Red Beet Chocolate Cream – “Just another manic Bowlday”

By Truefoods on April 4, 2017
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Red Beet Chocolate Cream -“Just another manic Bowl day”

We are all three very exhausted of the exams for which we had to study for the last couple of days. As every good student, we are doing everything to avoid studying. Our house was actually never as tidy as now. Nevertheless, we still try to keep on track and stick to our rituals. Like the “Just another manic Bowl day”- Monday.

Fiowl is the ultimate red beet lover! There is almost no day without the red purple colored root on her plate or bowl. Today she came up with her latest invention – a sweet beet dessert/ snack! ..and guess what? she even convinced our little beet grouch moritz 🙂

How you do it:

  1. Cut the beet, banana and the apples  into small cubes
  2. Add the Fruits and the vegetable into a vessel or a blender
  3. Add the dates and the cacao powder
  4. Mix them either in the blender or with a hand mixer until you have your favoured texture
  5. put the cream into bowls and add your most favourite toppings.
Beet Chocolate Bowl -Truefoodsblog

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Really quick and easy recipe.

You will be surprised how well the beet goes with the chocolate and the apple. What I like most about this combination is its light texture and its fruity and refreshing taste although it is so chocolaty.

 

-Claire

recipe by Fiowl

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Leftover Spaghetti Fritters with Lupine Hummus – “Taste the waste “

By Truefoods on March 31, 2017
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Leftover Spaghetti Fritters with Lupine Hummus

“Taste the waste”

We all three are facing exams week, so our last days consisted of long university days and late evening studying and pretending to study while doing other things.  Nevertheless, we also needed to cook something for dinner and we thought we would be planning smart to cook an overload of whole grain spaghetti to have some for the next days. Unfortunately, none of us seemed to be excited of eating pasta for days. So what to do with a big box of unloved cooked pasta?

The first step was to see what was left in the fridge. We still had some eggs, mushrooms and some bell peppers that needed to be prepared. Furthermore, we are very excited for lupines at the moment. We will definitely post a research article from my best friend, explaining you why. Anyways, I thought about how to transform the spaghetti into something completely different.

Yueky, a fellow student of us brought us some really beautiful pottery that she created herself and Moritz really enjoyed to decorate this filigree plate.

How you do it:

Leftover Spaghetti Fritters

  1. Start with cutting the onion into tiny cubes as well as your mushrooms, scallions and bell pepper.
  2. Heat some olive oil in the pan and start with roasting your onion.
  3. If you want to, put the bell peppers from the Hummus recipe in another pan already. Start with roast them in olive oil and a pinch of salt on the side.
  4. If you have a falafel mix, put it into a measuring cup and put in the required amount of hot water. Stir it occasionally so there are no clumps.
  5. If you do not have a falafel mix, you can also blend some canned chickpeas. Just season it a bit more until you are satisfied with the taste.
  6. Next put in your vegetables into the pan and roast them until they are golden brown.
  7. Put in the eggs and spices into your blend and add the scallions after you mixed it generously.
  8. When the vegetables are done put them into the mix as well.
  9. Cut the Spaghetti into small pieces and add them to the mix.
  10. The last step is to heat up some oil in a pan again and bake the fritters for around 2 min on each side (be careful while flipping, the fritters are fragile)

Lupine Hummus

  1. First, put your lupines into a measuring cup or a good food blender and add all the spices.
  2. Basically put in everything together, as well as the roasted bell peppers and start mixing it.
  3. If you feel like the texture or the taste is not of your preference just add some olive oil or spices to it.
  4. Blend it until nice and smooth
Leftover Spaghetti Fritters - Truefoodsblog

Beet Chocolate Bowl -Truefoodsblog

This dish goes perfectly with a fresh salad and some side vegetables. The lupine hummus is a little more sticky than regular hummus but it definitely tastes amazing to the fritters. Don’t worry if you have some leftover hummus afterwards. It still tastes amazing on bread or as a normal hummus to anything you like.

Hope you enjoyed your “Taste the Waste” dish as much as we did.

