SEITAN SATAY

SEITAN SATAY

I was told that my seitan satay with bami goreng and iced lemongrass tea looks amazing – but like way too much work. It actually is a lot of work and I understand not everyone wants to make the whole meal, so here is just the satay with the sauce:

 

Ingredients for the seitan satay

1 cup vital wheat gluten* (120 g)
1 tablespoon smoked paprika* (pimenton de la vera)
1/4 cup nutritional yeast* (30 g)
1 teaspoon cumin
1 teaspoon onion powder
3/4 cup lukewarm water (180 ml)
1 tablespoon veggie broth
1 tablespoon apple cider vinegar
1 teaspoon – 1 tablespoon soy sauce (depending on how salty you like it)

 

Ingredients for the peanut sauce

1 garlic clove
1/2 onion
1 tablespoon ginger
1 cup coconut milk (240 ml)
1/2 -1 teaspoon sambal oelek*
2 tablespoons ketjap manis*
1/4 cup peanut butter (55 g)
2 stalks lemongrass

a little soy sauce to taste

 

How to make the seitan satay

Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, cumin well. Then mix water, broth, apple cider vinegar and soy sauce well in a separate bowl. 

Combine dry and liquid ingredients and knead into a soft dough for about a minute, then put it aside for about five minutes.

Knead again and tear into little pieces, then steam it tightly wrapped in parchment paper. I use one sheet cut in halves. This is the way it worked best for me. 

If not wrapped, the seitan has too much room to expand and can get spongy, and if wrapped in just one sheet, the middle pieces take too long to cook and can become too chewy. Steam for 20 minutes if your steamer has a pressure cooker function or 40 minutes if not. Steaming a little longer is no problem, but if you don’t steam it long enough, you might end up with chewing gum. 

While the seitan is steaming, make the sauce: heat a little oil in a small pot and sauté onion, garlic and ginger for a moment.
Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir and blend into a smooth sauce.
Pour peanut sauce back into the pot, bring to a boil, add lemongrass, simmer at very low temperature, stir from time to time.

add lemongrass

Take the seitan out, let it cool off for a moment, pull the pieces apart and roast them golden brown in a pan. Then put them on skewers and serve with the sauce.

I garnish it with lime, red pepper flakes and cilantro.

picture of seitan satay

 

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Seitan Satay with Bami Goreng and Lemongrass Iced Tea
Spicy peanut sauce
Sesame noodles

 

SEITAN SATAY

Category: Rezepte, Uncategorized

Cuisine: Indonesian fusion

picture of vegan seitan satay

Ingredients

  • 1 cup vital wheat gluten* (120 g)
  • 1 tablespoon smoked paprika* (pimenton de la vera)
  • 1/4 cup nutritional yeast* (30 g)
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 3/4 cup lukewarm water (180 ml)
  • 1 tablespoon veggie broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon – 1 tablespoon soy sauce (depending on how salty you like it)
  • *
  • Ingredients for the peanut sauce
  • 1 garlic clove
  • 1/2 onion
  • 1 tablespoon ginger
  • 1 cup coconut milk (240 ml)
  • 1/2 -1 teaspoon sambal oelek*
  • 2 tablespoons ketjap manis*
  • 1/4 cup peanut butter (55 g)
  • 2 stalks lemongrass
  • a little soy sauce to taste

Instructions

  1. Mix vital wheat gluten, nutritional yeast, smoked paprika, onion powder, cumin well. Then mix water, broth, apple cider vinegar and soy sauce well in a separate bowl.
  2. Combine dry and liquid ingredients and knead into a soft dough for about a minute, then put it aside for about five minutes.
  3. Knead again and tear into little pieces, then steam it tightly wrapped in parchment paper. I use one sheet cut in halves. This is the way it worked best for me.
  4. If not wrapped, the seitan has too much room to expand and can get spongy, and if wrapped in just one sheet, the middle pieces take too long to cook and can become too chewy. Steam for 20 minutes if your steamer has a pressure cooker function or 40 minutes if not. Steaming a little longer is no problem, but if you don’t steam it long enough, you might end up with chewing gum.
  5. While the seitan is steaming, make the sauce: heat a little oil in a small pot and sauté onion, garlic and ginger for a moment.
  6. Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir and blend into a smooth sauce.
  7. Pour peanut sauce back into the pot, bring to a boil, add lemongrass, simmer at very low temperature, stir from time to time.
  8. Take the seitan out, let it cool off for a moment, pull the pieces apart and roast them golden brown in a pan. Then put them on skewers and serve with the sauce.
  9. I garnish it with lime, red pepper flakes and cilantro.

Notes

There is no separate video for the skewers, but if you want to watch me make them, this is your video 

https://flymetotheveganbuffet.com/seitan-satay/

 

 

You love vegan Asian fusion cuisine? Make this yummy seitan satay with spicy peanut sauce yourself with my recipe! #veganindonesianfood #veganrecipe #vegansatay #peanutsauceDo you like this recipe? You can pin it on pinterest by clicking on the red button below.

 

 

 

 

 

QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE

QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE

In my easy holiday kitchen I show dishes like this pasta salad, that can easily and quickly be cooked somewhere else, in about 20 minutes, with ingredients from the supermarket and no fancy kitchen toys.

They work without onions and garlic, but of course it’s fine to add them.

The first one is an Italian pasta salad that leaves room for all kinds of variations. 

 

Would you like to watch the YouTube-Video first?

 

 

Ingredients for the pasta salad

3 cups pasta (300 g)
1 carrot
1 tomato
olive oil
1-2 teaspoons smoked paprika (or just paprika)
1 teaspoon maple syrup
1-2 teaspoons Italian herbs (oregano, thyme or mixture etc.)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)

rocket salad, spinach or any lettuce mixture
balsamic glaze
1 tablespoon pine nuts
salt and pepper

 

How to make the pasta salad

Cook about 3 cups of pasta according to instructions. Cut 1 tomato and 1 carrot. If you like you can cut it into cherry blossoms like I do here.

 

If you want to add onions and garlic, they would go into the skillet first. 

Sauté the carrots in a little oil, add salt, Italian herbs, smoked paprika, red pepper flakes and maple syrup and stir well.

add maple syrup to pasta salad

Feel free to add tofu or any meat substitute oder beans or other veggies, anything you found in the shops and like, or still have in the fridge and want to use up, there’s endless variations of this dish. 

Now drain the pasta und add it, stir-fry a little, and it’s ready.

Put it on the plates und roast the pine nuts in the skillet for a moment.

 

Add salad and tomatoes to the pasta, a little salt and pepper and balsamic glaze. 

If you don’t know balsamic glaze yet, you really need to try it, it’s a thick syrupy sauce made of balsamic vinegar, it’s delicious on many dishes and sandwiches and I think it’s available everywhere meanwhile. 

And now add the pine nuts.

picture of adding the pine nuts

By the way, this pasta salad still tastes great when cooled off, so you can also put it in a box and take it somewhere. 

 

You might also like

Quick and easy Asian noodles with peanut sauce
Sesame noodle salad
Easy stir-fry

 

QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE

Category: Rezepte, Uncategorized

Servings: 2

picture of easy holiday Italian pasta

Ingredients

  • 3 cups pasta (300 g)
  • 1 carrot
  • 1 tomato
  • olive oil
  • 1-2 teaspoon smoked paprika (or just paprika)
  • 1 teaspoon maple syrup
  • 1-2 teaspoon Italian herbs (oregano, thyme or mixture etc.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • rocket salad, spinach or any lettuce mixture
  • balsamic glaze
  • 1 tablespoon pine nuts
  • salt and pepper

Instructions

  1. Cook about 3 cups of pasta according to instructions. Cut 1 tomato and 1 carrot. If you like you can cut it into cherry blossoms like I do here.
  2. And I know what you’re thinking, does she seriously take all her catspoons on holiday with her, no, I don’t, I bought new ones here, I use them so much that I broke some of them) 
  3. Of course onion and garlic would be great in this dish, and they would go into the skillet first, feel free to add them. 
  4. Sauté the carrots in a little oil, add salt, Italian herbs, smoked paprika, red pepper flakes  and maple syrup and stir well.
  5. Feel free to add tofu or any meat substitute oder beans or other veggies, anything you found in the shops and like, or still have in the fridge and want to use up, there’s endless variations of this dish. 
  6. Now drain the pasta und add it, stir-fry a little, and it’s ready.
  7. Put it on the plates und roast the pine nuts in the skillet for a moment.
  8. Add salad and tomatoes to the pasta, a little salt and pepper and balsamic glaze. 
  9. If you don’t know balsamic glaze yet, you really need to try it, it’s a thick syrupy sauce made of balsamic vinegar, it’s delicious on many dishes and sandwiches and I think it’s available everywhere meanwhile. 
  10. And now add the pine nuts, hmm
  11. By the way, this still tastes great when cooled off, so you can also put it in a box and take it somewhere. 
https://flymetotheveganbuffet.com/quick-easy-pasta-salad-with-balsamic-glaze/

This is not a sponsored post.

 VEGAN QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE

 

VEGAN QUICK & EASY PASTA SALAD WITH BALSAMIC GLAZE

 

Do you like this recipe? You can pin it on Pinterest by clicking on the red button below.

 

 

 

 

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NAKED STRAWBERRY CAKE WITH LEMON BASIL

NAKED STRAWBERRY CAKE WITH LEMON BASIL

Every year in May, little strawberry houses show up all over Berlin and they sell fresh, red, sweet strawberries right from the fields outside the city. And that means strawberry cake. 

Last summer I tried the vanilla cake recipe by Loving it vegan (original recipe here) and it was great, but I also had a couple of ideas what I could do with it and came up with a less sweet version that has a cream cheese frosting and lemon basil to go with the strawberries and I also decided for a fashionable naked cake design …

 

Would you like to watch the video first?

