Sauerkraut Seed Cracker – “Gut health on the go”

Sauerkraut Seed Cracker by Truefoodsblog View Post

Sauerkraut Seed Cracker “Gut health on the go”

This idea came from the question “what can I gift to my family and friends, without buying something”. This Christmas our family had a gift-consume strike. So we only gifted handcrafted things or little stuff that we knew the others would desperately need.

Well, what I had was Sauerkraut & loads of seeds.

This is also the perfect solution for those that are

  •  traveling
  • cant store sauerkraut
  • want a quick pro-prebiotic snack
  • vegan
  • gluten-free
  • low in carbs
  • live or have to live on a keto diet
  • delicious and homemade
Sauerkraut Seed Cracker by Truefoodsblog

Sauerkraut Seed Cracker by Truefoodsblog

Here is how you make it :

 

1. in order to preserve the gut-healing lactobacilli, we recommend drying the sauerkraut for 1 hour at 50°C, with a slightly opened oven door. Start with pressing out the sauerkraut through a cloth, catch the liquid for later

2. Now mix the sauerkraut juice with the chia seeds, flax seeds, and water. Let this soak for 15 minutes until the seeds turn into a gel (not too thick)

3. In a pan roast, the sesame, sunflower & pumpkin seeds until your kitchen is filled with a delicious smell.

4. Now Mix all the seeds, the buckwheat, and sauerkraut with the gel and blend until you receive a thick “slimy” mass.

5. Thinly spread the “dough” on a baking paper and bake for around 30 minutes  at max 70°C, then take the crackers out and cut the mass into the sizes you prefer.

6. continue baking the mass for another 1  hour at the same temperature and let them cool properly before storing in a closed box.

enjoy !!!

 

 

Sauerkraut Seed Cracker by Truefoodsblog

Sauerkraut Seed Cracker by Truefoodsblog

Vegan Winter Gnocchi – Sauerkraut, apples in silky cream

Vegan Winter Gnocchi by Truefoodsblog View Post

Vegan Winter Gnocchi – Sauerkraut, apples in a silky cream

 

Vegan Winter Gnocchi by Truefoodsblog

Vegan Winter Gnocchi by Truefoodsblog

Its slowly getting darker outside and I don’t know it is with you- but I start to grave some serious soul-food these days.

Time to get cozy and eat something hearty and rich. Nothing goes better with those dishes that the seasonal fermented vegetable: Sauerkraut.

This is actually a very classic dish. In Germany, we normally eat it with a potato pasta dish called “Schupfnudeln”, but as we are living in the Netherlands now, we ha to go for gnocchis.

Also, it was fairly easy to make this dish vegan (which even not makes you have such a strong stomach ache as when eating dairy cream).

So when you are wondering:

Apples, gnocchi, cream, onions & sauerkraut ?? is this nice ?

Well, I can tell you, YES! its awesome and actually has a huge addictive effect. All the flavors starting to balance each other. I know we say that a lot, but that is what sauerkraut generally does:

It balanced out with its tanginess and acidity, intesifying all flavours that is is combined with.

So how do you cook this amazing hearty winter dish at home ?!

How you do it:

  1.  start with slicing the red onions into thin rings, followed by quartering the apples, taking the core out and cutting it into thin slices as well.
  2. Heat some saltwater for the gnocchis meanwhile.
  3. Add coconut oil to the pan and add the red onions. Fry them on medium heat until they are soft and slightly golden brown.
  4. Start cooking the gnocchis
  5. Now, add the apple slices and wait until they are slightly soft.
  6. Add the vegan cream and some salt and black pepper after taste (you don’t need much flavoring as all ingredients have their own distinct taste). let it simmer on low heat.
  7. he gnocchis should all swim on the surface by now, so remove them from the water and add them to another pan with coconut oil to fry them until they get a crunchy golden crust.
  8. Add the gnocchi to a bowl, add the sauce and top this off with raw sauerkraut.
Vegan Winter Gnocchi by Truefoodsblog

Vegan Winter Gnocchi by Truefoodsblog

ENJOY !

 

 

Purple Rain SauerCrowd Brownies – “Umami experience”

Purple Rain SauerCrowd Brownie by Truefoodsblog View Post

Purple Sauerkraut Brownies – “Sour meets chocolate”

My latest creation: Vegan dark chocolate sauerkraut brownies with our raw fermented, red cabbage/fennel Sauerkraut

One of the greatest challenges/goals for us at the moment is to bring back the concept of raw fermented foods. This mostly requires inspiring people on how to use sauerkraut read more:

Best Vegan Sauerkraut Burger – “The SauerCrowd Burger”

Best Vegan Sauerkraut Burger - "SauerCrowd Burger" View Post

Best Vegan Sauerkraut Burger – “The SauerCrowd Burger”

Today we introduce you to our favorite burger at the moment, probably for a loooong time.

We used this recipe for the first time at the presentation of SauerCrowd at our Ecotrophilia competition and ever since using it for making friends, family and us incredibly happy.

