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Root vegetables

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 [...]

Rutabaga Sweet-Potato Soup with a Walnut Gremolata

Rutabaga Sweet Potato Soup with Toasted Garlicky Ground Walnuts

This is a lovely root vegetable soup. Both rutabagas and sweet potatoes have a sweet flavor and are yellow to orange in color. The walnut gremolata adds a nice crunchiness and a lovely garlic flavor to the soup. Serving Size: 4 Ingredients: for the soup: 1 medium onion, chopped 2 tablespoons oil 1 medium rutabaga (14-16 [...]

Chestnut Mushroom Soup

Chestnut Mushroom Soup

This is a lovely filling winter soup. It’s mildly sweet from the chestnuts and parsnips yet also earthy from the mushrooms. It is fancy enough to be used for a holiday, but also delicious as an everyday meal. Serving Size: 4 Ingredients: 8 ounces crimini mushrooms, cleaned and sliced 1 white onion, chopped 2 medium [...]

Purple Potato and Leek Soup

Purple Potato and Leek Soup

We love the flavor of purple potatoes. They are so rich and earthy. Serving Size: 4 Ingredients: 1 & 1/2 lb. purple potatoes, peeled and sliced 1 leek, white parts only 2 garlic cloves minced 1 tablespoon olive oil 1 tablespoon vegan margarine 3/4 cup dry white wine 4-6 cups vegetable bouillon 1/2 teaspoon salt [...]

Olivier salad

Olivier salad

This is a delicious vegan version of a famous salad. Created in 1860 by the Chef Oliver at the Hermitage in Moscow. Traditionally eaten at New Years in Russia, although popular the world over at any time of the year. It’s quiet simple to make, however, it is important that the vegetables are cut into [...]

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 [...]

Review: Fall Soup – Turnip and Carrot Soup

Sweet Turnip and Carrot Soup

Trish of the In fine balance blog has created a very tasty fall/winter soup. It’s thick, filling, healthy and full of flavor. We just harvested the last of our turnips and were looking forward to making this soup. It is easy to make and the instructions are easy to follow. If you have some turnips [...]

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, [...]

Mashed Rutabaga with Ginger Roasted Pears

Mashed Rutabaga and Roasted Pears

This is really delicious and would be a perfect side dish for any holiday meal. It’s sweet enough that even kids would love it. Ingredients: 4 lbs. rutabaga, peeled and cut into pieces 3-4 ripe pears, peeled and cut into pieces 1 2″ knob ginger, peeled and minced 2 teaspoons sugar 1/4 cup soy cream [...]

Red Cabbage Slaw with Orange Tahini Dressing

Red cabbage slaw with carrots, apples and walnuts

This colorful salad is delicious. We enjoyed it as a lunch, but it would be great at any meal, even special holiday meals. Serving Size: 4 Ingredients: for the salad: 1 head red cabbage, thinly sliced 1 large red onion, thinly sliced 1-2 medium carrots, peeled and julienned (cut as matchsticks) 1-2 organic apples, cored [...]

Roasted Parsnip Pear Soup with Caramelized Walnut Garnish

Roasted parsnip pear soup 002

This is a delicious soup. It’s mildly sweet and quite filling. Served in different bowls, it would be lovely at a holiday meal. Depending on the serving size it would be fine for 4 people or as a small appetizer for 6. Serving Size: 4 Ingredients: for the soup: 1 lb. parsnips, peeled and chopped [...]

Roasted Fall Veggies with Apple Cider Sauce

Baking dish with fall vegetables

This is a delicious side dish or a great main meal for vegans. Serving Size: 4 Ingredients: for the vegetables: 3 lbs. fall root vegetables as: potatoes, golden beets, red beets, rutabaga, turnips and carrots 4-5 cloves garlic, skins on but end trimmed away 1 large red onion, peeled and quartered, then sliced into eighths [...]

Savory Beet and Vegan Feta Scones

Savory Beet and Feta Scones - Click here to license this photo from Stocksy

These savory scones are really tasty. They are great for a Sunday morning breakfast or brunch or could even be for a holiday breakfast. Serving Size: 2 Yield: 6 scones Ingredients: 1 & 1/2 cups AP flour 3/4 tablespoon baking powder 1/2 teaspoon salt 2 tablespoon nutritional yeast 2 tablespoons vegan margarine 1/2 cup soy [...]

Celery Root Gnocchi with Apple Carrot Sauce

Celery root gnocchi with apple carrot sauce - Click here to license this photo from Stocksy

This is a delicious meal. It’s an amazing combination that we really enjoyed. Serving Size: 4 Ingredients: for the gnocchi: 1 lb. potatoes, baked 1 lb. celery root, peeled, chopped and steamed 1/2 cup Ap flour 1 tablespoon olive oil 1/2 teaspoon salt dash white pepper dash nutmeg 2 cups vegetable bouillon for the sauce: [...]

Parsnip, Leek and Apple Soup

Parsnip apple and leek soup - Click here to license this image from Stocksy

As the weather begins to cool, we enjoy more soups. This parsnip, leek and apple combination really tasted good today and we will enjoy it more often over the winter as our parsnips come into season. Serving Size: 4 Ingredients: 2 tablespoons olive oil 2 large leeks, cleaned and white and light green parts sliced [...]