Tag Archives: healthy

Gingerbread Pancakes – Breakfast before christmas

13 Thursday Dec 2012

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Time to get festive!

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One thing I love about christmas time are all the spices! Cardamom, cinnamon, cloves, all spice… I love them all. They warm me from the inside when it’s freezing outside…

There are all these foods they only sell around Christmas. One of them is “Lebkuchen”, which is the German equivalent to gingerbread. But it’s more like a soft gingerbread and the spice mix is slightly different. The most famous one is the Nuremberg gingerbread. Try it if you get a chance! (I might be posting a recipe for “Lebkuchen” / soft gingerbread before Christmas, too, stay tuned!)

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To cut a long story short: “Lebkuchen” tastes great and so do pancakes (I guess I don’t have to tell you!) – so let’s combine both things! That’s what we did for breakfast today. It warms you form the inside and fills you up for a while because it’s whole wheat. And it’s a really delicious and easy way to make pancakes just a little bit different than usual!

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Gingerbread Pancakes / Lebkuchen-Pancakes
serves two

  • 1 cup whole wheat flour
  • 1 1/4 cups water
  • 2 tbsp soy flour
  • about ten chopped walnuts (1/8 cup)
  • 1 tsp baking powder
  • 2 tbsp stevia
  • 1 tsp cinnamon
  • 1 tsp “Lebkuchen” spice mix OR ginger bread spice mix OR one dash of each: Cinnamon, cardamom, muscat, all spice, coriander, ginger, cloves, mace)
  • dash of salt

Mix all the ingredients, adding just as much water as you need to create a pancake batter (the texture should be like a thick cake batter). Put about one tablespoon of dough in a non-sticking pan and cook at medium heat until bubbles appear on the surface. Flip and cook until browned.

Serve with maple syrup. Or vanilla sauce, chocolate syrup, agave syrup, apple sauce… whatever you want! And remember – those are wholewheat pancakes. They will really fill you up! This a breakfast for two hungry people.

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But if you’ve been building snowmen and pancake skiing all morning, like this little friend of mine, you probably are hungry. However, don’t worry, the delicious smell that comes from the spices should be enough to make everyone crave these pancakes.

One more, just because I like it.

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Apricot Bars – Snack time!

01 Saturday Dec 2012

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I was a little unsure about the naming – are they energy bars? But why do all things to be functional? And no, they are way to delicious to be no more than energy bars…

Are they pop tarts? They are similar – but there is way more stuffing! (Which is the very best part…)

So… Apricot Bars it is. Because… that’s what they are, after all. And delicious, they are really delicious, of course. But delicious is not really descriptive…

Apricot Bars

 

Oh, don’t let those Bars deceive you. They are definitelly not the most pretty thing… But one of the most tasty ones I’ve made lately. And, remember, if things are not that visually appealing, you might not have to share that much…

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Apricot Bars 

For the dough:

  • 225g  / 1 3/4 cups whole wheat flour 
  • 50g / 1/4 cup ground hazelnuts
  • 100g / 1/2 cup margarine or vegan butter
  • 2-4 Tbsp water
  • soy cream or soy milk

For the filling:

  • 225g / 2 cups dried apricots 
  • 250ml / 1 cup apple juice
  • 1 tsp ground cinnamon
  • 50g / 1/3 cup raisins

Coat a baking pan with baking paper or slightly grease it with margarine. Mix the whole wheat flour and ground nix. Add the margarine and as much water as needed. Knead either with your hands or the food processor until combined. Put the dough in the refrigerator for about 30 min.

For the filling, put the dried apricots, apple juice and cinnamon in a pot and boil the mixture for a few minutes until the apricots are really soft. Let it cool down and blend in your blender (or food processor) until really creamy. Stir in the raisins. That’s your filling!

Roll out one half of the dough and cover the ground of your baking pan with dough. Put the filling on top of it, roll out the second half of dough and cover the bars. Brush some soy cream or milk on top (it adds a nice glaze) and bake for 20-25 min at 200 C or 350 F.

