Bavarian Pretzels

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Hello World,

I recreated another recipe from Love&Lemons and it turned out perfectly, I don’t get how this bavarian recipe by them is so easy, vegan (cruelty-free) and yummy to make when they aren’t even from Germany. I have, like 99% of the children in Munich, grown up with Pretzles “Brezn” and I couldn’t imagine a life without them. No meat, yes, no fish, okay,no diary, well okay, but no pretzels ? Definite No. And I am baking them for the very first time in me life, well yolo. Can’t believe I am using this word in the last weeks quite often… where have I gone to?

My Tips for being in germany/munich: trie various different bakeries, because even here not every pretzel is good. They must be in a good shape, have the golden brown color, cross on the outside, but soft on the inside, it’s a complete world in my eyes, haha.

With this recipe, you should eat them straight away, don’t even wait 1-2 hours, because (maybe I’ve not baked them enough) when I took them out, they were cross, but after 2 hours there were lovely soft, but not cross anymore. And leave away the sweetener in this recipe, it shall not taste sweet in the first place, so no maple syrup (and for me no agave nectar!).

Enough ramble, here is the recipe and enjoy the photos. What is life without pretzels?

Here are my ideas of with what to eat them (vegetarian mostly)

Herzlichst, Taykure.

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Vegan Raspberry-Brownies

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Hello World,

this vegan (ugh-mazing) raspberry brownie in the shape of a teddy I made for me brothers birthday, so that I wouldn’t feel left out. Yup I loved them, maybe you should use more sweetener for kids, as they usually like it as sweeter as possible…

Th Recipe is adapted from Love & Lemons (again!), click here for the original recipe.

Ingredients:

  • 1¼ cups spelt flour (or blend of white/wheat)
  • ¾ cup agave syrup (I used the rest of my maple syrup, too, so about 2/4 agave nectar and 1/4 maple syrup)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond milk (I used oat milk, again)
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil (I used vegan butter -> magarine, again)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon cinnamon
  • about 5 handful of frozen raspberries

Mix the wet ingredients, mix the dry ingredients, mix together. Oil your form and fill your cupcakes (form) halfway up, add in a few raspberries (preference) and cover with more dough. Bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there’s not very much oil in the recipe). I didn’t use the icing, because I don’t like icing, that’s just me…

I hope you like this inspiration and let me know what your favorite type of cake is!

Herzlichst, Taykure.

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Vegan Carrot cake {+frosting}

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Hello World,

this week my exchange student from Italy (I sadly don’t speak italian, long story) is at my house, so I wanted to bake a cake for her arrival. Since I am now vegan, it is difficult to find good baking recipes, this one by the recommends of the lovely Madeline *clickforherblog* sounded really nice, so I tried it.

I have never been a great supporter of the carrot cake thing, but I craved it since I saw the photos on the blog Love&Lemons *clickforrecipe*

As so often we don’t get everything that is required for a recipe at the supermarket or we don’t have the money to use tons of expensive coconut oil or we simply don’t like it, so I swapped the…

  • baking soda with 1 teaspoon of baking powder
  • almond milk with oat milk
  • coconut oil with vegan butter
  • macadamia nuts with Para nuts

This cake was the third (!) vegan cake I’ve ever eaten and by far the best. The first one was great too, but the second one too flour-ly, but let me tell you, this recipe is the best! Easy to make (yes it takes some time, but well you gotta’ give somefin’), nice (easy to get at your local supermarket) ingredients, spongy texture with loads of moisture and a result that can be given to total contra-vegans such as my other/stepdad. I have done some in cupcake forms and tried them before my exchange student arrived, and they tasted even better, because I have had m u c h dough so my cake was big and therefore the inner part didn’t bake through (should have left it in for 20 more minutes!) so next time I trie them in cupcakes. I would also add in more carrots, about 1 or even 2 cups, because it didn’t taste too much like carrots and for me I could even use less sugar (makin’ it “healthier”). Test n’ taste!

Have you ever tasted/baked vegan cake, etc. ?

Herzlichst, Taykure.

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What I eat in a day {vegan}

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Hello World,

this is my first-ever What I ate post, I am hoping to do more of them in the future if you like them as much as I do. Note, this day was real amazing food-wise!

Menue:

Muesli with Peach Kiwi and Banana

Rice with Zucchini, Aubergine, Spring Onion and Peas

Salad with Tomato, Spring Onion and Dressing

Tortillas {selfmade}

Dips *click here*

Herzlichst, Taykure.

Muesli with Peach Kiwi and Banana

Ingredients:

1 peach (flat one), 1 Kiwi, 1 Banana, Muesli (I used mixed fruit/seeds muesli {vegan}), plant-based milk (I used oat milk), flax seeds 

Just mix everything together and enjoy!

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Rice with Zucchini, Aubergine, Spring Onion and Peas

Ingredients:

Cooked rice (I used leftover rice, that I heated up in the microwave), ca. 1/3 Aubergine (washed, cut), ca. 1/3 Zucchini (washed, cut), 1 Spring Onion (washed, cut), 1 can of peas (rinsed and washed), salt/pepper, {optional} I had some tomato-kidney bean-sauce leftovers (just mix some tomato sauce with kidney beans, add salt, pepper and enjoy for anything you want)

Heat up a non-stick pan and add the sliced Aubergine and Zucchini and brat/cook until it’s done, you can add salt and pepper and some oil if you want, but for me I like to let it out a bit. Add everything together, season if necessary and enjoy.

I had two of those bowls. 😉

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Salad with Tomato, Spring Onion and Dressing

Ingredients:

Salad (This was Lollo, washed and chopped in big chunks), 1-2 tomatoes (washed, cut), 1 Spring Onion (washed, cut), olive oil, ace to balsamic, (double the amount of both olive oil and balsamic vinegar together) water, salt/pepper, ca. 1 Tablespoon agave nectar 

For the Dressing mic the Olive Oil and Balsamic Vinegar together, add the water so that it is not double the amount. Add salt, pepper, agave nectar and mix again. Arrange the Salad and our over the Dressing. Enjoy with some Tortillas and Dips!

I had two of those plates plus a bunch more Tortillas!

Tortillas

Ingredients:

1 pack of Wrap Tortillas (my wraps were with white flour)

Preheat the oven to 160 grad Celsius. Cut the Wraps (all at once, laying on top of each other) in thick strikes, about 5 cm wide and then cut them into these little triangles (not too difficult, really!). Lay everything (can be on top of each other!) on 1-2 baking trays (no oil) and put them in the oven for around 15 min on 160 grad celsius, checking every 5 min. Mix after 10 min in the oven and put it back in for 5 or more minutes. They turned out crispy, light and just amazing!

Great way to use more than 3 day old open wraps!