The vegan version of the Italian long-running favourite vitello tonnato.
Healthier – but not the least less yummy.
If you don’t like celery – still try it out. I hate celery usually but prepared like this in the Italian way it is very delicious and I love it!
This is a Greek style spread or dip with aubergine, garlic and olive oil.
If you add smoked paprika and tahini – it will become babaganoush – try out both variations, they are equally yummy but totally different.
Everybody knows probably the classic Italian bruschetta with raw tomatoes and tons of garlic on a toasted slice of bread.
That is a good one. But it gets even better with this variation and instead of being “only” an antipasto – this option will be filling enough to keep you going from lunch to dinner.
You can eat it with sourdough toast, but also bagels are superb and very easy to transport when you wish to make it a packed lunch or picnic.
A light and healthy lunch or snack or brunch.
Avocados stuffed with a spicy salad and chickpea hummus.
Super easy and fast to prepare and definitely worth the change to the overdone “avocado and hummus” sandwich.
Not only the colours are lovely – also the taste is divine.
Spicy hot marinated tofu with vegetables, oriental couscous and sweet and sour pomegranate seeds.
This salad gets better with every hour, so make sure to prepare some for your next days lunch as well!
The traditional English dessert is usually far from being vegan. But only a few alterations and you will be surprised how easy it is to make this divine pudding all vegan.
The summertime is of course the best time for a typical Eton Mess with all the fresh berries being harvested.
I experimented a lot with hummus, but the best basic recipe I made was this one.
You can easily make loads of variations with this basic recipe. Use beans instead of chickpeas, add roasted onions, chilli, roasted vegetables, chopped fresh herbs etc.
If you are looking for a soy free Bolognese alternative – lentils and mushrooms work very well. It is not like the authentic “al ragu”, but it taste very delicious and is healthy at the same time.
A great pasta dish for adults and children alike.
Meringues are something definitely not vegan at all. BUT there is an alternative for vegans, which is easy and cheap: Aquafaba, the water of chickpeas.
Full of proteins, acquafaba can be beaten like egg white and you can produce extremely yummy meringues with it (WITHOUT any chickpea taste – promised!).