Open face, lazy enchiladas

modified by Corina from The First Mess

Filling
Roast the potatoes in olive oil and cumin as in the recipe above

Sauce

1 can tomatoes

1 jalapeno (can come from a glass where they are already cut and pickled)

Blend in a blender, pour into a pot that has...

3T olive oil

1 stock cube

1T chili powder

1T coriander powder

Mix together on medium heat, add...

Vegan cheese

Mix until the cheese is melted

Tortillas

1 bag corn tortillas

Or, if they aren't available in your area, make them using Dieter's recipe

Put it together

Warm the tortillas if they haven't come straight from the oven

Add the potatoes and...

Beans (chili, black, or BBQ baked)

Pour sauce on top and sprinkle...

Nutritional yeast

Fresh summer salad with a hint of Styria

 by Claudia

Tomatoes / Tomaten

Basil (torn) / Basilikum (gerissen)

Tofu (cubed / in Würfel geschnitten)

Balsamico cream / creme

Dressing / Salatsoße

Original Styrian Pumpkinseed oil / Kürbisöl

1t Mustard (mild) / Senf

2T Cider vinegar / Essig

Pinch Salt / Salz

Pinch Pepper / Pfeffer

Put ingredients in a serving bowl (in the relative amounts to your taste). Mix the dressing thoroughly. Add dressing and balsamico to taste.

Die Zutaten in eine Schüssel stellen (in den relativen Mengen nach deinem Geschmack). Mischen die Salatsoße sehr gut. Hinzufügen Salatsoße und Balsamico darüber träufeln zu dein eigene geschmack

Corina's favorite version: omit tofu and dressing

Corina's lieblings version: ohne Tofu und Salatsoße

Peanut butter chocolate bars

from Kathy who probably found the recipe somewhere online years ago, and modified by Corina

1C margarine (melted)
2C graham cracker/cookie crumbs
1/4C sugar
1 3/4C powdered sugar
1C peanut butter
1/2 t vanilla
1 bag / 1 bar chocolate/chocolate chipe (melted)

• Combine all ingredients, except chocolate, in a medium sized bowl. Stir until is smooth and creamy.
• Melt chocolate and pour over peanut butter mixture
• Optional: Refrigerate for 1 hour. Cut bars while it is cold.

Fall Fest Feast / Herbst Fest Essen

Below is our favorite combination of recipes for a great fall/winter feast!

Try sweet potato stuffed with stuffing https://www.forksoverknives.com/recipes/vegan-baked-stuffed/stuffing-stuffed-sweet-potatoes/

But first, check out…

• Truthsgiving
• 11 ways to decolonize your thanksgiving and honor Native Peoples
• Take action for Native American Heritage Month (Nov)
• Learn what Native land you live on
• Ways you can support on Indigenous People‘s day
• History of native people of the Salish Sea 

Homemade Tofurky-like product = Dieter's Bacon

Gravy modified by Dieter from AllRecipes

1/3 C safflower oil

1/3 C flour

Mix together on low heat until fully dissolved

1 stock cube

Hot water or soy milk or Oatley cream

Add to pan, using enough water to dissolve the stock cube and adding more after it starts to thicken to maintain a creamy consistency

3T Soy sauce

3T Nutritional yeast

Black pepper (to taste)

Mix in until creamy

Stuffing recipe by Andrew

Adjust quantities to taste.

