Trying Veganism
exploring the world of vegan cookingArchiv für broccoli
Pizza Pizza!
I went to IKEA on Saturday and got a pizza pan!!! =D
So on Sunday I made my first pizza crust using this recipe (which I can highly recommend!!). I made my dough with whole wheat and spelt flour, used cornmeal and no oil. My boyfriend who fears whole wheat insisted on regular flour and oil and was more than happy with the result!
My pizza (with garlic broccoli, fresh basil, red onions, cauliflower, red bell pepper, scallions and peperoni).
My boyfriends pizza. I have to admit – his crust tasted better!
Other than that I tried alpros new Soya Macchiato milk. It tastes great in coffee, but just as good on its own!
Grilled Veggie Pita and Easter Goodies
Just a quick update about my dinner yesterday. The PB Birthday goods will be posted later, I’m just off to meet my friend to take pictures.
First, salad: red cabbage with red beet, a little balsamico bianco and sunflower seeds.
And my „main course“: grilled red bell pepper, zucchini slices, broccoli, scallions, brussels sprouts and tomatoes on a mashed Falafel in a sunflower seed pita pocket with a layer of pepper-peperoni spread.
I’m proud (and totally surprised by myself to be honest) to announce that I managed to resist the temptation until Sunday and therefor highly enjoyed my espresso chocolate last night.
And my mom was so sweet! She got me a Lindt Goldhase mug and lots of dark chocolate =)
Hope you had a good time with your friends and family aswell!
Cinnamon Rolls, Berry Crisp, Pizza and Spinach Chickpea Curry
So here we go: food from the last days!
CINNAMON ROLLS! Mhh, they were so good! My boyfriend loved them and it’s extremly hard to get him to say something like „Wow, they are delicious!“
Success!!! I used Bjorkedoffs recipe!
Spelt pizza crust with Barilla Basil Sauce, spinach, broccoli, yellow bell pepper, tomatoes, shredded zucchini and vegan mozzarella.
Chickpea Spinach Curry from VwaV. It was a little bland and sure did not look very pretty, but after adding more spices it was really good! Too many chickpeas for my taste, but other than that this was quite a success.
Happy Herbivores Blueberry Crisp. Such a quick and berrylicious dessert!!!
With ice cream – my dad’s plate.
And the raspberry version, because I was out of blueberries.
And then I got fresh blueberries, yumm!
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!
Spinach Tortellini, my magical place & something that made my day
I just cleaned up my kitchen, so now it’s about time to show you where the magic happens!
If I should get myself to throw out the couch already I’d have more space, space I need actually. But I love my couch too much ♥ Some day, some day…
For dinner 2 days ago I had the following.
There were no nice tomatoes available at the supermarket so I bought a jar of Bertollis Basil Sauce. I usually don’t like to buy something like pasta sauce, because you can easily make it yourself. But this one tasted quite good. Nevertheless I had to add vegetables of course: zucchini, bell pepper, asparagus, broccoli, scallions.
Last night I had the tortellini again, with the same veggie-pimped sauce. I also made spaghetti and Pesto (which was delicious), but I totally forgot to take a picture *slaps*
I’m on vacation for 2 weeks now though so hopefully I’ll start cooking more. My parents already mentioned that they like the idea of me having dinner ready every night for the next days when they come home from work, ha ha 
I have a loooooong list of things to try so finding recipes shouldn’t be hard.
And now it’s time to squeal like a little kid… LOOK WHAT I GOT! He he.
Thank you so so much, Jennifer!
I feel incredibly honoured that people enjoy this blog and reading your lines absolutely made my day =) Thank you SO much!!!
There are so many vegan blogs out there I enjoy, and yours is definitely one of my all-time favorites!
Here’s also a small list of blogs I visit frequently and enjoy a whole lot:
There are many more… Like Jennifer said I think we can rate the vegan community ‘E for Excellent’.
Asparagus Bell Pepper & Broccoli Stir-Fry
Yesterday I threw together another stir-fry with quinoa on the side because I needed some yummy food fast, I was starving!
I had the following on hand: broccoli, scallions, a red bell pepper and asparagus since I went to the Asian market again. Everything is so cheap there, I love it! But just like last time I went in with nothing more than 2.30 or something, otherwise I would’ve stocked up on more food. Tofu for 80 cents… seriously, I can’t get over it =p
In a different supermarket I found a vegan bell pepper onion dip with mustard and garlic etc. listed as ingredients. I bought it because I thought, thinned out with milk or water, it might make a nice sauce. So I had it with my stir-fry (just a Tbsp. on the side) to try it.
I must say… the taste was in no way to my liking! *shudders* It tasted exactly like eggsalad – a store-bought artifical tasting eggsalad! Yuck!
You could’t recognize any of the listed ingredients in the taste of this dip and that really freaked me out. Plus, it tasted very much like mayonnaise and overall just artifical. This was a waste of money. What a disappointment!
I don’t know what I’ll have for dinner tonight, but a few days ago I had a weird craving. To some people this is probably an odd combination, but I think it may even taste pretty good. I’ll try it some time to make sure. The dish I have in mind is: Quinoa with applesauce and red cabbage!
Garlicky Broccoli & Green Beans, Mashed Cauliflower, Baked Beans and Spinach
I didn’t get to buy the missing ingredients for Lasagna today so I had an all veggie meal instead. It was delish!
This is the first time I had baked beans.
