GLUTEN FREE RHUBARB MUFFINS

The last cakes or other sweets that i made during the last time, i never could eat, because of my gluten allergy. This is, why it was time to bake something gluten free ONLY FOR ME =) ok, not really, i´m a good girl and share them with my boyfriend Mike!! =) I visited my grandma last week and got some fresh rhubarb from the garden. So i decided to put them into yummie muffins. I checked a lot of gluten free muffin recipes and just mixed the ingredients together that i liked. And this is the result! Yes it´s not the same like muffins with "normal" flour and i have to get used to it. BUT... they are still delicious and juicy!!

Ingredients:

• 110g gluten free flour (about 3/4 cup)
• 60g tapioka starch (1/2 cup)
• 140g potato starch (3/4 cup)
• 1 1/2 tsp Arrowroot
• 1 tbsp gluten free baking powder

• 20g coconut flour (i just finely ground coconut flakes in a coffee mill)
• 160g sugar
• 1 tsp vanilla sugar
• 2 egg-replacer
• 1/2 tsp salt
• 225ml milk
• 60ml oil

• 300g peeled rhubarb
• 60g sugar

• powdered sugar 

1. Preheat oven to 200°C and prepare your muffin pan.
2. Peel your rhubarb and cut it in small pieces. Put it in a small medium heat pot, add the sugar and let it simmer until the rhubarb is lightly soft but not mushy! (maybe 5 minutes)
3. In a bowl add the first 5 ingredients, mix well and set aside.
4. In a second bowl mix together the next 7 ingredients.
5. Then add the flour mix into the other bowl and mix well. (I did this with a mixer)
6. Pour off the resulting rhubarb-water and add the cooked rhubarb to the batter and carefully fold it in. 
7. Give the batter into the muffin cups and put it in the oven. Bake until golden brown for about 20 minutes.
8. Let them completely cool down and sprinkle with powdered sugar

TOFU-SANDWICH



Ingredients for the marinated tofu

• 1/2 cup shoyu
• 1/8 cup rice wine vinegar
• 1/2 tsp ginger-paste
• 1/4 - 1/2 tsp garlic paste
• 1 small onion, chopped
• 1 tsp brown sugar
• 200g tofu 

1. Cut tofu into the form you like.
2. In a tupperware box or a zip bag mix together the shoyu, rice wine vinegar, ginger- & garlic paste and brown sugar. Add the onions and put the tofu into the box. The tofu should be covered with the marinade. If not, you can add some water. Put the box into the refrigerator and let it rest over night or at least 8 hours.
3. Add oil in a medium heat frying pan and saute the tofu until golden brown.

Ingredients for the sandwich

• Sandwich-toast
• vegan cheese ( i had Willmersburger Pizzaschmelz)
• ketchup
• tomato (slices)
• cucumber (slices)
• salad

1. Spread 1 slice of toast with ketchup. On the other slice of toast put some vegan cheese.
2. Add tofu, then tomato and cucumber slices and the salad. Top with the second piece of toast, ketchup side down.
3. You can put the sandwich onto a "panini grill" and toast it until it´s golden brown!!!
4. You can also add avocado or any other ingredients you like!!! Delicious snack!!! I swear! =)

SPAGHETTI WITH LEMON SAUCE, ZUCCHINI AND PEAS

Ingredients:

• 350 - 400g Spaghetti
• 300ml soycream
• 1 red onion
• 2 garlic cloves, chopped
• 1 zuccini, cut into strips with a vegetable peeler
• 160g frozen or fresh peas
• 1 - 2 tsp lemon zest
• salt and lemon pepper to taste

1. Prepare pasta according to package instruction.
2. Heat some oil in a frying pan, add onion and garlic and saute for about 2 minutes.
3. Add zucchini and peas and season with salt and lemon pepper.
4. Pour in the soycream and the lemon zest and bring it to boil
5. Season with salt and pepper and serve the sauce with the spaghetti.

