Vegan Veggie Quiche

When I was a child, one of my favourite meals that my mom cooked for me was the very famous “Quiche Lorraine”.
The usual french classic includes lots of dairy and animal products, which of course I do not use in my recipes anymore.

So I tried to recreate different kinds of vegan Quiche recipes and one of them is this “Vegan Veggie Quiche”. Chickpea flour gives it the egg like consistency whilst the juicy cherry tomatoes make it very flavourful. The broccoli gives it its perfect crunch.
As I’m also trying to avoid eating too much gluten, I created a glutenfree base for this recipe as well. A mixture of oats and ground almons makes its taste very nutty and really delicious.
All in all this is a favourite in our household and we love to eat this Quiche at least twice a month.

I hope you enjoy recreating this recipe.

Love et bon appétit, Lisa



For the crust:
– 120g rolled oats
– 80 g ground almonds
– 4 tbsp tapioca starch (or any other starch, that’s up to you)
– 6 tbsp coconut oil or margarine if you prefer that flavour
– 6 tbsp cold water
– some himalayan sea-salt

For the filling:
– 150g chickpea flour
– 350ml of water
– 2 cloves of garlic minced
– some himalayan sea salt
– some pepper
– a few cherry tomatoes
– a few broccoli florets

1 First you preheat your oven to 190°C and either grease your quiche tin with coconut oil or use normal baking paper.

2 Then you start by making the crust. In a mixing bowl combine all of the ingredients mentioned above and kneed it into a dough ball. Put it on a small plate and keep it in the fridge to firm up a little until you’re done with the filling.

3 In another bowl you whisk the chickpea flour, water, minced garlic, sea salt and pepper into a very smooth mixture.

4 Now you can take the dough out of the fridge and “press” it into the quiche tin with your hands. Once you’ve distributed it equally, you take a fork and prick the dough base slightly with it.

5 Afterwards you pour your chickpea mixture onto the dough base and top it with the cherry tomatoes and broccoli florets.

6 Now let it bake in the oven for 25 minutes. Once it’s done, let it cool and enjoy!





Cruelty-free, vegan Chocolate Panettone

As Christmas is coming closer every day I’ve decided to share another recipe, whilst watching Notting Hill on Netflix.

Much time has passed since my last post on here but lately I’ve felt so inspired and really had an urge to share my love for food and experementing in my plant-kitchen, again.

So today I’d like to share with you my take on an italian christmas classic that is beloved around the world. The very famous Panettone.
Of course my version is cruelty-free and therefore vegan.
The chocolate-chips give the Panettone its necessary sweetness and taste of indulgence that everyone loves and looks for, right before christmas.

I split the dough into four parts, which resulted in four really sweet mini Panettoni but you could easily use the recipe to make one big Panettone.

I really hope you enjoy it and I wish everyone a wonderful last week before christmas.

Love, Lisa



  • 500g of spelt flour (630)
  • 1 packet of dry yeast
  • 190 ml of oat milk ( you could use any plant milk you like)
  • 100g of coconut sugar
  • 140g of margarine
  • 200g of dark vegan chocolate chips

How to: 

1 Preheat your oven to 170°C

2 You can do the kneeding with your hands but I used my Kitchen Aid, so this decision is completely up to you. Put all of the flour into a mixing bowl. Form a little pit in the middle.

3 Warm your oat milk until it’s luke warm. It musn’t be hot as that would kill the yeast. Your margarine should also be at room temperature for the same reason as above.

4 Pour all of your ingredients into the formed pit and kneed the dough until it reaches a smooth consistency.

5 Cover it with a clean kitchen towel and let the dough rise for at least 30 min.

6 Afterwards pour the dough into your form/s and let it rest for another 30 min.

7 You can then put your Panettone into the oven and let it bake for about an hour, depending on your oven. I checked mine after about 40 min, just to be sure they wouldn’t get too brown.

8 Enjoy the still warm with a cup of hot chocolate.


Chocolate-Coconut-Chia Granola

Welcome back to my blog everyone,

I’ve been away for quite some time, but my exams are finally over and I’m even back from my holidays already. So as university is still not starting yet, I have some time for my favorite hobby, which is finding new inspiration and putting it into lovely recipes for you all.

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Today I’m sharing with you a lovely granola recipe, which I’ve been thinking about for a very long time.

Since I was a child I’ve always loved chocolate granola, as I can be quite a sweet person in the morning. The sad thing about normal chocolate granola is the fact that it contains a lot of fake sugar and additives, which you just do not want to feed your body.

