Tag Archives: pesto

Sesame Seeed Pesto

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Sesame Seeed Pesto

Our balcony garden has been a project with ups and downs. We can harvest some strawberries, cherry tomatoes, chillies, flowers and many herbs. Basil is one of the most proliferate ones.

Before the one-week-Munich Sommer terminates (this? summer???), we’ve collected some basil leaves and made a fast and easy pesto. With sesame seeds, as it has a lot of essential minerals, zinc, Vitamin E, antioxidants as we were to lazy to get out for pine nuts in the heavy rain. And because it’s cool like this!

By the way, do you like Seeed?


SESAME-BASIL PESTO

Ingredients (for 1 cup of pesto)

  • 1 cup of basil leaves
  • 1/4 cup of olive oil
  • 1/4 cup of roasted sesame seeds
  • 1 tsp salt
  • 2 garlic cloves
  • 1/2 lemon (juice)
  • 1/2 cup parmesan cheese or Parmezzano from Vantastic foods (vegan-option)

Preparation time: 10 min.

Start with blending basil leaves and slowly add the olive oil.

The order of the ingredients is important, unless you want the result to look like this:

DON’T ever mix hot pine nuts to basil leaves…

Then add the sesame seeds and the spices. Finish up with Parmezzano.

Yesterday we ate it with some Spaghetti and cherry tomatoes. Yummie!

Sesame Seed Pesto

Sesame Seed Pesto

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Beetroot Pesto and Community Kitchen

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We’ve been a bit “out of blog” lately. This doesn’t imply we don’t cook, it rather means that some lovely visits and parties kept us busy.

Café Morgenrot

Abel looking satisfied after Café Morgenrot-brunch

You might have noticed, that Berlin is quite inspirational for vegetarians and vegans. Right when we landed, before heading to my family’s place, we went to have a big brunch to Cafe Morgenrot. It’s a collective café, meaning it is run by a politically critical community. They state to be emancipated, against discrimination and without hierarchies. They have cinema evenings, exhibitions, “Stitch ‘n Bitch” sessions, feminist round tables, etc. Interesting.

What you definitely couldn’t find here: any sign of the world cup. Hell yeah!

Buffet

A hearthwarming buffet

Every Friday, Saturday and Sunday they also offer a huge vegetarian brunch with overwhelming vegan options. And the best; You pay what you like! Or actually, depending on your social/financial status, you pay what you can! 

Hungry traveller's breakfast

Hungry travellers’ breakfast

At this brunch we ate a yummie beetroot paste, which reminded me of the one my childhood friend Zsofia Szigeti (now photographer Sophia Veres) prepared when we were…well, kind of kids. Thus, I tried to reconstruct the recipe, with success.


 

BEETROOT PESTO

Ingredients (for about 2.5 dl)

  • 1.5 cups of beetroot (peeled and chopped)
  • 1 cup of walnut
  • 2 tbsp of balsamico (or any other vinegar)
  • 1 tbsp of salt
  • 2-3 cloves of garlic
  • 2 tbsp of olive oil
  • 2 tbsp of vegan milk
  • a pinch of freshly grated pepper

Preparation time: 8 minutes

Mix it well together with a blender until you get a soft paste.

It is a versatile paté, that you can use as a dip for a BBQ (check), on a sandwich instead of butter (check), on a toast bread just like that (check) or even as a vegan pesto, with pasta. Simple and tasty, here you go!

Enjoying the paté in the sun :)

Enjoying the paté in the sun :)

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Muffins from Amsterdam

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Not soooo long ago we visited Amesterdam. It was a semi-spontaneous weekend trip, just enough to enjoy some gastro-rampage.

We kind of got what we expected: bad weather, happy people  and more! We have enjoyed the best vegetarian food ever!!! The magic restaurant is called De Bolhoed. We tried the daily menu of tempeh, tofu, quinoa, squash, spinach, aubergines, lentils and salad. Quite a mess, huh?! But I can assure you, the result was harmony pure, a mix ofFresh little taste bombs on the tongue. Every little pile on the plate had had a completely unique flavour. We are still feeling motivated by this experience.

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However, what I would like to share with you now is a recipe of those delicious muffins. No, not THOSE muffins…. but the ones we discovered at the tiniest bakery stand of Nordermakt. Yummie salty snacks indeed.

 

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PESTO MUFFIN

INGREDIENTS (for 10-12 cupcakes)

The dough

  • 2 cups of flour
  • 1/2 package baking soda
  • a pinch of sugar
  • one tsp salt
  • 1/2 tsp curry, to add some colour
  • 1 tbsp vinagre
  • 1/2 cup of oil
  • 1 cup of soy milk
    To convert measurements, check Cups&Spoons.

Mix all the dry ingredients and then add the milk, the oil and the vinagre. Mix it with an egg whip until it’s totally smooth.

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The pesto

  • 1 cup of fresh basil, chopped
  • 4 tbsp Parmesano Reggiano
  • 1/4 cup of olive oil
  • 2-3 tbsp nuts (an alternative to pine nut can be cashew nut, wallnut or even sesame seeds)
  • 2 big garlic cloves, minced
  • 1/2 tsp salt
  • some freshly granted pepper

Mix all the ingredients with a mixer. If you have a food processor, use the dry ingredients the and then gradually add the olive oil.

The filling

  • a handful of cherry tomatoes cut in four (or  it’s also delicious with sun-dried tomatoes as well)
  • a handful of chopped olives (I like the black ones)
  • 1 green onion chopped
  • cubes of feta cheese (1×1 cm)

Mix the chopped vegetables with the pesto and fill the cupcakes the following way:
First put 1 teaspoon of dough to make a base. Then add 2 teaspoons of filling, top it with 2-3 cubes of feta cheese and cover it with ca. 2 teaspoons of dough. To garnish, I used some shopped nuts.

Pre-heat oven to 200\mathrm{^\circ C} and bake it for about 30 minutes , 170 degrees.

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Surely thing, when you think about Amsterdam, the first thing that comes to your mind is a space cake or at least a stroopwaffle. I bet you can smell the mix of cinnamon and cannabis. But I promise you won’t get disappointed with this recipe.

 

Happy Spring!

 

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