Lo mein

Lo Mein Cold

modified by Corina from https://thefirstmess.com/2020/03/11/cold-ginger-noodle-salad-vegan-recipe/

Dressing

1/4 C tamari

1/4 C toasted sesame oil

1/8 C rice vinegar

2-3 T finely chopped ginger

1 T agave

Put all ingredients into an airtight tupperware with a sealable lid. Shake. Done.

Noodle Salad

1 package Japanese ramen noodles or mie noodles (make sure they don't have eggs in them)

1 C frozen peas

1 carrot

1 T chopped jalapeños

1 medium orange (or grapefruit) cut into bite-sized pieces

1 container chopped tofu

black pepper to taste

Optional: torn mint leaves, 1 T white toasted sesame seeds

Cook the noodles, strain, put dressing into the warm pan, then the frozen peas, then the hot noodles. Add the rest and stir. 

The quick version

Make the dressing, cook the lo mein noodles, add dressing and a crunchy salad mix (red and green cabbage and brussel sprouts and broccoli all chopped up) and teriyaki tofu

Another Lo Mein recipe (but I think above is better)

modified by Corina from https://simple-veganista.com/vegetable-lo-mein/

Follow the instructions at the link above with the following modifications:

• Can use any kind of tofu, even those that are already cooked, in which case heat up the tofu in oil with garlic and onion (a tiny bit). Then throw in the other veggies until they are done, then add the noodles, and pour the sauce on top.
• Sauce: we like lots of Sambal (2T) and agave syrup instead of maple syrup (cheaper)
• No scallions or bean sprouts, can substitute mushrooms for bell pepper

Kung Pao Tofu

Modified by Corina, based on a recipe by The Spruce Eats

Follow the instructions from spruce eats to make the tofu:

Cut a block of tofu into small pieces. Marinate these for ~1 hour  in 3 tablespoons broth, 1 tablespoon freshly squeezed lime juice, 2 tablespoons tamari, and 1 tablespoon toasted sesame oil. Place the marinated tofu pieces in a single layer on an oven pan, and bake in the oven at 210C for 30 minutes (until they start to crisp), turning occasionally to bake them evenly.

You can eat the tofu just like this as a snack. We also sometimes add a potato: cut the potato into small pieces, place these next to te tofu on the oven pan, cover them a little in the marinade liquid, and bake together with the tofu.

Alternatively use the tofu (and the potato) in a stir fry. We use different flavours in the stir fry, for example you can add:

toasted sesame oil

tamari

chili flakes

kefir lime leaves

rice vinegar
sambal
agave
Heat these in a pan, add various vegetables (for example carrots, bell pepper, sugar snaps), and add the tofu.

Sweet potato Massaman curry

by Dieter

2 sweet potatoes / sußkartoffeln
1 package mushrooms / pilze
2 handfuls peas / erbsen

1 C cooked fava beans

1 block tofu (smoked or other flavor)
4 t Massaman curry
400 ml coconut milk / kokonuss milch
2 t sunflower oil / sonnenblumen öl

1. Put sunflower oil in wok and fry the curry paste at medium heat for 3-4 min while stirring
2. Add coconut milk and stir
3. Add sweet potatoes, fava beans, and mushrooms, let boil for 15 min or until potatoes and lentils are soft
4. Add peas and tofu

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

Tortilla chips

By Dieter

1 cup harina de maiz blanco / pre-cooked white corn meal / vorgekochtes Maismehl

1/3 cup vital wheat gluten / Seitan-Pulver
1/2 - 1 cup boiling water / kochendes Wasser
1/2 tea spoon salt / 1/2 Teelöffel Salz

1/2 tea spoon paprika powder / 1/2 Teelöffel Paprikapulver

pinch of chili powder / Prise Chili-Pulver
1 table spoon sunflower oil / 1 Esslöffel Sonnenblumenöl

This amount will make about 10-12 large chips, which fit on a large oven pan. Adjust amount according to hunger.

Mix the corn meal, vital wheat gluten, 1/2 cup of boiling water, and salt with a fork until it is well mixed. Let rest for a minute, and add more water if there is still flour unbound. Pour the sunflower oil on a large oven pan. Take a small ball of the corn mixture, briefly roll between hands, and press onto the pan. Take some of the sunflower oil on your finger tips and spread it flat. Bake at 225C/380F for ~10 minutes until they start to crisp and golden.


Die angegebene Menge macht ca 10-12 grosse Chips, die auf ein grosses Backblech passen. Bei mehr  Hunger die Menge anpassen.

Vermisch das Maismehl und Seitanpulver mit dem kochenden Wasser und Salz, und verrühr mit einer Gabel. Für eine Minute sitzen lassen, und falls noch Mehl ungebunden ist, mehr Wasser hinzufügen. Giess das Sonnenblumenöl in ein Backblech. Nimm eine kleine Menge der Mischung, rolle sie kurz zwischen den Händen, und lege es auf das Backblech. Feuchte die Fingerspitzen mit etwas von dem Sonnenblumenöl vom Backblech, und breite den Chip flach aus. Backe bei 225C/380F für ca 10 Minuten bis sie knusprig und golden werden.

