ingredients:
1 banana
1 kiwi
1 orange
1 tbsp ground flax seeds
1 tbsp almond butter
approx. 1/2 cup orange juice
You might want to add some orange juice or use less, depending on what consistency you aim for. [I guess we all know how to make a smoothie?! Put all the stuff together and blend it.]
Chocolate Chip Cookies (from “Vegan Cookies Invade Your Cookie Jar” by Isa Chandra Moskowitz and Terry Hope Romero, ISBN: 978-1-60094-048-4)
“Vanillekipferl” on the left side, veganized version of my grandmother’s recipe; “Florentiner” on the upper right side, veganized version of my mum’s recipe, “Linzertorte Thumbprint Cookies”, out of the same book as the chocolate chip cookies.
Vanillekipferl close-up
Gingerbread Cookies, again from “Vegan Cookies Invade Your Cookie Jar”
I basically used this recipe: http://www.ivu.org/german/recipes/index.php?recipe_id=1740&lang=de
To be exact, I used this:
500g (1 pound) of pastry flour
42g (1 pack) fresh yeast
(dry yeast should work as well.. use the amount that’s advised for 2 pounds of flour)
100g sugar
230 ml (1 cup) soy milk
150g margarine
1 orange (just the zest)
200g raisins
80g dried and candied orange peels
80g dried and candied lime peels
Use 4 tbs of the flour, 2tbs of sugar and mix them with the yeast and 10 tbs of the soy milk (needs to be lukewarm!). Dust the dough with a bit of flour, and let it rise for 15 minutes, covered with a wet cloth. Let the margarine melt in the soy milk. Wait until the margarine and soy milk mixture is lukewarm again. Then add it to the dough (after it’s risen for 15 minutes), also add: orange zest, remaining flour and sugar. Knead it until it becomes a nice, smooth dough, that won’t stick to the bowl while kneading. Let the dough rise for 30 minutes, again covered with a wet cloth. Finally add the candied orange peels and lime peels and knead again. Finally, let it rise for another 30 minutes, don’t forget about covering it again.
Now bake it at 180°C (355°F) for about 50 minutes (in the lower part of the oven). Cover the panettone with tin foil after 10-15 minutes of baking.
How do you get the Panettone shape? I believe there are special baking pans for Panettone, but here’s what I did: Simply use a pot and baking parchment. [Pot: about 16 cms in diameter (6"), 10cm in height (4")]
Enjoy!
The apple cake recipe is Colleen Patrick-Goudreau’s “German Apple Cake”. (The Joy of Vegan Baking, ISBN:1592332803)
The chocolate cake is Lauren Ulm’s sponge cake recipe (Vegan Yum Yum, ISBN: 0757313809), cocoa added. The cream consists of mashed chestnuts, powdered sugar, a bit of lemon juice and margarine.
This delicious dessert is quite easy to make. I used Lauren Ulm’s sponge cake recipe from her book “Vegan Yum Yum” (cherry trifle recipe). On top of the first layer I put a bit of apricot jam, then there are some bananas. On top of that is almond pudding, followed by another layer of cake, and raspberry jelly made with agar-agar.
[Click to enlarge]
The second photo was taken by my mother. The third one is a frozen spiderweb.
Finally, here are some new shots. The first one is taken in the morning, the others by sunset or night.
[As always: click to enlarge]
ingredients (makes 4 dumplings):
4 cups of about 0.5 inch-cubes of white bread (use leftovers from baguettes, ciabbata etc and cut them into small cubes, the bread has to be hard!)
1 cup of vegan milk (I used oat milk)
1/2 onion (or less, or none at all if you don’t like onion), chopped
salt, pepper, nutmeg
Those dumplings are easily prepared! Put all ingredients and knead with your hands until the ingredients stick together and you can make dumplings out of it.
The dumplings are steamed. I have an extra pot for that. My sister for example has a insert for noodles in one of her pots, and puts only a small amount of water into the pot, so that the insert does not reach the water, and by that is able to steam dumplings in it. So just be creative! I’m sure you’ll find something you can use. How long are they steamed? I really don’t know exactly. About 7 minutes I’d say, but just insert a fork in a dumpling to check the consistence and you’ll see if they’re done.
The sauce that went along with it today was a chantarelle-sauce. For chantarelle sauce I put about 1 tbsp of canola oil into a frying pan, and add a bit of onion. When the onion has a nice yellow colour I add cleaned and sliced chantarelles, and let it cook until the mushrooms have a nice yellow/orange colour and become soft. Then I add soy cream and a bit of water (if you want a thick sauce just add a bit of arrowroot-starch or cornstarch), herbs, salt and a bit of soup-seasoning.
That’s about it.
