http://danielamohr.com/mohrblog/2014/09/18/powerbrot/
Sonntag, 23. August 2009
Wanderbrot
http://danielamohr.com/mohrblog/2014/09/18/powerbrot/
Samstag, 8. August 2009
Nussiglinsige Zucchinitorte
Das Rezept für die Zucchinitarte ist umgezogen und wohnt jetzt hier:
http://danielamohr.com/mohrblog/2014/10/12/nussiglinsige-zucchinitorte/
Sonntag, 2. August 2009
van helsings favourite potatoestuff
This dish is for those who like it simple, quick and spicy - it only includes potatoes, green beans, chilis and garlic....much garlic. Go for it!First cook some unpeeled potatoes in a steamer like that (if you don't have one, please buy one as soon as possible - it's really ESSENTIAL for preparing vegetables, they taste so much better than when they are cooked in boiling water) wait a moment, then add the green beans. If both are "al dente", take them out of the steamer, let them cool down and cut them to pieces.
Heat some coconut oil in a frying pan, powder the potatopieces with a mixture of chili (take the extra-hot one), paprika, turmeric, salt and a little coriander and roast it all in the pan. Wait a moment and then add the beans, too. Snip one or two (this is the part which will distinguish the tough guys from the sissies) fresh red chillies, chop one (oh, you coward!) or two (same sissy-thing for that) cloves of garlic and mix it with the potatoe-beans.
When the potatoes turn crispy, arrange this stuff on a plate, sprinkle it with black cumin (did you know that prophet Mohammed himself declared "black cumin heals every disease except of death"...so black cumin seems to be healthy, don't you agree??) and enjoy. Go to bed and sleep well - your breath will keep every vampire from your door this night. Sleep and don't think of tomorrow when nobody will want to share a room with you, you garlicmonster.
As you can see on the pic we had some tofu coated with almond slivers as a side dish. Of course marinad in red hot chili pepper, LOTS of red REALLY hot chili pepper....just to make really sure that we are definitely no sissies.
Mittwoch, 29. Juli 2009
Almond allstars
First of all - my english is really bad, but I do my best...so please be gentle with me (or go ahead!)
One of the most popular "needies" in my vegan kitchen is almond cream - a yummy allrounder, healthy (the antioxidants in the membranes of the almonds act together with the vitamins in the core as an "antioxidant dreamteam"), tasty and usable in very various ways.
All you need to produce your own (raw and natural) almond cream is:
almonds (surprise, surprise), a kitchen machine, time and patience.
Ready, steady, go!
Crush the almonds with this "shredder-thingie" of the kitchen machine. First the almonds will turn into pieces, then into powder...after a loooong time of crushing the powder becomes a bit more sticky, a looong time later it turns into something like "almond-gum"....don't hesitate, crush on, crush on! After a while (if the engine of your machine is not burned out already) the almond-gum will become a bit creamier, and more crushing will make it even more creamy and a little oily - but if your patience is used up and you don't want to wait if it's oily enough, you may add a little cold-pressed rapeseed oil to make it smoother and a little pinch of salt , fill the cream in a jar and keep it in a cool place.
Of course you could walk to your wholefood-store and buy the almond cream there instead, but firstly producing food by myself gives me much more satisfaction and secondly this selfmade cream is more nutrient-rich than the industrially manufactured one cause the almonds were not roasted or heated - just raw, raw, raw.
I use it as a spread on toasts or waffles, mix it in pancakes or muffins or add it to exotic currys or sauces, I use it for e-ve-ry-thing....like for this easy and delicious
ALMOND PUDDING
500 ml rice-milk
1 huge (and I really mean HUGE!) tablespoon almond cream
1 tablespoon unrefined cane sugar
2 tablespoons corn starch
1 tablespoon amaretto
Pot 250 ml rice-milk (yes, yes, this phrase doesn't exist in english...but my dictionary says that filling sth. in a bottle means "to bottle", filling sth. in a barrel means "to barrel", filling sth. in a sack means "to sack"...so I decided that it's absolute logically consistent to use "to pot" for filling sth. in a cooking pot. veto, anyone?), mix it with sugar, almond cream and amaretto and heat it.
