Vegan Shit

What I cook What I eat What I read... http://snappetite.com/sarah_oz

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and I make girly shirts, too!

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T-Shirts I make... Give me some feedback!

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Daal Soup

Daal Soup

Ingredients:

3 Tbsp Olive Oil 2 finely chopped Onions 4 finely chopped cloves of garlic 3 tsp ground Cumin 3 tsp Tumeric 2 tsp ground Coriander 1 ½ tsp hot paprika 1 ½ cups of red lentils (more if you like it thicker) optional 1-2 chillies 2 potatoes finely chopped 2 carrots chopped or grated 4-5 diced tomatoes or one can of tomatoes 1-1 ½ can of coconut milk 1 litre vegetable stock juice of one lemon

instructions: 1. Heat up the oil and add the spices, fry them for a couple of seconds till they blend into a thick brownish paste and add the onions and garlic. 2. Fry until onions get soft and add the lentils, fry lentils for a couple of minutes and add the tomatoes (fresh or canned). After 3-4 minutes add the potatoes and carrots and finally some vegetable stock. 3. Let everything simmer until the lentils get soft, add more water or vegetable stock according to how thick you like the soup. 4. Add the coconut milk and maybe some more cumin and tumeric, lemon juice and salt to taste.

Add some chopped fresh coriander on top!

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Vegan Lemon Curd...

The lemon season is here! I have been craving Lemon Curd/Lemon Butter since I left the UK and thought there should be an easy way to make a vegan version of it! So here it is:

Ingredients: 

1 cup of fresh lemon juice 1/2 cup of water 1 1/2 cups of sugar 4 Tbsp Cornstarch a pinch of salt a tsp. of lemon zest 1/3 cup soy milk 125 gr. Coppha Instructions:

1. Boil the juice, water, sugar and starch. Once it has reached the boiling point add the remaining ingredients and whisk until it thickens. 2. Fill the Lemon Curd into empty marmalade glasses (sterile) and let it cool. 3. Enjoy on Pancakes, Crumpits, or Toast! It will stay fresh for a while in your fridge but be careful as it is preservative free it will go bad quiet easily. I usually use it up by making lemon tarts and cakes.

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True...

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All Vegan Mexican Brekky with fresh beetroot-orange juice

[madamenuit]

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Malaysian Laksa with mustard greens.

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self-made postcards are the best!

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Satay Tofu Salad with a mustard vinaigrette ...

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Two Pints of Beetroot-Goodness!

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Go Mr. Wind!

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Beetroot soup and Piroschki

Its beetroot season here and I love this soup with homemade piroschki...

Recipe:

2 Onions  4 Cloves of Garlic 2 Carrots a handfull of mushrooms 1/2 Granny Smith Apple (grated) 2 Beets 1 Beet pickled (jar or canned) 1/4 Cabbage 3 Tbsp. Apple Cider Vinegar 1 l of Vegetable Stock 3 Bay leaves grounded 1 Paprike hot Salt, Pepper 

Instruction: 1. Chop everything as small as you can 2.Fry up the onions and the garlic, add the beets, carrots and the cabbage. Add Salt, Pepper and Bay leaves 3. Add boiling vegetable stock, pickled beets and the apple 4. Let it boil on a small flame for a good half - now prepare the piroshki! 

Piroshki:

Filling: 2 cups finely chopped Mushrooms 1/2 cup crumbled Tofu 1/2 cup cabbage 1Tbsp Soy Sauce 1 tsp Hot Paprika 1 Onion 2 Garlic cloves

Dough: 1 Tbsp Olive Oil 1 tsp Salt 250g Flour 120-125 ml Water Instructions: 1.Mix the Dough ingredients and add a little flour or water, it should be a dry dough like pizza dough 2. let it rest and fry up the ingredients for the filling and taste it with Salt and Pepper. 3. Roll out the dough very thin, use a glass to cut out little circles, roll these out once more, fill with the filling and seal the edges with a fork. 4. I like them cripy fried but the healthier option would be to cook them in saltwater till they rise to the top. 

Хороший аппетит Charoschi Appetit!

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This is just plain sad. Read for more info

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Seeing this ad on an evil private TV channel just made me so happy!

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Vegan Zucchini Fish Patties... even better with tartare sauce!