Jackfruit Salad
please find my recipe here ... anges-kitchen-veggieart.weebly.com/sauces--spreads.html
Smoky Macadamia Nut Cheese with
fresh Chives & dried Oregano
This cheese is SO good!
Very tasty and savory. Smooth like a creamy Feta cheese.
It took me 3 days for this cheese, but the time was so worth it!
Great for every vegan cheese platter when you want to entertain friends and family.
Perfect to bring to non vegan events to surprise and impress.
Well, when the cheese makes it to your event, haha - be prepared,
we actually would had loved to eat that whole thing at once, haha
To make this cheese I used:
2 cups of raw macadamia nuts --- soaked in water for 24hours
the juice of 1 small fresh lemon
5 drops of liquid Hickory smoke
1/2 a tsp of sea salt
1 small clove of garlic - grated
2 tsp Sheezy cream cheese
1/2 cup fresh Chives
1 tbsp dry Oregano
Add soaked macadamia nuts, cream cheese (or yoghurt), lemon juice, sea salt, liquid smoke (or Landjaeger) and garlic into your food processor (or into a bowl and use your hand processor) until smooth and thick in consistency.
You maybe have to add a bit of water, but try to avaid it.
When smooth add into a cheese cloth (Muslin) and twist the end until you have a ball.
Close the end and put the ball into a sieve.
The sieve into/on a bowl.
Put someting heavy on top (like a big can) and leave for 12 hours at room temperature.
Put in the fridge for another 24 hour.
When ready most of the fluid should be out of the cheese.
When the cheese is ready --- wet your hands slighly and form to a cheese loaf/ball.
Cut the fresh chives into small pieces, mix with the dry oregano and a splash of olive oil.
Cover the complete cheese with the herbs! Store in a little bowl and give it another 24 hour rest in the fridge.
The cheese is ready to eat now.
ENJOY
Homemade Cheese-Pate` with Caraway Seeds
Cheese,... always a favorite starter on a platter. I really like to make cheese when we expect guests. The kind of cheese you can eat with a cracker. Well, not only when we have guests haha, also great for a Friday evening movie snack or so.
This is a cheese I created after our own taste buts. We love caraway seeds. And this seeds work so good with this homemade, spreadable, cheese. Caraway seeds are pretty good for digestion and our stomachs. And they are fragrant. Just delicious. Caraway seeds are a good source for Iron. 1tbsp (approx. 6g) contain 6% iron. Caraway also is a good source for Calcium, Magnesium and Omega 6 fatty acids. Sounds all good to me!
On the pic you see 2 other pieces of cheese --- I simply used the leftover cheese batter, added smoked paprika and a drop of liquid smoke. And e-voila - a second cheese turned up for this platter. Perfect.
Ok, lets get busy :-)
You will need:
1,5 cups of raw Cashews (don't use roasted or salted ones!)
1/4 a cup of nutritional yeast flakes
+ 1/4 cup for the milk
3 tbsp. onion powder
1 tsp. garlic powder
1/2 a tsp. white pepper
3 and a 1/2 cups of soy milk
3 tbsp. Agar Agar powder
3 tbsp. yellow or white miso paste
3 tbsp. lemon juice
1tbst mustard
2 tbsp Caraway Seeds
Dill cucumbers, one of my favorite pickles. I love pickled veggies. In Germany I used to eat gherkin in piccalilli.
Very great add to hearty dishes like German style fried potatoes. Check out my recipe here:
anges-kitchen-veggieart.weebly.com/quick-dishes.html
This is easy to make and can be stored for weeks in the fridge. It actually tastes better as longer it lasts. But in my experience, this jar of pickles, doesn't last for long, haha.
To make 2 small or 1 big jar you need:
1 big cucumber - thin sliced
4 small red onions - thin sliced
1 bunch of fresh Dill - chopped
4 small garlic cloves - cut into rough pieces
4 tbsp of yellow mustard seeds
1 tsp ground Turmeric
1/4 cup of raw sugar
3/4 tsp of seasalt
1/2 cup of white wine vinegar
1/2 cup of Apple Cider vinegar
3 and a half cups of water
For everyone, who loves Smoked Salmon, like I do --- THIS is it!
