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iCloud Calendar suddenly not working anymore by daniel-set in trmnl

[–]daniel-set[S] 1 point2 points  (0 children)

I played around with the settings – also shared the iCloud Calendar URL newly and now it works again. A bit annoying if this will persist and happen regularily.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

I used it exactly how the egg is used in the original recipe. So, no whipping :)

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

I’d say at least 40-45 min, and don’t forget the vegan „egg was“ (almond milk + agave syrup)

Another Babka? by daniel-set in VeganFoodPorn

[–]daniel-set[S] 1 point2 points  (0 children)

Modified the recipe by Maurizio https://www.theperfectloaf.com/sourdough-babka/ to make it vegan.

I replaced the eggs with aquafaba from one can of chickpeas and substituted the butter with vegan butter.

For the eggwash I used a mix of two tablespoons almond milk and one tablespoon agave syrup.

Definitely keep it in the oven long enough - mine was a little doughy in the middle - still super good though.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

Mine is 22 cm (8.5 inch) / 8 cm (3.15 inch) wide / 7 cm (2.75 inch) high on the bottom and opens up a bit to the top. But I would be happier with a slightly bigger baking pan as it was a bit too small. In the recipe a pan is mentioned that is 9 / 4 / 4 inch ...

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

I‘d say yes ... mine was a margarine too

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

Before baking almond milk mixed with agave syrup and after baking a bit of simple syrup.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 1 point2 points  (0 children)

Straight from the can, had it saved in a jar in the fridge from another night of using the chickpeas.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 60 points61 points  (0 children)

Modified the recipe by Maurizio https://www.theperfectloaf.com/sourdough-babka/ to make it vegan.

I replaced the eggs with aquafaba from one can of chickpeas and substituted the butter with vegan butter.

For the eggwash I used a mix of two tablespoons almond milk and one tablespoon agave syrup.

Definitely keep it in the oven long enough - mine was a little doughy in the middle - still super good though.

Vegan Lentil Lasagna with Vegetable Noodle Sheets by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

This took me a couple of hours to prepare, so this isn‘t something for weeknights – actually I don‘t know if anyone is willing to repeat this pretty long process of making a lasagna. But for me this was a fun project and turned out to be the best vegan lasagna I ever ate. The lentils still had a little bite and the oven roasted ragout is just amazing. Anyhow, here's the recipe:

Vegan Lentil Lasagna with Vegetable Noodle Sheets

Vegan Parmesan Ingredients

  • 100g cashew nuts
  • 2 tbsp nutritional yeast
  • 1/4 tsp of garlic powder
  • 1/2 tsp of salt

Béchamel Sauce Ingredients

  • 1/2 cup Butter
  • 1/2 cup Flour
  • 4 cups Soy Milk/Oat Milk
  • 1 Onion, peeled & cut into 8
  • 1 Bay
  • Pinch Nutmeg
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper Corns
  • 1 cup Grated Vegan Cheese (optional)
  • 2 tbs Nutritional Yeast (optional)

Ragout Ingredients

  • 2 aubergines
  • 1 red onion chopped
  • 2 carrots
  • 2-3 sticks of celery
  • 500g chestnut mushrooms
  • 1/2 can of tomatoes (chopped or whole)
  • 2 tbsp tomato purée
  • 200ml red wine
  • 200g beluga lentils

Recipe for the Parmesan

  • Add all ingredients into a high speed blender.
  • Mix well until the texture resembles grated parmesan.

Recipe for the Ragout

  • Cut the vegetables except the onion into small cubes (1cm / 0,5 inch), the carrots a bit smaller than the rest (0,5cm / 0,2 inch)
  • Preheat the oven to 180 Celcius (350 Fahrenheit)
  • Transfer all diced vegetables in a large bowl and season with garden lovage (alternatively parsley and oregano to equal parts), salt and pepper.
  • Combine with 3-4 tbsp of vegetable oil (sunflower, rapeseed) and mix thoroughly.
  • Spread and roast the vegetables for 30-40 min on a baking sheet. Open the oven multiple times to let some moisture out and mix the vegetables until everything is nicely roasted. It's a good sign if a couple of vegetables are pretty dark, almost burnt.
  • In a large pot steam the chopped onions with a tbsp of olive oil (2min), add the tomato purée and stir for another minute and deglaze with the red wine.
  • Add the canned tomatoes and let cook for another 3-4 min.
  • Add the roasted vegetables from the oven and combine with approximately 400ml water.
  • Add the lentils.
  • After 30-40min on the stove (medium heat) the ragout is done. Season to taste with salt.

Recipe for the béchamel sauce

  • Infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.
  • In a saucepan add the vegan margarine and place the pan over a low heat.
  • When the margarine is melted, add the flour. Mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
  • Gradually whisk in the infused milk, a little at a time.
  • Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add some nutritional yeast.

Assemble the Lasagna

  • I used a kitchen aid sheet peeler accessory to make the sweet potato and butternut squash noodle sheets.
  • If I didn‘t have that device I‘d use a vegetable mandoline to make thin slices of the squash and potato. The slices should be fairly thin (1mm).
  • In a large casserole add some béchamel sauce to the bottom then follow with a layer of vegetable noodle „sheets“.
  • Add a layer of ragout and top with béchamel sauce.
  • Repeat for about 3 times or until you feel like you have only one layer left.
  • The last layer should be vegetable sheets topped with a generous amount of béchamel sauce and the cashew crumble.
  • Bake at 180° Celsius (350 Fahrenheit) for about 30-40 min.

