Vegan Curries – “Sri Lankan mixed plate “

Vegan Curries by Truefoodsblog View Post

Vegan Curries – “Sri Lankan mixed plate “

Have you ever wondered what a vegan can eat on Sri Lanka? Are you unsure of what food you can find as a vegan? Well, there is the answer on a plate. 

Whole Wheat Naan Bread – “Best Vegan Naan recipe ever”

Whole Wheat Naan Bread by Truefoodsblog 8 View Post

Whole Wheat Naan Bread – “Best Vegan Naan recipe ever”

Yesterday, I had a breakthrough in Naan Bread making! Since I am a little child I am exposed to the Indian kitchen from my parents. My mother makes an incredible Chapati Bread (recipe on our website), but there was always a sort of struggle making a really good Naan bread. Until now, this was the first time I have tried a Vegan version creating a so-called “sponge” as the base of the dough. And seriously I fell in love with this technique, the Vegan Naan is crunchy from the outside, super soft from the inside and full of flavors and aroma from spices, herbs, and the toppings.

Close your eyes and dream about a travel to India or Sri Lanka while eating the Naan, dance around your kitchen and enjoy the smell.

Cocos Makronen – “Moritz’s Favourite Christmas biscuits”

Cocos_Makronen_Truefoodsblog View Post

Cocos Makronen – “Moritz’s Favourite Christmas biscuits”

Today we are going to present to you: Moritz’s Favourite Christmas cookies – in German: Kokos Makronen. They may look simple but they are juicy, chocolaty and satisfying.

Moritz was talking about them all the time, so we decided to create an extra moist, but still containing a healthy sugar, alternative which is natural and low in calories.

Birch sugar:

  • Birch sugar, also called xylitol, is probably the healthiest alternative to white sugar. Acquired in a completely natural way from a birch bark, it has a lot of benefits and health properties.  It also included colorful fizzy drinks, sweetening the coffee and eating candy.
  • It’s a healthy replacement for white sugar – sugar made of birch bark has a significantly lower glycaemic index and it has a lot fewer calories than white sugar
  • it’s a perfect pick for diabetics and people who count every calorie without giving up all sweets, it can be used by people with diabetes and people who are trying to fight with their obesity, as it reduces the sweets cravings and the body can process it with minimal amount of insulin.
Cocos_Makronen_Truefoodsblog

Cocos_Makronen_Truefoodsblog

how you do it:

  1. Preheat the oven to 150°
  2. In a pan mix the coconut flakes, sugar or sweetener of choice, vanilla or spices & give it a good stir. Heat it on low to medium power.
  3. Add the egg white or beaten up aqua faba and mix it. Stir until everything is combined.
  4. Eyeball with a spoon and put little cookies on a baking sheet.
  5. Bake for around 10-15 minutes until golden brown.
  6. Let them cool. Meanwhile, make a water bath by heating some water in a pan & put a ceramic or metal vessel on top to melt down the chocolate.
  7. Dip either the sides or the bottom of the cookies into the chocolate and let them cool again

Voila!

Hope you enjoy this recipe ! & don’t eat them as fast as Moritz did 😉

Cocos Makronen – “Moritz’s Favourite Christmas busiquits”

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 15

Cocos Makronen – “Moritz’s Favourite Christmas busiquits”

Ingredients

  • Coconut Flakes 200g
  • Egg whites or Aqua Faba 4 or 5 tbsp
  • Extra fine sugar or xylit 150g
  • Vanilla 1/2 tbsp
  • Dark Chocolate 1 bar

 

Korean Stir Fry Eggplant with Sesame Rice

Korean Stir Fry Eggplant with Sesame Rice by Truefoodsblog 5 View Post

Korean Stir Fry Eggplant with Sesame Rice – “Recipe from a Friend”

Today I am going to share the Korean Stir Fry Eggplant recipe with a tasty sesame rice. The recipe comes from Berlin, from my dear friend Melly. She cooked this recipe the last time I have visited her in the famous Gotzkowsky flat and I was amazed by the simplicity and flavourful taste of the eggplant dish. The main ingredients: Eggplant, Ginger & Garlic together with the roasty flavors created by the concentrated tomato and soy sauce give this dish its signature taste. Topped with some peanuts, roasted sesame, pomegranate seeds, and spring onions, simply delicious.