Cinnamon rolls / Zimt Schnecken

By Dieter

The rolls

Make pizza dough. Make sure to add a lot of flour, and knead for several minutes. Let the dough rest, ideally 24 hours in the fridge.

Add 4T butter and 8T protein powder. Knead in until dough is smooth. Let it rest again, ideally in a warm place for 90 mins.

Oil a baking pan. Roll out (with your hands) the dough across the sheet in a long rectangle. 

The filling

Mix 4T butter with 4T maple syrup, 1T sugar, and 4T (or more) cinnamon.

Spread the filling onto the dough. Add pieces of chocolate or raisins or cranberries or nuts if you like. Roll the long rectangle like a sushi roll. Cut into small slices (~10). Bake at 375F / 180C for 20 mins. 

The icing
Choose one of the frostings, and spread over the rolls.

Cheese sauce / cheese

Cheese sauce

By Dieter

2T sunflower oil / 2 Esslöffel Sonnenblumenöl
2T flour / 2 Esslöffel Mehl
1 stock cube / 1 Würfel Gemüsebrühe
water / Wasser
2T nutritional yeast / 2 Esslöffel Hefeflocken

black pepper / schwarzer Pfeffer
mustard / Senf
lime juice / Limettensaft
optional 4 slices cheze / nach Wunsch 4 Scheiben Kese (Simply V Natur)

1. Heat sunflower oil in a small pot at medium heat
2. Stir in flour until it is well dissolved
3. Add stock cube, and pour the water over it (start with 1/2 cup). Stir to mix everything while bringing to a small boil. The sauce will thicken at this point, so add more water to bring it to a creamy texture (not to solid because the other ingredients will further thicken it). 
4. Stir in the nutritional yeast, and flavour with the salt, pepper, mustard, and lime juice according to your taste. For additional creaminess, melt in 4 slices of cheze.

1. Erhitze das Sonnenblumenöl in einem kleinem Topf auf mittlerer Hitze. 
2. Rühr das Mehl unter bis es keine Klumpen mehr gibt. 
3. Füge die Gemüsebrühe hinzu, und giesse das Wasser darüber (zum Anfang eine halbe Tasse). Alles gut verrühren, und dann zu einem kleinem Simmern bringen. Die Sosse wird dabei verdicken, also füge mehr Wasser hinzu bis die gewünschte Konsistenz erreicht ist (nicht zu fest da die anderen Zutaten es noch etwas weiter verdicken). 
4. Rühr die Hefeflocken unter, und würze mit dem Salz, Pfeffer, Senf, und Limettensaft je nach persönlichem Geschmack. Für zusätzliche Cremigkeit, schmelze vier Scheiben Kese hinein.

Solid cheese

By Dieter

Ingredients for cheese base / Zutaten für die Käse-Basis:

1/2 cup coconut oil / 1/2 Tasse Kokosnussöl

1 cup water / 1 Tasse Wasser

1.5 teaspoons sunflower lecithin / 1.5 Teelöffel Sonnenblumen-Lecithin

1.5 teaspoons kappa carrageen / 1.5 Teelöffel Kappa-Carragena

Options for flavoring / Optionen für Geschmack:

Pickled ginger juice / Essigwasser von eingelegtem Ingwer: provides acidity + sweetness

Lime juice / Limettensaft: provides acidity

Vinegar / Essig: provides acidity

Miso-paste / Miso-Paste: provides saltiness

stock-cube / Gemüsebrühe: provides saltiness

Salt / Salz: provides saltiness

nutritional yeast / Hefeflocken: provides herbness

mustard / Senf: provides herbness

rice syrup / Reis-Syrup: provides sweetness

sugar / Zucker: provides sweetness

pepper / Pfeffer: provides spiciness

chili powder / Chilipulver: provides spiciness

Note: for flavoring options, see for example recipes at https://www.86eats.com/recipes/category/Cheeses

In a small pot, melt the coconut oil on low heat. Add the water and your mix of spices, and stir in the sunflower lecithin. Mix thoroughly with a whisk. Turn up the heat, and stir in the kappa carrageen. When the mixture starts to boil, turn down the heat. Leave just below boiling point for 5 minutes, stirring constantly. Pour into a glass bowl, let cool, and set in the fridge. 

Das Kokosöl in einem kleinen Topf bei niedriger Hitze schmelzen. Das Wasser und die gewünschten Gewürze hinzufügen, und das Sonnenblumenlecithin einrühren. Mit einem Schneebesen gründlich vermischen. Die Hitze erhöhen, und das Kappa Carrageen komplett einrühren. Wenn die Mischung zu kochen beginnt, die Hitze herunterdrehen. Unter ständigem Rühren 5 Minuten lang knapp unter dem Siedepunkt belassen. In eine Glasschüssel gießen, abkühlen lassen und in den Kühlschrank stellen.