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Sunday November 2nd, 2014

Pumpkin strudel

Pumpkin strudel
Posted in : Desserts on by : fleur
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For 4 large pieces: For the dough: 500 g flour 1 cup warm water 3 tablespoons raw sugar 3 tablespoons oil 1 teaspoon vinegar a pinch of salt Mix all ingredients and knead for a few minutes. The dough should be elastic but soft. Put it in a bowl, cover with plastic wrap or a clean kitchen towel and let it rest, at room temperature, at least 30 minutes.  Meanwhile prepare the filling. For the filling: 8 cups grated pumpkin 3 tablespoons raw sugar 2 tablespoons oil Heat the oil in a large saucepan, add the grated pumpkin and sugar and fry , stirring occasionally, until the pumpkin has softened slightly (approx. 10 minutes). Divide the dough  into four
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Saturday November 1st, 2014

Tricolor quinoa pudding

Tricolor quinoa pudding
Posted in : Breakfast, Desserts on by : fleur
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For 2-3 servings: 1 cup  (tricolor) quinoa 2 cups vanilla vegetable milk  (or natural vegetable milk  + 2 tablespoons raw sugar + 1/2 teaspoon vanilla essence) a handful of goji berries (optional) Wash well the quinoa and cook it in the vegetable milk. Cook for 8 minutes on low heat, set aside, add the goji berries, mix,cover with a lid and let it rest for about 10 minutes. Serve warm.

Saturday November 1st, 2014

Pancakes

Pancakes
Posted in : Breakfast, Desserts on by : fleur
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For approx.  7 medium pancakes: 1 cup soda water 1 cup vanilla soy milk (or soy milk + 1 tablespoon sugar + 1/2 teaspoon vanilla extract) 1 1/2 cup flour 1/4 teaspoon turmeric, optional (for the color) oil to grease the pan Mix all ingredients with a whisk or mixer until smooth. Add more soda water or vegetable milk if needed. Heat a lightly oiled  frying pan over medium high heat. Pour a ladle of the batter into the pan and spread evenly moving the pan in the desired direction. Brown on both sides and serve hot with jam, syrup, vegan chocolate paste etc..

Tuesday October 28th, 2014

Dutch apple pie

Dutch apple pie
Comments : 2 Posted in : Desserts on by : fleur
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a round (spring) form with a diameter of 24 cm For the filling: 5 medium apples 4 tablespoons raw sugar 2 teaspoons cinnamon juice of one lemon 2 tablespoons breadcrumbs For the dough: 2 cups flour 1/2 cup soy milk 2/3 cup sunflower oil 1/2 cup sugar 1/2 banana 2 teaspoons baking powder 1 teaspoon vinegar zest of one lemon Place the soy milk in the blender, start the blender and add the oil, little by little. Finally add the sugar and banana and continue blending until the sugar has dissolved. Place the mixture in a bowl and add the remaining ingredients. Knead for a few minutes until you get an elastic dough. Refrigerate until you prepare
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Sunday October 26th, 2014

Sauerkraut croquettes

Sauerkraut croquettes
Posted in : Appetizers on by : fleur
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300 g potatoes 250 g sauerkraut, finely chopped 50 g vegan smoked bacon (or smoked tofu), finely chopped 2 shallots, finely chopped 3 tablespoons flour 1 teaspoon nutmeg 2 bay leaves 1 tablespoon oil pepper, to taste for the crust: flour 1/2 cup soy milk breadcrumbs oil for frying Peel the potatoes and boil them whole, together with the sauerkraut and the bay leaves. When the potatoes are cooked drain the water (keep it separately) and mash.  Add a little  water from the boiled potatoes until you get a not too soft puree. Refrigerate for several hours (or overnight). Heat a tablespoon of oil in a saucepan and add the onions and the vegan bacon.
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Sunday October 26th, 2014

Bratkartoffeln – german style fried potatoes

Bratkartoffeln – german style fried potatoes
Posted in : Main dishes, Side dishes on by : fleur
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For 4-6 servings: 1 kg potatoes 2-3 large onions, finely sliced 100 g smoked vegan bacon (or smoked tofu), finely cut 2 – 3 tablespoons olive oil salt and pepper, to taste Peel the potatoes and boil them whole. Drain the water and cut the cooked potatoes into slices. Heat the oil in a saucepan  and add the onions. Fry on medium heat, stirring occasionally, until the onions soften. Add the vegan bacon (or smoked tofu), potatoes, salt and pepper. Stir occasionally, taking care not to crush the potatoes. It is ready when the potatoes are slightly browned. Serve as  side dish and/or with salad (in the picture below are served with sauerkraut  German style).

Saturday October 25th, 2014

Sauerkraut german style

Sauerkraut german style
Posted in : Main dishes, Side dishes, Weight loss recipes on by : fleur
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For 4 servings: 1 kg sauerkraut, finely cut 100 g smoked vegan bacon (or smoked tofu), finely cut 2 bay leaves 10-15  peppercorns 5 allspice berries (juniper corns) 2-3 tablespoons olive oil Rinse the cabbage  with cold water to remove the excess of salt. Put the sauerkraut  in a saucepan, add the bay leaves, peppercorns, juniper corns and  the vegan smoked bacon (or the smoked tofu). Add water enough to cover. Cover and simmer on medium heat until the cabbage is done and the water has evaporated (if needed  add a little bit more water on the way). At the end add the oil and mix well. Serve as side dish with vegetables, soy, tofu, seitan (in the picture
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Monday October 13th, 2014

Vichyssoise soup

Vichyssoise soup
Posted in : Soups, Weight loss recipes on by : fleur
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For 4-6 servings: 1 onion, finely chopped 2 large  leeks, sliced 3 medium potatoes, cubed 1 cup unsweetened soy milk 1 tablespoon olive oil salt and pepper, to taste parsley or chives, for garnish Heat the oil in a soup pan  and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover  and simmer for a few minutes, stirring occasionally. Add the potatoes and 3 cups of water. Cover and simmer. When the vegetables are cooked add  the soy milk, salt and pepper. Let it cook for 1-2 minutes. Blend/process  until you get a smooth cream. Garnish the dish with finely chopped parsley or chives . Serve cold or warm.

Sunday October 12th, 2014

Sauteed peas

Sauteed peas
Posted in : Side dishes, Weight loss recipes on by : fleur
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For 4-6 servings: 1 kg frozen peas 2 onions, finely chopped 2 tablespoons oil salt and pepper, to taste Heat the  oil in a saucepan and add the onions. Stir fry for about 2-3 minutes than add the peas. Cover and simmer. Stir often. If needed, add a tablespoon of water. When the onions and peas are cooked add salt and pepper. Variation: you can add fresh dill, finely chopped and / or some lemon juice.

Sunday October 12th, 2014

Blueberry Muffins

Blueberry Muffins
Posted in : Breakfast, Desserts on by : fleur
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For 10-12 muffins: 2 cups flour 1 cup vegetable milk 1/4 cup sunflower oil 1/4 cup raw sugar (or to taste) 1 teaspoon baking powder 1 teaspoon vinegar zest of one lemon or orange, finely grated 1 teaspoon vanilla extract 1/2 cup blueberries Mix all the ingredients besides the blueberries and whisk   until the sugar has dissolved.  Add the blueberries and  gentle mix. Pour the mixture into muffin forms and bake in the pre-heated oven, on medium heat (175 C), for about 25-30 minutes. Check with a straw if it’s baked inside, otherwise bake  a few more minutes.