X-mas, New Year’s Eve and Turmeric – a short review


Hi folks…

Are you guys still up for those snowy days? I surely am, cause they have been rare this winter in Berlin 🙂
More so my december and january where filled with dry book pages, which I have been reading for university — but they felt as many as snowflakes in a winter storm 😉
However, I wasn’t lazy on the culinary side either, and when x-mas time was near I found myself in the kitchen sourrounded by 99 vegan pralines I had created, and that where now all to send to my relatives — I have to say it was a delightful break from learning, though very time consuming. Which is the reason why I haven’t taken as many photos as I wanted to and haven’t had the time to post about them. But there soon will be one dedicated to the pralines only (with some new photos and measurement validations) — a little teaser…



Unfortunately my New Year’s Eve was also divided into book cracking and preparing ‘a little something’ for the buffet at our party…so at the end of preparing I was in such a hurry that I didn’t take a photo of the results 😦

But because it is a really delicicous recipe and a perfect hand food at a party I wanted to share it with you…
Note: this is one of the few recipes I use some (organic) processed foods in, because that makes it much faster to prepare. I use a vegan spread (most of the time something like this or this : they have a slightly sweet curry-mango-papaya flavor and make a good match with the dates and the vegan slices), but feel free to experiment with the flavors here and also a homemade spread would be pretty amazing. The second product I use are vegan slices (like these : they have a nice smoky flavor; products like them are now popping up all over the supermarkets…be sure that they are really vegan – some companies use dairy and egg white in them, and the labels are sometimes confusing – at least in Germany: there is a ‘V’ label that stands for ‘vegetarian’ and a ‘V’ label for ‘vegan’ – how intelligent is that?), but if you want a less processed product here, you could probably use somked tofu.

Dates in a Blanket (vegan version of ‘pigs in a blanket’ or ‘Würstchen im Schlafrock’ or the pretty funny vegan german interpretation of the french ‘Croque Monsieur’) 😉

You will need:
for the ‘blanket’
baguette dough (measurements doubled, prepared like described)
I think for a less extensive preparation you could also use a recipe for vegan pizza dough or a light gem or panini dough.

for the filling
ca. 1,5 cups dried dates
2 pkg (=200g) vegan slices or 200g smoked tofu sliced very thin
ca 1/2 cup vegan spread
rosemary, thyme

toothpicks to secure the dates (I think you could do it without them, but they make wrapping the dough around the filling more easy)
1. Prepare your dough.
2. Cut the vegan slices into halves. Put a teaspoon of your vegan spread on each half and sprinkle with rosemary and thyme.
3. Place a date on each half, wrap it with the slice and secure it with a toothpick.
4. When your dough is ready, form a long roll with it. Cut a fingerthick slice from it by using a sharp knife. Place one end of the slice at the edge of one wrapped date (remove the toothpick now) and wind it like a tight helix around it. Seal the end a bit and place it on a baking tray layered with parchment paper. Do the same with all the other dates one by one. Spray them with a little water with sea salt in it, and dust them with flour. Let them rest under a damp towel for 20min.
5. (Pre-heat your oven to ca 220°Celsius – normally I don’t pre-heat my oven, but pasties like these (or the baguette) need a pretty high temperature from the beginning, to be fluffy inside and crisp from the outside.) So Pre-heat your oven and insert a waterfilled ovenproof dish on the lowest track.
6. Spray your pastries one more time with some salted water and dust them with flour, and insert them into the oven. Bake them for 12-15 minutes, occasionly spraying some water into the oven. Remove them when they are golden and let them cool on a cooling tray.


So something else came up while I was writing this…I wanted to insert a photo of the process making the pastries and had to learn that our uploading limit is reached at wordpress. Judith and me will have to go Premium or something to get more space — so we’ll work on that.

Fortunately the photos of my phone camera aren’t as big as those of my other camera so I can fit in two last ones…



It seems like the whole world is into turmeric these days — and I am too! 🙂
And why shouldn’t we? This ginger-like rhizome contains a good load of healthyness and benefints while also tasting pretty nice in sweet and savoury foods. I am very happy that this new popularity of turmeric among the healthy foodies and foodists, made fresh turmeric more available in organic stores. It is a little more intense like the powder and has also fruity and earthy notes…
His benefits are really numerous and I will just name a few to not get you lost in facts…turmeric is believed to be anti-inflammatory (really benefical for you endomitiosis-warriers among us), antioxidant, antitumour, antiviral, antibacterial and antifungal. It is potentially efficent against several diseases and is used for thousands of years for medical treatment in the areas where it natuarally grows (south India and south, southeast Asia), especially by the traditional Indian medecine which is calles Siddah. There it is used to cure stomach diseases, skin conditions, wounds, … and the list goes on. Note that pepper increases the bio-availability of curcurmin – one of the strongest agents in this power-root.

So I felt a little under the weather last week and what you see above is my attempt to kick any sicknesses’ kiester: a vitamin bombing blood orange juice (I think it where 5-6 blood oranges) with two whole fingerlong pieces of fresh turmeric and a pinch of fresh ground back pepper. Needless to say it tasted divine 🙂
But also more and more recipes of Vedic Golden Milk are popping up and I have to try this one (by Elenore of Earthsprout) as soon as possible.

I hope this quick update from my side wasn’t too mazy…and I’m really sorry about the photo problem, that kinda crushed my plans…

Have a wonderful week everyone!
❤ Lilith


Vegan Wednesday #126 – Wednesdays…


Moinsen! (for the English version please scroll down a bit)

Irgendwie hab ich es letzte Woche nicht mehr auf die Reihe bekommen meinen Vegan Wednesdaypost zu schreiben, obwohl ich schön brav alles gegessene (vor dem Essen wohlmerklich) fotographiert hatte. Daher gibts diese Woche einfach ne Mischung von dem Kram von vor mehr als ner Woche und dieser Woche 😉
Apropos diese Woche: Diese Woche sammelt Regina von mucveg.blogspot.de unsere VeganWednesday-Leckereienfotos. Vielen Dank dafür!! Checkt außerdem mal ihren Blog aus. Neben leckerem veganen Essen gibts dort auch sportliche Inspiration 🙂

Hi folks, the week before last week I didn’t manage to write my Vegan Wednesday post, even though I had been taking pictures of the food I ate that day (before I ate it though). So this week I simply share a bit of both the last two wednesdays. Regina of mucveg will collect the yummy vegan food pictures this week. Check out her beautiful blog, not only for delicious vegan food but also for some fitness inspiration. 🙂

My wednesdays started as always, with a big cup of turmeric-ginger-lemon “tea” and some instagram food porn.

Bei mir haben die letzten Mittwoche so wie eigentlich immer begonnen, nämlich mit ner großen Tasse Kurkuma-Ingwer-Zitronen Tee und Instagramgucken (den einen Mittwoch etwas später, den anderen ziemlich früh. Zu früh um Fotos davon zu machen).

Zum Frühstück gabs ebenfalls einen bewährten Klassiker: Rohe Mandarinen-Buchweizencreme.

My breakfast was another classic: raw buckwheat porridge with tangerines. This time I also added some fresh turmeric and ginger to the porridge.



Die Buchweizencreme ist ganz unten im Glas. Außer Mandarine waren da u.a. auch Ingwer und Kurkuma mit drin, für den extra Immunsystemboost. Die zweite Schicht ist gepuffter Amaranth, darüber ist Sojajoghurt (ich nehme am liebsten den von Sojadé, weil das Soja dafür in Frankreich angebaut wird (und nicht in Amazonien). Ganz oben drauf sind, wie ihr ja sehen könnt, Granatapfelkerne, Kumquats und noch mehr Mandarine.

The buckwheat porridge is at the bottom of the jar, the second layer is popped amaranth, the third is simple soy yoghurt (I prefer Sojadé brand, besides being organic they source their soy from France and the yoghurt has a very short list of ingredients).

Montag und Dienstag war ich in der Schule (ich habe eine part-time Ausbildung zum “Mitarbeiter auf einem biologisch-dynamischen Betrieb). Da meine Schule von der anthroposophischen Art ist, haben wir genialerweise auch Kunstunterricht! In dem wir Bronzeskulpturen machen!!! Wir haben zuerst unsere Skulpturen aus Knetmasse geformt, dann diese in einem Getränkekarton mit Gibs übergossen und diesen Gipsblock dann im Ofen gebacken, sodass die Knetmasse verbrannt ist und nur noch die Form unserer Skulptur im Gips übriggeblieben ist. Am Montag haben wir dann unsere Gipsformen in Eimer mit Sand gestellt und die zuvor verflüssigte Bronze hineingegossen.

