veganfood

Vegan purple sweet potatoe ice crem * Eiscreme mit lila Süsskartoffeln

Hallo Ihr Lieben,

habe ich Euch gesagt wie unendlich glücklich ich war als ich in meinem Lieblings-Einkaufladen diese lila Süsskartoffel gefunden hatte. Heute teile ich ein leckeres, cremiges Eis-Rezept mit der lila Süsskartoffeln. Ich habe es ohne Eismaschine gemacht. Damit das Eis nicht so hart wird, der Geheimtip „Alkohol“.

360 ml Kokosmilch
1 EL Maisstärke
60 ml Ahornsirup
1/2 Tasse gekochte, pürierte lila Süsskartoffel
2 TL Vanilleextrakt
1 EL Wodka (damit das Eis nicht so hart wird)

Alle Zutaten außer Vanilleextrakt und Wodka, in einem Mixer/Blender vermischen. Dann alles in einem kleinen Topf aufkochen, zur Seite ziehen und den Alkohol und das Vanilleextrakt einrühren. Entweder in Eisförmchen füllen oder in eine kleine Kuchenkastenform. Mindestens drei Stunden frieren lassen oder über Nacht. Dann entweder in der Eismaschine nach Anleitung fertig zubereiten. Ohne Eismaschine, das Eis alle 30 minuten aus dem Gefrierschrank nehmen und durchrühren, das mindestens für drei Stunden machen. Dann servieren. 

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Hello Lovlies,

I’m pretty sure you have no idea how happy I was when I found this beautiful sweet potato in one of my favourite shop. Today I want to share a creamy Ice Cream recipe made with purple sweet potatoes and coconut milk.

1½ cups coconut milk (full-fat)
1 tbsp corn starch
¼ cup maple syrup
½ cup purple sweet potato puree
2 tsp vanilla extract
1 tbsp vodka**

Put all ingretients, except the vanilla and alcohol, in a blender and mix until smooth. Pour into a saucepan and bring to a boil. Once boiling, remove from the heat and whisk until smooth. Stir in the vanilla and alcohol. Pour into a container and chill overnight. Put the mixture in ice cream machine and follow the instruction from the manufacture. Without an ice cream maker: Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes. After three hours, scoop into bowls, serve and enjoy!

**vodka to the mixture and the icecream will not freeze rock hard

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Vegan purple sweet potatoe gnocci * süsskartoffel gnocci

Hallo Ihr Lieben,

ich liebe alles was mit Kartoffel zu tun hat, und  am meisten mag ich Gnocci´s. Man kann sie zwar überall kaufen, doch selbst gemacht schmecken sie einfach besser. Ich habe welche mit lila Süßkartoffeln gemacht.  Lecker waren sie, konnte nur keine Bilder machen, weil sie so schnell weg waren.

1 große lila Süsskartoffel (gekocht)
80 gr Mehl, portionsweise dazu tun, hatte weniger gebraucht
1/2 TL Salz
Prise Pfeffer
Prise Muskatnuss

Alle Zutaten in einer Schüssel mit den Händen verkneten und Gnocci’s formen.

Gnocci im heißen Wasser kochen bis sie oben schwimmen

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Hello Lovlies,

Gnocchi is one of my most favorite uses of potato. Sure you can buy it from the store, but it tastes so much better when you make it yourself. Today with purple sweet potatoes.

1 large purple sweet potatoe
80 gr wheat flour
1/2 tsp salt
pinch nutmeg
pinch black pepper

Cook the sweet potatoes in the microwave about 10 – 15 minutes until they are soft. You could also bake them in the oven for an hour, but microwave is much quicker! Mash them in a bowl and set aside to cool.
When the sweet potato has cooled completely, add flour. You want to add as little as possible otherwise the gnocchi will be tough and rubbery. Add just enough flour so you can work with the dough without it sticking everywhere. Divide dough into two balls and roll out into long strips (about 2cm). Using a knife, cut them into half inch pieces.
Cook gnocchi in boiling water for about 5 minutes, you’ll know they’re cooked when they pop up to the top.

