Veganpassion - vegetarian recipes

Try it! You will enjoy it!

Pista badam barfi recipe | pista badam burfi | badam pista barfi

Khatta Meetha Chivda

Hearty Italian Minestrone

Instant rasam recipe | tomato rasam without dal | no dal rasam










Veganpassion vegetarian recipes

Black Bean Truffles

November 30 2017 Veganpassion 

Black Bean Truffles The best gift you can give someone is something home-made. With this black bean truffles you are going to please everyone the health freak just as the sweets lover. Making truffles from black beans might not be the first thing that pops in mind when thinking about a delicious treat but trust me they're worth a try! Makes 25 truffles Ingredients: 1 can /­­ 4 cups (250g) cooked black beans 2 tbsp (25g) oats 4 tbsp (40g) cocoa 4 tbsp coconut blossom sugar 2 tbsp (60g) coconut oil Cocao powder for coating Rinse the black beans. Grind oats, cocoa and coconut blossom sugar in your mixer. Add in melted coconut oil and beans and mix until it forms into a smooth batter. Form 25 truffles, toss them in cocoa powder and store in an airtight container to prevent from getting dry.

Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

Blueberry Crumble Cheesecake Berry season is a wonderful season! My neighbor always hands me a bowl of his fresh garden berries and I get to enjoy them. In his garden 5 minutes feel like a whole week of vacation and I'm always very thankful if I get the chance to plant some onions or pick some cherries. I wish I had my own garden but with all the traveling right now it's not possible. To thank my neighbor I give him the result of his idea giving berries to me. This time it was a blueberry crumble cheesecake. Perfect for the season and very enjoyable. The almond flour in the cheese cream for it's creamy consistency. Just try it! Makes one cake 9,4 inch diameter. For the dough: 1 3/­­4 whole spelt flour 1/­­2 cup raw cane sugar 1 stick + 1 tbsp. vegan butter 2-3 tbsp. dairy-free milk + some fat for the form For the filling: 28 oz soy curd 1/­­2 cup starch 1/­­2 tsp. vanilla, grounded 1/­­2 cup raw cane sugar 4 heaped tbsp. almond flour 1 good pinch kala manak salt 1 pinch cinnamon 1 pinch saffron threads 1/­­3 cup almond flakes 4.2 oz blueberries 2 small apples In a mixing bowl mix together flour, sugar, butter, salt and dairy-free milk with a fork. If the tough gets crumbly you can knead the dough with your hands. Use a springform and grease it with butter. Then push 2/­­3 of the thin dough into the form. Form a 1,5 inch high edge. For the filling mix 4 tbsp. of curd, starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the rest of the curd. Spread 3/­­4 of the cheese cream on the dough. Peel apples if needed and cut them into fine slices. Then spread them on the cream. Mix the blueberries with the rest of the cream and spread them on the apples. Use the rest of the dough and the almonds as crumbles. Bake at 356F (180C) top/­­bottom heat for 50-60 minutes. Let cake completely cool off. Enjoy with family and friends!

Raspberry Curcuma Nicecream Bowl

August 4 2017 Veganpassion 

Raspberry Curcuma Nicecream Bowl If I have some leftover fruits and I don't get to eat it I'm freezing the fruits. I simply cut it into pieces and put it in a tupperware box. On hot days like today my body tells me: ice cream for breakfast. So I take the fruits out of the freezer and I'm enjoyig a nicecream bowl. Have you ever tried nicecream? I promise: once nicecream, always nicecream ? ?. Makes 2 small bowls. Ingredients: 1,7 oz frozen raspberries 2 frozen ripe bananas 1 frozen mango each 1 small piece of ginger and curcuma 1 pinch cinnamon 2 slices pineapple 2 tbsp. raspberry powder 1 kiwi 1 tbsp. granola some berries for dacoration Blend all frozen fruit in a blender. I recommend a strong blender. Peel ginger and curcuma if necessary then cut them into small pieces and add them to the blender. Also add cinnamon, pineapple and fruit powder and blend again. Fill everything into small bowls and decorate with granola and berries

Green Potato Salad

July 4 2017 Veganpassion 

Green Potato Salad The last weeks I've been traveling for the PLANT BASED INSTITUTE between Munich and Berlin. I don't get to enjoy my balcony that often. On my first free evening I took the chance to have a wonderful BBQ with my friends enjoying the weather. Everyone cooks the dish they want and we really don't want to miss a traditional german potato salad. I like it most with some greens in it. The recipe is from my new book VEGIONAL What do you like most for a BBQ evening? If you like, comment below and maybe the next recipe will be your wish! Makes 4-6 portions. Preparation time: 40 minutes For the remoulade: 100 ml soy milk (you will need soy milk because of it's lecithin) 1 tbsp. white wine vinegar 1/­­2 tsp. mustard salt, black pepper 1 onion 2 small pickles 1 bunch of fresh herbs of your choice (chives, parsley, tarragon, chervil) For the salad: 4,4 lbs waxy potatoes  10 oz frozen green peas 1 small zucchini 5,2 oz smoked tofu 3 spring onions 2 pickles homemade remoulade 3 tbsp. white wine sugar smoked salt, black pepper Mix soy drink and vinegar in a blender until the soy drink builds flakes. Blend at medium speed and add oil until you reached favoured consistency. Flavor with mustard, salt and pepper. While blending the mixture is a little warm and it will get thicker when it cools off. Cut onion and pickles into small cubes, chop the herbs and stir all in.  Cook potatoes in salted water for about 20 minutes. Then drain potatoes and let them cool off. Cut beans into pieces and leave to cook with the peas in some salted water. Darin afterwards. Peel the potatoes (or not) and cut them in slices. Put them in a salad bowl. Cut small cubes of zucchini and smoked tofu, slice spring onions and add to the potatoes. Also add beans and peas. Chop pickles and stir with remoulade and vinegar. Add the dressing to the salad and mix everything. If you like add smoked salt and pepper

Colorful Mini Magnums

June 19 2017 Veganpassion 

Colorful Mini Magnums A profession of love are these popsticle fruit bombs. Luminous colors, gentle melting ice cream covered in chocolate. Can summer get any better? And until I'm waiting until these sweeties are ready to eat I'm telling you that they're prepared in only 10 minutes. You don't need an ice machine and the tiny magnums fit into the smallest freezer. Makes 8 mini magnums or 4 big magnums. Ingredients: 2 tbsp. almond butter 2 tbsp. lemon juice 1/­­4 cup water 1 banana ripe! 1 pinch of vanilla and cinnamon each 1 tbsp. agave sirup 4 tsp. fruit powder (I used raspberry, blackberry, strawberry and mango) In a mixing bowl mix almond butter with lemon juice until the almond butter gets a little more stiff. Then add water and mix until it's smooth. As you like add fruit powder to the mass. Use a whisk and mix good. Using the fruit powder instead of real fruits will make the ice cream perfect in it's consistency and it's taste. For the decoration: 1 cup (150 g) chocolate coating 3 tbsp. coconut oil 1/­­2 cup almond sticks Put the spread the cream in the magnum form and put it in the refrigerator over night. The day after cut the chocolate coating and melt it with coconut oil in a bain-marie. If you like add almond sticks. Gently pull the mini magnums out of the form and cover them with chocolate. Freeze them for at least one hour. Enjoy on a hot summer day!

Raw Strawberry Cheesecake Slices

May 25 2017 Veganpassion 

Raw Strawberry Cheesecake Slices The whole year I'm waiting for the strawberries to grow on the fields again. Finally they're here and I'm in sweet paradise. No summer without strawberries! When I finally get them their on my plate every day. I like them in breakfast, pastry or fresh summer salads. Since the days are getting warmer I thought that a cold cake would just be perfect. Like these raw strawberry cheesecake slices. Makes 1/­­2 baking sheet. Preparation time: 45 minutes Soaking time: 4 hours Cooling time: 3-4 hours For the nut base: 2 cup almonds 1 cup dates 2 tbsp. millet flakes 2 tbsp. agave sirup For the cheesecake cream: 2 1/­­3 cup cashews (soaked in at least 4 hours) 1/­­3 cup + 2 tbsp. coconut oil 1/­­4 cup cocoa butter 1 tbsp. agave sirup 1/­­2 tsp. vanilla 2 tbsp. lemon juice 10 oz strawberries matcha powder for the decoration For the base blend almonds, dates, millet flakes and agave sirup. Put baking paper on a baking sheet and put a 9,8 x 9,8 inch form on it. Fill in the nut mass and press on. For the cheesecake cream blend cashews, coconut oil, cocoa butter, agave sirup, vanilla and lemon juice. Spread the strawberry slices on the nut base and cover it with the cream. Put the cake in the fridge for at least 3-4 hours. Enjoy!

Asparagus Protein Pancakes

May 3 2017 Veganpassion 

Asparagus Protein Pancakes Have you guys ever tried asparagus with pancakes? Delicious! To it a light and creamy sauce....yumm! I'm really into flours from different legumes.Green pea flour, red lentil flour or chickpea flour are so good in a sponge mixture. You can get a nutty taste with pumpkin seeds flour. Try it out! Makes 4 Portions. Preparation time: 30 miuntes For the pancakes: 1 1/­­2 cup legumes flour 1 1/­­2 cup whole spelt flour 1 tsp. baking soda salt 2 1/­­2 cup water oil for baking In a mixing bowl mix both flours, baking powder and salt. Stir in the water and let it stand for 10 minutes. For the veggies: 17 oz asparagus 10 oz champignon 1/­­2 leek 2 tbsp oil salt, pepper, nutmeg Peel off the lower thrid of the asparagus and cut off a size of a thumb. Cook it for 10-12 minutes. Cut the champignons and leek in slices. Heat oil in a pan and roast the veggies and spice it. For the creme: 2 tbsp oil 2 tbsp whole grain flour 1 1/­­2 + 2 tbsp oat milk 1 tbsp apple vinegar salt, pepper, nutmeg a bunch of lemon balm Heat the oil in a pot and stir in flour. While stiring add half of the oat milk. Chop the lemon balm and stir into the sauce. Add the other half of the sauce and spice it. Serve pancakes, veggies and cream and enjoy!

Carrot Cake (vegan & gluten free)

April 6 2017 Veganpassion 

Carrot Cake (vegan & gluten free) Spring is spoiling us and I'm enjoying it to the fullest. Soon we'll be searching egg alternatives between the grasses because it's easter time *yaaay!!!* As a spring treat I created a carrot cake. Gluten free and without any refined sugars it's full of flavours: from buckwheat, to hazelnuts, carrot, bananas and caramelized coconut sugar! What a celebration :-) The cake consists of a biscuit and a coconut cream and it's prepared very quick. If you don't like coconut you can use vegan whip cream if you like and garnish it with hazelnuts. Makes one cake with 18 cm diameter. For the biscuit: 1/­­3 cup + 1 tbsp. rice whole grain flour 1/­­3 cup buckwheat flour 1/­­4 cup hazelnuts, grounded 1 tbsp. starch 4 tbsp. coconut sugar 1 pinch xanthan or tapioca starch 1 tsp. bicarb each 1 pinch cinnamon and vanilla 1 banana 1 small carrot 2 tbsp. + 2 tsp. plant based baking oil 1/­­2 cup dairy free milk 1 tbsp. white wine vinegar 2 tbsp. maple sirup Preheat oven to 338F (170C) air circulation. In a mixing bowl, mix together rice whole grain flour, buckwheat flour, hazelnuts, starch, coconut sugar, xanthan and bicarb. Add vanilla and cinnamon. Mash the banana with a fork and grate the carrot. Add banana, carrot with oil, dairy free milk, vinegar and maple sirup to the flour mixture and mix until the dough is smooth. Mix with a egg beater but not to long so the dough stays fluffy. Grease a springform and fill in the dough. Bake at 338F air circulation for 25-30 minutes. Take the form out of the oven and let it cool off. For the coconut cream: 2 cans of coconut milk (refrigerated for at least 8! hours) or 3/­­4 cup + 1 tbsp. whip cream 2-4 tbsp. maple sirup 1 pack stabilizer for whipping cream coconnut chips. hazelnuts daisys Take the coconut milk out of the refrigerator and take the fatty cream from the top. You can use to coconut water to create some delicious Currys. Take the stabilizer for whip cream and cream it with a mixer. Fold in the maple sirup. Take the biscuit out of the springform carefully and cut it in two small flan cases. Use the lower one and put it on a cooling rack and spread 2-3 tbsp cream ob it. Put the second flan case on top and spread the rest of the cream on it and around it. Garnish the cake with coconut chips, hazelnuts and daisys. The cake can be stored in the fridge for 3-4 days. Have lots of fun with baking and enjoy!

Oriental Quinoa Salad with Kale

March 30 2017 Veganpassion 

Oriental Quinoa Salad with Kale When I was walking through the organic market the other day I found some fresh kale. I was so excited to get some of my favorite veggies. To make the salad a full meal I decided to add some quinoa and carrots. You can easily take it to work. Kale is very mild that's why you can enjoy it in smoothies or salads. If you can't find any kale you can replace it with chard or kohlrabi green. Makes 4 salad portions. Ingredients: 1/­­2 cup (100 g) quinoa 1 cup vegetable broth a bunch of kale 1/­­4 cup peanuts 1 carrot Cook quinoa with closed lid for about 15 minutes. Put it aside and let it soak. Wash kale under water and pour it off. Pull of the leafs and stew them with 2 tbsp. of water a few minutes. Shred the carrot. Mix quinoa, kale, carrots and peanuts. For the dressing: 2 tbsp. penut butter 1 tbsp. lemon juice salt, pepper 1 tsp. yeast flakes 1 garlic clove a small piece of ginger 1 tsp. agave syrup 1/­­4 cup water 1 pinch of cumin 1 pinch of cilantro For the dressing mix peanut butter, lemon juice, some pepper and salt, 1 tsp. yeast flakes, garlic clove, a small piece of ginger and agave syrup. Put some water to it and blend it until it's smooth. Add cumin and cilantro. Add dressing to the salad and enjoy!

Black Forest Cake

March 21 2017 Veganpassion 

Black Forest Cake It's my boyfriends birthday so I made him his all-time favorite cake. The traditional German Black Forest cake. If you want to bake this cake in a 10 inch form you have to double the ingredients and increase the baking time. Nut flan case: 1/­­3 cup + 1 tbsp. almonds, grounded 1/­­2 cup whole spelt flour 2 tbsp. sugar 1 pack vanilla pudding powder 2 tbsp. butter Mix ingredients with a fork until the dough is formable. Press dough into a greased and floured springform and prick it with a fork. Put form into oven at 320F air circualtion for 15 minutes. Biscuit: 1 2/­­3 cup +  1 tbsp. flour 1/­­2 cup sugar 2 tbsp. oil 1 pack baking powder 1 cup water with gas 1 pinch salt 1/­­2 tsp. vanilla 1 tbsp. cocoa Bake at 320F for 30 Minutes. Let the biscuit cool off and cut trough afterwards. Cherry filling: 1/­­2 cup cherries 1/­­2 cup cherry brandy 1 tbsp. sugar 1/­­2 pack red glaze Cook juice with red glaze. Stir in cherries and let it cool off. Cream: 1 3/­­4 cup + 2 tbsp. soy cream 3-4 tbsp. cherry brandy 2 pack vanilla sugar 3-4 tbsp. sugar 3 tbsp. stabilizer for whipping cream 1 pinch salt Whip cream with the other ingredients. Put it in the refrigerator. Besides: 1 cup chocolate shred 5 tbsp. cherry brandy Take the nut flan case first. Take a cake ring as a help. Put the cherry filling on the case and then put half of the biscuit on it. Sprinkle biscuit with a little cherry brandy. Spread whip cream on it and then put the other half of whip cream on it. Take the rest of the cream an spread it all over the cake. If you want you can garnish the cake. Enjoy!

