1 part margarine (I use Vitalite)
2 parts flour (I use white flour, but half and half white and brown would work.
1.5 cups flour (approx 12 floz)
0.75 cups marg (approx 6 floz)
6 small-medium apples
Soft brown demerera sugar
Slice the apples as thinly (discarding cores) as you reasonably can with a knife (don’t bother peeling or showing off with a razor blade or owt) and place in a colander, layer by layer.
As you put each layer of apples in, sprinkle the sugar over until it coats the rings of apples evenly. Leave to sit while you make the pastry.
Rub the fat into the flour and a pinch of salt with your fingers until it resembles breadcrumbs. You’ll know you’re rubbing rightly if your palms remain clean (all those incidents with a plastic ruler on the back of my knees in Domestic Science lessons taught me summat).
Add cold water, little by little, to the mix and clump together with your hands or with a spoon until you have a ball o’dough. Don’t over-mix.
Either roll out or flatten with your palms onto a greased baking tray. Then arrange the apple slices on top about two layers thick. Press down against the dough firmly as you lay them.
Dredge the top with cinnamon, sprinkle with a little more sugar if you have a sweet tooth and then bake in a medium cool (gas mark 4-5 / 180C) oven for 30 mins.
Allow to cool before eating or it’ll take the roof of yer mouth off. Best served the following day.
The recipe is taken from the follow-up to Ronny’s low-budget masterpieces ‘The Cake Scoffer’ and ‘The Salad Scoffer’: The Return of The Cake Scoffer.
2 small pumpkins
1 piece of ginger (10g)
½ red chili
2 cloves of garlic
1 tbsp sugar
2 tbsp water
1 tsp balsamic vinegar
250 g seitan
1 avocado, pulp
50 g cashews
½-1 lime, juice
1 tsp walnut oil
1 hand of fresh herbs (e.g. basil, oregano, parsley)
50 g lettuce
Preheat oven to 180° C
Cut off upper part of pumpkin below stalk, scrape out seeds, prick some holes into the pulp. Pour water into a baking tray so level is roughly 1 cm. Put pumpkin pieces onto the tray, pulp facing downwards. Bake for 20 minutes.
Meanwhile, peel and pit mango and cut its pulp into pieces. Chop ginger, chili and garlic and roast it in a pot with some oil. Add mango, sugar, water and vinegar, let simmer with closed lit for 3 minutes, take off lid and cook for more 5 minutes.
Cut seitan into stripes and roast it in a pan with some oil. Add cooked mango-mixture.
Dice avocado, chop cashews. Mix both with lime juice, walnut oil and herbs, season with salt and pepper.
After 20 minutes of baking, turn around pumpkin, fill with seitan-mango-mixture and bake for 15-20 more minutes until cooked (depends on sort and size).
Serve pumpin with avocado-mixture. Bon appétit! 😉
This recipe is from the German cookbook Vegan Guerilla by Sarah Kaufmann. Photo: Björn Lexius.
300 g flour (Wheat or Spelt)
150 g sugar
150 g soft vegan margarine
2 pinches of salt
1/2 tsp of cinnamon
1 pck. of vanilla sugar or some vanilla extract
2 Tbsp. of soy milk
2-3 hands fresh berries
150 g flour
100 g sugar
120 g vegan margarine
1. Preheat oven to 180° C.
2. Knead together all ingredients for the base and press them into a greased and floured springform baking pan. Bake for 10 minutes.
3. Meanwhile warm berries with a bit of sugar over low heat. Take pre-baked base out of the oven and spread the berries (without the juice you got from warming them) on it.
4. Knead together all ingredients for the crumbles. Spread them on the berries.
5. Bake the cake for 30-35 more minutes until crumbles become lightly brown.
Bon appétit! 😉
When we asked for your feedback last year we learned that some of you would like us to enrich our blog with recipes for delicious vegan food.
Since our longstanding lunch classic “noodles and tomato sauce” gives way to other more sophisticated dishes with increased regularity, we plan to share some of these moments of culinary glory 😉 with you by posting the corresponding recipe and evidence photo here. And since we’ve published some german vegan cookbooks so far, we plan to share some of these recipes, too! (Which is much easier, because it’s just copy&paste 😉 )
This week: …
Thanks to the ripe bananas in this recipe the waffles taste pretty sweet, even though they don’t contain much refined sugar.
Ingredients for 8-10 waffles
4 tsp. soy flour or No Egg + 7 tbsp. water
200 g (a little more than 1 ⅔ cups) spelt flour
150 g (about 2/3 cup) plant-based margarine
40 g brown (1/5 cup) cane sugar
1 pck. baking powder or baking soda
3 bananas (the riper the sweeter)
300 ml (about 1 ¼ cups) plant-based milk
In a huge mixing bowl whisk together all ingredients except for bananas and milk. Mash the bananas with a fork and beat together with milk. Now combine all ingredients and set aside for 20 minutes. Now ladle the batter into a preheated and oiled (very important lest you want your waffles to rip apart) waffle iron. Cook the waffles until golden and crisp. Serve immediately.