 

 

Ingredients for the strawberry cake 

1 and 3/4 cups flour (220g)
3/4 cup sugar (100g)(I used coconut sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plant milk (240ml)
2 tsp vanilla
1/3 cup plant oil (80ml)
1 tablespoon apple cider vinegar

1/3 cup vegan butter/ margarine (70 g)
1/3 cup vegan cream cheese (80 g)
1 cup powdered sugar
1/4 teaspoon vanilla

2 cups of strawberries (250 g)
lemon basil (ordinary basil will work too)

picture of strawberries and lemon basil

 

How to make the strawberry cake

Preheat the oven to 180°C/ 350° Fahrenheit. Mix dry ingredients well and mix wet ingredients well, then pour together and combine. 

picture of mixing ingredients

Pour in two 7inch round springform baking tins and bake for 40 minutes. If using non-springform tins it is better to line them with parchment paper as in the original recipe.

picture of springforms

For the frosting combine vegan butter, cream cheese, powered sugar and vanilla and mix with an electric mixer, slowly increasing speed until smooth.

picture of handheld mixer

Wash strawberries and cut off the green. 

When the cakes have cooled, you can cut the top part off with a knife for a more stable cake. Apply frosting on one cake and put the other one on top, then apply frosting on that one too.

picture of cutting off top part of cake

picture of frostingPut frosting on the sides and remove excess frosting to get the naked cake effect.

picture of Naked Cake effectKeep in the fridge and garnish with strawberries and lemon basil before serving.picture of strawberry cake

 

 

NAKED STRAWBERRY CAKE WITH LEMON BASIL

Category: Rezepte, Uncategorized

PICTURE OF VEGAN NAKED STRAWBERRY CAKE WITH LEMON BASIL

Ingredients

  • 1 and 3/4 cups flour (220g)
  • 3/4 cup sugar (100g)(I used coconut sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plant milk (240ml)
  • 2 tsp vanilla
  • 1/3 cup plant oil (80ml)
  • 1 tablespoon apple cider vinegar
  • 1/3 cup vegan butter/ margarine (70 g)
  • 1/3 cup vegan cream cheese (80 g)
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 cups of strawberries (250 g)
  • lemon basil

Instructions

  1. Preheat the oven to 180°C/ 375° Fahrenheit. Mix dry ingredients well and mix wet ingredients well, then pour together and combine.
  2. Pour in two 7inch round springform baking tins and bake for 40 minutes. If using non-springform tins it is better to line them with parchment paper as in the original recipe.
  3. For the frosting combine vegan butter, cream cheese, powered sugar and vanilla and mix with an electric mixer, slowly increasing speed until smooth.
  4. Wash strawberries and cut off the green.
  5. When the cakes have cooled, you can cut the top part off with a knife for a more stable cake. Apply frosting on one cake and put the other one on top, then apply frosting on that one too. Put frosting on the sides and remove excess frosting to get the naked effect. Keep in the fridge and garnish with strawberries and lemon basil before serving.
https://flymetotheveganbuffet.com/naked-strawberry-cake-with-lemon-basil/

 

You might also like

Chocolate Bomb
Orange Tiramisu Trifles

 

 

Make this beautiful yummy cake yourself - it's easy with my tutorial #vegancake

 

Do you like this recipe? You can pin it by clicking on the red pinterest button below.

 

 

 

 

 

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FLUFFY PRETZEL CORNERS

FLUFFY PRETZEL CORNERS

Many bakeries in Germany sell these tasty looking lye bread rolls. Unfortunately they usually contain dairy and eggs, so they are not an option for vegans.

So I figured out how to bake my own fluffy lye pretzel corners and I’ll show you exactly how to do it in this recipe and video tutorial. 

 

Would you like to see the YouTube video first?

 

 

Recipe for the fluffy pretzel corners

for 6-8 pieces

time: 2 hours and 15 minutes (inactive time 1 hour 40)

 

Ingredients for the fluffy pretzel corners

2 1/2 cups wheat or spelt flour (300 g)
2 teaspoons of dried yeast (7-9 g)
1/2 teaspoons sugar
1 teaspoon salt
1 cup lukewarm water (240 ml)
a little plant oil
1/3 cup vegan butter at room temperature (75 g)
2 tablespoons boiling water
1 teaspoon baking soda
sesame
sea salt

 

How to make the fluffy pretzel corners

pic of ingredientsCombine flour, yeast, salt and sugar in a bowl, mix, add water and knead for about 10 minutes by hand or with a machine* at medium speed. Just add a little water or flour if the dough is too flaky or sticky.

It is also possible to use fresh yeast. I dissolved 42 g in the lukewarm water, let it rest for 10 Minutes and then mixed it with flour, sugar and salt in the bowl, kneaded it for 10 minutes as well. 
vegan fluffy pretzel corners recipeApply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour.
I usually cover it with a damp towel and put it in the oven at around 30°C/ 85°F.
After an hour, the dough should have doubled.
vegan fluffy pretzel corners recipePunch it down to release the air.
vegan fluffy pretzel corners recipeKnead again for a moment, roll it into a long baguette and cut in about 12 pieces.
vegan fluffy pretzel corners recipeRoll each piece into a circle and apply vegan butter, and pile them up. Don’t apply butter to the last one.
vegan fluffy pretzel corners recipeRoll the dough out carefully by only setting the rolling pin down. If you want them to turn out high and fluffy, only roll it out a little bit. If you want them flat and crispy, roll it out into a bigger circle.
vegan fluffy pretzel corners recipeCut it in six to eight pieces, put them on parchment paper on a baking tray, and let them rest for 20 Minutes.

