Vegan Wednesday #126 – Wednesdays…

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Moinsen! (for the English version please scroll down a bit)

Irgendwie hab ich es letzte Woche nicht mehr auf die Reihe bekommen meinen Vegan Wednesdaypost zu schreiben, obwohl ich schön brav alles gegessene (vor dem Essen wohlmerklich) fotographiert hatte. Daher gibts diese Woche einfach ne Mischung von dem Kram von vor mehr als ner Woche und dieser Woche 😉
Apropos diese Woche: Diese Woche sammelt Regina von mucveg.blogspot.de unsere VeganWednesday-Leckereienfotos. Vielen Dank dafür!! Checkt außerdem mal ihren Blog aus. Neben leckerem veganen Essen gibts dort auch sportliche Inspiration 🙂

Hi folks, the week before last week I didn’t manage to write my Vegan Wednesday post, even though I had been taking pictures of the food I ate that day (before I ate it though). So this week I simply share a bit of both the last two wednesdays. Regina of mucveg will collect the yummy vegan food pictures this week. Check out her beautiful blog, not only for delicious vegan food but also for some fitness inspiration. 🙂

My wednesdays started as always, with a big cup of turmeric-ginger-lemon “tea” and some instagram food porn.

Bei mir haben die letzten Mittwoche so wie eigentlich immer begonnen, nämlich mit ner großen Tasse Kurkuma-Ingwer-Zitronen Tee und Instagramgucken (den einen Mittwoch etwas später, den anderen ziemlich früh. Zu früh um Fotos davon zu machen).
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Zum Frühstück gabs ebenfalls einen bewährten Klassiker: Rohe Mandarinen-Buchweizencreme.

My breakfast was another classic: raw buckwheat porridge with tangerines. This time I also added some fresh turmeric and ginger to the porridge.

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Die Buchweizencreme ist ganz unten im Glas. Außer Mandarine waren da u.a. auch Ingwer und Kurkuma mit drin, für den extra Immunsystemboost. Die zweite Schicht ist gepuffter Amaranth, darüber ist Sojajoghurt (ich nehme am liebsten den von Sojadé, weil das Soja dafür in Frankreich angebaut wird (und nicht in Amazonien). Ganz oben drauf sind, wie ihr ja sehen könnt, Granatapfelkerne, Kumquats und noch mehr Mandarine.

The buckwheat porridge is at the bottom of the jar, the second layer is popped amaranth, the third is simple soy yoghurt (I prefer Sojadé brand, besides being organic they source their soy from France and the yoghurt has a very short list of ingredients).

Montag und Dienstag war ich in der Schule (ich habe eine part-time Ausbildung zum “Mitarbeiter auf einem biologisch-dynamischen Betrieb). Da meine Schule von der anthroposophischen Art ist, haben wir genialerweise auch Kunstunterricht! In dem wir Bronzeskulpturen machen!!! Wir haben zuerst unsere Skulpturen aus Knetmasse geformt, dann diese in einem Getränkekarton mit Gibs übergossen und diesen Gipsblock dann im Ofen gebacken, sodass die Knetmasse verbrannt ist und nur noch die Form unserer Skulptur im Gips übriggeblieben ist. Am Montag haben wir dann unsere Gipsformen in Eimer mit Sand gestellt und die zuvor verflüssigte Bronze hineingegossen.

Monday and Tuesday I spent at my biodynamic farming schoool. Since it’s an anthroposophic kind of school we also have arts class! How amazing is that?! And we are making bronze sculptures! The procedure goes like this: First we made a model of our sculpture from play dough, then we put it in a former juice package and filled the whole thing with plaster. Then the block of plaster was put into a special oven at a high temperature. This way the play dough in the by now hardend plaster burned away and left its mark in the plaster. This monday we filled the plaster mold with heated bronze.
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Nachdem die Bronze abgekühlt war konnten wir den Gips entfernen. Und das kam bei mir zum Vorschein:

When the bronze had hardened again we could remove the plaster. This is what my “sculpture” looked like:

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Da kann man jetzt natürlich noch nicht viel erkennen, denn der Gips klebt noch an einigen Stellen und die Bronze ist auch nicht ganz einheitlich verteilt, sodass ich noch einiges abfeilen oder meißeln muss. Ich werde euch das Ergebnis noch zeigen. Hat jemand schon ne Idee was es sein könnte?

