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Make Crushed Ice Yourself: This is How It Works Without an Ice Cube Machine

Making crushed ice yourself is easy and there is no plastic packaging. We’ll show you how to make the cool refreshment. This makes hot summer days more bearable.

You can buy crushed ice, but making it yourself isn’t difficult. Especially on hot summer days, it is a refreshing addition to drinks such as slush ice and summer (non-alcoholic) cocktails, or you can use it to cool other alcoholic drinks such as sparkling wine. All you need are ice cubes. With our tips you can easily make crushed ice yourself.

Make crushed ice yourself with a tea towel

Probably the most sustainable and easiest way to make your own crushed ice is with a clean tea towel and a solid object. So there is no plastic packaging and you don’t have to buy any additional new devices.

To do this, place ready-made ice cubes in the middle of a clean tea towel. Hold the open sides tightly together. Now you need a solid object. For example, a hammer, a rolling pin or something similar are suitable. Now break the ice cubes out of the kitchen towel with your solid object. Your homemade and sustainable crushed ice is ready.

Tip: Be careful not to break the ice cubes too small. This way you get more of your crushed ice because it melts more slowly.

Make your own crushed ice with a stand mixer

Another way to make your own crushed ice is with a stand mixer. However, this method only makes sense if you already own a stand mixer. In general, you should not buy any new equipment for the production of crushed ice to avoid wasting unnecessary resources. You can prevent this by using the dishcloth crushed ice method above.

If you already own a stand mixer, the crushed ice method with a stand mixer is the faster and less complicated method for you.

Simply put the ice cubes in a blender and crush them in batches. This makes it easier to crush the ice cubes than if you use the normal smoothie function. In addition, the blade of the blender does not wear out as quickly. Also make sure that your blender has enough power to crush the ice cubes.

Tip for sustainable ice cubes for your crushed ice

The basis for making crushed ice yourself are ice cubes. But you don’t necessarily need the classic plastic ice cube tray. A sustainable alternative is to simply make the ice cubes yourself in glasses. Make sure that you fill the water mainly in cone-shaped glasses and do not screw a lid on top. Let the ice cubes thaw briefly at room temperature before processing them into crushed ice – this is how you get them out of the glasses. Also, to avoid expanding the glass, you should only fill the glass up to three quarters full with water.

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Thieboudienne: How to Make Senegalese Rice Without Fish

Thieboudienne is a Senegalese rice dish with lots of colorful vegetables. Here you will find a vegan recipe for the West African main course.

Thieboudienne means something like “rice with fish” and is a popular national dish of the African coastal state of Senegal. In this article you will find a vegan version of the colorful rice pan.

When it comes to the ingredients for the Thieboudienne, make sure that they are organic if possible. You support ecologically sustainable agriculture that treats the earth’s natural resources with care. You can also easily get most of the ingredients from regional cultivation during the season. This saves you unnecessarily long and CO2-intensive transport routes. Our seasonal calendar shows you when which types of fruit and vegetables are in season in Germany.

Thieboudienne: A vegan recipe

Ingredients:

1 medium onion
5 cloves garlic
1 red chili pepper
3tomatoes
2peppers
2 sweet potatoes
2eggplants
1carrot
2 medium zucchini
200 gwhite cabbage
1 small butternut squash
2 tablespoons coconut oil
3 tablespoons tomato paste
100 ml lemon juice
Salt
pepper
1 l water
500 g basmati rice

Directions:

Cut the onion into fine rings. Chop the garlic and chilli into small pieces. Clean the remaining vegetables and cut them into bite-sized cubes.
Heat 1 tablespoon of the coconut oil in a large saucepan or large, deep skillet. Sauté the onion, about a third of the chopped garlic, the chilli and a handful of diced tomatoes over medium heat for 3 minutes, stirring constantly.
Add all the vegetables except the remaining tomatoes and simmer for another 25 to 30 minutes over low heat, stirring occasionally. Tip: If the vegetables are about to burn, you can simply add some water to the pot.
Meanwhile, using an immersion blender or blender, blend the remaining garlic, remaining tomatoes, tomato paste, lemon juice, a pinch of salt and pepper, and 8 ounces of water into a smooth paste.
Heat the remaining coconut oil in a second, medium-sized saucepan. Add the tomato paste and sauté over low heat for 10 minutes, stirring constantly.
Add the basmati rice and 750 milliliters of water to the paste in the saucepan. Let the rice simmer over low heat for about fifteen minutes until cooked through. If necessary, add some more water.
Once both the rice and the vegetables are cooked, stir everything together in the large saucepan. Season the thieboudienne with salt. Complete!

