Kuchen - vegetarian recipes

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Kuchen vegetarian recipes

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!

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 338°F (170°C) for about 40 minutes. Let the cake cool off in the pan and sprinkle it with powdered sugar. Enjoy your meal.

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 170°C (338°F) 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.

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!!! Can´t 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 (356°F) 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 (356°F) 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 (356°F) 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 (356°F) 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 (356°F) 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!

Emma’s Strawberry Thai Basil Sorbet -- Ice Cream Sunday

May 29 2016 Golubka Kitchen 

Emma’s Strawberry Thai Basil Sorbet -- Ice Cream Sunday Florida is on its own schedule when it comes to growing seasons, and we usually have our local strawberries in March. This year’s strawberry crop was especially abundant, a field of ruby-red like I’ve never seen it before. We went strawberry picking at the nearby organic farm and ended up gathering way more of the sun-ripened beauties than we initially planned. We took home enough to enjoy fresh for a week and froze the rest. Soon after, Roost Books sent me Emma’s beautiful cookbook, My Darling Lemon Thyme – Recipes from My Real Food Kitchen, and all stars aligned for me to make her Strawberry Thai Basil Sorbet. I waited a bit to share this until strawberry season kicked off in northern climates, and when I saw strawberries being sold at the Union Square Greenmarket while visiting NYC last weekend, I knew it was finally time. Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. One of the things I adore about Emma’s cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, it’s a little trick to turn many ordinary desserts into a completely unique and memorable treat. The inclusion of Thai basil in this recipe is genius and makes this creamy sorbet even more refreshing, aromatic and summery. It’s also hard to believe that this intense crimson colour comes just from strawberries – a real show stopper. As the heat approaches, My Darling Lemon Thyme offers a nice collection of easy frozen desserts, like Watermelon, Rose and Mint Icepops, No Churn Banana Berry Ice Cream and dreamy Chocolate Cream Pops. The breakfast chapter includes such gems as Tahini, Orange and Coconut Toasted Muesli, creamy porridges, crepes and pancakes. When I turned the page to the Raspberry, Dark Chocolate and Pistachio Brownies, I knew I had to make them right away and have several times since then – they came out perfect every time. The savory dishes in the book are just as exciting, ranging from flavorful salads and soups to big dinner plates, all influenced by various cuisines and utilizing the most beautiful array of vegetables, grains, legumes, spices and herbs. The whole book is gluten-free and I was especially excited to receive it and study the thorough and detailed instructions for the Gluten-Free Sourdough Starter that is used in the Brown Rice, Millet and Chia Sourdough Bread. The recipe for the Gluten-Free Pizza Crust is also at the top of my list of things to try. My Darling Lemon Thyme is Emma’s debut cookbook, and although the U.S. edition came out a few months ago, Emma already released her second cookbook, A Year in My Whole Food Kitchen, in Australia and New Zealand. It looks nothing short of amazing and I can’t wait for it to be published in our side of the world. Below, some links for the long weekend. Michael Pollan interviewed on the Here’s the Thing Podcast Rene Redzepi is the chef/­­co owner of Noma and his Instagram is full culinary wonders – veggies preserved in beeswax for 5 months, pickling wild roses, crazy peas, or how about stale pumpkin flowers that didn’t come out tasting so good :) Nettle, Raspberry Leaf and Goji Beauty Tonic – I’ve been making this for a few months now and I swear I’ve noticed my nails get stronger in the process. Transcendental/­­Vedic Meditation has been on my mind a lot lately and I enjoyed this interview on the subject between Bob Roth and Jerry Seinfeld. Who would have ever guessed Seinfeld has been meditating since the 70s? States of Undress – a very typically Vice show about global fashion intertwined with cultural and political issues, hosted by girl crush Hailey Benton Gates. GKS Smoothies Cookbook – so excited for this! Blog Love – Shelly’s Chive Blossom Vinegar, Laura’s White Lentil Spring Onion Sauce, Sophie’s Pistachio Ice Cream, Jodi’s Rhubarb Panna Cotta, and this Mango Tahini Sauce! Strawberry Thai Basil Sorbet   Print Serves: 8 Ingredients 2 lb/­­1 kg strawberries - hulled and sliced ¾ cup/­­200 g unrefined raw sugar (1 cup in original recipe) 1 cup loosely packed Thai basil leaves - roughly torn ½ cup freshly squeezed lemon juice Instructions Combine strawberries and sugar in a large bowl and set aside for 1-2 hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan, add basil and bring to a boil. Boil for 1 minute, remove from heat and let infuse while cooling down to a room temperature. Puree strawberries in a blender until smooth and strain through a fine sieve. Discard the seeds. Strain basil syrup over the strawberry puree, squeezing basil leaves with your hands to get the most flavor out of them. Add lemon juice, stir to combine and chill in the fridge for at least 2 hours - I prefer overnight. Churn in an ice-cream maker for 20-25 minutes or according to the manufacturers instructions. Transfer to a container and freeze for another 2 hours. Notes If you dont have an ice cream machine, pour the mixture into a shallow, freezer-proof container, freeze for 1 hour until the edges are starting to freeze, and then beat with a whisk to break down ice crystals, until smooth. Return to the freezer and repeat this 2-3 times before leaving to freeze for 2 hours. Or make popsicles - pour the final mixture into a popsicle mold and freeze. 3.5.3208   You might also like... Spiced Apple and Blackberry Kuchen Ice Cream Valentines Day Dessert - Rose Ice Cream, Pomegranate Sorb... Homemade Yogurt and Frozen Yogurt Lemongrass Raspberry Pops Simple Spicy Strawberry Gazpacho .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Emma’s Strawberry Thai Basil Sorbet -- Ice Cream Sunday appeared first on Golubka Kitchen.

