After excesses of Christmas comes the time of moderation, and after Christmas cookies – simple vegan chocolate chip cookies. Simple, but still delicious. And requiring patience: the dough has to be kept in the fridge for 12 hours! Honestly, I never managed that, the longest I kept the dough refrigerated was 4 hours. But it…
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Normally, I spend my weekends outdoors: running, biking, hiking and the like. But when the weather is cold and the days short, the time spent outside shrinks, while the time spent in the kitchen gets longer. Besides, Advent is baking time. So for the first Advent weekend I met with A. to bake some cookies.…
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I make no pretense at the authenticity of this recipe. I’ve never been to Mexico and this is not a Mexican dish. This is my variation, which I’ve been refining over years, until I found a perfect replacement for mince meat. With winter just around the corner, it’s time again for this comfort food to…
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I got this recipe from a K., who brought it from Chile. She actually went to a cooking class in Chile to learn how to make them. Of course, regular empanadas are made with meat and this recipe, too, had beef as the filling, but her teacher in Chile suggested using aubergine for a vegetarian…
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Did I mention that the blackberry season is on? And they are just everywhere. Wherever I turn – a blackberry bush. I even developed a habit of carrying a small box with me, so that I don’t miss any opportunity. I’ve already frozen a bunch of my harvests. I’ve made jam. And all the time…
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On my recent hikes with A., we’ve discovered to our delight how abundant our area is with various fruits and nuts. First came the wild strawberries, along the cycling path where I often go running. When we returned there to pick them, we found raspberries, too. On another hike, we spent half the time stuffing…
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This was actually a recipe for a crust for vegan tartelettes, but I could never make it work. A whole night in the freezer and the crust would still get soft again after a few minutes outside. But the crust mixture as such was very tasty, so I simply made small balls out of it…
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This carrot cake will certainly be a nice addition to any Easter breakfast table. It’s soft, it’s spicy, the oats give it a slightly crunchy texture and the lemon frosting – a nice kick. My best carrot cake so far, though I say it myself. It took me two or three months to finalize the…
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