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

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

Natural colored Delight Bites

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Vegan Maki Sushi isn’t a new Recipe invented by the Delight Bite – kitchen but today I gave it a little twist by coloring the rice with natural colors – Spirulina, Turmeric, Beet Juice and Sweet Pepper Powder transformed this simple meal into a rainbow.
With Sauteed Garlic-Mushrooms I added more Omami to the food and served it with pickled Ginger, Soy Sauce, Wasabi and of course Chop Sticks.
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A great way to create Finger Food for a Party or simply bring some color to the table in a natural way.
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Find the Recipe Here or go to “Vegan Delight Bites” or “A whiff from the far east”
Happy Sunday everyone!
Emily

A Homage to Fruits and Breakfast

Dear fructose intolerant reader I guess this post is not meant for your eyes, as you will probably not find joy in reading it. Dear fruit lover/ Breakfast and Brunch Fanatic, “Let’s eat the Rainbow”-preaching Reader Welcome to an other … 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

Howdy from the delight-bite kitchen

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Howdy Readers and Bloggers of the Internet World
I will keep this post short – but with all the Informations you need to make this easy, fast prepared and delicious plantbased Tex Mex Salad with Avocado-creaminess.
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The pictures speak for them selfs. And it really is that easy to make a beautiful and scrumptious Meal for the whole family and Friends.
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Find this Recipe Here or go to “Salads”

Stay tuned for more delightful bites from the delight-bite kitchen
Adios amigos

Emily

Special Food for Special People

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Today I have something nice for you guys. But even more I have something nice for my Bridesmaids, as they are the ones that actually come and eat the food I have prepared.
I am getting married this summer and even if we don’t have the tradition with the Maids here in Switzerland, I believe it’s a lovely one. So for our special day this summer I’ve decided to have my friends of honor and best sisters being my Bridesmaids. And as they do so much for me through this time (just thinking about all my wedding bla bla they deal with), tonight I can give them back just a little bit, by cooking for them and celebrate our friendships.
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With a big plate full of veggie sticks and some Corn Tortillas to Dip. But these Lentil crackers! Guys! Heaven!
It’s all low fat, vegan, healthy and super yummie!
Find the Recipe Here or go to “Vegan Delight Bites”

Happy Weekend everyone,
Emily

Birthday love and the Valentines surrender

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Yesterday was my friends birthday. I asked her sister, what her favorite cake was and she said Poppy Seed or Chocolate. You know me: Why choose if you can have both, right?
A Poppy Seed Chocolate cake with a Marzipan layer
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This Marzipan layer should have stayed in the middle, Poppy and Chocolate everywhere, but the little cake had other plans and made this incredible gooey chocolate marzipan base (Yes, it sunk). The bigger cake handled my plan a bit better. Either way, the taste was delightful and the little trick of the situation: You just act like the result is exactly what you wanted.
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So I made a little experiment and the result was a beautiful cake, tasty and moist. Actually 2 beautiful cakes. A normal sized cake for my dear friend Andrea and this little sweety in the photo.
You probably know that tomorrow is Valentine’s day. And even if I and my soon to be husband don’t celebrate this at all (at least that’s what we say), it is hard to forget about it, if it’s all over the stores and commercials. So what happens is, a week before Valentine’s day I get reminded at least once a day, that this day is around the corner – This day we kind of don’t want to celebrate (Because why show love and gratitude on one day if you can show it every day).
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But every time by the end of the week I capitulate: I just looove making presents and love notes and it’s just an other reason to bake some sweets for my love – with a little self cheating trick: I just bake it a day before – resisting the Valentines pressure not.
And then there is the other reason why to bake cakes: There is no lovelier smell for me then the smell of bread, cake or cookies in the oven, while it is raining or snowing outside. That simple.
But why is this cake so incredible rich and moist? The secret ingredient is no more a secret: Creme fraiche or Plantbased Cashew Sour Cream/ Silken Tofu
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I hope you enjoy this recipe as much as I do and I wish everybody a beautiful Valentine’s day or just a great day without Valentine, whatever you prefer.
Find This Recipe Here or go to “Easy Desserts”
Love, Emily