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Just like last year I am collaborating with Schweizer Brot for a bread project on my blog. For this year’s post I wanted to share how one can basically create a meal out of a slice of bread and a delicious spread for a topping. Hence I came up with three incredibly tasty savoury spreads that each are packed with healthy fat and protein as all of them are based on either nuts, legumes or both.

The green breakfast tartine hype aka avo toast is everywhere.

Tartines, Crostini or just bread topped with anything that looks pretty have been all over the internet for the past years. The most hyped, or in my opinion over-hyped, version would probably be the infamous avocado toast. A slice of sourdough bread topped with avocado, may it be sliced, smashed or shaped into whatever type of fancy decorative object is for sure a delicious meal, however, it is not at all sustainable toe eat avocado on the regular. Unless you grow them in your own backyard, then go ahead and by all means, eat an avocado a day to keep the doctor away. However, if you, like myself live in the northern part of the world, the chance of you having an avocado tree standing in your backyard is pretty low, which is why I want to share three delicious toppings for your next green breakfast Tartine that don’t contain any avo.

Where do I buy my bread?

The base to a great breakfast Tartine, however, is definitely some high-quality bread. As for all things I recommend getting bread that has been produced locally, which is why I am teaming up with Schweizer Brot, who promote Swiss made bread in Switzerland. I recently had my first go at baking sourdough bread and I used some for shooting the following three recipes.

However, if I happen to not have the time and patience to bake my own sourdough bread I like to head over to my favourite bakery in Zurich, John Baker, which conveniently have one of their shops very close to where I live. Nevertheless, I am sure, there’s a local baker, just as good, close to your house too. In case there isn’t, however, there is also always the option of buying bread at the supermarket. There is Swiss baked bread available at the supermarket, you just have to check the label to find out about it. If you want some more info on that just check out my last post I did for Schweizer Brot about a year ago.

But now let’s get to my three recipes to get a delicious green Tartine, that isn’t  based on Avocado.

Three delicious recipes.


Herby Pea Hummus
 
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Fanny Frey
Serves: 5
Ingredients
  • 1 bunch of dill
  • 1 bunch of mint
  • ½ lemon, juice and zest
  • 100g peas, thawed
  • 1 tbs dark almond butter
  • 1 tsp Zatar
  • ½ tsp salt
Instructions
  1. Add all of the ingredients into a food processor and process until still slightly smooth yet spreadable.
  2. Spread onto a slice of freshly baked bread.
3.5.3251

 

Olive Almond Tapenade
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Fanny Frey
Serves: 5
Ingredients
  • 1 bunch of basil
  • 50g almonds
  • 60g green olives, pitted
  • 2 EL nutritional yeast
  • 1 tbs olive oil
  • salt
  • pepper
Instructions
  1. Preheat Oven to 150°C. Roast almonds for 10-15 minutes until toasted and fragrant. Make sure to stir the almonds every five minutes.
  2. Add roasted almonds and the rest of the ingredients into a food processor and process until smooth and spreadable.
  3. Spread onto a slice of freshly baked bread.
3.5.3251

 

Swiss Chard Walnut Spread:
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: Fanny Frey
Serves: 5
Ingredients
  • 40g walnuts
  • 100g white beans
  • 4 leafs of Swiss chard, 130g, thinly sliced
  • 6 cloves of garlic, thinly sliced
  • ½ tsp salt
  • ½ tsp Sumac*
  • 1 tbs lemon juice
  • olive oil
Instructions
  1. Preheat oven to 150°C. Roast walnuts for 10-15 minutes until toasted and fragrant. Make sure to stir the nuts every five minutes.
  2. Heat up a generous amount (approx. 1tbs) of olive oil in a pan. Sauté Swiss Chard for five minutes, the add garlic and sauté for another fine minutes while stirring frequently. You do not want to burn the garlic and the Swiss chard, you just want to cook it. So make sure to keep the temperature fairly low.
  3. Add sautéed Swiss chard and garlic into a food processor with the rest of the ingredients and process until smooth.
  4. Spread onto a slice of freshly baked bread.* If you cannot find Sumac you can omit it and sub cumin or paprika for it. This will of course change the flavour but it will also go nicely with the rest of the ingredients.
3.5.3251

 

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If you happen to follow me on Instagram (@fannythefoodie) you would have probably noticed that I’ve been getting into making my own sourdough bread. I shared a few snippets in my stories and I also posted on or two pictures of freshly baked bread with whatever kind of toppings I had on hand.

