La Vialla Sugo all’ Aglione with Orecchiette

La Vialla Sugo all' Aglione with Oricette by Truefoodsblog-1 View Post

La Vialla Sugo all’ Aglione with Orecchiette

Looking back can be so beautiful ! This recipe is dedicated to our time in Italy which is laying back a few months already. Now that it is gettign warm and our olive oil from La Vialla is getting less and less, we wanted to remind ourselves of this amazing time & give you a product recomenndation.

La Vialla with Truefoodsblog

La Vialla with Truefoodsblog

This is no advertisement – but a recommendation from deep within our foodie-hearts. Fattoria La Vialla, a biodynamic farm and I almost want to call it an institution in the heart of Tuscany, is one of our favorite places on earth. Wandering on the farm, looking into the kitchen and the traditional Italian production sides just makes us feel home and remind us on how food production actually should look like!

Read more about La Vialla here.

Aperitif at La Fattoria la Vialla by Truefoodsblog

Aperitif at La Fattoria la Vialla by Truefoodsblog

So here comes on of our favorite products from La Vialla: The Sugo all’ Aglione, a traditional Tuscan Tomato Sauce with looooooads of Garlic. Simple but so good !

La Vialla Sugo all' Aglione with Oricette by Truefoodsblog-1

La Vialla Sugo all’ Aglione with Orecchiette by Truefoodsblog

How you do it:

  1. Put your favorite red wine out
  2. Heat a pot of salt water for the Orecchiette
  3. Add the Sauce into a small pan and slowly let it heat up.
  4. Throw the Orecchiette into hot water & wait until they swim at the top.
  5. Put good music on and set the table.
  6. Serve with loads of love and a pinch of La Viallas Pecorino on top.
  7. Enjoy to the fullest !
Italy, Fattoria La Vialla, Pranza detail

Italy, Fattoria La Vialla, Pranzo detail

Vegan Po’ Boy – in homemade Pita ” inspired by hot for food”

Vegan Po' Boy - Truefoodsblog-2686 View Post

Vegan Po’ Boy – in homemade Pita ” inspired by hot for food”

Again an inspiration from the amazing Lauren Toyota. She just publsihed her book vegan comfort classics

and we are so excited to get one soon. Lauren has inspired and acompanied me during my vegan journey and she always brings out amazing recipes to recreate.

So we used the Oyster Mushroom Po’ Boy recipe for the marinated mushrooms and added a Pita as well as a Pea Sauce recipe on our own. Totally in love with this combination.

Photowise we have tried something different this time. We are so shy in front of the camera but for the sake of social media, Moritz made an exception. (Happy that I can be the person behind the camera though 😉 ).

Vegan Po' Boy - Truefoodsblog-2686

Vegan Po’ Boy – Truefoodsblog

This recipe will always be one of the memories capturing our last days in France. I have to be honest: I already miss it so badly. I was never homesick for the entire study, but i feel that it will change for france. It always felt like a piece of home, although i did not really have had the chance to settle.

Vegan Po' Boy - Truefoodsblog-2698

Vegan Po’ Boy – Truefoodsblog

Anyways: Enjoy this amazing vegan recipe. It is a real comfort food y’all. Take yourself some time to cook, because it is actually quite some work if you do everything from skretch.

Vegan Po' Boy - Truefoodsblog-2709

Vegan Po’ Boy – Truefoodsblog-2709

But seeing Moritz’s smile on his face when holding it in his hands is totally worth it. (my little vampire 😉 ).

Vegan Po' Boy - Truefoodsblog-2710

Vegan Po’ Boy – Truefoodsblog

How you do it:

Pita Bread

  1. start with mixing the two types of flour with the sugar, dried yeast and salt. After this, add the oil and the warm water.
  2. Now knead everything until you receive a smooth dough.
  3. Cover with a clove and let reast in a warm place for 1 hour.
  4. Preheat the oven to 220°C
  5. Devide the dugh into 9 pieces and roll them out to 2cm thickness.
  6. Place them on the baking tray and let bake for aorund 25 minutes.

Oyster Mushrooms

  1. Mix the plant-based milk, apple cider vinegar, soy or lupine flour, oyster sauce and spices in a bowl and marinade the mushrooms in it for aorund 15 minutes.
  2. In another bowl mix the bread crumbs, flour and spices.
  3. Heat a pan with the oil and start to take out the mushrooms and dip them into the breading until evenly coated. Instantly add into hot oil and fry for around 2 minutes on each side. in between add a glove of garlic to the oil to fry for the pea sauce
  4. Meanwhile you can blend the peas, garlic, salt, pepper, lemon juice and cuisine.
  5. Cut the cabbage, add salt and knead to get it a little soft. Now cut the tomatoes and the red onions into thin slices.

