Simple cashew asparagus tagliatelle „transform the leftovers“

By Truefoods on July 8, 2018
Creamy Asparagus Tagliatelle- Truefoodsblog View Post

Simple cashew asparagus tagliatelle „transform the leftovers“

Posting the rest of the recipes that we have prepared last week 🙂 The Creamy Asparagus Tagliatelle recipe was a simple leftover creation from a asparagus stew combined with spelt tagliatelle and a cashew Creme. Due to shortly cooking the asparagus again and the fact that it soaked over night – it got super creamy and almost melted with the tagliatelle. Definitely one of my favorite summer dishes so far. Maybe a simple inspiration for you guys for what to make with a left over asparagus stew.

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Indian Paneer – “homemade indian soft cheese”

By Truefoods on July 8, 2018
Indian Paneer -2- TruefoodsblogIndian Paneer -2- Truefoodsblog View Post

Indian Paneer – “homemade indian soft cheese”

2 ingredients Indian paneer “super simple & delicious”

Inspired by my favorite Indian dish: palak paneer, which features this soft cheese and a creamy spinach sauce – vegan version is to be found on our blog. This easy Indian Paneer cheese recipe is with true homemade love by my mother taught.

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Rhubarb Lentil Curry with Black Rice – “India meets Europe”

By Truefoods on June 26, 2018
Rhubarb Lentil Curry by Truefoodsblog View Post

Rhubarb Lentil Curry with Black Rice – “India meets Europe”

The Rhubarb season is total in play and not only sweet dishes are possible with this vegetable. Yes, you heard right, the Rhubarb is originally a vegetable! Within this creation, we mixed the European crop with Indian spices and coconut milk. The result a spicy-sour curry with flavorful Black Rice and some crunchy chickpeas as a topping. Only a few ingredients are used for this simple recipe and you will wonder how great the Rhubarb works with the spices.

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Raw Vegan Chocolate Pie – Truefoodsblog edition ” inspired by joyfoodsunshine”

By Truefoods on June 18, 2018
Raw Vegan Chocolate Pie by Truefoodsblog View Post

Raw Vegan Chocolate Pie – Truefoodsblog edition ” inspired by joyfoodsunshine”

This delicouis no bake Vegan and Raw Chocolate Pie/Cake is super creamy and intensely chocolately! –  The Silk tofu-Cashew combination with a little bit of Agar-Agar gives the perfect cream and filling for the nouritious nut-date crust with coconut. Its gluten free, dairy free, and without refined sugar.

Raw Vegan Chocolate Pie by Truefoodsblog

Raw Vegan Chocolate Pie by Truefoodsblog

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Vegan Fleischpflanzerl – “taste over looks!”

By Truefoods on June 14, 2018
Vegan Fleischpflanzerl - Truefoodsblog-2768 View Post

Vegan Fleischpflanzerl – “taste over looks!”

We created the classic bavarian dish with meat for the cookbook which is going to be released soon.

To be honest, I did not plan to veganize it in the first place. The idea arose more from the fact that my mum always makes too much hummus. So yesterday I was sitting in front of a big bowl of left over pink beet hummus & i wondered what to do with it. As I was not in the mood for falafel I quickly looked for the recipe of the Fleischpflanzerl and created my own vegan version for them.

I did actually not expect that would look like mettwurst 😀 but through the additional colour of the beetroot, they turned out to look super meaty. Don’t worry, they are not. 🙂

Let us know how you like them.

 

Vegan Fleischpflanzerl - Truefoodsblog-2768

Vegan Fleischpflanzerl – Truefoodsblog

How you do it

  1. Start with making a hummus like base. Blend the beet with the chickpeas and the olive oil until smooth.
  2. Than, step by ste add the nutritional yeast, oat flakes, sunflowerseeds and flour and stir until you receive a sticky mass.
  3. Mice the onion into really small cubes and add them to the mass, as well as all the spices and give it a good stir again. Its okay when they are strong seasonaed. This way they are super delicious after the frying process.
  4. Heat the vegetable oil in a pan and form balls of fleischpflanzerl mass with two big spoons.
  5. Let them fry for 3 minutes on each side until they get crunchy and well baked through.
  6. Serve with a dip of your choice.
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Obatzda/Obatzter – Bavarian traditional bread spread recipe

By Truefoods on June 7, 2018
Obatzda-Obatzter - Truefoodsblog-2742 View Post

Obatzda/Obatzter – Bavarian traditional bread spread recipe by Truefoodsblog

Our last week of University here in France was spiked with oral exams about traditional food products which are protected regional products. One of these products comes from beautiful Bavaria, the region where I come from in Germany. Obatzta has a over 100 year old tradition is a must have in every Beergarden, perfectly combined with the Bavarian regional beer. Fiona & Me made the traditional Obatzda for the audience served with some warm Pretzels.

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Best Vegan Granola Bar – Cranberry, Cocoyoghurt & Maple

By Truefoods on June 5, 2018
Best Vegan Granola Bar - Truefoodsblog View Post

Best Vegan Granola Bar – Cranberry, Cocoyoghurt & Maple

Inspired by our latest brand analysis

about Tropicai… I wanted to create something that I wanted to veganize for a long period of time now: Granola Bars with a yoghurt topping :)))

Until now I haven’t managed to recreate the smooth, sweet and flavorful topping. Thats were Tropicai came to mind. When we visited them they introduced us to their newest innovation: A vegan coconut milk powder whcih acts exactly like milk powder itself.

