Butter Bean Dips (two ways): Artichoke & Red Pepper

These two dips are an absolute staple of mine – for adding flavor to a nutritious bowl during the week and especially for serving to guests with chips and veggies. In terms of party nibbles, you’re half-way there with a good dip (or two) in my opinion. And while there are so many great dips you can buy, these combos bring something extra to the table and are incredibly quick to whip up – faster than going to the store. They require little to no prep and consist of pantry ingredients that you can always have at the ready for when you’re in the mood or friends stop by unexpectedly. Alternatively you can make the dip(s) the day before an event.

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Miso Chili Tempeh

Are you team tofu or team tempeh? There’s no need to choose if you ask me. Both soy-based staples of many plant-based diets have a time and a place in my life and on my plate. While tofu, originating from China, is basically bean curd, tempeh is a slightly less processed product made from binding fermented soybeans into a cake. It has a rougher, heartier texture than tofu, an impressive nutritional profile and provides probiotics, which feed the good bacteria in our gut.

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Cauliflower Butterbean Kimchi Pizza

Ok, this one sounds a bit random, I will admit…But bear with me and picture a home-made pizza dough, fresh out of the oven, topped with a garlicky cauliflower butterbean spread, creamy melted cheeze – more mellow than the acidity of tomato sauce – combined with a spicy, tangy kick of kimchi and some cooling fresh greens. Have I sold you on this yet?

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Creamy Cashew Tomato Pasta

Easy pasta dishes are my go-to when I’m feeling slightly lazy or am out of fresh produce. They’re super easy to throw together and there are endless options for keeping things new and exciting. I love experimenting with different pasta types, from wholewheat and spelt to red and yellow lentil, brown rice and even oat (the only one I haven’t warmed to is pea-based pasta – just too dominant of a flavour in my opinion). And, of course, there is so much you can do with sauces, spices, herbs, etc.

This recipe is perfect for when you don’t feel like spending too much time in the kitchen, yet still want a flavourful, comforting meal. The sun-dried tomatoes add a depth of flavour and the cashew butter a satisfying richness that make this sauce much more exciting than what you’d find in a regular tin of tomato sauce. It only takes a few minutes to make – you can prepare the sauce while your pasta is cooking and have time to spare – making it a great weeknight option.

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Summery Quinoa Salad with Cashew Dressing

Here in Switzerland the weather is getting warmer and it’s starting to feel more and more like summer is around the corner. My boyfriend and I have increasingly been having our lunch and even dinner on the balcony, which is making us enjoy our apartment on another level. One of my go-to dishes for an easy yet varied lunch is a bountiful quinoa salad.

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Wild garlic pesto

After all that cake it’s time for a savoury recipe, using one of my favourite seasonal spring ingredients: wild garlic, known by many other names including bear leek (similar to the German Bärlauch). With its broad dark green leaves that pack a powerful flavour punch it is destined for making epic pesto! I love the strong taste and the almost fiery kick. Together with the fragrant pine nuts, rich olive oil, a squeeze of lemon juice and some nutritional yeast it beats any ‘regular’ or store-bought pesto for me.

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Creamy Mushroom Sauce

I’m excited to finally be back with another recipe! What with the notoriously hectic lead-up to Christmas, a wonderful break with lots of offline time and a busy start to the new decade, shooting recipes and writing posts just hasn’t been on my agenda. Eating food, however, obviously has and I’ve been sharing some impromptu recipes in my instagram stories (check out my account @blueberrysmiles22 for more plant-based inspo). One of these recipes is this easy one here for a simple but so delicious creamy mushroom sauce – especially perfect for cold winter days.

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Harissa-Tahini Chickpea & Veggie Stir-Fry

Now that fall has arrived I’m loving cooking warming and slightly heartier dishes, such as this harissa-flavored chickpea stir-fry with mushrooms, kale, aubergine & carrots. I’ve served it with my go-to turmeric quinoa, but you can just as well accompany it with some brown rice, wholewheat pasta, potatoes etc.

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Falafel Pitas with Tahini Sauce

You may remember the #grillitarier campaign by Migros, which is all about celebrating summer and firing up the barbecue. I shared the following vegan bbq recipes in collaboration with Migros last year:

And today I’m delighted to share this super simple recipe for filled (or topped) pita breads, using the falafels from Cornatur, as part of this summer’s collaboration with Migros. It’s an easy way to turn these chickpea-based bites into a satisfying summer dish.

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Mediterranean Tofu Skewers

The weather here in Zurich has been incredible – hot, sunny and all things summery – the perfect weather for barbecuing. One of my current favorites for throwing on the grill are these flavorsome tofu skewers, the recipe for which I came up with in collaboration with Migros, for their summer grill campaign (#grillitarier) 😉

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