noodle salad with basil pesto:

This recipe makes you feel like dining in a restaurant in Tuscany, at least it makes me feel that way for sure. This noodle salad is perfect as a side dish for a larger group while having a barbecue in summer, but is also delicious and quickly prepared during a work week in winter.


  • 400g of pasta (I used vegan and gluten free fussily)
  • 2 avocados
  • 1 red bell pepper
  • a handful of cherry tomatoes
  • 30g of fresh basil
  • garlic powder
  • dried oregano
  • dried thyme
  • olive oil
  • salt
  • pepper
  • garlic powder
  • balsamico vinegar
  • vegan feta


  • cook the pasta and set aside to cool off
  • mix 30g (a handful) of fresh basil with 1 tsp of garlic powder, 1 tsp dried oregano, 1 tsp of dried thyme, salt and pepper and 100ml olive oil
  • mix until its a smooth mixture
  • cut 2 avocados, 1 red bell pepper, cherry tomatoes and the feta in small pieces
  • mix the vegan cheese and vegetables with the pasta
  • add the pesto and 2 tbsp of balsamic vinegar as dressing

chocolate banana cake:

I love baking for friends and family on their birthdays. Back when I was a little kid, the most exciting thing on every holiday or birthday was definitely the food (I always loved eating). So I tried coming up with a delicious cake recipe for my flat mates birthday a month back.


  • 220g flour
  • 130g cocoa powder
  • 2 tsp of baking soda
  • vanilla sugar
  • 250g powdered sugar
  • 150g butter
  • 100g of melted chocolate
  • 0,5l of oat milk
  • vegan whipped cream (I used a powder)
  • 3 bananas


  • for the cake:
    • mix all of the following ingredients in a mixing bowl until its a smooth dough:
    • 220g flour
    • 130g cocoa powder
    • 2tsp of baking powder
    • 1 tsp of vanilla sugar
    • 100g powdered sugar
    • 25-30g melted butter
    • 225ml oat milk
    • 100g melted chocolate
    • grease the cake tin and fill it up with the dough
    • bake the dough for 30 minutes with 180 degrees
  • the cream:
    • mix the powder for the vegan whipped cream with 200 ml of oat milk with a wist until it thickens a little
    • separately mix 100g of butter with 150g powdered sugar for about 3 minutes with a hand mixer
    • then add the whipped cream and mix with a hand mixer on high level
    • if you want add a little bit of vanilla sugar or vanilla extract as well
    • place the whipped cream in the fridge for 30 minutes
  • the garnishing:
    • if you used a wider cake tin like I did = place 2 cut bananas on the cake then add the cream on top and add another cut banana
    • if your used a higher and smaller cake tin = cut the cake carefully in half and put some cream between the two parts
    • be creative with decorating 🙂

Spinach pesto:

If you own a food processor you surely know how easy it is to make sauces, dips and more. To avoid buying food with preservatives or cancerous ingredients you just need to throw a few ingredients into the food processor and viola. (via testings miner oils have been found in some pestos currently on the market)


  • garlic
  • fresh spinach
  • salt
  • olive oil


  • add 2-3 cloves of garlic, 3 handful of spinach, 1 tsp of salt and 100 ml olive oil to the food processor
  • mix all ingredients in a food processor until smooth
  • add seasoning at will (for me this was enough flavor)
  • store in the fridge in a jar for 3-4 days
  • I served the pesto with caramelized onions, cashews and gnocchi (1 tbsp of pesto is normally enough for one serving)

thyme focaccia:

This focaccia is easy to make and perfect to serve with some wine as appetizer for a dinner with friends of family. Or if you are socially less active, similar to me, it also is a delicious savory bread during week nights with some spread.


  • 200 ml lukewarm water
  • 4g of dry yeast
  • 370g flour
  • 3-4 tbsp of olive oil
  • 1 tsp salt
  • 1 tsp of dried thyme


  • mix the water and the yeast in a separate bowl and let it rest
  • mix the flour, salt dried thyme and olive oil
  • add the water- yeast mixture
  • work the dough with a kitchen aid or your hands until there is a smooth dough
  • let the dough rest for about 15-20 minutes
  • then bake for 20 minutes with 180-200 degrees

Blondies with chocolate chips:

As you might already know am I obsessed with sweet food. Everything chunky containing chocolate I can’t refuse… and these blondies are everything my heart and stomach could ask for. And they are a great snack for Christmas season as well, thanks to the secret ingredient!


