seitan is my motor

Thursday

12

March 2015

4

COMMENTS

White Chocolate Lemon Tartelettes

white chocolate lemon pies | seitanismymotor.com

I made a resolution to post at least twice a week, but this resolution was crushed instantly when F woke up with a temperature of 40°C (104°F) a while ago. And then some random virus infection knocked her out for two weeks. At first she was fine. She’s always been one of those kids who don’t mind fever. She did enjoy being at home and we spent a lot of our time together cooking. But then one day I asked her if she wanted pancakes and if she’d like to prepare them. She didn’t. Instead her energy levels dropped and she needed a lot of rest. She spent over a week sleeping a lot and all she was eating were three spoonfuls of yoghurt per day.

It’s interesting how different we react to illness. When I get sick I try to ignore it, grab a pain killer and some tissues and do business as usual. I want to function alright. Sometimes it works, but a sinus infection or the flu will force me to bed just like anybody else. F intuitively did the right thing. She slept a lot and refused to eat. That last part drove me crazy because she’s usually a pretty decent eater. She got checked up at the doctor’s office a couple of times and the virus was accompanied by a bronchitis. I am not very good at being patient and I was dreaming of a shot or some super pill that would make my kid act normal again. I hated sitting at home and I wanted to go back to our regular schedule. Of course a couple of days later my vegan superpowers (just kidding) left me and I got the same bug. At least we were sharing our misery now.

I think I learned a lot during these two weeks. Not for the first time I had another lesson in parents don’t know best. Since a fever usually never lasts longer than 3-5 days with F I was pretty sure that she had to be seriously ill. I rolled my eyes when the doctor told my husband that all we could do was wait. They see these infections every day and even a hacking pertussis imitation cough won’t make them blink.  I couldn’t stand F refusing to eat day in day out. I didn’t really trust her body. But my child is tough and she knows what is best for her. Eventually the fever went away and she was feeling better. I realised this when I opened a cookbook at the table and she pointed out some brownies. She told me we had to make them. The next day we sent her back to kindergarten where she ate two servings of pasta for lunch. And when she came home, she ate two large squares of the brownies I had made for her. She was back to her old self.

A while ago we also made some white chocolate and lemon tartelettes together. Yes, the ones I told you about. But while we were stuck in our flat trying to beat that bug, you probably ate all of that chocolate spread I told you not to eat. Well, that’s okay. I don’t blame you. Because while we made these tartelettes we had a similar problem.  F asked me about a hundred times: “Can I eat some now?” Because we have a lot on common: We are very impatient and we like to eat dessert.

white chocolate lemon pies | seitanismymotor.com

 

White Chocolate Lemon Tartelettes

For these vegan white chocolate and lemon tartelettes you won't need an oven. All you need is a little patience to let them set in the fridge.

Ingredients

For the crust
200 g (7 oz) craham crackers or shortbread cookies
2 tablespoons oil
For the filling
6 tablespoons fresh lemon juice
4 tablespoons water
6 tablespoons oat cream or coconut milk, divided
6 tablespoons sugar
1/2 teaspoon agar agar powder
2 teaspoons cornstarch
For the topping

Instructions

  1. Have 6 ramekins ready, about 9 cm in diameter.
  2. To make the crust, combine crackers or cookies and oil in a food processor.
  3. Process until coarsely cround.
  4. Divide between the ramekins and press firmly into the bottom.
  5. To make the filling, combine lemon juice, water, 4 tablespoons of oat cream and agar agar in a small saucepan.
  6. Combine the remaining 2 tablespoons of cream with the cornstarch and stir until dissolved.
  7. Bring the lemon mixture to a boil and cook for 1 minute.
  8. Add starch mixture and cook for another minute.
  9. Pour into the ramekins.
  10. To make the topping, place the spread in a small heat resistant bowl and melt over a water bath.
  11. Pour over the filling and place the ramekins in the fridge, until the tartelettes have set.
  12. Remove from fridge about 1 hour before serving.
http://www.seitanismymotor.com/2015/03/white-chocolate-lemon-tartelettes/

