Spicy BBQ-Sauce

Summer time is coming and with the warm temperatur the grill get started warmed up. 

Summer is definitely my time! Sitting or being outside, relaxing or with a good book on the balcony. 

To begin the great pleasely eveving, I already prepared a big bootle of BBQ-Salsa. This sauce keeps - stored well in the refrigerator - for a long time. Last year when I made it, it kept for really long - well this depends naturally very much on how often you grill or with whatever you enjoy this spicy Sauce. 

If you got children at the table, you may reduce the spicy or make an extra little bottle - as it is kind of spicy - not too much - but enough....


Spicy BBQ-Sauce

Ingredients
1 tablespoon olive oil
1 large onion, diced
3-4 garlic cloves minced
24-ounce jar of strained (or crushed) tomatoes (or a 28-ounce can)
7-ounce jar of tomato paste (or a 6-ounce can)
2 tablespoon Srirache
1/4 cup cider vinegar
1/4 cup whole grain mustard
1/4 cup agave nectar

Preparation:
Heat olive oil in a medium saucepan over a medium heat. Add the onion sauté for about 5 minutes, until the onion is slightly tender, add the garlic and saute for another minute or two.

Add in the remaining ingredients and stir well to combine, reduce the heat to a medium-low and allow to simmer for 30 - 40 minutes, stirring often.

Taste the sauce 

Remove from the heat, allow to cool for a few minutes, then puree until smooth in the food processor or blender.

note: if you don’t like spicy, you can skip the sriracha, add less or use just a pinch of two of red pepper flakes instead.

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! 

Warm Balsamic Kale Salad

What wakes you up more than a good and healthy dish when your coming home very tired. 

After a long weekend from Easter time I passed a workday with a lot of work. 

Coming home all I literaly wanted to do is fell back into bed - passing out the dinner. But beside this sleeping-demand - I still felt some hungre and I knew that I would wake up in the midldle of the night starving - cause I haven't eaten something for dinner. 

Making myself up into the kitchen to make myself something that won't take me too long to prepare. 

Looking into the refrigerator the left Kale just smiled at me and the the decision for a Kale salat with lots of vegetable was setteld. 

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Warm Balsamic Kale Salad

serves 2

Ingredients:

2 tbsp.  butter

¼ cup diced onion

1 red pepper, diced

1 yellow pepper, diced

8 mushrooms, sliced

4 cups kale

1 tsp., minced

1 tbsp. balsamic vinegar

¼ cup vegan cheese (optional)

salt and pepper to taste

Direction:

Preheat a large pan over medium heat, melt 1 Tbsp. of butter. Add the chopped onions and peppers and saute for several minutes until soft. 

Add the mushrooms and the remaining 1 Tbsp. butter and saute for few minutes unti the mushrooms are browned. 

Add the kale, garlic and balsamic vinegar and saute until the kale had deep green colour but not wilted. Remove from the heat - give on lightly deep dish and serve with dizzled cheese over it. 

Season with salt and pepper as desired. 

Artichoke creme/mayonnaise

Yesterday I worked and cooked in the kitchen till 4 p.m. and washing clothes. Tired sitting on the sofa I suddently had the Idea to create a artichoke mayonnaise for Easter Time. 

How this happen: During the last days lunchtime I opend a buyed yar with artichokecream and it was soo creamy it almost tasted like a mayonnaise. And then I asked myself if it is possible to create a mayonnaise made of artichokes. 

My result end up to be a really close to be a mayonnaise. For me it taste like a mayonnaise, just a lighter version without the milk. Since then I make this kind of Mayonnaise many times - and now for Easter time. 

I fell in Love with it! And I found it much better than the normal Mayonnaise -which never really pleased me at all..

Of course this kind of mayonnaise can be used for various kinds - just try out with what you prefer to it. 

Wish you all a very Happy Easter weekend

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Artichokecream-mayonnaise

Ingredients:
1 can of artichokehearts, drained
5 Tbsp. oil
2 Tbsp. lemon juice 
some grounded garlic
salt and pepper
Optional: a splash of Agavenectar
dried chives

Preparation:
Cut the artichokehearts smaller and give in a blender. Blend till chunky. Then add the cutter chives and blend again. 

