them aside
Cook and drain the glassnoodles and give into a bowl.
For the Dressing wisk everything well together and give with the other left Ingredients to the glassnoodle-bowl and mix all well.
And voilà ready to eat.
That spice are doing good things to your body - depending of the spices or ingredients - why not eating it much more. Today I was in the mood for such a light dinner - shortly prepared to have a lazy evening. One reason I made a fast dinner - was that I wanted to watch Dirty Dancing on the TV. Quite an old movie - but hey old movies are always the best.
But getting back to the dish. If you love asian food as much as I do, you will hopefully like this.
----------------------------------------------------------------------------
Spicy Glasnoodle Salad
2 Persons
10 min
Ingredients:
1/2 Pack Glasnoodles, prepaired according the packed
4-6 Garlic gloves, sliced
4-6 Chilis, diced in rings
1 small rec onion, quartered und cut in slices
1/4 cucumber, peeled and deseeded
1 Tomato
1/2 cup fresh coriander, rughly chopped
Dressing:
3 Tbsp. white sojsauce
1 Tbsp. Agavenectar
juice from one lemon or lime
salt
Preparation:
Cut or slice the Cucumber into Julienne strips.Wash, remove the stalk approach and quarter. Slice. Then prepare the other ingredients and set them aside
Cook and drain the glassnoodles and give into a bowl.
For the Dressing wisk everything well together and give with the other left Ingredients to the glassnoodle-bowl and mix all well.
And voilà ready to eat.
Sonntag, 26. April 2015
Potato Vareniki with sauerkraut
Springtime can be so inspiring, especially in the kitchen.
Having potatoes left from the day before I thought about what to do with them, instead of frying or making a potatosalad.
I know that fermented vegetables are healthy as the contains a lot of enzyms witch logicaly are healthy for the body. Having still two packs of sauerkraut in my refrigerator I knew I had to eat more of it as I really like it. No wonder with the power of enzyms.
Anyway. I graved my books for an idea how to bring the potatoes and sauerkraut together. Of course I've could made just a kind of stew (I forgot the name of, well East-style), but stews I had enought the last days.
And then an Idea - found in a book - came up and I was immediatly caught by it. The idea I found it - is an old russian cookbook (not really vegan) I inherit from my grandmother (miss her). Thought I can't remember if my grandmother ever made and served them. Anyway.
Good Idea to make this dish. Thank you grandmother for the book!
Potato Vareniki with sauerkraut
Ingredients for 4 people
300 g spelled flour
50 g of soy yogurt unsweetened
Salt
150 g sauerkraut (canned, well expressed)
200 g boiled potatoes from the day before
1 onion
4 tbsp sunflower oil
ground black pepper
1 tsp cumin
2 teaspoons sweet paprika
150 g radishes
2 stalks spring onions
Preparation:
For the pastry flour, knead yogurt, a pinch of salt and 120-150 ml of water to a smooth dough. The dough should not stick, otherwise add a little flour. Wrapped in foil 1 hour let it rest.
Meanwhile, chop the cabbage coarsely, peel potatoes and grate coarsely and chop the onion.
Sauté onion in 1 tbsp oil in a pan. Add Cabbage and potatoes and fry for 3 minutes. Season with spices.
Divide the Dough into portions and roll thin (2 mm) out. With a glass (10 cm diameter) cut out 20 circles. Brush Dough with a little water. Put 1 tablespoon of filling in the center. Fold dough from both sides over the filling and press down well.
In a large pot boil salted water. Give dumplings into the boiling water and cook for 4-5 minutes. Drain well good.
Cut Radish into quarters, cut leeks into rings. Heat the remaining oil in a large skillet.
Sautè the Pierogi with radishes and leeks quite strongly.
Season with salt and serve.
Enjoy the meal!
Having potatoes left from the day before I thought about what to do with them, instead of frying or making a potatosalad.
I know that fermented vegetables are healthy as the contains a lot of enzyms witch logicaly are healthy for the body. Having still two packs of sauerkraut in my refrigerator I knew I had to eat more of it as I really like it. No wonder with the power of enzyms.
Anyway. I graved my books for an idea how to bring the potatoes and sauerkraut together. Of course I've could made just a kind of stew (I forgot the name of, well East-style), but stews I had enought the last days.
