Kaffee - vegetarian recipes

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Kaffee vegetarian recipes

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 356°F (180°C) 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!

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 374°F (190°C) 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 flabmé the meringue. Decorate with lemon zests. 

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 180°C (356°F) 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 180°C (356°F) 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!

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