While whisking slowly add the oil and whisk till creamy. Maybe you have to add some more oil to get it really creamy. Season. Ready

Vegan Smoked Paprika Cheese - Soy and Nutfree

Last weekend I defenetly went crazy. I don't  know which monkeys road myself that I made Three different cheeses. Well I eat cheese but that big amount at once. Anyway - most is in my fridge for other occasions - always good to have something on hand when needed. 

I haven't liked the real un-vegan cheese - and so do I with the vegan one - don't know what exactly disturbs me about it, but I like my own made cheese and that all that matters.

On the weekend I've probabelly the best one!

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Vegan Smoked Paprika Cheese - Soy and Nutfree

Ingredients:
Chees ingredients:
1 cup water
1 cup oats
1 cup sweet Potato, steamed until soft
1 whole roasted red Pepper
0.5 cup Nutritional Yeast
1 tbsp. smoked Paprika
2,5 tsp. salt
1/2 tsp. Garlic Powder
2 tbsp. Lemon juice
1 cup extra Water for over the top of the mixture in your blender

Agar Agar thickener:
1,3 cups water
2,5 tbsp. Agar Agar powder

Preparation:
You will need a good high powerful blender or food processor for the main ingredients.

Add all the cheese ingredients - beginning with the water, powders (light first), and top with the heavy ingredients and finish with about 1/2-1 Cup water. This will help the mixture start to process. 

Blend until you have nice smooth creamy mixture. Quick taste and set aside.

Now prepare the Agar Agar. In a medium saucepan add water and Agar Agar, bring the mixture to a boil while constantly stirring, then turn down the heat to low and keep stirring until the mixture gets into thick creamy consistency. 
When ready quickly transfer it to the cheese mixture in the blender and blend well trough till all the Agar Agar is dissolved and mixture homogenous.

Pour the mixture in clean favorite moulds or plastic container or what ever you like. Flatten the top surface to get a flat bottom when you turn it over. 

Give the moulds, container in the fridge for at least 1 hour till ready to take out and turn over to serve. (Mine was fast ready).

When serving - loosen the sides of the moulds, container with a fork, put a platter on top and turn over - tadada

Finish, now all you have to do is eating and enjoying. 

NOTE: The cheese can be very well shredded or grated!

Vegetable Prussiens

As a child I only knew the sweet prussiens (french) cookies. Its made from pastry dough and in some part of switzerland they are known as "pig-ears".

Filled with chopped vegetables or whatever you like you will get a spiced or even herbed versions. The first I had the change to try was about 2 years ago. So simple and till then I didn't even think of it preparing them herbed or spiced..... 

This snack or appetizer is so great and so simple. 

Go ahead and try different fillings. 

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Vegetable Prussiens

Spicy Version

Baking paper for the sheet
1 rectangular rolled out butter puff pastry, about 340 g

Ingredients:
Filling:
250 g fine chopped mixed vegetables, such as Pumpkin, leek, celery and Chinese cabbage
1 clove garlic, crushed
Oil
Salt and pepper
1 tsp. vegan sauce thickener (instead of the egg)
1-2 Tbsp. nutrional yeast  (instead of the grated cheese, of course you can use vegan cheese, I just had non)

OR FOR A SPICIER VERSION:
1 red and 1 yellow pepper,chopped
2 onions, chopped
150 g Tomatopaste
some dash off Tabasco
cayenne pepper

Direction:
For the filling, steam the chopped vegetables and garlic in oil, cover, maybe add some water, until soften. Turn off the heat and let the vegetable cool down.

Lay the dough flat. Mix the vegetable with the sauce thickener and nutrional yeast. Spread the filling on the dough. Roll up dough from the longer two sides towards the center, moisten with some oil or soymilk to gently stick together.
Cut dough roll carefully with a wet knive into 6-8 mm wide Prussiens, place them on the baking paper sheet .

Bake the Prussiens in the middle rack of the 220 C  preheated oven for 12-15 minutes. 

Serve the Prussiens hot, warm or cold. Eiter just as a snack or for your next running party....

