I believe that almost nothing beats a steaming bowl of Hokkaido squash soup on a chilly Autumn night, topped with fresh coriander, goat’s cream cheese and crispy fried prawns. It’s pure comfort food, but the healthy kind. Find the recipe for my favourite simple and quick Hokkaido squash soup below!
With Autumn approaching, I start to crave comforting bowls of warm delicious food basically three times a day, for breakfast, lunch and dinner. I created this delicious vegan buddha bowl with roasted squash, smoked tofu, quinoa and tahini sauce in collaboration with Florette Deutschland, find the recipe below.
*Drum roll* – I am starting my first round of #weeklyvlogs today, meaning: You’ll find a new video on my Youtube channel every Wednesday as of now! Hooray! The first video is a food-related one, I am making a simple, delicious gluten-free buckwheat risotto with roasted tomatoes for you! Enjoy the first of my weekly vlogs and hopefully give the risotto a try!
Oh well, how could possibly already another month have passed after the last blog post? I apologise! It feels as if I am doing a million jobs at once, which isn’t a bad thing at all, it just means that I’m super busy. So how about we make delicious pasta with oven-baked tomatoes for some quiet time in-between to dos and tasks? Et voilà – a new recipe for you: mediterranean pasta salad with roasted vegetables.
And so another month has begun, and as is the case with every beginning of a new month, there’s a new food column in Mio magazine from me for you to enjoy! This time we’re traveling to South America and are “cooking“ fish in lime juice. For all of you who can’t wait for their holidays, or for those who would like to bring the holiday vibes home: Let’s make ceviche with mango tomato avocado salad!
When life gives you limes and green asparagus and mangos and rice noodles (not to forget peanut butter!), then definitely make this superb rice noodle salad with mango, green asparagus and peanut sauce. It’s a dream come true and suits the current warm and humid weather perfectly. Happy Friday!
Sometimes the easiest, laziest and most spontaneous attempts in my kitchen turn out to be the most impressing ones – such as these vegan carrot noodles with peanut dressing and glazed tofu. If you’re active in your kitchen on a regular basis, you’ll have most of the ingredients handy for this meal, so that all it takes is a quick stop at the shops to buy carrots and tofu. And then: Off you go!
Spring abundance bowl: millet salad with green asparagus, fried halloumi and a raspberry tahini dressingPosted 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!