Thieboudienne: possible variations

The Thieboudienne is ideal for using up leftover vegetables and thus avoiding food waste. The basic ingredients should be the basmati rice, the ingredients for the tomato paste as well as sweet potatoes, eggplant, carrots and cabbage. You can adjust the other vegetables depending on the season and what you have at home.

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Vegan Ramen: The Noodle Classic, But Without Animal Products

Vegan ramen is a delicious twist on the Japanese dish. Here you can find out which ingredients you can use to prepare the pasta classic without any animal products.

If you want to eat vegan ramen, you can easily modify the traditional noodle dish with a few ingredients. The combination of fresh wheat noodles, a spicy aroma and crunchy vegetables conjures up a tasty and healthy meal.

In this article you will learn everything you need to know about ramen and how you can easily cook vegan ramen.

What is ramen?

Vegan ramen is a twist on the classic ramen. Ramen is a traditional noodle dish from Japan. Translated, it means something like hand-pulled noodles. Ramen is the name for the thick wheat noodles made from wheat, salt and water. At the same time, ramen is the name of the classic soup dish that is prepared with noodles, broth and meat, fish or tofu.

Ramen also lives from a fine seasoning. The recipe uses miso: a flavorful paste made from fermented soy. It is suitable for seasoning various Asian dishes, or can simply be prepared as miso soup.

Vegan ramen with different toppings are particularly tasty. Serve with fresh seasonal vegetables such as cabbage, broccoli or edamame. In our Utopia seasonal calendar you can always read which vegetables are currently available from regional cultivation.

When buying your products, make sure that they come from organic farming. In this way you support sustainable agriculture that does not use chemical fertilizers and chemical-synthetic pesticides. If possible, buy at your regional weekly market to support the farmers of the region.

You can get the somewhat unusual ingredients, such as shiitake mushrooms, miso or smoked tofu in a well-stocked health food store.

Prepare ramen: A vegan recipe

The vegetables in this recipe are suggestions and can be modified as desired. Find out which vegetables are in season at the moment and cook with fresh ingredients from the region.

Ingredients:

15 g shiitake mushrooms, dried
2spring onions
2 clove(s) garlic
50 g fresh ginger
100 g fresh shiitake mushrooms
1carrot
100 g edamame, peeled
1pak choy
4 tablespoons sesame oil
30 g miso paste
4 tbsp soy sauce
1.8 l vegetable broth
350 grams of ramen noodles
300 g smoked tofu
1 pinch(s) pepper, coarsely ground
50 g toasted sesame seeds
1 handful of fresh herbs of your choice

Directions:

Soak the dried shiitake mushrooms in a bowl of hot water for 12 minutes.
Then catch the broth and cut the shiitake mushrooms into small pieces.
Wash and peel the vegetables. Chop the spring onions and garlic and finely grate the ginger. Cut the mushrooms, pak choi and carrot into fine strips.
In a wok or large saucepan, heat 3 tablespoons of the sesame oil. First stew the spring onions, garlic, ginger and the dried shiitake mushrooms in it.
Now add the miso paste and the soy sauce. Let everything continue to simmer for two minutes.
Deglaze everything with the mushroom decoction. Add the vegetable broth and let it simmer for 10 minutes on a low heat.
Now add the carrot, edamame and pak choi to the broth and let it simmer for five minutes.
Add the fresh shiitake mushrooms to the soup. Cook them for another five minutes.
Prepare the ramen noodles according to package directions.
Cut the smoked tofu into small cubes and fry it in a separate pan with the remaining sesame oil until crispy.
Serve the ramen noodles in a deep plate along with the vegetable broth and tofu. Decorate the vegan ramen with fresh herbs, ground pepper and roasted sesame.
Tip: Serve with the vegan ramen soy sauce and sesame oil. You can season the ramen as you like.

