Ey like it vegan

My recipe book for desserts & sweets

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Photo / (original) recipe:

Photo / (original) recipe:

Photo / (original) recipe: Heidemarie Rechberger Heidemarie Rechberger kleinstadthippie.de Claudia Evest

Heidemarie Rechberger

RASPBERRY DREAM SCHEITERHAUFEN MOUSSE AU CHOCOLAT LEMON MERINGUE DESSERT PUNCH CAKE Many thanks

Many creative minds have contributed to the creation of this recipe series. Many thanks to all who enrich the world with their contemporary vegan dishes and thus make it a bit better.

Enjoy your meal MyEy recipe book

A real egg replacer- in the present day kitchen indispensable. A universal kitchen and baking aid for shape, color and taste. But how is a modern, health-conscious person supposed to be able to enjoy the traditional egg dishes without an animal egg? Quite simply - with MyEy, the real -egg!

MyEy combines the whole range of baking and cooking properties - from foamed masses, baking, loosening to the right vegan egg dishes like scrambled eggs and fried eggs (sunny side up). MyEy is not only free from cholesterol and animal , but also soy-free and VEGAN-certified and ORGANIC-certified.

MyEy is experiencing a steadily growing interest, because some dishes could not be prepared vegan until recently. Through this worldwide uniqueness, MyEy has been awarded the Peta Progress Award in 2014 as a "trend-setting and exemplary company" with its "advanced products for an ethical lifestyle".

Let yourself be seduced by MyEy's kitchen variety and conjure up delicious, traditional dishes with the simple recipes especially designed for MyEy. Have fun while cooking. MyEy makes it possible - Ey like it!

Cooking and baking with MyEy Everything binds, somehow. And some things are referred to simply as "egg substitutes", even conventional ingredients, which often only share one property with eggs or are only slightly similar. Perhaps banana may give the ice a certain suppleness, apples may prolong the preservation, chia or linseed may give dishes a longer structure by virtue of viscosities, but does that qualify them as egg substitute?

Probably hardly, because of a real egg replacer is expected to cover the whole range of functionality. So it is not only important to have very good binding properties, a powerful color spectrum and a classic harmonic taste, but also, especially for the animal egg typical full foaming properties - only then it is a real plant egg - like MyEy!

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as: Photo / (original) recipe: .MyEy .info - Photo / (original) recipe: Claudia Evest Soups & starters Daniel Pack Heidemarie Rechberger Heidemarie Rechberger

Heidemarie Rechberger

SEMOLINA DUMPLING SPINACH BRUSCHETTA NAPKIN DUMPLING VEGAN SCRAMBLED EGGS ON TOAST SCHOEBERL WITH SMOKED

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Photo/ (original) recipe: Main courses & side dishesPhoto/ (original) recipe: Daniel Pack Heidemarie Rechberger vegusto.ch Heidemarie Rechberger

Daniel Pack

POTATOES CORDON BLEU SPICY VEGAN EGG OMELETTE WILD GARLIC-KNOEPFLI CELERY SCHNITZEL SPAETZLE (CHEESE NOODLES)

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Photo / (original) recipe: Photo / (original) recipe: SpecialsPhoto / (original) recipe: & classics

Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

LEMON CURD VEGAN EGGS SUNNY SIDE UP MYEY LIQUEUR CARNIVAL DONUTS SAUCE HOLLANDAISE

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Photo / (original) recipe: Photo / (original) recipe:

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Cakes & pies Photo / (original) recipe: Daniel Pack Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

LEMON TART WITH A COVER OF MERINGUE CHOCOLATE SWISS ROLL STRAWBERRY CUTS HAZELNUT CREAM CAKE APRICOT VANILLA PLANT QUARK CAKE

Photo / (original) recipe: Photo / (original) recipe:

Photo / (original) recipe: Photo / (original) recipe: Cookies & pastriesPhoto / (original) recipe: Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger Heidemarie Rechberger

Heidemarie Rechberger

AMARETTI COCONUT KISSES POPPY BISCUITS WITH MYEY LIQUEUR MERINGUE “WIND RINGS” NUT BARS

Photo / (original) recipe:

Photo / (original) recipe: Photo / (original) recipe:

