Plum Dumplings

I don't really post sweet things that often - and this cames cause I'm not really a sweet person. But when having guests for coffee or being invited for so, I jump over my shadow and prepare and eat sweets. 

Beside when I'm invited and nothing needed to bring, there will be a dessert I can't eat anyway (not vegan). The people around me don't really prepare stuff for me. I mostly bring my food with. I got used to it, but sometimes it is really very much making me sad. Or how would be feel when your invited for father's Birthday aperitif and all my sisters serves is a huge plate with cheese and meat with very little cherry tomatoes and cucumber. You can imagine me sitting at the table while everybody arounds eating and me sitting in front of a empty plate hanging to a drink. 

Back to now. Sorry I just had to write down the frustration. 

Well these plum dumplings is more a dessert that goes on you hipes but hey, no ones tells you to eat these all the time. ;)

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V- Plum Dumplings

6 Persons

Ingredients:
500g flour 
1 cube of fresh yeast
130 ml warm oat milk
80 g brown sugar 
80 g soft vegetable margarine 
half pinch of salt, 
1/2 tsp vanilla sugar 
icing sugar 
6 plums (fresh or dried ones soaked in warm water)
6 tbsp plum jam 
plus little margarine to grease. 

Preparation:
First give flour in a bowl and press a hole in the middle. In it crumble yeast and add 40 g sugar and warmed oat milk. Cover and let rise about 10 minutes. 

Then add the remaining sugar, salt, vanilla sugar and the margarine and knead to a smooth dough. Again, cover and allow to rise again to double about 40 minutes. 

Wash, halve and stone the plums. Greas the form with margarine. Divide the dough into 12 equal portions, shape into a ball and then press it as flat as possible. Add 1 tbsp plum jam and plum half into flat dough ball and as possible form into a ball. Put all dough balls with the open side down into the mold and cover again for about 15 minutes. 


Bake buns for about 20 minutes at 200 °. Allow to cool and dust with icing sugar. If you like you can serve a vanilla cream with them. 

The buns are best when still a little bit warm ;)

Raw Blueberry-Cashew-Cake

As you may have realized I'm not really dessert eater, but every once in a while I'm in the mood for it. As my last Raw-Cake was so delicious I wanted to make another - but different one. 

I really do love Blueberries, beside they tastes great they are full of good vitamins. If you wonder where at this time of year I got the blueberries - they are frozen ones - as good as fresh ones. 

Another reason I made a cake again is having guests over who have never eaten a raw cake. For mine I like the raw cakes much better than the baked ones. The raw tastes just more fresh and and - just better. And for sure much more healthier than baked ones. 

For a long time I couldn't have imagined making a raw cake - but every once time just has to happen. 

Anyway my guests didn't know they were eaten a raw cake and all I can say they said honestly that it tastes great (they are, well quite sceptic about vegan food). 

One next challenge was my freezer. I only have a very small freezer which I had to empty completely for the cake. 

Now go ahead for your Raw Berry Cake

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Raw Blueberry-Cashew-Cake

8 Portions

Ingredients:

Crust:
200 g almonds
200 g dates (best Medjool)
1 pinch of salt

Cashew mass:
400 g cashew
2 pcs. Lemon (juice only)
1/2 tsp vanilla Bourbon (ground or seeds of a vanilla pod)
100 ml coconut oil
Agave syrup 100 ml (for more sweetness man can not use)

Topping:
250 g blueberries (I used frozen ones, thawed)

Preparation:
Soak the cashews over night. 

The day after: for the crust mix/blend the almonds, pitted dates and a pinch of salt in your blender until smooth but still a little crunchy. For a test take some of the crust in your hand and if the mass holds together, it is perfect.

Give the mass into a pieform and press down evenly with your hands to cover the bottom. Set aside and start with the layers. 

Mix coconut oil and agave syrup together. Strain the soaked cashews strain and pour into a blender, add Lemon juice, vanilla and coconut oil with agave syrup and blend smooth.

Take 2/3 of the cashew mass lay evenly on top of the crust and spread out on the floor. To the remaining mass add the blueberries and mix again everything well. Spread the blueberry mass to the previous mass. Cover with kitchenfoil and give in the freezer. The longer the better. 


Before serving take the Cake 30 min before out of the freezer and garnish with almonds and left blueberries and cut with a hot knife into pieces.

Veganmania Street festival and Raw Avocado Chocolate Mousse

Last saturday I was taking part at the "Veganmania"-Streetfestival in Winterthur. As it is pretty far away from my home it was the first time I was up there. The weather was perfect and I had a great day. 

I'm standing on the right under the red lamp in the tent -beside the woman with blond hair - (I'm looking down)

If you're expecting a huge festival - no it was small all situated on a marketplace with lots of exhibitor selling their products. 