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Lose Weight Without Hunger: 3 Healthy Recipes

If you want to lose weight long-term and healthily, you should try it without starvation and crash diets. Rather try recipes for losing weight that make you full and satisfied and provide you with all the important nutrients!

Our weight loss recipes will help you lose weight in the long term. Because if you want to keep your desired weight in the long term, you should avoid any 14-day diet: starving for a certain period of time not only makes you unhappy, but also causes the “yo-yo effect”, which can even lead to you tend to increase in the end.

When cooking, make sure to include as many vegetables as possible in your diet, but also all the important macronutrients. Strictly avoiding carbohydrates or fat is not only ineffective, but can also have a negative impact on your health. Instead, aim for a balanced ratio of complex carbohydrates, good fats and proteins. This is how you create filling and healthy meals and will lose weight in the long term without going hungry. You can include these three healthy recipes in your repertoire for a balanced diet:

Recipe for losing weight: Fresh potato salad

Secretly a superhero for being able to lose weight without starving yourself: Potatoes are often incorrectly referred to as fattening foods due to their carbohydrate content. In fact, unlike rice, pasta or bread, potatoes have significantly fewer carbohydrates and calories. For example, potatoes in 100 grams have just 70 kilocalories, while cooked pasta has twice as many calories.

Since potatoes also consist of complex carbohydrates and contain some fiber, they are very filling and also provide you with many important vitamins and minerals.

For three servings of potato salad you need:

850 g waxy potatoes
2 onions
2 tbsp canola oil
120 ml (homemade) vegetable broth
3 tablespoons white wine vinegar
1/2 teaspoon medium hot mustard
1/2 cucumber
1 red pepper
150 g cherry tomatoes
1/2 bunch spring onions
2 sprigs of parsley
Salt pepper
How to do it:

Wash the potatoes and then boil them for about 20 minutes.
Peel the onions and cut them into small cubes.
Heat the oil in a pan and sauté the onions for about three to five minutes.
Pour in the vinegar, broth, and mustard and let the mixture simmer for two minutes.
Drain the potatoes and let them cool slightly. Then peel them and cut them into small pieces.
Place the potatoes in a large bowl and pour the mustard and vinegar mixture over them. Then let it steep for at least two hours.
Wash the cucumber and peppers and cut the vegetables into small pieces.
Wash the tomatoes and halve or quarter them.
Wash the spring onions and cut them into fine rings.
Chop the parsley.
Add the vegetable pieces and the parsley to the potatoes and mix all the ingredients together well. Season with salt and pepper.
Tip: When buying the products, pay attention to organic quality. In this way you ensure that the food in the recipe is not contaminated with chemical-synthetic pesticides, which can harm not only the environment but also your health. Not only do you lose weight without starving, it also does other things good for your body.

Chickpea pan with creamy mushroom and spinach sauce for losing weight without feeling hungry

Chickpeas and peas keep you full for a long time thanks to a mix of vegetable proteins, complex carbohydrates and fiber and are therefore a great diet recipe. This effect is enhanced by the healthy fatty acids from nuts and pumpkin seeds. In addition, due to the high proportion of vegetables in this dish, you can eat a relatively large portion that still has few calories for a full meal.

For two servings you need:

1 onion
1 clove of garlic
1 tbsp canola oil
200 grams of mushrooms
1 medium zucchini
1/2 tsp dried thyme
300 g spinach leaves (fresh or frozen)
150 g green peas (frozen)
3 teaspoons cashew or white almond butter
1/2 lemon
350 g chickpeas (cooked)
Salt pepper
2 tbsp yeast flakes
a handful of pumpkin seeds
That’s how it’s done:

Peel the onion and garlic and chop both into small cubes.
Heat the oil in a large pan and fry the onion and garlic pieces for about three minutes.
Clean the mushrooms and wash the zucchini.
Halve the zucchini lengthwise and cut both parts into semi-circular pieces.
Slice the mushrooms.
Add the veggies to the pan with the thyme and stir-fry. If you are using frozen spinach, you should add it now.
Let the vegetables cook for about 5 minutes, until the mushrooms have wilted and the zucchini pieces are still al dente.
Add the frozen peas and cook for another 2-3 minutes until thawed.
Mix the nut butter with the lemon juice and about a tablespoon of water in a small bowl to form a creamy sauce. If it’s still too firm, you can add a little more water.
Place the chickpeas in a colander, rinse with water and drain well.
Then add them to the veggies in the pan.
Now stir the creamy sauce into the chickpea pan. Season with salt and pepper.
Divide the dish between two plates and refine it with yeast flakes and pumpkin seeds.

Recipe for losing weight without feeling hungry: light vegetable casserole

You can also eat a relatively large portion of this dish, as the meal mainly consists of vegetables and is therefore relatively low in calories. In addition, broccoli, carrots, potatoes and tomatoes provide you with important micronutrients.

For two servings you need:

500g broccoli
400 grams of carrots
300 g potatoes (waxy)
1 onion
1 tbsp olive oil
1 tbsp tomato paste
500 ml tomato passata
Salt pepper
1 tsp honey alternative, organic honey or date syrup or sugar
4 sprigs of thyme
200 g grated (vegan) cheese
2 tbsp breadcrumbs
That’s how it’s done:

wash the vegetables Then cut the broccoli into small florets. Peel (if you like) the carrots and potatoes and cut them into slices.
Peel the onion and chop it into small cubes.
Heat the oil in a large saucepan and sauté the onion pieces for three minutes.
Add the tomato paste and let it roast for two minutes.
Deglaze with the tomato passata. Season with salt, pepper and honey and stir the ingredients into a homogeneous sauce.
Pluck off the thyme leaves and chop them into small pieces. Add this to the tomato sauce and let it boil briefly.
Add the vegetable pieces and let the mixture simmer for about seven minutes.
Then put them in a casserole dish and sprinkle with cheese and breadcrumbs.
The casserole is now placed in the oven at 165 degrees Celsius for about 25 minutes. You don’t need to preheat the oven for this.
Tip: If you want to lose weight in the long term without starving yourself, pay close attention to your body’s signals: Only eat when you’re really hungry and stop eating when you’re full. You should also make sure to eat slowly and calmly. You can also avoid the unnecessary fat and sugar in finished products with these three and other recipes, for example breakfast for weight loss.

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Apple Punch: Delicious Recipe Without Alcohol

An apple punch warms you up from the inside after a walk on cold winter days. Because this apple punch recipe does not contain any alcohol, it is also suitable for children.

Apple punch is a fruity alternative to classic eggnog or mulled wine at Christmas time. Boiled and filled into pretty glass bottles, it also makes a good gift.

We’ll show you a simple recipe that doesn’t contain any alcohol – so it’s also perfect for Dry January. You will also learn how you can vary your apple punch.

You need these ingredients for apple punch

For two liters of apple punch you need the following ingredients:

1 liter of water
6 tsp fruit tea
2 organic oranges
5 cloves
2 sticks of cinnamon
1 liter of apple juice
Sugar or honey to taste
To cook the apple punch, you need a large saucepan with a lid.

Preparation time: 5 minutes
Cooking time: 20 minutes
Cinnamon is indispensable in the winter time. However, by the time it ends up on our shelves, it has had to travel long distances. Buy organic spices and also look for fair trade cinnamon. This is how you can support fair working conditions.

Also make sure that the other ingredients for your apple punch are organic and of regional origin. Products from the region have shorter transport routes and are therefore better for the climate.