Photo / (original) recipe: Desserts & sweetiesPhoto / (original) recipe: Heidemarie Rechberger kleinstadthippie.de Heidemarie Rechberger Claudia Evest

Heidemarie Rechberger

RASPBERRY DREAM SCHEITERHAUFEN MOUSSE AU CHOCOLAT LEMON MERINGUE DESSERT PUNCH CAKE free at www.MyEy.info (Lat.Inplant vegetabili egg ovum)

pepper muscat fine taste

peppers curcuma light & color natural Salt baking soda Natur black Salt Salz minerals

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Photo / (original) recipe: Heidemarie Rechberger Fruity and creamy as in Italy creamy as in Fruity and replacer) 2 tsps. of carob kernel flour 1 pinch of baking soda Ingredients: 400 g of pure melon pulp 200 ml of lemon juice 100 g of 70 g of fine-grained sugar 50 g of water 10 g of MyEy EyW A sorbet from melon and lemon and melon from A sorbet www.MyEy.info - (original) recipe: Heidemarie Rechberger . the the and Add then 5-10 . cream all spread until salt meringue milk, the SOY FREE and heat further occasionally the a plant stirring Stir of For replacer), for cream, biscuits distribute Recipe for 4 persons Recipe pot. VEGAN stir a f. white constant tbsps. then serve. lemon in 3 stif biscuits. and with (egg and fily the the with briefly whole-wheat whole-wheat fluf boil starch eiß of For slowly is to cool the cream the starch top EyW mass on sugar the Allow cream lemon glasses. the MyEy except crumble stir pot. the the until put on lemon the glasses it on thickens. to powdered the the Preparation: Thoroughly them ingredients ingredients Meanwhile add Let liquid in topping water in a bowl and beat for 10 minutes with a mixer water in a bowl and beat the minutes Layer sweet & sinful & sweet eiß (egg white

For the meringue: 15 g of MyEy EyW replacer) 75 ml of water 1 pinch of salt 150 g of powdered sugar

light finish after a rich main dish after a rich light finish LEMON MERINGUE DESSERT LEMON MERINGUE Photo / (original) recipe: Claudia Evest A Ingredients: 60 g of vegan whole-wheat biscuits For the lemon cream: 200 ml of 40 g of agave syrup 1 tbsp. of starch 20 g of MyEy EyGelb (egg yolk replacer) lemon zest of 1 lemon juice of 1 lemon Lemon meringue dessert meringue Lemon www.MyEy.info - Photo / (original) recipe: Claudia Evest a of to to be the the the the out, in thaw to it in in carob it Fill it into pinch keeping because just let a the fold SOY FREE continue or , occasionally according pulp full, add smooth while replacer) and , time, , cream-desserts lastly slightly). use re-freeze very sugar egg while ice vanilla of and be sugar Denmark vessel, and and solidify longer g for a boil the to depose container may 100 a for (whole cream. coupe paper (it will add mixing base to GLUTEN FREE GLUTEN add machine begins remaining but ollEy split, plant , sealable frozen V milk great ice pods, almond a baking is the fat-free a Recipe for a 1.5l ice cream machine ice cream for a 1.5l Recipe the slowly mass it of the the is If the frothy as into VEGAN and MyEy and banana in minutes. then vanilla manufacturer foam into always slightly inclined to allow more air to inclined to allow more ?always slightly well piece very own. Bring stir with out cream a and the clean is cream love, . mass its as 30-60 ice on ice hot Now with for mixture flour machine soda serving. high, it water When foam Scrap milk, , as . The mixture ice the ip: Preparation: Whip larger the blender jar ? the blender enter baking whip. plant kernel stirring. MyEy Fill the the finished cover freezer T such enjoyed before sweet & sinful & sweet

