Archiv der Kategorie 'Englisch'

red pepper-cashew spread

ingredients for 1.5 large glasses

2 large glasses (tomato-) red pepper
300g roasted & salted cashew
4 onions
4 clove of garlic
5 TbSp nutritious yeast
2 TbSp vegetable stock
1 tsp salt
black pepper, paprika, basil


1. chop onion and garlic and stir-fry in oil
2. add red pepper and cashew
3. mix
4. mash with immersion blender
5. add spices/herbs to taste

carrot cake with glaze


140 g flour
1 tsp cinnamon
1 tsp baking powder
½ tsp salt
50 g walnuts, chopped
130 g carrots, grated
110 g soft margarine
130 g sugar
2 tbsp soy flour
3 tbsp soy milk


100 g solid soy cream, e.g. Soyatoo
20 g soft margarine
50 g icing sugar
1 tsp vanilla or vanilla sugar


Chop walnuts and grate carrots.
Preheat oven to 180°C, use 20×20 baking pan (grease or use baking paper).

Mix flour, cinnamon, baking powder, soy flour and salt.
Mix margarine and sugar until fluffy with the soy milk. Add the flour mixture little by little and fold in walnuts and carrots.
Add the dough into the pan and bake about 25 minutes (depending on the form used and thus on dough thickness). Let cool.

Glaze: Stir soy cream and margarine til creamy, strain icing sugar and vanilla. Spread on the cold cake. The best way to get a solid glaze is to put the cake in the refrigerator.

Swedish chocolate cake

The Swedish name „Kladdkaka“ means something like „mud cake“. In Scandinavia ingredients are always listed in deciliter (dl)
-> 1 dl = 100 ml!


3 dl sugar
1 tbsp vanilla or 1 package vanilla sugar
4 tbsp soy flour
2 tbsp soy milk
1/2 tsp baking powder
1/2 banana, mashed
125 g melted margarine, hand-hot
5 tbsp baking cocoa
1.5 dl flour

springform pan (24 or 26 cm), greased + breadcrumbs or grated coconut


50 g margarine
3 tbsp baking cocoa
2 tsp flour
1 tbsp sugar
1 dl soy cream
1 pinch salt


Preheat the oven to 175 °C.

Mix flour, soy flour and cocoa.
Mix sugar, vanilla, soy milk and mashed banana until fluffy/creamy (very important, otherwise the dough falls apart during baking). Add the melted margarine and stir well, add the flour mix and stir again. Put the dough into the prepared pan and bake about 20-25 minutes. DO NOT LEAVE IT TOO LONG! The dough should not be completely baked through.

When the cake has cooled, it can be coated with the glaze:
Melt the margarine in a small saucepan, stir gradually in the other ingredients.
Heat gently, but do not boil.
Cool the glaze briefly, spread on the cooled cake and solidify in the refrigerator.

Cooled the cake tastes best.

coconut cake

Very juicy, this version is a true chocolate-coconut explosion. The basic basic recipe leaves space for many variations.
Found on Vegan Thank you!


5 tsp baking powder
1 tsp vinegar
4 dl flour
3 tbsp soy flour
2 dl soy or coconut milk
1.5 dl sugar


1 dl sugar
2 dl coconut flakes
2 dl soy cream or coconut milk
1 tbsp chocolate cream, for example Chocoreale [organic store] or Cremino [Penny]


For the dough mix flour, baking powder, soy flour and sugar, gradually add the soy or coconut milk and stir in the vinegar. Put the dough on a tray or in a springform pan (26 cm).
For the first glaze mix 1 dl sugar with 1 dl grated coconut and sprinkle over the dough. Bake at 180 °C about 30 minutes.

For the second glaze: heat soy cream / coconut milk with the chocolate cream and pour on the hot cake. Bake again for 10-15 minutes in the switched-off hot oven.
Remove the cake when the cream has been infiltrated. Let cool and eat!

You can make the glaze without the chocolate cream. Be experimental! :)
If you use soy milk for the dough the cake is relatively solid, with coconut milk it is juicy and slightly more compact.

chickpea spread

Spicy spread from the


480g cooked chickpeas (1 large can)
1 onion, chopped
1 carrot, thinly sliced
1 clove garlic, pressed
juice of 1/2 lemon
1 tsp herbal salt
1 tsp curry
1 pinch cayenne pepper
2 tbsp Alsan (vegetable margarine)
1 tbsp tahini (sesame paste)
1/2 bunch parsley, chopped


(If you want to soak the chickpeas yourself, you should leave 200 g dried chickpeas for about 12 hours in 600 ml of water (or more). The next day: Simmer the chickpeas for 60-90 minutes with some vegetable stock.

Stew onions, garlic and carrots in margarine for 5 minutes until al dente.
Blend the drained chickpeas and add all other ingredients. Blend until smooth, let it cool in the refrigerator.