German Recipe Monday – Poppy Seed Rolls

May 14, 2012 in Allgemein

I’ve never had a cinnamon roll until I was in my twenties. I got to eat it at a cafeteria at the university of Oslo a couple of years ago. Norwegian cinnamon rolls are different from US-American cinnamon rolls, because they are made with cinnamon and cardamom. Those soft and fluffy rolls got me addicted very soon.

In Germany cinnamon rolls or buns are not easy to find. But we have other rolls (and call them snails, btw.): pudding rolls, nut rolls, and poppy seed rolls. Poppy seed rolls are definitely my favourite and I already came up with a recipe a while ago. When I was testing for Celine these days, she also came up with a wonderful roll recipe and it reminded me that I had never posted my poppy seed roll recipe. I wanted to save it for a zine. (I also think I shared the picture of these here before.) But since that zine hasn’t happened yet and will probably be “just another project” for quite some time, I can as well share the recipe with you.

Tip: To grind the poppy seeds you can use a coffee grinder or a small food processor. If you use a coffee grinder, check the manual to find out if it can be used for oily nuts and seeds.

Poppy Seed Rolls (makes 10 small rolls)

Difficulty level: medium

For the dough:

200 g (1 1/2 cups plus 2 1/2 tablespoons) whole spelt flour
100 g (3/4 cup plus 1 tablespoon) all-purpose flour
180 ml ( 3/4 cup) soy milk
2 teaspoons instant yeast
55 g (1/4 cup) margarine (or coconut oil)
75 g (1/4 cup plus 2 tablespoons) sugar
1 pinch salt

For the filling:

70 g (1/2 cup) poppy seeds, ground
2 tablespoons sugar
1 tablespoon vanilla sugar (or 1 additional tbsp sugar + 1/2 tsp vanilla extract)
2 tablespoons hot water
2 tablespoons margarine, room temperature (or coconut oil)
1 tablespoon all-purpose flour
1 tablespoon cornstarch

To make the dough:

Sift together flours. Add milk and yeast and stir the mixture a bit. Melt margarine, let cool to room temperature. Stir in sugar and salt and add to flour mixture. Knead with your hands for about 5-7 minutes. The dough will be rather soft but should not be sticky. Place in a bowl, cover with a damp kitchen towel and let the dough rise for 90 minutes.

Meanwhile prepare the filling:

Combine poppy seeds, sugar, and vanilla sugar. Add hot water and margarine. Stir well until margarine has melted and everything is combined. Stir in flour and starch.

Sprinkle your working surface with flour. Roll the dough into a rectangle. (30 cm x 40 cm or 11.8 inch x 15,7 inch) Spread poppy seed mixture on top. Make sure to leave a 2 cm (0.8 inch)  margin on each side.

Preheat the oven to 180°C (375°F).

Roll the dough into a log, starting with the shorter side. Cut into 10 rolls and place on a baking sheet lined with parchment paper. Cover with a damp kitchen towel and let rise for 30 minutes. Bake for 15 minutes.

More rolls and buns on this blog:

Plum and Blueberry Buns

Marzipan Gianduia Crescent Rolls

Poppy Seed Crescent Rolls

Kanelboller (Norwegian cinnamon rolls)

Lentil Peanut Rolls

Dried Pepper and Sesame Rolls

Veganism, Fat Shaming, Health and Why I am Vegan

May 11, 2012 in Allgemein

After several readers asked me to do this, I translated (also changed and added some things) a German entry I wrote on this topic here.

“Fat Shaming”

Until recently I had never heard of the English expressions “fat shaming” or “body shaming”. But then I read about both on several websites. I learned that they describe a kind of discrimination which is very common and as opposed to other discriminations, it is very socially acceptable. (It’s also nothing new. But the expression was new to me.)

Often it comes under the guise of prevention. A very recent example of how to do this came from the Physicians Committee for Responsible Medicine (PCRM), a nonprofit organization many vegans are familiar with because they promote a vegan diet.

PCRM focuses on the health aspects of a vegan diet. I always thought this was a good thing, not because a healthy diet is super important to me but because non-vegans keep  telling me how unhealthy veganism must be. I always thought I could tell them about the great work PCRM does. Well, I am not doing that anymore. Because it seems that PCRM kind of turned into PeTA. They are now promoting a vegan diet with the help of embarrassing, discriminating, and insulting ads. They all have one message: Fat people are unhealthy and their bodies are ugly. Because they are fat, they get all kinds of diseases like diabetes and heart attacks. Oh and of course fat people are not vegan. (I don’t want to link to those ads. Instead I’d like you to read Ginny Messina’s reply to these ads.)

Veganism and Health

It seems that their message is “Go vegan and get slim.” Last month I celebrated my 5 year vegan anniversary. It was also my blog anniversary. I feel like the vegan blog world was a completely different one when I started. Maybe I am making this up, maybe this is my wishful thinking, but I feel like I have never before been bombarded with so many book advertisements or blog entries that focus on the connection of health and veganism. Going vegan or “plant based” as the new term seems to be, will help me become full of energy, detoxed, slim and all together beautiful.

I went vegan for ethical reasons. I am still vegan for ethical reasons. Five years ago it didn’t occur to me that veganism could have particular health benefits. As I said, I often had to defend my diet. I also didn’t think my diet was unhealthy. I knew that I would thrive on it. I read a lot about nutrition and was very confident that I wouldn’t die of meat and dairy deficiency. But my diet wasn’t super important to me. And I still feel that way. (That doesn’t mean that I don’t care what I put into my body. But I try to follow a relaxed and everything-in-moderation approach.)

At some point veganism was seen in a different light. I don’t know when it started but I noticed more and more vegan food blogs focussing on health by improving their diet. I started getting comments by people who told me they couldn’t make my recipes because they had too much fat, sugar, gluten, etc. Many books which described a whole foods, low-fat vegan or near vegan diet as a way to cure certain diseases like diabetes also popped up.  Suddenly it seemed that veganism was stronger connected to the positive health aspects it could have (if done in a very certain way) than to its ethical aspects. It also seemed that more and more people not only went vegan, but also fat-free, sugar-free, gluten-free, soy-free, and sometimes even salt-free.

I don’t want to ridicule or judge this. I am sure that everyone has good reasons for their food choices. I am sure many people want to and can improve their health by avoiding or adding certain foods to their diet. I don’t want to criticize them. But it makes me sad when people who seem to be perfectly healthy post “healthy” cookie recipes or apologize for posting those that aren’t “quite that healthy” and swear they almost never eat sugar. I hate it when people mention the words guilt and food in the same sentence. I hate it that vegans who are not a certain size feel they are setting a bad example and therefore try to lose weight. I hate it when people go on restrictive diets because they are afraid of gaining weight. I hate it when people buy into health claims that are none or cut out foods for heath reasons when in fact these foods aren’t bad for them. And I hate it that most of these people are women. So my question is: What the hell happened here? Are vegan blogs the new women’s magazines? Sure, many food blogs are written by women but does that mean we have to reinforce stereotypes of how we as women are seen in this society? Why can’t we indulge in cupcakes or eat fried food without making sure to inform our readers about the next detox regimen we have already planned?

Why are people stigmatized, who do not fit into our frames of what we consider healthy and beautiful?  And worst of all, why do we stigmatize ourselves because we made so called bad food choices? And why do so many people still think that being thin means being healthy? Why do we work so hard to match a often very biased and repressive ideal of beauty – when in so many other areas we (as vegans) try to fight oppression and be compassionate?

Body Images

Everybody is hassled to be slim, not only us vegans. In a society where being slim is what you should always strive for, especially as a woman, being fat means you are violating moral values. (At first this seems like an awful exaggeration, but I think this argument is interesting because fat people seem to violate many rules our society lives by: they are seen as lazy and undisciplined and egoistic, costing the health system boatloads of money, etc.)

But it’s not that easy. Being overweight isn’t the same as being unhealthy. Thin people can be unhealthy, too, especially those who diet all the time. (This is also addressed in the post I just linked to.) In fact fat people can be as healthy as thin people. And yes, there are overweight vegans. So what? Vegans come in all sizes, too.

I know that the number of “health vegans” is growing, and again, I don’t want to say it’s a bad thing. Everybody should do what they think is best for them. But as I said, I don’t like the fact that people feel pressured into healthy eating for example because of their body weight. I don’t want people to feel guilty about a cookie. (And I don’t want them telling me the cookie was healthy because they used whole wheat flour and agave, or whatever the newest trendy “healthy” sugar is.)  I don’t want women (and men, too) to be ashamed of their bodies. And personally, I don’t think it’s a good idea to go vegan for health reasons only. I saw many vegan health bloggers come and go. And quite a number stopped being vegan for the same health reasons they went vegan for in the first place.