Its really smooth and actually does not have such a strong coconut taste at all. So, I decided why not give it a try ? and it turned out pretty damn good ! I have to admit that they are quit rich, so you can eat one and you are full for the moment, but frozen even very refreshing.

Best Vegan Granola Bar - Truefoodsblog

Best Vegan Granola Bar – Truefoodsblog

How you do it:

    1. Start with pre-heating the oven to 100°C (the perfect temeperatur so the sugar does not turn bitter)
    2. Mix the Oats, Coconut oil, Maple syrup, Cranberries and Almonds in a bowl until everything is well combined.
    3. Layer a square baking tray of 20cm-20cm wt baking paper and press the pat mixture to the bottom, so a smooth surface is the result.
    4. Add this to the oven for at least 10 minutes.
    5. Meanwhle start with the glace. In a small pot heat 3 tbsp of water with the cranberries to retreive the fruity topping.
    6. In another small pot heat the coconut oil, add the milk powder and the milk and stir until it results in a really smooth texture.
    7. Take out the oat bars and add the glaces on top.
  1. Freeze this for at least 2 hours and cut when set.
  2. You might put them to the freezer afterwards and take out when want to be consumed so they are durable for a longer period of time.

[amd-zlrecipe-recipe:116]

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Cheap Vegan Sour Cream “Butterbean – love!”

By Truefoods on May 26, 2018
Cheap Vegan Sour Cream - TruefoodsblogCheap Vegan Sour Cream - Truefoodsblog View Post

Cheap Vegan Sour Cream “Butterbean – love!”

Veganism has inforced itself again in our lifes.

Last week we had a field visit in a local, conventional farmer near Saumur in France. He mainly produces yoghurts of all kinds and the famous Tomme. Tomme is a non-cooked hard cheese with a grey mold and a very white flavourful body. He owns 200 cows and it was impressive to see how is farm is organised.

After talking about the production side and seeing the cows being fed we headed to the calvs. Some of them just being born a few hours ago. To be fair, they all were in a lot of fresh air and had their own space of around 3 m². When you see this massive production. – and just stop here – the PRODUCTION of animals – it really gets to your feelings when you are face to face with that living being. You understand that they are jumping against the racks and making those sounds, sucking on your fingers and press against you because there is only one thing they need and will never have in their life. This thing is freedom and the feeling of being with their mom…

You have to face it

Even as vegetarian, every time you consume animal products there are living beings behind. They are refused to see their babies, that are seperated instantly after birth… if you see this one time in real life, it will get to you and my words can only give you a hint of it.

 

Vegan Sandwich - Truefoodsblog

Vegan Sandwich – Truefoodsblog

So some come with the argument: “but veganism without any restrictions and alternative products are super expensive and i can’t always affort chashews to recreate my favorite dairy products!!”. So, I made myself some thoughts and here is a quick recipe for a cheap alternative to the expernisve.

The solution’s name is: BUTTERBEANS.

You find them in glasses or cans and they are not more expensive than chickpeas. If you are using legumes, its often the issue that they are sandy and have a strong flavor on their own. I found that butterbeans are giving you the smoothest texture you can have. They are even way smoother than the one you can achieve with chashews. Also, their personal taste is modest and can easily be neglected by herbs, spices and other ingredients..

The only thing that is missing is the lactic flavor. It can only be marginal recreated with apple cider vinegar. You could also try to use aqua faba instead of the beans, so please let us know any experiment of yours.

Above you can see a sandwhich which we posted the other day, featuring lacto-fermented tofu. ALL VEGAN !

Lacto-fermented simply means that through fermentation the grows of specific micro-oragnisms is supported, which are capable to produce lactic-acids, which give the tofu a really creamy, sticky and “lactic” -taste

Cheap Vegan Sour Cream - TruefoodsblogCheap Vegan Sour Cream - Truefoodsblog

Cheap Vegan Sour Cream – Truefoodsblog

How you do it:

  1. Drain the beans and wash them in a sieve with fresh, cold water to get rid of the rather starchy liquid around.
  2. Add them to a vessil and use a hand-mixer or a high speed blender.
  3. Add the apple cider vinegar, lemon juice & zest as well as spices and the agave.
  4. Blend everything until really smooth and season again after your taste.
  5. Place in the fridge and cosume cold as a spread best

[amd-zlrecipe-recipe:115]

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Vegan Spinach’n Artichoke Dip “

By Truefoods on May 16, 2018
Vegan Spinach'n Artichoke Dip - Truefoodsblog View Post

Vegan Spinach’n Artichoke Dip

 

Artichokes ! you know that we are in love with them ! superfood or not – they are simply super delicious and its true: they are an aphrotisiacum 😉 at least after our experience.

If you want to read more about the health benefits of this beautiful plant, we have researched and found some good pages with useful information:

healthfood

organic facts

I wanted to recreate this recipe into a vegan version for so long now ! Finally, we have managed to try it out. We took the inspiration from hotforfood here. And oh Dear ! it was so good ! we switched the recipe up for our preference, but the trick with the tabioaca starch is just amazing.

