Archive for Juni, 2013

beetroot apple mille-feuille, cashew nuts, horseradish, cress, kumquats, avocado, pine nuts, side view

Beetroot Apple Mille-Feuille

This beetroot apple mille-feuille is inspired by a recipe from a new German vegetarian cooking magazine, and my Layered Beetroot Avocado Salad.

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Beetroot Apple Mille-Feuille

(4 Servings) 

Cashew Horseradish Cream

  • ¼ cup cashews nuts
  • 1 tablespoon water
  • 1 tablespoon rice or soy cream
  • 2 tablespoons fresh horseradish, finely grinded
  • about ¼ teaspoon lemon juice
  • Salt
  • Black pepper

Salad

  • 2 tablespoons olive oil
  • 1 tablespoon agave syrup
  • Fleur de sel
  • Black pepper
  • ½ teaspoon coriander seeds, grinded
  • 1 tablespoon white balsamic vinegar
  • 2 small beetroots
  • 1 medium green apple (Granny Smith e.g.)
  • 1,5 cups cress or purslane salad, washed
  • 2 ripe hass avocado
  • 6 – 8 kumquats, sliced
  • 1,5 tablespoons pine nuts

How to

Cashew Horseradish Cream

Put the cashews for 2 hours in water. Drain the cashew nuts.

Blend cashews, water, rice cream, horseradish, lemon juice, salt and pepper till its creamy.

Set aside in the fridge.

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Salad

Mix olive oil, vinegar, grinded coriander seeds, agave syrup and salt for the beetroot marinade.

Peel beetroot, cut in 2 mm slices and marinade for 1 hour. Drain the beetroot slices before arranging.

Cut the apple in 2 mm slices and cut in halves.

Peel and slice the avocados and season with black pepper and fleur de sel.

Put a beetroot slice on a plate. Put a teaspoon of cashew cream. The next layer is cress, with pine nuts and kumquats slices. Next is avocado slice. Finely topped with a apple slice. Repeat this ones more.

After the second apple layer make the last layers with cashew cream and top finely  with a smaller beetroot layer.

Garnish with 2-3 kumquats slices and cress.

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tempeh asparagus salad, kumquats, red chili pepper, asian cucumer salad, sesame, thai, bamboo cutting board, chopsticks, tablespoon

Tempeh Asparagus Salad

I recommend you my tempeh asparagus salad with sweet potato buckwheat noodles and a Asian cucumer salad for a healthy und glutenfree dish.

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Tempeh Asparagus Salad

(4 servings)

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

  • 80 g sweet potato buckwheat noodles
  • 1 tablespoon olive oil
  • 300 g tempeh
  • 1 lemon grass
  • 1 ginger
  • 2 tablespoons soy sauce
  • 1 red chili pepper
  • 500g asparagus
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • Pinch brown sugar
  • 1 tablespoon lime juice
  • 75g cashew nuts
  • 2 tablespoons coriander leafs
  • 3 kumquats. sliced
  • Fleur de sel
  • Black pepper

Asian Cucumber Salad

  • 1 cucumber, sliced
  • 1-2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 pinch brown sugar, black pepper, sea salt
  • 1 tbsp sesame

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How to

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

Cook the noodles according the packing instructions.

Marinade tempeh with soy sauce, chili pepper, ginger and lemon grass for 30 minutes.

Heat oil and roast the tempeh form all sides. Put the tempeh aside on a plate.

Than roast the asparagus for 3 to 5 minutes and season with lime juice, sugar, salt and pepper. Add the cashew nuts and the roasted tempeh.

Combine warm noodles, tempeh, asparagus, cashew nuts, kumquats, 1 tablespoon coriander, yellow and red pepper slices.

Season with salt, pepper, lime juice and olive oil.

Fill the warm salad in bowls and garnish with fresh chopped coriander leafs.

We also had an Asian cucumber salad as a side dish.

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Asian Cucumber Salad

Mix rice vinegar, olive oil, sugar, pepper and sea salt.

Combine with the cucumber slices and marinade for 5-10 minutes.

Put cucumber salad in small bowls or glasses and garnish with sesame seeds.

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Enjoy!

