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.

Vegan Cevapcici with vegetable sticks

Summer weather and time is coming more up and closer. I just love the time, cause I feel like full of energy to prepare something I can't remember eaten as a omni-Person. 

Anyway since vegan - I've prepared dishes I never could have imagne to eat as a omni, kind of strange - but somehow knowing to prepare it the vegan way, just wants me to try - like the tune month ago. AND I love the vegan Tuna - faboulous! 

Anyway back to offical post - Vegan Cevapcici done after some tries.  The good thing about preparing meat-alternatives is, that I can ajust the spices I like. Won't miss it!!

Having a opend package of soy granules waiting in the cupboard to be prepared before over time I had various possibilities of way to prepare.

What I decided today were those Cevapcici - just being in the mood for it. 

Hope you like and enjoy it as much as I did. 

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Vegan Cevapcici

40 min
4 Persons

Ingredients 
1 cup soy granules
vegetable broth
1 tsp mustard
1 tsp tomato paste
3 tablespoons chopped onion
2 cloves garlic, pressed
2 tablespoons oil
4-5 tablespoons Seitanpowder
2 tbsp wholegrain spelled flour
Salt, pepper, parsley, paprika, oregano, ...

Preparation
Drain the soya granules for 10min in boiling vegetable stock, then squeeze dry.

In a bowl with all other ingredients knead well until you get a pliable mass. If necessary add more Seitanpowder.

Form Cevapcicis or meatballs form and either grill or bake in the oven at 200 ° C for 30 min until nicely brown.

Serve with grilled or baked vegetable sticks filled as desired


Quickly made Barbecue-Sauce for the Cevapcici

Ingredients:
5 tsp. dijon mustard
2 garlic cloves
1 Tbsp. Molasses
pinch of salt and pepper
3 Tbsp. mustard
1 Tbsp. sesamoil
2 Tbsp. soysauce

Preparation:
Peal the garlic cloves and pressed trough the garlic press. 

In a bowl mix the garlic the left ingredients and mix with the hand blender till you get smooth cream. 

Season with salt, pepper and cayenne pepper

Serve and enjoy! ;)

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

Incredible how christmas can be inspiration with cooking. Still thinking about what I should serve when I will have my parents over I craved my books for getting some ideas. 

So many possibilties hard to decide. At the end I finished with at least side-idea. 
Doesn't it look great and the taste - don't need any words for it. 

I hesitated for a long time wether I should use rice, quinoa or couscous or mashed potatoes. Well so many variations and at the end I landed with the quino. Been a while when I eat last. 

Not disappointed about the decision - definitely !

If you are thinking about serving a "meat-side" just change the sauce in what compains best. 

I enjoyed it just like it is, getting the full taste out of it. 

Maybe your inspired for a christmas dish if you are still thinking about what to serve. (Like I did....)

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Quinoa with Broccoli and Curryfoam

4 Persons
45 min cooking tme

Ingredients:
200 g Quinoa
salt
400 g broccoli
250 oyster mushrooms
4 spring onions
1 onion
2 knob garlic
about 2 Tbsp. Agavenectar
1-2 tsp. yellos curry paste
1/2 tsp. curcuma
2 Tbsp. oil
pepper
about 1 Tbsp. Aceto balsamico bianco
1/2- 1 Tbsp. lemonjuice
100 ml soycream

4 dessertrings

Preparation:
Rinse the quino in a fine sieve and cook in a pan with 750 ml water and let lightly cook for 15- 20 min till the liquid is absorbet and at the end salt. After the time let the quino stand for another 5 min.

Meanwhile wash the broccoli and brake into flowerts, peel the upper stempart and cut into slices. Steam the broccoli in a steamer over cooking water dill al dente. Drain in a sieve and drain with cold water. 

Clean the mushrooms and pluck into pieces. Cut the spring onion into rings.

For the curryfoam:
Peel the onion and garlic and finely dice. Püree both with 1 Tbsp. Agavenectar, Currypaste, curcuma and 70 ml water. 

Cook the vegetables in oil over medium heat for about 5.7 min till the mushroom are tender. Seasone with salt, pepper and vinegar and give a bowl. Shortly roast the spring onion in the left oil and turn off the heat. 