Due to its ability to bind and emulgate- the dip forms a crust which is almost stretchy like the crust of a regular dipw ith cheese inside. So it is definalty a must have for anyone who is missing the texture and the flavor of cheese but wants to skip animal products for good.

 

Vegan Spinach'n Artichoke Dip - Truefoodsblog

Vegan Spinach’n Artichoke Dip – Truefoodsblog

How you do it:

  1. Soak the chashew at least 1 hours before use in hot water
  2. Preheat the oven to 200°C. Cut the onions and the garlic and start with heating the olive oil in a pan and roast the minced garlic and onions in it until golden brown. Now add the spinach and let it shrink.
  3. In a blender, combine the cashews and the non- dairy free milk and blend until really really smooth.
  4. Now add the lemon juice, apple cider vinegar, tabioca starch, herbs of choice, chili, salt, white pepper, miso paste if you have it (it just enhances the cheesy taste) and the nutritional yeast and blend until perfectly combined.
  5. rinse the artichokes and cut into fourths. Now add the spinach and the artichokes to the cheese dip and stir until evenly combined.
  6. Fill everything int a caramic vessel and drizzle with olive oil before baking for aorund 30 minutes until the curst gets golden brown.
  7. Dip with fresh veggis and roasted garlic baguette – which is our absolut favorite.!

Enjoy my loves !
[amd-zlrecipe-recipe:114]

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Pink Couscous – “A story about friendship”

By Truefoods on May 8, 2018
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Pink Couscous – “A story about friendship”

Little Tribute to a person who I’d like to call a friend and a little story about living abroad.

So what does this have to do with pink couscous? Well, more with couscous than with the pink. So when I, Claire came to Angers I found myself have to rent “blindly” into a huge collocation. I have five other roommates with whom I live in a gigantic city house and I fell in love right away. All of them are really strong characters which enriched me and made me spent quite a fantastic student time. Evenings of drinking wine, dancing and playing with all the weird stuff that is lying around. The house is full of history from everyone who has lived here and left some stuff, but I could talk about this house and how it is to live here for hours. Ask me if you want to know the little stories if you want to in-person 😉

So, the thing with living abroad, and especially for only half a year at one place is : Finding friends. The question to ask is: “When can I call someone a friend?”

I find the word friendship very intimate and sacred, so for me, it is quite personal to call someone a friend. Simon one of my collocs had a nice definition for me

He calls someone a friend whom you can call and ask to do something without an excuse to do so. So just calling saying: “hi, do you want to do something ?” and the other person asks “what do you want to do?” and you can simply reply “I don’t know, just nothing”.

I found that a pretty legit definition. It implicates that you can just be with someone without demanding something, just enjoying their company and their energy.

For me personally, I am very sensitive as well as impulsive when it comes to friendship. Sometimes it’s the time that you have spent with someone or the experiences that bind together. For example, I would call all of my fellow student’s friends. We have gone through so much, also intimate, as we are such a small group and have experienced a lot together which made us mature so much and bind us for a lifetime. You need a family when you are always traveling, always “loose” the place and people which you could call home for a short period of time.

On the other hand, there is this energy. This pull – that you feel when you get to know people and you just exchange some sentences, see them be and sense their spirit and feel “okay, I want to be with these people” without really being able to explain why. Even before you get to know them better you feel that you are on the same “wave” and that you could enrich the other person’s life and vice versa.  You feel at ease when you are with them and you feel the urge to get to know them and want to be recognized by them and vice versa – to “see” you. It may sound weird, but for me personally, it’s like falling in love. The people who know me and that I call “friends” know that when I meet those people I am simply exactly like being in love. I talk about the people that I felt this energy with. This is when the tricky part for me comes in. These feelings are intimate and as you don’t really know those people you especially don’t want to cage them or make them feel uncomfortable with your own feelings. You simply want to let them feel at ease and that’s also how I want to feel. So I always was really slow with the word friendship. “When is it the right moment to say that you are a friend?”.

And here comes in the living abroad for such a small time – thing in. I know that I will move, I will leave those people, not capable of building up a trustful friendship. You just enter and leave and since I have experienced this now it made me think. I feel that I want to keep the people with whom I connected to be a haven, like a light that I keep shining all over the places that I have traveled, so in the end, the globe is full of those lights. Of people who I found incredible, inspiring and just amazing creatures which I spent time and connected deeply although not having to have enough time to develop a deep friendship, just because of time and distance.

So again, what does this have to do with couscous ?? Well, it makes me feel a little strange to say this as this is an open platform and the internet and this is quite something personal. ! But I am sharing this story because I think this applies to all of us, in a society which lets us share so much personal but also lose the trust into friendship and really put yourself in such a vulnerable stage which is called “friendship” and I talk about the relationship in which you are giving yourself and share your thoughts and feelings without restriction and putting the trust on the other person to handle your words with love and honesty. I feel that our generation really has some issues with this. So this is why I share my own story behind this.

At one of the first evenings, I got to know some friends of the collocation and we had an amazing dinner and game time together. I got to know this couple, I won’t mention their names 😉 But I think they know that I am talking about them when they read it. So here is my confession. I right away felt their energy and in the time that we got to know each other we had incredible connecting conversations and even if they were little I already feel like a friendship could develop from this. This evening she also showed me her special way of making super delicious couscous which I am sharing with you all today.

