archive-de.com » DE » M » MYBITES.DE

Total: 189

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Vegan Nutcake | myBites
    the nutcake contains nuts mainly I used freshly ground flax seeds First they sound pretty awkward but flax seeds indeed do work really well as egg replacements and add a nice nutty flavor as well Its application is very simple for replacing 1 egg use 1 2 tbsp freshly ground flax seeds and about 3 tbsp warm water Anna usually removes the seeds and drains the tomatoes to remove any unnecessary liquid Because I needed a small amount of liquid to activate the ground flax seeds my idea was to use this tomato juice instead of plain water It worked great and thanks to the tomato juice I was able to add even more taste to the nutcake The other question from the perspective of turning the nutcake into a vegan version was about somehow replacing the cheese Because cheese melts due to heat I was thinking in purees as a replacement I ended up with a kind of hummus made of chick peas tahini sesame paste and nutritional yeast The latter one added the cheesy aroma while the first two worked as bonding agents I was very curious about how the final result of this veganized nutcake would turn out and whether it would fall apart or how big the difference would be to the vegetarian version In the end all my calculations were correct and all replacements worked perfectly The texture of the vegan nutcake was exactly the same as in the vegetarian version with cheese and eggs Although I found a small difference in taste which didn t result from my egg and cheese replacements but the way I roasted the nuts Anna likes to roast the various nuts for the cake in a small pan or skillet while I prefer to roast nuts in the oven In the oven the nuts can fully roast through while in the pan they tend to get only some small burnt spots and remain halfway raw In the final nutcake my kind of oven roasting resulted in too much roasting aroma so to my taste I d prefer the pan roasting of the nuts In the end it s a choice everyone has to make for him or herself Print Vegan Nutcake Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes Yield 4 8 portions Ingredients 60 g walnuts 60 g peanuts cleaned 60 g almonds 70 g cashew nuts 1 large onion 1 small clove garlic 400 g tomatoes 2 tbsp flax seeds 130 g chickpeas canned 1 tbsp tahini 2 3 tbsp nutritional yeast 1 tsp fresh thyme leaves 2 tsp fresh sage leaves 0 5 tsp fresh mint leaves 1 tsp fresh parsley leaves 1 tsp mustard 1 tsp lemon juice freshly ground black pepper salt vegetable oil Instructions For the nuts Blanch the almonds Remove and discard their skins Remove the paper thin hulls from the peanuts Cover a grid with parchment paper and add the nuts Roast in a pan

    Original URL path: http://mybites.de/2012/05/vegan-nutcake/ (2016-02-16)
    Open archived version from archive


  • Almond | myBites
    First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Broccoli Soup with Almond Milk and Roasted Almonds Exploring how far I can take vegan food was only one of my motivations for creating a vegan menu The other impulse originated from a documentary I came across recently Forks over Knives takes a critical look at the western diseases from the perspective of the people s diet The main message of the documentary is that there is a direct causal relationship between the excessive amounts of meat dairy products sugar and fat consumed in our western diet and the still increasing diseases of our era such as diabetes heart attacks strokes and cancer According to the doctors and researchers featured in the film all these diseases can be avoided and even cured by a whole foods plant based diet This is a preview of Broccoli Soup with Almond Milk and Roasted Almonds Read the full post This entry was posted in Soup Vegan Vegetarian and tagged almond almond milk broccoli panna cotta roasted almond soup vegan vegetarian on December 16 2011 by Robert Peach and Almond Toffee Tart with Fennel Sorbet Recently vegetables are becoming more and more popular as dessert ingredients I don t think it s so unusual to use vegetables in desserts because a lot of them are already pretty sweet on their own Carrots pumpkins or zucchinis became quite common as

    Original URL path: http://mybites.de/tag/almond/ (2016-02-16)
    Open archived version from archive

