Monday, April 7, 2014

Vegan waffle

Waffles for Breakfast are a wonderful treat! Heaven would be if one would not have to work for long in the kitchen to get some hot fresh waffles in the morning.  Is'nt it? I found a great vegan recipe perfect for preparing the evening before and then you have just to bake the waffles in the morning. So easy  getting quick some hot delicious, fresh waffles..... ;)
You need (for 6 - 8 waffles, amount depending on the size of your Waffle Iron):
- 225 g wheat flour
- 100 g butter
- 300 ml soy milk
- 70 g sugar
- 1/2 tsp. Baking powder
- 1/4 tsp. ground vanilla 
- some fresh fruits, optionally maple syrup or some whipped cream 
To prepare:
1. Mix together all the ingredients until well combined
2. Reserve the batter in the fridge until baking next morning
3. Preheat the waffle Iron, put enough batter on the Iron and bake your waffles until golden brown

Dust with sugar and serve with some fruits, maple syrup and  sweetened whipped cream. Yummmmmmmm!

Monday, March 31, 2014

Sweet Semolina - Schupfnudeln

I confess I have no idea how to translate Schupfnudel! It means a sort of thick noodles made out of potatoe and eggs usually. This recipe is a vegan Variation that uses a Special sort of semolina: Kamut semolina. Kamut is a old sort of wheat that one can find in Health food Shops. The recipe is easy. Nonetheless you need some time as you have to roll the noodles by hand... And this takes some time... You can serve the Schupfnudeln as Dessert or as Main course. Accompaign them with some fruit compote, fruit salad and perhaps with some whipped sweet soy cream...

You need ( 2 portions when taken as Main course)
- 220 g Kamut semolina
- 500 ml rice Drink
- 4 Tbsp. Maple syrup and a little bit more for drizzling over the Schupfnudeln at the end
- 1 tsp. ground cinnamon
- 1/2 tsp. ground vanilla
- 50 g ground almonds (or hazelnuts)
- some icing sugar, pinch of salt and some fruits; Vegetable oil for frying

To prepare:
1. Heat up rice Drink with cinnamon, vanilla and a pinch of salt
2. Stir in the Kamut semolina until well combined and let rest for 5 minutes
3. Fold in the Maple syrup
4. Let cool down and then take a small amount (about 1 1/2 tsp.) between the palm of your hands and roll until obtaining a noodle that becomes smaller at the edges
5. Roll the noodles in the ground nuts
6. Heat up a small amount of oil in a pan and fry the noodles until golden brown

Dust with some icing sugar and serve with some cream and fruits and perhaps drizzle some more maple syrup over the noodles...

Sunday, March 16, 2014

Vegan Peanutbutter Cookies

I'm not one of those who love Peanutbutter. But those Cookies are great! Meanwhile baking and then when they come out of the oven there is an mouthwatering Odour ... I think you want and can't resist these Cookies... They are chewy and crispy, sweet but not to sweet.... But try yourself! ( the recipe is one adapted out of the Cookbook from Ms Cupcake)

You need:

- 275 g creamy Peanutbutter
- 240g wheat flour
- 125 g vegan butter
- 80 g sugar
- 70 g brown sugar ( I used light moscovado sugar)
- 125 ml Maple syrup
- 1 tsp. Vanillaextract

To prepare:
1. Mix together butter and Peanutbutter with sugar and Maple syrup 
2. Add wheat and mix quickly until well combined

3. Form small balls and put on a oven tray armed with parchment paper
4. With a fork flatten the balls and create a "pattern"

5. Put in the to 160 C preheated oven and bake for 20 minutes

6. Let shortly cool down on the baking tray before removing from the tray and cooling completely

And then savour... I could'nt resist and tried one Cookie slightly warm... But also cooled down...Heaven!

Thursday, March 6, 2014

Springrolls to go

This is a different way for springrolls as we mainly know them... Most of the time we associate with springrolls, hot rolls, fried in oil filled with meat or vegetables. Here is a recipe for quick done rolls and perfect to take away..... In fact you can fill them with quite any vegetables you like. I choosed a ready made mix from different vegetables cut in Julienne, that I found at the supermarket (I think normally this mix is intended for soups...), added some green beans (left over in my fridge...) and... Here is the recipe....

You need (for 6 rolls):

- 6 Ricepaper
- 100 g Rice noodles
- 2 tbsp. Peanuts
- 6 tbsp. of different vegetables (as carrots, celery...) cut in Fine Julienne
- 50 g green beans
- 4 tbsp. Wok seasoning sauce or a soy sauce
- some olive oil, raz-El-Hanout spice
A clean but lightly wet kitchen towel

To prepare:
1. In a bowl with lukewarm water soak your rice noodles for some minutes, then drain and season with soy Sauce or Wok seasoning Sauce

2. In a pan heat up some oilve oil, add raz-El-Hanout and the Peanuts. Roast for some minutes 

3. Heat up some water, add the green beans and cook for 3 minutes. Drain, cut in small pieces
4. In another bowl with some lukewarm water, big enough to put in the bowl one Ricepaper after the other, soak for a short minute one ricepaper. Put the Ricepaper out of the water and lay on a wet kitchen towel
5. Put your seasoned rice noodles on the lower part of the Ricepaper, top with the finely cut vegetables and peanuts

6. Fold both sides towards the middle and start rolling the Ricepaper

And you' ve yet finished!!! This rolls are really pretty to take away for "Business" Lunch or a picknick and can be filled up to your creativity...

Wednesday, February 26, 2014

Salad to Go with roasted Chickpeas and Yoghurt Dressing

Recipes for Take away treats are not so easy to find as it is not so easy to prepare things in advance and be sure that it will taste fine the next day..... In the morning I am to busy and also not enough awake ;) to prepare a dish for taking to the Office .... This salad is easy, perfect to prepare and deliccious!
You need (for 2 pers):
- 1 tin  Chickpeas, ready to use (275 g Net Weight)
- 1 ripe Avocado 
- 1 tbsp. Lemon juice
- 1 tbsp. Olive oil + 1 tsp. smoked sweet Paprika powder (Pimenton de la Vera for ex.) + a pinch Berbere + 1/4 tsp. Zataar.
- Mixed Green Salad 
- 6 tbsp. Soy Yoghurt + 2 tbsp. Olive oil + 1 tbsp. white wine Vinegar + 1 tsp. Mustard for the salad Dressing + salt and pepper

 To prepare:
1. In a pan heat up 1 tbsp. Olive oil and roast for a short moment Paprika, Berbere and Zaatar before adding the drained chickpeas. Stir all the Ingrediens and continue roasting for about 4 minutes until all the Chickpeas are well covered by the spices.
2. Meanwhile put all the ingredients for the salad Sauce in a small jar that you can cover with a good fitting lid and shake well until all is well combined. Reserve in the fridge until You intend to eat your salad as I recommend to pour the Dressing over the salad some minutes before you eat.
3. Cut the Avocado in slices and drizzle some lemon juice over to avoid that the Avocado turns brown.
4. In a take away dish put your salad and the Avocado and Reserve in the Fridge until serving.
5. After cooling down, put the roasted Chickpeas in a glass and reserve also until you intend to savour your salad. This Way the Chickpeas will stay crunchy.
6. So you have to take with you the salad, the Dressing and the Chickpeas and to adjust your meal reiht before you intend to have your Lunch or Dinner or whatever..... I pour the Dressing over the green salad, mix it well, then lay the Avocado on the salad and finish with the roasted Chickpeas.

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