When I was in Junior High School, we had once a week a cooking class. Mostly all things we prepared were not baked. I remember some dessert or snack called "Sweet Bombs". As a neighbor lent me some flour one day, I decided to make something for him to thank him. And what not better something I can do together with Pepa.
500 ml Evaporated milk or in German: Condensed Milk
500 gr Sugar
400 gr Butter Cookies
100 gr nuts (optional)
a Pinch of Salt
First, start crushing your cookies. You can put them in a bag and smash them, or use a food processor as it is easier, faster and less messy.
I could have bought 250 ml condensed milk, but I like making my food from scratch. The recipe to make condensed milk aka Milch Mädchen is easy but takes a while. Mix the milk and sugar and let it boil.
Let's face it, condensed milk its just a milch marmalade. It is all about boiling and simmering until you have the desired consistency. So turn up the heat until it boils and lower the heat to minimum. Repeat until you can put the milk in a spoon and it doesn't fall from it while moving it.
I use a wooden spoon with holes, it works way better. Condensed milk is normally cream colored, but when you make it yourself it turns caramel color... more like dulce de leche.
Once it has cooled down, Mix the cookies, nuts and condensed milk. It will give you a very sticky dough.
Using some nuts or dry hands, make little balls of about 30 grams. Or just make them to the size you want. I like 30 grams cause it is as much I cant it without dying of a sugar coma. You don't need to bake it at all and you can enjoy them right away. Try making these ones with your kids or by yourself.
I hope you enjoy this easy old recipe of mine. And be prepared to eat a delicious "Sweet Balls" better together with a coffee or as a snack when you are outside in this cold winter.
I am not vegan, but many of my close friends are. I love the challenge when cooking vegan. Most of the food I see in restaurants aren't that creative or even resemble the "regular" food.
I was asked by Bordeaux Wines to make a whole Christmas dinner and I was very excited about making this dinner with a Twist. (You can see the dinner here). I had loads of messages asking me for the recipe of the loaf. I have to accept I have been busy like a hive of bees, but tomorrow is the last day the shops are open, so if you have vegan guests for Xmas or you are vegan yourself, run to the closest Whole Foods Store/Bio Markt and make this Loaf.
1 can of white beans drained (you can use chickpeas, jack beans or pinto beans)
2 cloves garlic
1 cooked beet
1/2 cups vegetable broth
2 tbsp soy sauce
2 tbsp olive oil
200 grms Wheat gluten
2 tbsp ground mushrooms
1 tsp sweet paprika or regular
a pinch of salt
4 Soya bratwurst or any vegan white sausage
1 medium white onion
1 tbsp fresh parsley
4 slices of bread
a bit of nut milk or oat milk
We start with the loaf. Turn on your oven, 180 C. Add the beans food processor or blender, until the are mashed. Add the garlic and beet. Throw the canned mushrooms, dried mushrooms, paprika, salt & pepper and broth. The mushrooms will give your "meat" that umami taste. Regular meat has an umami taste to it as well as mushrooms, so we are cheating here.
Soak the bread in the milk. This will give some "body" to the stuffing. If you like salty food, soak it in broth instead of milk.
In a bowl knead the bean mix with the wheat gluten. The beet gives this dough the meat color. It is scary how close to ground meat this looks like. Once it is all mixed. let it rest while making the stuffing.
Dice your sausage and onion. Fry both until the onion is transparent, add the nutmeg and parsley. Add some salt to it. Add the drained bread and taste again, you can add more salt to it. Let is cool down for about 10 minutes. We don't want the gluten mix to react to the warmth of the stuffing.
On a tray with alu foil, press the gluten mix flat and add the stuffing. Roll it. and shove it to the over for one hour.
Remove the foil and turn it around carefully. Be very careful removing the foil. you don't want the stuffing to come off. Brush some oil all over and let it grill for 10 more minutes. Let ist cool before cutting.
Serve with mashed potatoes with skin, gravy and Brussel sprouts. All your vegan friends will be jumping on one foot. I am really sure about that! Merry Vegan Xmas! If you want to try my turkey Xmas recipe, Check it here
When Bordeaux Wines asked me to make a cozy winter Xmas dinner, I was super excited. But how to make a dinner extraordinary? I decided to make it vegan! But I am not vegan... you all know this. Many of my close friends are and I have been testing different methods. Before I start, all pictures were made by my dear Friend and Amazing Blogger & Photographer Katja Hentschel.