Unlike my usual blogposts this won’t include a recipe as I personally don’t feel like an advanced enough bread baker just yet, to tell you how to make sourdough bread. So what is this going to be then, you’re probably asking yourself. Well this is just going to be a post in which I share my experience on making sourdough bread and I will also include the recipes I used to figure out, how on earth one can make bread with just flour, water, salt and A LOT of patience.

I’ve been fascinated with the idea of baking my own sourdough bread for a while. I have fermented several other things. I’ve made my own Sauerkraut, I also figured out how to make an incredibly delicious, not at all authentic Kimchi, the Korean version of Sauerkraut. I also jumped on the Kombucha band-wagon a while back, after a friend of mine handed me one of her scoobys. Lastly I’ve also prepared a bunch of pickles and I’ve even made preserved lemons. However, the thought of making sourdough bread always seemed intimidating to me.

I guess the reason for this being, that it all isn’t done with starting a starter. You have to feed it daily for at least 5 days before even thinking about baking. Then you prep your Levain, which might not work, and you’ll need to start all over again. Yes that was me. I made four starters in total. One didn’t work, two got mouldy and the fourth one, that one, was a success. I used the best flour I could find. I fed it over the course of ten days, sometimes even twice a day. My sourdough starter basically became my first pet as this was something I never actually had as a kid. I made sure I never went to bed without feeding my starter and after getting up in the morning the first thing I did was weighing out 50 grams of flour and an equal amount of water, then I threw out half of my starter and fed it with the weighed out ingredients. The next day I did it again, and again, and again.

After baking my first bread, I placed my sourdough starter in the fridge for the week as I wasn’t going to bake for the next few days. I had got so used to implementing those starter feeding sessions into my routine, I almost felt lost for the first two days. One week later I removed my starter from the fridge and all over again to bake my second loaf of sourdough. I fed it twice. Made the levain, let it rest overnight. Prepped the autolyse and then started folding and slapping the dough before then shaping it into a beautiful loaf of bread, which I then placed in my proofing basket overnight. Last but not least I preheated my oven at its hottest setting with a Dutch Oven sitting inside of it. I placed the risen loaf in the incredibly hot Dutch oven and baked it for exactly 45 minutes. 25 with the lid, 20 without.

Baking sourdough bread is a process, it’s not something you can quickly whip up. It’s never fast or easy. You have to schedule in time for your sourdough. It’s almost like committing to a relationship with a stinky jar of bubbly slime. Despite the hassle of having to care for it, you will, however, be delighted with the most delicious tasting bread you have ever had. Your apartment will smell amazing and you’ll probably want to start including bread in a every meal of the day. Toast and jam for breakfast. Salad and a slice of bread for lunch. A delicious stew with chickpeas and lots of herbs to dunk your toasted sourdough in for dinner. The options are endless.


The recipes I used:

The post My Sourdough Bread Baking Experience appeared first on .

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Fanny The Foodie by Fannythefoodie - 2M ago

Crunchy Almond Butter Cups

My most recent food related obsession are definitely Bon Appetit magazine’s cooking videos. The recipes are always incredibly creative and the people’s passion for food in those videos is just great. They always make me want to film my own cooking videos, which I am probably never going to do, because I don’t actually feel that comfortable in front of a camera. Anyways that’s all beside the point as I am actually trying to get to telling you about how I came up with this recipe.

Yes I am obsessed with Bon Appetit magazine.

So in one of Bon Appetit’s latest videos Claire, one of the chefs in the show, recreated the iconic Reese’s peanut butter cup. Now I have actually never tried one of those, I am not even sure if they are available in Switzerland. Also I don’t really like milk chocolate. Never have, never will, it’s just too sweet for my likings. However, Claire really made me want to create my very own version of peanut butter cups hence I came up with this recipe.