For the spicier version:
Mix the chopped vegetables with the Tomatopaste and season with Tabasco and cayenne pepper (as desired, how spicy you want them). Tip:
The Prussiens can be served as a appetizer, add for salads, soups or as a snack.

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.

Soymedaillon in creamy Peppersauce with rice

After having quite a harmful weekend I had to cheer myself up with a good dish. 
Well, on saturday I was invited at a family evening and still after almost ten years being vegan I was asked by my uncle - "your vegan?"
Well I explained why and there it began. I just felt unknowness, ignorance and the words they said where quite sad. 

I sat at the table, lucky with at least a plate with rice and vegetablecurry. When my uncle passed me the peppermill - all he said was - that "this is meatfree"...........

Guess you can imagine how I felt. The day after I wrote my mother a mail and wrote that I was quite disappointed about the day before. 

All she wrote back, was that animals where given from God to feed us and that she think that veganismus is like a sect or satanismus. And that - by making more salad and vegetable - not going to prepare me something vegan.... I broke into tears reading the mail and that from my own mother. Well she accept but can't understand............

I needed days to come over it, knowing I could change her mind.


At least I know whats good and what I'm doing is the right way!

To cheer myself up I stood in kitchen and prepared a soulfood-dish. 

Hopefully you are more integrated in your family and feel yourself lucky if so. 

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Soymedaillon in Peppersauce with rice

4 Portions

Ingredientes:
16 TVP Soymedaillons
Salt
1 tsp. corianderpowder
Tomatopaste
Liquid smoke

Peppersauce:
3 bell peppers
1 one carrot
1 onion
1 cup water
3 tbsp lemon juice
1/4 cup nutritional yeast
1/2 cup pine nuts
1 tbsp minced fresh garlic (about 3 large cloves)
2 tsp chili powder

Steamed rice

Preparation:

Sauce:

Peel the onion and carrot, seed the peppers and break free from the stems. Mix in the food processor.

Preheat a pan with olive oil and steam the vegetable till lightly tender. Then cook in olive oil with the chili powder. Add the pressed galic and season with salt and pepper. Then turn down the heat and put the vegetables together with the other sauce ingredients in the food processor and mix trough till chunky creamy. Adding more or less water than one cup. Taste and set aside. 

Soy Medaillons:

Soak the medaillons in boiling water for 15 min. Drain and pour hot water over again - drain and continue with this step till the water is clean. 

Preheat a pan with water and when boiling add the salt, liquid smoke and tomatopaste - disolve and add the drained medaillons and cook/steam for 15 min. 

When the time is over, drain the medaillons but don't press the liquid out!

In a preheat frying pan with oil, roast the medaillons for about 10 min. Then turn down the heat and add the coriander, wisk. 

Serve with the steamed rice and the sauce. 

Now enjoy your dish!

Vegan Cabbage Rolls

Though I really love the summer dishes, winter has its own and just right in the cold weather and it's heating you up from inside.

Those Cabbage Rolls I wanted to make since a long time. I love cabbage but filled - I can't remember eaten them when I was a child and since them I haven't prepared them myself. 

So now is the time for them. And every first time fails sometimes, I made them a few days before but they failed cause they just tasted no very good and the filling was not really suitable. 

But today I got the final result - never give up a failure in the kitchen...... 

Definitely an again and again dish I would prepare during winter time. 

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Vegan Cabbage Rolls

about 40 min
4 Persons

Ingredients:
For the sauce:
1 big (500 g) can of diced Tomatoes
1 normal (200 g) can of Tomato Paste plus 50 g more
240 ml vegetable broth
1 Tbsp. vegan Margarine
1 onion, diced
1 Tbsp. Agavenectar
1/2 cup soycream
salt and pepper to taste

For the rolls:
8-10 leafes of cabbage
100 g Soy granules 
1 medium sized onion, chopped
2-3 knob garlic, chopped (depending on their size)
some grounded garlic
1 tsp. black pepper
1 - 1 1/2 tsp. salt
1 tsp. red pepper powder
3 Tbsp. dried parsely
40 g breadcrumbs

Preparation:
For the Sauce:
In a large sauce pan, melt 1 Tbsp. or vegan margarine and add the chopped onions. Saute until translucent and soft.

