Vegan Tiramisu

Vegan Tiramisu This is for tiramisu lovers who can’t get enough of fat sweet cream πŸ™‚

And oh yes this is a really creamy heaven despite all the healthy attributes. There is no industrial sugar added (the lady fingers and the chocolate have some tho), you can use maple sirup, agave sirup or a very unvegan honey Β if you please. Even tho the cashew cream tastes unbelievable similar to real mascarpone cream and is rich and creamy it turns out to be the perfect dessert for a dinner with friends or family because it is nice and light and even when you overeat you don’t feel too bad πŸ™‚ Also goes well with latenightmunching on movienight.

I used a tray 30×20 cm and made two layers of biscuit fingers.

You start with making the coffee. I used about 2,5 large cups. you can mix in some cognac or amaretto into the coffee if you like and if you are not straight edge. I am very far from straight edge but I prefer the tiramisu without alcohol much more then with. Β I refer it to be some childhood aversion against some awful chocolate-pralines πŸ™‚

Pour some of the coffee onto a large plate and soak the biscuits on the sugary side until they are half soaked thru and place them, with the soaked side up, in the tray.

Next is the chocolate cream layer.
You need:

  • 400 g silk tofu
  • 200 g vegan dark chocolate
  • 2 Tbsp Maple or Agavesirup (if you are not vegan or superbroke like me you could use your flatmates honey. but only if nobody’s Β looking)

Give the Chocolate a melt in a hot water bath (if you are a professional chocolate melter you should know how to). let it cool. Meanwhile mix the Tofu in your food processor with the sweetener. Add the melted chocolate and process for 5 minutes until the cream gets thick and creamy. Let the cream rest in the fridge until needed.

For the “Mascarpone” cream you need:

  • 250 g Β Cashew Nuts soaked in water overnight
  • 1, 5 tsp of nutritional yeast flakes
  • 2,5 tsp of vanilla bean powder
  • 3 TbspΒ Maple or Agavesirup
  • 1/2 cup cold water

also you will need to make this cream thicker with a thickener like for example agar-agar powder. Mix two tsp agar-agar with half a cup hot water. stir and set aside.

Mix all the ingredients in food processor until totally smooth. It takes a few minutes of patience and you’ll need to scrape down the sides every now and then. After you are sure all is smooth and perfectly perfect add the thickener and process for another 2 minutes.

Now you can start layering. First with the chocolate cream from the fridge. Spread it out evenly with the back of a spoon on top of the biscuits. Β Then again make a coffee soaked layer of biscuits on top of the chocolate cream. Β Then the Cashew cream. Β Sprinkle too much dark chocolate powder over everything and now do the hardest part with an unshaken zen attitude (without cheating!) : wait patiently for 8 h until the tiramisu is cold, soaked and prepared to die fast.
….leave an acceptable piece for your flatmate


Pasta alla Norma

One if the good things you have when your Italian friends are visiting you, is that you will have for sure nice pasta dishes!
The dinner time is maybe a little bit later if you are used to eat early like me, and you have also to workout more later in gym πŸ˜‰ but the nice evening with good food is worth it!! πŸ™‚
So yesterday we had Pasta Norma which is a Sicilian dish with a lot of eggplants and self made tomato sauce!!

You need:
β€’ Pasta
β€’ eggplants
β€’ tomatoes
β€’ olives
β€’ capers
β€’ basil
β€’ spring onions
β€’ garlic
β€’ olive oil
β€’ salt, pepperoni

First cut the eggplant and put it for around 20 minutes in a bowel of water to get the bitter taste out of it!
Dry them later good otherwise they will burn while frying.
After frying then a while put also garlic, onion, olives and capers inside for also fry, of course cut!
Later put all on a plate and put the tomatoes into the remaining oil for cook it till you get a nice sauce! After this mix all together and add basil and spices and last but not least mix also the pasta with the whole sauce and its ready to serve!!

This is a great dish!! Thanks to our chef Zeno!! πŸ™‚

Getting the sauce ready!!

Buon appetito !!

Green core gnocchi

It’s not really a real traditional italian dish but it’s just fun to make gnocchi by yourself anyway! If you are not so much a perfectionist about their form πŸ˜‰ as you will see on my pictures I didn’t succeeded so well in making them look really like gnocchi but the taste was anyway delicious!!
If you don’t like soy products like tofu etc, green core is a nice substitute also for dishes like pasta Bolognese!

For the gnocchi you just need:
β€’ Flour
β€’ potatoes

For the sauce:
β€’ tomatoes or tomato sauce
β€’ green core
β€’ onion
β€’ herbs, salt & oil

First of all soak the green core in water for around 30 minutes.
Cook the peeled potatoes, smash them and mix it with flour till you have a mass if which you can make the gnocchi!
Form little pieces and give then in boiling water till they swim all on top!
For the sauce, fry first the green core and the chopped onion, add the tomato sauce or self mixed fresh tomatoes.
Add salt and herbs or other spices after your taste!! Ready!!!






Tiramisuuuuuuuu… How I missed you!! Of course you find here in Italy in some places vegan Tiramisu, but much much too less still!!!
I made yesterday my first self made tiramisu ever and already preparing it was so much fun that I nearly ate just all the cream πŸ˜‰
It’s not the healthiest thing of course and maybe after a session like this its urgently sports time, but believe me, it’s worth it!!!
You need:
For the cream
β€’ 300 gramm Tofu
β€’ 250 gram margarine
β€’ 125 gram cane suger
β€’ juice of half orange
β€’ 20 cl soy cream

β€’ a package of Zwieback (watch out that you catch a vegan one)
β€’ 2 espressi
β€’ 2 oranges
β€’ cherry juice
β€’ cacao powder

Melt the margarine and mix it with all the other ingredients for the cream.
Mix the two espressi with 5 spoons of cherry juice (normally its with Amaretto, but I didn’t want to buy a whole bottle just for one Tiramisu, so I took oranges, thanks to my orange juice cravings every morning this is an always in kitchen item!, and cherry juice),
take the zwiebacks and dip them in the espresso-cherry juice mix that they soak a little bit the liquid. Fill with this the floor of the dish and put over it the first layer of cream.
Dip now in the same procedure the Zwiebacks in you fresh squeezed orange juice and cover with this the cream layer.
After this another layer of cream and over night in the fridge!





Spaghetti Carbonara with The Vegg

Today I made a dish which I didn’t eat for a long long time.
Even in the time before I was vegan it wasn’t one of my favorites, because of the raw egg inside. But now I have the perfect solution! The Vegg!! With this egg substitute which is actually like egg yolk but mainly made of yeast, I can make now easily all dishes for which I’m always told…no this is not possible to cook, there is egg inside… So… Now I can!!!! πŸ™‚
Of course there are a lot of ways to substitute egg but with The Vegg it’s the easiest and consistence nearest I guess!
You just have to mix it with water and I was really surprised about what came out!! Something exactly like egg yolk but without cruelty to our poor little chickens and for sure much more healthier πŸ™‚
So lets start!

You need:
β€’ spaghetti
β€’ 1 tsp of the Vegg (like 2-3 yolks)
β€’ 150 gram Seitan
β€’ 50 margarine (Make sure it’s a vegan one)
β€’ onion
β€’ garlic
β€’ muscat
β€’ salt, pepper and oil

Start to cook the pasta and fry the Seitan, chopped in little pieces, with garlic and onion in olive oil.
Melt the margarine and add muscat, salt and pepper. Prepare the Vegg yolk: blend it in a cup with a hand blender or in a mini blender. I used of course my big smoothy blender and had a little disaster. So I had to add more of the Vegg and water to make it mix able! But the good thing: now I have something like 4 more egg yolks in my fridge and can make tomorrow French toast πŸ™‚
Ok but let’s go in with the recipe!
Blend The Vegg and give the amount of 3 egg yolks in a bowl, add the melted margarine with the spices and also the saitan, mix all and put directly the ready pasta into it.
Mix all well and if you feel like its good for the consistence, add a little pasta cooking water!
Ready and yummy !!!



Chestnut Cake (Castagnaccio)

One of my favorite sweets here in Italy…
This cake is so simple to make and so tasty!!
I guess I eat it at least one time a week πŸ™‚

What you need is:
β€’ 250 grams of chestnut flour
β€’ oil
β€’ raisins (a handful)
β€’ pine nuts (also a handful)
β€’ Rosemary leaves
β€’ water (half liter)

First blend water and chestnut flour, let it stand a bit and add later raisins, pine nuts, 2 spoons of oil and a pinch of salt.
This hast to be in the oven for 35 minutes at 220 degree.
Later put a few rosemary leaves over it and after baking put 2 other spoons of oil over the cake.
I would suggest to eat directly a piece when it’s still warm! But of course with a little cooling up time before!!


Pasta with chick-peas (Pasta Ceci)

Finally another Italian recipe πŸ™‚
This is a really nice and also easy made one!

You only need:
β€’ chick-peas (500 grams)
β€’ pasta (500 grams)
β€’ onion
β€’ carrot
β€’ ginger
β€’ parsley
β€’ olive oil

Give the chick peas over night a nice bath in water! The next day cook it for another hour and add directly the vegetables and herbs.
Put 3 quarter of the cooked chick peas in another pot and cook it another time directly with the pasta.
Blend the other quarter of chick peas till you have a thick sauce, add salt and pepper and mix it with the ready pasta and cooked chick peas!
Put olive oil over it before serving and ready!


Pasta Bolognese

Week 3 of my every-week-one-tipical-Italian-meal-in-vegan project and I already forgot to realize it in week 2 !!
So this week I will post, which fits really good to this one now, a dessert!
But now to our vegan Italian meal of the day!
I choose another classical one, pasta Bolognese!
You need:

β€’ 200 gr. of soy minced meat
β€’ 1 carrot
β€’ celery (1 stem and a few leaves)
β€’ 1 onion
β€’ a half to 3/4 liter tomato purΓ©e (self made or in a can)
β€’ olive oil
β€’ salt

Chop all the vegetables in small pieces and start frying it in olive oil, after 5 to 10 minutes add the minced soymeat and fry for other 5 minutes. Add the tomato purΓ©e and let it cook for minimum 15 minutes. After taste for consistence add optional water.
Cook your pasta…. And ready!!




Pasta Pomodoro

Today I start with a new experiment! For I’ll be now a long time in Italy, I want to cook all typical Italian dishes in a vegan version!
I try to cook every week one traditional Italian delicacy!
And I start with the absolute classic dish: Pasta Pomodoro, which is actually already a vegan meal…

Cook noodles and don’t be shy to try something different than the classic white ones. I took it here, but also integral, pumpkin noodles or many more could be nice!

The sauce:
β€’ fry chopped garlic in olive oil
β€’ add half cocktail tomatoes and half
tomato purΓ©e
β€’ simmer all for about half hour
β€’ add salt
β€’ serve it with fresh basil leaves on top

As simple as good !!

If you don’t like garlic, let the garlic toes (decide after taste how much you want to add) without chopping it, in one piece! Like this you can put it out before eating it.
Or as another option take onion instead

Vegan Parmesan on top?
Mix half yeast flakes and have almonds in a blender and add salt
(20 gram each should be enough, and salt according to taste)
Will give your meal an extra nice taste!

Bon apetito!