Cauliflower Taco Filling / Phad Thai hack

 By Dieter

1 cup of cauliflower (small head) / 1 Tasse Blumenkohl (kleiner Kopf)
1/2 cup of soy crumbs / 1/2 Tasse Soja-Hack
2 table spoons water / 2 Esslöffel Wasser
3 table spoons sunflower oil / 3 Esslöffel Sonnenblumenöl
3 table spoons ketchup / 3 Esslöffel Ketchup
2 table spoons smoked paprika powder / 2 Esslöffel geräuchertes Paprikapulver
2 table spoons smoked salt / 2 Esslöffel Salz
1 table spoons smoked chili powder / 1 Esslöffel geräuchertes Chilipulver
1 tea spoon cumin / 1 Teelöffel Kreuzkümmel

Blend the cauliflower into small shreds. Heat up a large pan on the oven at high heat. Add the soy crumbs, pour over boiling water, and stir. Briefly wait until the water is absorbed, and add the cauliflower to the pan. Stir in the sunflower oil. Fry the mixture, occasionally stirring it, until it starts to brown. Turn off the heat, add the ketchup and spices, and stir well. Fill into taco shells with tomatoes and lettuce.

Pürier den Blumenkohl im Mixer. Erhitze ein grosse Pfanne auf hoher Hitze. Füge das Sojahack hinzu, giess das kochende Wasser drüber, und vermixe alles bis das Wasser aufgesaugt ist. Füge den Blumenkohl hinzu, giess das Sonnenblumenöl darüber, und vermische alles gut. Fritier es, mit mehrmaligen Umrühren, bis es anfängt braun zu werden. Stelle den Ofen ab und füge den Ketchup und die Gewürze hinzu. Vermisch alles gut miteinander. Füll es in die Taco-Schale mit Tomaten und Salat.

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

Roasted spicy cauliflower / Gerostet scharf Blumenkohl

by Dieter

Before baking

1 small/kleinen head/kopf Cauliflower / Blumenkohl (2 handfulls)
8T Olive oil / Oliven öl

8T Water / Wasser
1T Chili powder / pulver
0.5T Salt / Salz
Vegan cheese / Käse
cooked fava beans / gekochte Ackerbohnen

• Pour fava beans into the bottom of a baking pan, then break cauliflower into small florets and lay on top
• Mix spices with olive oil, and drizzle over the top of the cauliflower and soy pieces. Stir a bit to make sure everything is covered
• Bake at 410 F / 210 C for 20 min. 
• Cover with cheese, bake for 10 more min

After baking (with cheese)

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/

Ginger-miso stir-fry

by Dieter

inspired by a recent visit to the Candle Cafe (NY)

1 block of firm tofu that is already seasoned (e.g. Taifun's bratfilets Japanische art, Rewe's tofu sesam mandel)

1 large bulb of broccoli

3 carrots

(other vegetables if you like)

A bit of salt

1 teaspoon of toasted sesame oil

2 teaspoons of sunflower oil

5 cm of fresh ginger

1 teaspoon of chili flakes

1 teaspoon of miso

1 tablespoon of nutritional yeast

1 teaspoon of tamari

1 teaspoon of rice vinegar

Some starch (corn flour or tapioca)

• Put oil in pan on medium heat. 
• Add the finely cut garlic and ginger plus the chili flakes and let fry for a bit. 
• Add the cut broccoli and carrots. 
• After 2-3 mins add a cup of water, the miso, tamari, rice vinegar and nutritional yeast. Stir well so that the flavours mix and coat all the other ingredients. 
• Finally stir in the starch to thicken the sauce.

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

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.

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)

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/