Mussels in Tomato Sauce “Classic Mussel recipe”

By Truefoods on March 1, 2018
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Mussels in Tomato Sauce “Classic Mussel recipe”

First fish recipe on this blog. Mussels in Tomao Sauce.

We have discussed wheather to post this or not for quite some time now and came to the conclusion: we said we are not going to restrict ourselves to one diet, so we are not going to restrict ourselves now.

For the cookbook, we had to develop quite some recipes including meat and fish, and we did this with quite some effort. Me, Claire, I have personally not tasted the recipes but we had an amzing respons from our roommates.

Let me tell you about the evening at which these Mussels have been celebratet. It was the birthday of my beloved roomate Simon and also the first weekend which we spent in Angers. Everyone was gathered around the table and you should have seen the faces when Mortz came in with the huge pot of mussels.

It was a real celebration! everyoe was just doing sounds of pleasure and you could see they all enjoyed it quite much.

 

Mussles in Tomatosauce - Truefoodsblog

Mussels in Tomatosauce – Truefoodsblog

How you do it:

  1.  Start with removing the beards of the mussels. Get rid of all the open mussels. Cut the Garlic and the onion into little pieces.
  2. preheat the oven to 160°C
  3. Add the onion and garlic to a pan with olive oil and stir until they are golden brown. Than add the herbs, the tomatoes, red wine and laurel leave and add a good amount of salt and pepper. 
  4. Now add the mussels and close the pot with a lit. Add this to the oven for around 20 minutes. (when the heat soaks through the mussels they are getting even more tastier)
  5. Serve the mussles in a soup plate which has been heatened in the oven for a few minutes. Add some fresh bread and garnish with parsley and olive oil .

[amd-zlrecipe-recipe:98]

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Indian Coconut Fennel – “Smooth vegan Indian Dish”

By Truefoods on February 27, 2018
Indian Coconut Fennel - Truefoodsblog View Post

Indian Coconut Fennel – “Smooth Indian Dish”

 

Again something that I owe to my mum – every family has their staple dishes and cuisines that they love and follow the most. For me, Claire, and my mum, it has always been the indian cuisine.

Therefore, we have decided that we are goig to share some of the recipes which i already consider as staple foods and should never be missing in an indian feast.

Maybe there are even recipes that are surprising you. The first recipe is going to be a coconut fennel recipe with raisins. I often find that indian food is quite harsh on my digestive system, not so this recipe. The smooth fennel with its lightly sweet touch, the smooth texture and the kardamom are super smooth for your stomach.

Its a real childhood memory and still one of my favorite recipes ever !

 

Indian Coconut Fennel - Truefoodsblog

Indian Coconut Fennel – Truefoodsblog

 

How you do it:

  1. Start with cutting the onions, garlic and ginger into really small cubes. Heat some coconut oil in a pan and add the cubes to it, heating them up until they are getting glazy and soft.
  2. Now add the cardamom and the cumin and stir until all cubes are equally covered by the spices.
  3. Cut the fennel into medium sized cubes and add them to the pot, again stiring until everything is well combined.
  4. Add the coconut milk and stir good. Even add a little splash of water to make sure it does not get too thick.
  5. Now add the raisins and the salt and let this simmer for aorund 15 Minutes  until the fennel gets nice and smooth.
  6. Serve it with rice and self-made naan bread for good.

hope you enjoy this little Indian fennel recipe as much as I do .
[amd-zlrecipe-recipe:97]

 

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Classic French Gratin “Starcuisine Memories”

By Truefoods on February 24, 2018
Classic French Gratin - Truefoodsblog View Post

Classic French Gratin “Starcuisine Memories”

 

The potato gratin has always been a symbol of disput between all kind of culinary cuisines. There is simply no authentic gratin recipe. So we decided to call our “classic” potato gratin after a french recipe, learned and practiced by Moritz in his former education and work as a starchef.

The differences:

-The french cuisine does not like cheese on the Gratin Dauphinois, whereas on the Gratin Savoyard, it is more tolerable, whereas creme needs to be left out. We took the best out of both !

What counts to us is the taste ! So enjoy !

German:

Der Kartoffelgratin ist immer wieder Gegenstand kulinarischer Auseinandersetzungen, denn es gibt kein authentisches Rezept. Die Französische Küche sieht Käse auf dem Gratin Dauphinois nicht sehr gerne, auf dem Gratin Savoyard wird es jedoch toleriert (hierbei aber ohne Sahne). Uns Interessiert das recht wenig denn der Geschmack ist das was zählt, dieser ist garantiert mit unserem Gratin Rezept. Lasst es euch Munden.

 

Classic French Gratin - Truefoodsblog

Classic French Gratin – Truefoodsblog

 

How you do it:

  1. Butter a small baking form & preheat the oven to 200°C.
  2. Cut the Onions and the Garlic into small cubes and start cooking it together with 2 tbsp of butter. Add the creme, milk as well as the vegetable broth and let this cook for aorund 1 min.
  3. Now add the salt, black pepper and fresh ground nutmeg and stir. Pull the sauce to the side and add the thyme.
  4. Peel the potatoes and cut them with a mandalin into thin slices. Add them into a buttered gratin form and top them with the sauce.
  5. Bake this for around 50 Minutes, take it out, add the parmesan and bake it gold brown for another 10 minutes.

[amd-zlrecipe-recipe:96]

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French Brioche – “Salted Butter and Jam love”

By Truefoods on February 21, 2018
French Brioche -2- Truefoodsblog View Post

French Brioche – “Salted Butter and Jam love”

 

One of the first things we did bake in France. French Brioche. We enjoyed it on the terasse with some coffee, salted butter and jam. Moritz still remembered this recipe from his time in the star kitchen. So this one morning I woke up by the amazing smell coming from the kitchen.

After speding the morning at te fresh farmers market we sat down and enjoyed this amazing brioche, which was even better the next day, when Moritz made some pulled pork Philly Cheese Burgers.