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I also recommend you some of my other tempeh dishes salad summer rolls or my Thai tempeh patties.

white chocolate cupcakes, frosting, cranberries, pistachios, glass plate, fork, vintage, flowers

White Chocolate Cupcakes

White chocolate cupcakes with cranberries were one of my boyfriends birthday wishes for his birthday cake. He loves white chocolate, and also cranberries in sweet cupcakes. All about that he’s a real sweet tooth.

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White Chocolate Cupcakes

(12 Cupcakes)

White Chocolate Cupcakes with Cranberries and Almonds

  • ¾ cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¼ cup almond milk
  • 3/4 cup sugar
  • 2 tablespoons vanilla sugar
  • 1/3 cup sunflower oil
  • 1 cup flour
  • ½ cup almonds, grinded
  • 2 tablespoons cornstarch
  • 1 tablespoon chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup cranberries, dried
  • 1/3 cup white chocolate chips

White Chocolate Butter Cream

  • ¼ cup margarine, room temperature
  • 2 tablespoons white chocolate, melted
  • 2 cups icing sugar

Decoration

  • 12 Cranberries

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How to

Cupcakes

Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.
Mix soymilk and apple cider vinegar and rest for 5 minutes.
Add sugar, vanilla sugar, almond milk and sunflower oil with a hand held mixer.
Sift and mix flour, almonds, cornstarch, chickpea flour, baking powder, baking soda and salt in a separate bowl. Combine with the cranberries and white chocolate chips.
Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.
Fill the baking cases to 2/3. Bake for 20 to 22 minutes.
Let the cupcakes cool down on a cooling rack.

White Chocolate Buttercream

Cream the margarine (room temperature) and the melted chocolate with a handheld electric mixer. Add icing sugar as needed to make the frostings desired consistency.
Stuff the frosting into a forcing bag. Top the cold cupcakes and top each cupcake with a cranberry.

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One of my oldies but goldies cupcakes are my lemon poppyseed cupcakes or my gin tonic cupcakes.

four beetroot pear raviolis with fried sage leafs, close up

Beetroot Pear Raviolis

These beetroot pear raviolis were one of my first tries for homemade vegan pasta dough. The dough is perfect for raviolis or linguine pasta.

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Beetroot Pear Raviolis

(4 Servings, about 20 raviolis) 

Vegan Pasta Dough

  • 200g (1,5 cup) semolina flour (semola di grano duro)
  • 100 ml (½ cup + 2 tablespoons) water

Beetroot Pear Stuffing

  • 1 tablespoon olive oil
  • 90 g (1/2 cup) beetroot, diced
  • 90 g (1/2 cup) pear, diced
  • ½ tablespoon horseradish, grinded
  • ½ teaspoon lemon zests
  • ½ teaspoon lemon juice
  • 1 tablespoon soy cream or rice cream
  • 1/2 teaspoon sea salt
  • Black pepper
  • 1 pinch asafetida
  • 35 g (1/4 cup) roasted almond, grinded
  • ½ teaspoon maple syrup
  • 1 tablespoons soy cream or rice cream

Sage Butter

  • 20 sage leafs
  • 1 tablespoon margarine or olive oil
  • ¼ teaspoon fleur de sel (sea salt)
  • Black pepper

How to

Beetroot Pear Stuffing

Heat Oil, sauté beetroot and pear. Add horseradish, lemon zests, lemon juice and soy cream.

Season everything with asafedita, salt and pepper.

Combine with almonds and maple syrup. Set aside to cool down.

Vegan Pasta Dough

Knead semolina flour and water till the dough has a soft and smooth texture (like a stress ball).

Cover with plastic wrap. Rest for 1 hour in the fridge.

Divide dough in eight equal pieces and roll out with a pasta machine or a rolling pin.

Cut the dough with a round cookie cutter.

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Arrange a teaspoon of stuffing in the center of the cut dough sheet.

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Brush soy cream around the edges. Cover with another dough sheet.

Press the dough sheets together. Make sure that there isn’t too much air around the stuffing.

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Set aside.

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Boil water for the pasta and add 2 tablespoons salt. Reduce the heat.

Cook the ravioli in two or three parts. When the raviolis swim on the top. Cook them for further two minutes.

Lift out raviolis with a sifter spoon and drain the raviolis before you mix it with sage butter.

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Sage Butter

Melt magarine in a pan. Add oil and sage leafs. Season with fleur de sel and pepper

 

If you like beetroots there're some other recipe I recommended to you like beetroot apple mille-feuille or the black bean burgers with a beetroot chutney.