Homemade Bread

I never make bread with exact quantities of the ingredients, but I simply follow my basic recipe and adapt it: if the dough needs more moisture, then more water or oil is added, etc.

Ingredients

  • spelt flour (ca. 500-800 g)
  • 1 fresh yeast cube
  • 1 tbsp sugar
  • 2-3 tbsp vegetable broth
  • 3-4 tbsp olive oil
  • water

Instructions

  1. Pour all the flour into a big bowl.
  2. Also add the vegetable broth.
  3. Now dissolve the yeast cube with a bit of warm (not hot!) water and add the sugar. Pour it in the bowl.
  4. Now mix it a bit and then add slowly luke warm water to it. Start with only a bit, knead look if it needs more water, add a bit more etc.
  5. Knead knead knead until it gets smooth.
  6. Let the dough rest for at least 45 min minutes. (the longer the fluffier the bread will be). I sometimes let it rest in the oven at 80 °C .
  7. Now knead it again. If you want to you can now add chopped up nuts, dried fruit, dried tomatoes and basil, banana (but if you add banana, don’t use vegetable broth, use regular salt. But in this case it would be less salt, more sugar. 1:2 ratio).. whatever you want to. You can either make buns (And then maybe freeze some of them to always have homemade bread at home) or you can make one big bread.
  8. Bake it at 200 ° C for about 25-40 (buns) or 45-55 (bread) minutes.
Advertisements

Vegan Sushi

Welcome to my favorite meal!

Sushi can be filled with anything. My personal favorites are:

  • mango
  • avocado
  • vegan mayo
  • cucumber
  • fried tofu
  • bell pepper
  • sprouts
  • pumpkin
  • Teriyaki- sauce

 

Sushi – Rice iNstruction

  1. Rinse it with water several times.
  2. Put twice as much water than rice into a large pan.
  3. Bring it to a boil. Put a lid on the pan!
  4. Reduce the heat – the rice should now simmer on low temperature for 10-12 minutes. SET A TIMER!
  5. Keep the pan on the stove, but turn off the heat and DO NOT open the lid for another 20 – 25 minutes!! As longer as the rice can steam the better it gets!

Teriyaki – Sauce InGredients

  • soy sauce
  • agave syrup
  • ginger
  • garlic
  • olive oil

Instruction

  1. Mix the soy sauce and the agave syrup. Mixing ratio: 1:1
  2. Add olive oil to the mixture. Mixing ratio: 2:1 ( soy-agave mixture: olive oil)
  3. Add also 1 clove of minced garlic and add a bit of fresh grated ginger.

All you have to do now is to spread the rice equally onto a nori sheet, put your ingredients on to it – and roll it. Store the finished Sushi rolls in the fridge, take them out one by one after you have finished to roll and cut them into pieces with a sharp knife.

Tip: hold your hands in water before rolling the sushi roll to prevent all the rice from sticking to your hands.

light summer salad

Ingredients

  • Chinese cabbage
  • almonds
  • tree nuts
  • cranberries
  • avocado or vegan feta cheese (greek cheese)
  • blueberries
  • chia seeds
  • hummus

I used the “violife greek white block”.

Dressing

  • 1:1 –> soy sauce : agave syrup
  • 1:3 mustard (soy sauce, agave syrup: mustard)

Sweet-Salty Popcorn

My newest addiction: sweet salty popcorn! Way back then people looked at me weird when I ordered half sweet, half salty popcorn in the cinema. But now, it’s all legitimate and the best thing is that I knew it all the time. – Sweet and salty popcorn is a delicacy.

In Switzerland the very best sweet salty popcorn is the “Zweifel popcorn sweet and salty”!! But some sneaky people go to the stores and buy it all leaving me with nothing! The only way to survive this is to make my very own sweet and salty popcorn.

