Kategorien-Archive:food

cinnamon cakes:

If you try claiming you are not obsessed with cinnamon rolls or donuts with cinnamon glaze, I won’t believe you a bit, because I most definitely am. Even though these desserts are more than delicious, I frequently struggle with the massive amount of sugar, butter and wheat flour it contains. This is why I tried creating something similar taste-wise while being on the healthier side as well.

ingredients:

  • 200 ml oat milk
  • 2 tbsp plant based butter
  • 1 tbsp apple cider vinegar
  • vanilla extract
  • 50 ml maple syrup
  • 110g oat pulp
  • 130g wholemeal/whole wheat flour
  • 1 tsp of baking soda
  • 100g brown sugar
  • 120g powdered sugar
  • 10g cinnamon

instructions:

  • for the cakes mix the wet ingredients in a bowl first:
    • 180ml oat milk
    • 2 tbsp melted vegan butter
    • 50ml maple syrup
    • 1 tbsp apple cider vinegar
    • a little bit of vanilla extract
  • then add the dry ingredients and whisk it together:
    • 110g oat pulp
    • 130g wholemeal flour
    • 1 tsp of baking soda
    • 1 tsp of cinnamon
    • 100g brown sugar
  • grease your muffin form (to avoid waste)
  • divide the dough into 12 molds
  • bake the cakes for about 25 minutes with 180-200 degrees
  • while the cakes are in the oven start preparing the cinnamon glaze
  • mix 120g powdered sugar with 8-9g of cinnamon
  • pour 2 tbsp of oat milk over the cinnamon and sugar mixture and whisk carefully
  • add a little bit of maple syrup and vanilla extract to your liking and personal taste (trust your gut)
  • mix with a whisk until the sugar and liquid parts turn into a glaze
  • when the cakes are finished baking let them cool off for a bit
  • then drip them into the glaze with the top or sprinkle the glaze over the tiny cakes and your healthy cinnamon rolls/donut alternative is ready to be shared and eaten up! 🙂
preparation time: 20 minutes
oventime: 25 minutes
cooling time: 5-10 minutes

home made onion-bread

There is rarely anything better than a homemade bread with a thin layer of plant based butter. This is why I am always trying to come up with different variations and flavors while baking bread at home to spice this simple dish up a notch.

ingredients:

  • 300ml lukewarm water
  • 1 package of dry yeast
  • 450g whole wheat flour
  • 20g powdered sugar
  • garlic powder
  • salt
  • coriander
  • olive oil
  • 1,5 yellow onions
  • 1,5 red onions

instructions:

  • mix the water with the package of dry yeast and let it sit/rest for about 10 minutes
  • while the yeast is processing mix the following dry ingredients together in a bowl: 450g whole wheat flour, 20g powdered sugar, 1 tbsp garlic powder, 1 tbsp salt, and 1/2 tbsp of coriander (not fresh one)
  • cut the yellow and red onions in rings or thin stripes
  • sauté the onions in a pan with a little bit of olive oil on medium to high heat and with the lid half on
  • season the sautéed onions with salt, garlic powder
  • after the 10 minute resting process mix the dry ingredients with the water and yeast and work the dough thoroughly (to prevent the dough from sticking to your bowl or pastry board add occasionally more flour)
  • after having knead the dough part it in three sections
  • sprinkle a little bit of flour on your working surface and either roll out the dough and fill it with some of the onions OR work the onions by kneading into every one of the three „dough-balls“ separately (this is essential in order to reach a quite frequent spread of the onions within the bread)
  • in the end combine everything to one large bread loaf
  • you can then either put it on the baking paper in your baking pan as it is or roll it out into a huge sausage and then place it in your baking pan in order to have a pretty pattern
  • before baking it I decorated the top with some leftover sautéed onions and sprinkled some more flour on it
  • bake it then in the oven for about 45-55 minutes with 200 degrees
preparation time: 25 minutes
oventime: 45-55 minutes
time of storage: 3 days

red lentil curry:

I love Indian food, but I am way more experimental in the kitchen than in restaurants. During these lockdowns I experimented with spices and ingredients in my kitchen and came up with this dish quite close to the Indian food I love eating when going out. (I am that kind of white person that cannot handle too much spice so don’t worry, this is quite mild and arrangeable hotter if you want)

ingredients:

  • 1 cup of red lentils
  • 2 cups of vegetable soup
  • 1 large red pepper
  • a handful of cherry tomatoes (10 tomatoes)
  • pepper, salt, turmeric, curry and paprika powder
  • 125g rice
  • 1 block of smoked tofu
  • hot chili sauce
  • 1 tbsp olive oil

instructions:

  • boil the lentils with the vegetable soup for about 10 minutes in a pan
  • add the chopped pepper and tomatoes, as well as the spices (I added a little bit of salt and turmeric, a few tsp of pepper, and a lot of paprika powder and curry powder)
  • let the lentils cook with the spices and vegetable for another 4-5 minutes on medium to high heat
  • cook the rice due to the instructions of the package (I used jasmine rice)
  • set the lentils aside and mix everything into a smooth thick mixture with a hand mixer
  • cute the tofu in 1 cm thick quarters
  • marinade the tofu in a mixture of 2 tbsp of hot chili sauce and 1 tbsp of olive oil
  • sear the tofu in a small pan for about 8 minutes until they develop a little crust
  • serve the rice, lentil sauce and crispy tofu in one plate
Preparation time: 15 min
Total cooking time: 30 min

protein pancakes with berry topping:

