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Vegetables

Red Lentil Chili

Red Lentil Chili

This is a lovely chill recipe. We enjoyed it only mildly spicy not as a 4 alarm chill, but if you prefer, you can add more heat. Serving Size: 6 Ingredients: 1 cup red lentils 3 cups water 2 tablespoons oil 1 large onion, chopped 1 large red bell pepper, de-seeded and chopped 4 cloves [...]


Couscous Salad with Grilled Summer Vegetables

Couscous Salad with Grilled Summer Vegetables

We enjoyed this as a main meal, warm salad for lunch today. It’s an easy salad to make, and very filling. Ingredients: for the salad: 1 cup couscous 2 cups water 1 tablespoon vegetable bouillon powder 1 medium eggplant 1 red bell pepper 1 zucchini 1 medium onion 2 spring onions black olives parsley, chopped [...]


Vegan Zucchini Lasagne Salad

Zucchini lasagna salad with a home made vegan cream cheese

This was a delicious meal. It would be lovely at a brunch or buffet. Serving Size: 4 Ingredients: 16 lasagne sheets 2-3 large zucchini, thinly sliced 1 lb. tofu 2 tablespoons tahini 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons agave 2 large onions, finely minced or grated 2 handfuls mixed fresh [...]


Pea Ravioli with Mushroom Sauce

Pea Ravioli with Mushroom Sauce

This was a delicious meal that we enjoyed last night. It is rather involved to make, although once you have made ravioli more often, it is really not that difficult to make. The pea filling is delicious and pairs nicely with the mushroom sauce. Serving Size: 2 Ingredients: for the ravioli dough: 1 cup semolina [...]


Beet and Tomato Gazpacho

Beet and Tomato Gazpacho

We really enjoyed this cold soup. It is easy to make and very refreshing on a hot day. Serving Size: 4 Ingredients: 3 medium beets, roasted 2 large ripe tomatoes, 1/4-1/2 zucchini 1-2 cloves garlic 1/2 cup vegetable bouillon 2 tablespoons lemon juice 1/2 cup ice water pinch of salt soy yogurt as garnish with [...]


German Asparagus Potato Salad

German Asparagus Potato Salad

Asparagus and Potatoes are a favorite and very tasty combination. This is a sweet salty type potato salad. It’s easy to make and tastes great no matter which asparagus you use. Serving Size: 4 Ingredients: 1 ¼ lb. potatoes, cooked, peeled and in bite sized pieces 1 lb. asparagus 1 cup vegetable bouillon 1 onion, peeled [...]


Carrot and Chervil Soup

Chervil carrot soup, garnished with fresh chervil and fennel seeds

We have been enjoying chervil lately. it has a lovely fresh flavour mildly like anise. Chervil goes really well with carrots, potatoes and many other vegetables. This is an elegant soup we will be making it often through the summer. I bet it would even make a nice juice raw. Serving Size: 4 Ingredients: 1 [...]


Pea and Corn Patties with Herbed Soy Yogurt Sauce

Corn, pea and potato patties with herbed soy yogurt sauce

This was a delicious meal we enjoyed last night. It also makes a great snack. Serving Size: 10 Ingredients: for the patties: 8 ounces frozen peas, thawed 4-6 ounces canned or frozen corn 1 ½ lb. potatoes 3 small onions 1 egg replacement 3-5 tablespoons flour dash nutmeg salt and pepper to taste oil for [...]


German Asparagus Soup (Spargelsuppe)

Traditional German asparagus soup

Germany is the main producer for white asparagus in Europe and white asparagus is being used in many traditional dishes in Spring. This is a classic German recipe for asparagus soup. It’s been only adapted to be vegan. Serving Size: 4 Ingredients: 1 ½ lb. white asparagus, peeled and cut into chunks pinch sugar 4-6 cups [...]


Asparagus with Saffron Sauce and Edible Flower Garnish

Green asparagus with a saffron sauce and edible flowers

We enjoyed this very special recipe as a salad last weekend. It would also make a lovely appetizer or side dish. Serving Size: 2 Ingredients: 1 lb. fresh asparagus, woody ends trimmed off 1 ½ cups soy yogurt ½ vegetable bouillon cube, crumbled ⅛-¼ cup white wine few threads saffron or a small pinch of [...]


Springtime Zucchini Tart with Edible Flower Garnish

Springtime Zucchini Tart with Edible Flower Garnish

We enjoyed this lovely tart today for lunch. It would make a lovely brunch or special occasion meal. It would be then important to double or triple the recipe. Serving Size: 1 Ingredients: 4 sheets frozen vegan puff pastry, thawed 1 small zucchini, very thinly shaved 1/2 cup vegan cheese sauce 4-5 ounces spicy tofu [...]


Review: Yoghurt & Fava Bean Soup

Yogurt & Fava Bean Soup

Chef Yotam Ottolenghi is a very creative chef living in London. His creations, are not vegetarian, but some can be adapted to be vegan. This soup was contributed as a seasonal recipe to the Royal Horticultural Society’s flower show at Hampton Court Palace. Since fava beans are one of our favorite beans, I adapted the recipe. [...]


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 [...]


Chestnut Bourgogne Pie

Chestnut Mushroom Bourgogne Pie

This is a delicious hearty meal that can be served in individual casserole dishes, or as individual parcels or pockets in vegan puff pastry. Ingredients: 8 ounces prepared chestnuts 2 bay leaves 1 sprig fresh rosemary 1/2 cup red wine 2 tablespoons vegan margarine 1 leek, cut in small pieces 2 medium carrots, peeled and [...]


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 [...]


White Asparagus with Cashew Sauce

White Asparagus with Cashew Sauce

This is an elegant side dish for a holiday meal or brunch. The cashew sauce is mild so it does not overpower the delicate flavor of the white asparagus. Serving Size: 4 Ingredients: 2 lbs. white asparagus pinch salt pinch sugar 1 cup roasted salted cashew pieces 1 cup water 1/2 cup white wine pinch [...]


Sprouted spelt pate

Sprouted spelt pate

Based on sprouted spelt and tofu this makes a really good vegan pate as bread spread or a nice snack with homemade crackers. It will take 1-3 days to sprout the spelt, so start that first. Yield: 2 cups Ingredients: 1 cup sprouted spelt (from 1/2 dry) 1/2 cup tofu, crumbled 1 onion, chopped and [...]


Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

Vegan Pasta Alfredo with Roasted Cauliflower and Mushrooms

This is a delicious and filling main meal. It is simple to make and does to require a lot of time in the kitchen to prepare. Serving Size: 4 Ingredients: 1 medium head cauliflower, cut into florets 1/2 lb. fresh mushrooms, sliced 2 tablespoons olive oil 2 cups soy yogurt 1/4 cup nutritional yeast 1 [...]


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 [...]


Review: Blushing Beet Pierogi

Blushing Beet Pierogi

Hannah Kaminsky of the Bittersweet blog has written 4 very successful vegan cookbooks. She is an inventive cook and an inspiration to all of us. This recipe is delicious. It may sound a bit strange with the sauerkraut, but it tastes really great. The beginning of spring is a difficult time to find fresh food [...]


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 [...]


Vegan Kale and Walnut Pesto

Vegan Kale and Walnut Pesto

I think this is my new favorite pesto as it is so flavorful. We have really enjoyed this pesto with grissini, drizzled over roasted root vegetables, as filling for ravioli and as the sauce for our Friday night pizza. Yield: 2 cups Ingredients: 4-6 cups kale, cleaned and chopped 1 cup walnuts 3-4 cloves garlic, minced [...]


Review: Aunt Mary’s Tailgating Coleslaw

Tailgating Coleslaw

Amy of the Your Southern Peach blog has posted a delicious coleslaw recipe from her aunt Mary. Being a Southern Peach myself, I am always drawn to recipe blogs from others born and raised in the South. Even though as a vegan, there are many recipes that need to be adapted, this was not one.  It [...]


Review: Cheesy Parsnip Spread

Cheesy Parsnip Spread

Gena at choosingraw.com has developed an brilliant spread/dip. We really enjoy the flavor of parsnips and are often disappointed when mixed in a soup, the parsnip flavor is lost. This recipe for a cheesy parsnip spread offers that salty, cheesy flavor that vegans are used to and yet the lovely sweetness of the parsnips still [...]