 

French Brioche -2- Truefoodsblog

French Brioche -2- Truefoodsblog

 

 

How you do it:

  1. For the dough, start with mixing flour, sugar and the dry yeast. Now add the egg to the hand-warm milk and stir. Add this to the flour and kneadit on medium speed with a kneading machine.
  2. Cut the butter into little cubes and add it as well. Knead this for around 5-10 Minutes.
  3. Let the dough sit for around 1 hour to raise.
  4. Flour a surface and place the dogh on it before you devide it into 5 equal big pieces. Afterwards, put them into a buttered Bread form and cut the surface horizontally.
  5. Now let this raise for another hour.
  6. Preheat the oven 150°C.
  7. Bake the Brioche for aorund 40 Minutes until its golden brown.

Enjoy with salted butter and your favorite Jam.

 

French Brioche -3- Truefoodsblog

French Brioche -3- Truefoodsblog

 

[amd-zlrecipe-recipe:95]

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Mini Vegetarian Quiche – “Picnic time is coming “

By Truefoods on February 14, 2018
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Mini Vegetarian Quiche – “Picnic time is coming “

Picnic time is coming. The heads of the flowers are already curiously reaching out for the sun and the irds are singing their first Om’s to spring.

Did you know that all birds are singing the frequence of the sun & the most beautiful: humans can make a noice that is equal: “OM”

No idea why i told you this, but you know, I get quite romantic today;)

Other than that i struggle to find my words today. We have had our first days of university the past few days and i have to admit that it got quite exhaustive. Here in France we have full days and long lectures. Other than in the Netherlands they are not negotiable and 1 1/2 hours long – uuuuugggh. Nevertheless, I love the new lectures and the subjects.

I will keep you updated.

 

Mini Vegetarian Quiche- Truefoodsblog

Mini Vegetarian Quiche- Truefoodsblog

How you do it:

  1. For the dough start with mixing the salt with the flour in a big bowl. Cut the butter into small cubes and add it with the egg to the flour. Knead the dough until you get a crumbly kneadable texture.
  2. Let the dough rest in the fridge while you are preparing the filling
  3. Preheat the oven to 180°C.
  4. For the filling, mix the creme, milk, eggs and add salt, nutmeg, black pepper, and herbs. now grind the parmesan cheese above and stir it under.
  5. Cook the vegetables for around 2 minutes in salt water to get them slightly pre-cooked. Pet them dry and add them to the filling.
  6. Take out the dough and roll it out while placing it between two baking sheets. The Quiche tins should have around 15 diameters.
  7. Slightly push the dough to your tins and add the filling to the tins.
  8. Bake the quiches for aorund30-40 minutes until they are golden brown.

PS: they also taste incredible on the next day.
[amd-zlrecipe-recipe:93]

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Orikette with Redwine Ratatouille Sauce – “Les pâtes des étudiants”

By Truefoods on February 10, 2018
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Orikette with Redwine Ratatouille Sauce – “Les pâtes des étudiants”

Red Wine is Life !!!

Its official – we are red Wine lovers now. The past few days we were working hours over hours, standing in the kitchen, making pictures, adjusting sets, writing recipes and editing. The project that we have started is in its peak now & we are hustling to meet the deadline. Between all the meat dishes, which were required by the client we were happy like little children when we had this simple pasta dish in between.

It was so good that we quickly decided to make a picture on a set which was still build up and share the recipe with you.Of course, with some good red wine!! Well – me- Claire I am not such a big Merlot fan but this one is definitely good for cooking. There is a lot of good red wine in France and to our surprise, organic red wine is really cheap and good as well. We have had some biodynamic Demeter red wine. Living the red wine – life right now.

oh, guys, I could spend the whole day on the computer to tell you about the past days we have spent in our new home. But I would lose total control. 😀 So i will give you piece by piece for now. I can guarantee you one thing: there is going to be photos !! all over the place 😉 maybe even with our faces – who knows..y

 

Orikette with Redwine Ratatouille Sauce - Truefoodsblog

Orikette with Redwine Ratatouille Sauce – Truefoodsblog

How you do it:

  1. Cut the eggplant into medium sized cubes and put them into a bowl of cold salt water (this helps to get out excess water so they do not soak up the oil too much- its bizarre right ?)
  2. Mince your onions and the garlic into small cubes and start cooking them in a pan with a good splash of Olive oil. Now cut the Red Bell Pepper & the Carrots into small cubes as well. The sun-dried tomatoes need to be cut into small stripes 😉
  3. When the onions start to get slightly golden, add the carrots and give them a good stir. Then, add the sun-dried tomatoes, stir again before you add the red bell peppers. Pet the eggplant dry and add them as well.
  4. Add a bit more olive oil if needed and let this cook well until everything is slightly fried and hot.
  5. Now add the tomato paste and stir until everything is well combined. Let this sit for a moment and add the herbs as well. It’s time for the red wine !! Add a good splash of red wine and stir again. Add around 4 tbsp of Water as well and stir.
  6. Season everything with salt & pepper & let this simmer on medium heat. In den meantime, heat a Pot of Water with a pinch of salt for the pasta. & throw them in as soon as the water starts boiling.
  7. Serve with some fresh herbs and cheese if you please.

ENJOY!
[amd-zlrecipe-recipe:91]

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Simple Vegan Chocolate Chip Cookies – “The sweet craving solution”

By Truefoods on February 8, 2018
Simple Vegan Chocolate Chip Cookies - Truefoodsblog View Post

Simple Vegan Chocolate Chip Cookies – “The sweet craving Solution”

This goes to you Sascha!

For those of you who dont know – Sascha was my roommate in the Netherlands for around 4 months.I had an incredible /short time with her. Although she worked long hours she was always up to some crazy stuff with me and Enrico, Remi, Julian, Frederique and Femke. It was never completely easy o live with so many people but we managed and we had a great time.

Although we all had our ups and especially our downs..

Cooking together was never completlyeasy as well. We all followed another rythmn of the day as well as another diet. Nevertheless, there was this moment where we all were craving chocolate chip cookies at once, especially Sascha. So we decided to make some by ourselves (we were to lazy to go to the shop). Sascha also wanted to eat the dough so I decided to create this really simple and easy vegan chocolate chip cookie recipe for her.

