Vegan Stuffed Sweet-potato – “Mexican style”

Vegan Stuffed Sweetpotato - Mexican style by Truefoodsblog 6 View Post

Vegan Stuffed Sweet-potato – “Mexican style”

Mexican kitchen is becoming more and more popular here in Europe. At least 2-3 times a month Sweet- potato, beans, corn, and co. are part of my diet. The Vegan Stuffed Sweet-potato is fast and easy to cook recipe which is high in proteins, vitamins and next to that super tasty. I like to eat my Bean salsa topping spicy – therefore I am always looking for new spicy flavors and spices. For this recipe, I found some juicy red bell peppers at the Turkish vegetable store around the corner. What about your favorite spice to get some action into your food? Let us know in the comments

Speculoos Tiramisu – “Italian Christmas”

Spekulatius Tiramisu by Truefoodsblog-01427 copy 2 View Post

Speculoos Tiramisu – “Italian Christmas”

This sweet Winter Speculoos Tiramisu recipe is one of our seasonal most favorite desserts. In no time, without baking and cooking, you may bring happiness to your kitchen table. Only a few ingredients are needed and basically, everyone can create this delicious treat. Currently, we are in the middle of our exams period here in Italy, one way to make Claire happy after a long learning session is a dessert of course. The special about this recipe is that other than the traditional Italian Tiramisu, we have a much lower fat & sugar content. How we achieve that? Well check out the recipe and find the change we obtained compared to the traditional recipe. On our Webpage, you may also find the Vegan Version for the Recipe below the How to do section.

Until then stay tuned and enjoy the pre-Christmas time with Truefoodsblog recipes ūüôā¬†

Vegan Purple Cauliflower Wings – “Veggie Wings Fly Higher”

Vegan Purple Cauliflower Wings by Truefoodsblog 4 View Post

Vegan Purple Cauliflower Wings – “Veggie Wings Fly Higher”

Today is a special Day and we want to celebrate this day with a new Vegan Cauliflower Wings Recipe Рa new marinade and purple color which are tasty & give a real eyecatcher on the plate. 15 Months ago we Celebrated our Follower Nr. 999 with the Vegan Cauliflower wings Recipe nr.1. Today we are incredibly grateful to Celebrate Nr. 7070Which means a lot to us. Within this time, with all our work and dedication Рproviding amazing recipes and education, free & for everyone with have never had doubts about what we can achieve with you foodies.

Every generational movement starts with a few, but once you say it out loud, once you start talking about a better future, you can begin thinking about alternatives. We are just at the beginning of a journey of change, and every single one of us counts Рto change the food system together. Stay tuned for the coming months we have amazing projects, recipes, a cookbook, and giveaways coming for ur sustainable community here and out there all over the world.

Claire & Moritz (Team Truefoodsblog)

White cabbage stew with carrots – “Regional Autumn recipe”

White cabbage stew with carrotes - Regional Autumn recipe by Truefoodsblog 7 View Post

White cabbage stew with carrots – “Regional Autumn recipe”

The White cabbage stew with carrots is a super easy and tasty recipe for the autumn season. As one of the last vegetables harvested in our gardens, the white cabbage is full of nutrients which pimp out body in the cold season. This recipe with only 5 main ingredients is very fast to prepare and easy to cook Рonly a large pot and a stove are needed for. Cabbage is the perfect source of Vitamin C & K which are very important to your immune system, especially in the autumn/winter time. Make sure to grab a head of organic cabbage at a regional farm or supermarket and try this grandmother special recipe Рa German classic dish. 

Vegan Pumpkin-Cinnamon-Chestnut Rolls – “All Saints special”

Vegan Pumpkin-Cinnamon-Chestnut Rolls by Truefoodsblog 11 View Post

Vegan Pumpkin-Cinnamon-Chestnut Rolls – “All Saints special”

My Sister and with her my little nephew are coming to visit me during this years “All Saints”. Halloween is a big thing for small & big children, especially because of all the sweets which come along with it. The¬†Vegan Pumpkin-Cinnamon-Chestnut Rolls which I made for my Family is a sweet treat which does not come with all the sugary side effects. Because of the Spelt Grain, the low amount of added sugar, and fat, these Autumn Rolls are a sweet treat I can hand to my nephew¬†with a good conscience. If you want you can top the Rolls with some Vegan Glaze of course. This recipe is entirely¬†Vegan – Feel free to share your experience with this sweet-savory seasonal treat with us.

