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...

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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.

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).

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! 

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.

Smashed Chickpea and Avocado Salad Sandwich

The time before Christmas is always fully loaded with "to do's". Neither does I. On the free time I run from one place to another. 

So was the yesterdays afternoon. As I knew that I would have rarely time for a big lunchtime I made a sandwich fully packed with vitamins and power. Just right what I needed and some greens aside always goes fast. 

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Smashed Chickpea and Avocado Salad Sandwich

Ingredients:

1 can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Preparation:
Rinse and drain the chickpeas well. Place on a paper towel and by rubbing remove the outer skins. You can leave them on, but I like them removed. It's kind of work, but better - I found. 

Give in a medium bowl and by using a fork or potato masher smash the chickpeas and avocado together. Add the copped cilantro, green onion, and lime juice. Season to taste with salt and pepper.

Spread salad on your piece of bread and top with your favorite green sandwich toppings.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

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. .. 

Beetroot in banana curry sauce with Quinoa

You may think "what bananacurry"? But yes. 

The day before I was in the city and in a markethall - where I've never been before - was a little stand, selling foreign fruits you cannot usually by at the market. 
I was hesitating cause not knowing if its ethical buying food from far away, but they looked just too good.

Back at home - first I'd done was eating some of the fruits - the smelling they where "sending" was hard to resist. 

The bananas I kept for dinner I wanna try. 

Now it's up to you to decide whether to try the recipe and like it like I did or let it be. 

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Beetroot in banana curry sauce with Quinoa 

exotic 

4 servings 
45 min. 

Ingredients:
800 g pre-cooked, vacuumed beetroot
250 g quinoa 
700 ml vegetable broth
salt 
400 ml coconut milk  
3 ripe bananas 
1 walnut-sized piece of ginger 
1 Tbsp. lemon juice 
1 tsp curry powder 
1 Tbsp. sesame oil 
½ tsp black pepper 
allspice
1 bunch of spring onions 

Preparation:
In a sieve rinse quinoa well and boil with 500 ml vegetable broth at low temperatur for about 20 min and allow to swell for further 10 min. If applicable salt lightly. 

In another pan simmer coconut milk and remaining water for about 10 minutes at low heat. 

Peel banana and cut into 2 cm pieces. Peel ginger and grate finely. Puree both with lemon juice and add to the coconut milk. Season to taste with spicy curry, sesame oil, allspice, salt and pepper. 

Clean precooked beetroot and cut into quarters and cut into 1 cm wide columns. Give into the banana curry sauce and simmer for about 5 minutes. 

Meanwhile, clean, wash and cut spring onion into thin rings. Stir in the sauce. 

Serve quinoa with beetroot and banana curry sauce and serve sprinkled with green spring onion rings. 

Amaranthpops-Joghurt-Fruitcup

I ate so much during my first days of Holidays, (filling up my batteries), that I'm really glad now, that I eat so healthy at least in the morning. 

Usually I eat lots of fruits and one or two pieces of bread with jam. But today when I opened the bread-box I saw that the bread had mold on it and - only when I got no grains at home - I cut the mold away and ate a piece of bread either, but not today. 

Luckely I lately bought a new pack of Amaranthpops and fruits I always got at home, I made myself a short fruitcup. 

After haven eaten, I made myself backing a new an fresh wholewheat bread. (Thank to the breadmachine).

Ready to start the day filled up with lots of work at home. 

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Amaranthpops-Joghurt-Fruitcup

4 Person
30 min

Ingredients:
1 dl vegan cream
250 g plain soyjoghurt
3 Tbsp. Agavenectar
3-4 ripe plums or 1-2 nectarine (about 200 g) cut into slices
100 g raspberries
40 g Amaranthpops or cracker, 

Preparation:
Beat the vegan cream till floamy then stir under Joghurt and Agavenectar. 

In a dessert cup or bowl, layer joghurt-mixture, fruits and Amaranthpops. Finish with fruits. 