fy must be an ice cream dream! be an ice cream fy must ollEy (whole egg VANILLA ICE CREAM VANILLA Photo / (original) recipe: Heidemarie Rechberger Creamy and fluf Creamy Ingredients: 350 ml of plant milk (one bright, sweet variety) 200 ml of plant cream 200 g of fine-grained sugar 100 g of light almond butter 125 g of water 25 g of MyEy V replacer) 1-2 vanilla pods depending on size 3/4 tsp. of carob kernel flour 1 pinch of baking soda Homemade vanilla ice cream vanilla Homemade www.MyEy.info - (original) recipe: Heidemarie Rechberger 2 of as air stir f this cut- and until while MyEy with stif baking roastet dough, the doughy and pinch more is continue jar of a under water or again no SOY FREE the milk, blackberries that is Bake and sugar mass and in pinch so mass Bake lid. pancakes in a fill fresh blender mineral a plant again. foam , water surface pan. foam add vanilla angle the use VEGAN pour with , applesauce of pan, the cut-up the the roast an g the vessel and and Add in at . powder ear lift and 50 cover T until Finally oil When slowly briefly turn coated , with and mixer raisins to mixing a heat it ??always sugar and baking mass. eiß brown. the in Carefully , jar similar hand over whisking. replacer), sugar or EyW omit foam fat-free mix. flour the medium quarter instead. golden the yolk at the also powdered blender raisins and is with Add MyEy high, then continue into the spatulas (egg the can a allow with the juice the ou and Recipe for a pan with a diameter of 32 cm - 2 persons pan with a diameter of Recipe for a in Y bottom pancakes blueberries blown ip: Preparation: Whisk salt keeping is soda usual, whisking. EyGelb thoroughly lemon mixture. Melt sprinkle up anymore, the wooden Serve plums. T or sweet & sinful & sweet

30 g of raisins 2 tsps. of lemon juice, 1 tsp. of baking powder 1 pinch of salt, 1 pinch of baking soda Other ingredients: 1 tbsp. of margarine powdered sugar Optional: (SWEET AUSTRIAN CUT-UP PANCAKES WITH RAISINS) , cold

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Austrian classic - with the one and only vegan egg the one and only classic - with Austrian KAISERSCHMARRN

Photo / (original) recipe: Heidemarie Rechberger The 40 g of fine crystal sugar 5 g of MyEy EyGelb (egg yolk replacer) 50 ml of mineral water 1 tbsp. of bourbon vanilla sugar 80 ml of plant milk natural + 1 tbsp. of oil 10 g of MyEy EyW replacer) + 50 ml of water 30 g of flour Ingredients: 80 g of flour Kaiserschmarrn (cup-up pancakes with raisins) pancakes (cup-up Kaiserschmarrn www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger it it bit be be the the mix a (egg cut to three small place until is sealed can a mixture and and eiß it a replacer) almonds. then stir flat, finish that SOY FREE . fat in the with EyW the it until enough so and white walnuts firmly apricots times, place tray thick chop firmly layers. MyEy Store coconut overnight, sugar (egg the is and completely the again and more the the eiß finely form refrigerator and press knife. melted, baking mass mass GLUTEN FREE GLUTEN two add press EyW the Melt and cream the varieties the the in between Once cubes, it sharp baking If and of a a Then almonds MyEy Recipe for approx. 90 Chokoladina for approx. Recipe fruit in lumps. over process mass bath. cm). small paper the third VEGAN wafer with whipped prepare and 20 any the dried into this x one the mixture. Add size water butter wafers in 37 a baking Cool cream will. aren't a . in with chocoladina Stir at course, spread oat apricots Repeat meantime, jar desired with the baking replacer) (about . there Of dissolves. the the bowl. the the a ip: Preparation: Cut Mix until chocolate in white fully thoroughly In firmer baking wafers would fit on their narrow sides next to each baking wafers would fit other spread, three board. layers Place to cookie T replaced sweet & sinful & sweet These treats will be your new favorites! will be your These treats eiß (egg white CHOCOLADINA

