ZUCCHINI-NUT-CAKE

It´s zucchini-time in grandma´s garden, so i decided to bake a zucchini-nut cake... Zucchini in a cake??? OOOH yes that´s a really good combination!! I promise!! The basic recipe is from this page. I just veganized it and added a few different ingredients!!! I tried this recipe 2 times. The first time was with margarine, which makes the cake really juicy. The second time i´ve tried it with the same amount of oil. And this time the cake was a little bit dry but fluffy. I like both methods of preperation. It´s up to you which result you wanna have at the end.




Ingredients for the dough

• 250g all purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/4 tsp baking powder
• a pinch of salt
• 6 tbsp cornstarch+ 3 tsp baking powder + 6 tbsp water (well mixed)
• 250g sugar
• 250 ml soft margarine or oil
• 2 tsp vanilla sugar
• 1 cup ground hazelnut
• 2 cups grated zucchini
• a handfull chopped hazelnuts

1. In a bowl mix together the flour, cinnamon, baking soda, baking powder and the salt and set aside
2. In another bowl add the cornstarch mixture, vanilla sugar and the sugar and mix well. Add oil or margarine and mix until creamy.
3. Slowly add the flour and mix for about 2 minutes. If you use the margarine and the dough is too dry, than add 2-3 tbsp sparkling water.
4. Now add the grated zucchini and the nuts and mix well. 
5. Fill the dough into a greased baking form and bake in a 175°C preheated oven for about 40 - 45 minutes. 
6. Let it completely cool down.

Ingredients for the frosting: 

• 50g soy yogurt
• 50g vegan margarine
• powdered sugar

1. Mix the margarine with the soy yogurt until very creamy.(this needs some time)
2. Than add  powdered sugar until the  mass is more fixed.
3. Take it to the refrigerator and let it rest for about 1 hour. 
4. Spread frosting evenly over the cake and sprinkle with chopped hazelnuts.

MAROCCAN STYLE RICE BAKE

Ingredients:

• 1 coffee-cup full of rice
• 80 - 100g tvp junks
• 1/2 red and yellow pepper, diced
• 1 zucchini, diced
• 1/2 aubergine, diced
• 1,5 cup chickpeas, drained
• 1 onion
• 1-2 cloves of garlic
• chili
• 1 can of pureed or chopped tomatoes
• harissa paste
• soy-yogurt
• some lemon juice
• 1/2 punch of parsley or cilantro (you can also use both together)
• vegan cheese
• salt, pepper, paprika powder, cumin to taste

1. Cook rice according to package instruction.
2. Heat some vegetable broth or salted water in a pot and cook tvp junks until soft. Take it out from the water and drain.
3. Season the tvp-junks with salt, pepper, paprika powder, cumin and some squeeze of lemon juice and let it rest for about 10-15 minutes.
4. Cut your vegetables, heat some oil in a pan and fry onion, garlic and the rest of the veggies for about 3-5 minutes. Season with salt and pepper and take it out of the pan.
5. Now fry the tvp-junks in some heated oil until they have a nice brown colour. Season to taste!
6. Add the vegetables to the pan and pour the chopped tomatoes to it. Bring it slowly to boil
7. Add some harissa paste (as much as you like), chopped herbs and fresh chili. Season to taste!
8. Put the rice into a casserole form and pour the sauce over it. You can first mix the rice with the sauce as well.
9. Sprinkle with vegan cheese and bake in a 180°C preheated oven for about 15 minutes, or until the cheese is golden brown.
10. Serve with yogurt and fresh lemon.

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.