Pesto

 by Dieter

2 handful fresh basil leaves / 2 Hände frischer Basilikum
entweder: 1 tablespoon walnuts / 1 Esslöffel Walnüsse

oder: 4 tablespoons cooked fava beans / 4 Esslöffel Ackerbohnen gekocht

2 tablespoons olive oil / 2 Esslöffel Olivenöl
1 teaspoon nutritional yeast / 1 Teelöffel Nahrungshefe
1 teaspoon lime juice / 1 Teelöffel Limettensaft
1 teaspoon black pepper / 1 Teelöffel schwarzer Pfeffer
1 teaspoon salt / 1 Teelöffel Salz
1/2 teaspoon coriander powder / 1/2 Teelöffel Korianderpulver

Mix all ingredients in a blender until it forms a smooth paste. Add to your pasta of choice. Depending on how thick you like your sauce on your noodles, this amount is enough for 2-4 portions.

Alle Zutaten in einem Mixer mixen, bis eine glatte Paste entsteht. Zu den Nudeln Ihrer Wahl geben. Je nachdem, wie dick die Sauce auf den Nudeln sein soll, reicht diese Menge für 2-4 Portionen.

Ramendrugs

By Dieter

0.5 l boiling water / kochendes Wasser
1 stock cube / Gemüsebrühewürfel
2T sesame oil / Teelöffel geröstetes Sesamöl
3T gluten-free soya sauce / Teelöfel Soyasauce
1t chili powder / Teelöffel Chilipulver
2 kaffir lime leaves / Kaffir Limettenblätter

1T balsamic creme / Teelöffel Balsamico-Vinaigrette-Creme

1T lime juice

3T miso (any type of brown miso)

1 handful/square Mie or Japanese ramen noodles / handvoll Mie- oder Japanische Ramen-Nudeln (use more if you want it to have less liquid)

Mix everything together, stir, let boil for ~5 minutes (until noodles are soft enough). Note: I prefer the Japanese ramen noodles because they soak up more liquid.

Alles in einem grossen Topf vermischen, und für ca 5 Minuten kochen lassen (bis die Nudeln weich genug sind)

Another option: Almost Shio Ramen

0.5 can coconut milk 

1 can water

1t salt

Pour into a pot, add noodles and boil until noodles are soft

2T white miso paste

Stir in after taking the pot off the heat

Oil sauce:

1T sunflower oil 

1T toasted sesame oil

1t chili powder

Stir in a bowl and set aside. Spoon it onto your own personal bowl of ramen as desired

Quesadillas & Tacos

Quesadillas by Dieter

Per Quesadilla:

1 tablespoon red kidney beans (ideally the type that is in a spicy sauce)
1/2 tablespoon vegan cream cheese
1 teaspoon nutritional yeast
salt
chili flakes

• Mix these ingredients using a fork, smashing the beans, to create a smooth texture.
• Fill into a tortilla together with olives and vegan cheese. Place in sandwich maker to grill.

Für jeden Quesadilla:

1 Esslöffel rote Kidney Bohnen (idealerweise Chili Bohnen in Sosse)
1/2 Esslöfel veganer Schierkäse
1 Teelöfel Hefeflocken
Salz
Chili Flocken

• Vermische die Zutaten mit einer Gabel, dabei die Bohnen zerdrücken um eine gleichmässige Masse zu erstellen.
• Diese Masse wird in einen Torvilla-Fladen gefüllt, mit ein paar Oliven und veganem Käse, und dann in einem Sandwich-Maker gegrillt.

Try sweet potato quesadillas https://www.forksoverknives.com/recipes/vegan-burgers-wraps/black-bean-and-sweet-potato-quesadillas/

Tacos by Corina

Corn tortillas

Chili beans

Cheese

Jalapeños

Broad beans

• Place small corn tortillas in a baking pan and top with everything in the list above and bake for 25 min (or until the tortilla is almost crispy and the cheese is melted).
• Top with slaw and serve

Try sweet potato tacos https://www.forksoverknives.com/recipes/vegan-burgers-wraps/spiced-sweet-potato-tacos/

Waffles

by Corina

makes about 6 waffles

2C Flour (high protein = 1C soy flour + 1C vital wheat gluten)
3/4 Sugar (low calorie = maple syrup and/or agave/kokosblüten sirup)
1T Salt
1T Baking powder
1T Vanilla

1/2C margarine (to prevent sticking to the waffle iron)
Chocolate Oatley

Mix everything together, adding as much Oatley as needed to get a consistency that is on the runny side.