The whole thing is not done yet. I’ll have to remove the last bits of plaster and then I’ll have to use a rasp and other tools in order to remove bits of bronze that have gotten into the wrong places. I’ll show the result to you over a few weeks. Any guesses what my sculpture will look like?

Back to the wednesday food: One of the wednesdays I took my lunch with me to work, because I had to stay there late. I had a container with a millet-quinoa mix, mixed salad of massaged kale and some young turnip tops (namenia) with orange piecs, oven roasted pumpkin, big white beans, everything topped with roasted almonds and pistache nuts and pomegranate seeds. The dressing had mustard and tangerine juice in it. The whole thing was inspired by this recipe.

Nach, bzw. davor meinem morgentlichen Tee (je nachdem auf welchen Mittwoch mensch sich bezieht) gings zur Arbeit. Habs sicher schonmal erwähnt, ich arbeite in nem Bioladen und versorge da am liebsten die Obst- und Gemüseabteilung 🙂
Da ich vorletzten Mittwoch zwar nicht so früh anfangen musste, aber dafür bis abends arbeiten musste hatte ich mir als Mittagessen Reste vom Vorabend mitgenommen. Das sah dann so aus:
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In dieser Dose befinden sich Hirse und dunkles Quinoa (die hatte ich der Einfachheit halber einfach zusammen gekocht, da das dunkle Quinoa eh einen Tick länger kochen muss als das Weiße und Hirse ja etwas länger ziehen muss als helles Quinoa. You get the point 😉 ), Grünkohlsalat und frische Stielmusblätter, ofengerösteter Hokkaido Kürbis, große weiße Bohnen, Orangenstückchen, Granatapfelkerne, geröstete Mandeln und Pistazienkerne. Dazu gabs ein leckeres Dressing mit u.a. Senf und Mandarinensaft. Das ganze war durch dieses Rezept inspiriert.

Regina asked for some winter pictures. Well…

Regina wollte ja auch gerne ein paar winterliche Bilder sehen…

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Mit viel Schnee können wir hier in Amsterdam allerdings nicht aufwarten. Es hat zwar ein bisschen geschneit, aber liegen geblieben ist so gut wie nichts. Wenn man ganz genau hinschaut sieht mensch, dass die Dächer der Hausboote noch ein ganz klitzekleines bisschen weiß sind.

As you can see, there’s not much snow in Amsterdam. We had a little snowfall, but it melted away pretty soon. Still, if you look closely you might see a few leftovers on the tops of the houseboats.

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Viel winterlicher dagegen war (zumindest für mich) dieser frisch gepresste Saft, den ich mir mittwochs nach der Arbeit gemacht habe, als ich die Frühschicht hatte.
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Drin sind: 4 Blutorangen, 1 pinke Grapefruit und jeweils ein Stück frische Kurkumawurzel und Ingwer. Ne ziemliche Bombe (mein Kerl hätte den vermutlich nicht runter bekommen), aber ich mag die Schärfe vom Ingwer total gerne und bin, seiner Aussage zufolge, schon ziemlich abgehärtet 😉

Much more wintery (to me) was this bomb of a juice that I made this week on wednesday when I got home after an early workshift. It had: 4 bloodoranges, 1 pink grapefruit and each a piece of fresh turmeric and ginger. It was pretty strong, but I like it that way 😉
Now onto dinner…
Damit das hier nicht zu lang wird, noch schnell zum Abendessen:

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Das sieht jetzt zwar nicht ganz so chic aus, war aber schön einfach und echt lecker! Auf der linken Tellerhälfte sind Vollkornreis mit grünen Linsen, gemischt mit schnell in der Pfanne gebratenem Chinakohl, Porree und Pastinakenstückchen. Gewürzt habe ich das ganze mit Thymian, Rosmarin, Salz, Pfeffer, ein paar Chiliflocken, grobkörnigem scharfem Senf und etwas frischem Zitronensaft. Auf der rechten Tellerhälfte ist frischer Winterportulak mit selbstgemachtem rotem Sauerkraut, darunter versteckt sich noch eine gewürfelte Avocado. Den Portulak habe ich einfach nur mit etwas Hanföl und ein paar Spritzern Zitronensaft gemischt, bevor ich Avo und Kraut darauf verteilt habe. Oben drauf gabs dann noch etwas Tahin.

Not really a beauty, but it was pretty darn tasty and quick to prepare. On the left side of the plate is a mix of brown rice with lentils, pan-fried leeks, parsnip and napa cabbage. I seasoned the stuff with thyme, rosemary, salt, pepper and hot pepper flakes, grainy mustard and lemon juice. On the right side of the plate is winter purslane that I very simply dressed with a little hemp oil and lemon juice. I topped it with avocado cubes, homemade purple kraut and tahini.

That was it so far. Have a great the weekend!

So, das wars auch schon. Ich wünsche noch ein schönes Wochenende!

Vegan Wednesday #124

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Well, Hello there! And a happy new year to you!

I just wanted share this week’s vegan wednesday with you. So, let’s see..

Lately I like to start my day off with a nice big smoothie bowl. This week I especially liked Sarah B.’s detox smoothie which is very green and creamy, due to the avocado in it. We got back from a family visit in southern Spain just a week ago (more about that in my next post) and of course we “smuggled” a bag of avocados (that came from an acquaintance’s tree) in our luggage 😉
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You can find the smoothie recipe here. I also added a banana and some spirulina to my smoothie bowl, aswell as some soaked brazil nuts.

I also had a bowl of ‘besjes-gort‘ that I found in the freezer.

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And since I had the day off, I also enjoyed a bowl of coffee with soymilk-foam and some coconut blossom sugar, while scrolling through some cookbooks and instagram.

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Since I wasn’t feeling very well ( I caught a cold and a stiff neck on the plane), I stayed home all day and worked on some school-stuff.
For lunch I made a hopefully health-boosting juice, consisting of carrots, beets, ginger, turmeric, apple and orange.

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My man had baked his first sourdough-rye bread (thanks to my mum, who gave him a sourdough-starter and all kinds of bread ingredients for christmas). So I had two slices of this gorgeous bread. One with homemade nut butter, cacao nibs, raisins, banana and cinnamon and the other with mashed avocado, salt&pepper, homemade purple kraut and black sesame seeds.

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The afternoon I spent writing an essay, reading ken follett’s newest trilogie on European history and snacking on some apple slices and medjool dates stuffed with cashew butter before napping for the rest of the afternoon.

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For dinner we had a vegan version of Ribollita soup, sprinkled with nutritional yeast instead of parmiggiano and watched last sunday’s “Tatort” (a German detective-story, that’s being shown almost every Sunday evening on German public television).

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I hope you had a nice and delicious vegan wednesday, too!
This week Petzi (From Veggie to Vegan) collects our VW-pictures for the pinterest board. Thanks Dear!

