Milk and yogurt

Oat milk

By Dieter

200g Haferflocken

4T maple syrup

pinch Salz

2T Sunflower Oil

750ml Wasser

Plus spices: cinnamon, nutmeg, etc.

• Blend in blender. The milk is done, store in the fridge. 

Total: 800ml, 28g protein

Mango yogurt

By Dieter

1 mango (cut into pieces) / Mango (kleingeschnitten)

2T protein powder (we use a mixture of pea, rice, and hemp protein) / Eiweisspulver

2T sunflower oil / Sonnenblumenöl

1T lime juice / Limettensaft

2T sugar / Zucker

3T yogurt with live cultures / Jogurt mit lebenden Kulturen

Optional, depending on consistency: 6T water / Wasser

• Mix all ingredients in a blender

General instructions for finishing the yogurt

• Warm the oven so that it gets to 40C (if it is warm outside, you can put the containers outside)
• Use sealable glass containers and place them in the oven to get warmed up
• Let the pot cool to about 40C and then pour the pot contents into the containers
• Keep the containers in the warm oven for 24 hours (turn the oven on every so often to keep the temperature around 40C)
• VARIATIONS: replace sunflower oil with coconut butter and the yogurt will taste like a piña colada

High protein milk

By Dieter

600ml water / Wasser

6T protein powder (we use a mixture of pea, rice, and hemp protein) / Eiweisspulver

4T cocoa powder / Kakao-Pulver

pinch of salt / Prise Salz

1T vanilla / Vanille

1T cinnamon / Zimt

2T almond butter / Mandelmus

5T maple syrup / Ahornsirup

Do this...

• Mix all ingredients in a blender for ~45 secs
• Alle Zutaten im Mixer für ~45 Sekunden vermischen

Or this...

• Mix all ingredients in a pot and boil for 5 min
• Alle Zutaten im Topf und für 5 min kochen

Has 10g of protein per 100ml of water - with the additional volume of the other ingredients it comes down to about 7g of protein per 100ml of milk.

Linda's 5 minute fudge

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

2/3 C Oatley cream or coconut cream

1 2/3 C sugar

2T margarine

Combine in a pan and boil for 4 min and then add...

2 C vegan marshmallows

and stir until melted

Remove from heat and add...

1 1/2 C chocolate chips

1t vanilla

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

Kathy's original transcription is still going strong!

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.

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).

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.

Drumstick-Cake

By Dieter (inspired by a cupcake at Let them eat cake in Davis, California)

Teig / Dough

100g Mehl / flour
100g Zucker / sugar
Prise Salt / pinch of salt
1t Backpulver / baking powder
100ml Wasser / water
100ml Öl / oil
1t Agavesirup / agave syrup
2t Vanille / vanilla extract

Alle Zutaten in einer Backschüssel vermischen und bei 180C für 30 Minuten backen. Den Kuchen nach dem Backen abkühlen lassen. Anschliessend halbieren und mit dem folgenden füllen:

Mix all ingredients in a baking tray and bake at 375F for 30 minutes. Let the cake cool down after baking. Cut it in half and fill with the following

Füllung 1: Buttercreme / filling 1: buttercream

50g Sonnenblumenmargarine / sunflower margarine
50ml Oatly Hafer-Creme / oatly cream
75g Puderzucker / powdered sugar
25g Stärke / corn starch

Mit dem Mixer zu einer Buttercreme vermischen / Mix and beat to create a butter cream

Füllung 2: Nuss-Schoko-Creme / filling 2: vegan nutella

2T Haselnuss-Schokoladen-Creme / hazelnut-chocolate spread
50ml Oatly Hafer-Creme / oatly cream
25g Puderzucker / powdered sugar

Mit einer Gabel zu einer Nusscreme vermischen / Mix and combine to create a nutcreme
Für andere Geschmacksrichtung die Haselnuss-Schoko-Creme mit Erdnussbutter / Mandelmuss / etc. ersetzen. / For different flavours replace the hazelnut-chocolate-cream with peanut butter / almond butter etc.


Die beiden Füllungen zwischen die zwei Kuchenhälften streichen / Place the two fillings between the two halfs of the cake

Glasur / Topping

40g Schokolade / chocolate

Die Schokolade schmelzen und auf den Kuchen streichen / Let the chocolate melt and spread it across the cake.