In the picture below you can see our love Minik indulging into one of our burgers.

What we think makes the combo of sauerkraut and this hearty bun recipe so incredible is the balance they give each other. So you have the richness of the burger and the crunchy sourness of the sauerkraut that makes it so addictive.

our new slogan:

Sauerkraut is the new pickle on the burger

a beautiful easy way to make everyone love and appreciate raw sauerkraut and that is our goal. Only when you eat your ferments raw, you will profit from its health properties and probiotic character. But of course, there are people that have to get out of their comfort zone to try sauerkraut raw. So this is our strategy 😉

Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

How you do it:

  1. Add the line seeds with the same amount of water into a bowl and let it sit.
  2. Start with preparing the burger bun. So thinly chop the broccoli into tiny pieces. Followed by the onion. Also cut the onions into slices and heat some olive oil in a pan.
  3. Fry the mushrooms in the pan until they released most of their water.
  4. In a big bowl bash half of the beans and eventually add the rest of the ingredients to it as well as the rest of the beans
Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

5. Season after preference, and set aside to let the bread crumps soak up some of the moisture, so the patty will be very easy to form.

6. Heat some olive oil in a pan, form a patty in your hands and fry the patty for round 3 minutes on each side until you get a golden crust.

Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

7. Mix the ingredients for the sauce, cut the burger puns and heat them in the pan.

8. Now start with spreading the sauce on each sides, add the vegan cheese, patty, salad and Sauerkraut!

 

Enjoy !

 

Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

Best Vegan Sauerkraut Burger - "SauerCrowd Burger"

Best Vegan Sauerkraut Burger – “SauerCrowd Burger”

Vegan Reuben Sandwich – “Purple Rain edition”

Vegan Reubensandwhich by Truefoodsblog View Post

Vegan Reuben Sandwich – “Purple Rain edition”

OOh, I remember when I had this dish for the first time. It was in Hawaii and before that, I have never heard of it. This typical kosher-American dish is normally stuffed with corned beef, sauerkraut, swiss cheese, and Russian sauce. So actually, quite intercultural/intercontinental dish. Food unites.

Vegan Reubensandwhich by Truefoodsblog

Vegan Reubensandwhich by Truefoodsblog

Back in Hawaii, it was also the first time that I have tried to eat sauerkraut on top of a sandwich and god I don’t overexaggerate- I loved it. So I was even happier when Moritz suggested cooking it at home and adding our little twist to it. So instead of corned beef, we went for mushrooms and a big amount of our purple rain sauerkraut.

Purple Rain Sauerkraut: Red cabbage, Fennel, apples and sea salt all sourced orgaically from a local farm working with people with disabilities  – raw fermented by us 🙂 

So let’s start. Another recipe showing the creative potential of sauerkraut.

Especially when living in a country of sandwiches & toasties

This is what you need: 

Vegan Reubensandwich by Truefoodsblog

Vegan Reuben sandwich by Truefoodsblog

How you do it:

  1. Start with preparing the sauce: thinly dice the shallot and mix it with the rest o the ingredients of the Russian dressing until you get a salmon-colored sauce.
  2. Chop up the mushrooms, heat a splash of olive oil in a pan and add the mushrooms. Stir occasionally until the mushrooms release their water and slightly turn golden brown. Now, add the Thyme and spices at the end and set aside in a bowl.

Vegan Reubensandwich by Truefoodsblog

3. use the heated pan in order to toast the bread until golden brown.

Vegan Reubensandwich by Truefoodsblog

4. Spread a thin layer of Russian dressing on all 4 slices of bread. Then start layering the Reuben sandwich.

  • Bread
  • Mushrooms
  • Sauerkraut
  • Russian Dressing
  • Dill
  • Vegan Cheese
  • Dill Pickles
  • Bread

Gently press the bread and slice it in half

ENJOY!

Vegan Reubensandwhich by Truefoodsblog

Vegan Reubensandwhich by Truefoodsblog

Vegan Reubensandwhich by Truefoodsblog

Vegan Reubensandwhich by Truefoodsblog

Sauerkraut balls with a Mustard-Peanut-Maple Dip “Vegetarian Borreltime”

Sauerkrautballs by Truefoodsblog View Post

Sauerkrautballs with a Mustard-Peanut-Maple Dip “Vegetarian Borreltime”

Have you ever been to the Netherlands? Yes? Have you ever sit in a bar starting from around 18:00-19:00 ending to 22:00? Well, then you might have seen a group of smiling people sitting around a wooden blak of little fried balls, cheese sipping on some beer. The perfect snack recipe comes here

Vegan Pierogies – Wild Garlic Dough & Sauerkraut, Potato, Sourcream Stuffing

Vegan Pierogies by Truefoodsblog View Post

Vegan Pierogies – Wild Garlic Dough & Sauerkraut, Potato, Sourcream Stuffing

Finally I manage to load up this recipe for you guys. It has been requested for a long time now.