My relationship with sweet food is quite obvious.

ingredients for the pancake:

  • 100g flour
  • 150g oat meal/oat pulp
  • 30g oat flakes
  • 1 tsp baking soda
  • 1 tsp vanilla sugar
  • 260g bananas (two medium sized ones)
  • 200ml oat milk
  • 50ml mineral water
  • 100ml maple syrup
  • 3tbsp of melted plant based butter
  • 2 tbsp vegan protein powder (mine has a vanilla and toffee flavor)

ingredients for the topping:

  • 1 pck frozen berry mix (I used a mix of blueberries and raspberries)
  • 5 tbsp maple syrup
  • a handful of cashew nuts
  • 20g butter

instructions:

  • mix the ingredients for the pancake dough with a hand whisk
  • fry the pancake in a pan with only a little bit of oil on medium heat and flip sides over as soon as a few bubbles appear on top of the pancake
  • meanwhile mix 2 tbsp of maple syrup with 20g of plant based butter in a pan on high heat
  • reduce the heat a little and add approximately one handful of cashews
  • stir occasionally and let the mixture thicken to caramelize the cashews
  • after 3 minutes remove the cashews form the oven and let them cool off
  • let the frozen berry mix defrost in a pan on medium heat with 3 tbsp of maple syrup and occasional string
  • in the end pile the pancakes up and add the toppings

fluffy bread:

Bread and butter. Even as a small child I loved the simplest dish I can think of, fresh bread with butter. Well, nowadays I make homemade bread and only use plant based butter, but the taste of this classic meal is just incomparable.

ingredients:

  • 400ml lukewarm water
  • 1 package dry yeast
  • 180g spelled flour
  • 330g wheat flour
  • dried thyme and dill
  • salt

instructions:

  • mix the water with the yeast and let it rest for about 7 minutes
  • meanwhile combine all of the dry ingredients and season it with approximately 1 tbsp of each herb and 3 tsp of salt
  • add the water and work the dough with your kitchen aid or your hands (even though I own a pretty cool kitchen machine I prefer to work it with my hands until I reach a thick ball of bread dough)
  • cover the pot with cling film
  • let the dough rest in the warmest room of your flat for 2 hours minimum
  • shift the risen dough into a baking pan of choice
  • cover the top with a little bit of olive oil and add cuttings to the top of the dough
  • bake the bread for about 35 minutes with 180-200 degrees (until it has reached a thick light brown crust)

chocolate bars:

I am a total chocolate lover. From brownies and hot chocolate to fondue and many more chocolate flavored variations I certainly cannot resist most of the time. A few weeks back I was craving something sweet and chocolate flavored real badly so I decided to use what I was able to find in my kitchen shelves and baked these chocolate bars. Go and try it yourself! 🙂

ingredients:

  • 100g melted dark chocolate mixed with 1 tbsp of oat milk (for a creamy texture)
  • 180g flour
  • 100g cocoa powder (I used one with sugar)
  • 40g powdered sugar
  • 50g brown sugar
  • 1tsp baking soda
  • 200ml oat milk
  • 60g melted butter
  • 1 tbsp peanut butter

instructions:

  • melt 100g dark chocolate with 1 tbsp of oat milk under constant stirng on low heat until you reach a creamy liquid texture
  • mix all of the ingredients named above in a bowl
  • place baking paper in a baking pan of choice (use a smaller one and a square shape)
  • spread the chocolate mass into the baking pan
  • bake in the oven for 20 minutes with 200 Celsius degrees
  • let it cool of a little then cut oblong pieces
  • top the chocolate bars with either self-made chocolate glaze (I just melted chocolate added some agave sirup and oat milk) or peanut butter (works with every nut butter pretty well)
  • Enjoy your easy home made chocolate bars! :))

spinach tortilla tarte:

By now you surely recognized my love for spinach. This creation is something substantial, ideal for about 4 people. I wanted to create a dish right between spinach lasagna and spinach crepes. I hope you guys love this meal as much as I do.

ingredients:

  • 350g flour
  • 300ml oat milk
  • 150ml water
  • 1 tbsp food starch
  • 1 tsp of baking soda
  • oregano, basil and thyme
  • a little salt
  • frozen „young spinach“
  • 1 tbsp flour
  • a big knife point of butter
  • 1 pack of vegan feta

instructions:

