Damn good crunchy Edamameflutes

Finaly I got time to post. Too much going on. 

Prehead I have to say, that I really do love Edamame as a snack sprinkled with the asian togarashi salt as I eat the most of the time. 

Knowing that they can be eaten warm as well, I made a little bit of thinking how to prepare them. (In fact since a long time lays a frozen 1 kg pack Edamame in the frigde and I want to clean the fridge - eating it up) and so this Dish happend. 

A great dish I have to say, unpossible to not like it. Perfect as a side with a salad, or as a appetizer as well as a main dish served with Thai Rice. 

You can use fresh or frozen Edamame, but if you use frozen ones I would recommed to unfroze them over night. But If you don't want to wait you can use the unfrozen ones as well of course. The result - I guess will be the same. 

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Damn good crunchy Edamameflutes/ rolls

Appetizer for 4 Persons 

makes 12 rolls

Ingredients:

about 800 g frozen Edamame (pulled about 400g)

Almond-nutrional yeast-glaze instead of cheese   (recipe below) 

salt and pepper (additional spicy if wanted)

1 pack (120 g) filopastry (can't find any translated word in the web for "strudel"). 

3 Tbsp. Oil

1 Tbsp. sesam seeds

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Almond-Nutritionalyeast-sauce (cold stirred)

6 Tbsp. Almondmus

200 ml Soymilk

3 tsp. vegetable broth powder

6 Tbsp. nutritional yeast

pinches of sweet pepperpowder, curcuma and pepper

Preparation:

Mix all ingredients to a thick sauce

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Dipping-Sauce:

1 Lime

4 Tbsp. Soysauce, Tamari etc.

1 Tbsp. Mirin

Agavenectar for end-tasting (I added about 1 Tbsp.)

Preparation:

Defroze Edamame over night (you can use frozen ones as well, if you don't wanna way)

and cock for about 5-6 min in boiling water. Drain and drain with cold water. Pull (press) out the beans. Coarsely chop either shortly with your blender or by hand. Stir under Almondmus and season with spices. 

Preheat oven up to 220°C, Unfold the filo and oil between the two lays, cut each part of filohalfs into six rectangels. 

On the smaller side down give about 2 Tbsp. of edamamemus and carefully roll up. Lay on baking sheet, brush with remaining oil, sprinkle with sesamseeds and bake in the middle of the oven for about 15 min. 

Meanwhile prepare the sauce for dipping:

Finely rub limepeel and Squeeze lime juice and mix with soy sauce, mirin. Season with agavenectar.

Multigrain Bread

As I'm having a bread maschine I had a time when I always used to made my bread in there instead of buying one. But then came a break and I was only buying the bread. But selfmade bread is still better than the buyed ones. I still had a bought mixture I had to made. It's a gluten free mixture and fast done.


Multigrain bread

Ingredients.:

300 g wholemeal rice flour
20 g corn starch
150 g quino sourdought powder
20 g Teff flour
10 g sunflower seeds and linseed
1 tsp. salt
1 sachet of dried yeast

Preperation:
Mix the contents with the sachet of dried yeast. Add 450 ml luke warm water and 3 table spoon of oil.

Stir in the mixer for 5 minutes until the dought is well mixed. Put the dought into a greased loaf tin and smooth the top of the bread with a wet knife.

Preheat the oven to 225 ° C. Let the bread rise in a warm place for 30 minutes.

Just before baking, put a dish of boiling water in the bottom of the oven.

Bake the bread for 10 min., then reduce the heat to 200 °C and bake for another 40-50 min.

After baking, let is cool for 5 min. then take it out of the tin. Leave to coll completely before cutting.

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I often like to make my own chickpea spread, but lately I've been leaning heavily on another plant-based purée: white bean dip. With little more than canned beans and lemon juice, it's almost easier than hummus; there's no mess of transferring tahini paste into the blender.

 

White Bean and Rosemary Dip

 

 

Ingredients

One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt

Directions

1. In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to one week.)

Makes 4 to 6 appetizer servings.

 

 

Happy fourth advent to everyone

The day before Christmas eve should be a quite day, everything done (especially the gifts). I packed my lasts today and now I almost ready for Christmas.

Tomorrow we celebrate at my parents house with my sister and her husband and with my brother with his girlfriend and the girlfriends parents. I would be - as always - the only single. I'm used to it, but sometimes it makes me sad, being alone. I wish it would be different, but....

This gift I made on my own. It's almost like making jams, very simple and the ingredients could be different.

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Apple & cranberry chutney


   

1. Place all ingredients except cranberries in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 50 mins, stirring regularly until the apples and onions are tender, the mixture has thickened and no watery juice remains.
2. Add the cranberries, then cook for a further 10 mins or so until just softened but not burst.
3. Spoon the hot chutney into sterilised jars and seal (see instructions below). Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

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STERILISING JARS
To sterilise jars, wash thoroughly in hot soapy water, then dry in a low oven; or run through a dishwasher. Pot the hot chutney while the jars are still hot.

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Grilled mediterranean veg with bean mash

 

 

 

Ingredients

• 1 red pepper , deseeded and quartered
• 1 aubergine , sliced lengthways
• 2 courgettes , sliced lengthways
• 2 tbsp olive oil

FOR THE MASH

• 410g can haricot beans , rinsed
• 1 garlic clove , crushed
• 100ml vegetable stock
• 1 tbsp chopped coriander
• lemon wedges, to serve

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Geschnetzeltes aus Räuchertofu mit Reis

Zutaten:

375 g Reis (3 Kochbeutel)

500 g Räuchertofu, in Streifen geschnitten

2 Paprika (z.B. 1 rot, 1 gelb), in Streifen geschnitten

1 Zwiebel, gehackt

1 Tube Tomatenmark

1 EL Mehl

2 EL Sojasauce

3 EL Olivenöl

Majoran

Paprikagewürz, edelsüß

Salz, Pfeffer

Zubereitung:

Reis wie gewohnt kochen.

Tofu unter ständigem Rühren in Öl leicht anbraten und nacheinander Zwiebel, Paprika, Tomatenmark, Paprikagewürz und Majoran zugeben. Mit Mehl bestäuben und mit Wasser und etwas Sojasauce nach Gefühl auffüllen. Etwa 10 Minuten auf schwacher Hitze köcheln lassen. Abschmecken, Fertig!

 

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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.