This year I’m very successful with growing my own green beans! 🙂 I love them steamed and lightly sauteed but they are also great in soups. Continue reading
This is one of those recipes that just happen to be when a sudden boost of creativity hits the kitchen. Leek is one of my favourite winter veges and I was thinking about how to turn it into a new, exciting dish. It tastes so good when it is a little roasted and so I’ve tried out this dish with it. Continue reading
I just love potatoes. And chilli. And garlic. So why not combine these three ingredients into an easily prepared meal that spices up your day? Continue reading
Another yummy fig recipe! I thought they could be a great starter or light meal as well. Combined with my beloved lettuce and protein-laden tempeh it just had to work. And yes! An awesome combination of smokey tempeh, sweet fig and balsamic dressing. Yum! 🙂 Continue reading
When it comes to vegan bread spreads you won’t find much on offer in New Zealand. I’ve been spoiled for choice when living in Germany. You can buy so many different vegan options. Tofu with all sorts of flavouring and spices. Heaps of different luncheons, savory, as well as sweet spreads etc… Continue reading
This is one of the summer dishes that I just can’t enough of. It is a recipe from my mom and also the first one that I’ve ever learnt from her. At home we used to have this kind of salad quite often with dinner. I always liked it! It is so refreshing and light! And the flavour! You have to try it! Continue reading
In Germany, I lived in the area around Frankfurt am Main for a while. Shortly after I had moved there, people told me about one of their regional food specialties: green sauce. I thought that it sounded pretty odd and couldn’t imagine how it could taste.
I’m still trying to find a way to make my own gluten-free vegan burger buns. One of my last tries resulted in flat shaped breads, that looked more like a pitta. They were very yummy though. And so I decided to try some more variations of it.
This is one of my favorite starters. I just love the juicy and flavoursome deliciousness of grilled portobello mushrooms!
They are nice on its own; but even better with some freshly made sour cashew nut cream.
Since I’ve re-created this old recipe of mine with cashew nut cream instead of soy cream, the lettuce plants in the garden are struggling to keep up with my appetite for fresh salad.
I am really good at cooking too many potatoes. But that doesn’t really worry me. You can transform them into a naughty fry-up. Or, the more healthy option, you can make a salad with them! 🙂
It is springtime in New Zealand! And I finally saw NZ grown cucumbers in the shop for an acceptable price.