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!
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!
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!
I am doing some major work in my kitchens wood. So I can't use much of it. The Sink, countertop, etc. And to add to it, it is summer in Berlin. Hot Hot Hot (when it isn't raining) And as a girl has to eat, I made this super easy pasta recipe with fresh avocados. I am having a bit of "camera problems" as well so please bare with it, at least just for this post ;)
I got some Nero di Seppia pasta (squid ink pasta) from a friend of mine (he got it at L'Epicerie), And normally I use it with a creamy sauce and prawns. But as this pasta is vegan, I decided to go vegan all the way.
Ingredients per person:
90 gr Pasta
1 small tomato
1 spoon olive oil
Salt & Pepper
Cut the tomatoes in 8 pieces. Heat oven to 160C. Put the tomatoes on a baking sheet with salt, drizzle over oil, roast for 20 minutes. Remove and set aside to cool.
In the meantime, crush the walnuts and roast them a bit in a pan. Boil the pasta. Peel and mash the avocados in a medium serving bowl. Stir olive oil, lime or lemon juice, salt and pepper to taste. If you want to go a bit crazy, add some chili to it.
Mix the tomatoes, avocado mash and pasta together and drizzle the roasted walnuts, and ENJOY!
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...