• 1 large onion
• a load of mushrooms (if you can get wild ones...)
• 4 cloves garlic
• 12-ish stalks of celery
• ~ a loaf of bread, cut into cubes
• ~1/2 cup wild rice (cook it al dente so that it doesn't explode)
• Cranberries (added by Corina)
• ~1 cup nuts (chopped, roasted almonds are good)
• herbs (sage is the classic, but rosemary's good, and oregano is my favourite, herbs de province)
• pepper
• 2-4 Tbsp miso paste (this avoids the need for additional salt, and adds an umami "savoury" taste)
• ~1/4 cup olive oil (use your better judgement - the goal is to simulate the fat that comes out of a turkey... it carries the flavours)

Instructions:

• Fry the onion, mushroom, and celery together, adding garlic at the end so it doesn't burn
• Throw in the wild rice and bread
• Combine the miso paste and olive oil with an equal part of warm water and pour over the bread+veggies (stir as you go - you want things to be evenly moist but not sloppy - adjust oil/water as needed)
• Mix in herbs, pepper
• Add nuts and wrap in alumin(i)um foil or put in a tightly lidded casserole dish and bake for a while (30 min-1 hour?).

For more adventure, you could add lots of things: coriander, fennel (in place of/addition to celery), roasted garlic, roasted squash, star anise, Chinese five spice, chilis, apple....

Stuffing with gravy!

Homemade tofurky is done!

Sweet potato mash with caramelized pecans recipe by Kelsey

This is an original recipe that was inspired during a field season in Florida where we had a crazy oven (hence the microwave) and leftover sweet potatoes.

Microwave 2 sweet potatoes on a plate and stab them with a fork. Microwave 15 min, rotating every 5 min. Mash with a fork and add butter so it is creamier. 

Topping

• Chop pecans and toast alone in skillet until brown
• Add cinnamon, salt, and agave to skillet and stir
• Cook on low for a little bit to harden the sugar onto the pecans
• Taste and add more of desired flavor
• Sprinkle on top of sweet potato mash 

Cranberry sauce recipe modified by Kelsey

12oz/0.75lb fresh cranberries

3/4C sugar

1C fresh squeezed orange juice

1/4t cinnamon

Optional: add a chopped up orange which increases sweetness so you can use less sugar. 

Mix juice and sugar in a pan on medium heat, add cinnamon, stir in cranberries and cook until they pop. Add the orange at the end. 

Pumpkin pie recipe at our blog or a sweet potato pie recipe

Peach cinnamon doughnut cake

by Ljerka

Peaches

• 1 can / 820g peaches (peeled and cut into pieces)
• 1T brown sugar (if using fresh peaches)
• A little bit of water

Boil together until soft, but not so soft that they fall apart. Pour the water out of the pan and into a mug. Keep the peaches in the pan, add some sugar, and cook-fry until additional water/sugar mass is released. Turn heat off. 

Cake 

• approx 200g/1C brown sugar
• 3T margarine
• 200g/1.6C self-rising flour
• a bit of rum
• 1t baking powder
• 2t cinnamon
• the water from the initial cooking stage of the peaches
• soy milk (if extra liquid is needed)

 - Mix the sugar and margarine together

 - Add the rest of the ingredients and stir

 - Add peaches by lifting them from the pan with fork so the concentrated peach-sugar-liquid stays in the pan where you cooked the peaches as you'll want to use it for the frosting

 - Bake for 50 min @ 200 C

Frosting

• approx 55g/0.25C margarine
• 200g/1C icing sugar
• 1t cinnamon
• the peach-sugar-liquid-thing
• 2T soy milk (amount depends on how much of the peach thingy is left, so put that in first and stir to see how much milk you might need)

Put it over boiling water and stir to create nice shiny frosting.

Peanut butter chocolate balls

recipe by the Portland Co-op and modified by Corina

The peanut part: 

• 1/3 to ½ C vegan margarine
• ~1/2 C Peanut butter
• ¾ C Flour
• 1 C sugar
• Cookie crumbs (optional)

Melt margarine, add peanut butter and melt together. Add the rest of the ingredients and mix until it becomes kind of doughy. 

Place pieces of the dough on pieces of chocolate (like the chocolate is a mini plate) and refrigerate until firm - OR - drop balls on a plate and drizzle melted chocolate dripped over the top (melt margarine, stir in chocolate chips until melted).

Banoffee

By Dieter

2 bananas / 2 Bananen
6 vegan butter cookies / 6 vegane Butterkekse
1 handful cashew nuts/ 1 handvoll Cashew-Nüsse

• Die Bananen und Kekse in kleine Stücke brechen und mit den Cashew Nüssen vermischen.
• Break the bananas and cookies into small pieces and mix with the cashew nuts.

2 tablespoons margarine / 2 Esslöffel Margarine

2 tablespoons brown sugar / 2 Esslöffel brauner Zucker
1 tablespoon almond butter / 1 Esslöffel Mandelbutter

• Verrühre die Margarine und Zucker auf mittler Hitze bis es karamelisiert. Misch die Mandelbutter unter bis es eine Paste formt. Kombiniere diese mit den übrigen Zutaten.
• Melt the margarine and sugar at medium heat until it starts to caramelize, stir throughout. Mix in the almond butter until it is a smooth paste. Combine with the previous ingredients.

2 tablespoons coconut cream / 2 Esslöffel Kokusnussmilch

• Giesse die Kokosnussmilch über alle Zutaten.
• Pour the coconut cream over the ingredients.

Lo mein

Lo Mein Cold

modified by Corina from https://thefirstmess.com/2020/03/11/cold-ginger-noodle-salad-vegan-recipe/

Dressing

1/4 C tamari

1/4 C toasted sesame oil

1/8 C rice vinegar

2-3 T finely chopped ginger

1 T agave

Put all ingredients into an airtight tupperware with a sealable lid. Shake. Done.

Noodle Salad

1 package Japanese ramen noodles or mie noodles (make sure they don't have eggs in them)

1 C frozen peas

1 carrot

1 T chopped jalapeños

1 medium orange (or grapefruit) cut into bite-sized pieces

1 container chopped tofu

black pepper to taste

Optional: torn mint leaves, 1 T white toasted sesame seeds

Cook the noodles, strain, put dressing into the warm pan, then the frozen peas, then the hot noodles. Add the rest and stir. 

The quick version

Make the dressing, cook the lo mein noodles, add dressing and a crunchy salad mix (red and green cabbage and brussel sprouts and broccoli all chopped up) and teriyaki tofu

Another Lo Mein recipe (but I think above is better)

modified by Corina from https://simple-veganista.com/vegetable-lo-mein/

Follow the instructions at the link above with the following modifications:

• Can use any kind of tofu, even those that are already cooked, in which case heat up the tofu in oil with garlic and onion (a tiny bit). Then throw in the other veggies until they are done, then add the noodles, and pour the sauce on top.
• Sauce: we like lots of Sambal (2T) and agave syrup instead of maple syrup (cheaper)
• No scallions or bean sprouts, can substitute mushrooms for bell pepper

Kung Pao Tofu

Modified by Corina, based on a recipe by The Spruce Eats

Follow the instructions from spruce eats (we used tofu, mushrooms, peas, bell pepper, and cashews as base), and add:

rice vinegar
sambal
agave
1/3 stock cube (instead of broth)

Sweet potato Massaman curry

by Dieter

2 sweet potatoes / sußkartoffeln
1 package mushrooms / pilze
2 handfuls peas / erbsen

3 handfuls red lentils / rote linsen 
1 block tofu (smoked or other flavor)
4 t Massaman curry
400 ml coconut milk / kokonuss milch
2 t sunflower oil / sonnenblumen öl

1. Put sunflower oil in wok and fry the curry paste at medium heat for 3-4 min while stirring
2. Add coconut milk and stir
3. Add sweet potatoes, lentils, and mushrooms, let boil for 15 min or until potatoes and lentils are soft
4. Add peas and tofu

Ramendrugs

By Dieter

0.5 l boiling water / kochendes Wasser
1 stock cube / Gemüsebrühewürfel
2T sesame oil / Teelöffel geröstetes Sesamöl
3T gluten-free soya sauce / Teelöfel Soyasauce
1t chili powder / Teelöffel Chilipulver
2 kaffir lime leaves / Kaffir Limettenblätter

1T balsamic creme / Teelöffel Balsamico-Vinaigrette-Creme

1T lime juice

3T miso (any type of brown miso)

1 handful/square Mie or Japanese ramen noodles / handvoll Mie- oder Japanische Ramen-Nudeln (use more if you want it to have less liquid)

Mix everything together, stir, let boil for ~5 minutes (until noodles are soft enough). Note: I prefer the Japanese ramen noodles because they soak up more liquid.

