the taste of this delicious dish reminds me of various visits to italy.

for 4

a baking form

1 kilo of eggplants

1 onion

3-4 garlic cloves

olive oil

3 cans of sliced tomatoes

1 tablespoon of aceto di balsamico


80 gr cashew nuts

2 tablespoons of yeast flakes

salt & pepper

wash and cut the eggplants in 1 cm slices. put salt on the slices and leave them for about 15 minutes until the eggplants start watering. use kitchen paper to remove the salt and water and coat the slices on both sides with olive oil. put the slices on a baking tray which you have prepared with baking paper and shift it in the 200°c preheated ofen. repeat this procedure with the rest of the eggplants.

chop the onion and the garlic cloves and caramalize them in olive oil. add the canned tomatoes, aceto balsamico, salt & pepper and let it simmer during 20-30 minutes until the sauce has thickened. in the meantime prepare the vegan parmesan. cut the yeast flakes and the cashew nuts in your food processor quickly (not to long, otherwise the oil of the cashew nuts runs out and the parmesan is no longer dry). store the parmesan temporarly in the fridge.

make layers of the tomato sauce, the eggplants, the basil and the vegan parmesan in the baking form. finish with parmesan and put it in the middle of the ofen during 45 minutes. take the parmigina out of the oven and leave it during 10 minutes before serving.

13 views0 comments

cauliflower rice with fresh herbs

cauliflower is a very healthy vegetable. it has different vitamins b, vitamin c and vitamin k, which is important for blood clotting. it has

oven-roasted green asparagus

asparagus are very healthy. they don't have many calories but a lot of vitamins and minerals.

peanut butter cookies with only 3 ingredients

against food waste! use your super brown bananas!

tarte tatin with red onions

i love tarte tatin with apples. this variation with onions is very special and delicious!

broccoli with chilli and garlic

original recipe from "das kochbuch" by ottolenghi, slightly changed

delicious ice cream with frozen bananas and blueberries

there is no easier way to make ice cream

green salad with wild herbs

on my walking journeys, i often take a linen bag along to collect wild herbs. i like to add those herbs to salads or soups.

spicy moroccan lentil-tomato soup

this is the kind of soul food that i like to eat on chilly days

greek salad

this salad is one of my favorites. it's a fresh, tasty light and simple dish for warm evenings.