Olà todos! We’ve recently made the move to the beautiful region of Tomar, nestled in the heart of central Portugal. Our new home is a charming farm surrounded by peaceful landscapes and rich history. This place has already begun to feel like a sanctuary, …
Arroz de Tomate is a classic Portuguese tomato rice dish, served mainly as a side dish. It’s made with ripe, juicy tomatoes, often fresh from the vine, which are cooked down with onions, garlic, (which I omit, as always 😉 ) and olive oil to …
These crackers are made from the leftovers from almond milk blending (the pulp). They are super easy to prepare and very nice! Enjoy them with a spread of your choice or just like this in between meals as a snack.
Apple sauce, known as Apfelmus in Austria, is a super super simple yet versatile dish made from cooked apples. Traditionally, it’s enjoyed as a side dish, often paired with meals like Kaiserschmarrn or savoury (meat) dishes in Austria, but it also serves as a comforting …
It is truly amazing what you can do with watermelon rind! Normally, we throw this part of the beloved melon into the bin. Not anymore! This icecream blends a few pieces of peeled rind with fresh berries such as strawberries and mint, is very easy …
Hello from Haiti! Today, our culinary journey led us to one of the most beautiful islands of the Caribbean. Haiti, located on the island of Hispaniola in the Caribbean, is part of North America and shares the island with the Dominican Republic. Known for its …
There is something that I adore more than maybe other things in cooking: The African style of preparing vegetables! In Marocco, these soft big chunks of courgette, carrots, aubergines cooked in tomato gravy – hmmm! – are, different than in other parts of Africa, so …
There is something in the cuisine of the UK, that I forgot to feature … which is a key component when it comes to serve Fish and Chips (or, in our case, Tofish and Chips)! So, I here it is, a 5 ingredient Pea Mash, …
UK vegan recipe weekend – part 2! As summer fades and the last of the blackberries cling to the hedgerows, it’s the perfect time to whip up a simple and refreshing dessert – a blackberry fool. Whether you’ve managed to forage the last of the …
Jollof rice, also known as Thieboudienne in Senegal and Riz gras in Burkina Faso, is much more than just a dish — it’s a cultural icon that tells the story of West Africa’s cuisine. There are countless recipes, with each family and each country adding …
West Africa – what treasures we find there! Its cuisine is a rich tapestry of exotic and grounded flavors. One great dish is Peanut or Groundnut Soup, which has different names depending on which country in West Africa you visit. In Senegal it is called …
Erdäpfelpuffer, often simply called “Puffer,” are a beloved Austrian dish made from grated potatoes mixed with flour and traditionally egg, then fried until golden brown and crispy at the edges. This simple yet delicious dish is a staple on many family tables in Austria, celebrated …
The next Greek recipe made vegan that I’d like to present is Sokolatopita, a traditional Greek chocolate cake. If you’ve visited Greece or enjoyed Greek food in restaurants around the world, you probably know that Greek desserts are often soaked in super-sweet syrup—something that can …
We have our last day of this experimental African cuisine made vegan week, and something has been missing so far … SOSATIES. South African (apricot) kebabs. These traditional South African skewers, particularly popular in Cape Malay cuisine, are marinated in a fragrant mixture of spices, …
Today, we present you a fine chinese inspired vegan dish, using plant-based “pork” (soy chunks) as protein basis, pieces of fresh pineapple as the sweetness adding component, all combined with a delicious homemade Sweet and Sour Sauce and served on a simple rice. Why sweet …
Sweet and sour sauce – what a delight, especially when homemade! This staple in Chinese cuisine has a history tracing back thousands of years ago, when it was still simply a fish sauce. Over time, it has become a favorite in kitchens worldwide, especially when …
We love making our own fresh fruit juice from time to time, choosing from whatever fruits are available in the house and satisfying our spontaneous cravings. However, when it comes the time to wash the dishes, my husband would often stop me and say, “You …
