quinoa-carrot-patty with a radish cucumber salad

recipe (makes 5 pattys, serves 2 persons)

• 1 big carrot
• 60g red quinoa
• 250ml vegetable broth
• 1 tbsp wholewheat flour
• 1 tbsp yellow mustard
• 5 radishes
• 1/2 lebanese cucumber
• 2 tbsp soy-yoghurt
• sea salt and black pepper

1. Peel and grate carrot
2. Cook quinoa for 15 minutes in hot boiling vegetable broth
3. Add grated carrot and cook for another 5 minutes
4. Stir in flour and mustard and allow to rest for 10 minutes

In the meantime:

1. Grate radishes and cucumber
2. Season with salt and pepper and mix with soy yoghurt

Last step:

5. Cover your hands with flour and form 5 small pattys
6. Cook them in oil on both sides until lightly brown and serve with radish cucumber salad



vegan chia banana bread

I did some baking and decided to do banana bread. It's a typical food in australia and tastes so yummy when served toasted and topped with maple syrup.

I added chia seeds because they are wonderful for vegan baking. Chia is an excellent binder, thickener and can substitute eggs.

recipe

• 1 tbsp chia seeds
• 1/2 cup water
• 3 ripe bananas
• 1 package vanilla powder
• 4 tbsp olive oil
• 5 tbsp agave syrup
• 3/4 cup water
• 2 cups whole wheat- flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp cinnamon

1. Preheat oven to 180° and butter a baking tin
2. Combine chia seeds and water in a small bowl and set aside at room temperature until seeds have swollen
3. In another bowl, combine peeled banana, vanilla, olive oil and agave syrup and mix with an electric mixer until the batter is free from lumps
4. Add swollen chia seeds and remaining water
5. In another bowl, combine flour, baking powder, salt and cinnamon, mix and add to wet ingredients
6. Mix with an electric mixer and pour into prepared nin stick baking dish
7. Bake in oven on 180° for 30 minutes or until a toothstick comes out clean. Allow to cool

selfmade gnocchi with oven roasted cherry tomatos

Am I in heaven?
This meal may take a little longer and is not that easy (don't let your gnocchi bubble too long (step 5) or they will get mushy), but it is definitely worth it making them from scratch rather than buying them in a supermarket.
The combination of the lightly browned, crispy homemade gnocchi with the sweet and juicy cherry tomatos is a treat for everyone's taste buds.

recipe (serves 4 persons, takes about 60 minutes)

for gnocchi:
• 1 kg hard boiling potatos
• 300g all purpose flour
• 2 tbsp olive oil
• 1 tsp sea salt

for tomatos:
• 1 punnet cherry tomatos
• a bunch of sage
• sea salt and black pepper
• 2 tbsp olive oil

1. Wash, peel and cut potatos in small pieces
2. Boil in hot boiling saltwater for 25 minutes or until soft
2. Let them cool down for a few minutes
3. Mash potatos with a fork and knead together with flour, olive oil and and salt until it becomes a smooth dough
4. Form small eggs which should be as thick as a thumb and press with a fork so that they get the characteristic rills
5. Boil them in batches in boiling water for ca. 3 minutes
6. Take them out, drain and allow to rest on a baking tray, lined with baking paper, for 30 minutes

In the meantime:

1. Preheat oven to 220°
2. Wash and halve tomatos and spread in baking dish
3. Sprinkle with olive oil, add sage and season with salt and pepper
4. Cook tomatos for 20 minutes in oven

Last but not least:

7. Fry gnocchi in batches in a non-stick frying pan until brown
8. Put gnocchi and oven baked cherry tomatos on your plate and enjoy a delicious, vegan meal!

zucchini-veggie-casserole

recipe (serves 4 persons)

• 1 big zucchini
• 1 eggplant
• 3 carrots
• 50ml vegetable broth
• 4 tbsp low fat cheese (Magerquark)
• 5 exquisa slices
• 1 tbsp breadcrumbs

1. Cut zucchini and eggplant in longish thin stripes and sprinkle with sea salt
2. Cut your carrots, also in longish thin stripes
3. Put olive oil in baking dish and coat with 1/3 of zucchini stripes
4. Add some eggplant and carrot stripes on top, season with salt and pepper
5. Now alternately add zucchini and remaining veggies and season again
6. Douse with 50ml vegetable broth, low fat cheese and exquisa slices
7. Sprinkle with breadcrumbs and bake on 180° for 30 minutes or until veggies are soft

short info:

For all those who didn't know: If you cook zucchini or eggplant, I would always slice them up and sprinkle with salt. It extracts the liquid out of the veggies and after a few minutes you can just dab the water off gently. Flip the veggies and do the same on the other side. The reason for doing so is that they need less time to get soft and don't absorb all the oil or liquid you are cooking with.

vegan agave syrup physalis pancakes

good morning lovelies!
I bought a bunch of physalis yesterday and decided to use some of them in my pancakes this morning.
they were super delicious and because of the physalis pieces also a little bit fresher and juicier than the ones I normally do.

recipe (makes 6 pancakes)

• 1/2 cup whole-grain flour
• 1 tsp baking powder
• 3 tsp agave syrup
• 1/2 cup non-dairy milk (e.x. soy or almond milk)
• approx. 10 physalis, cut up in small slices

1. Combine flour, baking powder, agave syrup and non-dairy milk in a bowl and stir until it becomes a creamy mixture
2. Heat oil in a non-stick frying pan and drop in 1/6 of your batter to the pan
3. As soon as little dimples with holes show up, add sliced up physalis
4. After adding the physalis, flip over
5. Cook on the other side until golden brown
6. Remove from pan and top with your favourite toppings.
Enjoy!