GLUTEN-FREE STRAWBERRY PANCAKES

Yeah!
This was my first try in "baking" something gluten free and i was so happy about the result. I only had 1 tsp of sugar, but with the chopped strawberries inside they became really sweet and delicious! Now I can only hope that any gluten-free baking experiment succeeds so well =)

Ingredients:

• 2 cups gluten free flour
• 1 - 2  tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1-2 cups soy milk
• 1 tbsp melted butter
• 1 tsp corn starch
• 1/4 tsp cinnamon
• some strawberrys, cut into little cubes
• chopped hazelnuts for decorating

1. Mix all ingredients, except the strawberrys in a food processor. If everything is mixed well add the chopped strawberrys to the dough.
2. Heat a frying pan and sprinkle lightly with oil. Take a tablespoon to scoop the batter onto pan. Brown on both sides and serve hot with maple syrup, fresh strawberrys  and nuts.

SOY STEAKS TWO WAYS

At this picture there is only one sort of the both steak-recipes to see. For the other one i was to slowly to take a photo, cause we were sooooo hungry!!! I don´t have the exact amount for the marinades, cause i forgot to write them down while preparing them, but it´s not all to difficult. Just cook the tvp soy steaks according to package instruction and let them drain well. I always use salted water or vegetable stock with a big branch rosemary, a half onion and a little bit of tomato paste for cooking the steaks. For the marinade, just mix all ingredients in a bowl. Be sure that the marinade contains enough oil (yes, nothing for a diet =))and especially salt!!! It should be a little bit too salty! The other important thing is to marinade them at least 4-5 hours, better more, so that the steaks can soak up the marinade!! You can use a tupperware box or a zip bag for marinading or anything else which is airtight. Do not despair if the steaks doesn´t take suuuuuper good on the first try. It needs some exercise to know how much salt or other ingredients you have to use. It doesn´t work well with me every time! =)

Ingredients for the spicy red marinade (on the picture)

• tomato paste
• oil
• salt
• pepper
• paprika powder (noble sweet)
• onion powder
• dried oregano
• onion, chopped
• a lot of garlic =)
• soysauce
• fresh herbs (e.g. thyme, basil...)

Ingredients for the herb-mustard marinade (not on the picture)

• mustard
• salt
• pepper
• oil
• ground mustard seed
• onion, chopped
• a lot of garlic
• a lot fresh herbs ( chive, basil, parsley, thyme..)
• a little bit white wine vinegar or balsamico bianco (optional)

ROCKET SALAD WITH GRILLED TOMATOES

Ingredients:

• 120g cocktail tomatoes, halfed
• 120g rocket salad
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1-2 tbsp white wine vinegar or balsamico bianco
• salt, pepper and sugar to taste
• vegan parmesan

1. Put the halfed cocktail tomatoes with the flat side on a grill for about 5 minutes or until they get some color.
2. In a small bowl mix together the oil and the vinegar and season to taste with salt, pepper and sugar.
3. Heat a small frying pan and roast the pine nuts.
4. Mix rocket salad with tomatoes and dressing. Add pine nuts and sprinkle with some parmesan cheese.

SPICY GARLIC-THYME-MUSHROOMS

Ingredients:

• mushrooms, quartered
• good quality olive oil
• fresh garlic, finely sliced
• fresh thyme
• chili flakes and salt

1. Put mushrooms in a zip bag or a tupperware box. Sprinkle with olive oil, fresh thyme, chili flakes and some salt. Add the fresh garlic and mix well. Put it in the refrigerator and let it rest for at least 1 hour.
2. You can prepare the mushrooms on a grill or frying pan. Use medium to high heat to get nice brown color.

TIME FOR VEGAN BBQ !!!!

RECIPES WILL FOLLOW!!! =)

...GOODIES FROM THE WOODS....

              Two days ago i was walking in the forest and returned back with full hands. 

              OK, maybe the flowers aren´t interesting, but i looooooooove

              meadow flowers and they look very pretty at my dining table =) 

              The second fund was wild garlic, which is growing in tons there and smells wonderful. 