Photo / (original) recipe: Heidemarie Rechberger Attention chocolate lovers! chocolate lovers! Attention Ingredients: 300 g of chocolate, dark vegan 200 g of dust cane sugar 200 g of apricots, dried 200 g of oat cream 100 g of almonds, blanched, chopped 50 g of MyEy EyW replacer) 12 baking wafers (oblaten) approx 12 x 20 cm12 x 20 cm Chokoladina Chokoladina www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger a the and and and In with half- (egg level foam angle sugar When in vanilla bottom ground fat-free mixture mixture mixture top eiß zest an the the replacer) SOY FREESOY FREE at the by with the rusk and the raisins. soda. on sprinkle highest EyW high, replacer) apple of of a top white When lemon mix half the and the cover in rest 180°C yolk fine-grained slightly at the MyEy baking and layer pieces, (egg at in jar pour add the of mass. the VEGAN salt 180°C “sloppily” form, (egg Recipe for 4-6 persons Recipe for 4-6 rub with beat at eiß of into Stir and to Now oven cinnamon foam allow pinch milk cut second spread rather core, blender EyW a , baking pinch a the EyGelb rusk. sugar a the the minutes and juice, formed. add usual, into the briefly mass continue is MyEy 20 as and serve. Place preheated MyEy firm, get stir vanilla minutes. and cool over lemon rice-almond rice-almond firm remove to mixture keeping mass the , and and get out. rectangular rectangular to 20 as is water the in air another it to for meringue of slowly while MyEy for pyre well Mix g mass in apples, powder more jar the Bake heat as pie meantime, the meringue tablespoon replacer) begins cinnamon , it. the 150 smooth a rusk. a foam the trickle allow Allow pudding Preparation: Peel medium-sized, medium-sized, with white sugar with and remaining over bottom In with blender to mass the to until spread baked heat. some sweet & sinful & sweet

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(BREAD AND APPLE PIE WITH A COVER OF MERINGUE) 30 g of MyEy EyW replacer) 1 pinch of baking soda 1 pinch of salt grated lemon zest of 1 lemon Ingredients meringue: 180 g of fine-grained sugar 150 g of water eiß (egg white SCHEITERHAUFEN

Photo / (original) recipe: Heidemarie Rechberger This apple dream brings sweet memories of childhood days back! of childhood sweet memories dream brings This apple Ingredients of the pie: 1 pkg. of rusk (200 g) 800 g of apples, sour 350 ml of rice- 100 g of fine-grained sugar 50 g of raisins 1 pkg. of organic vanilla pudding powder 20 g of MyEy EyW replacer) + 5 g of MyEy EyGelb (egg yolk replacer) 2 tbsp. of lemon juice 1 tbsp. of bourbon vanilla sugar Scheiterhaufen (Bread and apple pie with cover of meringue) cover with pie apple and (Bread Scheiterhaufen www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger Heidemarie Rechberger

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, refreshing and without fat - a true summer creation fat - a true summer and without , refreshing eiß (egg white replacer) LIGHT LEMON TARTS LIGHT LEMON

Photo / (original) recipe: Heidemarie Rechberger Light lemon yogurt tarts yogurt lemon Light Ingredients: etc.) 250 g of plant yoghurt, natural (lupine, coconut, 90 g of fine-grained sugar juice and zest of half a lemon 15 g of MyEy EyW 75 g of water 1 slightly heaped tsp. of agar agar 125 g of water 1 pinch of salt 4 lemon slices

www. MyEy.info - Photo / (original) recipe: Heidemarie Rechberger Deliciously light, lemony Deliciously sweet & sinful VEGAN SOY FREE A heavenly vanilla cream Recipe for 4 persons Fine and light vanilla cream completes each dessert

Photo / (original) recipe: Preparation: Add MyEy EyGelb (egg yolk replacer), sugar and water to a small bowl and mix with a whisk. Heat up 2/3 of the nut milk in a pot. In the meantime, stir the cornstarch and the flour into the remaining third of the cold nut milk with a whisk. vegusto.ch Pour the milk-starch mixture into the boiled nut milk (over medium heat) and mix with a mixer. At medium heat, stir for 1-2 minutes with the mixer until the liquid begins to thicken. Now pour the MyEy-sugar mixture into the cream. Continue stirring for 1-2 minutes with the mixer. Remove the pot from the stove and mix the vanilla flavor into the cream. Cover the vanilla cream in the refrigerator for 1-2 hours.

