All posts tagged Vegan

Avocado Mango Salad | Avocado Mango Salat

Every time when people eat this avocado mango salad for the first time, they’re very keen about the combination and the taste. So they always ask me about the recipe.
I make this salad in different variations as a starter, for a barbeque or for a picnic, only the arrangements of the ingredients vary.
The original recipe is the “Avocado & Mango” salad, from my LaminEATs cookbook.

Avocado Mango Salat (Rezept auf deutsch)


Avocado Mango Salad

(4 - 6 servings)


2 hass avocados
1 mango
1/4 cup pomegranate seeds, about 1/3 - 1/2 pomegranate
1/2 bunch cilantro, chopped
1/2 red chilli pepper, chopped
1 lime
Sea salt
Black pepper
1-2 tablespoons olive oil


1-2 tablespoons cashew nuts, chopped
1/4 cup red pepper, finely diced
1/4 cup cresses

How to:

Peel and slice  the avocados and mango. Put the avocado slices on a plate and sprinkle with limejuice.
Put the mango slices over the avocados. Season it with black pepper and salt.
Sprinkle the cilantro and pomegranate seeds over the mangos.
Refine the taste with olive oil.

Optional: Sprinkle some chopped cashew nuts over the mango slices.
Instead of pomegranate seed you can take diced red bell pepper and cress instead of cilantro.


Starter arrangement:

Barbeque arrangement:

Pincnic arrangement/salad in a jar:


Avocado Mango Salat

(4-6 Portionen)


2 Hass Avocados
1 Mango
1/4 Tasse Granatapfelkerne
1/2 Bund Koriander, fein gehackt
1/2 rote Chili, fein gewürfelt
1 Limetten
Schwarzer Pfeffer
1 bis 2 EL Ölivenöl


1 bis 2 TL Cashewnüsse, gehackt
1/4 Tasse rote Paprika, gewürfelt, statt Granatapfelkerne
1/4 Tasse Kresse


Avocado und Mango schälen und in Scheiben schneiden. Die Avocadoscheiben auf einem Teller mit dem Limettensaft beträufeln.
Die Mangoscheiben über die Avocadoscheiben legen und mit Salz und Pfeffer würzen.
Die gewürfelte Chili, Koriander und Granatapfelkerne (oder gewürfelte rote Paprika) über die Mango streuen und mit dem Olivenöl beträufeln.

Optional: Der Salat kann auch mit gehackten Cashewnüsse bestreuen werden.
Die Granatapfelkerne können durch roten Paprikawürfel ersetzt werden und der Koriander durch Kresse.

Viel Spaß beim Kochen und guten Appetit!

Green Asparagus Pasta

The green asparagus pasta is a recipe of my limited LaminEATs Christmas edition 2013. There’re also two more recipe variations one with white asparagus and one winter variation with black salsify.
I served the green asparagus pasta with roasted breadcrumbs and edible wild herbs salad and pomegranate seeds and maple syrup mustard dressing with pomegranate vinegar.
I was happy that my friend Benjamin had dinner with me, because I enjoy cooking more, when I prepare dishes for friends and enjoy their company for dinner. While my boyfriend Nanouk is in Nakuru/Kenya volunteering for the Hardcore Help Foundation.

If you have a minute check out the work and partner organizations of the Hardcore Help Foundation.

(4 servings)

Ingredients for green asparagus pasta

500 g pasta, i.g. penne
2,5 -3 cups green asparagus, 2-3 cm long pieces
2 tbsp olive oil
1 small red onion, finely diced
1 tbsp maple syrup
1/3 cup white wine
2 tbsp lemon juice
1/2 tsp lemon peel
black pepper
sea salt
1/2 cup soy or almond cream
Lemon thyme

How to:

Cook pasta according to the packet instructions.
Heat up oil, roast onions, add green asparagus and roast them for 5 minutes.
Add maple syrup and caramelize for 1 minute.
Deglaze with white wine, lemon juice and add 1/4 cup pasta cooking water.

Season it with lemon peel, pepper and salt. Cook for 3 minutes. Add soy or almond cream and simmer for 3 minutes.

Mix the drained and hot pasta with the green asparagus sauce.

Garnish the green asparagus pasta with lemon thyme.