Alles in einem grossen Topf vermischen, und für ca 5 Minuten kochen lassen (bis die Nudeln weich genug sind)

Another option: Almost Shio Ramen

0.5 can coconut milk 

1 can water

1t salt

Pour into a pot, add noodles and boil until noodles are soft

2T white miso paste

Stir in after taking the pot off the heat

Oil sauce:

1T sunflower oil 

1T toasted sesame oil

1t chili powder

Stir in a bowl and set aside. Spoon it onto your own personal bowl of ramen as desired

Tortilla chips

By Dieter

1 cup harina de maiz blanco / pre-cooked white corn meal / vorgekochtes Maismehl

1/3 cup vital wheat gluten / Seitan-Pulver
1/2 - 1 cup boiling water / kochendes Wasser
1/2 tea spoon salt / 1/2 Teelöffel Salz

1/2 tea spoon paprika powder / 1/2 Teelöffel Paprikapulver

pinch of chili powder / Prise Chili-Pulver
1 table spoon sunflower oil / 1 Esslöffel Sonnenblumenöl

This amount will make about 10-12 large chips, which fit on a large oven pan. Adjust amount according to hunger.

Mix the corn meal, vital wheat gluten, 1/2 cup of boiling water, and salt with a fork until it is well mixed. Let rest for a minute, and add more water if there is still flour unbound. Pour the sunflower oil on a large oven pan. Take a small ball of the corn mixture, briefly roll between hands, and press onto the pan. Take some of the sunflower oil on your finger tips and spread it flat. Bake at 225C/380F for ~10 minutes until they start to crisp and golden.


Die angegebene Menge macht ca 10-12 grosse Chips, die auf ein grosses Backblech passen. Bei mehr  Hunger die Menge anpassen.

Vermisch das Maismehl und Seitanpulver mit dem kochenden Wasser und Salz, und verrühr mit einer Gabel. Für eine Minute sitzen lassen, und falls noch Mehl ungebunden ist, mehr Wasser hinzufügen. Giess das Sonnenblumenöl in ein Backblech. Nimm eine kleine Menge der Mischung, rolle sie kurz zwischen den Händen, und lege es auf das Backblech. Feuchte die Fingerspitzen mit etwas von dem Sonnenblumenöl vom Backblech, und breite den Chip flach aus. Backe bei 225C/380F für ca 10 Minuten bis sie knusprig und golden werden.

Cinnamon rolls / Zimt Schnecken

By Dieter

The rolls

Make pizza dough. Make sure to add a lot of flour, and knead for several minutes. Let the dough rest, ideally 24 hours in the fridge.

Add 4T butter and 8T protein powder. Knead in until dough is smooth. Let it rest again, ideally in a warm place for 90 mins.

Oil a baking pan. Roll out (with your hands) the dough across the sheet in a long rectangle. 

The filling

Mix 4T butter with 4T maple syrup, 1T sugar, and 4T (or more) cinnamon.

Spread the filling onto the dough. Add pieces of chocolate or raisins or cranberries or nuts if you like. Roll the long rectangle like a sushi roll. Cut into small slices (~10). Bake at 375F / 180C for 20 mins. 

The icing
Choose one of the frostings, and spread over the rolls.