So I thought it couldn’t be too hard, to create a healthier version, that nourishes your body with natural and healthy ingredients.

The following recipe is  what I came up with and I absolutely love it. It’s exactly what I imagined and it even makes your milk chocolatey as the normal granolas you can buy at the supermarket. It contains the amazing power seed quinoa, oats which are super high in fibre and chia seeds that give you an extra dose of energy for your day ahead.

Of course you can add any seeds or nuts that you prefer, but this is what I came up with in a very spontaneous moment.

I hope you enjoy it.

xx Lisa

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Chocolate-Coconut-Chia Granola 

What you need:

1 cup of oats (glutenfree if you wish)
1 cup of puffed quinoa
1/2 cup of sunflowerseeds
3 Tbsp of chia seeds
1/2 cup of desiccated coconut
3 Tbsp Maple syrup
1 Tbsp Coconut Oil
3 Tbsp raw cacao powder
1 tsp of vanilla powder
1 tsp of cinnamon
pinch of sea salt

How to:

Preheat the oven to 170°C

First you combine all of your dry ingredients in a bowl and set them aside.

Mix all your liquid ingredients, except for the coconut oil, in a small bowl whilst your heating the coconut oil on a medium heat in a non-stick frying pan.

When the oil’s melted, add in the creamy mixture and stir it a little bit, so the oil and the other ingredients combine.

Add in your dry ingredients as well and stir for no longer than 5 minutes.

Line a baking tray with parchment paper and put your granola on top. Spread it out nicely, so it has enough space.

Put your baking tray in the oven for 15 minutes and stir it through every 5 minutes, to make sure it won’t burn.

Finally take it out of the oven and let it cool before you store it in an airtight container.

Enjoy it with plantmilk or as a lovely topping on your smoothiebowls.

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Peach Cobbler in a glass

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Hello everyone :),

I’m really busy studying for my exams at the moment, so I use baking and cooking as a little therapy to change my mind.

Today I have another dessert recipe for you.

As summer is more and more approaching, the fruit is changing as well. I went to the farmers market on saturday and got some amazing sweet peaches.
So I decided to make a plantbased peach dessert in a glass.

For the cream, I chose cashews and vanilla. If you are allergic to nuts, or not too keen on the taste of cashews, you could try to substitute it with a cream of bananas, or simply add a banana to the cashew mixture for a more fruity taste.

I really hope you enjoy this recipe. Have a great week!

xx Lisa 🙂

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This recipe serves two people


For the cream:

  • 200g of cashews (soaked over night)
  •  1/2 cup of rice milk (or any milk you like)
  • 2 tsp of vanilla essence
  • 1 Tbsp of Maple syrup

For the sweet peaches:

  • About 3-4 peaches
  • 1 Tbsp of coconut sugar

For the crumble:

  • 50g of ground oats
  • 1 Tbsp of melted coconut oil
  • 1 Tbsp of Maple syrup

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How to:

  1. We are starting of with the crumble. Simply put your ingredients into a mixing bowl and kneed it into crumbles.
  2. Place them on a baking tray and “toast” the crumbles in the oven on 190°C during 10 to 15 minutes.


  1. Whilst that, we are going to make the cream. Use a foodprocessor or highspeed blender for this step.
  2. Add the sifted cashews into your foodprocessor with the 1/2 cup of rice milk and blend, until it forms a nice and creamy texture. For this step feel free to add whatever fruit you like, to spice up this cream a little bit :).
  3. Place the cream in another bowl and combine it with the maply syrup and vanilla essence.
  4. Set it asside.


  1. Now it’s time for our sweet peaches. Believe me, whilst making them, your kitchen will start to smell heavenly!
  2. You cut the peaches into small, same sized cubes and put them together with the coconut sugar into a sauce pan.
  3. Cook it for about 5 minutes on a medium heat, until they are slightly cooked and look caramelized.
  4. Now we take our glass and fill it with some of the cream mixture. Add your sweet peaches on top and sprinkle some crumble over it, as if it was stardust ;).
    As a final decoration twist, I added some fresh mint leaves to it.

Such a simple and quick dessert for any occation.

Bon appétit!



Sweet Amaranth

When I was a child I loved “Griesbrei” with apple sauce so much. In English it would be semolina pudding/ porridge.

My dad always used to make it for me and then we would sit and demolish the most delicious thing ever together.

Today I still love this dish a lot but it makes me feel super full and tends to be pretty hard on my stomach. I don’t feel energized, I feel more like having to lay down and take a nap haha.

