Veggie-Ricebowl

I found out that apparently when you throw some rice and veggies together, it is called "Jambalaya"...This is an awesome idea for when you have leftover veggies at home and don't know what to do with them.

Immune Booster Smoothie

In those times when everyone around you seems to be getting sick, when it is cold outside and it's still a long way from summer, the best thing you can do is load up on fruits and veggies to nourish your immune system. 

Raw Snicker Bites

If you are looking for a super rich, but healthy treat, you have come to the right place! These raw, vegan snicker bites are a healthier replacement for chocolate. If you have a sweet tooth like me, and need your occasional chocolate fix, these will let you have it without feeling bad about it!

Chinese Peanut Noodles

These noodles were on my menu pretty much once a week when I first went vegan because they are easy to make and pretty tasty. :) You can eat them with a fresh, green salad on the side, or add cooked/ roasted veggies. For instance, roasted green asparagus is delicious with it!

Chocolate Nanaicecream

Nanaicecream is an amazing invention! It's raw, vegan, healthy ice cream, the only downside for me was that it tastes a lot like banana (duh!) and I'm not too big of a banana fan. This chocolate nanaicecream, however, really tastes chocolatey and sweet and has therefore become my go-to nanaicecream recipe!

Simple Burritos

In my first few weeks as a vegan, these burritos constituted a major part of my diet. I mean, they are about as quick & easy as it gets when it comes to preparing a meal, and they are filled with beans and fresh veggies, which make them pretty delicious!

Easy Potato Wedges

I have always been a fan of potato wedges, but somehow never really tried making them myself…don't ask me why! For the past few weeks since I first made these, I have been obsessed with homemade potato wedges. It's such a quick and easy recipe and perfect for those nights when you don't feel creative and just want to munch on something ;)

Vegan Waldorf Salad

This is a vegan version of the classic Waldorf salad. It's a really nice side dish and what I also liked was miking it with some lettuce- then you have a mixed salad and you don't need a dressing for the lettuce because the Waldorf salad is juicy enough!

Moose Nanaicecream

I have fallen in love with Nanaicecream lately ever since I discovered it on Instagram! The fact that you can make ice cream out of bananas is pretty spectacular :) And you can add just about anything you want to it!

Chocolate Chip & Macadamia Cookies

Sleep Well Smoothie

Thanks to its load of vitamins, this smoothie has a cleansing and balancing effect on your body. Mixed with some calming herbs, and consumed at night, for instance as a dessert after dinner, this smoothie can actually enhance your sleep and help you feel more relaxed.

Vegan Nutella

I used to be a huuuge Nutella lover! So when I found this recipe for a vegan version, I was all in! :) I tried it immediately and now I like it even better than the actual version. Filled in nice jars, this would also make for cute birthday or Christmas gifts!

Ingredients:

• 200g hazelnut butter 
• 3 oz. dark chocolate 
• 3/4 cup margarine 
• 20g confectioner's sugar
• 1 tsp. ground vanilla
• pinch of sea salt

Instructions:

1. Melt chocolate in a bowl.
2. If you like, warm up the margarine, so it is smooth. Mix hazelnut butter, margarine, sugar, vanilla and salt.
3. Add melted chocolate and mix until smooth.
4. Pour mix into a glass or container, freeze for about 30 minutes, then keep in the refrigerator.

German recipe:

Zutaten:

• 200g Haselnussmus
• 100g Zartbitterschokolade
• 180g Pflanzenmargarine
• 20g Puderzucker
• 1 TL gemahlene Vanille
• 1 Prise Meersalz

Zubereitung:

1. Schokolade im Wasserbad schmelzen.
2. Margarine eventuell leicht erwärmen, damit sie flüssig wird. Haselnussmus mit Margarine, Puderzucker, Vanille und Salz vermixen (wenn alles flüssig ist, geht das mit einem Schneebesen).
3. Schokolade dazu geben und cremig schlagen.
4. Die Masse in ein Gefäß füllen und etwa eine halbe Stunde im Gefrierfach kühlen, danach in den Kühlschrank stellen.

