Gingerbread Cookies

Ingredients

1. 250 g wheat or spelt flour or a gluten-free flour mix

2. 1 teaspoon baking soda or 2 teaspoon baking powder

3. ¼ teaspoon salt

4. 2 teaspoon ground ginger

5. 2 teaspoon ground cinnamon

6. ¼ teaspoon ground nutmeg

7. 45 g vegan butter, room temperature

8. 100 g coconut sugar or brown sugar

9. 80 g molasses or sugar beet syrup

10. 1 flaxseed egg (see instructions) or 4 tablespoon applesauce

Instructions

1. Prepare Flaxseed Egg: In a small cup, mix 1 tablespoon ground flaxseeds (or chia seeds) with 3 tbsp hot water. Let it sit for 5 minutes.

2. Mix Dry Ingredients: Combine flour, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl.

3. Cream Butter and Sugar: In another bowl, cream the room temperature vegan butter and coconut sugar together.

4. Add Molasses and Egg Substitute: Mix in the molasses and prepared flaxseed egg (or applesauce) until well combined.

5. Combine with Flour Mixture: Gradually add the flour mixture, stirring with a wooden spoon until a sticky dough forms. (If the dough is too sticky, add a bit more flour).

6. Divide and Chill Dough: Divide the dough into two portions, shape each into a flat ball, wrap tightly in foil, and refrigerate for at least one hour.

7. Preheat Oven and Roll Dough: After chilling, preheat the oven to 175°C (350°F). Generously flour a work surface. Roll out the dough to about 0.5 cm thickness using a lightly floured rolling pin.

8. Cut Out Cookies: Dip a cookie cutter in flour and cut out cookies. Carefully transfer them to a baking sheet lined with parchment paper, leaving about 5 cm space between each cookie.

9. Bake: Repeat the rolling and cutting process with the remaining dough. Bake the cookies for 8-10 minutes or until they are crispy and lightly browned on the edges.

10. Cool: Let the cookies cool on the baking sheet for 5 minutes (they will firm up during this time). Then transfer to a wire rack to cool completely.

11. Serve: Dust with powdered sugar or decorate as desired before serving.

Hummus

To make hummus for wraps for approximately two people, mix the following ingredients together.

1. 1 can chickpeas.

2. Squeeze one lemon.

3. 2 tablespoons tahini.

4. 2 tablespoons olive oil.

5. Salt & pepper.

6. ½ teaspoon of garlic powder.

7. ½ teaspoon of cumin.

8. 1 teaspoon paprika powder.

9. 1 teaspoon chili powder.

10. A few tablespoons of water.

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Baguette

Ingredients

• 380 grams of flour

• 300 milliliter water

• 10 grams of fresh yeast

• 11 grams of salt

Instructions

1. Dissolve the yeast in lukewarm water.

2. Add flour and salt in a bowl and add the yeast mixture and mix with a fork without kneading (the dough is supposed to be sticky).

3. Let sit for 2 hours.

4. Add a bowl with water to the bottom of the oven and preheat the oven (240°C).

5. Prepare a well-coated flour surface and add the dough.

6. Separate the dough into two pieces and form into baguette shape.

7. Bake for 25 min on 240°C.

Burger Buns

Ingredients

• 300g flour

• 21g fresh yeast or 1 bag dry yeast

• 1 tablespoon salt (8g)

• 1 tablespoon sugar (15g)

• 150ml milk

• 45g butter (softened, room temperature)

Instructions

1. Combine flour, salt, sugar and yeast.

2. Slightly warm up the milk (room temperature, not hot).

3. Add softened butter and milk to the dry ingredients.

4. Knead the dough for approx. 10 min.

5. Let sit for 1 hour.

6. Divide the dough into 4 pieces and shape them into balls, press. them down.

7. Let sit again for approx. 45 min.

8. Cover with milk and sesame seeds.

9. Bake for 220°C for 14-16 min.

Cinnamon Rolls

Ingredients

Yeast Dough

• 500 g flour

• 1 packet dry yeast (or ½ cube fresh yeast)

• 100 g sugar

• ½ tsp salt

• 50 g vegan butter (e.g., Alsan margarine)

• 250 g plant milk (e.g., soy milk, oat milk; equals 250 ml)

