Ingredients

• 400 g carrots
• Juice of a lemon
• 175 ml sunflower oil
• 400 g flour
• Pack of baking soda
• 2 Packs of vanilla sugar
• 200 g sugar
• 100 g chopped almonds
• 1/2 table spoon cinnamon
• 2 cm ginger
• pinch of salt
• powdered sugar and lime juice

Instructions

• Preheat your oven to 165°C
• Grate the carrots and ginger and mix it with the oil and lemon juice
• Mix all dry ingredients (flour, sugar, almonds, baking soda, vanilla sugar, cinnamon and salt) in another bowl.
• Add the mixed dry ingredients to the carrots and mix everything thoroughly.
• Fill everything in your cake pan and bake at 165°C for 60 minutes
• Mix powdered sugar and lime juice to a viscous liquid and spread if over the finished cake

Ingredients

• 1 Aubergine (eggplant)
• 3 spring onions
• 1 small onion
• 150 ml water
• 1 table spoon soy sauce
• 1 table spoon rice vinegar
• 1 tea spoon curry paste
• 2 tea spoons sugar
• 1/2 tea spoon salt
• 1-2 cm of ginger root
• 3 cloves of garlic
• 1 table spoon starch
• peanut oil
• rice

Instructions

• Cut aubergine into large, long pieces (~4 cm long, ~2 cm thick)
• Chop ginger and garlic, cut spring onions and onions into thin rings
• Mix water, soy sauce, rice vinegar, sugar and salt
• Mix starch with a small amount of water.
• Fry in oil until golden brown. Press with spatula to release water
• Put aubergine pieces aside and add new oil into the pan
• Fry curry paste, garlic, ginger, green onions and onions for a short time
• Add mixed water and aubergine pieces to the pan and cook everything for 2 minutes
• Add starch to thicken the sauce
• Serve with rice

Ingredients

• 1 Onion
• 1 Garlic
• 1 cm fresh ginger root
• 1 Carrot
• 3 table spoons Coconut oil
• 1,5 table spoons red curry paste
• 300 g Beluga lentils
• 1 can tomatos (chunky or whole)
• 1 can Coconut milk
• 550 ml vegetable stock
• 1 sweet potato
• 2 table spoons lime juice
• Salt and pepper

Instructions

Origin: https://www.rewe.de/rezepte/veganes-beluga-linsen-curry/

• Peel and chop the onions, garlic, ginger root and carrots.
• Fry for 2 minutes. Add curry and lentils and fry for a short time
• Add Tomatos, coconut milk and 200 ml vegetable stock.
• Cook for 10 minutes and peel the sweet potato
• Add sweet potato and cook for 20 minutes. Add vegetable stock periodically
• Add lime juice. Season with salt and pepper.

Ingredients

• 350g 550 Mehl
• 200ml Wasser
• 10ml Olivenöl
• 5g Salz
• ~5g frische Hefe

Instructions

Vorbereitung

• Mehl und Salz in einer Schüssel mischen
• Hefe in Wasser auflösen und zum Mehl geben, Olivenöl hinzufügen
• Mit einer Gabel die Flüssigkeit untermischen
• Sobald man mit der Gabel nicht mehr weiterkommt per Hand kneten bis ein homogener Teig entsteht
• 30 Minuten bei Raumtemperatur ruhen lassen und nocheinmal kurz kneten
• 1-3 Tage im Kühlschrank lagern, einmal täglich falten.

Backen

• Teig in Portionen teilen, 275g für eine Pizza 550g für ein Blech
• Kurz kneten um einen runden Teigballen zu formen
• Mit einem Schuss Olivenöl in einer Schüssel 2-3 Stunden ruhen lassen
• Teig per Hand strecken, nicht ausrollen, und belegen
• Pizza ca. 8-10 Minuten (Blech 15-20 Minuten) bei 250°C backen.