Pancakes & crepes

By Dieter

High protein pancakes

1 tablespoon protein powder + 1 tablespoon flour (this will make 2 large crepes, adjust amount according to how much you want to make)

sprinkle of salt

1/2 teaspoon sugar (increase if you increase the amount of flour)

baking powder

water

1 small apple, thinly sliced 

Cinnamon 

• Stir dry ingredients together, add a little bit of water to make a paste. This will help having no clumps in the batter. Add more water until you have the consistency you want: if it barely drips off a spoon, this will make american style pancakes, if it is runny like cream, this will make crepes
• Heat pan with 1T sunflower oil until it is hot, pour batter into pan, then tip pan to make the batter on top run off to the edges of the pan until it is really thin. Cook until crispy on both sides. 
• Place on plate and add toppings (maple syrup, coconut butter, peanut butter, powdered sugar, jam).

Schwarzwälder Kirschtorte - Black Forest Gateau

                             

By Dieter

200gr Flour
200gr Sugar
40gr Chocolate powder
1/2 tbsp baking powder
pinch salt

• Mix in a large oven pan

200ml chocolate milk
200ml sunflower oil
1 tbsp vanilla

• Mix the three liquid ingredients in a large bowl, pour into the oven pan, and thoroughly stir together. Bake for ~40 at 175C until fork comes out clean.

50gr cherry jam
~25 cherries

200ml cream
1 pack Ruf Unsere Schlagcreme Vegan
Chocolate shavings (~15gr)

• Wash and destone the cherries. 
• Let the cake briefly cool down before spreading a layer of jam and putting the cherries on top. 
• Beat the schlagcreme powder into the cold cream until it is solid and spread across the cherries before adding the chocolate shavings on top.

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.

Kebab pita

Inspired by VBites in Brighton

Small pita
Lettuce
Veganaise
Tofurky Slow Roasted Chick'n BBQ
Tomato (optional)

Heat the pita, insert ingredients, enjoy!

Frosting

Chocolate buttercream frosting

Recipe from: http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
Modifications: instead of butter use vegan margarine, omit the milk

Vanilla buttercream frosting

by Dieter

50ml vanilla custard

100g margarine

200g icing sugar

1t vanilla extract

Seeds from 1 vanilla pod

Beat butter until soft, beat in icing sugar, beat in vanilla. 

Beat again before spreading on a room-temperature (or at least not hot) cake.

Vanilla lime frosting

by Corina 

Lots Powdered sugar
1/4C Margarine
1T Lime juice
1t Vanilla

Beat together until the right consistency and creamy

Fruity protein frosting

by Dieter

2 passionfruits 

3T rice protein powder

3T pea protein powder

4T maple syrup

Blend together

6T butter

Blend again

60g protein!

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!

Blueberry Muffins / Cake

By Dieter

Blueberry muffins

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
1 cup of flour
1/2 cup of tapioca starch
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/8 teaspoon of bicarbonate soda
200gr blueberries
50 gr marcipan

Mix the milk with the coconut butter (in small flakes), the flour, tapioca starch, icing sugar, and salt. The consistency should be soft, but so that it sticks to a fork when lifted out. Add the baking powder and bicarbonate soda, and mix some more. Stir in the blueberries and the small crumples of the marzipan with a spoon. Bake at 180C for 30 mins, until the top is slightly crusty and a fork comes out clean.


Alternative, more fluffy version

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
3 big table-spoons of sunflower oil
1 cup of flour
1/3 cup of tapioca starch
1/2 cup of almond flour
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200gr blueberries
2 bananas
50 gr marcipan

Blueberry cake

Put all dry ingredients in a baking pan and mix.

300g sugar (2 1/4 cups)

300g flour

1t salt

1t baking powder

Mix in until smooth:

200ml vanilla custard (Oatley in the UK)

250ml sunflower oil

200ml water

19ml vanilla extract

Add and stir:

1T agave syrup

225g blueberries

50g marzipan (cut short, thin slices off the block)

Juice from 1/2 lime

Bake on 180C for 50 min.