Teriyaki sauce

 By Dieter

6T soya sauce / Soja Sosse

2T rice vinegar / Reisessig

4T sugar / Zucker

2T maple syrup / Ahornsirup

2t fresh ginger cut into small pieces / Ingwer kleingeschnitten

3t cornstarch / Speisestärke

10T water / Wasser

Combine all ingredients in a small pot. Stir in the cornstarch before turning on the heat. Bring to a simmer until the sauce thickens - if it gets too thick, add more water. 

Vermische alle Zutaten kalt in einem Topf. Dann bring es zum Kochen, unter konstantem Rühren bis die Stärke gelöst und die Sauce die richtige Konsistenz hat. Eventuell braucht es mehr Wasser.

Salad dressings

Worcestershire sauce salad dressing 

2 T vegan worcestershire sauce
2 T apple vinegar
3 T sunflower oil
1/2t salt
1 T black pepper

1t sugar

Liquid gold from the First Mess

with modifications by Corina: omit garlic & flax, less water so it is creamier, shake in a sealed tupperware rather than mix in a blender

Strawberry vinaigrette 

Modified by Corina from The Grand Tour Cookbook by Hannah Grant

Handful of strawberries (or raspberries)

2T mustard

3T olive oil 

2T apple cider vinegar 

1T rice syrup 

1/2 lime

1/2t black pepper 

In a small Tupperware, mash the berries, squeeze the lime juice in, and add the rest of the ingredients. Put lid on and shale. Pour over food 😊 

Open face, lazy enchiladas

modified by Corina from The First Mess

Filling
Roast the potatoes in olive oil and cumin as in the recipe above

Sauce

1 can tomatoes

1 jalapeno (can come from a glass where they are already cut and pickled)

Blend in a blender, pour into a pot that has...

3T olive oil

1 stock cube

1T chili powder

1T coriander powder

Mix together on medium heat, add...

Vegan cheese

Mix until the cheese is melted

Tortillas

1 bag corn tortillas

Or, if they aren't available in your area, make them using Dieter's recipe

Put it together

Warm the tortillas if they haven't come straight from the oven

Add the potatoes and...

Beans (chili, black, or BBQ baked)

Pour sauce on top and sprinkle...

Nutritional yeast

Cheese sauce / cheese

Cheese sauce

By Dieter

2T sunflower oil / 2 Esslöffel Sonnenblumenöl
2T flour / 2 Esslöffel Mehl
1 stock cube / 1 Würfel Gemüsebrühe
water / Wasser
2T nutritional yeast / 2 Esslöffel Hefeflocken

black pepper / schwarzer Pfeffer
mustard / Senf
lime juice / Limettensaft
optional 4 slices cheze / nach Wunsch 4 Scheiben Kese (Simply V Natur)

1. Heat sunflower oil in a small pot at medium heat
2. Stir in flour until it is well dissolved
3. Add stock cube, and pour the water over it (start with 1/2 cup). Stir to mix everything while bringing to a small boil. The sauce will thicken at this point, so add more water to bring it to a creamy texture (not to solid because the other ingredients will further thicken it). 
4. Stir in the nutritional yeast, and flavour with the salt, pepper, mustard, and lime juice according to your taste. For additional creaminess, melt in 4 slices of cheze.

1. Erhitze das Sonnenblumenöl in einem kleinem Topf auf mittlerer Hitze. 
2. Rühr das Mehl unter bis es keine Klumpen mehr gibt. 
3. Füge die Gemüsebrühe hinzu, und giesse das Wasser darüber (zum Anfang eine halbe Tasse). Alles gut verrühren, und dann zu einem kleinem Simmern bringen. Die Sosse wird dabei verdicken, also füge mehr Wasser hinzu bis die gewünschte Konsistenz erreicht ist (nicht zu fest da die anderen Zutaten es noch etwas weiter verdicken). 
4. Rühr die Hefeflocken unter, und würze mit dem Salz, Pfeffer, Senf, und Limettensaft je nach persönlichem Geschmack. Für zusätzliche Cremigkeit, schmelze vier Scheiben Kese hinein.

Solid cheese

By Dieter

Ingredients for cheese base / Zutaten für die Käse-Basis:

1/2 cup coconut oil / 1/2 Tasse Kokosnussöl

1 cup water / 1 Tasse Wasser

1.5 teaspoons sunflower lecithin / 1.5 Teelöffel Sonnenblumen-Lecithin

1.5 teaspoons kappa carrageen / 1.5 Teelöffel Kappa-Carragena

Options for flavoring / Optionen für Geschmack:

Pickled ginger juice / Essigwasser von eingelegtem Ingwer: provides acidity + sweetness

Lime juice / Limettensaft: provides acidity

Vinegar / Essig: provides acidity

Miso-paste / Miso-Paste: provides saltiness

stock-cube / Gemüsebrühe: provides saltiness

Salt / Salz: provides saltiness

nutritional yeast / Hefeflocken: provides herbness

mustard / Senf: provides herbness

rice syrup / Reis-Syrup: provides sweetness

sugar / Zucker: provides sweetness

pepper / Pfeffer: provides spiciness

chili powder / Chilipulver: provides spiciness

Note: for flavoring options, see for example recipes at https://www.86eats.com/recipes/category/Cheeses

In a small pot, melt the coconut oil on low heat. Add the water and your mix of spices, and stir in the sunflower lecithin. Mix thoroughly with a whisk. Turn up the heat, and stir in the kappa carrageen. When the mixture starts to boil, turn down the heat. Leave just below boiling point for 5 minutes, stirring constantly. Pour into a glass bowl, let cool, and set in the fridge. 

Das Kokosöl in einem kleinen Topf bei niedriger Hitze schmelzen. Das Wasser und die gewünschten Gewürze hinzufügen, und das Sonnenblumenlecithin einrühren. Mit einem Schneebesen gründlich vermischen. Die Hitze erhöhen, und das Kappa Carrageen komplett einrühren. Wenn die Mischung zu kochen beginnt, die Hitze herunterdrehen. Unter ständigem Rühren 5 Minuten lang knapp unter dem Siedepunkt belassen. In eine Glasschüssel gießen, abkühlen lassen und in den Kühlschrank stellen.

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.

White pizza sauce

by Dieter

2T Veganaise
1T Mustard
100ml Cream
2T Nutritional yeast
Black pepper
Cornstarch (first dissolved in cold water)
Stock cube

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.

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.