Haselnuss-Schokoladen-Creme / Chocolate-Hazelnut Spread

Based on https://www.yumsome.com/how-to-make-vegan-nutella/

400g hazelnuts / Haselnüsse

100g vegan chocolate / Schokolade (Favorit ist Frankonia Helle Vegan)

100ml chocolate oat-milk / Schokoladen-Hafermilch

3tbsp maple syrup / Ahornsirup

1tbsp vanilla / Vanille

Pinch salt / Salz

Die Haselnüsse im Ofen rösten, schälen, und dann im Blender zu Muss verarbeiten (dauert ein paar Minuten bis sich die Krümel plötzlich in ein Muss verwandeln). Die Schokolade schmelzen, und mit den übrigen Zutaten mit dem Muss weiter verblenden.

Roast the hazelnuts in the oven, peel them, and blend them until they become a creme (it takes a few minutes for the crumbles to suddenly turn into a creme). Melt the chocolate, add it and the remaining ingredients to the creme, and blend a bit more.

Macht 600g, Pro 100g: 537kcal, Fett 46g, Zucker 10g, Eiweiss 10g

(Vergleich: So vegan so fein, Pro 100g: 569kcal, Fett 38g, Zucker 47g, Eiweiss 5g)

Brownies / Drownies

von Dieter

We (and apparently others) love these brownies so much that we keep adapting the recipe so we can eat them as much as possible. Our current - high protein/lower sugar - version is here! We played with these recipes in Europe, so the measurements are all in grams/millilitres - we now adapted this to cups for the first recipe but haven't tried it that often, so you if you are measuring ingredients by cups you might need to adjust the amounts slightly. The batter should be like a cream before baking, so more on the soft side. 

Wir (und anscheinend auch andere Personen) mögen diese Brownies so sehr, dass wir das Rezept mehrmals angepasst haben, um diese Brownies so oft wie möglich essen zu können. Hier ist unsere aktuelle Varianten mit viel mehr Eiweiss.

Drownies (high protein)

200gr (1.5C) protein powder mix (we use a mixture of 4 parts rice protein powder, 4 parts pea protein powder, and 1 part hemp protein powder)

100gr (1C) Zucker / sugar
50gr (1/4C) Kakaopulver / cocoa powder 

1 Esslöffel (1T) Backpulver  / baking powder 

1 Teelöffel (1t) Salz / salt

1t Vanille (amount depends on the type of vanilla you use, for most it is around 1t)

250ml (1C) Wasser / water 

150ml (1/2 cup) Öl / oil 

2 Teelöffel (2t) Maple syrup / Ahornsirup

Instead of the protein powder mix, you can use a mixture of 100gr gluten/seitan mix and 100gr protein powder (also soy flour works) - though that of course means they will no longer be gluten free. Or you can use 200gr of normal flour.

Instructions 

• Mix the dry ingredients directly in the baking pan
• Add the wet ingredients and mix thoroughly with a fork
• Bake at 370F for 35 minutes, the brownies are ready when a knife comes out clean and the top has started to caramelise

Anleitung

• Die festen Zutaten in einen Backschussel geben, leicht vermischen / Mix the dry ingredients in the baking pan.
• Die flüssige Zutaten hinzufügen und mit einer Gabel gründlich vermischen
• Backen bei 180C für 35min, sie sind fertig wenn ein Messer sauber herauskommt und die Oberfläche leicht karamellisiert ist

Nutrition comparison

High protein

• Total 750g – 2640 calories, 175g Eiweiss - 30 pieces of 25g
• Per piece: 88 calories, 5.5g protein/Eiweiss, 5g fat/Fett, 3g sugar/Zucker

Schwarzwälder Kirschtorte - Black Forest Gateau

                             

By Dieter

200gr Flour
200gr Sugar
40gr Chocolate powder
1/2 tbsp baking powder
pinch salt

• Mix in a large oven pan

200ml chocolate milk
200ml sunflower oil
1 tbsp vanilla

• Mix the three liquid ingredients in a large bowl, pour into the oven pan, and thoroughly stir together. Bake for ~40 at 175C until fork comes out clean.

50gr cherry jam
~25 cherries

200ml cream
1 pack Ruf Unsere Schlagcreme Vegan
Chocolate shavings (~15gr)

• Wash and destone the cherries. 
• Let the cake briefly cool down before spreading a layer of jam and putting the cherries on top. 
• Beat the schlagcreme powder into the cold cream until it is solid and spread across the cherries before adding the chocolate shavings on top.

