Galette. One of my food fascinations and mysteries at the same time. It’s funny how I had been hesitant to make one for so long and at last I made one the other day and it instantly was a success! It was pretty fuss free and so delicious, that I really feel stupid for not
Sabich? Say what?? Don’t worry, I didn’t know what a Sabich (pronounced with a hard “ch”) was until I had my first one in Tel Aviv in the beginning of the year accompanied by some other food bloggers and our hosts from Vibe Israel. This “veggie” sandwich or filled pita, to be precise, is a
You’ve gone vegan and you miss cheese? The love for hummus is real and all the other store bought vegan spreads are bomb but you want to switch it up a bit? Then I have something for you! Super easy vegan lemon and thyme cheez!! it’s cheezy, it’s spreadable and all you need is a
If you have been following me for while now, you might know that I’m a sucker for banana bread and that I make lots of them. This one is probably one of my best ones. Please don’t might me bragging, but you really need to try this!
You know it’s spring, when there is rhubarb everwhere at the markets and supermarkets. I’m a huge fan of the tart taste but I love to combine it with something sweet, like strawberries or apples. Chris’ favorite cake is apple cake, so I thought why not combine a classic german apple crumb cake with rhubarb
One of my all time favorite spice blends is Chai spice! It’s cosy, sweet, fragrant and spicy at the same time. So I tend to add it to many sweet dishes, like pancakes (check out my delicious CHOCOLATE CHAI PANCAKES recipe), porridge, chia pudding, cookies, muffins and of course cake!
Are you a baked or raw cheesecake lover? I love both, because the baked cheesecake reminds of me of my childhood growing up in Germany and the no-bake, raw version just is so fresh, summery and makes me think of the years I lived in the USA. Since we’re having an extremely hot summer this
I had been craving blueberry pancakes, so I decided to make them for breakfast this sunday. While I was prepping the ingredients, I thought that lemon would also be a great addition. And then cream cheese came into play and I instantly knew, that these pancakes would be a winner. Little did I know, that
I was having one of those days, where my craving for creamy noodles collided with my craving for asian food. So I decided to let them! And guess what, it turned out like it was ment to be and so these creamy miso and mushroom soba noodles were born.
I love a good savory breakfast and I love tacos. So let’s have some delicious and healthy vegan breakfast tacos. And if you like mexican food as much as I do, then you’ll have most ingredients in your fridge and pantry, so you can whip these up often and in no time.
