Maple-glazed donuts

For the donuts / die Donuts:

Based on this recipe: https://cooking.nytimes.com/recipes/1021721-vegan-doughnuts

Ingredients

        • 1 packet active dry yeast (2 1/4 teaspoons) 
• ¼ cup/50 grams plus 1/4 teaspoon granulated sugar 
• ¼ cup/60 ml lukewarm water 
• ¾ cup/180 ml almond milk 
• 5 tablespoons/70 grams vegan butter
• 1 teaspoon pure vanilla extract 
• ½ teaspoon fine sea salt 
• ¼ cup/65 grams almond butter
• 3 cups/385 grams all-purpose flour
• Vegetable oil, for greasing the bowl and for frying 

Recipe

• Mix the yeast with the water
• Add the remaining ingredients except for the flour and beat with a hand mixer
• Add half of the flour and mix well, then another quarter and mix, and the final quarter and mix it well
• Let the dough rise for 1 hour
• Spread a little bit of flour on a clean surface, and touch it to your hands
• We shaped the doughnuts by hand (which means we did not have cut-out holes) - take a small ball into your palms, flatten it out, and use your thumbs to make the hole
• Fill a pot with ~4cm of oil and get it to a high (but not maximum) temperature
• Use a spatula to move the doughnuts from the floured surface into the oil; you will know when they are ready to turn but watching the inside of the hole turn golden; they will grow, so don't overfill the pot
• Flip over and fry on the second side
• Let them drip off and place them back on the clean surface

Basieren auf diesem Rezept: https://cooking.nytimes.com/recipes/1021721-vegan-doughnuts

Zutaten

        • 1 Packung Trockenhefe 
• ¼ cup/50 gr plus 1/4 Teelöffel weisser Zucker
• ¼ cup/60 ml Wasser
• ¾ cup/180 ml Mandelmilch
• 5 Esslöffel/70 gr Margarine
• 1 Teelöffel Vanille
• ½ Teelöffel Salz
• ¼ cup/65 gr Mandelbutter
• 3 cups/385 gr Mehl
• Sonnenblumenöl 

Rezept:

• Vermische die Hefe mit dem handwarmen Wasser
• Füge alle weiteren Zutaten ausser dem Mehl hinzu, und vermische es mit einem Handmixer
• Füge die Hälfte des Mehls hinzu, vermisch gut mit dem Handmixer, dann vermische ein weiteres Viertel des Mehls, bevor das restliche Mehl
• Lasse den Teig für 1 Stunde wachsen
• Streu ein bisschen Mehl auf eine glatte Oberfläche und auf die Hände
• Forme die Donut mit den Händen: nimm einen kleinen Ball in die Handflächen, mach es flach, und stich das Loch mit den Daumen
• Fülle einen Topf mit ca 4cm Öl und erhitze es zu einer hohen (aber nicht maximum) Temperatur
• Lege die Donuts mit einer Spatula in das Öl; die Donuts wachsen im Öl der Topf darf also nicht zu voll sein
• die Unterseite ist fertig sobald die Innenseiten des Loches golden sind; drehe sie um und frittiere die andere Seite
• Lass das Öl abtropfen und lege die Donuts zurück auf die Oberfläche

For the glaze / für die Glasur:

2 tablespoons of margarine / 2 Esslöffel Margarine

1 tablespoon of brown sugar / 1 Esslöffel brauner Zucker

1 tablespoon of maple syrup / 1 Esslöffel Ahornsirup

2 tablespoons of non-dairy milk / 2 Esslöffel Pflanzenmilch (we used chocolate oatley)

6 tablespoons of icing sugar / 6 Esslöffel Puderzucker

Melt the margarine with the brown sugar, maple syrup, and non-dairy milk in a pot. Stir until the sugar is dissolved. Remove from the heat. Add the icing sugar and stir until everything is dissolved. Dip one side of the doughnuts into the glaze - and serve them!

Schmelze die Margarine in einem Topf zusammen mit dem Zucker, Ahornsirup, und der Pflanzenmilch. Vermisch mit einem Schneebesen bis der Zucker aufgelöst ist. Nimm vom Herd, und rühr den Puderzucker hinein. Tauche eine Seite der Donuts in die Glasur - fertig zum Servieren!

Red Dal / Lentils

By Dieter

1C Lentils
1 block extra-firm Tofu

2 table spoons sunflower oil
1 table spoon ginger
1 tea spoon dried chili flakes (more or less depending on how spicy you like it)
Vegetable stock cube

- depending on the stock cube brand might have to add more salt
1 table spoon coriander powder

2 table spoon yeast flakes

• Optional: cut the tofu into cubes and fry it the sunflower oil at medium heat, alternatively add tofu at the end
• Add the ginger to the sunflower oil, fry briefly for 1 minute (you should be able to smell it); add the chili flakes for 30 secs (the oil will change colour if you stir)
• Add lentils to the oil, briefly fry for 1 minute
• Add boiling water (twice the amount of lentils) and a vegetable cube for flavour
• Let boil for 30 minutes at medium heat without a lid
• It might need more water, keep pouring it in until the lentils are soft and don't stick to the bottom
• Stir at the end to break up the lentils and make it creamy
• Add coriander powder and more salt if needed
• Add yeast flakes if you like - they will also help to bind any remaining water
• Optional: add cubed tofu

Fresh rolls

By Corina

Rice paper
Vermicelli noodles (thin rice noodles)
Tofu, cut in strips
Cilantro
Mint leaves
Carrots, sliced
Lettuce (wide, short leaves)
Toasted sesame oil
Tamari

• Rice paper prep: heat 1 inch of water in a frying pan on medium heat, put the rice paper flat in the water and move it around with a fork until it is soft (but not too soft or it will fall apart), remove from the water and let the water drip off of it, lay it flat on a plate.

• Rice noodle prep: Boil the rice noodles until soft (but not too soft), strain, pour cold water over them, put back in the pan and mix in toasted sesame oil and tamari.

• Put 1 piece of lettuce on the lower half of the rice paper so that it is concave making a cup, put the toppings inside the cup (ALWAYS put rice noodles and mint in), roll it up like sushi, but tuck in the sides as you go.

Use the Thai peanut sauce for dipping

Kale salad

By Corina

1 bunch of kale, chopped
1 block extra-firm tofu, cut in cubes
mushrooms, chopped
sweet potato
toasted sesame oil
tamari
Sriracha sauce

Fry the potato in oil until soft, put in mushrooms and cook until they change color, add the kale, tamari and Sriracha sauce, mix and cook until the kale is steamed.