Vegan Banana Split 🌱

Nothing screams childhood dessert quite like banana split. Personally, I associate this decadent American ice cream based sweet treat with holidays. This week is winter holiday in my hometown and, hence, timing wise, perfect for this fond childhood memory. I wanted to transform the somewhat pedestrian (my new favorite adjective, btw) flavors to fit a…

Vegan Roasted Cauliflower with Buckwheat Salad and Butter Bean Purée 🌱

In my last post, I introduced you to Sofia‘s vegan cookbook “Little Vegan Artisan” and presented my take on a recipe of hers. Today, I’ll continue the exciting journey through her book and share another of her dishes with you. Well, my version thereof to be more precise. Roasted cauliflower: Divide the cauliflower into bouquets….

Vegan Fall Treasures 🌱

I love fall with all its treasures. Chestnuts. Pumpkin. Apple. Beetroot. And mushrooms. That’s what you’ll find in my contribution for the October food challenge hosted by Foodblogs Schweiz. Well, that and a creamy Oatotto. Who else is for team Fall? Oatotto: Roast 200 ml whole oat until golden. Add a finely chopped shallot and…

Vegan Cauliflower Fungus 🌱

Cauliflower fungus — that’s the name of the protagonist of my latest culinary creation. It’s somewhat of diva accompanied by its very own entourage consisting of a spider, a bug, some snails and and a whole bunch of pine needles. Eventually, it ended up on a plate — without its pals, but together with black…

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…