Salad a la Gado-Gado

Inspired by a World Food Cafe cookbook recipe

Base salad:
Lettuce
Cucumber
Carrot
Sugar snap peas
Marinated tofu

Cut into mouth-sized pieces, and mix in a big bowl

Sauce:
1 Table Spoon Toasted Sesame Oil
1 Table Spoon Sunflower Oil
2 Table Spoons Water
Lemongrass Stalks
1 Tea Spoon Chili Flakes

Cut lemongrass into pieces, and put together with the oil, water, and chili flakes into a blender. Grind into a smooth paste. Pour paste into wok at medium heat, fry for a few minutes, sometimes stirring.

1 Can Coconut Milk
4 Table Spoons Peanut Butter
1 Table Spoon Tamari
1 Tea Spoon Sugar

Add into wok, stir, turn down heat, stir more until a smooth sauce forms. Pour over the salad.

Lasagna

Recipe by Dieter


Two versions:
- vegetable with protein-pasta, spinach and mushrooms

- classical with pasta-sheets, tomato & mince filling

Try sweet potato lasagna https://www.forksoverknives.com/recipes/vegan-pasta-noodles/sweet-potato-lasagna/

Note: a nice tangy texture contrast is adding vegan ricotta cheese

Vegetable:

9 sheets of green-lentil lasagna sheets (explore cuisine)
1 1/2 glasses of pasta sauce (tomato+basil)
1 bag fresh spinach
1 container mushrooms (cut in slices)
1 pack of Tofurky hickory smoked slices (cut into pieces)
12 sheets Violife mozzarella cheese
Black pepper

Pour some pasta sauce in the bottom of an oven-proof pan. Layer on three of the lasagna sheets. Place half of the mushrooms, spinach, and tofurky on it, sprinkle with black pepper. Add another three lasagna sheets, pour pasta sauce on top, add remaining spinach, mushrooms, tofurky, and black pepper. Add a layer of cheese, the remaining three lasagna sheets, the remaining pasta sauce, and another layer of cheese.




Classical:

Tomato-filling 

(This will make filling for 2 medium sized lasagnas - it will keep well in the fridge/freezer)

half an onion

300gr vegemince (we used Linda McCartney’s)

250gr mushrooms

port wine

800gr pasta sauce

chili flakes

Fry the onion in some oil until a bit soft, add the mushroom and mince, and heat until the mushrooms are done. Pour a bit of port wine in, and stir to let the alcohol evaporate. Add the pasta sauce and chili flakes (to taste), let boil, and set aside.

Bechamel-sauce

(Amount for one lasagna)

2 table spoons margarine

3 table spoons flour

250ml water

1 stock cubes

1 teaspoon mustard

good pinch nutmeg

1 tablespoon nutritional yeast

Let the margarine melt before adding the flour. Stir constantly to avoid clumping. When the flour is well dissolved and everything turns golden, add the water in stages, still stirring to create a thick sauce. Put in the stock cube, mustard, nutmeg and nutritional yeast to flavor, turn off the heat, and stir until everything is well mixed.

Lasagna

Use a deep oven pan to put everything together: start with filling some of the tomato sauce to cover the bottom, next a thin layer of béchamel sauce, on top of which put a layer of lasagna pasta sheets. Follow this by two more layers (tomato, béchamel, pasta), and keep sufficient béchamel sauce to create a complete layer over the top pasta sheets. Top with some pizza/mozzarella cheese (a thin layer of a vegan cheese that melts well). Put in the oven at 180C/375F for 30-40 minutes. The lasagna will be done when a fork easily slides through all the pasta layers.

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.

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.

Laksa curry

Based on Yotam Ottolenghi's recipe at http://www.guardian.co.uk/lifeandstyle/2010/mar/13/curry-laksa-recipe-yotam-ottolenghi

Dieter’s modifications:

• Use less garlic and onion, more lemongrass and coconut milk
• Make the broth separately from the noodles, then add the noodles at the end so they take on the flavor
• Fry tofu, mushroom, broccoli, and sugar snap peas in a bit of sunflower and peanut oil
• Combine the sauce/noodles with the veggies in the bowl and add garnish (lime, cilantro)

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/

Pizza! Calzone!

Pizza Dough by Dieter

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

Simpler dough

1 packet yeast

1C Water

Flour

Gluten-free dough

1T yeast

1C water

1t sugar

6T gluten-free flour (used Red Mill baking mix)

3T ground up oats

2T olive oil

 - you might need more flour, the dough should come of your hands (use ratio 2 flour to 1 oats)

 - it might benefit from rising for a longer period (3-4 hours)

 - the dough might dry out as the yeast grows, if so, add more water and olive oil until there are no crumbs

• 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.