Plant power: Three kinds of vegan sandwiches

Posted in: Food, Main courses · 6 April 2018

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!

 

 

Plant power: Three kinds of vegan sandwiches

6 April 2018
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Vegan summer roll bowl with soy-glazed tofu

Posted in: Food, Main courses · 8 March 2018

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!

Vegan summer roll bowl with soy-glazed tofu

8 March 2018
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Vegan & gluten-free: Courgetti with vegan “meat” balls and tomato sauce

Posted in: Food, Main courses · 5 March 2018

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.

Vegan & gluten-free: Courgetti with vegan “meat” balls and tomato sauce

5 March 2018
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Simple and quick six ingredient spinach pancakes with tahini sauce

Posted in: Food, Main courses · 5 February 2018

When in search for a simple and quick dinner (or lunch) recipe: Look no further than these simple and quick six ingredient spinach pancakes with tahini sauce! I have hidden a whole package of baby spinach in the pancakes, and if you serve them with other veggies or a salad, you’ll be gifted with a wholesome, satisfying and filling meal, which does not take longer than 15 minutes to prepare!

Simple and quick six ingredient spinach pancakes with tahini sauce

5 February 2018
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Black is the new black: Black charcoal pizza with salmon and vegetables

Posted in: Food, Main courses · 1 February 2018

You have probably heard of or seen pictures of black ice cream, black smoothies and black bread by now: Charcoal has become a big trend in the States last year. Truth is you can buy activated carbon in every pharmacy and use it in your kitchen. Today’s recipe is my contribution for the February issue of Mio magazine: black charcoal pizza with salmon and vegetables.

Black is the new black: Black charcoal pizza with salmon and vegetables

1 February 2018
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Spinach risotto with sautéed mushrooms and crispy prawns

Posted in: Food, Main courses · 30 January 2018

If you’re in need of some comfort food to make it through the rest of winter, then why not try this spinach risotto with sautéed mushrooms and crispy prawns – another recipe from my collaboration with Florette Deutschland.

Spinach risotto with sautéed mushrooms and crispy prawns

30 January 2018
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Beetroot burgers with feta cheese and black beans

Posted in: Food, Main courses · 12 January 2018

To all burger fans, feta cheese lovers, admirers of pulses and proponents of fresh mint, Ive got something for you: the – I would honestly go so far to say that – best vegetarian burgers I have created to date: beetroot burgers with feta cheese and black beans!

Beetroot burgers with feta cheese and black beans

12 January 2018
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Quiche with chard, goat’s cream cheese and sun-dried tomatoes

Posted in: Food, Main courses · 5 January 2018

I supposed we all want something hot and comforting from the oven, given the never-ending rain outside. In collaboration with Florette Deutschland I have created a recipe for a quiche with chard, goat’s cream cheese and sun-dried tomatoes. Find the recipe on the blog today!

Quiche with chard, goat’s cream cheese and sun-dried tomatoes

5 January 2018
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