tag:blogger.com,1999:blog-80681126492523282512024-03-13T12:23:26.956-07:00katrin‘s kitchenThis is a sort of kitchen diary which I hope will have lots of inspiring vegetarian recipes over the course of time.
I like to cook and bake. I love reading recipes (my husband says I memorise and index recipe books), but I like being inspired to cook up my own thing and get creative.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-8068112649252328251.post-34414045126639184962015-05-28T13:19:00.001-07:002015-05-28T13:19:31.316-07:00Rhubarbtarte<div dir="ltr" style="text-align: left;" trbidi="on">
Here is the recipe of my aunt's famous rhubarb tarte. Although it does not visually conceal the rhubarb, quite the reverse, it successfully masks its sometimes overwhelmingly tart flavour. It is a rather pretty cake, too, with its three layers. It looks like it's a bit of a faff to make, but actually, it's not. You will need to remember to prepare the rhubarb a day ahead, but then everything comes together in a relatively short time. Prepare the topping while the bottom is baking.<br />
<br />
Step 1:<br />
750g rhubarb, tough peel removed and cut into smallish pieces<br />
150g sugar<br />
Combine in a bowl and allow to soak overnight.<br />
<br />
Step 2 - next day:<br />
for the short crust:<br />
<br />
250g plain flour (it works very well with a combination of wholemeal and plain white)<br />
125g butter (cold-ish)<br />
125g sugar<br />
1 egg<br />
1 tsp vanillasugar or 1/2 tsp vanilla essence<br />
<br />
Combine everything and knead into a firm dough. If it is too sticky, put it in the fridge for a little while.<br />
Roll out to line a 28/30 cm diameter spring form cake tin (greased, or lined with baking parchment), also lining the sides of the tin. <br />
<br />
Now put the rhubarb, which by now will be swimming in some nice sugary rhubarb juice, into a colander and catch that juice. Keep the rhubarb aside.<br />
Preheat oven to 175 degrees. <br />
Pour the juice into a pan and add a packet of vanilla pudding powder (if living in Germany) or simply add 2 heaped tablespoons of cornflour (if living everywhere else). Bring to a boil while whisking continuously. Take off the heat and watch it thicken.<br />
Put the rhubarb onto the crust, pour the thickened juice over.<br />
Bake this at 175 degrees for about 25 minutes.<br />
<br />
Meanwhile, prepare the topping - Step 3:<br />
<br />
3 egg whites - beat until very stiff<br />
<br />
3 egg yolks beaten separately with<br />
100g sugar<br />
2 tbsp lukewarm water<br />
<br />
1 pot of soured cream or creme fraiche - fold this into the egg yolk mix, then carefully fold in beaten egg whites.<br />
<br />
Distribute this topping on the rhubarb, then bake for another 25 minutes, or until golden brown.<br />
<br /></div>
nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-16105716925469434382013-04-28T07:05:00.002-07:002013-07-05T11:09:43.662-07:00vegan onion tarteHere is a vegan version of "Zwiebelkuchen", onion tarte - a south German autumnal treat, usually eaten with "new wine"… I got the recipe inspiration off the web by a blogger who calls herself Rote Ratte, but I couldn´t locate it again just now to give the full credits, sorry. We toyed with it, too... Hope you enjoy it!<br />
<br />
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<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">For a baking sheet:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">400 g flour (half wholemeal, half white plain white works well)</span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tbsp oil</span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">250 ml water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Knead into a smooth dough. Roll out onto baking sheet. Try to
create a rim, but this is not absolutely necessary. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Topping:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">800g onions (experiment with mixing red and yellow onions; a