But first things first: decoration. I wanted this Christmas to look like all those pinterest pictures I liked through the years.
I am not into Christmas trees. TOO much mess, all those pine needles everywhere. So I bought 2 big pieces of tree. Already dried of course. I could have gone to the forest and get them for free. But let's accept it: I have no fricking time lately. I put Max ladder on my table and got to drill my over 4-meter high ceiling. With 2 hooks and iron rope, I hanged these 2 babies. I hanged 4 Christmas ornaments and 100 fairy lights. I added some sheepskins on the chairs and banks. (Not so vegan, but Scandinavian Cozy)
I made the menus, covered the bread with jute and rope, Used jars instead of water glasses. In the middle of the table we had mistletoe pine needles and other forest greens. Candles were there as well. And the water bottles were from old Bordeaux wines. And we started the evening with Lateyron Crémant de Bordeaux as aperitif.
The guests started tasting this bubbly, while learning about the Bordeaux Region. In the table was beaten margarine with truffles and sea salt. Starting with a delicious umami taste together with the bread.
You can see here Christine from Lilies Diary enjoying one Rose Vegan Wine, While IHeartBerlin's Frank enjoyed the Chai de Bordes Bordeaux. YESS, Bordeaux has not only amazing red wines, but they come in every color.
It was time for the first course. I love deconstructing traditional dishes and this wasn't an exception. I transformed the traditional pumpkin soup into a Pumpkin, Apple & Ginger Soup served with a gingerbread Panna Cotta. Say Whaaaaat? Normally the cream is incorporated in the soup. But I made the Pannacotta using the "cream" I think it was a cute detail. All the guests got the mini panna cotta and I passed by with a jar full of pumpkin soup serving it around the cream. They made sooo many insta stories of it, so I guess people enjoyed it. *winkwink* I added gingerbread spices as after all it was a Xmas dinner.
It was time for the next course, so I took the mini pies from the oven. The second course was a Chard and Walnuss Cheesy Pie. I love chard! and the red colored chard even more. the greens and reds are so Christmasy. This was my favorite dish, so creamy and tasty. The pairing for this dish was the Rose Chateau Penin Rosé from Bordeaux of course.
The brussel sprouts with agave were ready and the loaf as well. It took me 5 times experimenting on how to make the roll taste like meat. Oh umami, dear umami flavor. It was perfect. a "Turkey and Beef" roll with Christmas Stuffing. I love stuffing. I....LOVE....IT Next to it was a Sweet Potato Mash and the sprouts. The wine chosen for this dish was: Chateau Magondeau Beau Site - Fronsac Red Wine. Perfect Match.
I am pretty sure we were all stuffed at that point. I gave it an hour rest before I started the dessert. We enjoyed the wine, the pup, and great conversation.
I ran to the kitchen... or rolled. The next course was a Cinnamon & Cloves Norwegian Waffle with Baked Apple with Almonds and Coconut Vegan Ice Cream with the dry white Château d'Arricaud 'Réserve du Comte'.
What an amazing evening. My food was on spot (as I heard) and for having some Omnivores sitting at the table, everyone was happy. The wines were very well paired with the menu. Not by me but the great guys from Bordeaux Wines.
The food was so good, that I am actually thinking on posting my recipes before Christmas, in case you are vegan yourself or you invited some vegans to your table this Christmas. Let me know which recipe you would like to, and I will gladly make a blog post asap. Merry Vegan Christmas and a Happy Bordeaux Night. Over and out.
The Blogpost of this evening by Bordeaux Wines (in german) can be found HERE
This Blogpost was not Sponsored
I try to reduce my dairy intake as much as i can, I love ice cream and that can be a problem. I thought vegan ice couldn't be as good as regular one until I went with Ailine to the new vegan ice cream place in Kollwitzkiez called Tribeca, and they convinced me. I had a lucuma quinoa ice cream and I loved it.
I thought maybe I can recreate that at home and it wasnt so easy. After 4 batches, I finally got the perfect ingredients and amounts. I have no churn at home, so that was the tricky part. Be creamy without having that machine. (And don't taste like coconut) So at the end, I decided on Cashews for the base of it.
150 gr raw cashews
500 ml Soy milk
3 tbsp Vegetable Shortening or fat
4 tbsp Lucuma powder
1/2 cup agave nectar
1 tsp vanilla extract
pinch sea salt
A hanfull of quinoa pops
First of all, soak the cashews for a night or a day. Drain them and then you can start. Simmer the milk until it has reduced to the half and let it cool. Add cashews, milk, melted fat, agave syrup, vanilla, lucuma powder and sea salt to a high speed blender and blend until creamy and smooth, you want it to be completely creamy and blended.
