Vegan Lentil Salad with Green Asparagus, Cucumber and Chives 🌱

Do you shop your groceries in a store or do you prefer to order online? Most of the time, I order online, even though I usually miss the local produce. With MagicTomato that has changed. And as a bonus, the local produce is available in ecological quality and is delivered within the day. What more…

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 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 Faux Lox 🌱

What dish is a must on your brunch table? One of my all-time favorites is smoked salmon served with my mother’s delicious mustard sauce. This is a veganized version of that fond culinary memory. Faux lox (“smoked” carrot): Peel and thinly slice carrots. Cover with boiling water tasted with salt and liquid smoke. As the…

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…

Portobello mushrooms filled with herbed goat cheese 💚

Mushroom caps filled with creamy cheese seasoned with aromatic herbs and left to soften in the oven is a one of my favorite go-to suppers. It’s quick, it’s easy and it’s full of flavors. Mix goat cheese with finely chopped portobello mushroom stems, garlic, white onions, chives and parsley. Fill portobello mushroom caps with the…

Trout • Apple • Celeriac • Chives

This soup combines a smoky fish piquancy, a tart autumn apple note, subtly earthy celeriac flavors and an oniony chive aroma. It’s easy to make, low on carbs and it plates beautifully. In other words: perfect for your next dinner party. Soup: Peel and chop celeriac and apple, half and half. Boil them in salted…

Salmon • Fennel • Edamame • Wasabi

My mother cooked us a delicious dish during our summer holiday in Finland: Baked salmon with steamed leek and edamame seasoned with horseradish. An excellent combination of tastes. This is my take on her dish. Boil fennel in salted water and a splash of white wine until soft. Puree and press through a fine sieve….