Today, I would like to introduce you to a refreshing summer drink made with a unique tea from South Africa: Rooibos. Rooibos, pronounced “ROY-boss,” is a naturally caffeine-free herbal tea that has been enjoyed for centuries by the indigenous people of South Africa. It is …
Olá everyone! Today, I’d like to share a delightful pudding recipe that I created in a spontaneous moment, inspired by a beautiful friendship. Over the past months, we’ve been living in the remote and stunning mountains of northern Portugal. Lately, we faced an unexpected challenge: …
We made doughnuts, more commonly spelled “donuts”, lately and were delighted! Even if there is no significant difference between these sweets and Austrian traditional “Krapfen”, I like to give this recipe the name Donuts. I have the tendency to find the most simple and natural …
There are incredibly many possible variations on a quiche, it is wonderful! I love to make quiche with oil dough, and I am happy to share my recipe with you – super simple to prepare and nicely crunchy at the edges. I recommend to prebake …
This pudding is a creation from our time in the yurt. It has the simplicity of the way of living semi-outdoors, the natural sweetness of pure organic portuguese Oranges and the deliciousness of a simple fruity dessert. I have been trying to find the perfect …
So, on our final American day, we proudly present our version (or better said: our two versions) of a staple in American (street food) cuisine: Hot dogs. 🌭 I heard about “Carrot dogs” only recently and I was immediately “Feuer und Flamme” as we say …
Tomato rice soup is a familiar dish in American cuisine. It’s a variation of the classic tomato soup, with the addition of rice making it more filling and textured. This dish is a staple in many households because it’s easy to prepare. This naturally vegan …
Wow, I’m so excited! Today, on Day 4 of our American Vegan Cuisine Week, I am not only sharing my latest discovery in the vegan cooking world – Almond Bacon (in my version no-oven but pan baked), sooo delicious ! – but also a plant-based …
Welcome to day 3 of our American Vegan Cuisine Week! Though we usually skip breakfast, today was all about crediting the American tradition of celebrating the mornings with a hearty breakfast. It was a morning meal worth getting up for! We decided to dive right …
We’re exploring again classic American treats reimagined with a vegan twist, and tonight’s recipe is a delicious nod to a beloved dessert staple: the milkshake. But this isn’t just any milkshake—this is a 3-ingredients Frozen Strawberry Plant-Milkshake, sweetened with agave nectar, and it’s incredibly …
Welcome to day 2 of our American vegan cuisine week! We are so delighted to make this journey with you! Today: A very simple, but super fine soup, that is traditional in Southern US households. Sweet potato soup draws from the broader culinary traditions of …
Wow. I woke up with such an inspiration this morning. To prepare something that punges like a ginger beer, tastes sweet like an apple cider, is not fermented (non-alcoholic) AND not sweetened AND super quick to make. And this is the result: My very particular …
This ketchup is SUPER QUICKLY prepared, naturally sweetened and doesn’t need any cooking! And the first in our series of American recipes made vegan this week! Join the newsletter Subscribe and be the first to read new recipes! Subscribe We won’t send you spam. Unsubscribe …
We are in the final countdown of our French week! Today: Vegan Quiche à la Jardinière de Légumes, a delightful personal fusion of two classics in French cuisine: Quiche and a side dish called Jardinière de Légumes. The tender, flaky crust cradles a rich and …
Discovering Jardinière de Légumes: A Classic French Vegetable Medley Jardinière de Légumes is a beloved French dish that epitomizes the elegance of simplicity in cuisine. This delightful vegetable medley, often served as a side dish, showcases the beauty of fresh, seasonal produce. The term “jardinière” …
As we continue our journey into French cuisine with a vegan twist, today I present a reimagined version of the classic tarte au citron, enhanced with a touch of orange for more natural sweetness. The tarte au citron is a cake that I’ve cherished deeply …
Ratatouille Niçoise is a classic Provençal dish that beautifully combines the fresh, vibrant flavors of summer vegetables. Traditionally, it features a medley of tomatoes, zucchini, eggplant, bell peppers, onions, and garlic, all gently stewed together with aromatic herbs like thyme and basil. The result is …
