Choco Cherryberry Muffins

Here is a delicious recipe for healthy chocolate Muffins. It is very easy to make and there is no special equipment needed. They have a very rich cocoa flavor and are not too sweet.

Total time needed : 30-40 minutes Number of Servings: 16

Prep-time: 5-10 min. Cook-time: 20-25 min

Method

Preheat oven to 180 degrees.

Mix dry ingredients together using a whisk. (Flour, Sugar, Cocoa Powder, Vanilla, Baking Soda.

When using dates blend them together with apple puree and water.

combine wet and dry ingredients using a whisk, don’t use an electronic mixer, for a vegan dough it is okay if it is not combined too well and there are bits and pieces of flour, it will go away during the baking process. Add more water if necessary, the dough needs to have a thick but liquid consistency. (Kind of like a thick smoothie.) Otherwise it will not be as fluffy.

on a baking tray set up your muffin form and papers or use silicon forms for the muffins. now garnish with cherries and berries:

.

Bake in the oven 20-25 minutes. Check after 20 minutes if the Muffins are ready by using a tooth pick and stick it in the middle of 1 muffin. If no dough is sticking to it, it is ready and you can take it out to let it cool for 10 minutes before serving.

Enjoy 🙂

Crustless broccoli/carrot Quiche

This is a very easy to make crustless quiche, the base is made from tofu and because there is no crust it can be made very quickly and is also suitable for people who need gluten-free. I made it in a 26cm diameter round tin, but it was quite thin, roughly 1,5 cm, so if you want to make it higher I would recommend using a smaller dish or double the amount of ingredients, if it is meant for more than 3 people as a main.

Ingredients	Amount
Tofu	200	g
small head broccoli	x1
small carrots	x4
Medium Onion	x1
Soy Flour	2	TBSp
Nutritional Yeast Flakes	2	TBSp
terragon	2-3	TBSp
Vegetable Stock Cube	x1
garlic	1	tsp
Soy sauce	1/2	TBSp
Lemon Juice	1	TBSp
Salt	3/4	tsp
agar agar or physillium husk*	1	tsp
kala namak (optional)	1/8	tsp
kurkuma (optional)	1/2	tsp
Salt &Pepper to taste
* if you don’t have either of these you can also use 1/2-1 TBSp tapioca or other starch

Prepare veggies : Wash Carrots and broccoli and peel the onion. Cut Carrot into thin rounds and half the onion to slice it into big stripes. Cut broccoli into small rossets. Fill them into a medium pot and fill it up with water until veggies are covered, add the vegetable stock cube and cook the veggies on medium heat until they are tender. Then drain the veggies. Set aside.

Preheat oven to 180 degrees.

For the mixture: Drain tofu, cut it into small pieces, add it to a food processor with nutritional yeast or use a handheld blender to mix the tofu until it has a smooth creamy consistency. If the tofu is to dry to mix you can add a couple of Tablespoons plant milk or water. Then fill the mixture into a big bowl add in the remaining ingredients and use a spoon to mix it together. Add Salt&Pepper to taste.

Then fold the veggies under the mixture.

Baking: align a spring form (26cm) with baking paper and fill in the mixture. Put the quiche into the preheated oven for 30 minutes. Check in after 20min. if the quiche gets too brown put some aluminum foil over it.

Take it out and let it cool for 15 min before attempting to take it out of the spring form.

I hope you will enjoy this recipe! We surely did 🙂

Enjoy!

You can get the full recipe as a pdf from here : Crustless Quiche

Have a great day!
Carola

Check out my new recipe index and upcoming recipes!

Good Morning everyone,

I finally managed to import all my recipes from my other website to this site.

You can find them all in the recipe index above!

Have also a look at my upcoming recipes!

Have a wonderful, yummy day!

Carola

Happy New Year’s Chocolate rum balls!

The first recipe I am taking over from my other blog:

While I was visiting my dad , we went to an organic food store and I found some vegan chocolate balls I wanted to try.

They were quiet good but not awesome, but they inspired me to make my own with a twist of rum and coconut.

They turned out wonderfully and I will surely make them again. They are the perfect welcoming the new year treat!

