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

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.

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)

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.

Apfelstrudel (German Apple Strudel)

By Lucia Lukas

This is a recipe Luci taught me on my first visit to meet Dieter's parents in 2011 (and then taught me even more details in April 2014). This traditional German dish is super yummy!

Dough
200g White flour
5-7 T Warm (to the touch) water
50g Sunflower oil or melted margarine

• Mix the dough ingredients with your hand until you can roll it into a ball that is pliable and sticky and a uniform color
• Oil the ball and place it in the pan that you warmed the water in (which is still warm) and let it sit for at least 30 min (can sit as long as you want)
• When the ball has been warmed, put a dish cloth on the counter and sprinkle with flour. Roll the dough out so that it is so thin that you can read a newspaper through it ;) Brush melted margarine on top to keep it elastic (especially on the parts that are broken
• Grate hard white bread (can make it hard by toasting it) over the rolled out dough to soak up the water from the apples (can use flour instead of bread)

Filling
4 Apples (really good ones), cut in large chunks or small slices
100g Sugar
1/4 C Raisins (optional)
1 T Cinnamon (optional)

• Mix all of the filling ingredients in a bowl
• Place the filling on the rolled out dough, avoiding the edges and not making it too tall
• Make it into a roll by lifting up the edge of the towel (nearest you) and letting gravity make it into a roll
• Put the roll on a baking sheet and brush with oil (this makes the outer crust crispy)
• Bake for 30-40 min

Nussecken (German nut cookies)

By Lucia Lukas

This is another popular German Christmas cookie :)

Dough
150g / 5.3oz flour
1/2T baking powder
65g / 2.3oz sugar
vanilla sugar
65g / 2.3oz Earth Balance salt-free butter

• put on baking tray, spread apricot jam on top, then add Topping...

Topping
100g / 3.5oz Earth Balance salt-free butter
vanilla sugar
2T water

• melt together and add:

100g / 3.5oz ground hazelnuts
100g / 3.5oz cut hazelnuts

• bake for 20-30 mins at 180C
• cut in triangles
• add melted chocolate to the corners

I fought the Phad Thai for 20 yrs and I finally won!

By Corina (December 2012)

1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot

1 handful cabbage

Cook the noodles, run cold water over them, strain, and put back in pan.

Sauce (modified from Brooklyn Pad Thai)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar (or extra lemon juice)
1T Meyer lemon juice (or orange juice in a pinch)

Mix and shake in sealed tupperware. Pour over noodles. Yay!

Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).

Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos

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)

Sushi

In the photo: tofu, avocado, mayo (lower left); tofu & avocado (lower right); tofu, avocado, cream cheese (top)

Add rice vinegar to the rice when it is done cooking

Toppings

Sesame seeds
Chili oil
Sesame oil
Olive oil
Soy sauce (dissolve wasabi into soy sauce)
Pickled ginger
Vegannaise
Tofu

Indian

Cream cheese
Sambal
Spring onion
Red pepper

Corina's Traditional

Avocado
Carrot
(Tofutti vegan cream cheese)

Josh’s Traditional

Avocado
Cream cheese
Cucumber
Carrot

Raff’s

Peanut butter
Avocado
(Carrot)

Yam

Corina’s favorite

Avocado & mayo