You will always be a light that I will leave in France. You are incredible, beautiful people that I am so grateful to be able to meet and spent time with. You are inspiring and I wish you all the best in the world, so hopefully, we see each other again!

The simple message behind this is “listen to what your heart is telling you and don’t be afraid to try and connect and be open. Friendship is not about the time that you have spent together it’s not expecting the other person to be anything else than themselves or to give you anything else than honesty.”

Spread some lights around the world. They will open it for you.

Pink Couscous - Truefoodsblog

Pink Couscous – Truefoodsblog

How you do it:

1. Put the Couscous into a big Bowl with a fitting lit.

2. Start heating the beet Juice with the water mixed with all spices, salt, and pepper and bring it to a boil.

3. Pour it over the couscous and stir quickly, closing it with the lit and let this soak for 5 minutes without opening the lit.

4. Now heat a pan with olive oil and add the couscous and stir and let it get crispy.

5. Now mix it with lemon juice and zest, the fresh herbs and roasted nuts and seeds aftertaste.

 

Enjoy with a friend 😉
[amd-zlrecipe-recipe:112]

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Tangy tomato paste & jam dressing „dressing number 3“

By Truefoods on April 15, 2018
Red_Dressings_Truefoodsblog View Post

Tangy tomato paste & jam dressing „dressing number 3“

Another dressing joins our small collection: the Red Salad Dressing is one we learned from Willy. Willy is Claire’s Mums partner, and he is an absolute dressing king.

Besides that, he is a really good baker. His favorite thing to do is the “sun-cake”. A dough of yeast, raisins, jam and nuts. He always braides the dough into a beautiful swirl – that is why I always like to call it suncake 🙂

Food is people- like in arts everyone got their own taste and their own ways to crete it. So every dish, even though with the created with the same recipe is different, just because the secret ingredient will always be personality.

Willy_Red _Dressing_Truefoodsblog

Willy_Red _Dressing_Truefoodsblog

Thats also why, no matter how often we made this sauce, it never tasted exactly like the one from Willy’s 🙂

By the way- this dressing is best for Lamb’s Salad which is fully in season atm.

Red_Dressings_Truefoodsblog

Red_Dressings_Truefoodsblog

How you do it:

Only thing to keep in mind is to add the oil as last, so it blinds up better.Basically just mix everything together in a glass or even like us: in a bottle !

 

Store in the fridge and use for Lamb’s Salad.

[amd-zlrecipe-recipe:61]

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Lemon Honey Mustard Dressing -“Dressing number 2”

By Truefoods on April 13, 2018
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Lemon Honey Mustard Dressing -“Dressing number 2”

This dressing is one of my favorite dressings right now. Its sour, its sweet, its fruity and tangy.

Especially with a good oil it perfectly stays even on rough salad leaves like kale and soaks through  any kinds of grains and seasons it with its strong flavor.

If you dont like a strong mustard flavor, go for a soft tasting mustard ratehr than the original Dijon Mustard.

Salad to which this dressing suits perfectly:

  • Kale salads
  • Baby Spinach
  • Millet
  • Couscous
  • Buckwheat
  • Nuts especially cashews
  • refreshing pasta salads

 

 

Lemon Honey Mustard Dressing -2- Truefoodsblog

Lemon Honey Mustard Dressing -2- Truefoodsblog

Lemon Honey & Mustards Dressing - Truefoodsblog

Lemon Honey & Mustards Dressing – Truefoodsblog

How you do it :

 

just mix everything together in a big jar with a lit and give it a good shake ;))

yes- as easy as that ! 😉
[amd-zlrecipe-recipe:111]

 

 

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Blackberry Balsamico Dressing “Dressing number 1”

By Truefoods on April 11, 2018
Blackberry Balsamico Dressing -3- Truefoodsblog View Post

Blackberry Balsamico Dressing “Dressing number 4”

Finally, the salad hearts can start to bloom!

Its getting warmer and we for us this means: Salad time. A long time ago we started to develop and perfectionise our recipes and now we thought ” why not share them ?”

So here comes the first dressing of our collection. Below I listed down traits for salads to which this dressing suits perfectly:

  • Big, thick green leaves,
  • Field salad
  • Beet root
  • Almonds
  • Black Beans
  • Radishes
  • Rich and sweet salads
Blackberry Balsamico Dressing -6- Truefoodsblog

Blackberry Balsamico Dressing -6- Truefoodsblog

Blackberry Balsamico Dressing -3- Truefoodsblog

Blackberry Balsamico Dressing -3- Truefoodsblog

How you do it:

  1. The whole trick is to put everything into a big bottle right away. This way you can shake the dressing as well as store it and use it in personalized portions when ever you need it.
  2. It’s best to start with the jam, vinegar, and the spices first and add the olive oil at last. This little trick allows the sauce to emulsify evenly.
  3. Just give it a good shake until everything is equally combined. (If your dressing appears to be too thick, you may add a little sip of water, give it a good shake and season again if needed)

Use within 7 days max

 

Blackberry Balsamico Dressing "Dressing number 4"

Blackberry Balsamico Dressing “Dressing number 4”

[amd-zlrecipe-recipe:110]

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Indian Naan Bread “What you all have been waiting for”

By Truefoods on April 4, 2018
Indian Naan Bread - Truefoodsblog View Post

Indian Naan Bread “What you all have been waiting for”

 

The one and only must have for an Indian evening is homemade fresh naan bread & rice of course. We just realized that we haven’t shared the recipe yet, so excuse us & here comes our fluffy wholegrain Indian naan bread recipe. Lately we have been baking it in homemade ghee which is cleared butter containing loads of vitamins and just an incredible taste ! So try it out and let us know how you liked it !

