A few days ago I heard an interesting feature on the radio our about our everyday food. It can be such a tricky thing! But maybe my vegan roasted walnut sauce with pasta could work?
My husband bought some crazy salad cutlery to me a month ago. True disco cutlery in orange and glitter! Of course I had to think of something disco-like to go with it … It became a wonderful disco salad with buckwheat, tarragon and apples. Or just simply put a salad with some of the best ingredients from early autumn!
Last week I posted a recipe for a homemade wild yeast starter. Today it’s finally time to bake with it. I make a glutenfree Levain bread with a crispy outside and soft inside.
For today’s lunch, I made tasty mini pancakes with beetroot and sauce with horseradish. I thought you might want the recipe too?
Allow me to be slightly nerdy… Today I make a homemade wild yeast starter to bake delicious gluten free levain bread with.
Today a review from a fantastic book, the Vegan cuisine by the top vegan chef Jean-Christian Jury. From the book I make braised pears with cabbage confit and white chocolate-onion puree.
The other evening I wanted to sneak up something fast for dinner. It became a delicious salad with quinoa, fresh figs and mustard dressing!
Pink ricepaper rolls with tamarind dip and cashew furikake. A long title and a long post but don’t be discouraged! Rice rolls are one of the easiest things to make.
The fennel is at it’s best right now! Therefore, I serve you my new favorite, baked fennel with pink pepper and almond flour. If I got the chance I could probably eat this every day for a while…
Just when you thought the summer began to run out, I turn up with a summer-like virgin mango Bellini! Easy to make and filled with taste.