Category Archives: RECIPES

Home-made vegan dishes!

Vegan recap 2016 -restaurants, cooking and vegan holidays

It’s the end of the year and we are looking back to a lot of vegan places, we had the chance to visit, vegan food we ate in restaurants, got delivered or cooked by ourselves and many beautiful human beings we met while exploring the vegan world ๐ŸŒฑ๐ŸŒ

There is not much to say, looking at all the pictures we made, we are feeling just grateful for all places we saw, people we met and seeing that there are actually so many people out there who really care about this planet and all live on it! Thank you to everyone from all our heart!!! โค๏ธ

So the year started with eating vegan Cupcake in Amsterdam atย Cafe Vegabond

Trying the famousย Dutch Weed-Burgerย ๐Ÿ”,ate Japanese Caribbean food atย TerraZen Centreย and hadย raw food ice cream atย Alchemist Gardenย ๐Ÿฆ๐Ÿ’š

Continue reading Vegan recap 2016 -restaurants, cooking and vegan holidays


Simply V vegan cheeseย 

As we love vegan cheese we are more than happy to see more and more vegan cheese alternatives !!

One very good one is the cheese of SimplyV ! This company is fully vegan and produces all its cheese on base of almonds, without soy, artificial flavor enhancers or palm oil!

The mix of almonds, water, coconut oil and salt makes a perfect creamy texture! By now we tried the plain cream cheese, cream cheese paprika, sliced cheese with pepper and chocolate cream! We tried a lot of recipes with these different cheeses! All recipes are from SimplyV and here is the outcome! Let’s start with breakfast!!


Cheese breakfast

We are getting started with maybe one of the most classical versions of German breakfast… Buns with cheese and chocolate cream!! My favorite of this one: sliced cheese with cucumber and of course with the creamy but still light chocolate cream ๐Ÿ˜‹

Continue reading Simply V vegan cheeseย 

Arbonne Protein Mix Chocolate & Vanillaย 


photos sarita3

Us girls from Berlinveganlove finally got together again in my current home in Stoke Newington, London. We had lots of fun and laughter and also a lot of food. We explored vegan restaurants in London that we haven’t blogged about yet (all to come in the next few weeks ๐Ÿ™‚ ) And we created new raw-vegan recipes in my kitchen. As we are both into yoga and sports and Aino dances a lot we enjoy a little protein boost from time to time.

If you are vegan you have probably experienced people bombarding you with the question “where do you get your protein from?” Infact this is a running joke amongst vegans and there are quite a few funny youtube videos on that topic like this song for example:

Infact It is easy for a vegan diet to meet recommendations for protein, as long as the calorie intake is adequate It is more important to eat a varied diet throughout the day than the strict protein combining which is not necessary.

If you are working out a lot though, your protein needs can be higher. For us that means taking care to nourish ourselves after workout with either a natural occurring protein like chia seeds, asparagus, pumpkin seeds, broccoli, almonds, quinoa, spinach, peanuts, oatmeal, kale, tofu, beans, lentils, spirulina….(and the list goes on and on ๐Ÿ™‚ ) or a protein supplement after our training to help our muscles to recover and to get stronger.
We got two samples of protein powder given by lovely Michelle from Arbonne who are a cruelty free company so that we could test them in our post-workout recipes. Airbonne is a company that has decided to be as “green” as possible, providing pure and natural products. Apart from nutritonal products they also stock skin care, bath&body and cosmetics. All are natural products, botanically based and vegan certified.
Here is a link to the protein powder:,1026.aspx

The recipes that we created are very simple and easy to make with solely natural preferably organic ingredients and you can of course also make them without the protein powder as a normal dessert!



Here we created a Chocolate Protein Avocado Pudding with raw cacao powder, avocados, bananas, maple syrup and the chocolate protein powder by Arbonne which is vegan, GMO-free, gluten free and absolutely delicious.


