Quadruple C – Coco Cinnamon Carrot Cake

Quadruple C

Quadruple C – what a name! Sorry, but I just love creating silly names for new recipes, and this is kind of a continuance of my ‘Triple C – Chocolate Cranberry Cake’. I’ve baked the Triple C for an x amount of times and I’m still lovin’ it, but to not get completely fed up with it, I felt the urge to create a new cake recipe and – really uncommon for me – without cocoa or chocolate. Well, this is the result, and for a cake without chocolate, I think it’s very delicious, almost a bit healthy and the spices get you in the mood for the colder time of year.

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Zwiebelkuchen – traditional German onion tart in a vegan & healthy version

Zwiebelkuchen

It’s autumn! To celebrate the first grape harvest, it’s common in Germany to drink ‘Federweißer’ at this time of year, a fresh young wine that hasn’t fully matured yet and tastes light and sweet [btw, the German companies ‘E. Vollrath & Co.’ and ‘Weingut Mohr’ do not filter with gelatine, so look out for those]. The usual dish that goes with it is Zwiebelkuchen (‘onion cake’), a traditional German autumn recipe usually filled with eggs, sour cream and sometimes bacon. As it’s such a traditional dish, the idea of making a vegan and healthy version was on my mind for a long time. I faced the challenge with my friend Joanna, and as you can see, it worked out ; ) Don’t get frightened by the long ingredients list, it’s still really simple. So grab a glass of Federweißer or grape juice, get in the kitchen and enjoy this savoury delight!

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“Puddingtörtchen” – chocolate tartlets with vanilla cream filling

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Chocolate! Vanilla! Tartlets! Perfect combination. I’ve always wanted to do a vegan ‘cheese cake’ variation, or better still, one with a chocolate dough, similar to ‘Russischer Zupfkuchen’ (= ‘Russian twitch cake’ – does this exist outside Germany? ; )). Anyway, I came up with these sweethearts.

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“Mädelsabend” – cooking a vegan dinner for friends

Dinner with the girls

Actually, when I look at this, there wasn’t much “cooking” involved, as they were all raw recipes that were simply warmed a little. But anyway, let’s start from the beginning: A friend, Therese, and I decided to arrange a vegan-cooking-&-eating-day taking the time to research recipes, buying all the fresh ingredients together, before cooking, preparing and decorating. Then, of course, eating all we made!

After being inspired by our favourite blogs, it was clear: Gazpacho (cold Spanish vegetable soup, made after Vegan Guerilla’s recipe) as a starter, zucchini-lasagna-rolls (from this (r)awesome blog) as a main, and healthy vegan chocolate lava cakes (adapted from the lovely Gluten-free Vegan Girl) it is!

So first we went shopping…

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Purple Cereal-Mousse-Custard-Shake-Muesli-Whatever

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I was asking myself how to name this creation of a breakfast dish I have almost every morning – I think the actual name sums it up best: It’s richer than a shake, creamier than a muesli, healthier than custard and crunchier than mousse. So just try it and enjoy how good it is for you – and if you find a suitable name for it, please let me know ; )

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