If you follow me on Instagram, you will have noticed that I am spending a good amount of time every week at the Frankfurt-based coffee roastery Hoppenworth & Ploch. I am running their social media accounts, and as I take pictures there every week anyway, I thought I would share some of my favourite ones with you on the blog today. Watch out – serious coffee content awaiting you while scrolling down!
After a few busy-as-can-be weeks thankfully it’s all slowing down a bit after the opening of Balance Deli by Lea Lou last week. I hope to be able to spend more time and put more effort into the blog again from now on, let’s begin with a place in Frankfurt which I basically have already shown you once before: Fein Frankfurt. Better safe than sorry – so, once again, let’s talk Fein Frankfurt!
I must admit: I don’t have much time for many words these days – because I’m co-opening a deli in two days! Balance Deli by Lea Lou has surprisingly come into my life when I did not expect it at all; it’s been and it still is a hell lot of work, but we’re about ready to celebrate our opening on Friday, 20th April! Come and join us for a glass or two!
It has been a little quiet here lately, I will tell you why in a new blog post very (!) soon. I suppose I am busier than ever, but exciting things are happening and partly coming your way, too! Today, however, is all about a new food column: I am sharing the recipe from April’s food column in Mio magazine by Globus with you – three kinds of vegan sandwiches. Enjoy!
When things don’t go as they were planned, hold on a minute and make a delicious colourful food bowl instead. Today’s recipe is as simple and quick as it is delicious: vegan summer roll bowl with soy-glazed tofu!
If you are looking for a filling, yet light and nutritious plant-based lunch or dinner, then perhaps give these vegan and gluten-free courgetti with vegan “meat” balls and tomato sauce a try. They are another recipe from my recipe collection for Florette Deutschland, and I am sharing the recipe with you below.
The past few days have been cold as ice, with an icy wind from Siberia blowing over Europe. Luckily it’s sunny at least, so we’ve been having a couple of beautiful winter days. However, I’m ready for spring, for lighter clothes, less heavy food and spring’s fruits and vegetables. Until then I will make it through the rest of winter with colorful soups, I supose. This vegan spinach parsley soup with roasted chickpeas is a great and fast way to add as many vitamins and nutrients as possible to your soup bowl. Get the recipe below!
If you have not yet thought of sweet potato for breakfast, you are just like me – until two weeks ago. I was looking for bowl inspirations on Pinterest, when I came across a sweet potato breakfast bowl and decided I wanted to give it a try. Luckily – because the result is beyond delicious! There you go: vegan sweet potato breakfast bowl – too good to be true!