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 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 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…

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: 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…

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…

Gravlax with grapes, cucumber and horseradish

Gravlax – or cured salmon – is a fond tradition for me. We usually enjoy it lightly salted and lightly cured, but if you like a stronger, heavier version, feel free to play around with the amount of salt and time in the fridge. And seasoning, obviously. Use a pair salmon filets of sushi quality,…

Red cabbage soup with smoked beef tongue

When do you celebrate Christmas? In our family, we celebrate Christmas on Christmas Eve. Yesterday, it was our turn to host the party and I cooked for 14 people. With lots of preparation and help, it was possible to enjoy five distinct dishes and an assortment of cheeses. One of the dishes was this vibrant…

Venison tartare

With falling temperatures, my appetite for raw meat rises. Lucky me, I still have some venison in the freezer. Finely dice fillet of venison and mix it with mustard, finely chopped cornichons and borretana onions. Season with Worcestershire sauce, Tabasco sauce, fleur de sel and black pepper. Assemble by placing quenelles of tartare on a…

Salmon • Beetroot • Grapefruit • Onion

A Christmas wreath on a plate – that’s what I’d like to think this dish represents. Soft tones of purple, pink and terracotta with dark highlights. A feast for both mouth and eye. And a perfect dish to kick off Christmas – Glad Lillajul! Finely blend 250 g of canned chickpeas with aquafaba, 150 g…

Green pea • Goat cheese • Apple • Cucumber 💚

Several years ago, my mother-in-law invited me to a cooking class. Featuring vanilla. It was so informativ, so inspiring and – above all – so much fun. When a saw the topic for the collaboration “Big Bundt – Sexy Sauce” hosted by lovely Ashley from Plate and Pen and amazing Angela and Mark from Cooking…

Pumpkin • Mizuna • Nori • Wasabi 🌱

More experimental cooking – this time inspired by the terrific Japanese cuisine. In this dish, the sweetness and softness of the pumpkin are complemented by the saltiness and crispness of the seaweed. The spiciness of the wasabi, which is mirrored in the decoration, elevates the dish from ordinary to extraordinary. And the dish is completely…

Curried Romanesco broccoli and cauliflower 🌱

Roasted Romanesco broccoli and cauliflower with tastes of India is one of my all time favorite vegan dishes. It’s incredibly palatable and flavorsome, yet light and low in carb. Thickly slice Romanesco broccoli and cauliflower. Drizzle with olive oil and taste with salt, garlic, coriander, cayenne, jeera, onion powder, tumeric, cinnamon and cardamom. Roast with…

Pumpkin • Amaretti • Sage • Butter

Pumpkin with bitter almond cookies is a traditional combination originating from Lombardy in Northern Italy. It’s usually wrapped into pasta and paired with sage beurre noisette and quince or pear mustard. This is my low-carb variation of that traditional Italian treat. Steam pumpkin until soft. Mash and taste with quince mustard and fleur de sel….

Figs • Parma ham • Ricotta • Olive herb

Never change a winning team! That’s what I though, when I created this plating exercise around some of Italy’s finest ingredients. On a dollop ricotta, place fig slices and Parma ham in an overlapping circle. Top the figs with olive herb. Surround with roasted pine nuts, olive oil drizzle, balsamic vinegar pearls and geranium petals.

Minted tzatziki on citrusy lamb loin

Cucumber and garlic are two of the ingredients in this month’s Food Blog Challenge basket by Foodblogs Schweiz. Cucumber and garlic are also two of the key ingredients in tzatziki. In this dish, I serve it on beautifully seared lamb loin with pleasant citrusy notes. Shred and drain a cucumber. Drain 150 g Greek yoghurt….

Fennel • Carrot • Onion • Tamarind 💚

When experimenting in the kitchen, I like combining components with different textures. Soft. Crunchy. Creamy. Chewy. You’ll find all these textures in this dish: Grilled fennel with a fresh carrot green salad, tart pickled red onions and a sweet tamarind dressing. Start with the pickled onions. Bring the pickling liquid consisting of one part water…

Crayfish and wild mushroom bruschetta

Foraging for wild mushrooms and celebrating crayfish parties are two dear Finnish traditions of mine. This dish pays homage to both. Start by (sending your better half) collecting mushrooms. Mine brought me chanterelle, penny bun and birch bolete, but you can use any edible fungi you find. Then separate the tails and tomalley from the…