Happy Sunday, y’all! 🙂

Vegan Wednesday #119 – It’s been a while…

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Hi Peeps,

I didn’t post anything for a loooong time, because I didn’t feel like posting anything. In the beginning of Vegan MoFo in September (gosh! How time flies by!) I was super determined to post a lot of delicious food and other veganism related stuff. But when school started again mid-september my already pretty busy life got even busier and cooking and blogging were not the most important things in my life. I also lost my appetite sort of. And thereby the wish and will to create some nice food. I guess it was partly because I was alone at home most of the time and I’m usually more enthusiastic about cooking/food preparation when I can share the food with other people. I was also pretty stressed out and incredibly tired. I don’t think it happened to me before, that I lost my appetite. Up to now my experience has mostly been that I tend to stuff myself with (junk) food whenever I feel sad, lonely, stressed, tired or whatever 😉 I actually found it a bit scary to not want to eat. Luckily I still liked to eat fruits and I had huge miso-noodle-soup cravings 😀 So the past two months my diet very often consisted of coffee, smoothies, juices and miso soup. Thus, not so blog-worthy. Anyway. This week I had the wednesday I off and I took the opportunity to document my current eating habits as a vegan for vegan wednesday. By the way, this week Regina of the lovely blog muc.veg collects the vegan wednesday pictures for the vegan wednesday-pinterest board. (Thank you Madame!)

I started my wednesday off by putting a teaspoon full of coconut oil in my mouth. Yeah, I know that sounds weird. Unless you’ve heard about oil pulling before. If not, check out this vid by Yamina. Next stop (after rinsing my nose with salt water *yeah!*) (still in my pajamas) was the couch with a big cup of warm water with the usual lemon juice, turmeric, ginger, black pepper and maple syrup.

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Next followed one of my favorite smoothie-combos (I’m sure I mentioned this one before, but anyway)…

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… kale, pear, banana, avocado, a little lemon juice, ginger and lucuma powder. And water, to get that smooth texture. *haha* 😉

I got some old leftover bread from school and since I had a little time on my hands I made vegan french toast! (also known as “Arme Ritter” or “Wentelteefjes”)

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Topped with cinnamon, maple syrup and banana coins. With black coffee and yellow kiwi on the side.

I used the recipe for “Fronch Toast” from Isa Chandra Moskowitz’s “Vegan with a Vengeance”.

I poured the leftover french toast batter (which mostly consists of chickpea flour and plant milk) into the pan and turned it into some kind of pancake scramble or “Kaiserschmarrn”, that I topped with more banana, maple syrup and some passion fruit and enjoyed alongside another cup of coffee with homemade vanilla-almond milk.

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After this extensive breakfast I didn’t feel that hungry for a while, but before I finally got out of my pj’s and took off to bike to that evenings yoga class across town I enjoyed a huge bowl of yet another smoothie:

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This one has 2 bananas, 1 frozen banana, 1 very ripe persimmon, 1 orange, freshly grated ginger, lucuma, maca, cinnamon and a splash of lemon juice in it.

The yoga class was really great. I’m pretty enthusiastic about Iyengar yoga lately. I hadn’t taken a class in a while and I immediately noticed how much better my whole body felt, after class.
After another pretty cold bikeride home I made myself some…

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yup! again a bowl of miso soup with rice-udon noodles, tofu, wakame and veggies! I just love that stuff! And it’s so easy and quick to prepare! But no worries, I’m no longer eating this soup every.single.day. 😉 (Oh, and notice those sustainable bamboo chopsticks that Lilith gave me for my birthday!!!)

So, this was about it. My vegan wednesday. Check out the pinterest board and the other participating blogs! It’s always such an inspiration to see what other vegans eat. Or maybe I’m just waaaaaay to curious about other people’s lives… 😉

bye, bye!

judith

Vegan Wednesday #92

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Hello friends,

It’s Vegan Wednesday again! This week Tara of the beautiful blog think.care.act. – sustainable lifestyle.now collects our posts for the pinterest board. Thanks to the lady!

I usually spend my wednesday at my internship farm. But since it had been raining quite substantially the last days (including wednesday itself) my farmers decided that it wouldn’t be much use if I came to the farm that day. So I stayed at home and enjoyed a quiet rainy day (mostly indoors) with my man, who had just come back from a longer worktrip to Portugal.
So instead of getting up reeeeeeally early on wednesday morning in order to get on a train to Lelystad I could sleep in 🙂
We had a relaxed breakfast, catching up on all the things that happened in the last two weeks in each other’s lifes.

