Tag Archives: what vegans eat

How to make Vegan Meat Balls

Leave a reply

image006-1 image001-1 image002-1 image003-1 image004-1 image005-1

Ich glaube ich kann sagen mir sind die fleischlosen, kleinen Klößchen gelungen, wenn mein fleischliebender Freund mich ernsthaft anschaut und sagt “Die sind spitze, was ist da drin” ;-)
Und ich muss ehrlich zugeben, das sind sie wirklich. Durch den eisenhaltigen Geschmack des Kichererbesenmehls und der Leinsamen, schmeckt es tatsächlich wie Fleisch. Ich hatte sie Samstag zum Mittag mit Zoodles (Zucchini+Nudel = Zoodles) und dann gleich nocheinmal zum Abendessen mit ein paar Tomaten und einer Scheibe Brot.

—

I think it’s save to say, that I scored a hit with this little meatless balls, when my meat loving boyfriend looks at me seriously asking “They’re amazing, whats in them?” ;-)
I honestly have to admit, they’re really pretty good. The chickpea flour and flax seeds are what make them really taste like meat, it’s kind of an irony taste. I had them on Saturday for lunch with some zoodles (zucchini+noodles=zoodles) and for dinner with some tomatos and a slice of bread.

 

Recipe (yields approx. 20 small meatballs)

What you’ll need
1 cup red beans
1 cup chickpea flour (I recommend making your own in a food processor, this way it’s not getting so fine. The little crumbs are what’s making the meatballs a little crunchy.)
1/2 red onion
1 medium shredded carrot
2 flax seed eggs (Means you mix to teaspoons flax seeds with 6 teaspoons water and let it thicken for about 5-10 minutes)
1 tsp. dry coriander (fresh is better if you have)
1/2 tsp. chilli flakes
1/2 tsp. black pepper
1/4 tsp. sea salt

What you wanna do
1. Smash the red beans roughly with a fork, then add the shredded carrots, the onion, the herbs and salt and mix throughout
2. Add the flax egg and the flour to the mixture and mix well
3. With your hands, form little balls
4. Fry the meat balls in a pan with the heat turned on high. I recommend using either coconut oil for the frying or even better just some sparkling water, that way you reduce the fat
5. Serve the meat balls with some zoodles

Einen super Spiralschneider findet ihr hier. // You can find a super spiralizer here.

Unterschrift_Elisa_Herz

How to make vegan Nutella

Leave a reply

image005-1 image002-1 image003-1 image004-1 image006-1 image007-1 image008-1 image001-1

Hierfür braucht man keine großen Worte. Geröstete Nüsse mit Schokolade. Punkt.

—

You don’t need big words for this one. Roasted nuts with chocolate. Period.

Recipe (Yields one jar of Chocolate Cream)

What you’ll need

1 1/2 cups of nuts (I used almond for my almond-chocolate spread and hazelnuts for the hazelnut-chocolate spread)
2 Tbsp. Honey or Maple Syrup (whichever you prefer)
1 pinch of salt
1/4 -1/2 cup of Oil (Sunflowerseed or Coconut) – This liquidifies the spread, so the more you use the more liquidy it will be
1-2 tsp. Cocoa powder

What you wann do
1. Roast the nuts in the oven for about half an hour on 100°C / 212 °F
2. If you used hazelnuts you need to peel of the skin after they’ve been roasted in the oven. As you can see on the pics the skin will almost come of by itselfe.
3. Crush up th nuts if you’re not using a fancy food processor ;-) With whatever you got. I used a wooden Ice crusher.
4. Mix all the dry ingredients throughout the crushed nuts.
5. Ad the oil to the dry mixture and place in food processor until smooth texture appears. Or- as I did – use  your hand blender and blend away. You might need to add some oil through the process if to sticky.

The spread is best kept in the fridge for up to two weeks. But really I only lasts me toughly one week ;-)

My recommendation: Eat as is with a spoon!

Raw vegan alternative: Don’t roast the nuts but put in dehydrater. And instead of the vegan but not raw sweetener option Maple Syrup use stevia.

Unterschrift_Elisa_Herz

Persimmon Pie

1 Reply

image011-1 image004-1 image005-1 image007-1 image001-1 image002-1 image003-1 image008-1 image009-1 image010-1

 

Khaki, Sharon , Dattelpflaume viele Namen für eine so tolle Frucht. Reif also saftig und super süße ist sie am besten. Das merkt daran, dass die Frucht so wirkt als würde sie gleich platzen, wenn man sie berührt. Genau dann braucht man nur den Stiel entfernen und kann sie direkt servieren. Dieser Kuchen ist eines meiner Sonntagsexperimente. Khaki im Kuchen hatte ich bisher noch nicht, aber Wahnsinn ist das lecker.

—

A persimmon has more than three names in German Khaki, Sharon and Dateplum just to name some. When ripe it’s one of the most beautiful fruites, you’re gonna notice how ripe it is because it looks like it’ll burst. Ripe as in super juicy and sweet and you only have to get rid of the stem and serve it like that. This pie is a Sunday-Experiment of mine. Khaki in a cake never seen bevor but oh so good.

 

 

Recipe (yields a 24 cm/9 ” pie pan)
Glutenfree, sugar free, vegan
Frei von Gluten, ohne Zucker, vegan

What you’ll need

    1. 2 ripe persimmons
    2. 3 cups soaked Dates (cover dates with water for at least 2 hours or overnight)
    3. 1/4 cup Milk of your choice (I used rice-date-milk)
    4. 1 1/2 cup almond meal (you can make your own by placing almonds in a food processor and blend until you have flour-like consitency)
    5. 3/4 cup glutenfree oat flour (you can make your own by placing oats in a food processor and blend until you have flour-like consitency)
    6. 3 Tbsp. Coconuto oil
    7. 2-4 Tbsp. Water
    8. 1 Tsp. Bakig powder
    9. 2 Tbsp. Oats
    10. 1/4 Walnuts

What you wanna do

    1. For the crust: mix almond meal, oat meal and coconut oil until you have a crumbly texture, than add water until you get a smooth dough
    2. Place the crust in a 24 cm/9” pie pan and push with hands to line the whole pan
    3. Place the crust in the oven for 20 minutes on 180°C/356°F
    4. For the topping: Place soaked dates, persimmons, baking powder, milk, oats in food processor and blend everything together until you get a smooth mixture
    5. Add mixture on top of the.
    6. Sprinkle Walnuts on top and put back in the oven for 20 more minutes

Unterschrift_Elisa_Herz