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  • My recipes
    • Breakfast
    • Mains
    • Quick & easy meals
    • Sauces, Sides & Fingerfood
    • Sweet treats
    • Drinks
    • Buffet ideas
    • Foodstyling & photography tips
  • Travel & Lifestyle
  • Work with me
  • About this blog
  • Deutsch
  • English
  • My recipes
    • Breakfast
    • Mains
    • Quick & easy meals
    • Sauces, Sides & Fingerfood
    • Sweet treats
    • Drinks
    • Buffet ideas
    • Foodstyling & photography tips
  • Travel & Lifestyle
  • Work with me
  • About this blog
  • Deutsch
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  • Vegan Thai-inspired Sweet Potato Soup with Coconut Milk & Ginger

    Featured recipe

    Vegan Thai-inspired Sweet Potato Soup with Coconut Milk & Ginger

    This fragrant Thai-inspired sweet potato soup is one of our favorite quick dinners. Coconut milk, fresh ginger and red curry paste give it a Thai-inspired twist, and a spoonful of peanut butter makes it silky and rich. And it’s on the…

    View recipe: Vegan Thai-inspired Sweet Potato Soup with Coconut Milk & Ginger
  • Pumpkin Curry with Coconut Milk and Peanut Butter
    Mains, Quick & easy meals

    Pumpkin Curry with Coconut Milk and Peanut Butter

    4. October 2026
  • Homemade Olive Pesto – Vegan Pesto Puttanesca
    Sauces, Sides & Fingerfood

    Homemade Olive Pesto – Vegan Pesto Puttanesca

    3. October 2026
  • Quick Vegan One-Pot Gnocchi with Veggies (10 Minutes, 5 Ingredients)
    Quick & easy meals

    Quick Vegan One-Pot Gnocchi with Veggies (10 Minutes, 5 Ingredients)

    16. September 2026
Nina

About me

Hi, I’m Nina!

Vegan food content creator and flight attendant. Here, I share the best creations from my fusion kitchen in Berlin. So happy you’re here!

More About Me

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Banh mi sandwich Nina Bolders Food Photography

Breakfast

Coffee alternative: Hojicha Latte

Drinks

lime rice with smoked tofu

Quick& Easy

vegan pumpkin gnocchi

Mains

Tahini Sesame Sauce

Sauces/Sides

Peanut Sauce on vegan Satay

Buffet ideas

vegan almond butter cups with fleur de sel

Sweet Treats

Hojicha ice cream Mini Cheesecakes

Gluten free

Work with me!

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
Granola : Nina Bolders Food Fotografie

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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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