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So after my usual cup of warm water with lemon juice, turmeric, ginger and pepper, I had a bowl of coconut yoghurt with some passion fruit and a little bit of orange on the side. I also devoured a large slice of sourdough rye bread with our mum’s homemade blueberry jam (on the left) and some avo-mash with salt and cayenne pepper (on the right).

This was followed by a soy cappuccino that I enjoyed while doing some long-due paperwork.

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Before I headed out into the rain to the wednesday’s organic farmer’s market (Amsterdam, Harlemmerplein) I prepared us a light and sweet lunch.

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The base of this granola bowl was a superfood-raw cacao-banana smoothie, topped with some extra banana slices, shredded coconut and crunchy chocolate granola (the granola was certainly not so healthy but so gooooood).

After my little wet bikeride we chilled on our couch and watched some game of thrones, while snacking on some juice pulp-cake…

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…topped with a dollop of coconut yoghurt. (I’ll post the recipe soon!)

For dinner we kind of cleared out our fridge and threw together a big-ass salad, added some previously oven-roasted veggies to it and turned some leftover lentil-taco filling into burgers and served the whole shebang with some turkish flatbread.

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I hope you guys had an equally relaxed and delicious wednesday!

cheers,

judith

Red Lentil Hummus

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Hi there!

It’s been a while. I know. Things are pretty busy around here and I spend hardly any time at my desk anymore. Which I consider as a good thing. Only problem is that I cook and photograph food, but don’t share these little creations here anymore. Another problem is that I don’t answer my emails. But aside from that I enjoy not being stuck behind my computer anymore, all day long 🙂

My food/ kitchen creations lately have been less labour intensive either. But even with less time on my hands I try to make sure that my meals are well composed and contain all the necessary building blocks of a balanced diet. So usually I end up with something like this: a cooked or sprouted grain (for the carbohydrates), (raw) veggies and greens, a source of healthy fat and some protein.
So for example my meals often look like this:

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mâche lettuce, red lentil hummus, sambal roasted potatoes and a salad of raw purple cabbage, orange and carrots, topped with fresh dill, lemony mustard dressing and walnuts.

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again mâche lettuce, shredded beets, carrots and apple, topped (again) with fresh dill (I looooove dill) and some sunflower seeds and pepitas with a side of tempeh, panfried in coconut oil and tossed with a little tamari. This was a bit “light” on the carbohydrates, but I I already had quite some with the other meals that day.

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oven-roasted green asparagus and potatoes (with rosemary) with a salad of cooked brown rice, radishes, shredded purple cabbage, micro greens, apple, fresh parsley, sunflower seeds and pepitas.

I noticed that I often tend to forget the protein component. Read more about the importance of adding enough protein to your diet on this lovely blog (bonzaiaphrodite.com). When I think of protein I instantly think of beans and lentils. My problem with these guys is that they need some prep-time. Of course, you could also buy them in glass jars or tins. Already cooked and ready to use. But I personally don’t like the stuff from the tins and jars. So I buy my pulses in dried form, soak them (the beans, I mean) overnight/24h and cook them with my pressure cooker. Since I don’t spend that much time at home, I do this kind of stuff in the weekend. I cook up a big batch of beans and freeze them in smaller portions. That way, I can easily warm a small portion and toss the beanies into whatever I have on my plate. I almost always find them a great addition to salads.

Another great way of eating more pulses is making hummus. It’s not only delish, it’s also an easy way to snack on some protein-rich food throughout the day, when you’re on the road.

My issue with hummus is, that I always forget to soak/cook/thaw the chickpeas in advance. So I came up with this red lentil hummus, which can be prepared in a whim, no presoaking/thawing necessary.

