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Sundays Braid
Easter is just around the corner. For this year’s Easter brunch, I’m sharing my recipe for a simple, sure-fire braid that is a must at any brunch and will delight everyone. A plait usually contains butter, cow’s milk and eggs. In this recipe, I’ll show you how to make a delicious Sunday braid without these ingredients.
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Chili Granola
This quick and easy recipe for a crunchy granola with zing is suitable for breakfast, brunch or as a snack. It’s very versatile as it can easily be adapted to suit your needs or supplies at home. If you want variety at the breakfast table or are a granola fan anyway, then you should try this simple recipe. It’s quicker to prepare than my indulgent lentil-cocoa granola because it uses soy flakes as a protein source.
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Cinnamon Stars
The cinnamon star is found in Switzerland, Austria and Germany. It is another typical Christmas biscuit. Cinnamon stars are sweet almond biscuits with a distinct cinnamon flavour. They are usually coated with a white egg-white sugar icing. Cinnamon stars are said to have existed as early as the 16th century, but as cinnamon was precious, the biscuits were found among the aristocracy. Recipes were not published until the 18th century.
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Mailänderli
Mailänderli are the best known Christmas biscuits in Switzerland, they are based on butter, flour and sugar. The shortcrust pastry is cut out with different shapes and brushed with egg yolk before baking. It also usually contains lemon zest, which gives it a subtle freshness. The recipe first appeared in the 18th century and was already popular then.
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Basler Brunsli
The Basler Brunsli is a brown Christmas biscuit with a strong connection to Basel. Hence the name, as the word “Brunsli” comes from the Alemannic “bruun” for brown. The biscuit is mentioned earlier in Winterthur, but the recipe was first published in 1750 by Eugen A. Meyer in Basel. Since then it has been considered one of the most important biscuits in the Basel area, along with Leckerli and Anisbrötchen. There it is not only eaten at Christmas time, but also at other festivities such as weddings, for example. The dough, based on almonds and chocolate, is coarse, dry on the outside and moist on the inside.
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Totenbeinli
Totenbeinli (literally: small dead legs) are Christmas biscuits that are particularly characterised by their hazelnut flavour. They are therefore sometimes also called Nussstängeli (literally: small nut bars). This pastry originates from Graubünden and used to be served at funeral feasts. Hence the macabre name. Today they are one of the classic Swiss Christmas biscuits.
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Red Lentil Soup
This creamy, spicy soup not only heats you up, but is also quite filling thanks to the lentils. It is therefore perfect for the cold half of the year. As it is very similar to a dhal, you can serve it with Indian flatbread or other side dishes from Indian cuisine. Bon appétit!
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Breakfast Muffins
Now that the temperatures outside are dropping again, you might not always like cold cereal for breakfast. These breakfast muffins are an alternative. They contain the same ingredients as muesli. Therefore, you don’t have to go shopping for anything in particular. They are also really quick to prepare and taste delicious and healthy. If you wish, you can grate an apple into the vegan yoghurt.
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Sugar Free Carrot Cake
This book of my grandmother contains recipes and household hacks. A surprising number of recipes are vegetarian or vegan because, among other things, meat and dairy products were scarce. This gave me the idea to try out a few and make them accessible again by publishing the veganised versions. The first one is the Rüeblitorte, which should not be missing in any Swiss standard book. If you would like to see more recipes of this book, please let me know. The current situation with the increasingly noticeable shortage of food and many other articles of daily use confronts the housewife of all classes and sections of the population with extraordinarily…
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Bircher Muesli
The Bircher muesli was developed by Dr.med. Maximilian Bircher-Benner, he called it “Spys” at that time. He invented the Dr. Bircher grater in 1928 to grate the apples. The simple dish is still used today in the Centre for sientific natural medicine Bircher-Benner as a “dietary dish”, as it has proved its worth. Among other methods, the Centre for sientific natural medicine Bircher-Benner uses a nutritional therapy based on energetically high-quality fresh plant-based food. This is no coincidence, as Dr.med. Maximilian Bircher-Benner shaped the term “wholefood diet”.
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Potato Salad
This family recipe is vegan by design. We haven’t used mayonnaise for several years and also use vegetable stock for the dressing. Instead, we mash a potato into the dressing. Chives and pickled gherkins can be added optionally. Bon appétit!
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Ensalada Criolla
Ensalada Criolla is common in southern South America. As a basic recipe, it is often eaten with asado. This is the Uruguayan version of this mixed salad. It also exists in countries like Peru, Chile and Argentina. However, there it consists mainly of onions, tomatoes and coriander, while the Uruguayan version is much more elaborate.
