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! ;)

Zucchini Corn Fritters

Lately I really do love corn cobbs, marinated on the grill - too good, not be eaten. But there got to be another - an little more exquisite way - to eat them. I've eaten them in such a lot of ways, in stews, chili, salads, grilled and so one, but not often in Fritters.

Good things about Fritters are, that you can prepare them with almost every kind of vegetable. 
The other vegetable ingredient I don't had to think about, cause there was waiting my last zucchini from my garden down in the backyard. 

The cornflour gives the fritters an extra taste of corn and perfect crust. 

Served plain with a salad and maybe with a mild or garlicy-herb-pesto. 

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Zucchini Corn Fritters

makes about 16 fritters

Ingredients:
1 1/3 cups soy or rice milk
1 tbsp. cider vinegar
1 cup cornmeal
1/4 cup chickpea flour
1/2 tsp. baking powder
1/2 tsp. baking soda or soda water
1/2 tsp. salt
1 medium zucchini
1 cup fresh, frozer or canned corn
Preparation:
Combine soy or ricemilk and vinegar and set aside. 

In a mixing bowl combin cornmeal, chickpea flour, baking soda and salt.

Wash the zucchini and chop or grate them (should be about 1 cup), then add the cornmeal mixtur, add the milk mixture and the corn. Mix well together till you got homogen batter. 

Put oil in a frying pan and heat up. Pour in small amounts of batter and cook until edges are dry about 2 min. Carefuly turn them with a spatula and cook until golden brown, about 1 min. 


Immediatly serve them with mixed green-vegetable salad.

Spicy glass-noodle salad

Wow how much times flies by - incredible. 
Yesterday - luckely was one of the few days with really good and almost hot weather. A perfect day to go out, at the end it came all different. My date cancelled and so it came I stayed at home. 

Instead of sitting at home and being sad about that, I made myself a enjoyable evening with good delicious dishes and the grill turned on. The only accompaniment where my cats chilling with me on the balcony and good glas of wine. 

While the seitansteak was on the grill I prepared this such very good glass noodle salad. Luckely I made some for more than one person - at the end I've eaten the whole big bowl. I couldn't resist. 

The salad has it all: garlic, onion and chillis give it the fiery taste and make it a healthy food that contains natural antibiotics.

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Spicy glass-noodle salad

2 Servings

Ingredients:
½ pack glass noodles, cooked and chilled pack glass noodles according to package Note 
4-6 cloves garlic, thinly sliced 
4-6 chilies, sliced ​​into thin rings 
1 small red onion, quartered and thinly sliced 
¼ cucumber, peeled and deseeded  
1 medium tomato 
½ cup fresh cilantro, roughly chopped 

Dressing: 
3 tbsp light soy sauce 
1 tbsp agave syrup 
Juice of one lime or lemon 
Salt as desired 

Preparation 
Cook glass noodles according to package direction and chill them with cold water when cooked. 

Cut the cucumber into very fine julienne strips. Wash the tomatoes, remove the stem end and quarter them. Cut into thin slices. 

Drain the noodles well and add to the salad bowl. Add all other ingredients. 

For the dressing: stir all in a cup and mix well. well to. Let stand for at least 10 minutes. Then pour over the glass noodle salad.


Tip: If it is too spicy, dry bread will or a few sips of beer!

Vegan Cauliflower Pasta

Tomorrow I will be gone on vacation on a vegan little cruise ship down in Croatia for one week. I'm really exited as I share a room with a unknown person. I will post more after the vacation - telling you what I ate and how it was. 

 Ingredible how much stress and preparation vacation needs. Packing the luggage, deciding what kind of dresses and t-shirt you want to pack -  etc. Beside, making sure showing that all perishable food are either eaten or given away. 

Though I thought that I really good prepared - there were more to do than I thought. And I my flight is at 6 a.m - which means getting up very early.. uah. But I knew I will be to exited for really sleeping. 

