Donnerstag, 31. März 2011

Wild garlic spread with grilled zucchini

For the wild garlic spread use:

6 oz tofu
2 hands minced wild garlic
salt & pepper
lemon juice of 1/2 lemon
2-3 tblsp olive oil

purée all ingredients and add salt, pepper and lemon juice to taste.

Cut zucchini in thin slices, season with salt, pepper and some drops liquid smoke on each slice for more taste.
Roast for a few minutes on each side. Roast some ripe tomatoes. Drizzle some crema di balsamico on top and serve with bread.

I have also added some radish sprouts.


The spread is great for sandwiches or as dip.

Dienstag, 29. März 2011

Pici with wild garlic pesto

I made some wild garlic pesto on Sunday, because I had to use up those delicious green leaves and this is the best way to store them. You can use this pesto to season salads or whatever as it will keep days & weeks and even months in the fridge if you keep the glass or container clean and airtight.

The noodles are the best! They are from an organic farm in Italy, Tuscany. They have lots of other vegan stuff as well - so have a closer look at their homepage! Really high quality and great taste!




For the pesto I used

3 hands of wild garlic
1/2 cup of pine nuts
1/2 cup of olive oil
salt
some lemon juice

Toast the pine nuts in a pan without oil, be careful not to burn them! Let them cool a bit. Purée them and add the other ingredients. Use lemon juice and salt to taste.
Cook noodles as prepared, let cool for some minutes and mix with pesto, top with roasted pine nuts.

Montag, 28. März 2011

Funky bean lentil salad with dill mustard dressing

Use whatever beans or lentils you have at hand.



2 cups of mixed beans, lentils, chickpeas whatever
1/2 cucumber, cut in small pieces, seeds removed
4 small radish, cut in small pieces
5 tblsp white wine vinegar
4 tblsp mustard (hot!)
2 tblsp olive oil
2 tblsp minced dill
salt & pepper

Mix all ingedrients and off to the office you go!

Apple poppyseed strudel

I heard this song and was feeling really crazy, so I came up with a strudel composition on my very own.
Hope you like it!







1 strudel pastry
4 medium apples
2 tablespoons raisins
5 heaped tablespoons ground poppyseeds
4 tablespoons bread crumbs
1 tablespoon vanilla extract
3 tablespoons sugar
lemon juice of a half lemon
1/2 teaspoon ground cardamom

Preheat oven to 180°C (350°F).
Peel the apples and slice them with a grater. Place them in a medium bowl and add raisins, poppyseeds, vanilla extract, sugar, lemon juice and 2 tablespoons bread crumbs.
Lay out strudel pastry on a cookie sheet lined with parchment paper. Brush canola oil between the 2 layers of pastry. Spread the left 2 tblsp bread crumbs on the place you are going to put the filling. Place filling on the pastry and roll it up. Brush strudel with a mix of canola oil and soymilk.
Bake for ~30 minutes - strudel is down when it is golden brown.

Sonntag, 27. März 2011

Herbed soy cream with avocado for breakfast

Good morning! Just have a look at the yumminess I created for breakfast!



For the soy cream use:
150g soy yoghurt
1 bell pepper (whatever colour you prefer)
4 tablespoons minced parsley and some basil
1 tablespoon mustard
1/2 - 1 tablespoon agave nectar (to taste)
salt, pepper

Cut the bell pepper in small cubes and mix with the minced herbs. Mix yoghurt with mustard, agave nectar, salt & pepper and stir into bell pepper cubes.


Spread some avocado on a slice of bread and add the bell pepper cream.  Serve with ripe tomatoes - oh yeah!


In the background you can see my Halloween mug I bought in NYC nearly 5 years ago. It reminds me of this song:

Samstag, 26. März 2011

Gnocchi with wild garlic and tomatoes

For lunch I created something really quick today, as I wanted to relax in the sun before it vanished again.

Wild garlic is to be found in the wild at the moment, I found it too - in the supermarket. :-)

This serves 2-3.