Red Lentil Hummus

Ingredients:

1/2 cup dried red lentils (the red lentils available at my local organic food store are already halved, so the cooking time is pretty short (only 5-7 minutes after the water has come to a boil), cooked in about 1 cup of water

4 tablespoons good quality olive oil (I like extra virgin, unfiltered)

juice of half a lemon (+ the zest if you prefer a more lemony hummus)

2-3 sundried tomatoes (soaked in warm water to soften)  (optional) or a tablespoon of tomato paste

1 clove of garlic

1-2 tablespoons tahini

3/4 teaspoons ground cumin

1/2 teaspoon ground coriander

cayenne pepper

(more chili pepper if you prefer a spicier hummus or some smoked paprika for a more smokey flavor)

cinnamon (optional, but I love it in hummus. and in pretty much everything *lol*)

sea salt and freshly ground black pepper

fresh herbs, such as flat-leaf parsley and coriander (some mint could be nice aswell, if you’re into that kinda stuff, but be careful not to use too much of it. it can easily overpower the other flavors)

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“Directions” 😉

Simply blend all the ingredients together, using an immersion blender or a food processor. Adjust the spices to your liking and enjoy with some crackers, veggie sticks, in a wrap or…

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… like this in some cabbage leaf boats, topped with fresh veggies and avocado. yum. 🙂

Have a great week!

 

 

Kaffee und Kuchen beim Bric à Brac in Bremen

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Moinsen!
Als wir (also Lilith und ich) vor etwa zwei Wochen bei unserer Familie in Bremen waren haben wir, kurz vor meiner Rückreise nach Amsterdam und ner kleinen Runde durchs Viertel, einen Abstecher ins Café “Bric à Brac” am Wall gemacht. Das kleine Café war mir schon eher bei einem anderen Bremenbesuch aufgefallen. Damals hatte ich mit unserer Mama gleich gegenüber vom Bric à Brac bei “Emmi die Suppenbar“, nach einem Besuch der nahe gelegenen Kunsthalle, eine leckere (vegane) Suppe gegessen. Da wir aber gerade von einem späten Frühstück bei unserer kleinen Schwester Miri und ihrer süßen Katze kamen (die sie erst vor kurzem von der Katzenhilfe Bremen aufgenommen hatte), war uns eher nach ner Tasse Kaffee als nach einer warmen Suppe 😉

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Miris Kätzchen wurde erst vor kurzen kastriert. Darum musste sie noch diese Halskrause tragen.

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Diese Bilder hat Miris Mitbewohnerin gemacht, die Kunsttherapie studiert.

Das Café ist auf den ersten Blick winzig. Quasi in eine Ecke neben dem Eingang zum ehemaligen Polizeigebäude am Wall gequetscht. Als wir den kleinen dreieckigen Raum betraten, der neben der Küche, Theke und Vitrine auch eine kleine Sitzecke beherbergt, machten wir uns etwas Sorgen, ob wir überhaupt noch einen Sitzplatz bekommen würden, denn alle Plätze schienen bereits besetzt. Doch auf unsere Nachfrage bei der Bedienung hinter der Theke, stellte sich heraus, dass etwa schräg gegenüber vom Café, im Lichthof des Gebäudes, noch Tische und Stühle stehen, die sowohl zum Bric à Brac als auch zur Suppenbar gehören. Erleichtert bestellten wir unsere Kaffees. Auf meine Nachfrage hin, ob es auch möglich sei einen Cappuccino mit Sojamilch zu bekommen, schüttelte die Bedienung bedauernd den Kopf. Er könne mir aber statt Sojamilch etwas Dinkel- oder Reismilch aufschäumen… 🙂 Während wir auf unsere Kaffees warteten hatten wir Zeit die herrlich aussehenden Kuchen und Torten in der Vitrine in Augenschein zu nehmen. Die Schildchen ließen leider nicht erahnen ob darunter auch ein paar vegane Köstlichkeiten waren. Doch nach einer weiteren Nachfrage stellte sich heraus, das beinah die Hälfte der Leckereien vegan waren. Obwohl wir noch etwas voll waren von unserem Frühstück, entschieden wir uns dennoch dazu uns ein Stückchen rohköstlichen “Käse”kuchens mit Himbeertopping zu teilen. 🙂

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Der Kaffee, der im Bric à Brac gemacht wird, ist übrigens 100% biologisch, fairtrade und sehr lecker. Je nach Wunsch kann man ihn auch etwas kräftiger bekommen 🙂 Die Rohkosttorte war außerdem ein Gedicht. Superlecker! Cremig und fruchtig.

