Vegan liver pâté (Leberwurst)

Back home this was one of my favorite things: warm toast with liver pâté (Leberwurst).

Looks like over pâté, tastes like over pâté..But ceci n'est pas Leberwurst ;)

But usually this kind of German sausage isn't really healthy because they throw so much fatty meat and other stuff (basically everything except liver) into it and you never really know what's inside. Furthermore it's pretty hard to find here in china, that’s why I stopped eating it at all. But the last few days the "Leberwurst"-Monster was haunting me and I thought about another solution, which I saw a few times online before. Inspired by that idea I created this #vegan and #meatfree liver pâté. It looks and almost tastes like the real one except the undefined fatty pork parts.

Ingredients for 1 glass:

  • 30g cashews (soaked for about 4 hours in 50ml water)
  • pepper, salt, parsley and marjoram
  • Half an onion and a lil bit of apple
  • 100g smoked tofu
    •     Tip: For the ppl here in china, That's the tofu I use. You can find it in every chinese supermarket for about 5 kuai


  1. Blend everything in a food processor until you get a creamy texture
  2. Fill into a glass, done :)

1 portion of 10g Contains 23 calories, 0,8g carbs, 1,5g protein and 1,5g fat. Still not super duper clean but hey, If you don't eat the entire jar it's easy to include in your macros 

Easy vegan no bake 2 layer cheesecake

Ingredients for the crust (9″ spring form baking pan):

  • 80g shredded coconut
  • 7 medjool dates
  • 70g rolled oats
  • 100g ground almonds
  • 10 g coconut oil

For the cheese filling:

  • 250g Cashews (raw, unsalted)
  • 50gFruit of your choice (I used blueberries)
  • 20g coconut oil
  • 100g Nutmilk
  • Lemon zest
  • Natural vanilla
  • Stevia or sweetener of your choice (amount varies depending on how sweet you like it, just try in between)
  • Some Agar Agar


 1. Let the cashews soak over night (or at least 4 hours) in water

2. Drain and rinse, set aside

3. Mix all the ingredients for the crust in a high-power food processor. You should receive a really sticky mixture.

4. Add the mixture to your baking pan an press down with your fingers or a spoon. You should cover the entire bottom.

5. Let set in the freezer

6. In the meantime prepare your “cheese-layers”. Add all the cheese filling ingredients (except the fruit and nutmilk) in a high-power blender. Blend carefully and add as much nutmilk as needed to get a thick but creamy texture.

7. Pour half of your “Cheese-mixture” into the baking pan and pop again in the freezer.

8. Blend the remaining “Cheese-mixture” with the fruit of your choice

9. Add to your crust and first layer

10. Return to the freezer again for about 2 hours to set. After that it should be firm enough to store in the fridge.

Tip: Add some more fruit or fruit-sauce before serving.

Spinach-Rye-Pancakes with a carrot-tofu cream

Light but nutritious lunch or dinner

Ingredients for about 4 big pancakes:

  • 50g Spinach
  • 150g Whole-grain Rye Flour (or any other whole-grain flour of your choice)
  • 150 ml Almond or soy milk
  • 150ml Water
    • Tip: If you use sparkling water, the pancakes turn out even more fluffy
  • 2 Eggs
    • Tip: You can leave out the eggs to make it vegan but then you need a really good pan and it’s more difficult to fry them.
  • Some olive oil
  • Pepper Salt
  • 10g baking powder

For the filling:

  • About 100g spinach
  • 1-2 avocados
  • 2 carrots
  • 50g Edamame
  • Some green onions

For the carrot tofu cream:

  • 1 Carrot
  • 50g silk tofu
  • ½ clove garlic
  • Pepper and Salt
  • Paprika powder
  • Optional: Some fresh ginger


1. Put all the ingredients for the pancakes into a high-power food processor. If it turns out too thick, add some more water.