Pre-heat waffle iron (it must be very hot before putting the first waffle in, otherwise the batter will stick to the iron), oil the iron with margarine, pour batter on, cook until on the crispy side. Tastes like waffle cones!


A crispy, crumbly protein variant...
Use only soy flour and don't oil the waffle iron. Let it cook for a really long time. It will come out in crumbles, but they are really crispy and good.
Note: for some reason, now this variant gets completely stuck to the waffle iron even if using oil.

Crispy waffles that work
1/2 C Mehl / Flour
1/2 C Sojamehl / Soy flour
1/4 C Zucker / Sugar (agave + rohrzucker)
1T Salt
1T Baking powder
1T Vanilla
Chocolate Oatley

Mix enough Oatley in so it is more on the runny side

Wait a few minutes after the waffle iron is ready to put the batter in (it needs to be really hot).  Put coconut butter on the waffle iron before putting in the batter. Leave the waffle in for a few minutes after the iron says it is ready. Makes crispy waffles!

Notes on what NOT to do: do not use coconut butter to oil the pan because it makes the vital wheat gluten waffles chewy and not crispy. Don't use coconut sugar because it makes the waffles crumbly.

Hot chocolate

By Dieter

Per Person

1 cup of milk (hazelnut is the best)

1 tablespoon of cocoa powder

1 tablespoon maple syrup

1 tablespoon sugar (depending on the milk and taste)

1 teaspoon vanilla

cayenne pepper

tiny bit of cinnamon

Combine all ingredients in a pot and heat (does not need to boil). Stir well, and serve!

Cream of mushroom soup

By Dieter

1 clove garlic
250g mushrooms (1 carton)
pinch+ nutmeg
pinch garamasala
1 vegetable stock cube (vegan)
salt
black pepper
250ml Oatley cream

• Fry mushrooms and garlic in oil until soft
• Add spices and stock cube
• Add cream
• Blend in a blender (high for creamy, low for lumpy)

Red Dal / Lentils

By Dieter

1C Lentils
1 block extra-firm Tofu

2 table spoons sunflower oil
1 table spoon ginger
1 tea spoon dried chili flakes (more or less depending on how spicy you like it)
Vegetable stock cube

- depending on the stock cube brand might have to add more salt
1 table spoon coriander powder

2 table spoon yeast flakes

• Optional: cut the tofu into cubes and fry it the sunflower oil at medium heat, alternatively add tofu at the end
• Add the ginger to the sunflower oil, fry briefly for 1 minute (you should be able to smell it); add the chili flakes for 30 secs (the oil will change colour if you stir)
• Add lentils to the oil, briefly fry for 1 minute
• Add boiling water (twice the amount of lentils) and a vegetable cube for flavour
• Let boil for 30 minutes at medium heat without a lid
• It might need more water, keep pouring it in until the lentils are soft and don't stick to the bottom
• Stir at the end to break up the lentils and make it creamy
• Add coriander powder and more salt if needed
• Add yeast flakes if you like - they will also help to bind any remaining water
• Optional: add cubed tofu

Sag Paneer

From the World Cafe cookbook, modified by Dieter (http://www.amazon.com/World-Food-Cafe-Chris-Caldicott/dp/0711217513/ref=sr_1_1?ie=UTF8&qid=1393735101&sr=8-1&keywords=world+food+cafe)

1 block tofu
Ginger
Garlic
Dried chili flakes
1-2 large bunches of spinach, crushed with hands (can also use frozen spinach)
1 can coconut milk (for the cream)
Salt
Nutmeg

• Fry tofu with a bit of salt until crispy (this is one of the recipes where the tofu can be oily after frying)

• Take tofu out of pan, and add more oil if needed, and chopped ginger, garlic, and chilli

• Add a bag of spinach (fresh and washed, but if it is easier this will also work with frozen soft spinach)

• Fry for a bit until spinach is soft and well coated with the spices

• Add coconut cream, salt, and nutmeg

• Add tofu

Guacamole, pico de gallo, salsa

Santa Barbara Guacamole

Mango Pico de Gallo

By Corina

2 avocados
1 heirloom tomato
1/2 meyer lemon
Salt
Olive oil (when using Hass avocados, if they are dry)

Chop and mix together.

