Lemony pasta with baked “cheese” and cherry tomatoes

This is a twist on the social media hype of baked feta and tomato pasta.I tried a feta based on tofu – first silkened, afterwards firm – but it did just taste awful. In my opinion tofu and the typical vegan cheese ingredients (nutritional yeast, garlic and onion powder etc) don’t work together at all. … Continue reading Lemony pasta with baked “cheese” and cherry tomatoes

Sour and spicy bean stew

Better late than never: It follows the promised recipe of a vegan version (but actually completely different) famous bean stew by goddess Alison Roman. ingredients: 1 can of white beans (save the water) 1 can of black beans or chickpeas or kidney beans (as you desire, save the water) 1 cup of vegetable broth 1 … Continue reading Sour and spicy bean stew

Macaroni and Cheese

Before I went (pesce-) vegan due to my MS diagnosis I was a dedicated omnivore (it’s not that long ago tbh – I’m following the OMS program for a little more than a year now.)Anyways I used to love traditional Mac and Cheese and also experimented a lot with different ingredients, cheeses and flavors. To … Continue reading Macaroni and Cheese

Autumn veggie stew

…that one fought my cold effectively! 🙂 ingredients: 4 cups vegetable stock 1 cup dry white wine 1 cup Aquafaba (chickpea water) 1 cup brown lentils 1 can of chickpeas 150g glass-noodles (or any other kind of noodle you like) juice of 1 lemon 3 gloves of garlic, minced 2 (red) onions, diced a thumb-tip … Continue reading Autumn veggie stew

Hokkacheesecake

Pumpkin – especially hokkaido – is besides kale my favorite autumn vegetable. I’m not too much into baking sweets, cakes and pies but as my weekend trip got cancelled I got plenty of free time left spontaneously so I decided to give my cravings for an OMS-friendly pumpkin pie a go.And hell yeah, I nailed … Continue reading Hokkacheesecake

Quinoa salad with spinach and pomegranate

This is an amazing salad as side for BBQs and hot summer nights in general. I had it with steamed salmon which is also a great combo. ingredients: 2 cups of cooked Quinoa 200g fresh and rinsed baby spinach seeds of 1 pomegranate 200g cherry tomatoes, quartered 2 shallots, thinly sliced 1 bunch of parsley, … Continue reading Quinoa salad with spinach and pomegranate

Jackfruit burrito with sweet potato Queso and avocado dip

ingredients: 4 tortillas (I used store bought ones, wheat flour) 1 cup of basmati rice 2 large sweet potatoes 1 ripe avocado 1 tbsp cashew butter 1/2 cup unsweetened plant milk (I used almond) 1/2 head of cauliflower, pulsed into small pieces 200g brown mushrooms – same 200g black beans 1 yellow bell pepper, diced … Continue reading Jackfruit burrito with sweet potato Queso and avocado dip

Green Thai curry with fake “coconut milk”

Avoiding coconut milk can be a challenge but I’ve found a suitable and delicious way to mock it. ingredients: 1 cup rice of your choice 1 cup coconut water 3 drop of coconut flavor essence 1 cup of plant based milk (I used almond) 1 tsp of green curry paste 2 tbsp of tamari / … Continue reading Green Thai curry with fake “coconut milk”