Category: Recipes

Autumn pumpkin curry recipe

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Autumn soup

 



Ingredients for 2



persons:

200g basmati rice, whole grain

½-1 piece of pumpkin, e.g. Butter pumpkin

200g potatoes

10 g ginger

1 onion, peeled

2 tbsp sesame oil, roasted

5dl vegetarian vegetable stock

8 pieces of physalis, separated from the leaf

200 ml coconut milk, unsweetened

1 tsp turmeric

1 tsp curry, mild

Pepper, freshly ground

some ground chili

Topping

some pepper, freshly ground

4-6 physalis slices

 

Preparation:

Cook the whole basmati rice according to the packet instructions (in a rice stove or in a pan).

In the meantime, peel and roughly dice the potatoes and pumpkin and steam gently (in a pressure cooker or steamer).

Finely chop the ginger. Fry this together with the onions and garlic in the sesame oil. Add the steamed pumpkin and potato pieces and fry briefly, then deglaze with the vegetable stock. Allow everything to boil down a little. Divide the physalis and add to the stock. Now stir the coconut milk into the stock and blend everything to a smooth cream using a hand blender. Season to taste with the turmeric, curry, pepper and chili. Bring the curry to the boil again, cover and simmer over a medium heat for a further 5 minutes.

Pour the curry into two soup bowls and serve with the physalis slices and pepper.

Serve with the wholesome basmati rice.

 

By the way

Physalis is the
Cape gooseberry
contains high-quality vitamin C and still grows in Switzerland

(in organic quality in the
Alnatura
 on Löwenstrasse in Zurich).

 

Picture: Tablecloth from the brockenhaus,
saucer from Ensoie
,
Soup plate
 and
napkins
 from
Ikea
.

My new vegan Cookbook Corner

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IKEA_August16_01_0011

Against dreary rainy days, it helps to set up a cozy reading corner to survive the weather with a good vegan cookbook and various fresh summer berries.

You don’t have to turn your living room into a library, there is room for your own book corner even in a small apartment.

Small niches and corners are usually ideal for creating a cozy corner. However, it is important to ensure that there is sufficient light. Ideally, there should be a window nearby that lets in enough sunlight.

I own at least fifty vegan cookbooks

There are also another dozen vegetarian cookbooks.

I have also read other standard vegan books such as the
book by Jonathan Safran Foer “Eating Animals
” or T. Colin Campbell and Thomas M. Campbell’s “China Study” at home.

But I also have books on“Cooking and Art“,“Cooking and Activism“,“Cooking and Women“and “Cooking and Celebration“.

But unfortunately my beautiful books had been lying dishonorably on the floor for some time after our move.

It was time to give them a noble place to read:

A place near a window is particularly suitable for a reading corner. Many reading researchers have apparently already discovered that a good book and the sweeping view from the window simply belong together, so that the imagination can be stimulated even better. That’s why I chose our most beautiful window, as we have a bay window in our apartment! By the way, the seating area should be arranged so that you’re not sitting facing the window, otherwise the book will be in the shade.

Here you can see the result by clicking on the pictures in large:

IKEA_August16_2_0063 2 IKEA_August16_3_0050 2 IKEA_August16_5_0070 2 IKEA_August16_6_0051 2 IKEA_August16_7_0049 2 IKEA_August16_8_0074 2 IKEA_August16_11_0036 2

All fabrics from IKEA & the topic of sustainability at Ikea right
here
.

 

Aquafaba

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aquafabaA waste product can now replace industrial vegan protein alternatives.

Aquafaba is the vegan answer to egg white snow, is quick to make and costs very little. The chickpea water can be obtained either from the can (it is best to use organic products for this) or from the cooking water from the dried peas. The second method requires a little patience, as the water with the chickpeas should be kept in the fridge overnight after boiling.