Monday and Tuesday I spent at my biodynamic farming schoool. Since it’s an anthroposophic kind of school we also have arts class! How amazing is that?! And we are making bronze sculptures! The procedure goes like this: First we made a model of our sculpture from play dough, then we put it in a former juice package and filled the whole thing with plaster. Then the block of plaster was put into a special oven at a high temperature. This way the play dough in the by now hardend plaster burned away and left its mark in the plaster. This monday we filled the plaster mold with heated bronze.

Nachdem die Bronze abgekühlt war konnten wir den Gips entfernen. Und das kam bei mir zum Vorschein:

When the bronze had hardened again we could remove the plaster. This is what my “sculpture” looked like:


Da kann man jetzt natürlich noch nicht viel erkennen, denn der Gips klebt noch an einigen Stellen und die Bronze ist auch nicht ganz einheitlich verteilt, sodass ich noch einiges abfeilen oder meißeln muss. Ich werde euch das Ergebnis noch zeigen. Hat jemand schon ne Idee was es sein könnte?

The whole thing is not done yet. I’ll have to remove the last bits of plaster and then I’ll have to use a rasp and other tools in order to remove bits of bronze that have gotten into the wrong places. I’ll show the result to you over a few weeks. Any guesses what my sculpture will look like?

Back to the wednesday food: One of the wednesdays I took my lunch with me to work, because I had to stay there late. I had a container with a millet-quinoa mix, mixed salad of massaged kale and some young turnip tops (namenia) with orange piecs, oven roasted pumpkin, big white beans, everything topped with roasted almonds and pistache nuts and pomegranate seeds. The dressing had mustard and tangerine juice in it. The whole thing was inspired by this recipe.

Nach, bzw. davor meinem morgentlichen Tee (je nachdem auf welchen Mittwoch mensch sich bezieht) gings zur Arbeit. Habs sicher schonmal erwähnt, ich arbeite in nem Bioladen und versorge da am liebsten die Obst- und Gemüseabteilung 🙂
Da ich vorletzten Mittwoch zwar nicht so früh anfangen musste, aber dafür bis abends arbeiten musste hatte ich mir als Mittagessen Reste vom Vorabend mitgenommen. Das sah dann so aus:

In dieser Dose befinden sich Hirse und dunkles Quinoa (die hatte ich der Einfachheit halber einfach zusammen gekocht, da das dunkle Quinoa eh einen Tick länger kochen muss als das Weiße und Hirse ja etwas länger ziehen muss als helles Quinoa. You get the point 😉 ), Grünkohlsalat und frische Stielmusblätter, ofengerösteter Hokkaido Kürbis, große weiße Bohnen, Orangenstückchen, Granatapfelkerne, geröstete Mandeln und Pistazienkerne. Dazu gabs ein leckeres Dressing mit u.a. Senf und Mandarinensaft. Das ganze war durch dieses Rezept inspiriert.

Regina asked for some winter pictures. Well…

Regina wollte ja auch gerne ein paar winterliche Bilder sehen…


Mit viel Schnee können wir hier in Amsterdam allerdings nicht aufwarten. Es hat zwar ein bisschen geschneit, aber liegen geblieben ist so gut wie nichts. Wenn man ganz genau hinschaut sieht mensch, dass die Dächer der Hausboote noch ein ganz klitzekleines bisschen weiß sind.

As you can see, there’s not much snow in Amsterdam. We had a little snowfall, but it melted away pretty soon. Still, if you look closely you might see a few leftovers on the tops of the houseboats.


Viel winterlicher dagegen war (zumindest für mich) dieser frisch gepresste Saft, den ich mir mittwochs nach der Arbeit gemacht habe, als ich die Frühschicht hatte.

Drin sind: 4 Blutorangen, 1 pinke Grapefruit und jeweils ein Stück frische Kurkumawurzel und Ingwer. Ne ziemliche Bombe (mein Kerl hätte den vermutlich nicht runter bekommen), aber ich mag die Schärfe vom Ingwer total gerne und bin, seiner Aussage zufolge, schon ziemlich abgehärtet 😉

Much more wintery (to me) was this bomb of a juice that I made this week on wednesday when I got home after an early workshift. It had: 4 bloodoranges, 1 pink grapefruit and each a piece of fresh turmeric and ginger. It was pretty strong, but I like it that way 😉
Now onto dinner…
Damit das hier nicht zu lang wird, noch schnell zum Abendessen:


Das sieht jetzt zwar nicht ganz so chic aus, war aber schön einfach und echt lecker! Auf der linken Tellerhälfte sind Vollkornreis mit grünen Linsen, gemischt mit schnell in der Pfanne gebratenem Chinakohl, Porree und Pastinakenstückchen. Gewürzt habe ich das ganze mit Thymian, Rosmarin, Salz, Pfeffer, ein paar Chiliflocken, grobkörnigem scharfem Senf und etwas frischem Zitronensaft. Auf der rechten Tellerhälfte ist frischer Winterportulak mit selbstgemachtem rotem Sauerkraut, darunter versteckt sich noch eine gewürfelte Avocado. Den Portulak habe ich einfach nur mit etwas Hanföl und ein paar Spritzern Zitronensaft gemischt, bevor ich Avo und Kraut darauf verteilt habe. Oben drauf gabs dann noch etwas Tahin.

Not really a beauty, but it was pretty darn tasty and quick to prepare. On the left side of the plate is a mix of brown rice with lentils, pan-fried leeks, parsnip and napa cabbage. I seasoned the stuff with thyme, rosemary, salt, pepper and hot pepper flakes, grainy mustard and lemon juice. On the right side of the plate is winter purslane that I very simply dressed with a little hemp oil and lemon juice. I topped it with avocado cubes, homemade purple kraut and tahini.

That was it so far. Have a great the weekend!

So, das wars auch schon. Ich wünsche noch ein schönes Wochenende!

Vegan Wednesday #124


Well, Hello there! And a happy new year to you!

I just wanted share this week’s vegan wednesday with you. So, let’s see..

Lately I like to start my day off with a nice big smoothie bowl. This week I especially liked Sarah B.’s detox smoothie which is very green and creamy, due to the avocado in it. We got back from a family visit in southern Spain just a week ago (more about that in my next post) and of course we “smuggled” a bag of avocados (that came from an acquaintance’s tree) in our luggage 😉

You can find the smoothie recipe here. I also added a banana and some spirulina to my smoothie bowl, aswell as some soaked brazil nuts.

I also had a bowl of ‘besjes-gort‘ that I found in the freezer.


And since I had the day off, I also enjoyed a bowl of coffee with soymilk-foam and some coconut blossom sugar, while scrolling through some cookbooks and instagram.


Since I wasn’t feeling very well ( I caught a cold and a stiff neck on the plane), I stayed home all day and worked on some school-stuff.
For lunch I made a hopefully health-boosting juice, consisting of carrots, beets, ginger, turmeric, apple and orange.


My man had baked his first sourdough-rye bread (thanks to my mum, who gave him a sourdough-starter and all kinds of bread ingredients for christmas). So I had two slices of this gorgeous bread. One with homemade nut butter, cacao nibs, raisins, banana and cinnamon and the other with mashed avocado, salt&pepper, homemade purple kraut and black sesame seeds.


The afternoon I spent writing an essay, reading ken follett’s newest trilogie on European history and snacking on some apple slices and medjool dates stuffed with cashew butter before napping for the rest of the afternoon.


For dinner we had a vegan version of Ribollita soup, sprinkled with nutritional yeast instead of parmiggiano and watched last sunday’s “Tatort” (a German detective-story, that’s being shown almost every Sunday evening on German public television).


I hope you had a nice and delicious vegan wednesday, too!
This week Petzi (From Veggie to Vegan) collects our VW-pictures for the pinterest board. Thanks Dear!

Happy Sunday, y’all! 🙂

Vegan Wednesday #119 – It’s been a while…

winterlicher vegan wednesday

Hi Peeps,

I didn’t post anything for a loooong time, because I didn’t feel like posting anything. In the beginning of Vegan MoFo in September (gosh! How time flies by!) I was super determined to post a lot of delicious food and other veganism related stuff. But when school started again mid-september my already pretty busy life got even busier and cooking and blogging were not the most important things in my life. I also lost my appetite sort of. And thereby the wish and will to create some nice food. I guess it was partly because I was alone at home most of the time and I’m usually more enthusiastic about cooking/food preparation when I can share the food with other people. I was also pretty stressed out and incredibly tired. I don’t think it happened to me before, that I lost my appetite. Up to now my experience has mostly been that I tend to stuff myself with (junk) food whenever I feel sad, lonely, stressed, tired or whatever 😉 I actually found it a bit scary to not want to eat. Luckily I still liked to eat fruits and I had huge miso-noodle-soup cravings 😀 So the past two months my diet very often consisted of coffee, smoothies, juices and miso soup. Thus, not so blog-worthy. Anyway. This week I had the wednesday I off and I took the opportunity to document my current eating habits as a vegan for vegan wednesday. By the way, this week Regina of the lovely blog muc.veg collects the vegan wednesday pictures for the vegan wednesday-pinterest board. (Thank you Madame!)

