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Yummy, Healthy Wraps as better FastFood


Hello Guys,

as I studied for my exams every day for the last month, I was not able to write a blog post. Today I wrote my third exam. Next week I will write my last two exams, then there is only my master’s thesis left, which I will start in March! Today, I thought I should write again. It was just too long since the last time. So, did you ever make wraps before? I am sure many of you have. I for a fact did not until more than one month ago. I saw tortillas in the store and thought, why not. It was so delicious! It is easy, quickly done, very healthy, and you can vary the wraps as you like. You find the recipe of how I made the wraps below. Enjoy!

Vegetarian Wraps (4 big portions)

Ingredients

  • 3 carrots
  • 3 zucchinis
  • 2 onions
  • 100g mushrooms
  • 1 cucumber
  • 1 salad
  • 2 avocado
  • Vegetarian kebab/chicken
  • Tortilla Wraps (linseed, whole grain)
  • Olive oil
  • Salsa sauce
  • Tsatsiki

First, you need to wash all the vegetables. Then you cut everything into slices. Put the onions, cucumber, salad, and carrots into separate bowls. Now, put the mushroom and zucchinis into a pan, add some olive oil, and roast everything. While the vegetables cook, roast the vegetarian chicken or kebab, or whatever you like, in another pan. When the vegetables and the “meat” are finished, put them in separate bowls, too.

Now, you can put everything on the table and start rolling your wraps. You just need to put the tortilla wraps into the micro oven for a minute, then you add everything in the middle of your tortilla. Fold three sides. Now enjoy! I only added Tsatsiki, which I found very delicious. My friends also put Salsa sauce on the wraps. Do whatever you like.

Concerning the “fake meat”, I tried the chicken meat made out of soya from Aldi. I liked it very much, so I can recommend it.

I hope you like the recipe and feel inspired to try it out by yourself. It is very easy, very tasty, and even healthy. I made them with my friends. It was a very convenient dish to prepare quickly and eat together. Definitely less effort than, for example, raclette, much healthier and at least as delicious! Have fun trying it out.

Love, Eileen

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Coconut Champignon Sauce II – with Pasta (Vegan)

Hello Guys,

you might already have seen the recipe for my Coconut Mushroom Sauce, which I created in October this year. Well, I made it again tonight, but with some changes. As I loved it, I thought I have to share this with you. The recipe is basically the same, I just added some more ingredients. It really is worth a try.

Coconut Mushroom Sauce with Pasta (2 big portions)

Ingredients

  • 400g of mushroom
  • 2 tbsp of coconut milk
  • 1 carrot
  • 1/2 parsnip
  • Vegan parmesan
  • 2 garlic cloves
  • 1 and a half big onions
  • Olive oil
  • around 200ml of broth
  • 1 handful of fresh parsley
  • Salt, pepper, and nutmeg
  • 300g of tagliatelle (I used spelt noodles)

First, wash the parsnip, carrot, and mushroom. Then cut the mushroom into slides, before you cut the carrot and parsnip into small sticks. Now cut the onion and the garlic into small pieces and put it with olive oil into a pan. I always cut the garlic into small pieces, then crush them with a knife so that the taste is stronger.

When the onion and the garlic are transparent, add the carrot and parsnip. Shortly afterwards (1 – 2 minutes) you can add the mushroom and cook everything until the vegetables are tender. Then add the broth, the coconut milk, and the spices. While the sauce is still cooking, cut the parsley and add it to the sauce.

Put salted water in a pot and put it on the stove. When the water is cooking, put the noodles in it. Cook them until they are al dente (time is written on the packaging).

Serve the noodles with the sauce and parmesan. If you do not find vegan parmesan you can eat the meal without it, it is still delicious. 🙂 Of course, if you are not a vegan, just use normal parmesan or Grana Padano.

Please leave a comment if you liked the recipe or if you have any additional ideas or any remarks. Bon appetit!

Love, Eileen

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Fresh Summer Rolls (Vegan)

Hello Guys,

here is a recipe which is not from me, but which I like very much. My boyfriend showed me how to make summer rolls some weeks ago. They are quickly made and very light, as they consist mostly of vegetables. He also used shrimps and salmon as ingredients, but when I made them last week I only used vegetables. So here is a recipe for how you could make them. But feel free to add any ingredient you like.