I am very excited to have created this recipe. All started recently at the bakesale from Farm Animal Rescue.
I delivered my goodies. There is this lovely couple, who also always makes delicious goodies for the bakesales.
And she got vegan smoked salmon. When I saw it, I had to try it.
She gave me a little taste of it and I could not believe what I ate.
SO unbelieveable like smoked salmon. The look, the smell and the taste - I had to give this one a go!
For days I studied recipes and watched clips from people who made this. But I was not happy with it.
All of them, baked the whole carrot in a lot of salt. That took a lot of time. And salt.
And Energy, because the baking time was in between 1,5 and 2 hours.
Also the salt was an amount of more than 1kg. What a waste.
So I thought about it and really wanted to create a recipe what does not need so much salt, energy and time.
And I did it --- my recipe only contains 1 small tsp of salt and 25min of baking time.
I had 4 experiments with it. No.1 completly failed, haha.
But I could work out a great recipe with the other 3 experiments.
I decided to use a peeler for this. Thin cut carrot, fine sliced, were the base for my recipe.
Because I thought --- all this people in the clips spend so much time to peel the carrot after baking --- this was also a waste of time for me. It also was pretty much of a mess, haha. So why not cut the carrot in the first place?
I did --- I was unsure about how it will work in the oven, but also this worked out fine. I simply reduced the temperature.
People in the clips baked their carrots in between 200C and 180C ---- I reduced to 160C.
All in one, I am happy :-)
I hope you will love this as much as I do. A lot of ideas go through my mind. I already used the leftovers for a pasta dish. And it was just delicious.
So,... lets get started, ok. You really will see how easy it will be to make this awesome vegan smoked salmon.
All you need is:
1 big in width carrot (as wider, as better)/ 100g,
1small tsp of seasalt,
3 drops liquid smoke,
2 tbsp seaweed "juice",
1 tsp sunflower oil,
1 tsp fresh lemon juice.
For the seaweed "juice":
3 tbsp dry seaweed (I got it from a japanese store), 3 sheets of Nori and 1,5 cup of water.
Baking time is 25 min with 160C (preheated oven) and further 10min in the oven with the heat off.
Ask questions: --- smoked paprika is not a good option.
Smoked paprika will not give the flavour smoked salmon needs.
Vegan Mayonaise
I often get ask "what vegan mayo do you recommend".
Well, I personally don't buy mayo at all, because all of the vegan ones I tried so far, are far to sweet for me.
And, it is so much quicker to make your own one!
You only need 6 ingredients and a hand mixer.
I was going to make a German potato salad. I needed some mayo for this, so here it is ---
just 4 minutes to make your own fantastic mayo.
Add 1 tsp mustard into a high container.
Add a splash of apple or white wine vinegar,
100ml unsweetened,
cold soy milk (it needs to be unsweetened, otherwise it will not thicken),
a sprinkle of black himalayan salt.
I like to add a bit of egg flavour to my mayo, so I add this salt also named "Kala Namak".
If you don't like a bit of an egg taste in your Mayo, just add normal seasalt.
1\2 tsp of coconut or raw sugar and as many sunflower oil it needs to firm.
That should be approx. 200-300 ml.
Now continue like I show in the clip. Done! Easy, isn't it---- you can store the mayo in a jar for up to 1,5 - 2 weeks.
Watch my 4 min clip to see how to make Mayo.
ENJOY
I often get ask "what vegan mayo do you recommend".
Well, I personally don't buy mayo at all, because all of the vegan ones I tried so far, are far to sweet for me.
And, it is so much quicker to make your own one!
You only need 6 ingredients and a hand mixer.
I was going to make a German potato salad. I needed some mayo for this, so here it is ---
just 4 minutes to make your own fantastic mayo.
Add 1 tsp mustard into a high container.
