2016 --- Happy New Year everyone!
This is my first recipe of the year 2016 for you :-)
We celebrated New Years Eve at home with friends. We kept it German mostly --- my friend and I made a great buffet. Always loved stuffed tomato's --- stuffed with German meatsalad after a recipe from my mother in law. I will get to that recipe later, because I need to make one again. I have not proper pictures of it at the time. So please stay tuned for this awesome recipe!
Til then, I got this recipe for you --- I made it 2 years ago and the stuffing also was delish.
I used 1 cup of chickpeas ( I cooked some the day before), half a small apple - cut into small pieces, 1 tsp black tahini paste (you also can use the white one), juice of 1 lemon, 1 tsp raw sugar, salt, black pepper, 2-3 generous tsp of Tofutti cream cheese, half a red capsicum - very fine cubed, small bunch of fennel herb (get a fresh fennel and use the greens from it!).
Simply add the chickpeas, lemon juice, apple, tahini paste, cream cheese, raw sugar and fennel green into your food processor and process until fine crumbled. Don't over process it, it should not be creamy. When ready add to a bowl and add the fine cubed red capsicum. Season with seasalt and black pepper. Cut off the head of the tomato and get rid of the inside ... seeds etc. Also cut a very fine slice off on the buttom of the tomato. They are much better to place on a place! Add the stuffing into the tomatoe's and refridgerate at least for an hour before serving. ENJOY :-)
Ps: check out my little clip I made from the buffet ---- and get some ideas!
My very first homemade sausage rolls!
I don't know how I got the idea, but I felt like sausages and pastry. So I went to the store, bought some vegan puff pastry at Aldie's and started to make my sausages.
I love mediterranean flavours, so I decided to make some mediterranean sausages.
You need a bit of time to make the sausages, but it is totally worth it. Most people cook the sausage dough --- I actually only did that one time. It was working well, but I prefer to steam my sausages. When I got more dough to handle, like for a salami sized sausage or a roast, I prefer the cooking technique. But for small sausages, I stay with my bamboo steamer.
I wrap the single sausages into alu foil and steam it for 1 hour and 15 min in my bamboo steamer - depends on the size. That always works great for me. When the sausages are done, you need to let them cool out complete. They will firm when they cool down. Lets see what ingredients I used for my sausage rolls:
For the liquid part:
Start to fry with some sunflower oil, 1 small onion chopped, 1 big clove of garlic chopped +
3 fresh sprigs of thyme until golden brown. Set aside.
7 sundried tomatoes, 2 tbsp baby capers, 1 big clove of garlic, 1 tsp mustard, 1 tsp tomato paste,
1 splash apple cider, juice of half a lemon1 splash soy sauce, a splash from the caper water and as much water to get 300ml fluid all together.
The dry part:
1 cup gluten flour, 1 tsp wholemeal atta flour, 2 tsp dry majoran, 2 tsp dry oregano, 1 tsp smoked paprika, 1 tbsp sweet paprika, 1 tsp kala namak or seasalt, 1 tsp nutmeg, 1/2 tsp cardamon powder, 1-2 tsp chili powder, 1 tsp caraway seeds (use your mortar to smash them a bit).
For the garlic butter:
3 tbsp Nuttelex sunflower margarine, 1 middle sized clove of garlic - grated, 1 tsp try oregano.
Just mix all together until smooth.
And 1 package Puff pastry - but you only will need 2-3 sheets
![Bild](/uploads/1/2/8/8/12880695/9197918.jpg?568)
Berliner Rissols (Buletten) with Farmers Salad
As German you grow up with 2 things. Vienna sausage and Rissols. Rissols also taste different from state to state. I grew up in Berlin and Berlin rissols are the BEST ;-)
No really, they are! I worked long on my rissol recipe. This time I used different ingredients. I really come very close to a perfect Berlin rissol! I am very happy with this recipe and cooking technique. This time I not only fried the rissols.
Farmers Salad. My favorite potato salad. This farmers salad is different to the famous German potato salad. I love it because it gives a great freshness and heartyness to the salad.
Lets get started with the recipes!