While passing through it - already fully loaded with stuff - came by "the green fairy"  a sweet vegan producing shop with selfmades cakes, ice cream, muffins and so on. For today they seld ice cream and raw chocolate mousse. Hesitating weather trying the ice cream or mousse I decided for the ice cream curious about made from provational persons as I've haven't aten a lot good made vegan ice cream. 
All I can say - delicious!!!

All in all I ate a lot on that day - snacking a lot and having lunch (a great vegan dürüm wrap) I went home full with great impressions and stuff. I even met two persons I've been on the boat with in Croatia.

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A few days later I tried a recipe I got from "the green fairy"-Cookbook. A raw avocado chocolate mousse - haven heard that made with avocado it tastes great and so started and I can prove it - it tastes great. 

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Raw Avocado Chocolate Mousse 

Mousse 
ingredients 
2 ripe avocados 
1/2 cup + 1 tablespoon raw cacao powder 
1/2 cup + 1 tablespoon raw agave nectar (or to taste) 
1/2 tablespoon vanilla 
1 tablespoon coconut oil (optional) gives the dish after cooling more stability 

Preparation 
Place everything in a blender and mix well. 

Thereafter, the mousse is immediately enjoyable. Even better it tastes when the mousse was for 1 hour in the refrigerator. 

Serve and garnish with seasonal fruit, such as raspberries, strawberries, blueberries, banana, mint, coconut, etc. .. 

Vegan chocolate-tahini timbale cakes

As you may knwo I'm not really a sweet person, but if I have guests over for a cup off coffee I can't just serve them "nothing" - and today I wanted to surprise them - as they hardly expect myself serving a dessert. 

Anyway, back to the roots. I got a new cooking book and in there I saw and found a recipe for chocolate-tahini cakes. 

I had to try - I could not really imagine tasting tahini good in a sweet cake, but the result- and yes I tasted it off course - was astonishing good!!! The original recipe said using muffin-forms but as I'm not having real muffin form I decide to make timbale cakes - looks even better than cakes in a muffin form. 

As I'm guarding my sister home with the garden I even had some rasperry to serve with - fresh harvest at my sisters garden. (and this for the next two weeks) As my sister fridge is overfilled I mostly will take the harvest things at home, either cooking or preparing jams out of it. 

My guest really like it and this is always a good sign, hmm? And served with fresh sweet rasperries just delicious.....

If you wonder as well if they tastes, try them out and you will be surprised!

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Vegan chocolate-tahini timbale cakes

This variation involves using tahini in place of butter. The batter is baked in timbales. You'll need to have enough (about 2 ml) nonstick (silicone) timbales to make two dozen timbales at a time.

Makes about 24

Ingredients:115 g dark baking chocolate, coarsely chopped
120 ml unsweetened plain soya milk
160 ml Kahlua or other coffee liqueur
120 ml tahini
1 teaspoon pure vanilla extract
190 g all-purpose flour
1 cup powdered sugar, plus more for dusting
1½ teaspoons baking powder
43 g cocoa powder 
½ teaspoon salt

Direction:

Preheat the oven up to 180C

Put the chocolate in a medium heatproof bowl. In a small saucepan, heat the soya milk over medium heat until it begins to steam and almost comes to a boil. Pour the soya milk over the chopped chocolate, then add the Kahlua, tahini, and vanilla. Let stand for 1 minute, then stir until the mixture is smooth and the chocolate is entirely melted.

Sift the flour, powdered sugar, baking powder, cocoa, and salt together into a large bowl. Add the chocolate mixture and stir gently until just combined. Transfer the mixture to a pastry bag without a tip or a resealable
plastic bag with one corner snipped off.

Put about two dozen timbale moulds on a baking sheet (the number of moulds per pan varies, so just get as close to two dozen as you can). Pipe the batter into the moulds, filling each about two-thirds full.

Bake for 15 to 20 minutes, until the tops are firm but the inside is still slightly soft (test by inserting a wooden skewer or toothpick). Transfer the moulds to a wire rack and let cool for 5 minutes, then invert the moulds and let the timbales cool completely, about 15 minutes. Lift off the moulds and dust the timbales with powdered sugar. These treats are best eaten the day they're made.

Vegan Apple-crumble-cake

What a sunny morning - great for having breakfast on the balcony. 

Today I had to help my parents at their fleamarket table. The first one for them, cause they're are moving out from my childhood house into a own appartement. (They are not getting younger and the house is too big for them). 

When I heard that they are moving out and wanted to sell the house - I cryed.... No more feeling like coming home and knowning that none of us children would/ could take the house.

I tried to convince my parents by renting the house - let's see what's happening. 

Anyway, today was a HUG fleamarket on 3 parking decks and my parents had a place where they sells un-used stuff. 
As you may can imagine, standing there from early in the morning till late afternoon you need food, water (or whatever) and coffee.
For the sweet snack I brought a cake - easy to transport and eat. 

