Aqua Faba Coconut Mousse – ” Aqua Faboulous”

By Truefoods on November 17, 2017
Aqua Faba Coconut Mousse -Truefoodsblog View Post

Aqua Faba Coconut Mousse – ” Aqua Faboulous”

Aqua faba?! That you’re here either means that you already know what aqua faba is that you want to find it out.

So for all of who never have heard of it or just not sure what it is: it is Chickpea water. Sounds strange? yeah, to me too & it gets even weirder when I tell you that it acts the exact same way that egg whites do. That means that you can basically use it for the same stuff – baking, mousses or just to make things more fluffy and light.

The advantage is that it barely has calories and you can not suffer from salmonella. That is also why this mousse works perfectly without any problems- Ah ! & its vegan of course.

Here are some tips how to make it:

  • You can either cook chickpeas yourself and let the water cool down & use it, or you just use the one remaining in the cans (second is way easier to handle)
  • Use a stand mixer for best results
  • It takes 3-6 minutes time so be patient ๐Ÿ™‚
  • Throw in some cream of tartar to make it even more stable and stiff

Example recipes to use it for:

  • Mayonaisse
  • Fluffy Waffels
  • Mousse au Chocolat
  • Meringue
  • Macarons
  • Cakes
  • Cremes
  • Donuts
  • Marshmallows
  • Nougat & fudge
  • Buttercream
  • Mozarella cheese
  • Ice-Creams

We will try to recreate more of those things mentioned: promissed;)

 

Aqua Faba Coconut Mousse -Truefoodsblog

Aqua Faba Coconut Mousse -Truefoodsblog

How you do it:

  1. drain a can of chickpeas and put the chickpea water in into the fridge so it slightly cools down.
  2. Put the aqua faba into a vessel and add the sweetener of choice and start mixing it until it gets a really fluffy and stiff consistency. Be patient.
  3. No softly folt under the coconut flakes (if you want you can even roast them beforehand, just make sure that they cooled down properly)
  4. Put the cream in the fridge.
  5. Heat some water in a pot and add cubes of Kaki to it. Grind some ginger and add as well.
  6. Let this cook until the kaki gets soft and nice.
  7. Serve it together and enjoy.

[amd-zlrecipe-recipe:68]

Merken

View Post

Salty Sweet Glazed Almonds – “Smart snack”

By Truefoods on November 15, 2017
Salty_Sweet_Glazed_Almonds_Truefoodsblog View Post

Salty Sweet Glazed Almonds – “Smart snack”

Its exams time and we are spending our time in the libery. While sitting around educating ourselves about the European Union and Research and methodology we are observing to many other students snacking. I mean, we are all arent we?

There is nothing better to pack your school stuff and a good amount of study snacks. Last time we had some wasabi almonds and they were amazing, but there was so much artificial about them that we thought: why not making our own. This is how Salty Sweet Glazed Almonds came into this world

Therefore, we invented this super easy and quick recipe for some homemade snacks. Almonds are full of healthy fats which are said to contribute to the brain functions so: perfect for studying. They are full of antioxidants, rebofla

Most of you might know the normal caramelized almonds rather than this salty-sweet combo, but still you might like those ones.

 

Salty_Sweet_Glazed_Almonds_Truefoodsblog

Salty_Sweet_Glazed_Almonds_Truefoodsblog

How you do it:

  1. Preheat the oven to 170ยฐ C.
  2. In a big bowl mix together the almonds and the spices before you add the coconut oil and the syrup.
  3. Mix this all together with a spoon until everything is well combined.
  4. Spread the almonds evenly on a baking tray with baking paper and let this bake for around 5-7 minutes.
  5. Take the almonds out of the oven and let them cool.
  6. Store them somewhere try and closed from the air.

Perfect with some fresh fruits ๐Ÿ™‚
[amd-zlrecipe-recipe:67]

View Post

Pumpkin Turmeric Spice Latte “Classic autumn drink”

By Truefoods on November 13, 2017
Pumpkin Turmeric Spice Latte View Post

Pumpkin Turmeric Spice Latte “Classic autumn drink”

The all-time classic is back – the Pumpkin Turmeric Spice Latte. We would not be us if we would just reduplicate a vegan recipe for us, so we decided to push this famous autumn drink to its limits.

The first thing we adjusted was: we took ou the caffeine, and before some of you say: “okay I am out”, we inserted turmeric for your energy kick.

The second thing we did was: we reduced the sugar content. We included healthy sugars that still give you the taste.

The third thing is: we made it vegan, our favourite milk substitute for drinks is oat milk. It has a very soft but still rather rich and sweet taste to it.

The last thing: we added a lot of spices to make this drink even better than the original!

Next, to this, we used the Turmeric Latte from Sonnentor, a company which we are both attached to for a long time of our lives. This brand sells spices, teas and everything close in a very conscious very “hippieish” way and it is a company that we trust ๐Ÿ˜‰ *NO SPONSORING*

It is not necessary to buy but it definitely gives this recipe a boost and we use the spice basically every day.

Pumpkin Turmeric Spice Latte

Pumpkin Turmeric Spice Latte

How you do it:

  1. Either you have pumpkin puree or you have to start with cooking some pumpkin like Hokkaido in some water.
  2. Cook the milk on the side, taking care that it doesn’t burn.
  3. Add the pumpkin puree to a vessel, along with the ginger, all the spices and the sweetener of your choice.
  4. Add the milk to it and blend this all together really good.
  5. Serve and enjoy :)))

Hope you liked this recipe people ๐Ÿ™‚
[amd-zlrecipe-recipe:66]

View Post

Homemade BBQ Ketchup -“ideal for sweetpotato fries”

By Truefoods on November 12, 2017
Homemade BBQ Ketchup Truefoodsblog View Post

Homemade BBQ Ketchup -“ideal for sweetpotato fries”

 

A huge inspiration by avantgardevegan and his bbq marinade for his bbq jackfruit tacos. So we decided to recreate a ketchup for our beloved sweet potato fries and it turned out great.

I dont know how it is for you but I always have been more of a ketchup person rather than mayo, although the Yin & Yang Mayo from the coleslaw stuffed Kumpir as amazing as well.

Find the recipe for it here: https://www.truefoodsblog.com/recipe/kumpir-with-coleslaw-and-yin-yang-mayonnaise-yin-yang-in-balance/

Other than regular ketchup this version has way less sugar as well as a strong flavor due to the dried sage in it.If you wonder how and where to get one: well, sage basically grows everywhere, you take a bunch and hang it over a dry space and let this rest for about one week.

I personally have a grinder for spices which is super useful but for this, as you are blending it anyway, you can also just throw in the whole leaves.

Hope you enjoy this recipe.

