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Recipes

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lactosefree

Autumn Bowl with Thyme Squash, Fried Mushrooms, Quinoa and Almond/Dill Dressing
Chocolate Banana Zoats
Caramel Cream with Vanilla Apples (no refined sugar)
Lentil Balls with Wild Garlic Sauce
Soft and Moist Veggie Muffins
3 Chocolate Bars: Inca/Goji/Raspberry, Cocoa/Maca, Coconut/Lemon
Noodles with Japanese Sesame Sauce and Ginger Veggies
Plant-Based Mayonnaise Sauce
Russian Salad
Oriental Green Salad with Chickpeas and Tahini Lemon Dressing
Sesame Ginger Cookies
Apricot Almond Oatmeal
Millet Pilaf
Potato and Winter Vegetables Gratin with Red Beet Hummus
Cashew Milk
Almond Cookies
Quinoa Tart with Zucchini and Leek
Ayurvedic Winter Vegetable Lentils Soup
Sweet Potato Peanut Cream
Basil Carrot Lentil Sauce
Wintery Chia-Power-Pudding
Homemade Cinnamon Apple Sauce
Roasted Trail Mix
Mulled Wine without Refined Sugar
Olive Spread
Chocolate Spread
Quick Wholegrain Bread
Coconut Curry with Chickpeas and Vegetables
Baked Samosas
Chestnut Mousse Tart
Zucchini Cauliflower Carbonara
Roasted Beets with Chimichurri
Lentil Veggie Stew with Brown Rice
Tomato-Eggplant-Olive-Penne with Roasted Sunflower Seeds
Carrot Ginger Soup with Avocado Crispbread
Baked Potatoes and Veggies with Cashew Sour Cream
Homemade Wraps
Plum Tart
Lemon Tart
Banana Cashew Milk Shake
Peanut Ginger Dressing and Chickpea Millet Salad
Chocolate Lentil Mousse with Roasted Almond Slivers
Sweet and Sour Sauce
Apricot Chutney
Vegetable Quiche
Homemade Nutella
Spicy Beans and Cashew Sour Cream
Walnut-Lemon-Pesto
Coconut Balls
Strawberry Tiramisu
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Recipes

Autumn Bowl with Thyme Squash, Fried Mushrooms, Quinoa and Almond/Dill Dressing

I love the cooking concept of bowls. You simply combine different delicious dishes, nicely arranged in bowls, to get an even more delicious complete meal. It is advantageous to choose components with different colors so that the bowl looks particularly beautiful. You can use all your leftovers in bowls, which is great. You can also be creative and add whatever you feel like today. The world of plant-based foods is so incredibly versatile. I am still thrilled every day. 😊

Of course, I only use local and seasonal vegetables in my bowls. What Swiss nature has to offer in autumn, is fantastic. This is why I’ve decided to write down the recipe for an Autumn Bowl.
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Recipes, Tips

Cookbook Review “Porridge” & Chocolate Banana Zoats

A few years ago, I suffered from digestive issues. As a consequence, I changed a few things in my diet. From TCM (Traditional Chinese Medicine) I learned that having a warm breakfast might help me. From that moment, my first meal of the day has been oatmeal. I’m convinced that this was one of the changes that healed me the most. This is how I became an oatmeal lover. What I put into my oatmeal changes according to what I feel like eating. However, I make my beloved apricot and almond porridge most of the times.

When I first heard of the cookbook that is all about oatmeals with more than 50 recipes, I was very interested. Today, I’ll share my review on this book with you. Furthermore, I’ll present you a special, healthy and yummy recipe that I didn’t know before reading the book. It’s a very easy sweet oatmeal made of zucchini, banana and raw cacao.

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Recipes

Caramel Cream with Vanilla Apples (no refined sugar)

Are you looking for a super quick and yet impressive dessert for a spontaneous summer barbecue evening with friends? Then we have the solution for you. This caramel cream consists of only three ingredients and is actually very easy to prepare. Instead of refined sugar, caramelized dates provide a wonderful flavor. The cream tastes particularly delicious in combination with the vanilla apples. It’s a light sweet pleasure for hot days. This dessert contains healthy fats and other precious nutrients. It is also an excellent snack or breakfast. When there are leftovers, I add them into my oatmeal.
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Recipes

Lentil Balls with Wild Garlic Sauce

Hi everybody

I hope you’re all enjoying spring. Spring is my favorite season of the year. I love how everything is starting to grow and live again. Furthermore, I really enjoy those sunny days that are not too hot yet, but still refreshing. Among others, nature offers us wild garlic that has the potential to transform any dish even if you add only a small amount thanks to its strong flavor. Today, I show you how I use it in a super creamy white sauce that tastes awesome combined with homemade lentil balls.

