The yellow little Mirabelle plums bring some sunshine to a rather rainy August. They make for excellent jam but are lovely also in baked goods. This loaf cake recipe is vegan, and would surely work as a base for any fruit cake. Mirabelle plum loaf cake wet ingredients130g coconut or soy yoghurt180ml oat milk100g sugar of choice1 teaspoon vanilla bean paste4 tablespoons sunflower seed oil or any other neutral oil dry ingredients250g flour2 teaspoons baking […]
It all began with an intriguing recipe which promised the taste and the feeling of gravad lax by letting soak the carrots in a sophisticated marinade. In my perception the carrot strips developed a multi-aromatic taste with no ingredient overpowering the others. Not even the algae as expected. I should say that this recipe will not replicate the flavour of gravad lax. Rather the carrots no longer taste like carrots and gain a rich aroma […]
cauliflower and celery root soup with roasted mushrooms 3 cloves garlic, sliced1 onion, dicedolive oilsea salt1 medium head cauliflower, cut in chunks1 medium celery root, peeled and cut in chunks1 1/2l water + instant vegetable powder tamari and black pepper to seasonmushrooms to garnish In a large pot, heat 2 tablespoons olive oil. Add garlic and onion and a pinch of salt , sauté until golden. Add cauliflower, celery root and vegetable broth. Bring to […]
guest post by Lenka Over the years, I have changed lots of parameters regarding how I drink my coffee. If there’s one constant in my ritual, it’s that I have always enjoyed it most with milk, or any other “vegetable drink” that turns it a smooth, satisfying shade of brown—which, to me, would be the shade of a river after heavy rainfall, or the one of kraft paper. If you’re vegan, or just trying to […]
What I love about this tart: quick and easy to prepare unbeatable flavour combination of dark chocolate, raspberries, toasted nuts and a touch of salt looks chic can be stored in the fridge for days taught me how to perfectly melt chocolate without using bain-marie dark chocolate truffle tart with Brazil nut crust for the crust: 1/4 cup raw Brazil nutsolive oil for oiling tart pan1/4 cup rolled oats1/4 cup dried, shredded coconut1/4 teaspoon sea […]
I just adore pears. Cute butt shapes and so many ways to prepare them. They are delicious with game, paired with elderberries and quinces for jam , poached or simply eaten out of hand. My pear tree had very little water and a lot of sun this summer and proudly presented me with seven (wow!) ripe pears. Here’s the recipe how I poached them with some lovely spices for my birthday lunch. poached pear with vanilla […]
1 bunch of kale (tear away the pieces from the stem) 1 avocado 1 lemon salt, pepper and a dash of tamari Rinse and prepare kale into bite sized pieces. Put into a large bowl. Add all the remaining ingredients. Massage into kale until the leaves are soft. My recipe differs slightly from Jill Daltons, but you might watch her video for the perfect “how to”.
raw baby spinach soup (recipe inspired by Anthony William) 1 generous handful baby spinach 1 orange, peeled 2 tomatoes 1/2 avocado chili salt and freshly ground black pepper For more spiciness add a clove of garlic, chili, cilantro or basil. First blend the orange with the tomatoes, then add the remaining ingredients and blend until smooth. Enjoy cold or lukewarm. Top with sprouts, herbs or roasted seeds.
A recipe from Sara Forte’s cookbook the Sprouted Kitchen: Bowl and Spoon. The salty-sweet and slightly spicy granola becomes amazingly addictive when paired with creamy yoghurt, a spoonful of honey and fresh fruit like peaches, raspberries and blueberries. seedy olive oil granola (makes about 6 cups) 1/2 cup extra-virgin olive oil 2/3 cup pure maple syrup 3/4 teaspoon sea salt 1/2 teaspoon cardamom 1 teaspoon cinnamon 3 1/2 cups old fashioned oats 2 cups rice […]