The last few weeks have been quite eventful for me and I can’t wait for the beginning of the summer break. In such exciting and hectic times it’s nice if something works out without much effort or any trouble, as was the case with this improvisational recipe, which resulted in a not only edible but delicious vegan rhubarb and hazelnut cake. It is sweetened only with raw cane sugar and rice syrup and contains (soy) yogurt instead of eggs and olive oil instead of butter. The rhubarb is roasted for a few minutes first, so it becomes a little sweeter, even though I really like the special slightly sour taste of rhubarb.
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Just in time before the season is over, a white asparagus recipe. I had this first at a friend’s birthday party, it had been prepared by another guest and was absolutely delicious. It’s strange how well white asparagus and cilantro go together, two things I would have never considered combining until I tried this pasta dish. The cilantro somehow enhances the asparagus and both flavors come out clear and strong. Even better, it only takes a handful of ingredients. I used whole spelt noodles here, but regular spaghetti work just as well of course. Too bad white asparagus season lasts just a few short weeks…
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This ‘sandwich’ happened more or less by accident – I had some leftovers from making a raw cheese cake a few days erlier, plus lots of strawberries that needed to be eaten. It’s a nice change for breakfast, especially if you’re looking to eat less carbohydrates and more protein and fruit. You can easily make a larger quantity of the two bases and store them in the fridge for a week or even two. I love turmeric for it’s slightly bitter taste and it’s immune-strengthening qualities and like to add it to fruit, like here. Feel free to mix in some ginger or lemon zest, or use cinnamon instead.
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Berlin is full of elderflowers right now. People are making elderflower cordial, there’s elderflower jam and even elderflower sorbet. My mother used to make something called Hollerkuechle, fresh elderflowers dunked in a thin batter and then fried in oil and dusted with sugar. It was delicious! I didn’t manage to replicate that yet, but I did experiment a little with elderflower cakes. This vegan elderflower lemon cake turned out the best: moist and fluffy. I used a simple recipe for a vegan lemon cake as a base (found on The Ethical Chef), and adapted it with the elderflowers and by adding a little coconut cream. [Read more…] about Elderflower lemon cake
This is a lovely spring meal. I made this the other day for two dear friends and found out that producing ravioli at home isn’t nearly as complicated or difficult as I had thought. In fact, the dough is super straighforward, as are many pasta doughs, and the filling is simple too, as it’s just a mix of sweet potatoes and herbs – dill in this case. I took inspiration for this from the wonderful Hortus Cuisine and used her recipe as a basis. Needless to say, one could try many things as a filling – I happen to love sweet potato ravioli and always look for them in restaurants, so I decided to go for this. [Read more…] about Vegan ravioli with sweet potato- dill filling and dukkah