I started my wednesday off by putting a teaspoon full of coconut oil in my mouth. Yeah, I know that sounds weird. Unless you’ve heard about oil pulling before. If not, check out this vid by Yamina. Next stop (after rinsing my nose with salt water *yeah!*) (still in my pajamas) was the couch with a big cup of warm water with the usual lemon juice, turmeric, ginger, black pepper and maple syrup.


Next followed one of my favorite smoothie-combos (I’m sure I mentioned this one before, but anyway)…


… kale, pear, banana, avocado, a little lemon juice, ginger and lucuma powder. And water, to get that smooth texture. *haha* 😉

I got some old leftover bread from school and since I had a little time on my hands I made vegan french toast! (also known as “Arme Ritter” or “Wentelteefjes”)


Topped with cinnamon, maple syrup and banana coins. With black coffee and yellow kiwi on the side.

I used the recipe for “Fronch Toast” from Isa Chandra Moskowitz’s “Vegan with a Vengeance”.

I poured the leftover french toast batter (which mostly consists of chickpea flour and plant milk) into the pan and turned it into some kind of pancake scramble or “Kaiserschmarrn”, that I topped with more banana, maple syrup and some passion fruit and enjoyed alongside another cup of coffee with homemade vanilla-almond milk.



After this extensive breakfast I didn’t feel that hungry for a while, but before I finally got out of my pj’s and took off to bike to that evenings yoga class across town I enjoyed a huge bowl of yet another smoothie:


This one has 2 bananas, 1 frozen banana, 1 very ripe persimmon, 1 orange, freshly grated ginger, lucuma, maca, cinnamon and a splash of lemon juice in it.

The yoga class was really great. I’m pretty enthusiastic about Iyengar yoga lately. I hadn’t taken a class in a while and I immediately noticed how much better my whole body felt, after class.
After another pretty cold bikeride home I made myself some…


yup! again a bowl of miso soup with rice-udon noodles, tofu, wakame and veggies! I just love that stuff! And it’s so easy and quick to prepare! But no worries, I’m no longer eating this soup every.single.day. 😉 (Oh, and notice those sustainable bamboo chopsticks that Lilith gave me for my birthday!!!)

So, this was about it. My vegan wednesday. Check out the pinterest board and the other participating blogs! It’s always such an inspiration to see what other vegans eat. Or maybe I’m just waaaaaay to curious about other people’s lives… 😉

bye, bye!


November-Experiments Or Vegan Bounty Bars, a virgin Guava-Cocktail and Vegan Bò Lá Lôt

Hello to everyone on this sunny November’s day!

Today I’d like to present some somehow pretty unrelated recipes…exept…well…two of them are somehow again very inspired by my latest food-crush on Vietnamese dishes. And the third one emanated from my sudden, but very strong desire to finally create vegan Bounty-Bars…
I’m trying to find a logical order in which I can present them to you…but my sunday-relaxed-mind seems to figure this as obsolete…so I’ll jump right in on it and hope you don’t mind the missing arches  😉

As a starter and just because it’s the easiest one (but suprisingly good) here’s a virgin cocktail, I tried to copy from that Vietnamese food place I told you guys about in my earlier post – the Chay Village


Guava – Sweet-Balm – Cocktail (Virgin)
Recipe (makes one)

You’ll need
1 cup Guava-Juice (try to get a product that is without added sugars – there is one good one I found, by Voelkel: click here )

1/2 – 2/3 cup club soda/mineral water
a good handfull of sweet balm leaves (rau kinh gioi – I wrote about it in my last post, It is available in Asian shops or Vietnamese grocery stores)
2-3 tbsp dark agave syrup (or as much or less as you like)
1 tsp lemon or lime juice
a little sugar (if you want to decorate your cocktail glass)

1. Moisten the edge of your cocktail glass with some guava juice and dip the glass downwards into some sugar.
2. Put the ingredients (save some leaves for decoration) into your food processor and pulse until the sweet balm leaves are finely shredded.
Put everything into a high jar and process with a handheld mixer.

Note: the texture should NOT be like a smoothie’s but like a soda’s 😉
Pour it into the prepared glass and decorate with some sweet balm leaves, if you want to.

