Tartex: the ideal vegetarian breakfast

Last year my wife and I travelled with BeWelcome to Linz in Austria, and were warmly welcomed by another member of this hospitality exchange network. He was vegan, and in the morning served us a delicious breakfast made up entirely of products that contained no animal products of any kind (so no milk, no eggs, no cheese). All the "traditional" ingredients that would contain animal products were replaced by tofu, seitan, soy milk and similar food items.

And now we moved back to Grimbergen and we found a good Bioshop just around the corner. There they also stock vegetarian food, including the famous Tartex organic patés. I'm not sure they are 100% vegan, but they taste deliciously and come in 19 different flavours like Mushroom and Herb Meadow.
So what are you waiting for? Try some healthy organic breakfast instead of smoked ham with eggs...

A bag full of bio goodies

Claudia does her shopping at a biological farm near our house. When they offered her a customer card, the shop assistent discovered she was the 1000th unique client, and today they had a small reception for her at the farm. There were some journalists, and she got a nice hamper filled with vegetarian and bio food.

Here is a list of all the nice things we will eat in the weeks to come:
- vegan Panda licorice
- muesli cookies
- apple & pear juice
- Allos Amaranth chocolate muesli
- Women's Balance Yogi tea
- La Bio Idea - Minutini pasta con carotta
- Lima tomato/basil crunchies
- Pajottenlander apple/pear juice
- Pizzolato organic prosecco
- De Rit peanut butter cookies
- Ekoland wallnuts
- Whole Earth organic sparkling apple & raspberry fruit juice
...and lots more!

January 3rd: Fake Cupcakes

My wife loves baking, but also sewing. So now she is combining both: making cupcakes from cloth. She also makes fake bananas, raspberries, turkey and carrots. Oh, and her fake omelets are a feast for the eyes (as long as you don't try to eat them).

If you came her to look for a real cupcake recipe, why not try the following:

Vegan Cupcake Recipe

Ingredients

15 ml apple cider vinegar
355 ml almond milk
250 g all-purpose flour
200 g white sugar
9 g baking powder
2 g baking soda
3 g salt
120 ml coconut oil, warmed until liquid
6 ml vanilla extract

Instructions

- Preheat oven to 175 C)
- Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup.
- Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
- In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. - - In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.

- Pour the wet ingredients into the dry ingredients and stir just until blended.
- Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
- Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.