the making of: summer rolls

1. cold ramen, carrots, smoked tofu, spring onions, chopped cashews

2. roll it up!

3. a little crooked but delicious!

4. enjoy with some peanut butter ginger-sauce

veganising childhood favourites: schinkenfleckerl

when growing up my grandmother was the cook, the gardener and ruler of the household. her food wasn’t fancy or overly original but it always tasted great and filled the stomach and there was always enough for everybody stopping by our house.

Schinkenfleckerl was definitely a household favourite and could be found on the lunch table at least once every other week.

how:

1. cook farfalle (as you can see in the picture any other pasta will work but farfalle looks the best and translates to “Fleckerl” after all)
2. fry a medium sized onion (or a bunch of spring onions) in olive oil, add pepper and a little garlic salt
3. add your fake ham of choice; works great with cubed smoked tofu as well
4. mix pasta and fried fake ham, add some more olive oil, and voila, here’s your Schinkenfleckerl (which literally means Ham Pasta)

sunday lunch: pizza red white and green

store bought dough (Spar’s is vegan), tomato sauce, tofutti’s block of mozzarella, fresh oregano & basil, a mountain of arugula and some vegan parmesan. glorious!

lunch was awesome!

sunday baking: wir backen eine Obsttorte!

this looks exactly like all the summer cakes my mother used to make for me when i was a young one. i made the base for it all by myself, though!

the recipe was found on SweetVegan. i translated it for you.

WHAT

250 g flour

125 g sugar

1 pack baking powder

1 pack vanilla sugar

125 ml oil

200 ml soy milk

HOW

pre-heat oven.

mix all ingredients, you want your batter to be gooey.

bake at 175 C for 20 minutes.

let cool off, spread jam ( i used raspberry), then top w/ your favourite summery fruit and cakejellyglaze-thingens.

home made oreo shake, baby! 

lunch was quick, easy and delicious. just how i like it.

fried polenta “steaks” over fried green peppers and sun dried tomatoes. 

the quickest and easiest dinner in the world!

the quickest and easiest udon stir fry in the world!

yes, that’s actually the name of the dish.

1 pack udon noodles

as many mushrooms as you like

as much pok choi/bok choy as you like, cut into eighth

1 block of firm smoked tofu, or mock meat or tempeh

a big chunk of ginger

spring onions

4 tablespoons of soy sauce, more if you like

freshly ground pepper, sesame oil, a handful of flax seeds

how

it’s not like you need a recipe for stir fry but here goes anyways: chop up your ingredients, heat up some oil (i used sunflower oil), toss in the spring onions and ginger, add sesame oil and the pepper and the soy sauce, don’t forget to stir. add the shrooms, tofu and udon noodles and stir well. add the bok choy last. 

this is pretty much done once the bok choy is soft but still al dente.

sprinkle with shredded flax seed and enjoy with a large glass of water.

you can find all the ingredients for this ridiculously easy dish at every asian supermarket.