CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING

I MADE THESE CUPCAKES FOR A FRIEND OF MINE CAUSE IT WAS HIS BIRTHDAY AND HE SHOULD GET A LITTLE CHOCOLATY SURPRISE! I TOOK THE RECIPE FOR THE DOUGH OF VEGAN CUPCAKES TAKE OVER THE WORLD

I REALLY LIKE THAT RECIPE CAUSE THE CUPCAKES BECOME VERY FLUFFY AND DELICIOUS. 

THE CHOCOLATE BUTTERCREAM FROSTING IS MY OWN RECIPE. THE ONLY THINGS YOU NEED IS:

• 80g CHOCOLATE (YOU CAN ADD MORE CHOCOLATE IF YOU WANT)
• 120g VEGAN MARGARINE
• 110g  POWDERED SUGAR
• 1 TSP VANILLA EXTRACT (IT´S BETTER TO USE REAL VANILLA MARK)

AT FIRST MELT THE CHOCOLATE AND LET IT COOL FOR A WHILE. BEAT THE MARGARINE AND THE VANILLA EXTRACT UNTIL FLUFFY. ADD THE SUGAR AND BEAT FOR ABOUT 4 MINUTES. AT LEAST ADD THE CHOCOLATE AND BEAT ANOTHER 2 MINUTES. READY IS YOUR CUPCAKE FROSTING!!! =)

YOU CAN SPRINKLE SOME COCOA POWDER ON TOP AND DECORATE WITH EASY SELFMADE CHOCOLATE SHAVINGS. JUST HOLD A SHARP KNIFE AGAINST THE FLAT SIDE OF A BAR OF CHOCOLATE AT A 45-DEGREE ANGLE AND SCRAPE TOWARD YOU.

MUM´S FAMOUS NUSSECKEN

                            

                   

 INGREDIENTS FOR THE DOUGH:            

• 450g FLOUR
• 190g SUGAR
• 3 EGG-REPLACER + WATER
• 1 TSP BAKING POWDER
• 3 - 4 TSP VANILLA SUGAR
• 190g VEGAN MARGARINE

INGREDIENTS FOR THE NUT MASS:

• 300g MARGARINE
• 3 - 4 TSP VANILLA SUGAR
• 500g GROUND HAZELNUTS
• 250g SUGAR
• 4 TBSP WATER
• APRICOT JAM
• CHOCOLATE

1. MIX FLOUR WITH THE BAKING POWDER AND SIFT FLOUR ON A CLEAN WORKING SURFACE. WITH FINGERS, WORK FLOUR OUT FROM CENTER TO FORM A RING.







2. ADD INTO A SMALL BOWL THE EGG-REPLACER WITH THE WATER AND WHIP UNTIL FOAMY. ADD THE SUGAR AND THE VANILLA SUGAR AND MIX WELL.







3. NOW YOU CAN CUT THE SOFT MARGARINE INTO THE RING AND ADD THE SUGAR MIXTURE TO IT. KNEAD ALL BY HAND TO A SOFT DOUGH AND PUT IT IN THE REFRIGERATOR FOR AT LEAST 20 MINUTES.

  4. GREASE A BAKING TRAY WITH SOME MARGARINE AND ROLL OUT THE DOUGH.

  5. THEN PRICK THE DOUGH ALL OVER WITH A FORK AND SPREAD THE APRICOT  

     JAM ON THE DOUGH

  

6. HEAT GENTLY SUGAR, MARGARINE, VANILLA SUGAR AND WATER IN A POT.

    IF EVERYTHING IS MELTED, ADD THE HAZELNUTS AND MIX WELL.

    LET IT COOL FOR A WHILE AND SPREAD THE MASS ON THE DOUGH.

7. BAKE IN A 170°C OVEN FOR 20 - 30 MINUTES.

    LET THEM COOL A LITTLE BIT (NOT COMPLETELY) AND CUT THE NUSSECKEN    

    INTO TRIANGLES.  

