Chickpea-Zucchini Patties

kichererbsenbratlinge (5)

Since I became vegan I have been enjoying eating burgers a lot more than I did before – Which might seem a bit ironic for some people, but personally I just prefer the taste of plant-based burgers. There are so many different kinds of veggie patties one can create and these chickpea-zucchini patties are the ones I have been making quite often lately. Besides eating them on burgers I love to have them with some fried or baked veggies, hummus and a squeeze of lemon juice as you can see in the picture below.


Zutaten/Ingredients (approx. 4 Burger Patties)

1 Tasse Kichererbsen (aus der Dose)
½ Tasse Linsen (aus der Dose)
¼ Zucchini
1 Knoblauchzehe
Etwas Öl
Etwas Mehl (z.B. Kichererbsenmehl

Gemüsebrühe, Salz, Pfeffer, Paprikapulver

1 cup of canned Chickpeas
½ cup of canned Lentils
¼ of a Zucchini
1 Garlic Clove
Some Oil
Some Flour (e.g. Chickpea Flour)

Vegetable Stock, Salt, Pepper, Paprika

kichererbsenbratlinge (2)

Wasche die Kichererbsen, Linsen und Zucchini gründlich. Hacke anschließend die Zucchini und die geschälte Knoblauchzehe fein. Gebe nun zuerst die Flüssigkeit, dann Hülsenfrüchte und Gemüse in einen Mixer und mixe das Ganze grob. Fange am besten erst mit weniger Öl an und gebe mehr hinzu wenn nötig – die Bratlinge sollten am Ende lieber eine etwas festere Konsistenz haben. Ergänze nun das Mehl und die Gewürze und vermische alle Zutaten gut miteinander. Forme daraus zum Schluss die Bratlinge und bereite diese mit etwas Öl in der Pfanne zu. Serviere die Bratlinge nun nach Belieben als Beilage oder auf einem Burger. Guten Appetit! 🙂


Start of by rinsing the chickpeas, lentils and zucchini. Peel the garlic clove and chop it, as well as the zucchini, into small pieces. Now add the liquid, legumes and vegetables to your food processor and blend the mixture roughly. I would recommend to start with less oil and add some more if needed, in order to get a firm consistency. Once you are done with this step add the flour and seasonings. Stir until well-combined. Finally form the mixture into patties and fry them with oil. Serve the patties as a side dish or on a burger. Enjoy hot! 🙂


Spread love wherever you go ♥ x

Baked Eggplant Slices with Tomato & Basil


This meal is so easy but yet so delicious. Whenever I have some leftovers I love to experiment with different combinations of baked food, this is how it turned out last time. I enjoyed it as a light meal all by myself, but you could also add some extra carbs like rice or couscous to make it more filling. Ooooor serve it as a starter for some more people.


Zutaten/Ingredients (Serves 1-2):

1 Aubergine
½ Paprika
¼ Dose Passierte Tomaten
¼ Zucchini
4 Champignons
½ Zitrone (Saft)
5 Cherry-Tomaten
2 Knoblauchzehen
etwas Olivenöl

Kräuter de Provence, Salz, Pfeffer, Paprika

1 Eggplant
½ Pepper
¼ can of Chopped Tomatoes
¼ Zucchini
4 Mushrooms
½ Lemon (juice)
5 Cherry Tomatoes
2 Cloves of Garlic
some Olive Oil

Herbs de Provence, Salt, Pepper, Paprika




Zunächst muss das Gemüse gewaschen und die Aubergine der Länge nach in vier gleich dicke Scheiben geschnitten werden. Schneide anschließend die Pilze, Paprika und Zucchini in Würfel und hacke den Knoblauch fein. Lege die vier Scheiben nebeneinander in eine Auflaufform und verteile die Hälfte der Tomatensauce darauf. Anschließend müssen die Pilze, Paprika, Zucchini und der Knoblauch darauf verteilt werden. Würze das Ganze. Gebe nun den Rest der Tomatensauce und einen Schuss Öl darüber und lege die Tomaten (als Ganzes) in die Form.
Backe dies nun bei 180°C für ca. 20 Minuten (Umluft).
Zum Servieren kann das Essen noch mit frischem Basilikum, Walnüssen und Zitronensaft verfeinert werden.


Start of by rinsing the vegetables and cutting the eggplant lengthwise into four slices. Dice the mushrooms, pepper and zucchini afterwards and chop the garlic. Now place the four slices into a baking dish an add half of the chopped tomatoes on top as well as the mushrooms, pepper, zucchini and garlic. Season everything. Finally add the rest of the chopped tomatoes, a splash of olive oil and the five cherry tomatoes.
Bake this for approximately 20 minutes at 180°C.
For serving sprinkle some fresh basil and walnuts on top and add a splash of lemon juice.


Spread love wherever you go.

Mango Orange Smoothie Bowl ♥

Mango Orangen Smoothie (3).JPG

Ahhh I feel like it’s been quite a while since I’ve posted a smoothie recipe! During the cold days of the year I tend to eat a lot more oat meal in the morning instead, nevertheless smoothie bowls will always be my absolute favorite way to start the day. Whenever I have a mango at home I mostly will end up with this deliciousness.