Today in the morning I brought my cats to their holiday (a cathotel). I don't like leaving my cats somewhere else, as I knew they are very scary and being without them - I felt so alone at home without the miau, cuddle and so on. 

Anyway, after I've done what I had to do, it was already dinner time. Though my stomach is quite tens, I had wanted to eat something but eating relaxed would feel much better........

I kept it simple of course, with the left vegetable I had in the refrigerator. 

If you're not having cauliflower at home -  us another vegetable - guess the taste will be similar. Now enjoy your dinner. 

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Cauliflower Pasta 

30 min 
2 People

Ingredients: 
400 g cauliflower 
salt 
4 spring onions 
200 g  rigatoni (noodles)

1 clove of garlic 
15 g basil leaves 
10 g pine nuts
120 ml olive oil 
Grated zest and 2 tablespoons juice from 1 lemon

Preparation:
From the cauliflower break florets. In a pot boil water, add salt. Then cook cauliflower for 5 minutes, drain, rinse with cold water and drain. 
Clean and cut 4 spring onions into 1 cm thick rings. 

In a frying pan without fat roast the chopped hazelnuts and then let cool. 

In plenty salted water cook 200 g rigatoni according to the package directions.

Meanwhile peel and press 1 clove of garlic. Coarsly shop basil leaves and puree with the pine nuts, garlic and 100 ml olive oil.  Season to taste with salt. 

Cut the caulifower florets into thick slices and in a large pan with 20 ml oil fry until golden brown about 5 minutes. Add the Spring onions and fry 1 more minute. 
Wisk under the grated zest and 2 tablespoons lemonjuice, season with salt. 

Serve the paste with the vegetable and top with the pesto.  

Raw Salad Bowl with "damm good Sauce"

After a day with appointments and lying in the sun I rushed into my kitchen to prepare a fresh dish. I was sweating by only standing in the kitchen and all I could think of is eating something to cool down -  off. 

First I had to drank a few glasses from my selfmade peppermint cooled tea - this helped, but still not in the mood for warm dish but anyway I was in the mood for vegetables. 

Perfect for a raw salad. The dressing for the salad - just perfect. I made an almost similar dressing before and for this one I just added some more ingredients and so it happen and the damm good Sauce was born. 

Hope you like this summer salad with the dressing. Enjoy the salad.

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Raw Salad Bowl with a "damm good-Sauce"

Ingredients:
julienned carrots
julienned zucchini
julienned radish
wakame (soaked and rinsed)
sprouts
shredded red cabbage

hot-blooded Sauce:
1/2 cup nutritional yeast
1/3 cup olive oil
1/4 maple syrup of Agavenectar
1/4 cup tamari
1/4 cup water
1/4 cup tahini
1 clove garlic

Direction:
Sauce: Blend all ingredients and store in the refrigerator till us. (Keeps fresh in a glass jar 
about 4-5 days

For the salad, prepare all the vegetables and place zucchini in the center and arrange the other vegetables around the edges. Dizzle with the Sauce. 

Vegan Mini Pepper Nachos with Corn, Beans and Avocado

Yesterday -  sunday - I was invited to a friends house for grilling. I made a lot of things, such as the Mango-Dip, a spicy Vegan BBQ Sauce, a vegan Aioli, a Gazpacho Salad AND those Mini Pepper Nachos. I made them the first time and they where very good - just tricki to fill as they where so small. Luckely they widend in the oven during grilling. 

It was the first time I saw mini peppers at the market and I brought them before nowing I was invited. And first I thought about letting them just topped and deseeded and then filled, but when the Invitation came I changed my mind. 

Everybody really liked them - a kind of different and much more healthy snack. 

Luckely the weather staid good - cause we had a week passed with rain nearly every day and the temperature lowered pretty much. 

But on Sunday the temperature rised just right up to be comfortable being outside with just one time a little rain. 