Colorful Bean Chili

March 7 2017 Veganpassion 

Colorful Bean Chili Chili is one of my favorite classics. It's made very quickly and super easy and it tastes wonderful! The colorful bean mix makes my eyes shine and my belly dance. Under the motto: The more colors, the better it tastes. Eating becomes so much fun ? . Makes 4 portions. Ingredients: 1 cup tofu 1 onion 3 tbsp. olive oil 1 paprika, red 1 tbsp. tomato paste 1 can sieved tomatoes 1 tsp. raw cane sugar or agave syrup 1 can kidney beans 1/­­2 can borlotti beans 1 can sweet corn 1/­­2 can chickpeas 1 chili 1 tbsp. yeast flakes salt, pepper paprika powder For the curd: 1 cup soy curd 1/­­2 bunch parsley salt, pepper 1 tsp. lemon juice 1 pinch agave syrup a handful nachos Crumble tofu and roast it in olive oil. Cut onion and paprika into fine cubes and add them to the tofu. Add tomato paste and let it caramelize. Then add sieved tomatoes, sugar, beans, corn and chickpeas. Cut the chili into rings and add as much as you want. Bind with yeast flakes and spice everything. For the curd cut the herbs and mix them with the soy curd. Spice it. Refine with lemon juice and agave syrup. Serve chili with curd and nachos.

Radishes Green Pesto

March 3 2017 Veganpassion 

Radishes Green Pesto During the past months I have engaged not only in organic vegan foods but also in local foods. I really love the idea of my food growing in the close proximity. The thought of it strengthens me and backs me up. The talks I have with the farmers at the market, which have a lot of struggle with the cold weather and care more about their veggies than themselves, warms my heart. I realize how much I take the foods in the supermarket for granted. Without knowing where my veggies come from I try to go back to my roots and I have captured a lot of thoughts in my new book VEGIONAL which is going to be published in April. With my new book I would like to remind you and myself of the treasure of local foods and its wealth and variety. A new journey full of ideas. Sometimes we don't need the flown in foods. It only takes a bunch of radishes to change your vantage point... Makes 1 glass of pesto. Ingredients: a bunch of radishes 1/­­3 + 1 tbsp. olive oil 1 big garlic clove 1/­­2 cup cashews 2 tbsp. yeast flakes salt, pepper Cut off the radishes green and wash thorough under cold water. Dry the leafs and put them in a mixer with olive oil, garlic, cashews, yeast flakes. Blend as soft as you want the consistence to be. Spice with salt and pepper. Have fun with the recipe and have a colorful weekend!

Basic Recipe for Pasta

February 24 2017 Veganpassion 

Basic Recipe for Pasta You really have to try this out! Fresh pasta is one of my favourites. And it takes less time than you might think ;-) Makes 4 portions. For the pasta dough: 2 2/­­3 cup coarse-grained wheat flour 1/­­2 + 2 tbsp. water 4 tbsp. olive oil 1/­­4 tsp. salt 1 pinch curcuma In a mixing bowl mix together coarse-grained wheat flour, salt and curcuma. Add water and oil and mix everything with a wooden spoon. Put the dough crumbs on a worktop and knead about 10-15 minutes until the dough is finely solid. Put the dough into clear film and put that in a airtight box. Let it rest for at least one hour. Sprinkle some wheat flour on your worktop and roll out the dough very thin. To make it a little easier split the dough into two parts. The dough is very solid and it needs some strength. If you have a pasta machine it will be a lot easier. Again sprinkle the pasta dough with flour and roll it. Then cut off fine stripes. Cook the pasta at a rolling boil for about 3 minutes until they are firm to the bite.

Black Bean Truffels

February 11 2017 Veganpassion 

Black Bean Truffels Hello lovelies ? For Valentine's Day you can always give away some chocolate. There's always a good reason for chocolate. For your New Years resolutions I have created these truffels made out of black beans for you. Give a sniff at these delicious truffles and try them out. No one could guess what they consist of and they were gone so fast I could not believe my eyes. So why don't create a special Valentine's Day gift for your loved ones. Homemade and from the heart Makes 25 pieces Ingredients: 1 can (8 oz) black beans 2 tbsp.oats 4 tbsp. cocoa 4 tbsp. coconut sugar 2 tbsp. coconut oil some cocoa to toss Drip off the black beans and put them in a mixer with oats, cocoa and coconut sugar. Blend it nicely. Warm up the coconut oil a little bit and add to the mixer. Blend until smooth. Form 25 balls out of the chocolate mass and toss them into cocoa. Keep the balls airttight so that they don't drain. Enjoy!

Lemon Meringue Tarte

January 30 2017 Veganpassion 

Lemon Meringue Tarte Good morning lovelies! We had a wonderful meringue tarte at german television. I'm so happy to be part of the show "Kaffe oder Tee" ("coffee or tea") and to create vegan dishes regulary. The feedback was overwhelming. Allegedly the second best recipe so far. I'd like to take the opportunity to thank you all so much! For the great support on my blog, the lovely feedback for my books and for the many friendly faces I get to meet at events and fairs. Without all of you the vegan movement today wouldn't have come so far. At "Kaffee oder Tee" I'm reaching so many people who never heard of the word "vegan" before. I'm awed by all of the nice letters you sent to me!!! I'm smiling head over ears right now and that's why I want to share the german video with you. Have lot's of fun with with baking this tarte. Have a wonderful week! You can watch all of the german shows here: www.veganpassion.de/­­TV.html. Makes one tarte  9,45 inch (24cm diameter) For the dough: 1 1/­­3 (180g) cup spelt flour 1/­­3 cup (60g) raw cane sugar 1 pinch of salt 1/­­2 cup (100g) vegan butter 2 tbsp. dairy-free milk (oat milk) flour for the worktop In a mixing bowl mix together flour, sugar and salt. Add butter flakes, then add dairy-free milk. First mix it with a fork, then use ur hands to knead the dough. Roll out on a flour powdered worktop. Roll until the dough has the size of your tarte baking pan. Gease the pan and carefully put in the dough. Prick the dough with a fork to avoid air bubbles. Use dried chickpeas or other legumes for blind-baking. Cut off the remaining dough. Bake at 374F (190C) upper-/­­lower heat for 18-20 minutes until its golden. Let it cool off. For the lemon filling: 1 1/­­4 (250ml) cup plantbased cream (oat cream) 2 tbsp. custard powder 1/­­2 tsp. agar-agar 1/­­3 cup (60g) raw cane sugar juice and abraision of two organic lemons Mix 1/­­2 cup (100ml) plantbased cream with custard powder, agar-agar and sugar. Use rest of the cream and cook it. Stir in the custard mixture and carefully cook it for 2 minutes. Add lemon juice and abraision and cook until it thickens. For the meringue: 1 small can of chickpeas (aquafaba) 1 pinch of salt 1 1/­­4 cup (150g) powdered sugar lemon zests as decoration Put the chickpeas into the fridge over night. Pour off the day after and keep the water (aquafaba). You can use the chickpeas different recipe. For the meringue we will only need the water! Whip up the aquafaba with a pinch of salt for about 10 minutes. Sift in powdered sugar and whip up again until it's stable. Put the meringue on the tarte. Use a flamble burner to flabm the meringue. Decorate with lemon zests. 

Blueberry Anise Mug Cake

January 12 2017 Veganpassion 

Blueberry Anise Mug Cake I really love having a sweet breakfast. And what I also love is cake. So why don't combine these two favourites and turn them into a delicious mug cake. It feels so good tasting this warm piece of pastry while it's cold outside. Makes 4 portions Ingredients: 200g whole spelt flour 1,5 tsp. baking powder 1 pinch stevia 1/­­4 tsp. anise 1/­­4 tsp. vanilla powder 80g coconut oil 2 tbsp. orange juice 60g agave sirup 150 ml cold water 100g blueberries Preheat oven to 170C (338F) air circulation. In a mixing bowl mix flour, baking powder, stevia, anise and vanilla. Warm up the coconut oil gently until it's molten. It may not be too warm. Add coconut oil, orange juice and agave sirup with the dry ingredients until the dough is smooth. Gently fold in 3/­­4 of the blueberries.Spread dough into four mugs and garnish it with the rest of the berries. Bake it according to the size of the mug between 20-25 minutes. Enjoy while it's still warm.

Donut-Party at New Years Eve

December 29 2016 Veganpassion 

Donut-Party at New Years Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40C/­­104F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170C/­­338F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

1 Christmas - 4 menus

December 23 2016 Veganpassion 

1 Christmas - 4 menus It's that time of the year again. Christmas has come. Time to relax, enjoy the peace and family time while baking cookies. With the warmth of a chimny spreading through the room. It's a time to introspect and value the quiet. Sense of wholeomness that each day brings. I always get excited for Christmas. Not only because of the iceflowers on the windows, the sugar frosted trees and the gleaming leaves in the morningdew. I love the family time spent at the dinner table that the season brings. Even if you cant always tell with me, food is there to be enjoyed and what better way to do it than to do it at an oaktable surrounded by the people you love. It's because of that reason, that I created four whole menus for you this year. From easy and fast meals to gourmet cooking; these meals will hopefully contain something for everyone, because there's no better time to enjoy a happy wholesome vegan meal than now. What are you guys planning in eating on Christmas? I'm so excited to hear which ideas you guys bring to the table whether is be an exravagant classic meal or something quick and easy. Who's swinging the cooking spoon in your kitchen on Christmas eve? Menu 1: Easy Peasy Quick and easy. Making a meal for the whole family in the blink of an eye. Soup and tart are easy to prepare and the one pot pasta basically cooks itself. Beetroot Almond Soup with roasted chickpeas One Pot Pumpkin Pasta Banana Choc Tarte Menu 2: Around the world To Asia and back please. This menu seduces everyone with its colorful flavours and ingredients. An eating experience for everyone set up in a"selfserve" manner.  Quinoa Rolls with Butternut Green Thai Curry Curcuma Pumpkin Semolina  with Berries Menu 3: Jolly xmas Christmas happy and healthy. Not in the mood to be stuffed, but rather enjoy a nutritient rich meal? This Menu is rich in proteins and packed full with healthy ingredients. Raw Cheese Green Bowl Aai Cheesecake Menu 4: Christmas Gourmet For really enjoying a meal and showing the vegan delicousness off to the whole family. This meal will certainly allow you to impress everyone. Hobbycooks and homemakers will thrive with joy while cooking this meal Baked Persimmon Red Cabbage Salad Porcini Risotto with Beetroot Balls Aquafaba Gingerbread Mousse I hope you guys have lots of fun preparing these meals, which hopefully include something for everyone. If you guys have requests or ideas for new recipes, let me know in the comments. Hugs and love to all of you and have a happy fourth Advent.

Butternut Quinoa Rolls

December 23 2016 Veganpassion 

Butternut Quinoa Rolls I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 rolls. For the butternut: 350 g butternut salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non-dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200C (392F) upper-/­­lower heat for 15-20 minutes.

Beetroot Almond Soup with roasted chickpeas

December 23 2016 Veganpassion 

Beetroot Almond Soup with roasted chickpeas As a child beetroot was awful to me. Earthy and red, that had to keep off my plate. Since I'm a vegan my taste definitely changed. I'm using beetroot all the time and I love it. If grated in a salad, in a cream sauce, roasted with finger-shaped potato dumpling, in a risotto or in a dessert. The colour just makes me smile. In the winter I love earthy vegetables like pumpkin and potatos. The beetroot just fits perfectly into a colorful menu. Before you know it the nodule has turned into a soup. I ate it all even though I wanted to keep something for my boyfriend...oh well, next time :-) Makes 4 portions. Ingredients: 2 beetroot (700 g) 1 onion 3 tbsp. olive oil 1 small piece ginger 2 tsp. vegetable broth, powder 100 ml orange juice 5 cloves 1/­­2 tsp. cilantro seeds, grounded 1/­­4 tsp. cinnamon 1 can (400 g) coconut milk 0,8-1 l water 1 tbsp. almond butter salt, pepper 4 tbsp. non-dairy cream 1 tsp. thyme, dried orange zest Peel the beetroot and the onion and cut them into cubes. Stew in olive oil until the onion start roasting. Cut ginger into small pieces and add it to the vegetable broth. Deglaze it with orange juice. Add cloves, cilantro, cinnamon, coconut milk and half of the water. Let it cook with closed lid for 10 minutes than add almond butter. Mash everything and taste it. For the roasted chickpeas: 1 can chickpeas 1 tbsp. olive oil 1/­­2 garlic paste 3/­­4 tsp. sweet paprika powder 3/­­4 tsp. curcuma powder seasalt, pepper Pour off the chickpeas and mix them with olive oil, garlic, paprika powder and curcuma powder. Flavour it with salt and pepper. Bake at 200C (392F) upper-/­­lower heat for 20 minutes. Turn them around once a while so they don't get burned. Serve the soup with dab of cream, some thyme, orange zest and put the chickpeas on top. Enjoy the recipe!

Acai Banana Cake raw

December 23 2016 Veganpassion 

Acai Banana Cake raw Healthy and colorful cakes are the best combo. That's why I made this raw cake out of bananas and acai berries. The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get. The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour. Makes 1 springform pan (18 cm diameter) For the cake base: 100 g almonds 30 g dates 1 tbsp. water For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on. For the creme: 200 g cashews 1 big ripe banana 2 tbsp. lemon juice 120 g coconut cream 100 g coconut butter 1 tsp. vanilla 50 g agave sirup 2 tsp. acai powder 1/­­2 tsp. curcuma powder Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream. Split the cream. Mix 2/­­3 of it with acai powder and 1/­­3 with curcuma powder. Put 4/­­5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours. Enjoy!

PeaChoc- & Banana Tart with Fleur de sel

December 23 2016 Veganpassion 

PeaChoc- & Banana Tart with Fleur de sel   My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-) The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy. Maxes tart with 24 cm diameter For the almond case: 200 g almonds 100 g dates 2 tbsp. (40 g) agave sirup Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers. For the filling: 200 g cashew nuts 1 banana 1 tsp. lemon juice 1 heaped spoonful cocoa (40 g) 50 g dates 2 tbsp. agave sirup 50 g coconut oil 30 g peanut butter fleur de sel + 2 bananas 1 tbsp. lemon juice For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth. Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge. For the topping: 40 g cocoa butter 1 tbsp. agave sirup 1 heaped spoonful cocoa 1/­­4 tsp. vanilla, grounded 2 tbsp. peanuts, saltet fleur de sel cocoa bean chips In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!

Aquafaba-Gingerbread Mousse with Pomegranate

December 23 2016 Veganpassion 

Aquafaba-Gingerbread Mousse with Pomegranate Let's be honest: the dessert is the best thing about christmas dinner. I always don't eat too much of the main dishes so there is still room for the wicked dessert. It's just so divine this heavenly sweet mousse that melts in one's mouth and awakens the sweetest dreams. I'm floating on my christmas cloud out of mousse and pomegranate... Makes 4 portions. For the gingerbread mousse: 1 can chickpea water 1 good pinch of salt 120 g couverture chocolate, bittersweet 2 tbsp. coconut blossom sirup (or any other sweetener) 1/­­2 tsp. vanilla, grounded 1/­­2 tsp. gingerbread spice 200 g vegan whipping cream 1/­­2 pomegranate Let the chickpeas drip off and collect the water. Keep the chickpeas for a curry or any other deliciousness. In this recipe we will only need the chickpea water. Whip chickpea water (aquafaba) with a pinch of salt. This process is going to take about 5-10 minutes until the foam is stiff. Meanwhile chop the chocolate and melt it in a bain-marie (the water may not boil). Put it aside and wait until the chocolate has cooled off and got a little thicker. Fold chocolate, sirup, vanilla and gingerbread spice in the mousse. Put the mousse in glasses and put them in the fridge for at least 30 minutes. Serve mousse with whipped cream and pomegranate.