bunch of spring onions or a few leeks also work very well in this)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">4 tbsp oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">200g smoked tofu<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">100g plain tofu<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">about 400ml soy milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp salt (to taste)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">pepper, nutmeg to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp yeast flakes (optional, nice)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">6 tbsp cornstarch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Fry the onions in the oil until translucent and soft. Spread
onions on dough. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Whizz the rest of ingredients in a blender. It will be very
liquid, but it will solidify when baked! Pour over onions. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 13.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake at 180 degrees for 30 to 40 minutes until the topping has
set. Eat hot, warm or cold, with or without a green salad on the side. </span><span class="Apple-style-span" style="color: #6c6c6c; font-family: ArialMT; font-size: 13pt;"><o:p></o:p></span></div>
<!--EndFragment-->nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-53574421210578476272013-01-19T13:46:00.001-08:002013-01-19T13:46:45.714-08:00sweet potato, kale and black-eye bean stewthis blog has seen too much sweet stuff... I concocted this yesterday, and it looked pretty and tasted nice. Eat as is or serve over quinoa or brown rice.<br />
<br />
1-2 leeks, sliced not too thinly<br />
2 cloves garlic, minced<br />
2 medium carrots, diced<br />
2 medium sweet potatoes, cut into chunks<br />
1 tbsp oil<br />
1/2 tsp ajwain seeds<br />
1-2 tsp dried thyme<br />
one bag kale, chopped coarsely, thick stems removed<br />
1 can black-eyed beans<br />
<br />
Heat the oil. Sautée the leeks for a little, add garlic, ajwain and thyme. When they start to become fragrant, add the carrots, stir briefly, then add 750ml water or veg stock and salt to taste. Bring to a boil. Add sweet potatoes. Boil until veggies start to soften, then throw in kale. When kale is wilting, add beans (drained and rinsed if you prefer). Heat through. Season with freshly ground black pepper.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-18153066132795033912012-12-28T13:17:00.000-08:002012-12-28T13:17:35.490-08:00christmas bakingJust as i´m gearing up for the busiest baking season, my oven breaks down. But we managed to have a really nice communal gingerbread-house-making and buttercookie-cutting session on Saturday. For the first Advent weekend, I made some Stollen buns, oh so lovely. Find the recipe here:<br />
<a href="http://www.suburbanyogini.com/2010/12/01/a-very-vegan-christmas-stollen/">http://www.suburbanyogini.com/2010/12/01/a-very-vegan-christmas-stollen/</a><br />
<br />
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<br />
I didn´t give them a marzipan filling, but the marzipan stars look cute, don´t they?<br />
<br />
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We made Gabelplätzchen (fork<br />
biscuits; recipe will follow, maybe, hopefully), and Spitzbuben ("rascals"- jam filled butter biscuits).<br />
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Zimtsterne (cinnamon stars, well, cameos).<br />
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Spiced apple loaves today – skinning about 250g of almonds, what fun.<br />
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Our Yulebread. Find the recipe here:<br />
<a href="http://katrinskitchen.blogspot.co.uk/2011/10/stuff-of-life-sweet-bread-sunwheel.html">http://katrinskitchen.blogspot.co.uk/2011/10/stuff-of-life-sweet-bread-sunwheel.html</a><br />
I reduced the sugar to 3 tbsp, which was plenty. It still is a very rich bread. For a sweet breakfast bread, I have come to prefer Vegan Dad's challah:<br />
<a href="http://vegandad.blogspot.co.uk/2012/04/vegan-challah.html">http://vegandad.blogspot.co.uk/2012/04/vegan-challah.html</a><br />
I use soy yoghurt and find that when halving the recipe, you don't need the flax seed, everything holds nicely together. It is soft and satisfying and much more moist than those overly butterly recipes for "Zopf" I used to make.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0Nottingham, UK52.954783199999987 -1.158108599999991452.801791699999988 -1.4808320999999913 53.107774699999986 -0.83538509999999144tag:blogger.com,1999:blog-8068112649252328251.post-61730392119839411942012-12-01T04:20:00.003-08:002013-10-23T11:52:41.110-07:00Mjuk Pepparkaka - Swedish soft spice cake (vegan)Another veganized recipe… The original came from some dear friends of mine who used to treat me to a lot of lovely Scandinavian baked goods and even more tender loving care on the Danish side of the Flensburg fjord.<br />
