Liebe - vegetarian recipes

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Liebe vegetarian recipes

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!

Vegane Mayonnaise – drei Zutaten

April 29 2016 seitan is my motor 

Ich liebe Mayonnaise und könnte alles damit zukleistern. Auf ein Baguette mit Tomaten, Basilikum und gebratenem Tempeh gehört unbedingt Mayo. Zu den Pommes esse ich natürlich immer Mayo und nie Ketchup. Und manchmal mache ich einfach den Kühlschrank auf und esse einen Löffel direkt aus dem Glas. So ist das. Mittlerweile gibt es verschiedene veganeRead more The post Vegane Mayonnaise – drei Zutaten appeared first on seitan is my motor.

Marzipan Cheesecake Brownie Bars

February 4 2015 seitan is my motor 

Marzipan Cheesecake Brownie Bars This year I haven’t baked much so far. I admit that I needed a little sugar break after I had finished my e-book on holiday baking. I didn’t really crave a lot of sweet stuff until I saw a picture of a marzipan cheesecake bownie cake. I saw it and wanted to have it on our dessert plates right that moment. But that’s the problem with pictures and with the internet, too. You can stare all you want, that cake is not going to appear in front of you. Plus, it wasn’t even vegan. If you’re going to veganise a cheesecake, there are two methods, depending on what kind of cheesecake you’re making. If you are making a US-style cheesecake, vegan creamcheese is the substitute of choice because most Northern American cheesecakes are made with creamcheese. If you’re going for a German/­­Eastern European cheesecake, many people these days use drained soy yoghurt, because traditional cheesecake recipes call for curd cheese (quark), that is often drained. The recipe I was looking at was made with creamcheese and sour cream. I can get vegan versions of both these things, but I went with a mixture of drained yoghurt and cashews instead. It’s totally weird but whenever I use vegan substitutes for my recipes I feel like cheating. After going vegan I “grew up” making my own substitutes and now that most people can get them, I don’t need them anymore. And isn’t it funny that I consider creamcheese and sour cream substitutes but yoghurt and soy milk not? Yeah, it’s weird. Anyway, I veganised the cake with ingredients I am most comfortable with when it comes to baking. By comfortable I mean these are ingredients I know good enough so I can make a new recipe from scratch. If I would have used creamcheese, I probably would have had more work and maybe I would have been forced to make some changes. Or maybe I wouldn’t have liked the taste? I don’t know and it doesn’t matter. These bars came out so wonderful. They have a moist crust and the filling is creamy with a hint of marzipan. They are best eaten on the day they were made, right after they have cooled down.  If you store them in the fridge make sure to take them out one or two hours before serving. Marzipan Cheesecake Brownie Bars (makes one 20 x 20 cm or 8 x 8 inch pan) For the brownie crust: 120 g (4.2 oz or 1/­­2 cup) firm tofu 6 tablespoons vegetable oil 6 tablespoons non-dairy milk 100 g ( 1/­­2 cup) sugar 2 teaspoons vanilla extract or 1/­­2 teaspoon ground vanilla 120 g (1 cup) all-purpose flour 1/­­2 teaspoon salt 1/­­2 teaspoon baking powder 170 g (6 oz chocolate or 1 cup chips) dark chocolate, melted For the cheesecake filling: 500 g yoghurt, drained over night (see note) 175 g (6.2 oz or 1 1/­­4 cups) raw cashews 110 g (1/­­2 cup) melted margarine or refined coconut oil 120 ml (1/­­2 cup) non-dairy milk 125 g ( 1/­­2 cup plus 2 tablespoons) sugar 150 g (5.3 oz) firm marzipan, finely chopped 1 tablespoon cornstarch 1 teaspoon vanilla extract or 1/­­4 teaspoon ground vanilla Note: To drain the yoghurt place a sieve over a bowl and a large cheesecloth over the sieve. Pour in 500 g of yoghurt and let sit in the fridge over night. There probably won’t be much drained liquid in the bowl as the cloth will soak up almost everything. The next day, scrape the yoghurt into a bowl. It should have a creamy consistency similar to greek yoghurt or sour cream. Use immediately or cover and store in the fridge until ready to use. Preheat the oven to 180°C and line a 20 x 20 cm (8 x 8 inch) square pan with parchment paper. To make the crust, combine tofu, oil, milk, sugar, and vanilla in a blender or food processor and blend until smooth. Place flour, salt, and baking powder in a bowl and mix well. Pour in tofu mixture and stir well. Fold in chocolate. Pour into the prepared pan and use a spatula to smooth down the batter. To make the filling, combine yoghurt, cashews, margarine, milk, and sugar in a blender and process until smooth. Add the marzipan and blend again. This will probably take a while. Make sure your blender doesn’t get too hot. Once the marzipan is blended in mix in cornstarch and vanilla. Pour on top of the crust and bake for 35-40 minutes or until the filling is nicely browned. If it browns too quickly, place a piece of aluminium foil on top. Let cool before serving. Tip: For decoration you can use chocolate shavings or cut out marzipan and powdered sugar. Marzipan Cheesecake Brownie Bars is a post from: seitan is my motor

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