Cinnamon Filling

• 60 g vegan butter (e.g., Alsan margarine)

• 60 g sugar

• 2 tsp cinnamon

Icing

• 100 g powdered sugar

• 1 tbsp plant milk or plant cream (e.g., soy cream, oat cream)

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Kartoffelsalat

Ingredients

• Approximately 1.3 kg potatoes, cooked, and cooled

• 200-250 g mayonnaise

• 1-2 tablespoon mustard

• 250 g pickles, finely shopped

• 50 ml pickle glass liquid

• 1 tablespoon apple cider vinegar

• Approximately 1-2 onion, finely chopped

Instructions

1. Cook potatoes, let them cool and peel them, cut them into slices.

2. Add the finely chopped onion to a pan, add 125 g water and 1.5 tablespoons bouillon and bring it to a boil (boil for 2 min).

3. Add apple cider vinegar and mustard to the hot mixture.

4. Pour it hot over the cooled potatoes.

5. Mix the mayonnaise with the pickle glass liquid, salt and pepper to taste.

6. Mix sauce, pickles, and potatoes together.

Pancakes

Ingredients

For 4 medium (15 cm diameter) pancakes:

• 160g all-purpose flour

• 1 teaspoon of baking powder

• 1 pinch of salt

• 1 tablespoon cinnamon or vanilla extract

• 200 ml plantmilk

• 1-2 tablespoons maple syrup or sugar to taste

• 1-2 tablespoons oil for baking

Instructions

1. Combine flour, baking powder, salt and cinnamon in a bowl. (The more baking powder, the fluffier and stronger the pancakes will be. American pancakes are usually made with more baking powder than European pancakes. The current recipe is more European.)

2. Add plant milk and maple syrup and stir until just combined.

3. Heat some oil in a large pan over medium heat. Can be a non-stick or a stainless steel pan.
   For both pans and especially the stainless steel pan, ensure that the pan is hot enough before backing.
   (On an electric stove, level 4-5 on a 9 level scale should be sufficient.)

4. Add a bit of oil to the pan per pancake and bake from both sides. Generally, thinner pancakes are more tasty with this recipe.

Pumpkin Cake

Ingredients

• 250g flour

• 150 g nuts (roasted, grinded) like hazelnut, walnut and/or almond

• 100g sweetener (like date puree)

• 1 tbsp pumpkin spice, vanilla, cinnamon, salt

• 2 tsp baking powder

• 1 tsp baking soda

• 1t tbsp apple cider vinegar

• 200ml milk

• 100ml oil

• 250g pumpkin puree

Instructions

1. Prepare the pumpkin puree.

2. Combine flour, grinded nuts, baking soda + baking powder, and spices.

3. Add sweetener, oil and milk and vinegar.

4. Add the pumpkin puree.

5. Add the mixture into a cast and bake for 45 min on 160°C.

Tikka Masala

Ingredients

For the Tofu

• 400 g nature tofu, pressed and cut into bite sized pieces (to get the liquid out)

• 1 teaspoon vegetable oil

• 1 teaspoon garam masala

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

For the Curry Sauce

• 1 tablespoon vegetable oil

• 1 large onion, finely diced

• 4 garlic cloves, finely chopped or crushed

• 1 tablespoon fresh ginger, grated

• 1 teaspoon garam masala

• 1 teaspoon chilli powder

• 1/2 teaspoon turmeric

• 1 tablespoon tomato paste

• 1 x 400 g can chopped tomatoes

• 100 g plant-based yogurt

• 100 g coconut cream

• 2 tablespoons fresh coriander, chopped

• Salt and pepper to taste

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Cookies

Ingredients

• 250g flour

• 1tbsp baking soda (Natron)

• 1 pinch salt

• 70g white sugar

• 70g brown sugar

• 170g butter (softened, room temperature)

• Vanilla

• 100g chocolate chunks

Instructions

1. Preheat the oven on 180°C.

2. Combine flour, baking soda, and a pinch of salt.

3. Whisk butter, add slowly the sugar and Vanilla to it.

4. Add the dry mixture to the wet mixture; combine.

5. Add the chocolate chunks.

6. Form evenly into roughly 14 dough balls.

7. Add them to the parchment tray, press them slightly down.

8. Bake them for 12 min on 180°C.