For my rissols I used:
1 cup of textured soy mince - soaked in warm water and 1 beef style stock cube from Massels, 200g firm tofu - processed to small crumbs, 1 middlesized onion chopped and fried with 1 tbsp of mayoran and seasalt, 1 vietnames roll - soaked in water (use any bun or baguette you want - also 2 slices of wholemeal toast is fine), 1 tsp mayoran, 3 tsp hot mustard, 3 tsp tomato paste, juice of half a lemon, 5 tbsp soy cream (needs to be cream, if you can't get it, just leave it otu), 4 tbsp atta wholemeal flour, 1 small bunch of parsley - chopped,approx. 1/2 cup of gluten flour, a small splash of Shoyu, seasalt and black pepper for seasoning.
For my farmers salad I used:
7 middle sized potatoes - cooked in thier skin, 1 small onion - chopped, 2 small organic apples - cubed, 3 middle sized european style gherkins, 1,5 Landjäger - cubed (Landjäger is a strong smoked German sausage - if you can't get it, use a firm tofu. Cut into small cubes and marinate with the smokiest smoked paprika you can get, add salt and a bit of oil), Sunflower oil and white wine vinegar after your taste, and finish ist with black pepper and seasalt seasoning.
Start with the rissol dough one day ahead! This will give the rissols so much more flavour. Soak the textured soy mince with warm water and the stock cube until soften. Process the tofu to a fine, but not to fine cumble. Add all ingredients, except of the onion - gluten flour and parsley, into a bowl and mix well. Chop the onion and heat some sunflower oil into a pan. Fry the onion with 1 tsp of mayoran and a bit of seasalt until slightly golden brown. Add to the dough when still warm. Mix all very well, cover with some cling wrab and refridgerate until the next day.
You now can start with the farmers salad. The salad also will taste much better when you prepare it one day ahead. Cook your potatoes (Jacket potatoes) and let them cool out complete before you take the skin off. The potato needs to be cold to not fall apart when you cut it.
To make the salad just cube the potatoes (without skin), chop the onion, cube the apple and gherkins and add to a bowl. Also cube the Landjäger (or your prepared tofu cubes). Heat some sunflower oil into a pan and fry until golden brown. Still hot, add to the potato bowl. Season with black pepper and seasalt. Also season with sunflower oil and white wine vinegar and a tiny splash of water. But not to much!
Mix all ingredients very well, cover the bowl and refridgerate until you eat it.
Finishing the rissols:
Get your rissol dough out of the fridge and mix again well. Add the chopped parsley. It is also time for the gluten flour. Knet the dough for about 5-10 min. The Gluten will start to work after a little bit of work. When ready, reaseason if neccessary (just have a taste) and heat some sunflower oil into a pan. Also preheat the oven to 150C°. Wet your hands a bit and form some rissols out of the dough. Fry on each side until golden brown and crisp. When ready, place the rissols on a baking tray or a baking dish, cover with alu foil and bake for 30min in the preheated oven with 150C°. After 30 min turn off the heat and give it another 5 min. Get the rissols out of the oven and a rest time of 15 min. The rissols will be soft when you get them out of the oven. But that will pass when they cool down.
I actually love them to eat cold. But you easily can preheat the rissols in a frying pan and make them crisp again!
Serve with mustard and the farmers salad and ENJOY a little bit of Berlin tradition what is on every buffet to any kind of celebrations :-)
As German you grow up with 2 things. Vienna sausage and Rissols. Rissols also taste different from state to state. I grew up in Berlin and Berlin rissols are the BEST ;-)
No really, they are! I worked long on my rissol recipe. This time I used different ingredients. I really come very close to a perfect Berlin rissol! I am very happy with this recipe and cooking technique. This time I not only fried the rissols.
Farmers Salad. My favorite potato salad. This farmers salad is different to the famous German potato salad. I love it because it gives a great freshness and heartyness to the salad.
Lets get started with the recipes!
