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

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

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

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

Creamy prawn-garlic-chili-spinach linguine

ingredients: pasta of choice 2,5 cup pasta water 2 cups fresh baby spinach 2 cups pre-cooked shrimps 1 lemon chili flakes  chives  1/3 cup nutritional yeast 1/4 cup cashew butter 2 tsp white miso paste 1 tsp black pepper corns EVOO to sprinkle  method: cook pasta 2 min before al dente  safe 2,5 cups pasta … Continue reading Creamy prawn-garlic-chili-spinach linguine

Mixed Mushroom-Lentil Bolognese

ingredients: 1 pack dried porcini mushrooms 1 pack brown champignons (around 200g) 3 portobello mushrooms 3 king oyster mushrooms 2 tins of minced tomatoes, 1 tin of tomato passata 4 tbsp. tomato paste 2 white onions 4 gloves of garlic 3 carrots  1,5 cups mountain lentils  white miso paste salt, black pepper, chili flakes white … Continue reading Mixed Mushroom-Lentil Bolognese

Pasta with wild garlic pesto

ingredients pesto:  3 cups of fresh wild garlic   juice of 1 pressed lemon  1/2 cup cashews  1/2 cup EVOO  some sprinkles of Tabasco  salt, pepper, some garlic and onion powder method:  shred the ingredients in a food processor, refrigerate with a little more EVOO on top to preserve it well ingredients cashew „parmesan“: 1 cup … Continue reading Pasta with wild garlic pesto

OMS friendly Lasagna

Bolognese: 1 medium sized head of cauliflower, broken into florets 1 large onion, coarsely chopped 1 medium carrot, peeled, coarsely chopped 1 celery stalk, coarsely chopped 2 gloves of garlic, chopped  350 minced mushrooms (king oyster f.i.) 1 cup dry white wine 1/2 cup plant milk (I used unsweetened soya milk) 1 can (400g) crushed … Continue reading OMS friendly Lasagna