8. MELT SOME CHOCOLATE AND DIP THE EDGES OF THE NUSSECKEN INTO THE   

   CHOCOLATE AND LET THEM COOL.

VEGAN CREPE WITH CHOCOLATE AND BERRIES

THIS WEEK I CAME FROM WORK AND MY BOYFRIEND AND ME HAD A RAVENOUS APPETITE FOR SOMETHING REALLY GOOD AND REALLY SWEET. SO WE DECIDED TO MAKE VEGAN CREPES WITH A LOT OF CHOCOLATE FILLING AND BERRIES.  I TOOK THE RECIPE OF veganyumyum´s PANCAKES AND JUST ADDED A LITTLE BIT MORE SOYMILK TO GET THESE THIN CREPES. WHILE BAKING I SPREADED CHOCOLATE SPREAD ON TOP.THE RESULT: THIS WERE ABSOLUTELY THE BEST VEGAN CREPES OR PANCAKES I HAVE EVER EATEN!!!

VEGAN CHILI CON CARNE

INGREDIENTS

     - 1 CAN OF KIDNEY BEANS                                
     - 300g TVP
     - 1 BIG CHOPPED ONION                                     
     - 1 CAN OF CORN
     - 1 CHILI PEPPER                                                    
     - 2 - 3 PEPPERS (RED;GREEN;YELLOW)
     - TOMATO PASTE                                                   
     - 3 CANS OF CHOPPED TOMATOES
     - 3 CHOPPED CLOVE OF GARLIC                       
     - SALT; PEPPER; PAPRIKA; OREGANO;  
     - FRESH BASIL OR CORIANDER LEAVES         
     - OIL

1. COOK THE TVP FOR ABOUT 15 MINUTES; THEN DRAIN AND SUEEZE IT OUT. 
2. HEAT A LARGE FRYING PAN, ADD OIL AND SAUTE THE TVP, THE ONION AND THE GARLIC UNTIL IT´S LIGHTLY BROWN. 
3. SEASON WELL WITH SALT, PEPPER, A LOT OF PAPRIKA AND OREGANO.
4. AFTER THAT, ADD ABOUT 3 - 4 TBS OF TOMATO PASTE, STIR IT IN THE TVP AND SAUTE IT FOR ANOTHER 5 MINUTES.
5. CUT THE PEPPERS INTO ROUGH PIECES AND GIVE IT TO THE PAN TOGETHER WITH THE KIDNEY BEANS AND THE CORN. MIX IT WELL.
6. ADD THE CHOPPED TOMATOES AND BRING IT TO BOIL. IF IT´S TOO THICK YOU CAN ADD SOME WATER OR VEGETABLE STOCK TO IT.
7. SEASON WITH SALT, PEPPER, PAPRIKA, CHILI PEPPER, OREGANO AND A LITTLE BIT OF SUGAR. THEN SIMMER IT FOR ABOUT 1 HOUR OR MORE.
8. SO NOW IT´S TIME TO REST. THE BEST THING YOU CAN DO, IS TO COOK THE CHILI THE NIGHT BEFORE YOU WANNA EAT IT. THEN IT GET´S THE PERFECT SPICY CHILI CON CARNE TASTE.
9. BEFORE YOU SERVE THE CHILI, ADD SOME CHOPPED BASIL OR CORIANDER LEAVES TO IT.
10. SERVE IT WITH TACO CHIPS AND FRESH BAGUETTE.

 

SPINACH AND PEA SOUP

INGREDIENTS: (SERVES 3 PERSONS)

• 30g MARGARINE
• 1/2 TBSP FLOUR (ALSO GLUTEN-FREE FLOUR)
• 1 CHOPPED ONION
• 1 CHOPPED GARLIC
• 1 LITER VEGETABLE STOCK
• 250g (FROZEN) PEAS
• 350g (FROZEN) SPINACH
• 1/8 LITER SOYCREAM
• SALT, FRESH PEPPER AND CHILI FLAKES TO TASTE

1. MELT THE MARGARINE IN A SOUP POT AND SAUTE THE ONION AND THE GARLIC. 
2. ADD THE FLOUR WHILE STIRRING CONSTANTLY.(THE FLOUR SHOULDN´T BE BROWN)
3. ADD THE SPINACH AND SAUTE IT FOR ABOUT 10 MINUTES.
4. ADD THE PEAS AND SAUTE FOR ANOTHER 8 MINUTES.
5. POUR THE BROTH AND BRING IT TO BOIL FOR 10 MINUTES.
6. THEN MIX THE SOUP AND ADD THE SOYCREAM.
7. SEASON WELL WITH SALT, FRESH PEPPER AND CHILI FLAKES.

          SERVE ROASTED GARLIC BREAD TO IT!!! YUMMIE =)

PASTA WITH GREEN ASPARAGUS

AS A CHILD I HATED ASPARAGUS, CAUSE MY FAMILY ATE IT ONLY SOFT AND OVERCOOKED WITH A REALLY FAT SAUCE TO IT. (SORRY MOM =))

SO ONCE A DAY I TRYED TO SAUTE IT AND THIS IS DEFINETELY THE MUCH BETTER WAY TO PREPARE THIS AMAZING VEGETABLE!!  IT´S A GREAT SUMMER RECIPE AND I COULD EAT IT ALL THE TIME!

INGREDIENTS:

• 500g PASTA
• 500g GREEN ASPARAGUS (TRY TO GET A THIN ONE)
• 250g COCKTAIL TOMATOES
• 250ml OR MORE  SOYCREAM (DEPENDS HOW CREAMY YOU LIKE IT)
• 1 OR 2 CHOPPED GARLIC CLOVES
• OLIVEOIL
• FRESH HERBS LIKE BASIL
• VEGETABLE STOCK
• SALT, PEPPER, CHILI,
• REAL OR VEGAN PARMESAN CHEESE

1. COOK THE PASTA ACCORDING TO PACK INSTRUCTION.

2. TO PREPARE THE ASPARAGUS, CUT OFF THE WOODY ENDS AND CUT THE
    REST INTO DIAGONALLY PIECES.

3. HALVE THE TOMATOES.

4. SAUTE ASPARAGUS IN OLIVEOIL IN A LARGE SKILLET OVER MEDIUM HEAT
    FOR ABOUT 7-8 MINUTES. ADD THE GARLIC AND SAUTE FOR ABOUT 2 MORE
    MINUTES.

5. SEASON THE ASPARAGUS WITH SEASALT, FRESH PEPPER AND SOME CHILI.

6. ADD THE SOYCREAM TO THE SKILLET AND COOK OVER LOW HEAT. (IF YOU
    ARE VEGETARIAN YOU CAN ALSO USE HERB CREAM CHEESE) ADD A LITTLE
    BIT OF VEGETABLE STOCK AND SEASON WITH SALT AND PEPPER.

7. ADD THE COOKED PASTA GRADUALLY TO THE SAUCE AND STIR
    CONSTANTLY. IF IT GET´S TO DRY, ADD SOME VEGETABLE STOCK TO IT.
8. AT LEAST HALVE THE TOMATOES AND ADD IT TO THE PASTA.
9. SEASON TO TASTE AND SPRINKLE WITH FRESH HERBS AND PARMESAN
    CHEESE.

