main course Vegan Mie Goreng (Indonesian Style) Serves about 3 people Step 1 - Kecap Manis * 120 ml soy sauce * 110g brown sugar * 1 whole dried star anise * 2 garlic cloves, halved * 2.5cm piece of ginger, sliced * 1 tsp whole black peppercorns 1. In a small saucepan, combine all ingredients and simmer on medium low heat.
recipe Bagels Ingredients * 500g flour * 2 tsp salt * 21g fresh yeast (or 7g of instant dry yeast) * 1,5 dl oat milk, room temp. * 1,5 dl water, room temp. * 2 tbsp maple syrup (or other syrup based sweeteners, such as agave) * 50 g vegan butter (margarine with high-fat content), room. temp
vegan Spinach Lasagna Ingredients Filling * 1 Onion, minced * 2 Garlic cloves, crushed * Cooking oil (optionally butter flavored) * 500g Spinach, frozen, minced * a box of pasta sheets * 200g Shredded vegan cheese * Salt * Pepper * Nutmeg Béchamel sauce * 5 dl Oat milk * 2 tb Flour * 40 g Cooking oil (butter-flavored rapeseed works best) * Salt * Pepper * Nutmeg
Trip to Lisbon, Portugal Restaurants Kong - Food with Compassion Situated close to Baxio, Kong is a King Kong themed restaurant not being busy at all when I went there on a Monday evening. The staff was super nice and spoke English. The food (I had a traditional portuguese dish with "Fish"
vegan Creamy mushroom sauce Ingredients * 250 g Champignons * 3 shallots * 200 ml soy cream * 2 tbsp soy sauce * 1 tbsp vegetable stock powder * Paprika powder * Parsley * Turmeric (kurkuma) * Pepper * Salt Anleitung 1) Sear shallots and champignons over high heat for a few minutes 2) Reduce heat, add the rest of the ingredients, bring to
vegan Vegan coconut macrons Zutaten * 10 g vanilla sugar * 100 g Coconut sugar * 40 g hazelnuts, ground * 140 g coconut, ground * 38 g corn starch * 1/4 tsp salt * 200 ml coconut milk (full-fat, important!) Anleitung 1. Preheat oven at 160°C 2. Combine all dry ingredients 3. Slowly add coconut milk while whisking.
vegan Vegan Bärentatzen Ingredients Dough * 130 g coconut oil (room temp., neutral) * 40 g frosting sugar * 20 g agave syrup * 1 vegan egg-white replacement (commercial, or homemade with linseeds) * 25 g plant milk * 50 g hazelnuts, ground * 16 g unsw. cocoa powder * 7 g Gingerbread spice * 120 g white flour Frosting * 40 g