Of course we have been creative with our naan, so check out those recipes:

Naan Wrap

Vegan Lentil Meatballs on Naan with a creamy coconut tomato sauce

 

Indian Naan Bread - Truefoodsblog

Indian Naan Bread – Truefoodsblog

[amd-zlrecipe-recipe:109]

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Raspberry Sorbet & Vegan Chocolate Mug Cake

By Truefoods on March 31, 2018
Vegan Chocolate Mug Cake - Truefoodsblog View Post

Raspberry Sorbet & Vegan Chocolate Mug Cake

Hope you all enjoy your long weekend ! We have to admit our weekend will like any other.


It’s late in the evening and it’s already 1 or 2 hours ago that we have eaten when Moritz starts to give me this look. “Ey Claire “, “what?”, “Can we eat the same as always now ?” – okay – and five minutes later we are sitting on the couch eating raspberry ice cream and chocolate soufflé or mug cake with a melting Core. Definelty the perfect night snack. The berries and dark chocolate, really really moderate sugars and good fats are actually really good for you and your sleep 😉 at least we tell ourselves this :p

Vegan Chocolate Mug Cake - Truefoodsblog

Vegan Chocolate Mug Cake – Truefoodsblog

Raspberry Icecream - Truefoodsblog

Raspberry Icecream – Truefoodsblog

Raspberry Icecream -2- Truefoodsblog

Raspberry Icecream -2- Truefoodsblog

 

How you do it:

Vegan Chocolate Mug Cake

  1. First add the dark chocolate, sweetner of choice to, the coconut oil and put both into the microwave for aorund 30 second, until melted.
  2. After this, add the flour of choice and mix well. Put one piece of chcoolate into the middle for the melting core.
  3. Lastly put everything into the microwave for at least 40 seconds.

Raspberry Ice-Cream

  1. Nothing easier than this recipe !
  2. Put the frozen fruits into a high powered blender, together with the tbsp of milk and the Mint.
  3. Blend everything until smooth and serve with the chocolate mug cake.

[amd-zlrecipe-recipe:107]

 

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Coq au Vin “Sometimes I also use food in my Red Wine”

By Truefoods on March 29, 2018
Coq au vin - Truefoodsblog View Post

Coq au Vin “Sometimes I also use food in my Red Wine”

Welcome to our french kitchen.

Its super dirty and cozy – but i believe thats the same in every student colocation 🙂

Already so in love with everything, that i can’t believe that it is only 3 months more before we have to leave again. So also enjoy the overload of french recipes before we are only sharing Hawaiin and indonesian recipes over the summer 😀

 

 

Coq au vin -4- Truefoodsblog

Coq au vin -4- Truefoodsblog

Coq au vin -3- Truefoodsblog

Coq au vin -3- Truefoodsblog

Coq au vin - 2- Truefoodsblog

Coq au vin – 2- Truefoodsblog

 

How you do it:

  1. Heat 3 tbsp of Oil together with the pork in a Pot. Mince the Onions, Garlic, Carrots and Sweet potato and add them to another pot to get golden brown and set aside.
  2. Prehaet the oven to 160°C.
  3. Cut the Chicken into pieces and add them to the same pot to get golden as well (for around 3-5 minutes).
  4. Now add the Vegetables and add 2 tbsp of Thyme and Tomato paste. Stir and one after another, add the red wine and the broth and put everything to a ceramic Pot together with the lorel leave.
  5. Close the pot with a lit and add this for 30 minutes to the oven.
  6. In the meanwhile, start with the potato mash. Cook the potatoes in salt water until cooked through. Mash them and add milk, creme, nutmeg, salt, pepper and stir until very smooth.
  7. Take the coq au vin out of he oven and season with salt and piment.
  8. Seve all together on a preheatened plate and enjoy with a good red wine.

 

And  now the same recipe in german !

Wie man es zubereitet:

 

  1. In einem Topf 3 El Olivenöl erhitzen und Bauchspeck,

Zwiebeln, Knoblauch, Karotten und Süßkartoffel

anschwitzen bis leicht braun und aus dem Topf

nehmen und zur Seite stellen. Backofen auf 160 Grad

vorheizen.

 

  1. Die Hühnerteile in grobe Stücke schneiden und in

selben Topf mit 2EL Olivenöl beidseitig scharf

anbraten (ca.3-5min). Das Gemüse hinzugeben und

anschließend 2El gehackten Thymian und

Tomatenmark mit Anschwitzen. Nach und nach mit

dem Rotwein und der Brühe aufgießen und alles in

einen Römertopf oder ähnlichen Hitzebeständigen

Topf geben. Lorbeerblätter und Thymian dazugeben

und einmal umrühren.