Apple punch: the preparation

The apple punch is quick and easy to make. Follow this guide step by step:

Boil the water for the non-alcoholic apple punch in a kettle or saucepan. Put the fruit tea in a teapot and pour the boiling water over the tea. Let the tea steep for eight to ten minutes.
Wash and slice an orange. Stud the slices with some cloves as shown in the picture above. With this trick you can easily remove the cloves from the finished apple punch.
Squeeze the second orange and pour the orange juice into a large saucepan.
Add the apple juice, spices and some sugar. Stir the liquid well to dissolve the sugar.
Warm the apple juice gently, it must not boil.
Pour the finished tea through a sieve into the apple juice.
Season the apple punch with sugar or honey and stir well until the sugar has dissolved.
Heat the apple punch to just before boiling point without boiling it.
Let the apple punch stand for five to ten minutes so that the aroma can develop fully.

Apple punch: possible variations

This is how your apple punch tastes a little different:

Use two organic lemons as well. Slice one lemon and squeeze the second.
Cut an apple into small pieces and put a few pieces directly into the cup. It looks nice and the apple pieces quickly cool the apple posh down to drinking temperature.
The color of the apple punch depends on the type of tea. Use apple peel tea for a light apple punch. Fruit tea with hibiscus or rosehip gives the apple punch a reddish colour.
Add 2-3 slices of ginger root to the apple punch. The fiery taste of ginger also warms you up.
Two to three pieces of star anise add variety to the taste of your apple punch.
Try to reduce or eliminate the sugar altogether. Apple juice is naturally sweet. Alternatively, you can also cook a few raisins, as they sweeten the apple punch slightly.

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Donuts From the Oven: How to Make Donuts Without a Deep Fryer

Traditionally, Europeans are fried in fat. We’ll show you how you can easily bake donuts in the oven without a deep fryer.

In keeping with carnival, it’s time again for a very specific pastry. In any case, what is meant is a yeast pastry fried in fat, sprinkled with sugar and filled with jam. You can also fill Berliners with vegan chocolate cream, nougat spread or vanilla pudding just as well.

The traditional preparation in fat can be a bit impractical at home. Especially if you don’t fry something that often, because then you have to dispose of a lot of frying oil. There is also a fairly stubborn odor when frying.

If you still want to make donuts yourself, you can bake the donuts in the oven. They are less greasy and therefore a bit healthier. When buying the ingredients, it is best to pay attention to organic quality. You may also find regional offers from your area. Especially with animal ingredients such as eggs, pay attention to good seals, such as the Demeter or Bioland seal, which also supports the rearing of male chicks.

Donuts from the oven

Ingredients:

150 ml plant-based milk
350 grams of flour
5 tablespoons sugar 0.5 cubes of yeast 1 egg salt
3 tablespoons soft margarine/butter
4 tbsp jam/filling of your choice some (powdered) sugar

Directions:

Warm the milk slightly. It should be lukewarm. Yeast does not tolerate high temperatures.
Put the flour in a bowl and make a well in it.
In a second small bowl, mix the milk with the sugar and crumble in the yeast. Mix everything until the yeast has dissolved. Pour the mixture into the flour trough and dust some flour on top. Leave the mixture in a warm place for 15 minutes.
Stir in the egg and a pinch of salt. Add 2 tablespoons of the margarine/butter. Knead everything thoroughly for about 5-10 minutes to form a dough.


Form 8 balls of the same size from the dough and place them on a baking tray lined with baking paper.
Cover the dough balls with a clean towel and let them rise in a warm place for 45 minutes.
Bake the donuts for about 15-30 minutes at 160 degrees.
Fill the jam or another filling of your choice into a piping bag with a small nozzle and fill the donuts with it. Tip: make your own piping bag: simple instructions
Melt the remaining margarine/butter and brush the donuts with it. Sprinkle with sugar and/or powdered sugar.

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Vegan Croissants: A Recipe Without Butter

Croissants from the bakery are rarely vegan because they contain butter and often eggs. But if you don’t want to do without the French pastries, you can use the following recipe to prepare vegan croissants.

You need a lot of time to prepare the vegan croissants, most of which is resting time for the dough. The actual work takes about an hour.

Vegan croissants: fluffy and delicious

Tip: It is best to cook the dough the night before and leave it in a sealed bowl in the fridge overnight.

