Dienstag, 27. Mai 2014

Vanilla Cupcakes with Vanilla Buttercream and Strawberries

Die deutsche Übersetzung findet ihr unterhalb des englischen Rezepts.

The strawberry season is here and we decided two kilos of strawberries were a good way to start! Apart from eating the just like that and putting them in my overnight oats, we knew we had to use them in more ways. Cupcakes seemed like a great option!

Ingredients for 12 Vanilla Cupcakes

  • 250 ml soy milk
  • 1 1/2 teaspoon of apple cider vinegar
  • 175g wheat flour
  • 20g of cornstarch
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 pack of vanilla sugar (or flavor)
  • 60g of sunflower oil
  • 150g of raw cane sugar

Ingredients for the topping:

  • 1 pack of vanilla flavored custard powder
  • 250ml of soy milk
  • 2 tablespoons of sugar (more if you like your butter cream sweeter)
  • 100g of margarine (I used Alsan)
  • 12 small strawberries (about the size of a hazelnut or a little bigger)
  • a handfull of strawberries of any size :)

Montag, 26. Mai 2014

A Simple + Healthy Breakfast: Overnight Oats

I also puréed a few strawberries and added
this strawberry sauce to the bottom of the jar.

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

Calling this a recipe is almost impudent... I saw a lot of overnight oats on the internet recently and decided to give it a go so I'd have a simple and healthy breakfast to make a Monday morning a bit nicer for myself and for people around me (those who got breakfast from me and those who didn't have to deal with a breakfast-free me). :)

Here is what I used for today's overnight oats:

Ingredients (per serving):

  • 70g of rolled oats
  • 200ml of oat milk (you can use any milk you like!)
  • 5 strawberries
  • 1 small banana
  • a handfull of chopped almonds
  • some rhubarb (half a small stick?)
  • 1 teaspoon of raw cane sugar

Montag, 19. Mai 2014

Curry Coconut Milk Potatoes with Spinach and Cauliflower

Yet another Tuesday work lunch! Monday nights are always a bit of a challenge because I want to cook something nice for my colleague and myself. Something that can easily be taken to work, heated up, and then eaten. And since my friend - unlike me - does not appreciate the taste of meat (and never has), I always want to make sure I make a wholesome, nice meal without making it seem like I'm just bringing side dishes. Curries and chilis are the obvious choice... and for today I did another curry based dish, but a little different from the green Thai curry or the regular tomato based curry. I have something similar every time we are at the Indian restaurant with my boyfriend's parents, ... except they put much more garlic in there. Which I like. But I don't really consider that a great idea for work lunches. So, if you eat this in the privacy of your home or do not care if your breath wreaks havoc on humanity: Don't forget to throw in as much garlic as you like!

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

Ingredients for 5-6 servings:

  • 1kg of potatoes
  • 1 cauliflower
  • 500g of spinach
  • 1l coconut milk
  • 3 onions
  • massaman curry paste
  • some coconut oil 
  • salt - if necessary. I didn't use any because I was happy with the salt content of my curry paste
  • optional: fresh garlic (preferably chopped finely and added to the pot along with the onions)

Banana Rhubarb Breakfast Muffins

I'm quite the fan of The Vegan Foodnerd on Facebook. I get tons of great inspiration there and have already tried a recipe or two from their posts. One of them was the ever-awesome (Oreo-free Oreo) Raspberry Cheesecake! Bow down to the makers of these recipes! :)

I have to admit that I had never baked or cooked with rhubarb before. But since I had a bunch of rhubarb in our organic farmer's veggie box last Friday, I had to conquer the art of rhubarb eating! The first piece went into a smoothie (along with bananas, an apple, and turnip tops), but I had to find good use for the rest! And The Vegan Foodnerd's recipe for breakfast muffins looked too good not to try it. I made a couple of changes to the recipe, though. Here is my version!

Die deutsche Übersetzung findet ihr unter dem englischen Rezept! 

Lots of <3 goes to camslinger.de for the picture.

Ingredients for 30 Breakfast Muffins:

  • 350g of wholemeal flour (I used half spelt, half wheat)
  • 1 1/2 table spoons of baking powder (1 pack)
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 140g vegan "butter"
  • 300g of unrefined sugar
  • a little bit of vanilla (flavor or the real deal)
  • 2 bananas
  • 3 medium stalks of fresh rhubarb
  • 350g of soy yoghurt

Samstag, 17. Mai 2014

Convenient Donuts

I rarely use convenience products and try to keep my cooking/baking on a level where I can make everything from scratch. Not this time. :) I had come across this advice online and decided I had to try it.

It turned out niiiice. :)

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!


  • one pack of store-bought portioned biscuit dough (the stuff that turns into biscuits/tiny rolls - check the ingredients! Many brands are vegan!)
  • powdered sugar + water (for the glaze)
  • optional: sprinkles, other decoration
You will need a deep-fryer (or a pot full of oil?) for this recipe.

Montag, 12. Mai 2014

Chili sin Carne con Cornbread!

I love a good chili. It's also a great work lunch because it's a one pot meal. I usually eat my chili with rice or quinoa, but today I was in the mood for some cornbread!

Die deutsche Übersetzung folgt unter dem englischen Rezept!

(The recipe for the cornbread is below the chili recipe.)

Chili sin Carne

Ingredients for the chili:

  • 1 can of kidney beans
  • 1 can of corn
  • 2 cans (ca. 400ml each) of tomato chunks
  • 500ml of puréed tomatoes
  • 2 medium sized onions
  • 1 red bell pepper
  • 2 hands full of soy granules
  • salt
  • 100g chipotle chilis in adobo sauce (or other chilis)
  • 30g of dark chocolate
  • a bit of olive oil
  • optional: 100ml of coffee

Freitag, 2. Mai 2014

Bulgur Asparagus Salad with Walnuts

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Inspired by a non-vegan (and generally different) version of this recipe (which I found through buzzfeed! :)), I decided to make a vegan version for a birthday party that we'll attend this weekend. Asparagus season just kicked in, so what better thing to make than an asparagus salad?


  • 750-1000g green asparagus
  • 300g Bulgur (600ml water)
  • 150g Cashew Feta
  • 100g walnuts
  • 3-4 medium sized carrots
  • A hand full of fresh parsley
  • 80ml olive oil
  • 4 tablespoons mustard
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon lemon juice
  • 1 1/2 tsp salt
  • some freshly ground pepper