If you don’t want to bake them right away, you can now put them in the fridge, well covered and leave them there over night. Or you can even freeze them.
In the meantime preheat the oven to 210° C/410°F.

Picture of vegan fluffy pretzel corners recipeWe need 2 tablespoons boiling water and 1 teaspoon baking soda. Stir very carefully and apply lye to the pretzel corners. Then apply some more butter.
Sprinkle with salt and sesame and bake golden brown for about 20 minutes and serve warm.
Picture of vegan fluffy pretzel corners recipepicture of vegan fluffy pretzel corners

 

You might also like

Hokkaido Za’atar Focaccia
Pink Pepper & Sweet Potato Focaccia

 

 

FLUFFY PRETZEL CORNERS

Category: Rezepte, Uncategorized

FLUFFY PRETZEL CORNERS

Ingredients

  • 2 1/2 cups Flour (300 g)
  • 2 teaspoons of dried yeast (7-9 g)
  • 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1 cup lukewarm water (240 ml)
  • a little plant oil
  • 1/3 cup vegan Butter at room temperature (75 g)
  • 2 tablespoons boiling water
  • 1 teaspoon baking soda
  • sesame
  • sea salt

Instructions

  1. Combine flour, yeast, salt and sugar in a bowl, mix, add water and knead for about 10 minutes by hand or with a machine at medium speed.
  2. Apply a little oil to a bowl and your hands, place the dough in the bowl to let it rise for about 1 hour.
  3. I usually cover it with a damp towel and put it in the oven at around 30°C/ 85°F.
  4. After an hour, the dough should have doubled.
  5. Punch it down to release the air.
  6. Knead again for a moment, roll it into a long baguette and cut in about 12 pieces.
  7. Roll each piece into a circle and apply vegan butter, and pile them up. Don’t apply butter to the last one.
  8. Roll the dough out carefully by only setting the rolling pin down.
  9. Cut it in six pieces, put them on parchment paper on a baking tray,
  10. and let them rest for 20 Minutes.
  11. In the meantime preheat the oven to 210° C/410°F.
  12. We need 2 tablespoons boiling water and 1 teaspoon baking soda. Stir mixture very carefully and apply to the pretzel corners. Now apply some more butter
  13. Then sprinkle with salt and sesame and bake golden brown for about 20 minutes and serve warm.
https://flymetotheveganbuffet.com/fluffy-pretzel-corners/

 

 

Those fluffy pretzel corners from the bakery are usually not an option for us, but you can make them yourself - with this recipe and tutorial #veganbaking #veganrecipe #veganbread #veganbrunch

 

Do you like this recipe? You can pin it on Pinterest by clicking on the red button below.

 

 

 

 

 

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PINK PEPPER & SWEET POTATO FOCACCIA

PINK PEPPER & SWEET POTATO FOCACCIA

This focaccia started with a tasty bread I ate in Tel Aviv at the beach, and when I wanted to make something like that at home, I ended up adding more and more ingredients, including the Indian spice ajwain* that I think goes very well with a lot of mediterranean dishes. I also added sweet potato cherry blossoms.

 

Would you like to watch the YouTube video first?

 

 

Ingredients for the focaccia

several slices of sweet potato
2 dried apricots
3 cups flour (400 g)
1 sachet of dry yeast (about two teaspoons)
2/3 cup lukewarm water (160 ml)
1 tablespoon tomato paste
1 tablespoon chia seeds
1/2 cup olive oil  (120 ml)
1 teaspoon sea salt
1 tablespoon rosemary
1 teaspoon pink pepper
pinch of ajwain*
more sea salt
more olive oil

Cherry blossom focaccia

 

 

How to make the focaccia

Cut out sweet potato decoration, put aside and chop up sweet potato leftovers in a blender*.

Cherry blossom focacciaChop up apricots.

Cherry blossom focacciaCombine flour and dry yeast in a bowl, then add chopped sweet potato, chia seeds, tomato paste, salt, apricots, olive oil and water. Knead for 10 minutes, I like to use my machine* for that.

Pour a little olive oil into a big bowl and over your hands to avoid the dough from sticking and place the dough in the bowl. Cover with a damp tea towel and let it rise for about one hour in a warm place, for example the warm oven. Around 30°C/ 85°F is a good temperature.

Cherry blossom focaccia

After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form two focaccias.

Cherry blossom focaccia
Cherry blossom focacciaSpread them on parchment paper and sprinkle with ajwain, rosemary, and sea salt. Add the sweet potato decoration and ground pink pepper. Sprinkle with a little more olive oil and poke holes into the focaccia with your fingers to create pools for the oil and the spices.Cherry blossom focaccia

Let it rest another 20-30 minutes and preheat your oven in the meantime to 210°C/ 410°F.

Cherry blossom focaccia Then bake for 20-25 minutes. I put my focaccia on my pizza stone* with the parchment paper, that makes it easy and super crispy, but if you don’t have a pizza stone a baking sheet will be fine too.

Cherry blossom focacciaOnce they are ready, sprinkle with a little more olive oil and cut into pieces, I find it easiest with a pizza cutter*.Cherry blossom focaccia

I like my focaccia best the next morning for breakfast roasted in a skillet. A very nice variation is also to fill them with grated vegan cheese.

 

 

You might also like

Hokkaido Za’atar focaccia
Fluffy Pretzel Corners
Banh Mi Sandwich & Hyper Monkey Smoothie

 

 

PINK PEPPER & SWEET POTATO FOCACCIA

Category: Rezepte, Uncategorized

PICTURE OF FOCACCIA

Ingredients

  • several slices of sweet potato
  • 2 dried apricots
  • 3 cups flour (400 g)
  • 1 sachet of dry yeast (two teaspoons)
  • 2/3 cup lukewarm water (160 ml)
  • 1 tablespoon tomato paste
  • 1 tablespoon chia seeds
  • 1/2 cup olive oil (120 ml)
  • 1 teaspoon sea salt
  • 1 tablespoon rosemary
  • 1 teaspoon pink pepper
  • pinch of ajwain
  • more sea salt
  • more olive oil

Instructions

  1. Cut out sweet potato decoration, put aside and chop up sweet potato remains in a blender. Chop up apricots. Combine flour and dry yeast in a bowl, then add chopped sweet potato, chia seeds, tomato paste, salt, apricots, olive oil and water. Knead for 10 minutes.
  2. Pour a little olive oil into a big bowl and over your hands to avoid the dough from sticking and place the dough in the bowl. Cover with a damp tea towel and let it rise for about one hour in a warm place, for example the warm oven. Around 30°C/ 85°F is a good temperature.
  3. After one hour, the dough should have doubled. Punch it to remove the air, then knead again with oiled hands and form two focaccias.
  4. Spread them on parchment paper and sprinkle with ajwain, rosemary, and sea salt. Add the sweet potato decoration and ground pink pepper. Sprinkle with a little more olive oil and poke holes into the focaccia with your fingers to create pools for the oil and the spices.
  5. Let it rest another 20-30 minutes and preheat your oven in the meantime to 210°C/ 410°F.
  6. Then bake for 20-25 minutes. I put my focaccia on my pizza stone with the parchment paper, that makes it easy and super crispy, but if you don’t have a pizza stone a baking sheet will be fine too.
  7. Once they are ready, sprinkle with a little more olive oil and cut into pieces, I find it easiest with a pizza cutter.
  8. I like my focaccia best the next morning for breakfast roasted in a skillet.
https://flymetotheveganbuffet.com/pink-pepper-sweet-potato-focaccia/

 

 

Make this crispy vegan sweet potato focaccia with pink pepper and rosemary yourself with my recipe and video tutorial #veganbaking #focaccia #veganbread #pinkpepper #rosemary

 

Do you like this recipe? You can pin it on pinterest by clicking on the red button below.

 

 

 

 

 

 

VEGAN PINK PEPPER & PIN FOR VEGAN SWEET POTATO FOCACCIA

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SPICY PEANUT SAUCE

SPICY PEANUT SAUCE

Here is a separate version of my delicious spicy peanut sauce recipe.

 

Would you like to watch the video first?

 

 

Ingredients for the spicy peanut sauce

1 garlic clove
1 small onion
1 tablespoon ginger
240 ml/ 1 cup coconut milk
1/2 -1 teaspoon sambal oelek
2 tablespoons ketjap manis
1/4 cup peanut butter
2 stalks lemongrass

maybe some light soy sauce to taste (I use Bragg’s liquid aminos)

 

How to make the spicy peanut sauce 

Heat a little oil in a pot and sauté garlic, onion, and ginger for a moment.
Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir, blend either with a stick blender or pour in a blender and blend.

how to make peanut saucePour back into pot, bring to a boil, add lemongrass and simmer at low heat for about 15 minutes.

add lemongrassRemove lemongrass and add a little soy sauce if desired, or a little more sambal oelek if you want the sauce to be more spicy.

The spicy peanut sauce goes very well with satay sticks

Or my seitan satay with bami goreng:

picture of seitan satay with bami goreng

 

 

SPICY PEANUT SAUCE

Category: Rezepte, Sonstiges

picture of spicy satay sauce

Ingredients

  • 1 garlic clove
  • 1 small onion
  • 1 tablespoon ginger
  • 240 ml/ 1 cup coconut milk
  • 1/2 -1 teaspoon sambal oelek
  • 2 tablespoons ketjap manis
  • 1/4 cup peanut butter
  • 2 stalks lemongrass
  • maybe soy sauce to taste

Instructions

  1. Heat a little oil in a pot and sauté garlic, onion, and ginger for a moment.
  2. Add coconut milk, sambal oelek, ketjap manis and peanut butter, stir and blend.
  3. Bring to a boil, add lemongrass and simmer at low heat for about 15 minutes.
  4. Remove lemongrass, maybe add soy sauce and more sambal oelek if desired and serve.
https://flymetotheveganbuffet.com/spicy-peanut-sauce/

 

Make this delicious spicy satay sauce yourself with my recipe and tutorial

Do you like this recipe? You can pin it on pinterest by clicking on the red button below.