I wrote this recipe two days after arriving back from Sri Lanka & I have was missing to write for you.

This was Elias, a good friend of mine who sings incredibly good. Him, my best friends and my favorite regional food finally made me fell like I arrived back. Of course, the culture shock was real, switching from a crowded, loud and colorful Sri Lanka to a grey wintery Germany.

Luckily my grandparents visited me and my mum with a big batch of homemade Sourkraut, a traditional fermented cabbage dish which I know since childhood.

This was the inspiration for this recipe & i hope you enjoy it as much as I did

How you do it:

Start with the dough

  1. Mix the flour with salt, wild garlic pesto and water and stir with a spoon until everything is roughly combined. Continue with your hands until you have a ball of dough. Don’t worry when it seems to be dy at first, eventually it will turn out after a while.

 

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

2. Grease a bowl and set into the fridge while you prepare the filling

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

The Stuffing

  1.  Start with boiling water for the potatoes and boil them until they are soft.
  2.  Add them to a mixing bowl together with the sour cream (if you dont have vegan sour cream, try out this recipe ). 
  3.  Add a pinch of salt, nutmeg, apple cider vinegar, nutritional yeast, white pepper and smash the potatoes either with a mixer or with your hands.
Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

4. It should have the texture like you see below, than add the Sauerkraut (preferably the raw fermented version from SauerCrowd and mix again.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

5. Take the dough from tthe fridge and knead before you flour a surface and start to roll it out, as thin as you can.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

6. with a small cup, start to make circles in the dough.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

7. Take one of the circles into you hand a pull gently on the edges of two opposite sides, so you get an oval.

8. Now place half a tbsp into the middle of the dough and softly pinch the edges together. They need to be closed.

9. place them on a floured tray and continue until you have no more dough and stuffing left.

10. Cut onions into rings and caramelize them in a pan while you heat a pot of salt water for the Pierogies.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

11. add them to the water and wait until they float on the surface, that is when they are done.

12. Take the onions out and place the Pierogies in the pan until they are golden and slightly crunchy on both sides.

Vegan Pierogies by Truefoodsblog

Vegan Pierogies by Truefoodsblog

13. Serve with sour cream, onions and loads of love.

 

Loads of love,

Claire

 

 

Vegan stuffed wholegrain Naan Wrap – “Golden Kraut filling”

Vegetable stuffed wholegrain Naan Wrap - Truefoodsblog View Post

 Vegetable stuffed whole grain Naan Wrap – “easy on the go”

Vegetable stuffed wholegrain Naan Wrap – I was really looking forward to posting this recipe because it was one of my favorite dishes we have had so far. We often woke up late and didn’t have any bread for breakfast, so every time we had to be fast I made some fresh naan bread out of the pan. During that process, I have found my favorite naan recipes. If you want them to be more fluffy you can add an egg, less baking soda to have some kind of a wrap. Naan is simply always a good idea, not only for Indian dishes as you can see. Playing around with your favorite food leads to so many great results!

Colourful Grilled Garden Vegetables Herb Tart – “Summer Tart”

Colourful Grilled Garden Vegetables Herb Tart View Post

Colourful Grilled Garden Vegetables Herb Tart

Colourful Grilled Garden Vegetables Herb Tart – “Summer Tart”. What a beautiful day !!!!!! Its midsummer and its so beautiful outside I could cry. Warm evenings, time with friends – its life to the fullest. The garden is at its peak. The tomatoes are starting to get ripe & my mum has the craziest varieties. Red, Black, Green, Stripes, small, big, huge – basically everything.

Yesterday my little sister came for a visit and we wanted to make pizza when she asked me whether it would be possible to make pizza colorful. We had so much fun when we started to paint the dough with herbs and everything I could find. My little sister is 6 by the way, its crazy how fast they become older. Next week she will already go to school. We have a huge gap regarding our ages, as I am already 20 (oh god). When we were on the playground and swinging she told me that its perfect that I am already old. That I could bring us to whatever place we wanted and never get old, because she would always teach me how to stay a kid.

This colorful dough recipe will always remind me of that. We had too much dough left so me and my mum made a tart today with all the good stuff from the garden.

Colourful Grilled Garden Vegetables Herb Tart

Colourful Grilled Garden Vegetables Herb Tart

How you do it:

Colorful dough

  1. Preheat the oven to 180° C
  2. Start with kneading the whole grain flour, Greek yoghurt (leave 2 tbsp aside for the red dough), oil, salt and baking powder until everything is well combined.
  3. Divide the dough into 3 pieces and add them to a separate bowl each. To one of the bowls, add the lentil flour and the 2 tbsp of Greek yogurt as well as a sip of olive oil plus some red pepper powder and knead. To the other dough add either the pesto plus the fenugreek and to the other turmeric. Knead until they are all colorful.
  4. Butter a round spring form and start with placing little balls of all the different doughs next to each other, with a little space in between. Change the colors so the effect is more visual. Gently press the balls down so the dough is nice and even as well as about 5 cm high on the edges.
  5. Make little holes with a fork on the bottom and bake this for around 15 min.

