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!

Cinnamon bread / Süsses Brot

By Dieter

For the dough:
250ml warm water
50 ml sunflower oil
150gr flower type 405
100gr flower type 550
100gr Vital Wheat Gluten
1 pack of yeast
1 tablespoon sugar

For the filling:
1 tablespoon margarine
2 tablespoons brown sugar
vanilla
cinnamon
two handful raisins
one handful flaked almonds


Mix the yeast with the water and oil. Add the flour/gluten and the sugar, and knead a few minutes into a dough.

Cover with a wet cloth, put in a warm spot, and let the dough rise for about one hour.

Heat up the margarine till it melts, add the sugar, vanilla, and cinnamon and stir into a caramel coating.

Stretch out the dough on a surface covered in flour. Spread the filling, raisins, and almonds equally across. Roll up the dough. Cover a square oven pan with sunflower oil, and put the rolled up dough inside. Let it rise covered for another 30 minutes in a warm spot. Pre-heat the oven to 200C and include a container with water. Bake for 45 minutes.

Chocolate Covered Cherries

Do you miss cordial cherries? Do you prefer non-alcoholic cordial cherries? Well make these and satisfy your craving! Recipe at http://candy.about.com/od/fruitnutcandy/r/choccherry.htm

Pizza! Calzone!

Pizza Dough by Dieter

1/2 packet yeast

1/2C Water

2C Flour

In a bowl, stir the yeast into the water. Wait a little bit for the yeast to dissolve. Add the flour, and stir it in with a fork. Then started kneading the dough. If it is still too sticky, you might have to add additional flour. The dough can take a lot of flour - you want it to no longer stick to your hands, and looks smooth throughout. It usually takes 3-5 minutes of kneading.

This will make enough for 1 large pizza. We usually make double the amount or more - the dough keeps really well in the fridge!

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.