Sunday, June 1, 2014

Vegan Lentil - Rice Salad to go

I am always looking for some treats for lunch time at the office. Looking in my cupboard I found a lentil tin... Some rice from Lotao... In my fridge some tomatoes and cucumber... In the windowbox fresh peppermint and basil..... So what do one need more for some delicious salad to go ....?

You need:
- 1 tin lentils (310 g net weight)
- 1 cup rice (I used Rising sun Rice from the brand Lotao)
- 2 tbsp. Rising sun elixir from Lotao
- 250 g small tomatoes, cut in slices
- 250 g cucumber, cut in small slices
- 1/2 onion, cut in thin slices
- Some leaves fresh peppermint and basil, cut in slices (it's easy with a scissor..)
Some salt to season

To prepare:
1. Cook the rice with 1 1/2 cup water for about 20 minutes. When cooked, wait 5 minutes before adding the Elixir.
2. In a big bowl mix together all the ingredients and season with some salt.

Using ripe and fresh ingredients I did'nt need any further seasoning.
I am sure that the recipe is also perfect with some normal rice... May be that it would be necessary to season here a little bit more .. With some lemon juice for example..

Monday, May 26, 2014

Vegan Lavender Rice Pudding

Looking for some new quick Breakfast also fine to take away, I found this recipe for a lavender flavoured  Rice Pudding.. Easy to prepare and yummie!

You need (2 portions)
- 100 g rice flakes 
- 300 ml milk (Almond-, oat-milk or what ever. If you are not vegan use normal milk...)
- 1 1/2 tbsp. sugar
- 2 tsp. dried lavender
- 1 tbsp. butter (vegan of course if strrictly veganista .....)
- Lemon zest from 1/2 organic lemon

To prepare:
1. Put lavender in a tea bag.
2. Bring to boil milk, sugar and lavender. Then remove the pan from the Heat, cover with a lid and wait for 10 minutes.
3. Remove the lavender - tea bag. 

4. Bring once again the milk to boil and stir in the rice flakes and the butter, as well Ästhetik lemon zest. Then turn off the heat and stir from time to time until obtaining the desired consistence. Sometimes you will need to add some more milk.. Adjust the amount to your taste...

Or you eat the Rice Pudding right now or you put in some glasses, add if wanted  some fruits ( I find blueberries very fine to combine...) and reserve in the fridge... You can eat then the Pudding cold or heat it up for some seconds in the microwave oven before savouring.....

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!

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