If you still need a Christmas gift and don’t have much time on your hands this will be perfect. Done in less than half an hour and so good you might want to consider keeping it. I recommend making a bigger amount, so you don’t have to be sad to give it all away but instead can keep some for yourself.
There is no black tea in the recipe, so for some chai just brew some tea, warm some milk and add as much syrup as you like. You can also flavour your coffee with it.
For the recipe I used a mix between farin sugar and cane sugar. Farin sugar is a brown sugar to which sugar cane molasses or dark syrup has been added and it is really sticky. You can use any kind of sugar you like. I chose farin sugar because it has a dark malty taste to it.
350 ml water
300 g sugar
2 tsp cloves
1-2 pieces star anise
7 cardamom pods
2 pieces cinnamon bark
8 berries allspice
Bring the water with the sugar to boil on medium heat. When everything is dissolved, add the spices and let it boil slightly for around 20 minutes. Pour everything through a strainer, or in case you used ground spices, through a cheesecloth and fill into bottles. The syrup should last in the fridge for a long time. Enjoy!
I love to make dips but sometimes I want something a bit more substantial than vegetable sticks with them – plus once in a while I am craving for fast food! This was the perfect time to figure out how to make mock chicken nuggets. Actually I don’t think this dish can be called fast food since it certainly takes longer to make than to order from your local fast food restaurant and at least you know what is inside if you make it yourself. For Tiia as a pescetarian it can also be difficult to find anything nice to eat there, so we don’t really go at all.
For the recipe I bought dried soy strips which are quite small but they come in all kinds of shapes and sizes. Just pick the ones that are most convenient for you. Soy is really versatile and you can season it however you want. You can make steaks or marinate it for stews and curries. The dried soy is really hard and needs to soak for a while before it can be used. Afterwards it can be seasoned and in this case coated in breadcrumbs and fried. The recipe I used is from the German blog Die Umsteiger who make great cooking tutorial videos for people who want to switch to a vegan or vegetarian lifestyle.
1-1 1/2 cups dried soya chunks
2 tsp salt
2 tsp chicken seasoning
1 tsp yeast extract
1 tbsp soy sauce
2-3 tbsp flour of your choice
First you have to soak the soy. In a small pot bring 500 ml of water, the salt, chicken spice, yeast extract and the soy pieces to a boil and let it sit for at least 15 minutes. The longer the better, so you can already prepare the soy in the morning. When it has soaked enough, remove the soy (don’t pour away the liquid) and squeeze the water out as much as you can. In the original video that is done between two wooden cutting boards which works quite well. If the soy is cold already you can also use your hands.
Take two deep plates and fill one up with bread crumbs and the other with the remaining liquid from soaking the soy. Add the soy sauce and a bit more salt or chicken spice if you feel it’s not spicy enough. Don’t worry about the amounts. The mixture needs to be quite overspiced to give the right amount of flavour to the mock chicken. Now whisk in the flour until it becomes thick enough to coat the soy with.
Start dipping the strips or nuggets into the seasoning and coat them with bread crumbs afterwards.
Fry the mock chicken in a hot pan with a bit of oil until they are lightly brown and nice and crispy. Enjoy them with your favourite dip!
Since I’ve never had raw cookies, although I have seen some in the cafés, I thought it would be great to try that next. These were really easy to make and don’t need that many ingredients. For the chocolate chips you can of course buy ready made raw ones or just plain chocolate chips if you’re not a raw foodist. I decided to make some myself because I wanted to keep the recipe raw. I have to say that I definitely need to work on those. They are more like flat chocolate circles than chocolate chips but tasted great.
Start out with making the chocolate chips if you don’t want to buy any. Otherwise you can skip this step. This recipe makes around 6-7 cookies.
For the chocolate chips
1 ½ tbsp raw cacao butter
1 ½ tbsp raw cacao powder
1 ½ tsp coconut blossom syrup or other sweetener
Carefully melt the cacao butter making sure that it doesn’t get hotter than 40-45°C. Mix in the cacao powder and sweetener. Spice with a bit of sea salt against the bitterness. I like my chocolate quite salty. Let it cool down a bit before piping chocolate drops on a piece of parchment paper. Let them set in the fridge and prepare the cookie dough.
For the dough
½ cup almonds
½ cup oats
2 tsp coconut blossom syrup
1 ½ tbsp coconut oil
In a food processor first grind the almonds to flour, then the oats.
Mix everything together with a bit of salt in a bowl forming a dough. Depending on what size cookies you like seperate the batter. Then roll each piece into a ball and flatten it afterwards. You can then add the chocolate chips or first make the cookies and put them on top later. I went with the second option because I made the cookies first and the chocolate wasn’t firm enough yet.
