Month: February 2019

Red Beet-Quinoa Burger
02/25/2019

Red Beet-Quinoa Burger

Red Beet-Quinoa Burger Burgers 1 cup red beet (peeled and cut into cubes) 1/2 cup red quinoa (white is fine) 1 tbsp olive oil 1 tbsp flax egg 1 onion (finely diced) 2 garlic cloves (crushed) 2 tbsp wholemeal bread crumbs 1 tsp coconut oil …

Main Courses, Recipes
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by Anja Leuenberger
Butternut Squash Noodles
02/25/2019

Butternut Squash Noodles

  Butternut Squash Noodles 1/2 butternut squash (large) 1 tbsp extra virgin olive oil 1/4 cup almonds (sliced) 1 tbsp extra virgin olive oil 1 large garlic clove (minced) 1/4 tsp red pepper flakes 1 onion (minced) 1/2 cup oat milk Salt and pepper (for …

Main Courses, Recipes
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by Anja Leuenberger
Cinnamon Rolls
02/24/2019

Cinnamon Rolls

 

Cinnamon Rolls

Dough:

  • 50 g vegan butter (melted)
  • 300 ml warm almond milk
  • 1 chia egg
  • 1 tbsp cane sugar
  • 1/2 tbsp salt
  • 2 tbsp cornstarch
  • 1 bottle vanilla extract
  • 500 g flour
  • 7 g yeast

Filling:

  • 75 g soft vegan butter
  • 1 cup cane sugar
  • 2 tbsp cinnamon
  • 1 cup pecan nuts

Frosting:

  • 1/8 cup melted vegan butter
  • 3/4 cup powdered sugar
  • Pinch of vanilla extract
  1. Combine all dough ingredients in a bread maker machine and choose settings or in large bowl and mix all well together by hand
  2. Let it rise until double-sized usually an hour
  3. Roll out dough to a big rectangle, cover with butter cinnamon and nuts
  4. Roll up from the longer end of the dough
  5. Cut the roll with a very sharp knife in 0.8 inch slices and place on a baking sheet covered with parchment paper
  6. Leave less than 1 inch between the rolls
  7. Let rolls sit and rise at a warm place for another 30 minutes

  8. Preheat the oven to 390 °F

  9. Bake cinnamon rolls for 15 to 20 minutes
  10. Mix all the ingredients for the frosting together and spread over the warm rolls

Recipes, Sweets
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by Anja Leuenberger
Cashew Veggie Coconut Curry
02/22/2019

Cashew Veggie Coconut Curry

  Cashew Veggie Coconut Curry 1 carrot 1 zucchini 2 tbsp coconut oel 1-2 cups coconut milk 4 tbsp tomato paste 3 tbsp curry powder 1 handful cashews With a vegetable peeler, peel stripes of one zucchini and one carrot Set aside In a large …

Main Courses, Recipes
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by Anja Leuenberger
Coconut Macaroons​
02/16/2019

Coconut Macaroons​

Coconut Macaroons​ 260 g shredded coconut (unsweetened) 2 tbsp coconut oil 2 tbsp maple syrup 1/4 tsp vanilla extract Preheat oven to 350 °F Line a baking sheet with parchment paper Add shredded coconut to a food processor until it becomes a dough Add coconut …

Recipes, Snacks, Sweets
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by Anja Leuenberger
Zucchini with Chickpeas and Mushrooms
02/16/2019

Zucchini with Chickpeas and Mushrooms

 

Zucchini with Chickpeas and Mushrooms

  • 1 large yellow zucchini
  • 1 onion
  • 1 cup mushrooms
  • 1 can chickpeas
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 handful vegan cheese

  1. Preheat oven to 350 °F

  2. Grease a baking dish
  3. Scoop out the flesh of the zucchini
  4. Place flesh in a bowl
  5. Chop onion and slice some mushrooms
  6. Heat oil in a skillet over medium heat
  7. Cook onions for 5 minutes
  8. Add mushrooms and chickpeas, salt, pepper
  9. Add some vegan cheese and the zucchini flesh
  10. Cook for another 5 minutes
  11. Spoon mixture into zucchini shells
  12. Bake in oven for 30 to 40 minutes, or until zucchini are golden brown

Main Courses, Recipes
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by Anja Leuenberger
Cauliflower “Steaks”
02/16/2019

Cauliflower “Steaks”

Cauliflower “Steaks” 1/2 large head cauliflower 300g (rinsed, green leaves peeled) 1 tbsp coconut oil 1/4 tsp sea salt 2 tsp maple syrup Preheat oven to 400 degrees F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it …

Recipes
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by Anja Leuenberger
Spaghetti Squash with Potatoes & Carrots
02/16/2019

Spaghetti Squash with Potatoes & Carrots

  Spaghetti Squash with Potatoes & Carrots 1/2 spaghetti squash 3 large carrots 5 mini potatoes Preheat the oven to 400 F° Slice the squash in half Use a spoon to scrape out the seeds Discard the seeds or save and toast them for a …

Main Courses, Recipes
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by Anja Leuenberger
Banana Bread
02/12/2019

Banana Bread

 

Banana Bread

  • 3 ripe bananas
  • 1 flax seed egg (1 tbsp flax seed with 2.5 tbsp water)
  • 3 tbsp coconut oil (melted)
  • 2 1/4 cup organic brown sugar
  • 2 tbsp maple syrup
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup oat milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats

  1. -Preheat oven to 350 °F

  2. Line a loaf pan with parchment paper

  3. Make a flax seed egg

  4. Mash 3 ripe bananas in a large bowl
  5. Add all ingredients to a large mixing bowl
  6. Stir until combined
  7. Pour into prepared loaf pan
  8. Bake for 1 hour
  9. When golden brown on top the bread is ready
  10. Let cool completely before cutting

Breakfast, Recipes, Snacks, Sweets
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by Anja Leuenberger