Soba noodles with beans and vegetables


Hey there! I hope you all had a wonderful start of the new year! One of the first meals that I cooked in 2017 was this soba bowl with beans and vegetables. You might be familiar with the wonderful sprouted kitchen recipe „soba bowls with tea-poached salmon“ from Sara Fortes first cookbook. The combination of soba noodles with the tahini sauce is heavenly! I changed her recipe of the sauce a bit, omitting the agave nectar and swapping the lime for a lemon.

serves 2

150g of soba noodles
1 small broccoli
1 can of  kidney beans
a handful of mushrooms
1 red onion
2 cloves of garlic
salt and pepper to taste
sesame seeds for garnish
a bit of coconut oil for the pan

for the sauce:
1 1/2 tablespoons of sesame oil
1 tablespoon of tahini
1/2 thumb sized piece of ginger, finely grated
1 tablespoon of soy sauce
juice of half a lemon plus grated zest of it
(you may add more of the juice, if you like the tangy flavour like I do)


Heat water in a pot and cook the soba noodles according to instructions. Dice the onion and garlic,then cut up the broccoli and mushroms into bitesized pieces. Heat coconut oil in a pan and sautée the onion, garlic and broccoli. I use small sips of water later on to reduce the amount of oil needed in the first place. When the vegetables are almost ready, add the mushrooms. Stir frequently, add the beans to heat them up and add salt and pepper.

Meanwhile, mix together the ingredients for the sauce, drain the soba noodles and swirl them in the sauce directly.

Assemble  everything in two bowls and sprinkle sesame seeds on top (roasting them lightly  enhances the flavour further).


mung dahl


This is my version of „Hemsley and Hemsley’s“ mung dahl. Before, I had eaten mung beans only as sprouts and was very pleasantly suprised by their taste. The dish not terribly pretty, but it tasted wonderful, very spicy and full of flavour. This makes one very big portion, you might have a little bit left, depending on your appetite.

125g of mung beans
400ml of water
1 leek
1 carrot
1 splash of apple cider vinegar
about a 1 cm piece of ginger
3 shallots
2 cloves of garlic
1 teaspoon of cumin
1/2 teaspoon of cardamom
zest of half a lemon
pepper, salt and chili to taste


Soak the mung beans over night covered in water. Heat the 400ml of water and cook the mung beans for about 20 minutes. In a pan, roast the spices together with the diced shallots, garlic and ginger. Add them to the mung beans as well as the vegetables. Once the mung beans are soft and the vegetables are cooked tender, add salt, pepper, chili and a splash of rice vinegar.



ginger carrots and peas with spelt

DSCN2400 (2)

This recipe was inspired by Naturally Ella’s ginger brown rice with carrots, but because I had some peas and coconut milk left, I adjusted the recipe. You may use any (pseudo)grain you like, for example brown rice as in the original recipe, quinoa or spelt. The carrots and coconut milk give the dish a subtle sweetness and the ginger, rice vinegar and soy sauce add an asian inspired twist.

for 2:
4 big carrots
2 handfuls of frozen peas
2 shallots
2 cloves of garlic
3 tablespoons of coconut milk
1 tablespoon of desiccated coconut
about a 1 cm piece of ginger
a splash of rice vinegar
a splash of soy sauce
a bit of sesame oil

100gf of spelt grains
optional: two hard boiled eggs with a bit of hot sauce


Dice the shallots and garlic, findely grate the ginger. Heat water for your prefered grain and cook according to instructions. Grate the carrots. Heat a bit of oil in a pan and sweat the garlic, shallots, ginger and desiccated coconut, then add in the peas. Add a bit water to prevent burning and cook until the peas are almost done, then add the carrots, stirring frequently. Season with rice vinegar, soy sauce, coconut milk and pepper.
Serve with eggs and your favourite hot sauce.

Creamy goat cheese quinoa with tomatoes and mushrooms


I seem to go through phases with specific ingredients – a few months ago it was pumpkin, now we have the fourth recipe in a row including quinoa. This one is inspired by an Ottolenghi recipe, I added the mushrooms and decided to switch the feta for goat cheese.