But let’s start from the beginning: The magic word here is vegetable protein snow, for years we thought we could only imitate it with apple sauce. Or we usually use a soy-based vegetable cream that can be whipped: soy cream/cream such as SojaLine from Migros (unsweetened) or SOY WHIP from Soyatoo (sweetened).

Aquafaba not only makes airy meringues (like meringue hoods!), macaroons and whole cakes, but also delicious desserts such as chocolate mousse and much more.

This is because the natural and purely plant-based protein substitute can also be wonderfully processed into savory dishes. Burgers, cheese, butter and mayonnaise get their desired consistency with aquafaba.

Aquafaba translates from the Latin “aqua” = water and “faba” = bean

Most of them can be found in every well-stocked household. Vanilla sugar, powdered sugar, cream of tartar (used in the same way as baking powder or cream stiffener) and lemon juice are not exotic in the kitchen. If you add the chickpea or bean draining water to this and add guar gum, you have a good base for many dishes.

 

Recipe for the purely plant-based beaten egg whites

Ingredients for 1 portion, preparation time is approx.

Ingredients for 1 portion (e.g. one chocolate mousse)

  • 125ml drained water from a tin of chickpeas (preferably with a little salt)
  • ½ tsp guar gum / xanthan gum
  • 4 drops of lemon juice
  • 60g raw powdered sugar
  • 1 pinch of bourbon vanilla seeds

Preparation

Place all the ingredients except the sugar in a bowl and whisk for 2 minutes. Then add the raw powdered sugar and continue beating for 5 minutes until the foam sets and forms peaks.

It is best to process the snow straight away.

Info: Be careful when experimenting in the oven, as the snow does not tolerate high temperatures above 100°C. It is great for drying in a dehydrator or in the oven at low temperatures below 100°C.
More information about aquafaba and recipes right here:

Macrobiotic Ramen Soba Soup

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IMG_7048

 

Ingredients

1 Tsp. fresh ginger

1/2 onion

1/2 pice of garlic

or 1 Tsp. vegetable bouillon & misou & the chopped ginger (1 Tsp.)

Tamari raw soy sauce

a few miso-glazed baby carrots

1 carrot

1/2 zuchetti

1 big leaf herb stalk

on hand full organic soba

one hand full whole grain Koshihikari Rice

 

Topping

whole grain sesame

dried and small chopped AoNori

IMG_7047

Ramen broth

start with the broth: Ramen broth can be made many different ways, but to keep ours vegan-friendly we went with vegetable broth infused with ginger, onion and garlic. To add more depth and that “umami” flavor, I also added a bit of soy (or tamari) sauce and white miso paste. If you have no time to do the fresh broth, you just take some vegetable bouillon and miss-paste (half/half) and add only the small chopped ginger. While your broth simmers, prepare any desired toppings. When the broth is ready add miso-glazed carrots, zuchetti and herb stalk, but cook it in the broth only in the end, that is still full of nutrition and stay aldente!

 

Koshihikari Rice (Japan Rice)

Cook the brown Koshihikari Rice (in your rice cooker).

Now cook the soba:

 

Soba

These noodles are made from buckwheat flour and have a correspondingly strong, nutty flavor. Many buckwheat noodles also have some wheat flour in them, which means they’re not gluten-free. However, pure buckwheat soba can be found – it’s stronger in flavor and really delicious, and of course, gluten-free. We generally find dried soba in packets, but keep your eyes open for fresh organic soba at
Japan-Shop for example here in zurich
 (or
make your own
!). Dried soba looks like flat spaghetti and is usually light beige to dark brown-gray in color.

You generally cook these soba noodles the same way you cook any other kind of pasta: in a large amount of salted boiling water until the pasta is al dente.

 

Finishing

For the finish you pour your ramen broth into a big bowl included the vegetable, add your soba-noodles and give a beautiful topping with the whole grain sesame dried and small chopped AoNori.

We hope you all LOVE this hearty, satisfying, simple macrobiotic vegan Ramen Soba Soup!