Vegan Banana Muffins – “Christmas Edition”

Vegan Banana Muffins - Christmas Edition by Truefoodsblog 4 View Post

Vegan Banana Muffins – “Christmas Edition”

Claire and I, we both took a week off of, flying to Germany to visit friends and family, one last break before the winter exams. When I came back I found myself having many leftover bananas in the kitchen waiting to be snacked. I took the occasion and created a new Vegan Banana Muffins recipe, the perfect usage for brown leftover bananas. Inspired by the beautiful Christmas lights which are popping up all over Milan and Piacenza here in Italy, I made a “Christmas Edition” out of them. The result where moisty, spekulatius spiced chocolate-banana cupcakes with a light vegan lemon glaze.

Vitamin Boost Bowl – Roasted vegetables Salad & Peanut Maple Lemon Sauce

Vitamin Boost Bowl Truefoodsblog View Post

Vitamin Boost Bowl – Roasted vegetables Salad & Peanut Maple Lemon Sauce

Is that time of the year when it gets “harder” to buy seasonal food.

Many people struggle to find something that they like and still fits the winter season. Nevertheless, they aim to buy seasonal, simply do not know how to survive in the winter time. Well, that’s why we are here to support you.

This time with a little veggie inspiration. For all of you who do not like Brussels sprouts that much- this recipe may really be a game changer for you! The leaves will get crunchy and the flavor of the curry will soak into the little green buds.

The nice thing also – it looks beautiful on your plate.

I really have to say that it was big fun to plate this recipe & to present it to you – that’s why food is my art now – Claire

 

 

Vitamin Boost Bowl Truefoodsblog

Vitamin Boost Bowl Truefoodsblog

How you do it:

Roasted Veggies

  1. Preheat the oven to 180°
  2. Cut your veggies into thin slices & the Brussels Sprouts into half. Put them all in a big bowl with Sesame oil, maple syrup, spices, salt and mix it through so everything is evenly covered.
  3. Put the veggies on baking paper and roast them for 30 minutes.
  4. Meanwhile, add the grains to the pot with an equal amount of water & let this simmer for around 15 minutes until soft

Peanut Maple Lemon Sauce

  1. Basically mix all the ingredients together and stir until everything starts to combine.
  2. Add a little splash of water until you are satisfied with the texture and taste.

Serve everything together in a bowl.

Vitamin Boost Bowl – Roasted vegetables Salad & Peanut Maple Lemon Sauce

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 3

Ingredients

  • Parsnip 2 medium
  • Carrots 3
  • Cauliflower 1/4
  • Brussels Sprouts 1 hand full
  • Fennel 1/2
  • Carb of Choice (Quinoa, couscous, bulgur etc) 1/2 Cup dry
  • Nuts of choice (cashews, pumpkin seeds, sunflower seeds) 1 hand full
  • Sesame oil 2 tbsp
  • Salt 1 big pinch
  • Cinnamon 1 pinch
  • Curry Powder 2 tbsp
  • Agae syrup or maple syrup 1 tbsp
  • Peanut butter 2 tbsp
  • Lemon juice & zest 1/2 lemon
  • Maple Syrup 2 tbsp
  • Sesame oil 2 tbsp
  • korinader seeds grounded 1 pinch
  • kumin 1 small pinch
  • Salt 1 pinch
  • Black pepper 1 pinch

 

Vegan Portobello Bacon on a flowery ‘Salate Miste’

Salate Miste with Portobello by Truefoodsblog View Post

Vegan Portobello Bacon on a flowery ‘Salate Miste’

Slowly the season for colorful lushious salads is over. We have created this dish a few weeks ago to be honest. Other then the salad and the edible flowers  – The mushroom bacon is always in season.

What i love about this dish is the lushious and romantic beauty of it. The sweetness of the fresh figs compliments the savory crunshy, saltiness of the protobello bacon and together just make an amazing side dish

Edible Flowers by Truefoodsblog

Edible Flowers by Truefoodsblog

So looking forward to create an edible flower recipe so you can grw them yourself and make yur dishes look like a fairy tale.

Are you interested into an edible flower special ?

 

Vegan Portobello Bacon by Truefoodsblog

Vegan Portobello Bacon by Truefoodsblog

We are always up to experiment with all different kinds of vegan alternatives. So also check out our cassava bacon recipe here.

Compared to the Portpbello bacon, the cassava version was by far more crispy which was mostly due to the fact that it was fried. Nevertheless, we also are looking forward to make some eggplant as well as parsnip and ricepaper bacon and give you our opinion.

Salate Miste with Portobello by Truefoodsblog

Salate Miste with Portobello by Truefoodsblog

How you do it:

Portbello Bacon

  1. Start with cutting the Mushrooms into really thin slices. Either with the knive or the mandoline.
  2. In a bowl, mix the oil, maple/agave/coconutblossom syrup, the liquid smoke and spices.
  3. Place the mushrooms inside and carefully massage the marinate into the mushrooms.
Vegan Portobello Bacon by Truefoodsblog

Vegan Portobello Bacon by Truefoodsblog

4.Let this mixture sit for at least 30 minutes up to 1 night. 