When Pitas are little cooled and mushrooms all fried – cut the pitas open and start filling them after your prefference.

Homemade Pickled Ginger (Gari) Recipe – “Easy, fast & healthy”

Homemade Pickled Ginger (Gari) Recipe by Truefoodsblog 6 View Post

Homemade Pickled Ginger (Gari) Recipe – “Easy, fast & healthy”

The rainy and windy days here in Amsterdam require a well functioning immune system these days. I rescued a big batch of ginger from the last Taste before you waste session on Monday. While experimenting a lot with pickling and fermentation these days this recipe came back into my mind. The homemade pickled ginger or as the Japanese call it “Gari” is a fairly easy and quick to make recipe. A good peeler and just 4 ingredients are needed. In that way, you preserve the ginger and take out a little bit of the spiciness. Not only on sushi but also on curries, stews, and soups – the pickled ginger is an immune booster and anti-inflammatory. The guide to pickled ginger is on our webpage now and the jackfruit stew recipe follows soon.

Whole Roasted Cauliflower with Tahini sauce – “Start your week veggie”

Cauliflower with Tahini sauce by Truefoodsblog 8 View Post

Whole Roasted Cauliflower with Tahini sauce – “Start your week veggie”

The whole roasted vegan cauliflower recipe is one of our most beloved oven dishes. Marinated with a fast and easy sesame marinade, and roasted in a heat-resistant pot. Within only 30 minutes you have a healthy and tasty veggie dish on your table. We combined it with some oriental couscous salad and our fast tahini sauce. The weather during the last two weeks was so sunny. And with the oosterpark in from of the door, I took the opportunity to bring the cauliflower into the oven and have a little round in the garden while waiting. So start your week right with this recipe, only a few ingredients are needed!

Vegan Mozzarella Cheese – “Cheesy revolution”

Vegan Mozzarella Cheese on Spelt-Pizza Quick & Easy by Truefoodsblog 10 View Post

Vegan Mozzarella Cheese – “Cheesy revolution”

Eating mainly Vegan for the time being lets me create new recipes like this vegan mozzarella cheese. While trying the vegan mozzarella from Gaz cookbook last week I felt that I could improve this recipe for my own sake. So I changed a few ingredients and the way how to cool it down which made it for me the perfect vegan mozzarella cheese recipe. On top of a pizza, in pasta or simply as a sort of spread on bread, the vegan cheese is multifunctional. There is one thing to say, do not expect the authentic “real” Mozzarella cheese but let yourself surprise with the flavors my vegan mozzarella brings with it. This is by far the fastest and most simple vegan cheese recipe I have ever tried out. Give it a try. 

Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars “Inspired by Gaz”

Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars Inspired by Gaz by Truefoodsblog 9 View Post

Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars “Inspired by Gaz”

The first two weeks back in Amsterdam went by very fast, and with the spring sun, my creativity for new vegan recipes is coming back. Last Christmas, Claire had a wonderful gift for me with Gaz Oakleys Vegan cookbook. This was the perfect source of inspiration to create new Vegan recipes for our Blog. This week on our Vegan Wednesday I want to share with you the Vegan Salted Caramel, Pretzel & Macadamia-Almond Bars recipe. This raw bar recipe is loaded with healthy fats, sugars, and vitamins. Take your time while preparing the bars and freeze them properly before you cut them so that they do not fall apart. Every bit of it was a pleasure and the optic as well. Since most of my friends here in Amsterdam are Vegan, becoming more creative in my recipes is crucial to surprise them.

Banana Bread with Almonds, Cardamom and Honey- “Where Milk & Honey flow”

Banana bread- Truefoodsblog View Post

Banana Bread with Almonds, Cardamom and Honey- “Where Milk & Honey flow”

A place where Milk and Honey flow.

We are nostalgic at the moment. We have been dreaming and talking about the memories of Marocco lately. The night in the Sahara, the crowded places in Marrakech, the beautiful people in Casablanca and the Lady of the House in the Riad we have lived in.

If you might know we are writing a cookbook at the moment and this recipe is a dessert for a tajine recipe which we have learned in the Sahara. Nothing will ever taste as good as this Tajine anymore- of that I am sure.

