Tempura

makes 8 starters or 3 large portions

Ingredients:

1/2 cup cold water

1/4 cup cornstarch

2 x 1/4 cup flour

1/2 t baking powder

1/4 cup oil

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!

Preparation:

• Cut the fillings into mouth sized pieces
• Heat the oil to a medium-high temperature
• 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.
• Pour the remaining 1/4 cup flour on a plate
• Place each filling into the dry flour, shake off excess, and then place into the batter. Make sure all sides are coated.
• 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. 
• Fry on each side for ~2 mins or until golden brown. 

Note: not our favorites = tofu, bell peppers, avocado 

Polvorones

modified by Dieter based on recipes (1, 2, 3)

                             

This makes about 24 cookies / Teig genug für ca 24 Kekse:

1 cup (150ml) sunflower margarine / 1 Tasse (150ml) Sonnenblumenmargarine

1/2 cup (100gr) granulated sugar / 1/2 Tasse (100gr) Zucker

1/2 cup (60gr) powdered sugar / 1/2 Tasse (60gr) Puderzucker

2 cups (250gr) Mehl / 2 Tassen (250gr) Mehl

pinch of salt / Prise Salz

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).

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). 

Churros

 By Dieter (based on recipes by Broke Bank Vegan and Chicano Eats)

Dough / Teig 

(~30 churros, adjust amounts if you want more/less):

1 C water / 1 Tasse Wasser
2 t oil / 2 Teelöffel Öl
vanilla / Prise Vanille
salt / Prise Salz
1 t sugar / 1 Teelöffel Zucker
1 C flour / 1 Tasse Mehl

• Measure the flour into a large, heat-proof bowl. Add the oil, vanilla, salt, and sugar to the flour in the bowl.
• Bring the water to boil in a kettle and pour into the flour mixture. Briefly stir with a wooden spoon until everything is mixed and you don't see any white flour spots. You can use a metal instead of a wooden spoon, but do not use a mixer. The brief stirring makes it so that air remains inside the dough. 
• Roll the dough into a small ball. Let it rest to cool down: ~15 minutes at room temperature, plus ~30 minutes in the fridge. The resting and cooling will help the gluten transform and dry the dough a bit, which will make the dough less sticky for shaping and prepare it for the frying. 
• Roll small chunks of dough with your hands into small churros (about the thickness and length of one finger). They will get a little bit wider during the frying but not really expand.

• Mess das Mehl in eine large, hitzresistente Schüssel. Füge das Öl, Vanille, Salz, und Zucker zum Mehl in der Schüssel 
• Bring das Wasser im Wasserkocher zum Kochen. Giess das Wasser in die Schüssel. Vermisch es mit dem Mehl mit einem Holzlöffel bis keine weissen Mehlklümpchen mehr zu sehen sind. Anstelle des Holz- kann auch ein Metallöffel verwendet werden, aber es sollte etwas mit einer grossen Oberfläche und kein Mixer sein. Das kurze Verrühren lässt Luft im Teig. 
• Bring den Teig in einem kleinem Ball zusammen. Setze es zum abkühlen: ca 15 Minuten bei Raumtemperatur, plus ca 30 Minuten im Kühlschrank. Das Abkühlen hilft das Gluten im Mehl zu transformieren und trocknet den Teig ein wenig aus, was den Teig weniger kleblich zum Verarbeiten macht.
• Forme den Teig mit den Händen in kleine Churro Rollen (ungefähre Dicke und Länge eines Fingers). Sie werden während des Frittieren ein bisschen weiter aber nur minimal

Frying / Frittieren

• Pour half a finger-width high of sunflower oil in a small pot (so the churros will be covered to about half their width). Heat to medium-high temperature (e.g. electric 7/10). If it is too hot, the inside will not cook, if it is not hot enough, the outside will not brown.
• Sugar mixture: Pour 2 parts sugar, 1 part cinnamon, and 1 part powdered sugar in a tupperware with a lid. Shake to mix.
• Use wooden spoon to place dough rolls into the pot (will take multiple batches so churros don't touch). Turn a few times until they are golden on all sides (takes ~8 minutes). 

• Giess eine halbe Fingerbreite hoch Sonnenblumenöl in einen kleinen Topf (so dass die churros ungefähr halb von Öl bedeckt sind). Erhitze zu einer mittleren-hohen Temperatur (z.B. 7/10 Elektrik). Wenn es zu heiss ist, bleiben sie innen ein bisschen roh, wenn es nicht heiss genug ist, werden sie aussen nicht braun.
• Zuckermischung: Gieße 2 Teile Zucker, 1 Teil Zimt, und 1 Teil Puderzucker in einer tupperware und schütteln zu mischen 
• Setze die Rollen mit dem Holzlöffel in den Topf (in mehreren Ladungen frittieren so dass sich die Churros nicht berühren). Ein paar Mal wenden bis sie golden sind (braucht ca. 8 Minuten).