Stuffing

  1. Meanwhile, start with the stuffing. Therefore, you start with mixing the eggs in a bowl. Add the sour cream, salt, pepper, nutmeg and mix until it’s well combined.
  2. Wash your vegetables and the herbs. Cut the Carrots and zucchini into small slices, beans into the half, leave the tomatoes and mince the herbs, the green of the carrots and the chards thinly. 
  3. Add the minced greens into the egg mixture.
  4. Take a grill pan and one after one, start off with grilling your vegetables. Besides the tomatoes and the Zucchini, you add them into the egg mixture.
  5. Take out the dough and fill in the egg-greens-vegetable mixture. Place the tomatoes and the zucchini on top and sprinkle cheese on it.
  6. Bake this beauty for around 30 min.

Colourful Grilled Garden Vegetables Herb Tart – “Summer Tart”

Cook Time: 1 hour

Serving Size: 6

Ingredients

  • Wholegrain Flour 250g
  • Lentil flour 50g
  • Red Pepper Powder 2 tbsp
  • Turmeric 1 tbsp
  • Green Pesto 3 tbsp
  • Greek Yoghurt or Quark 125g
  • Olive Oil 4 tsbp
  • Salt 1 pinch
  • Baking powder 1 tbsp
  • Organic Eggs 3
  • Sour Cream 1 Can
  • Salt 1 tbsp
  • Black Pepper 1/2 tbsp
  • Nutmeg 1/2 tbsp
  • Carrot plus the green 2 big
  • Zucchini 1/2 or one small
  • Green Beans 300g
  • Cherry Tomatoes 5-7
  • Chard 4 big leaves
  • Fresh Herbs (Majoram, Levage, Basil, Savory) 2 big hands full
  • Oil 2 tbsp
  • Pecorino or any other hard cheese (grounded) 200g
  • Onion 1

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl - Truefoodsblog View Post

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl – There is basically nothing better than  grilling pan & the fact that you can grill peaches with it. If you never have tried grilled peaches you definatly miss something. They slightly caramalize and the soft burned taste perfectly compliments the sweetness of the peaches which get soft and creamy.

After the tumeric buckwheat recipe someone asked me to show how I make buckwheat for breakfast so this is for you 😉 There is one small issue when it comes to cooking with buckwheat 1. it defintly takes some time 2. it can get slimy if you dont wash it properly.

my tip is : wash the buckwheat and let it soak over night, so it does not get slimy

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl - Truefoodsblog

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl – Truefoodsblog

How you do it:

  1. Soak the buckwheat over night & wash it with cold water the day after.
  2. Add the milk, agave syrup, cinnamon and the vanilla to the buckwheat and let this cook for around 5 min.
  3. Stir occasionally so it does not get burned.
  4. Heat some coconut oil in a grill pan. Wash and cut the peaches in half and let them bake for around 4 min on each side so they get those typical grilling stripes.
  5. Add your buckwheat to a bowl & top it of with your plant based yogurt, cashew butter, cashews, and granola 

find out how to make your own granola under: https://www.truefoodsblog.com/recipe/buckwheat-peanut-tamari-granola-gluten-free-without-regrets/

Vegan Vanilla Buckwheat Grilled Peach Breakfast Bowl

Cook Time: 10 minutes

Ingredients

  • Buckwheat 150 g
  • Almond milk or any lant based milk 100 ml
  • Cinnamon 1/2 tbsp
  • Vanilla (powder or extract) 1 tbsp
  • Agave Sirup 1 tbsp
  • Peaches (we took wineyard peaches) 4
  • Plant Based Yoghurt 1/2 Cup
  • Cashew Butter 2 tbsp
  • Toppings of Choice (we took cashews & homemade buckwheat granola) as much as you please

Rhubarb Cheesecake “it’s the Rhubarb time of the year”

Rhubarb Cheesecake - Truefoodsblog View Post

Rhubarb Cheesecake “it’s the Rhubarb time of the year”

Rhubarb time is almost coming to its end. For those who still have the pleasure to eat some: try this geometrically shaped cheesecake tart with roses.
The rhubarb is glazed in raspberry jam and rose leaves to give the sour sticks a balanced, interesting touch. Actually, we had this cake when we said goodbye to France with all our friends and Collocs. Now, Moritz and I are enjoying the first weeks of holidays in two different parts of Germany. For me, it’s always a way of keeping up with him when I see the recipes he posts. So guys: for the next few weeks you are going to see two different worlds on this blog 🙂 *

Tempeh Skewers with Spicy Peanut Sauce – “Throwback Asia”

Tempeh skewers with spicy peanut sauce - Throwback Asia by Truefoodsblog View Post

Tempeh Skewers with Spicy Peanut Sauce – “Throwback Asia”

The second throwback to Asia recipe is coming straight from the pan/grill. The Vegan Tempeh skewers with spicy peanut sauce recipe is super easy to prepare summer dish which fits especially for a vegetarian bbq. It gets even better together with our unique spicy peanut “pinda” sauce. Today we got accepted for the green starter program where we will start-up our own eco-friendly food business from September onwards. More about that in the coming few weeks. For now, enjoy the first summer days and make your friends and family happy with this easy Vegan recipe.