 

 

Homemade BBQ Ketchup Truefoodsblog

Homemade BBQ Ketchup Truefoodsblog

 

How you do it:

  1. Heat the olive oil in a pan over medium heat.
  2. Cut the onion and the garlic into thin cubes and start frying them until they get soft and slightly brown.
  3. Add the spices and stir until they are all heated through.
  4. Then add the tomato sugo and the liquid smoke, balsamic vinegar as well as the starch and give this a good stir.
  5. Blend this until everything is well combined and let this simmer for another 5 minutes-

Fil it into a disinfected glass and use within 2 weeks.
[amd-zlrecipe-recipe:64]

View Post

Raspberry Glazed Tempeh – “Tempeh in a dress”

By Truefoods on November 9, 2017
Raspberry_Glazed Tempeh Truefoodsblog View Post

Raspberry Glazed Tempeh – “Tempeh in a dress”

I have to admit – I did not like tempeh at all for a long time. Although I like Tofu quit much, I never got used to the smell and the intense taste of tempeh for a long time.ย 

This changed until I learned how to glaze & marinade it properly!

With this recipe, we want to show you how you can & will fall in love with tempeh as well! Therefore, I wanted to make a small “basic recipe” for glazing and marinating tutorial, which I learned from Moritz, who of course, knows how to marinate like a real chef;)

For a basic marinate you need:

  • some kind of oil or fat
  • Spices according to taste
  • A liquid sweetener like maple syrup, agave syrup, honey, coconut-, date syrup…you know what I mean
  • acidity in either vinegar, citrus fruits or soy sauce
  • something to marinade ๐Ÿ˜€
  • time
  • your hands

Sounds doable? That’s because it is!

The basic thing is to mix all of the things together, cut the to marinaded thing into pieces with a big surface and a flat bowl that allows you to cover every inch of the thing you want to marinade. Then you mix this with your hand, kind of “massage the marinade in” and let this soak in for at least 1-24 hours, depending on you.

Here is my little experiment with fruit – hope you like it & let us know how you would marinade your tempeh.

another example you can find here, where I did a peanut butter-maple glaze: https://www.truefoodsblog.com/recipe/whipped-lemon-goat-cheese-edible-flower-salad-gourmet-salad/

Raspberry_Glazed Tempeh Truefoodsblog

Raspberry_Glazed_Tempeh_Truefoodsblog

How you do it:

  1. Cut the tempeh into thin slices
  2. Mix the marinade with the berries and add it into a big ,rather flat bowl. Add the Tempeh to it and give it a really soft massage so the marinade really covers every inch.
  3. Let this sit for about an hour-24hours.
  4. Heat some coconut oil in a pan and take the tempeh out tof the marinade, giving it to the pan (without adding the rest of the marinade to it). Let it bake for around 3 minutes on each side.
  5. Slightly reduce the heat and add the marinade as well. Let this simmer for another 5-7 minutes or until the marinade starts to really hug the tempeh, giving a shimmery glaze to it.

We served it with Lamb’s Salad, adding our famous @reddressing to it.

Find the recipe for the Dressing here: https://www.truefoodsblog.com/recipe/red-salad-dressing/
[amd-zlrecipe-recipe:65]

View Post

Vegetable Curry Chutney – “Granny’s best collection”

By Truefoods on November 7, 2017
Vegetable Curry Chutney - Truefoodsblog View Post

Vegetable Curry Chutney – “Granny’s best collection”

The absolute Granny recipe! We all know that the best things are to be found in the basement or the sheds of our grandmas!

This generation was a master in preservation to be resourceful with what they had and not to waste anything. I think we have o preserve that knowledge now!

That is why we started collecting all the recipes from our grandmas and publish them one-by-one.

I find it incredible how every culture has their own types and methods of preserving. This, we learned in our studies for food safety in which we also talked abou the elimination of hazards through preservation. There are uncountable methods of preserving:

  • salt & sugar
  • pickeling
  • freezing, drying, canning, vacuuming
  • smoking
  • jellying
  • jugging
  • burial in the ground
  • modified atmosphere
  • high pressure
  • fermentation
  • etc.

Many of those methods are meeting you day by day without you noticing. One of the most incredible helpers with preservtions are bacteria– like in fermentation. Before you screem:they are everywhere and they are GOOD !! they are in yoghurt, cheese, bread, sourkraut, salami…on and on. So embrace your granny’s knowledge!

(generalization, of course grandpas are included into this & there are of course some who can not cook at all ๐Ÿ˜‰ ๐Ÿ˜› )

But here we go with my moost favoruite preservation recipe of my granny ! no…her beet root and the jams are so good as well! I will keep you on track with this so we all can profit from it ๐Ÿ™‚

Vegetable_Curry_Chutney_Truefoodsblog

Vegetable_Curry_Chutney_Truefoodsblog

How you do it:

  1. Start with heating up the vinegar, sugar and the spices and the mustard seeds in a big big pot on medium heat.
  2. Cut the vegetables: the zucchini into slices, the paprikas into right angles and the onion into thin cubes.ย 
  3. add them into the vinegar mixture and cook them for 8-10 minutes so that they still have some crunch.
  4. Fill them into disinfected glasses and close them properly.
  5. They are closed, as soon as you hear a popping sound.

they are preserved for a loooooong time ๐Ÿ˜‰
[amd-zlrecipe-recipe:63]

View Post

Truefoodslog famous Sweetpotato Fries – “what you all have been waiting for”

By Truefoods on November 1, 2017
Sweetpotatoe_Fries_Truefoodsblog View Post

Truefoodslog famous Sweetpotato Fries – “what you all have been waiting for”

This recipe has been requested so many times now. Especially from friends and families for whom we cooked them. They are our must have for every evening with friends, thats for sure.

Over the time we developed this recipe and we are finally completly satisfied with our method and ingredients.

There are several crucial steps which have to be made in order to get them so crispy outside and smooth from the outside. But no worries we got ya!

 

How you do it:

  1. Peel the sweet potatoes and cut them into finger thick stripes. Try not to leave thin ends. They will burn.
  2. Now you get the first trick: Put the stripes into a bowl of cold water and let them soak for at least 30 min – best 1 hour.

(this willl wash out the starch and makes them extra smooth in the inside.)

Sweetpotato_Fries_2_Truefoodsblog

Sweetpotato_Fries_Truefoodsblog

  1. ย Now preheat hte oven to 200ยฐ C
  2. take out the stripes and dry the with a towel.
  3. Now add m into a plastique sack, together with the starch, bread crumbs spices, salt, and sugar.
  4. Mix this though properly, so that verything is perfectly combined.
Sweetpotato_Fries_Truefoodsblog

Sweetpotato_Fries_Truefoodsblog

  1. Now add the spiced stripes on a baking sheet and sprinkle some olive oil over it.
  2. Mix it with your hands and place them, so that they do not touch each other.
  3. Than bake them for 15 minutes, take them out, turn them with a specular and bake them for another 15min.
  4. Let them dry outside the oven for 5 more minutes and you are done.
Sweetpotatoe_Fries_Truefoodsblog

Sweetpotatoe_Fries_Truefoodsblog

Serve with our famous BBQ sauce (recipe coming soon )

[amd-zlrecipe-recipe:60]

View Post

Simple Pumpkin Cookies – “Trick or Treat “

By Truefoods on October 28, 2017
Simple_Pumpkin_Cookies_Truefoodsblog View Post

Simple Pumpkin Cookies – “Trick or Treat “

Pumpkin time is a happy time !whether sweet or savory, baked, pure, as a sauce, as pasta- everything is possible.ย 

Autumn really is full of beautiful recipes. We are very excited & full of ideas. This is the first autumn in which we create recipes for you. There are so many inspirations and the colors of autumn are just too beautiful. Of course, you also start snacking more. every good tea or coffee time needs some good cookies. Especially those which are not too over the top & don’t give you a huge sugar rush.ย 

Those simple Pumpkin Cookies are made to be snacked aside & leave you full, satisfied and not make you grave anything else.