              With the wild garlic i decided to make something like a herb butter with

               sundried-tomatoes for bbq last night. It´s also delicious in bread doughs, salads 

               or as pesto for pasta!!! 

Here´s my recipe of the ...

WILD GARLIC-BUTTER WITH SUNDRIED-TOMATOES

Ingredients:

• 250g vegan margarine
• 4 - 6 sundried-tomatoes (soaked in hot water)
• 4 - 6 wild garlic leaves (it depends on how intensive you want the wild garlic taste)
• sea-salt to taste
• parchmentpaper

1. Take the margarine/butter from the refrigerator about 30 minutes before beginning, so that is lightly soft.
2. Chop the wild garlic and the sundried tomatoes in small pieces.
3. Now you can work with your hands (which is a little mess) or you can also use a piece of parchment paper. Just take the margarine and work in the tomatoes and the garlic and season with salt to taste. Be careful by using the wild garlic, cause it can be very hot and intensive.
4. With the parchment paper form the herb-butter into a ball or a roll and put it back into the refrigerator! That´s it!! Easy, very fast and delicious!!! =)

CHICKPEA-SALAD WITH GRILLED VEGGIES

 

Ingredients:

• a small can of chickpeas, drained.
• 1 yellow pepper, quartered
• a half aubergine, cut into thick slices
• 2 handfull of cherry tomatoes, halfed
• a bunch of parsley
• salt, pepper, cumin to taste
• 1 tbsp good quality olive oil
• some fresh lemon juice

1. Sprinkle sliced aubergine with salt and let it rest for about 20 -30 minutes. 
2. Heat a grill or a grill pan and roast aubergine and pepper for about 2 minutes. They still should be crispy.
3. Let veggies cool and add it with the chickpeas and tomatoes into a bowl.
4. Season with about 1/2 - 1 tsp cumin and salt/pepper to taste
5. Sprinkle some lemon-juice to taste and add olive oil and chopped parsley. Mix well and let it rest for 30 minutes.You can also use cilantro instead of parsley!

CREAMY POTATO SALAD

Since weeks i wanna try a vegan potato salad and now it was time for it. I never made one before and i was surprised how easy it is. Actually my mum cuts potatoes for the salad in slices but for my recipe i used some really small red and yellow potatoes and cutted them into half pieces. This looks a little bit more rustic, but i really liked it. You don´t have to add carrots and peas to the salad ( i think these are the typical german ingredients). Just add what you want, i´m sure it will also be great.

 Ingredients:

• small potatoes (i don´t know how much i had, but it should be something about 1 kg), halfed/quartered
• 3 carrots, sliced
• 1,5 - 2 cups green peas
• 3 pickled cucumbers, diced
• 4 tbsp vegan mayonaise
• 2 - 3 tbsp soy-yogurt
• 1-2 tbsp mustard
• 1 tsp agave syrup
• salt and pepper to taste
• a bunch of dill and chive, chopped
• some liquid of the cucumbers to taste

1. 1. Heat some salted water in a pot and cook the potatoes. They shouldn´t be too soft, otherwise you´ll get more a mashed potato salad.
   2. In the last 2-3 minutes add the carrots and frozen green peas to the water.
   3. Rinse all veggies in ice water to halt cooking.
   4. Give it to a salad bowl and add the diced cucumbers. Season well with salt and pepper and let it cool. 
   5. In a small bowl mix mayonaise, yogurt, mustard, agave syrup, herbs and cucumber water and season with salt and pepper. Don´t be too accurate with the amount. The taste depends on the taste of your ingredients. So for example... my mayonaise has a sour and salty taste, that´s why i also added agave syrup and needed no more extra salt. 
   6. If the veggies are cooled, add the dressing and mix well. Put the bowl into the refrigerator and let it rest for at least 2 hours before eating so that the dressing can soak into the potatoes.