 

 

 

 

 

VEGAN SATAY SAUCE

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DEATH BY CHOCOLATE & IRISH CREAM MUFFINS

DEATH BY CHOCOLATE & IRISH CREAM MUFFINS

I thought, if I’m going to make chocolate muffins, I’ll be really serious about it. And what’s even better than chocolate? Exactly. Irish cream. Luckily, I stumbled across the vegan Bailey’s recipe by Oh She Glows a while ago, and based on that I came up with these muffins.

I ate one right away when they came out of the oven to check if there is some kind of lava-effect when serving them fresh (there is, at least a little) and then I ate two more (to triple check). After that I went to a yoga class and wondered why I seem to be a little unbalanced today until I remembered the whiskey!

picture of vegan death by chocolate & Irish cream muffinsMaybe that was just in my head and allegedly alcohol evaporates anyway when baking, but remember to point it out to people when offering those booze infused yummy little things for St. Patrick’s day or somewhere.

The most important ingredient is the chocolate. I once had boring stale dark chocolate and thought I could use it up in those muffins, but I ended up with boring stale muffins. You want to make sure the chocolate is great! My favourite is Rapunzel’s vegan Nirwana*. 

By the way, I like the muffins best fresh from the oven or later from the fridge.

 

Would you like to watch the YouTube video first?

 

 

Ingredients for about 12 muffins

for the Irish cream mixture:

3/4 cup coconut milk (180 ml)
2 tablespoons brown sugar
1/3 cup coffee (80 ml)
1/2 cup whiskey (120 ml)

for the muffins:

1 1/4 cups all-Purpose flour (150 g)
1/3 cup brown sugar (75 g)
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil (80 ml)
1 tablespoon apple cider vinegar
about 1 1/2 bars of vegan chocolate (makes almost one cup of chopped chocolate)
1/2 teaspoon maple syrup

 

How to make the muffins

Bring 3/4 cup coconut milk and 2 tablespoons brown sugar to a boil, stir well and then turn the heat off. Add 1/3 cup coffee and 1/2 cup whiskey. Stir from time to time.

For the frosting, place 7 pieces of chocolate in a cup and add 1 tablespoon of the hot coconut milk mixture and 1/2 teaspoon maple syrup. Stir until chocolate has melted and then set aside.

Chop up the remaining chocolate and set aside.

Preheat oven to 180° C/ 375° F and line the muffin pan*.

Combine 1 1/4 cup flour, 1/3 cup brown sugar, 2 tablespoons cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt and 1/2 tsp vanilla powder in a bowl and stir well. Of course you could also use a liquid vanilla extract, just add it to the liquid ingredients. 
Add the 1 tablespoon vinegar and 1/3 cup oil to the Irish cream mixture and stir well.
Then add to the dry ingredients and stir just a little bit, preferably by hand.

Fill the paper cups only to 3/4, I find it easiest with a ladle.

picture of vegan death by chocolate & Irish cream muffinsThen add in the chopped chocolate und push it down.

Attention: This step is very important. I once simply stirred the chopped chocolate into the dough bowl. That made it melt partly and spread too evenly. The result was a weird texture. And the one time I was too lazy to push the chocolate down and thought, they will sink anyway during the baking process, the process was an extremely uneven top. The muffins couldn’t rise properly. They tasted good, but looked a bit too rustic. 

So you absolutely need to add the chocolate right before baking and push it down. Then bake the muffins for about 25 minutes.

picture of vegan death by chocolate & Irish cream muffinsTake the muffins out of the oven, let them cool off a little bit and then apply the frosting.

picture of vegan death by chocolate & Irish cream muffins

 

You might also like

Chocolate bomb
Orange tiramisu trifles

 

 

DEATH BY CHOCOLATE & IRISH CREAM MUFFINS

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Category: Rezepte, Uncategorized

Servings: 12 muffins

picture of vegan death by chocolate & Irish cream muffins

Ingredients

  • for the Irish cream mixture:
  • 3/4 cup coconut milk (180 ml)
  • 2 tablespoons brown sugar
  • 1/3 cup coffee (80 ml)
  • 1/2 cup whiskey (120 ml)
  • for the muffins:
  • 1 1/4 cups all-Purpose flour (150 g)
  • 1/3 cup brown sugar (75 g)
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/3 cup canola oil (80 ml)
  • 1 tablespoon apple cider vinegar
  • about 1 1/2 bars of vegan chocolate (makes almost one cup of chopped chocolate)
  • 1/2 teaspoon maple syrup