<br />
2 tbsp ground flaxseed<br />
3 tbsp boiling water<br />
50g margarine, soft<br />
3 tbsp cranberry preserve (optional)<br />
150 ml soy yoghurt<br />
450 ml plain flour<br />
2 tsp baking powder<br />
1 1/2 tsp ground ginger<br />
1 1/2 tsp ground cinnamon<br />
1/2 tsp ground cloves<br />
<br />
Preheat oven to 175 degrees C.<br />
Mix the flaxseed with the boiling water and put aside.<br />
Cream the margarine, till white and fluffy. Cream in the sugar. Add the flaxseed-mix and continue beating. Mix in the cranberry preserve and yoghurt<br />
Sift the flour, baking powder and spices into a bowl. Add the wet ingredients and combine well. If batter appears too stiff, add a splash of soy milk or yoghurt. What you want is a normal cake batter consistency, something that drops somewhat heavily from the spoon (I remember that German maxime for this kind of cake batter: schwer reißend vom Löffel fallen…).<br />
Pour into greased cake tin and bake for 35-40 mins.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-14537066170054775452012-11-24T05:22:00.002-08:002012-11-25T03:52:05.649-08:00vegan apple-cinnamon teacakeveganizing… :-)<br />
<a href="http://1.bp.blogspot.com/-pSX54wmU-gg/ULIFxKTd9sI/AAAAAAAAAD8/NX8gSNgZ8yk/s1600/P1040725.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-pSX54wmU-gg/ULIFxKTd9sI/AAAAAAAAAD8/NX8gSNgZ8yk/s320/P1040725.JPG" width="320" /></a><br />
100g margarine<br />
1/2 cup brown sugar<br />
1/2 cup soy yoghurt<br />
1/2 cup soy milk<br />
grated zest of one lemon<br />
1 cup plain flour<br />
1/2 cup plain wholemeal flour<br />
1 tsp cinnamon<br />
2 tsp baking powder<br />
1/2 cup raisins or currants<br />
1 medium cooking apple, peeled, cored and cut into wedges<br />
apricot jam for glazing (optional)<br />
cinnamon sugar for sprinkling<br />
<br />
Preheat oven to 175 degrees C.<br />
Cream the margarine and brown sugar very well. Mix in yoghurt, then milk. Grate in lemon zest.<br />
Sift flours, cinnamon and baking powder together.<br />
Mix dry and wet ingredients together. Fold in raisins.<br />
Pour into a greased 20 cm diameter spring form tin. Arrange apple wedges on top.<br />
Bake for 55-60 mins.<br />
Glaze with jam while warm, sprinkle when cooled.<br />
<br />nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-17694305220559729492012-11-21T01:22:00.002-08:002012-11-25T03:51:17.404-08:00Buckwheat heather cakes (vegan and gluten-free)We are avoiding wheat at the moment (in addition to me doing Vegan Month for November), and as I had bought some buckwheat flour recently, I remembered the buckwheat tortes a particular German region of heather moorlands is famous for. They are basically buckwheat sponge cakes with a cream and cranberry jam filling. I made these little cupcakes to get a feel for the baking properties of buckwheat flour. I was pleasantly surprised by how well the nutty taste of buckwheat works in a cake, and how nice a texture it turned out. Expect the cakes to be slightly crumbly, but lovely spongy and moist, with a beautiful crust. These should be topped with a little (vegan) whipped cream or some vegan buttercream and additional cranberry jam. I will make these as a sponge cake one of these days with a layer of buttercream and jam in between. If you absolutely cannot find or do not like cranberry jam, use raspberry, blueberry or currant.<br />
<a href="http://3.bp.blogspot.com/-CNfAN13Chtc/ULIGBS99n4I/AAAAAAAAAEE/MgStrnmMZ0Q/s1600/P1040724.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-CNfAN13Chtc/ULIGBS99n4I/AAAAAAAAAEE/MgStrnmMZ0Q/s320/P1040724.JPG" width="320" /></a><br />
1 cup soy milk<br />
1/3 cup oil<br />
3/4 cup sugar<br />
2 tsp vanilla extract<br />
1/4 tsp almond extract<br />
2 tbsp ground flax seed<br />
1 1/4 cup buckwheat flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/3 cup ground hazelnuts or almonds (or increase the flour by this amount to make nut-free)<br />
cranberry or other red jam<br />
<br />
Line a muffin pan with liners. Preheat oven to 175 degrees C.<br />
In a large bowl, whisk together soy milk, oil, sugar and extracts. Beat in the flax seeds.<br />
