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!
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...