Vegan Laksa Soup – “Malaysia´s Best Breakfast Ever”

Vegan Laksa Soup - Malaysia´s Best Breakfast Ever 5 View Post

Vegan Laksa Soup – “Malaysia’s Best Breakfast Ever”

Time flys being back in Amsterdam! Its been almost a year that my friend Kilian and I have traveled the Island Borneo. One recipe which I desperately wanted to create at home was the Vegan version ob the Sabah classic Breakfast Laksa Soup. This weekend I finally found the time to experiment with flavors and spices to create the perfect Laksa paste. Once the paste is, prepared things roll out really quick and a delicious bowl of the broth of gods – Laksa is standing on your table. Dreaming back of this wonderful vacation I love to share this recipe with you today. Enjoy

Vegan Smoked Salmon “Plant-based Sunday morning brunch“

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

Wild Herb Pesto with Quinoa – “Wild as the herbs”

Wild Herb Pesto with Quinoa by Truefoodsblog View Post

 

Wild Herb Pesto with Quinoa – “Wild as the herbs”

Wild as the herbs. The name i a little tribute to the family we have found here in Amsterdam. “WIld as the moon” is the name of the party that the Gardens of Babylon tribe organizes every month to honor the full moon. Thank you for you :*

Today we want to share with you a little recipe with the herbs of the early summer.  This recipe is inspire by my mum. She came back from the garden and brought fresh wild herbs & a bunch of green veggies from the Demeter farm close by. This is such a vibrant, healthy & fresh dish & that is why we want to share it with you today.

Little disclaimer: Be careful when you go to collect wild herbs & always take care not to harvest them in parks where dogs could have “marked” them or close to carstreets.

Wild Herb Pesto with Quinoa by Truefoodsblog

Wild Herb Pesto with Quinoa by Truefoodsblog

Garlic Mustard

(Knoblauchrauke)

Garlic Mustard

Garlic Mustard

  • High in vitamin C & A
  • early spring
  • distinctive garlicky smell and taste. Really nice for pesto
  • “Garlic mustard can invade relatively undisturbed forests. Once established, it can displace native wildflowers like trilliums (Trillium sp) and trout lily (Erythronium americanum). It hinders other plants by interfering with the growth of fungi that bring nutrients to the roots of the plants”
  • “Garlic mustard seeds are easily spread by people and animals. They can remain in the soil for up to 30 years and still be able to sprout. The plant can grow in a wide range of sunny and fully shaded habitats, including undisturbed forest, forest edges, riverbanks and roadsides. Garlic mustard does not provide a valuable food source for native wildlife” (londonmiddlesexmastersgardeners)

Wild Garlic

(Bärlauch)

Wild Garlic

Wild Garlic

  • Where: Dense clusters of green spears thrust from the woodland floor in spring: these are ramsons, better known as wild garlic and they are a sign that the woodland you are walking in is very old.
  • When: Late spring, may to june the flower is present
  • Flavor: strong flavor, slightly spicy, distinctive, close to garlic
  • what: flowers and leaves edible. Perfect as fresh pesto (Countryfile)

Ashweed

(Giersch)

Ashweed

Ashweed

Ashweed

Ashweed

not to confuse with the poisonous “poison-hemlock”

POISON HEMLOCK

POISON HEMLOCK

  • When: Spring to late autumn (flower from June to July)
  • where: loves nitrogen-rich soils (good indicator), loves gardens, shadowy-moist forests,
  • flavor: fresh like parsley, cooked like spinach, fine distinctive taste
  • what: anciently used as medicine (not scientifically proven) against arthritis, scorbut, pain and has a detox effect.
  • what to eat: young leaves eaten raw as salad or topping. older ones as pesto, cooked or as soup. Eating flowers can result in slight diarrhea. (Wikipedia & personal knowledge)

 

French Sorrel & Blood Sorrel

(Schildampfer)

French Sorrel

French Sorrel

French Sorrel

French Sorrel

  • When: perennial so basically the whole year around
  • Where: gardens, wild grasslands
  • What: Eat the leaves. You can harvest them throughout the season. Used in mixed salads, sauces, soups, cheese dishes and pork and fish dishes. Because of the high acidity levels found in sorrel, cooking with it may discolor some metallic pots. Very high in Vitamin C, potassium and iron.
  • flavor: very acidic, lemon-like
  • important: it contains oxalic acid which can be an issue for people with certain health conditions.