  • 2 soft&ripe avocados
  • 2 ripe bananas
  • 2 tbsp raw cacao powder
  • 2 tbsp Arbonne chocolate protein powder
  • 2 tbsp maple syrup

protein pudding copy


1. spoon out the avocados into your food processor or blender
2. Add bananas, cacao powder, protein powder and maple syrup and blend until smooth
3. decorate with raspberries and raw cacao nibs


We also made this baby! A raw-vegan Vanilla-Raspberry Protein Smoothie. For that we used bananas, flax seeds, raspberries, Provamel almond yoghurt which is sugar free and the Arbonne vanilla Protein powder.

photos sarita5


  • 2.5 ripe Bananas
  • 2 Tbsp soaked Flaxseeds
  • 1.5 cup Provamel Almond Yoghurt
  • 2 Tbsp Arbonne Vanilla Protein powder
  • 1 Cup Raspberries

protein powder


1. soak flaxseeds for about 10 to 15 minutes
2. Peel bananas and place in blender
3. add Yoghurt plus the soaked flaxseeds as well as the protein powder
4. blend and pour half amount of the mixture into your smoothie glasses
5. blend remaining smoothie with the raspberries
6. pour on top of the vanilla smoothie

If you like you can decorate the smoothie with mashed up raspberries like we did in the last picture.

So our conclusion: if you are doing a lot of  sport and work out it can be very helpful to add extra protein to your nutrition! With the Arbonne protein mix you can easily make tasty smoothies, shakes, puddings or just add it in your porridge for example! 

IMG_5837photos sarita1 photos sarita2

Pistachio basil ice cream

This is a really easy recipe for homemade delicious ice cream without sugar. It is great for a supernice special desert for when you invite friends for dinner because you can prepare it earlier and keep it in the freezer. My guests were really surprised how well the flavours harmonised. The basil freshens the creamy coconut and pistachio flavour and gives it a nice twist. Moreover it makes the color go nice and green. I really love this ice cream because it’s so easy to make but is sooo special. Everyone will love you if you treat them with this ๐Ÿ˜‰
For three portions:

  • 3-4 ripe bananas (they have to have brown spots!)
  • handful of pistachio nuts
  • 3-5 tablespoons coconut milk (take care to not make it to liquid!)
  • small handful fresh basil
  • Maple syrup

First you need to freeze the bananas for approximately 6 hours. I peel and cut them and freeze them inside a tupper box. Then you just put all the ingredients, except half the amount of pistachio, into your food processor and blend. You’ll have to stop and scrape down the sides for a few times. When everything is really creamy you take it out and fill in a tupper box and freeze it for about 1 hour.ย Add the other half of the pistachios after half an hour. You’ll have to stir the ice cream for a few times so that everything freezes equally and stays creamy.

Raw messy rose cake


This is an desperate I need cake NOW recipe, made from scratch and all my attempts in making the ice-cream balls look nice, failed as you can see. Nevertheless it was a really nice creation that lifted my mood in no time and pleased my taste buds efficiently. The special flavor of rosewater makes the strawberry ice cream really delicious and gives it an oriental touch. For the crust I took my raw flat bread which I had on hand and spread a lot of maple syrup on top of it. If you can’t be bothered to make the bread you could also simply make a crust of almonds and dates.

For the crust:

  • 1 cups of soaked almonds
  • 1/2 cup of pitted dates
  • ย 

For the cream:

  • 2 cups soaked cashews
  • 3 Tbs cacao powder
  • 3 Tbs Maple sirup

For the Ice cream:

  • 2 cups frozen strawberries
  • 2 Tbs rose water
  • 3 Tbs coconut milk
  • 3 Tbs Maple sirup

If you are using the flat bread then stance a round piece out of the bread to build your crust. I used my steel salad bowl for that matter. Spread the maple sirup very generously. If you are making the crust of almonds and dates then blend them in your food processor and form a round base somehow.

Then make the cream of the cashew and the cocoa powder in the food processor, add maple syrup and a little water if you think it’s too thick . Then top your cake base with it. Let it sit in the fridge for the time you need to make the Ice cream.

