Hot chocolate

By Dieter

Per Person

1 cup of milk (hazelnut is the best)

1 tablespoon of cocoa powder

1 tablespoon maple syrup

1 tablespoon sugar (depending on the milk and taste)

1 teaspoon vanilla

cayenne pepper

tiny bit of cinnamon

Combine all ingredients in a pot and heat (does not need to boil). Stir well, and serve!

Blueberry Muffins / Cake

By Dieter

Blueberry muffins

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
1 cup of flour
1/2 cup of tapioca starch
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/8 teaspoon of bicarbonate soda
200gr blueberries
50 gr marcipan

Mix the milk with the coconut butter (in small flakes), the flour, tapioca starch, icing sugar, and salt. The consistency should be soft, but so that it sticks to a fork when lifted out. Add the baking powder and bicarbonate soda, and mix some more. Stir in the blueberries and the small crumples of the marzipan with a spoon. Bake at 180C for 30 mins, until the top is slightly crusty and a fork comes out clean.


Alternative, more fluffy version

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
3 big table-spoons of sunflower oil
1 cup of flour
1/3 cup of tapioca starch
1/2 cup of almond flour
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200gr blueberries
2 bananas
50 gr marcipan

Blueberry cake

Put all dry ingredients in a baking pan and mix.

300g sugar (2 1/4 cups)

300g flour

1t salt

1t baking powder

Mix in until smooth:

200ml vanilla custard (Oatley in the UK)

250ml sunflower oil

200ml water

19ml vanilla extract

Add and stir:

1T agave syrup

225g blueberries

50g marzipan (cut short, thin slices off the block)

Juice from 1/2 lime

Bake on 180C for 50 min.

Lasagna

Recipe by Dieter


Two versions:
- vegetable with protein-pasta, spinach and mushrooms

- classical with pasta-sheets, tomato & mince filling

Try sweet potato lasagna https://www.forksoverknives.com/recipes/vegan-pasta-noodles/sweet-potato-lasagna/

Note: a nice tangy texture contrast is adding vegan ricotta cheese

Vegetable:

9 sheets of green-lentil lasagna sheets (explore cuisine)
1 1/2 glasses of pasta sauce (tomato+basil)
1 bag fresh spinach
1 container mushrooms (cut in slices)
1 pack of Tofurky hickory smoked slices (cut into pieces)
12 sheets Violife mozzarella cheese
Black pepper

Pour some pasta sauce in the bottom of an oven-proof pan. Layer on three of the lasagna sheets. Place half of the mushrooms, spinach, and tofurky on it, sprinkle with black pepper. Add another three lasagna sheets, pour pasta sauce on top, add remaining spinach, mushrooms, tofurky, and black pepper. Add a layer of cheese, the remaining three lasagna sheets, the remaining pasta sauce, and another layer of cheese.




Classical:

Tomato-filling 

(This will make filling for 2 medium sized lasagnas - it will keep well in the fridge/freezer)

half an onion

300gr vegemince (we used Linda McCartney’s)

250gr mushrooms

port wine

800gr pasta sauce

chili flakes

Fry the onion in some oil until a bit soft, add the mushroom and mince, and heat until the mushrooms are done. Pour a bit of port wine in, and stir to let the alcohol evaporate. Add the pasta sauce and chili flakes (to taste), let boil, and set aside.

Bechamel-sauce

(Amount for one lasagna)

2 table spoons margarine

3 table spoons flour

250ml water

1 stock cubes

1 teaspoon mustard

good pinch nutmeg

1 tablespoon nutritional yeast

Let the margarine melt before adding the flour. Stir constantly to avoid clumping. When the flour is well dissolved and everything turns golden, add the water in stages, still stirring to create a thick sauce. Put in the stock cube, mustard, nutmeg and nutritional yeast to flavor, turn off the heat, and stir until everything is well mixed.

Lasagna

Use a deep oven pan to put everything together: start with filling some of the tomato sauce to cover the bottom, next a thin layer of béchamel sauce, on top of which put a layer of lasagna pasta sheets. Follow this by two more layers (tomato, béchamel, pasta), and keep sufficient béchamel sauce to create a complete layer over the top pasta sheets. Top with some pizza/mozzarella cheese (a thin layer of a vegan cheese that melts well). Put in the oven at 180C/375F for 30-40 minutes. The lasagna will be done when a fork easily slides through all the pasta layers.

Salted Caramel sauce

By Dieter

100gr of sugar

2 table spoons of butter

2 teaspoon of salt

1/3 of a pack of oatley cream (or coconut cream)

Pour the sugar into a pot, and heat at medium heat until sugar begins to melt. Add the butter, while constantly stirring, until it turns into golden caramel. Remove the pot from the stove, add the salt and oatley cream, and stir. 

Lemon Grass Curry / Alternative Curries

Lemongrass curry

Based on the World Food Cafe cookbook

4 stalks of lemongrass

1 small onion

1 clove of garlic

fresh ginger (same amount as of onion)

1 T coriander powder

1 T ground chilies

sunflower oil

water

tofu

1 head of broccoli

1 small courgette

1 bell pepper

1 stock cube

tamari

4 kafir lime leaves

Cut the lemongrass, onion, garlic, and ginger into pieces. Add them into a blender, together with the coriander powder and chilies, and add a bit of oil and water to blend into a smooth paste.