For the next one, I’d like to present something I suddenly longed for a couple of days before: Vegan Bounty Bars…and as it turned out, while they are pretty easy and fast to prepare, they are a go-to recipe for hectic christmas times 😉


Vegan Bouny Bars (makes 13-15 bars)

You need
160-180 ml creamy coconut milk
2-3 tbsp creamed coconut
1 tbsp native coconut oil
1/2 tsp lemon juice
200 gr finely shredded coconut
4 tbsp finely processed cashews (I used my foodprocessor here to really get it to a flour-like texture)
18-20 gr dried agave syrup powder (or powdered sugar, but I didn’t test that)
100-150 gr melted chocolate (+ a dash of cinnamon and a vanilla bean’s pulp, if you like)

1. In a large bowl placed over a smaller warm-water-filled bowl, melt coconut oil, coconut milk and creamed coconut
together with the lemon juice. Add the shredded coconut and cashew flour and mix with a fork until everything holds together. Sift in the agave syrup powder and again mix well with a fork.
2. Taking ca. 1 tbsp of the mass for each bar, form little bars by pressing and shaping the mass with your hands. Place the bars on parchment paper. (When the mass appears to be too loose, you can try to add some more shredded cashews or dried agave syrup powder or you can put everything into the fridge for some minutes.)
3. Put the bars for 1 hour into the fridge or for 1/2 hour into the freezer.

4. Use a warm waterfilled bowl below another one to melt the chocolate. Here you can optionally insert the vanilla pulp and cinnamon.
5. Cover the bars with chocolate by using a fork. Place them on parchment paper and let them cool at room-temperature
. This might take a while. When the chocolate is cooled, carefully remove the bars – if needed and the downsides of the bars are not covered enough with chocolate, you can give them a second run in the melted chocolate.


Enjoy again 😉

Now we come to last week’s…to put it elevated…masterpiece – but it really enlightened my mood that day, filling the whole apartment with a fantastic smell and my stomach with its virtuosic taste…
TADAAA… Wild Betel Leaf wrapped Tofu OR Tàu hu cuôn lá lôt (which is the Vietnamese name but my keyboard doesn’t include all correct letters…sorry folks – the meaty version of it – Bò Lá Lôt – seems to be a traditional new year’s dish of the 12 courses of meat (I hope I got that right, maybe there are less :-/

For this recipe you will need wild betel leaves, these should be available fresh or frozen in your local Asian shop or Vietnamese grocery shop. As it is only used in the Vietnamese kitchen, you may have to ask for it: the name is wild betel leaf or lolot and should not be confused with betelpepper or betelnut leaves!
But it is totally awesome – I can’t describe this beautiful and tasty dish with words…so you might have to try it 😉
Ah – and by the way – there are three ways at the end, to grill those beautiful wraps: two ways you can do just at home and the third option would be to bring this dish to a BBQ – it will definately get tons of positive attantion!


Wild Betel Leaf wrapped Tofu Recipe or Tàu hù cuôn lá lôt

ca 150 gr fried tofu (look for it in your Asian shop), thinly sliced
1 tsp each: pepper, salt, sugar or agave syrup, vegetable stock

1 tsp each: minced garlic and shallot
3 tbsp soy sauce
3 tbsp lemongrass, minced or 2-4 tsp lemongrass paste
optional: 1 tsp five-spice, 3 tbsp crushed peanuts
13-15 wild betel leaves, washed and patted dry carefully with paper towels

for serving the whole menu (you can also see my last post)
lettuce and Vietnamese herbs like sweet balm, perilla, cilantro/coriander, mint or thai basil
cooked rice vermicelly

light Vietnamese dipping sauce/dressing (ok you have to see my last post for it)
stirr-fried spring onion and roasted peanuts
some pickled or shortly wok-fried vegetables


1. Put all ingredients for the tofu-marinade in a large bowl and mix well to get the tofu evenly coverd. Set aside for at least 15 minutes.
2. Roll the tofu into the wild betel leaves: Place a leaf in front of you with it’s dark side downwards and it’s tip pointing into your direction
. Place a bit of the filling (ca. 1 tbsp) near the tip and begin to roll up the leaf carefully until you’ve nearly reached the stem. With a toothpick, poke a little whole into the leaf and insert the stem in order to seal it. Place it on a furnace grate that you lined with a little piece greased (with coconut oil) aluminum foil. When you are ready, brush the rolls with some more coconut oil to prevent them from burning.



