What a delight – to mix greens fresh from the horta (portug. for vegetable garden) with toasted white sesame seeds, high quality extra virgin olive oil and local salt! This pesto is made from the fine green fennel leaves, that very probably people would normally …
I am starting a series of citrus recipes, as more and more oranges and lemons start to drop from the heavily loaded trees! Citrus fruits hold a special place in kitchens around the world, whether they’re used to brighten up savoury dishes, sweeten desserts, or …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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” …
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 …
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 …
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, …
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 …
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 …
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. …
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 …
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 …
If you’re looking for a fun and refreshing party treat that will delight both kids and adults, look no further than this Watermelon-Ginger Bowl! This delightful beverage is made from freshly juiced watermelon, infused with a hint of ginger, and served in a hollowed-out watermelon …
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 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 …
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 …
We can produce our own plant milk 🥛 in a very easy way. You need a basis product containing proteins, which can be almonds or roller oats, water, maybe a pinch of salt (optional) and a good blending device. This is how I make our …
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 …
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 …
As we head into summer season, we are calling for a fresh and cooling drink. This Strawberry and Frozen Banana Drink doesn’t only cool you down when the inner and outer heat is up, it also raises your frequency to more love and pure nature. …
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 …