Monthly Archives: October 2012

Mini Pumpkin Pies – no bake

28 Sunday Oct 2012

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Make it small. I like small sized food. Small cookies = more cookies. Small cupcakes = more cupcakes.

Small pies = more pies!!!

And you have a whole pie to yourself… I think that’s great. Plus it’s no bake, so these pies are not only really cute, but also fast and easy to make. Could you ask for anything more?
Oh, and by the way… I think pumpkins are the only reason why fall has a right to exist at all. (You have to know that I don’t really like any season but summer. And yes, I know, I live in a very bad spot concerning my weather preference…).

Come on, they are cute!

The filling is rather a pumpkin pudding, or a pumpkin cream. But it’s one of the most delicious thing I had lately. If you add some corn starch, you could even use this cream as a filling for baked pumpkin pie.

For the crust: It’s raw crust, made from dried fruit, nuts and oats. You could actually use any kind of nut and dried fruits like dates, figs, apricots… I just used what I happened to have in the house. Feel free to use whatever you have on hand!

Mini Pumpkin Pies

  • 100g (1/2 cup) raisins
  • 80g (1/2 cup) almonds
  • 50g (1/2 cup) rolled oats
  • cinnamon
  • 200g (one can) pumpkin puree
  • 3-4 Tbsp Maple Syrup
  • 175g (6 oz or half a package) silken firm tofu
  • additional sweetener to taste
  • 1 tsp cinnamon
  • 1/4 tsp ginger and cardamon
  • dash of salt, nutmeg and cloves

For the crust, combine the raisins, almonds rolled outs and a dash of cinnamon in your food processor (or vita-mix like blender). Press the dough into silicon muffin pans are into tartlet  pans. It should look like this:

For the filling, mix pumpkin puree, tofu, maple syrup and spices in your food processor or blender (I used homemade pumpkin puree, but it won’t make a big difference). Taste test and add more sweetener, if you like.
Fill the pumpkin cream into the crust and you’re ready to enjoy miniature pumpkin pies!

Spider, pink flower, bat. Nothing wrong here!

Trick or treat…

Great, “This is Halloween” is stuck in my head right now! I guess I will have to watch the movie some time soon… eating mini pumpkin pies and thinking of other Halloween food.

Happy Halloween!

Do you go to a Halloween Party and will you dress up?

Simple Apple Pie Smoothie

21 Sunday Oct 2012

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I never expected it… but this smoothie really taste like apple pie filling! It’s fresh, raw, foamy, yummy. The dates yield a delicious caramel flavor and sweetness. The almonds make it extra creamy and perfect.

I made this so often for breakfast this week. Seems to be my favorite right now. Another great part: It’s not pricey! Apples are the seasonal fruit right now, at my grocery store, it’s the freshest and cheapest thing I can get.

But what I like best about this smoothie: It’s so easy! I usually have all the ingredients at hand. You only need one kind of fruit! Just apples, no more.  And you won’t believe how delicious it is until you tried!

Apple Pie Smoothie
one big Smoothie

  • 2 apples, cut into quarters
  • 1/8 cup almond (about one hand full)
  • about 5 dates
  • 1/4 tsp cinnamon
  • 1/4 cup ice cubes
  • 1/4 cup water or as needed
  • optional: some oats or flaxseed – make it a breakfast!

But everything in your blender, ice cubes first. Add as much water as needed for desired consistence. Blend – and enjoy! If you like your smoothie even sweeter, you can add some stevia.

I put some oats and flax seed in my smoothie as a breakfast – the oats make a great “pie crust”. You could also crumble some graham cracker on top of your smoothie. Or decorate it with some cream and cinnamon!

Dive in – Yellow turnip in Yogurt Curry Sauce

17 Wednesday Oct 2012

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For everyone who’s wondering what a yellow turnip (or sometimes rutabaga, “Steckrübe” in German) is: No, it’s not an exotic vegetable. It’s actually a very traditional vegetable in Europe. An old one, though. But people tend to forget quickly. And they miss out!

Yellow turnip is a kind of cabbage, but unlike most cabbage, it’s easier to digest and easy on the stomach. It’s sweet taste reminds me of parsnips. In case you had too much pumpkin (wait… is there something like to much pumpkin?), this is another great nourishing  vegetable for fall that fills you up, too.

Okay, it’s not only the yellow turnip! I love this easy but great curry sauce! It won’t taste like soy, even if you use soy yogurt. Take care that you have enough sauce. It’s creamy and yummy.

Yellow Turnip in Curry Yogurt Sauce

  • 1 yellow turnip
  • 1 – 1,5 cups/ 250g  soy yogurt
  • 0,5 cup / 125 ml water
  • 2-3 tsp indian curry powder
  • 1 tbsp Oil
  • salt
  • pepper
  • optional: fresh or dried herbs (I used wild garlic)

Peel the yellow turnip and cut it into pieces. Take care that you peel it thoroughly, the peel tastes bitter. Put the turnip in a pot, cover with water, add some salt and cook until soft (15-20 min).

Heat the oil in your pan and add the curry powder. Roast the spice until it smells nice and aromatic. Let the oil cool down a little, then add 0,5 cup of water and the soy yogurt. Stir, then add salt and pepper to taste. Add the yellow turnip – or serve separately! I like to add the yellow turnip and let it sit for a little while, so it takes on the curry flavor from the sauce.

Yes, I could take a bath in that sauce. That little guy likes to dive in, too. Trust me. It’s that good.

And of course, you could serve the sauce with any other vegetable, too! Use it for mushrooms, carrots, eggplants, parsnips,… Or use it as a dip!

 

… did you ever try Yellow Turnip?

Baked Apple Cream

07 Sunday Oct 2012

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It’s fall.

A few days ago, there were the first leaves on my car when I wanted to drive home from work. That means: summer is over. It’s fall.

So it’s time for fall flavors! Pumpkin is one of my favorites. Fresh pears and apples. And all the spices! Cinnamon, cardamom (my all time favorite), ginger…

Right now, it’s time for another apple dessert. Baked apples are a favorite treat around Christmas time in Germany. Okay, we were talking about recipes for fall… But however. If you ask me, one can eat baked apples all year round!

Baked Apple Cream 

  • 750 ml / 3 cups unfiltered apple juice (cider)
  • 3 tbsp corn starch
  • 1 tsp cinnamon
  • 2 apples
  • about 50g (two hands full) raisins
  • about 50g (two hands) chopped almonds
  • 3 tsp brown cane sugar
  • dash of salt
  • 1 tsp coconut oil

Melt the coconut oil in a non-stick frying pan on medium  heat. Add the almonds and roast them for a few minutes. Then add the sugar and fry until it’s melted and caramelized.
Chop the apples and add them to the sugar almond mixture. Add cinnamon and put aside.

Stir the cornstarch into the apple juice until combined. Heat the juice (stir!) until it boils and turn into a thick cream. Remove the pot from the stove and add the apples-almond mixture.

Enjoy!

 

Someone has to clean up, after all…

 

I had to make this dessert twice. The first time, it was gone before I could take a picture…. it’s that good.

It tastes great warm or cold!

And of course, you could add all the spices you want. Ginger would be great. Mulling spice. Cardamom. Whatever you like!

 

Oktoberfest Beer for dessert

03 Wednesday Oct 2012

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Yeah, now she’s gone crazy. But I really had beer for dessert. I even had it for breakfast. And was still driving my car afterwards.

No, don’t worry, everything is fine with me.

You’ll still be sober after ten dessert beers!

They are tasty and healthy. Oh, I know there will be many men and women telling me that “real” beer IS very healthy, too. However… my beer doesn’t taste like beer at all. Okay, I admit it: It’s a fake. It’s a dessert that looks like beer. Like real beer.

And I love it. I don’t like “real” beer though. YES, I am living in Germany and I don’t like beer. It’s possible.

But I do like this dessert.

And so does the little Bavarian. (Honestly, I never thought I’d have use for him!)

German Dessert Beer

  • 500ml / 2 cups unfiltered apple juice (cider)
  • dash of cinnamon
  • 1 tsp agar agar powder
  • soyatoo or any other kind of vegan cream (I used natumi)

Pour the apple juice in a pot and add the agar agar and the cinnamon, using a whisk. Boil the juice for about 2 min, stirring constantly. Pour into beer glasses and let it cool down until firm.
Whip cream and put it on top of your “beer”, it well be the “head”.
Enjoy.

It’s a perfect dessert for any Oktoberfest party. Or just for fun. At first sight, my friends really thought I was having beer!

Well, they should know me better… I’ve just been playing with my food.
Enjoy the dessert beer with a pretzel! (Aren’t those lego pretzels cute? I like it…)