Well, we were all glad about the sweet, the day was pretty long. Luckely we had a good place and had the sun on our back. 

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Vegan Apple-crumble-cake

4 Persons

total time: 40 min

Ingredients:

1 kg sour apples

500 g wholemeal flour

250 g vegan margarine

200 g cane sugar or agave nectar

1 packet of baking powder

1 packet of vanilla sugar

4 tablespoons cold water

1 pinch of salt

For the crumble mixture :

250 g wholemeal flour

120 g cane sugar or agave nectar

100 g vegan margarine

1 packet of vanilla sugar

Preparation:

For the short crust wisk together margarine, sugar and pinch of salt until it gets fluffy. 

Measur flour and together with the baking powder, vanille sugar give into the margarine-sugar mixture and knead well under.

At the end, add the ice-cold water and quickly knead with your hands to have a smooth dough. Then form the dough into a roll, wrap in foil or leave it in the bowl, covered and place in the refrigerator.

Meanwhile, peel the apples, cut  into quarters and remove the core. To beware from turning brown sprinkle over some lemon juice. 

For the crumble topping all the ingredients together and knead with fingers and sprinkles it crumbs.

Grease a baking tray and cover with the dough , spread the apples and sprinkles on it and bake for about 45 minutes at 180 ° C .

chrunchy roasted sweeted amandes

Christmastime, always the time when you enjoy being together with your family, lighting the candles in the evening, maybe a fire in your chimnee. Hopefully some snowflakes falling outside - just so great. It's always a magic, special time. Unfortunatly most people don't really know why we're are celebrating Christmas and that's sad.

Anyway. Every years from the beginning of december till christmas we have a christmas market in the city (I posted pictures the year before) and beside clothes, goods, sweets, spices, candles a.s.o. there're alway the "houses" were they serve food and sweet things.

One thing I mostly buy during this christmas time are chrunchy roasted sweet almonds (thought I don't really like almonds) but those chrunchy ones just taste soo great - hard to resist.

This year I still hadn't the time to go to the market and therefore I decided to make them on myself. They are simple and quick done.

Kids will love them

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Chrunchy roasted sweeted amandes

Ingredients: 
1 dl water
200 g sugarr
1 tsp. vanille sugar
maybe 1 hint of cinnamnon
200g unpeeled amandes

Direction:
Add everything exept the amandes into a pan and cook up. When cooking add the amandes. Cook under constantly stirring, till the sugar stick to the amandes and they look chrunchy. Shortly roast till amandes "shine". Immediatly give the roasted sweeted amandes to a lightly oiled backing sheet, spread out and let cool!

They taste chrunchy and sweet and of course so course. If you like amandes then you're defently going to love those chrunchy sweet roasted amandes. They are just tasting so great and they can be always bought during pre-christmas time at the christmas ferry. People just love it. No one can resist them ;)

Festive Lemon Cake

Yesterday evening we had a pre-christmas family meeting at my aunt's home. This year was the second time we made it this way, cause we won't me each other on Christmas. Like last year my uncle made Fondue and like last year I brought my own food with (as I'm the only vegan person in the family).

I said that I would bring a part of the dessert and this was a home made vegan festive lemon cake, my sister made a mangocream. Like on easter they were really surprised that a cake can be made without eggs.....
I still don't know why non-vegan persons think a cake without eggs couldn't work or even taste. BUT it does and there's no different!

Anyway, they liked it and that was more important!

If you're thinking about you could do for dessert on christmas eve this cake defently will be worth a try!

Let me know if you made the cake or what ever else you made. Meanwhile I will give you the recipe of this great lemon cake. Weather you make it on christmas or not.

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Lemon Cake

Lemon Loaf

Ingredients:

2 large lemons

1 1/2 cups flour

1 cup sugar

1 tsp. baking soda

6 tsp. vegetable oil

1 tsp apple cider vinegar

1 tsp. vanilla

3/4 cup water



Directions:

Preheat oven to 350 degrees.

Mix flour, sugar and baking soda in large mixing bowl.

Zest 1 full lemon rind into bowl.

Cut both lemons and squeeze lemon juice into separate bowl so the seeds don't fall in the mixture.

Add water, oil, apple cider vinegar and vanilla to the large bowl.

Mix well, then place mix into a ungreased 8 inch cake pan.

Bake for 30 minutes, keep an eye on it though, all stoves are different!

Let it cool for 1-2 hours before icing it.

Vanilla Lemon Icing

Ingredients:​

1/2 large lemon

1/2 tsp. vanilla

1 cup confectionary sugar

Directions:
Cut lemon and squeeze juice in bowl. Add vanilla and sugar. Whisk until smooth. ​

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Enjoy!

