It’s been a while since I participated in a food challenged. And today, I revive my food challenge participation by killing two birds with one stone and submitting a dish to both Foodblogs Schweiz’s and Anna’s challenges featuring seasonal produce. Foodblogs Schweiz uses rhubarb, strawberries, peppermint, lettuce, tomatoes and asparagus. Anna‘s food basket contains rhubarb,…
Vegan Lentil Salad with Green Asparagus, Cucumber and Chives 🌱
Do you shop your groceries in a store or do you prefer to order online? Most of the time, I order online, even though I usually miss the local produce. With MagicTomato that has changed. And as a bonus, the local produce is available in ecological quality and is delivered within the day. What more…
Vegan Retake on Potatoes with Cheese 🌱
Almost one and a half years ago, I shared a Swiss recipe featuring jacket potatoes and cheese with you. Today, I’m presenting a vegan retake on this culinary highlight from my adopted country. To make it feel more modern, I added a touch of blue butterfly pea flower. What do you think about that? Blue…
Vegan Faux Lox Lolly 🌱
What does salmon and carrots have in common? Correct! Both can be transformed into a heavenly smoked deliciousness. The latter is even vegan. In the Bernese Highlands, the company Wild Foods refines regional and organic produce with an impressive result. A must try for all lox lovers, who feel strongly about sustainability. I decided to…
Vegan Banana Split 🌱
Nothing screams childhood dessert quite like banana split. Personally, I associate this decadent American ice cream based sweet treat with holidays. This week is winter holiday in my hometown and, hence, timing wise, perfect for this fond childhood memory. I wanted to transform the somewhat pedestrian (my new favorite adjective, btw) flavors to fit a…
Vegan Farina Bóna Custard and Sponge 🌱
Are you familiar with farina bóna? Farina bóna literally means “good flour” and is a type of corn flour obtained by fine-milling toasted grain. It originates from Valle Onsernone in Switzerland and was historically part of the daily meal of the local inhabitants. In course of time, the importance of farina bóna decreased and the…
Vegan Magenta Food 🌱
When I saw that lovely Lim organized a one color food challenge on Instagram, I couldn’t resist participating. Lim had one ask for me – to create a purple dish. Obviously, I wanted to comply. My contribution has the color magenta – a shade of purple (I checked!). Chokeberry jelly: Mix 250 ml chokeberry juice…
Vegan Carrot Cake 🌱
Today, the culinary journey through Sofia‘s vegan cookbook “Little Vegan Artisan” ends. At least, for now. Like every meal, this journey will end with something sweet. Cake: Mix 50 g oat meal, 25 g ground almonds, 25 g ground hazelnuts, 25 g whole-wheat spelt flour, 45 g coconut blossom sugar and 1 tsp baking powder….
Vegan Roasted Cauliflower with Buckwheat Salad and Butter Bean Purée 🌱
In my last post, I introduced you to Sofia‘s vegan cookbook “Little Vegan Artisan” and presented my take on a recipe of hers. Today, I’ll continue the exciting journey through her book and share another of her dishes with you. Well, my version thereof to be more precise. Roasted cauliflower: Divide the cauliflower into bouquets….
Vegan Mushroom Ragout with Purple Polenta 🌱
I’ll start my blogger year by paying tribute to a very talented fellow food blogger of mine. Sofia from Little Vegan Artisan published a wonderful, vegan cookbook last year and today, I’ll recreate a dish from that book. I chose a beautiful dish featuring white polenta, mushroom, arugula and parsley. During my winter holidays in…
Vegan New Year’s Apéro 🌱
A few more hours until 2021 is rung in. I look forward to the new year and the interesting culinary encounters. At the same time, I’m grateful for the past year – for the many kind comments, the endless support and the constructive cooperations. I will end my blogger year with a cooperation with Knecker….