125g of quinoa
about 500ml of water
1/2 vegetable stock cube
50g of soft goat cheese
a handful of basil
250g of mushrooms
250g of cherry tomatoes
salt and pepper to taste
2 big cloves of garlic
a bit of olive oil


Thoroughly rinse the quinoa. Bring 500ml of water to a boil. Add the quinoa with the vegetable stock cube and cook on low heat for about 20-25 minutes until it forms a porridge like consistency. You might want to add a bit of water to prevent sticking . Meanwhile, slice the  garlic cloves and cut the mushrooms. Heat a bit of oil in a pan and sauté the tomatoes for about a minute, then add the mushrooms and garlic. Stir frequently and use some salt and pepper. When the vegetables have become soft, sprinkle some chopped up basil on top. Once the quinoa is ready, mix in the crumbled goat cheese and stir. Also add pepper, salt and bit of basil to the quinoa.

lemon and basil ratatouille with quinoa


This meal comes together quite quickly and the fragrant and fresh lemon and basil flavour makes me dream of summer (despite the weather outside). The vegetables aren’t cooked for too long so that they retain some of their crispness.

for 2 portions:
2 big bell peppers
1 big zucchini
1 eggplant
2 tomatoes
1 big shallot
2 cloves of garlic
1 lemon
2 tablespoons of tomato paste
a bit of olive oil
a big handful of basil
1 teaspoon of dried italian herbs
a few sprinkles of chili (if you like a bit of spice)
1/4 teaspoon of cumin
salt and pepper to taste
100 g of quinoa


Thoroughly rinse the quinoa and cook according to instructions. Meanwhile, dice the onions and garlic and cut up the zucchini, bell peppers, eggplant and tomatoes into bite sized pieces. Heat a little bit of olive oil in a pan and add onions, garlic, eggplant and bell peppers. Stir frequently. I like adding a bit of water to prevent sticking and burning without needing a lot of oil. As the zuchhini takes a little bit less time to cook, add it in a bit later. Stir in the tomato paste and the spices. Grate the zest of one lemon. Add 3/4th of it to the pan, alongside with the chopped basil. Add a squeeze of lemon juice. If you like a stronger lemon flavour, add the rest of the lemon zest. About 2 minutes before the vegetables are done, add the tomatoes. Once they have become soft, the ratatouille is finished. Serve with the quinoa.

peanut and vegetable stew

DSCN2392Yes, I know, there are cashews on my peanut stew… That what happens when you underestimate the power of a shopping list, because you think you know the ingredients off the top of your head. Well, the cashews actually also tasted really nice, but for a stronger peanut flavour, I would advise going for the traditional combination of mixing peanut butter with … peanuts! 🙂

The original recipe was published on Küchenchaotin’s blog, I adapted it a bit to my liking, especially in regard to using peanut flour instead of some of the peanut butter to make it less heavy and rich. Also, the original recipe calls for brown rice, which probably tastes really nice, I just run out oft that, too. So choose whatever you like, rice, quinoa or any other (pseudo)grain.

for 2 portions
1 big  zucchini
2 carrots
2 small or 1 big shallot
3 cloves of garlic
1 handful of unsalted peanuts
1 tablespoon of peanut butter
3 heaping teaspoons of peanut flour
3 tablespoons of tomato paste
500ml vegetable broth
1/4 teaspoon of cumin
chili flakes (as much as you like)
1/4 teaspoon of ground ginger
salt & pepper to taste
a bit of oil

enough quinoa or rice, depending on your appetite (we had 50g per person)


Cook the grains according to instruction. Meanwhile, cut up the shallots, garlic cloves, carrots and zucchini. Heat a bit of oil and add shallots, garlic, carrots and the peanuts and sweat them. Once the carrots start becoming a bit tender, add zucchini. When the vegetables are still a bit undercooked, pour in hot vegetable broth. Stir in peanut butter, tomato paste, peanut flour and the spices (cumin, ginger, salt, pepper, chili flakes). The sauce should have a creamy constency. Let simmer on low heat for just a little bit more time until the vegetables are done (don’t overcock them, though). Adjust to your liking by adding more water (if the sauce is too thick) or more peanut flour (if it is too runny or doesn’t taste peanut-y enough). Sprinkle some more peanuts on top.

millet and feta stuffed peppers

IMG-20160131-WA0000(the recipe yields 10 stuffed pepper halves)
We had these stuffed peppers as a filling and relatively quick Saturday night dinner. The parsley and spices gave them a bit of an oriental touch and I love how soft and fragrent the peppers become through baking.