Streuseltaler * filled with vanilla custard

Hallo Ihr Lieben,

vor ein paar Tagen habe ich bei Franzi ein Rezept für Streuseltaler entdeckt. Es erinnert mich an meine Kindheit und ich musste diese kleinen Teilchen nachbacken. Das original Rezept findest Du hier. Wird es bei uns öfter geben. So lecker…

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Hello Lovlies,

a few days ago I found a recipe for „Streuseltaler“ by Franzi. Germany is famous for its „Streuselkuchen“. Basically a free form tart from yeast dough topped with a huge amount of streusel, filled with custard sometimes without custard and icing glaze. I made this recipe and it was really good!

Dough:
21 gr fresh yeast
50 gr sugar
250 gr flour
30 gr vegan Butter
pinch of salt
125 ml lukewarm water

Streusel:
125 gr flour
65 gr vegan butter
65 gr sugar
1/2 Packet vanilla sugar
fresh juice of 1/4 lemon

Filling:
Make one vanilla custard or buy one

Preheat oven to 200°C. Line a baking sheet with parchment paper.

Making the yeast dough:

Add the flour to a bowl, add the sugar and yeast and bit of the lukewarm water and cover with a kitchen towel and let stand for about 15 minutes to activate the yeast.
Put the rest of the dough ingredienst in the bowl and mix together. Knead everything together until you have a smooth dough. Cover with a kitchen towel and let the dough rise at a warm place for about 30 minutes. In the meantime, make the Streusel „Crumble“ topping.

Making the Streusel (Crumble) topping:

In a bowl put together all „crumble“ ingrdients. Rub everything together with your fingers until you have crumbles. Store in the fridge until using. Seperate the yeast dough into six equal parts. On a lightly floured surface roll each piece into a round shape. At last put the streusel topping on the cakes.

Then bake the streusel taler for about 15 minutes. Let cool. Carefully cut it in half. Lightly spread some pudding on the bottom half. Place the top of the streusel taler back on top. Enjoy!

Easter Bread * Osterbrot oder Hefezopf

Hallo Ihr Lieben,

passend zu Ostern habe ich ein Rezept veganisiert und ich muss sagen es schmeckt sehr lecker.
Wünsche allen Frohe Ostern und erholsame Feiertage! Für einen größeren Zopf oder Kranz die Zutaten verdoppeln.

250 gr Mehl
50 ml Soja Milch
20 ml vegane Sahne (Soyatoo)
1 P. Trockenhefe (hatte keine frische zu Hause)
Prise Salz
20 gr Rohrzucker
50 gr vegane Butter
1 Ei-Ersatz
1/2 TL Vanillezucker

Milch, Sahne und Vanille mischen, leicht anwärmen und die Hefe dazu geben. Ein Drittel vom Mehl unterrühren und circa zehn Minuten ruhen lassen.
Das restliche Mehl, Zucker, Salz und die nicht zu feste Butter in eine Schüssel geben. Ei-Ersatz und den Vorteig zufügen, alles zu einem glatten Teig verarbeiten. Teig abgedeckt etwa 15 Minuten ruhen lassen.
Dann einen Zopf formen und auf dem Backblech nochmal 30 min ruhen lassen.

Mit Wasser besprühen und bei 170°C ca 20 – 30 min backen. Fertig.

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easterbread

 

Hello Lovlies,

today I have a great recipe for the easter holidays. The original is not vegan and I replaced the ingredients. Wish you all Happy Easter Holidays!

250 gr wheat flour
50 ml soymilk
20 ml vegan whipped cream (Soyatoo)
1 Packet dry yeast
Pinch of salt
20 gr cane sugar
50 gr vegan butter
1 egg replacer
1/2 tsp vanilla sugar

Add the yeast and vanilla sugar to the warm milk/fluid whipped cream in a cup, stir in 1/3 of the flour and let sit for 10 minutes, until bubbly. Depending on the temperature of the room. stir in the rest of the ingeredients into the yeast mixture nd beat until a soft dough forms. Place in a warm spot to rise until doubled in size, about 15-20 minutes.  Punch down the dough. Lightly flour a work surface. Place the dough on the surface and form into braids. Line a wide-lipped cookie sheet with parchment paper.Transfer the braid to the prepared sheet. Brush the bread with water or soymilk.

