I really enjoy my stay in Montreal every time. Maybe a little more when it’s not minus 40 C°, but even then parts of the city are built under ground, so you don’t have to be out in the icy cold that much. For me […]
Author: Nina
Pumpkin Bruschetta
Cooperation with Casa Firelli These little pumpkin bruschetta are a taste explosion! Crispy pan-fried bread, a hint of garlic, rich and buttery roasted Hokkaido squash, sweet and tangy pomegranate seeds, aromatic basil and a spicy umami hot sauce! Italian brand Casa Firelli have provided their […]
Vegan in Greece
Seems like everyone I spoke to went to Greece this summer, and suddenly Tom was all over the idea, too. Ok, I said, let’s go. We decided to go to Athens and Santorini. I wasn’t sure about what it would be like to be vegan […]
Pink Pepper & Sweet Potato Focaccia
This sweet potato focaccia started with a tasty bread I ate in Tel Aviv at the beach. When I wanted to make something like that at home, I ended up adding some more ingredients and now it’s perfect! I added: If you love focaccia you […]
How to Become a Foodblogger – my Journey and Resources
If you want to be a foodblogger, don’t let anything stop you. If you had told me back in 2016 that I would be a foodblogger and actually be asked by brands to take pictures five years later, I would have laughed. I had hardly […]
Black Forest Trifles
Cooperation with Hotel Starlino Maraschino Cherries My easy vegan black forest trifles recipe is inspired by the classic German Schwarzwälder Kirschtorte, also known as black forest cake or black forest gateau in other parts of the world. What is black forest cake? A classic German […]
Pretzel Pain au Chocolat
This quick and easy recipe for my amazing little pretzel pain au chocolat happened when I had some of my pretzel twist baguette left and noticed the jar of yummy vegan chocolate spread in the fridge. Pretzel pastry and chocolate, I thought. Why not? I […]
Tomato Rice with Black Beans
Whenever I cook rice, I make twice the amount, because the leftover rice is the perfect basis for the next meal. Also, cooled rice has built resistant starch which feeds our good gut bacteria. Important: You don’t want to leave leftover cooked rice at room […]