Persimmon & baked Cabbage Salad

December 20 2016 Veganpassion 

Persimmon & baked Cabbage Salad And here we are again, the christmas eating continues. For all the phonys inside us I have baked this super easy and very delicious salad. Yes, you heard it right! The red cabbage gets really aromatic in the oven. The salad gets its tastyness with maple sirup. Makes 4 portions. Ingredients: 1 red cabbage (about 600 g) 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper 1 sharon fruit 1 pomegranate 1 handful walnuts 1 tbsp. balsamic vinegar Slice red cabbage very finely and spread it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup and spice it. Roast at 180C (356F) for about 15 minutes until the cabbage is done. Be careful it may not decompose. So keep an eye on your cabbage, because every cabbage is a litte different ;-) Cut sharon fruit into slices and get the pits out of the pomegranate. Take the cabbage out of the oven and put it in a mixing bowl with the sharon fruit, the pomegranate and the walnuts. For the sourness sprikle with some balsamic vinegar or some lemon juice. Serve with love

Curcuma Semolina with Berries

December 20 2016 Veganpassion 

Curcuma Semolina with Berries Hey guys! While preparing my christmas menus I want to introduce you to this delightful dessert: a curcuma-pumpkin semolina with red berries. The title is a little bit long that's why I call it curcuma semolina with berries. It tastes fantastic and it's suitable for breakfast as well because it ist all natural and without any refinded sugar. It is made out of whole grain semolia. I wish you lots of fun with cooking this dessert and maybe it fits perfect into the choice of your christmas menu. Makes 4 portions. Ingredients: 250 g hokkaido pumpkin (220 g seedless) 100 ml orange juice 100 ml non-dairy-milk (almond milk) 600 ml non dairy-milk (almond milk) 150 g whole spelt semolina 1 heaped tsp. curcuma latte (spice mixture) 80-100 g maple sirup 2 tbsp. cocoa A pinch of cinnamon, vanilla and salt 200 g mixed red berries 1 pomegranate Remove seeds from hokkaido pumpkin and cut it in small pieces. Let it cook in orange juice with closed lid for about 10 minutes until it is done. Mash it up with 100 ml non-dairy-milk. Then add more milk and semolina and let it cook for 2-5 minutes and stir up meanwhile. Add curcuma, maple sirup and spices. Split semolina pudding in half and add cocoa to one half. Spice and sweeten it some more if you like. Put both semolina pudding halfs in a glass and put in layers on top of the other. Serve with pomegranate and berries.

Chocolate Almond Panforte

December 12 2016 Veganpassion 

Chocolate Almond Panforte This weekend everything is a little more calm then usual. Shopping in the city, tinker some christmas cards and eating christmas cookies meanwhile :-) I always wanted to make vegan panforte. The italien pastry mainly contains nuts and dry fruits. It is very aromatic and very delicious with tea or coffee. The pastry is baked in a springform pan (round or cornered), powdered with powder sugar and then cut into pieces. Very quick and so delicious! To this I have created some beautiful christmas tags for you. You can download the printable template HERE Makes 1 springform pan 15x15 cm with aprox. 24 pieces. Ingedients: 100 g almonds, roasted 100 g candied orange peel 50 g figs, dried 100 g cranberries, dried 50 g pistachios 120 g whole spelt flour 2 tbsp. cocoa cloves, cilantro, cinnamon, ginger 150 g raw cane sugar 150 g agave syrup 2 tbsp. amaretto or orange juice 2 tsp. powdered sugar or raw cane sugar In a mixing bowl mix together almonds, candied orange peel, figs, cranberries and pistachios. Add flour, cocoa and spices and scramble. In a small pot boil up sugar and agave syrup until sugar has completely disappeared. Give the hor sugar mass to the nut mixture and mix all together with amaretto. Be quick on that step because the mass is getting harder real quick. Put baking paper in a baking pan 15x15 cm and even the mixture in the pan. Bake at 140C (284F) circulating air for about 35-40 minutes. Let it cool off in the form. Then powder the powdered sugar on top of it and cut it into small pieces. Have a wonderful third advent and lots of fun with the christmas bakery!

Pumpkin Porridge with Orange

December 9 2016 Veganpassion 

Pumpkin Porridge with Orange Good morning lovelies! Breakfast is my favourite occupation. Mostly I'm waiting until I'm done with yoga, a good morning walk or a nice run. That enhances the anicipation and lets me celebrate the day :-) Porride, means cooked oat flakes and it's very nourishing in winter and for athletes. It warms my hands after a sprint through the woods. And for all of the others it is simply delicious!!! And it's made quick and easy... Makes 2 portions. Ingredients: 230 g(1 cup) hokkaido pumpkin. 180g (3/­­4 cup) without seeds 100 ml orange juice 1/­­2 tsp. chai spice 70 g (1/­­3 cup)oat flakes 1 tsp. flaxseeds 150 ml almond-rice milk or other dairy-free milk Cut hokkaido into cubes and let it cook with the orange juice for 10 minutes. Keep the lid closed. Add chai spice, oat flakes, flaxseeds and non-dairy milk. Stir while boiling up. Fill Porride into small bowls. To taste: 1 orange a handful of Gingerbread Granola Fillet the oranges. Serve porride with oranges and granola. Hmmmm... Have a wonderful day!

Gingerbread Granola

November 28 2016 Veganpassion 

Gingerbread Granola Good morning to all of you, wish you a wonderful first Advent. The lights are glowing, the hot kurkuma chocolate is steaming next to me and the breakfast bowl is already eaten. Homemade granola with different flavours decorates my kitchen the last few days. A taste of christmas mustn't be missing and in celebration of the first Advent I have thought of a speculoos creation. Perfect as a gift, for breakfast, as a snack or as crumbles on a well-deserved apple pie. Makes one baking sheet. 150g oat flakes 30g buckwheat or rice, puffed 100g almonds, blanched and in sticks 80g coconut oil 80g agave syrup 50g almond butter 60g gingerbread each one pinch vanilla, cinnamon, salt, cloves, nutmeg, cilantro, cardamom In a mixing bowl mix together oat flakes, buckwheat and almonds. Melt coconut oil and add agave syrup and almond butter. Give gingerbread into freezing bag and crush it with a rolling pin into pieces. Mix cereals with cookie pieces and spread all on a sheet with baking paper. Bake for 10 minutes upper-/­­lower heat at 160C (320 F). Then stir up and bake again for 8-10 minutes until it smells delicious and gleams golden. This homemade granola is perfect as a Advent present and looks perfect in a nice glass :-) Have a lot of fun with trying out this recipe! Stina

1 Dough - 5 Cookies

November 18 2016 Veganpassion 

1 Dough - 5 Cookies Welcome to the Christmas elves. Where clouds are made out of cotton candy and winter storms smell like cocoa, the hands sink into dough and the noses are smeared with chocolate. I love XMAS time!!! Cant start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful. By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven. Have a lot of fun with your christmas bakery! Basic dough Makes aprox. 60 cookies. For the cookie dough: 220 g spelt flour 120 g almonds, blanched and grounded 100 g powdered sugar (raw sugar) one vanilla pod 150 g vegan butter, at room temperature 3 tbsp oat cream or another plantbased cream Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour. Vanilla-Kipferl Makes aprox. 60 cookies. Additional ingredients: 20 g powdered sugar to dust Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180 Celcius (356F) two-sided heat. Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks. Chocolate-Angeleyes Makes aprox. 60 cookies. Additional ingredients: 1 tbsp cocoa 1 tsp dairy-free milk (soy-milk) 200 g vegan Chocolate spread (Bionella) Knead 1/­­3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180 Celcius (356F) two-sided heat. Jelly-Stars Makes aprox. 60 cookies Additional ingredients: 1 tbsp flour 200 g berry jelly Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180 Celcius (356F) two-sided heat. Blossom-Cookies Makes aprox. 60 cookies. Additional ingredients: 1 tbsp blossom herbs (Flower Power) Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/­­3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180 Celcius (356F) two-sided heat. Walnut-Gingerbread-Cookies Makes aprox. 50 small cookies. Additional ingredients: 120 g grounded walnuts instead of grounded almonds 2 tbsp cocoa 1 tbsp gingerbread spice 80 g chocolate chips, delicate Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180 Celcius (356F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven. Find more wonderful baking ideas for Christmas, cookies and cakes in my book  "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu). Have lots of fun with your Christmas bakery!

Apple and whole spelt pancakes

March 29 2016 Veganpassion 

Apple and whole spelt pancakes A week full of fancy Easter surprises! I enjoyed this weekend very much - running and treating others with good food. Next week will even get better as the forecast promises sunshine, so my smile is getting wider. Sunglasses out, straw in the smoothie and into the green

Truffle chocolate cake pop eggs

March 14 2016 Veganpassion 

Truffle chocolate cake pop eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Chocolate ice cream with sesame brittle and a Tatarada!

August 27 2015 Veganpassion 

Chocolate ice cream with sesame brittle and a Tatarada! First the good news or first the the very good news? OK I see you wanna enjoy your ice cream while I announce the good news. So lets start with good 1: heat can raise - we are prepared with ice cream! For 250ml or 4 scoops. For the ice cream: 250 g (8 oz.) almond milk/­­drink (or any other cereal based milk/­­drink) 150 g vegan chocolate spread (e.g. Bionella or Samba) 1 level teaspoon carob gum (optional) 40 g (1-2 oz.) sesame brittle  Slightly heat the choco-spread and stir it with the almond drink and carob gum. The ice cream machine: give the Bionella-drink you just mixed in the ice machine and let it chill for about 10 minutes to a creamy ice. Break the sesame brittle into pieces and stir it in or just spread it on top of your ice cream. If you dont have an ice cream machine you can also use your freezer: Give the Bionella-drink in a closable and antifreezing vessel and put it for at least 4 hours in the freezer. Stir everything every 30 minutes so that no big crystals arise. At the end break the sesame brittle into pieces and stir it in or just spread it on top of your ice cream. HINT: The ice gets even creamier if you are using Coconut milk instead of almond drink! Ice cream in the cup? Spoon in the ice? Scoop in your mouth? On the 16th of September my new cookbook will be released. Finally

Strawberry coconut cake with maple syrup

June 28 2015 Veganpassion 

Last week I gave a baking show about "Vegan baking and sugar substitutes". With maple syrup and the sweet of date you get totally new taste experiences. Yummy! Here the recipe for the Strawberry coconut cake of the event. The audience was totally enthusiastic about it - I am eager for your comments :-) For a cake of 7 inch (18cm) or 8-12 pices. For the sponge: 300 g spelt flour (Type 630) 3 oz /­­ 80 g raw cane sugar 1 pinch sea salt 3/­­4 sachet baking powder /­­ soda 3 oz /­­ 80 g maple syrup 2 fl. oz /­­ 60 ml oil 3 fl. oz /­­ 100 ml orange juice 3 fl. oz /­­ 100 ml mineral water 2 tablespoons lemon juice grated lemon zest of an untreated lemon some vegan butter to grease Mix the flour, sugar, salt and baking soda in a bowl. Add oil, orange juice, water and lemon juice and stir everything to a smooth dough. Grate the lemon and add the zest. Grease the baking pans and divide the dough between them. Bake at 340F/­­170C for 25-30 minutes. Let the layers cool down in the pans. For the filling: 13 oz /­­ 400 g small strawberries 13 oz /­­ 400 g vegan whipping cream 2 sachets cream starch 1 pinch salt 2 tablespoons (50g) coconut cream Whip the cream with the starch and a pinch of salt. Heat the coconut cream in a water bath till it turns soft. Add it little by little to the whipped cream and stir it in. Cool the rich cream for about 15-20 minutes, then again stir it with a spoon to get it smoothly. Now the build-up of the cake: Straighten the cake layers with a confectioners knife. Place the first one of the layers on the cake plate. Remove the green from the strawberries, then halve about 7 oz /­­ 200g of the strawberries. Place half of them on the first layer and spread them with the cream. Do the same with the secod layer. At last place the third layer upsite down on top. By doing this you get an even final surface on the top of your cake. Spread the total cake round about with the remaining cream. For the decor: 1-2 oz /­­ 50 g flaked coconut 3 oz /­­ 100 g dark couverture some cocos chips Cant the cake carefully and sprinkle the edge of the cake with flaked coconut. Cool the cake for about 30 minutes. In the meantime chop and melt the couverture in a water bath. Take the remaining strawberries and cut their bottom even, then dip the top in the melted couverture. Let it dry. Place the strawberries as decor on top of your cake and garnish with the cocos-chips. HINT:  My vegan baking school went online in May! *joy* For further recipes and hints you're totally right there. If you have any suggestions just drop me a mail (Kontakt(at)veganpassion.de) and I try to consider it. Here the link: http:/­­/­­www.jedes-essen-zaehlt.de/­­backschule/­­startseite.html

Golden Magnolia Wedding Cake

June 14 2015 Veganpassion 

Golden Magnolia Wedding Cake I spent the last weeks in Australia to visit my bff. She decieded to study there and I just couldn't withstand it any longer. So I packed my bags and up, up and away. Now after a 30 hours flight, 20 hours of yoga and some surfing later and I feel like being refreshed and reborn. Finally back in Germany I of course directly started baking again. However as lovely as the vacation was - others feel naked without their bag - I am incomplete without my oven. This cake I created about last week. The filling is made out of dark butter-truffles and a coco-passion-fruit-cake. Yummy :-).

Yoghurt-bunnies with almonds

April 1 2015 Veganpassion 

Yoghurt-bunnies with almonds At Easter yeast-pastries are of course absolutely classical. Refined with yoghurt and almonds the Easter bunny tastes deliciously fresh and juicy. I just give you the total quantity right away as the bunny also is a great gift idea these days ;-) For 8 little Easter bunnies: For the yeast-dough: 9 oz. spelt flour (275 g, Type 630) 1/­­2 oz. raw-cane-sugar (15 g) 1 sachet of vanilla sugar 1/­­4 teaspoon salt 1 tablespoon almond butter (40 g) 1/­­2 sachet dry yeast   2 oz. soy-yoghurt, almond (50 g) 1 fl. oz. oil (20 ml) 3 fl. Oz. almond-drink or any other unsweetened vegan milk (100 ml) Some vegan cream to brush over the pastries Mix the flour, sugar, vanilla sugar and salt in bowl. Dissolve the yeast into about 1 fl. oz. of the almond-drink and let it rise. Add the almond-butter, yoghurt, oil and the remaining almond-drink to the flour mix. Work it for about 5 minutes with your hands until the dough becomes smooth. Grease a mixing bowl with some oil and form the dough in it to a ball. Cover it with a dish towel and let it rise for about 2 hours. Due to the almond-butter the dough wont double its volume within this period but will finish rising during baking.    Dust your working space with some oil and portion 8 pieces out of the dough. At a time separate a small piece for the cute bunny tail. Form the bigger portions to about 6 inch (15cm) long dough strands and twist them two times within themselves. Form the small separated pieces to a tail and put it in the middle. Lay the pastries on a baking tray lined with baking parchment and bake them at about 350F (180C) at top/­­bottom heat for about 15 minutes till they become light-golden.    Have a lot of fun trying out this recipe! Eagerly looking forward to Easter... ;-)

Pumpkin-apple-cake with streusels

October 12 2014 Veganpassion 

Pumpkin-apple-cake with streusels Pumpkin season is there! Therefore my bakery now turns orange - that's yummy and tastes. Here a recipe for a juicy tray cake. This recipe is for half a tray For the cake: 12 oz. wheat flour (350 g) 7 oz. raw-cane-sugar (200 g) 1 sachet vanilla suagr 3/­­4 sachet baking powder 2 tablespoons arrowroot 1 tablespoons lemon juice 1 apple, mid-size 5-6 oz. Hokkaido pumpkin (160 g) 3 oz. soy-yoghurt (100 g) 2 oz. oil (65 g) 10 oz. mineral water, unsweetened (300 ml) Mix flour, suagr, vanilla sugar, baking powder and arrowroot in a big bowl. Peel and seed the apple. Clean and seed the pumpkin. Rasp or mix the apple and pumpkin. Then sprinkle with lemon juice to avoid browning Add yoghurt and oil as well as half of the water to the dry ingredients and stir well carefully with an wire whisk. Add bit by bit some more water till the dough gets a regular structure. Then add apple and pumpkin. Use a tray of about 8x8 inches ( 20x20 cm). Lay out with bake paper and roll out the dough. For the streusel: 4 oz. wheat flour (120 g) 2 oz. raw-cane-suagr (50 g) 2 oz. vegan butter (65 g) 1 pinch of cinnamon Work flour, sugar, butter and cinnamon with your fingers till the dough crumbles. Spread the streusels over the cake. Bake at 320F (160C) circulation heat for about  45 minutes. In doubt do the toothpick-test. The cake is best enjoyed warm, but also holds fresh in the fridge for a couple days.

