Waffles

by Corina

makes about 6 waffles

2C Flour (high protein = 1C soy flour + 1C vital wheat gluten)
3/4 Sugar (low calorie = maple syrup and/or agave/kokosblüten sirup)
1T Salt
1T Baking powder
1T Vanilla

1/2C margarine (to prevent sticking to the waffle iron)
Chocolate Oatley

Mix everything together, adding as much Oatley as needed to get a consistency that is on the runny side.

Pre-heat waffle iron (it must be very hot before putting the first waffle in, otherwise the batter will stick to the iron), oil the iron with margarine, pour batter on, cook until on the crispy side. Tastes like waffle cones!


A crispy, crumbly protein variant...
Use only soy flour and don't oil the waffle iron. Let it cook for a really long time. It will come out in crumbles, but they are really crispy and good.
Note: for some reason, now this variant gets completely stuck to the waffle iron even if using oil.

Crispy waffles that work
1/2 C Mehl / Flour
1/2 C Sojamehl / Soy flour
1/4 C Zucker / Sugar (agave + rohrzucker)
1T Salt
1T Baking powder
1T Vanilla
Chocolate Oatley

Mix enough Oatley in so it is more on the runny side

Wait a few minutes after the waffle iron is ready to put the batter in (it needs to be really hot).  Put coconut butter on the waffle iron before putting in the batter. Leave the waffle in for a few minutes after the iron says it is ready. Makes crispy waffles!

Notes on what NOT to do: do not use coconut butter to oil the pan because it makes the vital wheat gluten waffles chewy and not crispy. Don't use coconut sugar because it makes the waffles crumbly.

Bread / Brot

By Dieter

There are several varieties of bread here so keep scrolling down!

Try sweet potato dinner rolls https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-sweet-potato-recipes-baked-roasted-beyond/

White bread sourdough
300ml lauwarmes Wasser
250g Brotmischung Aurora Bauernkruste Mischung (halbe Packung: mehl, hefe, sauerteig)
100g Vital Weizen Gluten
100g Sojamehl

• Mit Handmixer mehrere Minuten gut verkneten. Den Teig mit einem feuchten Tuch abdecken, und an einem warmen Ort für mindestens eine Stunde wachsen lassen.
• Eine Backform gut mit Sonnenblumenöl einstreichen, den Teig einfügen, und noch einmal für mindestens 30 min gehen lassen.
• Ofen auf 180C vorheizen. Eine Blechtasse mit Wasser hinzufügen. Das Brot für 45 Minuten backen.

Plain white bread (also pizza dough)
250ml lauwarmes Wasser / 250ml tap water
1 Teelöffel Hefe / 1 teaspoon yeast
~300g Weizenmehl / ~300g plain flour

• Die Hefe ins Wasser geben und kurz verrühren und lass diese für 5 Minuten stehen / add the yeast to the water and stir in briefly, wait for 5 minutes.
• Füge das Mehl hinzu und verrühr dieses mit dem Wasser. Die richtige Menge Mehl ist erreicht wenn der Teig nicht mehr an den Fingern klebt aber noch nicht anfängt zu bröseln. Verknete den Teig für ein paar Minuten / Add the flour and stir in. Keep on adding flour until the dough no longer sticks to your hands but doesn't yet crumble. Keep on kneading the dough for a few minutes.
• Lass den Teig für 1 Stunde ruhen (oder mehr oder weniger Zeit nach Verfügbarkeit) / let the dough rest for 1 hour (or more or less time depending on availability)
• Je nach Geschmack können Salz und Gewürze (Chili/Rosmarin/etc) hinzugefügt oder auf den Teig gestreut werden / according to taste, add or sprinkle on top salt and spices (chili flakes/rosemary/etc.)
• Backe bei 180C für 40 Minute bis die äussere Kruste goldbraun ist / bake at 375F for 40 minutes until the crust has turned golden

Vollkornbrot

300ml lauwarmes Wasser
250g Brotmischung Aurora 6-Korn Mischung (halbe Packung)
50g Vital Weizen Gluten
80g geschrotete Leinsamen

• Mit Handmixer mehrere Minuten gut verkneten. Den Teig mit einem feuchten Tuch abdecken, und an einem warmen Ort für eine Stunde wachsen lassen.
• Anschliessend 1 Teelöfel Backpulver, etwas Salz, und Korianderpulver hinzufügen, und erneut gut verkneten.
• Eine Backform gut mit Olivenöl einstreichen, den Teig einfügen, und noch einmal für eine Stunde gehen lassen.
• Ofen auf 210C vorheizen. Eine Blechtasse mit Wasser hinzufügen. Das Brot für 50 Minuten backen.

German Rye Bread

1 large cup of water (350ml)
1t dried whole-grain sourdough starter
1t yeast
~3/4 large cup of rye flour
~1/2 large cup of wheat flour
2 knife-tips of salt 
1/3t cumin
1 knife-tip of nutmeg 
2T maple syrup/agave syrup/molasses

Start yeast and sourdough with warm water for 15 minutes. 
Add rye flour and knead with a fork.
Add half of the wheat flour and knead in.
Let rest and rise (eg overnight in fridge).
Beat down and let slightly rise again. 
Add remaining wheat flour and all the flavouring.
Thoroughly mix with a fork. 
Let rise for another 20 minutes at room temperature.
Put in oven form, lightly pressing it down.
Place in oven together with small container with water.
Bake for about an hour at 180 Celsius, checking water occasionally, until fork comes out clean and a dark crust shows.

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!