From Black Eye to Green Soup: Peas, Mint & Coconut

Sometimes the stimulus to cook a new recipe comes from an unexpected direction.

Cleaning up the uppermost shelf of my wardrobe, trying to tighten und lash up our winter blankets while standing on a wobbly stool (Attention: DO NOT TRY THIS!) I managed to give myself a full blown punch on my left eye. It really hurt and my eye started to swell (well, at least I did not knock myself out). My husband sprinted to the kitchen and came back with a bag of frozen peas to put on. You see, a green diet improves health:)

But what to do with those half-defrosted peas? Helene Holunder has a wonderful recipe in her book “Meine Familie isst vegan” (My family eastes vegan), to make good use of them.

Recipe: Pea-Soup with Mint and Coconut

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Saved-my-day Tomato Soup

If i am grumpy, stressed and do not feel like doing anything, not even to cook, my husband comes to rescue me with a huge pot of hot soup. He so turns a horrible day into a great one. The last time he saved my day it was with this mouth-watering tomato – coconut soup inspired by Björn Moschinski’s book “vegan kochen für alle”

Recipe: Tomato – Coconut Soup

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Oktoberfest 2015: Get ready for a vegan Wiesn

2017 UPDATE AVAILABLE WITH A LIST OF VEGAN OPTIONS: CLICK HERE

O’zafpt is! Get Ready – Go Vegan!

Oktoberfest 2015 will start in less than a week. From 19th of September until 4th of October Munich once more will be celebrating like crazy. With more than 6 million visitors from all over the world I am sure some vegans will find their way, too.

Over 16 big tents, 21 small tents and many small booths will offer local specialties; sadly most of it will not be vegan (last year more  than 112 oxen and 48 calves had to give their life). Still, no reason to despair. As a vegetarian and vegan lifestyle becomes more and more common, even traditional events like the Oktoberfest start to pick up the trend. Vegetarian food is easy to be found and even vegan dishes make it to the menus.

Below you will find a quick overview of where to satisfy your VEGAN hunger. Print out the list and start your vegan Oktoberfest tour. If you want to find out more about the tents (history, size, party-level..) you can follow the links provided below.

479742_web_R_B_by_Michaela Schöllhorn_pixelio.de(Picture by by_Michaela Schöllhorn, www.pixelio.de)

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Yellow Lentil Dahl with Bulgur

Back at home in Munich I cook and eat a lot of Indian food. The abundance of spices, the hot flavor, I simply can not get enough and always eat way too much. Traveling to Turkey for the summer I even brought the basic Indian species with me, although you can get most them here too.  Lentils are a common thing here, and come in all colors: red, yellow, green and brown.

2 weeks ago we did bring home a big bag of yellow lentils from the organic market. So my husband did surprise me with a nice yellow lentil dahl for lunch. He added some Bulgur to give it a Turkish touch:) He is as much of a foodie as I am. For this Dahl he was inspired by this recipe

Recipe: Yellow Lentil Dahl with Bulgur

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Wild, Raw, Green Bliss in a Glass

I love soups. And if they are as pretty as this one, I love them even more.

This Raw Wild Herbal Soup is happiness in a bowl and also super healthy. Enjoy!

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Ingredients (serves 4)
3–4 cups wild edible herbs. Get creative and create your own combination. Based on the season you will be able to find a lot of edible herbs out in the nature and in your local stores. For this one I did use nettle, wild garlic, dandelion, watercress, garden cress, radish leaves, sorrel and chervil

1 cup miso paste

1 ripe avocado

2 teaspoons of olive oil

2 teaspoons mustard

1 teaspoon curry powder

1 teaspoon cayenne pepper

salt and black pepper

Wild garlic flowers for decoration

Preparation

Using a high speed blender, blend all herbs with approx. 2 cups of lukewarm water. Blend until you get a nice smooth mixture. Add the remaining ingredients and blend again.

Blending in my Vitamix the soup will get warm itself. You also can transfer the soup to a pot and carefully warm it up to a max. of 42 degree Celsius ( so your soup still is RAW and all the enzymes stay alive).
Once done, transfer to nice small glasses, so you can enjoy it’s bright green color. Decorate with the wild garlic flowers.

The Result: WILD, RAW, GREEN BLISS IN A GLASS

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