Vegan Rhubarb and White Asparagus Tartar Dome with Wild Garlic 🌱

It’s been a while since I participated in a food challenged. And today, I revive my food challenge participation by killing two birds with one stone and submitting a dish to both Foodblogs Schweiz’s and Anna’s challenges featuring seasonal produce. Foodblogs Schweiz uses rhubarb, strawberries, peppermint, lettuce, tomatoes and asparagus. Anna‘s food basket contains rhubarb,…

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 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 Carrot Cake 🌱

Today, the culinary journey through Sofia‘s vegan cookbook “Little Vegan Artisan” ends. At least, for now. Like every meal, this journey will end with something sweet. Cake: Mix 50 g oat meal, 25 g ground almonds, 25 g ground hazelnuts, 25 g whole-wheat spelt flour, 45 g coconut blossom sugar and 1 tsp baking powder….

Vegan Christmas Panna Cotta with Quince 🌱

December – that time of year when our homes are festooned with holiday decorations. When our children are eager to get up in the morning to open the doors on their advent calendars. When our kitchens are filled with the smell of warm winter spices. Today, it’s my turn to open the door in the…

Vegan Gingerbread Ornament 🌱

When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all time favorite (Christmas) cookies, you have to participate, right? I went for a dreamy, creamy layered mousse ornament with a hint of lingonberry. A vegan creation, that is. Mousse…

Vegan Playground 🌱

LEGO is an abbreviation of the two Danish words “leg godt”, meaning “play well“. And that’s exactly what I did in my kitchen today. I filled a LEGO brick mold with a variety of tiramisu panna cotta and placed the bricks on Oreo crumbles – a.k.a. Oreo soil. My playground turned out to be the…

Vegan Fall Time Challenge 🌱

Today, I have the pleasure to present my contribution to lovely Lim’s fall time challenge. On my plate, you’ll find pumpkin, apple, ginger, rose hip and chestnut. And my favorite fall time blossom: mums. Marbled rose hip panna cotta: Mix 250 g soy cream seasoned with maple leaf syrup to your liking and 1 tsp…

Vegan White Chocolate Mousse on Beetroot 🌱

What’s the first thing that comes to your mind when you see my youngest vegan creation? Also “Massacre on a Plate”? What I actually wanted to show, though, was a sweet treat featuring vegetables. What do you think about incorporating veggies into desserts? White chocolate mousse: With an immersion blender, mix equal parts of silken…

Vegan Marshmallows Fluff with Raspberries and Dark Chocolate 🌱

Sweet and airy, bitter and crunchy, acid and juicy – this sweet temptation is everything your taste buds desire. Marshmallow fluff: Combine equal parts of aquafaba and powdered sugar by beating the aquafaba until peaks form and gradually adding the sugar until the batter turns stiff and shiny. Taste with vanilla extract to your liking….

Vegan Asparagus Mousse with Stewed Rhubarb and Fresh Strawberries 🌱

Parenthood is filled with sweet and salty moments: laughter, love, concern and sometime despair. This dish – in honor of Mother’s Day – is very much like that. Sweet and savory at the same time. Asparagus mousse: Peel and chop white asparagus. Taste with vanilla extract and fleur de sel. Simmer until soft. Blend until…

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 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 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…

Vegan S’mores 🌱

Have you ever had a dessert that delicious that just had to have some more? Well, that’s exactly what this overseas campfire treat promises you. Graham crackers with melted chocolate and marshmallows just sound too good to be true, right. Today, I’m presenting my deconstructed, plant-based version of this American classic. Fudge: Melt 100 g…

Sweet polenta (Siessi Poläntä) 🇨🇭

In Valais, my sources say, it’s popular to enjoy polenta not only as a savory dish but also in its sweet variations. Paired with sun-ripe apricots from the Valais orchards and a generous dollop cream, this treat is mouthwatering. For the Swiss Food Discovery hosted by dear Silvie, I prepared a plant-based version. Polenta pudding:…

Sweet potato pudding with apple roses and roasted walnuts 🌱

Last year, my older daughter and I decided to cut the refined sugar in January. Luckily enough, a sugar ban doesn’t equal a dessert ban. So far, we’ve came up with a handful of sweet treats without refined sugar, one of which I’m about to share with you now. Sweet potato pudding: Mix 100 ml…

Apple donuts (Öpfuchüechli) 🇨🇭

Happy New Year and welcome to the first episode of Swiss Food Discovery in 2020. Today, I’m presenting a dish typical to the Emmental valley in the Canton of Bern. It’s a delicious apple donut, crisp on the outside and tender inside. A dessert worthy for a farmer’s fest. Prepare a batter by mixing 150…

Flambéed citrus salad on brûléed rice pudding

Today is December 2, which means it’s my turn to cook for the 25 Days of Christmas Collab hosted by lovely Silvie from Citronelle and Cardamome and charming Antonia & Nina from Two Sisters Living Life. I decided to go for a dish from my fatherland called Ris à la Malta. Basically, it’s rice pudding…

Green pea • Goat cheese • Apple • Cucumber 💚

Several years ago, my mother-in-law invited me to a cooking class. Featuring vanilla. It was so informativ, so inspiring and – above all – so much fun. When a saw the topic for the collaboration “Big Bundt – Sexy Sauce” hosted by lovely Ashley from Plate and Pen and amazing Angela and Mark from Cooking…

Deconstructed salted honey pie

Welcome to the United Sweets of America – an Instagram collaboration and dessert journey through the American states. I joined late. I was the last participant, as a matter of fact. And obtained the only state left: Wyoming. As my knowledge regarding the culinary tradition of Wyoming is quite limited, I decided to consult my…

Whipped lingonberry semolina porridge 🌱

October is Breast Cancer Awareness Month and the pink ribbon is its symbol. Pink is also the color of this month’s Intl’ Food Challenge. My contribution to this challenge is a traditional Finnish dessert. Simmer or steam 150 ml spelt semolina in 600 ml diluted lingonberry juice (you can use store-bought juice or prepare it…

Chestnut cake with pear compote and sour cream

Today, the November Food Blog Challenge by Foodblogs Schweiz starts. This month, the food basket contains corn, cauliflower, mushrooms, chestnut, pear and quince. I’ve created dishes featuring almost all of these ingredients lately – corn, cauliflower, mushrooms, more mushrooms and quince. Pears and chestnuts haven’t appeared, though. Time to change that. First up: a traditional Ticino chestnut…