Thursday, December 24, 2009

Homemade Seitan with Red Fife Wheat - Part 2

Seitan will keep for at least 1 week refrigerated in its cooking broth. For freezing, it should be removed from the broth.

Ingredients for the stock:
1 600 g water
1 strip kombu
100 g Braggs Liquid Aminos or Tamari
10 g (1 Tbsp) fresh grated Ginger
1 tsp dried rosemary
1 bay leaf
5 cloves of garlic
370 g raw gluten Part1
  • Put the stock ingredients (without gluten) into the Thermomix jug, cover with the steaming basket, close the lid. Set the timer for 60 minutes on speed 1 at 100°C, after 10 minutes to 80°C.
  • Form the gluten into cutlets by stretching, rolling or pulling until thin
  • Drop them one by one into the simmering stock through the lid b lifting the meassuring cup
  • Stir during the first few minutes with the spatula to prevent sticking.
  • Allow the seitan to cool completely in the broth before using

Wednesday, December 23, 2009

Homemade Seitan with Red Fife Wheat - Part 1

Seitan is quite simple to make. I decided today, to try fresh ground Red Fife Wheat, grown at the WholeCircleFarm . I used my grain mill for milling, sifted the flour and freeze the 120 g sifted Red FiFe Bran. You can use whole-wheat bread flour or spelt flour instead the Red Fife.


880 g whole-wheat bread flour ( sifted or not)
880 g cold water

  • Mix flour and water on speed 5 for 1 minute and knead on intervall setting for 20 minutes
  • Turn into a bowl and cover the dough with cold water and let sit for at least 30 minutes
  • Set the bowl in your sink and knead the dough this time with your hands slowly and carefully in the water until the water becomes thick and white . Pour off the liquid.
  • Cover he dough with water and knead again. After about 6 rinses only the gluten (around 370 grams) will remain and the water will be almost clear.
If you do not plan to cook the seitan the same day, store the gluten, covered with water in a bowl in the refrigerator. It may be refrigerated for at least 3 days or frozen indefinetly.

Friday, December 11, 2009

Raw Nori Maki Rolls

Nori is most commonly used to wrap around rice balls. I prefer the black untoasted nori to wrap whatever I like. These rolls are delicious without any dipping sauce and popular in my children lunch boxes.


10 g / 1 Tbsp of ginger ( to your taste)
1 clove of garlic
1/2 tsp sea salt
150g almonds or brazil nuts ( soaked and rinsed, or unsoaked + 60 g water)
Juice of 1-2 limes

2 carrots
1 avocado

4 nori seaweed sheets

  • Chop ginger, garlic, salt and almonds/brazil nuts 10 seconds on speed 10
  • Scrape down the sides and add lime juice, mix another 10 seconds on speed 10 and 20 seconds on speed 5
  • Emty paté into a bowl and chop carrots on speed 5
  • Place nori sheet on a bamboo rolling mat. Spread about 1/4 pate onto each nori sheet, arrange carrots, avocado and sprouts
  • Roll up nori as tight as you can. Dip your fingers into the water and coat the edge
  • Let the roll sit, sealed sides down, for a few minutes
  • Cut into small pieces or half and enjoy 

Tuesday, December 1, 2009

Raw Birthday Cake

I made this Carrot_Cake for a birthday party. I can't wait to hear about on Thursday :-)

Raw Oat Porridge / Muesli

120 g organic oat groats
1/2 MC almonds or golden flax seed
200 g water
1 apple1 pear
1 banana
1 dash lemon
1 handful of raspberries or blueberries
  • Pulverise oats for 6 sec at speed 10
  • Add almonds or golden flax seed for 3 sec on speed 10
  • Add water and mix at speed 2 • Soak it for 30 minutes
  • Add apple, banana, pear in pieces and chop 3-5 on speed 4-5
  • Fold in raspberries or blueberries in the clockwise rotation, and pour into bowls garnish with whipped cream, raspberries or blueberries.
Add instead pear another apple, chopped oranges and cocoa nibs
instead the berries more pears

für 4 Personen

Uns schmeckt der Frischkornbrei am besten mit Hafer. Da reicht die Quellzeit von 30 Minuten und nicht laenger als 5 Stunden, sonst wird er bitter.

120 g Hafer
1/2 MB Mandeln
oder goldenen Leinsamen
200 g Wasser
1 Apfel
1 Birne
1 Banane
1 Spritzer Zitrone
1 Handvoll Himbeeren oder Blaubeeren

  • Hafer 6 Sek./Stufe 10 mahlen oder frisch flocken
  • 1/2 MB Mandeln oder goldenen Leinsamen 3 Sek./Stufe 10 mahlen
  • Wasser zugeben, auf Stufe 2 verruehren und 30 Min. quellen lassen
  • Apfel, Banane, Birne in Stuecken zugeben und auf  Stufe 4-5 kurz zerkleinern
  • Himbeeren oder Blaubeeren im Linkslauf unterheben und in Schuesseln fuellen
Ich garniere dann mit Sahne aus dem ISI und Himbeeren oder Blaubeeren.

Anstatt der Birne 1 Apfel mehr, auf Linkslauf kleingeschnitte Orangen und/oder Kakaobohnennibs zugeben

Easy Granola


1000 g rolled oats ( I like to flake my own)
160 g coconut oil
175 g honey
2 tsp cinnamon
2 tsp vanilla


• Preheat oven to 175 ° C
• Warm honey, cinnamon, vanilla and oil in at 50 ° C on speed 2
• Pour over oatflakes in TPC-casserole (or other)
• Stir well and place in the oven for 10 minutes
• Stir and bake for another 10 minutes
• Stir, place back in the hot oven, close the door, turn off the heat and leave overnight
• Do not open until the next morning

Add coconut flakes, raisins, gojiberries or whatever you like Variation: mix with coconut flakes, dried applepieces, pecans, sunflower seeds and pumpkin seeds before you turn the heat off

Raw Version:
Warm honey, cinnamon, vanilla and oil at 37 ° C on speed 2 and dehydrate the granola on your trays overnight

Easy Granola....... ueber Nacht im Backofen

1000 g Haferflocken
160 g Oel (ich nehm Kokosoel kaltgepresst oder Butter)
175 g Honig
2 TL Zimt
2 TL Vanille

  • Backofen auf 175 °C vorheizen
  • die PC-Auflaufform (oder sonstige) mit den Haferflocken fuellen
  • Honig und Oel im Mixtopf auf Stufe 2/50 °C schmelzen
  • Zimt und Vanille unterruehren
  • Mischung ueber die Haferflocken geben, gut verruehren und fuer 10 Minuten backen
  • umruehren, weitere 10 Minuten backen, nochmal umruehren
  • Backofen abschalten und bis zum naechsten Morgen nicht mehr oeffnen
  • nach Belieben Kokosflocken, Rosinen, Gojibeeren oder was das Herz begehrt untermischen
Variante: vor dem Abschalten beim letzten Umruehren Kokosflocken, getr. Apfelstuecke, Pekannuesse, Kuerbis- u. Sonnenblumenkerne untermischen