Ingredients:

500g flour
60 gsugar
2 teaspoons dry yeast
1 tsp salt
300 mloat milk
250 g vegan butter or margarine

Directions:

In a large bowl, whisk together the flour, sugar, yeast, and salt until you have a smooth batter. Heat the oat milk to about 40°C and stir it into the batter. Knead the dough well again for five to eight minutes.
Cover the bowl of dough with a damp kitchen towel and place in the fridge for 60 minutes. If you prepare the dough the night before: Place the dough in a sealable container and leave it in the fridge overnight.
Roll out the dough into a large rectangle. The rectangle should have straight edges and right angles. It is best to straighten it with your hands.
Cut the vegan butter or margarine into thin, even strips and distribute them in the middle third of the dough. Be sure to leave some space around the edges so the butter doesn’t spill out while baking. Now fold the bottom third up and the top third on top, making three layers.
Laminating for the first time: Carefully roll out the dough into a long rectangle. Press with the rolling pin first, then roll to avoid cracking the dough. Then put the top and then the bottom third in the middle. Wrap the dough in parchment paper or a suitable parchment paper substitute and place in the fridge for an hour.
Second time laminating: Rotate the dough 90° and repeat the process of the previous step. Put the dough back in the fridge for an hour.
Laminate for the third time: Turn the dough 90° again and repeat the whole procedure a third time. Let the dough rest again in the fridge for an hour.
Roll out the dough into a square. Using a sharp knife, cut it in half to create two rectangles. Cut out six triangles per rectangle. Pull each triangle apart slightly and cut a slit (1 cm) down the middle of the wide side. Now pull the two ends of the wide side slightly apart and roll them up towards the opposite tip.
Place the croissants on a baking sheet and cover with a damp kitchen towel. Let the dough rise again for an hour. The croissants should then be about twice as big.
Bake the croissants at 220 °C top/bottom heat for about 15 minutes until golden brown. Your homemade, vegan croissants are ready.

Both sweet and savory go well with the vegan croissants, such as these vegan spreads made from 2 ingredients or fresh jam with pectin as a vegan gelatine substitute. Nut butter or sugar-free pear butter also taste delicious on the vegan croissant. You could also make ham substitute from smoked tofu and enjoy a hearty croissant with vegan cheese.

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Chickpea Brownies: Recipe Without Flour

Chickpea Brownies are a delicious alternative to traditional brownies. In this article we will show you a recipe that is gluten-free, vegan and high in protein and does not require flour.

These chickpea brownies are particularly juicy and full-bodied. At the same time, you stay full longer because they are rich in protein and fiber thanks to the chickpeas. They are very easy to make and taste good with afternoon coffee or as a snack in between. In addition to an oven and a baking pan, you will also need a blender.

We recommend that you buy the ingredients in organic quality. This is how you avoid chemical-synthetic pesticides. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal. In addition, it makes sense, especially with cocoa powder, to pay attention to the Fairtrade seal. This is how you support better working conditions and fairer trade.

A recipe for chickpea brownies – without flour

Ingredients:

450 g canned or jarred chickpeas
5 tbsp rolled oats
3 tablespoons cocoa powder
1 teaspoon Baking powder
2 tbsp almond butter
1 tablespoon coconut oil
3 ELA horn syrup or raw cane sugar
150 ml plant drink
1 pinch(s) of salt
1 pinch(s) of cinnamon

Directions:

Wash the chickpeas in a colander under running water and drain well. You can also use your own cooked chickpeas.
Place the chickpeas in a blender with all other ingredients. Make sure that the coconut oil has a liquid to creamy-soft consistency and is not too hard. Reheat briefly on the stovetop, in the microwave, or in the oven if necessary. Mix everything until a homogeneous mass is formed.
Pour the batter into a medium-sized, shallow baking dish. You can also use a casserole dish.
Heat the oven to 180 degrees Celsius and let the chickpea brownies bake for 35 to 40 minutes.
Remove the chickpea brownies from the oven and let them cool before slicing.

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Vegan Sauce Hollandaise: The Asparagus Classic Without Animal Cruelty

You can serve vegan Hollandaise sauce wonderfully with asparagus. We’ll show you how to prepare the classic sauce – without egg and without butter.

