Pumpkin Galette

Well, I just went and did it. The best pumpkin pie I ever had. I didn't have a pie form so I made a galette instead. Which means you roll out the dough on a cookie sheet lined with baking paper, pour the filling onto it, leaving the edges free, and then fold up the sides.

Crust
I found the recipe for the crust here: http://vegetarian.about.com/od/piecrustrecipes/r/flakypiecrust.htm, cutting the amounts in half for a smaller pie. It really does make for a flaky and delicious crust.

70 g wholespelt flour, 70 g 1050 wheat
3/4 tablespoon raw sugar
1/4 teaspoon salt
60 g alsan vegan margarine
1 tablespoon oil, 2 tablespoons cold water

Combine the flour, sugar and salt in a large bowl. Cut in the margarine, mixing until crumbly. I use two knifes to do so.
In a small container, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.
Cover the dough with plastic wrap, chill for 30 minutes.

While the dough is sitting in the fridge, get the filling ready.

Filling
180 grams of baked pumpkin
70 ml coconut milk, 50 ml cold water
36 g raw sugar, 40 ml ricesirup
1 tablespoon cornstarch or riceflour
1/2 teaspoon each of vanilla, cinnamon, and allspice
1/4 teaspoon salt

Put all ingredients into a blender and puree.

Preheat the oven to 175 degrees Celsius/350 Fahrenheit.
Roll out the dough, pour the filling onto it, bake for 60 minutes. Really good with a side of soyatoo non-dairy whipped cream.

Oatmeal Cookies

Here are some oatmeal cookies I've been baking a lot recently, they are really good. I'm using different variations for the optional ingredients. My last batch was with ginger, the one in the oven right now has almonds and chocolate streusel.

For one cookie sheet:
80 g vegetable shortening
100 g raw sugar (40 of which I substituted with rice sirup this time around)
1 tablespoon of soymeal + 2 tablespoons water = substitute for 1 egg
1/4 teaspoon each cinnamon, baking soda, salt and vanilla
54 g flour
130 g rolled oats
optional: whatever floats your boat
very good: 40 g of walnuts, toasted in the oven for about 6 minutes - dependent on oven temperatures.
and/or 40 g raisins
candied ginger

Mix ingredients and shape into balls. Put them out on a cookie sheet, flatten and bake for 12 - 15 minutes in a preheated 175 degree Celsius/350 Fahrenheit oven. The longer the baking time, the crispier the cookies get.

adapted and veganised from:
http://www.joyofbaking.com/OatmealCookies.html

Polenta with dried Porcini mushrooms and Fennel

Soak dried porcini mushrooms at least 30 minutes in water.

Fry chopped garlic and ginger in olive oil. Add chopped fresh fennel. Stir in polenta meal, add mushrooms and soaking water. Stir well, add more water if needed. Add half a bouillon cube, salt, curry powder. Let cook for at least 10 minutes, stirring frequently.

Quinoa with Cauliflower

Ingredients:
Olive Oil
Garlic
40 g Quinoa p.P.
1 Carrot p.P.
several pieces of Cauliflower
Curry powder
Black Pepper
Summer Savory
Textured Soy Protein
1/2 Bouillon Cube
Nori flakes
Fresh Cilantro
Sprouts

Fry the garlic clove in olive oil, add well-washed quinoa, roast that for a bit, add spices and Nori, then add hot water. Add bouillon cube. Let cook for 25 minutes. After some time add the soy bits, carrots and cauliflower. When done, add fresh cilantro and sprouts.

Boberger Niederung

This morning I decided to visit the Boberger Niederung, part of the Elbe Urstromtal, which has a fascinating history, if you're into geology. It's only about a half hour from my place, just one station past Ikea Moorfleet. You take the S 31 to Sternschanze and change into S 21 to Bergedorf/Aumuehle and get off at Mittlerer Landweg. Head left at the station, and you soon come to a sign to Boberger Niederung.

Where else can you find sanddunes in the middle of town?

I did encounter a couple of herons, as well as different kinds of butterflies and a dragonfly. There was also a guy with his bike, listening to the radio out loud, which created quite another kind of experience. At least you could hear him from a ways off.

More info (in German):
http://www.stiftung-naturschutz-hh.de/boberg/allgeme.htm

Duvenstedter Brook/Wohldorfer Wald

Last week I went to Duvenstedter Brook, in the North of Hamburg. I'd been meaning to go there since I moved here, it's a nature reserve, with frogs and deer and such. It's a bit of a trip. From Altona Station you take the S-Bahn to Jungfernstieg and change to the U1 to Ohlstedt, it takes a bit over 50 minutes altogether. Once you exit the train station, you head to the left and very soon you're in the Wohldorfer Wald (Wald=Forest). A stroll of about an hour brings you to Duvenstedter Brook.

Wohldorfer Wald, view from bridge over the Aue. In the back you can see the grainmill of Wohldorf.

Recipes

Polenta
Here's the recipe for a polenta dish I made yesterday. I love coming up with meals that are easy, quick, and don't leave a lot of dirty dishes.

For one portion:
Slice a carrot, then quarter slices. Fry in olive oil in medium sized pan. In the meantime, dice a piece of garlic, add to the carrot. Add some salt, curry, kurkuma and hot water. Bring to a slow boil, add 50 grams of polenta meal. Dice some tofu and add into the mixture. Grab some fresh herbs from your window sill, I used cilantro, basil, and nasturtium leaves, cut them into bits and stir into the mixture just before serving.

Poppyseed Bread
For a pound loaf:
200 g whole spelt flour
200 g 550 wheat flour (all purpose)
100 g rolled oats
1 pack of dried yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon poppy seeds
1 teaspoon flaxseeds
1 table spoon olive oil
warm water

Mix the ingredients, then knead the dough thoroughly for 5 to 10 minutes. Fold into a ball, place in a bowl, put into a warm place with a clean towel on top. Let sit for 30 minutes to an hour, until the ball has doubled in size. Knead dough briefly and form into a loaf, put on a cookie sheet lined with baking paper. Make a cut through the length of the loaf to help release steam while baking, as well as several cross-wise cuts. Put cookie sheet into the oven, let sit for another 30 minutes. Turn oven to 200 degrees Celsius and let bake for about 35 minutes. Turn down temperature to 180 after about 15 minutes, depending on your oven and the browning of the bread. During baking, use a water sprayer to wet the loaf occasionally, this makes for a great crust. I also spray water into the lower part of the oven to provide steaming, for the same reason.