white chocolate lemon pies | seitanismymotor.com

Friday

20

February 2015

9

COMMENTS

White Chocolate Spread

vegan white chocolate spread | seitanismymotor.com

When I was a kid I loved everything sweet. I never missed an opportunity to eat a cookie or candy. Never. But even though nutella is a very popular breakfast item among a lot of German children, I was never a nutella kid. Sometimes we asked for a jar. My father would refuse and we’d start begging and begging until he gave in. He bought it even though he knew that it would sit in our pantry forever, about three quarters left, and nobody would ask for it again. How could that happen? Well, my parents did not allow us to eat the spread straight from the jar, as we had intended. They wanted us to eat it on a slice of bread. “What is your problem?”, you think. A slice of crispy warm toast with hazelnut chocolate spread is the best thing ever. Yes, that might be true. But the bread my parents used to buy wasn’t white wheat bread made with yeast. It was a fantastic sourdough bread made with both wheat and rye flour. Don’t get me wrong, we loved that bread. My parents usually bought a fresh loaf from the bakery right next to our house. It was so good straight from the oven! It had a wonderfully shiny and crispy crust and a perfectly soft, pillowy crumb. My mother would often get annoyed with us because of that bread. We’d cut it into thick slices, rip off the crust, eat it and then devour the crumb. My mother would buy a loaf around noon and when my father came home in the evening, there was almost nothing left. The bread was great with everything savoury on top since it had a strong sourdough flavour. But this flavour was also the reason it didn’t go so well with jam or nutella. And so although that bread was one of our favourite foods, it ruined nutella for me.

Okay, this is not entirely true. Because even if my father had told us not to eat that hazelnut chocolate spread right from the jar, we still would have done it. After all we were regular kids. The truth is, I simply didn’t share my schoolmates’ love for nutella. Because I wasn’t a real chocolate kid. I liked things made with chocolate, for shure. I liked all kinds of chocolate bars filled with caramel, nougat, or nuts for example. You know the kind I am talking about.  But the combination of cocoa powder, hazelnuts, and vegetable oil found in nutella just was too much for me. It was too rich. I couldn’t eat it. It was also the cocoa. because cocoa powder mixed with vegetable fat simply isn’t chocolate! And that was the simple reason why the jar of nutella was collecting dust in our pantry, just like my father had predicted.

The chocolate I loved had something in common with nutella though. It wasn’t real chocolate, too. It had no chocolate liquor.  It was white chocolate, the kind that is so awfully sweet. If there had been a white chocolate version of nutella, I know I would have bought it! Giving up the taste of white chocolate was one of the hardest things to do when going vegan. Over the years it has become easier to find vegan white chocolate and I am really happy that I can enjoy it again. My favourite kind has a ridiculous name and is available in bar form and in 500 g (1.16 lb) bags. I used to treat myself to such a bag whenever I ordered vegan stuff online, which was probably two or three times a year. But now I am back to unlimited access, because of Kokku, a vegan online store. They are based here in Dresden and have their warehouse only five minutes away from where I live. And If I order stuff there, I can usually pick it up the same day. And of course I am ordering white chocolate!

It’s a weird feeling when you finally have easy access to a rare food again. Because you learned to live without it. You survived the cold turkey phase and then you stopped thinking about it. White chocolate is something special. All chocolate is, as we often forget. I cannot eat it straight out of the bag anymore, I have to put it to good use. So I finally made this incredible crunchy white choclate spread, a vegan white nutella. And yes, eat it straight out of the jar if you feel like it. Or on toast! And stay tuned if you want to use this in a recipe for white chocolate lemon tartelettes. That is coming up next!

White Chocolate Spread

This vegan white chocolate spread is a delicious alternative to a regular chocolate spread. It's made with only a few ingredients and comes together in no time. This spread is best kept at room temperature. If youn want to store it in the fridge, make sure to let it sit at room temperature for about 1 hour before serving.

Ingredients

180 g (1 3/4 cup) slivered almonds
2 tablespoons vegetable oil
seeds from 1/2 vanilla bean or 2 teaspoons vanilla extract
150 g (5.3 oz) white chocolate, melted
1/8 teaspoon salt

Instructions

  1. Place the almonds in a small pan and toast them until golden brown. Let cool to room temperature.
  2. Add almonds and oil to a food processor and grind until the nuts start to release their oils and the crumbs turn into nut butter. Depending on your food processor, this may take a while. Scrape down the sides from time to time and make sure not to overheat your processor.
  3. As soon as your almond butter is ready, add vanilla. Blend again.
  4. Pour in chocolate, add salt, and process until smooth.
  5. Transfer to a glass jar.

Notes

For an even quicker version you can make this spread by using 150 g (5.3 oz) store-bought almond butter.

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http://www.seitanismymotor.com/2015/02/white-chocolate-spread/

 

vegan white chocolate spread | seitanismymotor.com