Coconut Balls

I really got a very nice Boss at work! She really cares for her employers. As we had very stressfull  and long days during the last few weeks, and I've been away the whole last weekend to a congress too, and she knew she will be gone to a congress one whole day she suggested that I can take off the whole day - to rest - sleep and recover. HOW NICE! I never had a Boss like her!

I really needed sleep and it did so good!!! Though I didn't slept long but all I wanted was to relax and clean up my appartement (even for that I had no time during the last two weeks).

After being finished cleaning up - I was just in the mood for preparing a snack or a dessert. I ended at the dessert but it had to be something fast done and these coconut balls are pretty fast done so far and soo good!

Of course some I will eat myself and I guess the most I will bring at work tomorrow.

Anyway, if you try these balls, I hope you like them, eather just for yourself or together with your beloved friends.

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Coconut Balls

 

 

Ingredients

6 tablespoons coconut butter

3 tablespoons agave syrup

1 tablespoon lemon zest

2 teaspoons lemon juice

3/4 cup oats

3/4 cup unsweetened shredded coconut

1/3 cup white chocolate chips

 

Directions

In a medium bowl, mix together the coconut butter, agave syrup, lemon zest and lemon juice.

Stir in the oats and shredded coconut until well combined.

 

Roll into 14 1cm balls.

 

In a microwave safe bowl at half power, melt the white chocolate in 30 second increments, stirring after each increment, until melted.

Spoon or pipe the white chocolate over the balls.

 

Keep the coconut balls covered and store in the refrigerator for up to one week.

 

Chocolate hazelnut avocado cake

Don't worry about the the "avocado" in this recipe!!!

This Cake is super easy since the avocado helps replace the usual butter and eggs. The frosting is made simply by combining avocado, cocoa powder and powdered sugar and it can be used whenever you need a frosting fix in a hurry. With the addition of whole-wheat pastry flour and ground hazelnuts this cake is rich, dense and has a brownie like texture that is sinfully delicious. I have to admit that if I made this cake and left off the frosting I would gleefully eat a slice of this for breakfast. If you are hesitating because it seems to weird, trust me you have to try this one.

I made this cake for my Friends Birthday and I didn't tell everyone there's Avocado in it. As my friend doesn't live vegan and I didn't want her to be suspicious about the taste without eggs or milk. All she said, that the cake is great and she loves it, and when I told her there's Avocado in it instead of eggs, she was surprised and said she wants the recipe.

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Chocolate hazelnut avocado cake



Ingredients:

For the cake:
2 cups whole-wheat pastry flour
1 cup hazelnut meal
6 tablespoons unsweetened cocoa powder
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
¼ cup vegetable oil
½ cup soft avocado, mashed, about 1 medium avocado
2 cups water
2 tablespoons white vinegar
2 teaspoons vanilla extract
¼ cup chopped hazelnuts for garnis

For the frosting:
1 large ripe avocado, peeled and seeded
½ cup unsweetened cocoa powder
1 ¾ cup powdered sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt

Direction:
For the cake:
Pre-heat the oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.

Sift together all the dry ingredients except for the sugar.

In the bowl of a stand mixer, place the avocado and mix on medium speed until smooth. Add the rest of the wet ingredients and the sugar and mix until combined.

Add the dry ingredients and beat until smooth.

Divide batter between the two prepared cake pans. Bake for 30 to 40 minutes, until a toothpick inserted into the middle comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting.

Once the cake is completely cool spread the frosting on the top of one layer, place the other layer on top and cover with remaining frosting. Sprinkle the hazelnuts over the top and serve.

For the frosting:
In a stand mixer whip the avocado until it forms a smooth mixture. In a medium bowl sift the cocoa powder and powdered sugar together and then add to the bowl along with the salt and vanilla extract. Whisk the mixture until you get a smooth frosting.

Vegan Cheesecake with fruits

Sunday oh my sunday. Mostly the day where I relaxe from work during the week or I do things I hadn't the time to do before. On saturday afternoon - after doing some groceries and cleaning up - I went to the firestationparty with my sister and my nephew. Well my nephew didn't wanted to drive with the firecare but instead we were on a firelatter hight up in the sky (about 30 meters) with a great view over the village. Really great - well a little bit scary only being in a small box, but an experience worth. After a while and drink we both went home in hour house.

And this morning I had my nephew over to take care while my sister is in the gym. He was pleased to help me in the kitchen preparing the cheesecake. Well he was more eating than preparing the fruits, but he had fun.

The cake was almost finished at the time my sister came over to pick him up, but before she left she wanted to try the cake - as well my nephew and myself. We had to be patient but it was worth waiting.
As I may have said earlier my sister isn't vegan, but she likes it, well not really everything . but I'm glad everytime I can show her how good vegan food can bee.
Even a women I work with - we talked a lot and I told her that the vegan cheese tastes the same as normal ones and I said I would bring her some of it. She was really surprised and couldn't find a difference between vegan and omnivores ones. She was surprised, liked it but I guess would never change to vegan.... unfortunatly.

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Vegan Cheesecake with fruits


 


Ingredients:

For the ground:

260 g  wheat flour 
120 g of sugar
1 Pinch of salt
Half sachet of baking powder
160 g soft vegan margarine 
2 Messersp. Bourbon Vanilla powder
 

For the filling:

800 g of silken tofu 
240 g  vegan margarine
2 Organic lemons (Peel and juice)
400 g  tofu nature
160 g of sugar
80 g  Cornflour
about 200 g Blackberries, Rasperries

Preparation

Grease the springform pan. For the floor quickly knead with your hands or the kneading of the hand mixer knead all the ingredients. Press the dough into the shape, pulling up a small edge. Make the shape approx. 1 hour in the refrigerator.

After approx. 40 minutes cooling time put the silken tofu in a sieve, lined with a paper towel, and drain 10 minutes.

Preheat oven to 180 °. Wash and drain the berries. Peel the mango and cut into thin slices from the stone.

For the filling, melt the margarine in a saucepan and let it cool down. Wash the lemon hot and dry, finely grate the peel and squeeze out the juice. Smooth puree juice and shell together with the liquid margarine, the drained silken tofu and all the other filling ingredients give in a blender and blend

Distributing the fruit on the bottom of the dough, pour over Tofumousse and smooth coat.
 

Bake the cake in the middle of the hot oven for 1 hour, until on an sticks engraved no longer sticking (if necessary, extend the baking time). Cool the cake on a wire rack.

 

Enjoy your vegan cheesecake and hopefully you like it :)

 

Blueberry Pie on Mother's day

Annual Mother's day and my mother is away in the swiss alps. Anyway now I got this delicious cake for myself and my brother with his girlfriend who came over for a cup of coffee. Unfortunatly the weather is pretty windy and not really warm to be outside, too bad. My sister went for grilling in the forest area.

I bought the blueberries not knowing someone would come over, but when my brother called and asked if they could come over I just that idea what I could do instead with the blueberries (first I wanted to make a jam). I like fruitpie more than cakes, can't tell you why it's just fruitier.
This pie is pretty easy and so fast done, ingredible. My mother would have loved the pie. Well mother's day not the only day you can bake something for your mother. Always show her your love throught the year. It means more than just on one day during the year!!

Blueberry Pie

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Ingredients:
1 ½ lbs fresh blueberries
½ cup light brown sugar
Juice from ½ lemon (discard seeds)
1 tsp cinnamon
2 TBL cornstarch or arrowroot powder
2 TBL cold water
1 baked pie crust 9” (check ingredients if buying frozen crust or make your own)

Direction:
In a large saucepan, heat the blueberries over medium-high heat until they begin to boil. Simmer gently for 10 minutes.

Add brown sugar, lemon juice and cinnamon. Simmer for 2 minutes.

Mix the cornstarch or arrowroot well with the water. Pour mixture into the simmering blueberries while stirring. Cook and stir until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

Spoon mixture into already baked pie crust and refrigerate for 2 hours before serving. Whip up SoyaToo Soy Whip to stiff peak and put a dollop on your slice of pie. Garnish with mint sprig.

Easter Pascha and a easter cake

I can't believe that it's already Easter time. In my family we celebrate Easter with Eggs "clapping", salad, Bread and of course the traditional Pascha. Every year when the family comes together everyone brings his own made pascha and then they're discus which one's the best and as every year it's the one my mom made.

As I'm vegan, Easter isn't the same for me anymore, cause I know all the bad thing behind the eggs and beside that I have a allergy against eggs.

Pascha is a dessert made with quark and eggs, sugar and dried fruits, drained over night. It's full of calories so nothing for those who want to loose weight.
This year I wanted to try my first vegan pascha and a Easter cake. It's been years since I made my last pascha and for the Easter cake it will be the first time. But both the pascha and the cake were very good and I made my mother happy, cause she was afraid the pascha wouldn't taste good without eggs. I changed her mind and I'm glad about that!

 

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Easter Pascha

 

 

 

I made the pasha with soy quark and soy whip cream, I'm not sure if it will worke as well with plain soy joghurt or soy sour cream. In our family we always made it with quark!

 

serves 4-5

 

Ingredients

2 dl vegan whip cream

300 g soy quark

3 tablespoons vegan margarine

2 tablespoons sugar

1 dl almonds, toasted and finely chopped or ground

1 dl candied citron

1/2 dl chopped sultanas

grated peel of one orange

3 tablespoons lemon juice

2 teaspoons vanilla sugar

 

Direction

I first whisked together the soy quark, soy whip cream, and margarine, until the mixture was smooth, and then added the rest of the ingredients and mixed thoroughly. Now, it’s important to check the taste: it should be both tart and sweet, and finding the right balance between the two depends on the soy products used and the sweetness of the dried fruit. The flavors will deepen when the pasha sits in the fridge overnight, but at this point it might be necessary to add a hint of lemon juice if the mixture is too sweet.

