Samstag, 29. Dezember 2012

Delicious new year!

Sorry for not posting anything for so long, I'm just so STRESSED right now. School is horrible...
Anyway, my parents will stay in Berlin over Sylvester with some friends, and they have two kids who want to be vegan, so I made them this!

Walnut Cake! Vegan! In a Jar!

I baked two cakes in a jar and the rest in a pan. I also glazed it with chocolate, and it tastes awesome. The walnut chunks are like little presents in the soft cake, and the chocolate glaze is the cherry on top.
(It's probably so delicious because of the considerable amount of fat, HAH)

Here's the recipe:

(It's german, for translation, use Google or ask me)

Merry late christmas and a happy new year!

Samstag, 10. November 2012

Carrot, Potato and Polenta Stew

What do you eat on a gloomy autumn afternoon?


Good Stew.

I stumbled over a recipe called "Carrot Potato Stew" and decided to try something similar. I didn't expect it to be so good!

Yummy Carrot, Potato and Polenta Stew

(serves 3-4, or one big pot)


  • 1 onion, cut into small dices
  • 400g carrots, sliced
  • 400g potatoes, diced
  • 250g polenta (firm, not creamy), diced
  • 100ml coconut milk (I used light)
  • 40g tomato paste
  • 1,5l vegetable stock (probably more or less, i didn't measure this)
  • 2 tsp garlic salt (or less garlic flakes or fresh garlic)
  • 1 tsp olive oil
  • 1 twig fresh rosemary, parsley, sage
  • salt and pepper to taste, pinch chili, 1/4 tsp curry, 1/4 tsp dried marjoram, 1 tbs chives
Sauté the onion and fresh herbs in a large pot in the olive oil. Add carrots and potatoes, stir, wait a few minutes, then pour in the vegetable stock. Mix tomato paste and coconut milk, stir it in, then add the other spices. Close your pot and let it cook until the vegetables are soft. But the longer it cooks, the better it tastes!
Add the polenta cubes and remove the herbs. Turn off heat, wait five minutes, then take 1/3 to 1/2 of the stew and puree. Mix it back together, stir in the chives and serve.

In case you're curious, 1/4 of the recipe has 200 calories (with light coconut milk). 

Actually, the idea with the polenta was an experiment, but it went great with the carrots and potatoes!
Just because I like to experiment. I just picked a lot of peppermint, so what could I try with this... *mad grin*

Pizza Pockets

No school for 5 days, sooo...

Homemade Pizza Pockets!

Crunchy Pizza Dough, stuffed with Tomato or Spinach filling. Delicious! I already ate three of them... sigh.

Homemade Pizza Pockets

(I got 16 pockets outta this)


  • 700g Flour (I used a mixture of white and whole wheat)
  • 1 pkt yeast
  • Salt
  • Water and extra flour
  Tomato Filling:
  • 1 can tomatoes (400g)
  • 1/2 onion, diced
  • 1/2 eggplant (~150g), diced
  • 1 tsp olive oil (or more)
  • fresh thyme and rosemary
  • salt & garlic flakes
  • A few Olives (i totally forgot...)
  Spinach filling:
  • 500g spinach
  • 200g bear's garlic tofu, diced (may sub basil, olive or smoked tofu, if you can't find it)
  • 1/2 onion, diced
  • 1 tsp olive oil
  • salt & garlic flakes

Make the dough first. To do this, pre-heat the oven (very low heat). Mix the flour with yeast and salt, then slowly add in water, kneading, until it's a thick, soft dough, not sticky! I don't know how to describe best, it's best if you've made pizza before, or you can use your favourite Pizza dough mix.

Squish the dough into one ball, put it in a big bowl, cover with a kitchen towel and put it in the oven until it's doubled in size.
While in the oven, prepare your filling. Sauté the onion in oil until golden, then add spinach and tofu or tomatoes and eggplant. Add salt, and thyme and rosemary to the tomato sauce and let both fillings bubble on medium heat. The longer it cooks, the better it will taste!

Take your dough out of the oven, pre-heat and roll it out with some flour, about 3mm thick. Cut it into 15x15 cm squares.
Put them on a baking tray lined with parchment paper, place 1-2 tbs filling on each one and fold it into a triangle, then roll the edges in so the filling can't leak. Bake until lightly browned and crispy.

