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 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 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 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 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 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…

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 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 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 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 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 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….

Vegan PB&J Mousse 🌱

A wise man once said that “the discovery of a new dish does more for the happiness of the human race than the discovery of a star”. That man was Jean Anthelme Brillat-Savarin (1755-1826) and I must say, he was absolutely right. Because that’s what I felt after having tasted this sweet temptation. The most…

Vegan Asparagus Mousse with Stewed Rhubarb and Fresh Strawberries 🌱

Parenthood is filled with sweet and salty moments: laughter, love, concern and sometime despair. This dish – in honor of Mother’s Day – is very much like that. Sweet and savory at the same time. Asparagus mousse: Peel and chop white asparagus. Taste with vanilla extract and fleur de sel. Simmer until soft. Blend until…

A Vegan Ode to Srawberries 🌱

I love strawberries. Actually, my entire family does. We can barely wait to kick off the strawberry season and start devouring these red, sun-kissed treats. Did you know, by the way, that strawberries – botanically speaking – aren’t berries but rather etaerios or aggregate fruits? Food facts are great, aren’t they? Strawberry sauce: Blend strawberries…

Vegan Cashew Cream with Rhubarb Compote 🌱

The rhubarb season has begun and I just completed my first corresponding creation. What do you reckon? Rhubarb compote: Peel and finely chop rhubarb. Taste with vanilla extract and sweetener to your liking and simmer until soft. If needed, add water. Once soft, add 8 g agar agar pro 500 ml compote. Transfer to portion…

Vegan Chocolate Mousse with Raspberries 🌱

Happy International Women’s Day, dear readers! To mark the occasion, I prepared a sweet vegan temptation. Enjoy! Chocolate mousse: With an immersion blender, mix equal parts of silken tofu and melted dark chocolate. Taste with maple leaf syrup and vanilla extract. Raspberry coulis: Mix raspberries until smooth. Strain through a fine sieve. Raspberry yoghurt: Mix…

Vegan: Pear, Caramel and Crumble 🌱

Caramel sauce without cream and refined sugar – is that possible? “Absolutely!”, says the vegan me. “Well, not quite.”, would probably the lawyer in me respond. Today, I feel more vegan than lawyer-y and decided to share a true culinary revolution. At least according to me. Sous-vide pear: Peel and halve a pear. Remove the…