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Healthy Chocolate Mousse Bowl

August 18, 2019

Simple Smoothie Bowls: Mango Spinach & Cherry Blueberry

August 11, 2019August 11, 2019

Falafel Pitas with Tahini Sauce

Chocolate Chip Banana Bread

June 10, 2019June 10, 2019

Best Vegan Food in Boston

May 26, 2019May 26, 2019

A Vegan Weekend in Berlin

April 14, 2019April 14, 2019

Chestnut Hazelnut Squares

November 3, 2018

Maca, Peanut & Salted Date Quinoa Granola Crumbs

October 28, 2018

Green Protein Smoothie

September 2, 2018

Nourishing Breakfast Waffles

July 30, 2018July 30, 2018

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Hello and happy Wednesday!✨ Although we’ve luckily been having beautiful warm and sunny days here in Zurich, the nights are getting longer and fall is just around the corner 🍂 As much as I love warmth and summer, I’m looking forward to the coziness & comforts of autumn, including more porridge 🤗 This was some banana vanilla cinnamon porridge I made with rice milk and topped with berries, pistachios, almond butter & some maple syrup😋 Combined with a warming turmeric latte 💛 What fall things and foods are you looking forward to?🍁✨ #porridge #porridgelove #oatmeal #fallvibes #comfortfood #hygge #homecomforts #turmericlatte #allaboutthetoppings #breakfastisthebestmealoftheday #healthybreakfast #veganbreakfast #vegan #vegansofig #whatveganseat #veganfoodshare #deliciousandnutritious #nourish #begoodtoyourself #veganfoodie #vegansofswitzerland #swissvegan #veganschweiz #swissfoodblogger #foodphotography #plantbased #eatmoreplants #plantbasedgoodness #plantpower #feelgoodfood

Hello and happy Wednesday!✨ I’m back from my 2 week Malaysia holiday, feeling inspired, refreshed (well, minus the Jetlag) and incredibly grateful for the wonderful time we had. We started with 3 nights in Kuala Lumpur, where we fueled our first day of exploring with this wonderful breakfast at @vcrlovesyou 😍avocado on sourdough toast, soy milk latte & kombucha for me and a granola & fruit bowl with cold brew for my bf. I’m normally the one to go for sweet breakfasts, but this avocado toast was just what I needed 💚 ... especially after not having eaten anything besides half a vegan mooncake at Singapore airport the previous afternoon 😌 Do you prefer sweet or savory breakfasts? #vcrcafe #vegankl #kleats #malaysiatravel #avocadotoast #avotoast #healthybreakfast #brunch #vegan #vegansofig #veganfoodshare #whatveganseat #veganfoodie #veganfoodblogger #foodphotography #nourish #begoodtoyourself #deliciousandnutritious #startyourdayright #kombuchalove #vegansinmalaysia

Hello and happy Friday✨ I hope you have a great start to the weekend! I’m currently at the airport and am 2 flights away from a holiday & a new destination 🤗 Back at home I made myself a pre-flight smoothie bowl similar to this cherry blueberry one 💜 (The recipe for this and the mango spinach one 💚 are on my blog.) I also had a turmeric shot and some dried ginger 💪✨ And I probably have enough snacks to feed half a school class 🙊 What are some of your tips for feeling good while traveling?✈️ #smoothiebowlsarelife #smoothiebowls #deliciousandnutritious #nourish #begoodtoyourself #blueberrylove #veganrecipes #vegan #plantbased #plantbaseddiet #plantbasedgoodness #healthyfood #healthyrecipes #vegansofig #vegansofswitzerland #swissfoodblogger #recipecreation #foodphotography #eatmoreplants #plantpower #preflight #healthyfoodporn

Hello and happy Tuesday!✨ {ad} I’m back with another 🌱🔥vegan bbq recipe🌱🔥 in collaboration with @migros for the #grillitarier campaign 🤗 This time we’re cooking up Mediterranean bulgur-stuffed peppers. Makes: ca. 8 stuffed (halved) peppers. Ingredients: 🌱 140g bulgur, dry weight 🌱 4 bell peppers 🌱 200g basil tofu 🌱 100g sundried tomatoes (in oil & herbs, drained) 🌱 40g pitted olives 🌱 40g walnuts 🌱 fresh greens (I used arugula) 🌱 1/2 lemon 🌱 1 tbsp balsamic vinegar spinach 🌱 salt Method: 1. Prepare the bulgur according to packet instructions (cook ca. 10 min in simmering salted water; add a squeeze of lemon juice); while it’s cooking toast the chopped walnuts in a dry pan. 2. Drain and transfer the bulgur to a large bowl, adding the walnuts, chopped sundried tomatoes and olives. Add ca. 2 handfuls of washed greens, the balsamic vinegar, a few squeezes of fresh lemon juice and combine. 3. Set aside / (in the fridge if preparing ahead), halve the peppers and cut out the middle bits and seed and halve the block of tofu (so you have two long, thinner slices), while the grill heats up. 4. Grill the peppers and the tofu until the peppers are cooked but not too soft and the tofu is nice and crispy on the outside. 5. Carefully cube the tofu and stir through the bulgur salad. 6. Fill the peppers with the bulgur mixture and enjoy! 🤗🌱 (You can also just make the bulgur salad as a side to whatever else you’re bbq-ing). Grill rule (and tongue twister) to keep in mind: Peppers = delicious pockets of portable grilled goodness!😉 #migros #migrosgrillitarierbuddy #bbq #veganbbq #summerfood #stuffedpeppers #grilledpeppers #bulgur #bulgursalat #deliciousandnutritious #vegan #vegansofig #vegansofswitzerland #swissfoodblogger #foodphotography #veganschweiz #plantbased #plantbasedgoodness

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Recent Posts

Healthy Chocolate Mousse Bowl
Simple Smoothie Bowls: Mango Spinach & Cherry Blueberry
Falafel Pitas with Tahini Sauce
Chocolate Chip Banana Bread
Best Vegan Food in Boston

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