Coating / Beschichten

• Put the churros in the sugar mixture right as they come out of the oil, put the lid on and shake to coat

• Wende die Churros in der Zuckermischung sobald sie aus dem Öl kommen, zuschlies die deckel und schüttel zu bedecken

Wondering what to do with the frying oil? Make more churros the next day, and the day after :-) or use it in other dough, for example to make brownies.

Was kann man mit dem Frittier-Öl machen? Mehr churros am nächsten Tag, und dem Tag danach :-) oder benutze es in anderen Backrezepten, z.B. für Brownies

Kung Pao Tofu

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

Follow the instructions from spruce eats to make the tofu:

Cut a block of tofu into small pieces. Marinate these for ~1 hour  in 3 tablespoons broth, 1 tablespoon freshly squeezed lime juice, 2 tablespoons tamari, and 1 tablespoon toasted sesame oil. Place the marinated tofu pieces in a single layer on an oven pan, and bake in the oven at 210C for 30 minutes (until they start to crisp), turning occasionally to bake them evenly.

You can eat the tofu just like this as a snack. We also sometimes add a potato: cut the potato into small pieces, place these next to te tofu on the oven pan, cover them a little in the marinade liquid, and bake together with the tofu.

Alternatively use the tofu (and the potato) in a stir fry. We use different flavours in the stir fry, for example you can add:

toasted sesame oil

tamari

chili flakes

kefir lime leaves

rice vinegar
sambal
agave
Heat these in a pan, add various vegetables (for example carrots, bell pepper, sugar snaps), and add the tofu.

Scharfer Erdnuss-Eintopf

Modifiziert nach: https://www.chefkoch.de/rezepte/628611163332620/Afrikanischer-Erdnusseintopf.html


1 kleiner Spitz- oder Weisskohl / 1 small white cabbage
2 Kartoffeln / 2 potatoes
2 Möhren / 2 carrots
1 kleine Dose Mais / 1 small can of corn
1 Paprika / 1 bell pepper
Frittierter Tofu / fried puffy tofu

Öl / oil
Senf / mustard
Kreuzkümmel / cumin
Chili-Pulver / chili powder
Paprika-Pulver / paprika powder
Salz / salt
Zucker / sugar
200ml Gemüsebrühe / 200 ml stock
1 Dose gehackte Tomaten / 1 can diced tomatoes
4 EL Erdnussbutter / 4 tb peanut butter
1/2 Limette / half of a lime

Alle Gemüse und den Tofu in kleine Stücke schneiden. Öl in einem grossen Wok erhitzen, die Kartoffeln und den Kohl hinzugeben und für ein paar Minuten anbraten. Senf und Kreuzkümmel überstreuen, und mit Umrühren kurz weiterbraten. Die Gemüsebrühe und Tomaten hinzufügen, und mit dem Chili-Pulver, dem Paprika-Pulver, etwas Salz und Zucker würzen. Für 5 Minuten köcheln lassen und dann die Erdnussbutter unterrühren und den Saft der halben Limette einträufeln. Anschliessend die restlichen Gemüse und den Tofu untermischen.

Cut all the veggies and the tofu into small pieces. Heat up oil in a large wok, add the cabbage and potatoes and fry for a few minutes. Stir in the mustard and cumin and continue to briefly fry. Pour in the stock and the tomatoes, and spice with the chili powder, the paprika powder, some salt and sugar. Let simmer at low heat for 5 minutes before stirring in the peanut butter and the juice of half the lime. Add the remaining veggies and the tofu and mix well.

Pancakes & crepes

By Dieter

High protein pancakes

1 tablespoon protein powder + 1 tablespoon flour (this will make 2 large crepes, adjust amount according to how much you want to make)

sprinkle of salt

1/2 teaspoon sugar (increase if you increase the amount of flour)

baking powder

water

1 small apple, thinly sliced 

Cinnamon 

• Stir dry ingredients together, add a little bit of water to make a paste. This will help having no clumps in the batter. Add more water until you have the consistency you want: if it barely drips off a spoon, this will make american style pancakes, if it is runny like cream, this will make crepes
• Heat pan with 1T sunflower oil until it is hot, pour batter into pan, then tip pan to make the batter on top run off to the edges of the pan until it is really thin. Cook until crispy on both sides. 
• Place on plate and add toppings (maple syrup, coconut butter, peanut butter, powdered sugar, jam).

Salted Caramel sauce

By Dieter

100gr of sugar

2 table spoons of butter

2 teaspoon of salt

1/3 of a pack of oatley cream (or coconut cream)

Pour the sugar into a pot, and heat at medium heat until sugar begins to melt. Add the butter, while constantly stirring, until it turns into golden caramel. Remove the pot from the stove, add the salt and oatley cream, and stir. 