Claire

 

 

 

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Dark Chocolate Rose Sauce – on peanutporridge “treat yourself with something luxurious”

By Truefoods on March 28, 2017
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Dark Chocolate Rose Sauce – on peanut porridge

“Treat yourself with some luxury”

Our Boy is out of town and Fiowl and Me are having some grzl time at the moment.
Last “just another manic Bowlday” we were feeling like treating ourselves with some luxurious breakfast. Fiowl is in love with the flavour of roses and so I am with cardamom. The love we both share is chocolate. So how about combining our most favourite flavours and boost up our porridge which we also don’t want to miss. It seems as if the Monday is officially our “Just another manic Bowlday now” so don’t miss it 🙂

Rose water is commonly used in Iran, India and Indian Subcontinents and other Arabic cultures, but it is easily found in any good organised organic store.

How you do it:

Peanut Porridge

  1. Start with filling all dry ingredients into a pan and to add the dried fruits.
  2. The next step is to grate the apple on the medium level of your grater into the pan (it will make your porridge more moist and delicious) .
  3. For the next step, you are going to put in the milk or the milk substitute. The texture should be slightly too liquid because the peanut flour will start absorbing it at the moment of heating it up.
  4. constantly stir for a smooth texture and to avoid burning
  5. When the porridge is nearly done, pour in the peanut butter and mix well
  6. set aside to cool and start preparing your Sauce

Dark Chocolate Rose Sauce

  1. The first step is to mix the cacao powder with the grounded cardamom in a small bowl.
  2. Pour in the Rose water and half of the rice milk (rice milk because it adds the sweetness).
  3. Start mixing it until the texture is even and one by one add a little bit of the rice milk until you have a smooth chocolate sauce.
  4. next you can prepare your fafoured toppings. We also have a good tip for preapring a pomegrante- find it at the recipe of “Glazed Eggplant filled with couscous and cucumber salad – maroccan style “-

Glazed Eggplant – Moroccan style : Couscous, Pomegranate and Honey

Than you are done ! Enjoy your little luxurious breakfast and let us know what you are cooking when you want to treat yourself with some luxury!

Claire

 

 

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Cassava Bacon ‘n Eggs – “only for the brave”

By Truefoods on March 23, 2017
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Cassava Bacon ‘n Eggs – “only for the brave”

As you may know, we are all studying in Almere, a city right next to Amsterdam. What is important to know about this Trabant city is that is a whole mixture of different cultures. Before I moved here I only knew little about all the colonies that the Netherlands used to rule, but since now I got to know so much more. One of the most represented colonies in this city is Surinam. And as we are real intercultural foodies we drove to see what is their kitchen about, so one day a friend of mine cooked something typical Surinam for me and – oh my god – that was spicy! He was also the one to tell me about this root called cassava, which is widely used in all different kinds of cultures, also in Surinam.

He also warned me to never eat it raw! when it is unheated it contains poisonous amounts of cyanide, so that’s the reason for the title. 🙂 But fearsome people you are released ! if you cook the cassava properly there is nothing you have to be afraid of.

Last Sunday our little community finally had the time to prepare something nice and have a good old Sunday breakfast together. So we decided to make something that I found on one of my favourite food blogs “Hot for Food” -shout out at this point- and a long approved creation of mine which substituted the scrambled eggs for Fiona.

 

Here is how you do it:

Cassava Bacon:

  1. Combine the liquid smoke, tamari, smoked paprika, maple syrup, agave or honey and the sea salt in a big pot or vessel
  2. Next, peel the cassava and throw away the brown skin. Start with shaving the cassava into thin slices with a peeler and marinade them in the sauce for around 15 min. (no you could start with your ” ‘n Eggs”)
  3. Heat a pot with your frying oil until you see little bubbles when holding in the back of a wooden spoon.
  4. Start with putting in a few cassava strips and fry them for around 2 min on each side.
  5. After they start to become more brown take them out and put them on a paper towel to drain excess fat.