sweet potato latkes

 

recipe (one person, makes about 3 big latkes)

• 1/2 big sweet potato (apprx. 250g), grated
• 1/3 cup all purpose flour
• 1 egg
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• some green herbs


1. Grate sweet potato and mix with all the other ingredients
2. Stir to combine with a whisk
3. Heat enough oil in a non-stick frying pan over medium high heat until hot
4. Spoon 1/3 of the mix in the pan and flatten with a fork
5. Reduce heat to moderate and cook until golden, then flip
6. Cook other side for 2-3 more minutes
7. Transfer to a paper towel and drain

My most favourite side dish to this recipe is applesauce and cucumber-salad with a dill-dressing.
The combination of the warm and golden brown latkes and sweet applesauce with the refreshing and cold salad is just devine.

lunchbox version with banana and apricot as dessert

vegan carrot cinnamon pancakes

I love pancakes because they're easy to make and can be eaten hot or cold.
When I have time I of course eat them straight away, but when I need to rush to work I just pack them in an airtight container with some yoghurt and fresh fruit in an extra container and eat them during my break. Yumm!
Even 6 small pancakes fill me up for about 4 hours and because I don't add any extra vanilla extract or sugar, as others do, my pancakes are not that sweet and a lot healthier.

This time I added some hazelnut yoghurt (made out of dairy milk), raspberries and choc apple sauce to my vegan pancakes.

recipe (1 person, makes about 6 small pancakes)

• 1 medium/ large carrrot, finely grated
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 cup non-dairy milk (e.x. soy or almond milk)

1. Peel and finely grate carrot
2. Transfer to a large bowl
3. Add flour, baking powder, cinnamon and non-dairy-milk in and combine with a whisk
4. Let sit for 5 minutes
5. Heat oil in a non-stick frying pan and drop in your batter to make the pancakes
6. Cook one side until little dimples with holes show up and flip over
7. Cook on the other side until golden brown
8. Remove from pan and let cool down for a couple of minutes before eating


+  In order to make the chocolate apple sauce you just need to combine some organic cacao powder with your applesauce and stir with a whisk. It gives your apple sauce an additional delicious flavour.

creamy unripe spelt with sautéed cauliflower and selfmade croûtons

recipe (1 Person)

• 1 cup unripe spelt
• 2 pieces wholemeal-walnut-bread
• 1/2 cauliflower
• 1/2 cup corn cernals
• 1-2 tbsp herbal cream (kräuter-creme-fraîche)
• sea salt
• black pepper

1. Cook one cup unripe spelt in boiling water according to package instructions. Set aside when cooked through
2. Meanwhile put two pieces wholemeal-walnut-bread (or the bread you have at home) in your toaster and cut into small cubes
3. Heat oil in a pan and roast cubes gently. Set aside
4. Wash and cut 1/2 cauliflower and boil in hot boiling water until al dente
5. Transfer to a non-stick cooking pan and sauté in a little bit of oil until brown
6. Add 1/2 cup of corn cernals and sautée with cauliflower for the last two minutes
7. Add 1-2 tbsp of herbal cream and some salt and pepper to unripe spelt and mix in
8. Put creamy unripe spelt and cauliflower-corn-mixture on a plate and sprinkle with crisp croûtons

 

 

nana icecream

nana icecream is one of my most favourite breakfast because it's so simple to make and so filling as well. And the best thing is, it is 100% clean, so yes, you can have it for breakkie, lunch or even dinner.

recipe (1 hungry to 2 persons)

1. nana-peanut butter-icecream

• 1 frozen banana
• 1 tbsp organic peanutbutter

1. Cut up 2 ripe bananas in pieces and freeze the night before or at least 4 - 5 hours in advance so that they can freeze properly
2. Take them out of the freezer 10 minutes prior making the icecream so that they become more blendable
3. Put one frozen banana with 1 tbsp organic peanutbutter in your blender and blend until you have a thick creamy mixture.

2. nana-berry-icecream

• 1 frozen banana
• 10 frozen raspberries

1. Put the other frozen banana and approximately 10 frozen raspberries in your blender and blend again
2. Sprinkle with crushed hazelnut and some fruit on top. enjoy!

! If you don't want to eat it straight away you can also blend the bananas and put it in your freezer afterwards.

the salty panther - living a healthy plant based life

My name is Laura and I've been born and raised near Frankfurt a. M. in Germany.

After I finished highschool I went to Australia where I mainly stayed in Sydney to work, get to know another culture and explore new places.
During my travels within Australia I met a lot of interesting people who taught me how to cook healthy without a lot of money.

Also australian lifestyle is so much based on a gluten-free, vegetarian or vegan diet that it's normal to find an organic shop or some small cafés that offer everything from raw energy balls over veggie lasagna to strawberry nana-nicecream at nearly every corner.

Thats's when I started to care more about what I eat, where the fruit and veggies I buy come from and what my body needs to stay fit.

Now I'm back in Germany and moved to Berlin to study.

In this blog I am going to share my favourite self-created vegetarian and vegan recipes, give reccommendations about wholesome snacks you find at your supermarket around the corner, lifestyle tips that are helpful in everyday life and for you lovelies who live in Berlin, I'm going to share some good restaurant, market and café adresses that offer a delicious plant based menue.

Have fun exploring my world.

If you have any questions, email me at laura.schuetze@web.de


xxx, Laura