LASAGNE BOLOGNESE WITH SPINACH

                                 

I LOVE LASAGNE IN ALL VARIATIONS BUT THIS IS MY FAVORITE ONE. MY BOYFRIEND AND ME OFTEN COOK THIS LASAGNE FOR BANDCATERING AND THE PEOPLE ALWAYS LOVE IT. HOPE YOU LIKE IT TOO. =)

INGREDIENTS FOR THE BOLOGNESE SAUCE:

• 2 x 400g CANS DICED TOMATOES
• 2 TBSP OIL
• 150g COOKED GRANULATED TVP SOY
• 1 DICED LARGE ONION
• 2 CHOPPED CLOVES OF GARLIC
• 2 TBSP TOMATOPASTE
• SALT, PEPPER, OREGANO, PAPRIKA, SUGAR (TO TASTE)

1. HEAT THE OIL IN A LARGE FRYING PAN. ADD THE ONION AND THE GARLIC AND SATE  UNTIL THE ONIONS ARE SOFTENED.
2. ADD IN THE TVP AND LET IT BROWN. 
3. ADD IN TOMATOPASTE, SALT, PEPPER, PAPRIKA AND MIX WELL.
4. ADD THE TOMATOES AND BRING TO THE BOIL.
5. REDUCE HEAT TO LOW. SEASON WITH SALT, PEPPER, OREGANO AND SUGAR.
6. SIMMER, STIRRING OCCASIONALLY,  FOR 30 MINUTES OR UNTIL THE REST OF THE RECIPE IS DONE.

INGREDIENTS FOR THE BECHAMEL SAUCE:

• 500mg SOY MILK
• 50g MARGARINE
• 50g ALL PURPOSE FLOUR
• MUSCAT
• SALT, PEPPER, VEGETABLE STOCK POWDER (TO TASTE)

1.  IN A MEDIUM SAUCEPAN, MELT THE MARGARINE OVER LOW HEAT. 
2. WHEN MARGARINE STARTS TO FOAM, ADD THE FLOUR ALL AT ONCE, MIXING WELL WITH A WOODEN SPOON. COOK OVER LOW HEAT 2 TO 3 MINUTES. LET IT COOL A LITTLE BIT.
3. GIVE THE MILK SLOWLY TO THE MIXTURE AND STIRRING GENTLY WITH A WIRE WHISK AND BRING IT TO BOIL UNTIL SMOOTH AND THICKENED:
4. SEASON WITH SALT, PEPPER, MUSCAT AND ORGANIC VEGETABLE STOCK POWDER

INGREDIENTS FOR THE SPINACH:

• 1kg FROZEN SPINACH
• 1 CHOPPED CLOVE OF GARLIC
• SALT AND PEPPER TO TASTE

• LASAGNA SHEETS

1.  AFTER THAWING THE SPINACH, SAUTE GARLIC AND SPINACH IN A MEDIUM HEAT POT. 
2. SEASON WELL WITH SALT AND PEPPER.

PREHEAT OVEN TO 180°C. PLACE A SMALL AMOUNT OF THE BOLOGNESE SAUCE IN THE BOTTOM OF A LASAGNA PAN. PLACE LASAGNE SHEETS ON TOP OF THE SAUCE AND TOP WITH SPINACH AND BECHAMELSAUCE. REPEAT THIS UNTIL THE PAN IS FILLED. COVER WITH CHEESE (VEGETARIAN) OR BECHAMEL (VEGAN) AND BAKE IT IN THE OVEN FOR ABOUT 30 MINUTES.

VEGAN CHOCOLATE CHIP COOKIES

Ingredients: 

• 2 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup vegan margarine, melted and cooled
• 1 cup brown sugar
• egg-replacer for to 2 eggs
• 2 tsp vanilla sugar
• 1 1/2 cups vegan chocolate chips

1. Mix in a small bowl the flour, the salt and the baking powder
2. Mix in a bigger bowl the melted margarine, the sugar, the egg-replacer and the vanilla sugar
3. Put the flour mixture to the bowl with the margarine and mix it well.
4. After that put the chocolate chips to the dough and knead it by hand.
5. Put the dough into the fridge and let it rest for at least 1 hour.
6. Preheat the oven to 160 degrees.
7. Take a tablespoon full of dough and shape the cookies.
8. Put the cookies into the oven and bake it for about 12 minutes, until the edges are lightly brown. (don´t bake the cookies too long, cause they become hard on their own)
9. After 2 minutes take the cookies from the baking tray and put them on a grid to cool.