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 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 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 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…

Shallot • Potato • Flower sprout • Cashew 🌱

High–quality produce with a long history of togetherness are again married in this plant-based dish. The mellow pastel colors with darker accents cater for a pleasant experience for the eye and the palate. Shallot pickles: Peel and halve shallots. Pickle in a pickling liquid consisting of equal parts of water and vinegar seasoned with agave…

Turnip • Skirret • Raisin • Yellow beet 🌱

When moving abroad, you don’t only leave people and places behind, but also tastes. For me, turnip was a veggie I greatly missed after moving to Switzerland. It’s fairly uncommon in the German-speaking part of the country, so you can imagine the joy I felt, when I found it on the farmers’ market. In Finland,…

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…

Salmon sashimi with soy sauce and vegetable spirals

Almost two months ago, I received a shoutout request on Instagram. To an Instagram newbie like me, the term was completely unfamiliar. After having googled it and checked out the requester’s stream, I decided to give it a try. There is some resemblance between the reposted picture and mine – or what do you think?…

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 syrup 🌱

The sun is shining and the sambucus is blooming – a perfect time to make elderflower syrup. Collect 15 fully opened, not browning elderflower blossoms. Remove the stems and any free passengers by shaking the blossoms. Don’t wash them, though, as this would cause loss of flavor. Place the blossoms, a thinly sliced lemon, 2…