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Remember this guy? Yes, he also loves apricot bars. Maybe it’s the golden orange color that appeals to him? And don’t worry, he didn’t need his axe to cut them… they are rather soft.

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All those secret beauties! I am getting hungry looking at this picture, honestly! This is actually a really old recipe, an accidentally vegan one, which I already made before I was vegan! And I don’t know why I haven’t made those bars in such a long time…

 

The one and only female knight. I think she looks angry. She needs something to eat. People always get grumpy when they are hungry!

Bon appetit!

Djinn’s magic Chickpea Fingers

17 Saturday Nov 2012

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Arabian Nights.

Wonder lamps.

Djinn.

And the perfect food for reading the Arabian Nights? Falafel? That’s an old hat! Here’s chickpea fingers! They are similar to Falafel, but a perfect finger food. So you have one hand for turning the pages and the other one for eating chickpea fingers. (Btw, I really recommend reading that book… now during the cold season, with a candle… wonderful)

Chickpeas, aromatic spices and parsley… it makes a wonderful flavor and it’s easy to make!

And what about a yogurt dip on the side, or maybe even mango chutney…?

Djinn’s magic Chickpea Fingers

  • 2 cups chickpeas, cooked and drained (or use canned)
  • 2 tbsp soy flour
  • 1 tsp cumin
  • 1 tsp cilantro
  • 1/2 tsp black pepper
  • 1 bunch of  parsley, chopped
  • 1 finely chopped onion
  • garlic to taste
  • 1/2 tsp salt
  • coconut oil

Mix all the ingredients except the parsley in your food processor or blender (I used the vita-mix with a tamper) until combined. Fill into a bowl and fold in the parsley.
Now take some dough and form the chickpea fingers. They should be about finger-size (surprise, surprise!). Heat the oil in a pan (medium heat) and fry the chickpea fingers until they have a nice brown crust. Enjoy with some salad and a dip on the side!

Note: The recipe seems to work better with cooked (not canned) chickpeas. However, if you want to use canned, add an additional 2-3 tbsp of flour and take care that you chop the onion really fine!

Djinn – approved.

They are perfect for a party, as chickpea fingers are a nice finger food! And they are healthier than deep fried falafel…

What else could you wish for? ;)

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?

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…)

Chocolate “Rocher Mousse” – or cup cream!

26 Wednesday Sep 2012

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You know Ferrero Rocher? Those golden balls with the hazelnut in the center? (For smarty pants: rocher is French for rock).

I always wondered who cared for the crispy outside anyway… the cream is what matters! Very good message: You can have all the cream for yourself. It’s vegan, raw and healthy. It doesn’t taste vegan, raw or healthy (don’t ask me what vegan, raw or healthy actually tastes like… but you know, sometimes you serve something made from whole wheat and people tell you it tastes healthy. Most of the time, it’s not a compliment).

It’s easy and quick, too.

Do I have to say more?

Thinking about it… I guess this is cup cream. Hey, there are cup cakes, too. Old story. Now it’s time for cup cream!

Chocolate Rocher Mousse 

  • 1 large, ripe avocado
  • 2-3 tbsp cocoa powder
  • 2-3 tsp cane sugar
  • 1-2 tsp agave syrup
  • 3 tbsp chopped hazelnuts
  • dash of salt

Mash the avocado (I just used a fork, to special tools here!) and mix in the cocoa, cane sugar, agave syrup, hazelnuts and salt. Serve in a cup (otherwise it’s no cup cream, you know…). Decorate with chopped hazelnuts.

Smile! It’s chocolate!
Did you ever think of using this cream as a spread? I put some of it on a slice of bread – similar to nutella! Yummy!

I can tell you, it’s always a mess when legos are stealing food…

Summer in a bowl – Mango Ice Cream (RAW)

06 Thursday Sep 2012

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The last days of summer – time to enjoy some more ice cream!

Okay, actually… According to my very own definition summer is already over where I live. Oh well. You can still fetch it back to your plate bowl!