Thin and Crispy Tarte Flambée

September 3 2015 seitan is my motor 

Thin and Crispy Tarte FlambéeI know you think I am tricking you here. This doesn’t look quick, right? But it is! So welcome to today’s edition of Vegan Mofo 2015. Tarte flambée or flammkuchen, as it is called in German is a dish popular in Alsace, France and in the South of Germany. It’s a large topped flatbread that is prepared and served similar to pizza. There are a couple of important differences though. Traditionally tarte flambée is topped with cr?me fraîche, onions, and some kind of ham, bacon, or lardon. (I’ll never know the correct English term for this.)  The crust has to be rolled out paper thin, you want it to be really crispy. To achieve that the dough is made without any kind of leavening. No yeast and most definitely no baking powder. It’s also baked on a very high temperature. Because of the missing yeast and a high oven temperature the tarte only has to bake for a couple of minutes. The crust itself can be prepared in advance. The dough has to rest but it doesn’t need time to rise and it can be stored in the fridge for up to a week or even longer. For the topping you need very thinly sliced vegetables. Those can be prepared in advance, too. Simply place them in an airtight container and store in the fridge until ready to use. For this version I used red onions, leeks, and radishes. For a more traditional flammkuchen use onions and finely cubed smoked tofu instead. Print Thin and Crispy Tarte Flambée IngredientsFor the crust 250 g (2 cups) all-purpose flour 4 g (1 leveled teaspoon) salt 1 tablespoon unsweetened soy yoghurt 1 tablespoon oil 120 ml (1/­­2 cup) water For the cr?me fraîche 250 g (1 cup) unsweetened soy yoghurt 1 tablespoon finely chopped parsley or chives 1 tablespoon oil 1 teaspoon lemon juice 1/­­2 teaspoon salt or more, to taste pepper to taste For the topping 1 thinly sliced red onion the white part of a thinly sliced leek a couple of thinly sliced radishes InstructionsTo make the dough, combine flour and salt. Add remaining ingredients and knead until the dough is firm and elastic, about 10 minutes. Cover and let the dough rest for 30 minutes, or refrigerate until ready to use. To make the cr?me fraîche, place all ingredients in a bowl and stir until combined. To make the flammkuchen, place a baking sheet in the oven and preheat the oven to 250°C (480°F). Divide the dough into four equally sized pieces and place each piece on a sheet of parchment paper. Roll out as thin as possible. Let the dough rest and relax for a minute or two from time to time, so that rolling is easier. Thinly spread with cr?me fraîche and top with vegetables. Carefully remove the hot baking sheet from the oven and slide the sheet of parchment paper with the flammkuchen on the baking sheet. Bake for about 8-10 minutes or until the edges are crispy. Repeat with the other three pieces of dough and serve immediately.3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­thin-and-crispy-tarte-flambee/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com