Lucuma is a peruvian super food. It is my favorite one. sadly I dont think you can eat it raw, so mostly it is use for desserts, smoothies, ice creams... you name it. It contains beta carotene, iron, zinc, vitamin B3, calcium, and protein. Its maple-like taste makes it a sweet addition without increasing your blood sugar levels, unlike many sweeteners that offer empty calories.
Besides all that, it keeps you young, Ladies! Lucuma has an anti-inflammatory, anti-aging and skin-repair effects on human skin! So just order a bag at amazon and lets start the lucuma eating bonanza.
Returning to the recipe, put the creamy mixture into a bowl and cover it with plastic foil. Freeze it for one or 2 hours. Take it out of the freezer and mix it in a kitchen machine for 15 minutes on high speed. It will be hard but creamy. What we are trying to do here is to break the ice pieces so it stays creamy instead of hard and ice-y.
Add a piece of parchment in a freezer friendly form. And like a lasagna, alternate ice cream mix and quinoa pops. If you can find them, here is how you can make them. Freeze for a couple of hours or until it is hard.
As any ice cream, before eating, take it out of the freezer some minutes before eating. But with this ice cream, make it for longer time. about 15 to 20 minutes. That is the only "con" of my recipe.
Using an ice crem scoop, or a tablespoon, serve it in a waffle cone, waffle, brownie... you name it! and enjoy!
Some days I get super homesick. Instagram doesnt help when I see all those peruvian accounts showing my favorite food. Most ingredients are hard to find, like the over 200 kinds of potatoes. But one kind of potato can be found here: Old potatoes.
Yes! old potatoes. You know them! when they start getting dry and growing stumps all over. Normal european people toss the away, but in Peru, they are the best potatoes to make "Papa Rellena" what means literally stuffed potato.
i bought some potatoes and let them dry behind a door in my kitchen. 2 weeks! yeah! you can wait until 4 weeks for better results. The drier and weird the look, the better! they should look gross but not have any moss on them or any fluids either.
Ingredients: (for 4)
7 medium size old potatoes
200 grams ground beef or 1 diced aubergine for the vegan version.
1 white onion
1 carrot or as much as you onion amount
3 garlic cloves
16 black olives
2 tbsp tomato paste
1/2 cup broth
Salt & pepper
Flour or Rice Flour
Lets get stuffed. Sometimes a person gives you are really hard time, but there is always a bright side on every bad situation. The mom of my ex hated me, but gave the greatest tip: Do not boil your potatoes, steam them! Yes, steamed potatoes are way better in texture and flavour, not to mention that they never break as they do in water.
Steam the potatoes for 35 minutes!. Once they are tender peel and press with a fork. I use a potato press, works wonders as I dot have to peel the crap out of them.
In a pan, fry the diced onions, garlic and carrots until they are transparent and tender. Add the meat or diced aubergine, paprika powder and tomato paste. When the meat is cooked, add the broth and olives and let it simmer until the liquids are all gone. Add salt and pepper to the meat mix and the potatoes and let them cool down.
Now we start building them. Take a quarter of the potato with your hand (full with flour) and press the potato to an oval flat form. Add a big spoon of the filling and roll the potato over it until you made a cocoon. Feel free to add as much flour as you need. It gets sticky, so use a lot of flour.
Add a lot of rice flour to a dish and place them using baking paper to separate them. In my house they used to put them in the freezer for an hour to make them a bit more "solid". Then In a hot pan with a lot of olive oil, fry the potatoes until they are golden. You can use a deep fryer as well.
Serve with some rocoto sauce or sriracha mayo and some salsa if you want it even more spicy! I used 1 spoon vegan mayo and half spoon of peruvian chili paste.
Suddenly for a couple days, the summer is gone. And when I feel winter coming, I can only think of melted cheese. I remembered about zucchini boats while talking with my pal Philipp (that doesnt like zucchini, say whaaaat?) and I told him about the baked boats my mom used to make on winter days and how they feel like a love child between lasagna and mini pizzas. This recipe shouldn't take more than 45 minutes to make and there is a vegan variation at the end of the recipe. So lets get all cheesy now, melted cheesy!
3 whole zucchini
1 slice of bread (I used gluten free bread)
1/2 cup of milk (I used almond milk)
1 small white onion
3 garlic cloves (1 if you aren't much into garlic)
1/2 cup of grated cheese
Salt & Pepper
First, warm up your oven to 180C. Dunk that bread in milk and let it soak. Meanwhile, boil the zucchini for about 15 minutes in water with salt. If your zucchini are a bit bigger, you can always test if they are tender with a fork. They should be firm but you should be able to stick that fork in! Once they are done, cut them in halves and let them rest. They will leak some zucchini water, so leave them over paper towels or regular kitchen cloths.
In a food processor, add the raw onion, garlic, cheese (leave 2 spoons to sprinkle the boats later), parsley, the soaked bread (be sure you squeeze it a bit before) and the zucchini "meat" and chop chop until it is all homogeneous. If you are wondering how to get the zucchini "meat", just use a spoon to dig the inside of the zucchini out, leaving them looking like boats. Add salt until it tastes good for you.
Sauteé the prawns for 1 minute in a hot pan. Spoon the cheese mix inside the zucchini boats, place a prawn and sprinkle the cheese that was left. Drizzle some olive oil, add pepper and slide these babies in the oven.
Bake them for 15 or until they are golden. Sprinkle some fresh parsley and enjoy! In Peru with eat this with a side of rice, but alone it as tastes awesome as well.
For the vegan option, just change the prawn for half mushroom and change the grated cheese for vegan grated cheese.
No, I am not turning Vegan. But Netflix is mean/good to my diet. I started watching all these documentaries about meat and milk lately and following the example of my Vegan besties Ailine and Sophia, I decided to become "4-days-a-week-vegan" to lower my meat intake. I stopped having cow milk, cheese and yoghurt in my fridge as well.
Bolognese Pasta, is a recipe I repeat every month. But how to make it without beef or minced mixed meat? I talked to Ailine, searched the net, read some magazines and decided for a mix of Walnuts, Pecans & Mushrooms as meat substitute. After testing my recipe a couple of times, I found out the best way to make this sauce and you wont notice there is no meat in it!
3/4 cup Walnuts
1/4 cup Pecans
4 Mushrooms, diced
1 big Onion , diced
3 Garlic cloves, diced
1/4 cup Olive Oil
1 cup Carrots, peeled and grated
1 tbsp Tomato Paste
1 can (4oo gr) crushed Tomatoes
1/2 liter Vegetable Stock
1 tbsp Sugar
4 dried Bay Leaves
Salt & Pepper
12 Cherry Tomatoes
Dried Juniper Berries
DELYSOY 100% Soya Bean Fettuccine
Parmesan cheese (vegan or regular)
First of all, turn your oven on. 200 degrees Celsius. Once you diced & grated, throw those nuts in the food processor until they are as small as minced meat.
Heat the oil in a pot and fry the onions & garlic until they are transparent. Stir the mushrooms & nuts in and let them fry for 5 minutes or until the mushrooms are soft. Add the carrots, tomato paste, crushed tomatoes, stock, sugar (to neutralize the acid of the tomato), bay leaves and oregano and stir well. When it boils, close the lid and set the heat to low and let it simmer for 2 hours. Set an alarm for every 30 minutes to check and stir. Dont forget to add salt and pepper at the end.
I cook this sauce a day in advance. I love, LOVE, how bolognese or lasagna tastes the day after. But you can eat it right away. In an oven-proof sheet, bake the cherry tomatoes in halves, sprinkled with olive oil, salt and juniper berries, for 8 minutes and let them rest. Add half of them in the sauce and use the rest for decoration.
I used DELYSOY 100% soya bean fettuccine as I shouldnt eat gluten. I was surprised by how good these soya bean pasta tasted.. nice nice nice. I would definately will try the rest of their sortiment. Serve the pasta, cover with sauce, add some baked tomatoes on top and sprinkle with your favorite vegan parmesan or regular parmesan to add an extra oomph!
There are over 15 different kinds of basil. We mostly know the green rounded one, known as Sweet Basil. But sometimes in the supermarket you will find purple basil or Dark Opal basil. This beautiful basil taste very similar to genovese or sweet basil but a bit sharper.
Pesto has been my favorite dish since I was a kid. In Peru, it is made out of spinach and genovese basil with fresh cheese and no nuts. While walking through the whole foods supermarket I found this basil and I thought about making pesto, purple pesto. As the Dark Opal is more nutty than the regular basil, I went for Pecans so the nut taste wont disappear with this stronger basil (and they looked beautiful with this new napkins I got at Home Go Lucky)
2 cups purple basil
1/2 cup pecan nuts
3 cloves of garlic
1/2 cup grated parmesan cheese
1/2 cup olive oil
a squeeze of fresh lime
Salt & pepper
Blanching is a very important thing when you want to use basil. Basil tends to change color to brown when you cook it. But blanching helps keep its color. Same goes with purple basil. Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking.
