tag:blogger.com,1999:blog-45712364863069447072024-03-23T03:15:39.424-07:00You're VEGAN?! What do you EAT?!!...PIZZA, <i>SUSHI</i>, and <b>ICE CREAM</b>!!
<br>Since many people think vegans only eat salad, we're posting our favorite recipes to keep them handy and current and also to show that vegans eat just about everything!Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-4571236486306944707.post-62983541203699403782023-09-24T07:55:00.002-07:002023-09-24T07:59:51.439-07:00Jalapeño poppers<p> by Corina</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jHMoE4aTJu6JO98eh8HWkq_d_twmezL5Czb0jMb9bayW2aeEGRbvatU95aFQXgwC-iY9ZQ4bxuG0fSuMVqtK2vuChnhcy5X5TqYB5c7jTSiqIzph0AgwnIF1Kdb2074fSSZOQiNlZOj7Tu-P8TMJRWN_IdQz6HCTDtTIY6M04lIy1kiX9n_a64DHRA1h/s1600/signal-2023-09-24-165022_002.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jHMoE4aTJu6JO98eh8HWkq_d_twmezL5Czb0jMb9bayW2aeEGRbvatU95aFQXgwC-iY9ZQ4bxuG0fSuMVqtK2vuChnhcy5X5TqYB5c7jTSiqIzph0AgwnIF1Kdb2074fSSZOQiNlZOj7Tu-P8TMJRWN_IdQz6HCTDtTIY6M04lIy1kiX9n_a64DHRA1h/s320/signal-2023-09-24-165022_002.jpeg" width="240" /></a></div><br /><p></p><div style="text-align: left;">Puff pastry sheets / Blätterteig</div><div style="text-align: left;">Jalapeños (sliced)</div><div style="text-align: left;">Soft cheese - like cheezwiz (in Germany: Gouda's Glorie creamy cheese style)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Defrost, cut, and stretch out the pastry sheets. Place cheese and then jalapeños on top. Seal the edges of the pastry sheet to itself. Bake at 200C for 15 min or until golden brown on top.</div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-54016633716613758242023-09-08T01:49:00.004-07:002024-03-21T10:01:32.892-07:00Fava Bean Hummus<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfBUKwpC0xwDtmozSPT7siMFnIa9Hr7Y290khZUAsYycoF2nQQpolZGmVFeJcwVuEeQb21854v2-m3-P6URD-95XhXTm0q00ZQHj6lUWOB5nU9XrOD8zkP9gcHKSVErakdg0LhBZuGrXjEuiPVvC9LdzkBBBDoFivxKHfCLAfm8pibgeoWChRw5LjrIU/s1600/Hummus.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfBUKwpC0xwDtmozSPT7siMFnIa9Hr7Y290khZUAsYycoF2nQQpolZGmVFeJcwVuEeQb21854v2-m3-P6URD-95XhXTm0q00ZQHj6lUWOB5nU9XrOD8zkP9gcHKSVErakdg0LhBZuGrXjEuiPVvC9LdzkBBBDoFivxKHfCLAfm8pibgeoWChRw5LjrIU/w320-h240/Hummus.jpg" width="320" /></a></div><br /> By Dieter<p></p><p><br /></p><div style="text-align: left;">200g broad beans / dicke Bohnen (gekocht, aus einer Dose/Glas)</div><div style="text-align: left;"><div><div>4T white sesame seeds / weisse Sesamsamen</div></div></div><div style="text-align: left;">1t coriander powder / Korianderpulver<br />1t black pepper / schwarzer Pfeffer<br />1t salt / Salz<br />1t lime or lemon juice / Limetten- oder Zitronensaft<br />3T olive oil / Olivenöl<br />5T water / Wasser</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The broad beans come in two forms already cooked in a glass or dry. If they are cooked in a glass or can, cook them again in boiling water, then use them in the hummus. If the beans are dry, soak them in water for 24 hours, then boil them for 50 minutes, and either mash them with a fork or put them in the blender with the rest of the ingredients. With the dry beans, we like to leave the skins on, but if you prefer a smoother hummus, you can remove the skins after boiling.</div><div style="text-align: left;"><br /></div><div>Combine all ingredients in the blender, and mix until it is a smooth thick paste. You might have to use the pulsing function on the blender, and you can adjust the amount of water depending on how thick you want the hummus to be.</div><div><br /></div><div>Eat with toasted pita bread or pumpkin seed crackers.</div><div><br />Alle Zutaten in den Mixer geben und mixen, bis eine glatte, dicke Paste entsteht. Möglicherweise muss die Pulsierfunktion des Mixers verwendet werden. Die Wassermenge kann angepasst werden, je nachdem wie dick der Hummus sein soll.</div><div><br /></div><div>Iss mit getostete pita brot oder protein knäcke brot.</div>Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-65234536626629016232023-08-20T03:24:00.038-07:002023-09-24T10:00:12.995-07:00Protein boosters<div><h2>g protein/100g : g protein/tablespoon</h2></div><div><ul><li>80 : <b>7 <u>vital wheat gluten</u></b> (seitan powder)</li><li>50 : <b>4 <u>nutritional yeast</u></b></li><li>40 : <b>5 <u>soy flakes</u></b></li><li>40 : 2 soy flour</li><li>30 : <b>3 <u>hemp seeds</u></b></li><li>27 : <b>3 <u>almond butter</u></b></li><li>26 : 2.5 broad (fava) beans - high in leucine 2.1g/100g (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7874106/" target="_blank">Rondanelli et al 2020</a>) for muscle building and in L-dopamine (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954318/#:~:text=Certain%20beans%20such%20as%20velvet,for%20the%20management%20of%20PD." target="_blank">Bhattacharyya 2022</a>) for restless leg syndrome (<a href="https://www.nature.com/articles/s41572-021-00311-z" target="_blank">Manconi et al 2021</a>)</li><li>25 : <b>4 <u>peanut butter</u></b></li><li>25 : 2 peanuts</li><li>21 : 2 almonds - high leucine 1.5</li><li>19 : 2 sesame seeds</li><li>18 : 1 flax seeds</li><li>17 : <b>3 <u>chia</u></b></li><li>15 : ? hazelnuts </li><li>12.5 : <b>3 <u>oats</u></b></li><li>9 : 1 lentils</li><li>9 : 1 kidney beans</li><li>6 : 1 green peas</li></ul></div><h2 style="text-align: left;">Tricks</h2><div><ul style="text-align: left;"><li>Add <b>hemp seeds</b>, <b>peanut butter</b>, and/or <b>soy flakes</b> to cereal/müsli and use <b>high protein soy milk</b> (5g/100ml so about 12g/250ml Alpro, which is 1 breakfast)</li><li>Add <b>peanuts</b> and nutritional yeast to stir frys, noodle dishes, mac & cheese, etc.</li><li>Add <b>lentils</b> to curries</li><li>Add <a href="https://pizzasushiicecream.blogspot.com/2020/04/cheese-sauce.html" target="_blank">cheese sauce</a> to anything! (8g protein - add 9g if you replace the flour w half soy flour & half vital wheat gluten)</li><li>Baked goods (including noodles)! Replace part of the flour with a 1:1 mixture of <b>vital wheat gluten</b> and <b>soy flour</b>. For example, if the recipe says 150g flour, use 50g of wheat gluten, 50g of soy flour, and 50g of regular flour (=65g protein with the 3 flours combined)</li></ul><h2 style="text-align: left;">Snacks (g protein/snack sized amount)</h2><div><ul style="text-align: left;"><li>20g <b>Clif Builder</b> bar (Amazon, Riegelpower.de)</li><li>15g<b> </b>(5 nuggets)<b> Nuggets</b>: 3g/nugget</li><li>14g (4 pieces) <b>Puffy tofu </b>(Komy Tofu: pate de soja frit): 30/100g & 170g pack so about 53g total, each pack has 15 pieces so 3.5g/piece (Mekong)</li><li>12g <b>Sportness</b> vegan bar (DM)</li><li>10g <b>Alpro high protein yogurt</b> - I can eat 200g as a snack so that's 10g (5/100g)</li><li>10g <b>IronMaxx</b> Vegan 30 bar (Rewe)</li><li>8g <a href="https://pizzasushiicecream.blogspot.com/2023/03/bacon.html" style="font-weight: bold;" target="_blank">Dacon</a> (tofu natur: 13/100g & use 600g/dacon batch)</li><li>8g <a href="https://pizzasushiicecream.blogspot.com/2021/03/wheaty.html" style="font-weight: bold;" target="_blank">Dofurky</a> (30/100g)</li><li>8g <b>Japanese tofu</b>: 8g/filet</li></ul><div><h2>Breakfast: overnight oats = 46 g protein</h2><div><ul><li>Combine in a bowl: 100g oats, 3T soy flakes, 1T hemp seeds, 2T almonds, 200ml high protein soy milk</li><li>Put in fridge overnight. For breakfast, add blueberries </li></ul><div><h2>Meal ideas</h2><div><ul><li><a href="https://pizzasushiicecream.blogspot.com/2023/09/bean-hummus.html?m=1" target="_blank">Broad bean