Fry the paste at medium heat in a large wok for about 5-10 minutes, stirring it to have it cook all through. In the meantime, cut the tofu and the vegetables into mouth-sized pieces. When the paste releases a nice smell, add the tofu and the vegetables, and cook the vegetables briefly until they start to become soft. Add the tamari and stock cube, while maybe adding a bit more water, to create a sauce with the paste, and throw in the cut-up lime leaves. Cook for another 2-3 minutes and serve over Basmati rice.

Kaffir lime leaf curry

By Dieter

3 T sunflower oil / Sonnenblumenöl
1 T toasted sesame or peanut oil / Gerostet Sesamöl oder Erdnussöl
1 T coriander powder / Korianderpulver
1 T salt / Salz
1 piece of ginger (half the size of the tofu) / Ingwerwurzel (halbe Große vom Tofu)
2 small chilis / kleine Chilischoten
2 potatoes / Kartoffeln
1 pack smoked tofu / geräucherter Tofu
1 C peas / 1 Tasse Erbsen
1/2 C ananas / halbe Tasse Ananas
5 dried Kaffir lime leaves / 5 getrocknete Kaffir-Limettenblätter

Wash the potatoes, cut into squares, and boil for ~10 minutes. Heat up the oil in a large pan and add the ginger, coriander powder, and salt. When the oil is hot, add the chilis, potatoes, tofu, peas, and pineapple. Stir through until everything is well covered in the oil and warm. Break the lime leaves into small pieces and stir under. Briefly let heat through so all the flavours can combine.

Wasche die Kartoffeln, schneide sie in kleine Stücke, und koche sie für ca 10 Minuten. Erhitze das Öl  auf mittlerer Stufe in einer grossen Pfanne und gib den Ingwer, das Korianderpulver, und das Salz hinzu. Wenn das Öl heiss ist, gib die Chilis, Kartoffeln, Tofu, Erbsen, und Ananas hinzu. Rühre gut bis das Öl alles bedeckt und alle Zutaten gut warm sind. Zerbröckel die Limettenblätter in kleine Stücke und rühr sie unter. Alles kurz durcherhitzen so dass sich die Aromen verbinden können.

Chocolate croissants

By Dieter

puff pastry
chocolate fudge


Make sure to get puff pastry and not any of the other kinds of pastry (not filo, nor shortcrust etc.).

Let the puff pastry defrost. It is now ready to use, and can be folded into all different shapes with a tablespoon of fudge inside. For more puffiness, flatten the pastry, fold over, flatten, fold, repeat a few times. Bake in an oven at low temperature ~170C/340F for ~15 mins until the tops are golden and crispy.

Chocolate fudge

By Dieter

1 bar of dark chocolate (70%)

2 table spoons of coconut butter

1 table spoon cocoa powder

2 table spoons of oatley cream

6 table spoons of sugar (add according to taste)

1 table spoon of maple syrup

vanilla flavour

salt

Combine all ingredients in a pot at low to medium temperatures, just high enough such that the chocolate melts. Stir well, pour into a container, and let it sit in the freezer/fridge until it becomes solid.

Tofu Hot Pot Soup

Corina found (and modified) this recipe ages ago from a website that no longer exists.

2 T oil
2 T grated fresh ginger
3 cloves garlic, minced
1 lb. firm tofu, cut into 1-inch cubes

4 C broth (warm water)

1 T brown sugar
1/4 C soy sauce
2 t cayenne pepper (or Chinese chile paste/Sriracha sauce to taste)
1 T lemon juice

1/2 lb udon or lo mein noodles

1/2 C chopped fresh cilantro (optional)

• In medium to large pot, heat oil over medium heat. Add ginger and garlic and cook about 4 minutes. 
• Add tofu and fry about 4 minutes.
• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil. 
• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender. 
• Remove from heat, stir in cilantro 

Key Lime Pie, Fruit Cheesecake, Peanut Butter Cup Pie

On a bake-off with a friend, we encountered and got addicted to these three pie recipes...

Key Lime Cheesecake (lieblings key lime rezept)
http://www.peta.org/living/food/key-lime-cheesecake/
*Variation: Instead of only using cream cheese, you can make it half cream cheese and half silken tofu.
*If ready made graham cracker crust isn't available (e.g. in Germany) make your own crust (see below) 


Key Lime Pie (raw)
http://healthyblenderrecipes.com/recipes/raw_key_lime_pie_from_choosing_raw
*Variation: Instead of cashews and coconut oil, you can use silken tofu and vegan cream cheese.

Peanut Butter Cup Pie
http://minimalistbaker.com/vegan-peanut-butter-cup-pie/
*Corina likes to use Trader Joe's chocolate chips and chocolate hazelnut milk for the ganache topping
*Variation: Instead of coconut cream or coconut milk, use melted coconut butter



Pie crust

By Corina

200g pack vegan crumbly cookies (eg Germany: Alnatura Zitronen Sables or Othello Kekse, UK: Hobnobs)
2 tablespoons margarine

Crumble the cookies (easiest in a blender), pour in a springform, add the margarine, and blend together to form a crust. You can pre-bake the crust for 5 mins or directly pour the filling on.

Fruit Cheesecake

By Dieter

1 pack cream cheese (tofutti in US, Simply V in Germany)
1/2 pack silken tofu (ideally a variety that has a neutral taste)
250g fruit (raspberries/mango/blueberries work well)
some lime juice
50g sugar
2 table spoons agave syrup
1 pack Agar-Agar

Combine everything in a blender, mix well, and pour onto the crust.


Bake for 30 minutes at 180C.