Strawberry-yoghurt-cupcakes

June 19 2014 Veganpassion 

Strawberry-yoghurt-cupcakes Muffinfrmchen und Herzchen von Emil & Paula Time for summer-parties and BBQ evenings, so what would be more natural than baking some cupcakes for a nice gathering. Here a juicy-fruity recipe that hopefully makes your day! Makes 12 cupcakes. For the sponge: 12 oz. spelt flour (300 g) 6 oz. raw cane sugar (140 g) 1/­­4 teaspoon vanilla, grinded 1 tablespoon starch 1/­­2 sachet baking powder 1 pinch of salt 3 fl. oz. oil (80 ml) 8 oz. soy yoghurt (200 g) 8 fl. oz. orange juice (200 ml) 10 oz. strawberries (250 g) (maybe mixed with other red berries ) Mix flour, sugar, vanilla, starch, baking powder and salt in a bowl. Add oil, yoghurt and orange juice, then stir everything nicely. Dice the berries and fold them in. Divide the dough onto 12 tins and bake them at 340F (170C)  top/­­bottom heat for 25-30 minutes. Have fun partying!

Pomegranate- & Lemon-Cake

June 17 2014 Veganpassion 

Pomegranate- & Lemon-Cake I love summer birthdays. You can celebrate outside, invite endless people and sit all night long next to the bonfire and watch the heavens an d t he stars . Easy guess - my birthday falls in winter :-( But my good friend just had her birthday and so I worked the summer directly into her birthday cake. As the core removal of pomegranates raises questions over and over again, here my try which hopefully leaves the kitchen in it's original colors: 1. Use a ripe fruit. This tastes much sweeter and more aromatic and doesn't make half the mess. 2. Roll the pomegranate (not yet cut) with your open hand on the counter top and put some pressure on it so that the seeds inside become loose. 3. Cut the fruit into two halves. Put a mesh on a small bowl and lay the pomegranate on top, then put over the inside to the outside and remove carefully the seeds. Collect the juice in the bowl. This recipe makes a sponge cake of about 7 inches (18cm). For the cage: 10 oz. wheat flour (250 g) 1 tablespoon starch 1 tablespoon manihot starch (available on Amazon or Asian food shops) 1/­­2 sachet baking powder 4 oz. raw cane sugar (100 g) 2 sachets vanilla sugar 1 pinch of salt rind of a lemon 3 fl .oz. oil (80 ml) 2 tablespoons soy yoghurt, unsweetened 6 fl. oz mineral water, unsweetened (160 ml) 2 tablespoons lemon juice 1/­­2 pomegranate Mix the flour, starch, baking powder, sugar, salt and lemon rind in a bowl. Add oil, water, yoghurt and lemon juice and stir everything nicely. Remove the seeds of the pomegranate like described above and add them as well. Grease a 7 inch baking tin and pour in the dough. Bake at 340F (170C) (circulation) for about 50-60 minutes. After about 15 minutes cut the cake one inch deep alongside. Leave the cake to cool in the tin, then remove it carefully and ice with sugar powder or colored glazing. You can download the pattern for the pennant-chain here. Have fun!

Summer Cake Pops

June 16 2014 Veganpassion 

Summer Cake Pops What a feeling.... Finally the sun comes out and with it the fantastic summerly mood. So I had fun to welcome the summer and to create some worshipping Cake Pops. The little ones are filled with pineapple and a ganache of white chocolate. For 12 pieces. For the biskuit: 4 oz. flour, type 405 (100 g) 2 oz. raw cane sugar (50 g) 1 tea spoon baking powder /­­ natron 1 tea spoon starch 1/­­4 tea spoon vanilla, grinded Zeste of half a lemon 1 table spoon lemon juice 1 fl. oz. oil (20 ml) 4 fl. oz. mineral water, unsweetened (100 ml) First mix the flour, sugar, natron, starch, vanilla and lemon zeste in a bowl. Add the lemon juice, oil and water and mix everything to a smooth dough. Fill the dough into two greased 4 inch (10cm) baking pans and bake them at 320F (160C) for about 15 minutes. Let them cool down properly. Besides: 2 oz. white chocolate drops (40 g) 1/­­2 oz. oat based cream (10 g) 2 oz. pineapple, dryed (50 g) juice of a passion fruit For the ganache melt the choco-drops together with the cream in a water bath and stir till the ingredients form a homogeneus bulk. Cut the pineapple finely or give it to the mixer. Crumble the biskuit in a bowl and mix it together with the ganache, pineapple and passion fruit juice. Form 12 balls and stick in the cake pop stick. For the dekor: 10 oz. cake pop icing or white chocolate (250 g) 1 tea spoon fruit powder cassis sugar flowers Melt the icing in a water bath, then stir cautiously in the cassis powder. Stick the Cake Pops into the icing one after the other and let them dry and cool on aluminum-foil. Decorate with sugar flowers up to your choice. Have fun!

Salad with diced feta

December 8 2013 Veganpassion 

Salad with diced feta Salad is just brilliant for the body's defenses, especially at the current winterly weather. For 3 portions: 1/­­2 lettuce 2 tomatoes 1/­­2 cucumber 4 mushrooms juice of a quarter lemon 4 tablespoons olive oil salt, pepper fresh herbs 7 oz. vegan feta cheese (200g) 2 tablespoons sunflower seeds 3-6 slices of wholewheat bread Wash the salad and slice it finely. Mince the tomatoes, cucumber and mushrooms just as you want. Season the salad with the lemon juice, olive oil, spices and the fresh herbs. Dice the feta cheese and roast it quickly in some olive oil, finally add the sunflower seeds and stir-fry everything. Enjoy the salad with fresh bread or baguette...wonderful!

Honey bread with goji berries

November 29 2013 Veganpassion 

Honey bread with goji berries My mother in law always bakes lovely honey bread based on a traditional family recipe. Unfortunately there is a lot of sugar and white flour in it what is the reason that I have created my own version. With goji berries, syrup of agave and spelt flour. As there was no special reason to bake it, I ate it up all myself ;-) For 2 small breads or a 7inch (18cm) spring form. For the apple-filling: 11 oz. sweet-sour apples (320 g) 1 tablespoon lemon juice 2 fl. oz. syrup of agave (60 g) 1 tablespoon rum 1 oz. goji berries, dryed (20 g) 1-2 oz. Cranberries, dryed (40 g) 3-4 oz. hazelnuts (100 g) 1 fl. oz. candied orange peel (20 g) Wash and grate the apples down to the core.  Sprinkle with lemon juice and mix it. Add syrup of agave, hazelnuts, rum, berries and candied orange peel. Mix it again and let it drawn for 3-4 hours. For the dough: 8-9 oz. spelt flour (150 g) 1 tablespoon cocoa 1,5 teaspoons baking powder, natron 1/­­2 teaspoon cinnamon, grinded 1 point of a knife of clove, grinded 1 pinch of salt After the drawing-time add spelt, cocoa, baking powder, cinnamon, clove and salt to the apples. Knead it to a smooth dough. Grease two smaller spring forms with some margarine, fill in the dough and bake the breads at 350F (180C) for 35-45 minutes. Let chill in the forms then carefully remove them. The small apple breads are a really nice present for an afternoon tea or the pre-Christmas period.

Full chocolate cupcakes

April 1 2013 Veganpassion 

Full chocolate cupcakes For 6 cupcakes: 1 1/­­2 cups of flour 1 cup of sugar 1 teaspoon natron 1 teaspoon apple vinegar 1/­­2 cup of sparkling water 3 oz. apple puree (100g) 1/­­2 cup of cocoa 1/­­2 cup of oil 1/­­2 cup of grinded almonds 1 pinch of salt some grinded vanilla Mix the ingredients well. Flour and grease the cupcake pans; don't use paper moulds in this case. Bake at 320F for about 25 minutes. Let cool down very well afterwards. For the chocolate topping: 3 tablespoons margarine 1/­­2 sachet of pudding powder 4 tablespoons of chocolate drink (just the powder) 1-2 tablesponns cocoa 5 fl. oz. soy-milk (150ml) Boil up the pudding with the milk and stir carefully in the chocolate drink and cocoa powder. During cooling down keep stirring to avoid a "skin" on the pudding. Beat the margarine foamy and fold it in the cooled custard. Finally use a piping bag to decorate the cupcakes with the chocolate topping according to your flavor and aesthetics.

Cheese sticks

March 9 2013 Veganpassion 

Cheese sticks These ones are really delicious. And if they are spared till cooled down, they fit perfectly to every salad, at a buffet, as a half-time snack or for dipping. Vegan cheese isn't easy to find and contains often a lot of chemistry, which doesn't whet ones appetite. But I like the cheese I used here. Well, it doesn't melt like "real" cheese, but there are several tastes offered and it tastes well cold or cooked without any artificial aftertaste. For this recipe I decided for the spicey one. With this the sticks smell and taste lusty appetizingly. For 20 sticks: 10 oz. puff pastry (300g) 1 bunch of mixed herbs (Chervil, Parsley, Dill, mint) 10 green olives marinaded 3 tablespoons olive oil 3 oz. vegan cheese (100g) 2 tablespoons vegan cream white pepper and salt Roll the pastry to a 10x14inch rectangle (25x35cm). Chop the herbs and olives finely, shred the cheese and mix it with the olive oil and cream. Season well. Halve the dough. Spread the herbs-cheese-mixture onto the one half, then lay the other on top. Cut the dough into 20 stripes. Bake them on a pan applied with baking paper for about 30 minutes at 360F (190C). Ready! Feasting is that easy :-)

Mini-Madeleines Apple-Cinnamon

February 12 2013 Veganpassion 

Mini-Madeleines Apple-Cinnamon As I re-discovered my love for Madeleines I just had have to bake them yesterday. For 40 Mini-Madeleines (or 24 normal sized): 5 oz. flour (150g) 3 oz. selfmade vanilla sugar (100g) 1 teaspoon baking powder 1 pinch of salt 2 oz. apple pure (50g) 2 fl. oz. oil (60ml) 1 fl. oz. soy-drink /­­ soy-milk (30ml) 1/­­4 apple, diced finely 1 tablespoon icing sugar 1 pinch of cinnamon Mix flour, sugar, baking powder and salt. If you like you may add some grated lemon zest, that creates a just brilliant taste. Stir in the apple pure, oil and soy-milk and work it to a smooth dough. As the dough will be quite heavy you better use a wooden spoon rather than an egg whisk. That followed stir in the apple dices. Bake the dough in Mini-Madeleine-pans at 425F (220C) for 3 minutes, then at 350F (180C) for another 3-6 minutes. If you use larger pans please adjust the baking time. If you don't have Madeleine pans you may also form small heaps on baking paper, that also works. Mix the icing sugar with the cinnamon. Push the sweet ones out of the pans and dredge them with the sugar-cinammon-mix. Serve hot or cold. By the way: the Madeleines keep fresh for about 5 days, if stored cool and dry in a well closed glass jar.

Christmas-selection

December 9 2012 Veganpassion 

Christmas-selection This weekend I jumped into praline production. Not the first time this year, of course not :-) Before the festive days I always prepare a little something for my teammates and this year I decided for a small selection of Christmas pralines. Everybody gets four different pralines in a sweet decor box. Admitted, this is the more elaborated version, but if you are preferring just one praline-type you don't have to do the other three, too. The pralines from the left to the right: On the very left you see a white cream truffles with a ginger bread filling. In the back: a crunchy truffles, in the front: a sage cream truffles and on the right: a stacked-fudge, nutty and fruity.

Choco-Choco-Cookies

November 2 2012 Veganpassion 

Choco-Choco-Cookies I am finally going to get a new kitchen - Yippeeeeee! At least we scratched the old paper of the wall and threw out all the old kitchen units. Tomorrow we will paint it in new color and after a new floor the hardest part is over! As I don't know how much I can bake the next couple of days I produced these cookies ahead. Why they are called Choco-Choco-Cookies? Well it's just because they are sooo choco-chocolately. I hope you enjoy them as much as I do. For about 25 Cookies: 1/­­2 pound spelt flour (250g) 11 oz. raw cane sugar (160g) 3 oz. fine oat flakes (50g) 1,5 tablespoons cocoa 0,5 teaspoons baking powder 1 pinch of salt Pulp of a vanilla pod 3 oz. of any crunchy choco muesli/­­cereal/­­granola (50g) (or again 3 oz. of oak flakes) 12 oz. vegan shortening (180g), room temperature 3 fl. oz soy-rice-drink (50ml) or any kind of vegan milk 7 oz. baking chocolate (100g) Mix the flour, sugar, oat flakes, muesli, cocoa, baking powder, vanilla and salt. Work it together with the soy-rice-drink and the butter to a smooth dough. Chop the choclate and stir it in the dough. For the cookies: form balls of about 3 oz. (30g) on the baking sheet and flatten them. Bake them at 350F (180C) for about 12-16 minutes at top-bottom-heat. Enjoy fall ;-)

Fig-almond-cake

September 23 2012 Veganpassion 

Fig-almond-cake Hey Veggies, I hope you enjoy my new layout. I finally managed to tranpose the layout of my German blog to my English blog as well. Additionally I added some more features as for example the search field or the related recipe finder. Enjoy yourselves! Regarding this new recipe I am happy to be able to use figs again. They not only taste extraordinary delicious, but provide important mineral nutrients to us as well. Kalium, magnesium, phosphor, iron and vitamin B. Originally it should become a tart but as I made too much filling it became a cake. If you prefer tartes just half the stuffing. I again used a small 6 inch (16cm) spring pan. For the base: 3 1/­­2 oz. flour (110g) 1 tablespoon sugar 1 pinch of salt 2 oz. margarine (50g) 1 tablespoon soy-rice-drink Work the ingredients with a fork till you are able to form a nice ball. Let the dough chill for about half an hour. Then roll it out and push it into the greased and floured pan. Form an edge of about 1/­­2 inch (1cm) so that the filling cannot flow away. If you like an especially crusty dough you may bake it "blind". To do so you have to fill it with lentils and bake it at 350F (180C) for just 15 minutes. Don't forget to remove the lentils afterwards ;-). Filling: 3 tablespoons vanilla custard 1 oz. margarine (30g) 1 oz. sugar (30g) 3 tablespoons soy-curds or vegan cream cheese 2 oz. peeled and grinded almonds (50g) 1/­­2 oz. sieved flour (20g) 1 pinch of salt 1-2 figs You may use instant custard or create it on your own with 3 fl. oz. soy-rice-drink (100ml), 2 tablespoons of custard powder and 1 tablespoon sugar. Give the custard some time to cool down, then add one by one the margarine, curd, sugar, flour, almonds and salt. Pour the bulk onto the base and spread it smoothly. Divide the figs, depending on the size, into 4 to 8 pieces, and coat the cake with it. Bake it at 360F (200C) at upper+lower heat for 45 minutes. Let it chill for at least 1 hour before serving it. I wouldn't have dreamed of it becoming that tasty *smack* :-)

Sweet Potato Pasta with Edamame

July 4 2017 Veganpassion 

Sweet Potato Pasta with Edamame Who likes sweet potatoes? So good! And so versatile ?. I like them as fries, stewed or as a soup  ?. You can create super creamy sauces with it's soft consistency. Low fat and delicious - just perfect for a light summer dish  ? . This is one of my new favourite recipes. With rice spaghetti, lemon and edamame. Everyone is going to be amazed. And it only takes 10 minutes to prepare. Makes 2 portions. Ingredients: 1 sweet potato 2 tbsp. water 2 tbsp. lemon juice salt, pepper, nutmeg 5 cashew nuts 1 garlic clove 8,8 oz rice spaghetti 3,5 oz rocket 4,9 oz (1 small can) edamame or frozen edamame chive blossoms for decoration Peel the sweet potato and cut it in cubes. Cook the sweet potato in water and lemon juice with closed lid with some salt for about 5 minutes. Blend or mash the sweet potatoes, the cashew nuts and the garlic. Add more water if needed (tbsp. wise). Spice everything. Drain the edamame.  Cook pasta according to the pack instructions. Serve spaghetti with sweet potato sauce, edamame and rocket. Decorate with chive blossoms.