DSCN13813. You have three options to grill them:
Grill them on the furnace grate in the oven at 180°Celsius for 15-20 minutes.
Insert 4-5 each on a saté-stick, putting some vegetables between them and grill them on your next barbeque party! Your friends will be amazed!
Pan fry them by placing them in a large pan or wok with the secured parts downwards, 2,5 – 3 minutes on each side at medium heat. (If you want to do that, be sure to pat the leaves REALLY dry before filling them – otherwise the oil will splash like hell during frying)

DSCN1395Voilà…and again, I hope you enjoy!

My Sunday is almost over and I’ll spend its last hours relaxing on my couch, watching some series (no brainfood for me today…but sometimes it is what it is…) and enjoying my latest creation that arose from my new quest to develop a Vegan Milky Way Bar …but this time the outcome were cashew-almond-petit-fours – not bad at all! See the food-porn below…and I wish you all a relaxing, calming, detoxing, fresh-air-filled and deliciously tasting Sunday!

My ❤ to y’all!


Trying something new – Vietnamese Bún Cha

IMG_0116A nice warm full-moony “Hello” to everyone!

It wasn’t easy to capture luna on a good photo cause the lights of the city disturbed her beautiful warm, silent and calming vibrancy a bit. But anyway I did quite enjoy her great day of the month: admiring her as soon as she was there, mid-afternoon, then rising and shinig more and more, until the night’s canvas was giving her precious beams the perfect contrast – a magical matching perfect alignment. Like a kiss from and in the sky.

DSCN1345So maybe it was the new energy I won by luna’s night and light, that inspired me the other day to finally try to cook one of my favourite meals these days. Due to my two jobs and university starting over a couple of weeks before, I more and more lacked the energy to cook dinner for myself at night. And so I got more and more used to getting delicous Vietnamese food at a nice vegan/vegetarian Vietnamese Restaurant, the Chay Village, which is nearby my home. They make fantastic foods with loads of fresh delightful herbs and salads…I simply adored everything I tried there – and I tried a lot 😉
But since the costs of getting constantly outside foods will ruin me and also due to the remorse I feel for not cooking for myself, apparently now the time came to get into Vegan Vietnamese Cooking 🙂  – which wasn’t as easy as I thought it would be, since the most original cooking tutorials and pages I found were all in Vietnamese language…and mostly non of them vegan. I realized that this would be a nice project to start, veganizing some of them…and fortunately I finally found the beautiful pages of Helen’s Recipes , where she presents her homemade Vietnamese dishes in the English language. She also has a gorgeous page with her sister Uyen – the Danangcuisine . One of her youtube clips, presented (in a pork-version) one of my favourite meals I use to order at the Chay Village – Bún Cha (see Helen’s video here) – and I choose to make it my first veganized Vietnamese dish.

I think it tasted even better as the one I tried from the Chay Village 🙂

Vegan Bún Cha Recipe


for the marinade
ca 250gr Seitan, cut into palatable pieces
1 tbsp minced garlic
2 minced shallots
1 tbsp mushroom sauce or vegan oyster sauce (look in your local vietnamese/asian grocery for this – there are also a few recipes online to make it at home, but I didn’t have much time)
2 tbsp vegan fish sauce (see below for quick recipe)
1,5 tbsp dark agave syrup
+ 1 teaspoon molasses
1 tbsp instant vegetable broth
1/2 tbsp freshly ground black pepper

1-2 tbsp virgin coconut oil for frying

for the pickled veggies
ca 1 cup sliced bell peppers (I used one whole small sized)

ca 1 cup sliced carrots (see Helen’s video to see how to cut them in cute little flowers)
Helen uses carrots and kohlrabi/ stem cabbage (as an alternative she advises green papaya)
so it’s up to you 🙂

2-3 teaspoons sea salt to dehydrate
1-1,5 tbsp agave syrup + 2-3 tbsp rice vinegar (acidity 5%)

for the dressing
1/3 cup dark agave syrup
1/2 cup vegan fish sauce
3 cups water

for the topping
(Helen suggested chili and minced garlic but I didn’t have them)
a handfull peanuts
thinly sliced spring onions
both shortly strirr fried in 2 teaspoons virgin coconut oil

serve with
rice vermicelli (cooked following the packing’s directions)
different kinds of vietnamese herbs (visit your local vietnamese/asia grocery for this)
I had:
Rau kinh giói (it tastes a bit like lemon balm) – like 3-4 twigs
vietnamese cilantro – 3 twigs
red basil – 2 twigs
all of the herbs roughly chopped (hard stems removed)
some lettuce
– 4 leafs cut into slices