Cheese sauce / cheese

Note: want to try cheese recipes at https://www.86eats.com/recipes/category/Cheeses

By Dieter

2T sunflower oil / 2 Esslöffel Sonnenblumenöl
2T flour / 2 Esslöffel Mehl
1 stock cube / 1 Würfel Gemüsebrühe
water / Wasser
2T nutritional yeast / 2 Esslöffel Hefeflocken

black pepper / schwarzer Pfeffer
mustard / Senf
lime juice / Limettensaft
optional 4 slices cheze / nach Wunsch 4 Scheiben Kese (Simply V Natur)

1. Heat sunflower oil in a small pot at medium heat
2. Stir in flour until it is well dissolved
3. Add stock cube, and pour the water over it (start with 1/2 cup). Stir to mix everything while bringing to a small boil. The sauce will thicken at this point, so add more water to bring it to a creamy texture (not to solid because the other ingredients will further thicken it). 
4. Stir in the nutritional yeast, and flavour with the salt, pepper, mustard, and lime juice according to your taste. For additional creaminess, melt in 4 slices of cheze.

1. Erhitze das Sonnenblumenöl in einem kleinem Topf auf mittlerer Hitze. 
2. Rühr das Mehl unter bis es keine Klumpen mehr gibt. 
3. Füge die Gemüsebrühe hinzu, und giesse das Wasser darüber (zum Anfang eine halbe Tasse). Alles gut verrühren, und dann zu einem kleinem Simmern bringen. Die Sosse wird dabei verdicken, also füge mehr Wasser hinzu bis die gewünschte Konsistenz erreicht ist (nicht zu fest da die anderen Zutaten es noch etwas weiter verdicken). 
4. Rühr die Hefeflocken unter, und würze mit dem Salz, Pfeffer, Senf, und Limettensaft je nach persönlichem Geschmack. Für zusätzliche Cremigkeit, schmelze vier Scheiben Kese hinein.

Tiramisu

Based on a recipe of Chef Chloe https://chefchloe.com/recipes/sweets/tiramisu.html

1/2 cup soya flour / Soyamehl
1/2 cup vital wheat gluten
1/2 cup flour / Mehl
1 cup sugar / Zucker
1/2 table spoon baking powder / Backpulver
1/2 table spoon salt / Salz

3/4 cup water / Wasser
1/2 cup sunflower oil / Öl
2 table spoons marzipan / Marzipan
1 table spoon vinegar / Essig

Mix the solid ingredients in a baking tray. We went for the higher protein option, the original recipe uses 1.5 cups of plain flour. Add the liquid ingredients and blend together. Bake at 180C/350F for 45 minutes. We like the cake to be crispy, if you prefer the softer option (as in the original recipe), bake for a shorter amount of time. Cut the cake into small cubes, and place 2/3 of them into the bottom of a new baking pan.

Vermische die festen Zutaten in einer ofenfesten Form. Wir haben uns für eine Version mit höherem Eiweissgehalt entschieden, im Originalrezept werden stattdessen 1.5 Tassen Mehl benutzt. Giesse die flüssigen Zutaten hinzu und mixe alles gut zusammen. Backe bei 180C/350F für 45 Minuten. Wir mögen unseren Kuchen knusprig, für die weichere Option (wie im Originalrezept), backe den Kuchen für weniger Zeit. Schneide den fertigen Kuchen in kleine Quadrate, und streue 2/3 dieser in den Boden einer neuen Kuchenform.


1/2 cup chocolate Oatley / Hafer-Schokoladen-Trink
3 tea spoons cocoa powder / Kakaopulver
1 package rum flavoring / Back-Rum

We do not like coffee, so we went with the bitter cocoa instead. Stir well so that the cocoa powder dissolves. Pour over the cake cubes in the new baking pan.

Wir mögen keinen Espresso, daher benutzen wir die bittere Schokolade. Vermische alles gut bis das Kakaopulver aufgelöst ist. Giesse diese Mischung über die Kuchenstücke in der neuen Kuchenform.