Good fats, Good sugars, a lot of fibers and whole grains will make you feel full & satisfied. The nutty flavor of the pumpkin perfectly compliments any good coffee.

Simple_Pumpkin_Cookies_Truefoodsblog

Simple_Pumpkin_Cookies_Truefoodsblog

How you do it:

  1. Start with cooking your pumpkin, by cutting it into cubes and boiling it in water on medium heat for around 10 minutes
  2. preheat the oven to 170ยฐ C.
  3. Mash the banana or add the egg to a big bowl, add the Sugar and start whisking it with a mixing machine until the sugar has dissolved.
  4. Add the Coconut Oil and whisk further. Add the pumpkin Puree and whisk again.
  5. In another bowl, mix the flour, spices and baking powder and one by one, spoon the flour under the liquid mixture until you have a rather solid dough.
  6. Take a spoon and portion the dough by rolling each spoon in your hands and set it on a baking sheet.
  7. Leave some space in between the cookies & bake them for around 15 minutes until they are getting golden brown.
  8. let them cool down and dip them in powdered sugar to garnish.
  9. Store in a closed container and enjoy ๐Ÿ™‚

[amd-zlrecipe-recipe:59]

View Post

Vegan Endive Winter Salad – “Winter Salad Edition”

By Truefoods on October 26, 2017
Vegan_Endive_Winter_Salad_Truefoodsblog View Post

Vegan Endive Winter Salad – “Winter Salad Edition”

Its winter time & many people dont know that winter is salad time as well. There are many beautiful variations of salads which are resistant to the cold. So for all you salad overs out there : you dont have to miss your favourite food.

This Salad in particular is a rather bitter one. Bitterness in particular foods are very important for the human body. Just tink about chicoreeย  or grapefruit.

For all of you who dont like bitter tastes: This dressing removes all the bitterness of the salad itself. The trik and the combination of the salad is all learned and teachedby my grandma. She always preapres the salad that way.

The combination of the mild yogurt, the sweet orange and the nuts are reducing the bitterness to a minimum and just taste amazing! you can even add some red bell peppers but you know…. they are not in the season atm.

Vegan_Endive_Winter_Salad_Truefoodsblog

Vegan_Endive_Winter_Salad_Truefoodsblog

How you do it:

  1. Wash the Endive and cut into thin slices, starting from the bottom.
  2. Cut your orange, radishes, parsley and roast the nuts without oil in a pan. Take a close look at the nuts, so they dont burn.
  3. Mix the yogurt, vinegar, juice, oil and spices in a small facile & set aside.
  4. Mix the Salad in a bowl and add the sauce.

Serve with any dish. Its a really nice side dish !

[amd-zlrecipe-recipe:58]

View Post

German Semmelknรถdel – “Homemade German Classic”

By Truefoods on October 24, 2017
German_Semmelknoฬˆdel_Truefoodsblog View Post

German Semmelknรถdel – “Homemade German Classic”

Today we were at Claires grandmas house & made something that she wished us to. Semmelknรถdel is one of her favorite dishes and she was talking about making them with us for quite some time.

Semmelknรถdel used to be a dish for the “poor” in Germany. As you all might know: we have quite some history of destruction behind us & this also is recognizable in our cuisine. Oftentimes, traditional dishes eaten by the people are designed to be very resource saving and focused on leftovers. Furthermore, they are often very rich and make you feel for quite some time.

So do Semmelknรถdel! They are made from old “Brรถtchen”, which are small loafs of soft bread, so to say. “Semmel” is “Brรถtchen” in dialect, just so you know.

With this small historical background: Enjoy this classic vegetarian German dish!

German_Semmelknoฬˆdel_Truefoodsblog

German_Semmelknoฬˆdel_Truefoodsblog

 

How you make it:

  1. Start with cutting your Brรถtchen or hardened Soft Bread into small slices.
  2. Start mincing your white onion into fine small cubes (well maybe soon we make a little chef tricks article). Cut the parsley into thin pieces as well.
  3. Heat some (light tasting) oil in a pan and start cooking the onions on a medium heat until they get glazy and soft.
  4. Add the milk, salt, nutmeg, and pepper and stir until the milk has heated through.
  5. Add the mixture to the bread as well as the parsley and eggs & kneed this through so everything is well combined.
  6. Close your Bowl with a handkerchief and let this soak for at least one hour.
  7. Heat some water in a pot, with a pinch of salt & take a handful of dough to form a ball.
  8. Add the ball to your boiling water and cook them until they start swimming on the top.
  9. now yu can fry them in a pan & enjoy them with a good mushroom sauce.
  10. (just fry some onions, mushrooms, add some cheese & cream, as well as spices, salt & vegetable brooth)

Enjoy this classical German dish & please let us know why you searched this recipe ๐Ÿ™‚

we are very curious to know !

[amd-zlrecipe-recipe:57]

View Post

Vegan Red Beet Gingerbread Apple Crumble “Autumn Treat”

By Truefoods on October 20, 2017
Red_Beet_Gingerbread_Apple_Crumble_Truefoodsblog View Post

Vegan Red Beet Gingerbread Apple Crumble “Autumn Treat”

Autumn is there ๐Ÿ™‚ Of course we are already missing the varieties of fruits and vegetables but we will help you go through it – promised.

So, I & Moritz are true Christmas lovers. Really, Moritz is already excited for his little gingerbread bakery. Every year he organizes a baking session with a lot of people to bake plenty of gingerbread. When they are done, they are shared with everyone – Its such a lovely tradition I think. I would not descripe myself as a traditional person, but I definitely love traditions and rituals, I feel the time to wait for them, the effort you put and the joy you feel is just really special & I feel our societies are losing their rituals a bit.ย 

Which might not be the worst thing if we look some rituals that disappeared. But still, everyone should create their own little rituals with their beloved ones.ย 

Anyways… just some thoughts of the day. So my love for Christmas brought me to this recipe. Gingerbread is a very intense but really eally tasty & “Christmasy” spice. When we were in Morocco we had a Beet gingerbread clafoutis and since then I am obsessed with the combination.

This time is the really first time that I think that I managed to recreate the love between beet & gingerbread spice!

Please let us know how you liked it!