 

  1. Mit Deckel auf dem Topf ab in den Ofen für 30 Minuten

bei 160 Grad. In der Zwischenzeit die Kartoffeln

schälen und in kleine Würfel schneiden. In einem

Mittelgroßen Topf bedeckt mit Wasser kochen bis

weich. Wasser abgießen und die Kartoffeln mit einem

Stampfer zu Brei verarbeiten. In einem weiteren

kleinen Topf Milch, Sahne und Butter aufkochen und

mit Salz und Muskat abschmecken. Flüssigkeit zu

Püree hinzugeben und gut verrühren bis cremige

Konsistenz erreicht ist.

 

  1. Den Topf aus dem Ofen holen und das Huhn mit Salz,

Pfeffer und Piment abschmecken. Püree und Coq au

Vin auf einem vorgewärmten tiefen Teller Anrichten

und mit gehackter Petersilie und Thymian Zweig

verfeinern und ein Wenig Olivenöl darüber träufeln
[amd-zlrecipe-recipe:108]

 

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Potato Truffles – “Sweet – potato dessert”

By Truefoods on March 27, 2018
Potato Truffles - Truefoodsblog View Post

Potato Truffles – “Sweet – potato dessert”

Potato what ?yes- truffles. This innovation arose from a creative session working with some basic ingredients and developing something new with them.

To be honest ?I thought: Oh god another healthy and strange tasting treat, but no, they actually taste really heavy like a sugary chcolate fudge or coconut praline.

Of course, it is not a rocher or a rafaello, but its also not as bad for your health and your environment as either Rocher nor Rafaello.

You also should have seen our gluten-allergic students faces. They were so heavy and Dominique, one of these students had half of the box as a breakfast. So they were obviously really appreciated. We hope you love them as much as we and the others did.

 

Enjoy !

 

Potato Truffles -2- Truefoodsblog

Potato Truffles -2- Truefoodsblog

 

Potato Truffles - Truefoodsblog

Potato Truffles – Truefoodsblog

How you do it:

 

For both :

  1. Start with peeling and boiling your potatoes until you can cut them through smoothly.
  2. Take them out of the water and let them cool down

Chocolate Fudge

  1. Add the cacao powder, sugar and the coconut oil and mix it with a hand mixer. Dontbe surprised about the extreme sticky and gummy like. This is because of the starch and is ideal for the fudgy texture.
  2. Now stir the almonds under until they are equally spread.
  3. Start with taking a spoon to measure the approx. size and let this drop to a plate of cacao powder and roll them in them until you have a nicely covered chocolate ball. Place them on baking paper in a box and store them in he fide for at least 10 minutes to sit.

Coconut Indulgence

  1. Again mix the potatoes with the coconut oil, sugar and the coconut flakes (leaving some behind for the coating).
  2. Form some balls with a spoon and create an even shape by rolling them on the plate with the coconut flakes.
  3. Store them on baking paper in a box in the fridge for a while.

Its also possible to freeze them and get them out when you feel like a little treat!

 

 

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Indian Samosas “Indian Appetizer”

By Truefoods on March 24, 2018
Indian Samosas - Truefoodsblog View Post

Indian Samosas “Indian Appetizer”

Classic and good !The Indian Samosas.

They have a crunchy fried dough with some spicy and rich vegetables inside. You can actually fill them with what ever you want but for this recipe we wanted to show you the typcial vegetarian filling for samosas.

You can also use an airfryeri you want to reduce the amount of fat, but of course not everyone owns one or wants one just for a couple of recipes, so the frying in coconut oil is a perfect option and also add another dimension to the taste.

Quick and easy Indian Appetizer. Hope you enjoy !

 

Indian Samosas - Truefoodsblog

Indian Samosas – Truefoodsblog

How you do it :

  1. if you bought frozen samosas patties, strat with unfreeze them, as well as the peas.
  2. The second step is to boil the potatoes in salt water and drain them after and cut them into small cubes
  3. Now heat some coconut oil in a pan and  add the cumin seeds until they start cracking.
  4. Then add the rest of the spices, the peas and the potatoes and give it all a good stir. Let them heat through and set aside.
  5. Now start Adding a tablespoon of the stuffing in the lower thrid of the patty and start wfoldingthe edges above until the samosas are sealed.
  6. Heat 3 tbsp of coconut oil into the pan and fry the samosas until they become golden brown.
  7. Serve with some yoghurt with salt, cumin and mint leaves.

Enjoy !
[amd-zlrecipe-recipe:106]

 

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Hokkaido Toast with Fennel & Mint Sauce – “Start your day right”

By Truefoods on March 20, 2018
Hokkaido Toast- Truefoodsblog View Post

Hokkaido Toast with Fennel & Mint Sauce – “Start your day right”

Again – a proof of our breakfast love. Lately, we have totally discovered our Toast Bread love. After all the baguette eating it’s nice and easy to sometimes switch up the game to a nice fresh Toast Bread. To be honest: Who doesn’t love the smell of freshly toasted Toast bread in the morning ??

Funny enough, Toast has also been a subject in University for us lately – so we wanted to share some knowledge about Toast Bread with you, explain why in some sorts of Toast bread the list of e-numbers is long and in some not. And of course we want to reveal the reasons why Toast smells so good when you toast it.

Why does Toast smell and taste so good after toasting:

  • because of a chemical reaction called: Maillard reaction, happening when you fry or bake some food products. To keep it simple- due to the heat over 140°C and oxygen, some amino acids, so proteins, and no water react and produce next to uncountable side products the compound: Melanoide, which give the toast its golden color and caramelized taste. Norfuraneol (Caramel smell) & Maltol (Roasted Smell) are next to numerous other compounds, resonsible for the incredible smell and taste.

