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 Gingerbread Ornament 🌱

When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all time favorite (Christmas) cookies, you have to participate, right? I went for a dreamy, creamy layered mousse ornament with a hint of lingonberry. A vegan creation, that is. Mousse…

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: Pear, Caramel and Crumble 🌱

Caramel sauce without cream and refined sugar – is that possible? “Absolutely!”, says the vegan me. “Well, not quite.”, would probably the lawyer in me respond. Today, I feel more vegan than lawyer-y and decided to share a true culinary revolution. At least according to me. Sous-vide pear: Peel and halve a pear. Remove the…

Vegan S’mores 🌱

Have you ever had a dessert that delicious that just had to have some more? Well, that’s exactly what this overseas campfire treat promises you. Graham crackers with melted chocolate and marshmallows just sound too good to be true, right. Today, I’m presenting my deconstructed, plant-based version of this American classic. Fudge: Melt 100 g…

Sweet polenta (Siessi Poläntä) 🇨🇭

In Valais, my sources say, it’s popular to enjoy polenta not only as a savory dish but also in its sweet variations. Paired with sun-ripe apricots from the Valais orchards and a generous dollop cream, this treat is mouthwatering. For the Swiss Food Discovery hosted by dear Silvie, I prepared a plant-based version. Polenta pudding:…

Moon milk 🌱

Moon milk – take a sip of that name. Doesn’t it sound dreamy? Because that’s what it’ll make you. Moon milk is the ultimate bedtime drink for a good night’s sleep. Bring milk of your choice (I used soy) to a simmer. Whisk in ¼ tsp ashwagandha, ½ tsp tumeric, ½ tsp cinnamon and ½…

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…

Fillet • Shrimp • Tomato • Butter

How do you pimp up fillet steak? You serve it with tender shrimps and an opulent sauce. Surf and turf at its finest. Surf: Season shrimps with salt and olive oil and grill for 10 minutes in 230°C. Turf: Simultaneously fry the fillet steaks in a hot pan for a couple of minutes each side….

Corn • Milk • Cinnamon • Apple

Are you familiar with Chef’s table on Netflix? It’s a documentary profiling world-renowned chefs. And it never fails to leave me feeling stunned and amazed and inspired all over again. I was watching an episode covering Christina Tosi and the Milk Bar in NYC the other day. I found her cereal milk panna cotta really…

Healthy three-ingredient snack 🌱

Sometimes time is of great matter. Like when your kids are hungry. Or hangry. For those occasions, this quicke and healthy vegan snack is perfect. Mash a ripe banana, mix it with a handful oatmeal and a good splash cashew milk. The batter should be rather thick. Fry spoonfuls in coconut oil on medium heat….