Thousand and one vegan Burger

As you know, if you follow my blog, I prefer plantbased food. As some of you also know, my husband rather not. He likes the idea behind a vegan diet, but doesn’t want to give up meat and fish all … Continue reading

A Bitter Sweet Symphony

Today I am presenting an other Recipe from the “Vegan Lovestory” Cook book by Hiltl and Tibits. Baked glazed Chicory topped with Blood Orange fillets  I really enjoyed this beautiful side dish (even though it looks more beautiful before baking. … Continue reading

No-Egg Salad – Negg Salad – Vegg salad!

One of my close friends decided to go Vegan 2 Months ago (*happy*) She came over for a brunch a weeks ago and I wanted to make something she would really love. As she used to love(!!!) eggs and all … Continue reading

A Vegan Lovestory by Tibits&Hiltl

My significant other gave me a beautiful cook book called “Vegan Love Story” by Tibits and Hiltl. Last month friends came over for dinner and we tried 8 different dishes from that book. I love how they play with interesting … Continue reading

Love Ragout? This is for you!

Finally!!!!! I post the knife to the fork, the Romeo to his Juliet, the rain to the umbrella…..: here is the Portwine Ragout that goes with the Pumpkin Gnocchi I posted a while ago. Maybe that Portwine Ragout with Gnocchi … Continue reading

Mini Cheesecakes are the new Cupcakes

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I wasn’t so sure how this will turn out. Will the paper forms come off easy? Will the little cakes be solid enough? Cake worries…. for nothing!
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I am obsessed with making Mini Cheesecakes! This weekend I had 2 invitations. I made the amount of one big cheesecake on friday afternoon and brought half of the goodies to the saturday night dinner with family, the other half I froze and brought them with me to a birthday brunch on sunday.
You just prepare your muffin tray with muffin paper forms and the recipe can start!
You can keep them fresh in your fridge for 3 days. I just froze them for that short time to test, if they are still as good afterwards. They are! Just freeze them in a tupperware and the flavors are save.
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I made my Cheesecake basic recipe, and then went on to create raspberry-Chocolate flavors. That’s the cool thing about it: after making the base, you can really just create the flavors you desire, mix in fruits, nuts, caramel, vanilla, chocolate, what every makes you happy!
And yes…even skull – shirt wearing rockers love little pink tarts.
Find the Recipe Here or go to the category “Cheesecakes”

Mediterranean Delight Bites

Kalhmera Dear Readers and Welcome to an other blog-monday funday. Today I have a special post, as I don’t have one Recipe for you. I have Seven! Fresh from scratch and ready for you to be cooked! What happens on … Continue reading

Sweet Potato Corn Balls and Tzatziki

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For today/ Tonight I show you an other Recipe from my Bridesmaids Night aka Bridal Shower aka Girls Night.
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As I kept everything low fat, I baked these Sweet Potato Corn Balls (I like my food Oil Free and baked). But baking usually makes food dryer then frying.
I believe good creamy Dips and Sauces (low fat of course tzzz) make up for it. So I served them with a lushious vegan Tzatziki Dip, my Tex Mex Salad and some small Tortillas.
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I still had some Corn Meal left from the states, but also used some 2-Min.-Polenta, which works perfectly. The dough stays very sticky. SO get ready for some dirty hands!
Find this Recipe Here or go to “Vegan Delight Bite” for all the information to make these yummies.
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I believe you can also prepare them for a party and serve them cold, as I ate them cold the next day and they still tasted equally good (I just loooove leftovers!! Don’t you too!?).

Read you soon my dear ones!
Emily