Add a splash of apple or white wine vinegar,
100ml unsweetened,
cold soy milk (it needs to be unsweetened, otherwise it will not thicken),
a sprinkle of black himalayan salt.
I like to add a bit of egg flavour to my mayo, so I add this salt also named "Kala Namak".
If you don't like a bit of an egg taste in your Mayo, just add normal seasalt.
1\2 tsp of coconut or raw sugar and as many sunflower oil it needs to firm.
That should be approx. 200-300 ml.
Now continue like I show in the clip. Done! Easy, isn't it---- you can store the mayo in a jar for up to 1,5 - 2 weeks.
Watch my 4 min clip to see how to make Mayo.
ENJOY
![Picture](/uploads/1/2/8/8/12880695/5041084_orig.jpg)
Feta Style Marianted Tofu
This is really a great option to do when you love mediterrain cuisine.
We love to have platters for dinner with lot's of delicous mediterrainean products. Before we turned vegan, we always ate lots of Feta and goats cheese ---
With that marinated tofu, your platter will be complete again.
This is very easy to make.
Get started and use a firm tofu. I prefer Macro firm tofu or an organic tofu what is available at the Fruit Shop at Mount Ommaney shopping centre. Wrap it into a paper towel and squeeze as much liquid out of it as you can. Then cut into cubes and add half of it into a jar. Add fresh 1 tbsp fresh chopped oregano, 1 tsp dry oregano, 1 grated clove of garlic, 2 tsp of baby capers and half a tsp of chilli flakes. Add the rest of the tofu to the jar. Add salt and fill the jar with apple cider vinegar approx 1/3 of the jar. Fill the next 1/3 with sunflower or olive oil and a bit of water. You also can use a bit of the caper water as well -- I always use it as well - it gives a nice flavour to the tofu. Now shut the lid and shake well --- give it a rest for at least 3 days.
Shake each day that the ingredients can develop a lot of flavour.
Yes, thats it! You can eat it straight out of the jar --- haha --- that's what I often do :-)
And it is totally great on a greek or italian salad.
![Picture](/uploads/1/2/8/8/12880695/6740930_orig.jpg)
It is always great to have something new on your sandwich, right. This is a really nice pate I created, which even was named "restaurant quality" pate at a competition at
"The Best Homechef". I just renamed the pate, because the name at the competition was a bit to long, but I wanted to add 2 of the main ingredients into the name.
http://besthomechef.com.au/blog/and-the-best-home-chef-for-december-2013-is/
When you look for something savoury on your sandwich, or on your dip platter --- here it is! It is easy to make and really, really delicious. Every non vegan will be surprised, how tasty a vegan product can be, without any animal contents! I mean, Best Homechef is not a vegan cooking page and they loved it!
Here is wat you need to make one pate:
1/2 a cup of raw Cashews - soaked over night in water
1/2 a cup of raw walnuts
3/4 cup nutritional yeast flakes
2 tbsp. onion powder
1 tbsp. garlic powder
3 cups Soy milk
3 tbsp. Agar Agar powder - dissolved in a bit of water
3 generous tbsp. yellow or white miso paste
3 tbsp. lemon juice
2 tsp liquid smoke or 1,5 tbsp smoked paprika
2-3 tbsp Wasabi paste (if you don't like it to hot, use 2 tbsp)
2-3 tsp black sesame seeds
1-2 tsp black pepper - fresh grated
1/3 cup of Sunflower Oil
Method
ENJOY :-)
"The Best Homechef". I just renamed the pate, because the name at the competition was a bit to long, but I wanted to add 2 of the main ingredients into the name.
http://besthomechef.com.au/blog/and-the-best-home-chef-for-december-2013-is/
When you look for something savoury on your sandwich, or on your dip platter --- here it is! It is easy to make and really, really delicious. Every non vegan will be surprised, how tasty a vegan product can be, without any animal contents! I mean, Best Homechef is not a vegan cooking page and they loved it!
