berlin

Where to eat: Berlin

June 01, 2017

Vöner

Another entirely vegan place in Berlin (how not to fall in love with this city?) selling German all time favorite - doner. 
I must say that basically everywhere in Berlin you can find a vegan option but it comes with usually eating the same alternative but fear no more! In Vöner you can choose from many options whether you prefer your done in a brot (bread), wrapped in a tortilla or just on a plate with french fries. Delicious "meat" with veggies comes with one of three different sauces to choose from. 
If you don't feel like eating done you can also take a traditional german curry wurst or just a vegan burger.  



The food portions are very big and prices surprisingly low



location: Bohxagenstrasse 56
open: Sun-Thu 12pm-10pm
Fri-Sat 12pm-11pm
website
menu


Vöner official logo from their website


acai bowl

Where to eat: Sewickley, PA

May 21, 2017


Salud juicery


Delicious and healthy spot in a beautiful Sewickley in Pennsylvania called Salud which means "heart" or "cheers" offers many different smoothies and juices together with bowls made from fruit and superfoods. As the owners say the place was created out of passion for health in every aspect of humans life and they intend to provide healing and wellness to their clients.



Every juice is filled with fruit, veggies, superfood and spices. If you don't feel like a full big juice you can always take a health shot (small juice) 



location: 348 Beaver Street 
open: Mon-Sat 7:30am-5:30pm
website
menu

bowl

Buckwheat bowl

May 17, 2017





I was never the biggest fan of eggplant and sweet potato so I bought them again to try some new recipes. Being vegan cleared my taste buds quite a lot and lately I've been rediscovering all the flavors I thought I did not like and giving them another chance, which I must say I'm very happy about. It definitely gave me a lot of new options and helped making my meals more creative and interesting





ingredients:

  • 1 boiled corn
  • 1/3 cup buckwheat
  • 3 slices of zucchini 
  • 3 slices of eggplant
  • 3 slices of sweet potato
  • 2 asparagus
  • 1 handful of spinach and kale
  • diced tomato and cucumber
  • sweet and hot paprika
  • nutmeg
dressing:

  • 1 tablespoon hummus
  • 1 tablespoon water





instructions:

First boil buckwheat, sweet potato and asparagus and prepare dressing by mixing water and hummus in a blender until it gets the right consistence. When everything in the pan is soft dice zucchini, eggplant and sweet potato and cover it with nutmeg, both sweet and hot paprika and put in previously preheated oven (360F) together with corn. 
When vegetables are ready (about 15 minutes) mix them in a bowl with other veggies and cover with hummus dressing.

berlin

where to eat: Berlin

May 10, 2017

Brammibal's Donuts

Walking around one of my favorite neighborhoods in Berlin I came upon this nice, yummy donut/coffee place in the heart of Kreuzberg, Berlin with plenty different options to choose from. 

Everything inside is vegan and delicious and if you feel like something more healthy you can order one of their smoothies to go with your treat




They also have one gluten-free option everyday for those less lucky whose bodies don't like gluten like mine. 




location: Maybachufer 8
open: Mon-Sun 10am-6pm

breakfast

Banana chocolate oatmeal

May 07, 2017


One of the quickest and most nutritious breakfasts of them all - the good old oatmeal. 
As I'm gluten intolerant I use gluten-free oats (quinoa, rice or millet flakes works great as well).

This is one of my favorite oatmeals but there are plenty of other variations depending what you like or have in you kitchen while making it. I'll give you couple more options soon so stay tuned!





INGREDIENTS

OATMEAL
  • 1 cup gluten free oats
  • half banana 
  • 1 teaspoon carob 


RASPBERRY SAUCE

  • handful of raspberries (fresh or frozen)
  • 2 tablespoons water
  • 1 tablespoon flaxseed


TO SERVE

  • half banana
  • 1 teaspoon cacao nibs
  • 1 teaspoon coconut flakes


INSTRUCTIONS

Cook oats with mashed banana and carob powder stirring occasionally while cooking raspberries with water and the flaxseed (it will give it thickness and a bit of marmalade-ish texture) in the other pan until it gets the consistence of a sauce. 

