![]() That's my way of fighting for a vegan world. Tell me about the food that noone will be able to veganize!Īfter this project, I will be able to do it. Vegan food is great, it's the healties choice of food you can get, it's peacefull, it's good for the environment, it's able to slow down the climate change and to stopp the hunger and it's even cheaper. I don't want Gordon Ramsay to cry because he has to try a vegan diet. I don't want to hear any of those food crisitcs and Antony Boudrains say, that our cruelty free food is inferior. Let's veganize everything that's supposed to stay omni!ĭo never lose the standart of doing it gourmet stile. I always want the texture the taste, the umami and the fat and that's the challenge for me but I will never give up to try because hey, I sucessfully faked an authentic bloodsausage without using any blood. When you try to veganize it and you what to fake this stuff autentically it's quiet hard. ![]() The challange is, that meat has it's own texture, taste, a lot of umami and fat and it provides you with raw protein, that is able to work as it's own binder. The experiment during mofo made me think a lot about vegenazing meet dishes. Well, this food can be gross and boring and sometimes it is quiet a pain in the a** to veganize some dishes. As a child and teenager I also traveled to the north of germany and stayed in munich for a couple of days so I was introduced to the cuisines of other german regions. ![]() An other dish was "Hühnerfrikassee", a thick and tasty chickensoup served with cooked rice, which I will surely veganize in a few weeks. The beefsoup was always made with "Suppenfleisch", that's different kinds of cheap beef which noone would use to fry it or something but was nice in a soup even if it was fatty and soft. As a child i liked her fried pork chops and the beef soup. She used to eat spinach with boiled eggs and potatoes, which I liked very much and she had lots of "Durcheinander"-style dishes with differnt kinds of meat. The dishes she made for herself at weekdays were more frugal but also traditional. She also prepared white asparagus when it was in season and was alwas very picky because she always wanted to find the best quality asparagus. She cooked things like "Königsberger Klopse", "Goulasch", "Rinderrouladen", "Kohlrouladen", "Reibekuchen", "Sauerbraten" and all those other roast, german kitchen is known for. My grandmother used to cook every sundays lunch for us as long as she was able to do it. But quiet and other thing is, that my mother and grandmother are both passionate cooks and bakers even if my grandma doesn't cook or bake anymore but they itroduced me to german kitchen. I kind of hated processed meat so I was a very bad german ^^. All those disgusting mayo flavoured "salads" like nudelsalat, kratoffelsalat and this like fleischsalat or wurstsalat scared me a lot. I disliked most of the german sausages and even hated frikadellen. Store in an airtight container in the refrigerator for up to 1 week.I spent most of my life as an omni but I was a very picky child and teenager. Let the serunding cool completely before serving. Add the lime leaves or lime zest and cook for 3 minutes, until fragrant. Add the tempeh and coconut mixture and keep stirring constantly over low heat unil the oil is absorbed. When the paste is fragrant and a shade darker, add the lime juice, sugar, and salt and mix well. Heat the 1 tsp of coconut oil in a large frying pan and fry the spice paste. To make the paste: In a spice grinder or large mortar or food processor, grind the lemon grass, shallots, ginger, garlic, fennel,pepper flakes, and turmeric using a little coconut oil if necessary to get it to grind thoroughly.Ĥ. Transfer to the cooling coconut and reserve.ģ. Fry the tempeh until it is dry and crisp, about 4 minutes. Place the frying pan over high heat and add the coconut oil. You can do this on the stove top medium heat too but you need to watch it carefully.Ģ. In an oven at 300 degrees F, toast the coconut until it is fragrant and lightly golden brown, about 10+ minutes.
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