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.

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)

Zoodles with avocado pesto

Zoodles with a nice sauce – that’s my favorite meal in the moment! It’s incredibly healthy and soo delicious! With the amount of ingredients I’ve listed, you will have enough for 2 persons or for one very very hungry one! And it’s also suitable as an alkaline lunch or dinner. 🙂

Ingredients Zoodles

  • 2 – 3 zucchinis
  • optional: coconut oil

Ingredients Avocado Pesto

  • 3 ripe avocados
  • at least 20 g basil
  • 3-5 g cloves of garlic
  • salt + pepper
  • juice of 1/2 an orange
  • 2 tbsp pine nuts

Instructions

Zoodles

  1. Make the zucchinis to noodles with a spiralizer.
  2. You can eat them raw or you can fry them in coconut oil. I like it better when they are warm.

I bought a really cheap spiralizer from ebay, thus the zoodles aren’t in a perfect shape. I also couldn’t use everything of the zucchini, so I made some “zucchini medaillons”  with the parts I coulnd’t spiralize.  But you could also just cut the zucchini in very small stripes if you have no spiralizer.

Pesto

  1. Blend all the ingredients until smooth.

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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

make your own milk

There are a variety of different plant based milk out there. Most of them have been processed a lot and one can only guess how much or how little vitamins are left. So if you wanna be sure to have high quality vitamin and mineral rich milk – make your own!

Ingredients

  • water
  • organic nuts
  • dates
  • pinch of salt
  • vanilla

Every kind of nut works, but I prefer cashews and almonds. When you make the milk with cashews you don’t have to strain the milk after blending. Almonds on the other hand leave small chunks in the milk. That’s tasty too, but it’s not necessarily how you want your milk.

The ingredient-ratio depends on your desires. If you want a thick milk use less water and more nuts, if you want to have a sweet milk use more dates etc.

Instructions

  1. Soak the nuts for at least 10 minutes in water (over night would be ideal).
  2. Mix all the ingredients with a high speed blender.

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.

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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.

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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

 

1 simple system to loose weight and gain stomach health

6C163AEF-58F0-4001-8596-7C18B28C281BHunger… Do you know that feeling? When was the last time you felt it? Are you sure it was hunger? Or were it your cravings telling your brain you really have to eat now? Or were you just thirsty?

One main problem of nowadays western culture is that food is always and everywhere reachable. Well, that’s not exactly the problem, we are the problem in this case:
We are surrounded by delicious food and our stomach isn’t the only organ that manages our eating times: our eyes, that see those treats and our nose, that smell those treats send messages to our brain and totally confuse it as it frequently receives messages from them instead of our stomach. Our stomach is confused as well, as it isn’t empty a lot of times, quite the opposite: it’s always full. We don’t listen to our stomach’s messages anymore and so we loose our hungry feeling.099D27DA-AE94-4239-B0D9-F1F754D88A22

REGAIN THE FEELING OF HUNGER

It’s sad that so many people have problems with the quantity of food they eat, as they don’t know when to start and when to stop. But our body is equipped wonderfully, and hunger is a great signal to tell you when your body requires fuel and when not. It’s like a traffic light telling you when you can put any foods in your mouth and when not:

TRAFFIC LIGHT SYSTEM – ONLY EAT WHEN IT’S GREEN

  • RED: “naah I’m full, don’t you dare put anything more in my mouth, my stomach is still processing the other food! There’s lots of traffic down here!”
    FEELING FULL –> DON’T EAT
  • ORANGE: ” Okay, traffic is better. Still some food down here. I might soon require some more nutrients.”
    FEELING NORMAL, NOT FULL, NOT HUNGRY –> DON’T EAT, but drink lots of WATER when you feel like you could eat something again
  • GREEN: “Streets are empty, give me more, I need some fuel. Give me food or I get grumpy!”
    FEELING HUNGRY–> EAT: slowly. Enjoy it. Be aware of it. STOP when you are full. Do not overeat!

This seems to be pretty easy, but it might actually be really hard. One really has to relearn how to feel hungry. When you are not sure if it’s hunger or not – drink water (no gas) until you feel full. When it’s really hunger than you definitely will feel it and the feeling will remain even if you drink water.

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THE PROBLEM OF EATING AT FIXED TIMES

Another problem might be that most of us eat whenever it is the so called ” breakfast -, lunch- or dinner – time”. But how on earth should fixed times know when you are hungry? Nobody and nothing can decide when you should eat. Only your stomach knows when he needs food and when not. Everyday it’s different as our condition changes daily. Some days we work out, and some days we just lie on the couch and do nothing.

It’s easy when you live alone and when you are freelanced and can set your own working times, but most persons are bond to their working times, family, events and so on.. The trick is to know when a meal is planned. For example: If you know you are eating out with a friend tonight: try to eat lunch earlier or try to eat less. And if you start to get hungry-ish again don’t eat anything but drink lots of water! You are your own boss and you are able to stand over your cravings. From time to time you will notice that you’ll loose those cravings, as your body has relearned the feeling of hunger and your brain can fully trust yourself that you are feeling with your stomach and not with your eyes and nose.

Sweet & Salty Pies

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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

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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

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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.

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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.

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ENJOY!!