Salad dressing
In November 2019 I had the pleasure to cook for the inspiring Facilitathon event organized by the tireless people behind the NOW Association. Our amazing photographer Zhuliyan Zhekov (Instagram, YouTube) encouraged me to make a short video showing how to…
Lunch’n’learn: the beauty of beans
After covering lentils and chickpeas in the first part of the power pulses series, beans were the focus of today’s workshop. A simple pot of beans If I had to choose one symbol for the type of cuisine I stand…
Quickie: hummus and pesto, a love story
Sometimes a spark of culinary inspiration lights up my every day life and I feel inspired to share it with the world, but then I think about the effort involved in writing a blog post (taking nice pictures, agonizing for…
A time of plenty
Summer is a time of plenty… a time to rejoice in tomatoes bursting with flavour; perfect, tiny, sweet wild raspberries; fresh, golden corn; huge zucchinis from the garden. A time when “cooking” is almost trivial. Go for a stroll in…
Summer grillin’ and baked green polenta
Summer grilling season is upon us! I thought I would share a couple of vegan bbq guidelines so y’all have ideas about what you can throw on the grill this summer. And a baked polenta “pizza” recipe, because there will…
White asparagus and rhubarb soup
It is white asparagus season here in Germany! Those beautiful pale stalks are now gracing the local market stands, alongside some robust rhubarb… This spring I’ve been experimenting a bit with rhubarb in savoury applications with mostly pleasing results.
Gluten-free cake goodness
The other day, I felt like eating cake. It was also high time for a blog post. And I recently met a friend who’s eating mostly gluten-free. So I thought, “Why, I’ll develop a gluten-free cake recipe for the blog,…
Müsli
Müsli — nourishing and satisfying weekday breakfast or snack, that, with a tiny bit of foresight, is easy and quick to prepare.
Ginger peach lemon cake
Threw together a version of this cake for the tea break at my yoga course this week and enough people seemed to enjoy it that I thought I’d share the recipe.