Sahara - Truefoodsblog

Sahara – Truefoodsblog

Another nostalgic thought of mine is the combination of Cardamom and Banana. My mum always used to make banana milk with the little black seeds and ever since I have been convinced that neither Banana nor Cardamom could work without each other. It has been the first experience of true love I like to say 😀 Thanks mum for this.

For these reasons this recipe is quite close to us, although it might seem simple and well known. But still, when you taste this banana cake, feel the warm sahara wind in your faces and a small girls bright smile when drinking a glass of cold banana milk with cardamom.

Love & Light to you all

Banana bread- Truefoodsblog

Banana bread- Truefoodsblog

 

How you do it:

  1. Preheat the oven to 170°C
  2. In a big Bowl, mix the Eggs, smashed bananas, melted coconut oil, baking powder, cardamom, sugar or alternative, honey and Milk together until you get a small film of foam.
  3. Now slowly add the flour, stir and add more, continuing until everything is well combined.
  4. Add the almonds and carefully whisk them under the dough.
  5. Butter a Bread Pan and insert the dough.
  6. Bake this for around 30 Minutes and enjoy warm with a glass of milk or plant-based drink of favor.

[amd-zlrecipe-recipe:94]

Savoury Granola – Curry Cashew Chunks

Savoury granola - Truefoodsblog View Post

Savoury Granola – Curry Cashew Chunks

Finally, I made the first batch of homemade granola. I wanted to try to make some for a long time and of course, it became a bit unconventional. This time: a salty- sweet equivalent to the normally sweet breakfast treat. The amazing thing about granola is that you can, just like banana ice cream, use the basic recipe, exchange the spices and make your own combination. This one is perfect for topping your salad, soups or just a nice snack in between. It only takes about 20-30 min and you have your finished granola ready to eat.

 

How you do it:

  1. Preheat the oven to 150°
  2. Mix your rolled oats and the nuts as well as the spices in a big bowl.
  3. Separate an egg white and mix it with coconut oil and the maple or agave syrup in a separate bowl.
  4. Add the coconut egg white mixture to your rolled oats.
  5. Give it  a good stir until everything is perfectly combined
  6. Add the fresh granola to a baking sheet with baking paper and slightly press it down so the whole sheet is full.
  7. For some extra chunkiness drizzle some agave syrup over the granola before you put it into the oven
  8. let it bake for around 20 min.
  9. Take it out and let it cool
  10. Break the granola into little chunks and store it in a big glass

Already done! Quick and really easy  – I hope you enjoy this savoury granola recipe.

PS: for the vegans amongst us, just leave out the egg white and add some more syrup- works perfectly!

Savoury granola - Truefoodsblog

Truefoodsblog

 

Vegan Green Cauliflower Potato Curry – “South-east Asian cuisine”

Vegan Green Cauliflower-Potato Curry by Truefoodsblog View Post

Vegan Green Cauliflower Potato Curry – “South-east Asian cuisine”

Its been almost two weeks now since we are back in Europe. The weather is windy and cold here in Amsterdam so I decided to cook my own version of a Vegan Green Cauliflower-Potato Curry which brings back the Asian flavors into my kitchen. The curry is based on a red curry paste combined with fresh ginger and turmeric as well as coconut milk and garlic. In sauting the paste in the pot, together with the other flavors, the real taste develops itself and a little bit of Borneo and Sri Lanka is coming back into my kitchen alongside. I found this green cauliflower on the fresh market and had to bring it into this recipe as a “show effect”. Have you ever seen green cauliflower? (It is not romanesco, I ensured that)

Hokkaido Pizza on Quark-Oil Dough “Healthy winter pizza edition “

Hokkaido Pizza - Truefoodsblog View Post

Hokkaido Pizza on Quark-Oil Dough “Healthy winter pizza edition “

So here is the story of our : Hokkaido Pizza on Quark-Oil Dough. Last day in the Netherlands has come to its end. Now we are heading further to France, with a VW Bus packed under its roof. We definatly have too much stuff here.

So we packed our stuff while in the manwhile we made some pizza for the open day at our university. We alredy did that more than once in order to attrackt some people to come to our booth. In order to always change the varieties we created a collection of pizzas that are not as you would normally expect of a pizza.

Today we created a seasonal version with a different kind of dough. Our trick for Quark-Oil-Dough is that we bake it twice. The dough normally tends to be really soft and moist which is not ideal for a pizza crust. So if you bake it at least once without the toppings you get a beautiful crust.