Add the diced Tomatoes including the sauce and the vegetable broth. Bring to a boil and season with salt and pepper. Then add the tomato paste and season again. To bring a little sweet taste against the bitterness of the tomatoes add some Agavenectar (Optional). 

Simmer for about 20 minutes. At the end add the soycream and simmer again for 10 minutes. 

For the Cabbage Rolls:
From the Cabbage cut out the core and carefully peel 8 Leafes (without breaking) away. 
Bring a large pan with water and salt to boil, then lower the heat till simmering and blanch the Cabbageleafes for about 8-10 min. till soft and pliable.

For the filling:
Cover the soy granules with enough boiled vegetable broth for about 30 min. Meanwhile chop the onion and garlic. 
When the soy granules doubled it size, drain (maybe wash shortly) and press out any left water. 

Give into a bowl and add all the spices, onion and garlic and mix all well trough. At the end add the breadcrumbs and mix well. Season if necessary. 

Forming the cabbage rolls:
Place an amount of filling in the center of the leafes (proportionate to their size). Do not overfill. 

Roll tidly, beginning with the stem and by then tucking the sides and finish with the end. To beware from falling apart bind with a cooking cord or gum and set on a plate and continue with left leafes. 

Place all finished rolls into a large sauce pot. Add all the sauce for covering. Add some additional vegetable broth if necessary. (The rolls should be all covered with sauce). 

Bring to a boil, then lower the heat till a simmer. 

Cook for 1 hour or longer (depending how soft you like the rolls). Make sure the rolls are covered with sauce during cooking time. 

Serve with plain rise and additional side if you wish so..

Vegan Turkey with Golden Gravy

Sorry for those worse pictures. They were taken by my Mobile Phone. I was so exhausted and the pictures taken later on with the camera are somehow deleted - don't know what happened I can't find them anymore. 

Anyway what I present you here is my first Vegan Turkey - and I got to say I'm really proud of myself. 

I can't tell why I haven't made a Turkey before. I made the Turkey for no special occasion or having people  invited - just like that and so I made just two small ones - tasted and eaten - now laying well packed in my freezer, ready for special occasions. (we don't celebrate Thanksgivin). 

I couldn't imagine that it is so easy to prepare one - especially this one. This is definitely not my last one! 

What I made again for my dinner is the Golden Gravy as it compares very well with the Turkey. 

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Vegan Turkey with Golden Gravy

Ingredients:
Water for boiling 
250 g gluten flour
1/2 cup nutritional yeast flakes
1 tsp. thyme
1 tbsp. onion powder
1 tsp. salt
2 cups vegetable broth
1/4 cup olive oil
1 Tbsp. soy sauce

Cheesecloth
cooking strings
Puff pastry
1 small glas of junky tomatobruschette sauce

Preparation:
In a large pot bring water to a low boil.

In a large bowl wisk together the gluten, nutritional yeast, thyme, onion powder and salt, stir to mix. In a small bowl wisk together the wet ingredients (vegetable broth, oil, soy sauce) and give it to the dry ingredients. With wooden spoon stir until combined. 

Wet the cheesecloth and lay it out on flat surface.

For the filling take the gluten dough (eiter everything or divided in two dought) and flaten with your hands, spread the junky tomatobruschetta sauce over it and roll up by folding the sides in. 
Place gluten loaf on cheesecloth at one end and roll up, continuiely tie'n the sides (not to tight, like a sausage). Tie each end with a piece of string and so with two in the middle.

Place in simmering (maybe salted) water and cook covered for 1 hour. 

Before the cooking time is over, preheat oven up to 310°C.

Take the gluten loaf out of the water, unwrap from the cheesecloth and unwrap the puff pastry on flat wooden surface. Lay loaf on the puff pastry, brush with some mix ketchup-water and fold the puff pastry over the loaf. Brush the top again with a mix of ketchup-water and sprinkle some herbs on top (Unfortunately I forgot to do so..)

Place on baking sheet and bake for about 30 min.

Serve with the Golden Gravy (posted earlier before) and with your favored sides such as vegetables and potatoes. 

Filottartelettes with asian vegetable filling

During the weekends I spend more time in the kitchen than else where. During the week simply no time with a full time job and being late at home. 

