Tag Archives: vegan

Celery root, carrot and apple salad

Celery apple carrot salad

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

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Spaghetti with swiss chard sauce and cherry tomatoes

Swiss Chard spaghetti

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

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Fall for breakfast: vegan pumpkin pancakes

pumpkin pancakes

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

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For a healthier sunday brunch: Guilt-free mini plum cakes

Mini plum cakes

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

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Fried celery ‘schnitzel’ with lettuce salad

celery schnitzel

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

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Easy three-ingredient banana oatmeal cookies

banana oatmeal cookies

Is there anything like healthy cookies? I don’t really think so, but I would say that these are pretty close! And the best part is, that there is a good chance that you already hve all the ingredients in your pantry. With the not-so-secret ingredient ‘ripe bananas’  you are able to make delicous oatmeal raising cookies with no added fat or sugar! Which of course doesn’t mean that the cookies are actually sugar free since both bananas and raisins contain relativley high amounts of fruit sugar. But still, compared to other cookie recipes that often use a lot of fat and sugar, these cookies are a much more health-friendly alternative.

If you don’t like raisins, feel free to use any other kind of dried fruits. You could of course also add little extras like chocolate chips, though remember that these contain a lot of sugar and fat! Feel free to experiment with this recipe – you can use whatever spices, nuts or dried fruits you have in your kitchen! Since there are now raw eggs or other potentially problematic ingredients in the dough, this recipe is also perfect for baking with children – if they end up eating some of the dough raw, it’s basically nothing different than rich banana oatmeal.

Below, I have given the measurements for the batter from one banana – if you are using more, simply multiply the measurements by the number of bananas you use. Continue reading

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Meatless ‘Grünkern’ sauce bolognese

Grünkern bolognese sauce

What the heck is ‘Grünkern’? It’s basically spelt that has been harvested while still unripe – therefore its green (‘grün’ in German) colour. It’s quite popular among vegans and vegetarians in Germany since its texture makes it perfect for replacing ground meat in burgers, chilli or pasta sauces – just like this bolognese inspired vegan pasta sauce. It’s also a good alternative if you are allergic to soy protein and therefore can’t use the most commonly sold soy based meatless alternatives to ground beef. It also brings a nice hearty flavour to every dish, so you will need less spices – especially salt – than usually. Call me weird, but its taste and smell kind of remind me of smoked bacon – though it has been years since I last ate smoked bacon, so my taste-memory might not be the best. If you search for Grünkern on your next shopping trip, try whole food stores – that’s where you would also find it in Germany. It may also be sold as ‘unripe spelt grain’, though it is usually sold under it’s German name. If you find it – give it a try! Continue reading

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