Vegan Curries – “Sri Lankan mixed plate “
Have you ever wondered what a vegan can eat on Sri Lanka? Are you unsure of what food you can find as a vegan? Well, there is the answer on a plate.
Yesterday, I had a breakthrough in Naan Bread making! Since I am a little child I am exposed to the Indian kitchen from my parents. My mother makes an incredible Chapati Bread (recipe on our website), but there was always a sort of struggle making a really good Naan bread. Until now, this was the first time I have tried a Vegan version creating a so-called “sponge” as the base of the dough. And seriously I fell in love with this technique, the Vegan Naan is crunchy from the outside, super soft from the inside and full of flavors and aroma from spices, herbs, and the toppings.
Close your eyes and dream about a travel to India or Sri Lanka while eating the Naan, dance around your kitchen and enjoy the smell.
Today we are going to present to you: Moritz’s Favourite Christmas cookies – in German: Kokos Makronen. They may look simple but they are juicy, chocolaty and satisfying.
Moritz was talking about them all the time, so we decided to create an extra moist, but still containing a healthy sugar, alternative which is natural and low in calories.
Hope you enjoy this recipe ! & don’t eat them as fast as Moritz did 😉
Cook Time: 30 minutes
Total Time: 30 minutes
Today I am going to share the Korean Stir Fry Eggplant recipe with a tasty sesame rice. The recipe comes from Berlin, from my dear friend Melly. She cooked this recipe the last time I have visited her in the famous Gotzkowsky flat and I was amazed by the simplicity and flavourful taste of the eggplant dish. The main ingredients: Eggplant, Ginger & Garlic together with the roasty flavors created by the concentrated tomato and soy sauce give this dish its signature taste. Topped with some peanuts, roasted sesame, pomegranate seeds, and spring onions, simply delicious.
Claire and I, we both took a week off of, flying to Germany to visit friends and family, one last break before the winter exams. When I came back I found myself having many leftover bananas in the kitchen waiting to be snacked. I took the occasion and created a new Vegan Banana Muffins recipe, the perfect usage for brown leftover bananas. Inspired by the beautiful Christmas lights which are popping up all over Milan and Piacenza here in Italy, I made a “Christmas Edition” out of them. The result where moisty, spekulatius spiced chocolate-banana cupcakes with a light vegan lemon glaze.
Is that time of the year when it gets “harder” to buy seasonal food.
Many people struggle to find something that they like and still fits the winter season. Nevertheless, they aim to buy seasonal, simply do not know how to survive in the winter time. Well, that’s why we are here to support you.
This time with a little veggie inspiration. For all of you who do not like Brussels sprouts that much- this recipe may really be a game changer for you! The leaves will get crunchy and the flavor of the curry will soak into the little green buds.
The nice thing also – it looks beautiful on your plate.
I really have to say that it was big fun to plate this recipe & to present it to you – that’s why food is my art now – Claire
Peanut Maple Lemon Sauce
Serve everything together in a bowl.
Cook Time: 30 minutes
Total Time: 30 minutes
Vegan Portobello Bacon on a flowery ‘Salate Miste’
Slowly the season for colorful lushious salads is over. We have created this dish a few weeks ago to be honest. Other then the salad and the edible flowers – The mushroom bacon is always in season.
What i love about this dish is the lushious and romantic beauty of it. The sweetness of the fresh figs compliments the savory crunshy, saltiness of the protobello bacon and together just make an amazing side dish
So looking forward to create an edible flower recipe so you can grw them yourself and make yur dishes look like a fairy tale.
Are you interested into an edible flower special ?
We are always up to experiment with all different kinds of vegan alternatives. So also check out our cassava bacon recipe here.
Compared to the Portpbello bacon, the cassava version was by far more crispy which was mostly due to the fact that it was fried. Nevertheless, we also are looking forward to make some eggplant as well as parsnip and ricepaper bacon and give you our opinion.
4.Let this mixture sit for at least 30 minutes up to 1 night.
5.Meanwhile cook your main dish or prepare the sauce
6. For the sauce mix all ingredients together and stir until you get an emulsion (creamy sauce)
7.Preheat the oven to 180°C.
