Vegan Apricot Kissel with Golden Chlorella 🌱

Some time ago, I received a package Golden Chlorella from Alver for testing purposes. When I published my first recipe in this regard (a vegan pistachio custard with cardamom, strawberries and – quite right – Golden Chlorella), I didn’t have enough experience to judge its health effects. After two months, however, I feel able to…

Vegan Chocolate Mousse with Raspberries 🌱

Happy International Women’s Day, dear readers! To mark the occasion, I prepared a sweet vegan temptation. Enjoy! Chocolate mousse: With an immersion blender, mix equal parts of silken tofu and melted dark chocolate. Taste with maple leaf syrup and vanilla extract. Raspberry coulis: Mix raspberries until smooth. Strain through a fine sieve. Raspberry yoghurt: Mix…

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…

An ode to cabbage 🌱

The cabbage family is plentiful. In taste. In structure. And in color. I bumped into beautifully vibrant purple and shining white cauliflowers, neon lime green Romanesco and richly deep green broccoli. I couldn’t resist the temptation of these organic goodies and used my plate as a canvas for a luscious vegan dish. Rehydrate sultanas by…