BLOG

Cheesecake New York style (nut-and soy free)

If you would have asked me two months ago what I miss most in my plant based life, my answer would have been: cheesecake! One of my favourite cakes ever since I tried it for the first time in Israel in 1985. I was hooked from the first bite! Sure, I’ve had plenty of vegan…

Veganize it, part two!

Last time I talked to you about substitutes for plant based feta. This time I want to show you alternatives for parmesan and ricotta cheese and eggs. Three important ingredients in Ottolenghi’s recipe for ‘Aubergine dumplings alla Parmigiana’

Veganize it, part one!

There are a good deal of great recipes where non-vegan ingredients are key. Ricotta, feta, Greek style yogurt and eggs to name a few. That leaves one with two choices: either you skip those recipes, or you transform the recipe into a plant based version. Here is how to!

Fresh figs, three different ways how to use them.

During this heat I have been standing on my bedroom balcony quite a few times, staring with a mix of admiration, awe and envy at my neighbours fig tree. A fully grown tree bursting with an enormous amount of figs, undoubtedly as a result of this warm and sunny weather, within my reach!

Loading…

Something went wrong. Please refresh the page and/or try again.

Brünhilde Albers

About Me

Hi, I’m Brünhilde, Dutch, mother of four sons, married to a devoted endurance triathlete. Together we embrace a plantbased lifestyle since 2012. This website is designed for you. By sharing my recipes, our culinary travels to Tel Aviv, cooking workshops and coaching, I invite you to join me in experiencing the joy of a plantbased lifestyle, every day and everywhere!

Subscribe to My Blog

Get new content delivered directly to your inbox.