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  • My recipes
    • Breakfast
    • Mains
    • Quick & easy meals
    • Sauces, Sides & Fingerfood
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  • My recipes
    • Breakfast
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    • Sauces, Sides & Fingerfood
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Pumpkin Curry
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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, cooking classes, punk rock, 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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📸 Vegan recipes inspired by traveling
Food Content Creator
Flight attendant ✈️ Berlin
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The cosiest 30-minute dinner this autumn: creamy p The cosiest 30-minute dinner this autumn: creamy pumpkin curry! I make it with Hokkaido because the skin goes buttery soft as it cooks, so there’s no peeling at all. Coconut milk, a spoonful of peanut butter, a splash of ketjap manis and a little sambal oelek for gentle heat. Top it with crunchy peanuts, red cabbage, fresh cilantro and a drizzle of crispy chili oil. We love it with warm homemade flatbread for mopping up every last bit of sauce, but rice works too. Recipe link in bio or comment “curry” and I’ll send you the link! 🎃
My favourite afternoon drink: Hojicha is roasted My favourite afternoon drink: Hojicha is roasted Japanese green tea: nutty, caramelly, low in caffeine and much gentler than matcha. I first tried it in Japan ten years ago, bought a big bag at the supermarket on my way back to the hotel, and I’ve never been without it since. Matcha wakes me up in the morning. Hojicha is what I make in the afternoon and evening. Whisk the powder with a little hot oat milk, top up with more, sweeten with a touch of maple syrup if you like. It’s cosy and hot in autumn, and in summer I make it iced because the cold brings the roasty flavour out even more. Recipe link in bio or comment „recipe“ and I’ll send you the link!
3 minutes, 7 ingredients: This vegan olive pesto 3 minutes, 7 ingredients: This vegan olive pesto is inspired by pasta puttanesca from Naples: green and Kalamata olives, sun-dried tomatoes, capers, garlic and good olive oil, blended into a chunky, umami-packed spread. No anchovies needed, the sun-dried tomatoes and capers bring all the savoury depth. My favourite way to eat it: on fresh bread with a little vegan butter. But it’s also amazing stirred into hot pasta, on bruschetta or as a dip for your next buffet. Recipe link in bio or comment “pesto” and I’ll send you the link! #veganrecipes #olivepesto #pestoputtanesca #veganfood #easyveganrecipes
10 minutes, 5 ingredients, 1 pan 
These vegan one- 10 minutes, 5 ingredients, 1 pan 
These vegan one-pot gnocchi with Tofu Rosso, carrots, white cabbage and Pesto Rosso have been on repeat all summer. Crispy, cozy and barely any cleanup.
Recipe link in bio or just comment „recipe“ and I’ll send you the link! #veganrecipes #onepotgnocchi #easyvegandinner #veganfood #10minutemeals
🇩🇪 (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
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