FESTIVE RED CABBAGE
Every year on Christmas Day, in addition to spaetzle, potato salad and (vegan) roast, we have my absolute favorite side dish: red cabbage or Blaukraut, as we call it in German.
VEGAN CHOCOLATE KIPFERL
The most wonderful time of the year is just around the corner and we are really looking forward to it! Punch, candlelight, Mariah Carey and of course...Christmas biscuits!
PIZZA WAFFLES
We tried this recipe for the first time last weekend as we happened to have some leftover cheese in the fridge and an insane pizza craving. But to take it to another level we decided why not try making some pizza waffles?
CABBAGE STRUDEL
These little cabbage strudel pockets are one of the best things you can make with cabbage. The recipe is super easy and quick plus the little strudel pockets are an absolute treat.
EASY PEASY STIR FRY NOODLES
Let’s be honest: sometimes one just can’t be bothered to cook up a storm in the kitchen let alone prepare something that needs ages before you eventually get to eat it. Sometimes it just needs to go quick, be easy and taste YUMMY. Be it after a long day at work or just out of pure comfort, this super simple stir fry is perfect for any lazy occasion: super simple and fast but still super DELICIOUS!
Chestnut Hearts
After the Schlutzer recipe we now have once again veganised a typical dish from South Tyrol. They are called "Kastanienherzen" as they are made out of chestnut puree and molded into a heart-like shape. Back in South Tyrol it is a dessert that can be bought in most bakeries around this time of year. Also many people make them at home during fall.
STUFFED CABBAGE ROLLS
We didn't have stuffed cabbage rolls often back when I was living at home. And if we did they never were the real deal with minced meat and all that, but instead they were mostly filled with a couscous or millet filling, which I would certainly be happy about today, but as a child it wasn’t necessarily my favourite. Anyways, what I am trying to say is: I had never eaten 'real' or let’s say traditional stuffed cabbage rolls, but I was curious how they would taste and so this recipe came about.
Schlutzer
This recipe was born out of the pure desire to finally eat Schlutzer again. This south-tyrolean Dumplings were one of my absolute favourites as a child and even Michael remembers he loved them, even though they had spinach in them, which he wasn’t the biggest fan of at that time.
GRAVED VEGAN SALMON
As you might have guessed by now, today's recipe features a vegan fish substitute as the main ingredient. We will be making graved vegan salmon. The vegan salmon is rubbed with a mixture of spices, salt and herbs and stowed in the refrigerator for several hours to infuse. Traditionally, this is how fish used to be preserved (mostly in Scandinavia). The name graved salmon originally comes from the fisherman burring the salted fish in the sand in order to ferment it.