Tag: fall

Vegan Garbanzo Flour Falafel
September 10, 2019

Vegan Garbanzo Flour Falafel

My personal vegan garbanzo flour falafel? It’s really straight forward. Living in Berlin, an Arab center in Germany, there is falafel on literally every street corner. I would even dare to say it’s Berlin’s number one street food. For a few months into my vegan…

Lunch & Dinner, Sides
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by Natalie Green
Elaborate Preppable Vegan Panzanella
September 4, 2019

Elaborate Preppable Vegan Panzanella

There is literally thousands of vegan panzanella recipes on the internet. Most of them are even characterised as “easy”. However, with salads for dinner, I love to be a bit more on the elaborate side of things. Don’t get me wrong, I love salads that…

Holiday, Lunch & Dinner, Salad
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by Natalie Green
Vegan Spinach Waldorf Salad
September 3, 2019

Vegan Spinach Waldorf Salad

According to Wikipedia Waldorf salad is named for the Waldorf-Astoria hotel in New York City. There it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes. Nowadays, he is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.

Today, the term Waldorf Salad is used for a lot of salads as long as they just contain apple and nuts. And no matter how much I hope for it, chances that someone will name a salad after me are relatively little. Therefore, I created my very own Waldorf Salad with nuts, apples, baby spinach and a tangy vinaigrette.

One thing is for sure. If I ever end up with enough money to spend it at a Waldorf Astoria I will order a Waldorf Salad, yell the waiter because it doesn’t taste like my own recipe, box the salad and give it to a homeless person.

Hubby was very skeptical of this recipe first time around saying fruit and hearty leafy greens could never go well together. He changed his mind right after the first spoonful of this delightful Vegan Spinach Waldorf Salad.

This Vegan Spinach Waldorf Salad recipe requires very little equipment:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

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Vegan Spinach Waldorf Salad

This Vegan Waldorf Salad with spinach, millet, apples, chick peas and currants will brighten up any winter’s day. Hearty and delicious, it is packable, vegan and can be made ahead! Perfect for meal prepping, as a holiday dish or to bring to a barbecue with friends.

Prep Time15 mins
Course: Salad
Cuisine: American, Vegan
Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, egg-free, elaborate vegan panzanella, fall, potato salad recipe basil, refined sugar-free, soy-free, spring, summer, winter
Servings: 2

Ingredients

Salad

  • ¾ cups millet
  • 1 package baby spinach sub: kale
  • 2 tsp olive oil
  • 1 pinch of salt
  • 1 cup parsley rinsed and finely chopped
  • 2 scallions chopped
  • 1 apple I use Granny Smith for tanginess
  • 1 can chickpeas drained and rinsed
  • ⅓ cup dried currants
  • 1 zest of lemon zest
  • 1 cup walnuts halved

Vinaigrette

  • ⅛ cup lemon juice
  • ⅛ cup apple cider plus more to taste
  • 1 tbsp maple syrup
  • 1 tsp miso paste optional
  • ¼ tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp black pepper
  • ⅛ cup olive oil extra virgin

Instructions

  • Prepare millet according to package instructions. I use a rice cooker for convenience.
  • Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the  olive oil while whisking.

  • Add baby spinach to a large bowl. Then add the cooled millet, parsley, apple, scallions, chickpeas, currants and lemon zest to the bowl with the baby spinach and toss gently with the vinaigrette.

  • Taste and adjust salt and vinegar, adding more to taste. Serve with halved walnuts.

Lunch & Dinner, Salad, Sides
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by Natalie Green
Vegan Rice Paper Summer Rolls
September 3, 2019

Vegan Rice Paper Summer Rolls

Berlin is an odd place. Located in the north of Germany, it seems that all the madness and craziness of the world unites among Soviet style building on one side of the city and another part of the city that’s only marginally better off. Potentially,…

Appetizer, How-tos, Lunch & Dinner, Sides, Snacks
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by Natalie Green
Lemon Basil Pasta Salad
August 28, 2019

Lemon Basil Pasta Salad

Lemon Basil Pasta Salad is what summer adult life tastes like to me. Back in the days, pasta salad was the dish to bring to any potluck or barbecue. Growing up, pasta salad contained spaghetti broken in half (dead sin by itself already I guess),…

Lunch & Dinner, Salad, Savory
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by Natalie Green
Pumpkin Overnight Oats – Poats
August 23, 2019

Pumpkin Overnight Oats – Poats

When I spoon my Pumpkin Overnight Oats – Poats in the morning my mind starts to wander. Back to my childhood. Village life. Summers at the pool. Winters at the ski slope. Falls with Halloween and little other things to keep us entertained. Trick or Treat was a tradition yet to arrive in rural East Germany.

One year, maybe I was 9 or 10 years old, my friends and I were one of the few people introducing trick or treat to the village. There were no pumpkins outside as decoration, no pumpkin pie in the oven and truth be told no pumpkin spiced latte.

We had rang a few bells and collected quite a bit of candy until we arrived at the house of a grumpy (to say the least) old man. He didn’t understand what we wanted and very certainly did not want to give us candy. Instead, he threatened to come after us with an air rifle. Obviously, we were out of there in no time and never went back.

I doubt the old geezer is still alive but if he is I hope he reads this. And even more I hope he gives these pumpkin overnight oats – poats – a try. What’s there not to love about them? It’s like halloween in a mason jar filled with pumpkin pie spices, the good of oats and almond milk topped with healthy fats from nuts or coconuts. Or the notorious “treat” part of trick or treat: Whipped cream for the once you need a breakfast treat.