And then an Idea - found in a book - came up and I was immediatly caught by it. The idea I found it - is an old russian cookbook (not really vegan) I inherit from my grandmother (miss her). Thought I can't remember if my grandmother ever made and served them. Anyway.
Good Idea to make this dish. Thank you grandmother for the book!
---------------------------------------------------------------------------
Potato Vareniki with sauerkraut
Ingredients for 4 people
300 g spelled flour
50 g of soy yogurt unsweetened
Salt
150 g sauerkraut (canned, well expressed)
200 g boiled potatoes from the day before
1 onion
4 tbsp sunflower oil
ground black pepper
1 tsp cumin
2 teaspoons sweet paprika
150 g radishes
2 stalks spring onions
Preparation:
For the pastry flour, knead yogurt, a pinch of salt and 120-150 ml of water to a smooth dough. The dough should not stick, otherwise add a little flour. Wrapped in foil 1 hour let it rest.
Meanwhile, chop the cabbage coarsely, peel potatoes and grate coarsely and chop the onion.
Sauté onion in 1 tbsp oil in a pan. Add Cabbage and potatoes and fry for 3 minutes. Season with spices.
Divide the Dough into portions and roll thin (2 mm) out. With a glass (10 cm diameter) cut out 20 circles. Brush Dough with a little water. Put 1 tablespoon of filling in the center. Fold dough from both sides over the filling and press down well.
In a large pot boil salted water. Give dumplings into the boiling water and cook for 4-5 minutes. Drain well good.
Cut Radish into quarters, cut leeks into rings. Heat the remaining oil in a large skillet.
Sautè the Pierogi with radishes and leeks quite strongly.
Season with salt and serve.
Enjoy the meal!
Sonntag, 19. April 2015
Avocado Veggie Panini
Sandwich are just so good and perfect for a take-with lunch or just like this when feeling hungry and wanting something fast done and prepared.
One good thing about sandwiches - they are so vesitale about the filling, probabely everything goes for filling them - either cold or warm.
Unexpectedly the weather was better than the forcast I heard said so - I in the late morning I decided to go for walking - so I grabbed my walking sticks and enjoyed a wonderful walk along the hills throught the forrest. Smelling all the spring sentence, seeing all the flowers growing.. I just love the springtime!!
After a long walk and shower I was really hungry. What could be better than a healthy sandwich......?? I really enjoyed it, sitting on the balcony with my cats around...
Avocado Veggie Panini
Serves: 4
One good thing about sandwiches - they are so vesitale about the filling, probabely everything goes for filling them - either cold or warm.
Unexpectedly the weather was better than the forcast I heard said so - I in the late morning I decided to go for walking - so I grabbed my walking sticks and enjoyed a wonderful walk along the hills throught the forrest. Smelling all the spring sentence, seeing all the flowers growing.. I just love the springtime!!
After a long walk and shower I was really hungry. What could be better than a healthy sandwich......?? I really enjoyed it, sitting on the balcony with my cats around...
--------------------------------------------------------------------------------------
Avocado Veggie Panini
Serves: 4
Ingredients
1½ tbsp. olive oil
1 minced shallot (onion or garlic works too)
230 g sliced baby portobello mushrooms
1 cup cherry tomatoes
2 cups chopped kale, stems removed
salt to taste
2 avocados
8 pieces thick wheat bread
melty vegan cheese, if you want
Instructions
Heat the oil in a large pan over medium heat. Add the shallots and saute til translucent.
Add the sliced mushrooms and saute until lightly browned on the outside.
Add the tomatoes and chopped kale and saute again until wilted and warmed through. Remove from heat and season with salt.
Add the sliced mushrooms and saute until lightly browned on the outside.
Add the tomatoes and chopped kale and saute again until wilted and warmed through. Remove from heat and season with salt.
Peal and remove the stone from the avocado and mash with a fork in a bowl with.
Spread some avocado on top of each piece of bread. Arrange the carefully the vegetable n the bread - (put enought vegetable on the sandwich, as the sandwich sink down when using the panini press). If you don't have a panini press, toast or grill the breadslices before or put the whole sandwich on the grill (bread down).
Spread some avocado on top of each piece of bread. Arrange the carefully the vegetable n the bread - (put enought vegetable on the sandwich, as the sandwich sink down when using the panini press). If you don't have a panini press, toast or grill the breadslices before or put the whole sandwich on the grill (bread down).
Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press.
When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot!
When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot!
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