hummus</a> - also high in leucine and L-dopa </li><li><a href="https://pizzasushiicecream.blogspot.com/2020/08/sweet-potato-massaman-curry.html?m=1" target="_blank">Massaman curry</a> </li><li><a href="https://pizzasushiicecream.blogspot.com/2020/03/roasted-spicy-cauliflower-gerostet.html?m=1" target="_blank">Roasted spicy cauliflower</a> </li><li><a href="https://pizzasushiicecream.blogspot.com/2023/03/cheesedurgers.html?m=1" target="_blank">Cheesedurgers</a> </li><li><a href="https://pizzasushiicecream.blogspot.com/2020/01/tofu-scramble.html?m=1" target="_blank">Tofu scramble</a> </li><li><a href="https://pizzasushiicecream.blogspot.com/2014/03/lentil-dal.html?m=1" target="_blank">Lentil dal</a> </li></ul></div></div></div></div></div></div><div></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-49937991180503927992023-07-15T01:32:00.001-07:002023-07-15T01:32:17.684-07:00Pesto<p> by Dieter</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRd12__dw8Md47g8zR7NyRdkUcUkw30bA6X0J_KPOEx9vUfEQBx-oZLBpP5-Kgku3-NIbgJMRTtuVxjZKELhMTix5LTyajfppjFxdossuVLBYfkJ_4rMSxG4Wn5ao1TAt6uwQSBoshO52kwI5XsLaAvS75SDemzXkoUWAuK1wC2oaTA3xSozyYmPrRfA/s1600/Pesto.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRd12__dw8Md47g8zR7NyRdkUcUkw30bA6X0J_KPOEx9vUfEQBx-oZLBpP5-Kgku3-NIbgJMRTtuVxjZKELhMTix5LTyajfppjFxdossuVLBYfkJ_4rMSxG4Wn5ao1TAt6uwQSBoshO52kwI5XsLaAvS75SDemzXkoUWAuK1wC2oaTA3xSozyYmPrRfA/w221-h295/Pesto.jpg" width="221" /></a></div><div style="text-align: left;">2 handful fresh basil leaves / 2 Hände frischer Basilikum<br />1 tablespoon walnuts / 1 Esslöffel Walnüsse<br />2 tablespoons olive oil / 2 Esslöffel Olivenöl<br />1 teaspoon nutritional yeast / 1 Teelöffel Nahrungshefe<br />1 teaspoon lime juice / 1 Teelöffel Limettensaft<br />1 teaspoon black pepper / 1 Teelöffel schwarzer Pfeffer<br />1 teaspoon salt / 1 Teelöffel Salz<br />1/2 teaspoon coriander powder / 1/2 Teelöffel Korianderpulver</div><p style="text-align: left;">Mix all ingredients in a blender until it forms a smooth paste. Add to your pasta of choice. Depending on how thick you like your sauce on your noodles, this amount is enough for 2-4 portions.</p><p>Alle Zutaten in einem Mixer mixen, bis eine glatte Paste entsteht. Zu den Nudeln Ihrer Wahl geben. Je nachdem, wie dick die Sauce auf den Nudeln sein soll, reicht diese Menge für 2-4 Portionen.</p>Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-1685315836388929392023-07-13T02:44:00.007-07:002023-07-13T03:54:38.761-07:00Strawberry shortcake<p>Make the <b>biscuits</b> and <b>strawberries</b> as in this <a href="https://simple-veganista.com/vegan-strawberry-shortcake/#tasty-recipes-25085-jump-target" target="_blank">Veganista</a> recipe </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHPxV9qOEnYmKD3TPUKk6OpFc1ci_MSA-JpVgHvuzvEPK2Nov08DePXtz5d1m0gCMBOg36mEPabwmxm-yYv__QadMfB9_0Nrg4IQ23vPzvWU7mBBqZVrM4ZiuI00B5YSDXpX_qGRuzYrappYOngdCUixf5mr7V4o3bwLKKUfNnzF-tQp2kcYdtox0-ha7/s1600/IMG_5927.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHPxV9qOEnYmKD3TPUKk6OpFc1ci_MSA-JpVgHvuzvEPK2Nov08DePXtz5d1m0gCMBOg36mEPabwmxm-yYv__QadMfB9_0Nrg4IQ23vPzvWU7mBBqZVrM4ZiuI00B5YSDXpX_qGRuzYrappYOngdCUixf5mr7V4o3bwLKKUfNnzF-tQp2kcYdtox0-ha7/s320/IMG_5927.jpg" width="240" /></a></div><br /><p></p><p>I wasn’t a fan of the coconut <b>whipped cream</b> linked at the recipe (overpowering coconut taste). I suggest making the whipped cream from your favorite brand. I like Rama in Germany. </p>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-65480936481952250972023-07-05T08:47:00.003-07:002023-07-12T08:41:18.955-07:00Tortilla-less soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFhpqTJIi14vNv6hwlHAe2OX3fchTgvDPZksw8dFKgQpDXVQUY4TYhJztogAa0v-JuF9f-RAD6BBvmLyIPgHCunqBd4rqVh3yzfRC3idj7nKoxHd1mqNG9TJb8O0yCtgcdyvyKBzGrfSIFQ9s9rhgkCc8n79EQuaRCtU4pxF-0kd3g4GYHXDfdeAlcmd9/s1600/IMG_5340.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFhpqTJIi14vNv6hwlHAe2OX3fchTgvDPZksw8dFKgQpDXVQUY4TYhJztogAa0v-JuF9f-RAD6BBvmLyIPgHCunqBd4rqVh3yzfRC3idj7nKoxHd1mqNG9TJb8O0yCtgcdyvyKBzGrfSIFQ9s9rhgkCc8n79EQuaRCtU4pxF-0kd3g4GYHXDfdeAlcmd9/s320/IMG_5340.jpg" width="240" /></a></div><br />Modified from <a href="https://runningonrealfood.com/the-best-vegan-tortilla-soup/#tasty-recipes-11448" target="_blank">Deryn Macey</a> by Corina<p></p><div style="text-align: left;">3T olive oil</div><div style="text-align: left;">1 tomato diced</div><div style="text-align: left;">1/2 can pasta sauce</div><div style="text-align: left;">1t stock cube</div><div style="text-align: left;">2T tomato paste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put in a pot and simmer for 5 min, then add…</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 can chili beans</div><div style="text-align: left;">1 lime</div><div style="text-align: left;">1/4C sweet corn</div><div style="text-align: left;">1C water</div><div style="text-align: left;">(*if you are going to add tortillas, add 4 small corn tortillas here)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with avocado</div><div style="text-align: left;"><br /></div><div style="text-align: left;">*Adding tortillas changes the taste a bit (need to add more lime if you add tortillas). It is good, but tastes more like an enchilada rather than a sweet and sour thick summer soup.</div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-45435757329123928762023-06-25T04:56:00.008-07:002023-08-05T08:09:35.503-07:00Tempura<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqqzcDLQh-nZN1m7hDUVo9tEq8rNVMvNy8fQLez-yzpMdnd69pGVddCP3ltJQoxtI8eye6jybUGohNT2k1TzxHQVX-GSgXGoSlm_Fze3B1lNtLEQvwf2XirbEvROIQC3mO4cxCurDhB4Nx3P9WdGtNmdmzH8dNGRt1MmxzrXjqt7NbW3MHAGQckP9lBk/s945/tempura.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" data-original-height="945" data-original-width="709" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqqzcDLQh-nZN1m7hDUVo9tEq8rNVMvNy8fQLez-yzpMdnd69pGVddCP3ltJQoxtI8eye6jybUGohNT2k1TzxHQVX-GSgXGoSlm_Fze3B1lNtLEQvwf2XirbEvROIQC3mO4cxCurDhB4Nx3P9WdGtNmdmzH8dNGRt1MmxzrXjqt7NbW3MHAGQckP9lBk/s320/tempura.jpg" width="240" /></a></div><br /></div><div style="text-align: left;">makes 8 starters or 3 large portions</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients:</b></div><div style="text-align: left;">1/2 cup cold water</div><div style="text-align: left;">1/4 cup cornstarch</div><div style="text-align: left;">2 x 1/4 cup flour</div><div style="text-align: left;">1/2 t baking powder</div><div style="text-align: left;">1/4 cup oil</div><div style="text-align: left;">6 handful of fillings: mushrooms, broccoli, pickled ginger. It also works with a cheese that melts if you flip it frequently and pour runny batter over it when it is in the frying pan!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Preparation:</b></div><div style="text-align: left;"><ul style="text-align: left;"><li>Cut the fillings into mouth sized pieces</li><li>Heat the oil to a medium-high temperature</li><li>For the batter, mix the 1/2 cup cold water with the 1/4 cup cornstarch, 1/4 cup flour, and 1/2 t baking powder until there are no more clumps. It is can be good if the batter is quite runny because it will fry quickly in the oil.</li><li>Pour the remaining 1/4 cup flour on a plate</li><li>Place each filling into the dry flour, shake off excess, and then place into the batter. Make sure all sides are coated.</li><li>Place the batter-coated piece into the pan with hot oil. You can scoop extra batter up with a spoon and put it into the hot oil to increase batter coverage for each piece. </li><li>Fry on each side for ~2 mins or until golden brown. </li></ul></div><div><i>Note: not our favorites = tofu, bell peppers, avocado </i></div><div><br /></div><div><br /></div>Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-47143364470173991732023-05-13T04:17:00.008-07:002023-06-11T10:06:35.134-07:00Tom Yum<div class="separator"><p style="text-align: left;"><span><span>based on a recipe from <a href="https://www.thespruceeats.com/vegetarian-tom-yum-soup-3217762">The Spruce Eats</a> </span></span></p>
