Making Plant-based Eating Accessible

Lately, I’ve been receiving a lot of requests and suggestions from many people. I truly appreciate all your feedback and the time you take to share your ideas. However, I need to make a few things clear so that we don’t waste each other’s time. Time is limited. There are things I consider important and choose to focus on, and there are other things that are simply not my priorities. Things I Don’t Offer A YouTube channel/recipe books Reservations for meetup events (including

👉At the event we didn't have time to cool it mush. But I like to chill it in the fridge overnight before serving. Ingredients 1 cup sautéed and well-drained spinach (about 400 g fresh spinach) 1 cup canned Spanish artichokes, drained(not oily) 1 cup soy yogurt 2 tsp almond flour 2 tbsp olive oil 2 tbsp brewer’s yeast (or nutritional yeast) ¼ tsp black pepper 1 tsp vegan broth powder ½ tsp salt 2 cloves garlic Method Sauté the spinach and drain it well. Add all the ingredient

⚠️ A little warning before you start This recipe is very simple, but it does require some experience with handling and stretching pizza dough. It is intended for a pizza oven that reaches around 400°C or higher. This is what I use personally. KLAIF Elektrischer Pizzaofen I would not recommend this recipe for a regular home oven, as the very high hydration makes the dough difficult to handle and it needs a very hot oven to work properly. If you are new to stretching pizza doug

👉You can also use white wine instead of red wine. Ingredients About 500 g pears, peeled 1 tbsp oil(rapeseed oil with lemon flavor) A pinch of salt ⅓ cup red wine 2 tbsp sugar 1 cinnamon stick, about 5 cm long 1 star anise 4 whole cloves A pinch of cardamom Method Cut the peeled pears in half lengthwise. Heat the oil in a flat, wide pan and place the pears cut-side down. Grill until the cut sides are deeply golden brown. Once they are nicely browned, sprinkle with a pinch of

Thank you very much for joining this event:) Thank you all for bringing such great ideas again! We successfully cooked up a wonderful afternoon with Italian inspirations. I’m sharing some of the recipes you requested here. KLAIF Elektrischer Pizzaofen (We used this mini oven during this event) Spinach Artichoke Dip (Full recipes here) Thank you Yaro for creating this tasty tomato cream Gnocchi 💛 Spiced Onions Infuse about 2 tbsp olive oil with ½ tsp cumin seeds and ¼ tsp fe

👉Wash the leafy greens thoroughly and drain them well before using. 👉 How to make candied almond (full recipe here) Ingredients 70 g baby spinach 30 g romaine lettuce 3 fresh figs, quartered 3 tbsp candied almond topping Some basil Creamy balsamic vinegar, to taste Method Wash and dry the baby spinach ,romaine lettuce and basil. Cut the figs into wedges. Arrange the greens and figs in a bowl or on a plate. Sprinkle with the candied almond topping. Drizzle with creamy balsam

Ingredients 1 cup sliced almonds ⅓ cup raw cane sugar Method Place the sliced almonds in a dry frying pan and toast over medium heat until lightly golden and fragrant. Add the raw cane sugar and continue cooking, stirring constantly. The sugar will melt and coat the almonds, creating a crisp, caramelized coating. Once the almonds are evenly candied, transfer them to a plate or sheet of baking paper and spread them out. Allow them to cool completely. Tip: Let the almonds cool

This is one of my “what I eat in a day” type of meals. I call it Vegetable Rice — Leafy Green Edition because there are other editions, too. As a simple rule of thumb, the total weight of all the ingredients other than the rice is roughly twice the weight of the dried rice. The amount of water is also twice the weight of the rice. Using this basic ratio, you can try different greens, nuts, herbs, or dried fruits to create a new version each time. For this recipe, however, I r

Thank you very much for joining this event :) Thank you so much for bringing all your wonderful ideas and ingredients! I’ve learned so much, as always. We all had a cohesive idea of Greek flavors, yet somehow, magically, none of our dishes overlapped. And even without cucumber, we somehow managed to make tzatziki! I’m sharing some recipes from this event , as best as I can remember. Thank Yaro, for showing us how to bake this butter bean dish 🍅It was great! Briam — Roasted

Serves: 4 Oven: 175°C Cooking time: about 1 hour You can use almost any spice blend you like. However, the salt content varies between spice blends, so adjust the overall seasoning to taste. During the event, we made a double batch using 1.2 kg of potatoes and doubling all the other ingredients. Ingredients 600 g potatoes, 2 tbsp oil (olive oil or rapeseed oil with lemon flavor) 1 tsp garlic powder 2 tsp paprika powder 2 tsp gyro or shawarma spice mix (any mixed spices work)

Serves 2 Ingredients 300 g cooled cooked jasmine rice 1 cup vegetables and other ingredients of your choice, such as tofu, bell pepper, onion, green onion, etc. 1 tbsp finely chopped garlic and ginger, combined ½ tsp coriander seeds ½ tsp vegetable bouillon powder 1 tbsp ABC kecap manis 1 tsp light soy sauce 1 tsp sambal oelek (or chili sauce) 1 tbsp oil For topping: fried shallots, green onions, or both Method Heat the oil in a wok or large frying pan. Toast the coriander se

Thank you all for joining this event :) The temperatures were much cooler than expected this weekend, but before summer slips away, we brought a little sunshine into the kitchen and had a fun with a lovely tropical vibe. Thank you all for selecting nice colorful veggies🌈 Thank You Vanessa, for baking GF muffins and for recommending this chai tea! It’s delicious. I’m sharing the store and product information here. And let me share some recipes from the tropical cooking event.