Summervibes Salad

June 8 2017 Veganpassion 

Summervibes Salad On hot days like today my body is craving for salad. It has to be colorful and fresh and varied with lots of good stuff in it :-). Because I'm in such a good summer mood I named the salad "summervibes". I'm very interested in how you like the combo with asparagus, rocket, strawberries, avocado and watermelon. Just can't get enough of the good stuff! I'd love to hear your creative salad ideas. Have lots of fun with this one and enjoy! Makes 2 portions Preparation time: 10 Minutes Ingredients: 10,5 oz asparagus 4,4 oz rocket 8,8 oz Strawberries 1/­­2 small cucumber 6 radishes 1/­­2 small watermelon (2x 0,4 inch slices) lemon juice balsamic vinegar oilve oil salt hemp seeds/­­pumpkin seeds Peel the lower third of the asparagus and cut them lengthways. Cook in slated water for 7-8 minutes. When the water evaporates toss the asparagus in it, salt it and put it aside. Wash the rocket and cut the cucumber and the radishes in small slices. Cut the watermelon and the strawberries in half. Then sprinkle with lemon juice. Cut avocado in cubes. Serve rocket, fruits and veggies on a plate. Use some balsamic vinegar and sprinkle the salad. Spread with some oil and hemp seeds. Enjoy the summer!

Cocolate Chai Banana Cake

May 13 2017 Veganpassion 

Cocolate Chai Banana Cake Mama deserves something really good for Mother's Day! Yes, she really deserves it - and I'm not there to hug her *baddaughter* That's why I thought: chocolate always helps and my mother loves chocolate banana cakes. It might seem awful to expect your mother to bake her own cake on her special day but maybe the cute looking pictures will comfort her a little. So you can do better as I and spoil your mom on Mother's Day here's one of my new favorite recipes. And still Mother's Day is not the only day to spoil your mother! Makes one cake (7 inch diameter/­­18cm diameter) Preparation time: 2 hours Soak time: 4 hours  Baking time: 25 minutes For the biscuit: 3 3/­­4 cup spelt flour 1 1/­­4 cup raw cane sugar 2 tbsp. vanilla sugar 1/­­3 cup hazelnuts 1 tbsp. baking powder 1/­­3 cup cocoa 1 pinch cinnamon 1 tsp. chia spice 1 can aquafaba (chickpea water) 1/­­2 cup oil 2 1/­­2 cup water with gas Preheat oven to 356F (180C) Upper-/­­Lower heat. In a mixing bowl mix together flour, sugar, vanilla sugar, hazelnuts, baking powder, cocoa, cinnamon and chai spice. Whip the aquafaba 10-15 minutes until its stiff.  Mix Oil and water to the flour mixture and stir until the dough is smooth. Carefully fold in the aquafaba. Divide dough on three spring pans and bake at 356F for 25 minutes. Take the cake out of the oven and let it cool off. Carefully unstick the cake out of the form and cut off the top to straighten the cake.  For the chocolate cashew cream: 3/­­4 cup cashews 1/­­2 cup + 2 tbsp. water with gas 2 bananas, ripe 1 2/­­3 cup chocolate decorations Soak in the cashews over night or at least 4 hours. Pour off and wash the nuts. Mash the nuts with one banana. Chop the chocolate and add to it. Blend until the cream is smooth. Put the cream in the fridge to keep it cold until it is solid enough to decorate with a tube.  Take the other banana and cut it in small pieces. Spread the pieces on the lower bottom of the biscuit. Spread some cream on it and put the next biscuit on top. Again spread with cream and put the last biscuit on top. Spread the rest of the cream around the cake and decorate with sweets, cream or fresh berries. Have lots of fun with baking and enjoy!!

Strawberry Almond Galette

April 29 2017 Veganpassion 

Strawberry Almond Galette I always love to be part of the german television show "Kaffee oder Tee". Showing my vegan creations just makes me happy. The crew is fantastic and I had lots of fun with the anchorman. If you're surrounded by such amazing people the baking becomes accessory. Makes one galette (9,8 inch diameter/­­25cm diameter) for 8 pieces Preparation time: 30 minutes Baking time: 30 minutes Ingredients: 1 2/­­3 cup whole spelt flour 1 tbsp. almonds, grounded 1 tbsp. sugar 1/­­4 tsp. baking powder 1/­­4 cup oil 1/­­4 cup + 2 tsp. dairy free drink 1 tbsp. white wine vinegar For the filling: 1 tbsp. almond butter 1 tsp. lemon juice 1 tbsp. sugar 1/­­2 tsp. vanilla 3 tbsp. dairy free milk 2 stalks of rhubarb 10 oz strawberries 1 tbsp. almond slices In a mixing bowl mix whole spelt flour, almonds, sugar and baking powder. Add oil and vinegar and mix with a spoon. Spread flour on the worktop and knead dough with your hands until it's smooth. Roll out the dough until it reaches a diameter of 11,8 inches. Put the dough on a baking paper. In a small mixing bowl mix almond butter with lemon juice, sugar, vanilla and 3 tbsp. dairy free milk until it's creamy. Spread the cream on the dough and keep a distance of 1,9 inches to the edge. Peel the rhubarb in slices and cut the strawberries in slices.  Arrange the strawberries in a circle and keep a distance of 1,1 inches to the edge. Fold up the edges of the dough over the fruits. Spread some dairy free milk on top of the cake edge and sprinkle almond slices on it. Put the galette with the baking paper on a baking sheet and bake at 356F (180C) two sided heat. Bake for 30 minutes and put a wooden spoon between the oven and the door for 10 minutes. This way the excessing water of the fruits can escape. Enjoy warm or cold with some ice cream!

Chocolate Obsession Spread

March 31 2017 Veganpassion 

Chocolate Obsession Spread Hey guys! I'm on the chocolate side of life with this new recipe. I totally looooooove chocolate (who would have thought that...) and I think that there's a lot of chocolatoholics out there. That's why I created something new. The spread tastes like roasted hazelnuts and chocolate. Everything without any sugar. I used the super delicious birch sugar (xylitol) :-). The best thing about it: the spread takes only 2 (!!!) minutes with a whisk to prepare. You don't need to have a blender! Either to waffles, bread, pancakes, as a filling for cupcakes or as a cream for fruits, prepare some extra portions, it is so delicious! Makes one glass of chocolate spread. Ingredients: 1 cup (250 g) hazelnut butter 40 g cocoa 80 g birch sugar (xylitol) 1/­­2 cup + 2 tbsp. dairy-free milk 1/­­2 tsp. vanilla 1 pinch of salt In a mixing bowl mix hazelnut butter, cocoa, birch sugar, dairy-free milk, vanilla and salt with a whisk until the consistency is creamy. Fill into a airtight closed glass and it will last 4-5 days. Have fun with trying out and have a wonderful Saturday morning brunch!

1 Dough - 5 Waffles

March 25 2017 Veganpassion 

1 Dough - 5 Waffles Belgian waffles are a dream! They remind me of my days of childhood and they're classic "soulfood". In my vegan bakery these sweet little treats can't be missing. Whether classic, with chocolate or with fruits. I can't have enough different kinds of waffles. Have lots of fun with baking! For the dough 1 1/­­2 cup spelt flour 2 tbsp. soy flour 1/­­4 tsp. salt 1/­­3 cup + 1 tbsp. raw cane sugar 1/­­2 tsp. vanilla 1 pinch curcuma 1 tsp. bicarb soda or baking powder 1/­­2 cup vegan buttermilk or soy yoghurt 1 tbsp. cider vinegar or white wine vinegar 3/­­4 cup + 1 tbsp water 1 tbsp. + 2 tsp. oil vegan butter for the waffle maker Besides: dark chocolate couverture In a mixing bowl mix together flour, soy flour, salt, raw cane sugar, vanilla curcuma and bicarb soda. Add buttermilk, vinegar, water and oil and mix with a egg beater. Spread butter on the hot waffle maker and take one ladle of the dough and put it in the waffle maker. Bake until the waffles are golden. In a bain-marie melt chocolate and spread over the waffles. Chocolate Waffles Add 3 tbsp. cocoa and 1/­­4 cup dairy free milk to the dough. Blueberry Waffles Add blueberries to the dough before baking Chocolate Chip Waffles Add 1/­­2 cup chocolate chips to the waffle dough. Decorate the waffles with fruits, couverture, whip cream, peanut butter.

Oh yeah Lasagne!

March 8 2017 Veganpassion 

Oh yeah Lasagne! Lasagne is one of everyones favorite dishes. I get to notice that I'm creating so many new recipes that I often have no time to cook the old fashioned classics. Sometimes I think that life is too short to try out all the ideas I have. It feels like two hands are far too little to get everything done that goes through my mind. Good things can be so easy though. It's good to have a boyfriend who nags for some lasagne. My little creature of habit ? . But he was right and it tasted delicious. This is one of the simplest lasagne recipes I have created so far. With good ingredients and without any frills. Enjoy! Makes 4-6 portions. Ingredients: 1 1/­­3 cup tofu olive oil 1 big onion 2 garlic cloves salt, pepper, paprika spice Italian herbs 3 tbsp. tomato paste 2 carrots 3 tbsp. yeast flakes 4 cups sieved tomatoes 2 tbsp. almond butter 1/­­2 cup red wine Preheat the oven 356F upper-/­­lower heat. Crumble tofu into a pan and roast it in olive oil. Cut onions and garlic into fine cubes and add to the pan. Spice everything. Add tomato paste and caramelize it. Chop carrots. When roasted enough add carrots and yeast flakes to the pan. Pour sieved tomatoes on it. Stir in almond butter and red wine and let it cook 5-10 minutes. For the bchamel: 1 1/­­2 tbsp. vegan butter 2 tbsp. spelt flour 1 1/­­2 cup dairy free milk 1 tbsp. lemon juice salt, pepper, nutmeg 1 pinch curcuma 1 pinch kala namak salt 3/­­4 cup vegan parmesan 2 zucchini 1 package lasagne sheets Melt butter in a pot, stir in flour until the mass gets thick. Stir in dairy free milk and add lemon juice. Spice it and add 1/­­4 cup parmesan. Cut zucchini into fine stripes. In a baking dish put in 3-4 tbsp. bolognese then lasagne sheets then zucchini stripes. Repeat this step. At last put the bchamel on top. Put the rest of the parmesan on top of it and bake at 356F upper-/­­lower heat for 45 minutes. Have fun with cooking and enjoy! p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none} p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

Sweet Lupines Bolognese with Vegan Parmesan

March 7 2017 Veganpassion 

Sweet Lupines Bolognese with Vegan Parmesan Spring seems a long time coming and I thought to get it a little cozy inside we're going to make a whole week full of comfort foods ? ? ?. Pasta, risotto, waffles and pancakes make an appearance. Make sure to check Instagram and Facebook for more inspiration. Let's begin with a well known classic: spaghetti bolognese. Always a good idea. With sweet lupines from Germany or Austria it's going to be regional. Have a wonderful week and enjoy the nasty weather with some good food ?. Makes 4 portions. Ingredients: 1 cup sweet lupine shred 3/­­4 cup + 1 tbsp. vegetable broth 1 onion 1/­­2 can (340 g) sieved tomatoes 1 carrot 1 tsp. Italian herbs salt, pepper olive oil 1/­­2 tbsp. almond butter 1 tbsp. yeast flakes 14 oz spaghetti Cook the pasta as the package says and drop them off. Cook sweet lupines in vegetable broth with closed lid for 5 minutes. Put it aside and allow it to infuse another 10 minutes. Cut carrot and onion into cubes and roast them with olive oil. Add sweet lupines and roast until golden. Mix with sieved tomatoes and Italian herbs, salt and pepper. Stir in almond butter and yeast flakes. For the vegan parmesan: 1/­­4 cup cashews 1/­­4 cup almonds, blanched 2 tbsp. yeast flakes 1/­­4 tsp. ground garlic salt, pepper Mix all ingredients in a mixer. Serve with the Bolognese. Enjoy

Millet Patty with Pumpkin Ketchup

February 27 2017 Veganpassion 

Millet Patty with Pumpkin Ketchup Millet is one of my favorite cereal species. All-round talent, delicious and clean I could eat it all the time. From my morning muesli until my evening patty. I really love millet. And that's why millet is my favorite veggie of the month. Enjoy! Makes 4 portions. Ingredients: 1 cup millet 1 3/­­4 cup vegetable broth 1 black Spanish radish or 1 kohlrabi 2 carrots 1 onion 1/­­4 cup + 1 tsp. chickpea flour 2 tbsp. dairy-free milk salt, pepper nutmeg, cumin mustard seed olive oil Cook millet in vegetable broth for about 15 minutes. Shred carrots and radish and cut onions into cubes. In a mixing bowl, mix together millet, veggies, chickpea flour and dairy-free milk and spice everything. Form 12 pattys and roast them in olive oil on each side. Additionally: 2 romaine lettuce 1/­­2 cucumber Pumpkin Ketchup 4 tbsp. vegan parmesan 1 garlic clove salt, pepper 1 tsp. agave syrup 1 tbsp. white wine vinegar 1/­­3 cup + 1 tbsp. water 1 tbsp. olive oil Was lettuce and cucumber and cut into pieces. Blend parmesan, garlic, spices, agave syrup, vinegar, water and oil in a mixer. Best dressing ever! Serve some lettuce and dressing on four plates and serve everything with 3 millet pattys. Serve with pumpkin ketchup.

Heart Donuts for Valentine's Day

February 14 2017 Veganpassion 

Heart Donuts for Valentine's Day Valentine's Day aside, food just tastest so much better heart shaped. And the shape definitely conjure a smile on your loved ones faces. Cookies, cupcakes and today super moist donuts. DOHONUTS!!! And they taste as good as they look. They're a good idea for Mother's Day as well or as a gift for friends. Who wouldn't bite into those handmade heart shaped donuts?? Makes 6 big and 8 small donuts. Preparation time: 30 minutes Dough prove time: 60 minutes Ingredients: 3 cups spelt flour 1/­­4 cup + 1 tbsp. raw cane sugar 1 tbsp. vanilla sugar 1/­­2 tsp. salt 1/­­2 yeast cube 1 cup dairy-free milk 2 tbsp. + 2 tsp. oil Besides: 4 cups oil 1/­­2 cup + 2 tbsp. sugar 1/­­2 tsp. cinnamon or 3/­­4 cup chocolate glazing In a mixing bowl mix together flour, sugar, vanilla sugar and salt. Crumble yeast cube and dissolve it in lukewarm milk. Form a whole into the flour mixture and put in the yeast then add dairy-free milk and oil. With a dough hook knead the dough for 10 minutes until it's soft. Form dough into a ball and sprinkle flour on it. Let the dough prove for one hour. Sprinkle flour on a work top and roll the dogh out to a size of 1,5 cm. Cut out the hearts and put them on a baking sheet with baking paper. You can use a cardboard if you don't have any cutter. Cover the dough hearts with a kitchen towel and let them prove for 30 minutes. In an plate mix sugar and cinnamon. Heat up the oil in a small pot. Be careful with the hot oil. Carefully put the donuts into the oil bath and deep-fry them on each side for 15-20 seconds. With a big fork pull out the donuts. Let the donuts drip off on a kitchen paper. Put the small donuts in the sugar cinnamon mixture. Put the big donuts on a cooling rack. Melt the chocolate in a bain-marie and put it on top of the donuts. Sprinkle with sugar decorations.

