Archiv für April 2008

eggplant-tomato soup

For 2-4 people (depending on hunger and side dishes – such as pita bread).


2-3 eggplants (cubed)
1 onion (diced)
2 cloves of garlic (pressed or finely chopped)
chili (dry or fresh)
cumin, curry powder, black cumin
vegetable stock, salt
1 large can tomatoes (crushed)
about 1/2 tube tomato concentrate
1 pck soy or oat cuisine


Fry onion in oil until translucent and add about 1 tsp of salt, cumin, chili and curry powder to taste. Stir-fry on medium heat for 1-2 minutes (possibly add more oil since it should not burn). Add garlic an fry briefly.

Add the eggplants and stew-fry for 10-15 minutes until soft.
Deglaze with canned tomatoes, add tomato paste and water to the consistency (between soup and stew). Add about a tbsp of black cumin and some vegetable stock, simmer for a while.
Finally add soy/oat cuisine and stir well, taste with spices again.

great balls of fire

Recipe for 100+ balls, but you can freeze them well.


1 pack of very fine soy granulate, ca 250 g
about 1 cup flour
1-2 tbsp breadcrumbs
1-2 tbsp oatmeal
2-3 tbsp gluten
salt, pepper
1 tbsp paprika
1 tsp cumin
2 cloves of garlic, squeezed
1 tsp chilli powder or 1-2 tbsp chili sauce

Deep fryer or large pan and enough oil.


Start the deep fryer if you have one. Otherwise use large pan with a lot of oil to create your own deep fryer.

Mix soy granulate with spices and soak in about 1/2 liters of hot water. Add the pressed garlic and mix in the remaining ingredients. You should get a relatively sticky mass that can be rolled between the hands to balls. If the dough sticks to your fingers you can try to wet them.

A smaller ball means a larger crusty surface.

If the oil is hot, fry balls for about 5 minutes.

mayonnaise (soyannaise)

You need a very strong, powerful blender.

ingredients for 400 ml

125 ml soy milk
250 ml oil (neutral flavor, such as canola oil)
2 tsp lemon juice
1 tsp mustard
1 tbsp vinegar
1 tsp sugar
salt, pepper


Pour the soy milk into a tall container (blender-appropriate), fill the oil into a jug from which it can be easily poured.
Now mix the lemon juice with the milk. Blend at highest level pouring in the oil very slowly. It takes a while, but ensures that you get a good emulsion of soymilk and oil.
If all the oil is poured in, add the remaining ingredients and mix again.



1 can of kidney beans (or other beans), blended
2 cloves of garlic, squeezed
about 1/2 pck soy granulate, soaked in salt water
1 onion, diced, steamed transculent
chili, cumin
salt, pepper
nutritional yeast
water if needed
about 1-2 cups of gluten


Mix all ingredients except for water and gluten. It should be a not too liquid mass but if it is too firm stir in a little bit of water. Then add the gluten and knead well. Everything should be mixed and not sticky.
Form medallions from the dough and place them on baking paper. Bake at about 200 °C or more for about half an hour until the medallions are browned on both sides and crispy. Probably you have to turn them around.

Serve with Sauerkraut, mashed onion and Béchamel-Sauce.

basic apple-crumb cake


flour (2 parts)
margarine (1 part)
sugar or powdered sugar (1 part)
vanilla sugar
some baking powder
nuts, chopped, to taste (very good with walnuts)
apples, chopped, can be steamed with a little sugar (softer on the cake)


Mix flour and baking powder, add sugar, margarine and vanilla sugar. Knead (it should be smooth but not sticky).
Fill about 3/4 of the dough in a baking dish (with baking paper or greased). Add the apples and crumble the remaining dough on top (easier if you add a bit of flour to the dough).

Bake for 30-40 min at about 200 °C.