Vegan Cream of Morel Mushrooms Soup šŸŒ±

Today, Iā€™m in the kitchen for the Swiss Food Discovery project hosted by lovely Silvie from Citronelle and Cardamome again. The dish Iā€™m presenting is a traditional cream of morel mushroom soup. Well, a vegan version thereof. Wild morel mushrooms can be forged as we speak in the Rigi region and in the canton of…

Vegan Faux Egg Stew šŸŒ±

Do you still have leftover boiled eggs from Easter? Have you run out of ideas as to how to incorporate them into a dish? Good news, because I have the solution for you. Peel them, halve them and serve them in a stew. In Emmental – a valley in my home canton – boiled eggs…

Vegan: Apple and Potato šŸŒ±

In the Swiss cuisine, there’s a variety of dishes featuring apple and potato. On this plate, I’ve combined a few of them in a completely new manner. And you know the best part? It’s completely vegan. Mashed apples and potatoes: Boil two parts peeled potatoes with one part peeled apple. Taste with salt. Once soft,…

Color My Food White šŸŒ±

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…