Vegan MoFo: Apple strudel

1 pkg. vegan phyllo dough
3 pounds apples
100 g sugar
100 g bread crumbs
1 Tbsp. vegan margarine or oil
cinnamon
raisins (optional)

Heat oven to 325 °F. In a pan melt the margarine and add the bread crumbs. Keep stirring the whole time until the bread crumbs have a light brown color. Set aside. Cut the apples in thin slices. Roll out the phyllo and brush in between sheets with margarine or oil. Put the apples on the dough and sprinkle on sugar, bread crumbs, cinnamon and raisins. Fold in the two sides and role the whole thing up. Bake for 30-40 Min.

Vegan MoFo: Fun with plantains

I don’t know what it is but every vegan cookbook lately has a plantain recipe. When I shopped at the Naschmarkt (large market in Vienna) a few days back I saw some that had a „yellow color and black spots“ (as every book describes it), I bought three to give them a try. Today I fried them in coconut oil. They are quite starchy and kinda bland. I seasoned them with salt but I think some chili powder or curry powder would have been nice. Or garlic. I served them with a black bean soup but they are a nice snack too! Has anybody else made them? What recipes have you tried?

Plantains

3 plantains (should be yellow with black spots)
coconut oil

Peel the plantains and slice about 1/2 inch thick. Heat 1-2 Tbsp. of coconut oil in a pan and add the plantains. Fry until they have a nice yellow color. Flip and fry on the other side.

Soup topped with plantains:

Vegan MoFo: Pumpkin pudding

1 c. pumpkin puree
2 c. soy milk
1/4 c. sugar (or to taste)
1/2 tsp. cinnamon
pinch nutmeg
3 Tbsp. corn starch

Mix the starch with a few Tbsp. of soy milk until disolved and set aside. Mix pumkin puree, soy milk, sugar, cinnamon, nutmeg in a pot and slowly bring to boil. Wisk in the starch mixture and continue stirring. Fill in small bowls (or molds) and allow to cool. Store the pudding in the refrigerator.

Vegan MoFo: The Indian Vegan Kitchen

I love Indian food, especially in winter. Therefore I was thrilled to find this book: a vegan cookbook with authentic Indian recipes. Madhu Gadia introduces everybody to the world of Indian cooking (and spices). As she has a nutrition background there is also a quite good chapter about vegan nutrition and health. There’s a good variety of recipes, all authentic without the over-use of exotic ingredients. Only the dessert chapter could have been longer .

Madhu Gadia
The Indian Vegan Kitchen
Perigee, 2009

Vegan MoFo: Vegan Saag Paneer

1 large bunch organic spinach
2 Tbsp. oil
1 onion, minced
2 cloves garlic, minced
1 chili
1/2 tsp. tumeric
1/4 tsp. cayenne pepper
1/2 tsp. cumin
1/2 tsp. coriander
about 6 oz. firm tofu
lemon juice
salt

Cube the tofu and smoosh it a bit with a spoon. Drizzle on lemon juice and sprinkle with salt. Heat oil in a large pan. Add onion and garlic and spices. Add spinach and when spinach has wilted a bit add the tofu. Serve with chapatis or rice.

Btw, look at Kittee’s wonderful Masala Dosas. Next on my list

Vegan MoFo: Vegan Passport

The Vegan Passport is a small booklet published by the UK Vegan Society. It provides a quick explanation of the food vegans eat in nonetheless than 56 languages (from Afrikaans to Yoruba). This helps to explain what you need for daily survival on the road and covers the languages of over 93 % of the world’s population. If all else fails, there are two pages with pictures that help in situations where word don’t work anymore. Its pocketsize and its manifoldness make it perfect for travelling vegans .

More information can be found here.

Vegan MoFo: Pumpkin cake with walnut streusel topping

1 c. all-purpose flour
1 1/2 c. whole wheat flour
1 c. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. peel of an organic orange (optinal)
1/2 tsp. salt
2 Tbsp. ground flaxseeds
1 1/2 c. pureed pumpkin
1/3 c. oil

Walnut streusel topping:
4 Tbsp. whole wheat flour
4 Tbsp. ground walnuts
2 tsp. oil

Preheat oven to 350 °F. Lightly oil a 8 x 8 inch baking pan. Mix together ingredients for the walnut streusel topping and set aside. Stir together the flours, sugar, baking powder, cinnamon, nutmeg and salt. In another bowl stir together flaxseeds, pumpkin puree and oil. Add wet mixture to the dry and stir until just combined. Pur into baking pan and smooth the top. Sprinkle on walnut topping. Cover with aluminium foil and bake for about 1 hr.

Vegan MoFo: Pumpkin gnocchi

1 c. pumpkin, cooked and pureed
1 c. whole wheat flour
1 c. all-purpose flour
1/4 tsp. nutmeg
1/2 tsp. salt

The pumpkin should be mashed while still hot. Sprinkle with salt and nutmeg and knead in the flour. Add flour as needed so that a smooth dough forms. Divide the dough into walnut-size pieces. Press down every ball with a fork and voilà: gnocchi. Bring a big pot of salted water to boil. Cook the gnoochi until they float to the top. You can saute garlic and sage in a little bit vegan margarine and add the gnocchi. Delish!

Vegan MoFo: What to do with 49 pumpkins

I’ve posted about our garden before. This year we got 49 pumpkins. (Back when I was in school this time of the year was called „pumpkin weeks“. We would have pumpkin EVERY day in EVERY possible way.) I started wondering what to do with all that pumpkin glory. Here are some ideas I want to try out:

Pumpkin Curry from IVU

Pumpkin & Apple Risotto from IVU

Pumpkin Biscotti

Pumpkin Muffins from The PPK

Pumpkin Bread from Mihl

Pumpkin Spice Bread from The PPK

Pumpkin Spice Bundt Cake from It Ain’t Meat Babe

Autumn Spice Pumpkin Cookies from The Voracious Vegan

Pumpkin Oatmeal Cookies from The PPK

Tons of ideas from Vegan Dad

Pumpkin Pancakes from Vegan Brunch

Pumpkin French Toast from Vegan Brunch

I’m planning to post some pumpkin recipes. So stay tuned for pumpkin gnocchi, pumpkin cake with walnut streusel topping or maybe even a pumpkin tiramisu?

Pumpkins from our garden – patiently waiting to be eaten.

Vegan MoFo: Banana French Toast

It’s weekend. Let’s dig in

whole wheat bread for toasting (or use any other bread you like)

1 banana
3/4 c. soy milk
1 Tbsp. corn starch

oil for pan

Puree banana with soymilk and cornstarch. Heat oil in a pan. Take a slice of bread and dip it in the mixture (just to coat both sides, but don’t let it soak too long). Cook the toast on both sides until golden-brown. Serve with fresh fruit and enjoy.

Recipe modified from: http://www.ivu.org/recipes/snacks/banana-french.html