Focaccia with Olives & Zucchini-Flowers – “La Vialla inspired”

Focaccia with Olives & Zucchini-Flowers - La Vialla inspired by Truefoodsblog 11 View Post

Focaccia with Olives & Zucchini-Flowers – “La Vialla inspired”

We are back to reality after almost one week on the Fattoria in Tuscany (which felt like 1 month of vacation for body & soul). Two days ago we gave a lecture about the pros&cons of palm oil farming all around the world which resulted in a great debate amongst the students and professors. Now its time to get back in the kitchen and create some new recipes with the ingredients we received from La Vialla. Today we made the Focaccia with Olives & Zucchini-Flowers which is the perfect base for a Mediterranean Wine and Tapas lunch or evening. The natural yeast lets the semi-wholegrain dough blow up, the special small wholes performed by fingers are a way to preserve moisture in the bread. Olive oil plays also a crucial part and is present within the dough as well as on top drizzled before baking. The Mediterranean flatbread has its Italian origin in Liguria and now spread all over the country. Check the recipe on our webpage to find out more about the history of Focaccia and of course the easy and tasty instructions on how to create it.

Cauliflower soup special – “Autumn soup time”

Cauliflower soup special - Autumn soup time by Truefoodsblog 5 View Post

Cauliflower soup special – “Autumn soup time”

October is almost over and even here in Italy Autumn is total in play. Leaves are falling from the trees, the wind is blowing stronger with an icy touch and the city dwellers take out their warm jackets for the colder months. This season is perfect for simple but amazing soup recipes. Today I want to share a recipe I have learned from my Mentor @lealinster in Luxembourg a few years ago, I have to think about here since she is visiting @fattorialavialla as well form today on. I am a bit sad that we had to leave yesterday but grateful for the time we have had at the farm. The Cauliflower soup special with only 5 Main Ingredients needed is the perfect seasonal recipe for now. There is one secret step in the how to do section for this recipe which brings a new flavor on your plate, check it out on our webpage. The transition from summer to autumn and then winter is always a bit lethargic, but with a few seasonal tasty recipes, we want to help you make the step ūüôā

Vegan Tempeh Wrap – “Throwback Bali special”

Vegan Tempeh Wrap - Throwback Bali special by Truefoodsblog 3 View Post

Vegan Tempeh Wrap – “Throwback Bali special”

This super quick and easy vegan recipe acts for me as a sort of “throwback” to Bali, which I have visited together with my friend Kili last year. The¬†Vegan Tempeh Wrap is a filled with fresh and roasted veggies, marinated and grilled soy tempeh and topped with nut-butter (like cashew or almond). Served with a bowl full of your favorite salad it‚Äôs the perfect healthy lunch. Being able to see how Tempeh is produced in one of the Villages in Indonesia was an unforgettable experience. It is great to see, that the fermented soy product is becoming more and more popular in western societies especially as a source of protein for Vegans.

Vegan Homemade Ravioli – “Super easy and fast recipe”

Vegan Homemade Ravioli by Truefoodsblog View Post

Vegan Homemade Ravioli – “Super easy and fast recipe”

Hello, my loves. Today I want to share with you, a recipe that I have made shortly before my flight to Hawaii. The amazing Vegan Homemade Ravioli which are super easy and fast du prepare.

Me and my little sister love to cook together and one of the most fun things for kids is Dough. She could knead it, make her hand dirty, play with it, shape it and taste the amazing result of her work afterwards. Basically, every time she asks me to cook with her I make something dough related so she can have fun with it. That day it was Vegan Homemade Ravioli.

How you do it:

  1. Soak the cashews in the warm water and the Brotdrunk (If you don’t find it in the organic store you can simply use 3 tbsp of apple cider vinegar).
Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

2. In a Bowl, mix the flour, salt and then warm water roughly with a spoon.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

3. After everything is roughly combined you can start kneading the dough with your hands.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

3. Be patient with the dough, it will eventually get soft and beautiful.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

4. On a lightly floured surface (in this picture we forgot to flour it- big mistake), start flattening the dough. You may use a pasta machine, otherwise, you have a little exercising before your feast.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

5. The dough should be really flat, almost see through.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

6. We have this old ravioli stamp, but you can also use a knife to form your squares of 5cm each side.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

7. Meanwhile, cut the zucchini into little squares and heat them together with the olive oil in the pan. Add the herbs and let this cook until the zucchini starts to get soft and slightly golden.

8. Blend your cashews with sea salt and white pepper. (You may add some lemon zest and juice after preference)

9. Add the cashew cheese to the zucchini and set aside.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

(excess dough might be folded and cut into favored shape)

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

10. The final step is to place 1/2 tbsp of the filling in the middle of one square. Use a fingertip slightly water the edges and place another square on top. Softly press down, make sure the pockets are properly closed.