For my rissols I used:
1 cup of textured soy mince - soaked in warm water and 1 beef style stock cube from Massels, 200g firm tofu - processed to small crumbs, 1 middlesized onion chopped and fried with 1 tbsp of mayoran and seasalt, 1 vietnames roll - soaked in water (use any bun or baguette you want - also 2 slices of wholemeal toast is fine), 1 tsp mayoran, 3 tsp hot mustard, 3 tsp tomato paste, juice of half a lemon, 5 tbsp soy cream (needs to be cream, if you can't get it, just leave it otu), 4 tbsp atta wholemeal flour, 1 small bunch of parsley - chopped,approx. 1/2 cup of gluten flour, a small splash of Shoyu, seasalt and black pepper for seasoning.
For my farmers salad I used:
7 middle sized potatoes - cooked in thier skin, 1 small onion - chopped, 2 small organic apples - cubed, 3 middle sized european style gherkins, 1,5 Landjäger - cubed (Landjäger is a strong smoked German sausage - if you can't get it, use a firm tofu. Cut into small cubes and marinate with the smokiest smoked paprika you can get, add salt and a bit of oil), Sunflower oil and white wine vinegar after your taste, and finish ist with black pepper and seasalt seasoning.
Start with the rissol dough one day ahead! This will give the rissols so much more flavour. Soak the textured soy mince with warm water and the stock cube until soften. Process the tofu to a fine, but not to fine cumble. Add all ingredients, except of the onion - gluten flour and parsley, into a bowl and mix well. Chop the onion and heat some sunflower oil into a pan. Fry the onion with 1 tsp of mayoran and a bit of seasalt until slightly golden brown. Add to the dough when still warm. Mix all very well, cover with some cling wrab and refridgerate until the next day.
You now can start with the farmers salad. The salad also will taste much better when you prepare it one day ahead. Cook your potatoes (Jacket potatoes) and let them cool out complete before you take the skin off. The potato needs to be cold to not fall apart when you cut it.
To make the salad just cube the potatoes (without skin), chop the onion, cube the apple and gherkins and add to a bowl. Also cube the Landjäger (or your prepared tofu cubes). Heat some sunflower oil into a pan and fry until golden brown. Still hot, add to the potato bowl. Season with black pepper and seasalt. Also season with sunflower oil and white wine vinegar and a tiny splash of water. But not to much!
Mix all ingredients very well, cover the bowl and refridgerate until you eat it.
Finishing the rissols:
Get your rissol dough out of the fridge and mix again well. Add the chopped parsley. It is also time for the gluten flour. Knet the dough for about 5-10 min. The Gluten will start to work after a little bit of work. When ready, reaseason if neccessary (just have a taste) and heat some sunflower oil into a pan. Also preheat the oven to 150C°. Wet your hands a bit and form some rissols out of the dough. Fry on each side until golden brown and crisp. When ready, place the rissols on a baking tray or a baking dish, cover with alu foil and bake for 30min in the preheated oven with 150C°. After 30 min turn off the heat and give it another 5 min. Get the rissols out of the oven and a rest time of 15 min. The rissols will be soft when you get them out of the oven. But that will pass when they cool down.
I actually love them to eat cold. But you easily can preheat the rissols in a frying pan and make them crisp again!
Serve with mustard and the farmers salad and ENJOY a little bit of Berlin tradition what is on every buffet to any kind of celebrations :-)
![Bild](/uploads/1/2/8/8/12880695/9400432.jpg?570)
Vegan "Fast Food" --- YUM.
I was in the hurry yesterday. Not much time to prepare dinner. So I decided to make a quick classic --- Hot Dog!
I actually like it more then a burger --- my partner stays with the burger, haha.
But he loved the Hot Dog for sure.
I used Sanitarium vegan sausages, Hot Dog style. Hot Dog buns from Aldi.
Plenty of roasted onion, sliced cucumber pickles, jalapenos, fresh carrot, mustard and ketchup.
I don't need to say more! ENJOY :-)
I was in the hurry yesterday. Not much time to prepare dinner. So I decided to make a quick classic --- Hot Dog!
I actually like it more then a burger --- my partner stays with the burger, haha.
But he loved the Hot Dog for sure.
I used Sanitarium vegan sausages, Hot Dog style. Hot Dog buns from Aldi.
Plenty of roasted onion, sliced cucumber pickles, jalapenos, fresh carrot, mustard and ketchup.
I don't need to say more! ENJOY :-)