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!
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!
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!
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!