Salad dressings

 Worcestershire sauce salad dressing 

2 T vegan worcestershire sauce
2 T apple vinegar
3 T sunflower oil
1/2t salt
1 T black pepper

1t sugar

Liquid gold from the First Mess

with modifications by Corina: omit garlic & flax, less water so it is creamier, shake in a sealed tupperware rather than mix in a blender

Strawberry vinaigrette

 Modified by Corina from The Grand Tour Cookbook by Hannah Grant

Handful of strawberries (or raspberries)

2T mustard

3T olive oil 

2T apple cider vinegar 

1T rice syrup 

1/2 lime

1/2t black pepper 

In a small Tupperware, mash the berries, squeeze the lime juice in, and add the rest of the ingredients. Put lid on and shale. Pour over food 😊 

High-Protein Banana Bread / Bananenbrot

 By Dieter, inspired by https://foodlovin.de/kiwi-banana-bread-mit-macadamia-nuessen/

Standard version

2 Bananen / bananas
100gr gemahlene Mandeln / ground almonds
75gr Gluten / gluten
75gr Eiweisspulver / protein powder
2EL geschrotete Leinsamen / linseeds
2TL Backpulver / baking powder
1/2TL Salz / salt
4EL Ahornsirup/Reissirup/ maple or rice syrup
3EL Kokosbutter / coconut butter 
120ml Milch / milk

Chocolate chip version

4 Bananen / bananas
2EL gemahlene Mandeln / almond flour
2EL geriebene Mandeln / shredded almonds
8EL Eiweisspulver / protein powder
2TL Backpulver / baking powder
1/2TL Salz / salt

4EL Ahornsirup/Reissirup/ maple or rice syrup

1/2 Tüte Schokoladechips  / half a bag of chocolate chips

120ml Milch / milk

Alle festen Zutaten in einer großen Backform mischen. Die flüssigen Zutaten hinzufügen und mit einer Gabel umrühren, bis alles gut vermischt ist. 45 Minuten bei 180C/375F backen.

Mix all the solid ingredients in a large baking tray. Add the liquid ingredients, and stir with a fork until everything is well mixed. Bake for 45 mins at 180C/375F.

Makes ~16 small pieces. Our version contains a total of 130gr of protein (30gr almonds + 40gr gluten + 5gr flour + 40gr protein powder + 10gr lineseess + 5gr milk), so ~8gr protein per piece.