Zuckerguss Zine -- Free Vegan Holiday Baking Ebook

December 4 2014 seitan is my motor 

Zuckerguss Zine -- Free Vegan Holiday Baking Ebook  For us Christmas season starts two or three days before Christmas. Before that we dont bother with Christmas at all. We know were going to be welcomed in perfectly decorated houses and we just have to fall into line with our families schedules. We know whats going to happen and when. Theres not much to be done for us. Except for baking. My family doesnt bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also dont do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. Its messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends. I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and its sad to hear that someone refuses your cookie just because you didnt use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they cant they ask about recipes and baking tips. Its a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know its only a little start but I think its great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie. This year I thought Id hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. Its what makes every cookie even sweeter and more beautiful. For me, its the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, its also a big Thank you! for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know its probably not necessary if youre a regular reader of this blog but Im still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil. Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please dont hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what youve made! Download    Contents: 1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents 2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies 3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen 4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes 5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts {plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread} Zuckerguss Zine -- Free Vegan Holiday Baking Ebook is a post from: seitan is my motor

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 320°F (160°C) 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.

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 320°F (320°C) 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!

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 350°F (180°C) 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 360°F (200°C) 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* :-)

Lebkuchen Chocolate Granola

November 20 2016 seitan is my motor 

If you are thinking about giving your friends edible gifts for the holidays this year, you should include this granola. It is inspired by a lebkuchen chocolate that I tried recently. I had no idea that lebkuchen (the German version of gingerbread) and chocolate go together so well, especially if the chocolate is a rich,Read more The post Lebkuchen Chocolate Granola appeared first on seitan is my motor.

Flammkuchen with Squash and Chanterelles

September 12 2016 seitan is my motor 

Although we are still enjoying some unusually hot days, autumn produce has been entering the stores, especially pumpkins and squashes. (Which we also call pumpkins in German. I neer know what’s what in English.) Every year I discover a new variety. And even though there is no need for hot soup yet, I bought aRead more The post Flammkuchen with Squash and Chanterelles appeared first on seitan is my motor.

