Monatsarchiv: September 2012

Swiss & Vegan: Breakfast For Winners

Yes! Finally, I have found a famous breakfast recipe for my cute, little, international, vegan recipe blog. 🙂 The first time since 24 cooking adventures we made a yummy, healthy and like I already said very famous breakfast from Switzerland.

Rahel from Switzerland makes it possible. She visited me this month and I really enjoyed it. Although I was so tired of work that evening, it was so nice to have her here. Yes, actually we ate that breakfast for dinner but nevertheless it was pretty good.

That famous recipe I´m talking about was invented from Dr. Maximilian Oskar Bircher-Brenner and therefore is called Birchermus, Birchermues or Birchermüsli. It´s very healthy but also very yummy. So let´s do it!

Birchermues

  • 2 cups oatmeal
  • 1 cup soy yogurt
  • 1 or 2 apples, grated
  • 1 banana, sliced
  • 2 apricots, diced
  • 1 peach, diced
  • 1 cup strawberrys, diced
  • 1/2 cup raisins
  • 1/2 cup chopped cashews and almonds
  • lemon juice to taste
  • 1/2 cup blueberrys
  • cinnamon

Put the oatmeal in a big bowl. Add one cup water. Stirr well and let sit – best would be over night or at least for 1/2 h (take less water then) – in the meantime you can chop the fruits and nuts.

 

Add all the fruits, rasins, nuts. Add the soy yogurt. Stirr well.

 

Serve with blueberrys, cinnamon and some lemon juice to taste.

En Guete!

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Brazilian & Vegan: Vatapá

Oh my Brazilian cooking day was sooo delicious. Again I can say I LOVE the south american cuisine! I think I should move there some time! 😉

But let me tell you about it. My Brazilian guest Felipe surprised me with his blonde hair! His family originaly is from Germany – indeed from Germany! But more surprised I was from Felipe´s fabulous cooking skills.

We made Brazilian rice, Vatapá, Brazilian lemonade and Acarajé, which is a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê. Pretty deliocious! But my favorite was the Vatapá. Usually you make it with Shrimp but that´s not necessary at all! And sooo delicious! You have to try that!!! So, let me explain how to make it! 🙂

Vatapá

  • 2 onions, chopped
  • 4 tomatoes, chopped
  • 1/2 bunch coriander, chopped
  • 1/2 bunch parsley, chopped
  • 200 g peanuts, grounded
  • 100 g cashews, grounded
  • 1 small piece ginger, chopped
  • 1/2 red chili, chopped
  • 7 slices bread (toast)
  • 1 can coconut milk
  • 1 can chopped tomatos
  • olive oil
  • salt & pepper
  • optional: Brazilian rice (rice cooked with oil and chopped onions)

Heat some oil in a pot. Add the onions and ginger. Let cook for some minutes bevor adding the chili, coriander and the fresh tomatos.

Add the can chopped tomatos.

Put the bread in a bowl. Add the coconut milk. Use a fork to mix bread and coconut milk.

Add coconut bread mixture to the tomato onion mixture. Let cook for some minutes, stirring.

Add peanut & cashew flour. Stirr well. Add the parsley. Cook another 5 minutes. Season with salt & pepper.

Serve with Brazilian rice.

Bom apetite!

Norwegian & Vegan: Komler

Yes that´s a short name for our Norwegian dish. But nevertheless it´s  one of the most traditional dishes you can find in Norway and the best – it´s (mostly) vegan by itself. So nothing to veganise here.

My Norwegian couchsurfer Erle wrote me a message saying that she heard about my challenge and wanted to participate as the Norwegian part. Actually she did a lot of research to find the perfect dish for my challenge. The essential advice came from another vegan, norwegian couchsurfer who suggested to make Komler.

Those Norwegian potato dumplings have several names I learned. You can call them Raspeball, raspekake, potetball, klubb, kompe or komle. Originally you make them with barley flour but that´s almost impossible to get in Germany. We took spelt flour instead which turned out pretty well.

Komler

  • 750 g raw potatoes
  • 250 g cooked potatoes, cold
  • 150 g barley flour or spilt flour
  • 50 g wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • optional: vegetable stock

Peel and grate raw potatoes. Mash cooked poatoes and add them to the grated raw potatoes. Add salt and pepper.

Add flour. You should have a nice sticky dough.

Bring 1 l water or vegetable stock to a boil.

With your hands and the help of a spoon mound the potato dough into small balls and put them into the water/stock (with the spoon).

Let them cook for about 25 minutes depending on the size. When they come up they are nearly done.

A tradiotional side dish to Komler are cooked carrots and turnips.

God appetitt!

Slovak & Vegan: Ryžový nákyp (creamy rice cake)

My lovely Slovak guest Lucia went to a short couchsurfing trip to Copenhagen and of course to my wonderful hometown Berlin. That´s why she wrote me a message and we decided to cook with each other.

When Lucia became vegan she „veganised“ some of her favorite childhood dishes. One of them is Ryžový nákyp. Usually you make it with eggs and milk but Lucia showed me another very delicious and vegan way to make that creamy rice cake.

Ryžový nákyp

  • 350 g rice
  • 700 ml rice milk
  • 1 package silken tofu
  • 4-5 tablespoons powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • canned apricots
  • 1 package fresh blueberries
  • 3 tablespoons soy cream
  • optional: raisins

Cook rice with rice milk until soft and ready.

Combine silken tofu, powdered sugar, cinnamon and vanillia extract. Halve the mixture. Add one half to the rice + soy cream.

Slice the canned apricots.

Take a big baking dish. Add one half of the rice mixture.

Add the apricots.

Add the second half of the rice.

Cover with the rest of the tofu mixture.

Put in the oven at 200 degrees for about 30 minutes.

Take half of the blueberries and combine with three tablespoons of the apricot water to get a nice blueberry sauce. Put in the fridge until the cake is ready.

Cut a nice piece of the rice cake and serve with blueberry sauce and fresh blueberries.

Dobrú chuť!