The recipe that I would like to share today might cause mixed reactions : for vegan readers it might just be quite a normal cake recipe with lots of protein and fibre in it. For the rest this might sound like weird-greenie-geek-food because instead of white flour, eggs or butter this cake contains beans. Yes, you read right, white beans you probably associate with a not-so-popular-over-here english breakfast.
I have to admit that I read about a bean-cake recipe weeks ago on the lovely vegan blog Choclate Covered Katie. A lot of comments assured that you don’t taste the beans in it. But still. Beans in a cake? This sounded like an experiment I had to try when no guests are expected ;)
I modified the ingrediants that they fit to the inventory of my cupboard and was amazed about the taste of the raw batter. Since there are no eggs in it I was brave and tested it. Ok, you got me, I always taste the raw batter, this is the reason I bake in the first place!
The baked cake looks like a giant cookie and is very moisty inside. I after testing it, I was amazed that the cake really did taste like a sinfull, rich dessert. Of course there is sugar in it, but the rest of the ingrediants count as healthy food!
For a small spring form(18cm/7inch)
250g canned white beans
100g brown sugar
7g vanille sugar
1 very ripe banana
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil
25g nugat (to veganize it, use dark choclate chips or if you like coconut grapes)
1. Preheat the oven to 180°C/350°F. Rinse the beans under Running water. Chop the nugat. Use 1 teaspoon oil to grease the form.
2. Blend all of the ingrediants but the nugat and in a food prossesor. Stir the nugat in and fill the batter in the greased form. Put it into the oven for about 40min, until it has a nice colour.
I used my nutella light from the last post as a frosting! But you can drop that or use any frosting you like!
Knock-knock. Anybody still here?
Sorry that I made myself rare the last few months. I finished university and started a new job, which changed my life a lot! I always thought that being a student is a full time job-but guess what: people are right when they tell you that you never have as much time as being a student.
Having less free time had an enormous influence on my cooking and baking habits: I just didn’t cook very much in the last few months! Last week I realized that this is something that I really miss and therefore I have to make time for it in future!
I feel really bad that I didn’t write anything, therefore I blog about a real I-feel-sorry-and-want-to-make-it-up-recipe which is an all-time favourite of mine:
for the dough:
600g wheat flour
300ml lukewarm water
40g fresh yeast
1/2 teaspoon sugar
2 teaspoons salt
50ml oil (olive, canola or sunflower)
for the filling:
2 garlic cloves
1/2 bunch of parsley
120g butter (or margarine to veganize it)
1 teaspoon salt
1. Liquidate the yeast in the lukewarm water. Stir dry ingredients, add the liquid yeast and olive oil. Knead the dough until you can form a ball. Put the bowl in a warm (about 37°C/100°F) place for about 30min, until the dough has doubled its size. I like to put it into the oven and switch the light on, this is just the right temperature.
2. Chop the parsley, garlic and onion fInely. Mix it with the butter (margarine) and salt.
3. Roll the dough to the size of a baking tray and spread the garlic butter evenly over it. Cut the dough to 5cm (2 inches) stripe and put them like an accordion in a greased spring form. Let the dough rest for 15 min, before you bake it at 200°C (392°F) for about 25-30min. I recommend to put some aluminium foil under it, because some of the butter may leak from the spring form.
It is best straight from the oven!
Today I am a bit excited about my blog entry, because I want to contribute a recipe for the cooking event ‘Herbst vegetarisch‘ (Autumn vegetarian) which was initiated by Franzi of ‘Wo geht’s zum Gemüseregal‘. This event piqued my interest because I really like theme cooking and love the great amount of vegetables during fall.
I was thinking the whole week about autumn dishes and had
hundrets a lot of recipes in mind. Then I tried to pick the vegetables which remind me most of autumn: pumpkin, onions, potatoes and chestnuts. I figured that I should cook a solid meal, which is a welcome change to the light summer dishes. Well, the most solid meal I can think of is a German stew. I found a recipe for an onion sauce a while ago and thought I could use the flavour for my dish:
1 garlic glove
300g potatoes (waxy)
350g pumpkin (Hokkaido)
250g chestnuts (cooked)
1 tablespoon sunflower oil
100ml red wine
100ml vegetable stock
1/2 teaspoon caraway
1 tablespoon soy sauce
1 bay leaf
1. Cut the onions into rings and roast them in the oil. Press the garlic into the pot and deglaze it with the red wine, soy sauce and vegetable stock. I used a Shiraz, but I guess it doesn’t really matter which one you use (at least if you aren’t an expert). Put the bay leaf and the caraway into the pot. Let it shimmer at low heat.
2. Clean the vegetables and cut them into palatable sizes. Pitch the potatoes into the pot and let them cook for 5 min. Then put the pumpkin, chestnuts and carrot pieces into it and let it shimmer at medium flame for about 15min with half-opened lid. I used cooked chestnuts in a vacuum package, but you can also use fresh ones. I guess you have to cook them before, because this would take longer.
3. When the vegetables are soft and the sauce is viscid you can flavour to taste with salt and pepper. Remember to remove the bay leave before you serve the stew!
I know the dish won’t win a prize for the look, even though I tried to make the best out of it with a bit of my beloved balsamico reduction :)