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 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!
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.
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.
A few weeks ago in London I was interviewed by Pretty Little London for an interview about my (mainly) foodie life in London. Read the full interview on Pretty Little London’s blog!
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!
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!