Preheat the oven to 170°C  bake for 20 – 30 minutes

Mole Hill Cake * Maulwurfskuchen

Hallo Ihr Lieben,

ich habe schon länger dieses Rezept auf meinet to-do-list und heute habe ich ihn endlich gemacht den „Maulwurfskuchen“ ohne Sahne. Er muss noch etwas abkühlen, doch wir haben schon probiert. Lecker!  Das original Rezept habe ich von dem Blog VEGANES NOM. Ich habe den Teig ohne Orangensaft gemacht. Ich nahm Sojamilch.

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There’s nothing quite like finally crossing something off your to-do list, right? Today, I am sharing a recipe for a vegan Mole cake. This cake’s name means “mole cake.” ‚Cause it looks like a mole hill. The original recipe is with orange juice but I made it without orange juice and used for the filling soy milk!

Ingredients:

100 gr vegan butter or margarine (room temperature)
120 gr sugar
150 gr spelt flour
30 gr cacao
1 tsp baking powder

Filling:

2 bananas
1/2 packet instant vanilla pudding
1 Tbsp sugar
200 ml soy milk
5 tbsp soy yoghurt
130 gr vegan butter or margarine (room temperature)
3 tbsp powdered sugar
2 tbsp grated chocolate

Preheat oven to 180°C

Mix all ingredients and fill the mixture into the spring form (18 cm) and bake for 30 minutes; let the cake cool out.

Once the cake has cooled down, put the cake on a plate. Scoop out the middle part of the cake and set the cake crumbs aside in a bowl. Make sure to leave an inch boarder and don’t scoop out too deep, you want to make sure you have a solid cake border and bottom. Put the crumbles aside.

Prepare the vanilla pudding as per the instructions on the package and let the pudding cool out. Then beat the vegan butter with the powdered sugar and add the pudding to the buttercream.
Add the grated chocolate. Peel and half the banana lengthwise. Cut in pieces and place it on the bottom of the cake. Cover it with the filling in a mole hill shape. Now take the crumples and spread them on the cream. Let the cake chill for 2 hours in the fridge.

Zebra Cake * Zebra Kuchen

Hallo Ihr Lieben,

die Tage hatte ich endlich meinen ersten Zebrakuchen gebacken. Das tolle Rezept findet Ihr bei Anna. Leider war er so schnell weg das nur noch ein Stück zum Fotografieren übrig geblieben ist.

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zebra cake

Hello Lovlies,

this is the first time I´ve baked a zebra/marble cake.  I always knew these as „marble cake“ but „zebra cake“ is a kinda cute name too.

Batter 1:
250 gr spelt flour
70 gr sugar cane
1 tsp Baking powder
320 ml soy milk
1 tsp vanilla powder
150 gr sunflower oil
25 gr cocoa powder

Batter 2:
250 gr spelt flour
70 gr cane sugar
1 zest of a lemon
1 tsp Baking powder
270 ml soy milk
1 tsp vanilla powder
150 gr sunflower oil

Preheat oven to 180 ° C; grease 24 cm springform

Make up the two batters – just put everything in and stir well.

Into the greased springform, spoon a couple (3x) of tablespoons of batter 1. Into the middle of this puddle, spoon a couple (3x) of tablespoons of batter 2. Continue this process until all the batter is gone. By some miraculous process, the two colours won’t combine, but will push each other up vertically into stripes.

