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.

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.

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.

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.

Veganaise: 2 options (original fatty vs high protein)

Original fatty

We found this great veganaise recipe on this German blog: http://vegan-und-lecker.de/2016/05/29/goettliche-mandel-mayonnaise/

It's easy to make, and you can adjust the flavour by changing the amounts of stock and mustard. Here is our adapted version:

75g white almond butter
100ml tap water
1 stock cube
2 tablespoon (French's) mustard
1 tablespoon lemon juice

• Add to a blender and mix at high speed.

ca. 125ml sunflower oil
2 teaspoon vital wheat gluten or cornstarch

• Keep adding the oil in stages until you notice a change in consistency, blending at high spending. You might have to add more. For a more spreadable consistency, add vital wheat gluten or cornstarch and continue to blend.

Alternative recipe (high-protein, low fat)

by Dieter (inspired by Veganomicon)

400g silken tofu
~40g wheat gluten/seitan basis
4 tablespoons olive oil
4 tablespoons rice vinegar

for flavouring:
mustard
nutritional yeast
black pepper
salt
chili pepper

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.

Frosting

Chocolate buttercream frosting

Recipe from: http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
Modifications: instead of butter use vegan margarine, omit the milk

Vanilla buttercream frosting

by Dieter

50ml vanilla custard

100g margarine

200g icing sugar

1t vanilla extract

Seeds from 1 vanilla pod

Beat butter until soft, beat in icing sugar, beat in vanilla. 

Beat again before spreading on a room-temperature (or at least not hot) cake.

Vanilla lime frosting

by Corina 

Lots Powdered sugar
1/4C Margarine
1T Lime juice
1t Vanilla

Beat together until the right consistency and creamy

Fruity protein frosting

by Dieter

2 passionfruits 

3T rice protein powder

3T pea protein powder

4T maple syrup

Blend together

6T butter

Blend again

60g protein!

Blueberry Muffins / Cake

By Dieter

Blueberry muffins

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
1 cup of flour
1/2 cup of tapioca starch
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/8 teaspoon of bicarbonate soda
200gr blueberries
50 gr marcipan

Mix the milk with the coconut butter (in small flakes), the flour, tapioca starch, icing sugar, and salt. The consistency should be soft, but so that it sticks to a fork when lifted out. Add the baking powder and bicarbonate soda, and mix some more. Stir in the blueberries and the small crumples of the marzipan with a spoon. Bake at 180C for 30 mins, until the top is slightly crusty and a fork comes out clean.


Alternative, more fluffy version

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
3 big table-spoons of sunflower oil
1 cup of flour
1/3 cup of tapioca starch
1/2 cup of almond flour
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200gr blueberries
2 bananas
50 gr marcipan

Blueberry cake

Put all dry ingredients in a baking pan and mix.

300g sugar (2 1/4 cups)

300g flour

1t salt

1t baking powder

Mix in until smooth:

200ml vanilla custard (Oatley in the UK)

250ml sunflower oil

200ml water

19ml vanilla extract

Add and stir:

1T agave syrup

225g blueberries

50g marzipan (cut short, thin slices off the block)

Juice from 1/2 lime

Bake on 180C for 50 min.

Key Lime Pie, Fruit Cheesecake, Peanut Butter Cup Pie

On a bake-off with a friend, we encountered and got addicted to these three pie recipes...

Key Lime Cheesecake (lieblings key lime rezept)
http://www.peta.org/living/food/key-lime-cheesecake/
*Variation: Instead of only using cream cheese, you can make it half cream cheese and half silken tofu.
*If ready made graham cracker crust isn't available (e.g. in Germany) make your own crust (see below) 


Key Lime Pie (raw)
http://healthyblenderrecipes.com/recipes/raw_key_lime_pie_from_choosing_raw
*Variation: Instead of cashews and coconut oil, you can use silken tofu and vegan cream cheese.

Peanut Butter Cup Pie
http://minimalistbaker.com/vegan-peanut-butter-cup-pie/
*Corina likes to use Trader Joe's chocolate chips and chocolate hazelnut milk for the ganache topping
*Variation: Instead of coconut cream or coconut milk, use melted coconut butter



Pie crust

By Corina

200g pack vegan crumbly cookies (eg Germany: Alnatura Zitronen Sables or Othello Kekse, UK: Hobnobs)
2 tablespoons margarine

Crumble the cookies (easiest in a blender), pour in a springform, add the margarine, and blend together to form a crust. You can pre-bake the crust for 5 mins or directly pour the filling on.