Deutsche Version

Serve the green asparagus pasta with edible wild herbs salad and pomegranate seeds and a maple syrup mustard dressing with pomegranate vinegar.

Photo by Benjamin B.

Summer variation #2 – Pasta with White Asparagus:

Also you can replace the green asparagus with white asparagus or make a mixture of green and white ones.

Winter variation:

During the fall and winter season replace the asparagus with black salsify.




Pasta mit Grünem Spargel

(4 Portionen)


500g Pasta, z.B. Penne
500g Grüner Spargel, 2-3 cm lange Stücke
2 EL Olivenöl
1 kl. Rote Zwiebel, fein würfeln
1 TL Ahornsirup
Schwarzer Pfeffer
100 ml Weißwein
1/2 Bio Zitrone, Saft
ca. 1/2 TL Zitronenabrieb
100 ml Soja- oder Mandelsahne


Grünen Spargel waschen, im unteren Drittel schälen und das trockene Ende abschneiden.
Je nach dicke des Spargels, diesen in 1-2 cm lange Stücke schräg schneiden (Rauten). Die Spargelspitzen (ca. 3-4 cm) zur Seite legen.

Die Pasta nach der Packungsanweisung in reichlich Salzwasser al dente kochen.

Währenddessen die Spargelsauce zubereiten.
Olivenöl in einer großen Pfanne leicht erhitzen, Zwiebelwürfel andünsten, Zucker darüber streuen und leicht karamellisieren.

Danach die Spargelstücke hinzugeben für 3 Minuten andünsten, Spargelspitzen hinzugeben, mit Weißwein ablöschen sowie etwas Pfeffer und Salz würzen.
Nach ca. 5 Minuten den Zitronensaft sowie den -abrieb hinzufügen und ca. 6 EL vom Pasta-Kochwasser hinzugeben, damit die Sauce schön sämig wird.
Wenn der Spargel noch etwas Biss hat, die Sahne hinzugeben und evtl. noch einmal mit Pfeffer und Salz abschmecken.
Die abgeschüttete noch heiße Pasta mit dem Spargel vermischen, auf Teller. Dazu passt ein grüner Wildkräutersalat mit Granatapfelkernen und einem Ahornsirup-Senf-Dressing mit Granatapfelessig.

Sommer-Vatiante #2 - Pasta mit weißem Spargel:

Alternativ kann der grüne Spargel auch durch weißen Spargel ersetzt werden oder die beiden Spargelsorten gemischt werden.

Winter-Variante: Pasta mit Schwarzwurzel:

Im Herbst bzw. Winter kann dieses Gericht auch mit Schwarzwurzel (Winterspargel) statt mit grünem Spargel gekocht werden und streue am Ende noch etwas Petersilie darüber.

White Detox Smoothie

This white detox smoothie is a light and creamy start into the day. I’ve never had a smoothie like this.

It's asparagus season and on the local farmers market you can buy regional green and white asparagus. I love asparagus dishes, in every variation, but I’ve never had a smoothie with asparagus or read a smoothie recipe. So I thought about a white and clear detox smoothie with asparagus.

Because asparagus is one of the  top 20 foods, that detox your body. Asparagus helps your liver to drain out the toxics, for the reason that the liver is responsible for filtering out all of these.

I’ll also post a new recipe with green asparagus soon.

White Detox Smoothie

(2 servings approximately 400ml/serving)


3 - 5 big to medium sized white asparagus, peeled and roughly chopped
1/2 cucumber, peeled and roughly chopped
2 small ripe bananas, roughly chopped
1 sweet pear, roughly chopped
½ tablespoon fresh lemon juice
1 small lemon, filets
2 tablespoon almond cream or ¼ cup almonds
1 tablespoon agave syrup
1 teaspoon maca powder
2 cups coconut water
1 cup creamy coconut milk

½ tablespoon goji berries, dried
2 tablespoons almonds

How to:

Blend white asparagus, cucumber, banana, pear, lemon juice, lemon slices, almonds or almond cream, agave syrup, maca powder, creamy coconut milk and coconut water in an electric blender.

Blend till it’s smooth.

Top with some goji berries and almonds.

I hope you like the taste.

You will find a alternative green smoothie recipe on this blog "Nanouks Green Power Smoothie".


