If I had to pick my favorite spread/dip, hummus would definitely win – even before any kind of chocolate spread. Hummus is just so versatile – you can spread in on fresh bread, dipp all kinds of veggies in it, use it in wraps and sandwiches… Or you can eat it right from the container, which I may have done a few times. You can get pretty good hummus at your local deli or supermarket, but I often find the store-bought kind lacking in flavor. Also, if you read through the ingredients label, you can see that many producers add all kinds of food additives such as thickeners or preservatives. If you want to avoid this stuff and make sure that the hummus tastes even more delicious, you can simply make from scratch. And don’t worry, it’s really easy to make!
I usually boil the chickpeas myself and don’t use canned ones, so my recipe starts with boiling the chickpeas. Boiling chickpeas often takes at least two hours, but you can shorten this time significantly by doing two thing: soaking the chickpeas for at least 12 hours before boiling and adding a pinch of baking soda to the water when you boil them. This will make the water slightly alkaline, which speeds up the cooking process. This way you will even save energy! If you are in a hurry and want to use canned chickpeas, go ahead – you will need about 400 g. Continue reading
‘Hiding’ vegetables in sweet baked goods is a great way of making them healthier and to up your five-a-day quota. And it makes for really tasty treats! I recently had my pantry overflowing with carrots and a sudden hunger for lemon cake – so I decided to combine carrot cake and lemon cake to produce their lovely and delicious love child. If you want to make this cake more carrot cake like, you can add some cinnamon to the batter – but it also tastes awesome without it! Continue reading
A few months ago, my food processor broke down and I had to buy a new one. Since then, every time I use my new food processor I always want to give myself a congratulatory pat on the back for choosing this one, because it is so amazing. The first time I used it, I threw all kinds of fruits and veggies in there just to test how long it would take to chop everything into teeny tiny pieces – mostly just a few seconds! Since then, I use my food processor almost every other day – it’s just so easy to just use it instead of grating carrots or other hard veggies by hand.
One of the dishes that are much less time consuming to prepare with my little kitchen helper is this tasty salad. Instead of grating the celery root, apple and carrots by hand, you can just throw everything in a food processor and Tadaa! Instant salad! (Though you can of course also grate the ingredients by hand.) Just make sure to process the apple on it’s own, as it will turn to mush if you process it with the harder vegetables. This salad works great as a main course, and you can also easily transport it to uni or to work as it’s keeps fresh and crisp for a few hours even without a fridge. Just give it a try! Continue reading
Ever since I have a balcony, I try to grow some vegetables every summer. This year I grew lots of tomatoes, some carrots, red radishes, mini cucumbers and swiss chard. I didn’t really knew what to do with the swiss chard first, so it grew kind of massive and I started to desperately think of ideas that would use a lot of it. So I came up with this blended swiss chard sauce, that will turn a whole bunch of swiss chard into a creamy, delicious green sauce. It you don’t want to blend the sauce, I recommend to use a different kind of pasta – so you don’t end up with either pasta or sauce on your fork. Continue reading
Since we are officially entering into the sweater weather season, it’s time to treat yourself to make the loss of summer a little easier. Every year around the end of september, with every day that passes I find it harder and harder to get out of bed every morning because I simply miss the the sunlight filtering through the blinds of my bedroom. So when I eventually manage to drag my lazy body out of bed and through the bathroom, I like to reward myself with something sweet for breakfast. In the early fall, this is one of my favorite recipes: Pumpkin pancakes with a subtle but distinct pumpkin spice flavor! I don’t use store-bought pumpkin spice but mix it myself, but you can of course simply substitute the spices below with the corresponding amount of premixed pumpkin spice. Continue reading
If you want to treat yourself without going on a chocolate binge – these little mini plum cakes are just the right thing for you! I made them for a sunday brunch, but you can of course enjoy them any other day for breakfast or for desert. I tried to make these as healthy as possible, so these cakes are fat free (well, if you forget about the fat used for greasing the muffin tin), contain only a minimum of added sugar and are made with wholemeal spelt flour instead of all purpose wheat flour. But don’t worry, they are still delicious! Continue reading
Do you know what a ‘schnitzel’ is? In german speaking countries, ‘schnitzel’ describes a slim, boneless piece of meat that is first dipped in flour, then a beaten egg, and finally in bread crumbs before getting deep- or pan-fried. When I grew up, my father would often make these for saturday or sunday lunch, usually paired with boiled potatoes and some veggies.
While I never really missed eating meat after I stopped eating it, I sometimes miss the ‘schnitzel’ feeling of the fried egg and bread crumbs crust. So I decided to reinvent the ‘schnitzel’ in a vegan version – with celery as the meat, and a creamy mustard mixtures that replaces the egg. Since I planed to enjoy this as a light dinner, I paired it with some crisp lettuce and a light soy cream dressing. But you can of course pair the vegan ‘schnitzel’ with whatever you like! Continue reading