Note: Depending on the season use other fruits. Of course your mix in other grains if you desire. 
If prepared as a dessert I would recommend biscuits for sweet dessert. 

Sprouts-Avocado-Wraps

A few days ago, late at ten in the night, I bought a Falafel "dürüm"-wrap at a Fast-Food-Corner. 
I already haddinner at a further education with my boss. But somehow I felt like a little hungry on my way back home. I stood there a while hesitating of taking the falafel wrap - probably not completly vegan, then I gave myself a nudge and bought one (guess the sauce is not vegan). And as I asked for not too much sauce, I did not felt ashamed eating unvegan. It was astonishing good - well too big and too much at this time, but it stilled my hunger. Defently going to be eaten again - even in the city AND at home. 

And so it came, but with another ingredients (for this time). 

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It's always fun to eat with your hands - especially when it's summer and hot outside -  right? Today's such a day - sometimes you only sweat by doing nothing special, just sitting on the balcony - in the shadow of course.

But, still my stomach called for something and sandwich or alike would do it right away.

Well, only one thing missed in my cupboard - sandwichbread.. But sandwichbread I eat often enought, so switched to wraps - bigger but not so "bready".

Well, it was As I hadn't plant this wrap I used what I had on hand - and sprouts and fresh herbs, salad I always got on hand, I also got a avocado which I bought originally for filling and roasting, but would be perfect for this wrap.

If I would have had some fresh tomatoes leftover, I would have cut them into pieces and wrap in it as well, but I already used them for precooking dinner. 

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Sprouts-Avocado-Wraps

4 Persons
30 min

Ingredients:
1 chilli pepper
½ lemon
½ bunch of coriander
2 soft avocados
Salt and pepper
100 g Lettuce
1 red onion
400 g of flour
6 dl mineral water
2 tablespoons oil
100 g vegan creme fraîche
50 g of alfalfa sprouts
4 tablespoons sprouts Power-Mix

Preparation
Cut chili lengthwise in half, remove seeds and chop. Squeez a lemon. Chop the coriander. Cut Avocados in half, remove the stone. Solve flesh from the shell. Mix well into a cream with lemon juice, chilli and coriander. Season with salt and pepper. 

Cut the Lettuce into thin strips, the onion into rings.

For the tortillas give flour in a bowl. Pour in mineral water, stir everything with a whisk to a smooth batter. Season with salt and pepper. Set aside. 

In a hot nonsticking pan add the oil. With a little ladle give in some dough. Swirl the pan to leak the dought thin in the whole pan. Bake Tortilla until golden brown on both sides over medium heat. 

This way bake 8 tortillas. 
Take one tortilla, spread some cream and avocado cream on the bottom. Layer with the lettuce, onion and sprinkle with sprouts. 

Roll the tortilla tidily together - closing the lower end (to beware from dripping out filling).

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Coconut crusted Tofu with Mango salsa and green rice

We had such a great and warm weather the last week, I really enjoyed it. Cycling, Walking, just being as often outside as I could.

Defenetly the time for a fresh and "somehow already summer" dish to prepare later on. But first I needed some inspiration. I made myself up to the lokal weekly market, looking for something that will catches my eyes. Well, got to say my eyes catched a lot, but at the end I saw those great smelling fresh Asian Mangoes (defenetly the best ones) I bought a few, beside others and fresh herbs.

Born was the salsa idea, the other dish-partners were easly found. And we enjoyed a great and fresh tropical dish - of course we cheered with a tropical drink. Life is just great!

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Coconut crusted tofu with mango salsa and green rice

Take you taste buds on a tropical taste adventure!

Preheat oven to 50°C and place your plates in it to warm up till you serve the meal.

Now the main players:

Coconut Crusted Tofu
1 block of tofu - sliced into 0,5 -1 cm  pieces
1/4 cup coconut oil
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/4 tsp garlic powder
1/2 tsp sea salt
pinch cayenne

Direction:
Using a bowl mix the breading. Set aside and peheat a frying pan with some oil.
Dip the tofu ( both sides) in the flour. Place in the hot pan and allow to golden on both sides.
Drain on paper towels on a plate and set aside in a warm place.

