Sweet potato pie

 modified by Corina from a recipe at Nora Cooks 

2 medium (or 1 large) sweet potatoes

3T Maple syrup

2C Milk (your fav - I used almond milk)

1t Pumpkin pie spice

1t Vanilla

1/2t Salt

• Cook the sweet potatoes either by cutting into pieces and boiling in a pan or by wrapping them in a wet paper towel and microwaving them for 10 min until soft all the way through
• In a bowl, mash the sweet potatoes with a fork until they have a smooth-ish consistency. I like to keep the skins on and in the pie for texture and probably nutrients as well.
• Add the rest of the ingredients and mix well
• Pour into your favorite pie crust. I used Wholly Gluten Free Pie Crust from Trader Joe's (it was great), and there are our recipes here and here and here, too.
• Bake on 350F for 50 minutes (in a gas oven).
• Garnish with whipped cream or vanilla ice cream (Oatley is great) and serve

High-Protein Banana Bread / Bananenbrot

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

4 Bananen / bananas
8EL Eiweisspulver (wir benutzen eine Mischung aus 4 Teilen Reisprotein, 4 Teilen Erbsenprotein, 1 Teil Hanfprotein) / protein powder (we use a mixture of 4 parts rice protein, 4 parts pea protein, 1 part hemp protein)
2TL Backpulver / baking powder

1/2TL Salz / salt

4EL Ahornsirup/Reissirup/ maple or rice syrup

4EL Sonnenblumenöl / sunflower oil

Mögliche Extras / potential extras

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

oder / or

4EL gemahlene Mandel / ground almonds

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 100g of protein, so ~6gr protein per piece.

Strawberry shortcake

Make the biscuits and strawberries as in this Veganista recipe 

I wasn’t a fan of the coconut whipped cream linked at the recipe (overpowering coconut taste). I suggest making the whipped cream from your favorite brand. I like Rama in Germany.  

Lime blueberry scones

inspired by the lavender blueberry scones at the Caffeinated Bakery in Clearwater Beach, Florida, based on the blueberry scone recipe by Nora Cooks, and modified by Dieter and Corina

250g flour (also works with gluten free flour)

1T baking powder

3T ground flax seeds

1t salt

150g sugar

8T margarine

1t vanilla

1 lime

Blueberries (more is better)

Optional: mint

• Mix flour, baking powder, flax seeds, salt, and sugar
• Mix in the margarine until the dough has a course consistency
• Add cream, vanilla, and lime. Add more cream if too thick or more flour/sugar if too runny
• Mix in blueberries
• Put a dollop of dough on an oiled baking sheet and flatten
• Bake at 200 C / 400 F for 25 min

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!

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). 

Recipes the grackles are named after

Thanks to Zara for the great idea to make a bunch of the dessert recipes on our staycation! It then turned into a post for all of the recipes the grackles are named after. It will take a long time to make all of them, so this is a work in progress.

DRINKS (Santa Barbara, CA grackles) - no blog entries yet :)

DESSERTS (Sacramento, CA grackles)

• Xangos - a Mexican dessert consisting of deep fried tortillas filled with cream cheese (and other things) and topped with ice cream, cocoa sugar, strawberries, and more. They also seem to be called Chimichangas, but the dessert version. Maybe Xango is short for Chimichangas? 2 varieties: plain cheesecake filling or strawberry cheesecake filling
• Churros - deep fried dough sticks dipped in cinnamon and sugar
• Polvorones - similar to butter cookies / shortbread and with toppings (sweet and salty toppings are a nice complement)
• Carlota (lemon) - lemon cream poured around biscuits and refrigerated to harden

APPETIZERS & MAINS (Tempe, AZ grackles)