Introducing my latest culinary Maria-Julia-creation: the Hemisphere Salad! This vibrant and eclectic dish is a celebration of diversity in flavors and textures, born from a moment of indecision in the kitchen … With so many ideas swirling in my head, I finally decided to merge …
Voilà! Another so delicious French inspired vegan recipe! I’m thrilled to introduce a delightful trio that optically as well as flavourwise matches so perfectly: Taboulé à la Française, a super nice French-Maroccan summer salad, a fine vegan Crème de Champignons, and leftover mashed potatos …
Welcome back to our exploration of French cuisine, vegan! Today, we’re excited to share the third recipe in our series: Taboulé à la Française. Taboulé, a refreshing salad typically made with bulgur or couscous, originally hails from Morocco, but it has become a beloved staple …
Et voilà! We are arriving in France this week, preparing delicious plant-based French recipes. The first, well, actually second of this series of French inspired, traditional but reversed, culinary delights made vegan – somewhat the second, as we had Vol en Vent yesterday, a traditional …
They are made from a mixture of nuts, dried fruits, sometimes seeds and other healthy ingredients, so easy to prepare and a super delicious snack: Energy balls. Bite-sized and popular for their convenience, portability, and quick energy boost, energy balls are a favorite among athletes, …
Lasagne pasta is such a versatile ingredient. Infinite possibilities of filling choices, shapes, baking or just boiling methods, a heaven for someone like me who loves to explore. So I stumbled, happily jumping through the recipe forest online, over the possibility of forming rolls with …
Italian cuisine is one of my favorite! I used to learn Italian when I was a teenager by merely reading a small, but thick cook book in Italian, at that time hiding in my grandparent’s kitchen under the “Eckbank”. Lasagne is one of those dishes …
The Frittatensuppe is one of my favorite pancake leftover dishes after a nice Pancake Sunday. While I was slicing the pancakes today, I remembered vividly how my grand auntie Anni shined with her ability to cut them to perfection, finely and preserving the intactness of …
It’s Sunday again – Pancake day ☀️ It’s one of those days where we use to switch roles in the house. I for my part can watch my husband move happily through the kitchen, hear him click and clack with pots and racks, while I …
Today we had an Indian snack, called kebab. The word is widely used in other cultures to name what is like a meat dish grilled or roasted. In India though, the word stands for patties of various kinds, meat- or plant-based, and served typically as …
As we embark on the fourth day of our vegan Indian cuisine week, we are particularly thrilled to have discovered tamatar shorba, a soup that is originally vegan. Tamatar shorba, a classic tomato soup hailing from Indian cuisine, is a deliciously spiced and comforting dish …
On day 3 of our Indian cuisine week, I am so delighted to be able to share with you this wonderful Indian recipe! We were both happy that this “food order” made last week by my husband turned out so tasty and satisfying. It seemed …
Welcome to day 2 of our experimental week on Indian cuisine. Today, we are going to prepare a fruity drink that you cannot miss on your visit in an Indian restaurant. It is prepared with a fruit that I adore: Mango. 🥭 I love Mango …
Did you know that you can actually eat the watermelon rind, but not only this, that it is actually a very fine ingredient in a traditional Indian Dessert? Welcome to our Indian vegan cuisine week! Celebrating Indian Cuisine: A Plant-Based Culinary Journey As we embark …
Wow, my world completely transformed yesterday when I discovered, that making no-fruit icecream without icecream maker is actually possible and actually very easy and actually probably the best that I have ever tasted! We had this lovely and creamy 3-ingredients pistachio icecream in the high …
We love to celebrate our pancake Sundays! It is always a feast, at least it’s Indra‘s Guacamole that there is. We adopted the habit of having sugary and savory fillings likewise, to have a healthier balance. This picture shows our not blended, basic Guacamole recipe. …
Here we are, continuing our travel through the Balkan cuisine. This recipe is one of my very favourites! It is so hearty and tasty, that I made it a main dish, what usually is served as a side dish. Đuveč sa rižom, meaning “đuveč with …