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Completo Italiano
The completo is the most common street food in Chile. These are hot dogs in different variations. The Completo Italiano, also called Italiano, is the most common. It shines in the colours of the Italian flag because it contains tomatoes, avocado and mayonnaise. Otherwise, it has rather less in common with Italy. Since practically every variation contains mayonnaise and the bread is probably not vegan, Completos are usually not vegan. But they are available in vegan restaurants. Click here for my mayonesa recipe.
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Fussilli with flower sprouts and chickpeas
The kalettes, a mixture of kale and Brussels sprouts, bought in the Coop have, like many products, a recipe from Betty Bossi printed on them. In this case, it was fussilli with flower sprouts and bacon. I can’t explain how a recipe with dairy and meat ended up there, where I think this still rather unknown product is more likely to be bought by a different target group. But that’s a question for the recipe developers at Betty Bossi. Anyway, without further ado I changed the recipe. Instead of bacon there are chickpeas, instead of crème fraîche there is coconut milk, instead of Sprinz there is nutritional yeast. In addition,…
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Arroz Moro
Arroz Moro is a dish that uses leftovers. It consists of rice and menestra. It is usually accompanied by meat, estofado or fried plantains. The ratio of rice and menestra is 2:1. Arroz Moro translates as rice with red beans, so it is an advantage if the menestra has been prepared with red beans. However, since it is a leftover meal, you can of course use a different menestra. But then it is not Arroz Moro.
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Menestra
Menestra comes from the Pasaje region. Besides this vegan version, there are also those with milk and cheese. The stew is traditionally served with rice and meat. The dish is popular throughout Ecuador. You can use menestra as a base for arroz moro.
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Savoy cabbage salad
This recipe for a simple savoy cabbage salad is from my mother and brings back childhood memories. It is easy to prepare and by boiling the vinegar, the cabbage can also be eaten raw. In this way, you can add cruciferous vegetables to your daily menu in no time at all. Also suitable for those who don’t like vegetables.
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Guyanese Style Chow Mein
Guyana has a very diverse population. Among them are many Guyanese with Chinese roots. So it is not surprising that you will find a Chinese restaurant in every town. restaurant in every village and that this recipe is very much appreciated by all Guyanese. Guyanese. Normally, one can choose between meat, fish and vegetarian (vegetables only) when you order the noodles in the restaurant. To spice up the recipe a bit, I didn’t just omit the meat, but replaced it with tofu. In Guyana, you can find tofu in Chinese supermarkets. You’ll need green seasoning for this recipe, which you can find here.
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Green Seasoning
Green Seasoning is an essential basic ingredient of West Indian cuisine, used as a seasoning in dishes or as a marinade. There is no exact recipe for green seasoning. Everyone does it a little differently and you usually use what you have on hand. However, to give you a little clue, I have written this recipe. Feel free to modify it to your liking. In my Guyanese-style chow mein recipe, Green Seasoning is used.
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Celery Soup
This simple, delicious and warming soup recipe is a staple of seasonal winter cooking. Celery can be combined with various other winter vegetables or fruits, each of which gives the dish its own flavour. Celery-ginger soup is particularly good for sore throats, as the ginger counteracts inflammation. The coconut milk makes this cream-soup even creamier, but you can also omit it if you want to reduce fat. Either way, it is a simple and quick dish.
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Hogao
Hogao is a typical Colombian sauce that is used as a side dish, for seasoning or as an ingredient in various dishes. It goes particularly well with arepas but also tamales and patacones.
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Guiso de Lentejas
Guiso de Lentejas is regularly served in restaurants in Argentina. There are different versions with meat and occasionally vegetarian versions.
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Warm Winter Muesli
Eating cold muesli in winter can sometimes be bleak. To fortify myself with something warm in the morning, I often resort to warm muesli.
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Sopa de Quinoa
This is the most famous of all Bolivian soups. It is easy to prepare, nutritious and inexpensive. That's why it's a good travel companion through South America.
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Pastel de Cacao con Chocolate
Apart from bananas, a lot of cocoa is grown in Ecuador, and so it is not surprising that there is chocolate cake in Ecuador.
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Chocolate Caliente
Cocoa was drunk cold and possibly even with alcohol by the Native Americans. The list of ingredients comes from a museum.
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Giraumonade
Giraumonade is a dish of Creole-French cuisine. It is usually made with bacon, but the smoked tofu also brings a delicious smoky flavour to the dish.