First put oatmeal to the bowl gently pour the raspberry sauce on top and serve with fresh fruit, cacao nibs, coconut flakes or anything you like or have in the kitchen at the moment. 

bowl

Buddha bowl

May 04, 2017






INGREDIENTS


  • 1 cup chickpeas
  • 1 cup quinoa
  • handful of red cabbage 
  • handful of lamb's lettuce
  • 1 cup cucumber
  • half tomato
  • 1 tablespoon sunflower seeds
  • handful of lettuce
  • handful of red pepper

DRESSING - 

  • 1 tablespoon rice vinegar
  • 3 tablespoons water (use oil for non HCLF)
  • salt and pepper



INSTRUCTIONS


It really can't get easier than that! Just cook quinoa with a pinch of salt, cut veggies and put it all in the bowl.
To make dressing put all the ingredients in a small jar and shake couple times till it's well mixed. 







baked

Leftovers: bakes goodies

May 02, 2017






Another week's passed another opportunity (or more a need) to clean the refrigerator and make the 'leftover recipe'. I have to say that couple times doing that I prepared something so yummy I keep doing it till this day. 
I'm only giving the exact numbers of ingredients just to help those who prefer having it, but you can use everything you have in a quantity you have it and mix it with other veggies or anything you want. 


These days I try to cook HCLF (High Carb Low Fat plant based diet) so I do not use any kind of old in my recipe but if you prefer it the old fashioned way just add oil to the bowl with potatoes and chickpeas with spices and also to the dressing instead of the water (or half water, half oil)








INGREDIENTS



  • 1 cup of rice
  • 1 tomato
  • handful of cucumber slices


VEGGIES FROM THE OVEN -

  • 1 cup chickpeas
  • 1 potato
  • sweet paprika
  • hot paprika
  • curry
  • salt and pepper

TAHINI DRESSING -

  • 1 teaspoon tahini paste
  • salt and pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon water
  • 1 garlic clove 



INSTRUCTIONS


Once you prepare all of the needed ingredients the next thing to do is to preheat the oven to 360℉ and cook the rice. 
Drain chickpeas and mix them in a bowl with curry and salt and pepper.
Cut the potatoes into and mix it with sweet and hot paprika and salt and pepper.
Put both potato and chickpeas in the oven. Depending from the oven and size of potatoes the time till it's ready can vary but it should take about 20 minutes. Just check if the potatoes are soft once in awhile.

Mix all the ingredients for the dressing in a small jar and shake it till it's nice and creamy. 

Arrange it all in the bowl and enjoy!

10 minutes

Basil pesto

April 23, 2017








Today I'm gonna share my favorite pesto recipe you can use in plenty various dishes starting from pesto pasta to just dipping your veggies in or spreading on a panini or just a basic sandwich. 

As a chesse addict for years it took me awhile to get used to recipe without parmesan and edit it to perfection but now I can't be happier about it. Of course if you're not necessarily into following the rules and measurements play with it a little to create the best option for you. 


If you ever get a bit bored with it but still have pesto cravings just choose different oil, nuts and add nutritional yeast for a cheesy taste.








Whether you're using blender, food processor or more old fashion method it will always end up equally delicious!








INGERDIENTS



  • 3 garlic cloves
  • one basil tree (about two handfulls) 
  • pinch of salt
  • 1 tbls of vegetable oil 
  • 1 tbls sunflower seeds
  • optional: nutritional yeast


INSTRUCTIONS


What you need to do is basically throw all of the ingredients to the food processor and wait for pesto to prepare itself.


Just like any other recipe so far it's very flexible so you can use whatever oil you have at your home and add spices of your choice to make it different every time. What I got here is a base that is amazing even by itself. 



















bistro

One The Road: Prague

April 13, 2017






I try to travel as much as possible what is often connected with a low budget and improvisation when it comes to cooking. Many people say that being vegan is impossible while you're on the road so I'll try to make a post from every journey to prove that it is way easier than it seems. Not to mention you don't have to spend a lot of money. Surprisingly it can be even less than on a regular meat and dairy diet. 


Having a couple days off work, not really knowing what to do this time I happened to go to Prague, Czech Republic. It is a beautiful city with plenty to offer. Not only is the architecture and streets beautiful but also the vegan scene is quite big. I found couple interesting cafes and vegan items in the stores that I didn't see before and I'd be happy to share it here with you. 





















Sorry for the quality of some of the pictures but I want to show as much as possible and sometimes the light and circumstances aren't what I'd want.

Here we have one of the breakfasts from the hostels (I stayed at the Czech Inn Hostel and I highly recommend it). 
I had coconut Alpro yoghurt and oat, raspberry, small cookies I got in Poland.

Yoghurt and cookies, granola or cereal is the easiest breakfast if you're staying at the hostel.








Snack during the day:
Mandarines and Gluten-free pretzels







Mango sorbet bought in the old city






Coconut margarine




Photo credit: http://www.greenglasses.cz/business/puro/ 


Puro is a vegan restaurant in Prague 2 with many delicious options and it's the first place I'd recommend to try in the city. Especially a burrito for 99CZK, it was amazing!




Here's the link to the happy cow website of all the vegan and vegetarian places in Prague
Happy Cow


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