Sift in the flour, baking powder and soda and salt. Mix to combine, folding in the hazelnuts or almonds.<br />
Spoon mix into muffin liners. Drop a generous teaspoon full of jam into the centre of each cake.<br />
Bake for about 20 mins. Allow to cool completely if frosting.<br />
<br />nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-36112126587361846772012-11-07T08:07:00.000-08:002012-11-07T08:07:04.044-08:00Banana Nut Bread (vegan)November is Vegan Month. And veganizing is so easy! This turned out really nicely. It is really light, but so moist that it´s still very satisfying.<br />
<br />
2 1/2 cups flour<br />
1/2 cup sugar<br />
1/2 cup brown sugar<br />
4 tsp baking powder<br />
1 tsp salt<br />
3 tbsp oil<br />
1/3 cup soy milk<br />
1/3 cup soy yoghurt<br />
1 cup chopped nuts (walnuts are classic)<br />
2-3 medium-sized bananas (if using 2, you may have to add more soy milk to make a cake batter)<br />
<br />
Mash the bananas in a large bowl. Mix in oil, soy milk, yoghurt and sugar. Sift in flour, baking powder and salt. Beat for 30 seconds. Fold in nuts. Bake in a greased loaf tin for 50-60 mins at 200 degrees.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-43977800852226852182012-10-15T07:57:00.002-07:002012-10-15T07:57:42.580-07:00vegan SachertorteOne of my contribution´s to the Stuff of Life backyard café (The Rose, Saffron and Marqueta café) was this creation of a vegan Sachertorte. Apparently it was really nice, but it was gone before I had a chance to taste it.<br />
This makes one small springform cake tin of chocolate cake.<br />
<br />
1 cup soy milk<br />
1 tsp apple cider vinegar<br />
3/4 cup sugar<br />
1/3 cup rapeseed oil<br />
1 tsp vanilla extract<br />
1/2 tsp almond extract<br />
1 tsp chocolate extract (optional)<br />
1 cup plain flour<br />
1/3 cup cocoa<br />
3/4 cup baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 jar apricot jam<br />
2 tbsp lemon juice<br />
200g dark cooking chocolate<br />
<br />
Preheat the oven to 175 degrees C. Lightly grease your cake tin.<br />
Whisk together soy milk and vinegar in a large bowl, set aside to curdle.<br />
Add sugar, oil, vanilla and other extracts. Beat well.<br />
Sift in flour, cocoa powder and salt. Mix until well combined.<br />
Pour into cake tin and bake for about 25 minutes or until toothpick comes out clean.<br />
Allow to cool completely.<br />
<br />
When cake has cooled, take a long sharp knife and cut the cake in half horizontally, creating two layers of chocolate cake.<br />
Put apricot jam in a small pan, stir in lemon juice and heat gently till soft. If your jam has large fruit pieces and you'd rather not have them between your layers, push jam through a sieve. Otherwise, just spread jam generously on the bottom layer of the cake, replace top layer and spread that generously as well.<br />
Melt the dark cooking chocolate gently over a bain marie and cover cake top and sides with chocolate.<br />
<br />
This cake improves when it has a chance to sit overnight or even for a day or two, tightly wrapped in foil.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-38694402447547190162012-10-15T06:42:00.001-07:002012-10-15T06:42:10.075-07:00Klöben Hamburger Art (Sweet Bread from Hamburg)This is one of my maternal Grandmother's recipes. It won me the Adult Prize at the breadmaking competition during our community's annual Stuff of Life festival. A bow to my Grandmother!<br />
<br />
This is the original recipe. Will veganize soon.<br />
<br />
1 kg plain flour<br />
50 g fresh or 4 tsp dried fast-action yeast<br />
150g sugar<br />
475ml lukewarm milk or a mix of milk and water<br />
125g softened butter<br />
1 pinch salt<br />
1 egg, beaten<br />
100g raisins or sultanas<br />
100g candied peel<br />
<br />
Mix the flour, yeast and sugar. Add milk, butter, salt and egg and knead into a dough. Work in raisins and peel. Allow to rise, covered, in a warm place, until doubled in size.<br />
Shape into a loaf and put on a greased or lined baking sheet. Allow to rise again.<br />
Preheat oven to 180 degrees C. Bake for about an hour.<br />
You could divide the dough into two loaves to reduce baking time.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-68345644922341270182012-10-06T02:12:00.002-07:002012-10-06T02:12:55.879-07:00vegan coconut pandan cupcakesmakes 9. Looking for a nice frosting to go with this!<br />