Season the quinoa with salt, pepper and lemonjuice. 

Place the dessertrings on your plate and fill with the quinoa and lightly press down. Arrange the spring onion on the top. 

Curryfoam: cook up the onionmix, add the soycream and season all with salt, pepper, agavenectar, lemonjuice and vinegar. Püree in your blender till foamy and arrange around the dessertring. Arrange the vegetable on top of the foam and take the dessertrings off away and serve everything. 

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.

Mango Avocado Arugula Salad with Mango-mustard-dressing

I love salad in any way and a must every day. A day without a salad isn't a perfect day. Salads and I we just love eachother. 

I knew that today I only would have a short time for lunchtime and probably even this short time would begin belated. 

I thought ahead and took something with me - very simple - a salad and a vegetable-hummus-filled sandwich. Unless the salad is kept very simple, the dressing isn't. Well, I never eaten such a dressing. 

Anyway I did want to share this dish to you, especially the dressing. So go ahead, try it yourself and be astonished. 

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Mango-Avocado Arugula Salad with Mango-mustard- dressing

2 Person

Ingredients:

Salad:

1/2 ripe Mango

1 ripe Avocado

125 g Cherrytomatoes

100 g Arugula

0,5 Tbsp. lemonjuice

Dressing: (makes about 500 ml)

150 ml Mangopuree

1 vanilla bean

1 Tbsp. oil

5 Tbsp. white balsamic vinegar

3/4 - 1 tsp. pepper

2/3 tsp. salt

3 tsp. or 1 1/2 Tbsp. mustard

4- 6 Tbsp. water (depending on how thick you want the dressing)

Preparation:

Start with the dressing: Combine Mangopuree with the rest ingredients, remove the seeds from the vanilla bean and add as well, then mix well through (mixing is easier than by hand..). 

Wash arugula, pat dry and give in a salad bowl. Cut mango into pieces, half cherrytomatoes and give to the arugula. Half avocado, remove the stone, dizzle with oil and cut into cubes. Give to the salad bowl and pour the Mangodressing over all. 

Serve with a good slice of wholewheat bread or what ever like with ;)

Vegan tuned up Potatopancake deluxe

Yesterday while waiting at the dentists waitingroom I glazed trough a Lady Magazines and most magazines helds some recipes (of course non vegan), but I have a look at them either, as almost every recipe you can prepare vegan. 

I studied the recipe and before been called up for examine my teeth I asked the desk worker for copying the page. 

And so I went home and decided to try it the vegan way. So it happend a few days later. Of course making a pancake vegan is very easy but I've never tried a pancake made of potatoes. But potato itself helds so much starch that you can probably use less egg-replacer - I just went for the secure side.

If you want the potatopancake with less calories just change the milk with the water and you've already safed some. 

I could have been layed in these pancakes - tto delicious to resist!

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Tuned up Potatopancake deluxe

50 min and 2 hour for the dought to rest.
For 4 units 

Ingredients:

Pancakes:
600 g Potatoes
1/2 cube fresh yeast 
250 ml soy milk, (lukewarm) 
eggreplacer for 3 eggs, such as silkentofu, No Egg-powder or apple mousse
300 g flour
salt 
pepper 
150 g onions
10 g vegan butter/margarine
100 g baby spinach 
4 slice smoken Tofu 
8 Tbsp. oil
2 Tbsp. Chardonnay vinegar 
1 Tbsp. nutoil,(z. B. walnut oil) 
40 g fresh horseradish 
200 g vegan ham or vegan salmon (in thin slices) 

Mustard "honey" sauce
3 stalks flat-leaf parsley 
60 g dijon mustard 
40 g agavenectar
100 g vegan sour cream 
salt 
pepper 

You will also need some kitchen paper

Preparation:
For the pancakes, peel the potatoes and on the fine side of the grater grate very finely. Give potato mixture in a cloth and squeeze it. 
In the milk dissolve crumbled yeast while stirring. Give potato mixture, yeast milk, eggreplacer, flour, 1 tsp salt and some pepper in a large bowl and mix with the beaters of the hand mixer to a smooth dough. Let dough covered go in a warm place for two hours until it has doubled in volume. 