5 big peppers
200g of millet
200g of feta
a bunch of parsley
3-4 tablespoons of tomato paste
2 shallots
3 cloves of garlic
1/4 teaspoon of Raz el Hanout spice mixture
1/2 teaspoon of paprika
1 teaspoon of cumin
chili (depending on how hot you like it)
salt and pepper to taste
enough vegetable stock to cover the bottom of your casserole


Wash the millet and cook for 5 minutes in double the amount of water, then let sit for 10 minutes without heat and with a closed lid, until the grains have absorbed all the liquid.
Meanwhile, half the peppers and remove the seeds. Heat your oven to 200°C (390°F). Put the peppers in a casserole or a high baking tray and let them bake in the oven for 10 minutes.
For the filling, cut the shallots and garlic and sauté them until translucent. Add them to the cooked millet, as well as the tomato paste, crumbled feta, the spices and minced parsley.

Take the peppers out of the oven and fill them with the millet mixture. Pour enough vegetable stock into the casserole so that the bottom is covered. Let the stuffed peppers bake in the oven for another 8-10 minutes.

Sprinkle some sesame seeds on top and serve. Hummus on the side compliments the flavours quite well.

vegetarian borscht soup

DSCN2375Long time no see! I intended to get in touch again earlier but for some reason the kitchen gods were not in my favour and I had some cooking failures over the holidays. Well, that’s the price of trying out new recipes! Hopefully you had relaxing Christmas holidays and wonderful New Year’s Eve celebrations. Soon I’m going back to my tiny fox-borrow-sized kitchen at my University town, so I took advantage of my parents‘ roomier space (and this time succesfully!) .

So Borscht is a beetroot and potato soup, which seems to be very popular in eastern Europe, especially Poland, Russia, Ukraine and White Russia (thanks Wikipedia!). I must admit that I have never tried original borscht so I can’t garantuee its authentity. I found the recipe in a free magazine (Schrot und Korn) at a local wholefood shop and it made for a nice warming dinner (with an amazing colour!).

For 4-5 persons
800g beetroot
500g hard boiling potatoes
1 leek
600g white cabbage
1 bay leave
1-2 tablespoons caraway
1,5 litres vegetable stock
1 bunch of dill
a piece of fresh horseradish
a little oil for the pan
100g Saure Sahne/ sour cream* (the original recipe calls for 200g)

salt and pepper to taste, a splash of white vinegar or cider vinegar


Peel the beetroot and potatoes and cut them into bite-sized pieces. Wash the leek, cut it up lenghtwise and then into then into ringlets. Cut the white cabbage into little pieces.

Heat a little bit of ol in a big pot and sweat the beetroot, potatoes, leek and cabbage for about 5 minutes. Add the bay leave, caraway and vegetable stock and let simmer for 20-30 minutes with a closed lid.

Chop the dill, findely grate the horseradish. When the vegetables are ready, add sour cream, 2/3 of the dill and horseradisch, as well as salt, pepper and vinegar. Fill into bowls and sprinkle remaining dill and horseradisch on top. Enjoy!

*I wrote about Saure Sahne/ sour cream in this recipe

red cabbage with chickpeas and carrots


about 400g of frozen red cabbage (or from a glas or can)
2 carrots
1 can of chickpeas
1 shallot
1 big clove of garlic
salt and pepper to taste
1/4 teaspoon of cumin
a dollop of natural yoghurt

Dice the shallots and garlic and sweat them. Add carrot pieces, then the cabbage and let cook on medium heat. When everything is nearly done, drain the chickpeas and add them to the pot. Add the spices and serve with a dollop of yoghurt.


German onion tart

DSCN2275No Autumn feels entirely complete to me if I don’t bake an onion tart at least once. There are many different recipes for it but this is by far my favourite version – the hearty yeast dough fits perfectly with with the slightly sweet onions. Traditionally, onion tarts are oft sprinkled wit diced bacon before baking, but I prefer mine without it. The caraway however is really important for the taste!

It’s quite interesting, how much dairy products vary between different countries – I used something called „Saure Sahne“ which has 10% fat and seems to be comparable to sour cream (which is a bit fatter, as far as my research goes). Use whatever you have on hand. „German onion tart“ weiterlesen