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! 🙂
If you are like me, you ask yourself the question how we can make the world a better place for all of us. In other words, “How we can change the world”. I’ve connected with 10 extraordinary people, activists, entrepreneurs, “polar bears” and book-writers, who all contribute in their way to change the world. Their answers were surprising, interesting and inspiring.
Even though I do not agree with all the answers, they all enrich my view of the world and lead me to think and go new ways. I hope they do this for you too.
Here 10 ways to change the world.
Learn how to make sustainable, healthy, nutritious and delicious vegan dishes in our new 6-part semester course.
The enormous variety of vegan and at the same time sustainable food
Tips for a healthy diet, partly based on the Ayurvedic nutritional teachings
Cooking concepts for everyday life and creative ways of using them
Introduction to many new and familiar ingredients of the vegan cuisine and their preparation
Practical shopping tips
Cooking and creating main dishes, desserts, side dishes, appetizers, breakfast, snacks and beverages.
An organic Japanese restaurant with daily vegan lunch options in my favorite city Porto? When I first heard about it, I knew I had to visit it. And since we are in Porto, we went there a few days later. We were amazed by this small lunch restaurant and its friendly owners.
Sustainability is on everyone’s lips. This is reflected in the acquaintance, who increasingly ditches meat, in the advertising of well-known sugar water corporations as well as in the growing alternative offer of the large supermarket chains. We are aware that we only have this one planet to live, and we adapt our lifestyle to this realization in both small and large. This includes things like the renouncement of unnecessary plastic waste or deliberately rare flying. But how far the influence of our diet reaches, how much lies in our hand and how we can change the world with our food choice, we’re usually not aware of.
An increasing number of people are choosing to consume fewer animal products such as eggs, milk, and meat, or choose to completely go without animal products. The reasons for an increased plant-based and vegan diet are manifold. Two years ago, we published an article on the reasons for a plant-based vegan diet. There we have explained our personal point of view.
In this article, we now take a closer look at the global context of a plant-based diet. Here is the second part of our answer to the question “Why plant-based (vegan)?”.
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“.
As you may already know, Lisa and I are currently living and working in Portugal. Last week we arrived here by bus. I love to get it in contact with the local population in other countries, to get to know other cultures and to taste the local cuisine. Traveling is always rewarding.
We try to make our Western lifestyle as sustainable as possible. The question of sustainable travel comes up again and again. How can we design our travels to make them as sustainable and environmentally conscious as possible? Should we fly, go by train, bus, or just not go away at all?
Without spending several hours researching the various travels, it’s difficult to know what would be the most sustainable travel option for a planned trip. I know that some of you have the same questions running through your heads. Therefore I went through various studies and measurement methods to compare different travel options and to find out how sustainable travel works.
In this article you’ll find a ranking of the most sustainable travel modes and learn why flying is sometimes more ecological as traveling by train and in what way an electric bike has a similar ecological impact as walking.
Until now it was Prospi who wrote the more personal articles on this blog. I mainly did the recipes and reviews. Actually, I planned to write a review about one of two awesome new cookbooks in our bookshelf. But there’s another topic that I’ve been thinking about for quite some time and that suits the start into the New Year. This is why I want to open my heart a little and share my thoughts with you. The cookbook review will follow in the coming weeks, don’t worry. 😉 Today’s article is about how I deal with my shadows of perfectionism and self-doubt. The 5 tips also apply to other personal characteristics.
Sustainable Swiss gourmet chocolate, impressive aloe vera leaves, vegan wines and fresh do-it-yourself sprouts. There were many interesting products to discover and a supporting program that focused on the background of the products at the first The Vegan Market in Zurich.
I was particularly fascinated by the diversity of the young and established companies who aim to support the change of the existing product landscape with their plant-based products, while enriching our society.
It was a friend that lives in Luzern who told me about Blend Teehaus for the first time. I immediately knew I wanted to try this organic oriental brunch. A few weeks later I went there with Prospi and my friend so to discover this cozy little place.