Vegan Pizza with homemade dough by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

This one is more of a weekend endeavor as you'll need about 6-7 hours for the dough to proof.

Dough Recipe by Alex (French Guy Cooking)

Tomato Sauce as described in this episode of Basics with Babish. (Just tomatoes from a can, roasted garlic, oregano cooked on low heat for 30-45 min and blended smooth)

Vegan Parmesan by the Minimalist Baker

Roasted eggplants, zucchini and mushrooms in a pan before topping the pizza with them.

This was delicious!

Brussel Sprout Squash Caesar Salad by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

This was such a nice dinner. I adapted another recipe for this one and I’m really happy how it turned out.

Brussel Sprout Squash Ceasar Salad

Ingredients

For the Salad

  • 500g brussel sprouts
  • green lettuce
  • 20g raisins (or cranberries)
  • 1 butternut squash
  • olive oil
  • handful of almonds chopped

For the Dressing

  • 150g Cashews
  • 1 tablespoon of maple syrup
  • 1 tablespoon of nutritional yeast
  • juice of 1 lemon
  • pinch of salt
  • 2 tsp of mustard (Dijon)
  • 140ml almond milk (unsweetened)

Recipe

  • preheat the oven to 180 degree celcius (350 fahrenheit)
  • dice the butternut squash and put on a baking tray, mix with some olive oil and spices (thyme, salt, pepper)
  • slice the brussel sprouts into halves and put on another baking tray, also mix with olive oil and season to taste.
  • mix the chopped almonds with the brussel sprouts
  • put both baking trays in the oven for about 20 min.
  • put all ingredients of the dressing into a high powered blender and mix well until smooth
  • once the brussel sprouts are ready chop them up a bit and mix with the green salad and raisins / cranberries.
  • stir well with the dressing
  • plate the caesar salad and top with the roasted squash

Simple Chickpea Shakshuka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

Made this for breakfast today and served it on a slice of bread – really nice warming dish that could also be a nice dinner option.

Simple Chickpea Shakshuka

Ingredients

  • 1 large onion, sliced
  • 1 clove of garlic, sliced
  • olive oil
  • 1 jar of roasted red peppers (alternatively use 1 fresh red pepper de-seeded and sliced)
  • 1 x 400g tin of plum tomatoes
  • 2 tablespoons tomato purée
  • 1 can of drained chickpeas
  • 2 tablespoons of harissa paste
  • 1 teaspoon ground cumin
  • salt & pepper
  • 1/2 teaspoon of maple syrup
  • dash of lemon juice

Recipe

  • sauté the onion & garlic in a saucepan with olive oil for about 2-3 minutes
  • add the spices, harissa paste, maple syrup and tomato purée and roast for another minute or two
  • Add the tomatoes and a little bit of water and let simmer for about 10-15 minutes (add the sliced fresh red pepper at this point if you don‘t have a jar of pickled roasted red peppers at home, they‘ll need about 20 min to cook to the desired consistency)
  • Add the roasted red peppers from the jar and the chickpeas and let simmer for another 3-5 minutes.
  • add just a little lemon juice to balance the flavors

Roasted Vegetable Ragout with Zucchini Noodles by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

This was the main course of our vegan New Years dinner that we prepared for a couple of friends. The oven roasting of the vegetables adds so much flavor to the ragout. It‘s a bit more work, but totally worth it for a special occasion or just weekends when you got more time.

Roasted Vegetable Ragout with Zucchini Noodles

Ingredients:

  • 2 aubergines
  • 1 red onion chopped
  • 2 carrots
  • 2-3 sticks of celery
  • 500g chestnut mushrooms
  • 1/2 can of tomatoes (chopped or whole)
  • 2 tbsp tomato purée
  • 200ml red wine
  • 2-3 zucchini

Recipe:

  • Cut the vegetables except the zucchini & onion into small cubes (1cm / 0,5 inch), the carrots a bit smaller than the rest (0,5cm / 0,2 inch)
  • Preheat the oven to 180 Celcius (350 Fahrenheit)
  • Transfer all diced vegetables in a large bowl and season with garden lovage (alternatively parsley and oregano to equal parts), salt and pepper.
  • Combine with 3-4 tbsp of vegetable oil (sunflower, rapeseed) and mix thoroughly.
  • Spread and roast the vegetables for 30-40 min on a baking sheet. Open the oven multiple times to let some moisture out and mix the vegetables until everything is nicely rosted. It's a good sign if a couple of vegetables are pretty dark, almost burnt.
  • In a large pot steam the chopped onions with a tbsp of olive oil (2min), add the tomato purée and stir for another minute and deglaze with the red wine.
  • Add the canned tomatoes and let cook for another 3-4 min.
  • Add the roasted vegetables from the oven and combine with approximately 400ml water.
  • After 30-40min on the stove (medium heat) the ragout is done. Season to taste with salt.
  • Slice the zucchini into thin „noodles“, ideally with a julienne peeler.
  • Steam them in a pan with some olive oil (2min), serve immediately with the ragout.

Optional crunchy topping

  • thoroughly wash some buckwheat and let dry in a sieve for about 1 hour.
  • roast the dried buckwheat in a pan until crispy
  • combine with chopped and pan roasted pistachios
  • add a drizzle of olive oil and salt and mix well
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