It's super natural!

International vegan recipes for distinguished ladies and gentlemen
Note: I buy almost exclusively organic, and I strongly advise you
to make sure that at least the soy products and 'exotic' ingredients you buy are certified organic.

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White Sunflower Seed Spread

3 1/2 oz (or 100 g) Sunflower Seeds

3 1/2 Tbs (or 50 ml) Water
3 Tbs (or 45 ml) virgin Rapeseed Oil
2 tsp (or 10 ml) vegan Lemon Juice
2 generous pinches of Salt

Cover sunflower seeds with water and let them soak overnight (or at least a couple of hours).

Rinse and drain the seeds, and add them to a food processor with water, oil, lemon juice, and salt.
Process until everything is smooth and creamy.

White Sunflower Seed Spread

This basic spread is rather neutral and mild. It is a great ingredient for sauces and creams.
Season to taste, and spread it on bread or enjoy it with pasta.

Filed under vegan soy-free gluten-free vegan cream cheese spread pesto sunflower seeds home-made

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Pure White Almond Butter

For a large jar you need:
Lots of (unroasted) Almonds
Lots of patience
A high-powered food processor (~1000W)
(A blender or a low-powered food processor will not work.)

Pure White Almond Butter

Skinning the almonds:
Steam the almonds in a sieve over a pot of simmering water for 15 minutes. Transfer them to a bowl of cold water, and let them sit for another 15 minutes.
Pop the almonds out of their skins with your fingers.
Spread them on a towel and let them dry completely. (Any water content will ruin the shelf life of your almond butter.)

Skinned almonds

Making the almond butter:
Fill the food processor about 3/4 full with almonds, and start chopping them.
You have to pause frequently, so neither the motor nor the almonds get too hot. Scrape down the edges with a wooden spatula or a spoon, and then tap the spatula (or spoon) against the rim of the container repeatedly. This helps the oil separate.
Continue processing and pausing.
When the almonds are ground finely enough and enough oil has come out, everything will blend into a smooth and creamy butter.

Among other things, this is the main ingredient for home-made almond milk.

If you do not like almonds or if you are too lazy to skin them or if you want a little variety, try making pure white cashew butter or even pure white macadamia butter.
If you are not afraid of the skinning process, you could also try hazelnuts, pecans, or brazil nuts.
If you can afford it, make pure white macadamia butter! It is not only delicious, but macadamias are also extremely healthy, and you can make the best chocolate spread ever with it:

Pure White Macadamia Butter

Creamy Macadamia Chocolate Spread

7 oz (or 200 g) pure White Macadamia Butter
2 1/3 oz (or 65 g) vegan Rice Milk Chocolate

Melt the chocolate in a double boiler, and add the macadamia butter. Stir until blended well.
Pour into a jar, and let it sit for a day or two.

Filed under vegan white almond butter almond butter nut butter almond cashew macadamia white cashew butter cashew butter white macadamia butter macadamia butter home-made macadamia spread chocolate spread spread

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Pomegranate Pesto

3 1/2 oz (100 g) Dried Pomegranate Seeds
1 large Red Ramiro Pepper
2 large Fresh Red Chili Peppers
1 clove of Garlic
2 tsp Noble-Sweet Paprika
1 1/2 level tsp Salt

Pomegranate Pesto

Add the pomegranate seeds to a food processor, and process until they are finely chopped.
Cut the ramiro pepper and the chili peppers into small pieces, and add them and the garlic clove to the food processor.
Add paprika and salt, and process until the pesto has a fine, slightly grainy texture.

Gluten-free penne with pomegranate pesto

Filed under vegan pesto pomegranate pomegranate pesto pomegranate seeds spread home-made

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After-Shave Oil

1 1/3 fl oz (or 40 ml) deodorized High Oleic Sunflower Oil
1 1/3 fl oz (or 40 ml) virgin Hempseed Oil
2/3 fl oz (or 20 ml) virgin Jojoba Oil
5 drops Tea-tree Oil
5 drops Lavender Oil
5 drops Seabuckthorn (Hippophae Rhamnoides) Fruit Oil

Clean your beakers, tools, and bottles with alcohol.
Mix the carrier oils in a glass beaker, and stir in the essential oils.
Pour the oil into an amber glass dropper bottle.

Apply to wet skin.

Filed under vegan natural cosmetics after-shave after-shave oil home-made body oil

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Yellow Chickpea Spread

3 1/2 oz (100 g) Chickpeas
vegan Orange Juice

1 large Yellow Bell Pepper
1 large Fresh Red Chili Pepper
1 clove of Garlic

2 tsp Cumin
1 1/2 level tsp Salt

Soak the chickpeas in orange juice overnight.
Drain them, and add them to a food processor. Process until they are finely chopped.
Cut the bell pepper and the chili pepper into small pieces, and add them and the garlic clove to the food processor.
Add cumin and salt, and process until everything is smooth and creamy.

