Lasagne

- Scroll down for english version -

Gäbe es jemals einen veganen Lasagne-Wettbewerb, der tollste Mann der Welt würde ihn sicherlich sofort gewinnen! Rezept für zwei sehr hungrige Veganer, oder solche, die gerne kalte Lasagne zum Frühstück genießen.

Zubereitungszeit: 60 minuten

Musik: Öxxö Xööx - der Name ist so putzig! Und die Musik sehr hübsch.

Zutaten:

• 2 Zwiebeln
• Olivenöl
• 2 Knoblauchzehen
• 1 kg Tomaten
• 100 mL Rotwein
• Pfeffer, Salz, italienische Gewürze (mindestens Oregano und Thymian)
• 125 g Oliven
• 150 g Cashews
• 150 g Sojagranulat
• Hafer- oder Sojasahne (optional)
• Lasagneplatten
• Hefeschmelz (siehe unten)

Zubereitung:

1. Zwiebeln würfeln und in einem großen Topf in Olivenöl anbraten. Knoblauch zerkleinern und dazugeben.
2. Tomaten würfeln und mit dem Wein dazugeben. Offen kochen lassen, damit es eindicken kann.
3. Nach Lust und Laune die Gewürze dazugeben, 20 Minuten kochen lassen.
4. Oliven halbieren und mit den Cashews dazugeben. Sojagranulat und optionalen Schuss Hafersahne hinzufügen.
5. Abwechselnd Soße und Lasagneplatten in eine Auflaufform schichten. 
6. Hefeschmelz* machen und darüber geben.
7. Im Ofen bei 180-200 °C 15-20 Minuten backen. Wenn die Lasagneblätter weich ist, ist die Lasagne fertg. Gen Ende kann man noch kurz die Grillfunktion anschalten, so vorhanden, um dem Hefeschmelz etwas Kruste zu verpassen.

*Hefeschmelz: Hier unser famoses Hefeschmelzvideo:

If there ever was a vegan lasagna contest, the most wonderful man in the world would certainly win! Recipe for two very hungry vegans, or those who like cold lasagna for breakfast.

Preparation time: 60 minutes

Suggested music:  Öxxö Xööx - the name is so cute! And the music is very nice.

Ingredients:

• 2 onions
• olive oil
• 2 cloves of garlic
• 1 kg tomatoes
• 100 mL red wine
• pepper, salz, italian herbs (at least oregano and thyme)
• 125 g olives
• 150 g cashews
• 150 g granulated soy flakes
• oat or soy cream (optional)
• sheets of lasagne
• nooch sauce 

What to do:

1. Dice the onions and saute them in a bit pot in olive oil. Mince the garlic and add.
2. Dice the tomatoes and add, together with the wine. Let boil without lid so liquid can escape.
3. Add the spices depending on your mood and let boil for about 20 minutes.
4. Slice the olives in half and add with the cashews. Add the granulated soy flakes and cream if using.
5. Take a casserole dish and add alternating layers of the tomato sauce and lasagne sheets.
6. Prepare nooch sauce (see subtitled video above) and add over the lasagne.
7. Bake in the oven at 180-200 °C for 15-20 minutes. It is done when the lasagne sheets are not hard anymore. If your oven has a grill setting, you can activate it in the end to give the nooch sauce a crust.

Sign of life

Yes, we are still here, and still cooking. But somehow too lazy to blog. The man is very busy working at the moment, and the lasagna and the rhubarb crumble we made nearly two weeks ago were eaten long before we thought of taking a picture. So only a few random pictures of foooood today.

Green smoothie with salad, cucumber and banana.
Next time, definitely less cucumber...

Scrambled tofu from Vegan with a Vengeance
(I only have the iPhone App),
with tomatoes instead of champignons.

Freezer compartment thawing menu:
Seitan, peas, pasta (the latter was not in the freezer...)

I also made hemp milk for the first time, which was very tasty. I never knew what to do with the unshelled hemp seeds, but for milk, they are perfect.

Very weird is the fact that I am starting to like soy milk. Pure soy milk. Without sweetener and oil added. I never thought I could like that "beany" taste, but interestingly, taste buds adapt. Pretty cool.

Good news: happycow.net finally has an iPhone app. Which definitely needs improvement, especially for the offline use, but hey, it's a good start! We will be traveling to Sweden in June, so it is perfect.

3rd Veganniversary

As a vegan, you have to be happy every day that you're alive, because, as everybody knows, it's no way possible to survive at all on a vegan diet. No proteins and such, you know. So, every year that you survive has to be celebrated! Manuel's veganniversary is in January, but we celebrated a bit later. Pictures are not too good, because he was late from the airport and we were terribly hungry ;-)

First: Tofu fish sticks (the german recipe can be found here) with a bit of salad (carrots & apple) and remoulade (vegan mayonnaise I won at the Paris Vegan Day with cucumber and herbs).

Second: Mac & Cheese with alibi green stuff (spinach). Still have sauerkraut left over!

Third: Little layer cake with vanilla pudding and blueberries. The dough I made as in this recipe, the pudding as described here, without the chocolate, but with vanilla soy milk and some extra vanilla. The blueberries I found somewhere in my freezer...

The hidden powers of sauerkraut

Mac&Cheese seems to be a very famous dish in the US. I had never made it before, but I could not resist the recipe posted by Isa Chandra Moskowitz a few days ago: Click me, I am a tasty recipe! The reason was that it contained a secret ingredient: Sauerkraut! It sounded incredibly weird, but as it came from one of the vegan chefs I would trust the most, I tried it.

Seriously, this tastes fantastic! I have no idea what the sauerkraut does exactly, and how on earth one would try to use sauerkraut to obtain a cheese taste, but it works.

The only downside is that I have a huge glass of leftover sauerkraut in the fridge now, and will be eating it for the rest of the week...

Pasta with pumpkin sauce

Autumn, pumpkin time! We are temporarily reunited in a single kitchen, and hungry, as usual.

Today we made a very delicious (and fast!) pumpkin sauce. It's the veganized assimilated version of a recipe from Miss Kochfrosch. As her blog is in german, here's the translation, together with our changes.

Preparation time: about 30 minutes
Suggested music: This is Halloween (ok, not yet, but pumpkin time!)

Ingredients:

• 1 red kuri squash (Hokkaidokürbis) of about 800 g
• 1 onion
• 1 clove of garlic (or more, but ours was a few weeks old and very intense)
• oil for frying
• 250 mL oat cream (Oatly Hafersahne)
• 300 mL vegetable stock
• pepper & salt
• nutmeg
• lemon juice
• 2 tablespoons fresh or frozen chives, minced (Schnittlauch - we had no parsil ;-) )
• 500 g pasta

What to do:

1. Remove the entrails of the squash and grate the squash pieces coarsely. Dice the onion and mince the garlic. Start heating water for the pasta.
2. Heat the oil in a large enough pot. Fry onion and garlic, then add grated squash. When squash becomes a little softer, add vegetable stock and cream. Cook for 10 minutes. 
3. Puree the sauce and season with salt, pepper, nutmeg, lemon juice. Add chives (or parsil) before serving.

We added some vegan almond parmesan from "Käse veganese". It basically contains ground almonds and nutritional yeast. Highly recommended!

Done with taking pictures? Can we finally eat now?? ;-)