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

Light up the dark autumn night with Pink Pasta

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What a looong wordpress summer break I had….guess I was busy drinking that Watermelon-Mint juice. But with this beautiful fall arriving, I created a new Recipe. My kitchen is full of great autumn ingredients like Persimmons, Figs, Grapes, Pumpkins, Apples, Coles and Carrots and Soups and Stews are almost a daily must for dinner.
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9 years ago in Key West, Florida, I ordered a Beet Pasta Plate. I don’t exactly now the combination of the dish anymore. But what I do remember is that impressive pink pasta on my plate and I loved it.
Remembering this, I created a Beet Pesto, with 5 simple ingredients: Beet, Garlic, Sun dried Tomatoes, Cashews and Pepper.
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I have to say, I’m a little bit in love with it! And to keep my karma balanced I of course share.
Find the Recipe Here or go to “Pasta Dishes” in the Recipe Menu.

Have a colorful fall!
Emily

Turnip Cabbage Schnitzel – my at-the-moment favorite Side Dish

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These vegetable Schnitzel and a good Salad with it and I am the happiest! I made them GLUTEN FREE, but of course you could also use normal flour and normal bread Crumbs.
We had them with an vegan indian Carrot-Chick Pea salad with “Yogurt”- Dressing , some Cucumber Salad with Dill and the Zucchini Sage Frittata, that I posted this week. The Salads will follow soon!
Enjoy these Schnitzel fresh from the pan, while they are warm and crunchy.
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Find this Recipe Here or go to “Side Dish”

Love, Emily