Ingredients

  • Corn
  • Sugar
  • Salt
  • Oil

Instructions

  1. Add the popcorn and the oil into a large pan with a lid.
  2. Heat the pan to a high temperature.
  3. Before it pops, add 2-3 tablespoons of sugar and stir it.
  4. Reduce the heat, wait until most of the corn has popped and shake the pan from time to time to prevent burning.
  5. Remove the pan from the stove, put all the popcorn into a large bowl and sprinkle salt over it.

I once also tried to make a caramel “syrup” and pour it over the popcorn but it turned out way too sticky. Also this way of making the popcorn is really fast. You just have to be careful that you don’t put the sugar in the pan to early, because otherwise it burns.

This popcorn is yum, but unfortunately it’s not as good as the bought Zweifel Popcorn. Their popcorn is crisp, deliciously sweet with a cheeky bit of salt, not too much, just the right amount. Also it’s not as unhealthy as it could be – it only has 4 ingredients (corn, sugar, oil, salt) so the secret must be in the preparation. Long story short: I want to eat all of it. I want to find a store and buy and eat it all. Bless you you beautiful popcorn.

PS: Isn’t it funny that there’s a corn.. it pops… it becomes a popcorn. #deep

Sponge Cake Batter Recipe

This recipe is a great basis for any vegan cake you want to make. Use this recipe to create the base of your cake and then you add the desired flavors for example berries, chocolate or nuts etc.

food-mixer-413737_1920

So the original recipe looks  like that:

Original

  • 250 g margarine
  • 200 g sugar
  • 4 eggs
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 2.5 dl coffee creamer

The veganised version looks like that:

Vegan Version

  • 250 g margarine
  • 200 g sugar
  • 4 tbsp of egg replacement powder
  • 1/4 tsp salt
  • 500 g flour
  • 15 g baking powder
  • 4 dl soy cream
  • (plant milk)

Optional:

Add about 200 g shredded almonds to your batter and twice as much soy cream. This gives it a nice texture and delicious taste!

If the batter needs to be moister after adding the flour, add any kind of plant milk.

flower-2336287_1280

Instructions

  1. First mix all the wet ingredients, stir very long until everything is creamy.
  2.  Add the dry ingredients and don’t stir for too long.
  3. Bake for about 45 – 60 minutes at 180° C / 356° F. 

 

For everyone living in Switzerland, Germany, Austria: I tried out some egg replacement powders and I think that “VegEgg” by Arche is by far the best. This are the ingredients of it: Lupin flour (55%), corn starch, maltodextrin, thickener: locust bean gum, sea salt, curcuma.

Check it out:

https://mrvegan.ch/lebensmittel/vegan-specials/ei-ersatz/1966/vegegg-ei-ersatz-bio-175g-arche?gclid=EAIaIQobChMI5J6HsP-i4gIVlM13Ch1JxgjSEAQYByABEgKXzPD_BwE

 

Sweet & Salty Pies

767B50E1-BDEC-465F-93D8-82A976574759

 

Last week I made 6 pies! And in this part it should be said that I’m talking about the Swiss Tart/Pie the so called “Wähe” or “Fladen” or whatever you want to call it. I’ll just go with pie. But anyways: I never got bored of those pies because they are so variable and you can make them sweet and salty – EVEN with the same dough. When I did my last two pies, I realized I should write down the exact amount of ingredients, as this exact recipe only exists in my head. So here it is. My pie dough recipe: and even though I tried to write down the exact amount of ingredients – they can always variate, as many factors influence the consistency of the dough. You might need a bit more or less flour, a bit more or less salt, a bit more or less plant milk. 😀

INGREDIENTS

This amount of ingredients is meant for 2 pies!

  • 530 g spelt flour
  • 1 tbsp egg replacement powder
  • 3 generous tbsp coconut oil
  • 2 tsp baking powder
  • 1 loaded tbsp raw cane sugar
  • 1 tsp salt
  • 1- 2 dl oat milk

57F39371-ECFD-4B6A-BE9C-34F996BD6C84

 

 

This is the egg replacement powder I always use. It’s based on lupine flour, so if you don’t have a good replacement powder in your country just use lupine flour.