In the meantime mix the corn starch with the leftover rice-milk, add it to the boiling ricemilkalmondamarettosugar in your cooking pot and stir constantly until the mixture turns into a smooth pudding, fill it in a bowl ("bowl it"), cool it (or....why not munch it hot?) and wallow in almond-pleasure.
Ok, but this is one way to enjoy this almond pudding...this is the way to enjoy it when you are by yourself, a little tired or in hurry, when there is no time or mind for chichi and falderal. If you like it more glamorous or receive guests for diner (escpecially if this are such "ohveganfoodisooooboooringandbleak"-people), try this version:
Heat some unrefined cane sugar gently on a small flame until it turns liquid, mix it with planed almonds and smear it (hell, what an unappetizing word!) on a piece of baking paper (and never, never, NEVER EVER lick off this mixture from your spoon, it's terribly fucking hot, keep it away from your tongue, your fingers, from everywhere...of course only if you don't like to wear blisters from burns in size of pingpong-balls). After a while of cooling down break this almond caramell into pieces and stack them alternately with the pudding into a nice wine glas. Dust it with a little cocoa and serve. Feel like a real kitchen-hero and tell no one how simple it was to make this marvellous pudding.
One of the most popular "needies" in my vegan kitchen is almond cream - a yummy allrounder, healthy (the antioxidants in the membranes of the almonds act together with the vitamins in the core as an "antioxidant dreamteam"), tasty and usable in very various ways.
All you need to produce your own (raw and natural) almond cream is:
almonds (surprise, surprise), a kitchen machine, time and patience.
Ready, steady, go!
Crush the almonds with this "shredder-thingie" of the kitchen machine. First the almonds will turn into pieces, then into powder...after a loooong time of crushing the powder becomes a bit more sticky, a looong time later it turns into something like "almond-gum"....don't hesitate, crush on, crush on! After a while (if the engine of your machine is not burned out already) the almond-gum will become a bit creamier, and more crushing will make it even more creamy and a little oily - but if your patience is used up and you don't want to wait if it's oily enough, you may add a little cold-pressed rapeseed oil to make it smoother and a little pinch of salt , fill the cream in a jar and keep it in a cool place.
Of course you could walk to your wholefood-store and buy the almond cream there instead, but firstly producing food by myself gives me much more satisfaction and secondly this selfmade cream is more nutrient-rich than the industrially manufactured one cause the almonds were not roasted or heated - just raw, raw, raw.
I use it as a spread on toasts or waffles, mix it in pancakes or muffins or add it to exotic currys or sauces, I use it for e-ve-ry-thing....like for this easy and delicious
ALMOND PUDDING
500 ml rice-milk
1 huge (and I really mean HUGE!) tablespoon almond cream
1 tablespoon unrefined cane sugar
2 tablespoons corn starch
1 tablespoon amaretto
Pot 250 ml rice-milk (yes, yes, this phrase doesn't exist in english...but my dictionary says that filling sth. in a bottle means "to bottle", filling sth. in a barrel means "to barrel", filling sth. in a sack means "to sack"...so I decided that it's absolute logically consistent to use "to pot" for filling sth. in a cooking pot. veto, anyone?), mix it with sugar, almond cream and amaretto and heat it.
In the meantime mix the corn starch with the leftover rice-milk, add it to the boiling ricemilkalmondamarettosugar in your cooking pot and stir constantly until the mixture turns into a smooth pudding, fill it in a bowl ("bowl it"), cool it (or....why not munch it hot?) and wallow in almond-pleasure.
Ok, but this is one way to enjoy this almond pudding...this is the way to enjoy it when you are by yourself, a little tired or in hurry, when there is no time or mind for chichi and falderal. If you like it more glamorous or receive guests for diner (escpecially if this are such "ohveganfoodisooooboooringandbleak"-people), try this version:
Heat some unrefined cane sugar gently on a small flame until it turns liquid, mix it with planed almonds and smear it (hell, what an unappetizing word!) on a piece of baking paper (and never, never, NEVER EVER lick off this mixture from your spoon, it's terribly fucking hot, keep it away from your tongue, your fingers, from everywhere...of course only if you don't like to wear blisters from burns in size of pingpong-balls). After a while of cooling down break this almond caramell into pieces and stack them alternately with the pudding into a nice wine glas. Dust it with a little cocoa and serve. Feel like a real kitchen-hero and tell no one how simple it was to make this marvellous pudding.
