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 Magenta Food 🌱

When I saw that lovely Lim organized a one color food challenge on Instagram, I couldn’t resist participating. Lim had one ask for me – to create a purple dish. Obviously, I wanted to comply. My contribution has the color magenta – a shade of purple (I checked!). Chokeberry jelly: Mix 250 ml chokeberry juice…

Vegan New Year’s Apéro 🌱

A few more hours until 2021 is rung in. I look forward to the new year and the interesting culinary encounters. At the same time, I’m grateful for the past year – for the many kind comments, the endless support and the constructive cooperations. I will end my blogger year with a cooperation with Knecker….

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 Rispor 🌱

Today, I’m super excited to be cooking for Across Kitchen Lines together with Tarun Sehgal. I’ve prepared a very traditional Swiss dish from the canton of Uri featuring rice and leek. As always, I veganized it and plated it à la Heidi. Risotto: Toast Riso Venere. Add an equal amount of finely chopped leek and…

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 Autumn Creation from the Swiss Cuisine 🌱

Sauerkraut, potatoes and pears all belong to the domestic autumn cuisine. Since I love to stir up traditions, I decided to combine these lovely, seasonal ingredients into a new culinary creation for Swiss Food Discovey. Is that allowed? Sauerkraut mousse: Blend equal parts of sauerkraut and soy cream. Add 8 g agar agar pro 500…

Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…

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…

Make it Pink – Vegan Edition 🌱

October is Breast Cancer Awareness Month. According to the motto Make it Pink, I share a culinary creation all in pink with you. Simultaneously, it’s my contribution to promote breast cancer awareness. Beetroot mousse: Peel boiled beetroot, taste with freshly grated horseradish and fleur de sel and add an equal part of soy cream. Blend…

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 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 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 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 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…

Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught…

Pumpkin panna cotta with caramel sauce and coconut milky crumbles 🌱

Today, my contribution for the Halloween Gourdgeous collab by wonderful Ashley from Plate and Pen is due. I decided to go for a plant-based dessert featuring gourd: A spicy pumpkin panna cotta with a treacly caramel sauce, coconut milky crumbles (to die for!) and marinated apple and pumpkin. Caramel sauce: Melt 100 g brown sugar…

Raspberry mousse in dark chocolate cups 🌱

Today, I treated myself to a new kitchen utensil – a silicon sphere freezer mold. I didn’t buy it in order to make ice, though. I intended to use it for spherical desserts, like this one. Chocolate cups: Melt 25 g dark chocolate and coat the bottom half of the sphere mold. Let set in…

Elderflower marmalade 🌱

Isn’t it great when you prepare something and – as a happy coincidence – create a nice by-product. This happened to me in course of making the elderflower tart with a meringue topping. By accident, there was elderflower marmalade. Add 8 g agar agar to 0.5 L elderflower syrup ready to drink and bring to…

Elderflower tart with meringue topping 🌱

I love experimental cooking – and baking, obviously. In particular, when the result turns out delicious. This vegan tart is a combination of the lately so popular crystal clear pumpkin pie and a very traditional lemon curd pie, with which I strongly associate a meringue topping. Crust: Blend 1.5 dl whole grain wheat flour, 1…