Vegan & gluten free Kaiserschmarrn - Austrian torn pancakes

The original recipe of these torn pancakes is from Austria and Bavaria. It's something my mom made for us many times in my childhood. It's one of the best comfort foods during the cold season but I craved it so much that I had to make it today. 😋 By the way, I started to get stomach burn from eggs so for many months I didn't have them at all and I feel much better, and my boyfriends allergy has gotten worse lately so he is allergic to the eggs as well now, so I tried to impossible and made an egg based dish without eggs. 

The original Kaiserschmarn is served as a main or dessert, to me it feels like breakfast for dinner! Actually I had it many times for breakfast as well.

Ingredients:

450 g gluten free flour mix
50 g rice grist
3 spoon date syrup
1L rice milk (or any kind of plant milk)
3 g gluten free baking powder
vanilla aroma, according to taste
pinch of salt
1 tea spoon of lemon juice or a pinch of lemon zest (I didn't get nice lemons at the market so I just go with the juice😁)

coconut oil or vegan butter


Combine all the ingredient in a mixing bowl and whisk until you have a smooth batter, let it rest for about 30 minutes. After it rested enough, heat the coconut oil in a big pan and pour the mass in it. Cook it on medium heat until the bottom starts to bronz, then turn it around and break it into pieve with the wooden spoon. Bake it until all the pieces get nice and bronzy. I like it with bigger pieces and baked until it gets a little burnt. 

At my parents house we have it with bakes pear compote, cinnamon sugar and /or homemade jam. And my mom makes it in the oven so it's nicely baked and burnt as I love, I was just scared I mess it up so I tried in a pan first, as the original recipe goes. 

 

Baby spinach with avocado tatar

Ingredients:
about 3 handful of baby spinach
1 avocado
1 green apple, grated
juice of a half lemon
1 tea spoon of mustard
chilli powder
black pepper powder
coriander seed
extra virgin olive oil

Wash the baby spinack and let it air dry. Mix the meat of the avocado with the grated apple, mustard, lemon juice and olive oil. Season with pepper and chilli powder. Measure the baby spinach in bowls and put toppig on each of them. Sprinkle some coriander seed on top of them.

Persimmon-banana smoothie with turmeric & cumin seeds {gluten free + vegan}

It might sound strange for first but the sweet taste of persimmon and banana goes really well with the powerful taste of turmeric and cumin. 

Make sure that all the fruits are ripe so your body can absorb the nutrients better. 

Ingredients:
1 persimmon
1 banana
a dash of turmeric
a little sprinkle of cumin seeds
water

Throw everything in a blender and add the half amount of water to it. Blend it until you get the texture you like.

Bananas are rich in carbohydrates so they make a perfect base for post workout smoothies. They contain iron, B6 vitamin and minerals, too (magnesium, potassium are important for the body).

Persimmons also contain a lot of vitamins (such as A,C,E and B6) and minerals (iron, magnesium, potassium, copper, phosphorus and manganese). 

Detox 2017 - Day 5 // Ayurvedic detox soup {gluten free + vegan }

Soup is one of my biggest favorites. A good soup has magical powers to energize while you feel like sunshine is coming out of your whole being. (Sounds stupid, I know). In many coultures, peope even believe that soup has healing power.

This ayurvedic detox soup contains my favorite spices that not only taste good but also help digestion, cleansing the blood and the lympatic system, they even boost the immune system. If it's not enough, this is a simple recipe that hydrates and easy to digest, rich in mineras and detoxifies the body. 

Ayurveda teaches that the base of overall good health is good digestion. So to say, the good digestive fire ("Agni" in sanskrit). When this inner fire or agni shines bright you feel light, easy, energetic and strong. When your agni is weak you're imbalanced. You might feel exhausted al the time, letargic, your mind is cloudy, your body feels heavy and you become lazy or even depressed. 