<br />
1 1/3 cups flour<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 cup coconut milk<br />
1/4 cup oil<br />
3 tsp pandan extract<br />
1 tsp vanilla extract<br />
3/4 cup sugar<br />
1/3 cup desiccated coconut (optional)<br />
<br />
Preheat oven to 175 degrees. Line muffin pan with cupcake liners.<br />
Sift the dry ingredients into a bowl.<br />
Mix coconut milk, oil, extracts and sugar. Pour wet into dry ingredients and mix for a few minutes until well combined.<br />
Pour into cupcake liners and bake for 20-25 mins.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-24979278924232611712012-09-27T11:10:00.004-07:002012-09-27T11:10:51.033-07:00easy veg with almond sauce I've been living like a student for the past two weeks, quite a change from my usual routine as mother of 2. I've been working like crazy and needed quick and grounding food. And made this almond sauce with pasta twice (= 4 meals)! Very nice with whole grain spirelli or spaghetti. Might also go well with rice or other grain.<br />
This is enough for about 2 people.<br />
<br />
1 tsp oil<br />
1 small onion<br />
1 punnet mushrooms, or a handful of carrots, a small head of cauliflower or broccoli, some beans...<br />
2 tsp mixed dried herbs<br />
salt, pepper<br />
2 tbsp almond butter (the unsalted variety made from roasted almonds in their skins)<br />
<br />
Soften the onion in the oil. Saute the vegetable of choice for a while.<br />
If using mushrooms, add the rest of the ingredients. Mix the almond butter with a cup of warm water, add to the veg, heat through, add more water if you want more sauce, serve.<br />
If using other veg, add some water and the seasonings, cover and cook till veg is soft. Mix the almond butter with a little warm water and stir into the pan.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-79835661730500666022012-08-11T12:10:00.001-07:002012-10-12T05:20:05.433-07:00veganized it! chocolate banana cupcakesI wanted to make a simple cakey thing for the weekend. And we had two really ripe bananas. But I didn't want to make the same banana cupcakes I've been making a few times (and which dd loves) yet again, so I went to the recipe bookshelf and found a recipe that sounded good. Except that it needed veganizing. And improving here and there. The book wants to sell these as muffins, but they have more oil and sugar than I like to put in my muffins, so I'd call them cupcakes. They should be nice with a chocolate ganache on top. Oh, and because they were kind of meant to be muffins, they either make more than 12 or 12 biggish cupcakes. Right, here goes.<br />
<br />
125 ml soy milk<br />
2 tsp cider vinegar<br />
100 ml oil<br />
3 tbsp soy yoghurt<br />
<a href="http://3.bp.blogspot.com/-4dw2XkiixD4/UHgKuSldKHI/AAAAAAAAAC0/FzBDe47G22A/s1600/P1040501.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4dw2XkiixD4/UHgKuSldKHI/AAAAAAAAAC0/FzBDe47G22A/s320/P1040501.JPG" width="320" /></a>175g brown sugar<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
175g plain flour</div>
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2 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/2 tsp cinnamon</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 tbsp cocoa powder</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 ripe mashed bananas</div>
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<br /></div>
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Mix the soy milk with the vinegar and allow to curdle. Mix in oil, yoghurt and sugar. Sift in flour, baking powder and soda, cinnamon and cocoa powder. Mix until everything is wet. Fold in mashed bananas. Pour into lined muffin pan and bake in a preheated oven at 175 degrees for about 25 mins.</div>
nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-59815696087014273352012-08-08T12:14:00.001-07:002012-08-08T12:14:36.069-07:00curried chickpea and cashew spread/dip1/2 can chickpeas, drained<br />
1 tbsp lemon juice<br />
1 tsp curry powder<br />
2 tbsp oil (flaxseed oil is nice)<br />
2 tbsp ground chashews, or a handful whole ones<br />
1 tbsp yeast flakes (optional)<br />
1 tbsp agave nectar or other sweetener<br />
salt to taste<br />
<br />
