And again: It’s a new month. Welcome, dear September, I like you particularly! I like your name, your temperatures, the slowly changing colours of nature and your golden sunlight. For my monthly food column in Bio magazine I worked with tomatoes this time – and made a savoury version of French toast. Et voilà – today’s recipe for you: French toast with cheese and tomato chutney.
Oh wow, it’s happening this week, on Friday, 5th of May, to be precise: My book “Happily Healthy“ is going to be released in Germany! I’m using this occasion to give away three signed copies of the book, plus – why not celebrate with a cake!? There’s actually nothing healthy about this chocolate walnut Gugelhupf, but don’t you agree that that’s entirely ok for a little celebration!?
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!
I guess I chose the entire colour palette for today’s delicious, simple and quick recipe: an Autumn harvest salad with amaranth and roquefort. Plus, there’s oven-baked squash, sweet grapes, fruits cranberries and crunchy hazelnuts, too, so let me warn you: You may never want to eat a different salad in your life again!