Trying Veganism
exploring the world of vegan cookingArchiv für 3-days-plan
Garlic-Thyme String & Black Beans with roasted Garlic Zucchini, Asparagus & Tomatoes
String Beans with lots of garlic and thyme… that has always been my favorite side dish.
This time I added some black beans which I found in the freezer. Fit very well =)
What a delightful garlic scented dinner! This is a rather fast meal if you have canned beans on hand. Both dishes only need about 15 minutes to cook so they are done at the same time and can be enjoyed right away!
My parents savoured this and my dad asked for more, but I had to disappoint him because I didn’t cook that much. Ah well, next time! But I really appreciate it that they enjoy my food and are always willing to try and to comment on everything I make.
So this serves 2-3 I’d say. Or one very hungry person.
Garlic-Thyme String & Black Beans
Ingredients
2-3 Tbsp. water (or more as needed)
1 medium/big onion (I prefer a big one)
2 cloves of garlic, minced
1 can string beans, drained
1 1/2 cup black beans, cooked
thyme (at least 1 Tbsp., but do as you please)
salt & pepper, to taste
1. in a saucepan sautee the onion in water for a few minutes, then add the garlic
2. add the string beans, sprinkle with thyme, some salt & pepper, stir, cover and cook on low-medium for 13 minutes
3. after 13 minutes add the cooked black beans, stir and season with more salt & pepper if needed
4. cover again and cook for 2 more minutes
Roasted Garlic Zucchini, Asparagus & Tomatoes
Ingredients
1 zucchini
1 cup asparagus
2 cups cherry tomatoes
1 clove of garlic, minced
1. preheat the oven to 350°F
2. cut the veggies, line them up on a rimmed baking sheet, sprinkle with garlic, salt and pepper
3. roast for 15-20 minutes
My parents had a sunflower seed pita pocket to go with it.
And I finally made a recipe index, check it out if you like!
Veggie-Lentil Curry, Carrot Cupcakes & Falafel
Tonight I had a craving for lentils and cauliflower again, but didn’t want the same meal I’ve had in my post before so I made a few additions.
I prepared the cauliflower the same way like I did here. The red lentils were prepared like before, too with an addition of 1/2 tsp. curry powder and a dash of chili powder.
To make the dish more colorful I roasted a red & yellow bell pepper and some zucchini that I sprinkled with salt, pepper, onion and garlic powder in the oven for 20 minutes on 375°F.
Yesterday I went to the Bio supermarket to get new agave and bought Falafel. Homemade ones would’ve tasted better for sure, but they weren’t bad and the idea of having Falafel ready within 8 minutes was quite appealing so I bought them along with new whole wheat pitas.
I bought a sunflower seed based pepper & pepperoni spread that I used, along with 1/4 cup shredded red cabbage, tomatoes and cucumber.
And I made Happy Herbivore’s Fat Free Carrot Cupcakes with Maple Frosting. I used a little bit too much applesauce, because after 20 minutes in the oven they were still a little gooey inside. But did I mind? Hell no, there was no egg in there so I could have just as well eaten the raw batter =p To be honest I snacked quite a lot while mixing together the applesauce, shredded carrot and vanilla. Tasted delicious! I think I’ll make that as a snack again soon!
But back to the cupcakes – my best (girl)friend tried one and loved it, the icing in particular. She’s an omni so I got the „There’s really no egg in there? Amazing…!“ between each bite, ha ha!
So, tomorrow the big baking for the night’s party will take place. I’m so excited!
I have to hurry now though, the boyfriend’s waiting!
Hear you on Sunday I guess. Happy Easter and have a nice weekend everyone!
Red Lentils with Cauliflower
I couldn’t decide what to make for dinner last night so I just started cooking some cauliflower and then settled for red lentils to go with it. Another delicious and nutritious meal. Mhmmm! Lentils are so good and I can’t believe I waited until now to make them, because they had been sitting in my cupboard for at least a month now. But hey, I think they won’t be around for too long since I’m already thinking about how to use them next.
Cauliflower florets with nutmeg & salt and 1/2 cup red lentils with a tsp. vegetable broth, salt, pepper, some paprika powder and nutmeg, a small sauteed onion, a dash of garlic powder, tumeric and cumin.
And thank you all for your comments on my last post =)
Mashed Cauliflower with Broccoli & Chickpea – Pepper Salsa
I went grocery shopping today and came home with the following!
Yes, I bought a sweet potato for the first time in my life. We’ll see what will happen with it.
And since I’m craving pizza quite often lately, yet never make any dough, I bought spelt pizza crusts.
So here’s what I cooked. Rather simple, but verysatisfying.
Katie’s Mashed Cauliflower, garlic Broccoli and Chickpea – Pepper Salsa (red pepper, yellow bell pepper, fresh tomatoes, tomato paste, 1 cup cooked & partly mashed chickpeas, onions, garlic, balsamic vinegar, garam masala, dried basil, nutmeg, salt, pepper).
I’m off to enjoy a long night now! I mean hey, I’ haven’t been on vacation for 6 months. So it really was about time!
Chinese Cabbage and Asparagus Stir-Fry
I slowly roasted an onion, asparagus, yellow bell pepper and scallions on medium heat in a saucepan.
I added soy sauce, chopped chinese cabbage and stirred until it was covered in soy sauce. Then I covered it up, let it simmer for about 2 minutes, added half a shredded carrot, sprinkled it with sesame seeds (I got ‘em Jennifer!) and ready was another all veggie dinner!
Baked Bean and Veggie Casserole & a Survey
Mhhh, I had another all veggie meal for dinner. Except for the MozzarelART on top, but this was the first time I tried vegan cheese. Although it didn’t melt(luckily Romina had already told me this) it was good, the perfect finish for the dish!