Birkeskage {Danish Poppy Seed Cake}

September 10 2015 seitan is my motor 

Birkeskage {Danish Poppy Seed Cake}Thank you, Vegan Month of Food, for giving me the opportunity to put another recipe with poppy seeds on my blog! Poppy seeds are blue and that is today’s Vegan MoFo promt. And I cannot tell you how much I love poppy seeds. I love them so much that I’ll scoff at those lemon poppy seed muffins you probably like, because they don’t contain more than homeopathic doses of my favourite seeds. I am going for 100 % poppy seeds instead! This recipe is from a Danish baking book I bought while visiting Copenhagen (maybe two years ago?). The book was bigger and heavier than a luxury edition of the bible. That and the pretty pictures lured me into buying it. Bagebog by Claus Meyer has a lot of interesting recipes, and while some of them might be considered as Danish or at least Scandinavian, most seem to be international. So I am not sure about the authenticity of this birkeskage. Something similar might be served to you in many Eastern European countries, and even in German bakeries you can find Mohnkuchen varieties. I am still calling it Danish because it’s from a Danish book written in Danish! Smart, hm? The original recipe called for 4 eggs but those were easily replaced by both soy yoghurt and aquafaba. I made some more alterations, so that new recipe doesn’t have very much to do with the original version anymore. I have never tasted the original, obviously. But my version is a wonderfully moist and aromatic poppy seed cake with a delicate shortbread crust. Print Birgeskage {Danish Poppy Seed Cake} IngredientsFor the crust 80 g (1/­­4 cup plus 2 tablespoons) refined coconut oil (softened) 2 tablespoons sugar 150 g (1 1/­­4 cups) all-purpose flour For the topping 80 g (1/­­4 cup plus 2 tablespoons) refined coconut oil, softened 175 g (3/­­4 cup plus 2 tablespoons) sugar, divided 120 g (1/­­2 cup) sweetened soy yoghurt 180 g (1 1/­­4 cup) ground poppy seeds (Grind them in a small coffee mill. Make sure the mill is suitable for grinding oily seeds.) 45 g (1/­­4 cup) semolina 60 ml (1/­­4 cup) chickpea brine from a can juice from half a small lime InstructionsPreheat the oven to 180°C (350°F). Grease a rectangular pan (18 x 28 cm or 7 x 11 inch) and set aside. To make the crust, beat coconut oil and sugar until light and fluffy. Add sugar and mix until a crumbly dough forms. Make sure the fat is incorporated completely. Press the dough into the pan and place in the fridge. To make the topping, beat the coconut oil and 125 g sugar (1/­­2 cup plus 2 tablespoons) until fluffy. Add yoghurt, poppy seeds, and semolina and beat until smooth. Combine chickpea brine, remaining 50 g (1/­­4 cup) sugar, and lime juice in a second bowl. Beat until stiff peaks form. (I use a handheld blender. It takes about 5 minutes with this one, but beating time can be longer or shorter.) Fold the chickpea brine mixture into the poppy seed mixture until everything is smooth. Remove the pan from the fridge and pour topping over the crust. Smooth down the topping and bake for 45 minutes. Remove from oven and let cool completely before serving. This cake tastes best straight from the fridge where you can store it for several days. NotesAdapted from a recipe in Claus Meyers Bagebog. (Birkeskage, p. 246.) Lindhardt og Rindhof 2012 (K?benhavn). 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­birkeskage-danish-poppy-seed-cake/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com By the way, I did not skip yesterday’s promt “most retro recipe”. I made something and posted it on Instagram! I chose westfaelische Quarkspeise, which is a dessert made with German (or westfalian) Pumpernickel. Pumpernickel is a popular bread in the North of Germany. Most traditional versions are flourless and very different from what you might be used to in Northern America. It’s made with sourdough starter and whole rye berries or cracked rye, salt and water. That’s it. No molasses or sugar. It’s baked at a very low temperature for a very long time (around 24 hours). That way all the sugar present in the wheat berries caramelises and gives this rye bread the dark brown colour and a slightly sweet taste. Pumpernickel has a very unique texture that is chewy and al dente and still it melts in your mouth. Using the bread for desserts is super retro to me. These days it cannot compete with chia seeds, goji berries, or quinoa. Westfälische quarkspeise is a layered dessert made with toasted pumpernickel crumbs, chocolate shavings, quark (a cream cheese like curd cheese), and canned cherries. I used an online recipe and cheated big time when it came to the quark. But my version with whipped soy cream was just as good and since I also added some Kirschwasser, it was almost like a quick Black Forest dessert, especially since the pumpernickel goes just as well with cherries as chocolate!    

