All the recipes available on the blog Love Being Served
Wow! It really DOES work! Have you ever tried to make a cake in the steamer? Well, let yourself be inspired and encouraged, because steamed cakes are actually delicious! Back to the start… Since we moved here to Souto, of course also the kitchen has …
Today, I am presenting a simple dish that I made recently, and that I came to call Loving Carrots on Quinoa. If you’re looking for a simple yet flavourful plant-based meal, Loving Carrots on Quinoa might just become your next favourite. This dish combines quinoa …
Picture this: layers upon layers of meat — everything from steak and two types of ham to not one but two kinds of sausage! And if that weren’t enough, the sauce alone can contain an intense mix of three types of wine, beer, and whiskey. …
Today, I made a savory crepes cake, and it turned out to be delicious! A spontaneous mix of Mediterranean and Indian flavors. It was a great dish that we both really enjoyed. The base was made from my husband’s famous Sunday pancakes (our vegan crepes), …
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, …
Experiment: A Sweet Surprise! Lately, I’ve been preserving chestnuts by the kilo — this lovely autumn staple is now a key ingredient in so many of my creations. One experiment, in particular, stood out this week: a cake blending my homemade chestnut cream with edamame! …
Yesterday I went to say goodbye to our friends here in the little village Azias in North Portugal, as we are preparing to go to the Center of the country for winter. Since they have already showed how much they love my culinary presents when …
As I continue to walk through the woods in search of these glossy brown gems, nestled in their prickly shells, I cannot help but have this sense of fulfillment and anticipation of the treats to come. Here in northern Portugal, we are fortunate to have …
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 …
Parasol mushrooms are making their presence known in abundance this season, standing tall and graceful like umbrellas popping up in fields and forests. Their delicate, nutty flavor makes them a versatile ingredient in a range of dishes. As they appear now, it’s almost as if …
Today, we had dear friends coming over for a visit. This, living very remote in the north portuguese mountains, is a quite rare occasion. Thus, my joy was even bigger to be able to host lovely people – and to serve them a vegan snack …
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 …
We are finally arriving in Portugal! I have been postponing this cuisine, as this is a very special one in my life … as it is the cuisine of my now beloved new home country! When I first arrived in Portugal, I was enchanted by …
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 …
The bread used for Shawarma as well as for Gyros is a soft, round flatbread that, originating from the Middle East, where it has been a staple for thousands of years, that has no pocket, thus cannot be sliced open. It’s traditionally just folded over …
Today, I am happy to introduce you to something super delicious called Shawarma. Shawarma has its origins in the Levant, with Lebanon being one of the countries where it is most cherished. Traditionally, it’s made by slow-roasting marinated meat on a vertical spit, thinly slicing …
We have another british delicacy made vegan to call part of our recipe family! Few desserts bring the same level of comfort and warmth as an apple crumble. The intoxicating aroma of baked apples laced with cinnamon and crowned with a crisp, buttery topping evokes …
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, …
We have been experimenting a little with Portobello mushrooms, as they appear very often on vegan blogs. One of the outcomes of these experiments is this recipe, referring to a French meat-based dish called Duck à l‘orange. I found that this Portobello mushroom truly looks …
I often hear people claim that English cuisine is dull or lacks real culinary culture. However, like any sweeping judgment, this can easily be put into perspective. British cuisine, when given an interested and loving look, reveals a rich and diverse tradition that is full …
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 …
Leaving behind Africa, we are traveling now to an island which has influenced many countries worldwide with its cuisine: England. Being a nation of big power and strong will to conquer, England has become the mother kitchen of countries like Australia and New Zealand, which …
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 …
These vegan ravioli are made with a simple eggless pasta dough that is easy to prepare and perfect for a plant-based diet. The filling combines a delicate homemade almond ricotta with briefly boiled baby spinach, creating a creamy and satisfying bite. Topped with a drizzle …
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 …
Recently, I finally took the plunge into vegan cheesecake baking — long overdue! 😊 Instead of making a traditional cheesecake, which requires a hefty amount of cream cheese, I decided to put my own spin on it and make a cheese tart, incorporating some apples …
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 …
Γεια σας όλοι! Yia sas óli! As our vegan culinary journey continues, we make a culinary stop in Greek cuisine — one of the most beloved and celebrated cuisines of Mediterranean Europe. While traditionally known for its meat-based dishes, Greek cuisine also offers a wealth …
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 …
As we continue to explore South African cuisine, I came up with the idea of using the leftover stywe pap from yesterday to make some crunchy croquettes and combine them with steamed broccoli and a nice white sauce. In South Africa, there’s a dish known …
South Africa — our next destination! This country is deeply appreciated for its rich diversity in culture, people, places, climates, and food. Moving beyond the idea of separation that once dominated this nation for so many years, we can now truly recognize and celebrate …
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 …
We are in the final run of our American vegan cuisine week, and something can not be missed out: Sandwiches! The name “sandwich” comes from John Montagu, the 4th Earl of Sandwich, an 18th-century English nobleman. The story goes that he was an avid gambler …
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 …
My husband Indra recently created a delightful creamy soup out of the blue, that perfectly balances the delicate bitterness of Belgian endives (witloof) with the comforting warmth of potatoes. The beauty of this dish lies in its simplicity; it’s a recipe that anyone can recreate, …
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 …
Welcome to our first day of our journey through culinary America, made vegan! To start with: Burgers. But … a bit different. When we were living in our cosy yurt not long ago, I only had a rudimentary semi-outdoor kitchen with a simple table top …
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 …
Vol en Vent – the lightness of something flying with the wind or being light as the wind. Or something wind-like such as a nice puff pastry, as “vol-au-vent”, meaning “windblown” in French, refers to the light, airy quality of the puff pastry. While it …
In every so called “mistake” or “accident” lies new life. Or, let’s say, a chance for something new. I often make cream cheese myself, as you might have realised (the instructions you find here). But not always it turns out as a success. Sometimes, the …
This puff pastry is actually easy to prepare and I truly enjoyed taking this challenge that I have been trying to avoid so far as I believed that it would be difficult … But thanks to an inspiration that I got by watching Bea’s youtube …
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 …
In India, amongst all the other beautiful dishes – and gosh, there are so many that I could hardly touch them all during our Indian cuisine week – there is something typical for the South of India that is called Upma. Upma is a popular …
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 back to our Indian Cuisine Made Vegan week! We’re thrilled to have you join us on Day 3 of this flavorful journey. Today, we’re diving into the heart of Indian cooking with a staple that elevates every dish it touches: garam masala. This aromatic …
In Indian cuisine, paneer plays a big part. Unlike most cheeses, paneer does not melt, which makes it ideal for cooking. It’s often cubed and added to rich, spiced curries like one of my very favourite paneer recipes, Palak Paneer (spinach curry), Matar Paneer (peas …
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 …
I had some leftover peanut and almond pulp from an experiment yesterday. It inspired me to create some quick Banana Chocolate Bars and I have to admit they are delicious! Perfect for a mid-summer treat. Banana and chocolate is one of my favourite matches in …
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. …
We have been experimenting on Balkan cuisine made vegan for almost a week now. This recipe is the sweet one of a wonderfully tasty series of great vegan dishes from Serbia, Croatia and Bosnia. A dessert, that is traditionally so sweet, that my husband and …
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 …
Often referred to as “Balkan caviar,” ajvar is made primarily from grilled or oven roasted red peppers, sometimes combined with eggplant, garlic, and a blend of spices such as paprika. The process of making ajvar is labor-intensive, involving the roasting, peeling, and grinding of peppers …
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 …