Monday, March 20, 2017

Three Bean Chili

O-ha. The power of Chili... I could eat this everyday.


Personal notes:

1. Go easy on the hot sauce, use half of the amount suggested. I used Sriracha and it was quite hot. I was lucky to have omitted the chili powder, it would have been too much at the end.

2. I don't own an immersion blender, so I roughly mashed the chili with a potato masher a couple of times, leaving some whole beans. Be aware that the more you mash, the thicker it will get (I like it thick, not "soup" style).

3. I sprinkled some nutritional yiest and parsley on top.

From Cadry's Kitchen
Recipe: http://cadryskitchen.com/2016/04/27/3-bean-chili/

Friday, March 17, 2017

Vegan Pepita Brownies

Decadent and delicious brownies with crunchy pepitas, perfect for any occasion. Huge thumbs up!

Disclaimer: This recipe was taken from From Like Coffee & Doughnuts, which seems to have been removed (http://www.likecoffeeanddoughnuts.com/recipe/vegan-pepita-brownies/). For this reason, I disclosed a copy of the recipe directly here.

Ingredients:

1 ¼ cup flour
¾ cup cocoa powder unsweetened
1 tsp baking powder
¼  tsp salt
1 cup chocolate chips dark or semi-sweet
½ cup pepitas (edible pumpkin seeds)
1 cup brown sugar
1 cup warm water
¼ cup coconut oil
¼ cup unsweetened apple sauce
2 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees F, and grease an 8x8 inch pan (we use coconut oil).

2. Mix together dry ingredients; flur, cocoa powder, baking powder, salt, chocolate chips, and pepitas in a large bowl.

3. Combine all wet ingredients plus the sugar; water, coconut oil, apple sauce, vanilla, and brown sugar in a smaller bowl.

4. Pour wet ingredients over dry and mix until just combined.

5. From here, pour batter into the prepared pan and pop it into the already preheated oven.

6. Bake for about 40-45 minutes, until a toothpick inserted in the middle of brownies comes out (mostly) clean.

7. Cool, slice, and enjoy!!

Monday, March 13, 2017

Easy Brown Loaf

I've been totally addicted to baking my own bread. There's no 100% whole wheat bread sold at stores around here, so that was a very successful attempt.


Ingredients:

500g whole wheat flour mix
½ tsp salt
½ tsp coconut sugar
1 ½ tsp dry baker’s yeast
2 TBS olive oil
300ml warm water
Sesame seeds to sprinkle

Directions:

1. In a big bowl, mix all dry ingredients. Make a well in the middle. Set aside.

2. In a small bowl, mix oil and water. Slowly pour oil mixture into the well you made in dry ingredients and mix until it’s not gluey anymore.

3. Pour dough on a powdered surface and knead it for circa 10 minutes until it’s elastic and smooth.

4. Roll dough in an oval shape and let it rise/rest on a slightly greased baking tin covered with plastic wrap. Leave it for an hour somewhere warm until it doubles its size.

5. Pre-heat oven to 230°C. Optional: Spray some water on the top of the bread and the sesame seeds.

6. Bake for ca. 30 minutes. Let bread cool on rack before slicing.

Inspired by recipe Gemischtes Getreide Brot from a booklet called “Das große Buch vom Brot”, The Big Baking Collection 3.

Monday, March 6, 2017

Smoky Asparagus Tofu Scramble

Who needs eggs when you can make this scramble? It seems to be the perfect recipe for newbies to tofu, because there’s no way you’re not gonna like it. And please, get yourself some kala namak, this black salt is the secret ingredient for the “eggy” taste.



Ingredients:

1 tsp oil
¼ tsp red pepper flakes
¼ tsp garlic powder
¼ tsp onion powder
½ tsp smoked paprika
½ tsp fenugreek powder
½ tsp turmeric powder
½ tsp sweet paprika powder
½ tsp kala namak/black salt for the eggy taste
2 tsp nutritional yeast
150g firm Tofu, crumbled (I used smoked tofu)
Aspargus, roasted or steamed (to taste)
Bread of choice (gluten-free if needed)

Directions:

1. First, have your asparagus done and set aside.

2. In a pan, add oil and heat at medium. Add all seasonings and cook to slightly burn/smoke the spices (2-3 minutes).

3. Add crumbled tofu and let it cook for 5 minutes. Add a few tablespoons of HOT water if needed to prevent sticking.

4. Add steamed asparagus and serve with bread.

Inspired by this recipe: http://www.veganricha.com/2014/04/smoky-asparagus-tofu-scramble-spring.html

Friday, March 3, 2017

Peanut Butter Chocolate Marble Cake

An indulging cake baked with homemade peanut butter!


I used oatmilk for the soy milk and the peanut butter was not the crunchy one -- who cares, it's delicious. Baked in a 20X10 cm loaf tin.

From One Green Planet
Recipe: http://www.onegreenplanet.org/vegan-recipe/peanut-butter-chocolate-marble-cake/

Monday, February 27, 2017

Banana Peel Burgers

With the peel of the banana you can make yummy burger patties! Nutritious and delicious. A great substitute for meat and super sustainable – I’ll never ever throw away peels in the garbage can again!



Ingredients:

Peels ready and banana chopped
to be freezed for ice cream
4 banana peels, thoroughly rinsed/washed and then chopped
Approx. 1 ½ cup all-purpose flour (gluten-free, if you want)
1 small carrot, grated
1 medium onion, chopped
1 small green pepper, chopped
1 TBS Cajun seasoning
1 tsp garlic powder
1 cup olive oil
1 cup gluten-free oat flour
½ cup teff flour


Directions:

1. Preheat oven to 180°C. Line your baking sheet with a silicon mat or parchment paper. Set aside.

2. Blend all ingredients (except oat and teff flours) until it becomes a wet dough. You don’t have to over process them.

3. Pour mix into a big bowl and then add the flours.

4. Make patties and put them on the lined sheet. Bake for 35-40 minutes.

Inspired by this recipe in Portuguese: http://cozinhamaisvida.blogspot.de/2013/10/hamburguer-de-casca-de-banana.html

Friday, February 24, 2017

Persian Fresh Herb Platter - Sabzi Khordan

I met a lovely Iranian lady at a friend's house and when she talked about this typical Persian platter I just couldn't think about anything else anymore.

According to her, it's served with no sauce or oils, just the greens, feta (use vegan cheese if vegan or omit it), some crunchiness and dried fuits (nuts and dates), accompanied by a flat bread (use gluten-free if needed).

If you  don't like one of the herbs there, you can just omit or substitute. It's meant to help digestion and to be served as a side dish.

From Bottom of the Pot
Recipe: http://www.bottomofthepot.com/2013/08/a-platter-of-fresh-herbs-balancing-act.html