Whip the chilled plant cream. Place 1/5 in a small bowl and place aside. With the help of the hand mixer, stir 4/5 of the whipped plant cream under the vanilla cream. Stir hard until the vanilla cream has become evenly creamy. Put whipping VANILLECREME cream stiffener and some sugar into the smaller amount of the plant cream. Stir everything with the mixer. Use this Ingredients: 1 tbsp. of vanilla flavor or vanilla plant cream for decoration. 13 g of MyEy EyGelb (egg yolk sugar replacer) 250 ml of cream, 80 - 90 g of sugar cooled (for whipping) 70 g of water 1/2 pkg. of cream stiffener 5 dl of nut milk 8 g of light flour 50 g of cornstarch , of . as air 50 lip- jar the the the and f little g cool in it tasty chips. stif the always with that formed. out melt more 150 is let is sauce into SOY FREE and very blender that and with and mixture chocolate-milk chocolate-milk scoop ensure fruit mass so also , mass replacer) chocolate slowly heat on this and dish are fat-free in Recipe for 8 persons Recipe warm and meringue yolk foam water angle the fold replacer) an the whisk the high, into meringue (egg trickle baking desired a at zest. from If MyEy cream mousse a a it GLUTEN FREE GLUTEN into white as in the with in sugar small plant until dipped Carefully of mass. EyGelb orange slightly a salt nougat (egg stir place remove jar of level fruits, and into eiß maintained. VEGAN spoon foam and MyEy mass. and portion meringue grated is a milk, the EyW fresh pinch Mix the fine-grained blender highest a water small With MyEy in. mousse mousse plant the into with a mixture the also mousse the MyEy chocolate and let the the of stir at the warm White in blown of ip: Preparation: Heat chocolate g mixture, Whisk water keeping is usual, beat Now warm remaining air Pour overnight. balls decorate T sweet & sinful & sweet colat colat

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usse au Cho au usse MOUSSE AU CHOCOLAT MOUSSE AU real mousse needs a light foam - MyEy makes it possible light foam - MyEy needs a real mousse Photo / (original) recipe: Heidemarie Rechberger 10 g of MyEy EyGelb (egg yolk replacer) 50 g of water 1 pinch of salt grated orange zest of half an orange Ingredients: 200 g of chocolate, dark 150 g of fine-grained sugar 100 ml of plant milk 30 g of MyEy EyW replacer) 150 g of water A Mo www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger , a a the the two cm) in with cool until on in glaze, spoon to stir or gradually 5-5.5 Divide slices SOY FREE cakes consistency (melted between punch rum, dough hours (DM zest. cooking filled glaze, the the inserts. filling with punch glaze two the a baked with with cutter of VEGAN the check as orange jam punch the the paper least air) the the and fin at them roll. rum, surface cookie Place Recipe for 15 pieces Krapferl for 15 pieces Recipe surface allow for apricot and for muf Mix add with but the the dry jam entire baked thick. round . entire it in and wine. circulating a the the the them heat Let door very red recipe, ingredients (by apricot place from be Using cover base: roll portions and glaze the the oven and Briefly mixing brush. 15 50°C all the cake rum and pastry dry grille, plate. swiss should at and bath), into to mix 30 the slices. the backing Follow Preparation: Sponge on slice Use the remains (about 220 g) for the filling, by crumbling Use the remains (about them water mass roll smooth a oven blocking Now add which glazing allow sweet & sinful & sweet Ingredients apricot glaze: 6 tbsps. of apricot jam 2 tbsps. of rum Ingredients punch glaze: 340 g of powdered sugar 4 tbsps. of red wine, vegan 4 tbsps. of rum 4 tsps. of vegetable oil ear's Eve hit – a dream with rum hit – a dream ear's Eve Y

