This is a simple and effective recipe for huge military strength soap bubbles. Only guar gum and supermarket items required.
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Category: Recipe
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🍌 Muffins with 🍁 Syrup
How to turn overripe bananas into pure muffin gold
In Portugal we got some brioche buns with a ton of nuts. But they needed a litte something since they where a little dry. That’s what I came up with, to make it the perfect late night endulgance poured over that chopped up nutty pastry.
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Chili Con Queso
super nice vegetarian chili invented by Raluceta
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Cashew Basil Pesto
Creamy, cheesy, nutty Pesto experience
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Chia mango coconut pudding
🥭+🥥=🍮
Essential sauce for middle eastern dishes such as falafel, humus and baba ganoush. Or just as good with potatoes!
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pão de queijo
Sometimes referred to as Brazilian cheese puffs or cheese breads. This is a extraordinary culinary contraption. It it very easy and quick to bake if you have the all important main ingredient: Fermented cassava starch known as Povilho azedo.
This is the “original” non-vegan albeit vegetarian version of the recipe. Head over to pão de qué if you want to try the vegan alternative.
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rye sourdough bread
One of the few things while living abroad that always made me a little bit sentimental about Germany is a good hearty bread.
Fear no more! This is my official bread for German/Polish expats. As long as you have rye flour and some time on your hand, there is a surprisingly easy way to make delicious bread where ever you are.
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Pão de quê
This is a trip down the memory lane for anyone having traveled through the hinterland of the south American continent. Nothing else has the satisfying crunchy yet gummy mouthfeel of the dear Brazilian breakfast item. This particular Pão de queijo replaces queijo (cheese) with quê (what?!). And it’s a long stretch to call it even pão (bread) since it’s not made from any cereal! Unfortunately the clever name is not my own idea but a popular vegan alternative to the even more popular staple.
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Pumpkin/Broccoli cream
Good old pumpkin cream with a little twist. Pepper paste can be found in the Azores and eastern European countries.
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Beet/Horseradish mush
Delightful spicy pink spread on bread or potatoes. Did I mention it’s pink?
Northern Thai curried noodle dish with crispy deep-fried pasta on top. Contrary to most food stalls on the street, this is the deluxe creamy coconut version with lots of veggies.
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Hor‧Mok (Amok)
Thai version of the thick coconut curry with a distinct taste of fingerroot (Chinese ginger). Traditionally served in a banana leaf. It is not as dangerous as the transliteration of its Khmer name “Amok” might suggest, but it tastes definitely to die for.
Not your regular stir fry! Veggies with all the Thai flavours and an amazing texture. Savoury, without sugar.
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apple custard 🍰
A layered cake made from spiced biscuits, apple custard and coconut cream.
Oh, sweet dough!
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Scrambled Sun Flower Tofu
3 ingredient savory breakfast side dish, also a awesome spread on bread
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Baba Ganoush
Dip with a irresistible smokey flavor for flat bread or potatoes.
Thai Hot and Sour Soup with Coconut Milk
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Tom Yam Curry Paste
Precooked curry paste for Thai soups and noodle dishes, no fancy Thai herbs needed.
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Curry Paste, Thai
Fresh base ingredient for all sorts of delicious Thai dishes
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Peanut Sauce, Thai
Savory dip for fresh or steam cooked vegetables and spring rolls
Side for oven baked potatoes, falafel, bread or as dip for fresh vegetables
Delicious sticky chocolate indulgence without the eggs and butter.
This Coconut/Veggi dish is part of the south Indian banquet called Sadhya.
Indian staple lentil stew accompanies almost any dish. See also: ashram style sambar.
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Coconut Chutney
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Masala Dosa
Fill this into your Dosa and make it Masala Dosa!
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Coconut Chutney (as Salad)
A coconut chutney which can be eaten as a side dish rather then a dip.
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Beetroot Pachadi
Pachadi is a side-dish curry similar to the north Indian Raita. Also part of sadya.
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Veggie Stew
Basic vegetable strew with a bit of south Indian twist.
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Curry Paste a la Jairam Cafe
Every cook has it’s own recipe when it comes to curry/chili pastes.
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Palak Tofu
Usually it’s spinach with cheese (palak paneer): Why not have it vegan with Tofu!
Dal. It does not get more basic Indian than that. Hari Om Tat Sat.
Eaten with rice and curry and is also part of the traditional Keralite sadhya. Om So Hum.
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Making Tempeh
Make fresh tempeh from Soy beans!
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Making Tofu
Make Tofu from soy beans!
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Tomato Curry
Simple non Coconut, North-Indian rendition. Hari Om!
Another South-Indian stew that served as part of Sadhya. Om Namo Narayana.
The stew that powers India. Bum Bholenath! See also: Jairam Cafe Sambar
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Potato Stew
Yummy mashed potatoes for lots of hungry people; Hare Krishna
Buffet proportions of Peanutty Goodness.
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Peanut Sauce, Bali
One of the preparations for making Balinese Gadu-Gadu; buffet style proportions.
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Manis Tempeh
Simple and mouth-licking-delicious Tempeh preparation
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Chili Sauce
Tony’s chili sauce for his Balinese buffet dishes
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Tahu Kecap
Balinese tofu dish in Buffet size portion (maybe use 1/8 for single serving)