Green Evi

Vegan Savoury Pumpkin Rolls

November 1, 2017 8 Comments

Delicious Vegan Savoury Pumpkin Rolls with walnuts, sage and coconut.

Oh yeah, autumn snacking at its best! These savory pumpkin rolls are hearty, full of flavor and oh so soft! These pinwheels are a fun alternative to regular pizza if you want to change things up, whether you serve them as an appetizer or a main with a green salad. These babies are also totally customizable, and super simple to make, all you need is your favorite pizza dough and a food processor here. Savory pumpkin rolls are great warm or cold, so you can take them with you for breakfast or lunch the next day. They also freeze well.
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Buddha Bowl with Kale and Edamame

October 25, 2017 13 Comments

Simple Buddha Bowl recipe with kale, edamame, fig and a creamy tahini dressing.

This simple little green and purple Buddha Bowl makes a wonderful light and fresh meal. Sweet figs, crunchy edamame, lemony kale, fresh sprouts and a creamy sweet mustardy tahini dressing are so good together! It’s raw, vegan, gluten-free, extra healthy and super delicious, everything you’ve ever wished for! 😉 …

Vegan Obazda (German Style Tempeh Spread)

October 18, 2017 15 Comments

Vegan Obazda spread makes a great snack or appetiser.

Oktoberfest is over, but it doesn’t mean we can’t eat German food, right? This creamy spread called Obazda or Obatzda is one of those Bavarian foods that everybody seems to love. Back in my vegetarian days it used to be one of my favourite snacks too. The classic German recipe is made with camembert, cream cheese, and butter, and it’s usually served with fresh pretzels or crackers. In this version I use tempeh and rejuvelac to make a tangy and delicious spread. It’s best if you let the spread ferment overnight or even longer before serving, but otherwise you don’t have a lot of work with this recipe….

Red Lentil Falafel with Cashew Tzatziki

October 11, 2017 16 Comments

Simple and delicious red lentil falafel with creamy cashew tzatziki.

In today’s recipe some simple ingredients transform into little balls that are bursting with flavour and have awesome texture. These spiced red lentil falafels with fresh parsley and cilantro are super simple and quick to make, and I know you all will love them. Because these red lentil babies are also healthy, oil-free, gluten-free, high in protein and most importantly extra delicious! The nutty and herby vegan red lentil falafels go perfectly with creamy cashew tzatziki or any of your favourite sauce. Serve them warm or cold, with a big salad or baked potatoes, in pita bread or in a sandwich. You can also use them as ‘meatballs’ over spaghetti, or just snack on them throughout the day.
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Easy Tamari Pickles + Cookbook GIVEAWAY

October 4, 2017 44 Comments

Delicious Tamari Pickles recipe from The One Peaceful World Cookbook.

Though I’m not familiar with the macrobiotic diet, I’m always super excited to learn a bit about different (vegan) approaches, especially if it includes a lots of delicious recipes. The One Peaceful World Cookbook is all about these. It’s a great introduction to the macrobiotic world with tips, tricks and over 150 mouthwatering and healthy recipes. The book has a wide range of both traditional and contemporary recipes from all around the globe, it’s truly amazing. I am so happy to share one of my favourite recipes from The One Peaceful World Cookbook today, and to give a copy of this awesome book to one of you.
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Vegan Spiralized Beet and Squash Pizza

September 27, 2017 15 Comments

Spiralized beet and squash pizza with tofu spread and pesto.

Pizza is a staple in our kitchen. Sometimes I make a super healthy version with cauliflower or chickpea flour, sometimes it’s extra lazy using pita or tortilla, and sometimes it’s pretty classic, like this one today. I post my pizza pictures regularly on Instagram and you always ask me for the dough recipe, so here it is finally, my super simple and delicious classic pizza dough recipe….