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Photo / (original) recipe: Heidemarie Rechberger Not only a New Not only 220 g of swiss roll dough 50 ml of rum 70 g of chocolate glaze, dark grated orange zest of 1 orange 3-4 tbsps. of apricot jam Ingredients sponge cake base: see swiss roll recipe Ingredients filling: P www.MyEy.info - Foto/(Ur-)Rezept: Heidemarie Rechberger (if so an the can turn taste liquid aren't as and brown. cream. to surface ladle until replacer), a thick SOY FREE the brown, there broth plant filling If flour pancakes golden with white until or Sweeten golden smooth, until salt savory up. is (egg a dough). dough milk whipped cooled it vegetable VEGAN a side a eiß and the until roll Recipe for about 8 pieces for about Recipe the and in plant bottom have . EyW mix enough and other cut the also the and jam replacer) some add course, distribute sugar MyEy and chocolate frittata Of can with flour yolk and a bake (add firm with fill evenly is the as liquid pan correct). (egg and to milk hot powdered baked. is Add with created still pancakes be with served plant coated is EyGelb it's needed pancakes a be The serve if lumps. the pancakes the ip: Preparation: Mix MyEy any dough Heat consistency that the entire pan bottom is covered with dough (twirl the that the entire pan bottom pan of the While and Sprinkle T desired) also insert. sweet & sinful & sweet eiß (egg white replacer) MY EY PANCAKES illed MyEy pancakes MyEy illed

Or also as frittata cuts or savory pancakes as frittata cuts or Or also Photo / (original) recipe: Heidemarie Rechberger F Ingredients: 350 g of plant milk, unsweetened 120 g of flour 10 g of MyEy EyW www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger 3 g of MyEy EyGelb (egg yolk replacer) a generous pinch of salt neutral vegetable oil for greasing the pan jam or other fillings as desired powdered sugar for sprinkling . , in to dry and to water sugar sheets oven salt

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chocolate, vegan, dark fresh raspberries for garnish Ingredients for meringues: 15 g of MyEy EyW replacer) 75 ml of water 1 pinch of salt 150 g of powdered sugar RASPBERRY DREAM RASPBERRY dessert that can actually make you feel like you are in a dream like you are make you feel that can actually dessert A

Raspberry dream dream Raspberry Photo / (original) recipe: kleinstadthippie.de www.MyEy.info - Photo / (original) recipe: Kleinstadthippie.de Ingredients for raspberry dream: 6 dessert glasses or one large bowl self made vegan meringues 500 g of raspberries, frozen 600 ml of plant cream, whippable 6 tsps. of cinnamon sugar 12 tsps. of raspberry liqueur sweet & sinful VEGAN SOY FREE Sweet yeast dumpling with plum sauce Recipe for a family Sweet yeast dumpling - hot and maybe with vanilla sauce

Photo/ (original) recipe: Preparation: Add the dough ingredients in the order shown on the bread baking machine. Set the machine to the setting "dough". Once processed knead the dough on a floured working surface.

Y vonne Hölzl-Singh Split the dough into 16 pieces and roll them into balls. Flatten the balls and place about 1/2 tsp. of stewed plums in the middle of each ball and close them well. Grease the ovenproof form with coconut oil and place the filled balls with the seam facing downward into the form. Cover the yeast dumpling dough with a tea towel and let it rise for 30 minutes in a room without a draft.

Preheat the oven to 200°C top and bottom heat and place the yeast dumpling on the bottom rail. If you like, you can spread melted margarine or coconut oil on it. Bake for ca. DUMBLING 25 minutes by top and bottom heat in the middle, and then continue for a further 5 minutes by bottom heat. Ingredients: 90 g of brown sugar 250 ml of plant milk, lukewarm 500 g of wheat flour 70 g of margarine 1 pkg. of dry yeast 30 g coconut oil * (You can also use 100 g of margarine, if you do Ingredients for the filling: not have coconut oil at home) stewed plums 1 MyEy VollEy (whole egg Coconut oil for the form replacer) stirred (42 g of water + 8 g of MyEy VollEy) , . a a oil let be on the the the and in with heat to with mixer larger vanilla baking jam spread Mix with powder banana stir a a mixture, air Melt agar slowly bananas. in types the SOY FREE the with bottom mix . the keeping cream with and to agar whisk, bowl, more Spread cool. flour a and pudding into thickens. and halved mixer Glaze it with let milk while soda the a chilled replacer) top the allow with covered , down. mixing with , VEGAN by to them the milk jar until trickle bath. a and with egg margarine boil plant tray baking cool in the whip out cover and the Combine of sieve 220°C water briefly the sugar Then manually cream it (whole inclined a at blender of and baking rest in bottom add sugar , cream, mass. plant 1/3 ollEy the the cocoa, cream vanilla V simmer beating. stirring. slightly cake immediately smooth glaze minutes to fat-free bottom cane the foam Mix Add into and and . . 10 the of MyEy pudding while the whipped and with allow cake for for ??always consistency sponge continue mixture rest fener boil with the sugar dough into powder jar bananas, a and powder of stif vanilla the bake the the clean , to the let in cane water sponge pudding Recipe for a rectangular springform approx. 30x40 cm 30x40 approx. springform for a rectangular Recipe the the wished Preparation: Mix high, blender beaten into the foam mass. Once the foam mass reaches the foam mass reaches the foam mass. Once beaten into the the constantly baking manually Pour paper and the For cream pudding bring mixture hot Place quarter Mix on ingredients slices. sweet & sinful & sweet fener