Here is wat you need to make one pate:
1/2 a cup of raw Cashews - soaked over night in water
1/2 a cup of raw walnuts
3/4 cup nutritional yeast flakes
2 tbsp. onion powder
1 tbsp. garlic powder
3 cups Soy milk
3 tbsp. Agar Agar powder - dissolved in a bit of water
3 generous tbsp. yellow or white miso paste
3 tbsp. lemon juice
2 tsp liquid smoke or 1,5 tbsp smoked paprika
2-3 tbsp Wasabi paste (if you don't like it to hot, use 2 tbsp)
2-3 tsp black sesame seeds
1-2 tsp black pepper - fresh grated
1/3 cup of Sunflower Oil
Method
- Soak the nuts over night in water.
- Start with the nuts and add to your food processor and process until fine grated. Add the yeast flakes and spices and process again. Add a splash of soy milk to make it easier to process.
- When ready add the soy milk into a pot and heat slowly.
- Add the lemon juice, miso paste (it works better with the paste when you liquid the paste with a bit of soymilk before you add it to the pot), Wasabi, Liquid Smoke and Agar Agar to the milk and bring it for 5 sec to the boil. When ready add to your food processor and process with the nut-mix until smooth and creamy. Prepare your cups or whatever you want to use to form your pate — oil it and add the black sesame seeds and black pepper to the cups. You can roast the sesame seeds before you add it to your cups. Heat a frying pan and add the seeds … roast for 3-5 min, moving the pan constantly to not burn the seeds.
- Add the pate paste into the prepared cups and let it cool complete — refrigerate over night.
ENJOY :-)
Chream Cheese!
I finally figured out how to make my own cream cheese. I am so happy about this. Since our local supermarket's stopped selling Tofutti better than cream cheese, I had to find an alternative. Actually, my mum gave me the recipe! And its so easy! You only need 2 ingredients --- but a bit of time. 24 hours should be enough, but you can give it more time. I discovered, as longer I give it time to develop, as better the taste. You also can smell it ---
it actually smells like buttermilk! And, I love it far more than Tofutti to be honest. Tofutti contains a lot of ingredients. My cream cheese is far more creamy and only contains this 2 ingredients. You can make out of this plain base a lot of delicious cream cheese dips and spreads.
Ok, let's get started.
All you need is 1 litre of unsweetened & un-malted soy milk, 1 middle sized lemon, 1 kitchen towel, a bowl and a sieve.
From this amount of ingredients you get approx 220g of cream cheese.
![Bild](/uploads/1/2/8/8/12880695/8442793.jpg?485)
I hadn't thought that cream cheese made with tofu works so great! I actually was sceptical. I saw a tofu dip on one of my vegan group pages and thought, that looks really good, give it a go. The lady did her spread with dill and sea salt, a bit of olive oil.
I had something different in mind. I love capers. So this was my ingredient number 1. I also love dill, but I hadn't some in my garden, so I had a short thought about parsley and basil - and basil won.
So my second ingredient is basil.
I thought about to categorise this recipe to "Dips & Spreads", but I think this actually is more like a fresh cream cheese! So I add this recipe to my "Cheese & other home-made products" :-)
To make 1 small bowl of this cheese you need:
200g of a middle firm tofu, 2 tbsp capers + a bit of the juice, approx 8 middle sized basil leafes - fine chopped, the juice of half a middle sized lemon, 1 small garlic clove - grated, 1/2 small onion - fine chopped, 1 tbsp of olive oil, 1 tbsp of linseed oil (to add omega 3 to the cheese), seasalt & black pepper for seasoning.
Add the tofu, lemon juice, olive oil, linseed oil, capers + a bit of the juice into your food processor and process until smooth and creamy. You maybe will need a tiny splash of water. When smooth and creamy, add into a bowl and add the chopped basil, onion, grated garlic and finish with seasalt and black pepper.
Stir well to combine and refrigerate for at least 1 hour. Use this fresh cream cheese as bread spread, as dip on a platter or as topping for baked potatoes --- ENJOY :-)
I had something different in mind. I love capers. So this was my ingredient number 1. I also love dill, but I hadn't some in my garden, so I had a short thought about parsley and basil - and basil won.