Red_Beet_Gingerbread_Apple_Crumble_Truefoodsblog

Red_Beet_Gingerbread_Apple_Crumble_Truefoodsblog

How you do it:

  1. In a bowl, start mixing all the ingredients for the crumble together and mix it with a spoon, so you get those clusters of dough.
  2. Place the mixture in the fridge while you prepare the apples & beets
  3. Preheat the oven to 170ยฐ
  4. Peel the Beet & the apples if you prefer (i did not).
  5. Cut the Beet & the Apples into thin slices and mix them with the lemon juice, molt coconut oil, sugar, spice & a pinch of salt.
  6. Place the Apple-Beet mixture in a baking pan & add the crumbles on top.ย 
  7. Let this bake for around 40 minutes & enjoy!

 

THE ONLY THING I WAS PAINFULLY MISSING WAS ICE-CREAM :((

[amd-zlrecipe-recipe:55]

View Post

How to make Sushi – “Little extra: tips for idiot safe & sustainable Sushi rice”

By Truefoods on October 18, 2017
Sushi_Truefoodsblog View Post

How to make Sushi – “Little extra: tips for idiot safe & sustainable Sushi rice”

How to make Sushi – “Little extra: tips for idiot safe & sustainable Sushi rice”

So last week we made Sushi on our own. Believe me or not- this ws the first time for me, eating sushi, wheres Moritz is a big sushi fan ever since. So this was also the frst time for me preparing suhsi as well, so excuse when its not perfect.

Of course when I am putting out content I want to deliver something special for you guys. Therefore, I did a lot of research on how to cook the best sushi rice ever. I am quite experienced in cooking good and sticky rice from the korean cooking evenings we have, so this ws actually the most fun.

Here is my little extra: This is the most SUSTAINABLE WAY OF CREATING THE BEST SUSHI RICE EVER.

so what makes this sustainble ? well, if you ever cooked sushi rice in a regular way you may have cooked it for around 40-60 miutes at least. With this method you only need to use the electricity and even waay less for only 10 minutes & you will be very surprised by the result !

How to do:

the sustainable sushi rice

  1. Start with washing your sushi rice with cold water. Wash it, so the starch comes out. The water should be milky and get less milky during the process. Wash the rice for around 4 times.
  2. Now let the rice soak in 500ml of cold water for around 15 min (you want to do this so the rice cooks equally at each point and it gets even more sticky). (Meanwhile you can start with slicing the red Pepper, Avocado, Tofu, Salmon and the cucumber.
  3. Now put all the rice and the water into a pot and heat it up – so here is the trick for you guys !!
  4. As soon as the rice starts boiling turn down the heat to a minimum. take a hand cloth and cover the pot with it, closing it with the lit.
  5. Let this cook for 10 minutes & DO NOT PEAK! We need to keep the steam inside ๐Ÿ˜‰
  6. Meanwhile, take another pot & add the rice vinegar, cane sugar and the salt and heat this up until the sugar has dissolved.
  7. Put the rice into a big bowl and put the rice vinegar mixture on top & stir the rice!
  8. Cover it with the Cloth until you use the rice, so it does not dry out.

First Step:

Maki

  1. Start with frying your tofu in the sesame oil and set it aside to cool down a little bit.
  2. The first step is to essambleyour sushi station. Therefore, you want to cover your Sushi roller with plastic foil, so nothing sticks. Also put all of your ingredients in the direct reach.
  3. Also take care that your rolling utility lies parallel to your board so you can roll it.

 

Suhsi_Preperation_Truefoodsblog

Sushi_Preperation_Truefoodsblog

Next Step:

  1. Place the Nori sheet with the shiny side facing downwards.
  2. Place the Sushi rice on top of your nori sheet, so its 3/4 covered and slightly press it down.
  3. make sure that it is not too thick & you can stil partly see the nori on some points.
  4. Add your Avocado, Sesame Seeds Tofu & the Cucumber slightly above your lower part of the nori sheet.
Suhsi_Preparation_Step2_Truefoodsblog

Sushi_Preparation_Step2_Truefoodsblog

Roll it baby

  1. Now roll the lower part of your sheet. Carefully fold the edge under the first layer and use a little pressure while rolling it completly.
Sushi_Preparation_Step3_Truefoodsblog

Sushi_Preparation_Step3_Truefoodsblog

Make it firm:

  1. Keep rollig it with a little more pressure until it feels quite firm.
Sushi_Preparation_Step4_Truefoodsblog

Sushi_Preparation_Step4_Truefoodsblog

You’re almost done:

Now you just have to cut the Roll ! Terefore, use a sharp knife which you want to wet beforehands, as well as in between. Cut the Rolls into 2 thumb big pieces.

Sushi_Preparation_Step5_Truefoodsblog

Sushi_Preparation_Step5_Truefoodsblog

Be proud of yourself. ๐Ÿ˜‰ it took me three trials until the roll was finally good to use ๐Ÿ˜‰ ๐Ÿ˜›

Sushi_Preparation_Step6_Truefoodsblog

Sushi_Preparation_Step6_Truefoodsblog

How to: California Rolls

 

For a vegan smoked salmon recipe click here

  1. the famours california rolls are special because they are rolled from the inside out.
  2. Therefore, start to cut the end of the nori like you see it in the picture below. You do this because the Inside out rolls, require less of the nori than the normal rolls.
Sushi_Preparation_Inside_Out_1_Truefoodsblog

Sushi_Preparation_Inside_Out_1_Truefoodsblog

Put the rice on:

  1. Now put the rice on the nori, so 4/5 of the Nori is covered with the rice. Now make sure that the rice is not too thick but also coveres the whole nori.
Sushi_Preparation_Inside_Out_2_Truefoodsblog

Sushi_Preparation_Inside_Out_2_Truefoodsblog

Flip it around:

  1. Now comes a little tricky part. Take the nori into your hands and carefully flip it upside down.
  2. Spread sesame seeds on top.
Sushi_Preparation_Inside_Out_3_Truefoodsblog

Sushi_Preparation_Inside_Out_3_Truefoodsblog

Stuff it!

  1. Start with spreading the cream cheese in the middle of the nori.
  2. Put the salmon, pepper, cucumber and the avocado on the cream cheese stripe.
Suhsi_Preparation_Inside_Out_4_Truefoodsblog

Suhsi_Preparation_Inside_Out_4_Truefoodsblog

Keep Rolling

  1. Roll it like described in the first paragraph. MAKE IT FIRM, but not too firm ๐Ÿ˜‰
Sushi_Preparation_Step3_Truefoodsblog

Sushi_Preparation_Step3_Truefoodsblog

Roll until you are happy with the result.

Sushi_Preparation_Inside_Out_5_Truefoodsblog

Sushi_Preparation_Inside_Out_5_Truefoodsblog

The end:

When you have cut all the rolls into your pieces, serve the suhsi with sweet ginger, wasabi and a good tamari soy sauce aside. ENJOY !

