There are tons of ways to use couscous, and salads are one of my favorite ways. And I’m not kidding when I say that this salad clearly has addictive properties- I just ate a whole recipe all by myself!
1 cup couscous (whole grain preferred)
one 15oz can salt-free diced tomatoes
1 cup boiling water
1oz fresh parsley
2 tbsp smoked paprika
1 tsp granulated garlic
1/2 to 1 tsp pepper
1. Combine couscous, tomatoes, paprika, garlic and pepper in a large bowl.
2. Mince parsley until very fine (I let my food processor do this) and add to the couscous.
3. Add one cup of boiling water, stir and let it sit for 20 minutes.
4. Fluff with a fork and serve.
Once in a while, one just wants a treat that one is familiar with and Donuts are one of them. I made them for New Year’s Eve today, but they can be made on any occasion (or even on a regular day).
They are not as sweet as regular ones, but you can compensate that by dipping them in unsweetened applesauce.
1 cup millet
1 cup instant oats
1/4 cup low-fat cocoa powder
1/2 cup applesauce
1/4 cup date paste
1 cup plant milk
1 tsp baking powder
1. Grind millet and oats to a fine flour (I use my Vitamix for that).
2. Combine plant milk, cocoa powder, applesauce and date paste in a large bowl. Add the flour and baking powder and stir to combine.
3. Place dough in a donut pan (I use this here by Wilton) (I got 9 donuts out of it).
4. Bake for 15 minutes at 350°F.
5. Let them cool for 15-20 minutes before removing from the pan.
This is a perfect soup for a cold winter day- hearty, but still full of vitamins and veggies. And as this soup is made in an electric pressure cooker (such as the Instant Pot), you’re done in under 30 minutes!
1 cup brown lentils
1 cup beluga lentils
7 cups boiling water or vegetable broth
1 cup diced onions
2 cups leeks, cut in rings
2 cups diced carrots
1 cup diced mushrooms
1 oz fresh parsley, finely chopped
1 tbsp thyme
1 tbsp dill
1 tbsp smoked paprika
4 cloves garlic, pressed
1. Place all ingredients in an electric pressure cooker and cook for 10 minutes.
I’m usually not much of a salad person, but today I was just in the mood to make one when I saw how much kale we still had in the fridge (some people hamster on cheeses and meat, I hamster on kale!). The result is as delicious as eye-pleasing. Sprinkle some currants over your portion or add some soaked currants to the entire salad for a more decadent and sweet experience.
1/2 pound each: kale (stems removed), carrots, napa cabbage
1 small apple
Juice of 1/2 lemon
Optional: some soaked currants
1. Cut the kale and napa cabbage into very, very fine pieces (I let my food processor do that part!) and put into a very large bowl.
2. Grate the carrots and the apple and add to the cabbages.
3. Squeeze half a lemon directly over the bowl (be careful to avoid any seeds from falling into the bowl). Mix with your hands and chill for at least 30 minutes.
This is actually a modification of a recipe that I posted on my German blog two years ago. Why did I need to modify it? I was not whole-foods plant-based back then, so my recipe called for over 100g of margarine and 250g sugar, and there’s no way in hell I’d eat something like that nowadays. So I made some adjustments, but it still tastes exactly the same: gorgeous!
If I had to describe the taste in one word, I’d say “Christmas”, as it just incorporates all the familiar tastes of the season in one stunning cake: sweetness, the taste of gingerbread, vanilla, currants and nuts.
2 1/3 cup oats
1 1/3 cup millet
1 cup almond meal
2 cups plant milk
1 cup date paste
1 cup unsweetened applesauce
2 tsp gingerbread spice
1 cup currants or raisins
1/8 tsp ground vanilla
4 tsp baking powder
1. Blend oats and millet in a (high-speed) blender to a fine powder. Dump in a very large bowl and add almond meal, gingerbread spice, currants, vanilla and baking powder. Stir to combine and break down any lumps.
2. In another bowl, combine the other ingredients.
3. Mix wet and dry ingredients, stir well and place the dough in a silicone bundt pan.
4. Bake for 40 minutes at 350°F.
• add some orange zest and an ounce of orange juice
• use cinnamon in place of gingerbread spice
I’m always looking for plant-based goodies that I can take on the road or to university. These little fellows combine chickpeas, rice and any vegetables you like in a highly portable -and delicious- form.