Blend everything in a mixer or with a hand-held blender. Nice on wholemeal pitta.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com1tag:blogger.com,1999:blog-8068112649252328251.post-73080093372977051692012-07-24T13:46:00.001-07:002012-08-03T13:20:23.565-07:00vegan cinnamon cut-out cookieskids wanted to cut out cookies today, so i obliged. turned out nicely.<br />
<br />
150g margarine<br />
120g sugar<br />
3 tsp cinnamon<br />
250g flour<br />
<br />
Cream margarine and sugar. Add cinnamon and continue creaming. Knead in flour quickly with cold hands. Depending on your marge, you may need a little extra flour. Chill in the fridge at least for a couple of hours, better over night.<br />
Roll out to about 3mm thickness. Cut out into any shape desired. Bake at 175 degrees for just under 10 mins or until just about to brown (as the dough is brown, it is fun guessing when that will be!).<br />
<a href="http://2.bp.blogspot.com/-GMoICQ83aXQ/UBwySNqEXvI/AAAAAAAAACg/FK5W5-wy2lw/s1600/P1040245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-GMoICQ83aXQ/UBwySNqEXvI/AAAAAAAAACg/FK5W5-wy2lw/s320/P1040245.JPG" width="320" /></a>Really cinnamony, but I should think one could experiment with flavourings, making vanilla cookies by adding ground vanilla or vanilla essence, lemon cookies by adding grated lemon zest or whatever strikes your fancy.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-44305455649342686042012-07-24T13:36:00.006-07:002012-07-24T13:37:52.973-07:00sweet potato, cauliflower and chickpea curryimprovised yumminess<br />
<br />
2 tbsp oil<br />
1 heaped tsp cumin seeds<br />
1 large onion, chopped<br />
1-2 dried red chillies<br />
2 tsp finely chopped or grated ginger root<br />
2 cloves garlic, minced<br />
1 heaped tsp ground coriander<br />
2 big pieces cinnamon bark<br />
4 green cardamom pods<br />
2 sweet potatoes, cubed<br />
1/2 tsp turmeric<br />
2 tsp amchoor (mangopowder, optional)<br />
1 medium cauliflower, broken into pieces<br />
1 can chickpeas, drained<br />
salt to taste<br />
<br />
Heat the oil. Start browning the cumin seeds, then add onions, chillies, ginger and garlic. When the onion softens, add coriander, cardamom and cinnamon. Fry to release their aroma, then add the sweet potato, turmeric and amchoor and cover with water. Add the chickpeas and salt to taste. Bring to a boil, add the cauliflower and cook till done.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-53058883993863947882012-06-16T03:46:00.002-07:002012-06-16T03:46:52.268-07:00vegan rhubarb bakewell cakeI like Bakewell Tart, but I usually want something a bit fruitier, and after having something similar in a cafe in Germany a few months ago, I had wanted to experiment with a vegan version of a fruity bakewell. And here we are. I should think the rhubarb can be replaced with apricots, apples and other fruit, and the jam can be any flavour that goes with the choice of fruit.<br />
<br />
For the pastry:<br />
250g plain flour<br />
1/2 tsp baking powder<br />
125g margarine<br />
a little cold water<br />
<br />
Preheat oven to 190 degrees. Rub the marge into the flour and baking powder. Add a splash of cold water to make a dough.<br />
Roll out to about 3mm thickness and line a greased baking dish (rectangular works well) with the dough, letting it come up the sides a bit, there will be enough. Prick randomly with a fork.<br />
Bake for about 10mins.<br />
While it is baking, wash and trim 500-750g rhubarb and cut into small pieces.<br />
<br />
Spread a generous amount of strawberry jam over the pastry. Distribute the rhubarb over the jam.<br />
<br />
Mix the sponge:<br />
175g plain flour<br />
175g ground almonds (I ground them freshly using non-skinned ones, which turned out very nicely)<br />
175g sugar<br />
2 tsp baking powder<br />
150ml oil<br />
200ml water<br />
1 tsp almond essence<br />
<br />
Mix the dry ingredients in a large bowl. Mix the wet ingredients in another bowl or jug. Pour into dry ingredients, mix briefly to combine, spread over pastry and fruit.<br />
Sprinkle with flaked almonds.<br />
Bake for about 30mins at 175 degrees.<br />
I don't think this needs icing at all but you could drizzle a little over it.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-61298771795876135992012-06-11T02:22:00.002-07:002012-06-11T02:22:52.229-07:00vegan banana chocolate-chip cake/cupcakesI did have a huge bunch of bananas to use up, so I made these both as a cake in a square tin, and as cupcakes (doubling the recipe), and the banana flapjacks from the previous post. yum!<br />
