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! ;)

Potato Vareniki with sauerkraut

Springtime can be so inspiring, especially in the kitchen. 

Having potatoes left from the day before I thought about what to do with them, instead of frying or making a potatosalad. 

I know that fermented vegetables are healthy as the contains a lot of enzyms witch logicaly are healthy for the body. Having still two packs of sauerkraut in my refrigerator I knew I had to eat more of it as I really like it. No wonder with the power of enzyms. 

Anyway. I graved my books for an idea how to bring the potatoes and sauerkraut together. Of course I've could made just a kind of stew (I forgot the name of, well East-style), but stews I had enought the last days. 

And then an Idea - found in a book - came up and I was immediatly caught by it. The idea I found it - is an old russian cookbook (not really vegan) I inherit from my grandmother (miss her). Thought I can't remember if my grandmother ever made and served them. Anyway. 

Good Idea to make this dish. Thank you grandmother for the book! 

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Potato Vareniki with sauerkraut

Ingredients for 4 people

300 g spelled flour
50 g of soy yogurt unsweetened
Salt
150 g sauerkraut (canned, well expressed)
200 g boiled potatoes from the day before
1 onion
4 tbsp sunflower oil
ground black pepper
1 tsp cumin
2 teaspoons sweet paprika
150 g radishes
2 stalks spring onions

Preparation:

For the pastry flour, knead yogurt, a pinch of salt and 120-150 ml of water to a smooth dough. The dough should not stick, otherwise add a little flour. Wrapped in foil 1 hour let it rest.

Meanwhile, chop the cabbage coarsely, peel potatoes and grate coarsely and chop the onion. 

Sauté onion in 1 tbsp oil in a pan. Add Cabbage and potatoes and  fry for 3 minutes. Season with spices.

Divide the Dough into portions and roll thin (2 mm) out. With a glass (10 cm diameter) cut out 20 circles. Brush Dough with a little water. Put 1 tablespoon of filling in the center. Fold dough from both sides over the filling and press down well.

In a large pot boil salted water. Give dumplings into the boiling water and cook for 4-5 minutes. Drain well good. 

Cut Radish into quarters, cut leeks into rings. Heat the remaining oil in a large skillet. 
Sautè the Pierogi with radishes and leeks quite strongly. 

Season with salt and serve.

Enjoy the meal!

Miso Sesam roasted yellow squash

On the weekend with great sunny, warm days I went walking toward the forest wanting to harvest some fresh arugula, Years ago I found a good place where a lot arugula grew, and so I made a walk up there. First I wasn't finding immediately, but after a while there it was and I harvest a big amount. 

On my way back home I was thinking what to prepare with it, as there are so many possibilities. 

From the first amount I made a argula pesto for the next day and for today I planted to use it topped over a warm dish. 

I stopped at the marked a grapped some yellow squash. The dinner was born. 

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Miso Sesam Roasted Yellow Squash

4 - 6 Persons

Ingredients:

500 g yellow zucchini, halved, seeded and cut into thin pieces

2 Tbsp. sesame oil

1 Tbsp. Molasses

1 tsp. tamari

1 Tbsp. agave nectar

1 Tbsp. yellow miso

1/4 cup fresh squeezed (or bottled) orange juice

1 Tbsp. fresh lemon juice

4 Tbsp. water

one big extra firm tofu, pressed, cut into cubes

Topping as desired

Preparation:

Preheat oven up to 220 C, rack in the middle

Take a large bowl and toss the cutted squash with 1 Tbsp. sesam oil. Grease a baking sheet and spread the squash over it and roast for 40 minutes, turning over half in time. Till golden on both sides. 

Meanwhile wisk together Molasses, Tamari, Agavenectar, Miso, Orange and Lemon Juice, Lemon zest, water and the remaining tablesppon of sesame oil. Add the cubed Tofu and toss well, till the tofu is all over covered, set aside to marinate. 

When the squash is golden on both sides, remove from oven, transfer in a baking dish and pour the tofumixture over it and toss. Bake uncovered for about 30 min till almost all the marinate disapeared, remove and season if needed. 

Serve topped with some roasted sesame seeds, arugula and and rice, serve immediately with lemon wedges.

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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Asparagus-Potato-Pan

Yesterday I hashed the last green asparagus at the store, well defently the last ones for this year. They were close to not good anymore but for my planned meal it would do.

One good things about green asparagus they don't need as much work as the white ones. 

This dish is not really special at itself, but does a meal/lunch always be special?? No, just looking and tasting good. 

This dish is defently a no-long-time-standing-in- the-kitchen. Fast prepared, perfect if you are in a hurry or just lazy and tired and just want to eat good but fast and selfmade food. 

Even really appreciate those dishes, especially when coming home after work at 7 p.m., feeding the cats and then getting ready to prepare my dish. 

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Asparagus-Potato-Pan

Persons
40 min incl. frying

Ingredients:
500 g green asparagus 
80 g Greek olives 
1 onion 
600 g small potatoes 
4 tablespoons peanut oil 
Salt and pepper 

Preparation 
Peel the asparagus in the bottom third, cut ends fresh. Depending on the thickness halve asparagus and cut into 5 cm long pieces. Rinse olives under cold water, drain, cut in half and destone. Cut onion into thin rings. 

Cut Potatoes into thin slices about 2 mm. 

Heat the oil in a nonstick frying pan. Fry the potatoes over medium heat about 10 minutes. Add the onion, asparagus and olives and fry for a further 10 minutes until the asparagus is tender but still have bite. Season with salt and pepper.

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!

Lemony green salad with asparagus

First of May or Labor Day and most people got a day off from work. So did I. And hope you had one too!

I'm enjoying my day at home - with some homework, that had to be done since a while and of course I couldn't resist doing/ preparing something in the kitchen. For lunch I wanted to make a spring-salad with aspargus. This year I hadn't a salad with aspargus - even yet not often aspargus itself for dinner, but for tomorrow I wanted to make aspargus with pan-roasted potatoes and a selfmade vegan whitewine-sauce. 

Back to the salad. I had a small bunch of fine aspargus at home and salad I have always in the refrigerator. 

I searched my saladcookbook recipes and the web for a spring salad and then in a almost forgotten file on my laptop I found this recipe - perfect!

There's nothing faster prepared than a green salad. 

The dressing was just perfect as it caught the flavor of the green aspargus just perfectly and made them. 

While the aspargus sauted I prepared a fast lemon butter for the toasted baguette (recipe below).

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Lemony green salad with aspargus

2 Persons

Ingredients:
½ bunch of green asparagus 
mixed green salad leaves
3 tablespoons olive oil 
2 tablespoons fresh lemon juice 
Sea salt and pepper 
Olive oil for frying 
a few toasted almonds or compatible nuts (optional) 

Preparation:
Break off the woody ends from the green asparagus and sauté in a pan with a little olive oil. 

Season with sea salt and pepper. In the meantime, arrange the green salad variation on a plate and prepare the dressing. For this, whisk together olive oil, lemon juice, sea salt & pepper mix well. 
Once the asparagus fried crispy crunchy lay on the salad and pour the dressing over the salad and aspargus. 

Anyone who likes can still sprinkle the salad with toasted almonds.

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Lemon butter

Ingredients:

120 g vegan butter or margarine

1 tbsp. lemon juice

juice and zest from one lemon

1 tsp. dill

salt and pepper

Preparation:

Wisk and mix butter and lemon juice together until the mixture is frothy and is almost white and has achieved double the volume. 

Mix the lemon juice, zest and dill under the mixture and season.

Till using put back in the refrigerator