Cut onions into fine dice. Heat butter in a pan and fry the onions until golden brown over medium heat. Remove from heat and let cool. Wash spinach, clean, spin dry, cover with a damp kitchen towel and refrigerate. 
Slice smoked Tofu into slices and roast in a skillet over medium heat till crispy, then chop coarsely. 

For the mustard-honey sauce pluck off the parsley leaves and chop finely. Mix mustard, agavenectar, vegan sour creme and parsley. Season with salt and pepper, then chill in the refrigerator till using. 

Take the potatopancake batter and with a wooden spoon lift under onions. Let rise again for 20 minutes. 

Heat 2 tablespoons oil in a nonstick pan (20 cm diameter). Pour 1/4 of the pancake batter into the pan and bake until golden brown for 2-3 minutes over medium heat. Turn the pancake using a large pot lid and bake for further 2-3 minutes. Slide pancake onto a flat plate and cover with another plate a keep warm in a preheated oven at 80 degrees until all pancakes are cooked. 

For the spinach, wisk vinegar and walnut oil and pour over the spinach and mix gently. 
Peel horseradish. 

Place the pancakes on plates and spread some mustardcream on top. Something sauce give the pancakes. Spread, disturb the vegan ham on the pancake, put some on some spinach and sprinkle with finely grated horseradish and tofubacon. Serve with remaining sauce. 

Vegan Döner Kebap

Döner Kebap is a turkish sandwich and most people think it's a traditional food from Turkey - yes but served different than we see here.

They cut down the overlapping and roasting meat and serves it on a plate, topping with tomato sauce, tomatoes and some vegetable arranged with a lot of (spiced) joghurtsauce. 

The Döner Kebap we use to see selled around here does not look the same. A turkish flatbread filled with lamb meat, tomatoes, salad, onions, spices, joghurtsauce and what ever you want in it. Turkish snack-bars sells "vegetarian kebab" but they are usually a salad bag with cheese and sauce . And often costs the vegetarian kebab then as much as the doner bag with meat. 

Now how about the vegan?? As I never saw or heard where to buy one, there is only one thing to do: Create Your Own. Still better than buyed ones. 

The preparation is very simple and does not need a lot of ingredients.

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Vegan Döner Kebap

2 Persons

Ingredients:
2 tomatoes
½ - 1 green cucumber
Soy sour cream or yoghurt
150 g Wheat gluten, or prepared "Veggi Döner"
garlic
red cabbage
fresh salad (up to your amount)
1 fresh onion
grounded red pepper
oregano
basil
majoram
pepper
1 Turkish flatbread or pita
oil

Direction:
Before we begin, mix the kebab spice together. Alternatively, you can also buy kebab spice in a Supermarket that is however provided with flavorings. 
Take pepper powder, oregano, basil, marjoram and pepper and mix everything together . If necessary, you can also sprinkle a pinch of iodized salt to it. Thereafter, squeeze a clove of garlic with a garlic press. Now mix the spices with the Soy sour cream. Season to taste and finished is the sauce for the vegan kebab !

Preheat oven up to 50-80°C. 

Wash all fresh ingredients. Now cut the cucumber into thin slices, cut the cabbage very finely into strips. The 2 tomatoes into small pieces. The onion into onion rings.

If you use wheat gluten, then cut these into elongated slices and season it also with pepper, paprika, salt, oregano and majoram. If you use the " Veggi kebab " from the health food store , then you DO NOT need to spice it up. (it is already)
Now fry with the onion rings at a high level for about 5-8 min.

In the meantime, cut the Turkish pita bread into 2 oblong parts, so small pockets arise. Shortly warm the bags up for about 5-10 min (not too long, otherwise the Flat bread is too hard!)

Now brush the insides with the kebab sauce, fill the bag with the kebab "meat", add the tomatoes, cucumber, red cabbage and salad. Finish is the vegetarian kebab pocket. Top again with some sauce if you desire. 

Yummy Tofuballs

Pentecost and we're having hot weather like we never had at pentacost since about 1950. Most times it rains. 

