This is a simple recipe for a stroganoff. It only takes 15 min. to prepare.
Cook the farfalle according to the package directions (250 g).
Slice 200 g mushrooms.
Dice 1 red onion and mince 2 garlic cloves.
Saute the onion and garlic in olive oil.
Add mushrooms and cook till the mushrooms are getting brown.
Add 1 tbsp smoked paprika powder, 1 tbsp soy sauce, 3 tbsp vegan sour cream and pepper. Stir and cook for a few minutes more
Stir in your farfalle.
As a kid I was addicted to waffles, especially the ones covered with chocolate. As a vegan adult I really had to try to make some:
For the frosting I used this recipe (sorry, it’s in dutch).
This frosting was delicious. But it was not the one I needed for my waffles. Next time I try with a chocolate glaze.
By the way, it doesn’t mind if you made to much frosting, it’s so good you can just eat it right from the pan.
I never thought I would ever eat this again in my life:
The vegan chicken is from De Vegetarische Slager
The excuse “I can’t go vegan because I couldn’t live without my cheese”, doesn’t count anymore. Not only are there more and more vegan cheeses on the market, the internet is getting overwhelmed with recipes for making your own vegan cheese. And yes, we even have several cookbooks about vegan cheese. The latest one is The Cheesy Vegan, and it is a good one. So far I tried 3 recipes:
Last time I visited Ikea I bought their muffin pan. As this is a little bit different than a normal muffin pan, I thought it probably needed different kind of recipes.
So, I googled and found nothing.
But that’s not a problem, because vegan cooking and baking is all about experimenting (that’s why I like it so much).
Instead, I used one of my all time favourite recipes for a berry muffin because it’s a very easy recipe:
Name: Bakery Style Berry Muffins
From: Vegan brunch
Here’s a horay for me, because this is the first time I’ll write a recipe with american measurements.
(on the picture served with Wilmersburger vegan cheese – classic)
1,5 cup whole wheat spelt flour
2,5 cup spelt flour
2 tsp sugar
1 tsp salt
1 package dried yeast
1,5 cup haselnut milk
0,5 cup haselnut in little pieces
I use my kitchenaid for this:
Throw the first 5 ingredients together, and put one 1.
Warm your almond milk (lukewarm).
Add to the dry ingredients. Put your mixer on 2.
When everything is mixed, knead for 1 minute more.
Add the haselnuts and knead again for 1 minute more.
Rise for 1 hour.
Divide in 12 pieces and shape in buns.
Rise for 1/2 hour.
Bake in 10 tot 15 minutes at 425°F (200°C).
What’s wrong with Pizza Hawaï? Nothing, except that it’s an old fashion name for a pizza that includes pineapple as a topping:
For the base I used a recipe for pizza dough from Bake and destroy.
Toppings: green pepper, pineapple, vegan chorizo (Wheaty) and vegan pizza cheese from Wilmersburger.
As you can see, this pizza has nothing to do with an authentic Pizza Hawaï