<br />
<table><tbody>
<tr><td><div class="separator"><div>Modifications: <span> <span> </span></span><span> <span> <br /></span></span><span> <span> </span></span>- no garlic<span> <span> </span></span></div></div><div class="separator" style="clear: both;"><span> <span> </span></span>- less stock cube </div><div class="separator" style="clear: both;"><span> <span> </span></span>- generous amount of dried chili flakes</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div></td><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GaLC4isRPW0_NPGnJWnTCqW2XfMkDE0s_oO1jWLJpwPpyGKAH9JcLmQzUD4tOfnr9dpbZNo9wj6yl3sysVNFzPw11FtB7PHx3Gwpl5FZQhdOvCCrGz8ACjU9jtavyCggqomuqEmxtT4F0NTJusO37IaZD1UMzAFcF366Y8Fjg9e3D3D9LCMk5wuC/s4032/tomyum.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GaLC4isRPW0_NPGnJWnTCqW2XfMkDE0s_oO1jWLJpwPpyGKAH9JcLmQzUD4tOfnr9dpbZNo9wj6yl3sysVNFzPw11FtB7PHx3Gwpl5FZQhdOvCCrGz8ACjU9jtavyCggqomuqEmxtT4F0NTJusO37IaZD1UMzAFcF366Y8Fjg9e3D3D9LCMk5wuC/s320/tomyum.jpg" width="240" /></a></td></tr></tbody></table>
<br />
<div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div><p></p>Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-73447307388918743502023-04-19T09:50:00.011-07:002023-04-19T10:46:47.393-07:00Cornbread<p>I like the recipe at <a href="https://www.noracooks.com/the-best-vegan-cornbread/" target="_blank">Nora Cooks</a>. Things I do differently: </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VmhlNa1126NV6dqhrIQSFWfDQQnABRdJDD_ON0CZPGgj5CQ2mem0ROh6hmn6bncVst4k9qNLoY-e_ZathOQuUK8S-pugW2EDyQV45yppHmK47rzdPH4m4HHeB43iLzoXw_Ewqr0VNLnFIm3NDm5UDNje7ckt4M6euiBkJoUCvGdOQeOZc6sWd5Fa7w/s1600/IMG_5245.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Cornbread" border="0" data-original-height="1600" data-original-width="1200" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VmhlNa1126NV6dqhrIQSFWfDQQnABRdJDD_ON0CZPGgj5CQ2mem0ROh6hmn6bncVst4k9qNLoY-e_ZathOQuUK8S-pugW2EDyQV45yppHmK47rzdPH4m4HHeB43iLzoXw_Ewqr0VNLnFIm3NDm5UDNje7ckt4M6euiBkJoUCvGdOQeOZc6sWd5Fa7w/w245-h326/IMG_5245.jpg" width="245" /></a></div><p></p><p></p><ul style="text-align: left;"><li>mix everything right in the baking pan rather than dirtying up an additional bowl</li><li>use a larger pan so it is thinner and crispier (don't need to reduce the baking time because I had to add about 25 min to the baking time with the smaller pan)</li></ul><p></p><p><br /></p><p>It would be interesting to try the recipe at <a href="https://rainbowplantlife.com/the-best-vegan-cornbread-youll-ever-eat/" target="_blank">Rainbow Plant Life</a> because it is partially fried and therefore crispier.</p>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-10084765363464007852023-03-17T14:40:00.007-07:002023-08-20T03:31:21.555-07:00Dacon ("bacon")<p>based on a great recipe at <a href="https://www.bbc.co.uk/food/recipes/the_ultimate_vegan_45108" target="_blank">BBC</a></p>
<table><tbody>
<tr><td><p><br /></p><p></p><div>- Prepare the marinade in a sealable container (potentially large enough to later store the finished bacon) by mixing together and shaking:<br /><ul><li>6T soy sauce</li><li>1.5t smoked paprika</li><li>1.5T maple syrup</li><li>1.5T tomato puree</li><li>1T olive oil</li></ul></div><p>- Cut two packs of firm tofu (2x 200g) into thin slices</p><p>- Spread some of the marinade on a large oven pan, drape the tofu slices next to each other on the marinade, and evenly spread the remaining marinade across the tops of the slices</p><p>- Let the marinated tofu rest for 1 hour</p><p>- Bake the marinated tofu in the oven at 150C / 300F for 20 mins, turn the slices over, and bake for another 5 minutes. Adjust baking times depending on how thin your slices are and on how crispy you want the bacon to be</p><div><br /></div></td><td><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRvSC317cb-7nsvAiQhULrVOdRb7Y3iGvrbOquP_6S4rOTdpQsXDNZFw0OKBO_nMzeCtvpJ9eywGWSD15uNgHaJDqswBzGJwCmyAGol7V8hg2HplBwZv8W1CKkC5y_XRrZSsupDmZ9KrHGKmti0CFfVNf59O6ImF0tsxD4VVzLVO3Xn2n1SWOxzuV/s945/bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="709" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRvSC317cb-7nsvAiQhULrVOdRb7Y3iGvrbOquP_6S4rOTdpQsXDNZFw0OKBO_nMzeCtvpJ9eywGWSD15uNgHaJDqswBzGJwCmyAGol7V8hg2HplBwZv8W1CKkC5y_XRrZSsupDmZ9KrHGKmti0CFfVNf59O6ImF0tsxD4VVzLVO3Xn2n1SWOxzuV/s320/bacon.jpg" width="240" /></a></div></td></tr></tbody></table><div><br />- Bereiten Sie die Marinade in einem verschließbaren Behälter vor (möglichst groß genug, um den fertigen bacon später aufzubewahren), durch mischen und schütteln von:<br /><ul style="text-align: left;"><li>6 T Sojasauce</li><li>1,5 t geräucherter Paprika</li><li>1,5 T Ahornsirup</li><li>1,5 T Tomatenmark</li><li>1 Esslöffel Olivenöl</li></ul>- Zwei Packungen festen Tofu (2x 200g) in dünne Scheiben schneiden</div><div><br />- Ein großes Ofenblech mit einem Teil der Marinade bestreichen, die Tofuscheiben nebeneinander auf der Marinade drapieren, und die restliche Marinade gleichmäßig auf den Oberseiten der Scheiben verteilen<br /><br /></div><div>- Den marinierten Tofu 1 Stunde lang ruhen lassen</div><div><br />- Den marinierten Tofu im Ofen bei 150 C / 300 F für 20 Minuten backen, die Scheiben umdrehen und weitere 5 Minuten backen. Die Backzeit anpassen je nachdem wie dünn die Scheiben sind und wie knusprig der bacon sein soll<br /><br /></div><p></p>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-41860909723121812642023-03-17T14:35:00.012-07:002023-11-30T15:55:21.463-08:00Cheesedurgers<p>by Dieter</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsg4rRRZh4kRhHFBYM8W4kYdZw05L3jsvWQ4bkAAT0px-r8EMg6R0NL_oaHmv9TaSUUaAQV5Ksvt-t2NVzgin-vK4p20aeuidkwEu-D_LbaPk9q5O3nXyjyLwB_fY3cfRlHBcbVRh-ueWaeqbsKbHadvCCpvdLMevhpeDvxLalH9ZZM7VxJygTfu2Dg/s1600/IMG_5198.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsg4rRRZh4kRhHFBYM8W4kYdZw05L3jsvWQ4bkAAT0px-r8EMg6R0NL_oaHmv9TaSUUaAQV5Ksvt-t2NVzgin-vK4p20aeuidkwEu-D_LbaPk9q5O3nXyjyLwB_fY3cfRlHBcbVRh-ueWaeqbsKbHadvCCpvdLMevhpeDvxLalH9ZZM7VxJygTfu2Dg/s320/IMG_5198.jpg" width="240" /></a></div>makes 6 burgers<br /><p></p><div style="text-align: left;">150g pilze / mushrooms</div><div style="text-align: left;">200g tofu (fest / firm)</div><div style="text-align: left;">3T walnüsse /walnuts</div><div style="text-align: left;">1T hefeflocken / nutritional yeast</div><div style="text-align: left;">1t salz / salt</div><div style="text-align: left;">1T pfeffer / pepper</div><div style="text-align: left;">2t geraucherte paprika / smoked paprika</div><div style="text-align: left;">1t gemüsebruhe wurfel / stock cube</div><div style="text-align: left;">1T leinsamen / ground flax seed</div><div style="text-align: left;">2T vital wheat gluten / Seitan-Gluten or flour/Mehl</div><div style="text-align: left;">4T sonnenblumen öl / sunflower oil</div><div style="text-align: left;"><ul style="text-align: left;"><li>pilze frittieren im 2T öl und salzen</li><li>Walnüsse in einer Ziploc-Tüte klein walzen</li><li>Alle Zutaten (bis auf das Öl) in einer Schüssel mit den Händen verkneten, eventuell extra Mehl/Gluten hinzufügen</li><li>die paste in 2T öl frittieren bis beide seiten braun sind auf eine mittler hitze damit sie knusprig werden</li></ul><div>Sammeln die durger mit <a href="http://pizzasushiicecream.blogspot.com/2023/02/slaw.html" target="_blank">slaw</a> und 2 scheibe Character / Cheddar käse in ein typ brot.