‘n Eggs:

  1. Start with mincing your red onions and garlic.
  2. Take a fork and smash the tofu into unevenly shaped crumbles (if you are making the vegetarian version, just put your eggs into a vessel and whisk them)
  3. Heat some olive oil in a pan and start with putting in the scrambled tofu first.
  4. Take a cup and mix all the spices and the nut butter with the vegetable broth and set aside (or mix the spices with your eggs)
  5. When the tofu starts to get golden brown on one side, put in the onions and the garlic.
  6. Cut your sun-dried tomatoes and add them to the pan.
  7. When everything is starting to get cooked and golden, add the vegetable broth mixture.
  8. Cut the green onions and add them after all the liquid dissolved into the tofu mixture.

 

Cassava Bacon 'n Eggs - Truefoodsblog

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Serve with the Cassava bacon and some fresh bread, “Brötchen” or bagels and enjoy!

-Claire

 

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Tigernuts Peanut Mash – “Just another manic bowlday”

By Truefoods on March 20, 2017
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Tigernuts Peanut Mash  – “Just another manic bowlday”

Today it’s official! It’s spring … ehm … or at least in the calendar. If I speak or the Dutch it feels more like one of the uncountable days on which you stay inside to escape the stormy weather. I mean if even Fiona’s umbrella can’t withstand the wind it is really time for spring to show its beautiful sides.

But if spring is letting you down at least bring the summer to your bowl!

How about a tropical fruit topping and some tigers in your breakfast mash?

 

How you do it:

 

  1. Take a pot and fill in the peanuts, tigernuts flour or mixture, dried fruits and the oats
  2. Add the milk and the seasoning and put it on medium heat.
  3. Stir occasionally and add milk for your favoured consistency.
  4. Peel the mango and separate it from the stone.
  5. Put the mango into a blender or blend it with a bar mixer.
  6. Mix until you have a smooth mango puree
  7. Heat a pan and add the coconut flakes watch out! it burns really easily.
  8. Take the mash from the heat and pour it into the bowl of your choice.
  9. Decorate it with your toppings and serve when warm.
Tigernuts Peanut Mash- Truefoodsblog

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Tigernuts have a very special taste, they also add a very smooth sweetness to everything. If you have the chance to get some fresh ones, definitely give them a try. Just let them soak in water overnight and snack them the day after – they are nutty and surprisingly sweet when you eat them that way. – Claire

 

– Claire

 

 

 

 

 

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Rose Apple Pie – “vegan, quick and easy”

By Truefoods on March 19, 2017
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Rose Apple Pie – “vegan, quick and easy”

Here’s the story of the “Rose Apple Pie – vegan, quick and easy.  We all have experienced it – you wake up and get a phone call or message from a friend or family member who asks you to spend some time with coffee and tea at the afternoon. Of course, you want to offer them something nice and maybe even something special, but you do not want to spend too much time into it. In our case it was also important to make something that is vegan. Fiona decided to be plant based for the whole month of April so that was a challenge as well.

As we also did not want to go grocery shopping again we searched for what we had left to make a cake. Under my bed, I found a whole package of speculoos from Christmas and as they are vegan I decided to use them as well.

So here is our little Sunday creation. We hope you enjoy as exactly like we did!

How you do it:

Start with boiling 1/2 cup of water and put it over the cashews to let them get soft for the cream.

Crust

  1. preheat the oven to 200°
  2. Take a plastic bag or a food processor and start crushing up the vegan cookies of your choice. Make sure that there are no big pieces anymore.
  3. Heat a pan and melt the coconut oil.
  4. Put the cookies and the amaranth into a bowl, sprinkle some salt over it and combine them with the melted coconut oil.
  5. Place everything into a cake tin, in which you should have placed some baking sheets. Spread the cookie crust evenly and lightly press it down.
  6. Put it into the oven for around 10 min and let it cool afterward.

Cream:

  1. Strain your plant-based milk into a pot and heat it on medium level. Leave some of the milk for the custard and the sweetener and stir that mixture well.
  2. Take the inside of a vanilla bean and add it to the custard. Place the empty bean in the plant-based milk while warming up and take it out before adding the custard.
  3. When milk is boiling, take it of the heat and pour in the custard mixture. Stir until it gets creamy.
  4. Set aside to cool down (to fasten it, put it into the fridge)
  5. Take a blender and blend the cashews until you have a smooth cashew cream.
  6. mix with raisins.

Tip: put some cling film directly over the custard cream to hinder it to get a skin. If you don’t do that (like me), you will get clumps in your cream.

Apples:

  1. Wash your apples and cut them into really thin slices. You can also use a peeler to get the ideal result.
  2. Put the slices into a bowl and mix them with the citrus juices and the cinnamon.
  3. set aside.

 

Bring them all together 🙂

  1. Take your custard cream out of the fridge. Combine the Cashew cream with it by whisking it with a scraper until it is well combined.
  2. Put your apple slices into the microwave for around 1 min to make them more soft and easier to morph.
  3. Spread the cream on top of your crust.
  4. Start with taking the smallest pieces of your apple, roll them with your finger tips and place it on the cake to form the inner blossom. One after one, place bigger slices around them to make a rose.
  5. Continue until the whole cake is covered.
  6. If you still have time, put the cake back into the fridge, so it sets and the cream gets even more thick.
Rose Apple Pie- vegan Truefoodsblog

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We hope that you got finished in time and your guests are impressed of your little piece of art 😉

-Claire

 

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Glazed Eggplant – Moroccan style : Couscous, Pomegranate and Honey

By Truefoods on March 17, 2017
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“Get a taste of Marocco”

Glazed Eggplant – Moroccan style. Moritz and I are more than excited for the upcoming month. We are travelling to Marocco! For me (Claire) it will be the first time I am visiting a country outside of the European borders and I am so curious for the tastes, smells sounds and atmospheres at this foreign continent. Today we finally had a bit of time to cook something more elaborate, so I decided to cook something typical marocain. The whole kitchen smelled amazing and fresh red of the little pomegranate rubies and the honey glaze on the eggplant made me even more excited.

so here is how you can also bring some Marocco to your plate:

 

How you do it:

  1. preheat the oven on 200°
  2. Cut the eggplant in half and cut deep crosses into the flesh, but be careful not to cut through
  3. sprinkle a pinch of salt on the eggplant and set aside (this helps to extract water out of the surface so it won’t soak up the oil unevenly – you will see the difference)
  4. next start to prepare your glaze by mixing the honey with half a cup of hot water and mix until dissolved.
  5. after that add the garlic, ginger, lime, salt and harissa and stir until everything is mixed.
  6. take a paper towel and remove the water and the excess of salt on the eggplants surface.
  7. Put the eggplant into a pan and drizzle the glaze over the surface. Try to get as much as possible over the crosses, so the glaze gets inside the eggplant. After that, it goes straight into the preheated oven
  8. After every 10 min, open the oven and take a spoon to drizzle the sauce that has accumulated at the bottom over the eggplant, basically like you do it with roasted meat.
  9. Next, you can start with preparing your vegetables for your couscous. Therefore you cut them into cubes and star to heat up a pan with olive oil to roast the garlic and the onion until golden brown. Add the vegetables and stir occasionally, until everything is slightly roasted but still moist.
  10. Put the couscous into a bowl (it will expand by around two times) and add the cranberries or raisins followed by hot vegetable broth. Stir the couscous from time to time until it absorbed the whole broth.
  11. don’t forget to drizzle your eggplant
  12. When the couscous absorbed the broth you can add the harissa and the vegetables and mix it until everything is well combined.
  13. Now you can prepare your cucumber salad. Therefore you want to cut the cucumber into half and into thin slices. Put it into a bowl and add the lime juice, olive oil, salt and minced coriander. Mix that.
  14. Do you know how to prepare a pomegranate? if you don’t already know this trick than here’s a good one

Tip: cut the pomegranate in half and take it in your hands with the open side looking down. Put a bowl under your hand and start hitting the pomegranate with the backside of a spoon. The little robins will fall through your fingers. It’s the fastest and easiest way I have seen so far.

15. Still, remember do drizzle the glaze over the eggplant.

16. Now mix the yoghurt of your choice with salt and minced mint.

17. Now you just have to wait until the eggplant is completely cooked. The glaze on the side should start to blow bubbles and becomes golden brown.

18. the last step is to take out the eggplant and scrape out the inside to mix it with the couscous. Then, put the couscous into the eggplant followed by the yogurt, some drizzles of tahini, pomegranate and garnish it with coriander and the cucumber salad.