Montag, 13. Juli 2009
Verlustmeldung
Hiermit melde ich folgendes als vermisst:
- Kopfschmerzen (wie fühlt sich das nochmal an??)
- Heuschnupfen
- 6-7 kg Gewicht
- unreine Haut
- Völlegefühl, Trägheit, bleiernde Müdigkeit
- quälender Heißhunger auf Süßes und Salziges
Wenn jemand eins dieser Dinge findet - bitte auf gar keinen Fall zurückbringen!
- Herzlichen Glückwunsch an mich zu einem halben Vegan-Jahr -
(....und weiter geht's....)
- Kopfschmerzen (wie fühlt sich das nochmal an??)
- Heuschnupfen
- 6-7 kg Gewicht
- unreine Haut
- Völlegefühl, Trägheit, bleiernde Müdigkeit
- quälender Heißhunger auf Süßes und Salziges
Wenn jemand eins dieser Dinge findet - bitte auf gar keinen Fall zurückbringen!
- Herzlichen Glückwunsch an mich zu einem halben Vegan-Jahr -
(....und weiter geht's....)
Sonntag, 12. Juli 2009
"Aber es schmeckt halt so gut"....
Heute im Spiegel: Umstrittene Delikatesse Foie Gras
Dieser Beitrag sollte im großen Brockhaus als anschauliches Beispiel des Begriff "Egoismus" gedruckt werden - ja, Stopfleber ist grausam, ja, die Tiere leiden, ja, wir dürfen nie vergessen, dass ein Tier sein Leben für unseren Genuss hingegeben hat....aber...es schmeckt sooo gut.
Ich geh' dann mal kotzen!
Dieser Beitrag sollte im großen Brockhaus als anschauliches Beispiel des Begriff "Egoismus" gedruckt werden - ja, Stopfleber ist grausam, ja, die Tiere leiden, ja, wir dürfen nie vergessen, dass ein Tier sein Leben für unseren Genuss hingegeben hat....aber...es schmeckt sooo gut.
Ich geh' dann mal kotzen!
Samstag, 4. Juli 2009
Kleine Schoko-Spässe
Zum Wochenende hin packt mich hin und wieder die Lust auf kleine, süße Schokoladenbackwerke, die ohne viel Aufwand flott aus dem Ofen zu hexen sind.Zutaten:
2 Tassen Mehl (ich nehme meistens Dinkelvollkornmehl)
1 Tasse Zucker
1 Tasse Kakao
2 Teelöffel Weinsteinbackpulver
1/2 Teel. Salz
1 Tasse Sojareismilch (oder andere Pflanzenmilch)
1 halbe Tasse Öl
100 gr. Zartbitterschokolade
Die trockenen Zutaten in einer Schüssel kurz durchmischen und mit Öl und Milch verrühren. Die Schokolade hacken und untermischen. Backofen auf 175 Grad vorheizen, den Teig in Muffinförmchen füllen und ca. 25-30 Minuten backen (Stäbchenprobe).
Meistens reichen für unseren zweiköpfigen Haushalt pro Kopf 1-2 Muffins, um den Schokoladenheißhunger zu stillen. Den restlichen Teig fülle ich daher meistens in ausgefettete und mit Semmelbröseln ausgestreute Schraubgläser (ca. 1/3 Füllhöhe) und stelle sie zu den Muffins in den Ofen. Wenn der Teig in den Gläsern durchgebacken ist (ebenfalls: Stäbchenprobe), schraube ich noch heiß die Deckel auf, lasse die Kuchen im Glas auskühlen und verfrachte sie ins Vorratsregal. Im Falle eines Schokoladenheißhungernotfalls (der bei mir zugebenermassen nur noch sehr, sehr selten vorkommt seit ich kaum noch Zucker und Geschmacksverstärker zu mir nehme) öffne ich einfach mit einem charmanten "Plopp" einen Glaskuchen, fahre einmal mit einem Messer um den Kuchen herum und habe wuppdich! einen runden, kleinen, saftigen Kuchen auf dem Teller. Heureka!
Eine weitere Variante: Vor dem Backen ein Stück Zartbitterschokolade in die Teigmitte setzen, wieder mit Teig bedecken und backen. Wenn man diesen Klops warm serviert, darf man sich über einen flüssigen Schokokern freuen.
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