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…

Vegan Quince Curry 🌱

Remember my last post featuring quince and my promise to present something savory? Well, those weren’t empty words: Today, I’ll share one of my all time favorite curries with you. An aromatic quince curry with roasted cauliflower, sweet red Jasmine rice and a mellow Daal. How do you like your quince – sweet or savory?…

Vegan Quince Soup 🌱

We have the best neighbors in the whole world. They share not only their grapes, apples and plums with us, but also their quinces. I absolutely L O V E quince. The taste. The consistency. The many possibilities. Today, I’m presenting a sweet treat. Next time, I’ll share something savory. Soup: Clean the quinces, place…

Vegan Autumn Treat 🌱

Grapes, apples and plums from our neighborhood – those are the protagonists of my contribution for the current challenge hosted by Foodblogs Schweiz. This month, the challenge coincides with the Regio Challenge hosted by Kleinbauern Vereinigung. The idea is quite simple: Only consuming produce from a distance of a bicycle tour (30 km) from home….

Vegan Apples with Beans 🌱

When the farmers‘ market gives you wonderful purple beans and you get homegrown apples from your dear neighbors, this culinary creation in complementary colors is born. Bean purée: Blend boiled kidney beans. Taste with fleur de sel and a couple of drops liquid smoke. Apple sauce deluxe: Peel and seed apples. Simmer them in some…

Vegan Cauliflower Fungus 🌱

Cauliflower fungus — that’s the name of the protagonist of my latest culinary creation. It’s somewhat of diva accompanied by its very own entourage consisting of a spider, a bug, some snails and and a whole bunch of pine needles. Eventually, it ended up on a plate — without its pals, but together with black…

Vegan White Chocolate Mousse on Beetroot 🌱

What’s the first thing that comes to your mind when you see my youngest vegan creation? Also “Massacre on a Plate”? What I actually wanted to show, though, was a sweet treat featuring vegetables. What do you think about incorporating veggies into desserts? White chocolate mousse: With an immersion blender, mix equal parts of silken…

Vegan Apricot Kissel with Golden Chlorella

Some time ago, I received a package Golden Chlorella from Alver for testing purposes. When I published my first recipe in this regard (a vegan pistachio custard with cardamom, strawberries and – quite right – Golden Chlorella), I didn’t have enough experience to judge its health effects. After two months, however, I feel able to…

Vegan Berry Panzanella 🌱

The brief for this month’s foodie challenge hosted by Foodblogs Schweiz is berries. On this occasion, I created a fresh and vivid bread salad. As I love berries and really couldn’t decide upon which one, I used four different kinds. Well, botanically speaking, three of them aren’t berries, actually… Arrange fresh strawberries, raspberries, blueberries and…

Vegan Ratatouille Spehere

One of the perks of spending the summer holidays in one of the most fruitful regions of the country — Seeland — is the infinite access to local produce of excellent quality. This plant-based dish summarizes the diversity of all those beautiful regional veggies. Ratatouille spehere: Sauté chopped onion, bell pepper, aubergine, carrot, squash and…

Vegan Watermelon Nice Cream

Hot days call for cool treats – like this vegan watermelon nice cream. Watermelon nice cream: Peel watermelon and blend the pulp. Strain the juice through a fine sieve. Set some juice aside for the syrup and mix the rest with an equal part of coconut cream. Transfer to popsicle molds and freeze until firm….

Vegan Melon Salad 🌱

On a hot summer day, melons are probably the best hydrating foods out there. Additionally, they are a great source of potassium. Perfect on a day like today. Salad: Thinly slice peeled and seeded watermelon, Cantaloupe and Galia melon as well as cleaned cucumber. I used a mandoline. I lightly salted the cucumber to make…

Vegan Prosecco Dome 🌱

Do you know what time it is, guys? It’s Prosecco o’clock! Dome: Bring 500 ml Prosecco sweetened to you liking and mixed with 8 g agar agar to a simmer. Simmer for 3 minutes and transfer to portion molds (I used dome-shapes ones). Allow to set in the fridge. Merengue: I used the same ingredients…

Vegan Raw Food with Barley Grass Dip 🌱

Have you ever tried barley grass? Barley – one of the world’s oldest crops – is said to have multiple health benefits i.a. regarding the digestive system, detoxification and the immune system. Not surprisingly at all, this super food has a long history of medicinal use dating back thousands of years. I was correspondent intrigued…

Vegan Mushroom Pâté with Gooseberry and Red Currant Jelly 🌱

I’m a sucker for pâté. It’s definitely one of my favorite spreads. Usually, I enjoy just like that. But if I feel fancy, I combine it with pickles or a tart jelly. Childhood memories on a plate. Pâté: Sauté finely chopped button mushrooms and shallots in olive oil. Taste with salt and black pepper. Blend…

Vegan Ceviche 🌱

One of my favorite vegan starters has to be faux ceviche. It’s light and zingy and fruity and tangy. All at the same time. This dish really makes your taste buds pop. And best of all, it’s foolproof. Ceviche: Peel, stone and quarter 4-5 lychees per serving. If fresh lychees aren’t available, you can substitute…

Vegan Summer – Strawberries and Cream 🌱

Nothing says summer quite like strawberries with cream. That holds true in Switzerland as well. For the entire country, as a matter of fact. For the Swiss Food Discovery project, I veganized two very Swiss summery treats – vacherin aux fraises and Äpperigreeme – and married them into a new sweet indulgence. Vegan merengue: Combine…

Vegan Marshmallows Fluff with Raspberries and Dark Chocolate 🌱

Sweet and airy, bitter and crunchy, acid and juicy – this sweet temptation is everything your taste buds desire. Marshmallow fluff: Combine equal parts of aquafaba and powdered sugar by beating the aquafaba until peaks form and gradually adding the sugar until the batter turns stiff and shiny. Taste with vanilla extract to your liking….