Kale Supersmoothie

February 8 2017 Veganpassion 

Kale Supersmoothie Good morning lovelies! Sooo many people around me are still sick or sick again. Sending lots of greetings and love to all of you who are sick as well. To get all of you guy back on track there's this little power weapon: kale!!! Local, green and delicious! With a sweet kind of flavour it matches perfectly to sweet and savoury dishes and it supplys extra vital material for your everyday life :-) Inspired by kale I'm sending a super green smoothie recipe to you

Chia Lemon Cake

January 17 2017 Veganpassion 

Chia Lemon Cake Chia seeds are my latest discoveries. The small seeds look like tiny pebbles and they have great nutritional values. The superfood contains antioxidants, calcium, potassium, iron, omega-3 fatty acids and omega-6 fatty acids and withal they are very versatile! Today I want to share my Chia Lemon Cake recipe with you. Very delicous and even healthy :-). If you don't want to use any sugar you can bake the cake with any alternative you like. You can use xylit, agave sirup or stevia . Makes a 7 inch (18cm) cake springform pan. For the dough: 1 3/­­4 cup (200 g) spelt flour 7/­­8 cup (100g) raw cane sugar 1 1/­­2 tsp. baking powder 3 tsp. vanilla sugar 1 pinch of salt 1 tbsp. soy flour or arrowroot flour 2 tbsp. chia seeds 1 pinch of curcuma juice and skin of one lemon 1/­­4 cup (50 g) margarine or vegan butter, melted 1/­­8 cup (30 ml) oil  3/­­4 cup (180 ml) water In a bowl mix together flour, sugar, backing powder, vanilla sugar, salt, chia seeds, curcuma and lemon abraison. Grease cake springform pan with margarine and fill in the dough. Bake at 338F (170C) for about 40 minutes. Let the cake cool off in the pan and sprinkle it with powdered sugar. Enjoy your meal.

Donut Party at New Year's Eve

December 29 2016 Veganpassion 

Donut Party at New Year's Eve After an eventful gregarious Christmas weekend and here we are enjoying the quiet and devinely weather. Did you enjoy your holidays? I start thinking about some ideas to make this New Years Eve a great party. We like to have a fun evening with friends, playing games and eating a lot food. Since a few years I'm a big fan of food-parties, where you can easily create your own unique meal out of a buffet. Last year we all had fun at a pasta-party. We ate a lot of different kinds of pasta, sauces, vegetables and cracker. For this year I thought about a donut-party. Yaaaaay! Donuts savoury and sweet, soup, spread and serve everything nicely :-) Savoury Potato Donuts Makes 24 Donuts Ingredients: 1/­2 yeast cube 270 g dairy-free milk (oat-drink) 1 tbsp. raw cane sugar 500 g spelt flour 1/­4 tbsp. salt 70 ml plant oil Crumble yeast cubes into 70 ml lukewarm dairy-free milk. Add sugar and leave it standing for 10 minutes until the dough builds bubbles. In a mixing bowl mix flour, salt, then oil. Add yeast mixture and the rest of the dairy-free milk. Knead with a dough hook ca. 10 minutes. until the dough is sticky. Let the dough allow to rise at a warm place (under 40C/­104F!) for 1 hour. For the potato-onion filling: 400 g floury potatoes 1 onion 2 tbsp. olive oil salt, pepper, nutmeg Meanwhile peel and grate potatoes. Roast them in some olive oil then add onions and spice everything. Carefully work the potato mixture into the dough. Fold the once a while. Form the dough into 24 rings and place them on a backing sheet or use a donut form. Bake the 24 small donuts at 170C/­338F air circulation for 20 minutes. Romanesco-Pea Soup Makes 4 portions Ingredients: 1 leek 2 tbsp. plant oil 400 g floury potatoes 1 romanesco 1,2 l vegetable broth 200 g frozen peas 150 g spinach 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, nutmeg Cut leek into slices and roast them in oil. Peel the potatoes and crumble romanesco. Deglaze with vegetable broth and cook it for 10-15 minutes. Add the peas then the spinach. Refine with yeast flakes and almond butter. Blend the soup if you like and flavour it again. I served the soup on the picture with potato-donuts and a herb spread. You can use any kinds of soups or spreads for your donut-party. :-)

Green Thai Curry

December 23 2016 Veganpassion 

Green Thai Curry As a vegan green is one of my favourite colors. Even though it looks mild and harmless, I thought I'd make this a spicy curry. Have lots of fun with cooking this dish and have a wonderful day. Makes 4 portions. Ingredients: 200 g rice 500 ml vegetable broth (or lightly salted water) 1/­­2 leek 3 tbsp. coconut oil Each 1 tsp. graham masala, ginger powder, cumin, cilantro, curcuma 1/­­2-1 chili salt, pepper lemon grass 1 small piece celeriac 250 ml vegetable broth 1 broccoli 1 zucchini 400 ml coconut milk 200 g spinach 1 can chickpeas At first prepare the rice and then head over to the curry. Cook the rice in the vegetable broth with closed lid like the package label says. Mostly it takes aprox. 40 minutes. For the curry cut leek into fine rings and roast them in a pan with some coconut oil. Reduce the heat and add the spices. Be careful, don't let the spices burn. Cut celeriac into small cubes and add it to the pan. Deglaze with vegetable broth. Cut off the broccoli florets and cut them in quaters. Also cut the stem into 1 cm small cubes and use it as well. Cut zucchini into slices and halve them. Add broccoli and zucchini to the pan. Pour coconut milk on it and let it cook for 10 minutes. Then add spinach and chickpeas. Serve curry with rice. If you like top with cashews.

Butternut Quinoa Wraps

December 23 2016 Veganpassion 

Butternut Quinoa Wraps I love a lot of food. But I guess that's how it is if you're always in the kitchen. Besides the standard foodstuffs I like colorful quinoa. I met it once and ever since I like it a lot. I like the colorful the most because it looks so pretty. And by the way, the yellow butternut is also going to be in the rolls. Enjoy them! Makes 5 wraps. For the butternut: 350 g butternut pumpkin salted water Peel the pumpkin and cut it into fine cubes. Cook it in salted water for 5 minutes. Then put it aside. For the quinoa: 150 g colorful quinoa 300 ml water 1 tsp. vegetabe broth 1 tbsp. nut butter 1 tbsp. cashews, grounded 1 tbsp. pumpkin seeds, grounded salt, pepper, nutmeg, paprika powder Cook the quinoa with closed lid on average heat for 25 minutes. Stir in nut butter and flavour it. Furthermore: 1 onion 100 g smoked tofu some parsley salt, pepper 400 g strudel dough 3 tbsp. non dairy cream 3 tbsp. olive oil Cut the onion into fine rings, the smoked tofu into cubes. Roast it in some olive oil. Chop parsley. Stir cream and olive oil together in a cup. Spread the cream mixture on the dough so they can get elastic. Put each 1/­5 of the quinoa mixture on a dough sheet. Form a hole in the middle and put in the pumkin, onions, smoked tofu an parsley. Fold the dough sheet around the filling and roll it. Put the rolls on a baking sheet with baking paper and spred the cream mixture on them. Bake at 200C (392F) upper-/­lower heat for 15-20 minutes.

Beetroot Soup with Roasted Chickpeas

December 23 2016 Veganpassion 

Beetroot Soup with Roasted Chickpeas As a child beetroot was awful to me. Earthy and red, that had to keep off my plate. Since I'm a vegan my taste definitely changed. I'm using beetroot all the time and I love it. If grated in a salad, in a cream sauce, roasted with finger-shaped potato dumpling, in a risotto or in a dessert. The colour just makes me smile. In the winter I love earthy vegetables like pumpkin and potatos. The beetroot just fits perfectly into a colorful menu. Before you know it the nodule has turned into a soup. I ate it all even though I wanted to keep something for my boyfriend...oh well, next time :-) Makes 4 portions. Ingredients: 2 beetroot (700 g) 1 onion 3 tbsp. olive oil 1 small piece ginger 2 tsp. vegetable broth, powder 100 ml orange juice 5 cloves 1/­­2 tsp. cilantro seeds, grounded 1/­­4 tsp. cinnamon 1 can (400 g) coconut milk 0,8-1 l water 1 tbsp. almond butter salt, pepper 4 tbsp. non-dairy cream 1 tsp. thyme, dried orange zest Peel the beetroot and the onion and cut them into cubes. Stew in olive oil until the onion start roasting. Cut ginger into small pieces and add it to the vegetable broth. Deglaze it with orange juice. Add cloves, cilantro, cinnamon, coconut milk and half of the water. Let it cook with closed lid for 10 minutes than add almond butter. Mash everything and taste it. For the roasted chickpeas: 1 can chickpeas 1 tbsp. olive oil 1/­­2 garlic paste 3/­­4 tsp. sweet paprika powder 3/­­4 tsp. curcuma powder seasalt, pepper Pour off the chickpeas and mix them with olive oil, garlic, paprika powder and curcuma powder. Flavour it with salt and pepper. Bake at 200C (392F) upper-/­­lower heat for 20 minutes. Turn them around once a while so they don't get burned. Serve the soup with dab of cream, some thyme, orange zest and put the chickpeas on top. Enjoy the recipe!

Raw Acai Banana Cake

December 23 2016 Veganpassion 

Raw Acai Banana Cake Healthy and colorful cakes are simply the best! That's why I made this raw cake out of bananas and acai berries. The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get. The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour. Makes 1 springform pan (18 cm diameter) For the cake base: 100 g almonds 30 g dates 1 tbsp. water For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on. For the creme: 200 g cashews 1 big ripe banana 2 tbsp. lemon juice 120 g coconut cream 100 g coconut butter 1 tsp. vanilla 50 g agave sirup 2 tsp. acai powder 1/­­2 tsp. curcuma powder Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream. Split the cream. Mix 2/­­3 of it with acai powder and 1/­­3 with curcuma powder. Put 4/­­5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours. Enjoy!

PeaChoc & Banana Tart with Fleur de sel

December 23 2016 Veganpassion 

PeaChoc & Banana Tart with Fleur de sel   My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-) The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy. Maxes tart with 24 cm diameter For the almond case: 200 g almonds 100 g dates 2 tbsp. (40 g) agave sirup Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers. For the filling: 200 g cashew nuts 1 banana 1 tsp. lemon juice 1 heaped spoonful cocoa (40 g) 50 g dates 2 tbsp. agave sirup 50 g coconut oil 30 g peanut butter fleur de sel + 2 bananas 1 tbsp. lemon juice For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth. Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge. For the topping: 40 g cocoa butter 1 tbsp. agave sirup 1 heaped spoonful cocoa 1/­­4 tsp. vanilla, grounded 2 tbsp. peanuts, saltet fleur de sel cocoa bean chips In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!

Cheese Celebration for Vegans

December 23 2016 Veganpassion 

Cheese Celebration for Vegans I got a package from Happy Cheeze - raw vegan cheese. I heard it is fantastic. Good ingredients and pure craftsmanship. Finally a product thats not from a factory. I was so excited when the package arrived. I tried: cream cheese spirulina chili cream cheese ramson soft cheese with herbs cashew camembert "happy white" cashew camembert "classic" cashew camembert "ramson" What makes theses varieties so special? They're raw, vegan and organic. They're handcrafted. The most special thing is that they are ripened. Which means they were added with fermented vegan cheese cultures. You can really taste that. Optics: The look of the food is just as important to me as the taste of it. The cheese has very nice packages. The soft cheese with herbs is decorated with herbs and looks very sweet. The cream cheese spirulina chili is gloriously blue which suprised me. Definitely an eyecatcher. The camembert is covered with mould, just like we know it from cow cheese. Inside it is a little bit darker but that doesn't bother. The soft cheese looks just like the goat cheese I know from the cheese counter. All different kinds of cheese can be served on a silver platter and they will suprise your guests. So thumbs up for the optics. Smell: The smell is very decent. It can't be compared to savoury cheese. A lot more enjoyable I think. In case you can store the cheese in the fridge without the package and you don't have to run away when you open the fridge again. Taste: I had to try the camembert at first because I was so interested about the taste with the mould. My expectations were very high. The "happy white" cheese tastes very good but it isn't as soft as an animal camembert is. I was very suprised by the spirulina chili cheese. I have tried a lot of different types of cream cheese before but this one tastes so fantastic. It has a sourly hot taste, very delicious. The rasmon cheese kinds are very delicious as well and not to intensive. It's very difficult to name a favourite out of all these different kinds. I really liked the soft cheese with herbs. Do you need this? I have tried to make cheese myself once. The manufacture is not that easy because it depends on the temperature and needs a lot of time. Who really wants to spend 6 weeks on making cheese. I could never be patient enough. The different cheese kinds cost from EUR 7,95 up to EUR 12,95 for 100-150g. Compared to animal cheese this cheese is a lot more expensive but I would definitely buy it. The cheese is worth every cent. In addition to it no one has to suffer for that cheese and it's a natural product. You can find the different types of cheese online or at a local organic store. For example at Boutique Vegan an online shop. Conclusion: The happy cheese is a good piece of handcraft and proves that small projects can have a big impact. They set new standards and you support a true initiative and expire true indulgence. Perfect for a dinner with the family. Thanks to Annika & Mudar for making this cheese. I hope your cheese is going to be known worldwide and lets everybodys hearts melt.

Porcini Risotto with Beetroot Balls

December 22 2016 Veganpassion 

Porcini Risotto with Beetroot Balls We're always splitting up the preperation for our christmas dinner. I'm sending the menu ideas to my family first and everyone decides what they would like to eat and what they could imagine to prepare. Mostly it ends with the men sitting on the couch and the women cooking a wunderful menu. But we're working on that. At least they have the will to do something and after the dinner all plates are empty *proud* As an entree for this years phony menu I have chosen a porcini risotto. It's very easy to make alongside. You can draft one of the men to help you stir while you can organize the rest of your menu. With oven baked carrots, beetroot balls and a wonderful sauce your christmas dinner is going to be amazing. Have lots of fun with cooking! Makes 4 portions. For the porcini risotto: 1 onion 2 tbsp. olive oil 300 g risotto rice 2 tbsp. dried porcini or 250 g fresh porcini 1,2 l vegetable broth salt, pepper, nutmeg 1 tbsp. yeast flakes 1 tbsp. almond butter Cut the onion into cubes and sweat them in olive oil, then add risotto rice. Add mushrooms and 200 ml vegetable broth and let it cook while stiring. Flavour it. As soon as the rice absorbed the vegetable broth add some more liquid until the rice is covered. Stiring makes the rice creamy so don't waste your arm power. After 30-40 minutes when all the liquid is gone an the rice is done, add yeast flakes and almond butter. Taste everything. For the beetroot balls: 250 g fresh beetroot 200 g tofu 2-3 tbsp. olive oil 1 onion 2 tbsp. soy curd 3 tbsp. breadcrumbs, whole spelt salt, pepper, nutmeg, sage 1 tbsp. yeast flakes olive oil for the taste Grate beetroot. Crumble tofu and roast it in a pan with lots of olive oil. Cut onions into cubes and add them to the pan. Roast the mixture until it gets brown. Then flavour it and add beetroot. Roast everything a little bit unil the flavours evolve. In a mixing bowl mix together the beetroot mixture, soy curd, breadcrumbs and yeast flakes. Form the mixture into 12 balls and bake them in the pan with some olive oil. For the oven baked carrots: 500 g multicolored carrots 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper Quater the carrots lengthways and put it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup. Roast them in the oven at 190C (374F) upper-/­­lower heat 15-20 minutes. For the gourmet sauce: 1 big onion 1 carrot 2-3 tbsp. olive oil 2 tbsp. tomato paste salt, pepper, nutmeg, paprika 1 tbsp. starch 1 tbsp. soy sauce 500 ml vegetable broth Cut onion and carrot into very fine cubes. Sweat in olive oil until they get brown and aromatic. Then add tomate paste and let it caramelize a little bit. Flavour it. Stir in the starch and the soy sauce and mix until everything is smooth. Add more and more vegetable sauce and let it boil down. Serve risotto with dark sauce, oven baked carrots and beetroot balls. Feast until santa comes.

