Monthly Archives: June 2026

Tofu cheesecake with strawberries (vegan)

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Ingredients for a 28 cm springform tin:

For the sponge:
150 g spelt flour (80%)
1 tablespoon cocoa powder
50 g whole cane sugar
approx. 65 g plant-based margarine (Alsan)
Almond oil or 1 tablespoon almond liqueur
3 tablespoons plant-based milk
For the filling:
200 g plain tofu
400 g silken tofu
1 tablespoon sunflower oil
4 tablespoons plant-based milk
Juice and zest of 1 lemon
80 g whole cane sugar
1 pinch of ground vanilla
50 g vanilla custard powder (vegan)
In addition:
approx. 300 g strawberries
approx. 130 g strawberry spread
approx. 2 tablespoons orange peel liqueur


Method:

1. For the shortcrust pastry, mix the spelt flour and cocoa powder. Combine with the whole cane sugar and plant-based margarine to form a crumbly mixture. Mix a few drops of almond oil, or the almond liqueur, with the plant-based milk and gradually add to the dough. Knead thoroughly.
2. Grease the springform tin well and line the base with the dough. Bake in the oven at 160°C for about 10 minutes.
3. For the filling, mix the firm natural tofu, silken tofu, sunflower oil, plant-based milk, lemon juice and zest, whole cane sugar, ground vanilla and vanilla custard powder, then stir until smooth. Now pour this filling into the springform tin on top of the baked base and bake at around 180°C for just under 40 minutes. The top should feel dry to the touch. Then leave the cake to cool slightly in the tin.
4. Wash, hull and slice the strawberries. Remove the cake from the springform tin, then arrange the strawberries over the cooled cake.
5. Gently heat the strawberry spread with the orange peel liqueur, stirring continuously, until smooth, then pour over the strawberries.
6. Chill until ready to serve.

 

My tips:

  • The strawberries can also be replaced with other berries, such as raspberries, redcurrants, blueberries, etc.

 

Product description:

Silken tofu contains more water than other types of tofu and is therefore much softer and creamier. Thanks to this texture, it can be used to make creamy desserts, sauces, soups, dips and fillings. Silken tofu is particularly popular in vegan cooking as a substitute for quark and cream.

Cold asparagus soup with pickled gherkins (lacto-vegetarian)

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Ingredients for about 4 people:

1 kg white asparagus
250 g potatoes
1 large onion
50 g ghee (clarified butter)
just under 1 l vegetable stock
200 ml cream
herb salt
freshly ground black pepper
juice of ½ a lemon
¼ cucumber
200–250 g yoghurt
In  addition:
fresh sprouts, e.g. chervil, radish, alfalfa


Method:
1. For the asparagus soup, wash and peel the asparagus, then snap off the woody ends.
2. Wash the potatoes with a vegetable brush, trim and dice them.
3. Peel the onion and dice it as well.
4. Heat the ghee and gently fry the diced onion and potatoes. Pour in the vegetable stock, bring to the boil briefly, then add the asparagus. Simmer for about 15 minutes.
5. Remove a few asparagus spears to use as garnish.
6. Add the cream to the soup and blend everything together. Season the soup with herb salt, freshly ground black pepper and lemon juice.
7. Allow the soup to cool slightly, then place it in the fridge.
8. In the meantime, wash and trim the cucumber, halve it lengthways, remove the seeds and dice it.
9. Cut the remaining asparagus spears into small pieces.
10. Before serving, stir the yoghurt into the cold soup. Then ladle the soup into bowls and garnish with the diced cucumber, asparagus pieces and sprouts.

 

My tips:

  • Diced courgette can also be used as a garnish, but it doesn’t taste quite as refreshing.
  • For finger food, pour the cold asparagus soup into small glasses and garnish with the pickled gherkins and sprouts.