Glazed Eggplant - Moroccan style - Truefoodsblog

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There you go! We hope you enjoy it as much as we did. Maybe you get a little feeling of being in another country as well 🙂

-Claire

 

 

 

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Millet Tumeric Porridge “The perfect porridge alternative”

By Truefoods on March 13, 2017
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Millet Tumeric Porridge “Goodbye good old oats porridge”

Millet Tumeric Porridge- Within the last two years, the good old porridge turned itself into one of the most favourite breakfast options. But not only trying several kinds of toppings or plant-based milk is an option, also using an alternative for the oats creates a nice alternative to Grandma’s classic and the breakfast we all learned to love over the last few years.
This time we were going for millet. If you’re looking for some diversification for your regular breakfast, this is a perfect porridge alternative.Millet is not only an option for oats, it is a real Superfood. This good source of many important nutrients, including copper, manganese, phosphorus, and magnesium is also rich in fibres and has a very nutty taste. So give it a try!

How to do it:

  1.  For the Tumeric Millet Bowl, you start with removing the core of the date and cut it into small pieces.
  2. .The next step is to peel the banana and cut it into pieces.
  3. Heat up your milk on a stove and add millet & oats shortly before it starts boiling.
  4.  Let it boil for 1 minute while stirring constantly. If it gets too thick, add some more milk or water.
  5.  Add the pieces of date and banana, and as many spices, as you’d like.
  6. Mix well and let it cool for a bit.
  7. Meanwhile cut the apple into slices and prepare all your favourite toppings.
  8. Combine the porridge with the remaining ingredients in a bowl, and enjoy your healthy and delicious breakfast with a cup of your favourite Tea or Coffee.
Millet Tumeric Porridge - Truefoodsblog

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Tip: The bright yellow of Tumeric is amazing but not somewhere else than in your food or drinks. So whenever you are working with fresh Tumeric, take care you are not touching anything! It will be yellow in forever!
-Fiona

 

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Indonesian Rice pan vegetarian fake duck – “Asian Store experiment”??

By Truefoods on March 12, 2017
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Indonesian Rice pan vegetarian fake duck – “Asian Store experiment”

Indonesian Rice pan vegetarian fake duck. So here is our recipe for this little Asian store experiment. Judge yourself!

How you do it:

  1. Cook the brown rice with some salt and one glove cardamon (Rule: For 1 Cup of Rice, 2 Cups of water) A short hint beforehand, We just bought a rice cooker and it is the investment worth, the rice never sticks into, it’s perfectly cooked and switches to warm mode and you don’t need to stir up all the time.
  2. Clean the vegetables and cut it into slices. For the Broccoli cut the sprouts off and divide them in half.
  3. Sauté the onion and the garlic in a coated wok (or pan) with the Coconut oil. Put the pan on the side.
  4. Add the other vegetables to it and fry them until brown ( Add the broccoli at last to it).
  5. Cut the fake duck into slices and fry it in another coated pan with coconut oil, deglaze with soja sauce at the end. And add it to the vegetable wok.
  6. Fry the Cashewnuts and Sunflower seeds in the sesame oil from both sides till crunchy.
  7. Scramble the eggs and fry them as an Omelette in the pan after the Cashews. Put it on a board and cut it into slices.
  8. Add the Rice to the wok. Heat it up once again and season the meal as strong as you want (chilli powder for the spicy ones 🙂
  9. Garnish your plate full of the Indonesian rice pan with the Cashews, Omelette, and fresh Coriander.
Indonesian Ricepan vegetarian fake duck - Truefoodsblog

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Enjoy this great Nutritious meal!

-Moritz

 

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Rasberry Spinach Chocolate Bowl – “Just another manic Superbowlday”

By Truefoods on March 12, 2017
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Rasberry Spinach Chocolate Bowl – “Just another manic Superbowl day”

Rasberry Spinach Chocolate Bowl – We admit it! We are kind of addicted to bowls… breakfast, snack, mains, desserts – you can put everything in a beautiful bowl and it will look great. So this is the first one we are going to introduce to you – the raspberry spinach chocolate bowl.

 

How to do it:

1. The first step is to pour in all the ingredients for the cream and start blending one by one

Tip: If your blender is not as good you can also wait a few minutes until the frozen berries started to get more soften.