Yes, health is important, and yes, you should try to read up on vegan nutrition because it will benefit you. But I think it is even more important to keep in mind you should be kind and compassionate to others and to yourself. Please stop beating yourself up about your weight or your eating habits. Please stop hating your body and abusing it by dieting, fasting, or detoxing.  Please stop counting calories and fat grams.  Please stop cutting out fat/sugar/gluten, etc. just because. Please stop chasing a crazy body and beauty ideal, especially if you are a women. (Because this beauty ideal ist just another lame  patriarchal tool to keep women quiet. And I am sick of it.)

Personally I stopped telling people about the health benefits of veganism. The reason is that I don’t believe a little milk and meat in your diet will kill you. Instead I try to tell people about the ethical reasons that made me go vegan. And I brag about vegan food all the time. I tell people about the kick-ass stuff I made or about the wonderful vegan food I had at a restaurant or a friend’s place. Because I want people to know how awesome veganism is and that vegan food means your being comassionate but you’re not depriving yourself of something. You are not starving because you can’t have a steak. It’s not sad that you won’t eat the cake made with eggs and butter. Because there’s a a whole new world of flavours, ingredients and fantastic recipes to be discovered.

Snickerdoodle Ice Cream

May 3, 2012 in Allgemein

I wasn’t prepared for this. Or maybe I was? Last week was an average week, considering it was April  and not June. We had some sun, some rain and temperatures around 15°C. But then we went outside and were blinded by crazy sunshine. F. was getting uncomfortable in her stroller pretty soon until we took off half her clothes. And then we had crazy  28°C for a couple of days. I mean, I like summer, but why does it always have to come so super fast?

Somehow it seems there were signs preparing me for this. For example the new ice cream store that had brownie, oreo, or snickerdoodle ice cream. When I found out that (of course!) non of them was vegan, I wasn’t disappointed. Instead a voice in my head said: “Make some yourself, make some!” And of course I couldn’t ignore that voice. I stocked up on cinnamon and coconut oil and I made my own snickerdoodle flavour!

But to be honest, I didn’t spent much time to develop the cookie recipe necessary for this ice cream. These snickerdoodles are not the best snickerdoodles in the world. They are also not pretty. But it doesn’t matter as most of them go straight into the ice cream batter to provide both texture and flavour. And the ice cream itself is excellent. Really excellent. I probably should take it and plant myself right in front of that shop and sell it there! Ah well, that would probably not end good.

It’s very creamy and it will soften pretty soon after you take it out of the fridge, just like shop-bought ice cream. In fact, this one softened a little bit too quickly, so I had no time for a better picture.

Snickerdoodle Ice Cream

For the cookies:

40 g (3 tablespoons) refined coconut oil, softened
50 g (1/4 cup) sugar
90 g (3/4 cup) all-purpose flour
1/4 teaspoon baking powder
2 tablespoons soy milk

For rolling:

2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Beat together coconut oil and sugar. Mix in flour and baking powder. Add soy milk and form a dough. Form 7 walnut-sized balls and roll them in the cinnamon sugar mixture. Transfer them to the baking sheet and flatten a bit with your hands. Bake for 6-7 minutes. Let cool and reserve 4 cookies. Crush the remaining 3 cookies and freeze them. (These crumbs will be added to the ice cream later.)

For the ice cream:

4 snickerdoodle cookies
480 ml (2 cups) soy milk
90 ml (6 tablespoons) melted refined coconut oil
120 g (1/2 cup) plain or unsweetened soy yoghurt
100 g (1/2 cup) sugar
1/4 teaspoon guar gum (optional)
2 teaspoons vanilla extract
1/2 to 1 teaspoon cinnamon

Place cookies and soy milk in a blender (or use an immersion blender) and process into a smooth liquid. Add oil, yoghurt, guar gum, if using (it’s best to mix the gum with the sugar first, to avoid lumps), and vanilla. Blend again. Add cinnamon to taste.

Refrigerate the mixture overnight. Use an ice cream maker to freeze. Remove frozen cookie crumbs for the freezer and stirr into the finished ice cream. Store in the freezer and remove a couple of minutes before serving.