Mac & Cheese

by Corina

I'm trying to recreate the Kraft mac & cheese that I grew up with and so far haven't landed on the holy grail yet, but I'm encountering some great recipes along the way!

Try sweet potato mac https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/

My fav

a recipe by Kris and modified by Corina

Put in a pan and melt together:

• 2T veganaise
• 2T margarine
• 1t mustard
• 2-4 slices of cheese (Simply V Character)

Add 3 C pasta (cooked) and mix together.

Then add:

• 2T nutritional yeast
• Ground pepper
• 1/2-1C cooked fava beans
• Dacon, red bell pepper, cucumber, cabbage, mango pico de gallo, chili powder

Variation: for a butter-free, extra cheese-free recipe, Queso Sauce by Forks over Knives is good if you add oil (sunflower) while blending to get the fat content up. Also, make it more liquidy by adding more water

Thin sauce like Kraft, but taste is still not there (though how would I know when it's been over 20 years since I tasted Kraft?)

a recipe by Richard Makin and modified by Corina

4T nutritional yeast

4T corn starch

1T mustard

2t salt

250ml Oatley cream

2T margarine

Pinch smoked paprika powder

3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)

• Put everything (except the pasta) in a pot on medium heat and stir until mixed
• Add the pasta, garnish with black pepper

Similar to Annie's sweet potato pumpkin mac & cheese

a recipe by Chocolate Covered Kate and modified by Corina

0.5 C cashews (soaked overnight)

1 carrot (boiled until soft)

0.25 C nutritional yeast

1t apple cider vinegar

0.5 C water

1T margarine

1t salt

Pinch nutmeg

3 C pasta (Makka Chips in Germany look like the noodles used by Kraft)

• Put everything (except the pasta) in a blender and blend until the chunks are gone
• Pour into a pan on low heat and add...

4 slices cheese (a cheddar kind is best - SimplyV Character in Germany)

Lots more salt (2t?)

Black pepper

• Stir until the cheese is melted, then add the cooked noodles. Taste again and add more things as needed

Note: this recipe actually has protein in it from the cashews (about 20g) and the noodles (about 10g)

Slaw

A recipe from Feasting at Home and modified by Corina

5 parts shredded cabbage 

1 part chopped cilantro 

1 part lettuce 

1-2T apple cider vinegar 

4T mayo

0.5t salt 

Black pepper to taste

Optional: tomatoes and 0.5 shredded carrot

Throw all in a container that has a lid and shake. Done 

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

Sandwiches: Cubano, LGBTQIA+

Cubano

Based on the recipe at The Green Table in Florida and advice from https://www.simplyrecipes.com/recipes/cuban_sandwich_cubano/

• Hickory smoked or pepper tofurkey slices (US) or slices of Wheaty 
• Swiss-like cheese on both pieces of bread (Simply V Natur)
• Pickles, thinly sliced
• Mustard
• Cuban bread (slightly sweet) or french bread baguette or just a regular baguette
• Optional: shredded lettuce and tomato, veganaise

Butter the outside of the bread, put in grill and grill until browned, the cheese is melted, and the sandwich sticks together (4-6 min)

LGBTQIA+

Lettuce

Gurken

Bacon

Tomato

Queso

Ingwer (pickled)

Avocado

+ = add sauces to make it saucy!

Vegan staples shopping list

Any time a recipe (even a non-vegan one) calls for "X", you can just swap it out for the vegan version in the exact same amount called for in the recipe

• "Butter" = margarine - in Germany: Naturli bio veganes streichfett at Alnatura, Buttella Sonnenblumen at Aldi, Letta at Rewe
• "Milk" = oat / soy / hazelnut / etc milk. Corina's favorite is chocolate Oatley.
• "Cheese" = fav vegan versions include the flavors natur and character for all purposes and hirtengenuss for a feta alternative - all from Simply V (Rewe, Hit, Kaufland, Aldi in Germany), also Rewe Bio Mozzarisella in a 3-cheese pizza. Daiya mozzarella or Chao (at most stores in the US)
• "Eggs" = you can just leave them out. Or you can add some baking powder (maybe 1t to 1T). If you need a great thickener, mix cornstarch in a little bit of cold water and add to a warm mixture and stir until thick. Don't add bananas though because it will make the whole dish taste like bananas.
• "Cream" = Oatley cream or coconut cream at Rewe
• "Cream cheese" = vegan versions include Simply V streichgenuss and Oatley aufstrich at Rewe, Kaufland, and Hit in Germany
• "Chocolate" = many dark chocolates are already vegan so just check the ingredients to make sure it  doesn't have milk or milk powder. There are also lots of vegan milk chocolates. Our favorites are Hello salted caramel at Rewe for eating and Ja chocolate at Rewe for baking.
• "Marshmallows" = the non-vegan ingredient in these is gelatin, which is made from animals. Replace with Not Guilty Marilyn Mallow from Alnatura in Germany or with Dandies at Whole Foods, co-ops, and health food stores in the US.
• "Mayonnaise" = veganaise in the US (sold at most places) and Veganz sandwichcreme klassik at Edeka in Germany.
• "Noodles" = just make sure they don't have eggs in them
• "Bread" = just make sure it doesn't have lactic acid or enzymes. Both CAN be vegan, but it will only explicitly say it if they are.
• "Sugar" = some sugar is whitened by filtering it through fish bones. In Europe, most sugar is vegan. In the US, if it is labeled ORGANIC or UNREFINED then it is vegan (more info at PETA for US products). It is vegan if it is made from beets 
• "Stock" = there are vegan stock cubes at Vitalia (Cenovis Bio ohne MSG) and Rewe (Bio Gemüsebrühe)

Smochini and fruity signature cocktails

by Corina

Add to each glass: ice cube(s), a stick (chopstick works) with blueberries, strawberries, or thin slices of ginger.

Dieter's signature cocktail: the Smochini

1/2C guava juice

1T coconut milk from a can with the fatty part mixed in

1 sprinkle cacao powder

Corina's signature cocktail: fruity

1/2C guava juice

1T lime juice

1t ginger grated

Zucchini corn fritters

by Corina 

(inspired by https://www.sweeterthanoats.com/how-to-make-vegan-zucchini-corn-fritters/ and https://veganhuggs.com/fritters/)

Fritters topped with fresh avocado slices (left),
salsa (middle), and sweet chili sauce (right)

Makes about 12 fritters

1 zucchini (grated)

1 red bell pepper (diced)

1 can sweet corn

3/4 C flour (can use corn flour)

1T coriander powder

1T pepper 

1t salt

1t chili flakes

1t baking powder

1/4 C milk

• Saute zucchini and bell pepper in oil. 
• Mix the rest of the ingredients in a bowl, then add the saute mix when it is relatively dry. 
• Put in the freezer to cool for at least 15 min (makes it easier to fry). 
• Add oil to frying pan and heat. Drop spoonfuls on of the batter into the pan and pat down. Cook each fritter for 3 min on each side until light brown. 

Serve with one or more dips: salsa, avocados, guacamole, sweet chili sauce

If using corn flour...it requires boiling water/milk to get it to stick together. I used the 1/4C cold milk and then about 1/2C boiling water and it worked, so this kind of flour seems to require more liquid. Also, pack the dough down in the container before putting it into the freezer. HOWEVER, they are still really crumbly with only corn flour so maybe a mix of flours would work?