Vegan egg-salad - for all those, who miss some traditional dishes, which are normally served on Easter or just want to try something different. I made this salad last year on Easter as well, but with tofu as a base (recipe from my favorite polish blog - Jadlonomia). The salad/paste was really great, but the texture was a little bit grainy. The next time I made it, I used chickpeas, but it tasted like a mushy, eggy hummus. So, this year I thought of making few changes. The secret ingredient here are noodles. They perfectly imitate the texture of egg whites and are very neutral in taste. You can make wonderful sandwiches with this salad or use it as a side dish and nobody will know it´s lacking the eggs, when you don´t tell. The funny thing is that I never even liked the smell of real eggs, but have absolutely no problem with the smell of the black salt. You can also easily make it gluten free by using rice noodles for example. I think that you could also try to replace half of the noodles with millet or potatoes…I guess I´m already planning my next attempt…But the best thing is: all those cute baby chickens stay alive!
Staying loyal to the green color, I made „Frankfurter Grüne Soße” for today´s lunch. It is a traditional dish in Frankfurt well known as Johann Wolfgang von Goethe's favorite dish. However, there is little evidence that this rumor is really true. But no matter, if the writer liked it or not, it tastes really great and is very healthy due to the high amount of herbs used for the sauce. In Frankfurt, you can buy a readymade bundle of herbs, but you can also buy them separately and make your own mixture.
Usually, it consist of 7 herbs:
4) Starflower (borage)
6) Pimpinella (garden burnet) and
I also like to add some wild garlic and few leafs of mint to create a unique taste. Once you have all the herbs together it´s super easy to make and won´t take longer than 5 min. It tastes great with roasted or cooked potatoes, as a dressing for a salad or as a sauce for roasted vegetables.
Springy, greeny, refreshing and light lunch! Adding avocado to the basmati rice makes it very creamy and delicious and the lime juice makes sure it tastes wonderfully fresh & lemony. The green superfoods are extremely rich in chlorophyll, which is a powerful anti-inflammatory ingredient and helps you with detoxifying your bloodstream. Just make sure you don´t overcook your veggies to prevent them from losing all the goodies. Perfect lunch to welcome the spring!
I´ve already posted a recipe for my favorite porridge here, but I was inspired by jadlonomia`s amaranth porridge with roasted carrots to make a gluten free one. I modified it a little by adding ground chufas (earth almonds), because I love the nutty taste of them and made it with cold coconut drink instead of adding warm liquid to save time. I think it would be also great to cook this porridge with regular amaranth instead of using the puffed version. The puffed version however, imitates the crunchy taste of cereals and is lesser dense than the cooked option. It´s as versatile as normal oat porridge, sweet, nutty and a little bit sticky. Just the healthy and delicious breakfast you need before undertaking the day's work!
There is nothing better than the aroma of something freshly baked. The scones are very easy to make, light and fluffy and pretty adjustable – you can change the flavor with anything you want. I made them with orange zest and chopped brazil nuts and ate them plain with coffee. But I imagine that they would taste even better with whipped coconut or soy cream and a blob of jam. I used palm sugar as a sweetener so they´re not overly sweet, but feel free to adjust the amount to your preferring. They taste the best when still warm & fresh.
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"One cannot think well, love well, sleep well, if one has not dined well" - Virginia Woolf