Green Rice
1 tbsp sunflower oil
1 cup rice (of your choice)
1/2 bunch of cilantro stems - minced
1 small onion - minced
1 3/4 cup water
pinch of salt

Direction:
In a small pot with a tight fitted lid, heat pot add some oil. Cook onion and stems together for a few minutes, till translucent, then add the rice and saute for a few more minutes.

Add water bring, to a boil, then reduce heat till it only simmers.

Cover and let cook for 20 minutes. Turn heat off and let stand for 5 minutes. Then fluff the rice with a fork. 

Mango Salsa:

Ingredients

• 1 large ripe yet firm mango
• 1 medium red bell pepper, diced into small pieces
• 1 medium Jalapeno, seeded and diced into small pieces (optional, but I liked the little heat)
• 1 small red onion, diced finely
• 1 -2 tbsp lemon/lime juice (adjust to your taste)
• Salt to taste
• Little sugar to sprinkle if your mangoes are not sweet enough
• Few sprigs of cilantro, chopped
• 
  
• Direction:
• Dice the mango into small pieces. Add them to a bowl.

Deseed the jalapeno well before you chopp it into small pieces.

Now add the rest of the ingredients into a bowl with the Mangoes and Jalapeno. Toss well and set aside in the fridge covered with a plastic wrap. Leave the salsa in the fridge for at least 30 minutes to mingle the flavor. 

Serving:

Arrange some rice on your plate, set tofu beside and arrange around the mango salsa

Figchutney

Christmas is coming closer and closer. Holly time 
I really do like this time - if only it wouldn't be such stressfull at work. All the "end-of-year"-stuff that had to be done before Christmas. 
This year I did not even had the time to make a stop at the christmasmarket of even going to the city.

Luckely I don't wait till the last time to go for presents, I kept my eyes open trought the whole last 5 month, made it much quiter and easier around

Once when being at a congress in "Murten" (city in the middle centre of Switzerland) and using the free afternoon to walk around in the little, cute center of the city,  I entered a little store with all kind of special spices, gravys, snacks, mustard from Texas -wow! I was immediatly caught about the variousity and I knew that I would find some presents - and not even planing it before.    - That's the way I mostly get a present. The unexpected ones are the best.....

This year I had the idea to make a homemade present for every couple sitting at the decorated table, placed in front of theire plate.

The idea was pretty easy found, a chutney. 

I bought all the needed ingredients and filled the kitchen with a great spicy-sweet-taste in the air.

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Figchutney

Cooking time: 40 Min. incl. cooling down

Ingredients:

2 Persons

For two Glasses (400ml)
8 fresh Figs or dried ones
1 knob piece of ginger
1 garlicknob
300 g Onions, chopped
80 g tried apricots
2 Cardamons
1 Tbsp. oil
1 staranis
70 g sugar
2 Tbsp. whitwine vinegar
250 ml red wine (or if you prefer balsamico)
Salt
fresh grounded black pepper

Direction:

1 Rinse figs, pat dry, peel and dice. Peel and chop ginger and garlic. Peel the onions. Dice along with the apricot. Crush cardamom pods.

2 Heat oil in a pot. Fry ginger, garlic, star anise and cardamom. Add onions and apricots and cook about 3 minutes. Pour vinegar and wine. Let simmer all together while stirring for about 15 minutes.

3 Add Figs and cook for a further 3 minutes, mix or puree everything trough (not if you desire chunchy bites). Allow Chutney to cool a little bit  and season with salt and pepper. Immediately fill in jars and seal. 

The chutney with fresh figs will be good for about 2 weeks, stored in the fridge. The chutney stay's longer good if you use dried figs. 

It is especially good with vegan meat and cheese.