 

I will miss you – this is not goodbye

(Julian ate them all in a row the next day by the way )

 

 

Simple Vegan Chocolate Chip Cookies - Truefoodsblog

Simple Vegan Chocolate Chip Cookies – Truefoodsblog

How you do it:

  1. Preheat the oven to 180° C
  2. In a big bowl start mixing all the dry ingredients like flour, salt, and baking powder.
  3. Heat the coconut oil in a small pot and add the sugar. Stir until everything has dissolved.
  4. Now add the milk to the oil and stir it into the dry ingredients, mixing until you get a smooth dough.
  5. Now add the chocolate chips or chunks and stir them under. Now form some cookies with the dough and place them on a baking sheet with baking paper and let them bake for around 10-15 minutes until they get golden brown.
  6. Wait or dont wait until they are cooled down 😉 

[amd-zlrecipe-recipe:90]

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Kumin Flatbread – “Perfect to dip into Baba Ganoush”

By Truefoods on February 7, 2018
Kumin Flatbread - Truefoodsblog View Post

Kumin Flatbread – “Perfect to dip into Baba Ganoush”

Finally arrived in France.

After a little shock for Moritz we finally had our first experiences with France. When we wanted to load out Moritz’s stuff we were -lets say-  a bit surprised about the size of his room & especially about the kitchen.

To not loose the good vibes we have had a long walk through the city and our first groceries in one of the hge supermarkets nearby. The smell of coffee and the citizens who all head to work or appointments & us- not tourists or strangers, but inhabitants of a little city on the west coast of France.

A really strange but beautiful feeling.

But now back to the story of the Flatbread. Well, this is the additional part for the Baba Ganoush recipe we have created just a few days ago. The house smelled so good and a fresh homemade flatbread tastes so much different /better than the one you know – i guarantee you !

 

 

Kumin Flatbread - Truefoodsblog

Kumin Flatbread – Truefoodsblog

 

How you do it:

  1. Mix warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water. Let this sit for a few minutes until the yeast gets foamy (around 5 minutes).
  2. Now start adding the flour and the olive oil while constantly string, either with a stand mixer of with a spoon.  Knead the dough until you have a nice flexible dough. Now oil a bowl and
  3. place the dough inside, put a blanket aboe & let the dugh rest on a warm place for around 40 minutes.
  4. Preheat oven to 200°.
  5. Turn the dough onto a floured surface, and roll it out into the shape you want to have for your flat bread, around 5 cm thick.
  6. now drizzle a generous amount of olive oil on tp, along with the kumin seeds. Cut a nice shape into the surface and bake it for around 20 minutes until the dough starts to get golden brown.
  7.  Remove from the oven, and drizzle with a little more olive oil if desired.
  8. Slice, and serve warm.

[amd-zlrecipe-recipe:89]

 

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Baba Ganoush – “The Queen of Dips”

By Truefoods on February 2, 2018
Baba Ganoush - Truefoodsblog View Post

Baba Ganoush – “The Queen of Dips”

Its the moment we have been waiting for – we are leaving the Netherlands to move to France. We have been talking about this for months now. We finished our study for the second year in the Netherlands. All the basic business administrations are covered: supply chain management, management, finance, intercultural communication .. and so forth.

Now comes the seasoning !!! we are going to have organoleptic educations. Sounds weird but it simply means that we are going to practice our sensory skills in regards to food.

So much looking forward !This all will happen in a small green student town on the west side of France. The special thing: Moritz bought a small bus to travel there and spent time on the coast. Simply being free and take everything we get in France.

Why does that fit this recipe then ?? well- this was the dip we made for our little fair well party for our friends to say goodbye to.

Baba Ganoush - Truefoodsblog

Baba Ganoush – Truefoodsblog

How you do it:

  1. Preheat the oven to 200°.
  2. Take your eggplants and poach holes into the skin with a fork. Now generously grease them with olive oil and place them on a baking rack.
  3. Bake the Eggplant for around 50 minutes until the skin gets slightly black and roasted.
  4. Take them out, place them in a bowl and close it from air and let it sit for 5 minutes. This will help to remove the skin.
  5. With a spoon, start to remove the flesh from the skin and put it in a blender.
  6. Now add the olive oil, tahini, herbs, salt and lemon juice. (if you are more for the dry, smoky flavor – use more tahini, if you are more for the refreshingly light flavor – go for more lemon juice. )
  7. Season after preference.

Enjoy with some beautiful fresh flat bread – recipe coming soon
[amd-zlrecipe-recipe:87]

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Mexican tortillas two ways “Truefoods Mexican Experiment”

By Truefoods on January 28, 2018
Mexican Tortillas two ways - Truefoodsblog View Post

Mexican tortillas two ways “Truefoods Mexican Experiment”

Yesterday we had an incredible dinner at the Hotel de Gouzfazant in Amsterdam North with the beautiful people of Slow Food Youth Network. The Hotel was a located in the middle of the industrial buildings next to the water. Although it has been a former cruise shipbuilding, they managed to create a welcoming and cozy environment.

All these details, huge paintings, sofas, soft light and different interior welcomed us. The open kitchen gave us a few on a well prepared, good working team which produced all this incredible food for us. If you ever have the chance to go there, definitely do it! Especially, when you are with a bigger group.

We enjoyed a 4 course dinner, had great conversations, connected and free wine – what would you need more ? Afterwards, we went to this small bar nearby. A real treasure. The facade perfectly hid the treasure that was inside. The whole bar was lightened by candles, everything was full of details, old books, wine bottles, cactuses of all kinds and Mexican art.

One of our friends works there as a bartender and once we settled on the couches they gave us a taste of their snacks. WOW !!!Blue corn Tortillas with.a creme of sweet potatoes, lime, Parsley, Guacamole and Cauliflower ceviche – you see ??? it was a huge inspiration for this dish.

 

 

 

Mexican Tortillas two ways- truefoodsblog

Mexican Tortillas two ways- truefoodsblog

Mexican Tortillas two ways- truefoodsblog

Mexican Tortillas two ways- truefoodsblog

Mexican Tortillas two ways - Truefoodsblog

Mexican Tortillas two ways – Truefoodsblog

How you do it:

Sauteed Mushrooms & Paprika

  1. Start with heating some olive oil in a pan and mince the garlic and red onions. Add them to the pan and stir until they get glazy and soft.
  2. Cut the mushrooms and the Red Bell Pepper into little cubes and add them to the pan.
  3. Stir until they shrink and get a little golden brown crust.
  4. Add the Soy Sauce and set aside.

Butter Been Tortillas

  1. Drain the Butter Beans (leaving some liquid in the can) & add to a blender.
  2. Add the lemon juice, spices, Apple cider Vinegar and olive oil and stir until you have a smooth paste.
  3. Now cut the Artichoke hearts into thin slices as well as minze the spinach slightly.
  4. Heat a pan on medium heat and add the tortillas to it without il. Heat up from each side for around 1 minute
  5. Now spread the paste as a basis. Add the Mushrooms, the artichoke and the spinach.
  6. Sprinkle some lime juice and you are done.

Red Bean& Cauliflower Ceviche Tortillas

  1. Drain the Red Beans until half of the can.
  2. Put them in the blender along with the spices, lime juice and olive oil.
  3. Wash yurcauliflower and start cutting really closely along the roses so you get really small chunks. (you can also use a cheese grounder ). Mix this with some salt, lime juice and massage it a bit.
  4. Mash the Avocado and mix it with some lemon juice, salt and pepper.
  5. Now heat the tortillas as well & start with the bean paste as a layer, add the mushroom mixture, than the guacamole and top of with the ceviche.

Top everything with lime juice, pomegranate and Parsley.

THANKS & BIG SHOUTOUT TO YUEKYFOR THE POTTERY !
[amd-zlrecipe-recipe:86]

 

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Cold Brew Coffee Brezel Brownies “Salty Sweet Treat”

By Truefoods on January 16, 2018
Cold Brew Coffee Brezel Truefoodsblog View Post

Cold Brew Coffee Brezel Brownies “Salty Sweet Treat”

Salt & sugar is like a never ending game & when chocolate and coffee joins: there is no ending to the story – except a hurting belly.

 

Again I was trying to bake again !& I am totally satisfied. Some people might ask now: but this is not vegan ! – yes, it is not vegan BUT like we always said: we are not excluding animal products… there is a whole discussion which we have to portray with ourselves to make a clear choice & until then we will continue using fairly, local and organic animal products like the ones used for this recipe.

What do you think ?

We really would like you to join the discussin because for me , as Claire, this is a though question. I have a very pylosophical approve to this tpic & I will definatly soon elaborate on that. Stay Tuned. !

 

Cold Brew Coffee Brezel Truefoodsblog

Cold Brew Coffee Brezel Truefoodsblog

How you do it:

  1. Preheat the oven to 180°C
  2. Heat the Butter wth the chocolate in a pan and let it melt. Selt aside for around 8 minutes to cool down
  3. Mix in one egg after the other. Add the flour and the coconut powder and give it a good stir again. Now add the sugar and the cold brew coffee and mix shortly.
  4. Line a  a 20cm * 20cm pan with baking paper. Add the dough half, add the brezels in the middle and add the rest of the dough.
  5. Top the dough off with some brezels, a sprinkle of sea salt and with whatever you feel like.
  6. Let this bake for aorund20-30 minutes or until a stick remains clean after testing.

[amd-zlrecipe-recipe:85]

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Lycka Cold Brew Coffee Cookie Pecan Bowl “Sweet Morning Boost”

By Truefoods on January 11, 2018
Lycka Cold Brew Coffee Cookie Pecan Bowl Truefoodsblog View Post

Lycka Cold Brew Coffee Cookie Pecan Bowl “Sweet Morning Boost”

What a beautiful way to start your morning guys!

This is the first time for us teaming up with another company. We met the people of Lycka at Anuga – food fair and instantly had a great conversation with them. After a little shit chat we recognize how much their values are fitting to ours and their message and products definitely inspired us. So we made the decision to chose them as the first partner for our collaboration session.

We are talking about the food business every day- getting inspired, shocked and overwhelmed. It’s our passion and our love to share what we are experinecing with you. The Food start-up scene in Germany is incredible. From the big stars True fruits (a smoothie company) to Little Lunch for whom Moritz created the soups at their very beginning, they all have a beautiful story to tell. Other than we expected there is no harsh competition but a lot of love and support to be felt. They are all young, we – are all young and we have a mission.

So why Lycka?

We adore their concept of “mindfood”, they believe that “food should not only satisfy hunger but be a mindful process, because it influences body and nature”

They have started to produce organic ice-cream, bars and now are launching their new cold brew coffee to the market. For every coffee sold they are organizing a lunch for one child to eat at school in Burundi. One third of Burundi is suffering from Malnutrition. The aim is to animate the families to send their children and especially their girls to school for that reason, next to that they are initiating gardening projects to support the regional agricultural developments.

That is why we are supporting them.

Find more information about them and their projects on : https://www.lycka.bio/pages/projekte

& for now enjoy this recipe.

Lycka Cold Brew Coffee Cookie Pecan Bowl Truefoodsblog

Lycka Cold Brew Coffee Cookie Pecan Bowl Truefoodsblog

How you do it:

  1. Start with heating some water to soak the dates for around 5-10 minutes to let them get soft.
  2. Drain the chickpeas (we use them out of the glass rather than a can), keep the aqua faba if you want to be creative later on: https://www.truefoodsblog.com/recipe/aqua-faba-coconut-mousse-aqua-faboulous/
  3. Put everything into a high speed blender with the coffee, cookies, milk, spices and blend until you get a smooth texture which is sweet and spice-ful.
  4. Fill it into your favourite bowl and top it off with all the good stuff.

Really Easy and super delicous !
[amd-zlrecipe-recipe:83]

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Green Spelt Fritters – “Granny’s Special Fritters”

By Truefoods on December 26, 2017
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Green Spelt Fritters – “Granny’s Special Fritters”

Christmas comes to its end and our bellysand hearts are full.

My favorite part of christmas is the dinner at my grandmas house. Its pure classic. The whole family meets and fights and laughts and eats. I think my grandma has the biggest share in my passion for food. Our whole younger generation of the family on my mums side is vegetarian. Other than many other granny’s mine loves it. She loves to try different recipes and reinvents classic dishes to be vegetarian.

Green Spelt Fritters counts to one of these dishes. The taste and the feeling in your mouth is definatly one of my favorites in the vegetarian cuisine.

Green spelt has its nae from the point of harvest. The spelt gets harvested before its ripest state. Next to its great taste its really good for your digestive system and does not need any toxic protection sprays on the fields.

Its a typical east-european grain. The spelt gets harvested before it developes its starch and therefore is very juicy and tastefull. Next to that it has 4mg of Iron on 100g which quite much for a grain.

Thanks Grandma Gerti for this recipe.

 

 

Green Spelt Fritters Truefoodsblog

Green Spelt Fritters Truefoodsblog

How you do it:

  1. Start with heating the olive oil in a pan and add the minced onion. Let this cook until slightly brown.
  2. Lower the heat and add the green spelt, constantly stiring. Add the vegetable brooth and constanly stir until you are getting a thick mash.
  3. Let this sit for 10 minutes.
  4. Add the soy sauce, spices, mustard and the two eggs and the oat flakes. Give this a good stir and form the fritters.
  5. Now you can either bake them in the oven for 10 minutes on 150°C or fry them in the pan until golden brown.
  6. They taste best with some mustard.

Tipp from Granny:

Its also really delicious with some pineapple or tomatos topped with some cheese.
[amd-zlrecipe-recipe:81]

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Vegan Orange Cheesecake “Vegan Christmas Dessert”

By Truefoods on December 22, 2017
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Vegan Orange Cheesecake “Vegan Christmas Dessert”

This recipe is a creation from our dear friend Kiki from the ingrdible Slow Food Youth Network Team Amsterdam.

As you might know we collaborated with them for our vegen christmas dinner. She is in the process of becoming a trained vegan chef.

she was the one who initiated the event with us at the first svyn meeting we had. The way she shows her passion aboutvegan food & the enthusiasm with which she talks about it cought us from the first meeting on. We are very thankful to have teamed up with her.

vegan orange cheesecake

vegan orange cheesecake

How you do it:

Cook an orange for 2 hours in water (in whole)

Crust

  1. First make crust by whisking the flour, salt, baking powder and cinnamon together. Melt the oil together with the sugar and add, when it is slightly cooled down, to the flour.
  2. Mix together slightly, until you have a ball. Don’t mix it too much. Let it rest in refrigerator for a couple of minutes.
  3.  Preheat the oven, 200 degrees.
  4. Put the crust into a tart pan (ca. 23 cm) , let it cool down again in the refrigerator. Then, when oven is ready, bake for 10 min without any filling.

Topping/filling

  1. Put all the ingredients into a food processor. Mix and taste ☺ Does it need more sugar? More lemon juice?
  2. If you are satisfied, add the mixture to the slightly baked crust and bake for 30 min in a 180 degrees oven
  3. After 30 min, let it rest in the oven with the door slightly open.

[amd-zlrecipe-recipe:80]

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Vegan Gravy – “Main Dish for your vegan Christmas dinner”

By Truefoods on December 22, 2017
Vegan Gravy Truefoodsblog View Post

Vegan Gravy – “Main Dish for your vegan Christmas dinner”

The Dinner idea form out vegan Christmas workshop is out now. This vegan gravy makes your guests wonder whether you are a magician. No – but really.

At the event, we had a friend of our class as a guest. Marc is a cow farmer and an ambitious meat eater and a huge critic of vegan food. Its just a huge part of his identity to be very close to the topic of animal farming and consuming. To our big surprise & bigger happiness, he came to us after the dinner & was completely overwhelmed. He said that he could barely taste a difference and that he really enjoyed being our guest.

This is why we are doing this – to inspire people and not convincing them for anything by force and bad feeling- but by taste and inspiration and love.

Love is the most important ingredient- also in this dish.

Hope you enjoy this & have a wonderful time with your family and friends. Share your love with them and be thankful.

Vegan Gravy Truefoodsblog

Vegan Gravy Truefoodsblog

How You do it:

vegan gravy & mashed potatoes Italian style

  1. Start with roughly chopping your mushrooms & heating some olive oil in a pan. Throw in the mushrooms and let them shrink to make a place for the rest of the ingredients.
  2. Chop the onions in four pieces & add them. Roughly chop the celery remove the green of the leek and roughly chop the white parts as well as chopping the carrots.
  3. Throw everything into the pan and give it a good stir, letting it cook for a little while.
  4. Meanwhile, heat a pot of cold water with some salt & the peeled potatoes.
  5. Throw in the flour into the pot with the cooking vegetables and give it a good stir, heating through the flour. Now add the red wine and stir again. Add the Molasses or apple stroop, as well as the soy sauce and the vegetable stock. 
  6. Let this cook while you mince the herbs before you add them as well as salt and pepper.
  7. Leave to cook while you are preparing the potato mash and or sides.
  8. For the mash, let the potatoes cook until soft. Add the salt, pepper, lemon zest & juice as well as olive oil & mash until smooth.
  9. Taste test and season after preference. Now add the capers and put to the table.
  10. Take a sieve and rinse the gravy over another pot & softly push through some of the vegetables. 
  11. You can also serve the vegetables. Your gravy is done & ready to serve

 

Christmas message from us:
[amd-zlrecipe-recipe:79]

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Red Beet Bruschetta – with peanut crumble “Vegan christmas dinner”

By Truefoods on December 17, 2017
Red Beet Bruschetta Truefoodsblog View Post

Red Beet Bruschetta – with peanut crumble “Vegan christmas dinner”

It’s Christmas time people !!!

Today we are going to share the first recipe for out vegan Christmas cooking dinner from this Wednesday. A whole review & the article coming soon…

So for the starter, we chose to make one of our classics- just because it is :

  • Easy to make
  • Cheap ingredients
  • Super tasty and something special
  • Everybody loves Bruschetta
  • Everybody loves Hummus

So we went for a Beet Hummus Bruschetta with Peanuts and a Side Salad topped with our famous: https://www.truefoodsblog.com/recipe/savoury-granola-curry-cashew-chunks/

& used aqua faba instead of the Eggwhite. Simply whisk the chickpea water until it forms small peaks and mixes it in the granola.

So Here is what you need (just imagine a lemon on the picture as well ):

Red Beet Bruschetta Truefoodsblog

Red Beet Bruschetta Truefoodsblog

How you do it:

Bruschetta

  1. Preheat the oven to 150°
  2. Start with cutting the bread into slices and sprinkle them with olive oil & salt.
  3. Put them on a tray and let the bread get a crunchy surface for around 5-7 minutes.
  4. If you please take a glove of garlic, cut it in half and rub it on the surface of the bruschetta to get an extra kick of flavor.

