Indian Naan-Bread

Finally I made it to a new update to this blog. A vegan recipe for Indian Naan-Bread

Ingredients:
200 mL SoyRiceDrink (or similar)
200 g soy yogurt
1 package dry yeast (or fresh yeast)
3 tablespoons oil and oil for frying
1 teaspoon sugar
1 teaspoon baking powder
1 tablespoon soy flour
530g ap-flour and flour to work
2-3 teaspoons salt

After baking:
Clove of garlic to rub, black caraway and or cumin (all optional)

Dissolve the yeast and the sugar in soy rice drink.
Whisk all other ingredients except the flour in a bowl. After the yeast has become active (bubbles), add this mixture with the flour  the bowl an knead to a smooth homogeneous dough (knead 3-5 min minutes).
Now let the dough rest for 1-2 hours.

Knead the dough briefly on a floured surface.  Split the dough into 10 balls  and roll out these balls to thin (about 0.5 cm) flat cakes and dust them each with flour. 
Preheat a nonstick skillet with some oil over medium heat.  Now put the first cake in the pan.  After about 2-3 minutes (when the cake becomes bubbly) its surface is sprinkled with a little oil, and turned over.  The naan-cake is baked from both sides until it has become golden brown.

Now remove the bread  from the pan and put it on a plate. Optionally rub it witha a halfed cove of garlic (or sprinkle some garlic granules on it) and sprinkle it with black carraway or cumin.  Bake the next cake and lay it on the first one, sprinkle it.... and so on.

The bread can be kept warm in the oven until ready to serve.  It is super-fluffy, crisp on the outside and very tasty.  Especially to curries, or simply just as a snack with dips.

Greetz

Holger

Vegan Chili"Cheese"Nuggets and OnionRings

Hello,

just a little pic of vegan junk food...

Vegan Chili"Cheese"Nuggets and OnionRings...crispy, melty and delicious....

Nuggets made of 2 sorts of vegan cheese and jalapenos. Cheese grated and well-kneaded. Shaped into small nuggets. Batter is made of wheat flour, soy flour, gluten flour, salt and a little bit of tumeric for the colour. Deep fried in oil...not nutricious or healthy but they taste soooo yummy !!! And the "cheese" ist also so melty !!!

Greets

Holger

Crispy Belgian Waffles

Hi,

finally, the mole has once again found the time to develop a delicious vegan recipe. Today he serves  crispy Belgian waffles underneath his hill. These waffles are baked without yeast (after the first attempt with yeast has really only shown that the non-stick coating of the new waffle iron works beautifully).

The dough is also quickly preparated (about 5 minutes).

Ingredients:

150 g of soy-rice drink (or soy drink or so ...)
150 g flour
50 g sugar
125 g margarine (very soft or melted)
30 g soy flour
10 g gluten flour
1 pinch salt
2 teaspoons of vanilla sugar
1 teaspoon of baking powder (or less)

Stir all ingredients in a bowl with a hand mixer at the highest level and continue to stir about 1 minute.

Prepare waffle iron as directed (ie heat, grease if necessary). Pour some dough onto the waffle iron and bake. The waffle is ready in about 3 minutes, but be careful when removing it. It is still quite soft and can easily be damaged. Once the wafer is cooled down, it is crisp.

Makes about 10-12 pieces. Preparation time including baking about 20 minutes.

Now you can enjoy the waffles with "cream", powdered sugar, syrup, fruit, ice cream or whatever.
 

Geetz, Holger

Luscious cutlets for grill or skillet

Hi folks,

For the upcoming barbecue season (ok there´s some time left), I have "developed" the following recipe, which certainly will let omnis slobber....

Ingredients:

- 100 g soy granules
- 2 tablespoons dried mushroom (preferably small chunks) mixed with 1/2 teaspoon salt
finely ground in a mortar
- each 1 tablespoon caraway seeds and peppercorns, finely ground in a mortar
- 1 tsp yeast extract
- 1 tablespoon paprika powder sweet
- each 1 tablespoon mustard and tomato paste
- each 1 tsp granulated garlic and oregano
- 1 medium onion, finely chopped
- 3 tablespoons soy flour
- 2 tablespoons ap flour
- oil

Let the soya granules soak in hot vegetable stock and squeeze the liquid out well afterwards. Whisk together with all other ingredients (except for the both flours) and knead well and homogeneously. Now knead the flours well with the mixture. Eventually season the dough with some salt.
Roll out he mix onto a slighlty floured surface into a rectangle about 1 inch thick (about 5 1/2 inch long and 4 1/2 inch wide) shape the dough while firmly pressing. Cut out 3 rectangles (each about 5.5 inch x 2.25 inch x 1 inch) and place them on parchment paper (on a baking sheet) (carefully, don´t break the cutlet!). Brush the patties with oil and bake them at 350 ° C (convection oven) for about 20 minutes, in between, maybe brush again with oil for moisture.
Take them out of the oven. The patties must cool down on the baking sheet (!!!!).