Sushi_Truefoodsblog

Sushi_Truefoodsblog

View Post

Spaghetti Squash with Tahini Sauce and Pomegranate “Autumn recipe”

By Truefoods on October 16, 2017
Spaghetti_Squash_Seasoned_Truefoodsblog View Post

Spaghetti Squash with Tahini Sauce and Pomegranate “Autumn recipe”

Spaghetti Squash is the absolute trend right now & we are more than happy about that! It is the typical autumn vegetables & as you know… we are always in favor for seasonal cooking! Seasonal cooking allows the consumer to profit from the varieties in locally grown foods & let them tend to rather buy

we are always in favor for seasonal cooking! Seasonal cooking allows the consumer to profit from the varieties in locally grown foods & let them tend to rather buy cheeper local products than globally sourced ingredients.

For us, as we life inthe middle of Europe, Spaghetti Squash is a regional, at the moment, seasonal food & they are flushing the market, so they are not even expensive.

So today we want to show you the classic dish to cook with it – with a little twist ๐Ÿ˜‰

First Step :

  1. Start with cutting your squash into half, deseed it & cut it into Thumb thick stripes like shown below.
  2. Now you want to salt the slices to let the pumpkin sweat out the water & make it extra flavourful ! (you also save some energy as the pumkin needs less energy to cook)
  3. Let it sweat for 10 minutes & pet it dry.
Spaghetti_Pumkin_Tahini_Sauce_Truefoodsblog

Spaghetti_Pumkin_Tahini_Sauce_Truefoodsblog

Second Step

  1. Preheat the oven to 170ยฐ
  2. Season th pumpkin with Thyme, Rosemary, Curry, Coriander powder, Red Pepper Powder, Ginger slices & Sesame if you please.
  3. Let the Pumkin bake for around 30 minutes.
Spaghetti_Squash_Seasoned_Truefoodsblog

Spaghetti_Squash_Seasoned_Truefoodsblog

Step 3 & Preparing the Sauce

  1. Meanwhile thinly slice the onions and the garlic & the ginger
  2. Heat some coconut oil in a pan & start roasting the cut spices.
  3. Add the coriander powder, and the sesame seeds with it until they are heated through.
  4. Now add the miso paste, the tahini & black pepper before you add the vegetable broth. Stir until everything is combined.
  5. Now add the lemon zest & juice & blend this until smooth & tasty!
  6. Take your squash out & start ripping the flesh with a fork from the skin, so you get a spaghetti texture.
  7. Garnish it wiith pumpkinseeds and pomegranates, as well as fresh parsley and zoodles (zucchini noodles)

Spaghetti_Squash_with_Tahini_Sauce_Truefoodsblog

Spaghetti_Squash_with_Tahini_Sauce_Truefoodsblog


[amd-zlrecipe-recipe:53]

View Post

Truefoodsblog Pizza Sauce – “Pizza improvement of the year”

By Truefoods on October 14, 2017
Truefoodsblog_Pizza_Sauc_Truefoodsblog View Post

Truefoodsblog Pizza Sauce- “Pizza improvement of the year”

As you all probably have noticed already we are falling under the categorization “Pizza Lovers“. Pizza has become a stable food in our kitchen and shows up on our table at least 5 times a month. As a chef and recipe developer I am always craving for new innovations in food. Pizza is a very multifaceded food with plenty of different creations possible. For most of us the coating lies on top of a tomatoe sauce when it comes to traditional italian pizza. Just recently I tried to figure out how to improve my tomatoe covering sauce recipe and came to a amazing new tomatoe sauce recipe for pizza.

If you want to have a easy, healthy and fast recipe on how to make a pizza dough make sure you try our Quark-Oil Dough Recipe, a crusty delicious pizza dough within 10 minutes.

 

Truefoodsblog_Pizza_Sauc_Truefoodsblog

Truefoodsblog_Pizza_Sauce_Truefoodsblog

How you do it:

  1. Make sure you have a proper blender/mixer for this sauce which mixes really fine.
  2. Add all the ingredients together into the blender and mix it well until smooth texture.
  3. Try the sauce and add some more salt, pepper or honey if needed.
  4. Coat your Pizza dough with the sauce (not to much otherwise the dough gets to wet)
  5. Easy recipe with much more flavour then the classic pizza sauce out there ๐Ÿ™‚ Enjoy

 

Your Italian Kitchen fan Moritz ๐Ÿ™‚

 

50% With Truefoodsblog:

[amd-zlrecipe-recipe:51]

[amazon_link asins=’B0007UDGMM’ template=’CopyOf-ProductCarousel’ store=’truefoodsblog-21′ marketplace=’DE’ link_id=’595c925a-af51-11e7-b192-2763fc5f8123′]

View Post

Homemade Harissa – “Hot Stuff ! “

By Truefoods on October 12, 2017
Homemade_Harissa_Truefoodsblog View Post

Homemade Harissa – “Hot Stuff !”

So these are the last leftovers of the WHJL vegetables we rescued. They have a huge greenhouse in which the participants are able to grow and harvest a big variety of vegetables, herbs, flowers and some fruits. We brought some of the vegetables, herbs, and chilies home, which we wound on the floor.

The first challenge was to find out how and whether the chilis were spicy – they were !!! so what to do with a big handful of very spicy chilies ?? well, one half is now drying in Claire’s Kitchen whereas I was totally for making harissa.

So here are our raw materials. Look at those colors though!!

 

Homemade_Harissa_Raw_Truefoodsblog

Homemade_Harissa_Raw_Truefoodsblog

First Step:

  1. Roast the Peppers with olive oil on 200ยฐ in the oven until the skin gets roasted in slightly turns to be dark.
Homemade_Harissa_Roasted_Peppers_Truefoodsblog

Homemade_Harissa_Roasted_Peppers_Truefoodsblog

how you do it:

  1. if you use dried chilies, use hot water to soak them before you mix them with a blender for around 20 minutes.
  2. Put everything into a good blender and blend it together.
  3. Yes it is as easy as it sounds.
  4. Use it within 2 weeks. & make sure to desinfect any jar you store your harissa.
Homemade_Harissa_Truefoodsblog

Homemade_Harissa_Truefoodsblog

 

PS: for all the chili lovers! Can you tell us which kind of chili those were ??

WHJL_Garden_2_Truefoodsblog

WHJL_Garden_2_Truefoodsblog

[amd-zlrecipe-recipe:50]

Merken

View Post

Cauliflower Purรฉe with Miso-Mushroom Spinach -“Cozy Autumn Dish”

By Truefoods on October 10, 2017
Cauliflower_Pureฬe_with_Miso_Mushroom_Spinach_Truefoodsblog View Post

Cauliflower Purรฉe with Miso-Mushroom Spinach -“Cozy Autumn Dish”

Cauliflower Purรฉe with Miso-Mushroom Spinach -“Cozy Autumn Dish”

A dreamy dish for this cold, rainy days. I am kind of getting sick at the moment & my throat is hurting. Normally I tend to eat somthing frozen or very smooth when I have a sour throat.This Recipe is inspired by the fact that I had nothing left tan a cauliflower, mushroom, and spinach. Actually its way easier to create creative recipes if you have not much left in your fridge. Students, you are blessed ๐Ÿ˜‰ ๐Ÿ˜›

There is actually this really good Ted Talk about creativity & limitations. So if you are interested in these kind of topics click the link: https://www.youtube.com/watch?v=1xWa3Ok2e94

The concept of Thinking INSIDE the box really helped us with various situations, especially when we are asked to be creative with recipes or concepts.