Beet Hummus

  1. Drain the chickpeas (save the aqua faba for the granola) & leave around 1 tbsp over to leave it in the hummus for some extra texture)
  2. Put the chickpeas along with the olive oil, tahini, lemon juice & zest, pepper, salt, and Beets plus 1 tbsp of beet liquid and blend everything together until smooth.
  3. Taste after preference & set aside

Peanut crunch & dressing

  1. roast the peanuts in a pan without oil and add some salt & chili powder to them to pimp them up.
  2. Mix all the ingredients for the dressing in a small bowl and massage it to the salad before serving
  3. start with adding the beet cream to the bruschetta & top it off with a good amount of peanuts.
  4. add the salad to the side & top it off with some nuts and seeds as well as the granola
Red Beet Bruschetta Truefoodsblog

Red Beet Bruschetta Truefoodsblog

hope you enjoy this starter & stay updated with the vegan gravy coming soon….
[amd-zlrecipe-recipe:77]

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Vegan Ricotta – “simple recipes collection “

By Truefoods on December 14, 2017
Vegan_Ricotta_Truefoodsblog View Post

Vegan Ricotta – “simple recipes collection “

Vegan ricotta magic. It really is. I have to admit that of course, it is not 100% the same as normal dairy ricotta from Italy when you eat it as a dip or pure, but in a pasta dish like lasagna or stuffed cannelloni: you barely find out the difference.

I just stumbled across this recipe & I instantly had to try it out. We added some more olive oil for taste & it definitely changed the taste, because we were using some good Italian oil that we were saving for special occasions. You can say that it tastes like spiced up ricotta for sure – even pure.

I also saw a lot of “tofu free” options with almonds or cashews- but for us as students it’s often a little expensive to use those holy nuts too excessively.

For all of you that are skeptical of tofu or the scaring “Men get boobs myths”

Here are some facts about soy:

“soy contains estrogen” :

Soya does contain phytoestrogens (plant hormones – not human hormones). Phytoestrogens in the human body are relatively weak and can actually bring benefits, such as a lowered risk of cancer, by ‘blocking’ actual estrogen.

And phytoestrogens are found in many other foods as well, such as: apples, oats, sesame seeds, flaxseed, lentils, rice, carrots, mint, ginseng, beer, and pomegranates. Even if you completely avoid eating soy, you’re very likely still consuming phytoestrogens – but that’s not a problem.

“soy destroys our rainforest and its GMO”

Yes. both are true. BUT this is mainly true for soy that is used for animal feed!!! Most of the soy which is planted in areas which used to be rainforests are meant to be eaten by animals – not humans. So the likelihood that your meat or dairy is infused my soy that is Genetically modified. Acompanied by contributing to decrease our rainforest is higher than by consuming tofu.

For all you Europeans: *no sponsoring* there is this brand called Taifun which has, in our opinion, the best tofu products on the market. Taifun only uses soy that has been planted in Europe. For those who do not know: GMO is forbidden on European Ground. The brand even supports school gardens and recovered areas to plant soy on their ground. This encourages schools to teach their kids about gardening.

My mum participated at one of their projects, as she is a primary school teacher & she achieved great results. 

Vegan_Ricotta_Truefoodsblog

Vegan_Ricotta_Truefoodsblog

 

How you do it:

  1. Put everything into the blender and blend until you get a half crumbly, half creamy texture.
  2. Be careful when you add the lemon zest. Do not grind the white skin into the ricotta – it might get bitter.
  3. Place it in a bowl and let it sit in the fridge. This helps  to develop a stronger tste of olive oil and the lemon infusion

[amd-zlrecipe-recipe:76]

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Vegan Winter Tiramisu – “All I want for christmas is Tiramisu”

By Truefoods on December 11, 2017
Vegan Winter Tiramisu Truefoodsblog View Post

Vegan Winter Tiramisu – “All I want for christmas is Tiramisu”

Yes people, you slowly have to be prepared for Christmas!
This recipe is for all of those people who are not so much into putting in a huge effort but still want to have a good result.

This recipe has another special meaning to me. This type of Tiramisu was served to us on new years eve when we both were children. Since then it is absolutly my favorite – so of course, we had to veganize it. I remember cooking the craziest things with her – food was really becoming an art and a huge part of playing and experinecing with her. We spend hours and hours in the kitchen trying to create some creative recipes which never turned out to be what we had planned.

Most of my creativity in the kitchen i owe to this feeling of being unlimited and not having pressure. Of course, that is sometimes difficult to maintain, especially when your partner is a star chef and you are eventually having a food blog together 😀 But exactly in those moments when my ego comes in the way & i get insecure about cooking- this creativity always coes in after shortly breathing and it simply overtakes.

 

Anna this is for you 🙂

 

Vegan Winter Tiramisu Truefoodsblog

Vegan Winter Tiramisu Truefoodsblog

 

How you do it:

  1. Start with draining your tofu and put it into a mixer.
  2. Add the vanilla, syrup and spices to the mixer as well as the oat milk and blend until smooth
  3. DONT train the clementines. Break the spekulatius as first layer.
  4. Add 1 tbsp of the juice from the can on top of the busiquits to let them soak. Add the clementines and then the creme. Repeat that until nothing is left.
  5. Leave the tiramisu in the fridge to get stiff and cold
  6. Serve and enjo.

[amd-zlrecipe-recipe:75]

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Vegan Coconut Truffles – “Coconut Snowballs with Macadamia Core”

By Truefoods on December 7, 2017
Vegan_Coconut_Truffles_Truefoodsblog View Post

Vegan Coconut Truffles – “Coconut Snowballs with Macadamia Core”

Its snow time!!! . Last week I was in Germany & it was already snowing! Each year i am surprised about the fact that the year flies by so incredibly fast! This blog is turning one year old in spring & I can not believe how much of an impact it already had until now. We met incredible people, felt the joy of making people happy, inspired and were inspired, helped, safed food and made our first collaborations !

One of the first ones we want to introduce to you is: Tropicai

We met them on the Anuga – food fair in autumn and directly connected. Their products, their mission and their values excactly fitted our concept. That was the point were we decided to try out our first product placement and collaboration with a company. We already have some good contacts into the food industry so why not share our knowledge with you.

The plan is to include a new section in which we are going to intrduce a company to you, which in our opinion fits our values or aims to do so. In the article we are going to provide you an objective and subjective review of the products, including aspects like fairness, environmental impact, recipes, marketing, product analysis and taste.