1,5 kg of bananas apricot jam 2 tsps. of agar agar Other ingredients: 200 g of chocolate glaze, 70 g of margarine Ingredients pudding cream: 500 ml of rice-almond milk 300 ml of plant cream, whippable 150 g of margarine 150 g of cane sugar 1 ½ pkg. of vanilla pudding powder 3 pkgs. of cream stif ollEy

BANANA SLICES BANANA recipe from your childhood for chocolate banana slices for chocolate from your childhood recipe

Photo / (original) recipe: Heidemarie Rechberger 10 g of spelt white flour A 2 tbsps. of oil (whole egg replacer) 1 100 g of wholemeal spelt flour 190 g of cane sugar 30 g of cocoa 3 tbsps. of oil 1 tbsp. of vanilla sugar 2 tsp. of baking powder 1 tsp. of baking soda Ingredients glaze: Ingredients cake bottom: 250 g of water + 50 g of MyEy V Banana slices Banana www.MyEy.info - Photo / (original) recipe: Heidemarie Rechberger sweet & sinful VEGAN GLUTEN FREE SOY FREE Light nougat Recipe for about 520 g light nougat This delicious candy succeeds with a little patience and a pinch of kitchen delight

Photo / (original) recipe: Preparation: Roast the almonds and hazelnuts, add the pistachios and roast for another 2 minutes. Allow to cool, put in a cloth and with constant rubbing remove the skin. vegusto.ch Mix the MyEy Eyweiß (egg white replacer) with water and salt and whisk with a mixer. While stirring, add 20 g of sugar to the foam mass and stir again for 2 minutes. Put 250 g of sugar, agave syrup, and water into a small pot. Allow to melt at medium heat with occasional stirring until the liquid becomes homogeneous. Then place the sugar thermometer in the sugar syrup and heat the syrup to 143°C at maximum heat. While stirring, pour the hot syrup into the foam mass. Add the vanilla sugar and continue to stir the sugar mass for 20 minutes. Quickly mix the nuts mixture into the light nougat mixture. LIGHT NOUGAT Immediately pour into a form lined with baking paper, cover with another sheet of baking paper, flatten and allow to Ingredients: 270 g of sugar or light cane cool. Cut the finished nougat into bite-sized pieces and, if 80 g of whole almonds with skin sugar desired, glaze one side with a chocolate glaze. 80 g of whole hazelnuts with skin 50 g of whole pistachios, unsalted sugar thermometer 5 g of MyEy EyWeiß (egg white 150 g of agave syrup replacer) with 25 g of water 50 ml of water 1 pinch of salt 1 tsp. of vanilla sugar

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Organic-content at least 75 % Organic-content at least 75 % Organic-content 100% VollEy EyWeiß EyGelb The whole egg replacer. Full foam and elasticity. Strong in color, Always universally applicable. If it should be really fluffy. Foam strong in taste. For sunny side up For sauces, , cakes, masses for meringue, wind rings, or if a full natural color or a spicy breadcrumb coating etc. foam rolls, angels' kisses and note should enrich your dish. much more. Austria / Print - and punctuation errors other reserved

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Hergestellt in Österreich whippable VEGAN-certified ORGANIC-certified

V0117_de Imprint: MyEy The original from Austria - Available in the well-stocked specialist trade www.MyEy.info / [email protected] www.MyEy.info www.MyEy.info www.MyEy.info www.MyEy.info