Cookbook of the month: august

For ths cookbook of the month I chose ‘La Veganista‘ by Nicole Just. It is a vegan cookbook with a variety of amazing recipes. The book does not only contain sweet dishes but main dishes, salads and breakfast ideas as well.

But the sweet dishes are the ones I want to share with you. I sometimes replaced or changed some of the ingrediens. She actually just wanted to try a vegan diet for two weeks but after some days she discovered that this was the way she wanted to live. I tried to chose three completely different recipes to give you a little look into the book. I hope you’ll enjoy!

flan with caramel sauce


I was very excited about trying this recipe because the last time I made it was during my exchange year in France and I must say that the vegan flan tastes at least as good as the normal one!

Ingredients (for 4 servings):

for the flan:

100g silken tofu

40g corn starch (maizena)

1 teaspoon soy flour

200ml soy cream

50g vegan margarine

40g golden sugar

1 pinch of salt

1 pinch of pure vanilla

for the sauce:

6 tablespoons golden sugar

1 teaspoon vegan margarine




1: Preheat the oven to 170°C. Mix all the ingredients for the flan together until the mixture gets smooth and creamy.

2: Put 4 oven-safe bowls into a deep baking tray and fill it with water until about 4cm deep. Fill the bowls with the flan mixture and bake them for about 1 hour.


3: For the sauce, caramelise the margarine and the sugar on medium heat. Pour 50ml of water over it and cook for another 10 minutes until it becomes a sauce.

4: Remove the flan from the oven and pour the caramel sauce over it. It tastes best served warm and fresh from the oven.



vanilla pancakes with mango – almond cream


I must confess: I’m a big pancake lover! I like having them for brunch and always love trying different variations.

Ingridients (for 4 servings):

for the cream:

1 ripe mango

100g ground almonds

2 tablespoons agave nectar

1 pinch pure vanilla powder

for the pancakes:

150g whole spelt flour

50g golden sugar

1 heaped teaspoon baking powder

375ml soy milk

1/2 teaspoon pure vanilla powder

what you might also need:

1 tablespoon coconut oil for baking



1: For the cream, peel the mango and remove the core by cutting off the pulp. Slich half of the pulp and transfer the other half into a bowl along with the ground almonds, agave nectar and vanilla powder. Mix until creamy. If the mixture is too dry, simply add some water.

2: For the pancakes, mix flour, sugar, baking powder, soy milk and vanilla powder until it becomes a liquid batter.

3: In a big pan, melt 1/3 tablespoon coconut oil. As the oil is hot enough, add about 3 tablespoons of the pancake batter. bake for about 1 minute on each side. Repeat with the rest of batter.

4: Serve the pancakes with the cream and the mango slices. Enjoy!





I must say that this recipe was my favourite of those three. I’ve never tasted Franzb rötchen before but they are so good!

Ingredients (makes approx. 10 franzbrötchen):

for the batter:

125ml rice milk

250g whole spelt flour

1 package dry vegan yeast

40g golden sugar

40g vegan margarine

1 pinch salt

1/2 teaspoon lemon zest

for the filling:

70g cold vegan margarine

1 teaspoon ground cinnamon

70g golden sugar

1: For the batter, lightly heat the soy milk. Place the flour in a bowl, lightly push a little hole in the middle. Put the dry yeast in the hole, sprinkle with 1 tablespoon of the sugar. Pour the lightly heated soy milk over the yeast in the hole.

2: Add a little flour from the side to the yeast mlk mixture and carefully incorporate with your fingers. Cover and let chill for 5 minutes.

3: Add the remaining batter ingredients and knead for about 5 minutes. Let chill for about 30 minutes on a warm place.

4: Roll the dough out into a rectangle on a lightly floured surface. Cut the margarine into small pieces an place it on the front half of the dough. Cover with the other half and fold in the sides.



5: Roll out the dough into a rectangle of the same size. Fold the outer thirds to the center. Place in the fridge for 15 minutes.


6: Roll the cold dough out into a little smaller rectangle. Brush with 2 tablespoons water. Mix sugar and cinnamon and spread the mixture over the dough. Roll up the dough from the longer side.


7: Cut the roll into 4-cm-pieces, lightly flatten them with your fingers. Cover a baking tray with parchment paper and place the small rolls on it. Make sure to leave enough space between the rolls. Cover with a moist cloth and let chill for 15 minutes while preheating the oven to 200°C.


8: Place the baking tray in the center of the oven and bake for about 15 minutes. Remove and let allow them to cool a little before serving. Franzbrötchen taste best fresh form the oven.



Nadja & Noemi (:


4 thoughts on “Cookbook of the month: august

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