Fruit Cheesecake

By Dieter

1 pack cream cheese (tofutti in US, Simply V in Germany)
1/2 pack silken tofu (ideally a variety that has a neutral taste)
250g fruit (raspberries/mango/blueberries work well)
some lime juice
50g sugar
2 table spoons agave syrup
1 pack Agar-Agar

Combine everything in a blender, mix well, and pour onto the crust.


Bake for 30 minutes at 180C.

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

Nachos

By Corina

Red Hot Blues blue corn chips
Refried beans spicy (Bearitos are the best)
Mexican rice (by Margaret, see below)
Black olives
Pepperoncinis
Daiya Mozzarella

Layer on a baking tray in the above order and cook until the beans are hot and the cheese is melted (yes, this vegan cheese melts).

Spread Santa Barbara guacamole (pictured above) over the top of the cooked nachos. Done.

(Thanks Margaret for the pear/grape guacamole inspiration!)

Burrito option:
Instead of chips, put all of these toppings inside a tortilla.

Mexican Rice by Margaret

2 T oil
1/4 medium onion, diced
1 1/2 C rice
3 cloves finely chopped garlic
2 1/2 C broth (hot water poured over a vegan vegetable stock cube)
1 C diced tomatoes (including the juice)
Cilantro

• In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. 

• Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

• Add in broth and diced tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the cilantro if you're using it. 
• Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

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/

Spicy Chocolate Mousse

Yummy and great for bringing to dinner with friends. Recipe by Mark Bittman at http://www.nytimes.com/2009/05/20/dining/201mrex.html

Dieter's modified version
1 pack of silken tofu (300-400g). Brands that work: Germany - Terra Bio-Seiden from Alnatura; UK - Satono yuki from Sainsbury (best), Taifun from ReVital (tied for 2nd best), Blue Dragon from ReVital (ends up with an airy cherry tinge; tied for 2nd best), Mori-Nu from ReVital (ends up with a dried cherry kind of tinge).
20ml vanilla extract
150g sugar
1T chili flakes
1/2t cinnamon

Put everything in a blender, blend until well mixed.

180g chocolate (Cadbury Bournville classic dark chocolate in the UK)

Melt chocolate in a double boiler (e.g., put chocolate in a stainless steel bowl, put the bowl in a pan of hot water on a burner). Stir well to fully melt all pieces.
Pour the melted chocolate into the mixture in the blender.
Blend.
Done.

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

Why Buy Ice Cream?

...when you can make it yourself! This is Corina and Dieter’s personal brand of ice cream

(Great recipe measurement converter at The Guardian)

Bouncing Bunny Surprise

50 g     Cocoa powder
200 g     Castor sugar
500 ml Oatley/Coconut cream
1t    Vanilla
1t    Salt

Boil, cool, blend, freeze.

Comango

125 ml Coconut milk
100 g    Castor sugar
1     Mango
1/2    Juice from fresh lemon

Boil, cool, blend, freeze.

Citrus

125 ml Water
100 g    Castor sugar
1     Mango
1    Juice from fresh lemon
1/2    Juice from fresh orange

Boil, cool, blend, freeze.

Vanilla

Vanilla bean pod
50ml coconut milk
1 can coconut cream - OR - replace this and the coconut milk with 750ml Oatly cream
200g sugar
2 T maple syrup

Cut open vanilla bean pod, scrape seeds out, put seeds and shell into coconut milk, boil at low heat, add sugar and coconut cream, boil, cool, take bean pod out, blend, freeze.

Cookies and Cream 

(suggested by Arne - what a great idea!!!)
Make vanilla ice cream
Crush 1 pack (or 1 row) of Oreos and mix in just before putting it in the freezer

Non-alcoholic mojito ice cream

Make vanilla ice cream (using Oatley cream), but exclude the vanilla and include 2/3 C lime juice (7 limes) and zest of 1 lime in the boiling.

Mix in 1/4 C finely chopped mint leaves while it is cooling. 

The ice cream will turn out layered with the lime more like a sorbet on the bottom and the mint in the ice cream on top.

Blackberry ice cream

200g blackberries / brombeeren
2 bananas / bananen
1/3 lime juice / saft von limette
50g sugar / zucker

Mix in blender, put in tupperware and place in freezer.

Salted Caramel

1 pack of Oatley cream (or coconut cream)
100gr of sugar
1 vanilla bean
salt

Salted Caramel sauce

Pour the cream into a pot, add the sugar and a bit of salt. Cut the vanilla bean ope, and scrape out the pods into the cream, before adding the whole bean. Heat up the cream to let it come to a small simmer, while stirring repeatedly. Turn off the heat, remove the vanilla bean, and pour into a container. Add about 2/3 of the Salted Caramel sauce, pouring it into all parts to get it well mixed. Put the container into a freezer till the ice-cream is ready. Add the remaining sauce while eating.