1 Mango
1 Orange
2 Bananen
½ Zitrone (Saft)
4 Datteln
½ Tasse Wasser

Toppings (optional):
Granola, Kokosraspeln, Chiasamen, Gojibeeren

1 Mango
1 Orange
2 Bananas
½ Lemon (Juice)
4 Dates
½ cup of Water
Flex Seed Oil

Toppings (optional):
Granola, Coconut Flakes, Chia Seeds, Goji Berries


Schäle die Mango, die Orange und die Bananen und schneide diese in Stücke. Gebe zuerst das Wasser in den Mixer und dann die weiteren Zutaten. Je nach Belieben kann natürlich auch mehr Flüssigkeit hinzugegeben werden. Sobald alles fein püriert ist, kann der Smoothie entweder so getrunken oder mit den Toppings als Smoothie Bowl gegessen werden.


Peel the mango, the orange and the bananas and cut them into pieces. Add the water to the blender before you add the rest of the ingredients. Of course you can choose to use more water if you prefer. Once everything is well blended you can either drink the smoothie on its own or top it off with some granola, coconut flakes, etc. and enjoy it as a smoothie bowl.

Enjoy! x

Chia French Toast / Arme Ritter


I get asked by many people how to replace eggs in vegan meals like this one. There are so many ways e.g. mashed bananas, apple purée, oil, … aaaaaand chia seeds! It absolutely depends on the recipe what works best as a replacement. For french toast chia seeds are wonderful since they don’t have that much of a special taste plus the final consistency of the bread is just as good as if you were using eggs. 

Zutaten/Ingredients (Serves 1)

1 EL Chiasamen
½ Tasse Reismilch

Meine Toppings:
Mandeln, Leinsamen, Hanfsamen
Cashew Mus
gepuffter Amaranth

1 tbsp Chia Seeds
½ cup of Rice Milk
Maple Syrup

My Toppings:
Chocolate Sauce
Maple Syrup
Almonds, Flaxseeds, Hempseeds
Cashew Butter
Popped Amaranth


Vermische die Chiasamen mit der Milch und lasse das für 10 Minuten aufquellen. Püriere anschließend die Flüssigkeit und gebe noch etwas Zimt, Vanille und Ahornsirup nach Belieben hinzu.
Gieße die Mischung in einen Teller und lege den Toast kurz darin ein.
Zum Schluss muss der Toast dann noch angebraten und nach Geschmack mit Obst, Nüssen, etc. verfeinert werden.

Mix your milk with your chia seeds and leave it to set for 10 minutes. Add vanilla, cinnamon and maple syrup before you blend it.
Dunk each side of toast into the liquid until saturated. Finally fry the bread and serve it with some fruits, nuts, etc.

Enjoy! x

Light Summer Breakfast


I love simple things. Like simple food, simple pictures, simple days and so on… Of course a really special and complex meal does taste extremely good and it’s fun to create it. Nevertheless most of the time I crave the easy meals and most often I enjoy them even more. Just take a look at the picture, it’s really that simple but still super delicious haha. Probably the little things in life are the ones that make every day a little better, a little happier – especially if you share them with other people ♥ So keep your eyes open and try not to focus on the “more special” things only.


What you need:

 1/2 Wassermelone
1 Tasse Tee
& Liebe
 1/2 Watermelon
1 cup of Tea
& Love


Much love,

Spaghetti with Avocado Cream

IMG_7562 (2)

Since I’m a college student spaghetti are my very best friend when it comes to cooking. Especially if I have an avocado at home because that basically means that I’ll enjoy one of my favorit lunches. Which is also super quick to make yay (:

(Serves 1)

1/2 Zitrone (Saft)
1 Handvoll Spinat
1/2 Avocado
1/3 Dose Kidneybohnen
1 kleines Stück Chili
1 Knoblauchzehe
1 kleine Frühlingszwiebel
2 Champignons
etwas Wasser & Olivenöl
Chiliflocken, Salz & Pfeffer
1/2 Lemon (Juice)
1 handful Spinach
1/2 Avocado
1/3 can Kidney Beans
1 small piece of Chili
1 Garlic Clove
1 small Spring Onion
2 Mushrooms
some Water & Olive Oil
Chili Flakes, Salt & Pepper

Champignons, Chili, Koriander, Spinat und Kidneybohnen gründlich waschen. Anschließend die Pilze, die Hälfte des Chilis und die Zwiebel kleinschneiden und anbraten + würzen. Als nächstes die Spaghetti kochen.
Nun zur Avocadocreme: Hierzu müssen lediglich die Avocado, Salz, Pfeffer, etwas Wasser, etwas Olivenöl, die andere Hälfte des Chilis, der Zitronensaft sowie die kleingehackte Knoblauchzehe püriert werden – Je nach Vorliebe kann beliebig viel Wasser verwendet werden.
Kurz bevor die Pasta fertig sind müssen noch die Bohnen und der Spinat in die Pfanne gegeben werden. Danach Nudeln abgießen, mit Avocadocreme vermischen und das Gemüse darauf verteilen.
Zum Servieren mit etwas Chiliflocken und Koriander verfeinern.

Guten Appetit und genießt euren Tag! (:


Rinse Mushrooms, chili, cilantro, spinach und kidney beans. Cut the mushrooms, half of the chili and the onion into slices afterwards and fry + season everything. Next start to cook the spaghetti
Lets move on to the avocado cream: All you have to do is blending the avocado, salt, pepper, some water, some olive oil, the other half of the chili, lemon juice as well as the chopped garlic clove – Add as much water as you prefer!
Once the spaghetti are almoust ready, place the beans and the spinach into the frying pan. Finally drain the pasta, mix it with the creme and add the veggies.
For serving sprinkle some chili flakes and cilantro on top.

Enjoy your meal and have a great day! (: