Sometimes there are days when vegan life or the plant-based diet are a little difficult. For example, when you long for a dish where actually need cheese for. Cheese is actually the only thing I miss from time to time since I went vegan. But that’s hover now. Why?
Dear friends, today I would like to introduce you to a new easy vegan recipe – a creamy lemon polenta with oven-grilled veggies. Admittedly, it looks like more effort than it actually takes. You can easily prepare it after you return home from a long day’s work and feel already like half-sleep.
Today I present you with a new recipe from my left-over collection: vegetable crepes with grilled wild garlic portobello. What portobello mushrooms? I met them for the first time in London, near famous Portobello Road in Notting Hill. In many cafes and restaurants there was a lot of Portobello dishes on the menu, which was completely unknown to me at the time. But what exactly is a portobello mushroom?
And as promised, today I’ll provide you with a delicious filling lunch packed with veggies. Mediterranean Sesame Potato Cakes with Asparagus Salad – the perfect home office meal. The “side dish” that comes with the fresh green asparagus salad is a leftover-creation.
In fact, I wrote two blog posts at the same time today. The recipe for the French Apple Thyme Tart got its finishing touch today and is eagerly waiting for you at the bottom of this article. Since so many of you engaged in the vote on Instagram and 80 percent ultimately agreed that today’s post would be sweet and not savoury, the winner was the French apple thyme tart, and on Thursday or Friday a green, vegan, but still filling lunch will follow.
Last night we had a delicious Zucchini Lemon Risotto. Risotto is one of the best dishes that Italian cuisine has to offer. Actually, we had the vegan sister of the risotto, without parmesan cheese, butter or cream.
Today I present you our new favorite breakfast: the creamy strawberry porridge breakfast bowl.
The weather here in Düsseldorf is slowly developing into a true early summer. The best thing that can happen to us during the stay at home time. At least there is sun, everything is blooming, it is warm outside. This immediately raises the mood. And another reason has recently come up that totally brightens up our mood – the strawberry season!
This is a slightly different pumpkin soup – a pumpkin fennel soup. It perfectly fits the weather, which got a little colder here on Easter Monday. Actually, we all know pumpkin soup in all it’s possible versions – Asian-style, with potatoes or even with orange juice. But with fennel, you might think, could that taste good?
Finally the time has come. How long have I been talking about it on Instagram? It seems to be for an eternity. You probably already thought, okay, when will this bread finally be online? We’ve already voted on its name, so finally post it or stop dangling it in front of us 😀 Now it’s finally ready to be shared. Wolfgang’s farmer’s bread. Gluten-free German sourdough bread for you to bake at home. We feel like we made a hundred baking attempts, until the bread was the way we wanted it to be. But it finally worked out…