8. Place the mushrooms on a baking tray – take care that they do not overlap.
9.bake them for around 15 minutes. Take out the tray and turn the mushrooms to create the extra crisp.
10.Serve with loads of love.
A lot of our friends who are not really into cooking asked us to make more recipes with really easy instructions and with the least ingredients possible. Baked Apples with caramelized Goat cheese, Honey & Rosemary is the perfect example which shows that you do not need much to bring a beautiful dish to life!
I remember the first time my mum made this & the whole kitchen smelled like caramelized apples & fresh spices. All of this really reminds me of autumn ever since. “The Mosel is in its golden dress, the grapes are under the sheds ” That’s the time when my mum uses to make this dish& so she did this time.
This is definitely a dish for which I am calling in “Vushu” – the moment when you know being vegan is necessary but it just sucks 😀 But still! Veganism is something that I have chosen for me- Claire
I know it is quite a topic to talk and especially discuss & I guess there is going to be a time when I am going to explain this choice- but this is not now 😉 & yes I still eat dairy products sometimes, but only if it is Slow Food you know 😉
The concept of vushu is from these incredible humans by the way: https://www.facebook.com/VushuTheReluctantVegan/?ref=py_c
Enjoy the smell of your kitchen people 😉
Use all your senses!
Cook Time: 30 minutes
Serving Size: 4
Autumn time is pumpkin time! So what could be more authentic than making your own buns for a Sunday breakfast? The Pumpkin Wholegrain Buns are a welcome change on your kitchen table and will make your family, friends and beloved ones happy during the next brunch together. The seasonal, healthy and wholesome buns are ready to “get spread”. You will be amazed by the richness of the dough and similarly the fluffiness of the buns inside due to the pumpkin. Is there any better start in a cozy autumn Sunday then a brunch in your comfy clothes?
Homade Italian Classic- Gnocchi. We kind of start preparing for our year abroad in Italy , lately. Its crazy how fast time runs by. Only three more month and we are already eading off to France.
So learning how to preaprea typical italian dish can’t be the wrong choice i guess 😉
Moritz already knew how to mae them of course, but for me it was very surprising how easy they are being made & how fast it actually goes. I always thought making gnocchi would be one of the more difficult dishes. The more I liked the fact that you can also be flexible with your ingredients, as the dough is very forgiving to textures anddifferent conditions – other than pasta i assume.
My mum also bought me a gnocchi plate – and now i finally came to use it.
Cook Time: 20 minutes
Serving Size: 5
Yesterday we had a great talk with the founder of Knakwortel – a start-up creating hotdogs out of carrots.
Yes, this might sound weird to you but you should have heard her pitch! The story of her being a vegetarian not eating vegetables, being an active member of a sustainable food movement and her enthusiasm about it, really inspired me. She showed me Almere, the city which we are studying, in a completely new light.
Most of all she inspired me and encouraged me. Sometimes I feel that I am not professional enough, that we are not producing content enough, that we are not innovative enough and most of all I am not quite sure yet of how to really have a positive impact on the food industry which is sometimes tough on me.
Seeing her being so confident and hearing that it is okay to not have the perfect plan but spreading the messages and our knowledge kind of hit on me. After her lecture, I was full of energy and ideas.
That is when I thought of this one thing that I have heard of: vegan smoked salmon made out of carrots. So I sat down and read the recipes which I got seen from Nicole, the mother of my little sister and developed our own recipe.
It tastes best with some cream cheese, dill and a good old sourdough bread – guarenteed.
Total Time: 40 minutes
Sweet Dreams are made of this, the Vegan Plum Cake with Cinnamon crumbles is based on the traditional yeast dough recipe of my Granny. We have changed the recipe into a Vegan Version for our followers with some plant-based winter crumbles on top. The wholegrain-spelt dough together with the slightly acidic plums gives a flavourful combination. Again we take care of a low amount of sugar, and a rich content of dietary fiber in this recipe. The plum season is almost over in most of the parts in Europe, we hope you still find some fresh plums, otherwise, you can also use apple or pear instead (which are plenty on the market currently.