Bake for 50 minutes

 

 

Easy Mini Mandarin Cheesecake* Leichter Mini Mandarinen-Käsekuchen

Hallo Ihr Lieben, ich habe die Tage mal ein Käsekuchen Rezept probiert. Das Rezept ist ziemlich einfach und schnell zubereitet. Ich möchte es gerne mit Euch teilen. Möchte jedoch erwähnen das ich persönlich den Kuchen sehr tofulastig fand. Der eine mag es der andere eher nicht. Das Rezept ist für eine kleine Springform mit einem Durchmesser von 18 cm.

125 gr vegane Margarine ( geschmolzen)
400 gr Seidentofu
200 gr normaler Tofu
75 gr Rohrzucker
1 Päckchen Vanillezucker
40 gr Speisestärke
1 Päckchen Vanille Pudding
1 Dose Mandarinen ohne Saft
fein abgeriebene Schale einer Bio- Zitrone

Backofen vorheizen bei 180 C (Ober/Unterhitze) und die Springform einfetten oder wie ich Backpapier nehmen. Alle Zutaten bis auf die Mandarinen verrühren (habe das mit einem Pürierstab gemacht) und in die Springform einfüllen. Die Mandarinen oben verteilen. Dann ca 50-60 min backen und komplett abkühlen lassen.

 

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Hello Lovelies, here a very easy and simple recipe for a cheesecake which I want to share with you. The Recipe is for a small springform (18cm).

125 g vegan margarine (melted)
400 g silken tofu
200 g tofu
75 g cane sugar
1 packet of vanilla sugar
40 g starch of your choice
finely grated lemon zest

Topping:
1 can Mandarin Orange Slices, drained

Preheat oven 180 °C
Spray a 18 cm springform pan with cooking spray. Add the ingredients to the cleaned bowl of the food processor or blender and process until smooth and very fluffy. Pour mixture into springform pan and lay the mandarins on top of the cheesecake. Bake for 50 – 60 min. Let cool for at least 3 or 4 hours before removing from pan. Enjoy

Chocolate Cake in a Mug and Peanut Butter Fudge Frosting* Tassenkuchen mit Erdnussbutter-Kakao Frosting

This quick and easy chocolate cake recipe will change your life! You need a large coffee mug. You can now have chocolate cake whenever you want.

2 tbsp cocoa powder
3 tbsp spelt flour
Pinch of salt
2 tsp xylitol or sugar works as well
1/4 tsp baking powder
2-3 tsp coconut oil or vegetable oil (I used coconut oil)
3 tablespoons milk of choice (I used soy milk)

Add dry ingredients to mug, mix well with a fork. Add liquid, stir, then transfer to a coffee mug. Microwave 30-40 seconds OR cook in a 350 F/180°C oven for about 14 – 20 minutes.

Frosting

1/4 cup peanut butter
4-8 tsp pure maple syrup
2 tbsp cocoa powder
4 tsp milk of choice, or more for thinner frosting ( I used soy milk)

Blend all Ingredients in a small food processor. Enjoy!! Store frosting in the fridge.

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Vegan Pancake with Nectarine Curd & fresh Peaches

Hello Guys, I have no time lately. My full time job is keeping me very busy. Today everyone is busy & living at so many hours rushing around in stress. About that I love simple and quick recipes. Inspired by Little Miss Meat-Free Pancake´s Recipe, I made these sweeties with homemade nectarine curd & fresh peaches – have a great day!   2015-07-14 10.29.33-1 2015-07-15 09.44.10.png 2015-07-15 09.44.31.png

Creamy Vegan Garlic Pasta with Tomatoes and Broccoli

Today I have a new recipe for you, found it on one of my favorite Foodblog „Minimalist  Baker“. It is very simple and maybe you have all ingredients at home that you can make it today. You will need the following ingredients:

10 ounces whole wheat pasta
Olive oil
2 medium shallots, diced
8 large cloves garlic, min
3 cups grape tomatoes, halved, minced/grated
Sea salt & black pepper
3-4 Tbsp unbleached all purpose flour
2 1/2 cups unsweetened Almond milk

Click here to get the Instructions for the delicious recipe.

Enjoy.. Have a good sunday

 

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