Cauliflower_Pureฬe_with_Miso_Mushroom_Spinach_Truefoodsblog

Cauliflower_Pureฬe_with_Miso_Mushroom_Spinach_Truefoodsblog

How you do it:

  1. Start with heating a pot with water and salt. Cut the Cauliflower into the separate little trees and start cooking the cauliflower for 7 minutes until they are getting soft.
  2. Cut the Shallots into little cubes and the garlic into thin slices. Add the Sesame oil into a pan and add the onion and the garlic. Roast them until they are getting soft, than add the mushrooms.
  3. Until this point, the cauliflower should be done. Take it out and add it to a blender or a vacil to mix it with a manual blender.
  4. Add Nutritional yeast, plant-based milk, salt, nutmeg, pepper, lemon juice and zest. Blend until very smooth and season as you feel.
  5. Stir the mushrooms and add the spinach, as soon as the mushrooms are getting soft and reduced in size.
  6. Flip the spinach so it reduces in size as well. Now, add the spices, the miso paste, and the cream and stir until everything is well combined.
  7. Serve the mushrooms on top of the purรฉe and enjoy with your beloved ones and a good tea.

Get cozy people & be thankful for each day of autumn.

[amd-zlrecipe-recipe:49]

View Post

Traditional Balinese Jackfruit Curry – “Little gift from Lombok”

By Truefoods on October 8, 2017
Traditional Balinesian Jackfruit Curry - Truefoodsblog View Post

Traditional Balinese Jackfruit Curry – “Little gift from Lombok”

Traditional BalineseJackfruit Curry – “Little gift from Lombok”:

The days are getting darker and the weather is typical for the Netherlands: cold, windy, rainy. This is the moment when I think back to those days in Lombok. It feels like yesterday and I cant believe that the time runs so fast.

So what do I do when I feel like traveling again ? – I bring the foreign country to my table.

This recipe is something really special & as a former chef I really enjoyed the challenge that came with creating this dish. I got the recipe from the mother of B, the kindest, modest men which i can proudly count to one of my friends now. His mom served us this dish when we came for a visit at his place and I instantly asked her for this recipe. On Lombok she is known as the best chef on the island.

I was amazed by the intensity of the flavor, the abundance of spices, the taste of the jackfruit and this strange nut, which I later found out was called “candlenut”. So, the whole challenge began with finding all the different ingredients which I needed for this dish. I found that you just have to ask the staff of an Asian store & they will show you everything they need. You just have to be kind and creative in the way you describe the ingredients you are looking for if you don’t know the name.

This is the kind of recipe I love the most, full of challenges, new lessons and a good memory that comes with it.

 

Traditional Balinesian Jackfruit Curry - Truefoodsblog

Traditional Balinese Jackfruit Curry – Truefoodsblog

How you do it:

Traditional Balinesian Jackfruit Curry

  1. Start with heating a tablespoon of coconut oil in a pan.
  2. Cut the onions into thin cubes and glaze them on medium heat. Add the minced ginger, turmeric, herbs, and spices and let them heat up with the onions.
  3. Cut the Pepper into stripes and add them to the pan.
  4. Add the Coconut milk and stir, until it has combined everything
  5. Rinse the jackfruit and add them to the vegetables, as well as the chickpeas.
  6. Add some salt and chili flakes as you like it.
  7. Take a pan and start roasting the candlenuts for the decoration. After that, you can use the heat of the pan to glaze the pineapple from the pineapple bowl with some coconut oil and a little agave syrup.
  8. Cook rice on the side & serf in the pineapple bowls.

 

Enjoy and dont be modest with the spices and the chili flakes. That is where the magic happens !

 

I hope you liked my little gift from Lombok for you;)

-Moritz

[amd-zlrecipe-recipe:46]

Merken

Merken

View Post

Selfmade Low Carb Seedsbread – “start your day right”

By Truefoods on October 4, 2017
Selfmade Low Carb Seedsbread__Truefoodsblog View Post

Selfmade Low Carb Seedsbread – “start your day right”

Selfmade Low Carb Seedsbread – “start your day right”

LOW CARB! is and always used to be a big topic ever since te fitness industry introduced the diet with the same name. Some people follow this diet to lose weight fast,ย  whereas others are screaming loud: “It’s unhealthy, you need those carbs”. First of all, we both never have been fans of restrictive diets by any means! Its true, carbs are one of the three main macronutrients next to fast & proteins. They are responsible for delivering fast energy for your muscles and brain. nevertheless, there are reasons why people chose to eat “low carb” and we strongly recommend you to educate yourself about this topic, before you evaluate your position.

For us, the reason why we made a so-called “low carb bread” is simple: Variation & curiosity!

Carlotta, an amazing girl, and friend who studies at our university since the summer, introduced us to this recipe. She is as much of a foodie as we are & she gave us a few amazing recipes that we want to try out. This bread is something that she and her mum are baking for themselves, so I definitely had to try it out. So, I and Carlotta met & had a talkative girls & baking evening. The next day we enjoyed this amazing bread for brunch & I have to admit that I truly loved it. (No worries mum, your sourdough bread is still the best )

 

Selfmade Low Carb Seedsbread__Truefoodsblog

Selfmade Low Carb Seedsbread__Truefoodsblog

 

How you do it:

Part one (before resting the dough for 2 hours)

  1. Mix all the dry ingredients and the salt in a big bowl.
  2. Mix the Nut butter and the agave syrup in 300ml of warm water until everything has dissolved
  3. Add this mixture to the dry ingredients and blend until everything I combined.
  4. Place the baking sheet into your Bread baking tray (25cm long) and add the dough into it. Press it down softly.
  5. Let the dough rest for at least 2 hours to maximum 12 hours.

Part two

  1. preheat the oven to 180ยฐ.
  2. Bake the bread for around 30 minutes.
  3. Take it out and carefully and flip it down on a baking sheet. Remove the excess baking paper from the bread and bake it for 30 more minutes.
  4. Let it cool and enjoy!

[amd-zlrecipe-recipe:47]

View Post

Green Pea & Fenugreek Spread – “easy & quick homemade spread”

By Truefoods on October 2, 2017
Green Pea & Fenugreek Spread - Truefoodsblog View Post

Green Pea & Fenugreek Spread – “easy & quick homemade spread”

Green Pea & Fenugreek Spread – “easy & quick homemade spread” –

Its brunch time again! Uh, who of you does love brunches as much as we do ?? I guess everyone loves brunches. Sitting together with friends, talking for hours over a full breakfast table, enjoying coffee and tea along with all the goodies. There are so many things that need to be included to a good brunch. Eggs or tofu crumble good bread, fresh turmeric milk or cappuccino, fruits, tomatoes ..ach I could on for hours.