Special lentil spring salad (vegan)

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Ingredients for about 4 people:

2 bread rolls
about 2–3 tablespoons of olive oil
Fleur de sel
2 medium-sized onions
1 tablespoon of rapeseed oil
about 250 g of Beluga or Puy lentils
1 tablespoon of granulated vegetable stock
cumin
ground ginger
Coriander powder
Cardamom powder
Herb salt
Freshly ground black pepper
Just under 3 tablespoons apple or pear syrup
Approx. 150 g spinach
Approx. 100 g sorrel
2 garlic cloves
½ bunch of coriander
Also:
1 tablespoon each of sesame or sunflower seeds

 

Method:

1. For the spring salad, cut the bread rolls into pieces, drizzle with olive oil and sprinkle with fleur de sel. Toast in the oven at 180°C until crispy. You can also toast the bread pieces in a frying pan.
2. Peel the onions, cut them in half and slice them. Fry them vigorously in a frying pan with rapeseed oil for about 5 minutes.
3. Bring the Beluga or Puy lentils to the boil in a saucepan with 1 tablespoon of granulated vegetable stock. Simmer for just under 15 minutes. Remove from the heat and drain if necessary.
4. Add the cumin, ginger, coriander and cardamom powder, herb salt and the fried onions to the lentils. Add the apple or pear syrup as well. Stir well and simmer briefly. Finally, season to taste with herb salt and freshly ground black pepper.
5. Wash, trim, spin-dry and chop the spinach and sorrel.
6. Toast the sesame seeds and sunflower seeds in a pan without oil.
7. Peel the garlic, remove the central germ, then finely chop the garlic cloves.
8. Wash and dry the coriander, then finely chop it too.
9. Heat a frying pan with rapeseed oil, fry the garlic and coriander over a high heat, then add to the lentils.
10. Before serving, mix the lentil mixture with the spinach and sorrel, divide between flat plates and sprinkle with the toasted sesame seeds and sunflower seeds.

 

My tips:

  • The sorrel can also be replaced with rocket or lamb’s lettuce.
  • If you don’t like coriander, you can replace it with flat-leaf parsley.

 

Product description:

Spinach, a green and healthy treat. The local spinach season runs from March to December. It is sold as leaf spinach or root spinach. These are the same variety; only the harvesting method differs. Spinach loses its nutrients quickly, so it should be harvested fresh, bought fresh and used straight away. The fresh leaves of young spring spinach taste delicious raw, on a slice of bread or in a wrap. Alternatively, you can use the young leaves to make a healthy smoothie or pesto.

Rocket and asparagus salad with strawberries (vegan)

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Ingredients for about 4 people::

1 kg white asparagus
Sea salt
300 g strawberries
about 2 tablespoons pine nuts
200 g rocket
For the vinaigrette:
Juice of half a lemon
Juice of half an orange
1–2 teaspoons agave syrup
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon white balsamic vinegar
herb salt
freshly ground black pepper
a few sprigs of fresh parsley
½ bunch of basil

 

Method:

1. For the rocket and asparagus salad, wash and peel the asparagus, then snap off the woody ends. Cook the asparagus in plenty of water with a pinch of whole sea salt until al dente. Remove from the water, rinse under cold water, drain and cut into long pieces.
2. Wash and hull the strawberries, then slice them.
3. Toast the pine nuts in a dry frying pan and set aside.
4. Wash, clean and spin-dry the rocket, then tear it into bite-sized pieces.
5. Whisk together the orange and lemon juice, agave syrup, olive and sesame oil, and white balsamic vinegar to make a vinaigrette, then season with herb salt and freshly ground black pepper.
6. Wash, trim and spin-dry the parsley, then chop finely.
7. Remove the basil leaves from the stems, wipe them with a damp cloth and cut into strips.
8. Mix the asparagus with the strawberry slices, rocket and fresh herbs, then gently toss with the vinaigrette.
9. To serve, arrange the asparagus, strawberry and rocket salad on flat plates and sprinkle with the toasted pine nuts.

My tips:

  • Lamb’s lettuce or fresh baby spinach are excellent alternatives to rocket.
  • The strawberries can easily be replaced with fresh raspberries or blueberries.

 

Product description:

Arugula, also known as rocket, is a plant native to the Mediterranean region. A distinction is made between cultivated arugula, which has rounded leaves and a mild flavour, and wild arugula, which has a spicy flavour and resembles dandelion leaves.