All posts tagged: vegan

photo safari through Seifersdorfer Tal and a banana + pumpkin seed ice cream

29. September 2016
by troutandhawk
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Sweets

Seifersdorfer Tal has been created in 1871 by Christina von Brühl. Inspired by the English romantic garden architecture the valley is pure beauty. Back home we made a delicious ice cream I wanted to share with you: banana + pumpkin seed ice cream  4 frozen bananas 1  1/2 cup nut milk 1-2 tablespoon honey 1 tablespoon roasted pumpkin seed oil 3 tablespoons roasted pumpkin seeds roasted pumpkin seeds for the topping Blend all ingredients in your blender and top with roasted […]

carrot + coriander + garlic salad

15. September 2016
by troutandhawk
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Dinner / Lunch / Salads

carrot + coriander + garlic salad ( guest post by my daughter Viktoria) The recipe of this salad came to me by way of my friend Maddy. She is Latvian, but I am not sure if this salad is Latvian too. Anyhow, it’s amazing how delicious it is, considering the small and rather basic set of ingredients. Let me give you a few tips, before you start: This salad gets better after a few hours […]

black rice, coconut cream and mango

8. September 2016
by troutandhawk
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Breakfast / Sweets

black rice, coconut cream and mango 1 cup whole grain black rice 1 tablespoon sugar ( best is palm sugar) a pinch of salt 2 cups water canned coconut milk or coconut cuisine 1 ripe mango In a saucepan combine rice, sugar, salt and water.  Bring to a boil, then lower the temperature to a minimum. Cook for 40 minutes with the lid on. Serve the rice hot or cold. Before serving add coconut cream […]

n’ice cream with Balinese palm sugar coated peanuts

1. September 2016
by troutandhawk
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Sweets

n’ice cream with Balinese sugar coated peanuts (serves 4) 6 overripe frozen bananas 100g roasted salted peanuts 2 tablespoons palm sugar Slowly heat sugar in a saucepan always stirring until it melts. Add the peanuts and stir until coated. Set aside to cool. In a masticating juicer (Champion, Green Star, Omega, etc):  homogenise the frozen bananas. In a blender (Vitamix, Nutribullet, Thermomix, etc): blend the frozen banana with a bit of liquid, any nut milk […]

gooseberry relish

14. July 2016
by troutandhawk
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Breakfast / Jams + Preserves / Snacks / Sweets

gooseberry relish (by Yotam Ottolenghi) 750g gooseberries or plums 180g  sugar 1/2 orange (rind shaved in strips) 10g fresh root ginger, peeled and cut into thin matchsticks 1 cinnamon stick Place the gooseberries, the sugar, the orange rind, ginger and cinnamon in a sauce pan and cook on medium-low heat for roughly 30 minutes, until a semi thick compote consistency has formed. Set aside to cool.   Enjoy with pancakes or waffles and whipped cream!

matcha almond smoothie

26. May 2016
by troutandhawk
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Breakfast / Drinks

Matcha literally means “powdered tea.” In Japan, originally it has been used to aid in the practice of meditation. Matcha is rich in a rare amino acid known as L-Theanine, which creates alpha waves in the brain  – a state of relaxed alertness. This is about focus and attentiveness without the side effects of being  over-caffeinated. Another health benefit comes from a potent antioxidant called Epigallocatechin gallate (EGCg) that exists in quantities up to 20 times […]

how to make the best use of fruit pulp: vegan cookies

18. February 2016
by troutandhawk
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Cakes + Cookies / Snacks / Sweets

Sometimes I just can’t resist to use the leftover fruit pulp from juicing to make  cookies. The beautiful colour and scent of  squeezed oranges, apples and carrots – too good to discard! Courgette, pineapple and ginger are nice, as well.  I never used the pulp of kale, broccoli  or celery. Besides their strong flavour they tend to be stringy. Not really desirable in a sweet treat. vegan fruit pulp cookies 4 generous tablespoons fruit pulp 1 tablespoon ground flax […]

potato, cauliflower and coconut bowl

11. February 2016
by troutandhawk
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Lunch

Part bowl, part curry…. a quick and simple  lunch inspiration. potato, cauliflower and coconut bowl 2 -3 potatoes, peeled and cut in cubes 1 small cauliflower, divided in florets 1 tablespoon coconut oil 1cup of coconut milk 1 tablespoon curry powder juice of 1 lemon (or of 2 limes) red chili flakes a few pinches of sea salt 1 cup cilantro leaves Steam or blanch the cauliflower florets for 10 minutes maximum. Make sure the cauliflower […]