Beetroot-horseradish soup.

Basically this is a beetroot-horseradish soup. Actually it was a big clean-out-the-fridge-action which included said beetroots, a big piece of horseradish, a carrot, garlic, a yellow bell pepper, a piece of cucumber, a few potatoes. Only horseradish and garlic were fresh, everything else was days old and had to be used one way or another. 
The result was excellent both in colour and taste. 
The topping is a finely shredded radicchio in a soya yogurt-mustard dressing. 

First I fried some smashed cloves of garlic together with diced horseradish in some oil, added cold water and the diced beetroots and potatoes. When everything was boiling I added all the other stuff and some salt, pepper, veggie broth. Mixed thoroughly with a hand held blender and served then with the radicchio topping.

Banana-Peanutbutter Milk Shake.

4 ripe bananas
1 heaped tablespoon peanutbutter
soymilk (ca. 300ml, depends on your preferred consistency and your glasses)


Mix everything with a handheld blender. Sprinkle with cocoa. Serve immediately. Enjoy. Be happy.

Good things.

Tea. Washi tape.

Flowers on the kitchen table.

Soup, which turned out so very well that I want to eat it every day until I got sick of it.

Fish fingers and custard. (vegan fish fingers with a bechamel sauce)

Hokkaido-Mango-Soup w/ fried beetroot

- onions
- oil
- 3-4 medium potatoes
- 1 medium hokkaido squash
- 1 mango
- 3 small beetroots
- juice of 1 lime
- veggie broth
- salt, pepper


Fry finely diced onions (I had two small ones) in a little bit of oil until golden brown. Add diced potatoes and two of the beetroots and stir for a few minutes. Then add 1 litre of cold water and a bit veggie broth. Cook for five minutes, then add diced hokkaido and cook until everything is very tender. While your soup is cooking cut the remaining beetroot in very thin slices and fry from both sides in oil until crispy. Put them on some paper towel until needed.
Add one ripe, diced mango and salt and pepper to taste to the pot. Turn off the heat, add the lime juice and puree with a handheld blender until you have your preferred consistency.
Serve with some of the fried beetroot slices. 
This soup is totally recommended if you just got a tooth pulled out.

Cashew Cream Cheese w/ Rosemary Salt.

This creamy, creamy cream cheese is made with only a few ingredients and turned out really well even without a blender. It's seasoned with the beautiful rosemary salt I made earlier today.

You need for the scented salt:

- sea salt
- fresh twigs of rosemary
- finely grated lemon zest (I used organic store-bought. If you're eager to prepare this on your own - go ahead!)


Remove the leaves from a few rosemary twigs. Mix sea salt and rosemary leaves in a food processor until both is well combined. Add a small amount of grated lemon zest. The salt will give your dishes only a slightly hint of rosemary and lemon without being very

For the cream cheese the cashews first must be soaked in hot water. I let them soak for about 2 hours, maybe 3 or 4 would have been better. I will try this the next time. If I happen to be patient enough.

- 200g cashews, soaked (non-roasted, non-salted)
- 80-100ml soy milk (or your favourite non-dairy milk)
- 1 tsp cider vinegar
- rosemary salt 

First blend  the soaked cashews with a handheld blender (or better in a blender, if you have) with 1 teaspoon cider vinegar. Then add spoon by spoon soy milk until your preferred consistency. I used about 80ml. Just have 100ml on hand and use as much as you need.
Mix very well and stir from time to time with a spoon to make sure you get all cashews mixed. I had a few very tiny chunks left so mix 2 minutes more when you think it's ready!
Season with the rosemary salt (or plain salt).

Let the cream cheese chill in the fridge for about 30 minutes. Spread on a toasted bagel. Enjoy.

We're still crazy when we're sane.

On Saturday Kptn Fuchs called by and we had some delicious things besides a very nice evening, hanging out in the kitchen and chatting all the time.






Tofu, fried with ground hazelnuts. Mashed potatoes (with an apple), gravy and arugula salad. The whole topic was autumn/wintertime, I guess.

Arugula salad with miso-tahin dressing and vegan cheese cats.

get yourself a cat shaped cookie cutter and your favourite kind of vegan cheese slices

Vodka with pear juice fits also into this autumn theme, doesn't it?

For dessert we had wintertime cupcakes. Made the vanilla cupcake from Vegan Cupcakes Take Over The World but used half a cup soy milk and half a cup apple-cinnamon tea (instead one whole cup soy milk) and added a few chocolate chips. The topping is soy cream with ground hazelnuts, vanilla and cinnamon.

sceptic cat is sceptic

Take a walk in the park.

These are some of the pictures from last Friday in Berlin. My friend Hannah and I roamed around Spreepark, a leisure park which closed its gates 12 years ago in November. 
The park opened 1969 as Kulturpark Plänterwald in the GDR and was also a popular meeting point for punks at this time. It then reopened in 1992 after German reunification as Spreepark. 
We had a great walk along the Spree to this park, accompanied by different kind of birds. We also saw an adorable robin but it was gone as soon as I tried to take a picture. 
As we were walking back a weird noise turned up. We looked back and the ferris wheel was spinning slowly. Spooky!
The Spreepark was unfortunately closed that day, on Saturdays you can visit the savaged premises. So I guess I have to come back on a Saturday some time before this place will disappear forever.

Top of youth. Of course.

Spot the dog.

I was so intrigued by these fences.

Coots and a swan.

Chocolatepeanutbuttermaplesyrupheaven.

Made the Vegan Zombie's Wacky Cake, just replaced the one tablespoon agave syrup with 2 tablespoons maple syrup, used hemp milk instead of water and had 2/3 cups of vegan margarine instead of the margarine/shortening mixture.
Best stuff! Try it yourself and listen to PLEASURE LEFTISTS while baking it.