Inspired by what arises from inside me, I dedicate this week to an exploration of vegan food from former Yugoslavia. Cuisine from the former Yugoslavia, encompassing regions such as Serbia, Croatia, Bosnia and Herzegovina, Slovenia, Montenegro, North Macedonia, and Kosovo, is a vibrant blend of …
Šopska salad, a traditional side dish originating from the Balkans, is a vibrant and refreshing addition to any meal. Known for its simple yet flavorful ingredients, this salad is a staple in countries such as Bulgaria, Serbia, and North Macedonia. The primary components include fresh …
Bread making is in fact very easy. What you need is flour, water, salt and a rising agent. These you knead well – we don’t need any machine for that, as God provided us with the best kneading tools that don’t cost money and don’t …
Welcome to a slice of heaven that’s as delightful to your taste buds as it is kind to your waistline! Today, I’m thrilled to share a recipe that’s perfect for those warm summer days when you crave something sweet but want to keep things light …
As our culinary journey through Austrian cuisine comes to a delightful close, we’re ending on a sweet note with a vegan twist on a classic favorite: Nusspalatschinken. Throughout this week, we’ve explored traditional dishes like Marillenknödeln, Fleischlaberln and Brettljausn, all reimagined with plant-based ingredients. Today, …
On day 6 of our Austrian cuisine made vegan week, I am presenting you a creation that derives from a spontaneous team-work in our house. While enjoying our Rahmsuppe mit Türken Sterz, my husband mentioned that the Sterz would look like scrambled eggs. And this …
When we were living in a yurt in the Alentejo, in the South-West of Portugal, I only had a gas stove and an immersion blender. For more “kitchen luxury” we had neither money nor solar capacity. What I DID have, though, was a big graving …
On day 5 of our Austrian Vegan Food Week, I am happy to introduce you to the simplicity of my grandmother’s lifetime. She made this soup with so much dedication. Boiled vegetables of the season – mostly root vegetables in winter and some freshly picked …
This delicious spread refers to a traditional Austrian spread called “Grammelschmalz”. Grammelschmalz, also known as greaves lard or crackling lard, is a traditional Austrian spread made from rendered pork fat (lard) combined with crispy pork cracklings (greaves). This vegan version is not only a true …
This Potato-Cucumber-Salad Austrian style was a healthy classic on our family’s (meat)loaded barbecue table. The salad is fresh, healthy and super simple to prepare. And it has the inherit nature to be vegan. Welcome on day 4 of our Austrian Cuisine (veganized) Week.
Welcome to day 3, Austrian cuisine plant-based. Austria’s culinary heritage is rich with hearty, flavorful dishes that have been passed down through generations. One of the most beloved traditions is the Brettljausn, a rustic and satisfying platter typically enjoyed in cozy mountain huts and Styrian …
Welcome back, pure food lovers! Today, I’m excited to share a delightful recipe that’s perfect for those sweltering summer days when your mind and body are in need of some serious cooling down. Introducing my Creamy Greeny Soup, a refreshing blend of fresh broccoli and …
Today, I’m thrilled to share a recipe that’s sure to become a staple in your kitchen—Crunchy Vegan Grissini. These delightful breadsticks are the perfect snack for any occasion, whether you’re hosting a party, looking for a quick bite, or simply craving something crunchy. So yummie, …
We love to present you this delicious dessert recipe. You will be surprised how quick you make this treat, and how much joy it brings to blend the whiteness of the vegan cream cheese with the brownness of some nice cocoa powder, the nuttiness of …
The Finale of our Italian food symphony: La Ribollita. A typical soup from Tuscany in Italy, made with a mix of root and leafy vegetables and bread from the day before. The name indicates perfectly the specialty of this Tuscan soup. “ribollire” means recook or …
Our Italian Week continues 💜 With a traditional dish well known in the whole world: Gnocchi (pronounced “njocky”). Little pieces of potato dough, boiled in salted water and combined with a rich red pesto sauce. Mhh che buono! Now let’s make them…
Our next prank in our Italian Week: Vegan Pizza! In this case, a very special one … Sometimes, you move into a place and the kitchen is very simple. Like the one that welcomed me when I moved in with my husband who was back …