 

Of course I decided to go for dark chocolate instead of milk chocolate. Then I also decided to use almond butter instead of peanut butter as I actually prefer the taste of almonds over peanuts. Lastly I sweetened with dates instead of sugar and that was it. They probably taste nothing like the real deal, which also wasn’t my intention whatsoever. However, they do taste incredibly tasty and make the perfect healthy and vegan treat.

To temper or not to temper?

Also I decided to not temper the chocolate just like Claire recommended in the video as I personally also really hate tempering chocolate and I also think it is not necessary if I am storing them in the fridge anyways.

 

My version turned out tasting just scrumptious. They’re actually kind of addicting to be honest. The sweet and slightly salt filling contrasts so perfectly with the slight bitterness of the dark chocolate. And I highly recommend to try this if you happen to have a craving for a delicious chocolatey treat.

 

Ok that’s it for now. Let’s get cooking!

Crunchy Almond Butter Cups

Crunchy Almond Butter Cups

Crunchy Almodbutter Cups
 
Prep time
30 mins
Cook time
2 mins
Total time
32 mins
 
Author: Fanny Frey
Recipe type: Dessert
Cuisine: plantbased
Serves: 10
Ingredients
  • 60g date paste (or dates)
  • 40g almonds (I used pealed almonds)
  • 90g dark almond butter
  • a dash of salt
  • 200g dark chocolate*
  • 10 muffin liners ( I recommend using silicon ones)
  • optional: cacao nibs for decorating
Instructions
  1. Preheat oven to 150°C. Place almonds on a baking sheet and roast for 10 minutes. Make sure to turn every few minutes. Remove almonds from oven and let them cool slightly before chopping them up into small chunks.
  2. Add date paste and almond butter into a food processor until smooth. Mix in the chopped roasted almonds and a generous dash of salt. The salt contrasts nicely with the sweet filling. Place the mixture in the freezer for about 1-2 hours.
  3. After two hours the mixture should be firm enough to be shaped into equally sized discs. They should be about 0.5 cm in thickness and slightly smaller than the diameter of the muffin liners. Place back in the freezer while melting the chocolate.
  4. Melt chocolate. If you plan to store the almond butter cups outside the fridge you should temper the chocolate otherwise tempering won’t be necessary in my opinion.
  5. Fill about one tablespoon of melted chocolate into each muffin liner. Place the almond disc in the centre of the chocolate top with another tablespoon of melted chocolate. Decorate with cacao nibs.
  6. Place almond butter cup in the freezer until set. Then store in the fridge or freezer. *I highly recommend using a dark chocolate with a minimum of 70% cacao as it will be to sweet otherwise.
3.5.3251

Crunchy Almond Butter Cups

Crunchy Almond Butter Cups

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Fanny The Foodie by Fannythefoodie - 3M ago

Chickpea Scramble

I recently subscribed to a veggie subscription in which I get a certain amount of organic and local vegetables each week. However, this also means, that I do not have everything at home at all times and I also won’t go grocery shopping before I have used up all of the veggies I’ve still got left in the fridge. I get to pick up my delivery and I didn’t quite plan correctly hence I didn’t have any fresh fruit at home this Tuesday morning, nor did I have very many veggies left. However, this forced me to think out of the box and get out of my comfort zone with my breakfast. I had cooked chickpeas on hand, which I had cooked a few days back and I also had an onion as well as some leek left. So I thought to myself, why not have a chickpea scramble for brekkie?

Sauerkruat & sourdough.

Fortunately, I happened to have some bread on hand, which I served with the scramble. I topped the whole thing with homemade Sauerkraut and a sprinkle of hempseed and that was breakfast done.

Such an easy and quick breakfast.

Chickpea scramble is such a great quick and easy breakfast and it actually requires ingredients that I almost always have on hand. Furthermore, you can easily swap out the veggies you add in. If tomatoes are in season I love adding a few chopped cherry tomatoes and whenever I have fresh herbs I also add a sprinkle of those.