Summer Rolls

Preparation time: 30min

Ingredients

  • Salad (Romano)
  • Carrots
  • Cucumber
  • Paprika
  • Spring onions
  • Avocado
  • Rice paper
  • Sauce (Hot chili sauce, sate sauce)

At first, you have to prepare the vegetables. Cut everything into small pieces and put them onto a plate or a cutting board. We cut them into long thin slices. Then put water into a tall and slightly deep plate. Now you can start rolling your summer rolls! Just take another cutting board, dip the rice paper into the water on the plate, and put it on the board. Now you can put anything you like on one end of the rice paper before you roll it. To do this you just roll the paper around the vegetables, then fold the sides of the paper before rolling the rest. Place it on a new plate. As you see, it is very easy. Just pay attention to roll them quickly, if not they will get very sticky and wet, so it gets more difficult to roll them. When you rolled enough rolls (I always make around 8 to 10 rolls), you can take the plate and some sauces and start eating. Just dip them into the sauces and enjoy your meal!

As I did not have any sauce at home the last time I made a homemade dip to go along. I mixed yogurt, a smashed garlic clove, salt, pepper, and paprika powder. This dip also goes well with potatoes or oven vegetables. Attention: this dip is not vegan! But you can use a vegan yogurt such as oat yogurt or almond yogurt.

If you have any ideas for ingredients, please share your ideas by leaving a comment. 🙂

Love, Eileen

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Potato-Savoy-Champignon Gratin (Veggie)

Hello Everybody,

this recipe is very new. As I always try to cook seasonal and regional, there is a smaller choice of vegetables in the winter. I bought a savoy cabbage, while I still had some champignons and mozzarella, which had to be eaten quickly. Therefore, I tried to use everything which had to be cooked and which was available. I hope you like it.

Potato-Savoy-Champignon Gratin (2 portions)

Preparation time: 35 minutes; Baking time: 25 minutes

Ingredients

  • 200g of mushrooms
  • 8 potatoes (middle)
  • 6 leaves of savoy cabbage
  • 2 garlic cloves
  • 1 big red onion
  • 200g of Mozarella
  • 3 tbsp of sour cream
  • Olive oil
  • 200ml of broth
  • salt, pepper, nutmeg

Put the potatoes in a cooking pot and cook them for around 20 minutes. While they cook, wash the mushrooms and the savoy cabbage. Then cut the mushrooms into slices and the savoy into pieces. Now you can cut the onion. When the potatoes are finished, take them off the stove and out of the water. Put a pan with some olive oil and the onion on the stove. When the onion is transparent, add the champignons and after around 5 minutes the savoy. Let everything cook for around 10 minutes. Add the broth, the sour cream, the garlic (smashed), and the spices. While the vegetables cook in the pan, peel the potatoes and cut them into slices. Put them into a baking dish as a first layer. Then add the savoy-champignon mix on top. Cut the mozzarella into slices and place it on top of the vegetables in the baking dish. Let it bake at 220°C for around 25 minutes in the oven. Bon appétit!

The picture did not get very good, but it was very tasty. I hope you like it too.

Love, Eileen

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Eileen’s Bircher Müsli

Hello Guys,

today I share my recipe for a Bircher Müsli with you. As with the curry, it is not a real Bircher Müsli, as it is my own creation. But in my opinion, it tastes like a Bircher, so that is how I call it. For those who do not know it, a Bircher Müsli is a traditional swiss specialty for breakfast. I love it for breakfast as well as for dessert or as a snack in the evening. The fruits make it very fresh and healthier than something based on sugar. The milk makes the muesli creamy. I hope you like it as much as I do! 🙂

Bircher Müsli (2 portions)

Preparation time: 10 minutes, Steep time: 30 minutes

Ingredients

  • 200g of oats
  • 1 apple (sour)
  • 1 banana
  • 350g of red fruits (frozen) – I buy a mix of strawberries, cherries, currants, and raspberries
  • 1 handful of sunflower seeds
  • 1 tbsp of honey
  • 250g of quark
  • 200g of yogurt
  • 200ml of milk

Let the red fruits unfreeze. Then cut the apple and the banana into very small pieces. Mix the fruits in a big bowl with the oats, sunflower seeds, quark, and yogurt. Add the honey and the milk. Let it steep for 30 minutes, then serve it in a small bowl. Enjoy!

You can also prepare it in the evening and let it steep in the fridge overnight. Then you can enjoy it directly in the morning, while the texture is very smooth. 🙂 Also, I collected fresh walnuts this autumn, which taste very good in the muesli. Sometimes I also add a little bit of cinnamon. Feel free to add whatever you like. Get creative!

Love, Eileen

PS: I bought the bowl from the picture in a village called Soufflenheim (Alsace, France) at the Poterie Graessel. They have wonderful pottery. If you are in the region, go check it out. 🙂