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Vegan Almond-Apple Tart

Vegan Almond-Apple Tart

As apple season has started, I have been trying to use my preserved apples from last season. This tart recipe uses fresh apples from this year and preserved form last year. Serving Size: 6    Yield: 1 pie/tart Ingredients: 1 flaky pie crust tart with almond flavoring* 1 cup almonds, ground (almond flour) 2 cups applesauce [...]

Elderberry Cream and Soy Yogurt Parfaits

Elderberry and Soy Yogurt Parfait

It’s been a very good year for elderberries. The bushes have been full, so we have been taking advantage of the opportunity to make many elderberry recipes. We enjoyed these parfaits as our treat for Sunday afternoon. They would also be good as a dessert after a big meal. Serving Size: 4 Ingredients: for the [...]

Green Bean and Peach Salad with Nuts and Coconut

Green bean salad with Peaches, Nuts and Coconut

We enjoyed this colorful salad for lunch today. It is a very good year for fruit this year. Peaches are one of the many available in abundance. Serving Size: 4 Ingredients: for the salad: 1 lb. fresh green beans, washed , ends trimmed, cut in bite-sized pieces 2 organic peaches, or nectarines, cleaned, peeled and [...]

Almond Rice Pudding with Blackberry Sauce

Almond Rice Pudding with Blackberry Sauce

Oh, oh oh. This is such a simple dish, but so deliciously wonderful. Blackberries have just begun to ripen (a bit early this year). You can make this treat with any berry or sweet fruit, but the contrast with the white rice and the dark berry is quite lovely. Serving Size: 4 Ingredients: for the [...]

Review: Banana Crumb Muffins with Fresh Pineapple and Coconut

Banana Crumb Muffins w/ Fresh Pineapple & Coconut

We’ve recently come across a beautiful cooking blog called The Café Sucré Farine. Chris is the cook, and her husband Scott takes beautiful photos of her creations. All of the recipes are inspiring to convert to being vegan. Coming from Florida I often yearn for tropical flavors, so this recipe attracted my eye. It was [...]

Creamy Key Lime Tempeh and Mushroom Enchiladas

Creamy Tempeh Mushroom Enchiladas

These enchiladas were delicious. It’s the key lime juice that made the difference. We will be having this more this summer. Serving Size: 4 Ingredients: 2 medium onions, chopped (divided) 4 ounces chopped green chillies 2 tablespoons oil 2½ cups minced tempeh (or cut in small strips) 8 ounces mushrooms, cleaned and chopped 6 ounces [...]

Herbed Polenta with Vegan Cheese and Gooseberry-Chili Relish

Herbed polenta with vegan Cheese and a gooseberry-Chili Relish

We enjoyed this delicious recipe as an appetizer for our main meal. It would be lovely as a snack, or even a buffet or brunch. Serving Size: 4 Ingredients: 6 ounces polenta 4 cups water pinch salt 1 tablespoon lemon zest 1 tablespoon chopped fresh herbs 8 ounces vegan ‘goat cheese’ or other strong flavored [...]

Strawberry Lemon Poppyseed Scones

Strawberry Lemon Poppyseed Scones

This has really been the year for strawberries. We have had a bounty of beautiful, organic strawberries. This is one of the recipes we have recently enjoyed. Yield: 6 scones Ingredients: 1½ cups strawberries, stemmed and cut into small pieces 2 cups all purpose flour 3 tablespoons sugar 2½ teaspoons poppy seeds 1 tablespoon baking [...]

Strawberry and Vegan Cream Cheese Toast

Strawberry and Vegan Cream Cheese Toast

We enjoyed these open-faced sandwiches for lunch. They would also be nice for breakfast or as a snack in the afternoon. Yield: 8 slices of toast Ingredients: for the toasts: 8 slices bread 10 ripe strawberries, sliced 1 cup vegan cream cheese cracked black pepper as garnish for the vegan cream cheese: 1 block firm [...]

Pear Rhubarb Smoothie

Pear Rhubarb Smoothie

Rhubarb is one of our favorite springtime vegetables. We are happy to have 4 very large rhubarb plants and can harvest enough to freeze for use during the year. But today we had a tasty treat enjoying pear and rhubarb smoothies. Serving Size: 2 Ingredients: for the smoothie: 2 pears, peeled, cored and cut into [...]

Baked Banana Wontons with a Hazelnut Chocolate Sauce

Baked banana wontons with a hazelnut chocolate sauce

We enjoyed these tasty wontons as a mid-day sack with a cup of coffee. Yield: 10 wontons Ingredients: 10 vegan wonton wrappers 1 banana, fork mashed splash lemon juice pinch cinnamon 3 tablespoons vegan chocolate hazelnut spread Spray cooking oil Directions: Heat the oven to 400 F / 205 C. Prepare a baking sheet with [...]

Review: Healthy Vegan Asian Broccoli Salad

Asian Broccoli Salad

What a great salad this is on Earth Day. We found it at Fo Reals Life. It particularly makes are really good winter salad, giving lots of roughage that we don’t often get over the winter months. We used a few almond flakes as garnish instead of sesame, otherwise we followed the easy instructions of [...]

