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

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

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

OMS-friendly Bibimbap

Really appropriate self-care on world MS day looked like making one of my very favorite dishes:Bibimbap is a south Korean national dish that is traditionally served in a sizzling hot stone bowl with beef, Gochujang and an egg, sunny side up. ingredients (2 large portions): 1 cup of rice (I used a mixture of natural … Continue reading OMS-friendly Bibimbap

Ragú on lemony Polenta

This was another more or less spontaneous pantry dinner. The creamy ragú is based on brown mushrooms, mountain lentils, green asparagus and smoked tofu. ingredients: 1 cup polenta 1 cup mountain lentils 400g brown mushrooms zest and juice of 1 lemon 100g green asparagus, sliced 80g smoked tofu, diced 1 (red) onion, chopped 1 glove … Continue reading Ragú on lemony Polenta

One-pot Puttanesca

Even though the weather screams like going outside, being active, happy and getting shit together I’m super slow and tired these days.When I made this one for dinner last Friday I had a some glasses of high quality white wine. I wasn’t really drunk but I needed almost until today to recover from that. I … Continue reading One-pot Puttanesca