Rusk Tiramisu (vegan)

Everyone knows Tiramisu as a super tasty dessert.

Unfortunately the classical italian recipes are made with eggs and dairy products.

I developed a simple, easy and tasty vegan version of Tiramisu for you which is very close to the original.

The recipe is for 4 servings.

Preparation time is about 40 minutes.

Cooling time is about 12 hours minimum.

Ingredients:

150 milliliter Strong brewed coffee or espresso

8 pieces Vegan rusk (about 75 to 80 gramms)

380 gramms oat milk ( about 350 milliliter or any other vegetable milk as you prefer)

40 gramms Corn starch

20 gramms Homemade vanilla sugar

35 gramms Brown sugar

20 gramms/milliliter Rum

10 gramms cocoa

Preparation:

1. Make a cup of coffee/espresso and let it cool down.

2. Mix together the corn starch, the sugar and the vanilla sugar in a mug.

3. Put a pot on the stove and bring the oat milk to a boil. 
Take the pot off the stove and stir in the starch-sugar-mixture quickly. Add the rum and boil it up again.

4. Take a square baking dish (size about 15 x 15 centimeter) and grease it. Alternativly you can line it with parchment paper.

5. Now dip four pieces of rusk into the coffee, cover the bottom of the baking dish with them and spread half of the pudding on top. Then put a second layer of dipped rusk over it and cover it with the remaining pudding.

6. Let cool in the fridge for 12 hours or more.

Spread the cocoa over it before serving.

Homemade vanilla sugar (DIY)

Prepare high-class vanilla sugar yourself.
I use this homemade variation instead of industrial made vanilla sugar.
Substitute one or two teaspoons of your homemade vanilla sugar for one package of bought vanilla sugar.

Although I favour brown sugar I prefer raffinated sugar for my homemade vanilla sugar as it absorbs the flavor better.

Required is:

2 Vanilla beans
White sugar
1 Screw top jar for about 330 milliliter

Preparation:

1. Cut the vanilla beans in halfs and afterwards you cut them lengthwise in quarters (see photo).
Scrape out some of the vanilla marrow.

2. Put the vanilla beans and the marrow into the screw top jar and fill up with sugar until it is half full.

3. Close the jar and give it a good shake for several times until the vanilla marrow has mixed with the sugar.

Ideally you give it a shake from day to day during the first days.

Latest after two weeks you will have a vanilla sugar many times better than any you can get for money.

Advice:

- If you used up some of your vanilla sugar refill with more sugar.
- If you used vanilla marow for a recipe you can put the leftover vanilla bean to the jar as well.
- Even if the industry talks about expiration dates on vanilla beans: Homemade vanilla sugar will be ok for ages. I steeped my own vanilla sugar six years ago and it is getting better and better according to my opinion.

Warming Spaghetti With Ginger And Garlic

A fresh new vegan recipe - perfect for the cold time of the year.
The ginger adds a soft warming effect without beeing to spicy.

This recipe is for 4 servings.
Preparation time is about 30 minutes.

Ingredients:

500 gramms Durum weat spaghetti (alternative glutenfree corn spaghetti)
50 gramms Chopped almonds
100 gramms Leek
200 gramms Carrot
100 gramms Onion
5 gramms Garlic
80 gramms Canola oil
50 gramms Raspberry vinegar
20 gramms Paprika paste hot (about 1 tbsp)
80 gramms Tomatoe paste (about 4 tbsp)
100 gramms/milliliter Water from cooking the spaghetti
30 gramms Cane sugar (about 1 1/2 tbsp)
10 gramms Salt (about 2 tsp, use smoked salt if available)
3-5 gramms Gingerpowder (about 1/2 tsp)
Persian cumin, pepper and chilli flakes according to taste
fresh parsley

Preparation:

1. Break the spaghetti in half and boil them in salted water until they are firm to the bite (Put aside 100 gramms of the water for later use).

2. Roast the chopped almonds (no oil).

3. Cut off the green parts and the root of the leek. Clean the carrot with a brush.
Cut both the leek and the carrot in small longish sticks similar to the form of spaghetti.
Then cut the onion and the garlic into small dices.