This delicious spread also works great as a pesto.

Filed under vegan spread chickpeas chickpea pesto home-made

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Super Mayo

Potato wedges with Super Mayo

2 Tbs pure White Macadamia Butter (or pure White Almond Butter)
4 tsp vegan Mustard
2 tsp vegan Powdered Sugar (from raw cane sugar)
1 tsp vegan Apple Cider Vinegar
1 pinch of Salt
2/5 cup (or 100 ml) cold Water
1 level tsp finely ground Psyllium Husk

1/2 cup (or 125 ml) virgin Rapeseed Oil (or virgin Sunflower Oil)

Mix all ingredients except oil.
Slowly add the oil while whipping quickly. (It is easiest to use a blender.)
Store in the fridge.

Virgin rapeseed oil makes for a distinctly yellow, but mild-tasting healthy mayonnaise.

Super Mayo!

Filed under vegan mayonnaise soy-free vegan mayonnaise mayo vegan mayo home-made sauce

2 notes


10 Tbs pure White Almond Butter
1 3/4 cup (or 400 ml) lukewarm Water
1 1/2 level Tbs Arrowroot
4 3/4 oz (135 g) deodorized Coconut Oil
1/2 tsp ground Vanilla Bean
3 Tbs vegan Orange Juice
2 Tbs vegan Lemon Juice
6 Tbs Lupine Flour
5 1/4 oz (150 g) vegan Powdered Sugar (from raw cane sugar)
3 level tsp finely ground Psyllium Husk

Sponge Cake Base:
2 1/10 oz (60 g) Whole Grain Rice Flour
1 oz (30 g) Whole Grain Millet Flour*
1 3/5 oz (45 g) Lupine Flour (or more Rice Flour)
1/2 cup (70 g) Cornstarch
6 3/4 tsp (20 g) Arrowroot
1 tsp finely ground Psyllium Husk
6 1/5 oz (175 g) vegan Sugar
1 generous pinch of ground Vanilla Bean
1 tsp Baking Soda
6 Tbs High Oleic Sunflower Oil
1 cup + 1 Tbs (250 ml) Sparkling Water
6 tsp vegan Lemon Juice

1 1/2 cups (350 ml) cold Espresso

vegan Cocoa
3/4 oz (or 20 g) vegan Dark Chocolate
1 Tbs deodorized High Oleic Sunlower Oil

In a beaker, slowly add lukewarm water to the almond butter while stirring fast and thoroughly. (It is easiest to use a blender.)
Stir in arrowroot and vanilla, and add juice.
Melt coconut oil in a pot. Add the almond mixture, and heat while stirring until the cream thickens.
Let it cool down, and put it in the fridge.

Mix flour, cornstarch, arrowroot, psyllium husk, sugar, vanilla, and baking soda in a large bowl. Separately, mix oil, water, and lemon juice, and pour the mixture into the bowl. Whisk thoroughly.
Let the batter sit for 20 minutes.
Line a baking sheet with parchment paper, and spread the batter on it. Bake at 356 degrees F (180 degrees C) for about 25 minutes.
Let it cool down.

Take the cold cream out of the fridge, and add lupine flour and powdered sugar. Stir in the psyllium husk quickly and thoroughly.
Whip the cream for 5 minutes, and return it to the fridge.

Cut the sponge cake base into longish rectangles, approximately the size of large ladyfingers. Lay out the first half of these in a baking dish, and soak them in cold espresso.
Take the cold cream out of the fridge again, and spread half of it on the soaked “ladyfingers.”
Add another layer of sponge cake, and soak in espresso.
Spread the rest of the cream on it.

Melt chocolate in a double boiler, and mix it with the oil.
Sprinkle the Tiramisu with cocoa and drizzle with lines of chocolate sauce.
Store in the fridge.

*Use whole grain flour from peeled millet! Do not use unpeeled millet (“brown millet”)!

Filed under vegan gluten-free soy-free tiramisu vegan tiramisu gluten-free tiramisu soy-free tiramisu home-made dessert italian

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Home-made Vegan Butter

Buttery Barbecue

All-Purpose Butter
3 1/2 oz (100 g) deodorized Coconut Oil
1 3/4 oz (50 g) virgin Peanut Oil or virgin Avocado Oil
3 Tbs pure White Almond Butter (or pure White Cashew Butter)

Garlic Butter
3 1/2 oz (100 g) deodorized Coconut Oil
1 3/4 oz (50 g) virgin Olive Oil
3 Tbs pure White Almond Butter (or pure White Cashew Butter)
1 clove of Garlic, minced or pressed
Herbs to taste

Melt coconut oil on low heat, and add the other oil. Stir in almond butter (and garlic and herbs).
Pour into a jar, and let the butter cool down. Store in the fridge.