Burnet

Pimpinelle

Salad Burnet

Salad Burnet

Salad Burnet

Salad Burnet

When: perennial, basically every time between spring & fall. need 70-100 to mature. Adaptable for poor soil conditions

Where: dry & sunny/partial shadow conditions. Garden. Wild fields

What: leaves, preferably young leaves. Used as fresh salad or pesto

Flavor: cucumber-like, mild, refreshing

 

Nettles

brennesseln

nettles

nettles

nettles

nettles

When: spring-fall

Where: Nettles generally appear in the same locations every year. They thrive in rich soil, moist woodlands, thickets, disturbed areas, along partially shaded trails and riversides.

What: Leaves, take care not to get stung.

Flavor: fresh, green, cooked like spinach

 

How to do it:

  1. Cook your quinoa by boiling the water with salt and add the quinoa. Let simmer at middle heat until done
  2.  In a pan, add some oil and add the halloumi. After its startes to get golden, add the green beans and let them simmer until they are starting to get flashy green.
  3. Now add the quinoa. Put aside.
  4. In another pan, add the butter and roast the panko shortly and add the minced wild herbs.
  5. Add the wild-herb topping short before serving and enjoy.
Wild Herb Pesto with Quinoa by Truefoodsblog

Wild Herb Pesto with Quinoa by Truefoodsblog

 

Sources:

Invader of the month – Garlic Mustard

https://www.countryfile.com/how-to/food-recipes/wild-garlic-guide-where-to-find-how-to-cook-it-and-recipe-ideas/

https://de.wikipedia.org/wiki/Giersch

https://www.ediblewildfood.com/stinging-nettle.aspx

True French Sorrel (and Your Garden on Toast)

 

SauerCrowd Summer Buddha bowl – Vegan Parmesan Sweet potato

Summer Buddha bowl -Vegan Parmesan Sweet potato, Chickpeas & Avocado-Tahini-Lime Dressing - Truefoodsblog View Post

Summer Buddha bowl -Vegan Parmesan Sweet potato, Chickpeas, Avocado-Tahini-Lime Dressing

Summer Buddha bowl -Vegan Parmesan Sweet potato, Chickpeas & Avocado-Tahini-Lime Dressing.

Wow! What a title 😀

But I seriously could not resist on putting every detail of this dish into it. Is it a salad, a bowl, a dish – I don’t know. It’s simply delicious and its always fitting to call it a Buddha Bowl 🙂 And yes I felt like a happy Buddha after eating it. Lately our roommate Fiona became seriously addicted to tahini and she basically puts it into every dish. That inspired me to put it into this one as well. Also new in my cooking skill assortment is the poached egg. It is not easy in the beginning and I had quite some crumbly, hard, ugly accidents with it but I think I can manage it quite good now. 🙂

This link will explain how you can do it as well: http://www.jamieoliver.com/recipes/eggs-recipes/poached-eggs/

We think you guys are going to fall in love with our Summer Buddha Bowl recipe and if you give it a try, let us know! We love seeing your comments, and especially your Instagram photos. Just tag them #Truefoodsblog so we can give them a look.

How you do it:

  1. Preheat the oven on around 180°
  2. Wash your vegetables and cut the cucumber and the potatoes into your favorite shape.
  3. Heat some water with vinegar for the poached egg.
  4. Put the chickpeas and medium-sized cubes of the sweet potatoes into a bowl with oil and salt. Mix it with your hands (you know- everything tastes better when you mix it with your hands:P)
  5. Heat coconut oil in the fryer or heat resistant saucepan. Alternatively, Put the mixture for 20 min into the oven
  6. Meanwhile, add the ingredients for the Avocado-Tahini-Lemon dressing into a food blender and mix until it’s completely blended.
  7. The water for your egg should be cooking. Put it from the heat and stir in an even circle with a spoon and carefully add the egg. Directly try to put the egg together with a spoon and let it sit for around 3 minutes.
  8. As soon as your chickpeas are done, take them out of the oven and add the nutritional yeast for the cheesy flavor.
  9. Now you just need to put everything together. Top the bowl with your most favorite SauerCrowd flavor and enjoy this gut-friendly treat to the fullest.

 

Summer Buddha bowl -Vegan Parmesan Sweet potato, Chickpeas & Avocado-Tahini-Lime Dressing - Truefoodsblog

Truefoodsblog

 

I hope you managed to do a poached egg when you did it for the first time – if yes: you have my full respect! 😀 Let me know if you managed!

Have a nice summer start

-Claire

More Dressing inspiration needed?

Blackberry Balsamico Dressing

Blackberry Balsamico Dressing -3- Truefoodsblog

Blackberry Balsamico Dressing

 

Truefoods Red Family Dressing

Red_Dressings_Truefoodsblog

Red Family Dressing

Vegan Banana Bread – “The Nutorious Banana Bread”

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Vegan Banana Bread – “The Nutorious Banana Bread”

Living together with an Australian opened up a completely new view on Banana Bread. One simple change in the preparation of this simple dessert has been a game changer for me! This Vegan version is my very own creation which I am baking frequently after rescuing beautiful bananas from @tastebeforeyouwaste in Amsterdam. I played around with the flavors while including some cinnamon peanut butter from our dear friend Emiel and his company @nutorious_peanutbutter Have a look into the recipe and find out which small change makes a big taste difference when baking banana bread.

