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”

Mackerel pasta with toasted Panko bread crumbs

This is my favorite OMS pasta dish.Sometimes I eat it 3 times a week because it’s super quick, easy to make, cheap and incredibly delicious! The version shown on the picture doesn’t contain parsley but it’s mandatory actually! 😉 ingredients: 400g tube shaped pasta 1 tin of mackerel filet in EVOO 1 small glass of … Continue reading Mackerel pasta with toasted Panko bread crumbs

Spring salad with marinated warm Quinoa

It’s beet, radish, eggplant and asparagus season so I put everything together in a salad with some leftover lupin tempeh from the Bibimbap recipe and there’s definitely some potential for becoming a new weeknight favorit! ingredients: 100g green asparagus, ends removed, sliced 100g brown mushrooms, sliced 100g eggplant, diced 100g tempeh, diced 2 cups broccoli, … Continue reading Spring salad with marinated warm Quinoa

Chickpea salad as sandwich topping

ingredients: 400g canned chickpeas 1/3 cup finely chopped celery 1/3 cup finally chopped capers 1 spring onion, thinly sliced 1/2 cup parsley, chopped 1/2 cup thick soy curd or any thick plant yogurt 1/3 cup freshly pressed lemon juice 1 tbsp grated lemon zest 1/2 tsp dijon mustard 1 tsp sumac 1 tsp chili flakes … Continue reading Chickpea salad as sandwich topping