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July 2015

9

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Quick Tomato Mint Salsa (Plus Sandwich Idea)

Written by , Posted in herzhafte Aufstriche|Dips|Saucen, savoury dips|sauces|spreads, Seitan|Tempeh|Tofu| Bratlinge, seitan|tempeh|tofu|patties

Fresh Tomato and Mint Salsa

Now that the temperature has finally cooled down and we’re back to a regular rainy German summer, I can think so much clearer! And suddenly all those hot weather food ideas are popping up in my head again. There is an abundance of fresh produce to choose from right now. Even though we don’t have a garden we managed to grow some tiny tomatoes on our window sills. Other vegetables we often get for free, like zucchini or chard. A couple of our neighbours also grow mint. And if any of you has ever planted this wonderful herb their garden, you know that it has the potential to overtake your whole patch. Mint invasion. When that happenens you will want to try and limit the damage by harvesting like a madperson and then handing out your herbs left and right. A couple of days ago P met one of our neighbours with a huge batch of mint in her arms and before P could even blink, he had one in his arms, too.

Now we’re having everything mint! Mint tea (hot and cold) and mint smoothies, mint in‏تبولة ‏  (tabbouleh) and in soups. I try to use a little of that huge bunch we have in our fridge every day. For a quick lunch I made this tomato salsa that calls for mint instead of cilantro. It’s a wonderfully refreshing sauce and a great sandwich ingredient as well. After I had made the salsa, I fried some tempeh slices in a pan and deglazed them with a huge splash of soy sauce. I toasted two slices of whole rye sourdough bread and spread both with a thin layer of peanut butter. Then topped one slice with tempeh, cucumber slices, and salsa. This is a perfect recipe for the next heat wave. It doesn’t need much preparation and you only have to turn on the oven to fry your tempeh. (Which cou could also prepare a day in advance. And now it’s your turn. Please help me out and share your favourite mint recipes!

Fresh Tomato and Mint Salsa

Tomato Mint Salsa

Ingredients

1 small onion (80 g)
1 clove garlic
250 g cherry tomatoes, halved
10 g (1/4 cup) fresh mint sliced into thin ribbons (or more to taste)
1 tablespoon hot sauce
1 tablespoon lime sauce
1/2 teaspoon coriander
salt and pepper to taste

Instructions

  1. Place onion and garlic in a food processor and pulse until roughly chopped.
  2. Add remaining ingredients and process until the tomatoes are all chopped up and have released their juice. Don't process until completely smooth, this sauce should still be chunky.
http://www.seitanismymotor.com/2015/07/tomato-mint-salsa/

Fresh Tomato and Mint Salsa

Tuesday

14

July 2015

11

COMMENTS

Doughnuts with Berry Glaze

Written by , Posted in bars |pastries|brownies, Riegel|Brownies|Gebäck

doughnuts with berry glaze

One day my daughter was sick and stayed home. In the afternoon we made a little walk around the neighbourhood, which is a city neighbourhood with lots of grocery stores, shops, and bars. It was spring and still cold and rainy. We walked past a bakery with had put a sign out. It pictured a couple of doughnuts, all in different bright colours. When F. saw the sign she begged me to buy a batch. The bakery was one of those chains with self service and products made with much more than flour, yeast, salt, and water. Germany has come a long way with its bakeries, but it’s not a good one. Discounter stores with self service are popping up everywhere and their products are so cheap that they can’t be made in a bakery where employees are paid decent wages. Instead of quality you get a jamboree bag of enhancers and preservatives. These baked goods don’t keep fresh very long and taste pretty bland, but they can be produced quickly and without skilled employees, I guess.

I didn’t want to spill all that over my kid, so I pulled out my second argument and mumbled something about “crushed bugs” in the glaze and asked her if she wanted to make her own doughnuts instead. After that I immediately thought, “Damn, why did I say that? Doughnuts take time and patience.” Even if I sometimes have these character traits, my doughter definitely doesn’t know what they mean. Ah, well. Sometimes I am my own little discounter store. I like shortcuts, too. So I decided we should pull out the doughnut pan and make some baking powder leavened baked treats instead of yeast leavened deep-fried ones.

doughnuts  with berry glaze

I used a simple muffin recipe as a base and for the frosting I cooked some raspberries, strained the juice and mixed it with powdered sugar. These quick fix donuts are not comparable to their fried counterparts, but my daughter still thought they were perfect. Since all kids love bright colours, these would be great for any kind of children’s (birthday) party and we will probably make them again. And even if you’re not a kid, you deserve bright colours and a little sugar, too.

Note: The colour of the glaze can vary a bit. For some reason mine came out very bright red the first time I made these. The next time the glaze had more dark pink shades. So if you want red instead of dark pink, use frozen (or fresh) red currants or strawberries instead. The light pink version that you can also see in the pictures was made by thinning the glaze with some lemon juice.

Doughnuts with Berry Glaze

12 doughnuts

Ingredients

For the doughnuts
280 g (2 1/3 cups) all-purpose flour
150 g (3/4 cup) sugar
1 3/4 teaspoons baking powder
1/2 teaspoon ground vanilla
1/4 teaspoon salt
240 ml (1 cup) soy milk
120 g (1/2 cup) vanilla flavoured soy yoghurt
6 tablespoons oil
For the glaze
130 g (1 cup) fresh or frozen raspberries
120 g (1 unsifted cup) powdered sugar
sprinkles (optional)

Instructions

  1. Grease a 12-hole doughnut pan and preheat oven to 180°C (350°F).
  2. To make the doughnuts, combine all dry ingredients in a bowl and mix well.
  3. Add liquid ingredients and stir until most lumps are gone.
  4. Pour into the prepared pan and bake for 25 minutes or until an inserted toothpick comes out clean.
  5. Let cool for 5 minutes, remove from the pan and let completely before applying the glaze.
  6. For the glaze, place berries in a small pot and cover with a lid.
  7. Cook for about 5 minutes or until the raspberries have broken down.
  8. Drain the berries and reserve the juice.
  9. Place the powdered sugar in a small bowl.
  10. Add 2-3 tablespoons of berry juice. Start with 2 tablespoons and stir to see if you've reached the desired consistency (silky and pourable, but not too thin) and add more liquid if necessary.
  11. Brush the doughnuts with the glaze, coat with sprinkles and let dry completely.
http://www.seitanismymotor.com/2015/07/doughnuts-with-berry-glaze/

doughnuts  with berry glaze

doughnuts  with berry glaze