After a season like Christmas-NYE  when everybody eats heavy, greasy meals, drinks a lot, runs from friends to relatives, meanwhile you fill your mouth with salty or sweet snacks whenever you can, it's easy to fall out of balance. Your agni gets weak. I wrote about different kinds of detoxing methods, one of them is a soup detox. It's a simple way to cleanse your body and still eat filling, delicous food. 

Ajurvedic detoxsoup

Ingredients:

• 2tbs coconut oil
• 2tbs cumin seed
• 1ts coriander seed
• a small piece of ginger, cut into tiny pieces
• 1 medium red onion, diced
• 1 clove of garlic, diced
• 3 cups of diced pumpkin
• 2 medium sized zucchini, cut into tiny pieces
• 2 cups of finely chopped cellery
• 1 ½ L water
• 1 handfulof froyen green beans
• 1 medium head broccoli, heads chopped
• 2ts sea salt
• peper, turmeric to taste
• 1 handful of freshly chopped coriander

Heat up the coconut oil in a tall pot over medium heat and add the spices with the cumin and coriander seed. Stir it for 2-3 minutes, then add ginger, onion and garlic and a little of the turmeric. Stir for another 2-3 minutes until onion is tender. Add pumpkin to the mix along with zucchini, cellery, grean beans and broccoli. Stirr it well then pour the water over the veggies. Bring it to boil then cook until the pumkin softens and all the veggies are cooked. Sprinkle some freshly chopped coriander on top. 

Nasi goreng - Indonesian fried rice or what to do with your leftover rice? {gluten & dairy free + vegetarian}

Usually my Mondays are cooking-free because we have so much leftovers from the weekend that I don't need to cook. But what to do when your leftovers are enough for days? You have a little this, a little that, and oh you should eat those veggies, too before they expire. Well, throw everything together and create something new. We had a ton of rice left from this weekend and I would feel really bad for throwing it out so I decided to try out the vegetarian version of the Indonesian fried rice, Nasi Goreng and I used up everything we had. The ugly paprika that looks like an old ladies butt, that little broccoli that isn't enough for one, the opened can of sweet corn and the leftover tofu I didn't use up to my tofu scramble on the other day, those pinches of herbs that you thought are good for nothing... and tada! There you go with the wonderfully tasty nasi goreng. I didn't have soy sauce so I replaced it, but you can also make your own version from everything you have left in your fridge. 

Ingredients:

- leftover rice (about 4 servings)
- some broccoli
- 3 paprika, chopped
- green herbs (whatever you have: thyme, parsley, even herb mixes)
- smoked tofu, diced
- canned sweet corn, about a half can
- 3 eggs
- 4 tbs olive oil
- about a handful of leftover frozen veggies (carrot, pea etc)
- a little cube of ginger, diced
- chilli powder 
- onion (I used a half of an onion I found in the fridge), diced
-  1 clove of garlic, diced 
- salt, pepper
- tomato sauce or ketchup, mustard
- white vine vinegar 

Beat up the eggs and season with salt and pepper. Heat 2 tbs of olive oil in a large, heavy-bottomed skillet, then pour the eggs into the hot oil. Use a wooden spoon or rubber spatula to move the eggs around the skillet until they’re cooked through but still soft, set aside. Use a wok or a tall pan, heat up the leftover 2 tbs of oil. Add the chopped onion and cook, stirring occasionally, until the onion is starting to soften then add the garlic and the ginger and cook until fragrant. Meanwhile place the broccoli on a plate with about 1 dl water under it and microwave it for about 6-8 minutes. Add the pepper and the tofu to the onions, season it with chili and herbs and cook them, stirring. Add the frozen veggies and broccoli when it's ready. Cook until they are crispy as you like it. Mix the eggs with the veggies and stir it around until it breaks into small pieces. Finally add the rice into the mix with the white vine vinegar, add the tomato sauce or ketchup and some mustard, stir it well and add more sauce if you feel it isn't creamy enough. Stir it well and constantly for about 5 more minutes.