If you’ve ever tried to make the classic hollandaise sauce yourself, you know it’s not easy. Because if the water bath or butter is too hot, the sauce will curdle very quickly. You are on the safe side from the start with our recipe for vegan hollandaise sauce.

If possible, use regional organic products for the ingredients for your vegan hollandaise sauce. You can use seals such as Demeter, Naturland, and Bioland as a guide, which follow stricter criteria than the EU organic seal.

Vegan Sauce Hollandaise: The recipe

Ingredients:

250g margarine
200 ml cold (asparagus) water
3 tbsp cornstarch (level tbsp)
200 mloat cream
1 pinch(s) of salt some pepper
1 pinch(s) nutmeg
0.5 tsp turmeric (optional)

Directions:

Pour the cold (asparagus) water into a measuring cup. Stir in the cornstarch with a whisk until there are no lumps.
Place the vegan margarine in a medium or large saucepan. Melt them on low. Make sure it doesn’t start bubbling.
While the margarine melts, briefly bring the water and starch mixture to a boil. So the dusty taste of the cornstarch disappears.
Gradually pour the water mixture into the melted margarine while stirring with the whisk. Stir until you get a thick consistency. Warning: You may not need the entire starch mixture for this – depending on how thick you want your vegan hollandaise sauce to be.
Stir in the oat cream and season with salt, pepper and nutmeg.
Optional: Use some turmeric at the end to give your vegan hollandaise sauce a stronger color.

This is how you can use the vegan hollandaise sauce

Sauce Hollandaise goes wonderfully with asparagus, but also with various other vegetables or potatoes.

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Mashed Potatoes Without Milk: You Can Use This as an Alternative

You can also prepare creamy mashed potatoes without milk. We will tell you which ingredients are suitable for the potato main course or side dish.

Mashed potatoes without milk can be just as creamy as the classic recipe. Traditionally, mashed potatoes are made with cow’s milk. However, if you avoid dairy products, you can prepare the homemade mashed potatoes with alternative products.

In addition to milk alternatives, you need potatoes and spices of your choice. Potatoes are healthy because they contain protein, fiber and important micronutrients, among other things.

When choosing your ingredients, make sure they come from organic farming. In this way you avoid residues of chemical-synthetic pesticides in and on your food. You also reduce your carbon footprint if you choose regional potatoes.

Tip: Easily plant potatoes yourself.

Plant-based milk alternatives

To cook mashed potatoes without milk, you can switch to plant-based alternatives. These lactose-free and vegan products are particularly suitable:

Oat milk: Easily make your own oat milk from oatmeal and water. The oat milk has a slightly tart taste and goes well with the hearty recipe. You can also get oat flakes and oat milk from regional cultivation.
Soy milk: Milk made from soy is a popular alternative because it is nutritious and tastes creamy. However, soy milk is mostly imported and therefore contributes to more CO2 emissions.
Almond milk: With our simple quick recipe you can make almond milk yourself. It is a bit sweeter than other alternatives and gives the mashed potatoes a nutty note.

Alternatives to dairy products

If you want to cook your mashed potatoes without milk or milk alternatives, you can choose the following products:

Catch the cooking water from the potatoes and mix some of it with the potatoes as you mash. This preserves the aroma of the potatoes and you avoid wasting nutrients in the potato water. The starch contained in the water makes the mashed potatoes particularly creamy.
Vegetable broth is a flavorful alternative. Make your own vegetable broth and cook a hearty puree with it.
In addition to the vegetable broth, you can also use yeast flakes. They are flavorful and add a creamy texture to the mashed potatoes without milk. So that the mashed potatoes don’t get too dry, it’s good to mix the potatoes with yeast flakes and some water.
Use fats or oils. Vegan margarine and olive oil are flavor carriers and bind the potatoes into a smooth mass when pureed.
The amount of ingredients depends on the amount of potatoes you have. It’s best to drain off the cooking water, catch as needed, and then gradually add the milk alternatives until you get a creamy and smooth consistency.

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