 

Now, I've covered a wet!! clay pot with a layer of cheese cloth, and spooned the pasha mixture in the clay pot and covered with the overlapping cheese cloth. Then I placed the clay pot over a deep bowl  and placed the bowl in the fridge to let our pasha drain overnight.

 

The next day, I removed the bowl from the fridge, removed the clay poth, and covered it with a serving plate, making sure that no cheesecloth remained under the rims of the sieve. Now I've turned the whole thing upside down to plate our pasha. I peeled the cheesecloth, decorated the pasha with citron and sultanas.

 

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Easter Cake

Ingredient:
For the dough:
250 g wheat flour
2 Tbsp. sugar or Agave nectar
Zest from one lemon
1 pinch of salt
125 g Margarine (vegan Butter)
1 Tbsp. Sojaflour and 3 Tbsp. water, mixed
2 Tbsp. Sojacream
Optional: Apricotjam

For the Filling:
200 ml Sojamilk
200 ml Sojacream
2 Tbsp. Vanillepuddingpowder
1 Tbsp. Cornstarch
100 g Sultanis
3 Tbsp. Sojaflower and 9 Tbsp. water, mixed well
100 g Almonds
3 Tbsp. sugar or Agave nectar
Zest of one lemon
1 tsp. Bakingpowder

Direction:
Dough:
Wisk together the flour, sugar, lemonzest and one pinch of salt in a big bowl. Add the butter and mix well with your Fingers till there are no clumbs anymore.
Add the sojaflower/water mix and sojacream and stirr well and form it into a bowl. Wrap in some foil and put in the refrigerator for 30 min.

Meanwhile make the Filling:
Wisk together the milk, cream, Vanillepuddingpowder and cornstarch till everything is liquid. Add the Sultanis and bring to boil while constantly stirring. Turn of the heat and let it cool for 15 min with frequently stirring.

After cooling down wisk in the sojaflower/water mix, almonds, sugar, lemonzest and bakingpowder and stirr well.

Preheat the over to 200°C.
Take the dought of the refrigerator and roll it out thin (2-3mm) and put it over a bakingpaper in  28 cm bakingdish and cover the bottom with apricotjam and put it back in the refrigerator for 10 min.

Then put the Filling in the form and spread it well out and put the cake in the lower section in the oven and bake for 30 min. After the baking take it out let it cool completly down before powdering over the powdered sugar.

Serve cold and enjoy your easter dessert cake!

Crumbly Oat and Raisin Cookies

When going to work I usually get up around 6 a.m. But on my days off I sleep longer. But sometimes my inner clock let me wake up around 6 a.m.. I don't like that, by then it's getting day and I can't sleep when it's bright in my bedroom. So I put on my eyemask and usually I fall back asleep. But this morning I couldn't and I was turning myself in bed every single minute, my mind spinning around thinking of my future. AND I realized I miss being alone, I wish I had a boyfriend or would be married. I really do miss a man on my side.

After breakfast I cleaned up and later I was doing some cookies I wanted to bring over to my sister and her little son, but then I realized she's working the whole day, anyway I made the cookies. I little nephew is a cookie lover as much every kid, hopefully he will like the cookies. I did so! Maybe you will do so also??!

Crumbly Oat and Raisin Cookies

These cookies are pretty healthy, no margarine, no oils, no added sugar and you could add in whatever dried fruit you have on hand.

 

Makes 6 decent sized cookies – ready in half an hour

3 tbsp smooth unsweetened peanut butter

2 tbsp maple syrup

½ cup oats

¼ cup raisins

½ cup buckwheat flour (or wholewheat, or whatever flour you prefer)

¼ tsp baking powder

1 tsp vanilla essence

Pinch of nutmeg

1 tbsp non dairy milk (I used hazelnut milk)

Method

1. Preheat oven to 180 degrees celcius and line a baking tray with parchment

2. In a mixing bowl combine the peanut butter, maple syrup and vanilla and cream together before adding in the oats, flour, baking powder, nutmeg and raisins giving the mixture a good stir.

3. I added a tbsp of milk here as my dough was too dry, it’s up to you if you think you need a little extra, then gradually add it until your happy with the consistency.

4. Using your hand, grab a heaped tablespoon of the mixture and roll into a ball and flatten slightly in the palm of your hand before placing it on the baking tray, use a fork to flatten them out more until they are about 4-5mm thick. Pop in the oven for 10 – 12 minutes or until golden.

5. Remove from heat and allow to cool

 

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raw zucchini "pasta" with an avocado & pea pesto

serves 2-3 people

Ingredients:
for the zucchini "pasta":
3 green zucchini (choose ones that are long and straight)
the juice of 1/2 a lemon
salt and pepper

for the avocado & pea pesto:
1/2 cup of frozen, organic peas
1/2 cup of basil
1/2 of a ripe avocado
1-2 cloves of garlic, minced
the juice of 1/2 a lemon
salt and pepper
1/4 cup of extra virgin olive oil
water

Direction:
1. Start by making the zucchini "pasta". Peel the zucchini and then slice off the two ends. Cut the zucchini into planks, lengthwise. Then finely slice the planks, lengthwise again. You should have long, thin strips of zucchini that look somewhat like linguini or fettuccini.

2. Place the sliced zucchini into a large bowl and toss with the lemon juice, and a little bit of salt and pepper. Set this aside and allow it to marinate.

3. Then, make the avocado and pea pesto. Place the frozen peas, basil, avocado, garlic, lemon juice, and a pinch of salt and pepper in the blender. While the blender is running, drizzle in the olive oil.

4. Continue to blend adding in the water until the mixture is running continuously (you should only need about 1/4 - 1/2 cup of water). Blend until you have the consistency you like. I like mine a little chunky, but if you like it super smooth feel free to continue blending. Taste and adjust seasoning accordingly.

5. Once the pesto is done, toss it in the bowl with the zucchini until the zucchini is coated with the pesto.

Serve chilled, or at room temperature. This should last for a few days in the fridge, but is probably best in the first day or so.
enjoy. 

I didn't know what was wrong with me, being always tired, falling a sleep on the sofa, hard to get up in the morning. But now I know the reason. As I'm a medical assistent I took myself some blood and let it get checked and the result was that I have a very low Iron. No wonder I'm always tired.

This morning I was sitting outside on my balcony for the first time this year and I suck in the sun. It did so good. While sitting outside my head was craving for an idea for todays dinner. Mostly I just mix up some ingredients and see what comes out - in fact it always comes out good tasting. This time I was inspired from the asian orange-chicken and I wanted to try it out. I never ate orange-chicken before so this vegan version was the first time eating it, and I really loved it.

Orange-Soy Tofu Stir-Fry

 

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Total Time: 25 min

Prep Time: 10 min

Ingredients

3/4 cup water

1 teaspoon grated orange zest

1/4 cup fresh orange juice

2 tablespoon lite soy sauce

1 1/2 teaspoon cornstarch

1/4 teaspoon crushed red pepper flakes

2 teaspoon canola oil

1 package low fat extra-firm tofu, patted dry, cut into 1-in. cubes

2 teaspoon each minced garlic and fresh ginger

1 bunch asparagus, cut in pieces

2 medium red peppers, sliced

1 cup frozen shelled edamame

1 package sliced shiitake mushrooms

1/2 cup sliced scallions

Garnish: toasted sesame seeds

Directions

1. Mix water, orange zest, juice, soy sauce, cornstarch and crushed red pepper flakes in a cup.

2. Heat 1 tsp oil in a large nonstick skillet. Add tofu; cook over high heat 5 minutes, turning often, until golden. Add garlic and ginger. Reduce heat and cook 30 seconds. Remove.

3. Heat 1 tsp oil in skillet. Add asparagus, peppers, edamame and mushrooms; stir-fry 5 minutes.

4. Add orange juice mixture and bring to boil. Stir in tofu and scallions; toss.

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Raw Cashew Cheesecake

 

Ingredients:

2 cup macadamia nuts

1 1/2 cup cashews

1/2 cup dates pitted

1/4 cup dried coconut

6 tablespoon coconut oil, melted (gently warmed)

1/4 cup lime juice

1/4 cup raw agave nectar

1/2 sun-dried vanilla bean

3 cup mixed berries, such as blueberries and raspberries

Preparation

1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.

2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.

3. Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.

Pesto polenta bruschetta

Pesto polenta bruschetta

 

 

 

 

 

 

 

Ingredients (serves 2-4)

• Quick cook polenta
• Water (amount varies depending on how much polenta used- see polenta packet instructions)
• 2-3 tbs vegan pesto divided between polenta and the topping
• 1 onion- chopped finely
• 2 handfuls tomatoes- chopped
• Half a red pepper- chopped
• 2 handfuls spinach
• A few sprigs of fresh basil
• Vegan parmesan- optional

Instructions

• Cook the polenta according to the packet instructions and then pour/spoon immediately into a lined loaf tin (size based on the amount of polenta you’ve cooked up). Allow to cool and set in the fridge.
• Once set, cut into 1cm thick slices before frying on a griddle for approx. 5 minutes. each side to achieve a slightly golden crisp coat (mine should have had a little longer ideally). You couod oven bale the polenta. Note any extra polenta can be stored in the fridge for a few days prior to its second cooking.
• Meanwhile, prepare the bruschetta topping by combining all the remaining ingredients and toss together with the remaining tablespoon of pesto.
• If serving the polenta hot, heat the topping through before spooning over. Alternatively, both polenta and topping can be served cold.
• Dust with a little vegan parmesan if desired.

