Cheese sauce / cheese

Cheese sauce

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.

Solid cheese

By Dieter

Ingredients for cheese base / Zutaten für die Käse-Basis:

1/2 cup coconut oil / 1/2 Tasse Kokosnussöl

1 cup water / 1 Tasse Wasser

1.5 teaspoons sunflower lecithin / 1.5 Teelöffel Sonnenblumen-Lecithin

1.5 teaspoons kappa carrageen / 1.5 Teelöffel Kappa-Carragena

Options for flavoring / Optionen für Geschmack:

Pickled ginger juice / Essigwasser von eingelegtem Ingwer: provides acidity + sweetness

Lime juice / Limettensaft: provides acidity

Vinegar / Essig: provides acidity

Miso-paste / Miso-Paste: provides saltiness

stock-cube / Gemüsebrühe: provides saltiness

Salt / Salz: provides saltiness

nutritional yeast / Hefeflocken: provides herbness

mustard / Senf: provides herbness

rice syrup / Reis-Syrup: provides sweetness

sugar / Zucker: provides sweetness

pepper / Pfeffer: provides spiciness

chili powder / Chilipulver: provides spiciness

Note: for flavoring options, see for example recipes at https://www.86eats.com/recipes/category/Cheeses

In a small pot, melt the coconut oil on low heat. Add the water and your mix of spices, and stir in the sunflower lecithin. Mix thoroughly with a whisk. Turn up the heat, and stir in the kappa carrageen. When the mixture starts to boil, turn down the heat. Leave just below boiling point for 5 minutes, stirring constantly. Pour into a glass bowl, let cool, and set in the fridge. 

Das Kokosöl in einem kleinen Topf bei niedriger Hitze schmelzen. Das Wasser und die gewünschten Gewürze hinzufügen, und das Sonnenblumenlecithin einrühren. Mit einem Schneebesen gründlich vermischen. Die Hitze erhöhen, und das Kappa Carrageen komplett einrühren. Wenn die Mischung zu kochen beginnt, die Hitze herunterdrehen. Unter ständigem Rühren 5 Minuten lang knapp unter dem Siedepunkt belassen. In eine Glasschüssel gießen, abkühlen lassen und in den Kühlschrank stellen.

Focaccia, Pita, Pita chips

Pita bread

The recipe by The Mediterranean Dish is really good

• My modification: I replace 1/4 of the flour with fava protein powder to make them higher protein. This means that you need to use more flour/fava powder to get the dough to be less sticky and kneadable because fava powder doesn't absorb as much as flour does.

Pita Chips

Based on the recipe by The Mediterranean Dish

• Make pita bread, cut it into pita chip sized pieces, and freeze them until you want pita chips. 
• Ready for pita chips? Place the frozen pita bread pieces on a baking pan and wait for them to defrost. 
• Sprinkle olive oil, salt, and seasonings on top. I like to use Italian spices for the seasoning. 
• Take a fork and rub both sides of each piece in the spiced oil. 
• Place in the oven at 180 C for 10 min. Flip the pieces over, and bake for another 2-5 min until they start to brown

Focaccia

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.

Pickled Ginger

By Dieter

Original

1 cup of fresh ginger
1 cup of rice vinegar
1/3 cup of sugar

Peel the ginger and slice it into small pieces (either using a knife or a grater). Put the vinegar and sugar into a pot and bring to a boil. Add the ginger slices, stir, and turn of the heat. Leave the pot on the hot stove, stirring occasionally. Once cooled down, the ginger is ready to be eaten and can be stored in a tight container in the fridge.


1 Tasse frischer Ingwer
1 Tasse Reisessig
1/3 Tasse Zucker

Schäl den Ingwer und schneide diesen in kleine Scheiben (entweder mit einem Messer oder einer Reibe). Giess den Reisessig in einen Topf, füge den Zucker hinzu, und bring dieses zum Kochen. Füge den Ingwer hinzu und verrühr diesen. Stell die Herdplatte aus aber lass den Topf auf dieser. Rühr manchmal bis alles etwas abgekühlt ist. Der Ingwer ist jetzt fertig zum Essen und kann in einem dichten Behälter im Kühlschrank verwahrt werden.

Quick-Fix fresh alternative / Schnelle frische Alternative

2 handful of thinly sliced cucumber / 2 handvoll Salatgurke in dünnen Scheiben

1 tsp salt / 1 Teelöffel Salz

2 tsp rice syrup / 2 Teelöffel Reissirup (alternative 1 tsp sugar)

1 tsp grated ginger or ginger powder / 1 Teelöffel geriebener Ingwer oder Ingwerpulver

2 tsp rice vinegar / 2 Teelöffel Reisessig

Mix everything, and serve. Alles vermischen, und servieren.

Waffles

by Corina

makes about 6 waffles

2C Flour (high protein = 1C soy flour + 1C vital wheat gluten)
3/4 Sugar (low calorie = maple syrup and/or agave/kokosblüten sirup)
1T Salt
1T Baking powder
1T Vanilla

1/2C margarine (to prevent sticking to the waffle iron)
Chocolate Oatley

Mix everything together, adding as much Oatley as needed to get a consistency that is on the runny side.

Pre-heat waffle iron (it must be very hot before putting the first waffle in, otherwise the batter will stick to the iron), oil the iron with margarine, pour batter on, cook until on the crispy side. Tastes like waffle cones!


A crispy, crumbly protein variant...
Use only soy flour and don't oil the waffle iron. Let it cook for a really long time. It will come out in crumbles, but they are really crispy and good.
Note: for some reason, now this variant gets completely stuck to the waffle iron even if using oil.

Crispy waffles that work
1/2 C Mehl / Flour
1/2 C Sojamehl / Soy flour
1/4 C Zucker / Sugar (agave + rohrzucker)
1T Salt
1T Baking powder
1T Vanilla
Chocolate Oatley

Mix enough Oatley in so it is more on the runny side

Wait a few minutes after the waffle iron is ready to put the batter in (it needs to be really hot).  Put coconut butter on the waffle iron before putting in the batter. Leave the waffle in for a few minutes after the iron says it is ready. Makes crispy waffles!

Notes on what NOT to do: do not use coconut butter to oil the pan because it makes the vital wheat gluten waffles chewy and not crispy. Don't use coconut sugar because it makes the waffles crumbly.

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.

Tofu Hot Pot Soup

Corina found (and modified) this recipe ages ago from a website that no longer exists.

2 T oil
2 T grated fresh ginger
3 cloves garlic, minced
1 lb. firm tofu, cut into 1-inch cubes

4 C broth (warm water)

1 T brown sugar
1/4 C soy sauce
2 t cayenne pepper (or Chinese chile paste/Sriracha sauce to taste)
1 T lemon juice

1/2 lb udon or lo mein noodles

1/2 C chopped fresh cilantro (optional)

• In medium to large pot, heat oil over medium heat. Add ginger and garlic and cook about 4 minutes. 
• Add tofu and fry about 4 minutes.
• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil. 
• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender. 
• Remove from heat, stir in cilantro 

Ginger-miso stir-fry

by Dieter

inspired by a recent visit to the Candle Cafe (NY)

1 block of firm tofu that is already seasoned (e.g. Taifun's bratfilets Japanische art, Rewe's tofu sesam mandel)

1 large bulb of broccoli

3 carrots

(other vegetables if you like)

A bit of salt

1 teaspoon of toasted sesame oil

2 teaspoons of sunflower oil

5 cm of fresh ginger

1 teaspoon of chili flakes

1 teaspoon of miso

1 tablespoon of nutritional yeast

1 teaspoon of tamari

1 teaspoon of rice vinegar

Some starch (corn flour or tapioca)

• Put oil in pan on medium heat. 
• Add the finely cut garlic and ginger plus the chili flakes and let fry for a bit. 
• Add the cut broccoli and carrots. 
• After 2-3 mins add a cup of water, the miso, tamari, rice vinegar and nutritional yeast. Stir well so that the flavours mix and coat all the other ingredients. 
• Finally stir in the starch to thicken the sauce.

Ginger salad

1 block of extra-firm tofu or 2C cooked fava beans (with salt and oil)

pickled ginger (see here https://pizzasushiicecream.blogspot.com/2019/09/pickled-ginger.html)

lettuce

2 tomatoes

2 carrot

1 handful basil

Annie's Goddess dressing or strawberry vinaigrette or liquid gold

Cut the tofu into small pieces (1cm by 1cm cubes). Add a bit of oil to a pan, and fry the tofu until the outside starts to become golden. Cut about 1 teaspoon of pickled ginger into tiny pieces, and add this with about 1 teaspoon of the pickling ginger into the hot pan with the tofu. Continue to fry for 2-3 minutes while stirring regularly.

Wash the salad ingredients and cut into mouth-sized pieces. Mix together in a bowl, and add the tofu and ginger. Split into bowls, each adding dressing to their taste.

Nachos

By Corina

Red Hot Blues blue corn chips
Refried beans spicy (Bearitos are the best)
Mexican rice (by Margaret, see below)
Black olives
Pepperoncinis
Daiya Mozzarella

Layer on a baking tray in the above order and cook until the beans are hot and the cheese is melted (yes, this vegan cheese melts).

Spread Santa Barbara guacamole (pictured above) over the top of the cooked nachos. Done.

(Thanks Margaret for the pear/grape guacamole inspiration!)

Burrito option:
Instead of chips, put all of these toppings inside a tortilla.

Mexican Rice by Margaret

2 T oil
1/4 medium onion, diced
1 1/2 C rice
3 cloves finely chopped garlic
2 1/2 C broth (hot water poured over a vegan vegetable stock cube)
1 C diced tomatoes (including the juice)
Cilantro

• In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. 

• Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

• Add in broth and diced tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the cilantro if you're using it. 
• Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

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

Sweet and Sour Sauce

From http://www.foodforfriendsyeah.co.uk/2009/11/11/sweet-sour-chicken-cantonese-style/ modified by Corina trying to mimic Bamboo Garden sweet and sour chicken

1 C pineapple juice
2 T sugar
2 t tomato paste
2 t ketchup - Heinz
2 T white wine vinegar - or apple cider vinegar
2 T port
1 red pepper, chopped
1 can pineapple chunks
2 T cornstarch

• Place a large saucepan on medium heat and add all the sauce ingredients, apart from the cornflour. Let the sauce boil for five minutes.

• Mix the cornflour with a little cold water in a cup. Slowly pour the cornflour into the sauce, a little at a time, until you have the desired consistency. I like the sauce to be quite thick as it clings to the chicken better.

• Dip Fry’s chicken nuggets (UK) or 365 Chickenless Nuggets (US; Boca Chickn Nuggets are alright) and enjoy!