Ingredients:

150g pitted dates

25 g cocoa powder

100g shredded coconut

3/4 Cup flour (I used oat flour)

pinch of salt

2 TBSp rum extract (add more if you like a stronger flavor)

1 tsp vanilla extract

Water

Method:

1. Put dates in a medium bowl and cover them with water. Let it rest in the fridge for roughly 4 hours or until dates are completely soaked and very soft.

2. Using a blender mix the dates with the water they were in until you reached a smooth consistency.

3. add all the other ingredients into the bowl , except 25g of the shredded coconut. Mix well. The dough will be a little sticky but you should be able to roll little balls out of it, if not add more flour, if it is too dry add more water or some plant milk.

4. When you mixed it all together divide the dough into small pieces and form little balls out of them. Size depends on you. Mine were about 1.5 cm in diameter and I got 30 pieces.

(This is quiet a sticky work 😉 )

5. in a small bowl put the rest of the shredded coconut and roll the balls in the coconut until they are completely covered.

6. Arrange balls on a plate and keep them in the fridge for at least an hour before consuming, they will firm up a little more. If they are resting over the night they come out the best.

Wishing everyone a blissful new year with lots of peace , love and happiness!!

Carola

Welcome to Veg on Stage!

Hello everyone,

I created this site to share my recipes, DIY’s and many Tips and Tricks around food, beauty and life. I have already another blog about Horse-riding ,Yoga and Meditation but with my growing joy towards a happy, healthy and nutritious lifestyle more and more recipes and DIY’s were piling up, so I wanted to separate them from the rest.

I hope you enjoy my recipes! This blog will be filled with them soon!

Have a great Weekend!

Carola

Mediterranean Vegetable Strudel

So here we go the first dish to be ticked of my list ;).

This Strudel has very simple ingredients and is very easy to do even for a beginner. The preparation does not take long and it only needs 30 minutes in the oven. For the first time I used store-bought pastry-dough, but in the future I want to make my own as well. Full recipe at the bottom of the post!

Just a few ingredients needed!

Cut the vegetables into long stripes and fry in the pan until they start to brown

roll out the pastry dough and place it on a baking sheet on an oven try. Align the vegetables in the middle.

Distribute a few Tbsp. of tomato sauce on top.

Fold over the sides and press the open ends on to of each other.

After 30 min in the oven at 200degree celsius the Strudel is ready to be served with a fresh salad and tomato sauce on the side.

PDF- Download: Mediterranean Vegetable Strudel

I hope you enjoy this easy Strudel!

Recipes I will be trying out next!

Wow lately I have been browsing through so many food blogs that I got inspired to try out a lot of new recipes. In the next few weeks make yourself ready to be bombarded with lots of new recipes inspired by other bloggers or totally created by myself:

1. Hungarian milk cake– this cake is a typical hungarian dish, which is very quick and very easy to make, it takes on 30 minutes in the oven and I will be making it with a little twist since i am going to veganize the traditional hungarian recipe.

http://flowerek.com/wypieki/melktert/

2. Crustless quiche– Something I have been wanting to make for a long time already. I was inspired by a recipe from ohsheglows but I will add my own character to it.

3. Homemade Seitan– I wanted to try this for such a long time! The recipe is all over the internet but I will give it my own personal flavor.

4. Vegetable Strudel– Around christmas time I went to a restaurant with my mom and my sister, and I had a delicious vegetable strudel, so I came up with the idea to make my own Mediterranean Style Strudel.

http://www.kuechengoetter.de/rezepte/Mehlspeisen/Grundrezept-Strudelteig-1839604.html

5. Celery Schnitzel– Something I always wanted to try!

6. Oat- Bread– An old recipe I found and I want to try out next 😉

7. Mushroom-goulash– Everyone knows the traditional hungarian goulash soup, so this will also be a new recipe of mine, having the rich and rustic flavor of a goulash with delicious big chunks of champignon.

http://livingawareness.com/health-benefits-basil/

8.Basil pesto– A classic – I always wanted to make my own.

9. Milk-rice cake– When I was younger an au-pair of mine, made this dish very often and it was my favorite for a long time but I never got the recipe so now I want to make my own.