  • Cake | myBites
    extraordinary and surprising experience First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Peach and Almond Toffee Tart with Fennel Sorbet Recently vegetables are becoming more and more popular as dessert ingredients I don t think it s so unusual to use vegetables in desserts because a lot of them are already pretty sweet on their own Carrots pumpkins or zucchinis became quite common as cake ingredients recently Fennel for example can be applied in desserts too The anise flavor has already been used for several hundred years as a spice for sweets Combined with white wine fennel makes a very nice sorbet which can be paired perfectly with almond and peach e g like with this delicious tart This is a preview of Peach and Almond Toffee Tart with Fennel Sorbet Read the full post This entry was posted in Dessert Vegetarian and tagged almond cake dessert fennel ice cream peach pernod sorbet tart toffee on October 6 2011 by Robert The Pink Dessert The final dish of my meatless menu for the 2011 ZEITmagazin cooking competition is a variation of strawberry I usually make the cake using rhubarb instead of strawberry and yoghurt for the mousse but unfortunately the rhubarb season was already over when the competition was held Because Goji berries are about the same size as raisins I used them similarly by soaking them in rum and adding them afterwards

    Original URL path: http://mybites.de/tag/cake/ (2016-02-16)
    Open archived version from archive

  • Egg Replacement | myBites
    too much meat The participants were allowed to submit any kind of recipe except for desserts because they are mostly naturally vegetarian less healthy and we already have more than enough of sweet recipes Anna also assembled some famous Hungarian vegetarians who picked their favorite recipe The winner was invited to a very special vegetarian dinner at Anna s home and also recieved a voucher for an ayurvedic massage Fortunately I got picked by the jury so this January I had a wonderful dinner with Anna Ági and Noémi One of the dishes Anna served at this dinner was Mrs Myrtleberry s nutcake which was quite an extraordinary and surprising experience First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Categories Recipes Course Appetizer Dessert Main Course Soup Food Type Beef Calf Drink Fish

    Original URL path: http://mybites.de/tag/egg-replacement/ (2016-02-16)
    Open archived version from archive

  • Nut | myBites
    too much meat The participants were allowed to submit any kind of recipe except for desserts because they are mostly naturally vegetarian less healthy and we already have more than enough of sweet recipes Anna also assembled some famous Hungarian vegetarians who picked their favorite recipe The winner was invited to a very special vegetarian dinner at Anna s home and also recieved a voucher for an ayurvedic massage Fortunately I got picked by the jury so this January I had a wonderful dinner with Anna Ági and Noémi One of the dishes Anna served at this dinner was Mrs Myrtleberry s nutcake which was quite an extraordinary and surprising experience First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Categories Recipes Course Appetizer Dessert Main Course Soup Food Type Beef Calf Drink Fish

    Original URL path: http://mybites.de/tag/nut/ (2016-02-16)
    Open archived version from archive

  • Peanut | myBites
    massage Fortunately I got picked by the jury so this January I had a wonderful dinner with Anna Ági and Noémi One of the dishes Anna served at this dinner was Mrs Myrtleberry s nutcake which was quite an extraordinary and surprising experience First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Kohlrabi with Broccoli Peanut and Fig Although I was inspired by a combination I collected via Foodpairing most pairings featured in this starter are quite well known For example broccoli is often served with almond flakes where the almond can be replaced by other nuts such as hazelnut or peanut I always use the broccoli stem as well which reminds me of kohlrabi so pairing broccoli and kohlrabi was straight forward Figs might sound a little bit strange but I already made figs and broccoli work together previously The dish below unites the aforementioned pairings in a vegan appetizer This is a preview of Kohlrabi with Broccoli Peanut and Fig Read the full post This entry was posted in Appetizer Vegan Vegetarian and tagged appetizer broccoli fig hazelnut kohlrabi onion onion marmalade peanut starter vegan vegetarian on March 27 2012 by Robert Rutabaga Soup with Apple and Peanuts When I cook rutabaga the evaporating scent always reminds me of peanuts I ve been planning to try the combination of rutabaga and peanut for a long time Now it is rutabaga season so

    Original URL path: http://mybites.de/tag/peanut/ (2016-02-16)
    Open archived version from archive

  • Walnut | myBites
    than enough of sweet recipes Anna also assembled some famous Hungarian vegetarians who picked their favorite recipe The winner was invited to a very special vegetarian dinner at Anna s home and also recieved a voucher for an ayurvedic massage Fortunately I got picked by the jury so this January I had a wonderful dinner with Anna Ági and Noémi One of the dishes Anna served at this dinner was Mrs Myrtleberry s nutcake which was quite an extraordinary and surprising experience First it s absolutely delicious But its texture was even more interesting because it tasted just like minced meat although there was no meat in the cake at all This is a preview of Vegan Nutcake Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged almond cake cashew cashew nut egg replacement main course nut nutcake nutritional yeast peanut tomato vegan vegetarian walnut on May 8 2012 by Robert Beets with Cashew Salsify Puree Apple Walnut and Kale Chips If you open a cookbook about classic french cooking you will find recipes for several sauces Except for vinaigrettes almost all sauces contain either milk eggs or animal bones So while I was exploring vegan cooking my idea was to figure out whether it is possible to create a rich brown sauce by using vegetables only My result was more than satisfactory I didn t taste the same as sauces prepared with animal parts but this rich vegan brown sauce works great for coating or glazing baked or roasted vegetables This is a preview of Beets with Cashew Salsify Puree Apple Walnut and Kale Chips Read the full post This entry was posted in Main Course Vegan Vegetarian and tagged apple beets black salsify brown sauce cashew chips kale red beet salsify vegan

    Original URL path: http://mybites.de/tag/walnut/ (2016-02-16)
    Open archived version from archive

  • Kohlrabi with Broccoli, Peanut and Fig | myBites
    For the onion marmalade Peel the onion and cut into thin strips Add to a large pot with 2 3 tbsp water and a pinch of salt Cover and cook over low heat until soft Remove the lid and cook for 4 5 hours until it gets pale brown Stir regularly to avoid burnt spots If there s no liquid left under the onion add some white wine at total about 100ml and water Season the onion marmalade with salt and sugar Chill to room temperature and refrigerate For the peanut powder Peel the peanuts and remove their paper thin brown hull Cover a grid with parchment paper add the peanuts on top and brown them in the oven at 200 C 390 F Remove from the oven and chill to room temperature Blend or chop into crumbs Sieve and remove the fine dust Reserve the crumbs For the kohlrabi Wash and peel the kohlrabi Cook the skin in 250ml vegetable stock for 20 minutes strain and reserve the cooking liquid Using a small melon ball scoop cut half spheres from the kohlrabi and reserve Grate the remaining kohlrabi and cook in the reserved kohlrabi stock until very soft Strain and reserve the cooking liquid Press out as much liquid as possible from the cooked kohlrabi Add 1 tbsp walnut oil to the kohlrabi and blend into a fine puree meanwhile adding reserved kohlrabi stock to get a smooth texture Season with salt and 1 2 drops of chili oil Press through a fine sieve and reserve For the broccoli Wash the broccoli and reserve some nice florets Cut off the remaining green florets and reserve separately Remove the small branches from the stem and cut the thick stem into a 1 1 5cm wide brick Using a peeler cut long thin strips from the broccoli stem Layer all slices and wrap in clingfilm to prevent them from drying out Chop the remaining broccoli parts and cook in 250ml vegetable stock until soft Strain and reserve the cooking liquid Cook the reserved green parts of the broccoli in the broccoli stock strain and chill in ice water to preserve its green color Chill the cooking liquid Strain the cooked green broccoli and blend with 1 tbsp rapeseed oil into a fine puree meanwhile adding cold cooking liquid to get a smooth texture Season with salt and a few drops chili oil Press through a fine sieve and reserve For the fig vinaigrette Wash and peel the figs removing all white parts Cut the fig into small cubes and add to a small pot with 0 5 tsp fig vinegar a pinch of salt and 20ml dry white wine Warm over low heat For the hazelnut Using a mandoline cut the hazelnuts into very thin slices To serve Season the reserved broccoli florets and kohlrabi spheres with salt Put the fresh dill in a large pot and put a steaming basket on top Add a cup of boiling water and add

    Original URL path: http://mybites.de/2012/03/kohlrabi-with-broccoli-peanut-and-fig/ (2016-02-16)
    Open archived version from archive



  •