Instructions

  1. Bring coconut milk and 2 tablespoons brown sugar to a boil, stir well and then turn the heat off.
  2. Add coffee and whiskey. Stir from time to time.
  3. For the frosting: place 7 pieces of chocolate in a cup and add 1 tablespoon of the whiskey mixture and 1/2 teaspoon maple syrup. Stir until chocolate has melted and set aside.
  4. Chop up the remaining chocolate and set aside.
  5. Preheat oven to 180° C/ 375° F and line the muffin pan.
  6. Combine flour, brown sugar, cocoa powder, baking powder, baking soda, salt and vanilla in a bowl and stir well.
  7. Add the vinegar and oil to the Irish cream mixture and stir well.
  8. Then add to the dry ingredients and stir just until combined, don't overstir.
  9. Fill the paper cups only to 3/4, I find it easiest with a ladle, then stir in the chopped chocolate. Bake for about 25 minutes.
  10. Take out of the oven, let cool off a little bit and then apply the frosting.
https://flymetotheveganbuffet.com/death-by-chocolate-irish-cream-muffins-2/

 

 

Making these amazing vegan chocolate & irish cream muffins yourself is quick and easy with my recipe and YouTube-Tutorial

Do you like this recipe? You can pin it on pinterest by clicking on the red button.

 

 

 

 

 

 

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SEITAN SATAY WITH BAMI GORENG

SEITAN SATAY WITH BAMI GORENG

When I visit my family in Holland, we often have Indonesian food. Every time I come there, the food gets a little more vegan. This satay is my specialty, and I decided for bami goreng as a side dish and a refreshing iced lemongrass tea. The following recipe and video will show how to make the whole meal.

If you just want to make the seitan sticks with the sauce, click here. 
If you only want the sauce, click here. Read More

SESAME NOODLE SALAD

SESAME NOODLE SALAD

This sesame noodle salad was inspired by one that I once got at a little shop in New York for my flight home, and I liked it so much I took a picture of the label with the ingredients to experiment with them at home. I also added smoked tofu and red cabbage.

The final result turned out amazing and has become my number one enjoy warm or cold easy to transport crowd-pleaser to bring when I’m invited somewhere.

I updated the recipe and video in June 2019 because I adjusted the recipe and process and its now even better and easier. And this is how to make it.

 

Would you like to watch the video first? 

 

 

Ingredients for the sesame noodle salad

9 oz. / 250 g Asian noodles
1 carrot
3 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoons tahini
some plant oil
1 chopped onion
1 chopped garlic clove
1 tablespoon chopped ginger
1/2 smoked tofu, cut in cubes
red cabbage
1 tsp sesame seeds
about 1/4 teaspoon crushed red pepper flakes
parsley or cilantro

 

How to make the sesame noodle salad

Cook noodles according to instructions. Cut the carrots into blossoms if you like or just slice them.

Mix soy sauce, maple syrup and tahini in a big bowl.

Add noodles, stir well and set aside. 

Sauté onions, garlic and ginger, then add carrots and tofu.

Sauté for a few minutes at moderate heat, then add noodles and stir-fry for another few minutes. 

Garnish the sesame noodle salad with red cabbage, sesame seeds, red pepper flakes and parsley or cilantro. and enjoy!

My guests love the seitan satay with the sesame noodle salad

picture of seitan satay

 And it also is a perfect takeout:

picture of Sesame Noodle Salad in Monbento Box

 

Sesame Noodle Salad

Category: Rezepte, Uncategorized

Servings: 2

Sesame Noodle Salad

Ingredients

  • 9 oz. / 250 g Asian noodles
  • 1 carrot
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoons tahini
  • some plant oil
  • 1 chopped onion
  • 1 chopped garlic clove
  • 1 tablespoon chopped ginger
  • 1/2 smoked tofu, cut in cubes
  • red cabbage
  • 1 tsp sesame seeds
  • about 1/4 teaspoon crushed red pepper flakes
  • parsley or cilantro

Instructions

  1. Cook noodles according to instructions.
  2. Cut the carrots into blossoms if you like or just slice them.
  3. Mix soy sauce, maple syrup and tahini in a big bowl. Add noodles, stir well and set aside.
  4. Sauté onions, garlic and ginger, then add carrots and tofu. Sauté for a few minutes at moderate heat, then add noodles and stir-fry for another few minutes.
  5. Garnish with red cabbage, sesame seeds, red pepper flakes and parsley or cilantro.
https://flymetotheveganbuffet.com/sesame-noodle-salad/

 

You might also like

Drunken Noodles with Oven Pumpkin

Quick and easy Asian Noodles with peanut sauce 

 

 

vegan sesame noodle salad #quick #easy #vegan #picknick #worklunch #partyfood

Do you like this recipe? You can pin it on pinterest by clicking on the red button below.

 

 

 

 

 

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JAPANESE TANTAN SOUP

JAPANESE TANTAN SOUP

There is a vegan restaurant at Tokyo main station called T’s Tantan. They have this amazing Japanese tantan soup that makes me get on a train through half the city, walk forever through the giant station and even buy a ticket for a train I don’t take, to get to the area where the restaurant is.