500g gnocchi
2 small shallots

2 garlic cloves
3 hands of wild garlic
8 vine tomatoes
1/2 cup unsweetened soy cream
1/4 cup soy milk
olive oil, salt, pepper

Mince the shallots and garlic cloves and sweat it in 1 tablespoon olive oil until translucent - about 6 minutes. Cut the tomatoes in halves or quarters and add them to the onions. Cook for about 2 minutes. Mince wild garlic in 5mm stripes and add them to the onions. Stir once and add the fluids. Heat up for a few seconds and remove from oven. Add salt and pepper to taste.

Wild garlic loses its taste pretty fast if cooked, so take care not to overcook it!

Donnerstag, 24. März 2011

Chickpea fennel curry

Today I chose something really easy and quick - and NO potatoes - had enough for quite a while ;-)

This recipe serves 4 and is not only yummy when fresh, no it is perfect for the office on the next day as well.

Chickpea fennel curry



3 red bell peppers
2 fennels
1/2 of a small leek
340g chickpeas
2 tablespoons canola oil
1 tablespoon hot curry paste
1 1/4 cup coconut milk
1 cup vegetable broth
salt
lime juice of 1/2 lime
4 tablespoons minced fresh cilantro

basmati rice


Cut the bell peppers, fennel and leek into thin slices and roast them in the oil for about 7 minutes. Add the chickpeas and the curry paste, roast for about 2 minutes. Add the coconut milk and broth and let it simmer for 10 minutes.
Add lime juice and salt to taste, top servings with fresh cilantro. Serve with basmati rice.

Mittwoch, 23. März 2011

Potato leek strudel

Still finishing off some potatoes :-)
This is a variation of a traditional Austrian dish - Kartoffelstrudel


Potato leek strudel with herb dip



7 big steamed potatoes
1 small leek
1 small carrot
3/4 cup unsweetened soy cream (e.g. alpro soya cuisine)
1/4 cup soy milk
2 tablespoons cornstarch
salt, pepper, nutmeg
2 tablespoons dried marjoram
1 teaspoon dried thymn
1 package of strudel pastry or vegan yufka pastry
olive oil

for the dip:
2 containers soy joghurt (300g or 10,5oz)
4 tablespoons tahin
2-3 tablespoons lemon juice
salt, pepper
3 tablespoons chopped parsley

for the filling:
peel and chop 4 potatoes into small cubes (1x1cm) and fry the potatoes in 2 tablespoons olive oil. take care not to burn the potatoes. meanwhile cut the leek and the carrot in thin slices. when the potatoes are nicely browned add the leek and carrot and roast them for 3-4 minutes. turn the heat off.
dissolve the cornstarch in the milk. peel the other potatoes and mash them in a large bowl. Add the milk-mix, soy cream and spices, then stir in the roasted potatoes.

creating the strudel:
preheat oven as instructed on pastry description. lay pastry out on a cookiesheet. brush olive oil between the layers. place the potato mixture on the pastry and roll it up. put the ends under the strudel and brush it with a mixture of soymilk and oliveoil. put it in the oven for ~25 minutes. When the strudel is golden brown take it out of the oven and let it sit for another 5 minutes.


for the dip mix all ingredients together and serve with the strudel. 



Hopefully you like it as much as I do!

Dienstag, 22. März 2011

Getting rid of potatoes - Potato roast for breakfast

I have bought 5kg potatoes for my birthday because I wanted to make fries and salad for nearly 10 people. Then my birthday came and I totally skipped the idea and went for something else. So what is the outcome of this oh so great impulse? I'm stuck with 5kg potatoes - right.
I steamed them all on Sunday already and now I try to use them up. This concluded in a creamy potato salad with acocado and tomatoes yesterday evening and in a

Potato roast for breakfast



2-3 steamed potatoes, cut in cubes
1 small shallot
1 small carrot
some vegan sausage slices (I used VegaVita Vurst pikant)
fresh parsley
salt, pepper, nutmeg

(this serves 1)

Cut the shallot and carrot in small chunks and sauté them in 1 tablespoon olive oil for about 5 minutes over medium heat, then turn the heat up and add the potato cubes. Give it a roast just as you prefer. 1 minute before it is fnished throw in the sausage slices, cut in small cubes. In the end add the chopped parsley and toss it in. Season with salt, pepper and nutmeg.

Montag, 21. März 2011

Monday morning mango sunshine semolina pudding with toasted coconut

The week started out just fine with my fantastic good mood breakfast! Today spring is starting! Yippee!