4. Heat the oil in a big pot and stew the leek, carrot and the onion by stirring permanently until they get a slight brown colour. Then add the garlic and stew all together for another minute.

5. Now deglaze the vegetables with the raspberry vinegar and the water from the spaghetti you had put aside. Add the paprika paste, the tomato paste, the salt and the ginger powder. Then stir the mixture at reduced heat and season it piquantly with the persian cumin, the pepper and the chilli flakes .

6. At last add the spaghetti and combine it with the mixture. Sprinkle one tablespoon of the roasted almonds per serving and decorate it with fresh parsley.

Making use of leftovers:

If you didn´t eat all of the prepared food you can enjoy the leftovers as a cold pasta salad.
Therefor you can dress the leftovers with more vinegar, lots of oil and some lemon juice.
If you keep it in the fridge it will stay fresh for about 3 days.

Nutrition facts (approx.) :
		all together	per serving.
weight	g	1730	432,50
kcal		2113,3	528,33
kJ		8837,5	2209,38
protein	g	43,385	10,85
fat	g	113,935	28,48
therefrom		0,24	0,06
saturated fatty acids	g	8,45	2,11
monounsaturated fatty acids	g	64,57	16,14
polyunsaturated fatty acids	g	31,105	7,78
cholesterol	mg	1,6	0,40
carbohydrates	g	222,42	55,61
dietary fibre	g	20,14	5,04
sodium chloride	mg	7546,004	1886,50
water	g	472,4	118,10
sodium	mg	613,2	153,30
potassium	mg	2142,5	535,63
calcium	mg	446,3	111,58
magnesium	mg	371,45	92,86
phosphor	mg	555,75	138,94
iron	mg	8,085	2,02
zinc	mg	5,455	1,36
retinol	µg	15	3,75
ß-carotene	µg	23955,05	5988,76
vitamin E	mg	33,595	8,40
vitamin B1	mg	0,484	0,12
vitamin B2	mg	0,351	0,09
vitamin B6	mg	1,235	0,31
vitamin B12	µg	0	0,00
folacin	µg	214	53,50
vitamin C	mg	53,55	13,39

(This information is supplied without liability.)

Fruity tomato sauce with kohlrabi and oranges, works as soup as well

You know the feeling of being hungry and not wanting to leave the house?
I developed this recipe by being in that mood some years ago and now this vegan dish is a regular feature of my diet. It is fast and easy to prepare, nutritious and tasty.

The kohlrabi wich is a typical german vegetable, meets the fruity taste of oranges and in combination with the tomatoes is ensures an blanced taste with a gentle tartness.

This recipe is for 8 servings. As soup for 6 servings.
Preparation time is about 30 minutes.

Advice: This sauce/soup can be freezed without problems.

Ingredients:

750 g Sieved tomatoes
250 g Vine-riped tomatoes
1 big Kohlrabi (peeled about 350g)
2 Onoins (peeled about 200g)
50 g Canola oil
400 g Orangejuice (from about 3 - 4 fresh oranges)
300 - 500 g Water (for the variation as soup)
Salt (about 2 - 3 tsp)
Pepper (about 1/2 - 1 tsp)
Grated nutmeg

Preparation:

1. Cut the tomatoes to small dices. Peel the kohlrabi and cut it to small pieces.

2. Blenderize the kohlrabi together with the sieved tomatoes.

3. Cut the onions in halves and then to very fine rings.
Heat the oil in a big pot and stew the onions by stirring permanently until they get a slight brown colour.

4. Add the blenderized vegetables, the diced tomatoes and the orangejuice (and the water if you want the variation as soup) and boil it up at middle heat.

5. Season it with salt, pepper and nutmeg.

Variations:

- Bespread the sauce with roasted almond sliced or pine nuts.
- Add a tbsp of brown rice per serving.
- Replace the water (for the soup) by e.G. oat milk.