Vegan Symphony of Exotic Fruits 🌱
At Christmas, I like to treat myself and my family to all the wonderful exotic fruits the local stores offer. This year, I change the appearance of mango, lychee, pineapple, passion fruit and kiwi. And added a touch of coconut, tonka bean and macadamia. Coconut dome: Taste coconut cream with maple leave syrup and grated…
Vegan Vol-au-Vent with Creamy Mushrooms 🌱
It’s Christmas time all over the world, and Christmas here at home. And Thursday. Which means another episode of Swiss Food Discovery. Today, I have the honor to present a dish my in-laws served at Christmas for many years. Well, my vegan version thereof, obviously. Så riktig god jul ✨ Feliz natal ✨ Shenoraavor Nor…
Vegan Saffron Soup 🌱
Is it possible to create a Christmas dinner that pleases everyone? I say, yes! Are you of the same opinion? Today, I’ll share the starter of our Christmas menu. The main course and dessert will follow. So stay tuned. Soup: Peel and coarsely chop parsnip, carrot and shallot. Simmer in plenty of salted water until…
Vegan Christmas Panna Cotta with Quince 🌱
December – that time of year when our homes are festooned with holiday decorations. When our children are eager to get up in the morning to open the doors on their advent calendars. When our kitchens are filled with the smell of warm winter spices. Today, it’s my turn to open the door in the…
Vegan Gingerbread Ornament 🌱
When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all time favorite (Christmas) cookies, you have to participate, right? I went for a dreamy, creamy layered mousse ornament with a hint of lingonberry. A vegan creation, that is. Mousse…
Vegan Rispor 🌱
Today, I’m super excited to be cooking for Across Kitchen Lines together with Tarun Sehgal. I’ve prepared a very traditional Swiss dish from the canton of Uri featuring rice and leek. As always, I veganized it and plated it à la Heidi. Risotto: Toast Riso Venere. Add an equal amount of finely chopped leek and…
Vegan Playground 🌱
LEGO is an abbreviation of the two Danish words “leg godt”, meaning “play well“. And that’s exactly what I did in my kitchen today. I filled a LEGO brick mold with a variety of tiramisu panna cotta and placed the bricks on Oreo crumbles – a.k.a. Oreo soil. My playground turned out to be the…
Vegan Autumn Creation from the Swiss Cuisine 🌱
Sauerkraut, potatoes and pears all belong to the domestic autumn cuisine. Since I love to stir up traditions, I decided to combine these lovely, seasonal ingredients into a new culinary creation for Swiss Food Discovey. Is that allowed? Sauerkraut mousse: Blend equal parts of sauerkraut and soy cream. Add 8 g agar agar pro 500…
Vegan Pumpkin Consommé 🌱
Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…
Vegan Candied Almond Semifreddo 🌱
There’s a long tradition of autumn fairs in Switzerland. For obvious reasons, most of them have been cancelled this year. That’s why we from Swiss Food Discovery decided to share our favorite autumn fair treats with you. Mine features candied almonds. What’s your favorite autumn fair treat? Semifreddo: Start by preparing the sugar almonds. I…
Make it Pink – Vegan Edition 🌱
October is Breast Cancer Awareness Month. According to the motto Make it Pink, I share a culinary creation all in pink with you. Simultaneously, it’s my contribution to promote breast cancer awareness. Beetroot mousse: Peel boiled beetroot, taste with freshly grated horseradish and fleur de sel and add an equal part of soy cream. Blend…
Vegan Fall Time Challenge 🌱
Today, I have the pleasure to present my contribution to lovely Lim’s fall time challenge. On my plate, you’ll find pumpkin, apple, ginger, rose hip and chestnut. And my favorite fall time blossom: mums. Marbled rose hip panna cotta: Mix 250 g soy cream seasoned with maple leaf syrup to your liking and 1 tsp…
Vegan Fall Treasures 🌱
I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodblogs Schweiz. Well, that and a creamy Oatotto. Who else is for team Fall? Oatotto: Roast 200 ml whole oat until golden. Add a finely chopped shallot and…
Mums - the food blog 