 

So if you ever run out of veggies or if you fancy trying a new breakfast this week, make sure to try this recipe.

Chickpea Scramble

Chickpea Scramble
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Fanny Frey
Recipe type: Breakfast
Cuisine: plantbased
Serves: 1
Ingredients
  • ½ cup cooked chickpeas
  • 1 /2 tsp tumeric
  • ⅛ tsp Kalanamak*
  • ½ small red onion, finely chopped
  • 1 small piece of leek, cut into strips (optional)
  • 2 tbs coconut milk
  • coconut oil
  • Optional add-ins:
  • fresh herbs such as parsley or coriander
  • To serve:
  • 2 slices of bread, I used sourdough rye bread
  • sauerkraut
  • hempseed
Instructions
  1. Add chickpeas, turmeric, Kalanamak and coconut milk into a bowl and mash up roughly with a fork.
  2. Heat up a small amount of coconut oil in a pan. Sautée onion and leek until the onion has gone translucent. Add in the chickpeas mixture and fry for a few minutes until heated through and slightly browned. Stir occasionally. If you feel like adding fresh herbs add them now.
  3. Serve the chickpea scramble on toast. I topped mine with homemade sauerkraut and hempseed. *this ingredient is crucial as it gives the scramble the egg-type flavour. It will taste delicious with normal salt, however, it will lack the egg flavour.
3.5.3251

Chickpea Scramble

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Stuffed Butternut Squash / Buckwheat & Mushrooms

Anyone looking for a last minute vegan Christmas dinner idea? How about this delicious stuffed butternut squash with a buckwheat and mushroom filling. This is such a great veggie alternative to a roast and tastes wonderufl alongside roasted veggies, mashed potatoes and a delicious vegan gravy. For a vegan gravy check out my recipe on Fooby.

 

Stuffed Butternut Squash / Buckwheat & Mushrooms

Stuffed Butternut Squash / Buckwheat & Mushrooms

Stuffed Butternut Squash / Buckwheat & Mushrooms
 
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Author: Fanny Frey
Recipe type: Main
Cuisine: plantbased
Serves: 4
Ingredients
  • 1 Butternut Squash (ca. 1kg)
  • 3 tbs Pomegranate kernels
  • 2 tbs ground hazelnut
  • 5 small mushrooms, finely chopped
  • 1 Kale leafs, stems removed, chopped
  • 1 Onion, finely chopped
  • 1 garlic clove, finely chopped
  • a few sprigs of thyme
  • ½ cup buckwheat, cooked according to package directions( (100g gekocht)
  • Olive oil
  • Salt
  • Pepper
  • ¼ tsp smoked paprika
  • Garnish:
  • 2 tbs pomegranate kernels
  • pistachios
Instructions
  1. Preheat oven to 180°C (air-circulation). Meanwhile cut butternut squash in half, remove seeds and a some of the flesh towards to other end of the squash with a melon baller. In the end the squash should be hollowed out evenly with about 2cm on each side. Brush top side with olive oil and season with salt and pepper. Place on lined baking sheet and bake 20 minutes. Finely chop up any leftover pumpkin.
  2. While the pumpkin is baking heat some olive oil. Add onion, garlic and thyme. Sautee until translucent. Add mushrooms and chopped pumpkin. Season with paprika, salt and pepper. Sauté until mushrooms and pumpkin have softened.
  3. Mix in pomegranate kernels, kale, ground hazelnut and buckwheat. Set aside.
  4. Stuff both sides of the squash with the filling and tie together with a thread. Bake for another 20 minutes.
  5. Cut into slices and garnish with additional pomegranate kernels and pistachios. Serve alongside other baked veggies.
3.5.3226

Stuffed Butternut Squash / Buckwheat & Mushrooms

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vegan Zimtsterne – Christmas Cookies

 

For today’s Christmas baking recipe I decided to go for a Swiss classic, which also happens to be my favourite Christmas cookie. They’re called Zimtsterne, which translates to cinnamon stars which basically describes exactly what they are: star shaped cookies that taste like cinnamon. They also happen to be naturally gluten-free and there’s a hint of Kirsch liquer added to get that authentic Zimtstern taste.

