Monday, 10 February 2020

Focaccia

By Dieter





250 ml water / Wasser
1 tbsp yeast / Hefe
250gr flour / Mehl (for high protein version use 1/3 soya flour, 1/3 wheat gluten, 1/3 wheat flour)
Rosemary / Rosmarin
Salt / Salz
Olive oil / Olivenöl


Mix the dried yeast in the water and let sit for 10 minutes. Stir in the flour and knead for 3-5 minutes until there is a smooth dough. Adjust the amount of flour to get a good non-sticky consistency. Let the dough sit and rise for 90 minutes. Pour olive oil on an oven pan and spread the dough on top. Let sit for another 15-30 minutes. Sprinkle olive oil, rosemary, and salt on top. Bake at 240C/465F for 10-15 minutes until it starts to brown and crisp.


Misch die trockene Hefe mit dem Wasser und warte für 10 Minuten. Rühr das Mehl hinein und verknete den Teig für 3-5 Minuten bis er glatt ist. Die Mehlmenge kann angepasst werden um eine gute, nicht klebende Konsistenz zu erhalten. Lass den Teig für 90 Minuten ruhen und wachsen. Schmier ein Backblech mit Olivenöl ein und breite den Teig darauf aus. Lass ihn dort erneut für 10-15 Minuten ruhen. Verteil ein bisschen mehr Olivenöl obendrauf und bestreu es mit Salz und Rosmarin. Backe bei 240C/465F für 10-15 Minuten bis der Teig anfängt braun und knusprig zu werden.

Sunday, 26 January 2020

Tofu Scramble

by Corina


1 block firm tofu
Senf / mustard
Schwarzes pfeffer / black pepper
Paprika / bell pepper
Gurken / pickles
Tomaten / tomatoes
Pilze / mushrooms
Oliven öl / olive oil
Käse / cheese

Kochst die pilze in öl bis sie sind fast fertig, dann hinzufügen alle die reste der zutaten und kochen bis die käse schmelzt.

Cook the mushrooms in oil until they are almost done, then add all of the rest of the ingredients and cook until the cheese is melted.

Thursday, 26 December 2019

Gingerbread houses

We're starting a new holiday tradition in 2019! Making gingerbread towns with our friends :-)

The delicious gingerbread recipe is from http://www.veganchristmas.co.uk/vegan-gingerbread-house-recipe.html. This recipe makes enough for 3 gingerbread stations, which made all of the gingerbread in the pictures below (3 houses plus lots of other elements).

Tips
  • Get lots more powder sugar than you think you need (at least 2 boxes)
  • Get a big sheet of baking paper to place the town on 
  • Don't need baking paper for cutting or baking though - just put flour down on the surface and the pan and it won't stick
  • For assembly, put icing on the surface you want to stick it to first and then put the gingerbread on it


Baking the pieces in the oven for 16-20 min until they are brownish


A gingerbread scene with a ladder to the roof, tables, benches, cups, and plates with food on them


A gingerbread scene with an ice skating rink, cats and a crow on the roof, crows in the yard, mountains, a snow person, two trees, a flying duck, and a dog


A gingerbread scene with a 3D tree, benches, a fire, a path, a gingerbread person, a heart, and a chocolate Santa

Tuesday, 24 December 2019

Fajita seasoning

Modified from https://www.spendwithpennies.com/fajita-seasoning/

1T Chili powder
2t Cumin
2t Paprika
1t Sugar
0.5t Black pepper
0.5t Salt
0.25t Cayenne pepper

Great for adding to soy hack and putting in tacos, burritos, and on pizza

Thursday, 5 December 2019

Mulled apple juice and mulled wine

by Dieter

Mulled apple juice
1l apple juice
squeeze some lemon juice
1T cinnamon
1t cloves
sugar to taste

Combine all in a pan and warm it on the stove


Mulled wine
2l sweet red wine
1l orange juice
3 cinnamon sticks
handful of cloves

Combine all in a pan and warm it on the stove

Saturday, 9 November 2019

Pumpkin pie

Modified by Corina from Louise Hagler's recipe


3/4 lb. firm tofu - or - 250 ml Oatley cream
1 (16 oz.) can pumpkin puree - or - 2 cups fresh-cooked pumpkin  
1C sugar  
2T oil  
2T molasses or agave
1 1/2 t cinnamon  
1t salt  
3/4 t ginger powder  
1/2 t nutmeg   

Mix in blender, pour into unbaked 9" pie crust, bake 1hr @ 175C/350F.

A great pie crust recipe by Chef Chloe

Scharfer Erdnuss-Eintopf

Modifiziert nach: https://www.chefkoch.de/rezepte/628611163332620/Afrikanischer-Erdnusseintopf.html


1 kleiner Spitz- oder Weisskohl / 1 small white cabbage
2 Kartoffeln / 2 potatoes
2 Möhren / 2 carrots
1 kleine Dose Mais / 1 small can of corn
1 Paprika / 1 bell pepper
Frittierter Tofu / fried puffy tofu

Öl / oil
Senf / mustard
Kreuzkümmel / cumin
Chili-Pulver / chili powder
Paprika-Pulver / paprika powder
Salz / salt
Zucker / sugar
200ml Gemüsebrühe / 200 ml stock
1 Dose gehackte Tomaten / 1 can diced tomatoes
4 EL Erdnussbutter / 4 tb peanut butter
1/2 Limette / half of a lime

Alle Gemüse und den Tofu in kleine Stücke schneiden. Öl in einem grossen Wok erhitzen, die Kartoffeln und den Kohl hinzugeben und für ein paar Minuten anbraten. Senf und Kreuzkümmel überstreuen, und mit Umrühren kurz weiterbraten. Die Gemüsebrühe und Tomaten hinzufügen, und mit dem Chili-Pulver, dem Paprika-Pulver, etwas Salz und Zucker würzen. Für 5 Minuten köcheln lassen und dann die Erdnussbutter unterrühren und den Saft der halben Limette einträufeln. Anschliessend die restlichen Gemüse und den Tofu untermischen.

Cut all the veggies and the tofu into small pieces. Heat up oil in a large wok, add the cabbage and potatoes and fry for a few minutes. Stir in the mustard and cumin and continue to briefly fry. Pour in the stock and the tomatoes, and spice with the chili powder, the paprika powder, some salt and sugar. Let simmer at low heat for 5 minutes before stirring in the peanut butter and the juice of half the lime. Add the remaining veggies and the tofu and mix well.