  • 3 tbsp of plant based butter
  • 4 tbsp of apple purée
  • 2 tsp vanilla extract
  • 1 tsp ginger bread seasoning!
  • 80g sugar
  • 170g flour
  • 50 ml oat milk
  • a handful of chocolate chips of choice


  • mix all of the above mentioned ingredients in a bowl
  • put the dough in a baking pan that you either greased beforehand or covered with baking paper
  • place a few (or loads) chocolate chips on top of the dough
  • bake for40 minutes with 180 Celsius degrees

cauliflower soup:

This delicious and copious meal feeds about 3 people. Cauliflower is high in vitamins, especially vitamin C, and antioxidants that reduce chances of inflammations or cancer and boost your immune system. The perfect soup for the cold season I reckon!


  • one large cauliflower
  • olive oil
  • salt
  • garlic powder
  • 1 large onion
  • 2 cloves of garlic
  • pepper
  • 600 ml of vegetable soup
  • 100 ml of oat milk


  • cut the cauliflower into its small roses and place on a baking tray with baking paper
  • mix 2 tbsp of olive oil with 1 tsp salt and 1 tsp of garlic powder
  • coat the cauliflower roses with this mixture
  • roast the cauliflower for 30 minutes in the oven with 180-200 Celsius degrees
  • while the cauliflower is roasting prepare all other ingredients
  • cut 1 onion and 2 cloves of garlic into small pieces
  • sauté the garlic and onion with a little bit of olive oil in a cooking pot for about 1 minute
  • add 1 tsp of salt, 1 tsp of garlic powder and 1 tsp of pepper
  • let it steam for 5 minutes (add splashes of water and/or stir occasionally to prevent from from burning)
  • set the garlic and onion with spices aside until the cauliflower is ready
  • add 600 ml of vegetable soup and 100 ml of oat milk and the roasted cauliflower
  • season again with salt, pepper and garlic powder at will
  • let the cauliflower with the vegetable soup and the oat milk cook for 10 minutes
  • in the end puree everything with a stick mixer or a food processor

savory bread rolls:

This recipe is ideal for a cozy Sunday morning or a brunch with friends. I would recommend on eating them warm with some delicious plant based butter.


  • 300 ml lukewarm water
  • 5g of dry yeast
  • 450 g whole wheat flour
  • 1-2 tsp of salt
  • 2 tsp of cumin
  • 1 tsp of coriander
  • 2 tsp of garlic powder
  • 2 tsp of dried basil


  • mix water and yeast together and set aside (in a separate bowl)
  • now combine all of the dry ingredients
  • then add the water-yeast mixture to the dry mixture
  • now work the dough either with your hands or a kitchen aid
  • preheat the oven on 180 Celsius degrees
  • place some baking paper on a baking tray and sprinkle a little flour on it to prevent the bread rolls form sticking to it
  • form small balls, that are approximately the size of your palms and place them on the baking paper
  • press the balls a little down and add a swirl on top with a fork
  • bake for about 20-25 minutes

cinnamon cakes:

If you try claiming you are not obsessed with cinnamon rolls or donuts with cinnamon glaze, I won’t believe you a bit, because I most definitely am. Even though these desserts are more than delicious, I frequently struggle with the massive amount of sugar, butter and wheat flour it contains. This is why I tried…

home made onion-bread

There is rarely anything better than a homemade bread with a thin layer of plant based butter. This is why I am always trying to come up with different variations and flavors while baking bread at home to spice this simple dish up a notch. ingredients: 300ml lukewarm water 1 package of dry yeast 450g…

red lentil curry:

I love Indian food, but I am way more experimental in the kitchen than in restaurants. During these lockdowns I experimented with spices and ingredients in my kitchen and came up with this dish quite close to the Indian food I love eating when going out. (I am that kind of white person that cannot…