Peach cinnamon doughnut cake

by Ljerka

Peaches

• 1 can / 820g peaches (peeled and cut into pieces)
• 1T brown sugar (if using fresh peaches)
• A little bit of water

Boil together until soft, but not so soft that they fall apart. Pour the water out of the pan and into a mug. Keep the peaches in the pan, add some sugar, and cook-fry until additional water/sugar mass is released. Turn heat off. 

Cake 

• approx 200g/1C brown sugar
• 3T margarine
• 200g/1.6C self-rising flour
• a bit of rum
• 1t baking powder
• 2t cinnamon
• the water from the initial cooking stage of the peaches
• soy milk (if extra liquid is needed)

 - Mix the sugar and margarine together

 - Add the rest of the ingredients and stir

 - Add peaches by lifting them from the pan with fork so the concentrated peach-sugar-liquid stays in the pan where you cooked the peaches as you'll want to use it for the frosting

 - Bake for 50 min @ 200 C

Frosting

• approx 55g/0.25C margarine
• 200g/1C icing sugar
• 1t cinnamon
• the peach-sugar-liquid-thing
• 2T soy milk (amount depends on how much of the peach thingy is left, so put that in first and stir to see how much milk you might need)

Put it over boiling water and stir to create nice shiny frosting.

Peanut butter chocolate balls

recipe by the Portland Co-op and modified by Corina

The peanut part: 

• 1/3 to ½ C vegan margarine
• ~1/2 C Peanut butter
• ¾ C Flour
• 1 C sugar
• Cookie crumbs (optional)

Melt margarine, add peanut butter and melt together. Add the rest of the ingredients and mix until it becomes kind of doughy. 

Place pieces of the dough on pieces of chocolate (like the chocolate is a mini plate) and refrigerate until firm - OR - drop balls on a plate and drizzle melted chocolate dripped over the top (melt margarine, stir in chocolate chips until melted).

Banoffee

By Dieter

2 bananas / 2 Bananen
6 vegan butter cookies / 6 vegane Butterkekse
1 handful cashew nuts/ 1 handvoll Cashew-Nüsse

• Die Bananen und Kekse in kleine Stücke brechen und mit den Cashew Nüssen vermischen.
• Break the bananas and cookies into small pieces and mix with the cashew nuts.

2 tablespoons margarine / 2 Esslöffel Margarine

2 tablespoons brown sugar / 2 Esslöffel brauner Zucker
1 tablespoon almond butter / 1 Esslöffel Mandelbutter

• Verrühre die Margarine und Zucker auf mittler Hitze bis es karamelisiert. Misch die Mandelbutter unter bis es eine Paste formt. Kombiniere diese mit den übrigen Zutaten.
• Melt the margarine and sugar at medium heat until it starts to caramelize, stir throughout. Mix in the almond butter until it is a smooth paste. Combine with the previous ingredients.

2 tablespoons coconut cream / 2 Esslöffel Kokusnussmilch

• Giesse die Kokosnussmilch über alle Zutaten.
• Pour the coconut cream over the ingredients.

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