1. First you have to prepare the vegan fish sauce. I found this brilliant vegan recipe created by vegan miam – thank her very much for that! And as I didn’t have light soy sauce or tamari sauce on hand, I improvised a little.
Here my version
1/2 cup warm water
4 tbsp raw turbinado sugar
1/s cup pineapple juice
4 tbsp soy sauce
2 tbsp Genmai Miso
1,5 teaspoons Shiro Miso
stirr all together until the sugar and the Miso pastes are dissolved – refridgerate, covered with a lid for 1 hour

2. Mix all the ingredients for the marinade in a mixing bowl until everything is well mixed. Add the seitan pieces and mix well until the pieces are evenly covered with the marinade. Let it rest in the fridge at least 30min before cooking.

3. Put the sliced bell pepper and carrots in a bowl and add the 3-2 tbsp sea salt. Set aside for ca 15min to let them loose some water. Drain the water and wash the vegetables in a sieve for a few times. Place them back in the cleansed bowl and mix well with the agave syrup and rice vinegar. Let them rest for 1 hour before serving.

4. Prepare the herbs and salad and arrange them in a bowl. Cook the rice vermicelli following the directions on the packing – arrange them in a bowl, too.

5. Prepare the nuts and spring onions in a pan by shortly stirr frying them – set them aside on a small dish, then grill the marinated seitan pieces over medium heat until they get a little crispy on both sides. Be careful not to use too much heat for the marinade would burn – mine did turn a bit black on the end… When they are done remove them from the pan and place them on a plate or in a bowl.



DSCN13396. Dissolve all ingredients for the dressing in a small pot over medium low heat  – it should just get handwarm. Pour ca 2 cups into a bowl and arrange with some of the topping.

7. Arrange everything arround the bowl with the dressing inside. Take always a little from the salad and herbs, some vegetables and noodles and enjoy with a piece of yummy seitan.




As you may got by my praising words above: It was definately worth trying this out by myself! In fact maybe I’ll have it again today 🙂 Or maybe Miso Soup with rice…I can’t decide yet 😉 But what is sure is: this dish in it’s homemade version will be on my table more often than the bought one from the restaurant!
And now that I figured out, how to make vegan fishsauce and learned, that there is a vegan version of oystersauce – there are no barriers no more in my way on discovering the Vietnamese kitchen – and you will definately find more of the results here AND I think it won’t be the last time that Helen’s Recipes will be my inspiration 🙂

So I wish everyone a beautiful sunday – and a very nice start into the new week tomorrow!

❤ Lilith

Vegan MoFo#14 – Quick radicchio wraps


Good evening!

Today I’ve got a quick lunch or dinner (or breakfast?) recipe for you guys, that uses seasonal produce, doesn’t take too much time in the kitchen and tastes light and fresh: raddicchio wraps with cilantro cream!
This recipe was, btw, inspired by some similar looking wraps that I’ve seen in Veganomicon.


You’ll need:

as many radicchio leaves as you want wraps

1-2 cobs of fresh sweetcorn

1/2 cucumber

two big handfuls of fresh soybeans (in their pods)

1/2 red onion

a handful of cherry tomatoes

1/2 cup quinoa, which ever colour you prefer/have on hand/like the best

extra virgin olive oil, salt, pepper and chili to taste


for the cilantro sauce:

-soak 1/4 cup of cashew (pieces) and 1/4 cup of sunflower seeds in fresh water, for at least two hours (overnight is great)

– wash and drain the nuts & seeds and combine in a blender with a bunch of fresh cilantro, 2-3 tablespoons of lime juice, a little salt and cayenne pepper and enough water to reach desired consistency


for the wraps:

– combine the quinoa with 1 cup of water in a pan, bring to a boil and let simmer on low heat for about 10 minutes. Turn off the heat and it well for another 10 minutes

– steam the soybeans and the corn for about 10 minutes. Let both cool slightly, then remove the beans from the pods and carefully cut the corn from the cobs.

– dice cucumber, tomatoes and onion. place them in a big bowl and combine with oil, salt and pepper.

– add the cooked quinoa, soybeans and corn. Combine everything and adjust the seasonings to your liking

– fill the radicchio leaves with the quinoa mixture, top with cilantro cream and enjoy!