Summer Salad with Black Salsify

Summer Salads

Hello dearies:)

Today I want to share a recipe for a summer salad with you, or more precisely I want to show you this black salsify topping because it is a welcomed change to a salad and I know only few people who have ever eaten them. Their taste is a bit like asparagus – with a kind of nutty flavor, being rich in calcium and magnesium as well as they are a good source of protein.

This year I want to try to bring a little variation into my salad-making and experiment with new combinations:)  (who said salads are boring anyways?!)

Black Salsify - Sesame Topping

I combined this topping with lettuce, cherry tomatoes, avocado and a light dressing, but as everyone has a different taste in veggies, so it is up to You to decide what ingredients you want to add to your salad;)

When I think of new salad ideas, I mostly try to pay attention so that the preparation time does not take too long – I don’t like it all too much when it takes me almost an hour to prepare a salad.


– About 200g of cooked black salsify

– 1 Tbs olive oil

– 2 Tbs of agave sirup

– half an onion, chopped

– 1 Tbs of sesame and 1 Tbs of black sesame seeds

– salt/pepper to taste



Heat up the olive oil in a pan and first put in the chopped onion, then after a minute, add the black salsify.


Roast on medium heat and spice with salt and pepper (optionally you can use more, or different herbs:))


Add the agave sirup and roast again for a few minutes, not too long. Now you can as well add the sesame seeds, as they should stick to the agave sirup. At this stage, you can taste and check if you eventually need to add more spices, or not:)

Voilà it’s ready;)

I hope you guys like this recipe – and if you have a few variations for me, let’s hear them 😉

Enjoy the summer, xoxo



Cookie Dough Dip (Vegan and healthy)

Appetizers, Sweets & treats

Hey ho guys!! 🙂

I know I was not very active on my blog..I’m sorry! At the moment I am writing a larger paper on how to extinct deep-rooted prejudice and discrimination in the education system, so that we can live in a better world without judging each other based on superficial things. That said, I will try to post more recipes for the summer 🙂

or... Heaven in a bowl ;)

or… Heaven in a bowl 😉

I have something truly brilliant for you guys; it will blow your minds, promise:) It is a cookie dough dip that makes you want to eat it all the time, dip everything into it, and the best is – it even is healthy! So no need to hold back:) It is also a great addition to any party, and people cannot tell that it is healthy or that it contains chick-peas!! Another bonus: the preparation is super easy 😀

The dip is gluten-free and contains high amounts of protein!

I found this recipe over here on Chocolate covered Katie’s Homepage:  Thanks Katie for this awesome idea:)


– 1 can of chickpeas (250g, drained)

– 1/8 tsp salt

– 1/8 tsp baking soda

– 2 tsp pure vanilla extract

– 1/4 Cup of nut butter of your choice (I used peanut butter, which added a light peanut taste to my dough.)

– If needed you can add up to 1/4 Cup of milk of your choice

– 1/3 Cup of chocolate chips or raw chocolate chips

– To Sweeten it i used 1/3 Cup of brown sugar and I added 3 to 4 tbs of agave sirup

– 2 to 3 tbs oats (or ground flax works too)



Wash the chickpeas well, then put all of the ingredients in a food processor – except for the chocolate chips! Maybe you could also try a blender, but I don’t know if that works as good.

Blend for a few minutes and you should get the same texture as with real cookie dough. You can taste from time to time, to see if you need more sweetener.

Now add the chocolate chips and mix by hand.  That’s it!

Put in the fridge and its ready to be served! 😉 You are free to dip in there whatever you like ;)) I was a little sceptic at first, but this recipe was a big success!

Enjoy!! I hope you like it as much as I do…



Vegan Tortellini Panna-Prosciutto


Heyhey dearies,

Today I will share an easy and pretty fast recipe with you all:) As a former omnivore I loved Tortellini Panna-Prosciutto and ate them a lot in restaurants. It was very hard to say NO at first… Now, since I found a vegan alternative to it, I do not even miss it anymore. It takes only a few minutes to prepare!


You need:

– about 150 ml of soy cream

– 1 shallot, chopped

– 1 garlic clove, chopped

– 1 tbsp of olive oil

– 2 tbsp of white almond purée (Mandelmuß)

– 400 ml water (boiling, to mix with the almond purée)

– Your favorite vegan Ham substitute, cut into squares or cubes

– Your favorite vegan Tortellini version (I had some with a mushroom filling:))

– half a teaspoon of salt

– (black) pepper to taste

optional: chopped parsley (I didn’t have any, unfortunately), or spinach, mushrooms etc 🙂 its flexible


In a pan, heat the olive oil and add the shallot and garlic. In a water boiler heat up the 400ml of water and mix it in a bowl with the almond purée.