We are in Italy now. Not physically, but with our italian food graving minds. Let me introduce you to our Vegan Italian Week! This is not so much of a challenge as trying to veganize cuisines of other countries, as Italy’s cuisine is already rich …
The final recipe in our 1-week Belgian cuisine veganizing challenge is a fine tomato soup brimming with flavor and accompanied by scrumptious vegan meatballs! I adore how the curry-infused meatballs complement the sweet and sour tomato soup. The texture of the meatballs turned out perfectly. …
On the fourth day of our Belgian week we enjoyed recreating a very healthy and tasty oven dish with Belgian endives (white chicory). Traditionally, „Witloof met kaas“ is a dish based on dairy (kaas = cheese) and comes with „ham“. But as recreating vegan ham …
Filet Américain is a Belgian delicatesse prepared with raw meat. Typically spread on a piece of bread and sprinkled with capers. The idea to re-invent or veganize this dish was more a coincidence. One day I made a spread rooted in the idea to prepare …
The one-week Belgian Cuisine re-invention challenge continues. Day 2: one of the most common snacks or must side dishes in Belgium: French Fries with mayonnaise. The veganizing challenge lies here in the second of the two parts of this dish: the mayonnaise! Oven baked French …
This week is an absolute delight as my Belgian husband, Indra, and I immerse ourselves in a culinary adventure, celebrating Belgian cuisine with a vegan twist. Our kitchen has transformed into a playground of flavors and creativity, as we experiment and reinvent traditional Belgian recipes …
When it is pancake Sunday in our house, Nutella is the first to sit at the table! So to abandon this has been quite a challenge. However, I personally have found the original Nutella always too sweet, so, still vegetarian, I felt lucky to find …
When it comes to lovingly combine ingredients to a tasteful meal, the best way to create something is let it flow, not thinking too much but following your intuition. It might not always turn out the way you imagined it. But this is exactly the …
In our household, potato mash is a staple dish. It graces our table at least once a week. Sometimes we make more than we can eat in one sitting, ensuring we have some for the next day. Occasionally, I intentionally prepare extra so I can …
When it comes to jams, my favorite ones are those who reveal the most authentic flavor of the fruit that it’s made of. Often it disappears behind a lot of sugar. This very simple but delicious jam makes sure you have the smell of freshly …
We can make our own almond milk! Being sensitive to all sorts of additives, I rather choose to make as many ingredients and foods at home as I can. This recipe for a simple but delicious almond milk is the basis for many other recipes …
I have such a wonderful husband! He is good at so many things, and brought truly life into my cuisine. With his awareness and purity in the Heart, he comes and goes with so much effort to please somebody, so pure and loving he is, …
OMG, we love spaghetti, don’t we? If you want to be sure that your kids’ friends enjoy their meal in your house, spaghetti is something that always works! And if you have to let them eat them sauce-less … However, why not next time serve …
I love Italian Food! Vegan Spaghetti Bolognese is one of the stable meals on our weekly meal plan. Going plant-based, we sometimes missed this tangyness of a Parmesan cheese. Parmesan is a fix component for a delicious italian meal. But thank God there are so …
Today I am introducing our holy Quinta Bread recipe, a testament to simplicity and natural taste. Crafted with a blend of white and whole wheat flour, just a touch of dried yeast, salt, and water, this bread embodies the essence of our life on Earth, …
Every spring, my grandmother would lovingly prepare a refreshing elderflower drink that captures the essence of the season. She would handpick delicate elderflower umbels and soak them in water, adding slices of fresh orange to infuse a subtle citrus flavor. Traditionally, the drink was sweetened …
This vegan chocolate pudding is more than just a dessert; it’s a comforting embrace in a bowl, perfect for those moments when life feels overwhelming. Made with naturally sweetened plant milk, this pudding is not only vegan, hence dairy-free, but also incredibly easy and quick …