2. Sautée the edamame and spinach with some olive oil in a pan and set aside

3. Prepare the other ingredients for your filling

4. Blend the tofu cream ingredients until creamy. There should not be any pieces left.

5. Heat the pan again and add some olive oil. Add your pancake dough and fry until slightly golden, then flip around

You can pour the pancake batter directly from the blender into the pan

Tip: If you see some bubbles on the surface, your pancake is ready to turn around

Pancake ready to flip

Pancake ready to flip

6. Place the finished pancake on a plate, add your prepared filling and sprinkle with carrot cream. Optional you can also add some chopped nuts on top, to get some crunchy texture

7. Enjoy :)


Low carb and paleo-friendly noodles

If you are a pasta-lover (like me), it is really hard to hold on to a low carb or paleo diet because regular noodles made from wheat-flour are just not on the menu. But how am i supposed to eat a fruity tomato sauce, this yummy broccoli pesto or any other of this lovely, healthy pasta sauces out there?!
And nope, not eating them at all is NOT an option here!

The answer is easier than expected: Make your own veggie noodles.

Making noodles from scratch? Holy moly, I don't have time for that and I guess you have neither :) But this recipe doesn't start with flour, it's simply pure and non processed veggies.

And the best part about it? You can use almost every vegetable (or even fruit) you like and vary in flavors. But for me the easiest and simplest way, due to it's shape, is to use carrots and zucchini. I use this kind of spiralizer to cut them into fine stripes but any other spiralizer, peeler or even knife will do the same job. The use usa of a spiralizer just makes it easier and faster than cutting it by hand. You can find a detailed description here on inspiralized.

Bought this one on amazon a few years ago

After spiralizing, you just need to cook or fry them for a bit according to the following options:

  1. If you made a fresh sauce, you can just directly add the noodles to your sauce and boil them for a few minutes
  2. If you want to use an already prepared pesto or left over sauce, the best way to head everything up is usung a pan.
    1. Heat up the pan
    2. Add your veggies and fry for 3-4 minutes. But take care, for example zucchinis don't need as long as carrots.
    3. Add the sauce and fry for one more minute
  3. Microwave
    1. Put your noodles into a bowl with about 150ml water. The water provides a steaming effect.
    2. Cook on high temperature for about 2,5 minutes.
    3. Add your sauce and cook for 1 more minute

Easy peasy and fast way to cook a healthy meal :)

Need some inspiration? No problem

For more information check out the inspiralized cookbook. It's really inspiring and creative.

Super easy vegan microwave cake – a basic recipe

This is one of my favorite recipes for meal preparation because you can prepare it in the evening, store it in the fridge and then just take it with you to work or school the next morning.  Et voilá, you can have a fresh cake as desert or snack. Just make sure, you use a microwave safe container and don't make your colleagues too jealous by making the office smell like cake ;)

By the way..You will find a mousse au chocolate like, fluffy texture the next day so if you want, you can even eat it raw because it does not contain eggs.

Apple and vanilla microwave cake


  • 20g chocolate protein (I Used Whey but also works with soy protein to make it vegan)

  • 15g soy or almond flour

  • 8g baking cocoa

  • 7g psyllium husk powder,

  • 5g gluten

  • 1tsp baking powder

  • 10g Xucker, Xylit or sweetener of your choice

  • Some water, milk or nut milk



  1. Mix the ingredients with a spoon in your microwave container
  2. Add as much liquid as needed until you have a smooth, brownie-batter like consistency
  3. Add your optional toppings or stir them in
  4. Before eating, place in the microwave for 1,5 minutes
  5. Enjoy

Vanilla, cinnamon and mixed berries

Flourless chocolate brownies

This recipe is definitely an oldie but goldie and can be transformed into soooo many different flavors. So the following recipe is a pretty basic one. 


  • 1 can or 300g unsalted black beans (kidney beans work fine aswell, but you will receive different macros)
  • 1 scoop chocolate whey protein 
  • 2 eggwhite
  • 1 whole egg
  • 5 g coconut oil
  • 30 g unsweetened baking cocoa
  • 5g baking powder
  • More sweetener or xylitol, if desired
  • Optional: sugarfree or dark chocolate chips to fold into the dough or sprinkle on top after baking


  1. Mix all the ingredients with blender until smooth
  2. The batter should be really thick and creamy, if too thick add a little bit water
  3. Bake at 180 degree for about 20 minutes
  4. Enjoy :)