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Thought dessert aren't my favorite - I used to love chocolate when being younger, but the negative thing was that I had overweight cause of the chocolate. When eating chocolate I can't stop.

But when I came across this recipe I had to try, it sounded just so good, AND the cake was good!!!!

You may wonder about the wine in it, but hey why not. There are many recipes which calls for alcohol. It tasted light winy and I liked it. Gotto do this cake again.

Make this cake the day before you plan to eat it, it taste much better a day after.

 

Red Wine chocolate Cake

 

 

 

Ingredients:
1 ½ cups whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
¾ cup unrefined cane sugar
½ tsp salt
1 tsp vanilla powder
5 table spoons extra virgin olive oil
¼ cup strawberry jam
1 cup red wine

Direction:
Preheat the oven at 150 degree Celsius.

Combine all the dry ingredients together in a bowl. In a separate small bowl combine the red wine, strawberry jam and olive oil together. Pour the wet ingredients over dry ingredients and stir to combine well.

Pour the batter into a round pan which is greased with olive oil and dusted with cocoa flour. Bake for 45 to 50 minutes or until the toothpick inserted in the center comes out clean.

Let the cake cool well on a wire rack before you cut it.

 

Chocolate Pudding

I'm not a big fan of desserts as you may have realized, but sometimes I just crave for it. Must be hormons going crazy once a month (the women now what Im talking about).

Chocolate just got everyone at home, no one can resist to it. And this recipe made with some fruits got healthy ingredients as well, so no worry about eating the pudding.

Chocolate Pudding

 

The best thing is how quick & simple this dessert will be on you table and ready to eat. Egg, dairy, gluten & sugar free! 

 

Ingredients:

• 1 Avocado
• 1 Banana
• 1.5 Tbsp Cocoa Powder
• 1 tsp Vanilla Extract
• Sea Salt to taste (about 1/2 tsp)
• 1.5 tsp. Agave Nectar (optional)
• Optional toppings: Walnuts, Coconut, Shredded Chocolate, anything else you can think of…

Directions:
Mix all ingredients together in food processor or blender. Put in a bowl & top with chopped nuts or whatever you want.  Finish!

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Roasted Pepper Salad

 

 

 

Prep Time: 45 Minutes

Total Time: 2 Hours

Servings: 6

Ingredients

6 bell peppers in a variety of colors- red, green, orange, yellow, etc.

2 cloves garlic, minced

1 tbsp extra virgin olive oil

1/2 tsp salt, or more to taste

Roast the bell peppers, then seed and skin them. Cut pepper flesh into long thin strips.

Place pepper strips in a medium salad bowl.

 

Pour minced garlic, olive oil, and salt over the roasted peppers. Stir salad until thoroughly blended.

 

Cover the salad bowl and let the peppers marinate for 2 hours.

Serve at room temperature with some bread. Finish



Pasta with pepper sauce

I love pasta, specialy the asian pasta, but I can't always eat only the asian pasta. I guess everyone loves pasta it's easy and fast done and the variousity is just that great. Wheater you add vegetable, tempeh or tofu it always tastes different. This time I made a "meatless" pasta dish only with a sauce, but not the "usual" tomato sauce. I like the taste of roasted peppers - well they need some time to roast but the taste is worth it!

 

Pasta with Roasted Red Pepper Sauce

I

Prep Time:15 Minutes

Cook Time:30 Minutes

Servings:4

Ingredients

• 3 whole Red Bell Peppers
• 2 Tablespoons Pine Nuts (optional)
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• 1/2 cup Soy Cream
• Flat Leaf Parsley, Finely Minced
• 1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

 

Lightly toast pine nuts in a skillet. Set aside.

 

Puree peppers with pine nuts. Set aside.

 

Cook pasta according to package directions.

 

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in soy cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

 

Place pasta into a bowl, top with chopped parsley

 

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I'm not a really fan of dessert but sometimes I just feel like I have to make something sweet. The reason I made this apple tart was that I had my sister over for a cup of coffee and just a "plain" coffee without a sweet beside is a no-go. And this tart is really pretty fast done.

 



Quick and Easy Apple Tart

 

Prep Time:20 Minutes

Cook Time:20 Minutes

Servings:4

Ingredients

• 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
• 4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
• 1 cup Brown Sugar
• 1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 415 degrees.

 

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

 

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

 

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

 

 

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