 

They usually contain a whole lot of eggwhites, however, as I like to veganize my recipes I decide to swap the eggwhites for aquafaba. Other than the oh-so versatile water from a can of chickpeas those cookies only contain five more ingresients, which are icing sugar, salt, cinnamon, ground almonds and of course the Kirsch liquer.

 

The preparation basically works exactly the same as it would when using eggwhite, the aquafaba just takes a tad longer to be whipped to stiff peaks. You might also have to know that the key to great Zimtsterne is letting them dry overnight so make sure to plan ahead when making these.

 

So, all I’ve got left to say is: have fun baking and make sure to share you recreations with me, either via E-Mail or on Instagram.

vegan Zimtsterne – Christmas Cookies

vegan Zimtsterne – Christmas Cookies

 

Auto Draft
 
Prep time
7 hours
Cook time
5 mins
Total time
7 hours 5 mins
 
Author: Fanny Frey
Recipe type: cookie
Cuisine: plantbased
Serves: 25-30
Ingredients
  • 125g icing sugar
  • 45g chickpea water (aquafaba)
  • 1 dash of salt
  • 1 tbs cinnamon
  • 175g ground almonds
  • 1 tsp kirsch liqueur
Instructions
  1. Beat aquafaba until stiff. Mix in icing sugar and salt until smooth. Remove about 1dl of the mixture and set aside for the glaze.
  2. Add almonds, cinnamon and kirsch liqueur to the remaining aquafaba mixture and mix until combined. Roll dough to 1cm thickness and cut into stars.
  3. Place stars on a lined baking sheet and glaze the cookies with the glaze you have set aside earlier. Use a toothpick to evenly distribute the glaze.
  4. Let the glazed cookies dry overnight.
  5. The next day, preheat oven to 230° (air-circulation) and bake the cookies for 4-5 minutes. They shouldn’t brown much.
3.5.3251

vegan Zimtsterne – Christmas Cookies

 

 

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Cranberry Tahini Pistachio Cookies

Together with three my Swiss foodie gang I decieded to launch a little Christmas baking project called #swisschristmasbaking18. Over the course of the next couple of weeks we’ll share our favourite Christmas treats with you. Some may be more traditional, some newly invented, you’ll see. However, there’s one common theme throughout our recipes, they will all be plantbased aka vegan.

 

Before I go on talking about my first recipe I want you to introduce you to the three wonderful ladies who joined me in this project.

 

Lara aka @vanillacrunch

Lara is the queen of chocolate. She bakes the most wonderful treats, which she shares on her Instagram and blog. Furthermore, Lara publishes lifestyle content about loving yourself, contraception and the up and downsides of being a blogger. I’ve known Lara ever since I’ve started blogging and she’s always been a great friend to me, who has helped me out whenever I was stuck with anything blog related

 

Heike aka @tastyasheck

Heike’s eye for aesthetics is one of a kind. Her food styling always seems on point and every little detail is placed perfectly. Heike shares her beautiful veggie creations on her Instagram. If you love colourful food, you’ll love Heike’s content. I’ve also known Heike ever since I started this food blogging thing I have now been doing for four years and working with her has always been such an inspiration to me.

 

Verena aka @frei_style

Verena cooks and bakes the most wonderful family friendly foods you could imagine. And they’re all plantbased. On her blog and Instagram she shares the treats and delicacies her family gets to enjoy on the daily. I love how Verena shows how one can so easily implement the plantbased lifestyle into a family of four people including two cute little girls, who one will occasionally see in her Instgram stories.

 

So please check out the three wonderful ladies and now I’ll get talking about my recipe.

 

I decided to go classic Fanny and share a Tahini based cookie with you today. It’s super delicious and something a little different, however, it’ll go great with your Christmas cookie classics. The added cinnamon, pistachios and cranberries adds a festive touch and creates a wonderful tasting cookie. And guess what it’s also incredibly easy as there are no cookie cutters and rolling out dough is involved.

