We were a bit late with the last potluck, but by the good weather arrived, it happened also wiht many fresh spring food impressions :)
Thank you for Ben for organizing and hosting it!
The menu
- Fruit salad by Évi (sweet mixture of apple, banana and pear cubes)
- Exotic salad by Orsi
- Ayurvedic Yoga food by Anand: Kicheri
- Pasta in tomatoes-mushroom-wine sauce by Johannes and Stephanie
- Tofu chili – mildly hot by Verina
- Simple lentil cream with sesame seeds by me
- Home made baguette!!
- Hot lentils by Elan
- Carrot cake by Ben
- Soya milk millet with apple sauce by me
Some of the recepies:
Orsi's exotic salad
Ingredients:
Green salad leaves
Green part of spring onion, cutted
Grated carrots
Fried zuccini
Roasted whoal nuts
Dried apricots, cutted
Croutons (fried bread cubes)
Your favourite green herb or spices
Some vinegar and oil
Mix all the ingredients in a ball and enjoy its ready to eat!
Kichri
Put 2 spoons of warm ghee with half spoon of cumin seeds in a pan. Then add onion, tomato, fresh cut ginger and garlic.Then coriander powder and tamarind(kurkuma) yellow powder.
In this curry add various vegetables like carrot,potato,green peas etc and then add one glass of red lentis and two glasses of basmati rice and then add 4or 5 glasses of water.
Wait for 10 minutes and serve the delcious dish.
We can eat it also with fresh yogurt afterward.
Wait for 10 minutes and serve the delcious dish.
We can eat it also with fresh yogurt afterward.
Hot Spicy Lentils
Boil lentils (1 cup lentils with 2 cups of water)
Stir and fry oil, garlic, onions, zuccini, and any vegetables you like. Add many spices to the lentils (salt, pepper, paprika, chili, oregano… as many as you like it hot!).
Stir-fry the veggies with the lentils.
Tofu-Chili
Ingredients:
Kidney Beans
Corn
Chili-powder
Tofu cubes (Cut into cubes)
Salt
Tomatoe puree
Directions:
Mix all the ingredients in a pot and cook on low flame for 30 mins.
Add some love and serve!
Home made bread
Let 1 tablespoon dry (active) yeast dissolve in 2 cups of warm water. Then add 1 tablespoon salt, 2 tablespoon sugar. Than add 1 cup of white flour at a time, mixing well, up to 7 cups or when it feels ok. After kneading, let it rise for 2-3 hours. Than place in baguette pans and bake.
Vegan Carrot Cake
Ingredients:
2-1/4 cups whole wheat flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
2 bananas
1 teaspoon vanilla
1/2 cup vegetable oil
2 cups finely grated carrots
1 can (about14 oz ) crushed pineapple, drained
1 cup shredded coconut
nuts and raisins optional
Directions:
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mash bananas and mix in sugar, add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice or allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
2 bananas
1 teaspoon vanilla
1/2 cup vegetable oil
2 cups finely grated carrots
1 can (about
1 cup shredded coconut
nuts and raisins optional
Directions:
Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mash bananas and mix in sugar, add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.
I prefer a thicker cake, so I used a 9x9 glass pan. But if you prefer thinner cake with more servings, use a 13x9. Grease pan. Smooth batter into pan. Bake for 40 - 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.
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