Great, but sweating! That doesn't stop myself from the kitchen- sweating......

Today's produce are if hot or cold, as snack, for a party or for kids. Maybe even to pasta, you see very vesitable using 
(but for pasta I would recommend to use 3 Tbsp. breadcrumbs in the "dought", otherwise they will fall apart!!!)

Crunchy on the outside and soft in the inside - great! (Though I don't really like breaded stuff, but those...)

Everyone I let try found it great! Even Omnivores and that will mean something. AND again I could give a giveaway for the owner of the Bakery-Snack-shop at my working village, trying and see if they will offer for lunch (how ever he will serve with).

It's been the third times I got the change, though a time ago, he almost stop myself from bringing by new vegan to try. I was overwellming him.

A few days ago he asked what I got new on hand, I a proposed the balls and all he said "sounds good - will try"

NOW it's up to you to decide how you like them ;)

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Yummy Tofuballs

Ingredients:

Tofu balls:
1 clove of garlic 
200 grams tofu nature | corresponding to the small standard pack  see NOTE
2 tbsp chickpea flour 
1.5 tbsp nutritional yeast 
1 heaped tablespoons of breadcrumbs 
1 heaped tsp spicy mustard 
2 heaped tbsp. of tomato paste 
1 tsp sweet paprika 
1 tsp carob powder 
1-2 tbsp water 
Dried marjoram, finely chopped
Some fresh, chopped parsley 

Salt and mixed pepper from the mill

Preparation:
Peel and finely chop the garlic.

Open the tofu and in a bowl and crush it with fork. Add garlic, parsely and the left ingredients and crush all well together into a smooth paste. Season pretty well with salt and pepper from the mill. Mash well.

Pour 3-4 Tbsp. breadcrumbs in bowl, from the tofu form little balls and turn it in the breadcrumbs till all is well covered with a crust. 

In a frying pan with oil, roast the tofuballs at medium to low heat golden and crunchy. (If you roast them at high heat they will turn too fast brown and the inside won't be enough cooked). 

Note: The balls goes also good with Gingertofu (as my first made ones, softer).

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Pepper-Ketchup

Ingredients:
2 red peppers 
1 onion 
1 clove of garlic 
Thyme, salt, pepper 
some chili (if you like) 
1 tablespoon sugar (if you like) 

1 tablespoon tomato paste

Preparation:
Wash, half and deseed peppers. Place on a bakingtray and roast in the preheated oven till the skins turn black. Take out and let cool, then peel off the skins. 

Chop the peppers and onion.

Heat oil in a frying pan and fry peppers with onion in the pan until the onion is translucent. Now press the garlic and add to it and pour everything with a little water (or vegetable stock) - but only that much that the vegetables are just covered with water. Add a pinch of thyme (about 1 tsp). 

Simmer all until all the water has evaporated. The best time to try whether the peppers are already nice and soft, if not let simmer with a little bit of water or broth a few more minutes. 

Decant everything into a tall mug and puree with an immersion blender. Wisk 1 Tbsp. tomato paste with 1 - 2 Tbsp. of water, add to the peppers and puree under, stir everything well and season with salt and pepper. 


Fill in small bottles and serve the next barbecue party ... or like I with the tofuballs ;)

Curry-"Spätzle" with seitancutlets and carrots

Today I woke up and while having breakfast and thinking about the dinner I prepared days before - with a "not good" millet risotto. Well the millet risotto was just not mine and not well cooked - or whatever. It just tasted bad.....I need defenetly a new side. 

Lately I won two pack of a "real" eggreplacer - MyEy eggwhite and MyEy eggyolk - all vegan!
And it replaces the egg 1:1 "so its said". Since I received it I hadn't used it yet - afraid of the "eggtaste".

Up till today. All I wanted is to try the powder for a side and having a spätzle grater I havn't used as well - the side was pretty clear. Spätzle!

When being a child I loved spätzli - just something special and it does look so different to other noodles. 

Since now I only ate brought vegan spätzle - very good but will get mushyt if you roast them in too much oil and pour in some sauce. 
Let's try the selfmade ones. 