• Tortilla (chips) - make your own from scratch!
• Nachos - tortilla chips topped with beans, olives, pepperoncinis, and cheese
• Tostadas - a modified version based on nachos with pico de gallo and guacamole and lettuce piled on top
• Pico (de gallo) - a topping made of tomatoes, onions, coriander, lime, and salt
• Guacamole - a topping made of avocados, lime, and salt
• Fajita (salad) - it's all about the seasoning!
• Quesadillas - beans and cheese in a tortilla and baked until gooey :-)

Nadiya Hussain's Mango and Black Pepper Cranachan

modified from the original recipe to be vegan by Dieter

Modifications:

• Instead of butter, use vegan margarine
• Instead of double cream, use a vegan cream (e.g., Oatley cream). If using a very liquidy cream: melt 1T margarine in a pot, stir in 1T cornstarch, then add the cream and powdered sugar. Stir until it boils. Remove from heat.

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!

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

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.

Peach cinnamon doughnut cake

by Ljerka

Peaches

• 1 can / 820g peaches (peeled and cut into pieces)
• 1T brown sugar (if using fresh peaches)
• A little bit of water

Boil together until soft, but not so soft that they fall apart. Pour the water out of the pan and into a mug. Keep the peaches in the pan, add some sugar, and cook-fry until additional water/sugar mass is released. Turn heat off. 

Cake 

• approx 200g/1C brown sugar
• 3T margarine
• 200g/1.6C self-rising flour
• a bit of rum
• 1t baking powder
• 2t cinnamon
• the water from the initial cooking stage of the peaches
• soy milk (if extra liquid is needed)

 - Mix the sugar and margarine together

 - Add the rest of the ingredients and stir

 - Add peaches by lifting them from the pan with fork so the concentrated peach-sugar-liquid stays in the pan where you cooked the peaches as you'll want to use it for the frosting

 - Bake for 50 min @ 200 C

Frosting

• approx 55g/0.25C margarine
• 200g/1C icing sugar
• 1t cinnamon
• the peach-sugar-liquid-thing
• 2T soy milk (amount depends on how much of the peach thingy is left, so put that in first and stir to see how much milk you might need)

Put it over boiling water and stir to create nice shiny frosting.

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).

Banoffee

By Dieter

2 bananas / 2 Bananen
6 vegan butter cookies / 6 vegane Butterkekse
1 handful cashew nuts/ 1 handvoll Cashew-Nüsse

• Die Bananen und Kekse in kleine Stücke brechen und mit den Cashew Nüssen vermischen.
• Break the bananas and cookies into small pieces and mix with the cashew nuts.

2 tablespoons margarine / 2 Esslöffel Margarine

2 tablespoons brown sugar / 2 Esslöffel brauner Zucker
1 tablespoon almond butter / 1 Esslöffel Mandelbutter

• Verrühre die Margarine und Zucker auf mittler Hitze bis es karamelisiert. Misch die Mandelbutter unter bis es eine Paste formt. Kombiniere diese mit den übrigen Zutaten.
• Melt the margarine and sugar at medium heat until it starts to caramelize, stir throughout. Mix in the almond butter until it is a smooth paste. Combine with the previous ingredients.

2 tablespoons coconut cream / 2 Esslöffel Kokusnussmilch

• Giesse die Kokosnussmilch über alle Zutaten.
• Pour the coconut cream over the ingredients.

Cinnamon rolls / Zimt Schnecken

By Dieter

The rolls

Make pizza dough. Make sure to add a lot of flour, and knead for several minutes. Let the dough rest, ideally 24 hours in the fridge.

Add 4T butter and 8T protein powder. Knead in until dough is smooth. Let it rest again, ideally in a warm place for 90 mins.

Oil a baking pan. Roll out (with your hands) the dough across the sheet in a long rectangle. 

The filling

Mix 4T butter with 4T maple syrup, 1T sugar, and 4T (or more) cinnamon.

Spread the filling onto the dough. Add pieces of chocolate or raisins or cranberries or nuts if you like. Roll the long rectangle like a sushi roll. Cut into small slices (~10). Bake at 375F / 180C for 20 mins. 

