Roasted Eggplant with Tahini, Pine Nuts and Lentils - Vegan Recipe ***** Gebackene Aubergine und Zucchini mit Tahini, Pinienkernen auf Linsengemüse - Veganes Rezept

This is a very elegant but so simple recipe to make. I would recommend this a nice side dish or if you are trying to cut back on carbs and animal protein   - this is a well rouned plant based meal in itself!

Its definalty filling but not too heavy.. instead of pure eggplant i also added a zucchini

So here it goes - ask away if you need support or like to substitue something.

How did i find this recipe  - well as it sometimes happens i was checking my pantry typed in the ingredients and came up with this recipe below

Here is the recipe - check

Roasted Eggplant with Tahini, Pine Nuts and Lentils
IngredientsFor the Lentils:2 tablespoons (30ml) extra-virgin olive oil2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)1 medium onion, finely diced (about 1 cup; 225g)6 medium cloves garlic, thinly sliced12 ounces (340g) brown or de Puy lentils2 bay leaves4 cups vegetable stock or water (about 1L)
Kosher salt2 t…

Maple Pecan Oat and Chocolate Cookies - Vegan ******++++***** Ahorn, Hafer, Pecan und Schokoladenkekse

Hello you all,

nice to see you visit my tiny blog - this is a huge mix of recipes as i am interested in all kinds of cooking.. so right now i am on a detox and in my second week eating vegan and have tons of help from Alicia Cilverstones book my kind life and from all kinds of other fantastic vegan recipes to get me going while i alter them and play with them.. You know what i have never felt so healthy.

So this is based on Alicias oat, plum and walnut cookies but i changed it quite a bit as i didnt have all kind of ingredients

These are prepared in 5 min and baked in 12 min so fast little sweet treat!

Maple Pecan Oat and Chocolate Cookies

Makes 16 cookies

1 cup of oats ( i used a fine organic porridge mix (oats, spelt, almond, tigernut and hazelnut flour) 3/4 cup of flour ( i used gluten free blend)
1/3 cup maple sugar ( or any other sugar you prefer - i omitted that)
2 tsp baking powder 1 tsp baking soda
1/4 tsp salt

1/3 cup maple syrup
1/2  vegetable oil or coconut oil
1 tsp vanilla extract
1/2 t…

Quick and Easy - Vegan Korean Vegetable Bowl with Rice and Kasha

Dear all
how are you doing in this new world and time? Are you taking good care of yourself?

I have started to eating healthy and mindful again the past weeks and feel so much better, my gut is healing and i have a much better sleep - what a change that is.. As many of you know I deal with Hashimoto and did stay away from fermented foods as it caused me bloating etc... but that is actually a fantastic sign that it works and the bad bacteria etc are being kicked out  lol... so here i go after years of missing out finally back to my beloved Korean kitchen

So for this quick meal i used veggies on hand - just sauteed them added a bit gochuchang and some broth ... voila done add some rice, quinoa or any other grain you like. I made this vegan but this can be done with non vegan soy sauce and you may want to add meat that is up to you

If ou have questions just let me know
Enjoy Alissa

Serves 2

1 zucchini finely chopped 1 large onion finely chopped 1 bag b…

Pink Grapefruit Gin Bars

Pink Grapefruit Gin Bars

Fantastic refreshing little treats especially during the summertime - i added a splash of Gin it deepens the flavor of the grapefruit.. really lovely with a little serving of freshly whipped heavy cream  
Enjoy Alissa


Makes 16 Bars

for the crust: 1stick butter, at room temperature
1/2 cup sugar
1 cup all-purpose flour
1/8 teaspoon salt
for the filling:2large eggs
3/4 cup sugar
3 tablespoons flour

Ebinger’s Blackout Cake

Ebinger’s Blackout CakeI first read about Ebinger’s Blackout Cake when I was in my early twenties, in a wonderful cookbook by Molly O’Neill called The New York Cookbook, published in 1992 and I knew I had to make it For the Cake½cupunsweetened Dutch-process cocoa powder2tablespoonsboiling water2ouncesunsweetened chocolatechopped¾cupmilk1cup(2 sticks) unsalted butter, softened slightly2cupssugar4large eggsseparated2teaspoonsvanilla extract2cupsall-purpose flour1teaspoonbaking powder1teaspoonbaking soda

Canadian Butter Tarts *****~~~***** Kanadische Törtchen

Canadian Butter Tarts
Brown Butter Maple Tarts have a flaky pie crust and are filled with a rich, almost custard-like center!2 refrigerated, ready-made pie crusts 1/2 cup butter1/2 cup 100% pure maple syrup1/2 cup brown sugar2 eggs2 tsp vanilla2 tbsp flour
Preheat oven to 450 degrees F.Unroll the pie crust dough and use a 3-inch circle cookie cutter to punch out 7 circles from each pie crust. Re-roll the dough if necessary. Place each circle in a muffin tin, set aside.Brown the butter by placing it in a saucepan over medium heat, melt it until it begins to steam and foam. (Keep a close eye on it as it foams.) Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs, and vanilla. Add the flour and stir to combine.Pour the filling into the prepared pie crusts.Bake until puffed and browned, about 10-12 minutes.

Kanadische Törtchendiese Törtchen sind ein Klassik…

Maple Glazed Carrots ****~~~**** Glasierte Karotten mit Ahornsirup

Glasierte Karotten mit Ahornsirup - Maple Glazed Carrots Canadian recipe 12   carrots, peeled and cut in finger length pieces   vegetable broth 1 Tbsp    maple syrup or honeyknob    Butter
    saltdash    nutmegdash    orange zestdash     parsley finely chopped

Prep Time 15 Min. Cooking ca. 15 Min.

Heat water in a pot with the dry granules of vegetable broth and add the uncooked carrots. cook them on medium till they have a little bite, remove the cooking water.
Put the carrots back into the pot add butter, orange zest, maple syrup, nutmeg and salt and pepper to your taste toss caramelize and serve.