 

This is the kind of ice cream we enjoyed most this summer. Maybe I will even love this in winter – we’ll see!
One part I really love about it: You use dried mango instead of fresh! Just stock some dried mango and you’re fine! It’s that easy…

It’s super creamy, raw and does not contain bananas! As I mentioned before – I love bananas, but I don’t want every treat and dessert to have a banana flavor.

Last days of summer Mango Ice Cream 

  • 2 cups (300g)  ice cubes
  • half a carrot (medium sized)
  • 1 nectarine, halved
  • about 10 peaces of dried mango (50g or 1,7 oz)
  • 2 tbsp agave syrup OR 15 drops stevia (or sweetener of choice)

Put everything in your heavy duty blender (I used a vita-mix) in the  order they are listed. Use your tamper and blend until smooth (it will take about 1-2 minutes). Done. Serve immediately. Enjoy!

Yes, I sneaked in some carrot – it will yield a beautiful color and I promise – you won’t taste it!

 

As long as there’s hot tea and warm blankets – I bet I’ll still love this when winter is here!

Very Berry Vanilla Yogurt Cake

30 Thursday Aug 2012

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Finally: The cake from the header. Yes, I know, you had to wait quite a while for this. And some people have asked me about it. Well… here it is!

 

Don’t worry, he got his peace of the cake!
It was my birthday cake this year. I wanted a summery light and refreshing cake. A cake that doesn’t make you feel yucky after one peace.  As it was summer, it was obvious that there had to be a lot of fruit in this cake!

 

So, that was all I knew before I made the cake: A lot of fruit, some yogurt and a vanilla cream. Yes, I can work with that. The result: Very Berry Vanilla Yogurt Cake.
Creativity can be so yummy!

Very Berry Vanilla Yogurt Cake

  • 3oog / 1 1/4 cups / 10,5 ounces soy yogurt (I recommend to weight the yogurt)
  • 200g / about 1 1/4 cups / 7 ounces mixed frozen or fresh berries (I recommend to weight it)
  • dry sweetener to taste
  • 2 tsp agar agar powder or 2 tbsp agar agar flakes
  • 1 vanilla pudding mix (like Dr Oetker organic vanilla pudding. For Germany: Ruf Vanilla pudding)
  • 1 cup soy creamer (Germany: Alpro Cuisine) or canned coconut milk
  • 1 cup soy milk
  • 1,5 cups vegan graham cracker crumbs (or any other vegan cookie. “Zwieback” works, too)
  • 3-4 Tsp melted Earth Balance / Alsan

Mix Graham crackers and Earth Balance in a bowl. Use your fingers to press the mixture evenly into the buttom of your plate.
Now prepare the Vanilla Cream: Prepare the Vanilla pudding according to the instructions, but use half a cup of creamer (or coconut milk) and half a cup of soy milk. Pour the pudding on top of the crust and let it cool down in the refrigerator.
Time to prepare the yogurt layer! Blend the mixed berries. Put the blended berries in a pot and boil them up with the agar agar (don’t forget to stir a lot!). Finally, mix the yogurt and the warm berry mixture in a bowl. Add sweetener to taste (you cold either use stevia, xylit, cane or coconut sugar. Don’t use liquid sweetener cause the yogurt might get thick if you do) Pour the yogurt berry mixture in your pan on top of the vanilla cream. Let the cake cool down in the refrigerator (it takes about 6  hours for the agar agar be completely thick. Don’t remove the cake from the pan before completely cooled down.)
Once the cake is firm and cooled down, you can remove it from the pan and decorate it! Be creative! (Remember: Being creative can be really yummy!)

I think my little friends have discovered something in my kitchen…

And here’s a piece of the cake with both it’s layers.

Just to give you an idea what it looked like!
You can use any kind of yogurt and any kind of milk you want. However, I’d recommend to weight the yogurt and the berries. Weighting the ingredients is more exact and will yield to the best results when using agar agar.

Have you ever made a vegan yogurt cake? (Or: Have you ever made a yogurt cake in the first place?) You should! It’s fun and it’s delicious!