The icing
Choose one of the frostings, and spread over the rolls.

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.

Gingerbread scenes

We started a new holiday tradition in 2019: making gingerbread scenes with our friends :-)

Gingerbread recipe: the delicious recipe is from http://www.veganchristmas.co.uk/vegan-gingerbread-house-recipe.html. This recipe makes enough for 3 gingerbread stations, which made all of the gingerbread in the pictures below for 2019 (3 houses plus lots of other elements). RECOMMENDATION: only make 1/3 of the recipe if there are only 2 people eating the gingerbread afterward.

Icing recipe: add a little bit of cold water to lots of powdered sugar (at least 2 boxes) and stir. Add more water until you have the desired consistency (not too runny because this is the glue for the scene)

Tips

• Get lots more powdered sugar than you think you need (at least 2 boxes)
• Make the pieces thicker than the instructions - then they will stay chewy on the inside the next day rather than getting rock hard
• Place them on the baking sheet with sufficient distance - otherwise the large thick pieces will grow and fuse with other parts
• Right when the pieces come out of the oven you could still cut the dough to make adjustments
• Don't need baking paper for cutting or baking though - just put flour on the surface and pan and it won't stick (not too much flour though or it gets all over the gingerbread)
• For assembly, first put icing on the surface you want to stick the gingerbread pieces to, and then put the gingerbread on it. 
• Use gingerbread as the floor and then you don't have to scrape icing off of a non-edible surface when you are done eating it. Also, you can jam the standing pieces into the gingerbread floor to make them stand up, then put icing around the bottom for extra stability.

2020 (online party)

Claudia & Freddy: houses!

Elspeth: reindeer pulling a sleigh

Corina & Dieter: Dog sledding through the Grand Canyon

Dogs from top left to bottom right: Lou, Fred, Mellori, Siro, Canelo, Mimi, Atlas, Maja

2019

Baking the pieces in the oven for 16-20 min until they are brownish

Elspeth: A gingerbread scene with a 3D tree, benches, a fire, a path, a gingerbread person, a heart, and a chocolate Santa

Dustin & Susie: A gingerbread scene with a ladder to the roof, tables, benches, cups, and plates with food on them

Dieter & Corina: A gingerbread scene with an ice skating rink, cats and a crow on the roof, crows in the yard, mountains, a snow person, two trees, a flying duck, and a dog

Pumpkin pie

Modified by Corina from Louise Hagler's recipe

3/4 lb. firm tofu - or - 250 ml Oatley cream

1 (16 oz.) can pumpkin puree - or - 2 cups fresh-cooked pumpkin  
0.75-1C sugar  
2T oil  
2T maple syrup 

3-4T cornstarch OR 2T tapioca flour (makes it thick)
1 1/2 t cinnamon  
1t salt  
1t ginger powder  
1/2 t nutmeg   

1t vanilla

Optional: 1/2t allspice

Mix in blender, pour into unbaked 9" pie crust, bake 1hr @ 175C/350F.

Serve with vanilla ice cream or vegan hazelnut-chocolate spread (Deutschland: Rewe Bio nuss-nougat creme)

Crust: a margarine-based recipe modified by Corina from https://www.noracooks.com/vegan-pie-crust/ 

2C / 220g flour

0.25t salt

Blend in blender

Add

0.5C / 120g vegan margarine

2T maple syrup 

3-4T ice water

Crust: an oil-based recipe by Brynna Clark Grogan (website is no longer available) modified by Corina

1/2C white flour

1/2C wholewheat pastry flour

3T oil

3T soymilk with 1/2t lemon juice added

1/2t salt

1/2t baking powder

1/2t sugar

• Mix flour, salt, baking powder, and sugar
• Whisk soymilk with lemon and oil in a cup, pour into the flour mixture, mix gently with a fork until it holds together in a ball.  (If it's too dry, sprinkle with a TINY bit of water.) If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out
• Roll out and press into pan

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)