Autumn is pumpkin time! I especially love the Hokkaido pumpkin because you don’t have to peel it and it tastes very aromatic. Usually I use pumpkin for savory dishes. But pumpkin is perfect for savory AND sweet dishes, so I created this simple recipe for pumpkin muffins. I know that in the US you can… WEITERLESEN


Fresh figs taste like summer vacation at the Mediterranean for me – even though they also grow in the Southwest part of Germany. But the best figs in Europe are probably in Greece and France. They ripe until late autumn, so I still try to get them as often as possible these days. The funny… WEITERLESEN


When it becomes chilly outside I love a warm breakfast like this warming millet bowl cooked with nut milk, spiced with cinnamon and topped with wonderful autumn fruits: plums, grapes, pear and gorgeous fresh figs. Millet is glutenfree, full of minerals and a nice change to oats, chia or quinoa. Of course you can prepare… WEITERLESEN


Sushi is such a delicious food and there are also many vegan options for it. But to roll them is a little difficult for beginners and it takes time. The solution: just put all the ingredients in a bowl together. You can prepare a bigger batch of the special sushi rice, so that you can… WEITERLESEN


Pasta is always a good idea, isn’t it? In summer I love light versions like this one with a sauce out of green peas and miso and topped with crunchy roasted buckwheat. Delicious, healthy and easy to cook. And vegan of course. Try it! Pasta with Green Pea Sauce and Roasted Buckwheat Serves 4 1… WEITERLESEN


Especially for a Sunday brunch or on a rainy Sunday afternoon waffles are such a great idea! And these ones even are vegan, free of refined sugar and made with spelt flour. Roasted sesame seeds give them a special aromatic kick. You should use peeled sesame seeds for this recipe, they just taste so much… WEITERLESEN


In miso paste myriads of friendly microorganisms team up to keep us healthy and happy. That‘s why miso soup is a real staple in my kitchen. Plus: It is the fastest soup to make you can possibly imagine. If your fridge is full of veggies but there is no green asparagus – no problem: Use… WEITERLESEN


This spicy salad is inspired by a typical dish from Thailand and Vietnam: the green papaya salad. Instead of the green papaya I used kohlrabi. This veggie has a quite similar taste. Did you know that kohlrabi is considered as a very „German“ veggie? That’s why even in English, Japanese and Russian the German word… WEITERLESEN


Rhabarber Crumble in Backform

Since my childhood I love rhubarb! My mother often made a compote which we had with vanilla pudding. This special sourish taste of rhubarb is unique. And did you know that botanically rhubarb is a vegetable? Anyway a perfect combo is rhubarb with raspberries. And so I put both in my crumble here – which… WEITERLESEN


Bananenbrot mit Walnuss

One of my all time favorites is this banana bread. I wrote the recipe for my book about chiaseeds. This cake is perfect for breakfast but also for the afternoon tea! I love it for example with vegan coconut yoghurt and berries. Vegan Banana Bread with Walnuts For a small loaf pan (ca. 20 x… WEITERLESEN