 

Banana Cookie Dough Blizzard

26 Sunday Aug 2012

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Do I have to say more?

You can’t imagine how excited I was when I thought about my own twist on the traditional blizzard. Big chunks of cookie dough. A creamy base made from frozen bananas and even more cookie dough. Heaven.

I’ve had some trouble to explain to my not American friends what a blizzard actually is though! Might have been the hardest part of making my own blizzard (you see, making your own blizzard is really easy!). I started to describe it as something like a milkshake with big chunks of something, like cookie dough! The consistence is somewhere between soft serve and milkshake. It’s a little to thick for a milkshake and the cookie dough chunks are a little too big for a milkshake. It is a… well, a blizzard! (That was the point where I just gave my friend a blizzard for test tasting. He liked it.)

It’s that good. I had it for breakfast…

Banana Cookie Dough Blizzard
2-3 servings 

  • 3-4 frozen bananas, very ripe
  • about 2 tbsp Almond milk
  • 1/2 batch cookie dough

Put the frozen bananas in your blender or food processor.  Process bananas, stopping to scrape down the sides of the bowl if necessary. (When you make this in a vita-mix, use the tamper). Finally, add some cookie dough and process until combined. (I used about 6 cookie dough balls. It depends on the size of your cookie dough balls though. Use as many as you like!). You should have a soft serve type consistency when done. If think the mixture is still to think, add some almond milk and process again. Pour the blizzard into a glass and stir in your desired amount of crumbled cookie dough. Crumble some cookie dough on top, too!  Serve your homemade blizzard with a spoon.

I never thought making my own blizzard could be that easy!

All the cookie dough goodness!

On a personal note: I created a facebook page for this blog and I’d be glad if you like it! =)

Coffee on the bricks!

06 Monday Aug 2012

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Coffee inside out.

Actually, it’s milk on the bricks. But it just doesn’t sound as good. ;)

This is one of the things I really love lately. It’s so simple, you don’t even need a recipe. It’s rather an idea than a recipe. But however… I have to admit… it is a great idea!
And I love this even though I am not a regular coffee drinker! Also, I do have to write exams right now… so a little extra caffeine is just what I need right now. Have I already whinned about writing exams? I think I have to make up for it. I have to write exams and I don’t like it.

Back to the things I like.

Back to the drink I love!

Who needs Starbucks anyway? I can make my own coffee. It tastes better. And I can make my own frappuccinos, too! (There’s will be another post on that soon…)

So… what did I do?

 

Well… I made coffee ice cubes! So, that’s my brand new toy: Lego brick ice cube trays! Did I mention that I love my new toy? I’m pretty sure I will use it more often…

 

Coffee on the bricks –
Ice coffee inside out 

  • VERY strong coffee, chilled
  • Almond milk
  • Sweetener to taste (I used stevia)

Alright, you don’t really need my “how to”, do you? Freeze the coffee using an ice cube tray or bag. Put the frozen ice cubes in a glass, pour milk over them – enjoy. Use as many coffee ice cubes as you like, depending on how strong you like your coffee. (As my regular coffee already is really strong, I should really not give you any recommendation on that!)

 

Here’s another one: Cocoa bricks! For a non-coffee version.

Cocoa on the bricks –
ice cocoa inside out

  • Cocoa powder
  • sugar / sweetener
  • Almond milk

Prepare a hot cocoa with about 3 times the amount of cocoa powder they recommend on the bag. Sweeten your cocoa! It should be really sweet. The mixture itself can be disgusting – in your drink it will be perfect! Pour in ice cube trays, freeze. Put a few cocoa ice cubes in a glass an pour milk over it – enjoy!

 

A deep sea diver observing penguins in my drink…

PENGUINS?

Penguins! I also made penguin ice cubes…

Did I mention that I really love this drink? (And… did I mention that I really don’t like writing exams in college?)

Not food-related: I just added a “follow me on pinterest” bottom to my page.
… I am gone. Have to learn for college  make more coffee ice cubes. Why does freezing always take so much time?