Creamy potato gratin (ovo-lacto vegetarian) for a lazy supper

I’m absolutely knackered. Put it down to “Frühjahrsmüdigkeit” (spring tiredness) or the week at school leading up to the two-week break at Easter, but I am constantly yawning. Of course, my students aren’t. They are enjoying the beginning of spring enormously. It’s like a hormonal uprising, all they seem to do is preen themselves and … Continue reading →

Baki Miss Hatz: A Lent Pizza (vegan)

Arto der Haroutunian includes this recipe in his book “Vegetarian Dishes from the Middle East.”  I had to change the ingredients a bit to suit  my store cupboard. Instead of green pepper (which everyone in our family hates), I used frozen spinach which I defrosted. The original black olives were swapped for chili olives. I … Continue reading →

Thermomix Falafel (vegan): Review of recipe by Roland Rauter

Take a look at this internet site even if you can’t speak or read German: http://rolandrauter.wordpress.com/about/ Roland Rauter has published a vegan cookery book entitled “einfach Vegan” (simply vegan). AT LAST there is a vegan cookery book on the German book market that really makes me want to clank my pots and pans  in the … Continue reading →

Asian cucumber salad (Vegan)

 This recipe comes from the German recipe database Chefkoch.de. It’s very versatile, so feel free to add freshly chopped coriander, garlic and lime juice to taste if desired.  Chopped peanuts over the finished salad are also a nice addition. Ingredients for 2 servings: 150 sugar 1 cucumber 1 red chilli 125 ml rice vinegar 1 … Continue reading →

Vegan quiche without any soya schnick-schnack

I have been on the lookout for a recipe for vegan quiche which doesn’t use any soya products like tofu or soya cream. Luckily, I found Hannah Kaminsky’s blog under www.bittersweetblog.com and she has a recipe for chickpea-veggie quiche. My version is loosely based on hers and has more of a mediterranean filling. Of course, you can … Continue reading →

Potato pakoras with sweet chilli sauce (vegan)

The recipe for the potato pakoras is taken from the book “Real Fast Indian Food” by Mridula Baljekar. I make these by hand, only using the TMX if I need to make chickpea flour. Ingredients: 450g potatoes, freshly cooked 85g chickpea flour 40g cornmeal (makes the fritters crispier) 1 tsp salt or to taste 1 … Continue reading →

Standard spelt loaf with sunflower seeds (TMX)

This is adapted from the German TMX version of “Everyday Cooking”. I just left out the spices (allspice and coriander) and it’s the first loaf of bread from that cookery book that I’ve been happy with. My first experiments were crumbly and ended up being zapped in the TMX to make breadcrumbs for Hungarian dumplings. … Continue reading →

Spelt bake (vegan or vegetarian)

Unripe spelt grain (German: Grünkern) is a wonderfully versatile ingredient and very popular among vegetarians in Germany when preparing sweet and savoury dishes. I use it to make patties, bakes and pastry. The advantage of cooking the spelt mixture in the Thermomix is that you don’t need to stand next to the machine and stir … Continue reading →

Making soya milk in the TMX (vegan)

I don’t know about you, but I find the taste of commercially bought soya “milk” rather like liquid plastic. During the last few days I have spent the rest of my precious holiday time thumbing through some absolutely brilliant vegan cookery books and soya milk seems to crop up a lot as an ingredient. I’m … Continue reading →

Making tofu in the TMX (vegan)

I used the 2 litres of soya milk from the previous recipe to make around 400g of tofu. First, you’ll need to heat the 2 litres of soya milk in the Thermomix to 80C. I did this by setting the clock to 4 mins and pressing the 90 C button. Heat the milk and turn … Continue reading →