Well this does not mean that I simple delete the thinking what next I could try / prepare on week ends, but I have to plan well and mostly I want to prepare too much stuff to eat as a single person. 

But today on my free afternoon I just couldn't resist the kitchen, cause I tried something on Sunday and it was more or less a failure and I wanted to retry it - changed a little bit. 

The second result just came out perfect and now ready to post. 

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Filo-Tartelettes with asian vegetable filling

4 Portions
45 min
baking: 20-25 min

Ingredients:

DOUGH 
1 tbsp.  sesame seeds 
50 g vegan margarine 
4 vegan sheets filo or strudel 

FILLING 
200 g of frozen edamame
salt 
200 g shiitake mushrooms 
250 g Mini-Pak Choi 
2 shallots, chopped
1 clove of garlic, chopped
1 red chilli, deseedes and finely chopped
2 tbsp oil 
1 bunch of coriander leaves, chopped
150 g silken tofu, crumbled
60 g vegan parmesan (or nutritional yeast or soyflour, to replace 2 eggs)
50 g pickled ginger, drained, chopped
6 Tbsp. saltless soysauce

Preparation:
Preheat over up to 180°C.

In a frying pan roast sesam until golden brown and place on a plate. 
In the same pan melt the vegan margine with the remaining heat. 

On a proper roof place a sheet of dough and spread some melted margarine on it, cover with another sheet of pastry and brush with margarine. Sprinkle with sesam seeds. Cover with another sheet and brush with margarine. Last sheet of dough and finish with margarine. 

Cut the stapled sheets lengthwise and crosswise in half, that 4 squares arises. Press dough in greased ramekins (12 cm diameter) with removable bottom that the dough triangles hang crosswise a little over. 
(If you don't have them, you can also take timbale forms, just butter them well!) 

For the filling provide edamame in boiling salted water and cook for 6 min., rinse and drain. Remove the seeds from the pods. Cut the stems of the shiitake mushrooms, cut the caps into 1 cm wide strips. 
Wash well the Pak Choi. Cut the green from the stems then cut the green crosswise into 2 cm wide strips, cut stems into 1 cm wide strips. 

Heat oil in a pan fry mushrooms until golden brown over high heat for 3 minutes. Add the pak choi stalks and fry for another 2 minutes. Add shallots, garlic and chilli and fry over medium heat for another 2 minutes. Add the pak choi leaves and let the coincide. Give in the edamame and season with salt, then turn off the heat. 

Place the chopped coriander in a mixing bowl and add the crumbled tofu and the parmesan and puree well, lightly add some salt. 

Distribute the vegetable filling into the tartlets and pour over the tofu-mixed-liquid. Put the tartlets in the preheated oven on the bottom rack and bake golden bown for about 20 - 25 minutes. 

Serve the tartlets with drained, chopped pickled ginger and soy sauce (separate). 

Golden Gravy

I'm in Love! Unbelievable but I haven't prepared a gravy for roasts or loafs before...... I really missed something during the years!!!!

But today I did change it and probably made the best ever gravy! The tastes immediately thrown be back to my childhood life. 

Well, I prepared sauces before.... and for you it may be something daily. Anyway I just have to post it. 

One good thing about the gravy - it is pretty fast and easy done. Good to be prepared ahead. 

Of course the gravy needed something to come with - thought I probably could eat it just like that. And what compares best with this gravy - of course a vegan loaf. (Still waiting to be prepared). 

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Vegan Golden Gravy

Serves 6

Ingredients:
1/2 cup nutritional yeast
1/2 cup whole wheat flour
1/3 cup canola oil
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme (or 1 tsp. dried)
2 teaspoons chopped fresh sage (or 1 tsp. dried)
3 cups water
1/4 cup tamari 
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Direction:

Stir the nutritional year and flour in a heavy skillet over medium heat for about 5 minutes or until fragrant but not burns down. Set aside.

Heat oil in a large, heavy saucepan over medium heat. Add the chopped onion and saute for 10 minutes or until tender and beginning to lightly turn brown.

Add the garlic, thyme and sage and roast for 30 seconds or until fragrant.

Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.

