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!
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.
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. 😉
We are very busy these days preparing and planning different things. Some really exciting Journey to Real Life projects are going to be realized in 2016. Stay tuned! As current news, we are happy to announce that we will give workshops in German-speaking Switzerland. Many of you told us that they would like us to organize sustainability workshops with joint cooking. So here they are! The next four workshops will be held on the following dates :
Friday, 19.02.16 – Zurich
Saturday, 20.02.16 – St.Gallen
Saturday, 27.02.16 – Olten
Saturday, 05.03.16 – Zug
Together, we will cook a totally delicious plant-based, wholesome and organic dish. Of course with dessert. 😉 Furthermore, there will be a part with tips and inspirations for a more sustainable life. More information here.
What I especially love about the workshops is that they offer a great occasion to meet you. I’m already looking forward to inspiring encounters and enriching conversations on interesting topics.
Will you take part? Workshop Registration
As we are working a lot lately, we need dinners that are easy and simple to prepare. Still, it is part of our philosophy that food needs to be tasty and healthy. Therefore, wholegrain pasta and a delicious sauce is perfect. We already ate this basil carrot lentil sauce several times, because we really like it. With some good oil, onion, herbs and high quality sea salt, the carrots that are full of vitamins and the lentils that are full of proteins and minerals develop their full flavour. They provide a harmonious combination.
I hope you’ve started well into the new year and are ready to take the next steps of your personal hero’s journey.
Many of you have been following our Advent calendar 2015. Thank you so much for your support and the positive feedback!
Today I want to share again all the recipes of the Advent calendar in this article. These recipes are incredibly easy and require only 2 or 3 ingredients. For most of them we’ve made a little video. I’m sure you feel like trying out some of them soon. There are just so many things that are worth preparing yourself.
And these are the recipes:
– Quick Wholegrain Bread
– Chocolate Spread
– Olive Spread
– Mulled Wine without Refined Sugar
– Roasted Trail Mix
– Homemade Cinnamon Apple Sauce
Never Eat Alone. As you can read in Prospis article, this is a principle we have adopted from Keith Ferrazzi and try to implement as well as possible in our lives. Among others, this means that we regularly invite friends for dinner. We love these evenings with interesting conversations, incredibly enriching encounters and a cozy atmosphere in our living room.
Sometimes, huge amounts of food need to be prepared for these dinners. The chosen dish should be something that hopefully all the guests will like.
If you also want to invite a group of friends or family members and offer them a culinary treat, I recommend you to start with a homemade coconut curry! Our experience has always been very good with this dish. Everybody who tried it was thrilled.
In general, the taste is common to many people. Who doesn’t like curry in combination with coconut? But in this dish, the taste is particularly intense and delicious, because it contains cilantro seeds, cumin seeds and fennel seeds as well as fresh ginger and turmeric instead of a store-bought curry spice mix. Furthermore, the preparation of this coconut curry is absolutely easy!
Where are the pasta fans among you?
And where are those who are looking for a healthy and plant-based carbonara version that is at least as intense and creamy as the original?
Today a dream comes true for you!
I need white sauces very often. For gratins, as a topping for soups, as a base of vegetable side dishes and for other purposes. I usually make them with different types of flours, nuts, seeds or plant milk. There are countless ways to create tasty white sauces without using dairy products. A particularly creamy consistency can be achieved when steamed cauliflower is mashed. Cauliflower and a few cashews are the main ingredients for the dreamlike vegan carbonara I show you today. As the meat is replaced with zucchini, there are even more yummy vegetables in this sauce.
When you feel the desire for a simple, quickly prepared and healthy pasta meal the next time, I recommend you to try this delicious zucchini cauliflower carbonara.
Have you already tried peanut dressing? If not, it’s high time to make your own! (And if yes, too…) Beside peanuts my version contains ginger, honey, balsamico and dill. An absolutely heavenly combination.
I specially like to use this dressing with a chickpea millet salad. Millet is a delicious gluten-free cereal that looks similar to couscous. In this recipe it soaks the thick peanut ginger dressing and gets a very strong taste. Chickpeas and some fried vegetables are a good addition.
Of course you can create your own salad and give it an exotic touch with this peanut ginger dressing. For example, you can make a salad based on lettuce, rice or asian noodles.
Oh yes, sweet and sour sauce is one of those things that taste a hundred times better if you do it yourself. And it takes only 10 minutes to prepare. All you have to do is blend the ingredients and boil them up briefly.
Many sweet and sour sauces you buy in the supermarket contain refined sugar as the main (!) ingredient. Besides, there are plenty of artificial additives as preservatives, thickening agents and acidifiers. This is not what I want to serve when I prepare an Asian dinner for guests or for myself. Instead, I want to know what I cook and be convinced that it’s not harmful for me or my fellow human beings.
This is why I thought about how to make a homemade sweet and sour sauce. The only sweeteners in the recipe I propose today are 10 dates and the white grape juice of the white balsamico. The white balsmico and some white wine vinegar provide the sour flavour. Other ingredients you need are tomato paste, soy sauce, curry powder, fresh ginger and tahini. For those who don’t know what tahini is, I explain it below.
When you feel like eating sweet and sour the next time, consider buying these 8 ingredients instead of taking the prepared sauce.You will be rewarded for this decision with a delicious meal! 🙂
The idea with the chutney arose from the visit of an organic Indian restaurant. As I don’t know much about the Indian cuisine, I found it very interesting to look at all those cookbooks laying around in the restaurant. I noticed that each one contained at least one chutney recipe.
The menu was mostly vegan and our food was just delicious. As a starter, we received a hot chutney containing exotic fruits, lemon rind and Indian spices. We combined it with all the other meals that were brought to our table. Among others, these were Indian pasties, lentils, fried vegetable balls, rice, grilled vegetables, papadam (fried flat bread), potatoes.
Before, I used to associate chutneys with barbecues, where they are served with grilled meat. A completly different use. So I realized the huge potential of chutney. Totally different and even very simple meals can become real taste expiriences if combined with a good chutney.
Furthermore, the variety of chutneys is at least as large as the one of icecream flavours. They can be based on nearly all kinds of fruits, vegetables, herbs and spieces. Why is there such a big choice of icecream flavours in the supermarket but no chutney section??
During the weeks after the restaurant visit, I had many ideas and tried chutneys with different combinations of ingriedients, always without using sugar. The result I like the most is clearly this strong, fruity and slightly hot apricot chutney that I’m going to share with you today.