Filed under vegan butter vegan butter home-made soy-free palm oil free

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Pasta alla Calabrese de Procione

Fusilli Tricolore alla Calabrese de Procione

Olive Oil
1 shot of vegan Balsamic Vinegar
2 or 3 small Dried Chili Peppers
2 Tbs Italian Herbs (Oregano, Thyme, Basil etc.)
1 clove of Garlic

3 large Tomatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
8 3/4 oz (250 g) White Sunflower Seed Spread
12 Tbs Whole Cane Sugar

½ Lemon
White Pepper

6 generous shots of vegan White Wine

17.6 oz (500g) (gluten-free) vegan Pasta

Rocket (Arugula)
Pine Nuts
vegan Nutritional Yeast Flakes


Heat some olive oil in a saucepan at low temperature. Peel the garlic, chop it, and add it to the olive oil. Add chili peppers and herbs.

Remove the stem ends from the tomatoes. Skin the tomatoes, mash them, and add them to the sauce pan.
Grate in the bell peppers.

Stir in white sunflower seed spread and sugar. Add lemon juice, white pepper, and salt to taste.

Add white wine, and bring the sauce to a boil.
Turn down the heat, and let it simmer for at least 30 minutes, stirring every now and then, until the sauce is nice and thick.

Cook the pasta al dente.
Add some rocket and then the sauce. Top with pine nuts and nutritional yeast flakes.

Filed under vegan gluten-free soy-free calabrese italian sauce salsa

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storminteractive asked: Hi, I just found your website after searching for surf wax recipes. Can you tell me what temperatures the basecoat and top coat wax are suitable for? Also, do you have any recipes for more temperatures? Ideally I want a basecoat, cold, cool, warm and tropical recipe. Also (sorry for all the questions!), why are you using berry wax instead of beeswax, and why are you using a combination of berry wax with candelilla wax for the basecoat? Hope to hear from you. Thanks

In general, the base coat is a surfboard wax for warmer temperatures, and the top coat is for colder temperatures.
For warmer water, you should probably forget about the top coat and just use the base coat.
If the latter is still too soft, use a little more candelilla wax and a little less berry wax, respectively. I am not too familiar with different water temperatures, so you will have to experiment a bit to find what works best for you in different waters.

The combination of berry wax with candelilla wax results in a harder, stiffer surfboard wax suitable for warmer temperatures or as a base coat.
You might also try to use bayberry wax instead of (Rhus Verniciflua) berry wax.

Beeswax is not vegan. It is obtained by exploitation of another species.

Filed under vegan surf wax vegan surfboard wax vegan surf wax surfboard wax surfing

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Creamy Zucchini Salad

1 medium-sized Zucchini

8 3/4 oz (250 g) vegan Mayonnaise
1 tsp vegan Mustard
tsp vegan White Wine Vinegar
tsp vegan Powdered Sugar (from raw cane sugar)
1/2 tsp Black Pepper
1/2 tsp Salt
1 level tsp Dried Dill
level tsp Dried Chives

Zucchini salad on gluten-free bagels

Cut the zucchini into short, not too thick stripes. Steam these for 35 minutes.

Mix the mayonnaise with mustard, vinegar, sugar, pepper, salt, dill, and chives. Add the zucchini stripes, and store in the fridge overnight.

Filed under vegan zucchini salad zucchini salad soy-free

6 notes

Premium Protein Patties

Simmered patties / BBQ patties

For 4 to 6 patties:
4 Tbs (or 30 g) Lupine Flour
2 1/4 Tbs (or 15 g) Whole Grain Amaranth Flour
1/2 cup (or 45 g) Chickpea Flour
9 Tbs (80 g) Arrowroot
2 tsp finely ground Psyllium Husk
1 Tbs Noble-Sweet Paprika
1 tsp Cumin
1/2 tsp vegan Smoked Salt
2 Tbs Olive Oil
1/2 Tbs Toasted Sesame Oil
3/4 cup (175 ml) Water

8 cups (or 2 l) Water
1 tsp Salt

Mix lupine flour, amaranth flour, chickpea flour, arrowroot, psyllium husk, paprika, cumin, and smoked salt in a bowl. Add water and oil, and stir quickly. Knead until you have a smooth dough.
Let it sit for 30 minutes.
Place the dough on a piece of parchment paper, and stretch it out.
Cut into desired shapes.

Fill a pot with water, bring it to a boil, and add salt. Turn down the heat, add the patties, and let simmer for about 30 minutes.

Take the patties out of the water, and let them drain. Dab off excess moisture with paper towels.

Marinate the patties with barbecue sauce or Bandit Marinade and let them sit in the fridge overnight or at least for a couple of hours.
Fry in a pan and/or in the oven.