Fruit Bread

What a great Autumnday! The sun's bright shining and even the temperature where warm. These day's of Autumn I really do like. When you see the Treeleaves turning red-yellow, walking throught the forrest, intensivly smelling. I hoped to pass some Hazelnut-Trees - unfortnunatly I didn't.

The next day I wanted to catch the colours into a bread, and what could be better than dried fruits? I'm going to have guest over for a cup of tea or coffee and this Bread would be for it. Well not really a light bread, but fresh so good! Some dried fruits I had to buy, some I had at home.

Well, this bread takes more work and of course you can take everykind of dried fruits you like - beside apples.

To be said: my guests liked the bread very much and I give each of them a big piece home.

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Fruit Bread

For 2 Springforms 18 cm ø or 1 Cakeform 25 to 28 cm length of dough

 

Ingredients:

150 g dried apricots

150 g dried figs, stems removed

100 g of wine berries or sultanas

1 Tsp vanilla extract

2 dl tea, such as Rooibos Earl-Grey-flavoured, vigorous

per 150 g almonds and hazelnuts

100 g pistachios

100 g cane sugar or Agave nectar

1 Pinch of salt

Eggreplacer (1 Egg) of your favorite (I used soymeal with water)

200 g flour

1 1⁄2-Tsp baking powder

2 Tbsp. soymilk

Direction:

Put apricots, figs, grapes and sultanas, covered at low heat about 45 minutes in a pot. Add vanilla extract and tea and simmer on. Allow to cool off. Let lightly roast nuts in the 170-degree hot oven, take out, cool down.
 

Slighty fat the springforms then lay out with parchment paper. Drain fruit, keep 4 or 5 Tbsp. cooking liquid.

Add sugar and salt, heat while stirring, pull off the hotplate. Mix with fruit, nuts, eggreplace, flour, baking powder and soymilk. Knead well and when homogen give in the form.
 

Bake for 75 minutes in the middle of the 170 degree preheated oven.

 

Take out, let cool and enjoy!

Malaysian Tropical Curry with Lemongrass and Shallots

Can it be that I havn't posted that long for a while - not good. But I know the reason why. I'm working 100% and cooking, writing down the recipe, taking pictures, creating a post and so on - takes times.

Anyway for now I got a new one:
Usually my maindish's in the evening and today I wasn't that hungry I choose a light and fruity, but still stomachfilling and excotic dish.
Excotic fruits in a dish just give a special taste and that's just what I wanted now. This dish is so fast done and - ready to eat - perfect if you are in a hurry.

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Malaysian Tropical Curry with Lemongrass and Shallots

 

30 minutes or fewer

 

Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables. Just so fruity! A perfect light meal 

 

Ingredients:      

1 Tbs. vegetable oil

4 shallots, peeled and chopped

3 stalks lemongrass, minced

1 Tbs. cumin seeds, lightly crushed

2 cups diced jicama

1 medium red bell pepper, sliced

1 cup diced fresh papaya

1 cup diced fresh pineapple

3 Tbs. low-sodium soy sauce

1 Tbs. lime juice

1 Tbs. agave nectar

2 tsp. chile-garlic sauce

⅓ cup chopped cilantro

 

Direction:

Heat oil in wok or large skillet over high heat. Add shallots, lemongrass, and cumin; stir-fry 2 minutes. Add jicama and bell pepper; stir-fry 3 minutes. Stir in papaya, pineapple, soy sauce, lime juice, agave nectar, and chile-garlic sauce. Stir-fry 1 minute. Garnish with cilantro.

Serve with rice

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 :)

 

Nectarine and Watercress Salad with Tarragon-Rasperry Dressing

Salad and again a Salad. At the end of summertime a fruity and fresh salad always goes for Lunch or entree for dinner. For me there is no day without having a bowl of salad. It's so various, either with the ingredients you mix or the Dressing you use. Always tastes different and never the same.

For now my lunchsalad had two different fruits in it. The taste was sweet and spicy both way. Just great. First I wasn't sure if the rasperry compaires with the tarragon but the result was astonishing good.