Frosting

Chocolate buttercream frosting

Recipe from: http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
Modifications: instead of butter use vegan margarine, omit the milk

Vanilla buttercream frosting

by Dieter

50ml vanilla custard

100g margarine

200g icing sugar

1t vanilla extract

Seeds from 1 vanilla pod

Beat butter until soft, beat in icing sugar, beat in vanilla. 

Beat again before spreading on a room-temperature (or at least not hot) cake.

Vanilla lime frosting

by Corina 

Lots Powdered sugar
1/4C Margarine
1T Lime juice
1t Vanilla

Beat together until the right consistency and creamy

Fruity protein frosting

by Dieter

2 passionfruits 

3T rice protein powder

3T pea protein powder

4T maple syrup

Blend together

6T butter

Blend again

60g protein!

Chocolate croissants

By Dieter

puff pastry
chocolate fudge


Make sure to get puff pastry and not any of the other kinds of pastry (not filo, nor shortcrust etc.).

Let the puff pastry defrost. It is now ready to use, and can be folded into all different shapes with a tablespoon of fudge inside. For more puffiness, flatten the pastry, fold over, flatten, fold, repeat a few times. Bake in an oven at low temperature ~170C/340F for ~15 mins until the tops are golden and crispy.

Chocolate fudge

By Dieter

1 bar of dark chocolate (70%)

2 table spoons of coconut butter

1 table spoon cocoa powder

2 table spoons of oatley cream

6 table spoons of sugar (add according to taste)

1 table spoon of maple syrup

vanilla flavour

salt

Combine all ingredients in a pot at low to medium temperatures, just high enough such that the chocolate melts. Stir well, pour into a container, and let it sit in the freezer/fridge until it becomes solid.

Thingys

By Corina

¼C Soy Margarine (Willow Run or Earth Balance are the best)
1C Maple Syrup
¼C Cocoa powder (or melted Trader Joe's chocolate chips)
1C Peanut butter (and/or Almond butter)
1t Vanilla
1T Cinnamon
1C Shredded Wheat (crushed)

• Melt the soy margarine and add maple syrup (burner on high). Boil while stirring for about 5 minutes until goo drips from spoon in a solid line.

• Turn burner down or off; stir in cocoa powder, cinnamon, vanilla, and peanut butter. Mix until smooth.

• Crush shredded wheat and stir into mixture until evenly distributed.

• Drop by spoonfuls onto plates and put in refrigerator (this will harden them and keep from melting again).

Soy-free, gluten-free version: instead of shredded wheat, use Nature's Path Organic Corn Flakes (fruit juice sweetened); instead of soy margarine, use Earth Balance Soy-Free buttery spread.

Chocolate Chip Cookies

High protein version

from Chocolate Covered Kate, modified by Tom & Dieter

8T protein powder

8T flour

8T sugar

1t salt

2T baking powder 

2T vanilla

6T oil

6T water

6T chocolate chips

Mix all ingredients in a bowl. The dough will be relatively solid. Grease an oven pan, and place the cookies on it (1 spoonful per cookie, this makes about 24 cookies, the cookies will grow a bit so space them apart). Preheat the oven to 330F (165C), and bake for 11 minutes. 

From http://vegetarian.about.com/od/vegancookierecipes/r/chocchipcookies.htm, modified by Corina

A smaller batch (makes about 24 cookies)
1 1/3C / 130g flour

1 t salt
1 t baking soda
1 t baking powder

3/4C / 75g sugar 

1t vanilla

enough vegan milk to make a thick dough (maybe 1/4C, but mix in a little bit at a time until you get the right consistency)

1/2C / 112ml vegan margarine

12 oz / 400g vegan chocolate chips

A massive batch

2 3/4 C / 260g flour (use 130g Vital Wheat Gluten flour [Veganz seitan basis] to increase protein)
1 t salt
1 t baking soda
1 t baking powder
1 1/4 C / 250g maple syrup (+670kcal) or sugar (+850kcal)
1 t vanilla
~250ml milk (but probably much less): coconut (80kcal) or oat (chocolate: 130kcal + 2.3g protein) (enough to make it the right consistency - it sticks together and is not runny)
1 C / 225ml margarine (+1590kcal) or coconut butter (+1800kcal) (melted if not using a mixer)
12 oz / 400g vegan chocolate chips (Trader Joe’s, Sarotti Fondue Schokolade [+2188kcal, 20g protein])

(To reduce calories, replace margarine with milk)

Mix flour, sugar, salt, baking soda, baking powder with a mixer. Add margarine and vanilla. Add enough coconut milk to get it to the right consistency. Stir in chocolate chips. Drop spoonfuls of dough onto cookie sheet. Bake at 350 degrees F for ~10 minutes, until edges just start to brown.