But what should definitely not be missing is good spread. Especially for vegans and vegetarians, but also for meat eaters, a variety of toppings is a must. So you go to the supermarket and buy a vegan spread with a fancy name, but wait! Turn the glass and have a look on the ingredients.. sounds familiar? yes, because its super easy to find the ingredients and make spreads yourself. The good thing: You are saving money, palm oil, sunflower oil and preservatives!

So here is the first of our spreads:

Green Pea & Fenugreek Spread - Truefoodsblog

Green Pea & Fenugreek Spread – Truefoodsblog

How you do it:

Green Pea & Fenugreek Spread

  1. Defreeze the peas beforehand & soak the cashew nuts or blanched almonds in water for at least 20 min. (with a bad blender up to 1 hour) in hot water.
  2. Add the peas, cashews, lemon zest & juice, salt, fenugreek, black pepper, mint & nutritional yeast into a blender and mix until smooth.
  3. Now taste test it & season as you like.
  4. Use within 4 days.

If you are interested into our quick & easy moe’s bread recipe for this click here: https://www.truefoodsblog.com/recipe/buttermilk-bread/

[amd-zlrecipe-recipe:44]

View Post

Coconut Cheesecake Fig Chunks – “Quick & healthy treat”

By Truefoods on September 30, 2017
Coconut Cheesecake Fig Chunks - Truefoodsblog View Post

Coconut Cheesecake Fig Chunks – “Quick & healthy treat”

Coconut Cheesecake Fig Chunks – “Quick & healthy treat” –

The day already started amazingly. I woke up at 6 o clock in the morning & made my way to Elena. Elena is one of the beautiful people who study with us. This year she went for a trip to India & she came back with a degree as a yoga teacher. SInce then she sometimes gives yoga classes in the morning at which I and Moritz sometimes participate.

Yoga really has become an integrated part of our daily life. It gives us the chance to manifest the things we have learned, find energy, be grateful for what we achieved and how lucky we are to be where we are & to do what we love.

So this day I stood up early and went to the yoga class with Elena. After that, I walked through Almere which was slowly wakeing up. I saw that the small Turkish shop which we learned to love & became friends with, was slowly opening as well. So I crossed the street to see what kind of fruits & vegetables they had to offer ( they always have the best stuff in the morning). So this morning it was figs. 5 figs for one euro. I bought 25 and decided to never eat something else again. The same day I started baking again & this is what happened:

 

Coconut Cheesecake Fig Chunks - Truefoodsblog

Coconut Cheesecake Fig Chunks – Truefoodsblog

How you do it:

Crust

  1. Preheat the oven to 170ยฐ C.
  2. Melt the coconut oil and add it into a bowl, together with the coconut flakes, flour, agave syrup and the pinch of salt. Mix this together until you have a nice dough.
  3. Take a right-angled baking form, which you layer with a baking sheet.
  4. Place the dough inside and slightly press it down until you get a nice & even plate.
  5. Make little holes with a fork and bake this for around 10 minutes & let it cool down.

Cheesecake filling

  1. Start by whisking the eggs in a bowl until they get bubbly & nice.
  2. Add the vanilla pudding powder, baking powder lemon zest & juice, and the agave syrup and whisk until everything is dissolved.
  3. Now add the quark or Greek yogurt & take a specular, slowly mixing together the eggs and the quark. Whisk only as much as necessary with big movements, so the air stays in the filling.
  4. If everything is combined, add this mixture onto the crust & bake this for around 30- 40 minutes until it gets slightly golden on the edges. (cracks on the surface means that you overbaked it).
  5. Take the cake out, drizzle some coconut flakes over it and let it cool.
  6. Garnish it with thin slices of figs which you place like a mosaic.

You can easily cut the cake into small cubes & freeze them to always have a nice treat aside.

Coconut Cheesecake & Figs top down - Truefoodsblog

Coconut Cheesecake & Figs top down – Truefoodsblog

[amd-zlrecipe-recipe:43]

Merken

Merken

View Post

BBQ Jackfruit Pineapple Spinach Pizza – “Truefoods favorite Pizza “

By Truefoods on September 28, 2017
BBQ Jackfruit Pineapple Spinach Pizza- Truefoodsblog View Post

BBQ Jackfruit Pineapple Spinach Pizza – “Truefoods favourite Pizza “

BBQ Jackfruit Pineapple Spinach Pizza – “Truefoods favorite Pizza ” –

Okay, we have to admit: we are absolute Pizza Junkies, there is nearly no recipe with which you can be more creative than Pizza. So today we are going to present you the most creative, most delicious, heavenly pizza we have ever had. This Pizza is slightly more work, but sooooooo worth it !

In the Picture, you can see that we did not add any decoration on the side. That is because the smell was so rediculous good that we just wanted to make this damn picture & EAT! We added some Romanian salad leaves, just because the very rich, salty, saucy pizza needed something refreshing ๐Ÿ˜‰

Currently we are adding more and more “inspired by..” recipes. That is not because of collaborations but just freely spreading the amazing content of the people we are inspired by. From vegan and hard to do, from very easy and conventional- its all about the slow media, spreading good, sustainable content and the love for what they are doing, which inspired us to share them with you

Jackfruit is the new thing, at the moment & of course, we are one of the people to jump on the train. We also found that one of our most favorite chefs, who is also active on youtube, made an incredible recipe with jackfruit. The BBQ Jackfruit recipe of him is the one we used for this pizza as well: definitely check him out. The way, the love and the know-how with which he creates his content is just inspiring. In addition, the flavor bombs, which you will create in your kitchen are just so worth to spend this little more time in thekitchen!!

Check out his Webside : https://www.avantgardevegan.com/recipes/bbq-pulled-jack-fruit-lettuce-wraps/

BBQ Jackfruit Pineapple Spinach Pizza- Truefoodsblog

BBQ Jackfruit Pineapple Spinach Pizza- Truefoodsblog

How you do it:

Pizza Dough

  1. Start with pouring the warm water into a small bowl and stir in the yeast and the sugar until they have dissolved. Rest for 5 min.ย 
  2. In another bowl, mix flour and salt & create a hole in the middle into which you want to pour the yeast mixture plus a tbsp of olive oil.
  3. Start kneading this with your hands until you get an elastic, smooth dough ball.
  4. Put this back into a bowl & cover it with a clove, leaving it to rise for around 1 hour in a warm place.

BBQ Jackfruit Topping

  1. Start with rinsing the jackfruit and pour them into a bowl. Add the cumin, smoked paprika, cayenne pepper, sage, cumin, and stir, so all the jackfruit is evenly covered.
  2. For the BBQ sauce, start with pouring the ketchup, vinegar, mustard, liquid smoke and the tamari into a pot and let this warm up on low to medium heat. Stir occasionally & enjoy the smell. If you want to make it easy just heat up some BBQ sauce of choice.
  3. Meanwhile, heat some oil in a pan & start baking the jackfruit in it. Add the sugar so the herbs start to caramelize onto the jackfruit.
  4. When the jackfruit starts caramalizing, add the BBQ sauce and let this heat up for a couple more minutes.