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Recipes

Soft and Moist Veggie Muffins

I use my muffin cups very often. Since we travel a lot, we need snacks that can be easily transported. Sweet muffins with all kinds of flavors of fruits, spices, and nuts are excellent. But sometimes we need something salty on the road. Thus, the idea of ​​vegetable muffins has arisen. They are perfect as a salty snack, as a lunch on the go for example with a lentil salad, as a hearty breakfast, as a starter with a green salad, as a party snack for children as well as for adults or as part of a picnic. You can enjoy them either warm or cold. They are healthy and completely plant-based, have a perfectly moist consistency and taste delicious. For a gluten-free version, you can use brown rice flour. That works very well. Depending on the season, you can vary with the vegetables. In summer, for example, the leeks can be replaced by zucchini. The following suggestion with carrots and leeks is our favorite and fits in the beginning of spring. So start baking! 🙂

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Black Bean Brownies
Recipes, Tips

Cookbook Review “Gesund Backen ist Liebe” & Black Bean Brownies

It has been a while since I last wrote a cookbook review. I actually wanted to write one a month ago, but then I spontaneously decided to get personal and share some thoughts on how to deal with one’s shadows with you. I would like to thank you very much for all the dear comments! As promised, the review of our latest cookbook comes now. This book was only released in December 2016. It is full of irresistible baking recipes, from which I have tried the black bean brownies. Although I already had positive expectations, I was surprised by the result. Wet, sweet, chocolatey. You can find the simple recipe below.

Here is my review of Veronika Pachala’s “Gesund Backen ist Liebe.
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Recipes

3 Chocolate Bars: Inca/Goji/Raspberry, Cocoa/Maca, Coconut/Lemon

Hi everybody

I hope you’re all well and enjoy – in accord with our last article – the time of your life. We still have a lot of ideas for Journey to Real Life and make a big effort not to do everything at the same time, because it is just impossible. 😉 All the workshops we did this year with you have been a lot of fun. This is why we decided to make two more workshops in December. We are going to cook together a three-course holiday dinner. Register now, if you want to take part. We are already looking forward to it.

And now I’ll switch to the homemade chocolate bars because you really should try them! We have become big fans of them. Whenever I make them, they are eaten within a few days. For the three tastes, we use the raw bars of the brand Veganz. When I developed this recipe, I thought I’d choose one of the three flavours. But they all turned out so delicious in such different ways, that I decided to share them all with you. However, my favourite one is the chocolate bar with the refreshing flavours of coconut and lemon. But also the combination of berries and chocolate is fantastic. And the true chocolate lovers are going to adore the intense maca/cocoa chocolate bars. Of course, you can also use any other kinds of raw bars for this recipe. The biscuit and the chocolate coating are homemade. In this article, I’m going to show you how easy this can be made.

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Recipes

Noodles with Japanese Sesame Sauce and Ginger Veggies

In my last article I have told you how I follow a plant-based diet while travelling. The idea for this article came spontaneously during my three-week trip in Japan. There, it was in fact not always easy to get plant-based dishes. However, I discovered and tried a lot – which was absolutely worth it. I really like the Japanese cuisine. Often, the foods such as rice, noodles, vegetables, tofu, mushrooms, etc. were not very flavorful. Crucial for the taste was the sauce. And whenever I found sesame sauce on my dish, I was very happy because it was generally really really delicious. At the same time sweet, slightly acidic, with intense sesame flavor and the Japanese touch due to the soy sauce. Once I was back in Switzerland, I tried to make it myself. My first attempt contained about 10 ingredients. Only at the second attempt, I realized that it actually requires only 5 ingredients. Like this, I absolutely loved my homemade sesame sauce. And it’s also like this that I want to share it with you now!

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Recipes

Russian Salad with Plant-Based Mayonnaise Sauce

We are often asked for plant-based barbecue ideas. There is actually a lot you can make. A simple classic are zucchini and eggplant slices with a little oil and salt. We also like to grill cobs, stuffed mushrooms (for example with our cashew sour cream) or avocado halves. Marinated vegetable kebabs, sometimes with mushrooms or tofu, are also very tasty.

For the side dishes, there are no limits. One of the side dishes that we especially love for barbecues is Russian Salad. Normally, Russian Salad is made with lots of mayonnaise containing eggs. However, in our recipe we suggest a very authentic and tasty plant-based mayonnaise sauce. It is super quick and easy to prepare. Of course, it is extremely versatile. If you mix it with potatoes, peas and carrots, you get a delicious, satisfying, nutritious and high-protein Russian Salad. Its mild taste fits perfectly with the rich roast flavors from the grill.
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Recipes

Oriental Green Salad with Chickpeas and Tahini Lemon Dressing

At the beginning, there was the dressing. While preparing a quick lunch without thinking too much about how I would do it, I spontaneously mixed tahini, lemon juice and garam masala. As soon as I tried some, I was thrilled by this dressing and knew I would make it again. Next was the salad. At this time of the year, I can buy local organic salad in different colors and shapes everywhere. This is why I chose to combine the dressing with some green salad. Then, I started adding more ingredients until the dish was complete. This oriental salad has so many intense flavors that complement each other excellently. On a hot summer day, it constitutes a perfect lunch. You can prepare it in the evening before and take it to work. I recommend you to look for a suntrap and enjoy it outdoors. 😉

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