The casserole consisted of a layer of baked beans in salsa (tomato, tomato paste, onion, garlic, herbs) topped with a layer of gently roasted garlicky vegetables (red & yellow bell pepper, zucchini and scallions) and sprinkled with grated vegan Mozzarella. And not to forget delicious green asparagus with salt & pepper on top.
Delish!
Baked Bean and Veggie Casserole
serves 1
Ingredients
for the baked beans in salsa:
1 (1/2) cups baked beans (I used beans from a jar)
1 onion
2 Tbsp. water (or 1 Tbsp. olive oil)
1 clove of garlic, minced
2 Tbsp tomato paste
1-2 tomatoes, chopped
salt, pepper, to taste
thyme, rosemary, oregano, to taste
fresh basil leaves, chopped (optional)
1. in a saucepan sautée the onion and add water as needed to prevent it from burning, add the garlic
2. add the baked beans, tomato paste and the fresh tomato and stir well
3. on low heat cover up for 2-3 minutes
4. add salt, pepper and herbs to taste
for the gently roasted vegetables:
2 Tbsp. water (or 1-2 Tbsp. olive oil)
1 onion
1 clove of garlic, minced
1/2 yellow bell pepper
1/2 red bell pepper
1/2 zucchini
1 scallion
salt, pepper, to taste
thyme, rosemary, oregano, to taste
1. in a pan sautée the onion, add water as needed to prevent it from burning, add the garlic
2. add the chopped bell peppers and scallion, on medium heat keep stirring for about 4-5 minutes
3. add the zucchini (sliced or in chunks) and stir occasionally for another 5 minutes or until veggies have reached the desired consistence
4. add salt, pepper and herbs to taste
combine everything:
- preheat the oven to 390°F (200°C)
- use a casserole dish small enough that the ground will be covered with baked bean mixture
- before putting the baked beans into the casserole dish, add a handful of fresh chopped basil if you like
- once the baked beans are spread out in the dish, add the vegetables on top
- sprinkle with vegan Mozzarella
- put some green asparagus on top, sprinkle with pepper and some salt
- bake for about 10 minutes and enjoy!
And since Cookie Mouse tagged me you’ll get to know a little bit more about me now.
1. What were you doing 10 years ago? In 1998?
Let’s see, I was in 5th grade. So I guess I was just being a regular kid dealing with regular kid stuff back then. I believe I invested most of my money in stupid teen magazines back then. And I probably started wearing make-up. Horrible make-up choices like: blue eye shadow and dark red lipstick, oh my ha ha!
What were you doing 1 year ago?
My then girlfriend and I moved from Neukölln to Tempelhof and I was basically just busy with my career training as a mediadesigner that had started 7 months earlier.
2. Five favorite snacks?
- Nuts (Cashews are probably my #1, followed by almonds)
- Nut butter (Cashew or peanut – I dip my nuts in it)
- Fruit (apples and pears or berries if I happen to have some)
- Bruschetta
- Soy yogurt or a Smoothie
3. Five favorite toys?
- my MacBook which is called Le Big Mac (after listening to the wonderful Pulp Fiction conversation in the car)
- my Nikon camera, doesn’t have a name (yet)
- my Electra bike (clearly „her“ name is Carmen) =p
- my crosstrainer
- my Wacom tablet
4. What I like doing:
I really like photography a lot! I mostly photograph objects or landscapes, but I’d love to do more shoots with people. So if anyone happens to be in Berlin one day, make sure to ring my door bell
Of course: cooking and baking!
I also love doing sketches and scribbles and whatnot, but sadly haven’t done that a lot lately.
So apart from that it’s basically hanging out with people I love and whose company I enjoy and feel is worth my time, listening to music while having mind movies, reading … and I have to admit that exercising grew to me lately. I’m thinking about starting Pilates again.
5. My bad habits?
Cookie Mouse, I’m sorry to steal some of your answers, but we seem to have the same bad habits.
- laziness & hardcore procastination
- absent-minded
- takes ages to make up my mind
- too much coffee
- cigarettes
Now let’s see, who isn’t tagged yet?
I don’t have the time to check now, so everyone who hasn’t been tagged yet grab this survey and let the rest of us learn a little something about you =)
The Plan, Raspberry Oatmeal, Chocolate Temptation Challenge and finally… Mozzarella!
The plan:
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Three days each week I will consume vegetables only. Every dish I eat will have to consist of vegetables. As in soups, stir-fries, roasted veggies, mashed veggies… anything really. As long as it’s vegetables only! No bread, pasta, rice, whatever.
That way I hope to try out more veggies I have never had yet. And to be honest, I love all-veggie meals!
I will starting next week, because I plan on making pizza, lasagna and black bean burgers this weekend. After that it’s veggies-only time!
Anyone joining? =)
And the reason why I’m so eager to make pizza and lasagna this weekend is that last night I finally found vegan cheese!!!
You guys can’t imagine how excited I was! Now I can have pizza and Lasagna with ‘cheese’!
Besides having this veggie idea and drooling over my Mozzarella find I craved oatmeal last night.
Remember: never judge an oatmeal by its color!
It was delicious, but I have to admit that it didn’t look very appealing.
I used the same recipe as in this one, used 2/3 cups raspberries, maple syrup instead of brown sugar & agave syrup, didn’t put in any nutmeg and topped it with cashews.
The fair trade chocolate I bought last night for Cookie Mouses Chocolate Temptation Challenge! I decided to buy an Espresso chocolate. Can’t wait for Easter Sunday now
Still in my bag (for now)!