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Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

 

Serves 4

30 minutes or fewer

To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.

      

Dressing

¼ cup raspberry vinegar

2 small shallots, cut into thin rings

1 large nectarine, cut into chunks

2 Tbs. olive oil

2 tsp. fresh tarragon leaves

½ tsp. salt

¼ tsp. ground black pepper

 

Salad

4 cups watercress leaves and small, tender stems

2 nectarines, halved and cut into ½-inch-thick slices

8 cherry tomatoes, halved (1 cup)

½ small cucumber, halved and sliced

¼ cup chopped toasted pecans, for sprinkling

 

1. To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.

2. Place nectarine, oil, tarragon, salt, and pepper in blender. Drain vinegar into blender; reserve shallots. Purée nectarine-vinegar mixture in blender until smooth; season with salt and pepper, if desired.

3. To make Salad: Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl. Drizzle with Dressing, and toss to coat. Sprinkle with pecans.

And of course enjoy your fresh and fruity salad

Nectarine-Green-Salad with Blackberry Dressing, Basil and Hazelnuts

Doesn't this salad look tasty?? A long the peaches I bought I also got some Nectarines and some Blackberries.

Every day on my way to work there are Blackberries growing a long the busstation. Especially in the evening when waiting for the bus and I'm hungry I pick some of the Blackberries, so good and sweet. Well some of you may think "eating Blackberries very close to pretty driven Road".... but I don't matter. Of course it would be better not growing so close to the street, but what could happen? A little dust won't kill me. AND I'm not going over to harvest them, just snacking while waiting.

But during this time my mind is spinning what else could be done with the Blackberry. A desert? A smoothie? For breakfast? But I wanted something to add for lunch or appetizer. Then I remembered that with any fruit there could be made a dressing.
And so my Lunchsalad took pictures of ideas.

Now having fresh Blackberries I took the adventure of making the dressing, first searching a little bit the web for an exactly idea of what ingredients pleases with the Blackberries.

The dressing is so fast done and just taste great! Together with some additional fruits in your green salad, a perfect summer fresh salad to enjoy!

Surprisingly my sister came over for a short stop and when she saw the salad she immediatly had to have bowl. She liked it as well as I did ;) and we had a nice lunchsalad together.

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Nectarine-Green-Salad with Blackberry-Dressing, Basil and Hazelnuts




Serves 1

Ingredients:
For the Salad:
2 Big handfuls salad greens
1 Nectarine, stone removed and fruit cut into thin slivers
2-3 T Blackberries
1/4 C Basil leaves
2 T Hazelnuts, toasted and skinned
Blackberry Dressing, a few tablespoons

For the Blackberry Dressing:
1/3C Blackberries, fresh or frozen and defrosted
2T Extra-virgin olive oil
1 1/2 T Balsamic vinegar
1/2 T Agave nectar (optional)
1T Water

Prepare the dressing first.
Blend all the listed ingredients up in a blender, pour into a jar or bowl and refrigerate while you prepare the salad.

To toast hazelnuts, lay on a baking try and place in a hot (180C) oven for 5-10 minutes, until skins are blistered. Watch closely so they don’t burn. Tip onto a kitchen towel, wrap them up and rub vigorously to remove loose skins. Don’t worry if they don’t come off completely.

Place a handful of salad greens on individual plates or in a large bowl, add a layer of nectarine slices and whole berries, scatter over the basil and toasted nuts and finish with a generous drizzle of the dressing.

Watermelon, Grape and Tomato Salad

Hopefully your late summer is still going on with good and warm weather. For myone I guess the really hot day we had are over, but still warm. Tomorrow it should rain and the temperatur lower down.

 

If your days are hot and your seeking for a delicious and refreshing light meal perfect for a hot summer day, this one you defently have to try. This Salad is even good as a entree for dinner.

 

Summerfeeling!