Bring everything to a simmer, whisking frequently and continue to simmer until the Gravy is thick and creamy. (You can strain the gravy if you like or toss it in the blender to get is smooth. Myself I haven't done it)

The gravy will keep for 2 - 3 days, covered and refrigerated.

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.

Swiss Alpine Macaroni

Winter has fallen in since wednesday. Lookely no snow felt yet. Crudling myself in a blanket on the sofa and suddenly I knew what I'm going to cook in the evening. 

I got to say that this dish is really a perfect cold-day dish. Nothing for your bodyshape.... 

This dish is mostly served in the area near to the border to austria (grisons-area). But it is well common here as well - to good for serving in just one area. 

This dish is unusual at itself as it contains pasta and potato in one dish with lots of cheese and no vegetables - just steamed apples aside. 

To be trough I did not often eat this dish, as it is really stomach filling - but so goood! Anytime I make it I could lay in it.

If you miss some vegetables, just serve less of the carb and add additional veggies and there you got a healthy but lighter version of your dinner. 

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Alpine Macaroni

4 Persons
40 min

Ingredients:
2 large onions 
½ tbsp flour 
2 tablespoons canola oil 
1 tablespoon margarine
250 g waxy potatoes 
salt 
350 g macroni
200 g vegan cheese block (optional shredded cheese)
2 dl vegan cream 
pepper 
Majoram for garnish 

Preparation 
Cut or slice 1 onion into thin rings. Sprinkle over flour and mix well. Heat oil and butter in a frying pan and fry the onions over medium heat for about 10 minutes until crispy. When crispy lift out and drain on kitchen paper. 

Cut the potatoes into large cubes. Bring a big enough pan with plenty of salted water to a boil and cook the potatoes for 5 minutes. Add macaroni, boil for further 8-10 minutes just until tender. 

Drain well then give back to the pan. 

Cut the cheese into cubes and together with the cream give to the pasta. 

With deactivated stove let it stand covered for about 5 minutes until the cheese is melted. (if you use shredded cheese it's faster done). 

Season with and pepper. Sprinkle with onions and garnish with marjoram. 

Serve with cooked apple slices. (originaly served with)

Roasted Vegetable Salad

A bright, sunny and warm day. Great after a bit rainy holiday week.....

Since I'm in a Facebook-Group I have to admit that I'm totally addiced to it. The calls: "I pack on my vegan plate.."
It's so great to see what everyone posts as all looks so great that I immediately want to go into kitchen and try it as well. 

The only thing that stoppt myself is all the prepared food had to be eaten by myself and the lack of the needed ingredients. I already made too much this week and felt like eating all the time. 

Well back to today, I've been brave and made only a dish.  Perfect on this sunny day. I really hesitated to turn on the grill, but as the oven was already on I choose the oven way. I have to admit I didn't want to clean the grill - too lazy. I wanted to enjoy the sun instead! 

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Roasted Vegetable Salad

2-3 Persons

Ingredients:
1 kg of potatoes 
Salt and pepper 
8 tablespoons olive oil 
2 red onions 
2 yellow peppers 
500 g broccoli 
6 tablespoons white wine vinegar 
1 tablespoon Dijon mustard 
1 tablespoon agave nectar

3-4 stalks of parsley

Sides: If you want so a piece of V-meat. Or just with roasted bread. 

Preparation:
Preheat oven up to 200 ° C. Peel the potatoes, wash and cut them into cubes (about 2 x 2 cm). Season with salt and drizzle with 2 tablespoons oil. Put the cubes in a roasting pan and cook them in  the hot oven for about 45 minutes. Frequently turn them over.

Meanwhile, peel the onions and cut into wedges. Peel the pepper, wash and dice. Cut the broccoli from the stalk into florets and wash. 
After 25 min of cooking time for the potatoes, add the peppers and onions. At the last 10 min add the broccoli florets.  

For the vinaigrette, whisk together vinegar, salt, pepper, mustard and agave nectar, then wisk under 6 tablespoons of oil. Wash the parsley, shake dry, pluck off the leaves and chop finely. 

Take the vegetables from the oven and mix with the vinaigrette and let cool a while. Mix in parsley. Season salad again and serve with some roasted bread and a piece of V-meat.