I knew I had a saved recipe for vegan spätzli and I was trying to find it. I searched the homepage from myey - cause I knew I have seen somewhere a recipe. I did not found the one I was looking for and so I just took another one and changed it a little bit. 

Born where my first self made vegan spätzle. AND they tast not "egg-a-like" in fact very very good!

I knew making spätzle is easy and difficult as well, but also fail if the dought is either too wet or too thick. While preparing the dought you will feel your arms, cause you need some muscle to prepare a perfect dought. Definitely a kind of work out. 

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Curry-"Spätzle" with seitancutlets and carrots

I have to say, that I forgot to pour over the brown-sauce..

4 Persons

about 75 min

Ingredients:

Spätzle

200 ml flour

2 tsp. salt

1-2 tsp. currypowder

pinches of tumeric

eggreplacer for two eggs (any of your favorite - I used MyEy, desolved in the amount of water needed)

200 ml water, more if needed

150 g seitancutlets

150 g carrots - cut into pieces

1 small onion, chopped

vegetable broth

pepper, salt

oil

Vegan brownsauce 

1 medium sized red onion, chopped

1 Tbsp. oil

about 300 ml vegetable broth

100 ml red wine

1 tsp. oregano

2 Tbsp. tomatoe paste

salt, pepper

Preparation:

For the "spätzle" mix all the dry ingredients together in a big bowl.

In measuring cup add the 200 ml water, desolve the eggreplacer, and wisk everything together. Make a hole in the center of the dry ingredients and slowly pour in the liquid, stirring with a trowel. Mix everything together and then keep on "beating" the dought, till it fluffs and blow some "air"... The dought should  be viscous and fall slowly from your trowel, then the dought is perfect. Set aside to rest for 30 min. 

Now prepare the brownsauce:

In a oiled preheated pan, roast the onions for about 1 min then add the tomato paste, roasting for about 2-3 min. Lower the heat a little and pour in the red wine, desolve the roast and cook up. When the amount lowered pour in the vegetable broth and herb, spices and let slightly cook for 8-10 min. Maybe season the sauce, then turn down the heat and set aside till serving. 

Meanwhile wash und peel the carrots, cut into pieces and cook in boiling water with brothpowder, till they are done. Drain at keep it warm. 

For the seitancutlets, either pre-prepare your own one - or like I use a bought on. Cut into a "hash-look a like" pieces. In a oiled pan roast the onion till translucent then add the seitan and roast on all sides, season, taste and set - kept warm - aside. 

Now it's the "spätzle" turn. Bring a big pan with brothpowder to cook slightly. With a "spätzle-grater"  

(if not on hand - a sieve will also do it), spread the dought up and down and the dought will trough the holes into the water. When swim on the surface they are well and can be removed into sieve. 
Keep going on like this, till all dought is prepared. For roasting them in a pan, rinse with cold water, otherwise pour over some oil to beware them from sticking together. 

NOW, serve them together with the seitan cutlets, carrots and pour the brownsauce over the spätzle and seitan. Garnish with herbs and serve hot. 

Then, all you got to do is having a good dish and hopefully you like it!

White and green aspargus with panroasted potatoes and whitewinesauce

As I have promissed here comes the post with the selfmade vegan whitewine-sauce. I have to say a sauce that is soooo delicious - I could have eaten the sauce poured on everything or just dipping it with bread, yummy ;)

The traditional aspargus dish, served with potato, ham and hollandais-sauce is not hard to veganize. Either you leave the ham away or you replace it with vegetable. The hollandaise - veganized is pretty similar in preparing to the original one, but the sauce (if you got leftover) does not really compare to other dishes. AND  I wanted a sauce that compares to others - the finally founded really good recipe for homemade whitewinesauce was all I wanted to make. 

Anyway. 

The vegetable you will choose for your dish is up to you, but I would recommend one that does not drone the aspargus, such as snow peas, zucchini, broccoli, turnip, or very simple just a green salad.....

We enjoyed a great spring dish and we did not even missed a meat-replace on our plate. What I did to start with as a entree I served a green salad, sprouts and roasted tofu. (I just can't be without a salad - just a must have...)