This Poats recipe requires very little equipment:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

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Pumpkin Overnight Oats - Poats

Let's have Halloween and Thanksgiving season year-round at the breakfast table with these Pumpkin Overnight Oats Poats. Thick and creamy with healthy Omega-3 from flax and homemade pumpkin pie spices pumpkin. A nutritious, healthy breakfast that can be topped with nuts, maple syrup, cranberries, coconut, whipped cream or whatever your heart desires!

Prep Time10 mins
Chill Time4 hrs
Total Time4 hrs 10 mins
Course: Breakfast
Cuisine: American, Dairy-Free, Meal Planning, Meal Prep, Vegan
Keyword: halloween overnight oats, overnight oats meal prep, overnight oats pumpkin, overnight oats pumpkin spices, poats
Servings: 1

Ingredients

  • ¾ cup rolled oats use gluten-free if necessary
  • ¾ cup unsweetened vegetal milk of your choice I use almond milk
  • 1 tbsp ground flax seed sub: chia seeds
  • ½ tsp vanilla extract
  • pinch of salt
  • 2 tbsp maple syrup optional
  • ½ cup pumpkin puree* canned, fresh or frozen
  • ½ tsp ground cinnamon**
  • ⅛ tsp ground cloves**
  • ¼ tsp ground nutmeg**

Instructions

  • Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a mason jar and place in the fridge for at least 4 hours, but preferably overnight.

  • Top with topping of your choice such as dried cranberries, coconut flakes, pecans, almond or peanut butter, a teaspoon of chocolate chips, a little whipped cream.

    .

Notes

* I like to freeze individual freezer bags with measured 1/2 cups of pumpkin puree to use outside pumpkin season for these amazing Poats or other desserts, in soups, curry and so on.
** You can sub all these spices with a ready-made store-bought pumpkin spice mix - if available in your country
Breakfast, Holiday, Snacks
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by Natalie Green
Mint Overnight Oats – Moats
August 23, 2019

Mint Overnight Oats – Moats

Mint Overnight Oats – Moats are a creamy and healthy way to start your day. The color will leave your work collegeaus impressed on Saint Patrick’s Day and any other Day of the year. I had recently set myself the challenge to get hubby to…

Breakfast, Snacks
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by Natalie Green
Healthy Hummus Mashed Potatoes
August 8, 2019

Healthy Hummus Mashed Potatoes

Hummus is incredibly versatile. And so are potatoes. Combining hummus and potatoes almost seems like the logical thing to do then. I recently got creative with hummus after making waaay to much for a potluck. Hummus keeps for a few days but of course one…

BLW, Savory, Sides, Snacks
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by Natalie Green
Leftover use-up curry
August 7, 2019

Leftover use-up curry

When it comes to comfort food, nothing beats a delicious creamy curry, right? When it’s Friday and your meal prep week is coming to an end, nothing beats a delicious creamy curry from leftovers, right?

Enjoy endless variations with the quick and easy leftover use-up curry everyone can enjoy because it is

  • warm and comforting
  • healthy
  • nutritious
  • slightly spicy
  • preventing food waste
  • full with tons of veggies

This Leftover Coconut Curry recipe requires very little equipment:

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

 

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Leftover use-up coconut curry

An ideal quick and easy coconut curry to use-up leftover veggies. If you meal prep, THIS is your Friday dinner. Ready in less than 30-minute and loaded with veggies. A perfectly-spiced coconut milk base makes you feel like you're enjoying dinner in an Indian restaurant.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Main Dish
Cuisine: gluten-free, Indian, Vegan
Keyword: 30 minutes or less, asian, dairy-free, dinner, egg-free, elaborate vegan panzanella, gluten-free, indian, lunch, refined sugar-free, savory, spring
Servings: 2

Ingredients

Curry

  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp dried grated ginger
  • 3 cup leftover, pre-cooked or roasted veggies of your choice
  • 2 tbsp curry powder
  • 1 pinch of cayenne
  • 1 can coconut milk
  • 1 cup vegetable broth
  • ¼ cup diced tomatoes
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp turmeric

For Serving

  • cooked yasmin or basmati rice sub: millet/quinoa
  • fresh lemon juice
  • microgreens such as cilantro/parsley/mint
  • red pepper flake

Instructions

  • In a large saucepan heat olive oil. Add the onion, garlic, ginger and any still raw veggies (if using). Sauté for about 5 minutes (until softened).

  • Add curry powder, cayenne, cinnamon, cumin, turmeric, garam masala and veggie broth, another healthy pinch of salt and stir. If using pre-cooked veggies skip to step 3. If using raw veggies bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

  • Add the tomatoes, coconut milk and all your other veggies and let simmer for about 5 minutes. Taste and adjust seasonings as needed. 



  • Serve with rice or gluten free options and garnish with fresh lemon juice and microgreens.

Lunch & Dinner, Savory
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by Natalie Green
White Bean Kale Salad with Tahini Dressing
August 5, 2019

White Bean Kale Salad with Tahini Dressing

Works with arugula instead of kale just as nicely. I like eating food when it’s in season. With kale being a winter veggie, arugula does the trick in Summer. This White Bean Kale Salad recipe requires very little equipment: Measuring cups such as Klee Utensils 10-Piece…

Lunch & Dinner, Salad, Sides
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by Natalie Green