According to the cooking instructions for your Tortellini, plan to cook them accordingly, as the sauce will only take less than 10 minutes:)


Now, (stove set at medium to high) put the almond-water mix into the pan and stir well. At this stage you can also add the chopped parsley if you want add some (or spinach).


Add the pieces of vegan ham, salt and pepper, and stir again. Now add the soy cream to the mixture. Set your stove down to medium-low. Wait until your sauce has a creamy consistency aaand its done 😀


Serve with the tortellinis and grated vegan cheese. Enjoy! 🙂


Petit-Pain au Chocolat / à la Fraise (Vegan)


Hey dearies 😉

I have to admit, since I am writing my thesis I do not have a lot of time left to post a lot of recipes, and I am really sorry for that! 🙂 However, we all gotta eat something, right?

So I thought I would post a vegan recipe for my favorite bun at home, the pain-au-chocolat 😀 This is super fast and easy, so have a go at it and enjoy 😀



For 6 medium pains au choc (see photo)

– 1 package of puff pastry (vegan)

– some pieces of dark vegan chocolate or chocolate chips

– strawberry jam (1-3 teaspoons)



Take your puff pastry out of the fridge like 10 minutes before you want to start. Lay it out on the table and cut it into 6 rectangular pieces (the pieces can be as small or big as you want, just make sure they are more rectangular than square.


Now we divide the rectangular shapes in thirds BUT WITHOUT CUTTING ANYTHING, its just imaginary dividing:) At 1/3, place a stripe of the chocolate ( or choc. chips) or a spoonful of strawberry jam.


Fold the smaller side (1/3) over the chocolate or the jam. Take the larger 2/3 of the rectangular piece and fold over the previous layer. Voilà! 😀


From 15 to 20 minutes, at a temperature of 210°C.

Enjooooy 😀

Nutty nutty Almond & Hazelnut Cake (vegan)

Sweets & treats

Hey hey everyone 😉

Today I want to share a recipe of a delicious almond & hazelnut cake that I made for a friend’s birthday. It won’t take too many ingredients and is super easy to make! 😉

Almond-Hazelnut cake, one side topped with chopped hazelnut, the other one plain chocolate

Almond-Hazelnut cake, one side topped with chopped hazelnut, the other one plain chocolate

You will need: 

– 250 g of flour (I used wheat flour)

– 1 pg. of baking powder

– 1 pg. of vanilla sugar

– 70 ml of sunflower or colza/canola oil

– 100 g of sugar (I used organic brown sugar)

– 250 ml of unsweetened soy-milk

– 100 g of finely ground almonds and optionally, some ground hazelnuts

– 75 g of chopped hazelnuts

For the chocolate glaze: about 75 g of dark chocolate coating and 25 g of chopped hazelnuts to put on top:)

What you do: 


In a mixing bowl, put together the flour and the baking powder.


Now add all the other ingredients; vanilla sugar, oil, sugar, soy-milk and the nuts.

Using a hand mixer,  blend everything together until the dough is smooth and even.


Fill the dough into a cake tin with a sheet of baking paper (or alternatively grease it with some margarine). Put in the oven at about 180° for 15 minutes (on the circulating air mode it os 160°C). After this, cut a line thru the middle of your cake of about 1 cm depth. Leave the cake in the oven for 45 more minutes, at the same temperature.


After you take the cake out of the oven, take it out of the tin and let it cool down.


In a bain-marie, melt the dark chocolate and spread it over the cake. Now you can put the hazelnut topping on it, or just feel free to use any other topping you like 🙂

Enjoy you guys, I hope you will like it as much as I did:D

Vegan “Kniddelen“ – Veganizing a traditional Luxembourgish Dish


Hey my dear friends 😉 I hope you all had a nice start into 2015! Today I wanna give you a recipe of a traditional dish from Luxembourg, called Kniddelen. They are kinda like flour dumplings and they are mostly eaten with bacon – which I substitute with smoked tofu – and apple puree.


So here’s what you need (for 2 big plates):

– 450 ml of Oat Drink

– 400 g of flour (I used wheat)

– 1 teaspoon of seasalt


In a (big) bowl, mix together the flour with the salt and add the oat drink, use a whisk to blend everything together until you have an even dough mass.


Allow the dough to rest for about 15 minutes. During this time you can already cut the smoked tofu into tiny little cubes.


Now you need a bowl of boiling water, with a pinch of salt. When boiling, set the temperature a little lower. Now take a tablespoon of dough at a time, and put some dough into the water. When they are ready, they will come up to the surface:) Depending on the size, this takes from 5 to 10 minutes.


In a pan you can roast the smoked tofu until it’s to your liking. For the apple sauce, just blend your apple in a blender, adding the sweetener you want (or you can use store-bought apple puree).

Serve the Kniddelen with the smoked tofu and some apple puree on the side! 🙂

Bon Appétit 😉

I hope you enjoy them 😀

Green Pea & Lemon Risotto with baked Bell Pepper


Hello there! 😀

First of all I want to wish you all a happy New Year 2015 and that you stay healthy and all your wishes come true 🙂 As an addition to a healthy start into 2015, here is a gluten-free and soy-free Risotto which I fell in love with ❤ 🙂


This recipe from Veganomicon is really delicious and so I have to share it with all you guys:

For 4 persons you will need: 

– 2 Bell peppers (red or orange), chopped in quarter pieces

– 6 Cups of vegetable broth

– 2 Tablespoons of olive oil

– 1 cup of chopped shallots

– 4 cloves of garlic (chopped)

– half a teaspoon of dried Thyme

– half a teaspoon of dried rosemary

– some black pepper

– half a cup of dry white wine

– half a teaspoon of salt

– 1 1/2 Cups of Arborio- Rice

– 1 1/2 Cups of fresh or frozen peas

– 2 Tablespoons of Lemon juice

– half a cup of freshly chopped parsley



Take a coated pan and drizzle some olive oil in it, and but the quarters of bell pepper in there. Let them cook slowly on low heat until the end of the recipe.


Heat up the vegetable broth in a pot and while making the risotto, leave it on the lowest heating temperature.


Take a medium soup bowl with a heavy bottom, put in some olive oil and gently roast the shallots for about 5 min. Then add the garlic, thyme, rosemary and the black pepper. Let stir for 2 more minutes. Now add the wine and some salt and let the wine cook until evaporated.


At medium heat again, add the rice and stir it up for 3 minutes. The rice should slowly soak up the liquids in the pot and turn lightly brown. Now add the vegetable broth cup by cup (!) with stirring, until soaked up by the rice.


Together with the last cup of broth, add the fresh / or frozen green peas. When the broth is almost gone completely, then you can add the freshly chopped parsley and the lemon juice. Now stir for about 5 more minutes.


Put your Risotto on a plate or in a bowl and decorate the border with the bell peppers.

Bon Appétit!! 😀 I hope you guys like it! Personally, I was surprised at how yummy this turned out 😀


the berry fairy

Vegan Holidays – How not to despair:)



Since some friends asked me about what I am gonna eat for christmas – since I don’t eat dairy – I decided to write a little something about that topic:) I mean only because in our society every celebration or feast has to do something with meat, milk and cheese – doesn’t mean vegans or vegetarians have no alternative! On the contrary, the alternative just has to be shown so that you can orientate yourself a little better.  😉


For appetizers or an entrée there are a lot of good soups to find for instance, a creamy potato soup or maybe my featured “Cream of Tomato Soup“ from Veganomicon. Vegan soups can be very healthy and nutritious without filling the stomach too much so you still have space for the main course;)  Using puff pastry, you have almost infinite possibilities to make your own vegan “amuse-gueules“ or appetizers (have a look at the pizza bites;)).


Cheesy Pizza Bites

Bruschetta may as well be a good idea as a lot of people like them AND they are vegan of course.

Main Course

So my family traditionally makes a good “Raclette“ for Christmas, it brings the family together while everyone can eat, drink & talk and no one has to stand in the kitchen for most of the time, we just do all the preparing together in advance. At first I thought when I go vegan it will be sooo difficult for me while eating Raclette, but fortunately that is really not the case 🙂 phew!


Veggie Raclette

Ok so when the others put meat on the grill, I just put bell peppers, mushrooms and other vegetables on it, it’s delish 😀 I also took sliced zucchini which I prepared with a mixture of olive oil, salt and pepper to put on the grill.