10. Lentil Loaf– Also something I have been wanting to do for a long time. I just love lentils! This dish will be inspired by ambitious kitchen.com.

I hope you will enjoy my recipes!

New Recipe Page!

From Today you can find all my recipes sorted into topics in the bar at the top of the page for easy access 🙂

Click here to go there directly!

Happy New Year!

your

horz yogi

Vegetable Casserole with Celery, Mushroom and Lentils

I have made this dish already a few times and it takes a lot of work but it really pays off! It has a very rich day and even for a meatlover it is an excellent dish.

1 large Celery root

500g brown Champignons

2 small onions

1 large Zucchini

1 large Paprika

2 big tomatoes

125 g dried Lentils

700ml Water

50g Tomatoe paste

2 TBSp dried Oregano

1 TBSp Paprika powder

Rosemary

1 TBSp Soy Sauce

Olive oil

Salt & Pepper

Optional:

1 tsp liquid smoke

For the sauce*:

400ml Cream ( I used almond based)

1/4 cup Nutritional Yeast (optional but really good)

1-2 TBSp starch (depending on how thick you like the sauce)

1-2 cloves garlic

salt & pepper to taste

* I also used once this Alfredo Sauce recipe from ohsheglows, which is really good too!

Method:

1.Place Lentils and water in a pot and bring to boil, let it cook until lentils are soft ( you  might need to add more water). It takes about 45min.

2. Remove the outer skin from the celery root and cut it into thin big round slices. Place it in a small pot. Let them simmer for about 10-15min or until they start to soften.

2. Chop Onions and Mushrooms. Put some olive oil in a big pan and add the Onions and Mushrooms. Sear some until they are browned.

3. While the onions and Mushrooms are cooking chop Zucchini and Paprika and add them to the pan.

4. When Lentils are cooked add them to the Vegetable Mixture and let them brown as well. Fry for a few more minutes until everything cooked then add the oregano, paprika powder, tomato paste, soy sauce and adjust the taste with salt and pepper. If you are using liquid smoke add it now too. Set the pan aside.

5. Now the sauce: Put all the ingredients into a blender and mix them together. Pour the mixture into a small pot and heat it up constantly stirring until your desired thickness is reached. You can add more starch if it is not thick enough for you.

6. Preheat oven to 180 degree celsius.

7. Cut tomatoes into thin slices.

8. Now in a Casserole dish ( I used a size of 25*25cm) assemble the layers:

1. layer: 1/2 Lentils/Mushroom Mixture (about 1cm high)

2. thin layer sauce

3. layer: 1/2 celery

4. layer: rest Lentils/Mushroom Mixture

5. layer: again sauce

6. layer: rest celery

7. layer: cover with tomatoes

8. layer: rest of the sauce

Sprinkle rosemary, salt and pepper over the top

9. Place the dish into the oven and let it cook for 45min-1 hour until it starts to bubble up the sides and the top is browned.

The dish tastes even better when you are preparing it the day before and reheat it on the next day.

I hope you enjoy it!

Merry Christmas!

your

horz yogi

Recipe: Vanille Kipferl (Vanilla Crescents)

My all time favourite Christmas recipe! Just gotta have them every year!

Ingredients

300g flour (all-purpose)

250g margarine (Alsan, earth balance or any other with a butter like consistency )

80g sugar

100g powdered Hazelnuts (you can also use almonds or a mixture of the 2)

1 package (~1 TBSp) Vanilla Sugar

250-500g powdered Sugar for dusting after baking

Method

1. From flour, margarine, nuts, sugar and Vanilla Sugar knead a smooth dough into a round ball, pack in foil and refrigerate for 1 hour.

2. Divide dough into small portions and form long thumb-thick rolls.

3. Cut into 1- 1.5 cm pieces and form into crescents. leave it a little thick in the middle becoming thinner towards the end.

5. Place on a baking sheet and bake for 12-15 min at 175-190 degree celsius.

6. Dust a wood board with powdered sugar and place the crescents in the sugar while they are still warm, then dust them on the top. (you can also mix some vainilla sugar into the powdered sugar if you want) Be careful the crescents break apart very easily when they are warm.

Finally enjoy them with a nice coffee, tea or hot chocolate 😉