I love to experiment with different seeds and grains and making them sweet.

So today I’m sharing my recipe for sweet-cooked amaranth with apple sauce and fruit.
The apple sauce is a personal favourite, so you can choose whatever toppings you like.

Amaranth is really, really good to digest and contains a lot of fibers, omega-3, magnesium, calcium and iron. It is super high in protein, incredibly energizing and keeps you full for a longer period of time.
So maybe we should call it a super seed. On top of everything it’s glutenfree, which means everyone can enjoy it.

I hope you try it as well.

xx Lisa

Sweet Amaranth (Serves 2)


1/2 cup of Amaranth
1 cup of water
splash of milk of your choice (I used rice milk)
1-2 Tbsp of Maple Syrup or any sweetener you like

  1. First of all I like to soak my amaranth. You can soak it over night or for at least 20 minutes. The package also contains directions if you want to follow them.
  2. Afterwards I rinse it and transfer the seeds into a saucepan, where I also add in the water.
  3. I bring everything to a boil and reduce to medium heat, where I leave it simmering for about 30 minutes.
  4. After around 20 minutes, I start adding in the cinnamon, ground vanilla, maple syrup and milk. It gives it a complete different structure, which I love.
  5. I leave it on the stove for some additional 10 minutes and pour it in a bowl afterwards.
  6. Now you can top it with fruit-sauce or any fruit, nuts or seeds you like.
  7. Enjoy!!

PS: As you can see, I’m pretty addicted to Kiwis at the moment. I try to only use seasonal fruit and vegetables, so this is why it may look a bit boring sometimes ;).

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Italian Frittata

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It’s lunchtime!!

As I’m a student, I love a quick, easy and healthy lunch. If I’m at home, I have more possibilities and options for food, so then I like to be a bit more creative.

Today I made this lovely italian frittata.

The best things happen when I just try and I’m pretty happy with the result.

I don’t stick to a certain diet, I just try to be healthy and to put nutricious food into my body.

This recipe could easily be adopted for a late weekend breakfast or a brunch.

I hope you enjoy it!

xx Lisa

Recipe Italian Frittata


3 eggs
splash of milk (any sort you like, I used rice milk)
sea salt
dash of black pepper
1 tomato
1 half of a zucchini
1 hand full of spring onion
fresh basil

  1. Mix the eggs and the milk in a bowl and season it.
  2. Chopp all the veggies, so you’re prepared.
  3. Heat a bit of ghee or olive-oil in a pan. When heated, add the egg mixture.
  4. When it starts to thicken a little bit, you top it with your veggies.
  5. Leave it on a medium heat until it’s ready to flip.
  6. Use a plate as help for the flip. We don’t want any accidents in the kitchen 😉
  7. Cook it for a few minutes on the other side, so this one can be done as well.
  8. In the end, you just flip it again, directly on the plate and voila! Here’s your Italian Frittata.
  9. Bon appetito!

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Strawberry-Peanutbutter Smoothiebowl


Happy New Year everyone!

I’m late and haven’t uploaded anything in a long time, but I’m back and hope that you all had amazing holidays with your loved ones.

As the new year begins, I’m all about getting back on track with eating the healthyisch way and be good to my body again.
I really noticed this christmas that I’m not just eating this way, because I fancy it and I feel like everyone else is doing it at the moment. I really felt that my body was asking for it and I remembered why I started to pay attention on my diet one day.

It has only been one week of getting back on it and I already feel much more energetic and my body seems to be happy too.

So one thing I love to have for breakfast are smoothies. As I find it sometimes a bit boring to just drink it, I love to create different smoothiebowls with different toppings.

Today I’m sharing a new one with you and I hope you enjoy the post.

xx Lisa

Strawberry-Peanutbutter Smoothiebowl


For the smoothie:

10 Strawberries (fresh or frozen)
1 banana
1/2 avocado (makes it super creamy)
1 Tbsp Chia seeds
1 Tbsp peanut-butter (non sugar added)
300 ml plant based milk (I like almond milk)
1 Tbsp Agave, maple syrup or honey


1 Tbsp Oats
1 Tbsp puffed quinoa
1 Tbsp cacao nibs
any fruit you like, I used kiwi as it’s in season right now.

Put all the ingridients into a blender (I’m using the nutribullet) and blend it all for a few seconds.

Afterwards pour it into a bowl and top it with anything you like.
I really love to mix oats and nuts, cacao nibs and any fruit I have at home that day.

It’s so easy and literally takes only a few minutes to prepare.

Enjoy! 🙂