Vegan Cream – “Vegan basic kitchen”

Vegan cream by Truefoodsblog View Post

Vegan Cream – “Vegan basic kitchen”

Last week we posted our Vegan Risotto recipe, so here comes to follow up with the Vegan cream recipe. The recipe is easy and fast to make, we call this a basic kitchen recipe because you can prepare it and store the creme until you need it. In the recipe, we show you how to make two different vegan cream types – savory & sweet. Enjoy the spring beloved community.

Vegan Risotto with Orange-Chicory – “Sooo creamy”

Vegan Risotto with Orange-Chicory View Post

Vegan Risotto with Orange-Chicory – “Sooo creamy”

After my short trip back to Italy, I am very much back in the Italian kitchen mood again. Having my Vegan Claire at home means I have to rethink many of the classic Italian recipes to make them non-dairy fit. The Vegan Risotto with Orange-Chicory is one of my most beloved creations. You will be amazed by how creamy and smooth the Risotto becomes, without using whipped cream, butter or parmesan cheese. On top of that comes the slow cooked juicy orange chicory which gives sourness and bitterness to the light dish. Solo Fantástico

Vegan Homemade Ravioli – “Super easy and fast recipe”

Vegan Homemade Ravioli by Truefoodsblog View Post

Vegan Homemade Ravioli – “Super easy and fast recipe”

Hello, my loves. Today I want to share with you, a recipe that I have made shortly before my flight to Hawaii. The amazing Vegan Homemade Ravioli which are super easy and fast du prepare.

Me and my little sister love to cook together and one of the most fun things for kids is Dough. She could knead it, make her hand dirty, play with it, shape it and taste the amazing result of her work afterwards. Basically, every time she asks me to cook with her I make something dough related so she can have fun with it. That day it was Vegan Homemade Ravioli.

How you do it:

  1. Soak the cashews in the warm water and the Brotdrunk (If you don’t find it in the organic store you can simply use 3 tbsp of apple cider vinegar).
Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

2. In a Bowl, mix the flour, salt and then warm water roughly with a spoon.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

3. After everything is roughly combined you can start kneading the dough with your hands.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

3. Be patient with the dough, it will eventually get soft and beautiful.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

4. On a lightly floured surface (in this picture we forgot to flour it- big mistake), start flattening the dough. You may use a pasta machine, otherwise, you have a little exercising before your feast.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

5. The dough should be really flat, almost see through.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

6. We have this old ravioli stamp, but you can also use a knife to form your squares of 5cm each side.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

7. Meanwhile, cut the zucchini into little squares and heat them together with the olive oil in the pan. Add the herbs and let this cook until the zucchini starts to get soft and slightly golden.

8. Blend your cashews with sea salt and white pepper. (You may add some lemon zest and juice after preference)

9. Add the cashew cheese to the zucchini and set aside.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

(the excess dough might be folded and cut into favored shape)

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

10. The final step is to place 1/2 tbsp of the filling in the middle of one square. Use a fingertip slightly water the edges and place another square on the top. Softly press down, make sure the pockets are properly closed.

11. Meanwhile, heat a pot of salt water. Place the ravioli inside of the water. They are done as soon as they are “flying” on the surface.

12. If you want to feel free to add them to a hot pan with olive oil and sage to give them some extra delicious flavors and a nice bite.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Here served with love.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Hope you enjoyed this recipe

Asparagus Bruschetta- “the perfect starter”

Asparagus Bruschetta - Truefoodsblog View Post

Asparagus Bruschetta- “the perfect starter” with Extra Virgin Olive Oil & left-over Ciabatta Bread

Asparagus Bruschetta – or better a  homage to Uma Casanatura and Salone del Gusto. Last year, right at the beginning of our studies we went to Salone del Gusto Terra Madre in Turin, one of the biggest events organised by Slow Food. It was an event were all kind of food manufacturers and food interested people from all over the world meet and come together. From tastings, political discussions, workshops, dinner dates, conferences and of course uncountable good conversation, you could find everything there. It was incredible to get in touch with so many interesting new faces and to see the people behind the products.

All over, it was a really inspirational experience and i think it really shaped our approaches all through the path of our studies. Here is what the Director of Slow Food commented on the event:

«The challenge of Terra Madre Salone del Gusto 2016
for Slow Food was political, cultural and social:
to assert that good, clean and fair food is a human right,
something we must all feel part of, and that means loving the earth!

We can proudly say that we’ve succeeded in this challenge.”

Gaetano Pascale, President of Slow Food Italia

And it is completly true what he said. Today we really had to think about this experience as we used the last drops of our Uma Extra Virgin Olive Oil that we had purchased there. The elderly man who was producing the oil told us everything from how he started, about his fields and the tradition that comes with producing olive oil.