And every time again I come to the conclusion that this soup is worth the effort.

They were so nice to draw the ingredients on the wall, so I managed to create a tantan soup recipe at home very similar to the one at T’s Tantan.

 

Would you like to watch the YouTube video first? 

 

 

For the Japanese Tantan Soup you need:

for the soup:

2 teaspoons vegetable broth
2 cups water (480 ml)
1/2 cup oat- or soy milk (120 ml)
1 teaspoon miso shiro*
1 teaspoon sugar
1/4 cup ground sesame seeds or tahini* (40 g)
1 tablespoon soy sauce
2 tablespoons mirin*
1/4 cup peanut butter (55 g)
1 teaspoon paprika powder
a pinch of chili

 

for the soy protein:

plant oil
1/2 scallion
1 garlic clove
1 tablespoon chopped ginger
1/3 cup textured soy protein (15 g)
1 tablespoon soy sauce
1 tablespoon ketchup

and

7 oz ramen noodles (200 g)
1/2 scallion
2 baby bok choi
chili strings*
sesame seeds

 

How to make the Japanese Tantan Soup:

Heat water for the soy protein.

Chop the scallion, separate white part and green part.

Put the soy protein in boiling water and simmer for a few minutes.

In the meantime you can either grind sesame seeds into a fine paste in a mortar*

sesame in mortar

or just use tahini instead:

1/3 cup Tahin

Drain soy protein.

Heat water for the noodles.

In the meantime sauté ginger, white scallion and garlic in a skillet, then add the soy protein, ketchup and soy sauce, cook at moderate heat until brown.
Cook noodles according to instructions and set aside.

Combine veggie broth, sesame paste, peanut butter, soy sauce, paprika powder and mirin in a small pot, bring to a boil, then remove from heat and add chili, soy- or oat milk and miso.

soup decoration

Arrange the noodles and the bok choi leaves in two bowls and pour the soup in. Put the soy protein on top in the middle. Garnish with green scallions, chili strings and sesame seeds.

Tantan men, as this soup is called in Japanese, was inspired by the Chinese dish dandan noodles which I once tried in a Szechuan restaurant in Hamburg and was almost unable to finish it because it was so spicy!

The Japanese version is not that spicy, but feel free to add as much chili and chili oil as you like 🙂 

Japanese tantan soup

You might also be interested in 

Sesame noodle salad
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JAPANESE TANTAN SOUP

Category: Rezepte, Uncategorized

Cuisine: japanisch

Servings: serves 2

picture of vegan Japanese tantan soup

Ingredients

  • 2 teaspoons vegetable broth
  • 2 cups water (480 ml)
  • 1 scallion
  • 1/2 cup oat- or soy milk (120 ml)
  • 1 teaspoon miso
  • 1 teaspoon sugar
  • 1/4 cup sesame seeds, roasted and ground or tahini (40 g)
  • 1 tablespoon soy sauce
  • 2 tablespoons mirin
  • 1/4 cup peanut butter (55 g)
  • 1 teaspoon paprika powder
  • a pinch of chili
  • 7 oz ramen noodles (200 g)
  • oil
  • 1 garlic clove
  • 1 tablespoon ginger
  • 1/3 cup textured soy protein (15 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 2 bok choi (outer leaves removed)
  • chili strings
  • sesame seeds

Instructions

  1. Heat water for the soy protein.
  2. Chop the scallion, separate white part and green part.
  3. Put the soy protein in boiling water and simmer for a few minutes.
  4. In the meantime grind sesame seeds into a fine paste in a mortar (optional).
  5. Drain soy protein.
  6. Heat water for the noodles.
  7. In the meantime sauté ginger, white scallion and garlic in a skillet, then add the soy protein, ketchup and soy sauce, cook at moderate heat until brown.
  8. Cook noodles according to instructions and set aside.
  9. Combine veggie broth, sesame paste, peanut butter, soy sauce, paprika powder and mirin, bring to a boil, then remove from heat and add chili, soy- or oat milk and miso.
  10. Arrange the noodles and the bok choi leaves in two bowls and pour the soup in. Put the soy protein on top in the middle. Garnish with green scallions, chili strings and sesame seeds.
https://flymetotheveganbuffet.com/japanese-tantan-soup/

This is not a sponsored post.

 

 

Japanese tantan soup yourself just like the one I've come to love in Tokyo, with my recipe and video tutorial #japaneseveganfood #japanesevegansoup

Do you like this recipe? You can pin it on Pinterest by clicking the red button below. 

You love Japan or are planning to go there? You can check out my blogpost WHERE I ATE AS A VEGAN IN TOKYO and have a look at my Pinterest Board VEGAN IN TOKYO/ JAPAN

 

Make this tasty vegan Japanese tantan soup easily yourself #veganjapanese #tantansoup #vegantantan #vegansoup

 

 

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Make this tasty vegan Japanese tantan soup easily yourself #veganjapanese #tantansoup #vegantantan #vegansoup