Cranberry Tahini Pistachio Cookies

 

Lara’s Cookie: online on the 8th of December 2018

Verena’s Cookie: online on the 14th of December 2018

Heike’s Cookie: online on the 19th of December 2018

 

Happy Baking!

Cranberry Tahini Pistachio Cookies

Cranberry Pistachio Tahini Cookies
Prep time:  10 mins
Cook time:  1 hour 12 mins
Total time:  1 hour 22 mins
Serves: 25-30 cookies
 
Cranberry Pistachio Tahini Cookies Prep time: 15 mins Cook time: 1 hour 12 mins Total time: 1 hour 27 mins Serves: 20-25 cookies
Ingredients
  • Dough:
  • 75g icing sugar
  • 100g Tahini
  • 60ml water
  • 40g white spelt flour
  • 100g whole wheat spelt flour
  • 30g pistachios
  • 30g dried cranberries
  • 1 dash of salt
  • 1 dash of vanilla
  • 2 tbs sesame mixed with 1tbs coconut sugar and ½ cinnamon
  • Glaze:
  • ½ tl cinnamon
  • 100g icing sugar
  • 2 tbs oat milk
  • Additional ingredients:
  • pistachios
  • dried cranberries
Instructions
  1. Mix icing sugar, tahini and water.
  2. Add flour, salt, cranberries, vanilla, pistachios and combine. Roll into a log, wrap in baking paper and place in the freezer for 1 hour.
  3. Preheat oven to 180°C. Roll the dough log in the sesame cinnamon mixture and cut into 1cm slices. Place on lined baking sheet.
  4. Bake for 12 minutes and let cool completely.
  5. Mix the ingredients for the glaze. Dip each cookie into the glaze and sprinkle with additional pistachios and dried cranberries.
3.5.3226

 

The post Cranberry Pistachio Tahini Cookies / #swissxmasbaking18 appeared first on .

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Coffee Choch Porridge

My new Coffee Machine!

I am a real coffee lover, some might even call me a coffee snob. I just love coffee. However, I can also easily go a day without coffee, I just love the taste. Which is also why I usually only get coffee at speciality coffee shops and I would never spend a cent on a coffee at my university canteen. Unless I am incredibly tired or during exam season, that’s a whole other story. Furthermore, I also rarely drink my coffee at home, which is mainly due to the fact that until a few days ago I didn’t own a coffee machine.

I’ve finally got my very own coffee machine.

However, I recently got sent the new Tchibo fully automated coffee machine, which I am super happy about. Ever since I am finally able to have coffee at home. Nevertheless, I still sometimes go out for coffee as I just love sipping on oat milk cappuccinos while people-watching in my favourite coffee shop. My daily morning coffee, however, is now usually being enjoyed at home and early morning walks to my favourite coffee window (all Zurich people probably know what I am talking about…) are hopefully becoming a rarity.

Fairtrade beans and three types of coffee.

The Tchibo fully automated coffee machine comes at 350 Swiss francs (269€) which is quite affordable for a coffee machine. Hence this is also perfect for students, like myself. Coffee machines can be fairly pricey, which is also why most students won’t have one at home. The Tchibo fully automated coffee machine is able to make espresso, americaos and long blacks within seconds and of course I only use fairtrade coffee beans, which are also available at Tchibo.

Coffee can of course also be integrated into recipes, which is what I want to share today. I decided to pour a shot of espresso to my porridge and I ended up having this incredibly delicious chocolate coffee porridge which I topped with dried apricot, pecans and some choc buttons as well as a drizzle of almond butter.