Why you should not eat burned Toast Bread:

  • because of the Acrylamides. Wait what? The Maillard reaction is not only responsible for the amazing flavor and hodorcreations but also lead when wrongly used to the toxic compounds Acrylamide. This happens when food gets heated above 170°-190°C over a certain amount of time without water – so to say: if you burn something. This most common in products high in starch and simple sugars. So bread, fries, chips but also coffee, steaks and biscuits are especially high in Acrylamides if handled without care.
  • For the smokers beneath us: you are the ones which are under the influence of acrylamide every time when you smoke one :/

Why do some Toast-Breads have so many e-numbers & Ingredients:

  • e-numbers are commonly known as additives. Nowadays they are often written out in their full name, rather than a simple e-numbers, due to the bad reputation and the low comsumerunderstandability. Most commonly they have:
  • Emulsifiers: E471, E472 (mono& diglycerides) and E322, which is lecitin, to keep the bread fresh and soft.
  • E482 – which is calcium to act as a preservation to enhance shelf life .
  • xanthan gum: to preserve the texture of the bread
  • aroma: enhance the flavor
  • ascorbic acid: better known as vitamin C, which is used to make the bread more elastic and soft.
  • many more. …

 

Interested in e-numbers ?? find out more here

 

We say: you will not get a health damage by consuming products with a lot of aditives but due to the accumulation of non natural products that you consume willingly and unwillingly, you should keep it to a minimum and just use the Toast Bread fast enough and enjoy the natural texture and flavour rather than the one only created by additives

 

But now to our little Toast Bread Inspiration :

 

Hokkaido Toast- Truefoodsblog

Hokkaido Toast- Truefoodsblog

How you do it:

  1. Preheat the oven to 170°C
  2. Cut the Hokkaido Pumpkin and the fennel into thin slices and put them on a baking tray. Sprinkle with thyme, curry, salt and olive oil and massage that in until everything is equally covered.
  3. Now put this int the oven for around 15 minutes to get soft and crispy on the edges.
  4. In the meanwhile mince the Mint into small pieces and add this together with the lemon zest and the salt to the yogurt. Let this soak for the time you prepare the rest.
  5. Take out the pumpkin and fennel and put the Toast bread into the Toast maker.
  6. Now add the vegetables to the toast and garnish with fresh herbs, Romanian salad and the sauce on top & serve hot.

Enjoy!
[amd-zlrecipe-recipe:104]

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Crispy Overnight Buttermilk Chickenwings – Spread your wings

By Truefoods on March 18, 2018
Crispy Buttermilk Chickenwings View Post

Crispy Overnight Buttermilk Chickenwings -Spread your wings

On of our rare meat containing recipes is the delicious overnight Buttermilk Chickenwings recipe which is not only tasty and crunchy but also super light (well suited for a low fat diet). Really important to me as a chef is that the chicken comes from a trustable source, best would be the regional farmer hereby.

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Grandmas Sandcake “Oma Gertis Sandkuchen”

By Truefoods on March 15, 2018
Omas Sandkuchen für Opa -2 - Truefoodsblog View Post

Grandmas Sandcake “Oma Gertis Sandkuchen”

“Oma ist die Beste”.

“Grandma is the best” in English. There is no family gathering without this cake!

When i was a child i never paid attention to it. There were so many amazing creme cakes with fruit and crumbles and i did not want to waste space of my belly on a boring dry white cake in the corner.

I guess, some things you first learn when you get older, one of those lessons was – sometimes the dry looking cakes are the most flavorful, most satisfying cakes on the whole table! This equation definatly dessolves for this one! With its buttery, rum falvor its the favorite of our whole family and maybe soon of you.

All credits to my, Claire’s, Oma Gerti!

Omas Sandkuchen für Opa -2 - Truefoodsblog

Omas Sandkuchen für Opa -2 – Truefoodsblog

 

How you do it:

  1. Start with preheating the oven to 180°C.
  2. Melt the butter in a small pt and set aside again to cool.
  3. Seperate the yolks from the white and beat the eggwhites to a stiff foam. Give 1 tbsp of warm water to the yolk and add vanilla sugar and sugar. Beat this again until foamy.
  4. In a seperatevessel, mix the flour with baking powder, add the rum and the butter  and mix. Now gently mix the eggwhites with it. Don’t overmix it.
  5. Give the dough to a buttered cake form and bake for around 50-60 minutes until golden brown.
  6. Let it cool, sprinkle with icing sugar and serve to a starving grandpa!

 

German translation:

Den Ofen auf 180° C Ober/Unterhitze vorheizen.

  1.    Butter in kleinem Topf schmelzen. Nicht zu heiß werden lassen und anschließend beiSeite stellen.
  2.    Die Eier trennen und Eiweiß zu Schnee schlagen. Eigelb mit 1 EL Wasser (warm), Zucker und Vanillezucker schaumig rühren. Zucker und Vanillezucker hinzufügen und schaumig rühren.
  3.    In separaten Schüssel Mehl mit Backpulver verrühren, den Rum mit der Butter vermischen und in die Schüssel mit Mehl geben. Den Eischnee vorsichtig unter den Teig heben.
  4.    Die Masse in eine vorbereitete Kastenform füllen und für ca. 50-60 Minuten backen
  5.    Den fertigen Kuchen mit Puderzucker bestreuen und mit Opa genießen.

