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.

Strawberry shortcake

Make the biscuits and strawberries as in this Veganista recipe 

I wasn’t a fan of the coconut whipped cream linked at the recipe (overpowering coconut taste). I suggest making the whipped cream from your favorite brand. I like Rama in Germany.  

Tortilla-less soup

Modified from Deryn Macey by Corina

3T olive oil

1 tomato diced

1/2 can pasta sauce

1t stock cube

2T tomato paste

Put in a pot and simmer for 5 min, then add…

1 can chili beans

1 lime

1/4C sweet corn

1C water

(*if you are going to add tortillas, add 4 small corn tortillas here)

Serve with avocado

*Adding tortillas changes the taste a bit (need to add more lime if you add tortillas). It is good, but tastes more like an enchilada rather than a sweet and sour thick summer soup.

Tempura

makes 8 starters or 3 large portions

Ingredients:

1/2 cup cold water

1/4 cup cornstarch

2 x 1/4 cup flour

1/2 t baking powder

1/4 cup oil

6 handful of fillings: mushrooms, broccoli, pickled ginger. It also works with a cheese that melts if you flip it frequently and pour runny batter over it when it is in the frying pan!

Preparation:

• Cut the fillings into mouth sized pieces
• Heat the oil to a medium-high temperature
• For the batter, mix the 1/2 cup cold water with the 1/4 cup cornstarch, 1/4 cup flour, and 1/2 t baking powder until there are no more clumps. It is can be good if the batter is quite runny because it will fry quickly in the oil.
• Pour the remaining 1/4 cup flour on a plate
• Place each filling into the dry flour, shake off excess, and then place into the batter. Make sure all sides are coated.
• Place the batter-coated piece into the pan with hot oil. You can scoop extra batter up with a spoon and put it into the hot oil to increase batter coverage for each piece. 
• Fry on each side for ~2 mins or until golden brown. 

Note: not our favorites = tofu, bell peppers, avocado 

Tom Yum

based on a recipe from The Spruce Eats   

Modifications:                          - no garlic                 - less stock cube                  - generous amount of dried chili flakes

Cornbread

I like the recipe at Nora Cooks. Things I do differently: 

• mix everything right in the baking pan rather than dirtying up an additional bowl
• use a larger pan so it is thinner and crispier (don't need to reduce the baking time because I had to add about 25 min to the baking time with the smaller pan)

It would be interesting to try the recipe at Rainbow Plant Life because it is partially fried and therefore crispier.

Dacon ("bacon")

based on a great recipe at BBC

- Prepare the marinade in a sealable container (potentially large enough to later store the finished bacon) by mixing together and shaking: 6T soy sauce 1.5t smoked paprika 1.5T maple syrup 1.5T tomato puree 1T olive oil - Cut two packs of firm tofu (2x 200g) into thin slices - Spread some of the marinade on a large oven pan, drape the tofu slices next to each other on the marinade, and evenly spread the remaining marinade across the tops of the slices - Let the marinated tofu rest for 1 hour - Bake the marinated tofu in the oven at 150C / 300F for 20 mins, turn the slices over, and bake for another 5 minutes. Adjust baking times depending on how thin your slices are and on how crispy you want the bacon to be

- Bereiten Sie die Marinade in einem verschließbaren Behälter vor (möglichst groß genug, um den fertigen bacon später aufzubewahren), durch mischen und schütteln von:

• 6 T Sojasauce
• 1,5 t geräucherter Paprika
• 1,5 T Ahornsirup
• 1,5 T Tomatenmark
• 1 Esslöffel Olivenöl

- Zwei Packungen festen Tofu (2x 200g) in dünne Scheiben schneiden

- Ein großes Ofenblech mit einem Teil der Marinade bestreichen, die Tofuscheiben nebeneinander auf der Marinade drapieren, und die restliche Marinade gleichmäßig auf den Oberseiten der Scheiben verteilen

- Den marinierten Tofu 1 Stunde lang ruhen lassen

- Den marinierten Tofu im Ofen bei 150 C / 300 F für 20 Minuten backen, die Scheiben umdrehen und weitere 5 Minuten backen. Die Backzeit anpassen je nachdem wie dünn die Scheiben sind und wie knusprig der bacon sein soll

Alternative: japanese style baked tofu

3T toasted sesame oil / geröstetes Sesamöl

1T rice wine vinegar / Reisweinessig

3T tamari / Tamari

1T stock cube / Gemüsebrühe

1T sugar / Zucker

Mix as marinade, and proceed the same way as for the dacon

Als Marinade vermischen, und dann wie den dacon im Ofen backen