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White and green aspargus with panroasted potatoes and whitewinesauce

Ingredients:
half a bunch of white and green aspargus (depend on how much you eat)
250-300 g baby potatoes or a precooked package
200-250 g snow peas
1 onion, chopped
salt, pepper
oil
vegetable broth
2 Tbsp. herbs
some sugar

whitewinesauce: (makes about 6-8 dl and takes about 20-30 min till finished)
2 big onions, chopped
400 ml vegetable broth
1,5 Tbsp. oil
400 ml dried vegan whitewine
1-2 pack (2,5 dl) soycream

Preparation:
Wash the potatoes and cook in salted water till tender. 

Preheat a pan with some oil, add the onions and cook till translucent, add the snow peas, roast und add vegetable broth and cook soften.

Meanwhile prepare the whitewinesauce. In a high and wide pan with 1,5 Tbsp. oil cook the onions till translucent and wipe off with the whitewine, when it starts to cook, fill up with the 400 ml vegetable broth. Let it simmer with top open. 
When the amount liquid lowered, drain trough a sieve into bowl, express the left liquid from the onions and put the liquid back into the pan and add the soycream, cook up and let it lightly cook for a few minutes, taste and season if necessary then turn off the heat. 

Peel the asparagus, cut off the woody ends from the white aspargus.Lace up the poles with twine into bundles and place in the boiling water. After 12-15 minutes, the asparagus is al dente and can be removed from the water.

From the green aspargus just cut away the dry ends (they don't need to be peeled). 
Cook in different pans with salted water and some sugar till tender. Drain and keep them warm, wrapped in a wet towler, in the empty pan. 

When the potatoes are cooked, drain, cut into half or quarter and roast in the preheated frying pan with some oil on all sides, add the herbs and when the potato got colour turn off the heat. 

Serving:
Arrange some snow peas and top with roasted potatoes and aside arrange the aspargus and pour over some whitewinesauce, garnish with herbs. 

Serve and enjoy a delicious dinner!

Bean and veggie mini burgers

I woke up earlier than I wanted but didn't get up, I was still tired. Luckely I fell asleep again. Being awake too early in the morning isn't that much fun. But no wonder, cause I fell asleep yesterday evening in front of the TV (again!) and I missed the final show of a tv show taking pass in the jungle of Australia.
Lately I get so tired after dinner and when I lay down on the sofa I immediatly fall asleep and wake up after midnight.

I don't even realize it and beside the cats (sleeping as well) there is no one to wake me up.


 Bean-and-Veggie Sliders   

FoodCocktail partyDinnerDinner partyGingerKidney beansLunchMain courseSlidersSnackVietnameseWhole wheat bread

 

These mini bean-and-veggie burgers are a inspiration from a Vietnamese sandwiches. I changed some ingredients to get this burgers. 

Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.

            

 

Prep Time 20 minutes

Total Time 25 minutes

Yield Makes 12

Ingredients

2 cups cooked kidney beans

1 cup steamed jasmine or basmati rice

1/2 cup shredded carrot

1/3 cup shredded broccoli

2 tablespoons grated ginger

2 tablespoons finely chopped fresh cilantro

1 tablespoon vegetable oil

12 small whole-wheat rolls, split

Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Directions

1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base.
2. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

 

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For dinner I needed a cheese sauce and therefore I already prepared it after lunch time to safe some time in the evening.

 

Basic Cheeze Sauce

 

 

Prep Time: 10 mins

Ingredients (1.5 cups)

• 3/4 cup raw cashews
• 1/2 cup vegetable broth
• 2-3 garlic cloves, to taste
• 2 tbsp fresh lemon juice
• 1/2 cup nutritional yeast
• 2 tsp Dijon mustard
• 1/4 tsp onion powder (optional)
• 1.5 tsp kosher salt , or to taste
• Freshly Ground black pepper & your desired dried or fresh herbs

Instructions

• Add cashews into food processor and process until fine crumb. Be careful not to over-process and release the oils. Now add in the rest of the ingredients, to taste, scraping down the sides of the bowl as necessary. Makes 1-1.5 cups.