You can eat them right away at room temperature or let them set in the fridge for a bit. If you have chocolate chips left over store them in an airtight container for next time or melt the chocolate and spread it out on a parchment paper sprinkling it with dried berries. Enjoy!
Yesterday had been a bit slow and for some reason there was left over avocado and a craving for sweet things. Perfect reason to have a raw dessert! I just bought some mulberries which I had never tried before and thought they would fit quite nicely in a raw cake. I wanted to do something different with the shape and that’s why decided to make cupcakes.
For the cupcakes (makes 4 pieces)
65 g raw pitted dates
65 g raw almonds
65 g raw hazelnuts
2 tsp raw agave nectar
50 g dried goji- & mulberries (plus some for decorating later)
Process everything except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.
For the shape I used a silicone muffin pan. Press the mixture down really firmly so they won’t break later. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.
For the frosting
1 ripe avocado
4 tbsp raw cacao powder
4 tbsp raw agave nectar
1 heaped tbsp raw cacao butter
Melt the cacao butter really carefully and not too hot if you want to keep it raw. Blend together the avocado, nectar and cacao powder in a food processor until everything is really smooth. Add some sea salt to your taste and at the very end the melted cacao butter. Mix until it’s nicely incorporated.
Take the cupcakes out of the freezer and carefully out of the silicone pan. Pour the frosting into a piping bag and decorate the cupcakes.
Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!
For a few years now I have experimenting with making seitan. I have to admit that before I met Tiia I didn’t even know what it was but I was intrigued right away. Seitan is made from wheat gluten and then steamed, cooked or baked. I always buy seitan flour online or at the supermarket.
I have tried a few recipes but they were always a bit too bland or the amounts just weren’t working out perfectly. So here is what I have come up with over time. The first recipe is for a basic seitan loaf. That can be used to make the pulled seitan burger (scroll further down for the recipe) or, after baked, just be eaten by itself, on bread or as a steak. If you want to make the burger buns yourself you will find our recipe for those here.
1 cup kidney beans (cooked)
4 sage leaves
3 tsp roasted onion
2 cloves garlic
1/4 cup olive oil
First heat up some water in a steam kettle. If you don’t have one you can just use a big pot and put a colander in it to steam the seitan.
In a food processor blend together the beans, sage, garlic, onion and olive oil until everything is really smooth.
Add the rest of the spices, mix well and add the water and seitan flour. Depending on the type of gluten you’re using you might have to add more water. The dough is right when everything sticks together nicely.
Form a loaf and wrap it in aluminium foil.
Make sure it’s packed tightly and nothing can come out of the sides. When the water is ready, steam the seitan for 60 minutes. Turn it around once after 30 minutes.
Now it depends on what you want to do with your seitan. If you want to use it as pulled seitan for burgers or sandwiches, steaming it should be enough since it will get fried later. If you want to eat your seitan thinly sliced on bread or as a steak for lunch it should go into the oven after it has steamed for an hour. In this case heat up the oven to 175°C and let the seitan bake in the aluminium foil for another 60 minutes.
I also like to use this recipe for other occasions like Christmas and fill the seitan with pesto and crushed nuts!
If you now want to make pulled seitan continue with the following recipe.
Pulled BBQ Seitan:
1 loaf (or less) of the ready steamed seitan
1 small onion
3 cloves pressed garlic
1 tsp olive oil
For the sauce:
1/2 cup ketchup
1/2 apple vinegar
1/3 cup muscovado (or brown) sugar
1 tbsp smoked paprika
1 tbsp paprika
3/4 cups vegetable broth
1 tsp cayenne pepper
2 tsp salt
1 tbsp Worcester sauce
3 tsp freshly ground pepper
In a bowl mix together all the ingredients for the sauce and set aside.
Pull the seitan apart with a fork and fry it in a pan with the oil until it gets a crust.
Add the onions and the garlic only after 8 minutes or so since the seitan will take a while to fry and you don’t want to burn them. When the seitan looks done and the onion is glossy turn the stove to medium-low heat and add the bbq sauce. Let it simmer for a while until most of the liquid is gone.
The bbq seitan will be soft and moist. If you like it to be a bit more firm you can also just bake the loaf in the oven after steaming, like written above in the basic recipe. Afterwards you can cut the loaf into desired pieces for the burgers and start the bbq recipe with frying the onion and garlic instead of the seitan. Add the seitan together with the bbq sauce since it doesn’t need to be fried anymore.
Serve with freshly made burger buns (recipe here) or on sandwiches. We ate our burgers with fresh rucola, avocado and mint. It made a great combination!