2 packs coconut cream (chilled in the freezer while the cake is baking) / Kokosnussmilch (gekühlt in der Tiefkühltruhe während der Kuchen im Ofen ist)
2 table spoons natural soya yoghurt / einfacher Soyajoghurt
2 table spoons icing sugar / Puderzucker

We did not care as much to get the cream to be solid. We did have it in the freezer first, and did pour most of the coconut water away before mixing it with the yogurt and the icing sugar. The yoghurt does give it a bit more consistency and we like that it tones down the coconut flavour. After mixing it together, pour 3/4 over the drenched cake cubes in the new baking pan. Add the remaining cake cubes and pour the remaining cream next to it. To finish, shave chocolate over the top.

Für uns war es nicht so wichtig dass die Sahne fest wurde. Es hat ein bisschen geholfen, dass die Kokosnussmilch erst im Tiefkühlschrank war und wir haben das meiste (aber nicht alles) des Kokosnusswasser abgegossen. Der Joghurt gibt ein bisschen mehr Konsistenz, und wir mögen es auch, dass er den Kokosnuss-Geschmack ein bisschen abmildert. Alles gut vermischen, und dann 3/4 der Sahne über die eingeweichten Kuchenstücke in der neuen Kuchenform giessen. Die restlichen Kuchenstücke hinzufügen und die restliche Sahne herumgiessen. Zum Abschluss Schokolade über alles raspeln.

Roasted spicy cauliflower / Gerostet scharf Blumenkohl

by Dieter

Before baking

1 small/kleinen head/kopf Cauliflower / Blumenkohl (2 handfulls)
8T Olive oil / Oliven öl

8T Water / Wasser
1T Chili powder / pulver
0.5T Salt / Salz
Vegan cheese / Käse
Dehydrated soy/soja pieces/streifen

• Pour soy pieces into the bottom of a baking pan, then break cauliflower into small florets and lay on top
• Mix spices with olive oil, and drizzle over the top of the cauliflower and soy pieces. Stir a bit to make sure everything is covered
• Bake at 410 F / 210 C for 20 min. 
• Cover with cheese, bake for 10 more min

After baking (with cheese)

Tostadas

a mixture accidentally stumbled upon by C & D

Make nachos and bake (machen und backen). Just before serving, put on top (gerade bevor essen, decken mit): guacamole, pico de gallo, and finely chopped lettuce (salat). Done! Fertig!

Shivani's Aloo Parata

A recipe passed down through generations by Shivani's family

Makes 6 paratas

Filling:

Boil potatoes (2 large potatoes - 1 large potato makes 3 paratas),

Mash potatoes - according to taste add green chilis (1 small, sliced), add minced onion (1t), add turmeric powder for color (1t), add chili powder (1t), add 1T (vegan) cheese

Dough:

 - Add 0.5C water to all 1.5C purpose/wheat flour and turn it into a soft dough

Putting it together:

- Break a piece of dough off, roll into a ball, then roll it out on a floured cutting board
- Put a scoop of filling in the center of the circular dough, close the edges around the filling, roll out

- Fry at medium-high temperature with a little bit of oil - if you use more oil it will turn golden, if you use less oil some places where it touches the pan will turn burned - so adjust to preference

Fajita Salad / Salat

by Dieter

Lettuce / Salat
Carrots / Karotten
Tomatoes / Tomaten
Soy chunks / Soja stücke
Chili peppers / Chili schote

Sauce option 1:

Olive oil / Olivenöl
Fajita mix / mischung

Sauce option 2:

Liquid gold from the First Mess blog (with modifications: omit garlic & flax, less water so it is creamier, shake in a sealed tupperware rather than mix in a blender)

In a saucepan, pour hot water over the soy chunks to hydrate them. Sauce option 1: Mix the fajita seasoning in. Mix all ingredients in a big bowl and drizzle with olive oil. Sauce option 2: pour over the complete salad

In eine Topf, gießen heißes Wasser über die Soja stücke bis sie feuchtig sind. Mischung mit fajita mischung. Mischung alle die Zutaten in einem große schussel und gießen Olivenöl überall.

Focaccia bread

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.

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.