Vegan PB&J Mousse 🌱

A wise man once said that “the discovery of a new dish does more for the happiness of the human race than the discovery of a star”. That man was Jean Anthelme Brillat-Savarin (1755-1826) and I must say, he was absolutely right. Because that’s what I felt after having tasted this sweet temptation. The most…

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 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…

Vegan Barba di Frate with Wild Garlic Pesto 🌱

Springtime means my blog’s birthday. Today, two years ago, I started blogging. Thank you, dear readers, for another amazing year! Springtime also means wild garlic. And time to go foraging. Pick a handful leaves of wild garlic, clean them and finely blend them together with the same amount of walnuts, the double amount of olive…

Vegan Good Friday Soup with Walnuts πŸ‡¨πŸ‡­

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…