Mango-Tofu Partyboats

These little salad boats are perfect for a party because you can easily eat them with your hands! They are a little different than your usual salad and will definitely delight!

 

 

Ingredients (about 9 boats):

• 1 chicory
• 200g tofu
• 1/2 mango
• 40g scallions (green onion)
• 90g white almond butter
• 2 tsp. curry
• 1 tsp. white wine vinegar
• sea salt
• handful of spicy potato chips (chili or red pepper)

Instructions:

1. Mix almond butter, curry and vinegar in a bowl and salt to taste.
2. Wash the green onions and cut into rings. Add almost all of them to the curry sauce.
3. Peel mango and cut into cubes. Cut tofu into cubes as well. Add mango and tofu to the curry sauce.
4. Wash and try chicory leaves. Place some of the curry sauce on top and decorate with the remaining onions as well as crumbs of the chips. Et voilà!

German recipe:

Zutaten (ca. 9 Schiffchen):

• 1 Chicorée
• 200g Tofu natur
• 1/2 Mango
• 40g Frühlingszwiebeln
• 90g weißes Mandelmuß
• 2 TL Curry
• 1TL Weißweinessig
• Meersalz
• Handvoll Paprika-Kartoffelchips

Zubereitung:

1. Mandelmuß, Curry & Essig in einer Schüssel verrühren und mit Salz abschmecken.
2. Frühlingszwiebeln waschen und schräg in Ringe schneiden. Fast alles davon in die Currysauce geben.
3. Mango schälen und würfeln. Tofu ebenfalls würfeln. Beides zur Sauce geben.
4. Chicorée waschen und trocknen. Dann die Sauce daraufgeben und mit den restlichen Frühlingszwiebeln sowie Chips-Bröseln garnieren. Et voilà!

Curry-Coconut-Cream Cauliflower

This is a quick and easy recipe for a side dish with a twist. You can serve it with potatoes for instance for a simple dinner, and it makes the cauliflower a little more exciting! :)

I adapted the recipe from Attila Hildmann's book "Vegan To Go" that has some great recipes!

Ingredients:

• 1 cauliflower
• 300 ml coconut milk
• 2 tbsp. coconut oil
• 30g cashew cream
• 2 tsp. curry
• 1 onion
• 1 mini chili pepper
• 2 tbsp. almond plates
• sea salt

Instructions:

1. Peel and cut the onion, grind the chili pepper, and roast both in 1 tbsp. coconut oil in a pan.
2. Add curry and roast for another minute. Add coconut milk and cashew cream, and salt to taste.
3. Cut the cauliflower and boil in salted water for 3 minutes, then drain.
4. Roast the cauliflower in the remaining coconut oil in a pan for about 5 minutes.
5. Roast the almond plates in a pan without oil for 2-3 minutes.
6. Mix the cauliflower and the sauce and sprinkle with almond plates. Enjoy!

German recipe:

Zutaten:

• 1 Blumenkohl
• 300 ml Kokosmilch
• 2 EL Kokosöl
• 30g Cashewmuß
• 2 TL Curry
• 1 Zwiebel
• 1 mini Chilischote
• 2 EL Mandelblättchen
• Meersalz

Zubereitung:

1. Zwiebel schälen & schneiden, die Chilischote mahlen oder hacken, und beides in einer Pfanne in 1 EL Kokosöl anbraten. 
2. Curry hinzugeben und eine weitere Minute anbraten. Nun die Kokosmilch und das Cashewmuß dazugeben und nach Belieben salzen. 
3. Blumenkohl schneiden und 3 Minuten im Salzwasser ankochen, dann abgießen. 
4. Nun den Blumenkohl noch in 1 EL Kokosöl in einer Pfanne etwa 5 Minuten anbraten. 
5. Die Mandelblättchen in einer Pfanne für 2-3 Minuten rösten. 
6. Blumenkohl mit der Soße mixen, dann mit Mandelblättchen garnieren. Guten Appetit!