2. If the cream gets too thick, add some milk or milk substitute.

3.Fill the cream into a bowl and top it with whatever you desire.

 

This bowl is a very fast and healthy treat and the perfect alternative to pudding or regular ice cream, especially in the summer. The nice thing is that you can prepare it within five minutes and with a little bit of creativity it directly looks like a little piece of art.

(toppings are especially nice if the colour of a smoothie or banana ice cream turns out to look – let‘s say not too attractive to eat 😀 – like the combination of blueberries and spinach, believe me! it does not look tasty)

 

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PS: Who recognizes the logo on the spoon? It may be a link to the upcoming projects!

-Claire

 

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Buttermilk Bread – “Moe ´s Buttermilk Bread with linseed and sunflower seeds”

By Truefoods on March 11, 2017
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Buttermilk Bread  – “Moe  ´s Buttermilk Bread with linseed and sunflower seeds”

 

Buttermilk Bread  – we all know that moment when you wake up and want to have a good slice of bread, you go down the stairs into the kitchen. And then there is no bread. What to do? You have only a little time until the rest of the house awakes and wants to enjoy sunday brunch with you and you start stressing out. No problem! Here is how you can save your Sunday brunch. quick and easy. I remember that baking your own bread sounded so complicated and struggling but now- I just mix up everything and after 30 min – voila! You can enjoy your warm, wholefood bread with your roommates.

Buttermilk Bread-Truefoodsblog

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How you do it:

Mix flower, the Buttermilk, Salt and Sugar together in a middle big sized bowl and leave the dough alone for 15 minutes.
Pre-Heat the oven 220 degrees and place the ceramic pot with lit within. Now add the Baking Soda, linseeds and other seeds or nuts to the dough. Mix it well together, take the hot ceramic pot out of the oven, grease the inside with a little bit of oil and fill the dough in it.
You can add some seeds or Oat flakes on top of the dough for a nice look, lit on and back into the oven.
Bake the Bread for 35-40 minutes, test the desired consistency with a toothpick before taking it out to make sure that its well baked.
Flip the bread out of the Pot and leave it for 1-2 hours on a grille to cool down. Enjoy this delicious fast wonderful bread.

-Moritz

Merken

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Coconut Hummus Pancakes – Quince-Vanilla potpourri and Pumpkin Pesto- “Taste the waste”

By Truefoods on March 10, 2017
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Coconut Hummus Pancakes with Quince-Vanilla potpourri and Pumpkin Pesto

“taste the waste

Coconut Hummus Pancakes – “Small but Oho” – Quince Vanilla potpourri- Pumpkin Pesto

At least that is what you would say in Germany to something that is small but should not be underestimated. This beautiful creation is based on our leftovers and tasted to good. Hummus and sweetness was a whole new combination for us and we are happy that we had the inspiration by the combination of craving something sweet and having leftover hummus.

How you do it:

  1. For the pancake use a large bowl, sift together the flour, salt and sugar.
  2. Make a well in the centre and pour in the almond milk.
  3. After that, you add the hummus cream to it and mix it with the sparkling water. The last step is to add the eggs, mix until smooth.
  4. Heat a lightly coconut oiled griddle or frying pan over medium-high heat. Pour or scoop of the dough onto the griddle, using approximately 1/4 cup for each pancake.
  5. For the Pesto, heat a lightly coconut oiled pan and roast the pumpkin seats until lightly brown. Give the seats with the pumpkin oil into a mixer and mix the well until smooth.
  6. For the Quince-Vanilla potpourri, cut the Quince and the apples into small cubes. Use a medium size pot and steam the coconut syrup with the minced ginger for 1 min.
  7. Add the Fruit cubes, open the vanilla bean and scratch the pod out of it with a small knife add the bean rests and the pod to the rest and leave the pot on medium heat with a lid on the side for 10 minutes.
  8. Add the cranberry´s and leave it 2 more minutes without heat if needed add some more coconut sugar at the end. Ready to serve all together
Coconut Hummus Pancakes - Truefoodsblog

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Enjoy your power-breakfast and save your leftovers!

-Moritz

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