Tag Archives: summer

Piña Colada Ice Cream (V, GF)


My dear colleagues left me alone this week… They exchanged our tea time for some cheap tropical cocktails. Christoph is off to the Seychelles and Nicole is doing a crazy wedding-marathon in Mexico. And me??! How do I survive until they’re back?

I prepare  my favourite tropical ice cream, of course.



  • 1/2 of a big ripe pineapple, mashed
  • 1 tin (400 g) of creamy coconut milk
  • agave syrup, according to taste
  • 1-2 tbsp of coconut flakes
  • 1 tbsp of rum (optional)

Preparation time: 10 minutes + freezing time

Mix all the ingredients in a mixer until you get a smooth, creamy liquid. If you have the luxury, put it into the ice cream machine, wait until it does the job and enjoy! :P Alternatively, pour the mix into a bowl, put it into the freezer and mix it every 20-30 minutes. Like this it will remain creamy, too.

piña colada ice cream


Summery Raspberry Dream, a healthy GF version

Summery Raspberry Dream, a healthy GF version

July = berries, berries, berries.

I love to make creamy desserts but, especially in the summer, I prefer something lighter and healthier. A week or so ago I came up with these vegan and gluten-free summer cupcakes. And as the temperatures were rising, I wasn’t even thinking of baking…


Ingredients (for about 12 cupcakes):


1 cup of cornmeal

2 cups of water

about 2 cups of vegan milk

1 cup of sugar

a pinch of vanilla


1 cup (250 ml) of vegan whipped cream (I used the brand Schlagfi)

3 tbsp of vegan yoghurt

4 tbsp of sugar/ agave syrup

1 tsp of lemon peel grated


2 cups / 250 g of raspberry

3 tbsp of sugar

a pinch of cardamom

some mint leaves

Preparation time: 1 hour (+ 1 hour in the freezer)

1. Prepare a porridge with the cornmeal.
According to my experience, if you start heating water and cornmeal together, it will not turn lumpy so easily. After 10 minutes start adding vegan milk little by little. Exact amount always depends on heat, texture of cornmeal, etc. But if you go little by little, you can’t go wrong.
After about 20 minutes, you should have a soft, semi-liquid mixture.

I sometimes make cakes with this base, but this time I decided to fill the mixture into cupcake forms. Let it cool down before continuing with the next layer.

before any topping

before any topping

2. Whip the vegan cream with sugar and lemon peel. When it’s solid, add yoghurt. Scoop the cream on top of the (cold and solid) porridge. Put them into the fridge until you prepare the last step.

3. For the decoration, I put half of the raspberries apart. With the other half I made a syrup, heating the fruit with some sugar. I added some cardamom because I think makes a perfect match with raspberry!

Let the syrup cool down and have fun decorating! :)

The result: vegan, gluten-free and heavenly!

Vegan, gluten-free and heavenly!

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Kick-Ass Seitan

Kick-Ass Seitan

In my first months ~years in Munich I had the opportunity to live in a shared apartment with two very kind happy hippies, my flatmates Miri and Benny. They are vegetarian, of course. They used to cook often, and one of the best dishes I tried there was their Seitan. They didn’t have a special recipe, so every time they prepared seitan, it was a different and tasty stuff.

By the way, seitan, is a ‘vegan meat’ made mainly out of wheat gluten (a.k.a. wheat protein) and spices, originally from Japan. The base is a powder you can order from almost any vegan or organic store.

As so many times, first we used La Dimensión Vegana as an inspiration.  Then Uta and I found our own style and we ended up with this kick ass seitan and chorizo. Beware: we used it and will use it in many recipes, just have a look at the Tamale from Chiapas for instance, so you might want to bookmark this recipe!


Ingredients (4 to 6 pieces) :

  • 1 and 1/2 cup of seitan basis (gluten powder)
  • 2 tbsp of onion powder
  • 2 tbsp garlic powder
  • 1 tsp of salt
  • 1/2 tbsp of oregano
  • 1/2  cup of bread crumbs
  • 1 and 1/4 cups of water
  • 2 tbsp of soy sauce
  • 2 tbsp  of liquid smoke (you can find it in many vegan shops and it is the final touch you’ll need for the perfect taste)

Possible fillings:

  • 4 garlic cloves pressed or chopped
  • 1/2 cup of fresh parsley chopped
  • 1/2 red bell pepper cut stripes

Preparation time: 20 minutes

Mix in a big bowl all the dry ingredients. Then pour together all the liquid ingredients. Then mix very well liquid and dry ingredients using your hands. The result should be a soft dough.


Now divide the dough into four. Spread out each part over a piece of plastic foil. You can roll it up and make plain ones, or you might top it with garlic, parsley and red peppers, as we did for the photos. Make a firm roll out of it and boil it for 15 minutes with the plastic foil around. Thus, it will keep the form.

You can eat it like this, but we often fry it, as the thin&crispy seitan slices have an amazing aroma!

Seitan Vegan Sausage Chorizo

We have another basic recipe for seitan powder, so let’s make this post an economic two-in-one. Chorizo in Spain and Mexico, kolbász in Hungary: a spicy sausage based on paprika.


Ingredients (6 to 8 pieces):

  • 1 and 1/2 cups of seitan basis
  • 2 tbsp of onion powder
  • 1 tbsp of chilli flakes
  • 3 garlic cloves chopped
  • 3/4 tbsp of salt
  • 3 tbsp of paprika powder (the best is the homemade red powdered paprika from Uta’s grandmother ;)
  • 1/2 tbsp of oregano
  • 1/2 tbsp of thyme
  • 1/4 cup of steamed rice
  • 1 and 1/4 cup of water
  • 2 tbsp of soy sauce
  • 2 tbsp of liquid smoke and/or chili Chipotle (yummie!)

Preparation time: 20 minutes

Chorizo Kolbász Vegan

The process to do Seitan in any variation is the same. First the dry ingredients in one bowl and all the liquids in another, then mix it all to make the dough. Roll them into plastic foil, firmly, and boil for 15 minutes.

For excursions like we had last weekend to the Tegernsee, our sandwiches look like this: fried chorivegano (see above recipe), vegan mayonnaise and veggies. It resists warm temperatures, will give you energy and you wouldn’t guess….it’s very tasty!!


Or try it on the grill. Mmmm….

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