Baked Persimmon - Red Cabbage Salad

December 20 2016 Veganpassion 

Baked Persimmon - Red Cabbage Salad And here we are again, the christmas eating continues. For all the phonys inside us I have baked this super easy and very delicious salad. Yes, you heard it right! The red cabbage gets really aromatic in the oven. The salad gets its tastyness with maple sirup. Makes 4 portions. Ingredients: 1 red cabbage (about 600 g) 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper 1 sharon fruit 1 pomegranate 1 handful walnuts 1 tbsp. balsamic vinegar Slice red cabbage very finely and spread it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup and spice it. Roast at 180C (356F) for about 15 minutes until the cabbage is done. Be careful it may not decompose. So keep an eye on your cabbage, because every cabbage is a litte different ;-) Cut sharon fruit into slices and get the pits out of the pomegranate. Take the cabbage out of the oven and put it in a mixing bowl with the sharon fruit, the pomegranate and the walnuts. For the sourness sprikle with some balsamic vinegar or some lemon juice. Serve with love

Pumpkin Pasta Squares with Red Cabbage

December 16 2016 Veganpassion 

Pumpkin Pasta Squares with Red Cabbage Hey lovelies! Christmas isn't too far away and I'm dreaming about a christmas menu. I cant decide which courses I'm going to put into my four exciting menus. On saturday I'm going to show you my four favourite christmas menus including the recipes! The pumpkin paste squares are a treat for one's buds at autumn-winter time and they're a lot of fun cooking with the whole family. Through the easy technique they're made very quick and they taste gread either you boil them or roast them. Makes 4 portions. For the pasta dough: 200 g coarse-grained spelt flour 90 ml water, lukewarm 3 tbsp. olive oil 1 pinch of salt Give coarse-grained spelt flour and salt into a mixing bowl and mix together. Add water and oil and mix again. Put the dough crumbs on a worktop and knead about 10-15 minutes until the dough is smooth. Put the dough into clear film and in a box and let it rest for about 20-30 mintues while preparing the filling. For the pumpkin filling: 500 g hokkaido pumpkin (420 g without seeds) 1 tsp. lemon juice 3 tbsp. water oilve oil salt, pepper 1 onion 150 g smoked tofu 1 tbsp. (30 g) almond butter 60 g breadcrumbs, whole spelt 1 tbsp. yeast flakes nutmeg, paprika spice sage Cut pumpkin into stripes and sprinkle with lemon juice and water. Heat up the pumpkin until the water has vaporized. Then add olive oil and roast it. Add onion rings and smoked tofu crumbs and roast everything. Flavour it. Put the mixture in a mixing bowl and add almond butter, breadcrumbs and yeast flakes. Mix everything together and taste it. Cut sage or put dry sage into mortar and bump it. Put some flour on your worktop and roll out the pasta dough very thin. If you have a pasta machine you can use this one but it will work with a rolling pin as well. Roll dough out longish and put each 1 tbsp. filling with some space on it. Fold the dough and press the interfaces together. Then simply cut out the pasta squares. Put the squares on a plate with flour and sprinkle with flour and let them rest. For red cabbage with apple: 600 g red cabbage 1 onion 1 apple 100 ml orange juice laurel, cloves, cinnamon Slice cabbage fine. Cut onion and apple into cubes. Roast the onions in some olive oil and add apple and red cabbage and base orange juice on it. Flavour it and let it cook on average heat about 10 minutes. Bake pasta thoroughly with sage in some olive oil or some margarine and serve with red cabbage. Enjoy your meal!

Chocolate-Almond-Panforte

December 12 2016 Veganpassion 

Chocolate-Almond-Panforte This weekend everything is a little more calm then usual. Shopping in the city, tinker some christmas cards and eating christmas cookies meanwhile :-) I always wanted to make vegan panforte. The italien pastry mainly contains nuts and dry fruits. It is very aromatic and very delicious with tea or coffee. The pastry is baked in a springform pan (round or cornered), powdered with powder sugar and then cut into pieces. Very quick and so delicious! To this I have created some beautiful christmas tags for you. You can download the printable template HERE Makes 1 springform pan 15x15 cm with aprox. 24 pieces. Ingedients: 100 g almonds, roasted 100 g candied orange peel 50 g figs, dried 100 g cranberries, dried 50 g pistachios 120 g whole spelt flour 2 tbsp. cocoa cloves, cilantro, cinnamon, ginger 150 g raw cane sugar 150 g agave syrup 2 tbsp. amaretto or orange juice 2 tsp. powdered sugar or raw cane sugar In a mixing bowl mix together almonds, candied orange peel, figs, cranberries and pistachios. Add flour, cocoa and spices and scramble. In a small pot boil up sugar and agave syrup until sugar has completely disappeared. Give the hor sugar mass to the nut mixture and mix all together with amaretto. Be quick on that step because the mass is getting harder real quick. Put baking paper in a baking pan 15x15 cm and even the mixture in the pan. Bake at 140C (284F) circulating air for about 35-40 minutes. Let it cool off in the form. Then powder the powdered sugar on top of it and cut it into small pieces. Have a wonderful third advent and lots of fun with the christmas bakery!

Chestnut Cookies

December 1 2016 Veganpassion 

Chestnut Cookies Good morning! Last week I was on german TV again with my vegan baking. Of course I dedicated the show to the christmas bakery. If you couldn't tune in, don't worry, here's the recipe. Have a lot of fun with the christmas bakery! Makes 60 cookies. Ingredients: 150g spelt flour 150g chestnut flour 80g starch 100g powdered sugar 1/­­2tsp. galangal, grounded 1 vanilla bean 1/­­2tsp. cinnamon 1 dash of salt dust from an orange 2tbsp. almond milk 200g vegan butter 40g almonds, blanched and grounded For filling and decoration: 200g berry marmelade or 200g nougat creme 100g couverture chocolate 50g powdered sugar spice flowers In a mixing bowl mix spelt flour, chestnut flour and starch. Add powdered sugar then galangal, vanilla, cinnamon, salt and orange dust and mix together. Add almond milk and vegan butter and mix with a dough hook until you have a soft dough. Put the dough into clear film and put it in the fridge for at least 2 hours. Preheat oven 180C (356F) upper-/­­lower heat. Draw 16 circles on 3 baking papers, so the cookies have the same size. Take 1/­­3 of the dough and use a baking grinder and form 60 circles. Roll the dough on a countertop with flour about 3mm thick and cut out 6cm circles. Bake the cookies with enough space on the sheet at 180C (356F) upper-/­­lower heat for about 10 minutes. Let the cookies cool off before you fill them. Give each jelly and nougat creme on a teaspoon and put it on a cookie. Put a cookie circle on top and decorate with couvert chocolate, powdered sugar or spice flowers. Have lots of fun with baking and enjoy your first week of december!

One Pot Pumpkin Pasta

November 18 2016 Veganpassion 

One Pot Pumpkin Pasta We all know this: coming home, it's already dark outside, you're tired and the couch is calling. You want to eat something nice and easy to make and then relax for the rest of the evening. Perfect time for One Pot Pasta!!! Simply add all ingredients into one pot successively, lid on it, let it cook for a little while and your new favorite dish is ready to eat. As a tribute to winter it's going to be a one pot pasta with pumpkin. Wish you lots of fun with trying out this recipe. Makes 2 portions. Ingredients: 400 g hokkaido pumpkin (320g without seeds) 1/­­2 onion 2 tbsp. olive oil 1,2 l water 1 tbsp. almond butter 1 tbsp. yeast flakes salt, pepper, paprika spice 250 g ricespaghetti 250 g cherry tomatoes rosemary, thyme, basil Cut pumpkin and onion into cubes and sweat in olive oil. Then add 500ml of water, put in some salt, put on the lid and let it cook for about five minutes. Mix together with a masher or a blender. Add almond butter and yeast flakes. Add spaghetti, cut cherry tomatoes into quarters and stir in. Spice it and add some fresh herbs. Put in the last 700ml of water, add some salt to it again, put the lid on the pot and let it cook for another 10-12 minutes until the pasta is al dente. Serve with fresh herbs and enjoy.

Apple & Whole Spelt Pancakes

March 29 2016 Veganpassion 

Apple & Whole Spelt Pancakes A week full of fancy Easter surprises! I enjoyed this weekend very much - running and treating others with good food. Next week will even get better as the forecast promises sunshine, so my smile is getting wider. Sunglasses out, straw in the smoothie and into the green

Chocolate Truffle Cake Pop Eggs

March 14 2016 Veganpassion 

Chocolate Truffle Cake Pop Eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Chocolate Ice Cream with Sesame Brittle

August 27 2015 Veganpassion 

Chocolate Ice Cream with Sesame Brittle First the good news or first the the very good news? OK I see you wanna enjoy your ice cream while I announce the good news. So lets start with good 1: heat can raise - we are prepared with ice cream! For 250ml or 4 scoops. For the ice cream: 250 g (8 oz.) almond milk/­­drink (or any other cereal based milk/­­drink) 150 g vegan chocolate spread (e.g. Bionella or Samba) 1 level teaspoon carob gum (optional) 40 g (1-2 oz.) sesame brittle  Slightly heat the choco-spread and stir it with the almond drink and carob gum.  The ice cream machine: give the Bionella-drink you just mixed in the ice machine and let it chill for about 10 minutes to a creamy ice. Break the sesame brittle into pieces and stir it in or just spread it on top of your ice cream. If you dont have an ice cream machine you can also use your freezer: Give the Bionella-drink in a closable and antifreezing vessel and put it for at least 4 hours in the freezer. Stir everything every 30 minutes so that no big crystals arise. At the end break the sesame brittle into pieces and stir it in or just spread it on top of your ice cream. HINT: The ice gets even creamier if you are using Coconut milk instead of almond drink! Ice cream in the cup? Spoon in the ice? Scoop in your mouth?  On the 16th of September my new cookbook will be released. Finally veganpassion.de/­­Kochbuch.

Sweet-potato-sticks with date-sauce

July 5 2015 Veganpassion 

Sweet-potato-sticks with date-sauce Right now we have a heavy heat wave here in Germany. Up to 38C!!! You baerly can do anything. But the weather doesn't take down my mood (at least this is my firm will) and I breast the waves with good mood food. As a big fan of the sweet potato I had today a super-quick meal: sweet potato sticks with sweet chili (yes, you have to fight fire with fire!). I hope you enjoy it as much as I do! For 4 portions. For the sweet-potato-sticks: 6 sweet potatoes 4-6 tablespoons olive oil salt, pepper, nutmeg Peel the potatoes and cut them into 1 cm (1/­­2 inch) slices. Mix them in a bowl with olive oil and herbs, then bake them at upper/­­lower heat and 200C (360F) for 20-25 minutes. The sticks are ready if they look brown and crispy. For the tasty dip: 2 bellpeppers 1 chili peppers, red 1 small pcs. ginger (about 1/­­2 teaspoon) 4 dates, pitted juice of 1/­­2 lime 1 tablespoon oliveoil salt, pepper Remove the core of the bellpepper, cut off the stem of the chili, then mince all ingredients roughly and throw them into the mixer. Puree thoroughly for 30-60 minutes. Let the sauce simmer at medium heat for 10-15 minutes till it thickens. Serve the sticks with the sauce and catch fire ;-) Bon apptit!

Strawberry-Cocos-Cake with maple syrup

June 28 2015 Veganpassion 

Last week I gave a baking show about "Vegan baking and sugar substitutes". With maple syrup and the sweet of date you get totally new taste experience. Yummy! Here the recipe for the Strawberry-Cocos-Cake of the event. The audience was totally enthusiastic about it; i am eager for your comments :-) For a cake of 7 inch (18cm) or 8-12 pices. For the sponge: 300 g spelt flour (Type 630) 3 oz /­­ 80 g raw cane sugar 1 pinch sea salt 3/­­4 sachet baking powder /­­ soda 3 oz /­­ 80 g maple syrup 2 fl. oz /­­ 60 ml oil 3 fl. oz /­­ 100 ml orange juice 3 fl. oz /­­ 100 ml mineral water 2 tablespoons lemon juice grated lemon zest of an untreated lemon some vegan butter to grease Mix the flour, sugar, salt and baking soda in a bowl. Add oil, orange juice, water and lemon juice and stir everything to a smooth dough. Grate the lemon and add the zest. Grease the baking pans and divide the dough between them. Bake at 340F/­­170C for 25-30 minutes. Let the layers cool down in the pans. For the filling: 13 oz /­­ 400 g small strawberries 13 oz /­­ 400 g vegan cream 2 sachets cream starch 1 pinch salt 2 tablespoons (50g) coconut cream Whip the cream with the starch and a pinch of salt. Heat the coconut cream in a water bath till it turns soft. Add it little by little to the whipped cream and stir it in. Cool the rich cream for about 15-20 minutes, then again stir it with a spoon to get it smoothly. Now the build-up of the cake: Straighten the cake layers with a confectioners knife. Place the first one of the layers on the cake plate. Remove the green from the strawberries, then halve about 7 oz /­­ 200g of the strawberries. Place half of them on the first layer and spread them with the cream. Do the same with the secod layer. At last place the third layer upsite down on top. By doing this you get an even final surface on the top of your cake. Spread the total cake round about with the remaining cream. For the decor: 1-2 oz /­­ 50 g flaked coconut 3 oz /­­ 100 g dark couverture some cocos chips Cant the cake carefully and sprinkle the edge of the cake with flaked coconut. Cool the cake for about 30 minutes. In the meantime chop and melt the couverture in a water bath. Take the remaining strawberries and cut their bottom even, then dip the top in the melted couverture. Let it dry. Place the strawberries as decor on top of your cake and garnish with the cocos-chips. HINT:  My vegan baking school went online in May! *joy* For further recipes and hints you're totally right there. If you have any suggestions just drop me a mail (Kontakt(at)veganpassion.de) and I try to consider it. Here the link: http:/­­/­­www.jedes-essen-zaehlt.de/­­backschule/­­startseite.html

Raspberry-yoghurt-dices

April 16 2015 Veganpassion 

Raspberry-yoghurt-dices Lately I was invited over for a cup of tea. As I am too much into bakery for showing up empty-handed, I just whipped a little something. Fast and simple are these delicious raspberry-yoghurt-dices and who likes can bake them also to a cake instead of dices. Of course these little ones are full of the finest organic ingredients - and that is what you taste ;-) For a 6x6 inch (15 x 15cm) spirngform: 5 oz. (150g) spelt flour (type 1050) 2 oz. raw cane sugar (50g) pulp of a vanilla pod 1 tablespoon baking powder 1 tablespoon starch 2 tablespoon soy yoghurt 1 teaspoon maple syrup 1 dash lemon juice 1 fl. oz. oil (30ml) 4 fl. oz. water (120ml) 5 oz.  raspberries (140g) 3 oz. marzipan/­­almond paste (80g) 1-2 tablespoons raspberry jam 5 oz. chocolate (150g) 5 fl. oz. oat based cream /­­ soy cream (150ml) Mix the flour, sugar, vanilla, baking powder and starch. Stir with yoghurt, maple syrup, lmeon juice, oil and water to a smooth dough, then add the raspberries. Pour the dough in a greased and floured or with baking paper lined pan and bake it at 330F (170C) for about 25 minutes (test with a skewer!). Let the cake cool well. Then spread it with the jam. Roll the marzipan to a square of 6x6 inches (15x15cm) and place it onto the cake. For the ganache chop the chocolate and mix it with the cream. Warm the chocolate carefully till it's melted. Spread the ganache all around the dice then put it into muffin cups. Decor with some sugar flowers, crumbles or brittle and finally serve on the laid coffee table. Ready for a nice cosy chat?