 

 

Watermelon, Grape, and Tomato Salad

 

30 minutes or fewer

 

Ingredients:      

3 cups cubed or balled watermelon, seeds removed

2 cups seedless green grapes, rinsed

½ red bell pepper, seeded and cubed

1 bunch Italian parsley, coarsely chopped

1 large yellow tomato, chopped

1 large red or orange tomato or cherry tomatoes

110g crumbled tofu or vegan cheese

1 Tbs. balsamic vinegar, or to taste

 

Direction:

Combine all ingredients, toss and serve.

Note: adjust the vinegar to your taste and flavor

Three strawberry stuffs (Jam, Chutney, Vinegar)

A few weeks ago I went together with my sister and her little son to the strawberry field for harvesting them. I harvest 4 kilo - a lot I have to say. It's been a great and hot day and after being finish I was sweeting!
Afterward we went making pictures for her son's ID. It's been hard work making him to smile and sit straight - but my sister got good nerves ;)

Being back at home I put the strawberries in the basement, instead of preparing them for what I wanted to do, I grabbed my book and some for my sister and cycled to my sister into the garden, chilling and looking for her son, while she's making strawberry jam.

We plaid and then my sister gave me a bikini and I was sitting together with my nephew in the baby swimming pool playing. I left as the sun went down and my sister had to leave home. But befor leaving I picked some of the mini Melonplant who were grewing in her compost.

I prepared the strawberries the other day and this is what I made:

NOTE: I know the post is late for strawberry season, but I wanted to post it, when the strawberry-pepper-vinegar is done, sieved and filled into a glasbottle.

 

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8 glasses of strawberry jam
2 small glasses of strawberry chutney
pre-prepared a strawberry-pepper-vinegar (will be finished in 2-3 weeks)
some of the strawberry I just chopped and frozen in and
some I puree and  froze in
AND of course some I just ate right away - so good!

Here are the recipes:

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Strawberry Jam



Ingredients:
1 kilo chopped prepared strawberrie s
500 g gelling sugar or 1 kilo sugar
2 Tbsp. lemon juice

Direction:
In a big pan cook the strawberries together with the sugar and lemon juice till it thickings. Immediatly put the jam in hot washed glasses, close well and put them up-side-down on a wooden plate and let cool down.

For the best store them in the basement at a cool place before eating.

 

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 Strawberry Chutney



 

 

Ingredients:

250 g strawberries

2 Onion

80 ml vegan whitewine

120 g gelling sugar (3:1)

2 Tbsp. sweet Chilisauce

1 Tbsp. oil

 

Direction:

Peel and chopp finely the onion. Shortly wash the strawberries, cut the green away an dice into quarters.

 

Put the chopped onion in a preheated pan with the oil and roast till translucent. Add the strawberries, shortly roast them then add the wine, season with the chilisauce and stirr in the gelling sugar.

 

Lightly cook for almost  5 min then fill in hot sterilizated glasses and seal well. Let the chutney cool down and store eather in the refrigerator or in the basement.

 

Enjoy it with your grilled tofu or other stuffs

 

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Strawberry-Pepper-Vinegar

almost half a liter

 

Preperationtime: about 20 min

2-3 weeks till completly finished

 

Ingredients:

250 g trimmed strawberries

2 Tsp. whole pepper, finely mortared

50 g sugar

1 dl vegan redwine

2 dl red winevinegar

2 Tsp. Aceto Balsamico (italian dark vinegar)

 

Direction:

Mash the strawberry with a fork or cut finely. Fill it in a big glas with a wide throat.

 

Mortar the whole pepper. Together with the sugar and redwine cook it up, turn heat off and stirr in the vinegar. Pour it over the mashed strawberries and seal the glass well.

Store the bottle or glass in a dark and cold place for 2 - 3 weeks. During this time parttime shake it.

 

After the week, wash out hot a glassbottle and let it dry. Meanwhile sieve the the strawberry-vinegar throuh a geleetowel. Fill in the bottle and close well.

 

Tipp: Well sealed in a cold and dark place the strawberry-pepper-vinegar will be fine for 6-8 month.

 

 

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