Now the steaks can be frozen in the freezer, or cooked directly in a slightly oiled, very hot grill pan on both sides. They should also be wonderful prepared on a barbecue, but then they should be prepared on an oiled aluminium grill dish.

Be careful while turning the patties.

The better the patties are cooled down (after baking) before cooking, the less they fall apart when turning. Prepare them the day before cooking and place in refrigerator overnight, that would be a good option.

The patties are best served with salad and greek garlic-soy-yoghurt-dipp, but also good with ketchup, mustard...

Greetz,


HolgerMaulwurf

Vegan chocolates "Ferrero Mon Chéri" (Kuesschen in Germany)-Style

Hi folks,

last week i had a few days of vacation and I tried to relax which was only a half-way success.

But forget it. Tomorrow I´ll have to go to work. Sigh !
But now, life can be fun, either when you have to go to work.

On wednesdays we went shopping and I bought two 15-pieces-trays of silicone-chocolate-molds.

Yesterday I dried to make vegan chocolates, Ferrero-Mon-Cheri-Style (here in Germany they are called "Kuesschen" (kisses) for there are other chocolates called "Mon Cheri" (a cherry-liquor filled chocolate, distrubuted by Ferrero).

I melted some vegan chocolate and filled it into the cooled-down molds. After waiting half-a-minute the leftover chocolate was poured out and the silicone-thing went again into the freezer. Vegan nougat was mixed with roasted and grated hazelnuts.
After the chocolate-concaves were firm, I put in the nougat-filling and pinch hazelnuts onto the filling, one hazelnut for each chocolate. After cooling down (again) I topped them with another batch of liquid couverture.

My first try making vegan chocolates was very delicouc though its a long way making them for everything must be cooled down for several times and the couverture melts fast in your hands.....

But, I think, I shouldn´t bother, they look fine for me....

Sorry, there´s no recipe so far, because that was only a preliminary.

Greetz,

Holger

Wife´s birthday party with vegan potatoe-soup and apple- or/and nut-strudel

Hi folks,

yesterday my wife celebrated her birthday at my parents in law. For she is a cook and eats meat made some omnivorous dishes. I cooked a vegan potatoe-soup for me with some vegan "Bockwurst" slices. The vegan "Bockwurst" (a sausage named after because it´s popuplar eaten when you drink bock beer) is sold here in Germany and is rather authentic with the "original" in taste and texture.I made this soup with normal potatoes and jacket potatoes for they have a very earthy taste. Further ingredients were soup vegetable, vegetable stock, nutritional yeast, mustard, tumeric....
My side-dish to this soup was selfmade whole-rye muesli-bread with a lot sof seelds, raisins, nuts.....

For dessert we made a typical german dish: Strudel.

We made 3 types of strudels. Two were made of quite similar ingredients, Apllestrudel with and without raisins. The third variety was an almond-hazelnut-strudel. For the tasty flavour, the almonds and nuts very roasted in a dry skillet and deglazed with maple syrup. Cinnamon and real vanilla and some water completed the filling.
The dough for the strudel was ready-bought and vegan according to the ingredient list.

The strudels were commended by all of the guests, and my father-in-law espacially liked the soup, though he also is an omnivore.

Sorry for the bad picture quality. The images were shot with the camrea of my mobile and it is not a good one.

Left leftovers: Applestrudel, and right 2 left pieces of the nut-strudel

Greetz,

Holger

Vegan German Pretzels

Hello, says the mole under his hill.

This is the first day in my blog, and I wanted to "celebrate" this day with a typical german pastry. Pretzel. Here in Germany, especially in the south, pretzels are a typical food, eaten at breakfast like bread rolls. They are very tasty and salty. But unfortunately vegans have to be careful, because for some reason, sometimes lard is used in some recipes.

So, I tried to develop a vegan recipe.

Ingredients:

• 200 g (7.1 oz) wheat flour
• 30 g (1.1 oz) margarine 
• 1 package dry yeast70 g rice milk (2,4 fl oz.) (or oatmilk, soy milk or so) 
• 1/2 teaspoon salt

For the "leach":

• about 1 liter (33,8 fl. oz) of water 
• 2 tablespoons baking soda (baking soda, no caustic soda!) 
• coarse salt or pretzel salt

Let the water boil and dissolve the baking soda in it.  
Meanwhile, mix all the ingredients to a homogenous dough and knead well for about 5 minutes (works best when kneaded with your hands).Cut the dough into thirds and roll them to long "sausages".  
Now form 3 pretzels. Let them each boil in the hot "leach" for about one minute (Caution ! For it´s no caustic soda, it shouldn´t get into your eyes, though!).  Cut a little slot longways at the wide side of each pretzel and put them on waxed paper on a baking tray. Leave them now (covered with a slightly wet kitchen towel) to rise in a warm place about 45 minutes. After rising the pretzels are brushed with a little water and sprinkled with coarse salt. Now bake the pretzels in the oven at 200°C (400 F) (convection heat) for about 15-20 minutes until they are golden brown.
If you cannot form pretzels, you can also form bars, rolls etc.

Oh so delicious and without any animal by-products.

Greetz,

Holger