In the little Raclette pans, (I m not sure what their name is) I like to put a sliced potato with my favorite vegan cheese melt. I heard there are actually a lot of vegan cheese brands that can be used for this since they melt really nice. You can of course add more stuff, like tomatoes and pickles *mmmmh* so good…

Additionally, if there are some vegan salads on the table you will really have so much to eat, you won’t even miss the meat or the dairy because you are busy devouring the other good stuff 😀  true story!


Considering vegan dessert alternatives, nowadays there are a lot – and I really mean A LOT – of possibilities. If you prefer small tarts or cookies or muffins, you can find a multitude of recipes online but of course you should also try to veganize you Favorite cookies; its all about personal experience with these things 🙂

You can also prepare small dessert glasses and fill them with layers of vanilla soy yoghurt, berries and nuts or crunchy brittle. I made this one once, and even non-vegans/vegetarians wanted MORE of it!

Finally a rich cake doesn’t need to contain dairy per-se. There are so many vegan cakes, some of them don’t even need baking, you can work with the freezer (mostly with raw vegan cakes). I think this year for Christmas, we will have the Vegan (No-)Cheesecake for dessert…For me as a cheesecake fan this became my favorite vegan recipe for it and I need my brother (who’s also into cheesecake:P) to try it. 😉


Famous (No-) Cheesecake

The fact I love most about vegan kitchen is that you can really individually modify the recipe with fruits and nuts that YOU prefer the most. It’s mostly a flexible kind of cooking/ baking. So you can always add your personal touch to your creations 😉

I hope I was able to give you guys some ideas or suggestions about how to make your holiday a vegan one – however, if you have any specific questions or more suggestions, just go ahead and tell me about it in the comment section! Thank you, and I hope your 2 last weeks of December won’t be to stressful 🙂




Vegan appetizers: Easy cheesy Pizza Bites


Hello there! 🙂

If we like it or not, Christmas is approaching and I thought I would show you a recipe for vegan pizza-type appetizers, in case some of you are still looking for some easy but delicious “amuse-gueules“ to make at home.


All you will need for 2 (bigger) plates is: 

– 1 package of puff pastry (vegan, but they usually are)

– Some tomato sauce or tomato purée, about 1/2 Cup

– Spices: dried Oregano, pepper, pinch of salt

– Your favorite vegan cheese, I used a shredded cheese (pizzamelt)


Roll out the puff pastry and cut it into small rectangles, each about 6cm long and 3cm wide.


Mix your tomato sauce with oregano, pepper and a pinch of salt, according to taste. Using a teaspoon, spread a little bit of tomato sauce of one side of each rectangle and add the cheese shreds.


Now fold each rectangle in half, covering the tomato sauce and cheese. Adjust the borders with your fingers, so that everything stays inside. Put them on a sheet of baking paper- they’re ready for the oven 🙂


– About 15 to 20 minutes, at 220°C

Easy to make and in my experience, they are waaay to quickly gone – I mean, everybody loves the taste of pizzaa 😀


Enjoy guys, 🙂

Crispy Choco- Aronia Bars


Hey there 🙂
Today I wanna share this recipe for some nice granola type bars or if you prefere them smaller then you can make bites!


So, here is what you need:

– 1 cup of buckwheat
– 1 cup dried aronia berries (or other dried fruit)
– 8 to 10 medium dates
– 1/2 cup of shredded coconut
– 1/2 cup cacao
– 2 tbs. Agave syrup
– 1/2 cup of coconut oil, melted

I think it will work just fine with any berries 😉 and by the way, it is a no-bake recipe – you‘ ll just need a freezer! So how does it go:

First thing to do, is to mix the dates in a food processor or blender until they are a sticky paste (not too long).

Now add all the other dry(!) Ingredients to the mix, everything except the agave syrup (or other sweetener) and the coconut oil – process the mix again.

Add the coconut oil and the agave syrup step by step, not all at once. Process the mix some more and put the crisp – sticky paste into a tray.

Let set in the freezer for about 8 minutes.

Take the tray out and cut into bars, now they should still be soft enough for cutting. Let set again for at least one more hour in the freezer.

When you take them out you can break them into bite-sized pieces (or not 😉 )
Keep them in the fridge until they’re all gone 🙂

Enjoy guys, i hope you like them! There are a lot of possible variations for this recipe, so have fun!