Chili with Soy Curls and Fava Beans

February 17 2015 seitan is my motor 

Chili with Soy Curls and Fava Beans This blog is a mess! I have a couple of new recipes in my draft folder but cannot seem to find the time to publish them. Over the weekend I posted pictures of them on facebook and instagram and asked everyone which to post first. It was a pretty close race, but I promise those white chocolate lemon tartelettes you were crazy about are going to be next! I don’t claim that I know a lot about chili. Heck, I can’t even get proper chili powder over here. And for this recipe, I used some ingredients you would probably not put in a chili. So maybe this just a stew and not a chili? Well, you decide! When we were in Malta I picked up a couple bags of rare (in Germany) looking beans. I got some dried fava (broad) beans and some black beans. The black beans were produced in Madagascar and were double the size of a black turtle bean. The fava beans were even bigger. I bought both because I wanted to make my own version of the Maltese bean spread bigilla. I just hadn’t looked up what bean to use. Later I found out that bigilla is made with fava beans, but I never got around to make it. So those beans were lying in my pantry right next to some soy curls that were a gift from the generous Panda with Cookie. This weekend I finally brought myself to pull these items out of their corner. It had gotten cold again, there was a tiny bit of snow and so it was the perfect occasion for a warm chili. Typical chili spices are ground chili peppers, oregano, cumin and when I collected them from the spice rack I spotted my jar of star anise fruits. Star anise is often used in Chinese or Vietamese cooking and it’s one of the components in five spice powder. The Indian spice blend garam masala may contain star anise as well and you can find it in chai. For me it is associated with Christmas baking, as I put it into my lebkuchen spice mix. I like star anise a lot for its liquorice flavour and its beautiful shape. It is often used in meaty dishes, admitted these are Asian recipes. Since I was planning on a meaty chili by adding some soy curls, I thought I should try and throw in a star anise as well. It was a very good idea. Cooked for 30 minutes and then removed, the anise fruit added only a very subtle liquorice flavour that made this stew stand out from other chili recipes.   Chili with Soy Curls and Fava Beans (makes 2-3 servings) Ingredients: 60 g ( 1 1/­­2 cups) soy curls 480 ml (2 cups) hot vegetable broth 1 tablespoon vegetable oil 1 onion, finely diced 2-3 cloves garlic, minced 1/­­2 large green bell pepper, finely diced 1 red bell pepper, finely diced 60 ml (1/­­4 cup) dry red wine 400 g (2 1/­­4 cups) chopped tomatoes 1 cup cooked black beans 1 cup cooked fava beans about 240 ml (1 cup) water 1 tablespoon Hungarian paprika 2 teaspoons cumin 1 teaspoon oregano 1 star anise 1 bay leaf salt and black pepper to taste 1 green chili pepper, sliced into rings 1 chipotle in adobo, minced Instructions: Place the soy curls in a bowl and top with hot vegetable broth. Let sit for about an hour. Heat oil in a large pot and add onion, garlic and peppers. Fry over medium heat for 5 minutes. Deglaze with wine. Drain the soy curls and squeeze out as much liquid as possible. Reserve the liquid and place in a measuring cup. Add water and fill up the measuring cup to 600 ml (2 1/­­2 cups). Pour the liquid into the pot. Add drained soy curls, tomatoes, beans, and spices. Bring to a boil and cook covered for 10 minutes. If desired, remove a serving for a child or someone else who doesn’t like spicy food now. Add the chili pepper and the chipotle to the pot. Cook for another 20 minutes. Remove star anise and bay leaf and serve with bread. Notes: 1. Dried fava beans have a tough skin that is commonly removed after cooking. But dont do it! The skin adds both flavour and texture to the chili that you dont want to miss. Alternatively you can use canned favas, they come with a softer skin. 2. We have a toddler in our household who doesnt tolerate heat. Therefore I removed her serving before adding the green chili and the chipotle. You can add them earlier, if heat is not a concern. Chili with Soy Curls and Fava Beans is a post from: seitan is my motor

Zuckerguss Zine – Free Vegan Holiday Baking Ebook

December 4 2014 seitan is my motor 

Zuckerguss Zine – Free Vegan Holiday Baking Ebook  For us Christmas season starts two or three days before Christmas. Before that we don’t bother with Christmas at all. We know we’re going to be welcomed in perfectly decorated houses and we just have to fall into line with our families’ schedules. We know what’s going to happen and when. There’s not much to be done for us. Except for baking. My family doesn’t bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also don’t do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. It’s messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends. I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and it’s sad to hear that someone refuses your cookie just because you didn’t use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they can’t they ask about recipes and baking tips. It’s a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know it’s only a little start but I think it’s great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie. This year I thought I’d hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. It’s what makes every cookie even sweeter and more beautiful. For me, it’s the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, it’s also a big “Thank you!” for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know it’s probably not necessary if you’re a regular reader of this blog but I’m still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil. Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please don’t hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what you’ve made! Download    Contents: 1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents 2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies 3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen 4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes 5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts {plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread} Zuckerguss Zine – Free Vegan Holiday Baking Ebook is a post from: seitan is my motor

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 340°F (170°C) (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!

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 320°F (160°C). 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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