Coffee Choc Porridge

Coffee Choc Porridge

Coffee Choc Porridge

Coffee Choc Porridge / Tchibo Collab (AD)
Author: Fanny Frey
Recipe type: breakfast
Cuisine: plantbased
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
Serves: 1
 
Ingredients
  • Porridge:
  • 50g oats
  • • 1 Espresso
  • • 200ml water
  • • 100ml oatmilk
  • • 1 dried apricot, chopped
  • • 1 tbs cacao powder
  • • 1 dash of salt
  • Toppings:
  • Pecans, choch buttons, 1 dried apricots, Hafermilch, almond butter
Instructions
  1. Add all of the ingredients into a small pan. Let the mixture come to a boil. Cook on low for ten minutes.
  2. Pour porridge into a bowl, finish off with a dash of oatmilk, chopped pecans, apricot and some choc buttons. Finally drizzle with almond butter.
3.5.3226

Kaffee Schokoladen Porridge

 

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7 Amazing Veggie Sides

7 Amazing Veggie Sides / Healthy & Delicious

With the festive season coming up there’s definitely the need for delicious veggie sides. As a non-meat-eating person I personally heavily rely on those when going to family dinners. However, sides don’t need to be boring and flavourless, they can actually easily be made the star of the show when adding the right ingredients. Down below you’ll find my favourite seven veggies sides that are all super delicious, easy to make and of course only use seasonal ingredients.

Balsamic Roasted Brussels Sprouts & Beets / Pecans

How to make Brussels sprouts and beets taste amazing? Roast them with balsamic and date sugar and add pecans. Done!

Root Veggie Mash / Cleriac, Turnip & Parsnip Root

I love a good mash. How about changing it up and adding different root veggies instead of potatoes. It’s super hearty and so delicious. Perfect alongside a mushroom stew.

Persimmon & Swiss Chard Salad

My Swiss chard and persimmon salad is the perfect salad for a family gathering as it doesn’t wilt hencde you can prepare it ahead of time.

Roasted Carrots / Tahini and Sriracha

Roasted carrots are definitely a favourite side dish of mine. In this recipe I bring them to a whole nother level by serving them with this amazing tahini sriracha sauce.

Roasted Parsnip & Pear / Rosemary

I didn’t know parsnips existed until about two years ago. However I’ve grown to love them and once again I usually enjoy them roasted, however, they also taste delish in curries, stews or the root veggie mash I shared in this post.

Roasted Purple Veggies / Purple Potatoes, Cabbage & Hazelnuts / Kale Miso Pesto

For a more unusual twist on a veggie side try this roasted purple veggie bake with a miso and kale pesto. This combines a few seaosnal favourites of mine including those beautiful St.Gallen blue potatoes.

Sweet Potato Pumpkin Mash / Tahini

Last but not least another mash recipe. This time I combined butternut squash, Hokkaido pumpkin and sweet potato and turned them into this deliciously creamy mash. Yum.

7 Amazing Veggie Sides / Healthy & Delicious

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Sweet Potato Pumpkin Mash / Tahini

So, here’s the deal: I want to publish this post today, however, I am too tired to write an actual post cause I was working on a presentation about Latin American art for ages this afternoon. Anyways, for once you’ll just get a recipe: Sweet potato pumpkin mash with added tahini to make it super creamy and even more delicious in flavour. K, that’s it. I’m out. Happy cooking!

 

Sweet Potato Pumpkin Mash / Tahini

Sweet Potato Pumpkin Mash / Tahini
Author: Fanny Frey
Recipe type: Side
Cuisine: plantbased
Prep time:  10 mins
Cook time:  45 mins
Total time:  55 mins
Serves: 4
 
Ingredients
  • 1 medium sweet potato (ca.200g)
  • ½ pumpkin, halved & seeds removed (ca.400g)*
  • 1 tbs tahini
  • 1 squeeze of lemon juice
  • 1 dash of nutmeg
  • salt
  • pepper
Instructions
  1. Preheat oven to 200°C.
  2. Place the halved pumpkin and the sweet potato on a lined baking sheet. Peak sweet potato with a fork a couple of times. Bake for 40-45 minutes until completely soft. Let cool until cool enough to handle.
  3. Remove skin of pumpkin and sweet potato and add into a bowl. Mash with a fork or a potato masher and add the rest of the ingredients. Mix until combined, the mash should still be slightly chunky.
  4. Serve immediately or heat up again if needed.
  5. Garnish with thyme, freshly cracked pepper and more tahini. *I used a mixture of butternut squash and Hokkaido pumpkin.
3.5.3226

Sweet Potato Pumpkin Mash / Tahini

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