</div><div><br /></div><div>How much protein? 4.6g from mushrooms, 26g tofu, 8g walnuts, 4.3g flax, 8g gluten = 50.9g total (8.5g/burger)</div><div><br /></div><h2 style="text-align: left;">Alternative version: Sloppy D's<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5CGRvb3ftea0eX9TC24ZlH5CMxvWmOpPF979zit8JBXfCPpBRx9cXwVnn3efY98ZO_2d548Ha86RVagxa1hSR8A5UvIs0EpGt4KqRlupwL9PGQJlkH_UXE01GFHva-a2iwSvEcrsulA4bvXjlcGLhR6SR8fm9D7qQoUSlFzMGeoi-yHgNokIY-D-bQ/s4032/IMG_5889.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="The Sloppy D version" border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5CGRvb3ftea0eX9TC24ZlH5CMxvWmOpPF979zit8JBXfCPpBRx9cXwVnn3efY98ZO_2d548Ha86RVagxa1hSR8A5UvIs0EpGt4KqRlupwL9PGQJlkH_UXE01GFHva-a2iwSvEcrsulA4bvXjlcGLhR6SR8fm9D7qQoUSlFzMGeoi-yHgNokIY-D-bQ/w320-h240/IMG_5889.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Sloppy D version</td></tr></tbody></table><br /></h2><div>Instead of putting slaw on it after it is done having the cheese melted, pile on top: mustard, vegannaise, BBQ sauce, lettuce, tomato, and pepperoncinis. Eat with a knife and fork because it is messy!</div></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-66263488273400621572023-02-27T03:34:00.014-08:002024-03-22T06:26:53.034-07:00Mac & Cheese - a work in progress<p>by Corina</p><p>I'm trying to recreate the Kraft mac & cheese that I grew up with and so far haven't landed on the holy grail yet, but I'm encountering some great recipes along the way!</p><p>Try sweet potato mac <a href="https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/">https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/</a></p><h2>I think this comes the closest</h2><h2><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">a recipe by<span> </span><a href="https://mostlydomestic.com/easy-mac-cheese-vegan-gluten-free-nut-free/" target="_blank">Kris</a> and modified by Corina</span></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs1e2ohCDMvuk-lS82whLlhEm5kkZgR3DU8KkD2Dv3HdMqQr3B8-Ihk6YfcB-OCGc1z6Bx893sFnMp047gk-rIgJaV3upXZe1eW4otgLAtAgpsDimHWz1n6tBgSRH_qKRt4kE59F__qDTAt8h7EuhxYCWz-uQAF2jH0N2t4WpRzZGdFy3ky-iE_ODGA/s1600/IMG_5842.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-weight: normal;"><span style="font-family: times;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTs1e2ohCDMvuk-lS82whLlhEm5kkZgR3DU8KkD2Dv3HdMqQr3B8-Ihk6YfcB-OCGc1z6Bx893sFnMp047gk-rIgJaV3upXZe1eW4otgLAtAgpsDimHWz1n6tBgSRH_qKRt4kE59F__qDTAt8h7EuhxYCWz-uQAF2jH0N2t4WpRzZGdFy3ky-iE_ODGA/s320/IMG_5842.jpg" width="240" /></span></span></a></div></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;"><br /></span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">100ml Oatley cream</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">2T margarine</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">1T flour</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">2T nutritional yeast</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">1t mustard</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">1t salt</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">2 slices of cheese (Simply V Character)</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><span style="font-weight: normal;"><span style="font-family: times;">3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)</span></span></div><div style="-webkit-text-stroke-width: 0px; font-size: medium;"><ul><li><span style="font-weight: normal;"><span style="font-family: times;">Put everything (except the pasta) in a pot on medium heat and stir until mixed/melted</span></span></li><li><span style="font-weight: normal;"><span style="font-family: times;">Add the pasta, garnish with black pepper and/or chili powder, and lots more nutritional yeast</span></span></li></ul><div style="font-weight: 400;"><br /></div></div><div style="-webkit-text-stroke-width: 0px; font-size: medium; font-weight: 400;"><br /></div></h2><h2 style="text-align: left;">Thin sauce like Kraft, but taste is still not there (though how would I know when it's been over 20 years since I tasted Kraft?)</h2><p></p><div class="separator" style="clear: both; text-align: center;"></div><p></p><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">a recipe by<span> </span><a href="https://schoolnightvegan.com/home/vegan-mac-and-cheese-instant/" target="_blank">Richard Makin</a> and modified by Corina</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">4T nutritional yeast</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">4T corn starch</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1T mustard</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2t salt</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">250ml Oatley cream</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">2T margarine</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Pinch smoked paprika powder</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)</div><ul><li>Put everything (except the pasta) in a pot on medium heat and stir until mixed</li><li>Add the pasta, garnish with black pepper</li></ul><div><br /></div><h2 style="text-align: left;">Similar to Annie's sweet potato pumpkin mac & cheese</h2><div style="text-align: left;">a recipe by <a href="https://chocolatecoveredkatie.com/vegan-mac-and-cheese-recipe/" target="_blank">Chocolate Covered Kate</a> and modified by Corina</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRxvBp9JctI1zVbr4p7zX9Tc1o2vG36KY1KzCwFttosNTKaDmIJYsNyFD6uelKs_CwJLLHlCdIpASJZi1Xe0LQRacYutOlicTVN8rSsdgx8bN8alEsqwL_2ITYxUJGltDfeNdnIOXzvxiHWkphPlmXJFoe9yP8xqgWzC1US7dIniTZs8PuUkNDdTtlQ/s1600/IMG_5826.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRxvBp9JctI1zVbr4p7zX9Tc1o2vG36KY1KzCwFttosNTKaDmIJYsNyFD6uelKs_CwJLLHlCdIpASJZi1Xe0LQRacYutOlicTVN8rSsdgx8bN8alEsqwL_2ITYxUJGltDfeNdnIOXzvxiHWkphPlmXJFoe9yP8xqgWzC1US7dIniTZs8PuUkNDdTtlQ/s320/IMG_5826.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><p></p><div style="text-align: left;">0.5 C cashews (soaked overnight)</div><div style="text-align: left;">1 carrot (boiled until soft)</div><div style="text-align: left;">0.25 C nutritional yeast</div><div style="text-align: left;">1t apple cider vinegar</div><div style="text-align: left;">0.5 C water</div><div style="text-align: left;">1T margarine</div><div style="text-align: left;">1t salt</div><div style="text-align: left;">Pinch nutmeg</div><div style="text-align: left;">3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)</div><div style="text-align: left;"><ul style="text-align: left;"><li>Put everything (except the pasta) in a blender and blend until the chunks are gone</li><li>Pour into a pan on low heat and add...</li></ul><div>4 slices cheese (a cheddar kind is best - SimplyV Character in Germany)</div><div>Lots more salt (2t?)