5.Meanwhile cook your main dish or prepare the sauce

6. For the sauce mix all ingredients together and stir until you get an emulsion (creamy sauce)

7.Preheat the oven to 180°C.

Vegan Portobello Bacon by Truefoodsblog

Vegan Portobello Bacon by Truefoodsblog

8. Place the mushrooms on a baking tray – take care that they do not overlap.

9.bake them for around 15 minutes. Take out the tray and turn the mushrooms to create the extra crisp.

10.Serve with loads of love.

 

Salate Miste with Portobello by Truefoodsblog

Salate Miste with Portobello by Truefoodsblog

Baked Apples with caramelized Goat cheese, Honey & Rosemary – “Autumn entree”

Appleslices_Goatcheese_Truefoodsblog View Post

Baked Apples with caramelized Goat cheese, Honey & Rosemary – “Autumn entree”

A lot of our friends who are not really into cooking asked us to make more recipes with really easy instructions and with the least ingredients possible. Baked Apples with caramelized Goat cheese, Honey & Rosemary is the perfect example which shows that you do not need much to bring a beautiful dish to life!

I remember the first time my mum made this & the whole kitchen smelled like caramelized apples & fresh spices. All of this really reminds me of autumn ever since. “The Mosel is in its golden dress, the grapes are under the sheds ” That’s the time when my mum uses to make this dish& so she did this time.

This is definitely a dish for which I am calling in “Vushu” – the moment when you know being vegan is necessary but it just sucks 😀 But still! Veganism is something that I have chosen for me- Claire

I know it is quite a topic to talk and especially discuss & I guess there is going to be a time when I am going to explain this choice- but this is not now 😉 & yes I still eat dairy products sometimes, but only if it is Slow Food you know 😉

The concept of vushu is from these incredible humans by the way: https://www.facebook.com/VushuTheReluctantVegan/?ref=py_c

Appleslices_Goatcheese_Truefoodsblog

Appleslices_Goatcheese_Truefoodsblog

How you do it:

  1. Preheat the oven to 170° C. 
  2. Wash your apples and cut them into around 10 cm thick slices. Take out the core with the seeds.
  3. Cut the Goat cheese into the same thick slices and place them on the whole of the apple in a baking vessel.
  4. Sprinkle the honey over the goat cheese and stick the rosemary inside the goat cheese.
  5. Add a tbsp of water to the bottom
  6. Let this bake for around 30 minutes until the goat cheese starts to get really golden and caramelized.

Enjoy the smell of your kitchen people 😉

Use all your senses!

Baked Apples with caramelized Goat cheese, Honey & Rosemary – “Autumn entree”

Cook Time: 30 minutes

Serving Size: 4

Ingredients

  • Boskop Apples 2 big
  • Goatcheese rolls 1 pack
  • Honey 4 tbsp
  • Rosemary 1 handfull

Pumpkin Wholegrain Buns – “Homemade Sunday-brunch”

Pumpkin Wholegrain Buns - Homemade Sundaybrunch by Truefoodsblog 6 View Post

Pumpkin Wholegrain Buns – “Homemade Sunday-brunch”

Autumn time is pumpkin time! So what could be more authentic than making your own buns for a Sunday breakfast? The Pumpkin Wholegrain Buns are a welcome change on your kitchen table and will make your family, friends and beloved ones happy during the next brunch together. The seasonal, healthy and wholesome buns are ready to “get spread”. You will be amazed by the richness of the dough and similarly the fluffiness of the buns inside due to the pumpkin. Is there any better start in a cozy autumn Sunday then a brunch in your comfy clothes?

Pumpkin Sweetpotato Gnocchi – “homemade Italian Classic”

Pumpkin_Sweetpotatoe_Gnocchi_Truefoodsblog View Post

Pumpkin Sweetpotato Gnocchi- “homemade Italian Classic”

Homade Italian Classic- Gnocchi. We kind of start preparing for our year abroad in Italy , lately. Its crazy how fast time runs by. Only three more month and we are already eading off to France.

So learning how to preaprea typical italian dish can’t be the wrong choice i guess 😉

Moritz already knew how to mae them of course, but for me it was very surprising how easy they are being made & how fast it actually goes. I always thought making gnocchi would be one of the more difficult dishes. The more I liked the fact that you can also be flexible with your ingredients, as the dough is very forgiving to textures anddifferent conditions – other than pasta i assume.

My mum also bought me a gnocchi plate – and now i finally came to use it.

