Ingredients:

• 50g flour 
• 150ml warm plant milk
• 30g vegan butter/ margarine
• 5 tbsp cane sugar 
• 20g yeast (1/2 cube)
• 1 pinch of salt 

filling: 

• 20g vegan butter/margarine
• 2-3 tbsp cinnamon
• 3 tbsp cane sugar 

icing: 

• 100g icing sugar 
• 2 tbsp soy curd
• 1 tbsp plant milk 

preparation: 

1. Add warm plant milk into a bowl and then stir in yeast and sugar. Let the yeast dissolve and then let it sit for 10 min. 
2. Add the remaining ingredients until well combined and then knead the dough. Allow dough to rise for 20-30 min in a warm place. 
3. Roll out dough into a rectangular and spread the filling on top. 
4. Then tighly roll dough up and cut into 10-12 pieces (2cm per piece).  Then put all pieces onto a baking sheet and let them rest for another 15 min. 
5. Bake the cinnamon rolls for 25 min at 180° until golden brown. 
6. Combine all icing ingredients and spread onto slightly cooled cinnamon rolls. 

tips: 

• brain food for exam stress 
• alternative for flour: use shredded oats instead (high in iron and provide energy)
• sugar can be easily replaced 
• fresh yeast makes them even tastier 

scientific proof:

Did you know that...

... cinnamon does not only taste very good in dessert but also has a cancer inhibiting effect? (Pasupuleti Visweswara Rao, 2014)

 Ingredients:

• 150g soy meat (soy strips) 
• 1 can kidney beans (400g)
• 1 small can corn (150g)
• 1 can tomatoes (400g)
• 1 bell pepper (180g)
• 1 onion (140g)
• 2 garlic cloves
• 50g tomato paste 
• 5 tbsp frying oil (e.g. canola or sunflower oil)
• 2 tbsp vegetable broth powder
• 1.5 tbsp seasoning mix chilli con carne (you can also use individual spices)
• 1 tsp sugar (not necessary but adds to taste)
• salt, pepper

preparation: 

1. Prepare the soy meat according to the instructions on the packaging. Then rinse off, squeeze liquid out and let it dry. 
2. Cut onion and bell pepper into cubes. 
3. Press the two garlic cloves. 
4. Rinse and drain kidney beans and corn. 
5. Heat the oil in a big saucepan over medium heat. Add the onion and fry until soft and golden brown.
6. Add the soy meat and fry for 2-3 min.
7. Pour 300 ml of water into the saucepan. Then add tomatoes and vegetable broth and stir. Let it cook for 30 min on medium heat.
8. Add drained corn and kidney beans.
9. Season with sugar, chilli con carne mix or use spices of choice. Let it simmer for a few for minutes. 
10. Add salt and pepper. 

tips:

• can be stored in the fridge for 4-5 days (or in winter store it on your balcony)
• tastes especially good after a day or two 
• perfect recipe to meal prep 
• warming food during winter, filling
• instead of using soy meat you can also use seasoned tofu 

scientific proof: 

Did you know that...

... onions have an antiobiotic effect (meaning effective against bacteria)? (Gareth Griffiths, 2002)

Ingredients:

summer rolls: 

• 250g tofu
• 5-6 tbsp soy sauce 
• olive oil to fry 
• 50g glass noodles
• 1 carrot (cut lengthwise)
• 1/2 cucumber (cut lengthwise)
• lettuce 
• fresh cilantro 
• fresh mint 
• 10-12 rice papers 

peanut sauce: 

• 120ml water 
• 3 tbsp peanut butter (crunchy)
• 1.5 tbsp honey (or agave syrup)
• 3 tbsp soy sauce 
• 2 pressed garlic clove s
• 1/4 tsp grounded ginger 

perparation: 

1. Use paper towels to squeeze the liquid out of the tofu. Then cut tofu into 1.5 x 3 cm pieces.
2. Put tofu into a bowl and combine with soy sauce. Let it soak for about an hour and stir every once in awhile in order for the tofu to be properly marinated. 
3. Prepare the glass noodles according to package instructions and then drain them. 
4. Wash and drain the lettuce. Wash and then cut carrot and cucumber lengthwise.
5. Heat olive oil in a pan and fry marinated tofu until golden brown. Drain using paper towels. 
6. Combine all ingredients needed for the peanut sauce in a microwave safe container. Heat in microwave for 30-45 sec on a high heat. If the sauce cannot be combined well then heat again for 30-45 sec. 
7. To put together the summer roll shortly soak the rice paper in warm water. 
8. Put the rice paper in front of you on a surface (if it is too sticky then use a wet towel)and add some glas noodles, carrots, cucumbers, salat and two pieces of tofu onto the rice paper. 
9. Add cilantro and mint if you like. Bring the lower edge up over the filling, then fold in the two side flaps, and then roll the entire thing up. 
10. Don't worry the first roll is never the prettiest. But after a few tries it will work. 
11. Use the remaining ingredients to wrap more summer rolls. 

tips: 

• can be stored in the fridge for 3-4 days
• perfect snack to take away
• filling but not too much - you can start your next study session without problems afterwards 

scientific proof: 

Did you know that...

... tofu and other foods containing soy reduce the risk of breast cancer? (Mark Messina, 2016)

... cilantro is the spice which is used most worldwide and has antioxidative properties? (Veda Prachayasittikul, 2018)