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…
Hello everyone, here comes part 3 of our odyssey through the Alps while we were escaping Corona. If you’ve just come across this blog you can find Part 1 and Part 2 here. Today, I was in the mood for a sweet treat again. A raw vegan chocolate tart. The perfect companion to survive the stay-at-home time.
Here comes the recipe for our vegan orange tarragon fruit leather. It can perfectly combined with a cup of coffee, tea or as a dessert in between. Also, in this post I’ll tell you the next sequel to our “escape” from South Tyrol. Actually a place from which you really don’t like to leave. It hurts my heart when I think about what that means for local businesses that depend on tourism. A disaster. I hope that this phase is not going to affect this beautiful region too badly.
Finally it’s time for a new recipe. Actually the vegan Vietnamese rice noodle soup should have been posted much earlier. I had everything prepared so nicely, so that I could have presented you with two nice recipes every week even during vacation. But it wasn’t possible. Because suddenly, our vacation unexpectedly became a little turbulent and we had leave earlier.
Sandwiches are great. Warm sandwiches are even better. And the VERY BEST: making them vegan is also possible with the best pesto in the world and a portion of well-seasoned, juicy grilled vegetables. I’m always excited about sandwiches like a child on the day before Christmas, especially about those that are creatively filled, with many different ingredients and a delicious spread or dressing. That’s why today, you get the best grilled veggie and basil pesto sandwich you can imagine.
No, it is not a vegan Fanta recipe, although it looks like Fanta. It is my secret anti flu weapon. Flu season is almost over now. Although the rainy weather here in Düsseldorf, will probably prolong it a bit. Thanks to you, Corona Virus. But you don’t know my spicy ginger orange tea yet 😉
How about a salad today? This one is a pretty famous one. It looks complicated, but it can be prepared extremely quickly. I’m sure you all know tabouleh, the delicious parsley salad from the Arabic cuisine. So, this quinoa-mint taboulé absolutely doesn’t reinvent the wheel here. Nevertheless, I would like to present my very own version with lots of mint and quinoa. Usually, taboulé is prepared with bulgur or couscous. Both contain wheat and are therefore unfortunately not gluten-free.