Monday, 10 September 2018


By Dieter

For the crust:
1 pack vegan cookies
2 table spoons margarine

Crumble the cookies (easiest in a blender), pour in a springform, add the margarine, and blend together to form a crust

For the filling:
1 pack cream cheese (tofutti in US, Simply V in Germany)
1/2 pack silken tofu (ideally a variety that has a neutral taste)
250g fruit (raspberries/mango/blueberries work well)
some lime juice
50g sugar
2 table spoons agave syrup
1 pack Agar-Agar

Combine everything in a blender, mix well, and pour onto the crust.

Bake for 30 minutes at 180C.


We found this great veganaise recipe on this German blog:

It's easy to make, and you can adjust the flavour by changing the amounts of stock and mustard.

Friday, 1 June 2018

White pizza sauce

by Dieter

2T Veganaise
1T Mustard
100ml Cream
2T Nutritional yeast
Black pepper
Cornstarch (first dissolved in cold water)
Stock cube

Thursday, 26 April 2018

Protein snickerdoodles

  • 1C / 240ml coconut milk (50kcal) (instead of 1C butter)
  • 1/2C / 100ml maple syrup (350kcal) and 1/4C / 50ml coconut flower syrup (150kcal) (instead of 1.5C sugar)
  • 150g soy flour (40% protein, 636kcal) and 150g Vital Wheat Gluten flour (80% protein, 600kcal) (instead of 2 3/4C / 311g flour; and instead of eggs because 1T soy flour = 1 egg)
  • 1t baking powder (instead of cream of tartar)
  • 1t baking soda
  • 1t vanilla
Roll balls in a mixture of sugar (~1/4C) and cinnamon (~3T). Grease baking sheet with coconut butter. They turn out crispy on the bottom and very chewy.

Protein = 180g 
(60g from 150g soy flour + 120g from 150g wheat gluten flour)

Calories = ~1786kcal + 300 kcal from rolling the dough in sugar = 2086

Ratio kcal/protein = 10

Makes 24 cookies, therefore, per cookie = 7.5g protein, 89kcal

Tuesday, 24 April 2018

Protein oatmeal cookies

Replace half of the flour (1/2C / 60g) with Vital Wheat Gluten flour (80% protein)
Replace 1C sugar with 1/2C maple syrup
Replace 1/2C butter with 1C coconut milk (the extra 1/2C is to make up for the reduced sugar) 
Increase to 2T cinnamon 
Add 1t almond extract

Place just a spoonful of batter on the baking sheet (greased with coconut butter) at a time and flatten each (they don't spread out as they bake). They will be brown and crispy on the bottom and chewy on top.

Protein = 73g 
(19g from oats + 6g from 60g flour + 48g from 60g seitan)

Calories = ~800kcal

Ratio kcal/protein = 11

Sunday, 22 April 2018

Strawberry shortcake smoothie

by Corina & Dieter

1 portion (150g) Alpro protein yogurt mango
1 scoop (~75g) Alpro yogurt natural
1 C frozen strawberries (can be thawed)
1 T agave syrup

Serves 2
Total = 12.5g protein, 196 kcal
Ratio kcal/protein = 15.7

Saturday, 7 April 2018

Cinnamon bread / Süsses Brot

By Dieter

For the dough:
250ml warm water
50 ml sunflower oil
150gr flower type 405
100gr flower type 550
100gr Vital Wheat Gluten
1 pack of yeast
1 tablespoon sugar

For the filling:
1 tablespoon margarine
2 tablespoons brown sugar
two handful raisins
one handful flaked almonds

Mix the yeast with the water and oil. Add the flour/gluten and the sugar, and knead a few minutes into a dough.

Cover with a wet cloth, put in a warm spot, and let the dough rise for about one hour.

Heat up the margarine till it melts, add the sugar, vanilla, and cinnamon and stir into a caramel coating.

Stretch out the dough on a surface covered in flour. Spread the filling, raisins, and almonds equally across. Roll up the dough. Cover a square oven pan with sunflower oil, and put the rolled up dough inside. Let it rise covered for another 30 minutes in a warm spot. Pre-heat the oven to 200C and include a container with water. Bake for 45 minutes.