 

Hokkaido Pizza - Truefoodsblog

Hokkaido Pizza – Truefoodsblog

How you do it:

Quark-Oil Dough

  1. Start with mixing the salt and the baking powder with your flour. Now add the qaurk ad the oil and start stiring it wih a spoon until everything is roughly combined.
  2. Now continue with your hands. dont worry, it takes some time and strength until you get a smooth dough. add some oil if needed.
  3. Now let this sit while you are preparing the rest.
  4. Preheat the oven to 200°C

Toppings

  1. Start with mixing the ricotta with the cream cheese, grounded thyme, black pepper, salt, the lemon zest and a splah of milk. Whisk everything together until you get a smooth texture.
  2. Now wash the hokkaido and cut it into thin slices, as thin as possible for you. Do the same with your red onions.
  3. Flour a surface and cut the dough in half. Now roll one half to the shape of your baking sheet. Put the dough without the toppings in the oven for around 5 minutes so it gets its crunchyness which is normally hard to maintain with Kwark-oil-dough. Take the dough out of the oven and turn it upside down.
  4. Start with spreading the Lemon ricotta sauce on the dough. You can be generous as the dough will absorb quite much of the sauce.
  5. Now place the hokkaido and Onion slices on top. Add the pesto as well as some crumbles of feta cheese and tips of the thyme on top.
  6. Bake this for around 15-20 minutes until the chesse starts to get golden brown and the hokkaido becomes soft.

[amd-zlrecipe-recipe:88]

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 😉
[amd-zlrecipe-recipe:78]

 

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.
[amd-zlrecipe-recipe:82]

 

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!
[amd-zlrecipe-recipe:62]

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!

[amd-zlrecipe-recipe:54]

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.

Vegan Stuffed Sweet-potato – “Mexican style”

Vegan Stuffed Sweetpotato - Mexican style by Truefoodsblog 6 View Post

Vegan Stuffed Sweet-potato – “Mexican style”

Mexican kitchen is becoming more and more popular here in Europe. At least 2-3 times a month Sweet- potato, beans, corn, and co. are part of my diet. The Vegan Stuffed Sweet-potato is fast and easy to cook recipe which is high in proteins, vitamins and next to that super tasty. I like to eat my Bean salsa topping spicy – therefore I am always looking for new spicy flavors and spices. For this recipe, I found some juicy red bell peppers at the Turkish vegetable store around the corner. What about your favorite spice to get some action into your food? Let us know in the comments

Speculoos Tiramisu – “Italian Christmas”

Spekulatius Tiramisu by Truefoodsblog-01427 copy 2 View Post

Speculoos Tiramisu – “Italian Christmas”

This sweet Winter Speculoos Tiramisu recipe is one of our seasonal most favorite desserts. In no time, without baking and cooking, you may bring happiness to your kitchen table. Only a few ingredients are needed and basically, everyone can create this delicious treat. Currently, we are in the middle of our exams period here in Italy, one way to make Claire happy after a long learning session is a dessert of course. The special about this recipe is that other than the traditional Italian Tiramisu, we have a much lower fat & sugar content. How we achieve that? Well check out the recipe and find the change we obtained compared to the traditional recipe. On our Webpage, you may also find the Vegan Version for the Recipe below the How to do section.

Until then stay tuned and enjoy the pre-Christmas time with Truefoodsblog recipes 🙂 

Vegan Purple Cauliflower Wings – “Veggie Wings Fly Higher”

Vegan Purple Cauliflower Wings by Truefoodsblog 4 View Post

Vegan Purple Cauliflower Wings – “Veggie Wings Fly Higher”

Today is a special Day and we want to celebrate this day with a new Vegan Cauliflower Wings Recipe – a new marinade and purple color which are tasty & give a real eyecatcher on the plate. 15 Months ago we Celebrated our Follower Nr. 999 with the Vegan Cauliflower wings Recipe nr.1. Today we are incredibly grateful to Celebrate Nr. 7070Which means a lot to us. Within this time, with all our work and dedication – providing amazing recipes and education, free & for everyone with have never had doubts about what we can achieve with you foodies.

Every generational movement starts with a few, but once you say it out loud, once you start talking about a better future, you can begin thinking about alternatives. We are just at the beginning of a journey of change, and every single one of us counts – to change the food system together. Stay tuned for the coming months we have amazing projects, recipes, a cookbook, and giveaways coming for ur sustainable community here and out there all over the world.

Claire & Moritz (Team Truefoodsblog)