<br />
1/2 very ripe banana, mashed<br />
1 1/4 cup plain white flour<br />
1/4 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
3/4 cup sugar<br />
1/3 cup veg oil<br />
2/3 cup soy milk or rice milk<br />
1 1/2 tsp vanilla extract<br />
1/2 tsp almond extract<br />
1/4 cup dark chocolate chips<br />
<br />
Preheat oven to 175 degrees celsius. Line your square tin or muffin pan. Sift flour, baking soda, powder, salt and sugar together into a large bowl and mix.<br />
In a separate bowl, whisk together oil, "milk", vanilla, almond extract and banana.<br />
Pour wet into dry ingredients and mix to just combine, folding in the choc chips.<br />
Bake cupcakes for 20 to 22 mins, cake for about 30, until toothpick comes out clean.<br />
Nice as is, but also good with a little melted chocolate drizzled over the top.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-29717027415228748902012-06-11T02:12:00.000-07:002012-06-11T02:12:00.528-07:00popular banana flapjackshere's to my Manushi girls...<br />
<br />
150g margarine (or butter if you're not vegan)<br />
300g porridge oats<br />
150g sugar<br />
2 bananas<br />
3 tbsp maple syrup (optional)<br />
2 handfuls pecans, walnuts, other nuts (optional)<br />
<br />
Melt sugar and margarine over lowest heat possible until the surface is covered in bubbles. While it is heating up, mash the bananas with a fork or blend in a blender.<br />
Stir maple syrup and bananas into the warm mix, then add oats and nuts, taking off the heat. Mix well.<br />
Pour into square or rectangular tin and bake at 190 degrees for 15 to 20 mins until surface looks dry and edges are beginning to turn brownish.<br />
Mark into whatever shapes you want to cut into, cool in the tin, then cut.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-63268332814138573502012-05-11T05:27:00.001-07:002012-05-11T05:27:31.134-07:00vegan rhubarb and ginger cupcakes with orange buttercream frostingI couldn't resist keeping 2 small stalks of rhubarb out of our compote for our super-healthy breakfast and sneak them into some indulgent cupcakes... I love the combination of rhubarb and ginger, and I thought orange would go nicely with it.<br />
<br />
This is what I used:<br />
1 cup soy milk<br />
1 tsp apple cider vinegar<br />
1/3 cup oil<br />
3/4 cup sugar<br />
1/2 tsp ground vanilla (or use 2 tsp essence)<br />
1/4 tsp almond essence<br />
1 tsp ground ginger<br />
1 1/2 cups flour<br />
2 tbsp cornstarch<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
2 small stalks rhubarb, finely chopped<br />
<br />
Preheat oven to 175 degrees and line muffin pan with liners.<br />
Mix the soy milk with the vinegar and allow to curdle. Add oil, sugar, vanilla and almond essence. Sift in flour, ginger, cornstarch, salt and baking powder. Mix to just combine ingredients, then fold in rhubarb. Pour batter into liners and bake for about 25 mins.<br />
<br />
Allow to cool before frosting. For the frosting, you will need:<br />
<br />
1/4 cup vegan margarine<br />
1/4 cup shortening (if in UK use Trex, works better than Cokeen)<br />
2 cups confectioner's sugar<br />
grated zest of one orange<br />
2 tbsp orange juice<br />
<br />
Cream margarine and shortening. You can add the zest at this point. Gradually add the sugar and with each addition, a splash of orange juice. Beat till light and fluffy.<br />
So, here goes. Hope they pass the taste test! And yep, I've got a new piping bag and nozzles!<br />
<br />
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<br />nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com1tag:blogger.com,1999:blog-8068112649252328251.post-41392421742196802592012-05-04T03:33:00.000-07:002012-05-04T03:33:14.157-07:00potato cakesusing leftover mash works well for these. best served warm.<br />
<br />
400-500g mashed potatoes<br />
100-200g plain flour<br />
1/2 tsp salt<br />
1 tbsp soft butter or margarine<br />
<br />
mix everything potatoes with a smaller amount of flour and the rest of the ingredients, then add more flour as needed to get a dough that is still soft but not sticky. For best results, chill for about 30 mins, then roll out on a well-floured surface to 1 cm thickness and cut with a large cookie cutter into rounds, or cut into triangles with a knife. Heat a slightly greased, heave (cast iron) frying pan and cook over medium heat until both sides are slightly browned.<br />