Once the basil is blanched, combine it with garlic, pecan nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified.
Boil 3/4 cup of pasta per person, (I used gluten free Fusilli from Barilla) and add a spoonful of pesto. Stir well and add some parmesan cheese and a squeeze of lime. And then, Enjoy!
Ceviche as the world know it, is fish or seafood cooked with lime acid instead of heat/fire. It is a peruvian dish that has taken the world in a storm the last years. When I was a kid, I remember we had different kinds of ceviche without anything that lived in the ocean. Like chicken ceviche and mushrooms ceviche.
Ceviche is not just about the taste, but the consistency of the "meat". Button mushrooms have a very fish-y consistency once they are cooked and the umami flavour creates a very believable plant-based ceviche. I am not vegan, but I am trying to cut down on eating meat.
Ingredients (2 pax)
4 big button mushrooms (shiitake, portobello or crimini will work)
4 limes (check that they are juicy and big)
1 red onion, Use a yellow one if you preffer a milder taste
2 garlic cloves
1 tbsp chili paste (I use this peruvian chili)
Salt, Pepper and Cumin
Scallions or Koriander
1 big sweet potato
A handful of peruvian popcorn - optional
First, start popping those babies! in a pan with oil, add the peruvian popcorn and put a lid over it. Stir a bit until all are popped. Sprinkle some salt and let them cool. Boil or steam the sweet potato and once is tender, let it cool as well.
Cut the mushrooms in slices or dices. I always go for slices as they feel more like eating fish. Put them in a bowl, Add the onion in julienne, garlic in dices or crushed, chili paste, chili, salt, pepper and cumin.
Now squeeze those limes! take ALL the juice! Dont forget to wash them first. because you want to avoid the bitterness of the skin. Pour the juice over the mushrooms and mix well. Add some scallions or coriander over the mix and let it macerate for at least 40 minutes. Test one mushroom and it should be tender and not crunchy. Add more salt or chili paste if needed.
While the ceviche is "cooking" make a puree out of the sweet potatoes, cook the corn and cut the avocado in slices. Stir the ceviche mix occasionally so all the ingredients cook evenly.
Now its time to plate. Start with a bed of salad. Add the ceviche over it as well as the corn, popcorn, sweet potato and avocado. Pour over some of the lime juice and drizzle some scallions or coriander at the top. Now ENJOY this plant-based umami heaven!
If you want to try the fish variation of it Check this recipe!
There are about 150 different kinds of Quinoa. Though the most common kinds you can buy everywhere are white, red and black. I am a big fan of quinoa (duh? I am peruvian) and I love them in every color and texture. The white quinoa is the fluffy one that is a bit closer in texture to couscous. The red and black are crunchier, so I find them better for a summer salad.
Quinoa has not only protein, but it is also a source of fiber and iron! For me is the complete package side dish and works perfectly to complement any salad. I made today a black quinoa salad with shrimps. But you can skip the "animal protein" and just eat the rest. This is one of my favorite summer recipes.
Ingredients for 2:
1 cup black quinoa (wash it first if it isnt pre-washed)
1 cup of broth
8 prawns or big shrimps
a handful of peas
a handful of granate apple
Salt & Pepper
How to prepare Quinoa? Wash it First! always wash it, otherwise it will become bitter. Now, the water quinoa ratio is: For each unit of Quinoa, add 2 units of water. I like to add broth to the mix to maximize the flavor. So lets say go for 1 part quinoa, 1 part water and 1 part broth. Let it boil and turn the heat to minimum, add the lid and simmer for 20 minutes.
While the quinoa is cooking, Cut the zucchini in julienne (or use a spiralizer) Fry it in a hot wok with some oil for 2 minutes and take it of the heat. Do the same with the peas. Cut the avocado and scallion.
Once the quinoa is done, mix it with the rocket leaves, scallions and some lime, add salt if needed. Fry the shrimps until the are golden.
Place the quinoa mix first and add all the toppings over it. Sprinkle some more scallions, salt and pepper over it and dont forget the pomegranate seeds as well. Now lets wait for the sun to shine and let's eat some of this.
I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...