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Bei meinem nächsten Bremenbesuch werde ich ganz sicher wieder auf nen Kaffee (und etwas leckeres dazu) im Bric à Brac vorbeischneien 😉

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Kennt ihr das Bric à Brac? Habt ihr noch Tipps, was man dort unbedingt probieren sollte? Oder vielleicht noch weitere “vegane” Brementipps?

À bientôt!

 

 

 

Shrove Tuesday or Pancake Day

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Hello there,

Since I saw pictures of pancake stacks and the slogan “Pancake Day” popping up in the (food-) blogosphere and on instagram a lot lately, I first made a batch of vegan pancakes and then did some research
Apparently “Pancake Day” is what we Germans know as “Fetter Dienstag” (Shrove Tuesday), which is the day preceding Ash Wednesday (Aschermittwoch), the day that marks the end to Carnival season. Where Lilith and I come from, Carnival does not have a huge tradition. We don’t even call it “Karneval” but “Fasching”, which comes from “Fasnacht”, I guess. Anyway, living and studying in Aachen for a few years (I think it were four…), taught me quite a bit about Karneval. It’s still not my cup of tea, but it sure can be fun. I think my nature is just too nordish and “unterkühlt” 😉 (introvert).

So let’s get back to Pancake Day/Shrove Tuesday (wofür ich mich dagegen sehr wohl erwärmen kann). Since “Aschermittwoch” marks the end of Carnival and the beginning of “Fastenzeit” (fasting), Shrove Tuesday is being used to overindulge in the foods that one sacrifices during fasting. In several countries this festivity involves the consumption of especially fatty (and sweet) foods, either to use up the fat and sugar in the house before fasting or to indulge in the food that one has to abstain from until Easter. According to Wikipedia, Shrove Tuesday is known as Pancake Day in the UK, Ireland, Australia, New Zeeland and Canada, because … well you can guess why 😉

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Pancakes are one of my favorite foods. For me, it could be pancake day, much more often 😉 Actually, I could never imagine becoming vegan, until I made my first batch of vegan pancakes and found them to be even better than the “traditional” ones, with eggs and cow’s milk.

Enough of the talking. Here’s my wholesome pancake recipe, which makes for a filling breakfast, lunch, dinner, or mid-afternoon snack for two people (of course depending on your appetite. I can eat a whole batch of these, even though not in one sitting…).

You need:

1/2 cup whole spelt flour

1/2 cup buckwheat flour

2 teaspoons baking powder

1 chia egg (= 1 tablespoon chia seeds, thouroughly mixed with 3 tablespoons water; refrigerated until it tourned into jelly)

1/2 teaspoon pure vanilla

1/4 – 1/2 teaspoon ground cinnamon (optional)

1/8 teaspoon sea salt

1 cup plant milk

2 tablespoons mild tasting oil (I like to use sunflower oil here)

1 tablespoon agave syrup (or another liquid sweetener of your choice, or just leave out the sweetener)

 

Directions:

1. In a large bowl, mix the dry ingredients. I like to use a wire whisk for this.

2. Make a little mold in the flour mixture and add the liquid ingredients into it. Now slowly but thoroughly stir together the ingredients until a thick but even batter forms.

3. Let the batter rest for 5 minutes.

4. Preheat a skillet. Grease it with some coconut oil and cook your pancakes over medium heat.

Since the batter is quite thick and sticky, I like to use an icecream scoop to put some batter onto my skillet. I also don’t make the pancakes very big. Just about 15cm in diameter. It is crucial to just flip the pancakes when the upper part already looks a bit dry and little airholes have formed.

I enjoyed mine with homemade applesauce and lots of maple syrup 🙂

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Happy Pancake Day!