Tomato sauce & finishing with the Toppings

  1. Now preheat the oven to around 170ยฐC
  2. Add the tomato paste into a bowl and pour the hot water over it. Give it a good stir until it has dissolved.
  3. Now add the oregano, thyme, rosemary, salt, pepper and the splash of agave syrup and stir again.
  4. Now take the dough out of the bowl & knead it on a lightly floured surface. Take a pizza roller and flatten the dough as flat as you prefer to have your crust.
  5. Add the Tomato sauce on top and spread evenly. Drain a Can of Pineapple and add as many s you please, followed by the BBQ jackfruit.
  6. In a small bowl add nutritional yeast, the white nut cream, salt, vinegar and hot water and mix this until you have a smooth texture. This is your vegan cheese.
  7. Now add the spinach on top, followed by a drizzle of the vegan cheese.
  8. Bake this for around 20-30 minutes until your kitchen starts smelling like heaven!

Serve with a refreshing salad & enjoy !!!!

[amazon_link asins=’B01EROBHF6′ template=’CopyOf-ProductCarousel’ store=’truefoodsblog-21′ marketplace=’DE’ link_id=’48c7dfad-a1cf-11e7-8e25-0b1ae8a4c853′]
[amd-zlrecipe-recipe:42]

Merken

Merken

View Post

Coconut Chickpea Cookie Dough – “inspired by kichererb.se”

By Truefoods on September 26, 2017
Cococnut Chicpea Cookie Dough - Truefoodsblog View Post

Coconut Chickpea Cookie Dough – “inspired by kichererb.se”

Coconut Chickpea Cookie Dough – “inspired by kichererb.se” –

Healthy, vegan, high protein, low in sugar, high fiber, tasty : basically all the keywords for google search in one recipe!ย  I have to say: it kind of caught me as well. Especially after the first taste test. Of course, it is not the same taste like real cookie dough & you may not be able to really bake cookies with it, but the smooth & sweet doughy mash really got me.

I found this recipe on the profile of kichererb.se on Instagram. Since we are working with social media saw a lot of bullshit, but also so many passionate, creative, inspiring people who are using social media in the same way we try to. Sharing the love, passion, good intentions, sustainable content. Kichererb.se is definitely one of them. Her website is a combination of recipes which are just pure soul food. What inspires me the most, as I am a very creative person, is the way she presents the recipes, combining multiple picture and drawings of ingredients and food. So big shoutout for her & the passion she shares. That are the moments when I love social media again ๐Ÿ™‚

Her website, for all the germans : http://kichererb.se/2017/09/kokos-cookie-dough/

Cococnut Chicpea Cookie Dough - Truefoodsblog

Cococnut Chicpea Cookie Dough – Truefoodsblog

How you do it:ย 

  1. For those of you who also donthave the strongest blender, start with soaking the dates in hot water for around 5 minutes.
  2. Rinse the chickpeas & add them to a bowl. Add the coconut flakes, vegan joghurt, the dates, vanilla, salt, a splash of plant based milk and mix until smooth.
  3. Now add the cacao nips & mix so they are combined evenly.
  4. Put on a plate and garnish how ever you prefer ๐Ÿ™‚

Thanksย  Rebekka , that recipe is awesome !

[amd-zlrecipe-recipe:41]

View Post

Healthy Avocado Beet Brownies – “Beauty and the Beet”

By Truefoods on September 20, 2017
Healthy Avocado Beet Brownies - Truefoodsblog View Post

Healthy Avocado Beet Brownies – “Beauty and the Beet” –

So this is basically what happens when you have to make dessert & all you have left in the fridge is Avocados you rescued and two vacumed Beets which really need to be used soon.

From the past we already learned that Beets & Chocolate go hand in hand. I thought: why not try to make some brownies. I actually was kind of worried about the taste of the Beets as well as the level of moist. Against every worry the Brownies turned out to be moist and fudgy. I think I could have even added a little more agave syrup, which I adjusted for the recipe I write right now.

Anyways I am once again surprised that I manage not to burn the kitchen nor the Brownies ๐Ÿ™‚ maybe there is hope for me and the whole baking thing.

Healthy Avocado Beet Brownies - Truefoodsblog

Healthy Avocado Beet Brownies – Truefoodsblog

How you do it:

  1. Preheat the oven to 170ยฐ
  2. Spoon the Avocados into a bowl and blend this with the beets until smooth.
  3. Add the Coconut oil, Agave Syrup and give this a good stir. Add the Flour, Salt, Baking powder, Cacao Powder and the Vanilla. Mix until everything is combined.
  4. Now chop the dark chocolate into chunks and mix them with the dough.
  5. Lay out a baking pan or oil one which is at least 20cm * 20 cm (8 inches).
  6. Evenly spread the dough onto the baking sheet and bake the brownies for at least 30 min. Test with a stick whether the dough stays in place. If not bake for 10-15 min longer.
  7. Garnish it with what ever you prefer ๐Ÿ™‚

[amd-zlrecipe-recipe:39]

Merken

View Post

Tahini Miso Salad Dressing – “Dressing number 4 “

By Truefoods on September 18, 2017
Tahini Miso Salad Dressing - Truefoodsblog View Post

Tahini Miso Salad Dressing – “Dressing collection no. 1 : Perfect for Salads with Grains “

Tahini Miso Salad Dressing – “Dressing collection no. 1: Perfect for Salads with Grains ”

Finally, we are starting to present our Dressing collection. During the past year, we developed a collection of our favourite salad dressings. Believe us guys- we started from the bottom. This dressing is inspired by our dear friend Fiona. I remember the day when we were invited to a BBQ Party and she prepared this dressing and some buckwheat for us. SInce them, this is definitely one of my favourite dressings of all time.

With its nutty, slightly bitter taste it perfectly compliments any salad with grains, nuts and seeds & buckwheat is definitely the grain I would recommend of all grains to use.

As you can see we preserve our dressings in Truefruits bottles. For those who don’t know: Truefruits is a german smoothie company who just makes the f**** best smoothies with full transparency of ingredients, sources and the work they do. Next to their product, they are making a reusable packaging out of glass which you can pimp u with their upcycling collection or with your own creativity.

So we mostly use it for tea and: Dressings!

 

Tahini Miso Salad Dressing - Truefoodsblog

Tahini Miso Salad Dressing – Truefoodsblog

How you do it:

  1. Take a closable bottle of around 250ml size.
  2. Start with adding miso paste, tahini, apple cider vinegar, spices, jam and the slightly warm water into the bottle.
  3. Shake it!
  4. When the pastes are dissolved, add the oil and shake again.
  5. Use within a week.

[amd-zlrecipe-recipe:38]

View Post