We both bought a bottle from him and used it very occasionally to drizzle it over some specialities. Every time we got reminded of this men and it is beautiful how much it enriches a product just because you know the person and his/her story behind it. It is what makes a product authentic and the event and messages of Slow Food so important.

We had some left-over ciabatta bread, asparagus, and really ripe tomatoes- so the last drops of the oil went on this beautiful Bruschetta.

Asparagus Bruschetta - Truefoodsblog

Asparagus Bruschetta – Truefoodsblog

 

How you do it:

    1. Wash and try your asparagus and the tomatoes. Peel the very ends of the asparagus and cut it into half a finger-sized pieces (strange description)

Heat some olive oil in a pan on medium to high heat and add the asparagus. Let it get slightly brown and stir for around 2-3 min so it keeps it crunchiness

  1. Meanwhile, cut the tomatoes in half and remove the seeds (we used them in a tomato sauce for the main dish)
  2. Cut the tomatoes into small cubes and set aside.
  3. When the asparagus is done, take them out of the pan and use the rest heat to bake your bread until the surface gets slightly golden and crunchy (when your bread already is slighty too dry just drizzle some water on before baking and it gets fluffy again
  4. When the bread is crunchy cut a glove of garlic in half and rub it over the breads surface
  5. Add some olive oil followed by the tomatoes and the asparagus
  6. Finish with some sunflower seeds, basil, salt, pepper, sea salt and a last drizzle of olive oil.

 

Simply beautiful and easy.  We really enjoyed it and we hope you too !

Hope we get the chance to go to Salone del Gusto again, one day.

 

-Claire & Moe

 

Honey Glazed Carrot Hummus -“Something nice to bring to a BBQ”

Honey Glazed Carrot Hummus- Truefoodsblog View Post

Honey Glazed Carrot Hummus -“Something nice to bring to a BBQ”

Honey Glazed Carrot Hummus -“Something nice to bring to a BBQ”. So this is the recipe for the small snack I brought to a really nice BBQ we had the other day. We are studying at an very international school and after all the stress we finally managed to have some good time together on the rooftop of our university.

It was crazy how many interesting students we get to know which you actually just bypass every day for the last year without knowing. Some nice music, a” share your food and drinks BBQ “and sun in our faces later, we came home- satisfied and a good amount of new contacts richer.

Of course, we wanted to bring something nice as well. The only problem was that I had to put up the whole location and had quite some stress for school. Therefore, it needed to be fast, of course cheap but still delicous. Here is what we have brought to the BBQ & maybe you can as well for your next.

I mean everyone around the world loves hummus I guess 😉

Honey Glazed Carrot Hummus- Truefoodsblog

Honey Glazed Carrot Hummus- Truefoodsblog

How you do it :

  1. Start with peeling your carrots and cut them into thin slices.
  2. Heat some coocnut oil in a pan and add the carrots, stiring occationally and baking them until they become golgen brown.
  3. Wash your thyme and add it shortly before the carrots are done.
  4. Turn off the heat and add the honey. Make sure that you are stiring them well so nnothing sticks to the pan
  5. Train your chickpeas and add them to a blender
  6. Add the herbs, salt, pepper, orange juice, tahini and carrots and blend it until everything is well combined.
  7. taste it and add some of your herbs, salt and juice after prefferance.

Et Voila!

Hope you enjoyed this quick and easy recipe for the upcoming BBQ season :))

 

Honey Glazed Carrot Hummus

Pasteis de Nata – “The Blue Morning “

Pateis de Nata - Truefoodsblog View Post

Pasteis de Nata – “The Blue Morning”

Portugal. Pasteis de Nata. Blue Mornings.

Last WATM party here in Amsterdam we brought our Vegan Pasteis de Nata to the family dinner. Apparently, a lot of people liked our taste of Portugal and asked for the recipe. The open-hearted community shared all sorts of homemade dishes before the opening meditation. We felt right away welcome by the Babylon family here in Amsterdam. Finding a circle of like-minded people like this is what the universe sent to us, a big thanks goes to our dear friend Kathi for connecting us. We can’t wait to spend a whole week with the family in the summer at the festival.

White Miso Sesame Dressing Recipe – “Gut health first”

White Miso Sesame Dressing Recipe - Gut health first by Truefoodsblog 2 View Post

White Miso Sesame Dressing Recipe – “Gut health first”

Our white miso sesame dressing is so delicious and simple, you guys have to try it out. As you might have noticed within the last feed posts, our focus in recipe and product development for this year focuses mainly on gut health, fermentation, and ancient preservation methods. Why you might think? Because our stomachs welfare is directly related to our overall well-being. With a healthy intestinal flora, our overall organism (including the so important immune system) acts like a sports car in his career peak. We feel better, achieve more and our mental health increases with it.  Read more about that within the recipe below.

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