 

Hope you like this Idea & enjoy the first collab recipe – Articles coming soon.

 

 

Vegan_Coconut_Truffles_Truefoodsblog

Vegan_Coconut_Truffles_Truefoodsblog

How you do it:

  1. In a pan slowly heat up the creamed coconut, together with the coconut oil.
  2. If you want you can roast the coconut flakes in a pan on a side.
  3. Remove the pot from the eat & start mixing the coconut flakes as well as the coconut syrup. 
  4. Mix everything until you have a homogenous mass which you can form.
  5. If it is still too warm, leave it in the fridge for a couple of minutes.
  6. Take a spoon to measure portions and start with taking a macadamia. Fold the coconut mass around the nut and roll it until it is shaped like a ball
  7. Place them all in a container with baking paper and freeze for at least 2 hours.
  8. Heat some water in a pot, placing a pot above, melting the white chocolate down. Prepare a bowl of the coconut chips.
  9. Take a fork, place the truffle on top and glaze it with white chocolate, immediately rolling it in the coconut chips.
  10. Let this dry & enjoy!

[amd-zlrecipe-recipe:74]

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Maple Silk creme with Baked Apple Cubes – “Winter’s Calling”

By Truefoods on November 29, 2017
Maple Silkcreme Baked Apple Cubes Truefoodsblog View Post

Maple Silk creme with Baked Apple Cubes – “Winter’s Calling”

Silk Tofu? A sweet creme out of Silk Tofu ?? what? – yes! & it’s really really delicious.

The classic dessert with Silk Tofu is a classic mousse aux chocolate, but thats not what we are going to do today. Today, we are going to make a maple spiced Creme which perfectly fits to our baked apple cubes.

We also included herbs from a brand if you noticed: the brand is called “just spices”, so here is some clarification- we are neither sponsored nor paid by them – its just showing how to use their products in a way we like to do it. Nevertheless, we are also starting to work with some brands in the upcoming weeks.

The plan is to give you a clear insight into our judgments of brands that are active in the European Food Business right now and give you the most objective insight into their business as possible. I mean, we are studying this- why not share it with you?

Definitely let us know if you are interested in this kind of analyses.

Maple Silkcreme Baked Apple Cubes Truefoodsblog

Maple Silkcreme Baked Apple Cubes Truefoodsblog

How you do it:

Silk Creme

  1. Simply drain the silken tofu and give it into a vessil or a blender.
  2. Add the maple syrup and the spices.
  3. Blend them together until everything is well combined and your result is a smooth creme. Season after taste.
  4. Place the creme in the fridge from 15 minutes or even over night.

Baked Apple Cubes

  1. Start with removing the core of your apple and cut them into small cubes.
  2. Heat some orange juice in a pot and add the apples to it.
  3. Add the almond butter and let this simmer for around 10 minutes on a low heat, until the apples got soft and cooked through.
  4. Serve it together with the silk cream and enjoy 🙂

[amd-zlrecipe-recipe:73]

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Lentil Curry Balls with a creamy Tomato Curry Coconut Sauce

By Truefoods on November 27, 2017
Lentil Curry Balls Truefoodsblog View Post

Lentil Curry Balls with a creamy Tomato Curry Coconut Sauce

This recipe is made from a strong craving I had. I really felt like Indian food, but not like always- to make something with spinach or daal. Not that I am not into daal and palak paneer anymore, but this time I wanted to try something different. This recipe has also been created in a way that we were able to create other dishes from it. That means that we used to Lentil Balls for a super nice Lentil Balls and hummus Sandwich the next day.

If you are anything like us – food prep is all around being creative with leftovers, rather than cooking the same dish for a whole week. So these lentil balls are perfect for this use. Especially because properly cooled and packaged, they are easily usable for at least 4 days.

Hope you enjoy this little experiment. Especially the meat eaters beneath us: let us know what you think!

Lentil Curry Balls Truefoodsblog

Lentil Curry Balls Truefoodsblog

 

How you do it: 

Lentil Balls

  1. Start with cooking your lentils by heating a cup of water with some salt and let the lentils simmer in it for around 20-30 minutes.
  2. Heat a pan with coconut oil and fry some garlic and small cubes of mushrooms in it.
  3. When the lentils are soft and the water removed, add the minced spring onions, mushrooms & garlic, seeds, and herbs and combine everything properly. Add some whole grain flour until you get a smooth, easy to roll mass.
  4. Take a spoon and measure the balls with it, rolling them between your hands until you are satisfied with their look 😉
  5. Heat coconut oil in a pan and bake them until they get golden brown and nice.

Creamy Coconut Tomato sauce

  1. Heat some coconut oil in a pan.
  2. Cut the onions and garlic into small cubes and put them in the pot on medium heat. Cook them until they get soft and smooth.
  3. Add the spices and heat them up, while stirring. After they are hot, add the tomatoes and the coconut milk.
  4. Stir until everything is well combined, add the salt and the black pepper as well as a small pinch of sugar and season after preference.
  5. Let this simmer for around 10 minutes on low heat to get a really nice and tangy sauce.

 

If you are anything like us you also want to have some naan bread…

Find the recipe here: https://www.truefoodsblog.com/recipe/vegetable-stuffed-wholegrain-naan-wrap-truefoods/
[amd-zlrecipe-recipe:72]

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Tofu Scramble – “Truefoods Tofu scramble secrets”

By Truefoods on November 25, 2017
Tofu Scramble Truefoodsblog View Post

Tofu Scramble – “Truefoods Tofu scramble secrets”

If you are a friend of me, or ever had the experience of having a breakfast/brunch with us, you probably tried this before. The Tofu Scramble is something which I consider to be a part of a “typically Claire Breakfast”. The year-long practice brought us to this point at which I am going to show you how it is being done. 😉

The trick is to make it as moist as possible. I know it sounds strange to first bake out the liquid out of the Tofu and than bringing it back, but thatsactually the whole magic. Definatly have to try it out.

Tofu acts like a sponge, that means when you first bake out the water and bring back a sauce of herbs into it, it will absorb all this beautiful flavor.