Total (130g wheat gluten / 130g flour) = 117g protein, 880kcal from flour & seitan only
Per cookie (total / 25 cookies) =
5g protein
35kcal + 34kcal from sugar - or - 27kcal from maple syrup
+ kcal from chocolate chips, milk, and margarine

Chocolate Covered Cherries

Do you miss cordial cherries? Do you prefer non-alcoholic cordial cherries? Well make these and satisfy your craving! Recipe at http://candy.about.com/od/fruitnutcandy/r/choccherry.htm

Spicy Chocolate Mousse

Yummy and great for bringing to dinner with friends. Recipe by Mark Bittman at http://www.nytimes.com/2009/05/20/dining/201mrex.html

Dieter's modified version
1 pack of silken tofu (300-400g). Brands that work: Germany - Terra Bio-Seiden from Alnatura; UK - Satono yuki from Sainsbury (best), Taifun from ReVital (tied for 2nd best), Blue Dragon from ReVital (ends up with an airy cherry tinge; tied for 2nd best), Mori-Nu from ReVital (ends up with a dried cherry kind of tinge).
20ml vanilla extract
150g sugar
1T chili flakes
1/2t cinnamon

Put everything in a blender, blend until well mixed.

180g chocolate (Cadbury Bournville classic dark chocolate in the UK)

Melt chocolate in a double boiler (e.g., put chocolate in a stainless steel bowl, put the bowl in a pan of hot water on a burner). Stir well to fully melt all pieces.
Pour the melted chocolate into the mixture in the blender.
Blend.
Done.

Why Buy Ice Cream?

...when you can make it yourself! This is Corina and Dieter’s personal brand of ice cream

(Great recipe measurement converter at The Guardian)

Bouncing Bunny Surprise

50 g     Cocoa powder
200 g     Castor sugar
500 ml Oatley/Coconut cream
1t    Vanilla
1t    Salt

Boil, cool, blend, freeze.

Comango

125 ml Coconut milk
100 g    Castor sugar
1     Mango
1/2    Juice from fresh lemon

Boil, cool, blend, freeze.

Citrus

125 ml Water
100 g    Castor sugar
1     Mango
1    Juice from fresh lemon
1/2    Juice from fresh orange

Boil, cool, blend, freeze.

Vanilla

Vanilla bean pod
50ml coconut milk
1 can coconut cream - OR - replace this and the coconut milk with 750ml Oatly cream
200g sugar
2 T maple syrup

Cut open vanilla bean pod, scrape seeds out, put seeds and shell into coconut milk, boil at low heat, add sugar and coconut cream, boil, cool, take bean pod out, blend, freeze.

Cookies and Cream 

(suggested by Arne - what a great idea!!!)
Make vanilla ice cream
Crush 1 pack (or 1 row) of Oreos and mix in just before putting it in the freezer

Non-alcoholic mojito ice cream

Make vanilla ice cream (using Oatley cream), but exclude the vanilla and include 2/3 C lime juice (7 limes) and zest of 1 lime in the boiling.

Mix in 1/4 C finely chopped mint leaves while it is cooling. 

The ice cream will turn out layered with the lime more like a sorbet on the bottom and the mint in the ice cream on top.

Blackberry ice cream

200g blackberries / brombeeren
2 bananas / bananen
1/3 lime juice / saft von limette
50g sugar / zucker

Mix in blender, put in tupperware and place in freezer.

Salted Caramel

1 pack of Oatley cream (or coconut cream)
100gr of sugar
1 vanilla bean
salt

Salted Caramel sauce

Pour the cream into a pot, add the sugar and a bit of salt. Cut the vanilla bean ope, and scrape out the pods into the cream, before adding the whole bean. Heat up the cream to let it come to a small simmer, while stirring repeatedly. Turn off the heat, remove the vanilla bean, and pour into a container. Add about 2/3 of the Salted Caramel sauce, pouring it into all parts to get it well mixed. Put the container into a freezer till the ice-cream is ready. Add the remaining sauce while eating.