11. Meanwhile, heat a pot of salt water. Place the ravioli inside of the water. They are done as soon as they are “flying” on the surface.

12. If you want to feel free to add them to a hot pan with olive oil and sage to give them some extra delicious flavors and a nice bite.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Here served with love.

Vegan Homemade Ravioli by Truefoodsblog

Vegan Homemade Ravioli by Truefoodsblog

Hope you enjoyed this recipe

Healing Pumpkin-Curcuma-Ginger Soup – “A Real Flu Killer”

Healing Pumpkin-Curcuma-Ginger Soup - A Real Flu Killer by Truefoodsblog View Post

Healing Pumpkin-Curcuma-Ginger Soup – “A Real Flu Killer”

It’s becoming colder out there and autumn is about to say hello¬†with his beautiful orange colored leaves on the trees. This time of the season is typically for the flu going around. I have caught the cold in our University and passed it right over to Claire. No reason to worry, I took good care of her and made her my famous¬†Healing Pumpkin-Curcuma-Ginger Soup. This soup is full of anti-inflammatory ingredients and next to that a real eyecatcher in the third season of the year. If you are very eager just like me you may bake a loaf of spelt-bread for your beloved once while they are lying in bed, sneezing and shaking. I am sure you may receive a huge smile on a suffering face just like me.

Wild garlic spelt-spaetzle – “Recipe from my Region, Classic & Vegan”

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Wild garlic spelt-spaetzle – “Recipe from my Region, Classic & Vegan”

For the time being the last “recipe from my region” are the famous Swabian spaetzle/knoepfle. The Wild garlic spelt-spaetzle recipe is just another classic dish which was passed on from my great-grandmother to my grandmother, my mother and now to me. I modified the recipe a little bit and added some flavourful wild garlic which was picked close to our organic garden around Easter time. On our Webpage, you may find a Classical (egg containing) as well as a Vegan Version.

The harvest season for this herb is short so that we further process the wild garlic to a pesto or freeze it for the rest of the year’s usage. You may use the wild garlic spaetzle as a main dish (with onions and cheese) or as a side dish with some vegetables and a creamy sauce. This is the perfect autumn/winter dish and gives lots of power and strength for the cold months. Enjoy a little Swabian/Bavarian history down on your plates, quick and easily made with only a few ingredients needed.

Vegan Upsidedown Orange Cake – ” Avant-garde vegan inspired”

Vegan Upsidedown Orange Cake by Truefoodsblog View Post

Vegan Upsidedown Orange Cake – ” Avant-garde vegan inspired”

Slow life, slow food. Life in Italy is good. The hours in university are little and we have loads of free time. So how do we spent it ? Of course cooking, baking but also continuing our own studies in permaculture. This time I got so excited on a recipe of one of my biggest inspirations @avantgardevegan. He made this incredible Upside down Mandarine cake and I had to try it out. We still had some super fine coconut flour by @tropicai_cocoupyourday (find our brand analysis on them here). So it is actually a upside down orange coconut cake a vegan of course. I made the major mistake of letting the cake cool with the door of the oven being closed. This resulted in a very moist cake, which was actually also really delicious. Anyway if your let it cool with the door of the oven opened, you will get a luscious, fluffy, fruity autumn cake which looks super beautiful as well.
Super simple and fast recipe-even I could handle it ūüėČ

 

Vegan Upsidedown Orange Cake by Truefoodsblog

Vegan Upsidedown Orange Cake by Truefoodsblog

I actually served the cake with dark chocolate and a little bit of mint (add mint only after preferance)

Vegan Upsidedown Orange Cake by Truefoodsblog

Vegan Upsidedown Orange Cake by Truefoodsblog

How you do it :

  1. Preheat the oven to 180¬įC. Take a round cake tin of around 25cm diameters.
  2. Start with greasing the baking tray with the magarine and sprinkle it with the cast sugar.
  3. Now start peeling the oranges and mandarines and cut the mandarines into three, the orange into 4 slices.
  4. Place them in the tin. close the holes with halfs or pieces of the mandarine so there will be now gaps.
  5. Now mix all wet ingredients in a big bowl. Add the dry ingredients and give it a stir so everything is combined.
  6. Do not overmix ! Little lumps are okay.
  7. Now add the cake mixture on top of the citrus.
  8. Bake this for around 35 minutes. Take out and let cool for around 15 minutes.
  9. If wanted – turn around the cake tin and let the cake slide on to a plate. Warm some orange jam with 1 tbsp of water in a pot an glaze the cake with it.

Serve with dark chocolate sprinkles.

 

 

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