Additions suggested by Margaret: grapes, pears

Additions suggested by Charissa: black pepper, onion, jalapeño, lime

Mango Pico de Gallo

A recipe by https://melitastable.com/2020/05/10/top-10-ways-to-eat-pico-de-gallo/ and modified by Corina

Tomatoes

Avocado

Lime

Mango

Jalapeño or bell pepper 

Sweet corn

Chili powder

Salt

Pico de Gallo Traditional

modified by Corina from https://cookieandkate.com/classic-pico-de-gallo-recipe/

Tomatoes / Tomaten
Coriander
Onion / Zweibel
Lime / Limette
Salt / Salz

Cut into small pieces, mix in a bowl.

Schneiden alles in kleine stücke, in einem schussel alles mischen.

Restaurant Style Salsa 

modified by Corina from Iowa Girl Eats

Put the following into a blender cup:

1 can diced tomatoes

1t sugar if the canned tomatoes don't have sugar

1 tiny tiny onion

1 jalapeño fresh (or use some that come in a jar)

1 lime (the juice)

1t salt

Optional: handful cilantro

Blend on low for 5-10 seconds until it looks the way you want it. Taste it and add more of any of the above to get the taste you want. Put in the fridge for 24 hours and it will taste even better.

Thai Peanut Sauce

 A great recipe used to be at http://vegetarian.about.com/od/saucesdipsspreads/r/ThaiPeanutSauce.htm , but the link now doesn't work, so Corina recreated it from memory.  This sauce goes great on Fresh Rolls or fresh roll salad.

2T peanut butter

2T cold water

Stir together until smooth. Might need to add more peanut butter to get the right consistency

2T tamari or soy sauce

1T rice vinegar

1T lemon juice

Add these ingredients and stir. Done!

Sweet and Sour Sauce

From http://www.foodforfriendsyeah.co.uk/2009/11/11/sweet-sour-chicken-cantonese-style/ modified by Corina trying to mimic Bamboo Garden sweet and sour chicken

1 C pineapple juice
2 T sugar
2 t tomato paste
2 t ketchup - Heinz
2 T white wine vinegar - or apple cider vinegar
2 T port
1 red pepper, chopped
1 can pineapple chunks
2 T cornstarch

• Place a large saucepan on medium heat and add all the sauce ingredients, apart from the cornflour. Let the sauce boil for five minutes.

• Mix the cornflour with a little cold water in a cup. Slowly pour the cornflour into the sauce, a little at a time, until you have the desired consistency. I like the sauce to be quite thick as it clings to the chicken better.

• Dip Fry’s chicken nuggets (UK) or 365 Chickenless Nuggets (US; Boca Chickn Nuggets are alright) and enjoy!

Teriyaki Sauce

From http://www.food.com/recipe/restaurant-teriyaki-sauce-133751, modified by Corina

1/4 C soy sauce
1/2 t ground ginger (or powdered ginger)
4T sugar
2T agave
2T cornstarch in 1/4 C cold water

Mix all but the cornstarch mixture in a pan on the stove, mix in the cornstarch mixture, heat until it reaches desired thickness.

Pea Soup

By Dieter

~400g frozen peas
3 carrots
1/4 of a small onion
2 potatoes (cubed)
pepper
2 cubes vegetable stock
2 T tomato paste
1 packet of Tofurky hickory smoked, cut into cubes
Olive oil

Fry the potato, onion and Tofurky in oil, add peas, then add boiling water and vegetable stock, add the rest and cook for 10 min.