Spring abundance bowl: millet salad with green asparagus, fried halloumi and a raspberry tahini dressing

Posted in: Food, Main courses, Soups & Salads · 21 April 2017

I’m not sure I should be praising spring in any way – after all it’s been snowing like crazy when I woke up two days ago. However, we had some beautiful, sunny and warm days already, and the fact that it’s May next week (!) allow me to post this wonderful spring bowl today, I believe. There you go: Make this millet salad with green asparagus, fried halloumi and a raspberry tahini dressing this weekend!

Spring abundance bowl: millet salad with green asparagus, fried halloumi and a raspberry tahini dressing

21 April 2017
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Happy Easter – with a vegan carrot cake!

Posted in: Food, General, Sweet stuff · 14 April 2017

I created a recipe for a vegan carrot cake this week, and although I have imagined the cake to be prettier, its taste is incredible! Deliciously moist (which is why the cake didn’t turn out great in the photos: The dough is so moist, it’s hard to slice it) and full of flavour. Perfect for your Easter coffee table: my vegan carrot cake!

Happy Easter – with a vegan carrot cake!

14 April 2017
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Gluten-free raw vegan strawberry lime tart

Posted in: Food, Sweet stuff · 3 April 2017

Every beginning of a new month means a new food column, too – for me at least, or well, for the readers of “Mio Magazin“ – and luckily also for you as I am sharing every recipe I create for the magazine column on the blog, too. This month’ recipe suits the summery weather pretty well: I made a gluten-free raw vegan strawberry lime tart! Get the recipe below.

Gluten-free raw vegan strawberry lime tart

3 April 2017
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Simple and quick rhubarb galette with vanilla ice cream

Posted in: Food, Sweet stuff · 31 March 2017

Looking for a simple and quick rhubarb recipe? Then look no further: I had some rhubarb leftovers the other day and turned them into a wonderful simple and quick rhubarb galette – within minutes! Get the recipe below.

Simple and quick rhubarb galette with vanilla ice cream

31 March 2017
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Vegan pulled soja burgers with coleslaw and crunchy sweet potato fries – Veganz x Lea Lou

Posted in: Food, Main courses · 20 March 2017

I collaborated with one of my favorite health food brands in Germany, Veganz, for today’s blogpost, using their “pulled soja“ to make a vegan burger feast. But there’s more than burgers – et voilà, today’s recipe: Vegan pulled soja burgers with coleslaw and crunchy sweet potato fries!

Vegan pulled soja burgers with coleslaw and crunchy sweet potato fries – Veganz x Lea Lou

20 March 2017
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Lemon “quark“ pancakes with rhubarb orange compote

Posted in: Breakfast, Food · 14 March 2017

Back in Germany I can’t help but being particularly happy about a few things, three of them being bread, cheese – and “quark“. I can’t get enough of the fat-free protein bomb and made a stack of deliciously fluffy pancakes with it on the weekend. Together with this year’s first rhubarb it’s been a breakfast for champions! Here’s a new recipe for you today: lemon “quark“ pancakes with rhubarb orange compote!

Lemon “quark“ pancakes with rhubarb orange compote

14 March 2017
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Homemade gnocchi with potatoes and parsnips with crispy sage butter

Posted in: Food, Main courses · 1 March 2017

It’s been a bit of a manic week for me: Not only did I move houses, I moved houses twice – firstly in London and then, a day later, in Hamburg. It’s the beginning of a new chapter, I am beyond excited, but also very exhausted. I assume I won’t have the time to come up with a new recipe for the blog this week, but as it’s the first day of a new month today, I am excited to share with you another recipe for my food column for Mio magazine! Here you go: Homemade gnocchi with potatoes and parsnips and crispy sage butter!

Homemade gnocchi with potatoes and parsnips with crispy sage butter

1 March 2017
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Baked squash with lentils and a sun-dried tomato pesto

Posted in: Food, Main courses · 17 February 2017

This recipe has been one of my contributions for “Mio“ magazine, but I have not posted it on the blog yet. Sadly, that is – because it is one of my all-time favourite squash recipes, consisting of oven-baked squash, al dente cooked lentils, a zingy tomato pesto and – perhaps the best part – a dollop of creamy goat’s cheese. Et voilà: Baked squash with lentils and a sun-dried tomato pesto. Happy Friday!

Baked squash with lentils and a sun-dried tomato pesto

17 February 2017
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