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….

Vegan Strawberry and Watermelon Gazpacho 🌱

Berries – that’s the brief for Lim’s summer challenge. I decided to turn sun-kissed strawberries and raspberries into a chilled soup inspired by the delicious Spanish signature dish. Gazpacho: Blend equal parts of strawberries, watermelon and cherry tomatoes, purple onion and garlic as well as lime juice, fleur de sel and chili to your liking….

Vegan Enchanted Forest 🌱

Remember the monthly food challenge hosted by Food Blogs Schweiz? It’s been a while since I participated last time. Mainly because the brief didn’t correspond with me. This month’s brief – BBQ – does and I decided to give it a go. For this vegan treat, I grilled green asparagus, button mushrooms and lemon and…

Vegan Sunflower Seed Spread 🌱

Cashew nuts are a popular basis for a variety of vegan cheese options. Even though I appreciate the taste and consistency of these plant-based products, I quite miss the local touch. Sunflower seeds are just the perfect alternative. Sunflower seed spread: Cover 100 g sunflower seeds with boiling water and let them sit for a…

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…