We had a really great evening - though my friend can't eat spicy and some of my prepared food was a little to spicy for her and she didn't tried. I was so sorry, I haven't really knowed it..........

Anyway the Nachos she really loved ;)

Note: Some recipe from my other prepared food - I will post some not as I haven't made pictures. Sorry

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Mini Pepper Nachos with Corn, Beans and Avocado

20 min
4 Servings

Sweet mini peppers nachos filled with lots goods such as pico de gallo, avocado, beans and vegan shredded cheese.

Ingredients: Pico de Gallo
2 cups tomatoes (seeded and chopped)      
1/4 cup onion (chopped) 
1 jalapenos (seeded and chopped) 
1 clove garlic (chopped) 
1 lime (juice) 
1 heaped handful cilantro (chopped) 
salt and pepper to taste 



Preparation:
Mix everything. 

Ingredients filled peppers:
1 small (200g) can of corns
1 small can (200g) of black beans, drained (or just a can of peas)
about 200-230 g Pico de gallo 
1 medium avocado, diced
salt and pepper 
500 g mini peppers, halved and de-seeded
1 cup vegan shredded cheese (or use a nacho sauce)
1 springonion chopped or cilantro for garnish. 

Preparation:
Preheat the oven up to 180 °C. 

Mix the drained beans, corn and pico de gallo and the diced avocado and springonion, season with salt and pepper (to get it spicier use some Cayennepepper or chilipowder). 

Arrange the prepared peppers on a baking sheet, fill them with the filling and then sprinkle over the vegan shredded cheese (or your nacho-sauce) and grill for about 20 min. The peppers should be soft and the cheese melted. 

Serve with a sauce such as a vegan sour cream or eat them plain as they are. 

Sprouting cucumbar salad

I have started my day with a fast but heahlty breakfast and my second dish - lunch had to be healhty aswell!

My breadmachine-bread was done and after household work it was already lunchtime, my stomach said hungry,.

I hadn't the time yet to go for groceries, but there is always something in your refridge you can produce something of. 
So did I. A cucumber and sprouts - perfect for a healthy salad with the selfmade bread.

The good thing about Sprouts - they are so healthy with full of vitamines and protein. I just love them, never a salad without........ I'm really addicted to it!!

A salad that comes completly without any kind of green salad. Health pur.

Loaded with so much of energy your ready to start a afternoon with hard work  - such as garden work, fitness, or or or. 

If you miss some green salad - add some if you feel like. 

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Sprouting Cucumber Salad 

A salad full of loaded power

Serves 6

Fort the salad
250 g baby plun tomatoes, chopped
200 g radishes, topped, tailed and finely sliced
1/2 cucumber, deseeded and finely diced
A buch of spring onions, finely sliced
40 g coriander, chopped
2 cm ginger, peeled and finely cut
250 g sprouted mung beans and mixed pulses

For the dressing
2 tbsp. oil
1 tsp salt
1 tsp. sugar
2 tbsp. mustard
Juiche of 1/2 lemon

Preparation:
Toss all the chopped and diced salad ingredients together into a bowl. 

Prepare the dressing by combine all the ingredients in a separate bowl. Wisk with a fork and dizzle over your salad just before serving. 


Note:
If you plan to take this salad with you for lunch or to a party, pour the dressing into a container and dizzle over just before eating.  

Rasperry Lime Soda

As I have told you lately I looking for my sisters home and garden while they are on vacation. 

Yesterday - before it started to rain -  I worked in their garden with harvesting their fruits and cherry tomatoes. 
I harvest so much rasperries and some where close to be bad - I had to take a lot at home - instead off freezen them for my sister. 

Back, my own refrigerator was filled already filled up with left fruits my sister and there was no other way than preparing the rasperries. 