Layered Carrot Jar-Cake

On Easter I had some leftover carrot cupcakes from my LaminEATs cookbook, some vanilla custard butter cream form my German “Donauwelle” cake (chocolate-covered cake with vanilla custard butter cream and sour cherries) and some ripe pears. Pistachios are one of the ingredients that are always in my cupboard. Are yo ready to crumble?

(6 Persons)


Carrot cupcakes (makes 6)

1/2 cup flour
1/4 cup almonds, roasted and grounded
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1 pinch ground cinnamon
1/4 cup brown sugar
1/2 tablespoon vanilla sugar
1/4 cup soy yogurt
2 tablespoons canola oil
1/2 cup coarsely grated carrots
2-3 tablespoons raisins or dried cranberries

Vanilla custard cream

2 tablespoons cornstarch
1 cup vanilla soymilk
1 teaspoons vanilla beans or vanilla extract
2 tablespoons brown sugar
1 pinch salt

Vanilla Custard Butter Cream

Cold and creamy vanilla custard cream (s. recipe above)
6 tablespoons brown sugar
1/2 cup margarine

Pear Cinnamon Compote

4 ripe pears, peeled and chopped
2 tablespoons water
1 teaspoon lemon juice
1-2 tabelspoons maple syup
1/2 teaspoon cinnamon


3 tablespoon chopped pistachios
1 carrot, coarsely grated


How to:

Carrot cupcakes

Preheat oven to 170°C. Put the baking cases in the muffin pan.
Mix oil, sugar, yogurt and vanilla beans sugar or extract in a medium bowl.
Combine flour, grounded almonds, baking powder, baking soda, salt and cinnamon  in a separate bowl.
Now add the flour mix to the liquid mixture in two batches, stir well after each addition. Add carrots, raisins or cranberries.
Fill the baking cases to 2/3. Bake 25 to 28 minutes. Insert a toothpick in the centre of a cupcake. If it comes out clean the cupcakes are ready.
Let the cupcakes cool down on a cooling rack.

Vanilla custard cream

Mix the cornstarch with 4 tablespoons of vanilla soymilk, 2 tablespoons brown sugar in a pot, add vanilla beans or extract and salt. Cook the rest of the soymilk set aside and mix the vanilla mixture to the hot soymilk. Shut down the heat. Put the pot back to the hotplate stir it for 1 minute till it is thick.
Fill the vanilla custard cream in a bowl.
Stir cream fast with a dough scraper every 2-5 minutes, till the cream is cold and not lumpy. It takes around 1-2 hours.

Vanilla Custard Butter Cream

Mix the soft margarine (room temperature) with the sugar with a handheld electric mixer. Add the vanilla custard cream by the spoonful to the butter sugar mixture till its creamy.
Put it in a fridge for 1-2 hours.

Pear Cinnamon Compote

Combine pears, water, lemon juice, maple syrup and cinnamon in a casserole. Cook on medium heat for 10 minutes. Leave to cool down.

Layered Carrot Jar-Cake

Crumble the cold carrot cupcakes and set aside. Take 6 wide glasses (e.g. whiskey glass) or jars (size around 3/4 cup). Make six equal portions of crumbles for each glass.
Put 1/3 of the crumble on bottom of the glass. Flat the cake crumbles softly with a teaspoon.
Cover the cake crumbles with about 1-2 tablespoons vanilla butter cream.
Cover the cream with another 1/3 of the crumbles and flat them.
Take 2 tablespoons of pear compote and sprinkle some pistachios over it.
Cover the pears with about 1-2 tablespoons vanilla butter cream.
Crumble the last 1/3 of the carrot cake over the vanilla butter cream.
Top each dessert with 1/2 tablespoon of coarsely grated carrot.
Cover the glasses or jars with a clear film or screw-cap. Put the desserts in the fridge form minimum 1 hour or over night.

Green Spinach Smoothie

I love my green spinach smoothie for breakfast, after my morning meditation. For me, it's the perfect smoothie to start a new day!

Sadly my old Kitchen Aid blender is broken now. Does anybody have any recommendations for a powerful blender like BIANCO, Vitamix or Blendtec?