Lemon Grass Curry / Alternative Curries

Lemongrass curry

Based on the World Food Cafe cookbook

4 stalks of lemongrass

1 small onion

1 clove of garlic

fresh ginger (same amount as of onion)

1 T coriander powder

1 T ground chilies

sunflower oil

water

tofu

1 head of broccoli

1 small courgette

1 bell pepper

1 stock cube

tamari

4 kafir lime leaves

Cut the lemongrass, onion, garlic, and ginger into pieces. Add them into a blender, together with the coriander powder and chilies, and add a bit of oil and water to blend into a smooth paste.

Fry the paste at medium heat in a large wok for about 5-10 minutes, stirring it to have it cook all through. In the meantime, cut the tofu and the vegetables into mouth-sized pieces. When the paste releases a nice smell, add the tofu and the vegetables, and cook the vegetables briefly until they start to become soft. Add the tamari and stock cube, while maybe adding a bit more water, to create a sauce with the paste, and throw in the cut-up lime leaves. Cook for another 2-3 minutes and serve over Basmati rice.

Kaffir lime leaf curry

By Dieter

3 T sunflower oil / Sonnenblumenöl
1 T toasted sesame or peanut oil / Gerostet Sesamöl oder Erdnussöl
1 T coriander powder / Korianderpulver
1 T salt / Salz
1 piece of ginger (half the size of the tofu) / Ingwerwurzel (halbe Große vom Tofu)
2 small chilis / kleine Chilischoten
2 potatoes / Kartoffeln
1 pack smoked tofu / geräucherter Tofu
1 C peas / 1 Tasse Erbsen
1/2 C ananas / halbe Tasse Ananas
5 dried Kaffir lime leaves / 5 getrocknete Kaffir-Limettenblätter

Wash the potatoes, cut into squares, and boil for ~10 minutes. Heat up the oil in a large pan and add the ginger, coriander powder, and salt. When the oil is hot, add the chilis, potatoes, tofu, peas, and pineapple. Stir through until everything is well covered in the oil and warm. Break the lime leaves into small pieces and stir under. Briefly let heat through so all the flavours can combine.

Wasche die Kartoffeln, schneide sie in kleine Stücke, und koche sie für ca 10 Minuten. Erhitze das Öl  auf mittlerer Stufe in einer grossen Pfanne und gib den Ingwer, das Korianderpulver, und das Salz hinzu. Wenn das Öl heiss ist, gib die Chilis, Kartoffeln, Tofu, Erbsen, und Ananas hinzu. Rühre gut bis das Öl alles bedeckt und alle Zutaten gut warm sind. Zerbröckel die Limettenblätter in kleine Stücke und rühr sie unter. Alles kurz durcherhitzen so dass sich die Aromen verbinden können.

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.

Cream of mushroom soup

By Dieter

1 clove garlic
250g mushrooms (1 carton)
pinch+ nutmeg
pinch garamasala
1 vegetable stock cube (vegan)
salt
black pepper
250ml Oatley cream

• Fry mushrooms and garlic in oil until soft
• Add spices and stock cube
• Add cream
• Blend in a blender (high for creamy, low for lumpy)

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.

Chili

By Dieter

1 medium onion
2 garlic cloves
1 can red kidney beans
1 small can corn
2 bell peppers
1 tomato
1 can of tomatoes
1 pack of extra-firm tofu
to taste: salt/sugar/paprika powder
optional: eat with avocado, basil, and baguette

Fry onion and garlic in some oil, together with crushed chillies (have stove at medium heat), add tofu till brown, add all other ingredients (bell peppers last if you want them crunchy). Goes well with French bread.

Try sweet potato chili https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/

Tofu Hot Pot Soup

From http://www.merechina.com/cuisine/onerecipe.asp?PageID=523 (no longer an active link), modified by Corina


2 t olive oil (or peanut oil)

2 T grated fresh ginger

6 cloves garlic, minced

1 T brown sugar

4 C broth (warm water)

1/4 C Bragg’s (or soy sauce)

2 t cayenne pepper (or Chinese chile paste to taste)

1 lb. firm tofu, cut into 1-inch cubes

1/2 lb. fresh Chinese style noodles (lo mein)
1 T fresh squeezed lemon juice

1/2 cup chopped fresh cilantro 


• 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, about 2-3 minutes.

• Remove from heat, stir in cilantro and serve.

