Tag Archives: Vegetarian

Basic chia pudding with coconut milk

March 14, 2017

This is my basic recipe for chia pudding. I typically use coconut milk for chia puddings – I like its taste and color – but feel free to substitute with any other plant-based milk like soy or almond milk. The color may vary slightly. Smoothies and fruit juices taste great as well, when used instead of milk. I use 5 tablespoons of liquid for every tablespoon of chia seeds as a… continue reading »

Red Cabbage Slaw

February 11, 2017

I am a sucker for a great red cabbage slaw. Be it as a side salad or as a topping for pulled pork sliders (recipe coming soon). I prefer coleslaw with a nice crunchy texture and not overly soggy and wet. But not too crunchy and almost raw. I like that sweet spot in between: a little softened but still crunchy. The recipe below gives exactly this kind. My trick… continue reading »

Brioche Slider Buns

February 8, 2017

If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing. Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork… continue reading »

Quick Homemade BBQ Sauce (without ketchup)

February 2, 2017

This is the perfect BBQ sauce for Pulled Pork Sliders. I am serious. Perfect! It’s not too sour, not too sweet, and it comes with a hint of smoky flavor. Since I’ve made a batch of this quick and not overly sweet BBQ sauce for my pulled pork sliders (recipe here), I am addicted to this sauce. It goes well with almost everything: It’s the perfect sauce for burgers, for… continue reading »

Genius Two Ingredient Chocolate Mousse (egg-free)

January 28, 2017

This chocolate mousse is simply genius. I’ve kept it a secret for years because it’s so darn easy and so delicious that it’s ridiculous. It only takes 2 ingredients and 5 minutes to make, it’s egg-free, gelatin-free, you don’t need a double boiler or water bath. Anybody can make it. It’s the best I’ve ever had – I even prefer it to real mousse au chocolate with eggs and whipped… continue reading »

A Healthier Pumpkin Spice Latte

January 5, 2017

Pumpkin Spice Lattes (“PSL”) that are available at coffee shop chains usually contain a lot of sugar (or syrup) and are often over-spiced. The following recipe is a healthier version of the Pumpkin Spice Latte – with real pumpkin and less sugar. It only takes about 15 minutes to make it. A Healthier Pumpkin Spice Latte was last modified: January 28th, 2017 by Ursula

Italian Amaretti Cookies

December 26, 2016

These Italian amaretti cookies have a crunchy crust and a chewy center. I love to eat this Italian classic year round, especially when served with a cup of “Melange”, the most famous Viennese coffee with lots of milk foam on top. I prefer these cookies with a chewy center but feel free to bake them a little longer to get a crunchy cookie all the way. Store them in an… continue reading »

Fluffy Thanksgiving Dinner Rolls

November 17, 2016

I made these soft dinner rolls with the addition of browned butter and sage. The sage flavor is very subtle and the browned butter adds a wonderful earthy flavor. The two ingredients make them set them apart from the usual, classic dinner rolls. Why not add a little extra bling-bling for a great Thanksgiving (or other) feast. Besides, who doesn’t like browned butter and sautéed sage? Well, at least I… continue reading »

Millet Bowl w/ Soy-Tahini glazed Tofu and Semi-Dried Tomatoes

August 25, 2016

Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple… continue reading »

Semi-Dried Tomatoes (Oven-Dried)

August 11, 2016

Tomatoes simply taste best when they are at the peak of ripeness in summer. Juicy and, you know, full of tomato flavor – unlike their siblings from the winter season, which taste watery and bland. Sun-dried tomatoes are a great way to preserve tasty summer tomatoes. After drying, they can be used any time of the year and will still taste great. To  make sun-dried tomatoes, ripe tomatoes are left… continue reading »

Green Smoothie Bowl

June 28, 2016

Ever since I’ve tried my first green smoothie, I got hooked. Well, let’s say my first green smoothie that actually did look like a green smoothie. About one year ago, I developed a green smoothie recipe for the Austrian daily I am writing for. At my first attempt, I added way too much leafy greens to the smoothie and didn’t use a high-speed blender. Can you imagine how that turned out? Well,… continue reading »

Elderflower Fritters – Gebackene Holunderblüten

June 19, 2016

Elderflowers are by far the most delicious edible flowers, in my opinion. Their smell and taste is simply divine. I love to make homemade elderflower cordial, elderflower Kaiserschmarrn (shredded pancakes) or drinks and cocktails that contain elderflower syrup. One of my favorite recipes had been missing on this blog, until now: Elderflower fritters or “baked elderflowers” – if you would literally translate the German name. Elderflower Fritters – Gebackene Holunderblüten… continue reading »