When it comes to desserts, people tend to over complicate everything. You do not have to eat an extravagant cake everyday (or every week)! In fact, I’m a huge fan of eating plants in their whole state, with just a few exceptions. That means that 99% of the time, my only dessert is fruit. Sometimes I’ll have an apple, sometimes a simple fruit salad with more exotic fruits, often it’s just whatever is in season right now and not too expensive. On some days, however, when I’m in a particularly bad mood, I just crave something more extravagant that’s still healthy and not too difficult to make. This recipe is my go-to recipe, which is known as “Rote Grütze” in Germany and Rødgrød in Denmark. It is made with just frozen mixed berries, tap water (hey, that’s free!) and some cornstarch.
2 cups frozen mixed berries
1/3+1/2 cup water (use apple juice for extra sweetness, especially if your berries are very sour)
1 tbsp cornstarch (use more to make a really thick dessert)
In a medium saucepan, combine berries and 1/3 cup water. Bring to a boil.
Meanwhile, whisk water and cornstarch together.
As soon as the berries start to boil, add cornstarch mixture and simmer for about two minutes, stirring frequently.
Place in beautiful bowls and let it cool for a couple of hours. Alternatively, place in the freezer for half an hour or eat warm.
Grind oats and millet in a high-speed blender until they form a fine flour. Transfer to a large bowl and stir the baking powder.
Blend date paste, applesauce and bananas. If you are unsure about the quantity of bananas, blend date paste and applesauce first and slowly add the bananas while the blender is running. The mixture should reach the 3 cups line.
Mix dry and wet ingredients and transfer the dough to a silicon pan.
I always had issues with muffins and cakes when I used whole wheat flour. Every time I used date paste, they came out gooey and sometimes even bouncy, so that I was just about to give up even trying to make muffins. But then Cathy Fisher’s recipe for muffins based on millet and oats came along… and what can I say? The oat/millet-flour is really, really great as it behaves better than whole wheat flour. And it’s gluten free, which is even greater.
These muffins are just… perfect. Sweet, but not too sweet, they have a slight taste of vanilla, an awesome scent and the moment you bite onto a warm, baked cherry is unbelievable. Go ahead and try them, if you start now they’ll be in your mouth in less than an hour!
1 cup rolled oats
1 cup millet
1/2 cup cocoa powder
1 cup applesauce
1 cup plant milk
1/2 pound dates (8oz)
1 tbsp baking powder
zest of one orange
1/4 cup orange juice
1 tsp cinnamon
1/2 tsp ground vanilla
1 cup frozen and defrosted cherries
1. Grind oats, millet, cocoa powder, baking powder, cinnamon and vanilla in a blender. I do this in my Vitamix, which makes a very, very fine flour. 2. Blend plant milk, applesauce and dates to a fine paste. 3. Whisk flour and plant milk-mix together until just combined. 4. Fold in lemon zest and cherries using a large rubber spatula. 5. Transfer the dough to silicon muffin tins (about 3/4 cup batter in each). You can also use other silicon forms like this one here. 6. Bake for 30 minutes at 350°F.
Yesterday I just had a craving for Tortilla Soup. About a year or two go, I made Happy Herbivore’s (page 68 in “The Happy Herbivore Cookbook”), but she uses tortillas (obviously) which I just can’t get a no-oil version of here in Germany. And I was just not in the mood to make them from scratch, so I had to think of something else. I came up with either corn waffles or unsweetened corn flakes, but when I tasted the soup, I figured out that it tastes AMAZING even without, so I ate the cornflakes for breakfast.
I also went to about five different stores to buy dates to sweeten the soup, but they were all sold out! Instead, I bought dried pineapples, which tastes even better because it tastes not just sweet but also fruity.
Join me on a trip to the tropical South with this amazing soup, and if you do it in the pressure cooker, the flight isn’t even long.
Two pounds tomatoes
Two large onions
4 cloves garlic
1/2 cup salt-free tomato paste
3/4 cup dried pinapple
6-8 cups vegetable broth (enough to cover the veggies)
1 tsp Persian Cumin (Caraway)
1 tbsp oregano
1 tbsp majoran
1 tsp parsley
1. Roughly chop the tomatoes and the onions and transfer to the pressure cooker. Add all other ingredients and pressure-cook for 10 minutes.
2. Transfer to a blender and blend until smooth (you might have to do several smaller batches, it just about fits in my tall Vitamix container which holds 8 cups)
1. Finely dice tomatoes and vegetables, mince the garlic and add to a large pot. Cover with broth, add all other ingredients and bring to a boil.
2. Let it simmer for 25-30 minutes. Stir occasionally.
These pancakes are extremely delicious and ready in a breeze. Just perfect for a lazy (and healthy!) weekend breakfast!
2 cups whole wheat pastry flour
2 cups plant milk
1 tsp baking powder
2 large apples
1. Cut apples into thin slices. 2. Combine all other ingredients and set aside for a few minutes. 3. Meanwhile preheat your pan to medium beat. 4. Pour 1/4 cup of batter into the pan and top with 2-3 apple slices. 5. Bake for three minutes, flip and repeat.
I actually wanted to bake something, but I was out of date paste. So I had to find another way to satisfy my sweet tooth and here’s what I came up with: Cherry Pudding! It’s so easy to make and not overly sweet, but sweet enough to be satisfying. Add date paste for extra sweetness if you like.
27 oz frozen cherries
2/3 cup water
1/3 cup cornstarch dissolved in 2/3 cup more water
1. Add cherries to a large pot, pour 2/3 cup of water over the cherries and bring to a boil.
2. As soon as it boils add cornstarch-water mix and stir with a spoon for one to two minutes until the mixture is clear and not white any more.
3. Pour in cute little forms or bowls and let it cool for 30 minutes, then put them in your fridge for another 30 minutes.
If you do happen to be someone who dislikes them, you can just use any kind of fruit in this recipe (how about a frozen tropical fruit mix?)
Another plant-based blogger even exclaimed that “it’s the best I’ve ever tasted in my whole life”. Just give it a try and tell me if you like it as much as she does.
Here’s how to make it:
2.5 cups gluten free oats
1/2 cup flaxseeds
15 oz pitted deglet noor dates
26 oz frozen unsweetened cherries
1/2 cup cornstarch + 1/2 cup water
1. In a food processor, combine dates and enough water (about a cup) to make date paste. Put in a small container and refrigerate.
2. Blend flaxseeds to a fine powder and add to a large bowl.
3. Blend oats to a fine powder and add to flaxseeds. Add half of your date paste and combine with your hands.
4. Evenly press mixture into a 10″ springform pan lined with parchment paper. Preheat oven to 350°F/180°C.
5. Add frozen cherries to a large pot, add one cup of water and bring to a boil. Let it boil for 3-5 minutes. Whisk together cornstarch and water and add to the pot. Immediately turn down the heat and gently stir. Add date paste and stir to evenly dissolve it.
6. Add cherry mix to the springform (add some shredded coconut on top if you like) and bake for 20-30 minutes.
A lot of people are worried that the pie will be “runny” and not firm, but behold: