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 Cream of Morel Mushrooms Soup 🌱

Today, I’m in the kitchen for the Swiss Food Discovery project hosted by lovely Silvie from Citronelle and Cardamome again. The dish I’m presenting is a traditional cream of morel mushroom soup. Well, a vegan version thereof. Wild morel mushrooms can be forged as we speak in the Rigi region and in the canton of…

Vegan Veggie Strudel 🌱

Spring on a plate – that’s how I’d like to describe this dish. Mellow green tones with white and lilac accents. Season veggies served steamed, raw and seared. A combination of crunchy and soft, crisp and silky. A wonderful marriage of tastes and textures. Veggies strudel: Clean and finely chop equal parts of green asparagus,…

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 Faux Egg Stew 🌱

Do you still have leftover boiled eggs from Easter? Have you run out of ideas as to how to incorporate them into a dish? Good news, because I have the solution for you. Peel them, halve them and serve them in a stew. In Emmental – a valley in my home canton – boiled eggs…

Vegan Dalgona Coffee with a Trio of White Asparagus 🌱

Have you already tried Dalgona coffee – the latest viral trend on social media? It’s a luscious and rich drink consisting of equal parts of instant coffee, sugar and hot water whipped until creamy and served with hot or iced milk. The name derives from the Koran name for its famous honeycomb toffee, to which…

Vegan: Salsify • Purple carrot • Apple • Wild garlic 🌱

I’m still working off my Easter sugar high and not quite ready for any sweet treats. Maybe I’ll be towards the end of the week. Until then, you’ll have to make do with this vegan dish. Blend one part wild garlic with one part olive oil and two parts soy yoghurt until smooth. Taste with…

Vegan: Endive • Fig • Onion • Flower sprout 🌱

After days of chocolate eggs, chocolate bunnies and pastry, I think it’s time for something lighter and more healthy. What do you think? Mix sweet mustard with puréed figs. Brush it into am the shape of a half moon. Place leaves of young red endive and coins of your red onion onto the mustard. Decorate…

Vegan Radish Root to Leaf 🌱

Incorporating the greens of the veggie you’re preparing into your dish is so satisfying. Not only is it a sustainable way of cooking. It also adds a totally new dimension to the dish. This culinary creation is a simple dish paying tribute to radish. And with that I mean the entire veggie – root and…

Vegan Agretti on Borlotti Bean Soup 🌱

The agretti season is very short. A couple of weeks only. I appreciate this succulent quite a lot and buy it whenever I see it. The fresh crunch, tangy grassiness and mellow citrus notes. Just fantastic! In this recipe, I combined it with a silky bean soup. Buon appetito! Boil borlotti beans (use dried or…

Vegan Barba di Frate with Wild Garlic Pesto 🌱

Springtime means my blog’s birthday. Today, two years ago, I started blogging. Thank you, dear readers, for another amazing year! Springtime also means wild garlic. And time to go foraging. Pick a handful leaves of wild garlic, clean them and finely blend them together with the same amount of walnuts, the double amount of olive…

Vegan Springtime Salad 🌱

Spring has arrived. With flowers, wild garlic and artichokes. I love artichokes. I love the ritual of removing the petals. Dipping them and biting into the succulent meat. One after another. And finally reaching the delightful heart. Poetry on a plate. Clean and trim artichokes by removing the thorny tips from the leaves. Quarter and…

Vegan Good Friday Soup with Walnuts 🇨🇭

Thursday means Swiss Food Discovery day. And this Thursday, it was my turn to share a Swiss recipe. Something I’d completely forgotten about in the wake of the Corona crisis. After homeschooling and home office, I somehow managed to throw together a dish and post a picture on Instagram. The recipe follows today with a…

Sweet polenta (Siessi Poläntä) 🇨🇭

In Valais, my sources say, it’s popular to enjoy polenta not only as a savory dish but also in its sweet variations. Paired with sun-ripe apricots from the Valais orchards and a generous dollop cream, this treat is mouthwatering. For the Swiss Food Discovery hosted by dear Silvie, I prepared a plant-based version. Polenta pudding:…

Color My Food White 🌱

Leek, black salsify, parsley root, Jerusalem artichoke, beer radish, black radish, Japanese artichoke and fennel. So different and yet – so similar. The pulp of all these wonderful winter veggies is white. And that’s the theme of this plant-based dish: White. Sous vide leek: Cut the white part of the leek into pieces of 2…

Bilberry chutney

One of the perks of having guests over is having tons of leftovers afterwards. Super delicious dishes that can be enjoyed later with almost zero effort. Like fine dining convenience food. For one of our holiday dinners, a guest of ours brought us a scrumptious duck liver pâté that we served as an appetizer with…

Apple donuts (Öpfuchüechli) 🇨🇭

Happy New Year and welcome to the first episode of Swiss Food Discovery in 2020. Today, I’m presenting a dish typical to the Emmental valley in the Canton of Bern. It’s a delicious apple donut, crisp on the outside and tender inside. A dessert worthy for a farmer’s fest. Prepare a batter by mixing 150…

Scallop carpaccio with oca and mashua

Today, Finland celebrates 102 years of independence. For me as a Finn, December 6 is correspondingly special. I try to pay homage to Finland’s war veterans and reflect on the luck of peacetime. Culinary-wise, we enjoy traditional Finnish dishes, sometimes with a twist. Seafood and potatoes are typical to the Finnish cuisine. This year, clams…

Avocado mousse

Chocolated avocado mousse has been really trendy lately. I’ve been keen on giving it a go, but never found the right occasion. Until now. Silvie from Citronelle and Cardamome made a wonderful avocado mousse that I decide to replicate as a part of the Cook my dish collaboration. Again, with my twist. Here accompanied by…

Deconstructed salted honey pie

Welcome to the United Sweets of America – an Instagram collaboration and dessert journey through the American states. I joined late. I was the last participant, as a matter of fact. And obtained the only state left: Wyoming. As my knowledge regarding the culinary tradition of Wyoming is quite limited, I decided to consult my…

Honeyed yoghurt flan

Cook My Dish is a new collaboration I recently joined. Until the end of the year, I will recreate dishes from lovely Silvie’s blog Citronelle and Cardamome on a monthly basis. And she will do the same with my dishes. So exciting, isn’t it? Today, I will present to you my take on her gluten-free…