Monday morning mango sunshine semolina pudding with toasted coconut


1/2 cup of semolina (I used whole wheat semolina)
2 1/4 cups of soy milk
1 tablespoon vanilla extract
4 tablespoons grated unsweetened coconut
1 mango
1 tablespoon lime or lemon juice
optional - some cashew nuts
(this serves 2)

Bring the milk to a boil and add semolina while you're constantly whisking with a wirewhisk. Turn the heat down to medium and let pudding simmer for about 10 minutes. Whisk the pudding every other minute so it doesn't get stuck!
In the meantime peel the mango and cut it in chunks. Purree the chunks in the food processor and add lime juice.
Heat a pan over medium heat and toast the grated coconut until it is golden brown and smells like heaven. :-)
Add the vanilla extract or real vanilla to the pudding shortly before it is finished.

Serve pudding topped with mango purree in a bowl and decorate with toasted coconut and some nuts.

If you like your pudding more sweet, go ahead and throw some agave nectar or sugar in.

Have a great start in the new week!

Sonntag, 20. März 2011

Quick office wrap filled with humus & aubergines

Sometimes there's just no time to have proper lunch at work - meetings and conf calls all day long. At a high workload it is even more important to have nutritious snacks to make it through the day. When my schedule is fully booked I prepare snacks the day before and then nibble on them during conf calls *ssshhhh* ;-) or in the few minutes in between meetings.

Quick office wrap filled with humus & aubergines



1 aubergine/eggplant
tortilla wraps
humus
sprouts
1 tomato or whatever you have at hand
fresh basil leaves

Preheat the oven to 180°C (350°F).
Wash and cut the aubergine into 1cm slices. Lay the slices out and salt them to get the bitterness out of the aubergine. This is not always necessary, but I never found out when it is - so I do it every time. :-) Let the salt sit for 20 minutes on the slices - then wash it off and pat the aubergine dry.
Mix some olive oil with dried herbs like thyme, rosemary, sage, Hungarian paprika. Brush the mixture on the aubergine slices and place them on a cookie sheet lined with parchment paper. Grill it for approx. 20 minutes on one and 10 minutes on the other side. Remove from oven and let them cool.
In the morning place some pre made humus, 1-2 aubergine slices, sprouts (e.g. alfalfa sprouts), tomato slices, some basil leaves on a wrap and roll it up. Enjoy during a conference call and pray that nobody asks you something while you're chewing on the wrap ;-)

I always make more antipasti - not only aubergines. Just take some zucchini, shallots, cauliflower ... - slice them and brush the oil-herb-mixture on them and off to the oven they go. Store them in an airtight container and use within a few days for example in salads or sandwiches. Sometimes I sprinkle a bit of balsamic vinegar on the antipasti - this tastes fantastic! Just try it!

Spinach potato roast with tomatoes

This is my first blog post ever. I'm sitting here, unsure about what I should write as an introduction. ... OK thought some more and know what? Skip the introduction - I'm here to show the world what I eat - so that's what I'm going to do ;-)

Today's Sunday and normally I plan ahead what to cook, but on Friday I just went shopping and bought everything which looked good.  So I ended up with basically everything. Now I need to get rid of the stuff which can't be stored another few days.

Here's what I have put together -

Spinach potato roast with tomatoes


ingredients for 2 servings:

2 shallots in small dices
2 tomatoes in cubes
1,5 cups smoked tofu in small cubes
5 big steamed potatoes in cubes
6 loosley packed cups of fresh spinach
2-3 leaves fresh sage, nutmeg, salt, pepper
some greated vegan cheese
olive oil

Sauté the shallots and the finely chopped sage in 3 tablespoons olive oil until shallots are translucent - about 7 minutes over medium heat. Add the tofu and potatoes and turn the heat up. Give them a good roast - about 6 minutes. Potatoes should turn brown. Add tomatoes and after another 2 minutes add spinach with salt and pepper. Let spinach wilt, season with nutmeg, salt and pepper and put on a plate. Sprinkle grated cheese on top and put in the oven (grill) for a few moments to melt the cheese. ENJOY!
Serve with a salad as side dish.

We had chicory seasoned with red-wine vinegar, mustard and olive oil.