PUDDING-JAM-ROLLS FROM LEFTOVER DOUGH

When i was baking my apple-rhubarb-crumble i had a lot of dough and pudding leftover. So i decided to make little rolls, like cinnamon rolls but filled with pudding and forest-berry jam. I rolled the dough a little bit too thin, so the whole thing was a bit unwieldy and i couldn´t cut it into small rolls. That´s why i was baking the whole roll in one! The taste was really good,... okay that´s what my boyfriend said, but i think i can trust him ;) i couldn´t try it cause of my gluten intolerance but it smelled very good and yes, i was a little jealous about the fact that he was allowed to eat everything alone!=)

Ingredients:

• leftover of the apple-rhubarb-crumble dough
• leftover warm pudding
• some tbsp of forest berry jam or any kind you like

1. Just roll out the dough at a clean worksurface. (not too thin)
2. At first spread the warm pudding over the dough and then some tbsp of the jam.
3. Now roll in the dough, put it on a baking sheet or try to cut it into small rolls, like cinnamon rolls and put them in a muffin tin.
4. I was baking it in a 175°C oven for about 20 minutes, but this depends on how big your roll is!

APPLE-RHUBARB-CRUMBLE CAKE

Ingredients for the dough:

• 60g whole wheat flour
• 190g all purpose flour
• 1/2 package active dry yeast
• 1/8 l soymilk
• 25g sugar
• 40g margarine
• 1 prepared egg-replacer
• a pinch of salt 

1. Mix the two flours in a bowl and add the yeast. Mix well and set aside.
2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.

Ingredients for the filling:

• 3 bars rhubarb
• 2 apples
• 6 tbsp sugar (or to taste)
• 2 - 3 tbsp water
• 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

1. Peel apples and rhubarb and cut into small pieces.
2. In a small pot heat the fruits, the sugar and some water until slightly soft, but not mushy.
3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
4. Spread the dough with some of the pudding, you won´t need everything of it. 
5. Distribute the apple-rhubarb-mass over the dough.

Ingredients for the streusel:

• 230g all purpose flour
• 70g whole wheat flour
• 150g soft margarine
• 1 tsp cinnamon
• a pinch of salz

1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
2. Distribute the crumbles over the cake.
3. Bake in a 160°C oven for about 20 - 30 minutes. 
4. Let it cool completely and sprinkle with powdered sugar!

CHOCOLATE-BUTTERCREAM-COOKIES

Ingredients for the cookie-dough:

• 300g all-purpose flour
• 1 tsp baking powder
• 1 egg-replacer
• 1 tbsp cacao powder
• 150g margarine
• 150g sugar

1. Mix the flour with the baking powder and the cacao powder and sift it on a clean work surface.
2. Add the prepared egg-replacer and the sugar to it. Cut the margarine into small pieces and give it to the rest. Now it´s time to knead everything to a compact dough.
3. Wrap the dough in transparent foil and let it rest in the refrigerator for at least 1 hour.
4. Roll out the dough and cut out circles. Place them on a baking sheet with parchment paper and bake in a 180°C oven for about 10-15 minutes. Let them completely cool.

Ingredients for the buttercream-filling:

• 1 Package custard powder
• 500ml soymilk
• 2 tbsp sugar
• 1/4 tsp agar-agar (i haven´t tried it with it, but i think this would make the cream a little bit more firm)
• 200g margarine
• 1 can of soyatoo whip cream (you can also make it without the whip cream)

1. Prepare a pudding with the custard powder, the milk and the sugar, add the agar-agar and let it completely cool. 
2. Stir the margarine until creamy and add the cold pudding until creamy as well.
3. Whip the cream and lift it carefully under the buttercream-mass. 

Further ingredients:

• vegan bittersweet couverture

1. Melt the chocolate and dip the cookies in it. Let it cool.
2. To make the cookies, pipe a blob of cream into the center of a cookie using a pastry bag. 
3. Place another cookie on top of the cream. Lightly press. 
4. You can also put the cookies together at first and pour then with melted chocolate.
5. Take them into the refrigerator and serve them cool!!!