Vegan for a Night

Since I am quite new to the world of Vegan food and was introduced to it only about half a year ago by cook Björn Moschinski (see my Vegan style egg salad post), I felt like making new recipes this weekend: Vegan Mett, which is a meat imitation paste – in Germany it`s made from ground Pork meat normally – and Vegan Caprese, the Italian style tomato & mozzarella entree, in which I replaced the mozzarella cheese with tofu. We were quite full after our entree but since the boys didn´t want to miss out on meat, we had sweet pumpkin with couscous as our main course.

All in all, we had a great family weekend with lots of good food. We kicked it off with a nice baked chicken at Grandma`s on Friday for lunch, continued with a French style cheese, pate and red wine candle light evening, had a Saturday night Vegan feast with the brother & his girlfriend, and finished it this afternoon with tender beef, home-made mashed potatoes and an apple tart dessert at the uncle´s house. Luckily we made it to the swimming pool this morning so that our bodies hopefully won´t want to keep too much of all that food on our hips.

Here are the recipes for you:

Vegan Caprese Salad

Vegan Caprese (serves 3-4 if prepared as a starter)

2 tomatoes

1/2 pack of tofu

a few leaves of fresh basil

Seasoning: salt, pepper

Vinaigrette: olive oil, balsamic vinegar

This is how you make it: Wash the tomatoes, cut out the stem and make thin slices. Then cut the tofu in thin slices and put one piece on each tomato slice. Generously season with salt & pepper, decorate with basil leaves and finally sprinkle with olive oil and balsamic vinegar.

Vegan Mett (Vegan meat imitation paste)

Vegan Mett (Vegan meat imitation paste), serves 4 people

4 slices of rice waffles (puffed rice)

1 small diced onion

2-3 tablespoons tomato paste

Seasoning: Salt, pepper, sweet paprika, chili powder (optional), ground nutmeg, a small spoon of cider vinegar

This is how you make it: In a bowl, break the rice waffles into small pieces and pour over hot water (enough to cover the pieces). Add a small diced onion and 2-3 tablespoons tomato paste. Season with salt, pepper, sweet paprika, chili powder (optional), ground nutmeg, and a tablespoon of cider vinegar. Mix all ingredients well together and serve the Vegan Mett on bread or with veggies.

Sweet Pumpkin

Sweet Pumpkin (serves 3-4 people)

1 small pumpkin

1 orange

Seasoning: Salt, pepper, spicy paprika, white or raw sugar, cinnamon

Olive oil

This is how you make it: In a pot, bring water to a boil and dissolve a cube or teaspoon of veggie stock in it.  Meanwhile, cut the pumpkin in half or in quarters so that it fits in your pot. Then boil the pumpkin until you can separate it with a fork (about 10-15min). Cut off the skin and cut mouth-big cubes. Peel an orange and cut it in mouth-big pieces as well. Mix the pumpkin and orange pieces and season to taste. Be generous with the sugar if you like to caramelized the pumpkin a little bit. Then preheat a spoon of olive oil in your pot, add the pumpkin and orange pieces and steer well for about 5 min. Your kitchen will remind you of Christmas while you prepare this dish :)

A very nice side for the pumpkin is couscous. Prepare it according to the indication on the package. As a quantity I suggest to prepare 2 cups of couscous in 4 cups of boiled water. If the couscous is not pre-seasoned, add a pinch of salt and a teaspoon of canola or olive oil.

One Comment Add yours

  1. TheZingR says:

    These look delicious – so glad that they’re vegan. I seen so many fantastic food blogs I’ve joined WordPress, but so many of them aren’t vegan. Grateful for these recipes, and will definitely try them out.

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