Bandit Marinade:
1 Tbs Noble-Sweet Paprika
1 tsp Rosemary
1 tsp Cumin
1/2 tsp vegan Smoked Salt
1 tsp vegan Nutritional Yeast Flakes
1/4 tsp grated Garlic (or Garlic Powder)
4 Tbs Olive Oil
2 Tbs Toasted Sesame Oil
3 tsp Darkest Maple Syrup

The patties turn out best if you fry them in a pan on low heat for 10 to 40 minutes and flip them every 5 minutes, then put them in the oven at 350 degrees F (175 degrees C) for up to 40 minutes.

Instead of marinating, you can cover the patties with a crispy crust:
Stir 2 tablespoons lupine flour into 6 to 8 tablespoons water, and drag the patties through it. Mix chickpea flour with vegan nutritional yeast flakes, and cover thoroughly. Fry the patties in a pan on low heat with some vegetable oil* until the crust is golden brown and crispy.

*I use deodorized high oleic sunflower oil most of the time, but if you want something fancier, I suggest virgin peanut oil, avocado oil, or coconut oil for frying.

Filed under vegan gluten-free soy-free protein patties home-made

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Pepper Sauce

Olive Oil
1 Tbs Sesame Seeds

6 3/8 oz (180 g) White Sunflower Seed Spread
7 Tbs Water

1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Pink Pepper
1/2 tsp Green Pepper
2 Tbs vegan Nutritional Yeast Flakes
3 tsp Carob Powder
1 tsp vegan Smoked Salt

1 shot of vegan Whiskey

Cover the bottom of a saucepan with olive oil, heat it at low temperature, and add sesame seeds. When they start to sizzle, mix in white sunflower seed spread and water.
Add pepper, nutritional yeast flakes, carob powder, and smoked salt.
Pour in whiskey, and turn up the heat.
Bring the sauce to a boil, then turn down the heat again, and let it simmer for a short while.

Filed under vegan soy-free pepper pepper sauce vegan pepper sauce

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Red Cabbage

17 1/2 oz (or 500 g) Red Cabbage
½ Onion
1 Apple
½ Tbs vegan Sugar
4/5 oz (or 25 g) Coconut Oil

1 Tbs vegan Balsamic Vinegar

4/5 cup (or 185 ml) Water
vegan Salt
½ Bay Leaf
1 Clove

vegan Red Wine (optional)

Darkest Maple Syrup

Red cabbage

Grate red cabbage. Dice onion and apple.

Heat coconut oil in a pot, and sauté onion, sugar, and apple for a while. Add red cabbage, and pour vinegar on it.
Sauté for 10 minutes.

Add water, salt, bay leaf, and clove.
Sauté for 30 to 45 minutes, and add more hot water or red wine as necessary.

Add maple syrup to taste.

Filed under vegan red cabbage gluten-free soy-free

4 notes

Lebkuchen (German Gingerbread)

Lebkuchen Spice:
1 Tbs ground Cinnamon
1 tsp ground Cloves
1/4 tsp ground Allspice
1/8 tsp ground Nutmeg
1/4 tsp ground Coriander
1/4 tsp ground Cardamom
1/4 tsp ground Ginger
1/4 tsp ground Anise Seed
1/4 tsp ground Star Anise


Dough (for approx. 16 pieces):
3 1/2 oz (100 g) Whole Grain Buckwheat Flour
3 1/2 oz (100 g) Whole Grain Rice Flour
5 1/4 oz (150 g) Millet Semolina

4 tsp (or 15 g) Lebkuchen Spice
1/2 tsp Baking Soda
1 pinch of vegan Salt

5 1/4 oz (150 g) Dark Sugar Beet Syrup
2 5/8 oz (75 g) Whole Cane Sugar
4 2/5 oz (125 g) deodorized Coconut Oil

2 1/2 tsp vegan Lemon Juice

3 Tbs (or 25 g) Lupine Flour
8 1/2 Tbs (125 ml) Water

vegan Dark Chocolate (optional)

Mix lupine flour with water.
Separately, mix flour, semolina, Lebkuchen spice, baking soda, and salt.
Melt coconut oil, and stir in syrup and sugar. Add lupine mixture and lemon juice. Stir, and add flour mixture, tablespoon by tablespoon.
Let the dough sit for 15 minutes.

Line a baking sheet with parchment paper. For each Lebkuchen, place a heaped tablespoon of dough on it, and flatten it into a smooth circular shape with a wet spoon.

Bake at 392 degrees F (200 degrees C) for 15 minutes.

Let the Lebkuchen cool down.
Melt chocolate in a double boiler, and apply it with a pastry brush.

Filed under vegan gluten-free lebkuchen gingerbread german baking