Parsnip Soup

By Lucia Lukas, modified by Dieter

400g parsnip
2 onion
1 clove garlic
2T oil
salt
pepper
1 litre broth
100 ml cream (Oatley cream)

• Fry onions and garlic

• Add chopped parsnip

• Fry until soft

• Add cream, salt and black pepper

• Blend and serve

Broccoli Soup

By Dieter

Enough for 4 people, at least as a starter

4 small or 2 large stems of broccoli
1 can coconut milk
Salt
Pepper
Curry powder
Nutmeg

• Boil broccoli with ~1 cup of water till soft - I have been using the liquid part from 1 can of coconut cream, plus added a bit of extra water if necessary

• Put broccoli and remaining water into blender

• Add the remaining coconut cream (mainly the solid part)

• Add salt, pepper, curry powder and a pinch of nutmeg

• Blend and serve

Pizza! Calzone!

Pizza Dough by Dieter

1 packet yeast
1/4C Water
1T Soy/almond milk
Flour
2T Olive oil

Simpler dough

1 packet yeast

1/4C Water

Flour

• Start the yeast with a bit of lukewarm (handwarm) water (1/4C) and maybe a bit of soy/almond milk (1T, I put this in to not add any sugar which I used to start the yeast). Let this sit in a warm place for about 10-20 minutes, until a foam starts to develop on top.

• Then start to add flour and start mixing. Add more water (about 1 cup of water per pizza) and mix. I also add about 2 tablespoons of olive oil. The dough will take up quite a lot of flour; the consistency is right when the dough comes off easily (does not stick to your hands or the metal pans). You might need to mix and knead it with your hands at the end, as the electrical mixer did not seem powerful enough.

• Let this sit for about an hour (or longer). The dough will increase about 2-3 fold in size.

• Once you want to bake the pizza, knead the dough again down to size, adding salt (I tend to add it at this stage because salt might inhibit the yeast). Put a bit of olive oil on the pan, take the dough to spread the olive oil across the pan and also have oil on the dough (which seems to make it easier to spread it as it lowers any remaining risk of it sticking to your fingers). It takes some time spreading the dough. It will now rise a bit more while you put on the sauce and topping so that it gets a bit fluffy.

Pizza Sauce by Dieter and Corina

Tomato paste, herbes de province, olive oil, sugar, salt, chili flakes, water, chopped basil (optional)
Mix and put on dough.

Favourite Pizza Sauces to buy:

Germany: Zwergenwiese Papaya Chili, Rewe Basic Basilikum

Try sweet potato pizza https://www.forksoverknives.com/recipes/vegan-baked-stuffed/brussels-sprouts-sweet-potato-balsamic-pizza-plant-based/

White garlic pizza sauce by Corina and Dieter (trying to recreate the Pizza Pi sauce)

2T White flour
2T Soy margarine
1C Soy cream
2T Water
Sugar
Salt
1 clove garlic (chopped or crushed)

Melt the margarine, add flour and stir on low heat. Add soy cream and stir on medium heat. Add garlic, sugar, and salt, then water while stirring. Makes enough for one large rectangle pizza. Put sun dried tomatoes, spinach, and pineapple on the pizza to recreate the Pizza Pi Summer Favorite of the old days.

Pizza Margarita by Corina

Basil leaves, sliced heirloom tomatoes, Daiya mozzarella

Corina and Josh’s Favorite Pizza

Black olives, pineapple, Daiya mozzarella 

Multiple Cheeses Pizza

Thin dough, only a thin spreading of tomato sauce, black pepper, and multiple cheeses (in Germany combine SimplyV Natur, Rewe Bio Mozzarisella, SimplyV Hirtenguss, plus potentially our cheese sauce)

Potato Pizza

Sauce = bechamel (melt butter, add cornstarch, stir, add veganaise, paprika, turmeric, salt) 
Toppings = potatoes (boiled and thinly sliced, sprinkle black pepper on top), green olives with pimento, marinated tofu pieces (Cauldron in the UK), Daiya mozzarella (VioLife mozzerella in the UK)

Buffalo Pizza

modified by Corina from The First Mess

Follow the recipe at The First Mess. Corina likes the following modifications:

Buffalo Pizza

• Instead of roasted onion cream, use our cheese sauce
• Instead of arugula, use peas. Omit the green onions
• For the ranch dressing, use Veganz sandwiche crem Dänischer art
• Mix the hot sauce in the buffalo cauliflower batter all at once and bake for 35 min in one step rather than in 2 steps

Apricot pizza

From Franco Pepe https://www.identitagolose.com/sito/en/209/16963/mondo-pizza/franco-pepes-pizza-with-apricots.html

Lady Zaza vegan

I want to modify this recipe from Ann Kim https://asianpizzas.com/korean-pizza-recipes/recipe-ann-kims-lady-zaza-pizza-from-the-netflix-show-chefs-table-pizza/

Calzone

We use this great recipe by plant based on a budget https://plantbasedonabudget.com/easy-homemade-pizza-dough-calzones/#wprm-recipe-container-17319   Calzones are handy for saving for later because the cheese stays melted for much longer than pizza and you can just pick them up and eat them like a pocket.