Jam? No, not enough sugar at home and no prewashed glasses. 
Dessert? Well for myself? And then, when no space in refrigerator? NO

Hmm, making a smoothie? No, not really - but yes a lighter version and then suddenly it made click and the idea about the Soda came up. 
Perfect on a muggy day.

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Rasperry Lime Soda



4 portions

Ingredients:
160 g Rasperry
50 ml water
70 g sugar
2 Tbsp. Limejuice, freshly squizzed
1 liter water

Optional: 2 Tbsp. Cassis-Rasperry-sirup (for those who like it sweeter)

Direction:
Mix all ingredients, expect of the 1 liter water and blend well. Pass it through a cheese cloth.
Now add the sirup if desired.

If the Rasperry-Lime-Soda should stay for a longer time, cook it shortly up befor adding the water. Otherwise fill up with the 1 liter water and enjoy your drink immediatly, garnished with a slice of lime and some mintleaves.

Grilled Millet rounds with Mango-Dip and Salad

There is nothing better than grilling on a warm summer early evening. Mostly you roast Tofu, Seitan and vegetables, fruits on the grill (or whatever else), but beside grilling wrapped Potatoes or Filo-packets there are not much possibilities to roast grains - exept you prepared patties out of them. 

And so did I. Grilled Potatoes and flatbread - I defenetly had done it much, but not ofter patties on the grill (always afraid they will fall apart). 

Today I tried it again and I don't know what I have done wrong the last times - but this time just perfect. 

Defenetly "a making again"-dish! If you miss a sauce for the patties I would recommend a Mango-Dipping Sauce (recipe below).

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Grilled Millet rounds with a summer salad

30 min
4 Persons

Ingredients:
4 dl vegetable broth
150 g of millet
150 g carrots, finely grated
150 g zucchini, finely grated
1 shallo, finely chopped
80 g nutritional yeast (instead of cheese)
1 egg-replacer
4 tbsp. tarrangon, finely chopped

Salad:
Salad of your favorite

Asia-Style Dressing:
3 Tbspl wine-vinegar
2 Tbsp. rice-vinegar
2 Tbsp. soysauce
1 clove garlic, finely chopped or grated
1 cm gingerknob, finely chopped or grated
2 Tbsp. sesamoil
5 Tbsp. oil

Mango-Dipping Sauce:
1 ripe Mango
1 ripe Avocado
1/2 small jalapéno pepper

Preparation: Mango Dip
First make the dip by peeling the mango and avocado, removing their stones and placing in the flesh into the processor along with the de-seeded jalapéno pepper. 
Blend until smooth and then pour into a bowl for dipping. Set aside. 

Preparation: MIllets-patties
In a cooking pan bring water to a boil and stir in the millet, cook covered over low heat (simmering) about 20 min. When the time is over, remove from the heat and set aside. 

Add the carrots and all ingredients and mix well. The mash should make about 16 portions. Take some with wet hands and shape a ball, then flatten slightly into patties. Set on a grill aluminum shell.

Place the aluminum plate on the hot grill - with lid closed over high heat. Roast the patties about 4 min on each side. 

While the patties are roasting prepare the salad and the dressing. Then mix the salad with the dressing and serve the patties with the salad and the dipping sauce. 

NOTE: If you miss the vegetables (such as zucchini, peppers, corn, eggplants a.s.o - grill some on the grill as well.

Yellow Pepper Soup

Yesterday I wasn't feeling well, shivering, headache, cought and nausea. Great! The lunch I had to vomit and I was working.....

In the evening I wanted to give my stomach only a soup and a piece of bread. I was hesitating weather to eat just a vegetable broth, but I knew I would be hungry after anyway and so I prepared I vegetable soup - and hoped my stomach will accept it!!! And he did. Uff 
I just eat slowly. 

Homemade soups are always good when you got nausea. 

The day after I woke up with fever and I had to go to work - I couldn't leave my boss alone with no one at the office. That's the bad side when you're the only assistant at a doctors office. Luckely weeking was coming very close.

