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
Tag Archives: vegetarian
Last Sunday, I decided to start this year’s outdoor running season (I use a treadmill during the winter), and of course, I ended up overdoing it. Apparently, even the combination of regular treadmill running and strength training focussing on your thighs and buttocks isn’t enough to prepare you for running up several hills in the course of one 35 minute run. Especially if it’s pretty damn windy. Since I still felt pretty spent a couple of hours later, I decided for a lunch rich in protein and carbs to help me refuel my energy so I wouldn’t just spend the rest of the day channel surfing on my sofa.
I always have a couple cans of beans or lentils in my pantry – while it is usually cheaper to cook them yourself, it often takes hours (literally) to cook them, so if you want a quick lunch or dinner, go for the canned ones. I also had an previously unopened package of buckwheat pasta that I still needed to give a try, so I decided on a quick buckwheat pasta dish with white beans and courgette, seasoned with lime juice and a little sage. This recipe takes you just about 10 to 12 minutes to prepare, and the result is a really delicious and energizing dish with a great combination of flavours – you will be surprised how well white beans, sage and lime juice work together! And the best part: After lunch I finally stopped felling worn out! This might become a regular post-workout dish for me. Continue reading
I used to be one of the biggest night owls you can imagine, and while this has remarkably changed in the past years, I’m still not quite the early bird that I would like to be. Though I did discover that I am easily bribed in getting up early – either with the promise of a nice morning run or, even better, with food! Glorious food! And preferably something hassle-free that you only need to take from a tin before you dive right in. Just like these breakfast muffins – loaded with good stuff like carrots, apples, flax seed and wholemeal flour, sweet but not to sweet, and absolutely delicious!
The best part is, these muffins freeze really well, so you can make a batch of them on the weekend and then enjoy them throughout the next week(s)! If you take them from the freezer the night before and place them in your fridge, they will defrost completely until the next morning without drying out. Do you need any more reasons to give these a try? See how easily they are made: Continue reading
Salty chocolate treats? Hell yes! It may sound odd at first, but sweet and creamy chocolate is just perfect for combining with salty ingredients. A few of the ‘expensive’ chocolate brands do even sell chocolate bars topped with coarse salt or other hearty toppings – though for a rather budget-unfriendly price. You can however make the most delicious salty and crunchy chocolate treats all by yourself – with the magic ingredient ‘pretzels’. (You can also use pretzel sticks, though the round shape works better in my opinion.) They are the perfect mixture of salty and crunchy, and are pretty much fat-free which makes it easy to mix them with other ingredients. I made two versions of chocolate treats, one with white chocolate and dried cranberries, and one with dark chocolate and pumpkin seeds. Both balance their flavours pretty nicely: sourly cranberries meet sweet white chocolate and bittersweet dark chocolate meets savoury pumpkin seeds – truly delicious! Feel free to use whatever kind of chocolate you like, be it vegan rice milk-based chocolate or dairy-based chocolate – whatever you prefer. You can also try to use different dried fruits or seeds, the two versions presented here are merely suggestions! Continue reading
What to do if it’s Sunday evening, all shops closed, and your fridge is frighteningly empty? Get creative with whatever is left in there. Which in my case, was a sad lone fennel in the vegetable drawer. (I may or may not be a little exaggerating about this.) I know fennel has a quite, well, distinct flavour that not everyone likes, but I assure you that even fennel sceptics will love this salad! To make up for my lack of other vegetables to go with this dish, I prepared a delicious orange-mustard dressing that will get you addicted with your first bite. The result was a very tasty, slightly sour and sweet crisp salad with just the right blend of fennel and orange-mustard flavour. Give it a try! Continue reading