Pumpkin_Sweetpotatoe_Gnocchi_Truefoodsblog

Pumpkin_Sweetpotatoe_Gnocchi_Truefoodsblog

 

How you do it:

  1. Start with peeling the potatoes and cutting them into medium sized cubes, as well as the Hokkaido pumpkin.
  2. Bring a big pot of water to boil, add a little salt & cook the potatoes, pumpkin and sweet potatoe cubes until they are getting soft (for around 10min)
  3. Mash them and add salt, the egg, flour, and nutmeg.
  4. Knead the dough until it has a very doughy texture and does not stick anymore.
  5. Take a handful of dough and roll it into a thumb thick snake.
  6. Cut it into 5 cm long pieces and either roll them over a gnocchi board or a fork.
  7. Boil some water again and cook the gnocchi until they are starting to swim on the surface.
  8. Now prepare them as ou please. A good way is frying them in butter with sage!

Pumpkin Sweetpotato Gnocchi – “homemade Italian Classic”

Cook Time: 20 minutes

Serving Size: 5

Ingredients

  • Hokkaido pumpkin cubes 1/2 Cup
  • Sweetpotatoe 1 small
  • Potatoes 3 small
  • Egg 1 organic
  • Wholegrain flour 1 1/2 Cup
  • Nutmeg 1 pinch
  • Salt 1 pinch

Vegan Smoked Salmon “One of the weirdest recipes so far”

Vega Smoked Salmon Truefoodsblog View Post

Vegan Smoked Salmon “One of the weirdest recipes so far”

Yesterday we had a great talk with the founder of Knakwortel – a start-up creating hotdogs out of carrots.

Yes, this might sound weird to you but you should have heard her pitch! The story of her being a vegetarian not eating vegetables, being an active member of a sustainable food movement and her enthusiasm about it, really inspired me. She showed me Almere, the city which we are studying, in a completely new light.

Most of all she inspired me and encouraged me. Sometimes I feel that I am not professional enough, that we are not producing content enough, that we are not innovative enough and most of all I am not quite sure yet of how to really have a positive impact on the food industry which is sometimes tough on me.

Seeing her being so confident and hearing that it is okay to not have the perfect plan but spreading the messages and our knowledge kind of hit on me. After her lecture, I was full of energy and ideas.

That is when I thought of this one thing that I have heard of: vegan smoked salmon made out of carrots. So I sat down and read the recipes which I got seen from Nicole, the mother of my little sister and developed our own recipe.

Vega Smoked Salmon Truefoodsblog

Vega Smoked Salmon Truefoodsblog

 

How you do it:

  1. Start with steam cooking the carrots for around 30 minutes until they have softened. The carrots do not need to be peeled and the time they need to be done depends o their thickness.
  2. Let them cool down until they are just slightly warm.
  3. Start peeling the carrots and cut them into differently thick slices.
  4. Crack the nori sheet into little pieces, you can use a grinder if you have one on hand. Mix the soy sauce, liquid smoke, oil, spices, agave syrup, rice vinegar and the nori sheet in a bowl.
  5. Take a sipper or a Tupperware to mix the carrot slices with the marinade mix it. 
  6. Let it marinade for at least one night

It tastes best with some cream cheese, dill and a good old sourdough bread – guarenteed.

Vegan Smoked Salmon “One of the weirdest recipes so far”

Total Time: 40 minutes

Yield: 10

Vegan Smoked Salmon “One of the weirdest recipes so far”

Ingredients

  • Big carrots 5
  • Rice Vinegar 1 tbsp
  • Liquid Smoke 1 tbsp
  • Sesame Oil 3 tbsp
  • Soy sauce 1/2 tbsp
  • Agave syrup 1/2 tbsp
  • Nori Sheets 1
  • Sea Salt after taste

Vegan Plum Cake with Cinnamon crumbles – “Grandmothers classic”

Vegan Plum Cake with Cinnamon crumbles - Grandmothers classic by Truefoodsblog 11 View Post

Vegan Plum Cake with Cinnamon crumbles – “Grandmothers classic”

Sweet Dreams are made of this, the Vegan Plum Cake with Cinnamon crumbles is based on the traditional yeast dough recipe of my Granny. We have changed the recipe into a Vegan Version for our followers with some plant-based winter crumbles on top. The wholegrain-spelt dough together with the slightly acidic plums gives a flavourful combination. Again we take care of a low amount of sugar, and a rich content of dietary fiber in this recipe. The plum season is almost over in most of the parts in Europe, we hope you still find some fresh plums, otherwise, you can also use apple or pear instead (which are plenty on the market currently.

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