  • mix the flour, water, oat milk, food starch, baking soda, thyme, oregano and basil and salt together
  • when you have achieved a quite fluid dough fill up a medium sized pan
  • flip the tortilla over when the dough seems to darken a little into a more yellow color
  • if you are more of a multi tasking cook than me you can prepare the spinach simultaneously to the tortillas
  • for the spinach preheat the cut a o,5 mm thick piece of your plant based butter and melt it in a pan
  • add 1 tbsp of flour to the butter and mix properly
  • then add the frozen spinach and let it defrost on low to medium temperature while stirring almost constantly
  • place a baking paper in a round baking dish
  • then stack the ingredients as follow: first place a tortilla in the bottom then lay out the tortilla with vegan feta (I love the violife one) and then top with 1-2 tbsp of spinach mixture repeat this process and finish with a tortilla on the top
  • place the baking dish with the tarte in the oven with 150 degrees for about 10-13 minutes
  • after taking it out and letting it cool off a little overturn the tarte for a prettier serving

cookie trio:

I am sure you have realized by now that everything containing oats are my go to ingredients, may it be oat milk, oat meal or oat flakes. Besides the nutritional benefits of oats, they are high in fiber and vitamins and contain anti-oxidants, I really like the filling flavor to it that make you put down the third or fourth cookie of the day and allow you to enjoy more the following day. (Which is also a great thing to take into consideration while trying to loose weight! But I think saving the indulgence up so I have a sweet I can look forward to and have also prepared myself is FAR more important than a number on a scale…)

ingredients:

  • 100g powdered sugar
  • 50g brown sugar
  • 200g oat meal
  • 150g spelt flour
  • 100g melted plant based butter
  • 150ml oat milk
  • 1 tbsp cocoa powder
  • a hand full of chocolate chips mix white and dark vegan chocolate (topping for variation one)
  • a little bit of white chocolate chips and a handful salted and roasted peanuts (topping of the second version)
  • some white chocolate chips and about 12 cut macadamia nuts (third ,and last but surely not least, topping variation)

instructions:

  • mix the the powdered sugar, brown sugar, oat meal and spelt flour
  • now add the melted butter and oat milk
  • divide the mass into three even masses in three separate bowls
  • for the chocolate cookie version add the cocoa powder and the white and dark chocolate chips
  • to the other two masses mix the missing toppings in
  • place the cookies on a baking sheet (per flavor there will be four cookies)
  • decorate the cookies before putting them into the oven with left over toppings for a cute look
  • bake them for 15 minutes with an estimated heat of 180 degrees (apologies here but my oven doesn’t show the numbers so I often just guess…)

savory pancakes with tofu:

Not everyone worships sweet meals as much as I do. That is why I wanted to create a savory version of one of my favorite sweet dishes, huge pancakes with marmalade. This variant with tofu and vegetables cased in a aromatic savory dough is perfectly fine for me as well.

ingredients:

  • 200g oat meal
  • 2 tbsp of oat flakes
  • 30g spelt or whole wheat flour
  • 250 ml of oat milk (if you want to reduce the calories and use tap water instead use 300 ml)
  • 150 ml mineral water
  • salt
  • garlic powder
  • salt seasoned with herbs („Kräutersalz“)
  • dried oregano
  • dill
  • 1 white onion
  • 1 clove of garlic
  • 3 medium sized carrots
  • 1 rod of radish (size of a carrot)
  • 1 leaf of leak
  • 1 block of smoked tofu

instructions:

  • mix the following ingredients for the pancake dough: oat milk, oat meal, oat flakes, mineral water, flour, 1 tsp salt, 1 tsp herb salt, 1 tsp oregano, 1 tsp garlic powder and a little bit of dill
  • put the dough in a pan and form a proper large pancake
  • switch sides as soon as you can see bubbles and a thicker consistency on the top
  • in another pan fry 1 cut onion and crushed and chopped clove of garlic in some plant based oil until they turn a little brown
  • set them aside while fermenting the cut carrots, radish and leak with the herb-seasoned salt and some more oil for about 5 minutes with the lid on
  • when the carrots are easily to poke through set them aside as well and sauté the cubes of tofu with oregano and garlic powder unter it is a little crusty
  • mix the all of the vegetables with the tofu and ad 1 can (approximated 200ml) of oat cuisine and season it once more to your will
  • Fill the huge pancakes with the vegetables and ENJOY! 🙂

noodle salad with basil pesto:

This recipe makes you feel like dining in a restaurant in Tuscany, at least it makes me feel that way for sure. This noodle salad is perfect as a side dish for a larger group while having a barbecue in summer, but is also delicious and quickly prepared during a work week in winter.

ingredients:

  • 400g of pasta (I used vegan and gluten free fussily)
  • 2 avocados
  • 1 red bell pepper
  • a handful of cherry tomatoes
  • 30g of fresh basil
  • garlic powder
  • dried oregano
  • dried thyme
  • olive oil
  • salt
  • pepper
  • garlic powder
  • balsamico vinegar
  • vegan feta https://violifefoods.com/de

instructions:

  • cook the pasta and set aside to cool off
  • mix 30g (a handful) of fresh basil with 1 tsp of garlic powder, 1 tsp dried oregano, 1 tsp of dried thyme, salt and pepper and 100ml olive oil
  • mix until its a smooth mixture
  • cut 2 avocados, 1 red bell pepper, cherry tomatoes and the feta in small pieces
  • mix the vegan cheese and vegetables with the pasta
  • add the pesto and 2 tbsp of balsamic vinegar as dressing