</div><div>Black pepper</div><div><ul style="text-align: left;"><li>Stir until the cheese is melted, then add the cooked noodles. Taste again and add more things as needed</li></ul><div>Note: this recipe actually has protein in it from the cashews (about 20g) and the noodles (about 10g)</div></div></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-91518988346291512772023-02-26T06:55:00.008-08:002023-03-17T14:38:32.438-07:00Slaw<p>A recipe from <a href="https://www.feastingathome.com/bbq-tofu-sandwich/#tasty-recipes-54205-jump-target" target="_blank">Feasting at Home</a> and modified by Corina</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDk4X8PS0-Y5FGKDkTOZGcK1C_SyUG8VQkZsxqVRueh5ibM5n5H68VNekZrf7Tivnz51H20zMAOi48Mg2SnAT64D2cuqB-yssbGn9LDe0K-xEyA3xEEf779H8E3hAl4QZicv01HSXzPxcy2vqiMPyTamZ0VJShzSWIBES60gmdWEL8NIyJ5ibWkXcWcQ/s1600/slaw.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDk4X8PS0-Y5FGKDkTOZGcK1C_SyUG8VQkZsxqVRueh5ibM5n5H68VNekZrf7Tivnz51H20zMAOi48Mg2SnAT64D2cuqB-yssbGn9LDe0K-xEyA3xEEf779H8E3hAl4QZicv01HSXzPxcy2vqiMPyTamZ0VJShzSWIBES60gmdWEL8NIyJ5ibWkXcWcQ/s320/slaw.jpg" width="320" /></a></div><br /><p></p><div style="text-align: left;">5 parts shredded cabbage </div><div style="text-align: left;">1 part chopped cilantro </div><div style="text-align: left;">1 part lettuce </div><div style="text-align: left;">1-2T apple cider vinegar </div><div style="text-align: left;">4T mayo</div><div style="text-align: left;">0.5t salt </div><div style="text-align: left;">Black pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Optional: tomatoes and 0.5 shredded carrot</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Throw all in a container that has a lid and shake. Done </div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-17661990915457714172023-01-29T02:10:00.008-08:002023-06-11T04:22:25.618-07:00Lime blueberry scones<p>inspired by the lavender blueberry scones at the Caffeinated Bakery in Clearwater Beach, Florida, based on the blueberry scone recipe by <a href="https://www.noracooks.com/vegan-blueberry-scones/#wprm-recipe-container-5096" target="_blank">Nora Cooks</a>, and modified by Dieter and Corina</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszyW7g_ln7g317yix_sE92tY2f0V92WHW052JO0nty6wXYQaBViH-vWmlH0qHslTbV0qtri_eZnw8Vde1tSqOtCSXwaQpiLwTqSFp7pxcbM2qTRZIHiBWS7FYFp1yz0qNf7RdEeThMVGciK8M6gdiYCcBLU59oFspwab9MLkoRo7vOqXhDXUMtH1R/s4032/IMG_5805.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszyW7g_ln7g317yix_sE92tY2f0V92WHW052JO0nty6wXYQaBViH-vWmlH0qHslTbV0qtri_eZnw8Vde1tSqOtCSXwaQpiLwTqSFp7pxcbM2qTRZIHiBWS7FYFp1yz0qNf7RdEeThMVGciK8M6gdiYCcBLU59oFspwab9MLkoRo7vOqXhDXUMtH1R/s320/IMG_5805.HEIC" width="320" /></a></div><br /><p></p><div style="text-align: left;">250g flour (also works with gluten free flour)</div><div style="text-align: left;">1T baking powder</div><div style="text-align: left;">3T ground flax seeds</div><div style="text-align: left;">1t salt</div><div style="text-align: left;">150g sugar</div><div style="text-align: left;">8T margarine</div><div style="text-align: left;">1t vanilla</div><div style="text-align: left;">1 lime</div><div style="text-align: left;">Blueberries (more is better)</div><div style="text-align: left;">Optional: mint</div><div style="text-align: left;"><ul style="text-align: left;"><li>Mix flour, baking powder, flax seeds, salt, and sugar</li><li>Mix in the margarine until the dough has a course consistency</li><li>Add cream, vanilla, and lime. Add more cream if too thick or more flour/sugar if too runny</li><li>Mix in blueberries</li><li>Put a dollop of dough on an oiled baking sheet and flatten</li><li>Bake at 200 C / 400 F for 25 min</li></ul></div><div style="text-align: left;"><br /></div>Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-4448931458221684552023-01-27T07:08:00.015-08:002023-08-05T01:45:21.567-07:00Sandwiches: Cubano, LGBTQIA+<h2 style="text-align: left;">Cubano</h2><p>Based on the recipe at The Green Table in Florida and advice from <a href="https://www.simplyrecipes.com/recipes/cuban_sandwich_cubano/">https://www.simplyrecipes.com/recipes/cuban_sandwich_cubano/</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpBqrJ2YbxmlAeRLjoE7I_BhwRe624jnzv6v9MtyDEpHoiWwqu8a_2E65JZXFQbTx7HN9XjjEPqAYOLb3s6uZO9wzIMFmIxAX3SbaVjHoJSSvT7uzpk1faJE3Nds8ayJGvQ5vgXoy_amJ2f1lYeYat533mT9_U2WAx_y4jjRPQ3ifKwmaryU78wkyhQ/s1600/IMG_5138.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Cubano" border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpBqrJ2YbxmlAeRLjoE7I_BhwRe624jnzv6v9MtyDEpHoiWwqu8a_2E65JZXFQbTx7HN9XjjEPqAYOLb3s6uZO9wzIMFmIxAX3SbaVjHoJSSvT7uzpk1faJE3Nds8ayJGvQ5vgXoy_amJ2f1lYeYat533mT9_U2WAx_y4jjRPQ3ifKwmaryU78wkyhQ/w320-h240/IMG_5138.jpg" width="320" /></a></div><br /><p></p><div style="text-align: left;"><ul style="text-align: left;"><li>Hickory smoked or pepper tofurkey slices (US) or slices of Wheaty </li><li>Swiss-like cheese on both pieces of bread (Simply V Natur)</li><li>Pickles, thinly sliced</li><li>Mustard</li><li>Cuban bread (slightly sweet) or french bread baguette or just a regular baguette</li><li>Optional: shredded lettuce and tomato, veganaise</li></ul></div><div style="text-align: left;">Butter the outside of the bread, put in grill and grill until browned, the cheese is melted, and the sandwich sticks together (4-6 min)</div><div style="text-align: left;"><br /></div><h2 style="text-align: left;">LGBTQIA+</h2><div style="text-align: left;"><b>L</b>ettuce</div><div style="text-align: left;"><b>G</b>urken</div><div style="text-align: left;"><a href="https://pizzasushiicecream.blogspot.com/2023/03/bacon.html" target="_blank"><b>B</b>acon</a></div><div style="text-align: left;"><b>T</b>omato</div><div style="text-align: left;"><b>Q</b>ueso</div><div style="text-align: left;"><b>I</b>ngwer (pickled)</div><div style="text-align: left;"><b>A</b>vocado</div><div style="text-align: left;"><b>+</b> = add sauces to make it saucy!</div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-8041603647255619592023-01-17T05:00:00.017-08:002023-03-09T05:36:13.457-08:00Vegan staples shopping list<p></p><div>Any time a recipe (even a non-vegan one) calls for "X", you can just swap it out for the vegan version in the exact same amount called for in the recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYd7ioAIxHCw1IqQYS55RM2MbX9RGKLNz_jbQeatifeTma8NCOYc9moyBODxmfollKk0CwlPdm4dQMskR4uaqCN-4tXeFDVbruRgpnYmlZ2gqWMPAT06LVCiV8SO6Xdgr8s-W-_-qXc4iWucsO1E94A7qoUqnQQphJQMpMyFf95CPOaTFmrbetPaHGdQ/s1600/IMG_5834.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYd7ioAIxHCw1IqQYS55RM2MbX9RGKLNz_jbQeatifeTma8NCOYc9moyBODxmfollKk0CwlPdm4dQMskR4uaqCN-4tXeFDVbruRgpnYmlZ2gqWMPAT06LVCiV8SO6Xdgr8s-W-_-qXc4iWucsO1E94A7qoUqnQQphJQMpMyFf95CPOaTFmrbetPaHGdQ/s320/IMG_5834.jpg" width="320" /></a></div><br /></div><ul style="text-align: left;"><li>"<b>Butter</b>" = margarine - in Germany: Naturli bio veganes streichfett at Alnatura, Buttella Sonnenblumen at Aldi, Letta at Rewe</li><li>"<b>Milk</b>" = oat / soy / hazelnut / etc milk. Corina's favorite is chocolate Oatley.</li><li>"<b>Cheese</b>" = fav vegan versions include the flavors natur and character for all purposes and hirtengenuss for a feta alternative - all from Simply V (Rewe, Hit, Kaufland, Aldi in Germany), also Rewe Bio Mozzarisella in a 3-cheese pizza. Daiya mozzarella or Chao (at most stores in the US)</li><li>"<b>Eggs</b>" = you can just leave them out. Or you can add some baking powder (maybe 1t to 1T). If you need a great thickener, mix cornstarch in a little bit of cold water and add to a warm mixture and stir until thick. Don't add bananas though because it will make the whole dish taste like bananas.</li><li>"<b>Cream</b>" = Oatley cream or coconut cream at Rewe</li><li>"<b>Cream cheese</b>" = vegan versions include Simply V streichgenuss and Oatley aufstrich at Rewe, Kaufland, and Hit in Germany</li><li>"<b>Chocolate</b>" = many dark chocolates are already vegan so just check the ingredients to make sure it doesn't have milk or milk powder. There are also lots of vegan milk chocolates. Our favorites are Hello salted caramel at Rewe for eating and Ja chocolate at Rewe for baking.