I will surely make these on a regular basis from now on, they taste so good! I added an onion and a fresh tomato.
Pancakes for Breakfast & Tortellinis with Broccoli and Cauliflower in Mustard Sauce
I just finished my huge, but fantastic breakfast.
VwaVs Banana Pecan Pancakes. In my case: Banana Pear Cashew and Banana Blueberry Cashew Pancakes. Yumm!
With some fresh pear slices and maple syrup & my jam for dipping. Perfect combination!
I cut the recipe for 9 small pancakes in half and guess how many small pancakes I got out? Nine.
Mhh… what does small mean to Americans? =p
And here’s what I had for dinner last night.
I bought spelt tortellinis with a vegetable stuffing a few days ago. And since I’m on a mustard-trip right now and Jennifer sent me a recipe I was able to whip me up with a very filling dinner. And yeah, I’m very much into cauliflower at the moment, too.
Here’s my adapted version of the Mustard Sauce:
Ingredients
1 clove of garlic, minced
1 Tbsp. Sherry
2 Tbsp. Dijon
1/2 – 1 Tbsp. veggie broth (I used 1 heaped Tbsp. and it was definitely too much/salty)
1 Tbsp. cornstarch
1-2 cups soy milk
pepper, to taste
1. in a bowl mix the veggetable broth with cornstarch and set aside
2. sautee the garlic in a little bit of olive oil, for about 2 minutes
3. add the Sherry and mustard and under stirring add the veggie broth cornstarch mix
4. on medium heat let simmer for about 1-2 minutes, add the soy milk (start with 1 cup)
5. on low-medium heat let simmer for about 5 minutes, add more soy milk to reach desired consistence
6. add a little pepper to taste
Sadly I didn’t cook the tortellinis long enough so the stuffing was still a bit dry, but they were fine soaked in mustard sauce and paired with broccoli, cauliflower and sunflower seeds.
Raspberry Apple Pear Pancakes & Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu
Yesterday, as I was looking though my kitchen repertoire, the pears and apples laughed at me and so here we go again with some more delicious filling Pancakes.
Ingredients
1 1/4 cup whole wheat flour
2 tsp. baking soda
2 Tbsp. apple saue
1 cup soy milk
2 Tbsp. Agave syrup
1 apple, diced
1 pear, diced
1/2 cup raspberries
But even after this fruity snack, I didn’t feel satisfied and craved something hearty so I threw together a bunch of stuff. And I know I said I didn’t like Tofu too much, but I bought some a few days ago and I was very pleased this time.
Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu
Ingredients
Spaghetti (for 1-2 servings)
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1/2 cup brussel sprouts
1/2 zucchini, sliced
1 cup cauliflower
1 cup broccoli
1/2 cup bell pepper
1 cup spinach
1/2-1 cup Tofu, crumbled
2 Tbsp. Pesto Rosso
thyme, basil, rosemary, chili, oregano, salt, pepper, to taste
1 Tbsp. balsamic vinegar
1-2 Tbsp. soy sauce
pine, pumpkin and sunflower seeds (optional)
1. cook the pasta
2. cut brussel sprouts in half, cut the bell pepper, broccoli, cauliflower and zucchini
2. in a sauce pan heat up olive oil, add onions, stirr on medium heat until golden
3. add garlic
4. add vegetables, season with desired spices to taste, cover up and cook on low for about 15 min.
5. when pasta is done, add the spinach (I used frozen spinach)
6. in a bowl, crumble Tofu and add 2 Tbsp. Pesto Rosso, mix well
7. add 1/2 of the Tofu mixture to the vegetables cooking, mixing well
8. add the rest of the marinated Tofu to the Spaghetti, mix well
9. when vegetables are done, add balsamic vinegar and soy sauce
10. add vegetables to the Spaghetti, stir well and serve with sunflower, pine and pumpkin seeds
I’m eating the left-overs as I am writing this. It’s good, but it’s definitely missing some red ingredients(red bell pepper, tomato…). But that’s only because I didn’t have anything else left here.
Anyway, the most exciting thing: How It All Vegan and Vegan Cupcakes Take Over The World arrived yesterday!!!
I’ll definitely make something today, but there are sooo many many great recipes in there. Picking one is going to be tough!
Change of plans.
I accidentally locked myself out of the apartment last night.
And I had been so excited to make Pierogis & Borscht.
I was actually lucky because my mom brought me my keys after „only“ forty minutes.
I was still so mad at myself, so instead of cooking what I had planned I settled for my moms Lamb’s lettuce with Mango and threw myself together a quick spinach-broccoli-rice-bell pepper combination.
Tonight I’m going to bake some cupcakes. Probably the Golden Vanilla ones I’ve done before. They’re for my ex’s birthday.
But this time I will use either a blueberry or a raspberry filling, or a mix of both. And maybe a mocha ganache frosting. Mhh, not sure. Do you know any easy and quick to do toppings? I’d really appreciate any suggestions =)
Yumm, I hope they’ll turn out well.
When I went grocery shopping a few nights ago I discovered a chocolate soy pudding which I bought in case I got a craving for chocolate.
For those who don’t know, I’m a real onehunderedpercent chocoholic to my very core and I basically lived on chocolate and chocolate alone for several weeks damn often in the past. But obviously I can’t eat Lindt chocolate every day anymore, boo =(
But anyway, it turned out to taste amazing. And I’m not even that much of a pudding fan. Some almonds on top and I had a rather healthy bedtime snack.