The next week I passed work and came back on Thursday, a little weak, but health enough to work. Guess I catched a really bad flu - long time since my last one. 

But anyway, here I am not posting just my felt feelings, no - I post a really good soup! AND that's all that matters. 
I love peppers - more if they are peeled (better stomachfeelings). I could it easly in every dish I prepare..... like leek - I love!

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Yellow Pepper Soup

4 Portions

Ingredients:

1 Shallot, finely chopped

1 Garlic clove, finely chopped

vegan margarine or oil for steaming

1 Stalk celery, cut into pieces

2 yellow peppers, deseeded, cut into pieces

150 g of potatoes, peeled, cut into pieces

⅓ Teaspoon turmeric or Curry

7 dl vegetable bouillon

Salt, pepper

100 g vegan cream cheese (optional)

Direction:

Damp shallots and garlic in butter. When translucent add celery, peppers and potatoes and steam. Briefly add turmeric or curry to the stew and steam on.

Deglaze with broth and cook easily covered for 30 minutes till the potato and celery are soften and well to puree.

Puree the soup, you may spread it through a sieve to get the fibrous away and taste with salt and pepper.

Pour soup into pre-warmed great bowls, and garnish  with 1 tbsp. vegan creame cheese. 

Yellow Virgin Mary with Ginger; Cantaloup-Ginger-Spritzer

Nice together with friends, family and a vegan non-alcoholic drink in your hand - the evening can begin. Usually your knowing the Bloddy Mary, but if you want to surprise your guests, husband a.s.o, serve them one made from yellow tomatoes - renamed and everyone will be surprised. 

I defently like much more than the Bloody Mary - this one -as for me - tastes fresher, lighter.
Now it's up to you to decide if you like it or not ;)

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Yellow Virgin Mary with Ginger

4 Persons
20 min

Ingredients:
600 g of yellow tomatoes 
7 sticks of celery 
3-4 stalks of chervil 
10-15g ginger 
Salt and pepper 
lime juice 
ice cubes

Preparation: 
Wash and clean tomatoes and celery. Wash parsley, pluck off the leaves. 
Peel Ginger root cut into pieces. Do the same with tomatoes and 3 sticks of celery. 

Puree in a blender or with a hand blender, till smooth. Strain through a fine sieve to get out the fibers.


Season with salt, pepper and lime juice. Distribute ice cubes into 4 glasses, pour in Virgin Mary and serve with the remaining celery sticks.

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I love Cantaloupe Melons, especially when cut it in half, deseed it and the center bowl you pour some portwine. Delicious. Or you serve a shotglass with portwine with your slices. Yamm, but not for always, just on special occasions. 

This time I made drink, spiced up with ginger - again a perfect, fresh drink for your summer evening.


Cantaloupe-Ginger-Spritzer

Makes four drinks. 

Ingredients:
1/2 fresh cantaloupe, seeded, peeled and cut into large chunks
1/3 cup sugar
1/2 cup water
a 5cm piece fresh ginger root, peeled and cut into thick coins
2 tbs. freshly squeezed lime juice
club soda, for mixing
thin cantaloupe wedges and (Optional) candied ginger pieces, for garnish

Directions:Put the cantaloupe pieces in the bowl of a food processor and puree until very smooth, two to three minutes. Transfer to a fine mesh strainer set over a pitcher; let stand until liquid is drained and solids remain. Discard the solids and reserve the cantaloupe juice.

In a small saucepan, bring the sugar, water and sliced ginger to a boil; reduce the heat to medium-low and simmer for five minutes. Remove from heat and let stand until completely cool. Remove the ginger pieces and discard.

Stir the cooled sugar syrup into the cantaloupe juice. Fill four 8-ounce rocks glasses with ice; fill each glass half full with the cantaloupe syrup and top off with seltzer. Stir each glass and garnish with cantaloupe slices and candied ginger, if desired.