Nutrition facts: (for the sauce without pasta)

		all together	per serving
weight	g	2000	250,00
kcal		994,5	124,31
kJ		4151	518,88
protein	g	23	2,88
fat	g	50	6,25
therefrom
saturated fatty acids	g	3,95	0,49
monounsaturated fatty acids	g	28,95	3,62
polyunsaturated fatty acids	g	17,95	2,24
cholesterol	mg	1	0,13
carbohydrates	g	90	11,25
therefrom
dietary fibre	g	18,3	2,29
sodium chloride	mg	455,5	56,94
water	g	1792	224,00
sodium	mg	181	22,63
potassium	mg	3970,5	496,31
calcium	mg	560	70,00
magnesium	mg	367,5	45,94
phosphor	mg	396	49,50
iron	mg	6,4	0,80
zinc	mg	3,9	0,49
retinol	µg
ß-carotene	µg	7226	903,25
vitamin E	mg	17,85	2,23
vitamin B1	mg	1,155	0,14
vitamin B2	mg	0,595	0,07
vitamin B6	mg	1,525	0,19
vitamin B12	µg
folacin	µg	375	46,88
vitamin C	mg	571,5	71,44

(This information is supplied without liability.)

Vegan Cig Köfte (Çiğköfte) Wraps With Gherkins, Pineapple And Walnut

Dear friends of tasty food,

I decided to start a blog for vegan food and will start today with a tasty variation of vegan Cig-Köfte.

Foto by Christian Böhning

Cig Köfte are a popular dish in the southeast of Turkey and Armenia and can be translated as "raw meatballs". Due to hygienical needs the turkish variation sold in the streets is vegan.

Different to the traditional recipes I added ground almonds, cinnamon, red lentils and danish smoked salt. Even the pineappel is no part of traditional dish, but it adds a nice fruity sourness. (Thanks to my dear brother for this idea.)

This recipe is for 12 people.

Ingredients:
12 pieces of turkish bread or tortilla wraps
150 gramms red lentils + 300 gramms of water
500 gramms fine bulgur (Köftelik Bulgur)
500 gramms hot vegetable broth
1 onion
2-3 green onions
1 Tomato
1 pointed pepper (red or green)
50 gramms ground almonds
100 gramms paprika paste (hot or mild)
200 gramms tomatoe paste
100 gramms vegetable oil
1 heaped tbsp dried mint
1 tsp cinnamon powder
1/2 - 1 tsp smoked salt
1 and 1/2 tsp sweet paprika powder
1 and 1/2 tsp curry powder
1 tsp white pepper powder
1 tsp field nigella (from the turkish supermarket or persian cumin)
1 tsp salt
1 and 1/2 tsp isot (fermented paprika from the turkish supermarket)
1 tsp chili flakes
1 bunch of parsley
1 fresh pineapple
1 lettuce
1 jar gherkins
100 gramms walnut

Preparation:

For the Cig Köfte:

1. Soak the red lentils in water for about two hours (remove the remaining water).

2. Dash the bulgur with half a liter of vegetable broth and stir it. cover it and let it soak for 10 minutes.

3. Cut the onion and the green onions into very fine rings. Cut the tomato and the pointed pepper into small dices.

4. Put the lentils, bulgur and vegetables into a big bowl and add the ground almonds, paprika paste, tomato paste and the vegetable oil and knead it with your hand mixer. If the mixture is to dry you can add 100 to 200 gramms of water until the wanted consistency is reached.

5. For seasoning add the dried mint, cinnamon, smoked salt, paprika powder, curry powder, isot, white pepper, nigella, salt, chili flakes and the parsley (finely chopped) and knead the mixture again. (If you don´t like spicy meals you should first try it with half of the spicy seasonings.)

ADVICE: You can freeze the Cig Köfte mixture without problems for later useage.

For the filling:
Chop the walnuts and roast themin a pan for 2-3 minutes (no oil).
Cut the gherkins and the pineapple into sticks as thick as a finger.
Wash and drain the lettuce.

Now warm up the bread (moisten both sides and put it at 180 degrees celsius into the preheated oven) and spread the Cig Köfte mixture on half of it. Put two lettuce leafs on it and then two pieces of each the gherkins and the pineapple. Now you sprinkle 2 tablespoons of walnut on top.
Afterwards roll your wrap up and enjoy it.