3/4 cup garbanzo bean [chickpea] flour
1/2 cup brown rice flour
1.5 cups warm water
about 1-1.5 cups of finely diced vegetables
1. Fill 12 silicone muffin liners with diced vegetables.
2. In a medium bowl, combine the flours and the water and stir. This should make a fairly runny batter.
3. Spoon the batter into the prepared muffin liners. Bake for 30 minutes at 350°F.
Tip: If you want to make them for a long day in the office, Do the following:
The evening before dice, distribute and refrigerate the vegetables the day before. In the morning, just combine the flours, spoon the batter into the muffin liners and bake [and do anything you like in those 30 minutes!].
Winter has arrived and with it comes the beautiful season we call “Advent” here in Germany, which is the time between Christmas Eve and the fourth Sunday before it. It’s also the time of the Christmas Baking Season, which I’m starting this year with a favourite of ours: Apple-Cinnamon-Muffins!
Unlike the recipes that I used last year, these beauties are not only oil-free, but also sugar free and thus guilt free and even my boyfriend who a lot of times doesn’t like my pastries [or anything SOS-free, actually] loves them, so I guess that says quite something!
They come together within a few minutes, so why don’t you give them a try? 🙂
1 cup millet
1 cup rolled oats
1 tbsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1.5 cups diced apple
1.5 cups date paste
1 cup applesauce
1 cups plant milk
1 tbsp lemon juice
1/2 cup diced apple to garnish
1. Blend oats and millet to a fine flour using a [high-speed] blender or a strong food processor. Put flour into a large mixing bowl. Add baking powder and stir.
2. In another bowl whisk together the rest.
3. Combine the dry and the wet ingredients and spoon into 12 silicon muffin tins.
4. Garnish with the rest of the diced apples, then bake for 30 minutes at 350°F.
A friend of mine decided to drop by today, so I had to make something that’s not just quick and easy, but also something that will please an omnivore’s palate (apparently not everyone eats plain potatoes or rice most of the time!).
What I came up with are these delicious and healthy burgers. Not only do they contain a ton of beans which are full of fibre and protein, but also an entire pound of spinach!
1/4 cup nutritional yeast
2 tsp caraway seeds
1.5 tsp marjoram
2 tsp chili powder
1 tbsp dill
1 large onion, chopped
2 cloves garlic, minced
5 cups cooked kidney beans
2.5 cups rolled oats
1 pound frozen+defrosted spinach
1. Combine the ingredients of the first block in a medium-sized bowl and set aside.
2. Mash beans with a potato masher. Once they are fairly homogenous, add all other ingredients. Stir until the mix becomes thick. Set aside for a few minutes.
3. Using your wet hands, form burger patties and place on a baking sheet lined with parchment paper or a silicone baking mat (works even better!).
4. Bake for 35-40 minutes at 350°F. Flip after the 25 minutes.
This is definitely going to be part of my Thanksgiving dinner this year. It’s my modern take on Shepherd’s Pie which includes a ton of greens and other veggies. Give it a try and let me know about your thoughts on it!
two pounds cooked potatoes
four large carrots, chopped
four large tomatoes, chopped
two medium onions, chopped
three cloves of garlic, pressed
4 cups vegetable broth
1 pound frozen spinach
1 cup red lentils
1/2 tbsp thyme
1/2 tbsp majoram
- Sauté onions and garlic in a few tablespoons of vegetable broth.
- Once they are translucent, add all other ingredients and bring to a boil. Let it simmer for about 15 minutes or until the spinach is defrosted and the lentils are broken down.
- Put the veggie mix into a large glass baking dish. Leave at least 1/2 inch space at the top.
- Mash the potatoes with a bit of nutmeg and pepper and evenly distribute on top. Bake for 35-45 minutes at 350°F.
I don’t know a single person who doesn’t like pizza, but I know a lot of people who are afraid to enjoy it because it’s got “too many carbs” which will “make you fat”. Well, the problem are not the carbohydrates in the dough, but rather what people put on top of it: meat, cheese and other things that almost exclusively consist of fat. Not here, of course!
This recipe here is for an entire baking sheet full of pizza goodness- without guilt, as it uses only unprocessed ingredients and no sugar, oil or salt (SOS, the “Evil Trinity”
5 cups whole wheat flour
2 cups warm water
1 cube fresh yeast (about 2 oz)
1. Combine ingredients and kneat to a dough ball. Cover the bowl and let the dough rise for 30 minutes. If the dough is too dry, add more water. If it’s too wet, add more flour.
2. Knead again, cover again and let it rise for another 30 minutes.
3. Place the ball on a baking sheet lined with a silicon making mat or parchment paper, put the dough in the center of it and use your hands to push the dough into the corners. Make sure that the edges are a bit higher than the center.
4. Cover with your favorite tomato/marinara sauce and vegetables. Bake for 20-30 minutes at 350°F
Tip: You can use your Bread Baking Machine to knead the dough!