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  • My recipes
    • Breakfast
    • Mains
    • Quick & easy meals
    • Sauces, Sides & Fingerfood
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    • Breakfast
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    • Sauces, Sides & Fingerfood
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I’m a vegan food photographer in Berlin and I love creating delicious food content for your restaurant or brand: recipes, stylish food photography and cinematic videos for your website, social media, cookbooks or digital signage displays.

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Nina Bolders
Nina Bolders
WELCOME TO MY BLOG

I’m Nina, food content creator and flight attendant. I love books, punk rock, mid-century design, Japan, swimming pools, boots, squirrels, and hojicha latte. But most of all, I love vegan food! As a flight attendant and food nerd, I’ve been exploring amazing vegan food all over the world for almost 20 years. The foods that inspire me find their way into my recipes back home in Berlin. Here, I share the best creations from my fusion kitchen for everyone who wants to cook amazing vegan food. I’m happy you’re here! :)

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flymetotheveganbuffet

📸 Vegan recipes inspired by traveling
Food Content Creator
Flight attendant ✈️ Berlin
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🇩🇪 (Anzeige) Mandel-Macadamiamilch, frisch selbstg 🇩🇪 (Anzeige) Mandel-Macadamiamilch, frisch selbstgemacht mit dem @themylky und der Trester landet noch als Zutat im nächsten Granola oder Bananenbrot. Discount Code für 10 Euro Rabatt: NINAB10 Mandel-Macadamiamilch 75 g Mandeln 25 g Macadamias 1,3 L Wasser 2 EL Ahornsirup Prise Salz Alles in den Milky und fertig! Trester-Granola 1/2 Tasse Nussmilchtrester 1 Tasse Haferflocken 1 Tasse Buchweizen  1/4 Tasse Ahornsirup  1/4 Tasse Nussmus 1/4 TL Salz Ofen auf 180 Grad vorheizen. Alles gut verrühren, auf einem Backblech mit Backpapier verteilen und 17 Minuten backen, dann abkühlen lassen. 
🇬🇧 (Ad) Fresh homemade almond-macadamia milk with @themylky, and the leftover pulp gets baked right into my next batch of granola or banana bread. Discount Code for 10 Euro off: NINAB10 Almond-Macadamia Milk 75 g almonds
25 g macadamias
1.3 L water
2 tbsp maple syrup
Pinch of salt Add everything to the Milky and you’re done! Nut Pulp Granola 1/2 cup nut milk pulp 1 cup rolled oats 1 cup buckwheat 1/4 cup maple syrup 1/4 cup nut butter 1/4 tsp salt Preheat oven to 180°C (350°F). Mix everything well, spread on a baking sheet lined with parchment paper, and bake for 17 minutes, then let cool.

Pink glass noodles, dyed naturally with beet juice Pink glass noodles, dyed naturally with beet juice! This vegan glass noodle salad has become my go-to summer recipe: light, refreshing, and full of flavour. Tossed with fresh mango, avocado, and fluffy tofu in a Vietnamese-style dressing, topped with crunchy ginger-peanuts and mint. Perfect for warm days when you want something fresh but still satisfying. Save this for the next heatwave! Full recipe on the blog, link in bio! #veganrecipes #glassnoodlesalad #summerrecipes #veganfood #beetrecipes
Crispy plant-based smoked tofu satay sandwich with Crispy plant-based smoked tofu satay sandwich with red cabbage, loaded with a creamy 3-minute peanut sauce, on the table in 10 minutes. Link in bio or comment „recipe“ and I’ll send you the link ☀️
(Werbung) Das Fotoshooting mit den exquisiten Spei (Werbung) Das Fotoshooting mit den exquisiten Speiseölen von @vitisvital hat so viel Spaß gemacht! Ich durfte mich kreativ austoben mit dem sonnigen Zitronenöl, dem aromatischen Basilikumöl und dem feurigen Chiliöl. Sehr lecker und inspirierend ☀️
Easter brunch, but make it plant-based This year’ Easter brunch, but make it plant-based This year’s table is looking extra special: fluffy scramble, creamy mozzarella, crusty baguette, a fresh potato salad and a cute and tasty showstopper. 100% vegan, 100% delicious. Recipes are linked in bio or comment „recipes“ and I’ll send you the link. Happy Easter to everyone celebrating! #VeganEaster #PlantBasedBrunch #EasterBrunch
There’s something so satisfying about making your There’s something so satisfying about making your own sweets from scratch! These vegan almond butter cups have become an absolute favourite in my kitchen: the hazelnutty flavor of the Vego Melts pairs so well with the filling made of creamy brown almond butter, maple syrup and a pinch of fleur de sel. Honestly, I can’t stop making them. And it’s so quick and easy! You’ll find the recipe link in my bio or just comment „recipe“ and I’ll send you the link!
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