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….