</li><li>"<b>Marshmallows</b>" = the non-vegan ingredient in these is gelatin, which is made from animals. Replace with Not Guilty Marilyn Mallow from Alnatura in Germany or with Dandies at Whole Foods, co-ops, and health food stores in the US.</li><li>"<b>Mayonnaise</b>" = veganaise in the US (sold at most places) and Veganz sandwichcreme klassik at Edeka in Germany.</li><li>"<b>Noodles</b>" = just make sure they don't have eggs in them</li><li>"<b>Bread</b>" = just make sure it doesn't have lactic acid or enzymes. Both CAN be vegan, but it will only explicitly say it if they are.</li><li>"<b>Sugar</b>" = some sugar is whitened by filtering it through fish bones. In Europe, <a href="https://www.peta.org/living/food/is-sugar-vegan/" target="_blank">most sugar is vegan</a>. In the US, if it is labeled ORGANIC or UNREFINED then it is vegan (more info at <a href="https://www.peta.org/living/food/is-sugar-vegan/" target="_blank">PETA</a> for US products). It is vegan if it is made from beets </li><li>"<b>Stock</b>" = there are vegan stock cubes at Vitalia (Cenovis Bio ohne MSG) and Rewe (Bio Gemüsebrühe)</li></ul><p></p>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-31785612196599640652023-01-08T01:31:00.005-08:002023-01-08T01:31:28.422-08:00Smochini and fruity signature cocktails<p>by Corina</p><p>Add to each glass: ice cube(s), a stick (chopstick works) with blueberries, strawberries, or thin slices of ginger.</p><h2 style="text-align: left;"><b>Dieter's signature cocktail: the Smochini</b></h2><div style="text-align: left;">1/2C guava juice</div><div style="text-align: left;">1T coconut milk from a can with the fatty part mixed in</div><div style="text-align: left;">1 sprinkle cacao powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><h2><b>Corina's signature cocktail: fruity</b></h2><div>1/2C guava juice</div><div>1T lime juice</div><div>1t ginger grated</div><div><br /></div></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-29535099450837477052022-10-23T10:19:00.008-07:002023-04-12T04:55:33.748-07:00Zucchini corn fritters<div style="text-align: left;">by Corina </div><div style="text-align: left;">(inspired by <span style="color: #000087; font-family: "Times New Roman"; text-decoration: underline;"><a href="https://www.sweeterthanoats.com/how-to-make-vegan-zucchini-corn-fritters/">https://www.sweeterthanoats.com/how-to-make-vegan-zucchini-corn-fritters/</a></span><span style="font-family: "Times New Roman";"> and <span style="color: #000087;"><a href="https://veganhuggs.com/fritters/">https://veganhuggs.com/fritters/</a>)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRpj5NKVbBC5Y8tN-z7q7qCPu-gtSomTcguAWT8c5l531Z6JQpTl3RKZqAO0Gfjx55hvJ3rHeyZxLxUEkRAo3jVWNDl_3NP-3tmCSHKOQqc2RM9nWcLwgmi7xLOgvXrzWEaYH2BA8rD7U0FBYm5wERkw4nFn-zUO6TTcMYz4chb2ErNT6kclcen28Pg/s1600/Fritters.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRpj5NKVbBC5Y8tN-z7q7qCPu-gtSomTcguAWT8c5l531Z6JQpTl3RKZqAO0Gfjx55hvJ3rHeyZxLxUEkRAo3jVWNDl_3NP-3tmCSHKOQqc2RM9nWcLwgmi7xLOgvXrzWEaYH2BA8rD7U0FBYm5wERkw4nFn-zUO6TTcMYz4chb2ErNT6kclcen28Pg/s320/Fritters.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fritters topped with fresh avocado slices (left), <br />salsa (middle), and sweet chili sauce (right)</td></tr></tbody></table><br /></span></span></div><div style="text-align: left;"><span style="font-family: "Times New Roman";"><span style="color: #000087;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: "Times New Roman";">Makes about 12 fritters</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman";"><br /></span></div><div style="text-align: left;"><p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1 zucchini (grated)</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1 red bell pepper (diced)</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1 can sweet corn</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">3/4 C flour (can use corn flour)</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1T coriander powder</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1T pepper </p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1t salt</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1t chili flakes</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1t baking powder</p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">1/4 C milk</p><p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><br /></p>
<p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li>Saute zucchini and bell pepper in oil. </li><li>Mix the rest of the ingredients in a bowl, then add the saute mix when it is relatively dry. </li><li>Put in the freezer to cool for at least 15 min (makes it easier to fry). </li><li>Add oil to frying pan and heat. Drop spoonfuls on of the batter into the pan and pat down. Cook each fritter for 3 min on each side until light brown. </li></ul><p></p><p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">Serve with one or more dips: salsa, avocados, guacamole, sweet chili sauce</p><p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p style="font-family: "Times New Roman"; font-stretch: normal; line-height: normal; margin: 0px;">If using <b>corn flour</b>...it requires boiling water/milk to get it to stick together. I used the 1/4C cold milk and then about 1/2C <b>boiling water</b> and it worked, so this kind of flour seems to require more liquid. Also, <b>pack the dough down</b> in the container before putting it into the freezer. HOWEVER, they are still really crumbly with only corn flour so maybe a mix of flours would work?</p></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-14943468859357014312022-08-20T15:15:00.008-07:002022-08-20T15:22:34.083-07:00Linda's 5 minute fudge<p>transcribed by Kathy 50 years ago from aunt Linda's recipe that she probably got from a Nestle chocolate chip bag, modified by Corina in 2022 to be vegan</p><div style="text-align: left;">2/3 C Oatley cream or coconut cream</div><div style="text-align: left;">1 2/3 C sugar</div><div style="text-align: left;">2T margarine</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOpw7rHGPQ-N24rf3cU3SZ51HWRONAlIEiYIKkBCP8allz3mzZC_Qach5XsLCljpZD6t_IMYM8G76sZExh5ZATYiYOIMWHaY355u9Jk87m3SUABGOYUyC9OtsO_OgXraB2MGLxt6M2vOOqtLfyZGUnpW_RnKtJjj0odoan4GkytHEuwT6B0nnXx1ww-g" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><i>Combine in a pan and boil for 4 min and then add...</i></div><div style="text-align: left;">2 C vegan marshmallows</div><div style="text-align: left;"><i>and stir until melted</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Remove from heat and add...</i></div><div style="text-align: left;">1 1/2 C chocolate chips</div><div style="text-align: left;">1t vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Stir until uniformly brown and mixed. Put into an 8x8 inch baking pan and press down to make it an even height. Wait a few minutes so it can harden a bit, then cut into squares<br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOpw7rHGPQ-N24rf3cU3SZ51HWRONAlIEiYIKkBCP8allz3mzZC_Qach5XsLCljpZD6t_IMYM8G76sZExh5ZATYiYOIMWHaY355u9Jk87m3SUABGOYUyC9OtsO_OgXraB2MGLxt6M2vOOqtLfyZGUnpW_RnKtJjj0odoan4GkytHEuwT6B0nnXx1ww-g" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOpw7rHGPQ-N24rf3cU3SZ51HWRONAlIEiYIKkBCP8allz3mzZC_Qach5XsLCljpZD6t_IMYM8G76sZExh5ZATYiYOIMWHaY355u9Jk87m3SUABGOYUyC9OtsO_OgXraB2MGLxt6M2vOOqtLfyZGUnpW_RnKtJjj0odoan4GkytHEuwT6B0nnXx1ww-g" width="320" /></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiE0sZ0tBdalZdW35XY-2rvuWIMdIl_369Q23_dAy5ZNcmNUSZsQn0rlux5o-c3TY906OXpW51WZwV9zH3X8P2kq6_r4AQ5YN4_MxXELfN0b35j0xlq0G6c28UD1VlPzPNe-OpCsRUDRp51tkBrwJBt95nRziLJAsYpH9P1q9WjNPVZPScvdgn2GMAZ6A" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiE0sZ0tBdalZdW35XY-2rvuWIMdIl_369Q23_dAy5ZNcmNUSZsQn0rlux5o-c3TY906OXpW51WZwV9zH3X8P2kq6_r4AQ5YN4_MxXELfN0b35j0xlq0G6c28UD1VlPzPNe-OpCsRUDRp51tkBrwJBt95nRziLJAsYpH9P1q9WjNPVZPScvdgn2GMAZ6A" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kathy's original transcription is still going strong!