Tip: Coconut flakes can burn easily, so keep the oil around 170°C and fry the Tempeh gently rather than using high heat. How to make it Ingredients 200 g Tempeh, cut into 12 bite-sized pieces 1 tbsp corn starch 1 tsp vegetable bouillon powder ⅓ cup all-purpose flour ¼ cup water A pinch of salt Coconut flakes, enough to coat both sides generously Oil, enough to cover the bottom of a frying pan Sweet chili sauce, for serving Instructions Sprinkle the Tempeh with the starch and

I update my red curry so often but this is my current favorite recipe. A fragrant, creamy coconut curry packed with vegetables and aromatic spices. The crispy oven-baked tofu is prepared at the same time as the curry, making this a simple and satisfying meal. Ingredients for 3 servings For the spice base 15 g lemongrass, finely chopped 5 g garlic, finely chopped 5 g fresh ginger, finely chopped 5 g coriander root, finely chopped 1 tsp sweet paprika powder 1 tsp smoked paprika

How to make this rice. Fragrant basmati rice cooked with fresh corn, garlic, herbs, turmeric, and lemon. The corn cobs are simmered with the rice, adding extra sweetness and flavor without any waste. Ingredients (Topping) 2 fresh corn cobs (save corn kernels for the broth) 10 g oil, for sautéing the corn A pinch of salt ½ tsp dried oregano Freshly chopped parsley (For cooking rice) 1 tbsp oil 1 tbsp chopped garlic 1 tbsp chopped parsley ⅓ tsp turmeric ⅓ tsp chili 1 small red

Serves 3–4 Ingredients 300 g (dry)pasta A pot of water(1% salt for the pasta water) 1 tbsp chopped garlic 1/8 tsp turmeric powder 1 tbsp olive oil or rapeseed oil with lemon flavor A pinch of extra salt (1 g, or less just to adjust) 200 g vegan soy cream(Alnatura Soja cuisine) 100 g of pasta's cooking starchy water 1 tbsp brewer's yeast (or nutritional yeast but optional) Freshly ground black pepper, to taste Fresh parsley, chopped Lemon zest, to taste Extra topping vegetabl

A creamy, smoky eggplant spread with nutty peanut butter, bright lemon, and a little sweetness. Finished with cumin chili oil and pickled peppers. Ingredients For the Eggplant Spread 2 eggplants (about 500g= raw ) 1 garlic clove 1 tbsp olive oil 1,5 tbsp peanut butter 1 tbsp almond flour 10 g lemon juice A pinch of sugar(About 1/3 tsp) Salt, to taste (About 1/3 tsp) For the Topping Cumin chili oil Pickled peppers Method Preheat the oven to 220°C. Cut the eggplants in half len

Ingredients For the Tofu 400 g extra-firm tofu, cut into 24 pieces (Edeka Bio Natur Tofu) 4 tbsp corn starch 2 tbsp oil, for frying (Rapeseed oil with lemon flavor) For the Lemon Sauce 3 tbsp light soy sauce 4 tbsp fresh lemon juice 50 g palm sugar ½ tsp corn starch 2 kaffir lime leaves, sesame seeds(optional) Instructions Add the light soy sauce, lemon juice, palm sugar, and potato starch to a small saucepan. Stir well until the potato starch is completely dissolved. Brake u

A huge thank you to everyone who joined our Vegan Improv Cooking with Citrus gathering. This time, we put lemons, oranges, and other citrus fruits in the spotlight and explored how a little acidity can completely transform a dish. From bright and refreshing flavors to rich and savory combinations, it was amazing to see how many different ideas came together around one simple theme. Thank you, Sabrine, for baking this absolutely scrumptious lemon cake!! I’m sharing some recipe

Tip: This recipe is very flexible—feel free to use whatever seasonal vegetables you have available, keeping the total amount at around 600 g. Ingredients 200 g Eggplant 200 g Zucchini 100 g Red bell pepper 100 g Red onion (Alternatively, use any combination of vegetables you like, as long as the total weight is about 600 g.) 400 g Canned diced tomatoes 1 Bay leaf 15 g Garlic, finely chopped 2 tbsp Olive oil, for roasting (Or rapeseed oil with lemon flavor) 1 tbsp Olive oil, f