I love a good consommé with some added vermicelli (can be rice or, like in this one, mungbean)! I added two pieces of lemon peel and some ginger, which give it a fresh, slightly citrusy kick. As I had firm tofu leftover, I thought some …
There’s something deeply enjoyable about cooking on a wood stove. It’s not just the warmth it radiates, but the way it brings you closer to nature. In winter, it’s nice and warm, accompanied by the cracking sound of the fire, and more convenient since you …
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 …
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 …
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, …
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 …
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 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 …
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 …
These days, I am profoundly exploring the pure nature of things, like the pure taste and smell of vegetables. In cooking, we got so used to modify, to change, to add, to suppose that what is, is not good enough. This somehow reflects our way …
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 …
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. …
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, …