[amd-zlrecipe-recipe:102]

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Sweet Pizza “Blackberry, Ricotta, Chocolate Love”

By Truefoods on March 10, 2018
Sweet Pizza - Truefoodsblog View Post

Sweet Pizza “Blackberry, Ricotta, Chocolate Love”

 

Pizza and dessert in one – what could you wish more for ? There has been this huge chocolate pizza hype so we decided to make one our way. If you are vegan you can use silken tofu which you put in the food processor with some lemon juice, zest, thyme and sweetener of choice. Defiantly equally as good ! Hope you like this pizza version because: “ ISSA LIFESTYLE”!!!

 

Sweet Pizza - Truefoodsblog

Sweet Pizza – Truefoodsblog

How you do it:

  1. Start with putting the frozen fruits to a plate, each one single so they have a beautiful form and are no completely destroyed before putting them on the pizza.
  2. For the dough, start with mixing baking powder, flour and salt. Add the Oil and the ricotta and knead until you have a soft and flexible dough. (If it is still too hard, add some more oil)
  3. preheat the oven to 200°C
  4. Roll the dough into a thin dough and start baking it for 10 Minutes so it gets a bit crispy.
  5. Meanwhile start with mixing the ricotta, Thyme and Lemon zest with the milk until you have a smooth texture.
  6. Take out the Dough and add the ricotta creme to it. Than add the fruits, cut the chocolate and add it as well as the almonds and some sprinkles of thyme.
  7. Bake this for another 10 minutes until the dough is completly crispy.

 

Enjoy this amazing sweet treat and share the recipe with your friends if you like it 🙂
[amd-zlrecipe-recipe:105]

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Vegan Butter Chicken – “Wait! What ? Vegan Butter Chicken ?”

By Truefoods on March 7, 2018
Vegan Butter Chicken - Truefoodsblog View Post

Vegan Butter Chicken – “Wait! What? Vegan Butter Chicken ?”

A real soul food. Rich and spicy with the perfect chicken meat substitution, which won’t make you miss anything.

Jackfruit and Chickpeas for texture and nutrients!

 

I have to admit that i have never tried the original recipe, but the taste is approved and highly recommended by my roommate, who had the pleasure of taste-testing. We had a real Indian feast, that day! Couldn’t get enough of all this goodness.

For the newbies beneath us- jackfruit has become a real must-have in the vegan cuisine. Its texture and ability to soak up any flavor preferred. Thereore, it is your own effort that you have to put in to make it taste amazing 😉

So, this is one of many indian recipes which we have already posted now. I am smelling an indian feast article soon 😉

Vegan Butter Chicken - Truefoodsblog

Vegan Butter Chicken – Truefoodsblog

 

How you do it:

Start with Marinading:

  1. For the marinade, start with mixing the soy yoghurt and spices until everything is blended.
  2. Drain the jackfruit, cut of the hard tip and pull them a bit apart so you get this chiken like texture.
  3. Drain the canned chickpeas and mix them as well as the jackfrut with the marinade.
  4. Massage the marinade in and let this sit for at least 1 hour to 12 hours

Cook it!

  1.  Heat some coconut oil in a big pan and add the jackfruit together with the mariande and heat it through. cook for around 3 minutes.
  2. Now add the plant based butter, tomato sauce, sugar and salt and stir shortly.
  3. In the end add the creme and stir well. Turn down the heat and let this simmer for around 20 minutes.

[amd-zlrecipe-recipe:100]

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Appletart with Cointreau “Drunk apple tarts”

By Truefoods on March 5, 2018
Appletart with Cointreau - truefoodsblog View Post

Appletart with Cointreau “drunk apple tarts”

 

The corresponding recipe to our little visit at the cointreau company and its production!. Definatly a must have for the days that are finally getting a little warmer.

Apples and Oranges have definatly saved my life this winter. As far as I consider we managed quite good to eat seasonally, but now I can not wait for all the fresh goodies coming in the spring!

The raspberries are slwoly grwoing on our sunny balcony and I  hope they are growing fast and good, so I could taste their sweetness before I leave!

For now, apples are the thing! & they are even better when they are slightly spiced up with some orange liquer, in this case cointreau.

hope you enjoy !!

Appletart with cointreau - truefoodsblog

Appletart with Cointreau – truefoodsblog

How you do it:

  1. Preheat the oven to 230°C.
  2. Folt out the unfrozen puff pastry dough and cut them into approx. 10cm*5cm big right angles and add them to a baking tray.
  3. Roll out the marcipan in the same size and add place them exactly on the tarts.
  4. Wash the apples and cut them into thin slices like seen in the picture aboce, around 1cm thick.
  5. Place them on the tarts and roll up the edges slightly.
  6. Bake this for aorund 20 Minutes. until golden brown.
  7. In the meantime, add the jam and the cointreau to a small pot and stir until combined. Dont overcook, otherwise all the booze is going to be gone.
  8. Take out the tarts and add the jam mixture. Let this sit and serve with some fresh creme fresh, mixed with some cointreau of course ;))

[amd-zlrecipe-recipe:99]

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