Vegan Lentil Salad with Green Asparagus, Cucumber and Chives 🌱

Do you shop your groceries in a store or do you prefer to order online? Most of the time, I order online, even though I usually miss the local produce. With MagicTomato that has changed. And as a bonus, the local produce is available in ecological quality and is delivered within the day. What more…

Vegan Retake on Potatoes with Cheese 🌱

Almost one and a half years ago, I shared a Swiss recipe featuring jacket potatoes and cheese with you. Today, I’m presenting a vegan retake on this culinary highlight from my adopted country. To make it feel more modern, I added a touch of blue butterfly pea flower. What do you think about that? Blue…

Vegan Faux Lox Lolly 🌱

What does salmon and carrots have in common? Correct! Both can be transformed into a heavenly smoked deliciousness. The latter is even vegan. In the Bernese Highlands, the company Wild Foods refines regional and organic produce with an impressive result. A must try for all lox lovers, who feel strongly about sustainability. I decided to…

Vegan Farina Bóna Custard and Sponge 🌱

Are you familiar with farina bóna? Farina bóna literally means “good flour” and is a type of corn flour obtained by fine-milling toasted grain. It originates from Valle Onsernone in Switzerland and was historically part of the daily meal of the local inhabitants. In course of time, the importance of farina bóna decreased and the…

Vegan Magenta Food 🌱

When I saw that lovely Lim organized a one color food challenge on Instagram, I couldn’t resist participating. Lim had one ask for me – to create a purple dish. Obviously, I wanted to comply. My contribution has the color magenta – a shade of purple (I checked!). Chokeberry jelly: Mix 250 ml chokeberry juice…

Vegan Saffron Soup 🌱

Is it possible to create a Christmas dinner that pleases everyone? I say, yes! Are you of the same opinion? Today, I’ll share the starter of our Christmas menu. The main course and dessert will follow. So stay tuned. Soup: Peel and coarsely chop parsnip, carrot and shallot. Simmer in plenty of salted water until…

Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…

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 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…

Vegan Raw Food with Barley Grass Dip 🌱

Have you ever tried barley grass? Barley – one of the world’s oldest crops – is said to have multiple health benefits i.a. regarding the digestive system, detoxification and the immune system. Not surprisingly at all, this super food has a long history of medicinal use dating back thousands of years. I was correspondent intrigued…

Vegan Mushroom Pâté with Gooseberry and Red Currant Jelly 🌱

I’m a sucker for pâté. It’s definitely one of my favorite spreads. Usually, I enjoy just like that. But if I feel fancy, I combine it with pickles or a tart jelly. Childhood memories on a plate. Pâté: Sauté finely chopped button mushrooms and shallots in olive oil. Taste with salt and black pepper. Blend…

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 Cream of Morel Mushrooms Soup 🌱

Today, I’m in the kitchen for the Swiss Food Discovery project hosted by lovely Silvie from Citronelle and Cardamome again. The dish I’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 Veggie Strudel 🌱

Spring on a plate – that’s how I’d like to describe this dish. Mellow green tones with white and lilac accents. Season veggies served steamed, raw and seared. A combination of crunchy and soft, crisp and silky. A wonderful marriage of tastes and textures. Veggies strudel: Clean and finely chop equal parts of green asparagus,…

A Vegan Ode to Srawberries 🌱

I love strawberries. Actually, my entire family does. We can barely wait to kick off the strawberry season and start devouring these red, sun-kissed treats. Did you know, by the way, that strawberries – botanically speaking – aren’t berries but rather etaerios or aggregate fruits? Food facts are great, aren’t they? Strawberry sauce: Blend strawberries…

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 Faux Lox 🌱

What dish is a must on your brunch table? One of my all-time favorites is smoked salmon served with my mother’s delicious mustard sauce. This is a veganized version of that fond culinary memory. Faux lox (“smoked” carrot): Peel and thinly slice carrots. Cover with boiling water tasted with salt and liquid smoke. As the…

Vegan Agretti on Borlotti Bean Soup 🌱

The agretti season is very short. A couple of weeks only. I appreciate this succulent quite a lot and buy it whenever I see it. The fresh crunch, tangy grassiness and mellow citrus notes. Just fantastic! In this recipe, I combined it with a silky bean soup. Buon appetito! Boil borlotti beans (use dried or…

Vegan Cashew Cheese with Pear Chutney, Pear Syrup and Roasted Walnuts 🌱

Last week, I managed to post a picture on Instagram with a short caption. Today, I finally managed to write the matching blog post. That’s how busy this week has been. Thanks to homeschooling, home office and household. Now, it’s vacay time. And hopefully, I’ll have more time for blogging, as we’ll be spending this…

Vegan Good Friday Soup with Walnuts 🇨🇭

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…

Vegan: Jerusalem Artichoke • Pear • Yellow Carrot • Chive • Polenta • Spelt 🌱

One year ago, Foodblogs Schweiz launched its first monthly challenge: Create a culinary highlight using at least two of five or six predefined ingredients. I’ve participated ever since. Some months, I used only a few ingredients, but prepared multiple dishes. Other months, I prepared only one dish consisting of plural ingredients. This month, I went…

Vegan Falafel with Hummus, Tahini Dip and Cucumber 🌱

Happy days, dear readers! Today, I’m very please to announce a new cooperation with BRUNCH Selection Schweiz. On BRUNCH Selection Schweiz, you’ll find the most spectacular brunch locations in entire Switzerland. Regardless of whether you’re going for a vegan brunch, a brunch with the family or a brunch with a view – I’m absolutely certain…

Vegan: Apple and Potato 🌱

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,…

Vegan Leek Variations 🌱

Combining different textures creates a culinary sensation of a completely new dimension. In this dish, which works equally well as a side and on its own, silky, soft, firm and crunchy elements are all married on the plate. Dried leek: Clean the green part of a leak thoroughly. Separate the leaves and dry at 80°C…