330 of cooked ones (then no baking soda is needed)Ħ-7 tbsp olive oil (thereof 4-5 tbsp for the hummus itself and the rest to add on top of the finished hummus)Ĥ tbsp lemon juice (if it’s organic you can use a bit of its zest)
#Sprinkle x palette sans full#
I actually simply made the hummus like I always make it but swapped the garlic cloves for a hand full of fresh wild garlic leaves. We all know the classic hummus, then there is bell pepper hummus, beetroot hummus, curry hummus, basil hummus, spinach hummus, I don’t know what else hummus, even chocolate hummus (been there, done that) … and then, there is this lovely wild garlic hummus! Made with fresh wild garlic, picked with the help of my little one at the Viennese #Augarten. Pour the frosting over the still-warm cake to “soak” it, or over the cooled cake for a thicker icing. When the cake is ready, turn off the oven, open the door and let the cake cool down a bit.įor the frosting, blend the blueberries, lemon juice, and powdered sugar in a food processor or another small blender.
After 45 minutes do the toothpick test: poke a toothpick into the cake and see if the dough sticks to it = continue baking, or not = done. Then stir in the blueberries and pour the dough into the greased cake tin.īake on the middle rack. Next, add both types of flour (white flour and wholemeal flour) and the baking powder. Meanwhile, mix together the sugar, soy yogurt, oil, lemon juice, and zest (I usually do this with my kitchen machine). Preheat the oven to 180 degrees (360 F), top/bottom heat. 28 x 11 cm (11 x 4.5 inch)ġ10 ml (tiny bit less than 0.5 cup) rapeseed (or sunflower) oilġ organic (!) lemon: The juice from it (it should be at least 3-4 tbsp), and the grated zestġ00 g (0.5 cup) blueberries (fresh or frozen) I hope you will give it a try as well and love it just as much as I do! ? And doesn’t it look so pretty with its purple-pink glaze? ? Why I love this cake so much: the recipe is really easy, the ingredients simple, and the result sooo tasty, fresh, soft and moist - even when made with 50% wholemeal flour (makes me feel less guilty eating lots of cake, hehehe). Aren’t these perfect circumstances to bake a vegan lemon blueberry cake with glaze? ? In your blender, mix all the ingredients together with the water and the ice cubes.įollow me for more vegan recipes and visit my blog (Link in Bio ? I hope you enjoy my video as much as I had fun making it! ??īut even more, I hope that you also love this recipe! It's not only a healthy combination, but also refreshing, energizing, and so tasty! ?? This time I am sharing one of my favorite smoothie recipes with you - incl. When it’s too hot to make or eat food (like today 36 C / 93 F) - simply drink it. The palette ranges from sumac, dried mint, fresh mint, fresh parsley to vegan seasoned butter. Sometimes I do that if it is not only for the eye, but above all for the taste. You can serve the soup as it is or add little bells and whistles. Then fry the vegetables a little, then add the spices, lentils, and water, simmer briefly, purée, done. But: Since it is blended anyway, it is enough if you break it up into some unsightly chunks. For a deliciously creamy Turkish red lentil soup, you have to cut the vegetables first, yes, that can sometimes be time-consuming. And yet they don’t take long to cook and are ready in no time.īesides the fact that lentils cook through quickly, this recipe is very simple in itself. Plus, unlike many other legumes, they don’t need to be soaked. Lentils also contain many other minerals such as zinc and magnesium, as well as some B vitamins, and are therefore really nourishing. They contain more protein and iron than beef (so much for the frequently asked question where vegans get their protein from.
Red lentils do not only taste great and are cheap, they can do a lot more. By the way, another reason why I don’t order lentil soup in the restaurant: The ingredients for this dish are so cheap that I can’t understand the price calculation for a soup.
Thanks to the lemon and mint, it also tastes great on warmer days. And it tastes in every season: On the one hand, the red lentil soup is a typical cold season dish. It may sound like leaning far out of the window, but no matter whom I’ve served my creation – everyone liked it a lot so far. Because this one tastes so good that I can’t give any version from a restaurant a chance. Red lentil soup can be found on so many menus. In addition, the lentil soup tastes sophisticated, but the recipe does not contain any fancy ingredients. It’s easy, healthy, tasty, creamy, filling, and quick to make. This vegan Turkish red lentil soup has long been a favorite recipe.