You can eat them right out of the oven, but they taste a LOT better if you give them the chance to cool down. 

Happy Halloween everyone!

Samstag, 27. Oktober 2012

Katie's Cookie Dough Dip & Trying to design my blog

Today's a great day - we didn't have school on Friday, so one more free day! Yay!
The bad thing is, I didn't gain weight yet (bwuah) and I went to my new doctor yesterday. I had to wait a FULL TWO HOURS. D:

Nothing bad, she just took some blood, which doesn't bother me at all. Taking the patch off afterwards was worse. And she calculated my BMI, 17,6, that is. :0
Apparently I have a little low blood pressure and, since my stomach hurts very often, I was put on a light diet. No chickpeas, no fruit, almost no veggies, NO CHOCOLATE.

So, what I'm actually trying to say: Katie, your cookie dough dip ruined my "light diet". xD

I made it for a party today,
(which I'll most likely not attend, because I don't know anyone )

but I already ate, like, three tablespoons worth of it straight from the bowl. Which is horrible. Because there's chickpeas in there.
Ah well.
But it's delicious, so delicious.

I'll definitely make it again and calculate calories more precisely. But it looks like it only has about 230 calories per 100g, including sugar and maple syrup, if anyone wants to know.

Now, to end this blog post: I'll try and re-design my blog soon, with a fancy header and stuff. But now I have to clean the mess in the kitchen.

See y'all! ;)

Awesome thick caramel cream

Today I only had 6 hours of school, so I decided to spend the time with cooking. Well, and this turned out!

(Sorry for the crappy photo)

Thick, heavenly, fudgey caramel-flavoured cream.... mmh... the best thing ever for gaining weight. I was told by my doctor to do so, since it looks I overdid it a bit with losing weight... ahahah. :D
Surprisingly, this stuff isn't that high in calories! It tastes like a sin though.

You might try it with more agar and additional water for even less calories, or without agar and some coconut cream, or less sugar and more liquid, with orange juice or cherry juice or just with coconut milk, try try try and post it here! :)

Thick caramel fudge cream

for about 300g of pure heaven

  • 1 l soymilk (I think it works with other non-dairy milk too)
  • 50 ml coconut milk (i used light)
  • 150g raw cane sugar 
  • 40 g dandelion honey (will post recipe soon) or agave syrup (I think you can omit)
  • 1 and 1/2 tsp agar
  • 1 tsp baking powder
  • 1 tsp instant coffee
  • 4 tbs water (use more or less)
  • pinch salt
  • pinch cinnamon
  • optional: vanilla extract, vanilla sugar, a little chocolate, cherry juice... be creative and try!


In a large pot, heat the soymilk (except 3 tbs), coconut milk and coffee on medium heat.Be careful not to let it burn or boil over, it happens FAST!
In the meanwhile, put the sugar and water together in another large pot and heat on medium-high, stirring constantly until the sugar caramelizes. Be careful, it burns very fast, too, and it's hot as hell. Pour the hot milk into the caramel pot and stir until all of the caramel is dissolved. Then stir the agar in the remaining cold soymilk and add to the caramel pot along with the dandelion honey, baking powder, salt, cinnamon and whatever extracts you want.
Reduce heat a bit (so it can't boil over) and stir. Let it bubble for about 75 minutes or so, stirring very often, until the mixture is golden-bubbly like thick syrup. Let it cool down a bit, then pour into a medium-sized bowl (it should be about 300g now, unless you, like me, "taste-tested" a dozen times ;D), let it cool and refrigerate a bit.
If you want to eat it as-is, you have a 1100-CALORIE-CARAMEL-PUDDING! YAAAY!
...but, if you're not into that sort of things (what a shame),  take your hand blender (you don't wanna take your regular blender) and puree it, taking care not to leave any lumps.
(If you want a caramel sauce, add some extra water)
Now all that's left is to clean your blender (i used my tongue) and keep yourself from eating all at once.

It is pretty stable, so you might use it as a cupcake topping, too! Or spread it on some pancakes. I made a thicker sauce and dipped some fruit into it. Yummy!

Nutrition information:
(calculated with Alpro light soymilk, light coconut milk and dandelion honey)

the entire bowl: 1100 calories
per 100g: 370 calories
per tsp (10g): 37 calories

...not that bad, is it.