Healthy Avocado Smoothie Bowl topped with Nut Granola
Delicious Vegan Chocolate Cherry Cake
Vegan Maffles with Coconut Blackberry Ice cream
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APPLE ALMOND PIE WITH SPELT CRUST

February 19, 2019
APPLE ALMOND PIE WITH SPELT CRUST (vegan) - BLACK MUSTARD

Before apple season is coming to an end I wanted to give you my spelt apple almond pie recipe from another world. Everybody in my family loves it. It’s probably their most favorite cake. It was actually the second time I braided and did a lattice crust. The first time it went so wrong that I couldn’t even finish it. I almost gave up trying it again, because I thought this needs really a lot of practice and I might not be precise enough for this work. I get really impatient when it comes to detailed work.

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DIVINELY CREAMY CEYLON CINNAMON ICE CREAM

February 14, 2019
DIVINELY CREAMY CEYLON CINNAMON ICE CREAM (VEGAN) - BLACK MUSTARD

The three of us have been craving ice cream for weeks. I am the biggest cinnamon ice cream lover ever. It is very difficult to find it in ice cream parlors and since I’m vegan it has become even more difficult. In addition it was my mothers birthday and as she loves apple pie, I made her an amazing vegan apple pie (recipe following) and I wanted to eat it with cinnamon ice cream. So I came up with this divinely creamy cinnamon ice cream I cannot get enough of.

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VEGAN BRIOCHE BURGER BUNS

February 11, 2019
EASY & PERFECT VEGAN BRIOCHE BURGER BUNS - BLACK MUSTARD

As promised, here comes my recipe for my beloved vegan burger buns. I could literally eat a vegan burger with these buns every day. The only reason I don’t is because you shouldn’t eat white wheat flour every day. Every other day I find it totally fine to bake something with organic high-quality wheat flour, but just not too often. These burger buns are really easy and quickly made, you just need a little time in between where they have to rise twice for 1-2 hours each time.

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PORTOBELLO & RED CABBAGE BURGER WITH BEST SAUCE

February 8, 2019
PORTOBELLO & RED CABBAGE BURGER WITH BEST SAUCE (vegan) - BLACK MUSTARD

About two weeks ago I fermented my own first red cabbage. It was really super easy… easier than I thought. You just have to shred or cut the cabbage very fine into a big bowl, add a little salt and massage it into the cabbage. Then you massage and squeeze the cabbage for a few minutes until enough liquid has emerged, so that the cabbage remains submerged in its liquid during the at least ten days of fermentation. You add the cabbage to a mason jar, pour over the emerged liquid, cover it with a big cabbage leaf and voilá. Ten days later you’ll have your Sauerkraut!

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BAKED OATMEAL WITH CRUNCHY CRUST

February 3, 2019
BAKED OATMEAL WITH CRUNCHY CRUST (vegan) - BLACK MUSTARD

I used to think that baked oatmeal is only super tasty when made with beaten eggs. I loved it to be fluffy, a bit like a cake. I had tried some vegan baked oatmeal recipes, but was always a bit disappointed as they tasted exactly like the cooked oatmeal version. I tried out some versions myself and I really love this plant based baked oatmeal recipe I came up with. It is very special and I can’t get enough of it. The crunchy crust made of almonds and sunflower seeds is super yummy in combination with the very moist inside.

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GOLDEN FLAX SEED ORANGE PERSIMMON BREAKFAST PUDDING

January 31, 2019
GOLDEN FLAX SEED ORANGE PERSIMMON BREAKFAST PUDDING (vegan) - BLACK MUSTARD

People nowadays are crazy about chia pudding. This is understandable, because they are super healthy: made with dairy-free milk and with toppings they taste very good and have this funny consistency. I also use chia seeds in my kitchen, but as they come from overseas, mostly from South America, I try to not consume too many of them. In addition studies show that most chia seeds, even organic ones, are contaminated with pollutants. That’s why I rather choose my beloved flax seeds. They are as healthy as chia seeds, perhaps even healthier and are cultivated in Europe in a much more sustainable manner.

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CHOCOLATE HAZELNUT QUINOA GRANOLA

January 27, 2019
CHOCOLATE HAZELNUT QUINOA GRANOLA (vegan, gluten-free, refined sugar-free) - BLACK MUSTARD

I had this CRAZY craving for chocolate granola yesterday. Of course my aim was to make it chocolaty and tasty, but still healthy. So I made it with hazelnut and a lot of popped quinoa, only used a little coconut oil, some cashew butter and maple syrup. So if you’re in the mood for a chocolate granola that still shouldn’t be too sweet then this is the perfect recipe for you.

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VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST

January 25, 2019
VEGAN MUSHROOM SPINACH TOMATO QUICHE WITH GLUTEN-FREE CRUST - BLACK MUSTARD

I remember when I used to make normal quiche a few years ago. I rarely baked one because I mostly got stomach aches afterwards. I liked quiche a lot, but also felt like I was bathing my stomach in oil. The buttery crust and all this cream and cheesy filling… of course this tastes amazing when you are used to it, but what about afterwards? I never felt amazing after having one. My goal today is to eat yummy, like super yummy real food, that tastes authentic and delicious, but also gives you the right energy. Not something that makes you fall asleep or feel pain. Isn‘t it a bit foolish of us to just go for the taste and block out everything else? We should probably all learn to be more in touch with our own body.

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SWEET SALTY ROASTED CAULIFLOWER TREE ON EARTHY LENTIL MASH & TOFU CRISP (VEGAN)

January 21, 2019
SWEET SALTY ROASTED CAULIFLOWER TREE ON EARTHY LENTIL MASH & TOFU CRISP (VEGAN) - BLACK MUSTARD

This meal is just dandy… I could really take a bath in it. I love it so much, that I already made it three times in the last three weeks. Which has to say a lot….believe me. I rarely remake the same dinner or lunch after such a short time. I am always tempted when I go grocery shopping and they have these big beautiful cauliflowers. I often wonder how beautiful most fruits and vegetables are… nature is a miracle.

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