Vintage Flower Cake

October 22 2014 Veganpassion 

Vintage Flower Cake I love love love weddings! Everything is so beautifully decorated. The chapel and the ballroom adorned with ribbons and flowers. The whole atmosphere is so emotional and then when the bridal pair finally appears everyone cries. This cake was my wedding present for one of my best friends. She decided for a Vintage-Cake with purple blossoms. Concerning the taste: we held the upper layers fruity-fresh with a lemon-cream filling, the lower levels was dedicated to the chocoholics with a truffle-cream filling. Apparently the bridal pair loved their cake, so I am perfectly happy  ;-)

Ratatouille-curd-pasties

June 27 2014 Veganpassion 

Ratatouille-curd-pasties Just before the weekend an exquisite pasties recipe. As for a picnic, at the sea, or as refreshment during hiking and biking, it just engenders good mood. And the very best thing: you can enjoy them hot or cold! Makes 8 pasties. For the ratatouille filling: 6 oz. tofu/­­bean curd (150g) 4 tablespoons olive oil 1 shallot Oregano, thyme, paprika, hot & sweet 1/­­2 teaspoon vegetable stock, instant 1 tablespoon tomato paste 1 carrot, small 1/­­2 bell pepper, red 2 tablespoon olive oil 1 pinch of sugar 1 teaspoon starch 1 tablespoon yeast flakes 8 oz. sieved tomatoes (200 g) Crumble the bean curd into a hot pan. Roast in olive oil at medium heat. Stir steadily until it glazes golden-brown. Chop the shallots and add them together with the spices. Stir in the tomato paste and roast it. Dice the carrot and bell pepper finely and add it with the sugar. Roast everything till it's glassy, then add starch and yeast flakes. Season up to your taste. At last add tomatoes and let simmer everything till the ratatouille becomes pasty. Set aside and let cool down. In the meantime prepare the dough. For the curd pasties: 16 oz. flour (400 g) 2 teaspoons baking soda/­­powder 1/­­2 teaspoon sea salt 1 good pinch sugar 8 oz. soy-yoghurt (200 g) 5 fl. oz. oil (120 ml) Mix flour, baking soda, salt and sugar in a bowl. Add yoghurt and oil and stir everything with a spoon to a smooth dough. Roll it out on a floured worktop. Cut out 8 equal sized rectangles and lay them on a baking paper on a tray. Pour about 2 teaspoons ratatouille-filling on one side of the rectangle, then fold  the other side above. Use a fork to fix the edges. Bake at 200C top-bottom-heat for about 15 minutes. For the herb butter: 2 oz. vegan butter (50 g) salt, pepper mixed herbs Spread the yet warm pasties with the herb butter. Bon apptit and enjoy your weekend!

Cep-pasta with asparagus and shitake

June 18 2014 Veganpassion 

Cep-pasta with asparagus and shitake I discovered the cep-pasta a while ago, and it waited for a special occasion, today we finally combined it with yummy asparagus and shitake - mmmh! For 2-3 dishes: 1 lb asparagus (400 g) 1 pinch of sugar 10 oz. shitake (250 g) 3 spring onion 2 tablespoons olive oil Salt, pepper and nutmeg 10 oz. unsweetened vegan cream (250 g) 1 tablespoon vegan butter 1 tablespoon yeast flakes 1 teaspoon agave syrup 1/­­4 bunch parsley 10 oz. cep-pasta (50 g) Peel asparagus, cut in pieces and cook it with a pinch of sugar in salted water for about 10 minutes. Take the asparagus out the pot and collect the asparagus-water in a cup. Roast the shitake-mushroom in olive oil. As they turn dark brown add rings of spring onion and season well. Add asparagus and fold it with some butter, as well as yeast flakes in the mushrooms. Taste with agave syrup and pour in 2 fl. oz. asparagus-water. Then stir in the vegan cream. At last add some chopped herbs. Refine the pasta in plenty of salted water. Arrange pasta with asparagus-mushroom-vegetables and decorate nicely with some parsley.

Pomegranate drink

June 16 2014 Veganpassion 

Pomegranate drink The temperatures show us what's it all about. And so I am vegetating between melon slices, trips to the lake, fruit salad and refreshments. Just about to sip my drink I thought of sharing my moment with you. So please find here the recipe for my favorite pomegranate tipple Makes about 1/­­4 gal. For the drink: 6 ice cubes 1/­­2 pomegranate 2 table spoons lemon juice 25 fl. oz. mineral water (750 ml) 8 fl. oz. water (250 ml) Remove the pits carefully out the pomegranate and fill them together with the juice in a carafe. Add ice , lemon juice and water. Then garnish with some Thai-Basil and ready to dip the straw. Enjoy summer!

Pumpkin-Green-Spelt-balls

December 22 2013 Veganpassion 

Pumpkin-Green-Spelt-balls This weekend we had a little party. On that occasion I of course served some small delicacies with a buffet. Amongst others I prepared vegan-mince-strudel, walnut-pesto-croissants and the above mentioned pumpkin-green-spelt-balls. To prepare this seasonal delicacy here the recipe. For 24 pcs.: 7 oz. Hokkaio pumpkin (without seeds) (200g) salt, pepper, thyme olive oil Slice the pumpkin into a casserole and season it with thyme, salt, pepper and some olive oil. Bake it golden-brown at 350F (180C) for about 20 minutes. 8 oz. tofu (250g) 1 onion 1/­­2 bunch of parsley 2 tablespoons soy yoghurt 1 dry white bread 1/­­2 carrot, grated 1-2 tablespoons lemon juice 1 tablespoons yeast flakes 1 teaspoon starch 1/­­2 tablespoons thmye, dried 6 seeds of Pimento, grinded 1/­­2 teaspoon Paprika 3 tablespoons unripe spelt grain (Grnkern), grinded Smash the one half of the tofu with a fork and roast it with olive oil at medium heat. Dice the onion finely and add it. Season with salt, pepper and paprika. Dice the other half of the tofu and put it together with the yoghurt, bread, carrot, lemon juice, yeast flakes, starch and spices in a mixer. Add the pumpkin and mix again. Season to taste with salt and pepper. Mix the two prepared tofu-bulks in a bowl and stir in the unriped spelt grain.  Form the bulk to 24 small balls and roast them in olive oil also at medium heat. These appetizers can be enjoyed either hot or cold and are especially delicious at Christmas Season! I wish all of you a wonderful fourth advent!

Polenta bites with orange and mushroom ragout

December 6 2013 Veganpassion 

Polenta bites with orange and mushroom ragout I always wanted to make this and today we finally had mushroom ragout. It fits perfectly the season and when I discovered these fine mini-mushrooms I just had to snap them up. For 2 portions: 3 oz. polenta/­­semolina of maize (100g) 10 fl. oz. water (300ml) juice of half a orange salt, pepper, ginger Scald the polenta with water, season well, then add the orange juice and let simmer for about 15 minutes. Form 8 small bites out of the bulk and roast them golden-brown from both sides. 7 oz. tofu (200g) 3 tablespoons soy sauce 1 teaspoon "Ras el Hanout" 2 leaf of sage some rosemary leaves Dice the tofu and season well with soy sauce and Ras el Hanout. Chop the sage and rosemary finely, then add it to the rest. Let everything draw for some hours (over night if possible). 1/­­2 leek 1 shallot a small piece of celery paprika, pepper 1 tablespoon tomato puree 1 tablespoon starch 3 fl. oz. red wine (100ml) 7 fl. oz. water (200ml) 5 fl. oz. unsweetened oat based cream (150ml) 1 small carrot 12 oz. mini-mushrooms or mixed mushrooms (350g) Cut the leek, shallot and celery finely. Roast it well in olive oil together with the tofu. Add the tomato puree and caramelize it gently, then stir in the starch and deglaze with red wine. Pour everything into a saucepan and douse with water and oat cream. Chop and add the carrots and mushrooms. Let the ragout simmer for 15 minutes without a lid. Serve the polenta-bites with a small salad. Bon Appetit :-)

Lemon cake with maple syrup

June 29 2013 Veganpassion 

Lemon cake with maple syrup Recently I am experementing with the flour of arrowroot. It's a very good binder and especially used for vegan baking as it creates a firm and un-crumbling cake. Besides it tastes neutral and therefore doesn't influence the cake-flavor. Here in Germany we can buy arrowroot for about USD6,50 (5EUR) at wholefood shops. Another source is the internet. If you don't get it you can simply use soy flour for this recipe. Another possiblity would be to replace it with two tablespoons of soy yoghurt or apple puree. In this cases you have to use a little less sparkling water. This recipe is for a 7inch (18cm) loaf pan. 12 oz. spelt flour (350g) 5 oz. raw cane sugar (150g) 1 sachet vanilla sugar 2 tablespoons baking powder/­­soda 1 heaped tablespoon of arrowroot flour 1-2 fl. oz. maple syrup (40g) Juice and paring of a not sprayed lemon 2-3 fl. oz. oil (75ml) 9 fl .oz. sparkling water, not sweetened (250ml) Mix the flour, sugar, baking soda and arrowroot flour. Form a "dell" and add the maple syrup, juice and paring of the lemon and oil in it. Stir everything smooth with sparkling water. Grease and dust the loaf pan well. Pour the dough into the pan and bake it for 320F (320C) for about 10 minutes. Then carve it lengthwise and bake it for another 40-50 minutes. Test with a skewer. Should the cake become dark but not done, then cover it with aluminum foil and bake it another 5-10 minutes. Let the cake cool down, then remove carefully the pan. Use icing sugar, maple syrup and lemon juice to create a glaze and spread it over the cake. Have fun!

Vegan ragout

March 23 2013 Veganpassion 

Vegan ragout Yesterday we did our weekly family shopping and now all our cabinets are filled to burst. There are vegan whipped cream, vegan cheese, ragout and smaller snacks. For today I decided to create something out of the ragout. I liked Zrcher Geschnetzeltes (Zurich-style veal stew) since I was a kid, and now I can get it even vegan :-) For 3-4 portions: 1/­­2 cup wild rice 1/­­2 cup long grain rice 2 oz soy-ragout (70g) 1/­­2 red bellpepper 1 lb. fresh brown mushrooms (500g) 1/­­2 leek 1 tablespoon soy-sauce 1/­­2 lb. soy-cream (unsweetened) (250g) Salt, pepper Paprika, coriander 1 broccoli 1 tablespoon flaked almonds We always mix wild and long grained rice, as I like the wild one but my friend prefers the less dry long grained one. Let it simmer with some selfmade or bought stock and two cups of water. Scald the ragout with some stock and boiling water. Let it drawn for about 10 minutes, then drain it. Slice the mushrooms and bellpepper and roast them with the ragout in olive oil. Season well, then add the sliced leek. As soon as everything is roasting deglaze with soy-sauce and fill up with cream. Let drawn with lid on at medium heat. We had broccoli as side-dish. Therefore cut of the flowerets of the broccoli and boil them in salted water. Roast some almond flakes in vegan butter and add it to the broccoli right before serving.

Bananasplit-Cupcakes

March 3 2013 Veganpassion 

Bananasplit-Cupcakes Sooner or later the summer will come back, but for those who want a banana-split rigth now I created this winterly version :-). As you probably noticed I post much more recipes on my German blog than here, but if you would like to have translated one specific recipe of my German blog, just write me a comment and I translate it for you. For 6-8 pieces: 3 oz. spelt flour (100g) 40g Rohrohrzucker 1 sachet. vanilla sugar 1/­­3 sachet baking powder 1 teaspoon starch 1/­­2 ripe banana 1 fl. oz oil (30ml) 3 fl .oz. sparkling water, unsweetened (100ml) Mix the flour, sugar, baking powder and starch. Mash the banana with a fork. Add it to the flour and stir everything together with oil and sparkling water to a smooth dough. Divide the dough onto paper baking cups and bake it at 320F (160C) for 20 minutes. Let cool properly. For the topping: 10 oz. whipable cream (300g) 2 teaspoons cream stiffener/­­stabilizer 1 pinch of salt 2-3 tablespoons sugar 4 oz. dark chocolate (120g) Whip the cream with the stabilizer and a pinch of salt. Trickle in the sugar. Melt the chocolate in a water bath and fold it into the cream. Fill the topping in an icing bag (star shaped nozzle) and squeeze the cream onto the cupcakes. Sprinkle some lemon juice over the banana slices and arrange them as deco. Or create sugar flowers and spread them over the cupcakes. Happy winter!

Potatoes pomodorini a la Toskana

December 26 2012 Veganpassion 

Potatoes pomodorini a la Toskana I hope all of you enjoyed Christmas Eve and were togehter with your beloved ones. I just found some time and wanted to post an easy meal for the busy days between Christmas and New Year's Eve. This pan seared potatoes are delicious as hell and bring even at this temperatures the summer into the hearts :-) For 3 portions: 10 oz tofu (300g) 1 big onion 3 big waxy potatoes 1 red paprika 1 zucchini 1 twig of cherry tomatoes Salt, pepper, paprika plenty of sage, rosemary Mash the tofu with a fork and roast it with olive oil. Dice the onion and potatoes and add them, season to taste. Then cut the paprika and zucchini into small pieces and give them also into the pan. Pluck the sage and rosemary into small pieces and add them also. Halve the tomatoes and fold them in. Ready is the meal...

Punch-praline

December 2 2012 Veganpassion 

Punch-praline A happy first Advent to you all! The Advent wreath is on the table, the Christmassy tablecloth out of the cupboard and outside it's snowing - like ordered. Christmas is great, everyone is baking like crazy and I can keep a low profile ;-) Freddy (my new oven) goes off like a rocket and so I cannot wait to get up in the morning to switch him on. I just baked Christmas-Brownies and now I am preparing dinner (pumpkin dumplings with vegan schnitzel and redwine sauce). Yesterday I made these pralines. Finest dark chocolate filled with a cream of punch and white chocolate...hmmmm. For 20 pcs.: For the punch-essence: 8 fl. oz vegan redwine (250ml) 4 pinks Cinnamon, cardamom, coriander Grated rind of half a lemon Juice and rind of a orange 5 tablespoons gelling sugar (or Pektin with raw cane sugar) Boil up the redwine with spicery, orange juice and citrus zest. Stir in the gelling sugar and cook it like mentioned on the packing. Take it of the cooker and let it chill over nigth. You need about 4-6 tablespoons (about the half) of the punch essence for the praline filling. The rest fits quite well into some cups of hibernal fruit tea. For the punch-cream: 7 oz vegan cream (200g) 3-4 vegan white chocolate (100g) 1-2 oz coconut fat (25-50g) Cool the cream well, then whip it. Melt and add the chocolate and coconut fat. The more fat you add, the stiffer gets the filling. Take 1 oz (25g) for the punch cream, if you prefer a mousse, take 2 oz (50g). At last stir in 4-6 tablespoons of previously made punch essence. Let the finished punch cream chill for 2-3 hours. In the meantime you can prepare the chocolate mould: 8 oz dark chocolate (250g) Temper the choclate. The lighter the choclate is, the less sensitve it is regarding heat and doesn't form unlovely streaks. Melt 5 oz of dark chocolate at 108F (42C), then add the remaining chocolate and cool it down too a bit below 86F (30C). Now it can be used. Pour the chocolate into moulds and strip off the excessive mass, then let it drip off. Cool the moulds for half an hour, then fill in the mousse/­­cream and let it chill for another half an hour. At last seal the bottom of the pralines with the remaining chocloate and let it cool of for at least one hour. Now you know why I didn't manage to do anything else yesterday ;-). The permanent cooling, tempering and cooling again took the whole day. But the result was worth the effort. The chocolate cracks nicely and glazes terrifically!

Orange-almond-cake with maple syrup

October 13 2012 Veganpassion 

Orange-almond-cake with maple syrup My bosom friend had birthday and I of course put a lot of thought not only in her present but also into her birthday cake. I had to pre-bake the cake last Friday, as I had to work all Saturday long and the cream filling wouldn't have survived the long trip. Finally I decided for an orange-almond-cake with maple syrup. To get the appropriate height I baked two 6x6 inch (15x15cm) cake tins, drizzled some syrup and orange juice over it and put them together. This juicy cake was hidding below the fondant: For a 6x6 inch - cake: 7 oz. spelt flour (200g) 2 oz. shelled and skinned almonds (50g) 4 oz. raw cane sugar (120g) 1 teaspoon baking powder 1 pinch of vanilla 1 teaspoon orange peel 2 fl. oz. oil (60ml) 7 fl. oz. sprinkled water, unsweetened (230ml) Mix the flour, almonds, sugar, baking powder, vanilla and orange peel. Add the oil and sprinkled water and stir everything to a smooth dough. Use baking paper and bake the dough for about 45 minutes at 320F (160C). Afterwards do the toothpick test and dredge it with the maple syrup and orange juice and let it good time to chill.

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