<br />nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-53271860056760825852012-02-22T12:59:00.000-08:002012-02-22T12:59:42.153-08:00beetroot tofu pastaHi! I´m back from 2 months in India, back in my kitchen, back with a veg box full of winter veggies…<br />
Moving closer to being vegan, messing with Ayurveda again, for more energy…<br />
Anyway, this is what I made yesterday with leftover pasta and beetroot, pre-baked in tinfoil.<br />
<br />
1 tbsp oil<br />
1 medium onion, chopped<br />
2 cloves garlic, minced<br />
half a pack tofu, cubed<br />
a handful of sunflower seeds<br />
orange zest of 1 orange<br />
orange juice (about 200 ml)<br />
pre-roasted or -cooked beetroot chunks (amount variable, I used a lot)<br />
pasta (about 200g uncooked wholegrain)<br />
<br />
fry onion in oil, add garlic and tofu, brown well, add seeds, toast, add zest and juice, bring to boil, toss in beets and pasta. stir well. for better colour contrast, remove tofu from pan after frying, keep warm and add just before serving.<br />
<br />
<br />
<br />nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-58421298130805336132011-11-28T12:51:00.001-08:002011-11-28T12:58:07.902-08:00glazed swedeI started this blog after I got into the finals of a recipe competition with a recipe for swede. When I grew up, swedes were as big as babies´ heads, my dad used to take them outside to chop them up with an axe, no kidding. But there was only one way to eat them. Cooked with potatoes and carrots and mashed up. I used to like that. Well, I still do. Without the sausages that went with it. But this turned out nicely as well -<br />
<br />
1 medium swede, cut into thin strips<br />
2 tbsp oil<br />
1/2 tsp salt<br />
1 tsp ground cardamom<br />
1tbsp orange marmelade, or grated orange rind<br />
1 tbsp palm sugar, grated<br />
plenty of freshly ground pepper<br />
dash of lemon or orange juice<br />
2 tbsp roughly chopped pistachios<br />
<br />
Heat the oil in a non-stick pan. Fry the swede for a few minutes, then add the salt and cardamom. Continue to stir-fry, then add marmelade and sugar. Stir-fry and allow to caramelise. Keep stirring until cooked, then season with pepper and lemon juice. Garnish with pistachios to serve. Goes nicely with couscous.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-60446043300894390702011-11-15T13:08:00.001-08:002011-11-15T13:13:10.266-08:00super moist everyday breadI´ve come across the idea to grate apple into bread dough a few times, but couldn´t quite imagine how it would turn out. Today, I just asked my four-year old if she wanted to grate an apple into the dough, and she said yes, and then she said, no, two. Well, one big and half a medium sized apple went into the dough… and it turned out so nicely! Super moist with not exactly a fruity undertone, but there is definitely a special something in the taste…<br />
<br />
250g wholemeal bread flour (I like to use spelt)<br />
250g white bread flour<br />
1-2 large apples, finely grated<br />
2 tbsp oil<br />
1 tsp salt<br />
1 tsp sugar<br />
2 tsp dried fast-action yeast<br />
4 tbsp sesame seeds<br />
<br />
Mix flours, sesame and yeast. Mix in sugar and salt. Add the grated apple, then keep adding lukewarm water to the dough until it comes together. Allow to prove in a warm place, shape into a loaf, allow to rise again, then bake for about 40 mins at 200 degrees. Put a heatproof bowl of boiling water into the oven while baking if you want a nice crust.<br />
<br />
Now that I´m back at making bread, I can justify the acquisition of an oven stone :-).nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0tag:blogger.com,1999:blog-8068112649252328251.post-49778895417191739732011-11-13T13:08:00.001-08:002011-11-13T13:10:18.232-08:00the rest of the pumpkin… went into pumpkin and chocolate chip cupcakes with cinnamon icing from Vegan Cupcakes take over the world. Their were really nice. I used vegan chocolate chips from Plamil, such a chocolaty treat! And the final cupful of mashed pumpkin went into some pumpkin scones. Again, nice. Although I made some roasted pumpkin as well, I think now I have to go on a pumpkin holiday for a while.nirtakatrinhttp://www.blogger.com/profile/07255777898110411098noreply@blogger.com0