<br /><br /></td></tr></tbody></table>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-11494578648071123662022-06-27T07:00:00.006-07:002022-06-27T07:12:02.372-07:00Watermelon lemonade<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQrBtJ4Xnrnjd3gysJsoQbOhDAVfRokuYwSSyc3OSUq891ONLySzmqYoaI5IpvaRDQOoZ1xv_IxyNnie4ZW71-tKcrtt0JK09EC4PB3kXZgjpyEbFyX3K5uIxHUD_O_UitvUUX7fq7SEnoVWRMH9ywl391C7SK-5DOZWhpEK1uEZjc2j6lRNBigRi0g/s4032/IMG_5309.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQrBtJ4Xnrnjd3gysJsoQbOhDAVfRokuYwSSyc3OSUq891ONLySzmqYoaI5IpvaRDQOoZ1xv_IxyNnie4ZW71-tKcrtt0JK09EC4PB3kXZgjpyEbFyX3K5uIxHUD_O_UitvUUX7fq7SEnoVWRMH9ywl391C7SK-5DOZWhpEK1uEZjc2j6lRNBigRi0g/s320/IMG_5309.jpeg" width="320" /></a></div><br />recipe from <a href="https://thegreedyvegan.com/watermelon-lemonade-without-added-sugar/" target="_blank">The Greedy Vegan</a> modified by Corina<p></p><p>Makes about 1.5 l</p><div style="text-align: left;">4 lemons</div><div style="text-align: left;">1 small watermelon (seedless if possible)</div><div style="text-align: left;">4T agave syrup</div><div style="text-align: left;">Ice cubes</div><div style="text-align: left;">Garnish: mint leaves, strawberries</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Squeeze the lemons into a blender. Cut the watermelon into pieces and put the flesh in the blender. Blend until smooth. Add agave syrup, blend. Store in fridge in an air tight container. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">When ready to serve, put ice cubes and lemonade (shake before pouring) in a glass, add garnish.</div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-41306281549168383472022-02-05T15:58:00.006-08:002022-02-13T13:26:05.573-08:00Chocolate covered rice crispy treats<p></p><div class="separator" style="clear: both; text-align: left;">I was inspired to remake this childhood favorite after eating the DELICIOUS chocolate rice crispy treats from the <a href="https://www.instagram.com/brownricebakery/" target="_blank">Brown Rice Bakery</a> in Sacramento (every other Saturday from 11a-2p in Davis at the informal market on 3rd between University Ave and B St).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I found a great recipe for vegan rice crispy treats online at <a href="https://itdoesnttastelikechicken.com/the-best-vegan-rice-krispie-squares/#recipe" target="_blank">It doesn't taste like chicken</a>. A double batch is probably more handy than a single batch, which doesn't make a full rectangular pan's worth.</div><div><br /></div><div>My favorite version involves melting a <b>chocolate</b> bar and pouring it over the top :-) Choose from a variety of chocolate bar flavors to make it interesting - salted caramel, almonds, raspberries, you name it!<br /><p></p><p><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgF8I3eFw46uPcx1bki44nzWdLsLWqc_b0cPpi4n7i3OnTOcSJdj0zCd-C8KVZO2_9tTBhiREaO6_6TlFoTSFxeuzskCI5FFXlOnpy4Vf1ioXVYKmGRfRYPYpXgx0edEiTB9Cr2GH0VHqSdbTqcP_FNl-QNPh7Rw4-zDfOvlzO6mWKgChb-m3xoACmfqg=s4032" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgF8I3eFw46uPcx1bki44nzWdLsLWqc_b0cPpi4n7i3OnTOcSJdj0zCd-C8KVZO2_9tTBhiREaO6_6TlFoTSFxeuzskCI5FFXlOnpy4Vf1ioXVYKmGRfRYPYpXgx0edEiTB9Cr2GH0VHqSdbTqcP_FNl-QNPh7Rw4-zDfOvlzO6mWKgChb-m3xoACmfqg=s320" width="240" /></a></p></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-18990492150266055332021-11-08T19:31:00.017-08:002023-03-26T05:50:46.251-07:00Bagels<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSCXrnOFAW6Y49Y8eW79Pw2XY2GoFk-SJGAIQQtiA_bF3Q4CWHQeWLng2kUeXmH8o9VIImZBINdYQZ8ElXXcvLF4uSiZ8bJ2cv2mmtPC0YLKpy7lofV7SaTNU3jL7XbkMSEKjO5D8yj7FDRv5x-tO-Ym5rCoFrW6VWE9m5J7tSPGCdH4Q8Q3NUWMf7hw=s1600" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSCXrnOFAW6Y49Y8eW79Pw2XY2GoFk-SJGAIQQtiA_bF3Q4CWHQeWLng2kUeXmH8o9VIImZBINdYQZ8ElXXcvLF4uSiZ8bJ2cv2mmtPC0YLKpy7lofV7SaTNU3jL7XbkMSEKjO5D8yj7FDRv5x-tO-Ym5rCoFrW6VWE9m5J7tSPGCdH4Q8Q3NUWMf7hw=s320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Clockwise from bottom left: everything bagel, <br />black and white sesame seed, plain, <br />cinnamon raisin, pepperoncini, cranberry, banana walnut</td></tr></tbody></table>this <a href="https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/" target="_blank">recipe</a> was taught to Corina by Kelsey</p><p>Follow the recipe at the link above (the actual recipe is almost at the bottom of the page at the link, so here it is for ease of baking):</p><p></p><ul style="text-align: left;"><li>2t / 6g active dry yeast</li><li>4.5t / 19g sugar</li><li>1.25C / 300ml warm water</li><li>3.5C / 440g bread flour (or high gluten flour)</li><li>1.5t / 6g salt</li></ul><p></p><p>My favorites bagel types are black and white sesame, plain, cinnamon raisin, and cinnamon with sugar on top</p><h2 style="text-align: left;"><b>Tips</b></h2><div><ul style="text-align: left;"><li>Only put a <b><u>TINY bit of oil</u></b> in the bowl to keep the dough from sticking. If you put too much, it makes it impossible to turn them into bagels. In this case, add water and mix it into the dough until it is sticky</li><li>How do you know when the dough has sat for long enough? <b><u>Poke</u></b> your finger in the ball and if it doesn't bounce back, then it is ready</li><li>Instead of putting the toppings on top (where they easily fall off), <b><u>fold the toppings into the dough</u></b> at the point when you make the 8 balls.</li><li>If you prefer the toppings on top, instead of an egg wash, use <b><u>vegan butter</u></b> to get the toppings to stick better to the bagel</li><li><b><u>Cut</u></b> the bagels after they come out of the oven - makes it easy to toast them while frozen</li><li><b><u>Freeze</u></b> any bagels you don't plan on eating that day. When you are ready to eat them, take them from the freezer and put them in a toaster or toaster oven or in the oven (use Bake until they are mostly done, then use Broil for the last 1-2 min - no longer because they will burn on top!). Don't let them defrost before toasting.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6RJHI0vxMVKSIH2t3Be6PY6A0PhvfohqgMuBVIi4EfSV5i63h5GOYX-sZwF8yGJ5QXhMEi1hlfQqkZM7lhorQpJYN_0KJBuL1jieeJ9gqWEqg8Ygh4EdK81_H1dF69n7scp732mHcNU/s1600/bagelplain.jpeg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6RJHI0vxMVKSIH2t3Be6PY6A0PhvfohqgMuBVIi4EfSV5i63h5GOYX-sZwF8yGJ5QXhMEi1hlfQqkZM7lhorQpJYN_0KJBuL1jieeJ9gqWEqg8Ygh4EdK81_H1dF69n7scp732mHcNU/w236-h177/bagelplain.jpeg" width="236" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Plain</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekJ_1RrcZv0SqiY6QftmRVbtq5BWVLGvNQVKoq0RqdqCEUIm_R9L1B_24ZyLMljzwVdgb0PtSb8v0FKpS6BJ9gQjzxPQv2kg87bEYyajUSWlGOKlxq3O_OPdekD9FofSGdq89q58HOaQ/s1600/bageltoppings.