Sunday, 16 July 2017



By Dieter

200ml hot water
 1 stock cube
 25ml olive oil (plus more for frying)
 1 tbsp mustard
 1 tsp  black pepper
100gr flour
1/2 tsp baking powder

2 handful mushrooms
2 handful cherry tomatoes
2 handful bell pepper
2 handful smoked tofu

50gr grated vegan cheeze

Start by frying the mushrooms in a large pan with some olive oil at medium heat until they have shrunk. During this time mix all the dough ingredients with a blender to form a smooth dough, slightly more solid than pancake dough. Cut the tomatoes, bell pepper, and tofu into pieces. Remove the mushrooms from the pan, add some more olive oil, leave at medium heat, and pour in the dough. Spread it out evenly in the pan, and let it fry for a minute. Add the fillings evenly across, and slightly press into the dough. Fry for a few minutes until the bottom is crispy, turn around, and spread the cheese on top. Put a lid on top (which can help melt the cheese), and let it fry for a few more minutes.

Saturday, 15 July 2017

Schwarzwälder Kirschtorte - Black Forest Gateau


By Dieter

200gr Flour
200gr Sugar
  40gr Chocolate powder
1/2 tbsp baking powder
   pinch salt

200ml chocolate milk
200ml sunflower oil
1 tbsp vanilla

50gr cherry jam
~25 cherries

200ml cream
1 pack Ruf Unsere Schlagcreme Vegan

Chocolate shavings (~15gr)

Mix the five dry cake ingredients in a large oven pan. Mix the three liquid ingredients in a large bowl, pour into the oven pan, and thoroughly stir together. Bake for ~40 at 175C until fork comes out clean.

Wash and destone the cherries. Let the cake briefly cool down before spreading a layer of jam and putting the cherries on top. Beat the schlagcreme powder into the cold cream until it is solid and spread across the cherries before adding the chocolate shavings on top.

Saturday, 3 June 2017

One Big Lazy Pecan Truffle

Based on this recipe:

Dieter's modifications:

In the UK, use Hobnobs instead of Graham crackers.

Put crackers and pecan nuts into a blender to get crumbles. Pour rum into a pot on low heat and let simmer for a few minutes to burn off the alcohol. Combine all ingredients (except chocolate) in a flat oven pan, and mix with your hands into a smooth mixture. Flatten out across the pan, and spread melted chocolate all over the top.

Thursday, 4 May 2017

Lemon cake


Following this recipe:

For the decoration

    1 thin-skinned lemon

    50g/1¾oz caster sugar

    150g/6oz fondant icing sugar

Use a grater to cut the peel off the lemon in long stripes. Place the strips in a saucepan, just cover with water, and add 25gr of caster sugar. Boil for one minute, take out with a fork, drain on a paper towel, place on a strip of baking parchment, and add the remaining 25gr of caster sugar. Roll in the sugar, and set to dry (ideally overnight).

Squeeze the juice out of the lemon, and stir in the icing sugar to make the frosting.

For the cake

    2 thin-skinned unwaxed lemons
    275g/9¾oz softened margarine
    250g/9¾oz caster sugar
    250g/9¾oz flour
    2 level tsp baking powder
    1/2 tsp baking soda

Boil the two lemons in a saucepan filled with water for 20 minutes. The lemons will turn very soft. Cut in half and take out the pips. Blend the lemons until smooth. Beat the margarine until soft, and continue beating while adding the sugar. Add all the remaining ingredients and half of the pureed lemons, and beat into a smooth dough. Put in a large oven pan, and bake for 30-40 minutes at 175C, until a fork comes out clean the top has turned a bit crispy. Let the cake cool, and cut it horizontally in half.

For the filling

    50g/1¾oz soft butter
    175g/6oz icing sugar
    250g/9oz silken tofu

Beat the butter and icing sugar to make a butter frosting. Add the silken tofu and the other half of the pureed lemons, and mix it well with the butter frosting. Leave in the fridge while the cake is baking and cooling to have it set firmer.

Assemble the cake by spreading the filling in between the two layers, drizzle the frosting on, and put the decoration on top.

Tuesday, 25 April 2017

Pasta with lemon-milk sauce


Based on this

1 pack tofu
1 pack Oatley cream
1 lemon
1 small cinnamon stick
3 cloves garlic
1 handful sage

Melt butter, add the tofu, as in the other recipe: aggressively salt, and fry until crisp. Take the tofu out, reduce heat, add more butter if needed, and fry the cinnamon stick and the three whole garlic cloves for about two minutes. Put the tofu back in, add the cream, the skin of one lemon cut into large strips, and the sage. Put a lid on and let slowly simmer for about 40 minutes. Remove lid, and continue to simmer until the sauce becomes thick.

In the meantime, simmer the spinach until welted, and boil the pasta.

Mix everything together in a large pot, adding more salt if needed.

Greek-style salad

By Dieter

1 cucumber
1 box cherry tomatoes
1 red and 1 green bell pepper
1 box tofurky (or similar flavoured tofu)
Sunflower oil
200gr vegan yogurt-replacement
Garam Masala

Fry the tofurky in some sunflower oil. Add salt and garam masala. Stir in the yogurt. Cut the veg into bit size pieces, and along with two handful of cut-up mint, add to the tofu.

Peanut-Flour Apple Pie

By Dieter

100gr butter
150gr icing sugar
30gr Peanut flour
70gr flour (or use 100gr flour)
½ teaspoon baking powder
2 small apples

First, beat the butter soft, slowly add the icing, and continue to beat until butter-cream forms. Stir in the peanut flour and the wheat flour, and finally the baking powder. Cut the apples into small pieces, and stir in. Put into a baking pan, and bake for 30 mins at 175C. Top with blueberry or other jam.