Warm Lentil Salad with Celery Root, Apples and Hazelnuts

Warm Lentil Salad with Celery Root, Apples and Hazelnuts

This is a delicious combination. It makes a great main meal lunch for two or salads for four people. It can also be enjoyed as a side dish, or even over rice as an entrée. Serving Size: 4 Ingredients: 1/4-1/2 cup hazelnuts 1 cup lentils 3 cups water 2-3 bay leaves pinch thyme 1 small [...]

Vegan Orange, Almond Semolina Cake with Baked Rhubarb

Vegan Orange, Almond Semolina Cake with Baked Rhubarb

We really enjoyed his lovely orange almond cake. It’s full of lovely orange flavor, with a slight tartness from the yogurt and rhubarb. Serving Size: 8 Ingredients: for the cake: spray oil, for the spring form 1/3 cup almond meal 3/4 cup vegan margarine, at room temperature 1 cup sugar 3/4 cup soy yogurt 1/4 [...]

Strawberry Apple Hand Pies

Strawberry Apple Hand Pies

Hand pies are so easy to make, and “handy” to have. There are many different fillings to make. This time we made a nice combination of apple and strawberries. Yield: 8 four inch hand pies Ingredients: for the dough: 2 cups AP flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup vegan margarine, cold [...]

Review: Apple and Roasted Parsnip Soup

Apple Parsnip Soup

We enjoyed a very nice soup today that we found at the site of Aussie Apples. This is a great winter soup. We kept it on the thick side as we wanted to serve it in wholegrain bread bowls made from hard rolls. We used our own home grown organic  apples and parsnips and a leek [...]

Rhubarb and Red Gooseberry Pie

Rhubarb and Red Gooseberry Pie

This is now one of our very favorite pie recipes. The combination of red gooseberries and rhubarb is really delicious. You can easily freeze rhubarb, and use it later in the summer when the red gooseberries are ripe, or also the other way around. Freeze the gooseberries (topped and tailed at the end of the [...]

Cinnamon Rice Pudding with Cherry Compote

Cinnamon rice pudding with cherry compote and pistachios

This is an adaptation of a recipe by Chef Ottolenghi. His recipe is not vegan, but I am sure our lighter, vegan version will be enjoyable for vegans. Serving Size: 4 Ingredients: for the rice pudding: 3 cups water 1/4 teaspoons salt 1/2 cup arborio (risotto) rice 3 cups soy, almond, oat or other non-dairy [...]

Vegan White Cake with Poppy Seed Filling and Raspberry Topping

White Cake with Poppyseed Filling and Raspberry Topping

This cake was a special treat on the weekend. It is basically an adaptation of a traditional German tart that we have made vegan. There are 3 parts: the vegan white cake, the poppy seed filling and the red fruit topping. The poppy seed filling is a thick pudding that is soft, yet firm enough [...]

Poppy Seed Panna Cotta with Cherry Sauce

Poppy Seed Panna Cotta with Cherry Sauce (lighter version)

This is a very quick and easy treat to make for Valentine’s Day or any other time as well. We made a cherry sauce this time, but strawberry, raspberry or any other berry also make a lovely combination with the poppy seeds. Serving Size: 4 Ingredients: for the panna cotta: 2 cups vanilla soy milk [...]

Chestnut-Walnut Loaf with Parsnips and Cranberries

Holiday Dinner Loaf

This is our holiday main meal for the year. It is a delicious combination of root vegetables and fruit. The nutmeg really adds a lovely flavoring to the chestnuts and walnuts. Serving Size: 4 Ingredients: 8 ounces cooked chestnuts 1&1/2 lb. parsnips 1 cup walnut pieces 1 cup dried breadcrumbs 3 onions, chopped 1 tablespoon [...]

Vegan Chestnut, Coconut and Rum Parfaits

Chestnut, Coconut Rum Parfaits

One of the few rich and decadent treats we enjoy especially made for holidays. Serving Size: 4 Ingredients: 2 cups chestnut puree 1 can coconut cream, chilled 2 tablespoons powdered sugar 2-3 tablespoons maple syrup 4 tablespoons rum non-dairy whipped topping (we used Soyatoo) vegan chocolate decorations Directions: Place the chilled coconut cream in a [...]

Review: Roast Parsley Root and Lady Apples

Root parsley

This is the first year we have grown parsley root in our garden and we are looking forward to growing more next season. It is an easy vegetable to grow. It’s rather like carrots in a way as it needs to be thinned out. It has a mild parsley like flavor and is very white, [...]

Vegan Walnut and Pear Tart

Walnut pear tart

This is one of the best tarts we’ve ever had. The crust is so short and delicious. The pears are a wonderful match for the walnuts and the vanilla soy pudding rounds out the treat. Yield: 8 small individual tarts or 1 large Ingredients: 2 cups black walnuts, chopped 1/3 cup sugar 3 cups flour [...]