Throw the ingredients for the ice cream in the food processor and let it blend for a few minutes. As it is too soft after blending you’ll have to freeze it now again for some time. I think I waited for 30-40 min. Now take your base with the cashew cream and decorate with the ice cream. Take a few dried roses if your presenting it to someone special (I’m not mentioning valentines, no no no) and go wild on the decoration. I used dried coconut too. Or just go for it and munch it up for your egoistic self.ย Bon appรฉtit

Raw flat bread without dehydrator


Hello you guys,
finally I found out how to make my own raw bread at home with the use of my oven. I’m so thankful for it because now I am having a healthy and delicious alternative for my bread cravings. It’s much cheaper than any raw bread or raw crackers that you can buy in a store and you can eat it fresh and warm out of the oven ๐Ÿ™‚ As I’ve been reading a lot about gluten lately I am noticing how much better I feel when I don’t eat products with gluten inside.

I tried out a few varieties until now and found out that I really love the taste of sesame seeds so I put a lot of them. They are rich in calcium and iron and are beneficial for strong bones. Also I add some shredded and dried coconut for the texture. I feel it makes the bread much more chewy and tangy. Also sprouted buckwheat has a nice nutty flavour and is amazingly healthy. You can experiment with your seeds and nuts as you like and create your own bread recipe. I usually always ย add sprouted sunflower seeds and soaked flax seeds because they hold the dough together the best.

well go go go try it out ๐Ÿ™‚

  • 1/2 cup soaked & ground flax seeds (minimum 10 min.)
  • 3/4 cup soaked sunflower seeds (minimum 8h) or 1 c soaked buckwheat (minimum 8h)
  • 1/2 cup dry sunflower seeds
  • 3/4 cup sesame seeds
  • 1/2 cup coconut flakes
  • dash of himalaya salt

You can also add some mashed banana if you like. simply throw everything into your food processor and blend for 2-3 min. You’ll have to stop occasionally to scrape down the sides and blend again. The dough should be sticking together now but easy to spread on the parchment paper. Spread it out evenly not thicker than 7mm. Heat your oven on the lowest possible. That should generally be accurate to not cross 40ยฐ. ย If you have an oven thermometer that would be perfect. I didn’t have one but I came across the tip that If you can stick your hand inside the oven and it doesn’t feel uncomfortable too hot then it won’t do any damage to the food either. SO the big trick is that you leave the oven door slightly open to prevent the oven from getting too hot. I used my metal grater for that purpose as you can see on the picture. So if you got your bread in with the door open, check with your hand after the first 10 min. and if you feel it’s too hot you’ll just have to adjust the oven door slightly.
Baking time is 1 h but usually I take it out after 50 min because I’m mostly impatient and I don’t mind the dough being a little damp.
Btw it tastes delicious with avocado, fresh spinach, and tomatoes. You can also make a pizza out of it and top it with mushrooms peppers and sweetcorn. And I also already used the bread as a cookie cake crust where I spread maple syrup all over it.

Well I hope you enjoy this little recipe as much as I do and it improves your eating habits to the better ๐Ÿ™‚


Green Pleiadian Smoothie


This is an easy way to get rid of tired ‘n dull looking winter skin. Shine from your inside and glow brighter than the X-mas lights ๐Ÿ™‚

Have two (or at least one!) of these each day and you will feel like a true pleiadian on earth. Plus you’ll not have to worry about being sick with the flu. Pass this recipe on, in order to do some good before christmas ๐Ÿ™‚

You’ll need:

  • Handful of Spinach
  • Handful of Parsley
  • 1 ripe Mango
  • 1 ripe Persimmon
  • 1 ripe Banana
  • 1 cup Water/Coconut Water
  • pinch of fresh ground Cardamon

Simply blend and enjoy the x-tra terrestrial vibe.

Much Love

Persimmon chia chocolate cake

I created thisย recipe when I got home from the Maybachufer market one day and had a whole big box of super-ripe persimmons (also called sharon fruit or khaki)ย which I got for a ridiculously cheap price. I decided to freeze half the fruits to use for smoothies, the other half is responsible for this delightful supersweet n’ creamy chocolate cake which is absolutely sugar-free and wheat-free! If you replace the almonds with pumpkin seeds the recipe ย is ย nut-free too, and calories are reduced to a minimum. You can make this cake in a Christmas version too if you add cinnamon and fresh ground cardamon seeds. I used dark chocolate powder as I can’t always afford the raw chocolate powder. It’s usually found in the baking section of any supermarket and is 100% dark chocolate but processed with a heating method which makes it the only non-raw ingredient for this cake. Still it`s a superhealthy treat that nourishes your body and your soul…

Ingredientsย for the dough:

  • 1/2 cup almonds (soaked over night)
  • 1/2 cup sprouted sunflower seeds
  • 6 medium sized dates
  • dark chocolate powder / raw chocolate powder

Ingredientsย for the filling:

  • 3-4 ripe persimmons
  • 1/2 cup dark chocolate powder
  • 3-4 Tbs chia seeds

Ingredientsย for the icing:

  • 1/2 cup tahini
  • 2 Tbs Maple syrup

First you start by making the dough. You simply combine all ingredients in your food processor and mix for 3-4 min. until you are left with a sticky, soft dough. You may have to add a little more of the dry ingredients if it is too sticky (or the other way around) so you can work it well with your hands. Get a small tray (or use a steel bowl like I did) and use some coconut or olive oil to spread a thin layer all over the tray to prevent the dough from sticking. Then spread the dough 1-2 cm thick inside the tray and leave some dough to cover once the filling is inside.

For the filling you mix the persimmons and the chocolate powder in the processor for approx. 2 min. then pour into the tray and add the chia seeds. Let the seeds soak in the pulp for 1/2h and occasionally stir it up. You will notice your pulp getting thicker and thicker. If it is not thick enough (should be like a wobbly but firm jelly) then add some more seeds and wait patiently.
Fill the pulp into your prepared baking tray / bowl and use the rest of the dough to cover it up.

Let it sit in the fridge for about an hour…or as long as you can wait! Then the drama of getting the cake out of the baking tray in one piece starts ๐Ÿ™‚ Stay cool, even if it falls apart you can still squash it together somehow and it will still look good with the icing ๐Ÿ˜‰ Then give it a very, very generous icing of the tahini/maple syrup mix (the best icing I ever tried!)



Vegan scrambled egg with The Vegg

After a really long time I had a scramble egg for breakfast again! Of course not a real one ๐Ÿ˜‰
I made it just with Tofu and The Vegg, which is a really good egg yolk substitute!

You need (for 2 persons) :
โ€ข 250 grams tofu
โ€ข 1 egg yolk (made of The Vegg)
โ€ข 1 onion
โ€ข pepper, salt and oil

This is a simple recipe, but I think it will be even better with chopped tomatoes and peppers.

I have a little pack of The Vegg pulver and used it a lot already! For one egg yolk you just have to blend a little teaspoon of The Vegg pulver with water. You can order it on




Vegetable Strudel

Our Austrian BerlinVeganLove girl Nora and I made a fabulous Strudel. Actually my first salty Strudel!
We just fried a few vegetables, and there you really can get inspired directly in the supermarket of what you see and like of veggis ๐Ÿ™‚
Then put all on puff pastry, close it and then bake it for around 20 minutes!
It’s super tasty, easy made and also bot expensive!

We had (for 4 people):
โ€ข 1 eggplant
โ€ข 1 zucchini
โ€ข tomatoes
โ€ข a tin of lentils
โ€ข mushrooms
โ€ข garlic
โ€ข paprika
โ€ข smoked tofu
โ€ข 2 packs puff pastry

This we fried all in olive oil and added salt, pepper and mustard! Filling ready!
The vegetables are really many and will need 2 packs of puff pastry and will be 2 Strudels at the end ๐Ÿ™‚

To make it more creamy we made also a vegan Tsatsiki!
For this we peeled a
โ€ข cucumber
and grated it, added
โ€ข 500 ml soy yoghurt
โ€ข garlic and pepper and salt