Baking. Isn’t it just wonderful? Not just for the obvious reason that you produce something sweet and yummy, but also because it means that you’ve created space for a little bit of spare time in your life. A little bit of time just for yourself. It’s like cooking, but utterly unnecessary and thus luxurious. The measuring, the kneading, the waiting: I find it all very meditative. This week I’ve baked lemon and basil shortbread and it’s divine.
Friends, I must admit my christmas special is
kind of very late, but at my parent’s home I got so into christmas mood I didn’t touch a computer in two weeks. But isn’t that wonderful somehow? Since we’ve started this website I’ve sometimes felt a little under pressure to make great meals and picturesque photos. Shouldn’t the holidays be a time to relax and to meet old friends, to unwrap presents and to let all unfinished work and your worries rest for a couple of days? (Long walks, watching old movies… are you with me?)
One week until Christmas eve! Are you as excited as I am? For the children christmas revolves mainly around the presents but for the grown-ups it’s all about the meal (and the spirit, of course!). In Germany we celebrate on the evening of the 24th. Traditionally a Sunday roast is served, often with red cabbage and ‘Knödel’, dumplings made of patatoe or bread. Meat, cabbage, bread and potatoes- the staples of German cuisine in one dish. When I first became vegetarian, christmas suddenly became a challenge for me. I felt deprived because I couldn’t (or wouldn’t) have any of the roast. The food resembled my past, my family and our customs.
Are you panicking about christmas dinner? Are you vegan/vegetarian or you just want to try something new? I’ve got a last minute solution for you.
The past three weeks I’ve been creating a traditional vegan christmas dinner. And it wasn’t so easy. I spent hours compiling lists of ingredients. I browsed countless cook books and blogs. I worked tirelessly in the kitchen to prepare the dinner for 12 friends and family members. Now, finally I can proudly present to you:
A Delicious Three Course Vegan Christmas Dinner.
(Confirming all stereotypes of German cuisine, it features three types of cabbage. None in the dessert, though, I promise)
This week I will post recipes for the following three courses:
- Course 1: Refreshing green pea soup with mint and rye bread
- Course 2: Cabbage roulades stuffed with walnuts and wild rice in cider sauce, crispy croquettes with moist red cabbage filling and nut salad with radicchio and pomegranate
- Course 3: Baked apples stuffed with caramelized speculoos, walnuts and cranberries
Pheeew. Are you as excited as I am? The recipes will be published soon.
Fall is a romantic and sometimes melancholic season because change becomes so visible in the months from october to december. While we fetch our woolen sweaters from the back of the closet and suddenly get up in the dark, we witness the beautiful palette of reds, yellows and greens of the changing leaves. On a more delicious note, fall also presents us with a new range of vegetables and fruits: sweet pears, juicy apples and everybody´s favorite: the pumpkin. A good pumpkin soup is a fall essential that makes the waving good-bye to summer a lot easier. Here is my favorite, incredibly easy (and coconut-milk free !) pumpkin soup recipe.
Hi y’all! It’s been a bit silent on here for a week but to make up for my inactivity I will share with you a stunning recipe for a fennel salad with clementine, mint, calamata olives, red onions and parsley. Did you know The ancient Greeks held parsley to be sacred?
Anyhow, I love this recipe because the ingredients themselves are not that fancy but when you mix them you get such an extraordinary, tasty and visually appealing result. As a plus, you can get all the ingredients during the cold season, but the dish tastes very refreshing and summery.