Friday, January 29, 2010

Raw Banana Coconut Pie



Inspired by a question for Cashew Cream, which was to runny at Forum Thermomix , I came up with this pie. Everybody, who tried it at the Health & Wellness Fair loved it.






Ingredients:

Crust:
200 g Almonds, soaked and dehydrated
200 g Dates, pitted
20 g Coconut, desiccated

Filling:
130 g Cashews (unsoaked)
150 g Water, filtered
80 g Honey, raw local
60 g Coconut, desiccated
1 tsp Lemon Juice, fresh
1 pinch of Himalayan Salt
1/2 Vanilla Bean, split and scraped

3 to 4 ripe Fair Tade Bananas (sliced and brushed with fresh lemon juice)
2 Tbsp Coconut to sprinkle

Method:
  • grind the almonds for the tart shell 2 sec/speed 8
  • add dates and coconut, blend 15-20 sec/speed 5 and press evenly with moist fingers into tart pan
  • blend the ingredients for the filling for 1 min/speed 10. Mixture should have the consistency of thick pancake batter. Pour into prepared shell
  • Arrange bananas in overlapping rows beginning at the edge of the tart. Sprinkle with the reserved coconut. Chill for 1 hour



Rohkoestliche Bananen-Kokos-Pie


Zutaten:

Boden:
200 g Mandeln (vorher eingeweicht und gedörrt)
200 g Datteln (entkernt)
20 g Kokosflocken


Fuellung:
130 g Cashewkerne
150 g gefiltertes Wasser
80 g unpasteurisierter Honig
60 g Kokosflocken
1 TL frischer Zitronensaft
1 Pr. Himalayasalz
1/2 Mark einer Vanilleschote


3 bis 4 reife Fair Trade Bananen (in Scheiben geschnitten und mit frischen Zitronensaft bepinselt)
2 EL Kokosflocken


Zubereitung:
  • Mandeln für den Boden 2 Sek./Stufe 8 zerkleinern
  • Datteln und Kokosflocken zugeben, 15-20 Sek./Stufe 5 und mit feuchten Fingern in eine Tarteform pressen
  • Zutaten für die Füllung 1 Min./Stufe 10 mixen und in die vorbereitete Form giessen.
  • Mit den Bananen dekorieren und den restlichen Kokosflocken bespränkeln. Für 1 Stunde kühl stellen.

Monday, January 11, 2010

Seitan Stroganoff - Part 4









Ingredients:

2 Tbl Olive oil
180 g Onions
2 cloves of Garlic
100 g Shitake mushrooms (2 cups), sliced
200 g White mushrooms (3 cups), quartered
100 g Portabello mushrooms ( 3 cups), sliced
1/2 tsp Paprika
Pinch Cayenne pepper
320 g Rice mylk
130 g Seitan stock (or vegetable broth)
1 Tbl Shoyu or Miso Damari
250 -500g Seitan
Parsley, Salt & Pepper to taste
Method:
  • Chop onions and garlic on speed 5 / 5 seconds
  • Add olive oil and sauté 5 minutes /100°C/speed 1
  • Add half of the mushrooms , sauté 10 minutes/100°C/speed1/reverse speed
  • Add paprika, cayenne, rice mylk and stock and blend 1-2 minutes/speed 9-10
  • Add remaining mushrooms and seitan. Cook 10 minutes/80°C/speed 1/reverse
  • Add remaining ingredients and serve with dumplings or pasta





Seitan Herb Marinade - Part 3





Ingredients
for the Herb Marinade :

150 g Filtered water
1 tsp Braggs or Shoyu
2 tsp Agave
1 handful Herbs (cilantro, parsley, dill, thyme)
2 tsp Mustard
1 Tbl Lemon juice
1 Tbl Apple cider vinegar
2 Tbl Olive oil
2 clove of garlic
Pinch Cayenne

Method:
Blend the ingredients in your TMX-Bowl and place with the seitan in an oiled casserole. Preheat the oven to 375°F/190°C, marinate for 20 minutes and bake for 20 minutes.