Next to it, we included a lupine Hummus, when you are interested in the benefits of lupine consumption just klick on the link: https://www.truefoodsblog.com/articles/10-reasons-why-to-eat-lupines_872/

Tofu Scramble Truefoodsblog

Tofu Scramble Truefoodsblog

How you do it:

Tofu Scramble

  1. Start with heating the coconut oil in a pan. Drain the tofu and squish it with your hands into little crumbles, adding it to the pan.
  2. Fry the tofu until it gets more firm and slightly golden. Add the cut onions and garlic, frying it until they get soft.
  3. In a separate glass, add the spices and the nut butter with 4 tbsp of hot water and mix it until it is well combined.
  4. Add the spices mixture to the scramble and stir until the tofu has absorbed all the spices and gets nice and golden.
  5. Serve with some fresh tomatoes, cucumber, and the hummus.

Lupine Hummus

  1. Simply drain the lupines and add the rest of the ingredients.
  2. Mix until everything is smooth and nice.
  3. If necessary add as much water as it takes to get a smooth texture

Hope you enjoy this recipe. Nice weekend you all.
[amd-zlrecipe-recipe:71]

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Vegan Cinnamon Buns -“Cozy time and cinnamon buns”

By Truefoods on November 23, 2017
Vegan Cinnamon Buns Truefoodsblog View Post

Vegan Cinnamon Buns -“Cozy time and cinnamon buns”

More baking on this website latly! I somehow really start to like it. This dish we actually created because we had to bake something nice for University. While we were standing in the kitchen and the smell of cinnamon and roasted nuts and apples flew through our kitchen – i really realized that its finally cozy winter time now.

Vegan Cinnamon Buns Truefoodsblog

Vegan Cinnamon Buns Truefoodsblog

People still think that its really really difficult to bake vegan. For us, who are taking to so many chefs and very food ambitious its easy to forget, but still plant-based food is still something for a small minority.

Therefore, we want to include more vegan baking recipes now on this blog, so we can show and spread how easy it is to bake vegan.

 

Vegan Cinnamon Buns Truefoodsblog

Vegan Cinnamon Buns Truefoodsblog

 

 

 

 

 

How you do it:

  1. In small saucepan over medium heat, melt plant-based butter. Stir in the Oat- milk.
  2. Let it shorty cook and remove it from the heat for around 20 seconds. Pour in large bowl or bowl of stand mixer. Stir in yeast. Let sit 10 minutes.
  3. Meanwhile, in separate large bowl, whisk the wholegrain flour, brown sugar, cardamom, cinnamon and salt.
  4. Add flour mixture to yeast mixture. Stir until just combined. Knead by hand on lightly floured surface 10 to 15 minutes until dough is smooth, soft and elastic.
  5. Turn the dough into a ball. Place in clean bowl. Cover bowl with towel and let dough rise in warm place 1 hour.
  6. Wash the apple and grind it. Heat the almond butter, mix it with the cinnamon for the filling, cut the nuts into small pieces and add this to the mixture. Add sugar if needed (recommended).
  7. Soflty start kneading the dough. Flour your surface and roll out the dough to a right angle, short end facing you, around half a finger thick. Heat the Butter or the coconut oil and butter a third of the end. Add a thin layer of your filling.
  8. Fold top third of dough down and bottom third of dough up, like a letter. Use sharp knife or pizza cutter to cut dough into stripes. Use knife or pizza cutter to cut each strip three-quarters of the way up lengthwise. Twist both ends, then tie in knot. Tuck ends under. Leave some space between the buns, they will expand.
  9. Cover with towel and let rise 30 minutes.
  10. Heat oven to 200°C 
  11. Brush the buns with slightly moe coconut oil and sprinkle with pearl sugar, if desired.
  12. Bake 20 to 25 minutes until buns are golden brown and baked through.

[amd-zlrecipe-recipe:70]

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German Wholegrain Brezels – with Vegan Cheese Sauce “Soulfood”

By Truefoods on November 21, 2017
Wholegrain Brezels Truefoodsblog View Post

German Wholegrain Brezels with Vegan Cheese Sauce

Brezels….mmmmh so nice. It’s a typical German pastry mostly known in the south, especially at the time of October.

There are uncountable types of Brezels:

  • Sweet Brezels
  • Hard snack brezels (really small)
  • sugary
  • with nuts
  • with sesame seeds
  • etc.

So there are several types but the most classic one is definitely the “Laugenbrezen” traditionally eaten with a good piece of butter.

German Wholegrain Brezels Truefoodsblog

German Wholegrain Brezels Truefoodsblog

I never baked Brezels myself and as I still consider myself of not being the best baker in the world, I was a bit scared, to be honest. For you guys, I stepped out of my comfort zone and tried my best. So here is the result:

Wholegrain Brezels Truefoodsblog

Wholegrain Brezels Truefoodsblog

It’s really not as difficult as I thought to be honest!

German Wholegrain Brezels Truefoodsblog

German Wholegrain Brezels Truefoodsblog

How you do it:

German Wholegrain Brezels

  1. Mix warm water, sugar with the yeast and stir until it has dissolved.
  2. In a big mixing bowl, mix the salt and the flour with the oil and add the yeast mixture.
  3. Start kneading the dough with a spoon until roughly combined. After this, continue with your hands for around 5 minutes until you get a soft dough.
  4. Let this rise for around 30minutes – 1 hour in a warm place.
  5. Knead the dough again and part it into 12 equal parts
  6. Flour your surface and roll out the dough into a long snake and twist it into each other like seen in picture one.
  7. Take the tips into your hands and folt it down to the curvy part of the snake and slightly press it down.
  8. Continue doing this until you have 12 small cute brezels.
  9. Preheat the oven to 170° C.
  10. Heat a big pot of water and add the natron or baking soda (watch out the water will go crazy 😉 ). Remove it from the heat for each brezel.
  11. Take a big spoon (schöpfer) and take the brezel into the water. Dip the brezel into the water for around 30 seconds. Add the Salt on the Brezel.
  12. Add the brezel to a baking sheet and cook them for around 7 minutes until brown and nice.

Vegan Cheese Sauce

  1. Heat some water in a pot and add salt and peeled potatoes. After a while, add the onion.
  2. Heat some water and soak the cashews meanwhile the potatoes cook.
  3. When everything is soft add the spices, yeast, and vegetables in a blender and blend until smooth, adding some water if needed.

[amd-zlrecipe-recipe:69]

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