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Best Cheesecake with Apricots & Blueberries

3. Apr 20179. Jan 2019Leave a comment

I’ve always had a weakness for cheesecake. Before I became vegan, cheesecake was one of my absolute favorite cakes. If not the favorite cake. I was really missing that but never really thought a purely plant-based version could taste great as it is in the name: it is all about the cheese. Then I have however somehow realized that it is indeed possible to bake (or even to freeze) very delicious cheesecakes without milk and eggs. Vegan cheesecake without curd cheese?! Yes, absolutely no problem – I know many won’t believe it, but I actually do prefer this recipe to the real thing! Give it a try and I am sure you’ll love it.

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Homemade Sweet Potato Gnocchi with Mushroom, Caper, Leek & White Wine Sauce

1. Apr 201714. May 2017Leave a comment

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Some Germans really have their difficulties in pronouncing these, the best try will probably sound more like “Gnodschi”. These do not really belong to the pasta family because the dough is traditionally made from potatoes instead of durum wheat. Check out the pictures of these delicious, hearty-sweet, orange mini dumplings and make sure you give them a try!

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Bavarian Pretzels

30. Mar 20179. Jan 2019Leave a comment

This reminds me of home. This is one of my favourite things to eat and it was upsetting me so much that I could not find proper pretzels outside the South of Germany (yes not even Norther German bakers seem to be able to make proper pretzels so nothing to feel ashamed of fellow UK citizens). There is no egg in pretzels so you’ll find that they are vegan in most bakeries. However, finding tasty ones is the challenge. You might think they are a lot of effort but actually they are not, the shaping might need some practice but other than that they are really not complicated to make.

Let me show you my version, I might add a video later on as I baked them with a couple of friends already and once I showed them how to shape them they found it super easy.

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Easy German Mini Doughnuts filled with Rosehip Jam

28. Mar 201714. May 2017Leave a comment

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In the UK lots of things are just simple compared to Germany. You call it doughnut – That’s it. We are not as straightforward – In Berlin those are called Pfannkuchen, people living in other parts of Germany call them Berliner. The Bavarians obviously needed to do differently than all the rest of Germany and so they came up with the name Krapfen. And everywhere they think of exactly the same thing: an airy dumpling with jam filling, which is mainly eating during carnival. The bakeries go crazy coming up with creations from eggnog filling to confetti. We’re gonna go for the classic this time. Oh and there is no fancy doughnut forms etc. needed just a pan and a bowl.

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Best Vegan Parmesan Cheese

26. Mar 201714. May 2017Leave a comment

This nut cheese is amazing. I tell you before being a vegan I loved cheese on absolutely everything and everyone who knows me and has been to a restaurant with me in the past is aware of me having been every waiter’s nightmare – “Would you like some Parmesan – Just say stop when it’s enough cheese” – it feels like 10mins pass and the waiter’s eyes are getting bigger and bigger” after the cheese piling up on my Spaghetti or Bruschetta I then finally to the relief of the waiter do say “Thank you, this is enough for me” and he runs straight off and I can see his eyes roll. I blame it on the Italian in me. Those times have long passed now, however, I needed a substitute and that quick! I tried all sorts of vegan cheeses: Sainsbury’s ready-grated “Gary”, tried grating Violife myself, took the hours-long journey to Wholefoods on me and basically emptied their whole cheese shelf. Sadly, everything badly disappointed me on pasta (there were some great options for putting under the grill to make things like Pizza, Stuffed Veggies, Lasagne, Cheeseburgers or Mac’n’Cheese). So I started to experiment and can promise you this one is blitzed up in less than 5mins and tastes even better than Parmesan! Give it a try – I’d love to hear what you think!

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Tagliatelle with Savoy Cabbage, Oyster Mushrooms & Caramelised Walnuts

25. Mar 201714. May 2017Leave a comment

The combination of oyster mushrooms, cabbage, salty vegan parmesan cheese & caramelised walnuts makes a simple but very elegant dish.

What I love most about this recipe is that is is so hearty. I must admit, however, that it feels a bit like a real calorie bomb through the cream. But sometimes there is no way around it if you’re feeling down and simply want to eat comfort food. Perhaps also because good friends are over along with a delicious wine. If you have problems with the calories, you can replace the cream with milk and add corn flour as a thickener. This impacts the taste though, and soya cream has way less calories already than its brother double cream and we don’t use much anyway – so indulge instead of counting calories – You deserve it!

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Raw Strawberry & Lemon Cheesecake

24. Mar 201730. Mar 2019Leave a comment

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Fresh, light & creamy: to match the rising temperatures, I love to get back into raw food like this delicious raw cake from the fridge. Unlike ordinary cakes, this raw food variant does not have to be baked, but instead- as the name implies – is prepared with raw ingredients. Following a healthy diet vs. sweet cravings – one does not have to exclude the other. This delicious cake, like my other raw recipes, supports a healthy lifestyle as it consists entirely of fresh & healthy ingredients. I do not use flour or sugar in my raw recipes but instead use nuts like almonds or cashews, fresh fruit and dates. This is not only a treat for your taste-buds, but also incredibly nutritious: nuts contain abundant amounts of protein, fibre and healthy fats. The dates and fruit are rich in minerals, calcium, copper, zinc, potassium, magnesium and contain many vitamins – who would have thought that a cake can be so healthy while being so delicious?

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Super Quick & Easy No-kneading Garlic Naan Bread

22. Mar 201730. Mar 2019Leave a comment

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Finding a vegan Naan bread at your local supermarket or favourite Indian restaurant can be challenging – there is milk or milk powder in 90% of them. So stop searching and try making it yourself. My Garlic Naan Bread recipe is so easy – you won’t believe it! It won’t take you long and you don’t need a traditional clay oven to make vegan naan bread and still it becomes wonderfully light and fluffy. This recipe makes 4 Naan Breads but I often double the recipe. If you don’t eat all of it in one go, you can freeze it for up to 1 month.

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The Avocado – Great taste but bad eco-balance?

21. Mar 20172. Jul 2017Leave a comment

Avokádo.jpg They are more popular than ever but their eco-balance is not as rosy. In itself the avocado cannot really be described as beautiful. Pimply skin, often brown spots- not your typical beauty standards. However, inner beauty counts, right? And here the avocado convinces with a smooth-buttery-nutty taste, versatility in its use and its health benefits! Avocados are rich in Vitamin E, Potassium, Unsaturated fats, Folic acid and contain valuable amino acids.

Avocado consumption within the EU doubled only within the last 5 years! Unfortunately, the increasing demand has adverse effects on the environment as this fruit requires plenty of water to grow and also travels quite a bit to get on our plates.

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Papa’s Italian Tomato Sauce

19. Mar 201730. Mar 2019Leave a comment

A signature dish of Italian cuisine and a timeless classic. Spaghetti al pomodoro is an institution, a simple recipe but far from trivial. Subject to endless variations all aiming find the perfect balance of flavours, the right creaminess and sweetness starts with the choice of the most suitable type of tomato. In summer I make this with fresh tomatoes but the winter ones are just too bland-tasting and I prefer the ones that were canned in summer and thus had the chance to be sun-blushed.

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