Vegan MoFo #11- A Mulberry Breakfast


Hi there,

as I am still a little tired after a small surgery on my leg, today’s post might be a bit shorter as usual – but it comes with a teaser at the end so you guys can look forward to my next (and more elaborate) entry  😉



This persistent plant managed somehow to grow the whole way from deep down in the old coal cellar up to the sunlight of the street – I find that pretty impressive so I honour it with this photo and the title of ‘Most Impressive Plant of the Week’ 😉

But today’s post is about another hero I discovered actually last year…yet I had to wait until last week to get some of his delicous treasures: An old big mulberry tree on the playground of my street!



And those pretty little ones are really treasures…
Not only are the mulberry trees a bit rare in northern germany and their harvesting is pretty tricky if you don’t have one in your own garden: because they are not all ripe at once and they are just at their best when they fall off when you gently shake the tree – so on a public mulberry tree you will be able to gather often just a handfull of that little ones at one time…but also they are due to their high amounts of zinc, iron, calcium, potassium and a moderate amount of magnesium real superfood heros! If you live in Germany you can search for mulberry trees and other pubilc fruit trees, vegetables and herbs in your region on .

My favorite version – besides eating them sweet and juicy as they are – is to combine them with my (and Judith’s) favourite raw buckwheat porridge :

For the Mulberry-Version you will need:

1 cup buckwheat, soaked in water for a few a hours
1/2 cup
cashew nuts, soaked in water for a few hours aswell
the juice of 2-3 oranges
1-2 tbsp chia or flax seeds (mixed with 3-4 tbsp water)
1/4 tsp salt
spices of your choice like vanilla pulp or extract, cardamom and cinnamon
a handfull of mulberries
1/3 pomegranate


1. Drain the buckwheat and the nuts into a sieve. Combine them in your food processor with the orange juice, chia/flax seeds, salt and your spices. Process everthing until it forms a creamy mousse and pour into a dish.
2. Wash the mulberries and scrape out those delicous pomegranate seeds. Top your porridge with them and give everything a big dash of powdered cinnamon on top.



Bon apètit!

So I hope you guys apologize this post for it’s shortness but also enjoy this easy yet delicous recipe…and as the promised teaser for next time – hold on to your hats for the upcoming post with a Vegan Samosas Recipe including delicous toasted Indian spices combined with old specimon blue potatos, chickpeas and broccoli, and as for the dot on the i, a nice spicy ‘catsup’ to go with them.



DSCN1287 I wish a wonderful day to everyone! ❤



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