Hier & jetzt vegan: Marktfrisch einkaufen, saisonal kochen

The cookbook "here & now vegan" by Björn Moschinski shows us seasonal cuisine with market-fresh local ingredients, some of which can be found directly in nature.

Book

Hier & jetzt vegan: Marktfrisch einkaufen, saisonal kochen
Südwest-Verlag München / Bassermann / Irisiana Verlagsgruppe Random House GmbH, Björn Moschinski
Raw recipes 3 (1), Cooked recipes 57 (6)
Additional photos (12)

Ordering

RANDOM HOUSEbücher.deamazon.de

Since this book is written in German, a description is omitted here. If you are interested, please switch to German in the menu.

Recipes from this book

Nettle and Potato Soup with Vegan Stock and Carrots
This nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety.

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Fiery Chocolate Mousse with Cherry Compote and Chili Pepper
This fiery chocolate mousse served with a tart cherry compote contains a delicious combination of chocolate, cream, and chili peppers.

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Tomato Avocado Carpaccio with Lime and Poppy Seed Dressing
This tomato avocado carpaccio is a wonderfully fresh appetizer or side dish. The lime and poppy seed dressing is what makes it really stand out.

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Green Spelt Patties with Potato Gnocchi and Oyster Mushrooms
Green spelt patties served with potato gnocchi and oyster mushrooms is an artistic vegan dish that works well as a warm entrée.

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Vegan cabbage rolls with apple-celery-bulgur
The cabbage rolls with apple and celery bulgur are actually a hearty meal. However, their fruity note gives them a touch of lightness.

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Healthy Nettle and Potato Soup with Vegan Stock and Carrots
This healthy nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety.

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Healthy vegan cabbage rolls with apple-celery-bulgur
The healthy cabbage rolls with apple-celery-bulgur are a filling meal. Their fruity note gives them a touch of lightness.