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Root vegetables

Vegan Veggie Spread for Bagels and Other Breads

Bagels with Veggie Spread

This easy spread is one of our favorites to put on bagels. It is also lovely on other rolls or breads. Yield: 2 cups Ingredients: 1-½ cup pureed tofu 1 tablespoon lemon juice ½ small onion, pureed with tofu ¼ cup celery, diced ¼ cup carrot, grated pinch garlic powder pinch salt pinch black pepper tiny pinch […]

Beet Ravioli Hearts with a Light Vegan Cheese Sauce


My heart beets for you! A special Valentine’s Day recipe for that special someone you care about. Yield: 6-7 hearts Ingredients: for the beet dough: 1 large red beet, juiced (making 1/2 cup juice and keep the pulp for the filling) 1 cup semolina flour 2 teaspoons olive oil pinch salt for the filling: 1½ […]

Carrot, Pear and Almond Spread


This is a very tasty spread that is slightly sweet and also salty. It makes a great sandwich spread and is also nice as dip for veggies or to go along with crackers. Yield: 2 cups spread Ingredients: 2 carrots, peeled and chopped 2 pears, peeled and core removed ½ cup non-dairy cheese sauce* 1 cup […]

Seitan Goulash with Schwarzbier

Schwarzbier goulash

There are many different goulash recipes that can be adapted to be vegan. We found seitan to be the best meat substitute. This recipe calls for a dark lager beer like the German Schwarzbier. We really enjoyed the recipe and will be having it more often over the cold months. Serving Size: 4 Ingredients: 1 […]

Mashed Rutabaga and Pear

Mashed Rutabaga and Pear

It’s funny how our tastes change as we grow older, and it’s worthwhile to give vegetables that we didn’t like as a kid a new chance. Preparing some vegetables with fruit also helps to create tasty dishes of vegetables that people don’t usually like. This rutabaga pear mash is delicious. We have really enjoyed it […]

Rutabaga Mango Salad

Rutabaga Mango Salad

This is a lovely salad we enjoyed today. It’s sweet and crunchy and looks lovely. We will have this more often over the rest of the fall and winter. If mangoes are not available, tangerines or the small mandarin oranges would also be nice with this. Serving Size: 4 Ingredients: 10 ounces rutabaga, peeled and […]

Celery Root Panna Cotta with Wild Mushrooms and Parsley Sauce

Celery Root Panna Cotta, with Wild Mushrooms and Parsley Sauce

This is a lovely appetizer, brunch or side dish recipe. It would be especially nice as a first course at a holiday meal. Ingredients: 10 ounces celery root, peeled and cubed 3 tablespoons vegan margarine pinch of salt and white pepper pinch nutmeg 1½ cups soy yogurt 1 package agar agar powder (ca. 1 tablespoon, 10 […]

Sweet – Sour Rutabaga and Quince

Sweet - Sour Rutabaga and Quince

This is a really delicious sweet sour meal for the autumn using seasonal food. Rutabaga and quince become ripe in the fall and might be available in many places now. Serving Size: 4 Ingredients: 4-6 links vegan sausages or hot dogs 2 tablespoons sunflower oil 1 large onion, chopped 1 inch piece of fresh ginger, […]

Vegan Avocado Mushroom Melts

Vegan Avocado Mushroom Melts

These sandwiches were delicious. We enjoyed them for lunch. But, they would also be nice as appetizers for a main meal, or finger food at a party. Serving Size: 2 Ingredients: 8 mushrooms, cleaned and sliced 1 tablespoon oil 1 tablespoon balsamic vinegar 1 cup guacamole, 2 avocados smashed with garlic, lemon juice , olive […]

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 […]

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 […]

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 […]

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 […]

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 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 […]

Okonomiyaki – Japanese Cabbage Pacakes

Okonomiyaki - Japanese Cabbage Pacakes

This is a very popular Japanese recipe. It’s rather like coleslaw pancake. It is delicious with the few special sauces on top. We enjoyed it as a main meal at lunch, but it would also be a great snack whenever you are hungry. Yield: 6 large pancakes Ingredients: for the pancakes: 4 cups cabbage, finely […]

Homemade Organic Potato Chips

Homemade organic potato chips

These are very tasty! They are easy to make and depending on whether you use a microwave or bake them, they don’t take too long to make. Serving Size: 2 Ingredients: 2 lbs. organic baking potatoes vegetable oil cooking spray coarse salt herbs and spices of choice Directions: If baking, preheat the oven to 400 […]

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 […]

Review: Sklandrausis – Latvian Vegetable Tart


We’ve been wanting to make some Eastern-European recipes to enjoy while watching the Winter Olympics, and came across this recipe for Latvian Vegetable Tarts known as Sklandrausis. They’re very tasty, and we really liked the rye crust. They have a layer of mashed potatoes topped with a sweet carrot puree. The recipe was easy to […]

Beets and Red Cabbage On Pasta

Beets and Red Cabbage on Pasta

This is a very tasty meal, we quite enjoyed it. It would be pretty for Valentine’s Day or be great on any other day as well. Serving Size: 4 Ingredients: for the pasta: 3 cups spirelli pasta 3 beets, peeled and cubed 1/2 small red cabbage, thinly shredded 1 large red onion, thinly sliced 2 […]