All posts tagged: vegan

spinach and bell pepper pizza inspired by Alicia Silverstone

31. May 2012
by troutandhawk
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Dinner / Lunch

In her vegan cookbook “The kind diet” Alicia Silverstone shares a great pizza recipe we often prepare in our own kitchen:  Radicchio Pizza with Truffle Oil. Actually I don’t like either of the components (radicchio is just so bitter and truffle oil so strong and predominant), but in this very composition it’s genious. For the original recipe you need: 1 large head radicchio olive oil salt, pepper white truffle infused oil, to taste 1 pizza […]

what I’m going to eat tonight

6. May 2012
by troutandhawk
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Dinner / Lunch

Asparagus with cucumber-tomato-rocket-mushroom vinaigrette 500g green asparagus a piece of cucumber 1 tomato a handful of mushrooms a small bundle of rocket leaves olive oil, vinegar, salt and pepper Boil the asparagus (about 10 minutes) until it hangs slightly curved over the fork when you lift it. In the meantime prepare the vinaigrette with the chopped vegetables. Pour  the vinaigrette over the warm asparagus, serve and enjoy!  

Rose Carrarini’s Rhubarb and Orange

19. April 2012
by troutandhawk
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Sweets

Obviously I should give up the idea of a whole Menu in Pink and go instead for  easier things like photographing pink walls and pink glasses or simply a pink dessert.. Rose Carrarini’s Rhubarb and Orange is prepared in a moment,  looks beautiful and has been so delicious that tomorrow I’ll go and buy more of those lovely sticks. Why not give it a try with lemon as well? Rose Carrarini’s  Rhubarb and Orange 5 sticks rhubarb, trimmed […]

countryside decadence and some sautéed oyster mushrooms

17. April 2012
by troutandhawk
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Sautéed oyster mushrooms with fresh spring herbs and champagne 2 servings oyster mushrooms 2 cloves garlic, finely chopped 2 spring onions, finely chopped 1 tbs balsamic vinegar a glass of champagne a handful of fresh spring herbs flour to slightly dust the mushrooms 3 tbs olive oil sea salt freshly grated black pepper Place the olive oil in a large sauté pan. Stir-fry the garlic and the spring onions. Then raise the heat to high […]

time to start off with a little spring detox

9. March 2012
by troutandhawk
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Lunch

Begin the day with a detox tea of your choice and some oatmeal for breakfast. Soaked in rice milk. Or soy milk. Or fruit juice. Don’t forget sports: I try to swing the hula hoop for 10 minutes at least and force myself to practise yoga on a daily basis. My daughter warmly recommended me to join the fitocracy website for better motivation. My today’s lunch:  roasted fennel, leek and bell pepper, half a glass […]

kale crisps

5. January 2012
by troutandhawk
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Lunch / Snacks

I found this recipe here and it reminded me strongly of some pieces of kale I lately had topped my  pizza with. Even though I had blanched the kale before, the leaves turned brown with tendency to black, burnt , paperlike, ashy… and  only very few of them  got really nice and crispy. Definitely not an award-winning pizza topping.   BUT IF YOU “preheat oven to 180°C (350°F). Line the baking tray with  parchment paper. Remove the […]

a mug of sunshine: carrot soup with ginger and orange

2. January 2012
by troutandhawk
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Lunch / Soups

  After the opulent Christmas cooking I’m craving “clean” and simple food again. You know what I mean: a few ingredients like vegetable, fruit and  herbs can make such a quick and delicious (and healthy) meal. I put “healthy” in parentheses because in the past, the h-word was the most reliable motivation killer for my children to like my cooking. Healthy equaled “muesli” and uncool; in consequence: not desirable at all. Once I learned to […]

potato + kurkuma + sauerkraut

8. November 2011
by troutandhawk
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Dinner / Lunch

Well, Sauerkraut actually is fermented white cabbage, a VERY traditional German winter vegetable. (Some of you might have heard about it?) The traditional way it is served with mashed potatoes and a piece of roast meat, or Bratwürstl, or goose… The way I recommend to prepare it today is entirely without meat, a bit crossover (lentils, curcuma and apricots) and very warming. The perfect lunch for someone who has been outside the whole morning raking […]

powerdrink n°3

5. November 2011
by troutandhawk
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Drinks

Believe me, this drink has been a real challenge to photograph! Due to the mixture of the violet acai berry powder, the dark orange quince sauce and the green portulaca leaves it  quickly adopted an uninviting brownish greyish colour (just like a facial mud pack!) I took two  nice glasses we inherited from Grandpa  – those with the silver rims, poured in the drink and decorated it with pieces of beautiful apple skin. Now a […]

introducing black futsu

20. October 2011
by troutandhawk
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Dinner / Lunch

What sounds like the protagonist of a Japanese action movie or some blackish shimmering ornamental fish  is actually the most delicious kind of pumpkin I had tried in a while. Last week Mr. Herzog, my regional vegetable provider, had recommended it to me. Pure chestnut, only smoother and less dry – and it combined so perfectly with the last field-grown tomatoes! Black Futsu with the last field-grown tomatoes Slice the pumpkin (2cm each slice) and […]