Vegan Food Blog - Meal Prepping Made Easy
Yes, it’s this time of the year again! Time to elaborate on what costume to put on this year, creepy or cartoon, trunk or treat, trick or treat, scary or silly decoration, to invite friends over, go to someone else’s potluck or none of it…
These freezer-friendly sunflower seed toasties are inspired by the German vegan recipe queen Nicole Just and her nut toasties from the book La Veganista: Mein selbst gemachter Power-Vorrat (seems to be only available in German language at the moment). When my pregnancy was coming to…
Today was the first chilly morning. I loved this summer. So having to say goodbye to super long and pleasantly warm summer nights. That doesn’t come easy to me. Each ending is also the start of something new, say they.
Couldn’t be more right. Because the beginning of autumn means that new and exciting soup recipes are coming your way. Of course asparagus isn’t typically an autumn vegetable. But thanks to the frozen food section of my local supermarket, asparagus is available all year long.
The queen of vegetables – like white asparagus is called in Germany – can remain in the soil until next June. This recipe relays on its green sister and their little green friends -peas.
The secret ingredient in this green asparagus pea soup is almond milk. You’ve never made a recipe using almond milk? It’s always coconut milk to put in every soup? Don’t hesitate to change your routine. You’ll be blown away by the subtly sweetness the almonds add to this recipe.
Green Asparagus Pea Soup is best served with my fail-proof crispy baked tofu.
This Green Asparagus Pea Soup 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!
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…
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,…
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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