Zitrone - vegetarian recipes

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Zitrone vegetarian recipes

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. 

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.

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!


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