Green Spinach Smoothie

(2 servings approximately 400ml/serving)


2 cups spinach, roughly chooped
½ hass ripe avocado
¼ cucumber, roughly chopped

1 small ripe banana, roughly chooped
1 small pear, roughly chooped
1 kiwi
½ pineapple, roughly chooped
½ mango, roughly chooped
1 small lemon, filets

1 tablespoon almond cream or ¼ cup almonds
1 tablespoon ginger root, chopped
1 teaspoon spirulina powder
2 teaspoons barley grass powder

1 to 1,5 cups coconut water
½ cup carrot juice
½ cup filtered water

½ tablespoon goji berries, dried

How to:

Put all ingredients for the green spinach smoothie in a electric blender.

Blend till it’s smooth.

Add cold water or coconut water if the green spinach smoothie is very thick.

Top with some goji berries.



Ramen Burger

Few months ago I saw a documentary about restaurants in NY, one of the served Ramen Burgers. The NY Ramen Burgers were with a meat patties. So I decided to create a vegan Ramen Burger.

(8 Burger patties equals 4 burgers)

Ramen Burger

Ramen Burger Patties

200g Ramen noodles
40g (1/4 cup) chickpea flour
1 teaspoon sea salt
2 tablespoons water
1 tablespoon olive oil

Roasted Smoked Tofu Slices

200g smoked tofu, thin sliced
1 tablespoon olive oil
Sea salt
Black pepper

Grilled Eggplants

1 small Eggplant sliced about 0,5 mm thick
1 tablespoon olive oil
Sea salt
Black pepper

Glazed Red Onions

1 teaspoon olive oil
1 big red onion, chopped stripes
1 teaspoon balsamic vinegar
1 tablespoon maple syrup
Sea salt
Black pepper
Barbeque Sauce
1 teaspoon olive oil
1 tablespoon tomato paste
3/4 cup chopped tomatoes
1 tablespoon maple syrup
1/2 teaspoon roasted sweet bell pepper powder
Sea salt
Black pepper
1 teaspoon chili pepper, finely diced
1/2 teaspoon soy cream


2 cups rocket, baby leaf salad or water cresses
1 ripe Hass avocado
1 red bell pepper, thin rings
1 medium beetroot

You need also:

8 squares cling film
8 crème brûlée forms
1 spoon
8 glases that fit in the crème brûlée forms

How to
Ramen Burger Patties

Cook the noodles according the packing instructions.

Mix chickpea flour, salt and water.

Combine with the boiled and strained noodles.

Make 8 equal portions.
Brush 8 cold crème brûlée forms with olive oil.
Fill each form with ramen noodles.

Cover with a cling film.

Put a glass on it and push it down to compress the noodles.

Put the forms in a fridge for 1 hour.


Than put the forms in hot water for a few seconds.

So it’s easier to remove the noodles out of the form.

Flat the patty with your hand on 2/3 diameter.
Heat oil in a pan and roast the patties golden brown from both sides.

Rest the fried patties on paper towels.

Roasted Smoked Tofu Slices

Heat olive oil. Add the tofu slices and roast both sides on medium heat.

Season to taste with sea salt and black pepper.


Grilled Eggplants

Salt the eggplant slices on both sides. Set aside for 30 minutes.

Then dab them with a paper towel.

Season to taste with black pepper.

Brush both sides of the eggplant slices with olive oil.

Heat a grill pan and roast the eggplant, till they’re well done.

Put them on a paper towel.

Glazed Red Onions

Heat olive oil in a casserole pan.

Caramelize the red onions with maple syrup.

Season to taste with sea salt and black pepper.

Deglaze with balsamic vinegar and optional 1 tablespoon water.

Barbeque Sauce

Heat olive oil in a casserole pan. Caramelize tomato paste, maple syrup and roasted sweet bell pepper powder.

Add the chopped tomatoes.Season to taste with sea salt and black pepper.

Cook on medium heat for 15 to 20 minutes.

Combine with chili pepper and soy cream. Reduce heat for the last 5 minutes.

Take two ramen noodle patties.

Garnish one parry with roasted tofu slices, grilled eggplants, glazed onions, barbeque sauce, avocado slices, bell pepper rings and rocket, water cress or baby leaf salad.


Optional you can replace the grilled eggplants with thin raw beetroot slices.