So my second ingredient is basil.
I thought about to categorise this recipe to "Dips & Spreads", but I think this actually is more like a fresh cream cheese! So I add this recipe to my "Cheese & other home-made products" :-)
To make 1 small bowl of this cheese you need:
200g of a middle firm tofu, 2 tbsp capers + a bit of the juice, approx 8 middle sized basil leafes - fine chopped, the juice of half a middle sized lemon, 1 small garlic clove - grated, 1/2 small onion - fine chopped, 1 tbsp of olive oil, 1 tbsp of linseed oil (to add omega 3 to the cheese), seasalt & black pepper for seasoning.
Add the tofu, lemon juice, olive oil, linseed oil, capers + a bit of the juice into your food processor and process until smooth and creamy. You maybe will need a tiny splash of water. When smooth and creamy, add into a bowl and add the chopped basil, onion, grated garlic and finish with seasalt and black pepper.
Stir well to combine and refrigerate for at least 1 hour. Use this fresh cream cheese as bread spread, as dip on a platter or as topping for baked potatoes --- ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/2979610.jpg?488)
I was in the mood for another cheese. I love my home-made cheese and wanted to try this time how fresh Thyme and Chilli pepper work. Also my new Indian smoked Paprika powder ... this is so much better than liquid smoke! I made this cheese on a cashew base.
I actually had enough dough to make 2.
The other one is a simple plain I always do ---- and this is my new recipe. When you make cheese, make sure your Soy milk does not contain any sugars etc. With total plain soy milk your cheese will be the best.
Here is what I used (and remember, I made 2 cheeses, so either also make 2 or just half the ingredients):
1 cup of soaked Cashew nuts (but get rid of the water when processing)
Juice of half a lemon
1 middle sized clove of garlic
2 generous tsp smoked Indian Paprika powder
7 stalks of fresh Thyme (only the leaf's)
half a green chilli pepper - fine cubed
Liquid part:
1,5 cup of Soy milk
2 tsp refined coconut oil
1,5 tbsp dark miso paste (dissolve with a bit of the milk)
1/2 a cup of nutritional yeast flakes
3 tbsp Agar Agar powder (dissolved in a bit of water)
Start to process the cashews with the lemon juice and garlic in your food processor.
Heat the soy milk and add all ingredients, except of the thyme and chilli.
Add the agar agar to the end of the cooking process!
Stir the liquid part very well until it turns smooth and creamy.
When ready add to the food processor and process until smooth and creamy.
When ready add the thyme and chilli,
but only stir, don't process again.
When you process, do it carefully, the chilli should not mash.
Use whatever cups you like ... oil it slightly and fill in your cheese dough.
Let it cool down and refrigerate for a couple of hours.
Enjoy on your sandwich or serve for your guests on a cheese platter. They will love it :-)
![Bild](/uploads/1/2/8/8/12880695/6281856.jpg)
Vegg Salad
Egg free "Egg-Salad"
Oh I am so happy with this result!
My first Veggsalad recipe I showed you was made with pasta. It was pretty delious, but the taste one day later really was strange for me --- it always turned into a plastic taste. The pasta also got mashy a bit. All in one --- I thought about, what I can use instead of the pasta. And I created my own egg free
egg white!
So, what do I used for my egg-white replacement. Check on the picture presentation!
![Bild](/uploads/1/2/8/8/12880695/9858151.jpg?462)
Vegan Buttermilk
I always loved to drink Buttermilk and when I was in Austria there even was someting more intense than Buttermilk, called, sour milk ---
I never saw a vegan version of Buttermilk so I made my own one :-)
Very simple --- heat some unsweetened Soy milk (but not light soy milk, it will not work) and add fresh lemon juice (it will start to thicken straight away) and a bit of Seasalt ---
Bring it to a boil for 30 sek. and turn off the heat --- fill in a glass or bottle and chill in the fridge.