INSTRUCTIONS

  1. Mix all the ingredients together and knead it into a soft dough.
  2. Divide the dough and roll each of them out with a rolling pin. (ca. 5 mm thick)
  3. Put each of the rolled out doughs on a flat cake tin.
  4. Cut the loose dough and keep it for decoration.
  5. Prick the bottoms of the doughs with a fork.
  6. Put them into the fridge while making the fillings.

 

Salty Filling

  • 200 ml soja cuisine creme
  • 3 dl oat milk
  • 2 tbsp vegetable bouillon
  • 1 tbsp corn starch
  • 1.5 tbsp egg replacement powder
  • 1 tbsp of dried Italian herbs
  • dried chili flakes & pepper

Now you can use whatever vegetables you like! I did one with zucchini, aubergine, tomatoes, onion and the other one (which was my favorite) with 500 g of spinach, plenty of tomatoes, onions, spring onion and mushrooms.

  • vegetables of your choice

.5B15EEE9-6D86-4AE4-AD7F-5664C4B2F515

 

This is the soy cream I use. You could also just use any vegan cream alternative of your country.

 

 

INSTRUCTIONS

  1. Mix all the ingredients together.
  2. Cut your veggies and place them on the bottom of your dough.
  3. Pour the filling over the veggies and take the remaining dough to decorate your pie.
  4. Bake your pie for 45 minutes at 180 ° C / 356 ° F.
  5. The pie is the best when resting for at least 1 hour after baking.

450C4459-CE96-4298-A2BD-47C8FC415E73

BD1A5913-F77E-44D4-B833-815BA105D9C2

AA653EC0-C46C-4771-B78A-8237D694241E

SWEET FILLING

  • 200 ml soy cuisine
  • 3dl vanilla soy milk
  • 8 g vanilla bourbon sugar
  • 5 tbsp raw cane sugar
  • 1.5 loaded tbsp egg replacement powder
  • 1 loaded tbsp corn starch
  • almond splitter
  • fruit of your choice (I once took apricots and once plums – both delicious!!)

 

INSTRUCTIONS

  1. Mix all the ingredients together.
  2. Place the fruit of your choice (I recommend something rather sour than sweet like apricots, plums, apples etc) on the bottom of your dough.
  3. Pour the filling over the fruits, sprinkle some almond splitter on top of it and take the remaining dough to decorate your pie.
  4. Bake your pie for 45 minutes at 180 ° C / 356 ° F.
  5. The pie is the best when resting for at least 1 hour after baking.

031324B5-6C60-4C90-BF3F-4CD6D51DC525

27FC1017-2A61-4798-879C-7D0C6C7D4050

ENJOY!!

 

Pita Bread

 

IMG_4657This recipe is calculated for about 10 pita breads. I wish you fun while doing the recipe and bon appetit when eating those yummy pitas! 😀

IMG_4659

Ingredients

  • 480 g spelt flour
  • 1 cube (42 g) of fresh yeast + 1 teaspoon of sugar + splash of warm water
  • 1 teaspoon of salt
  • 2 teaspoons of sugar
  • 4 tablespoons of olive oil
  • 2 dl oat milk

IMG_4673

Instruction

  1. Mix all dry ingredients (flour, salt, sugar).
  2. Dissolve the yeast with 1 teaspoon of sugar and a splash of warm water.
  3. Pour the dissolved yeast in the middle of your flour mixture and add the olive oil. Now mix the ingredients together.
  4. Finally add the oat milk and knead the mixture until you have a smooth dough.  Your dough is perfect when there appear small air bubbles.
  5. Let it rise for about 45 minutes.
  6. Now divide the dough in same sized pieces and shape them pita like.
  7. Heat up a pan with a bit of coconut oil and fry the pitas at middle heat until bubbles appear at the surface. When one side is done, turn it around and fry the other side.
  8. Enjoy your pitas with different sauces, veggies, tofu, fried onions, whatever you are craving.

IMG_4662

 

IMG_4687