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekJ_1RrcZv0SqiY6QftmRVbtq5BWVLGvNQVKoq0RqdqCEUIm_R9L1B_24ZyLMljzwVdgb0PtSb8v0FKpS6BJ9gQjzxPQv2kg87bEYyajUSWlGOKlxq3O_OPdekD9FofSGdq89q58HOaQ/w236-h177/bageltoppings.jpeg" width="236" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black cumin (lower left), cinnamon sugar (top left), <br />everything (top right), sesame (lower right)</td></tr></tbody></table></li></ul><p><br /></p></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-47310683785732722342021-07-31T04:11:00.003-07:002021-07-31T04:11:28.068-07:00Naan<p>modified by Dieter from <a href="https://rasamalaysia.com/naan/" target="_blank">Rasa Malaysia</a></p><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uJq3EXJ9BgZRNctwzNwniMqy9WVazdR1TfIRXD0llSy9WWw47VuOh1JbfySRHb9lvXh5s2G21UJEqMLS9QsUdw5-p5aI6YJpRNkzcMqYr-_xjUWaEYCqFKE7C95CdXbeN6wVsUP4AjN2/s1536/naan2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uJq3EXJ9BgZRNctwzNwniMqy9WVazdR1TfIRXD0llSy9WWw47VuOh1JbfySRHb9lvXh5s2G21UJEqMLS9QsUdw5-p5aI6YJpRNkzcMqYr-_xjUWaEYCqFKE7C95CdXbeN6wVsUP4AjN2/s320/naan2.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Plain naan with the batter going <br />into the hot pan</td></tr></tbody></table></p><div>Follow the recipe at the link above, but use vegan plain yogurt rather than dairy yogurt. We like to add schwarzkümmel (thanks Freddy!)</div><div><br /></div><div>Instructions on how to fry:</div><div><ul style="text-align: left;"><li>Pour 1T sunflower oil into a frying pan and get the pan really hot</li><li>The dough is more runny than normal bread dough. Use a spatula to break off a handful sized piece of dough and put it into the frying pan</li><li>After 3 seconds, quickly flip the dough over. Then use the spatula to press it down and make it flat. Add whatever spices (e.g., schwarzkümmel) to the top</li><li>Let it fry on that side for a few minutes until that side is crispy and the dough has formed bubbles on the side you can see</li><li>Flip if over and fry until the other side is crispy</li></ul></div><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTuTw_nW8UE5WKYHUb05Dx3cfErx7wng0jFPH8Jn7rnOfZ9JflGteJW1pJG-cAFeOnujmYvILkngsrtLpMCCywkCxYihMpG2xB5224YDBa_YyHDwcu2AxKngBigcQi1T95X7LmeU5spdt/s1536/naan.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTuTw_nW8UE5WKYHUb05Dx3cfErx7wng0jFPH8Jn7rnOfZ9JflGteJW1pJG-cAFeOnujmYvILkngsrtLpMCCywkCxYihMpG2xB5224YDBa_YyHDwcu2AxKngBigcQi1T95X7LmeU5spdt/s320/naan.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Naan with schwarzkümmel</td></tr></tbody></table><br /> </p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-74129654463360824142021-05-19T02:11:00.005-07:002021-05-19T09:15:00.102-07:00Lemon Carlota<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Mb8sQR9X4klFU6295WcVwh6RL95uFCkup40HuXm2uka-gqwD9HS1OlNNiCUg3SfEdxXS5OPuPCVPNBrcnYIa0SG1RP1vH_wB2AnuAfNhy6zbrzg12uwsBJFHjixvCo2Zv46SOLzNKrvo/s1536/c1.jpeg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a>modified to be vegan by Dieter based on the recipe at <a href="https://thecookwaregeek.com/lemon-carlota/" target="_blank">The Cookware Geek</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlor6X1ZJpL_FgJGs-F0ehgWi94H13yUVIAeJxxNOgESZt_qvA_WiGSDjfQB5pIaiLImhJorUMvt9SjWpHaUheF0u5J9xavabkM2T-gpYRHqwory9BS0pMqi4_P7u3NBbPPSLktA4qXd9/s1536/c2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p></p><ul style="text-align: left;"><li>REPLACE the 1C milk, 1 can evaporated milk, 1 can sweetened condensed milk, and 1 can heavy cream WITH 1 package of vegan cream cheese, 1T agar agar, 200ml soy cream, and powdered sugar. </li><li>Bring the above liquid ingredients to a boil to activate the agar agar thickener. Stir in 3/4C powdered sugar and the lemons (or limes - we used 3).</li><li>Follow the rest of the directions at the recipe.</li></ul><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlor6X1ZJpL_FgJGs-F0ehgWi94H13yUVIAeJxxNOgESZt_qvA_WiGSDjfQB5pIaiLImhJorUMvt9SjWpHaUheF0u5J9xavabkM2T-gpYRHqwory9BS0pMqi4_P7u3NBbPPSLktA4qXd9/s1536/c2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Mb8sQR9X4klFU6295WcVwh6RL95uFCkup40HuXm2uka-gqwD9HS1OlNNiCUg3SfEdxXS5OPuPCVPNBrcnYIa0SG1RP1vH_wB2AnuAfNhy6zbrzg12uwsBJFHjixvCo2Zv46SOLzNKrvo/s1536/c1.jpeg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Mb8sQR9X4klFU6295WcVwh6RL95uFCkup40HuXm2uka-gqwD9HS1OlNNiCUg3SfEdxXS5OPuPCVPNBrcnYIa0SG1RP1vH_wB2AnuAfNhy6zbrzg12uwsBJFHjixvCo2Zv46SOLzNKrvo/s320/c1.jpeg" /></a><img border="0" data-original-height="1152" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlor6X1ZJpL_FgJGs-F0ehgWi94H13yUVIAeJxxNOgESZt_qvA_WiGSDjfQB5pIaiLImhJorUMvt9SjWpHaUheF0u5J9xavabkM2T-gpYRHqwory9BS0pMqi4_P7u3NBbPPSLktA4qXd9/s320/c2.jpeg" width="320" /></div><p></p>Chttp://www.blogger.com/profile/13343135894162440476noreply@blogger.com0tag:blogger.com,1999:blog-4571236486306944707.post-53149567183347477992021-05-15T07:11:00.010-07:002021-05-15T10:10:27.208-07:00Polvorones<p>modified by Dieter based on recipes (<a href="https://www.thespruceeats.com/polvorones-recipe-almond-cookies-3083024" target="_blank">1</a>, <a href="https://www.kitchengidget.com/2018/12/08/mantecaditos-puerto-rican-cookies/" target="_blank">2</a>, <a href="https://www.culinaryhill.com/mexican-wedding-cookies/" target="_blank">3</a>)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYowLLxzgV_veUuX8iXs4wchPKSPtfhaVsIlO-xjZJZrD8ybrSxVS7W-1sIoEbmoY33FXvhOU2C7RrzYtK34z01Q7pCqO_wLSxl0-OPAeDElxqiGQP4nCqDdU69q6O-0KmzEljQYZ4zQ/s1536/Polverones2.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYowLLxzgV_veUuX8iXs4wchPKSPtfhaVsIlO-xjZJZrD8ybrSxVS7W-1sIoEbmoY33FXvhOU2C7RrzYtK34z01Q7pCqO_wLSxl0-OPAeDElxqiGQP4nCqDdU69q6O-0KmzEljQYZ4zQ/s320/Polverones2.jpeg" /> </a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bOsbAFQ3S8dMl2o0mvHZoIQAD6VUshVk3hC9f0jEWlXQlfjxAJcvdOAtfyMuCGLS7akD84oeuCOoiCMmdUSoBhxhiQwruCUO61zIwyyWDk9if2sbTMPxLLv8JVnxmiyQvsgXuZ7k7Tc/s1536/Polverones1.jpeg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bOsbAFQ3S8dMl2o0mvHZoIQAD6VUshVk3hC9f0jEWlXQlfjxAJcvdOAtfyMuCGLS7akD84oeuCOoiCMmdUSoBhxhiQwruCUO61zIwyyWDk9if2sbTMPxLLv8JVnxmiyQvsgXuZ7k7Tc/s320/Polverones1.jpeg" /></a><p></p><p><br /></p><p><i>This makes about 24 cookies / Teig genug für ca 24 Kekse:</i></p><p>1 cup (150ml) sunflower margarine / 1 Tasse (150ml) Sonnenblumenmargarine</p><p>1/2 cup (100gr) granulated sugar / 1/2 Tasse (100gr) Zucker</p><p>1/2 cup (60gr) powdered sugar / 1/2 Tasse (60gr) Puderzucker</p><p>2 cups (250gr) Mehl / 2 Tassen (250gr) Mehl</p><p>pinch of salt / Prise Salz</p><p><br /></p><p>Beat the margarine with a mixer to make it creamy. Add the sugar and powdered sugar and beat for 2 mins until well mixed. Continue beating and add the flour until no flour is visible anymore. There will be crumbles, so briefly combine it all with your hand. Take a spoonful, shape into a cookie, and place on an slightly greased oven tin. The cookies will melt slightly during baking, so don't place them right on the edge. Sprinkle with toppings if you like. Bake at 180C/375F for 15-20mins (golden brown).</p><p><br /></p><p>Schlag die Margarine mit einem Mixer bis sie cremig ist. Füge den Zucker und Puderzucker hinzu und vermische alles gut mit dem Mixer für 2 Minuten. Füge das Mehl hinzu und schlage es mit dem Mixer unter. Es werden sich Krümel formen, also forme alles kurz mit der Hand zusammen. Nimm einen Löffelvoll, forme es in einen Keks, und setze es auf ein leicht geöltes Ofenblech. Die Kekse schmelzen etwas auf dem Blech, also nicht direkt an den Rand setzen. Wenn gewollt, streue Garnierungen drauf. Backe bei 180C/375F für 15 Minuten (bis sie golden sind). </p>Dieter Lukashttp://www.blogger.com/profile/00957203287338052439noreply@blogger.com0