seitan is my motor



September 2015



VeganMofo Breakfast Edition

Rise and Shine: Breakfast MoFo Edition |

I was quite sure I wanted to take part in the Vegan Month of Food again. It’s the most exhausting part of the year for us vegan bloggers. But it’s also the most exiting. Like good old times when reading and writing blogs wasn’t outdated yet. Last year I quit halfway through, I couldn’t keep up with my ambitious German Desserts II theme. This year I wanted to do something else, but I didn’t know what. But someone at the MoFo headquarters must have read my mind. For this year they made new guidelines and came up with a list of 30 themes, one for each day of September. I absolutely love this idea, it’s great to have some help and inspiration! I am also looking forward to what other people come up with for these themes. I still consider my blogging about German food at this kind of the year as a tradition, so I will try to loosely stick with it as well.

But now let’s get started! This is today’s theme:

Rise and Shine: Breakfast MoFo Edition |

When people ask me about my vegan diet, they don’t ask me, “Where do you get your protein?” They ask me “What do you eat for breakfast?” instead. In Germany breakfast is important, but it’s also the meal most people try not to put too much work into. So the main component of a German breakfast is bread. People eat Schnitte, Butterbrot or Brötchen. Butterbrot is a concept that most of you probably know from the Muppet Show, where it’s called smörrebröd. Schnitte is a noun derived from the verb schneiden, which means “to cut”. It refers to bread slices. Brötchen are like rolls. You spread them with butter and then decide if you want jam, cheese, or cold cuts on top. You see the problem there? If you’re vegan all you can put on your brötchen is plain jam. Or at least that’s what people think and that is why they throw me a commiserationg look and ask me about my breakfast. Which is weird, because by now there are tons of vegan spreads, cheeses, and cold cuts available. There’s lots of variety, but most of these foods can also be a bit costly. A much cheaper way to eat breakfast is müsli. And that is what I am having almost every single day. Germans don’t bother with cooking oats or pre-soaking them or whatever you can do to increase preparation time. We simply pour some milk and eat. (I swear there is soymilk in that bowl. It just got soaked up while I took the picture.) I usually add flax seeds or some other seeds like pumpkin or sunflower and one or two fruits. But much more importantly, I’ll have a coffee first thing in the morning. Otherwise I’m not even able to find the fridge.

Rise and Shine: Breakfast MoFo Edition |



July 2015



Quick Tomato Mint Salsa (Plus Sandwich Idea)

Fresh Tomato and Mint Salsa

Now that the temperature has finally cooled down and we’re back to a regular rainy German summer, I can think so much clearer! And suddenly all those hot weather food ideas are popping up in my head again. There is an abundance of fresh produce to choose from right now. Even though we don’t have a garden we managed to grow some tiny tomatoes on our window sills. Other vegetables we often get for free, like zucchini or chard. A couple of our neighbours also grow mint. And if any of you has ever planted this wonderful herb their garden, you know that it has the potential to overtake your whole patch. Mint invasion. When that happenens you will want to try and limit the damage by harvesting like a madperson and then handing out your herbs left and right. A couple of days ago P met one of our neighbours with a huge batch of mint in her arms and before P could even blink, he had one in his arms, too.

Now we’re having everything mint! Mint tea (hot and cold) and mint smoothies, mint in‏تبولة ‏  (tabbouleh) and in soups. I try to use a little of that huge bunch we have in our fridge every day. For a quick lunch I made this tomato salsa that calls for mint instead of cilantro. It’s a wonderfully refreshing sauce and a great sandwich ingredient as well. After I had made the salsa, I fried some tempeh slices in a pan and deglazed them with a huge splash of soy sauce. I toasted two slices of whole rye sourdough bread and spread both with a thin layer of peanut butter. Then topped one slice with tempeh, cucumber slices, and salsa. This is a perfect recipe for the next heat wave. It doesn’t need much preparation and you only have to turn on the oven to fry your tempeh. (Which cou could also prepare a day in advance. And now it’s your turn. Please help me out and share your favourite mint recipes!

Fresh Tomato and Mint Salsa

Tomato Mint Salsa


1 small onion (80 g)
1 clove garlic
250 g cherry tomatoes, halved
10 g (1/4 cup) fresh mint sliced into thin ribbons (or more to taste)
1 tablespoon hot sauce
1 tablespoon lime sauce
1/2 teaspoon coriander
salt and pepper to taste


  1. Place onion and garlic in a food processor and pulse until roughly chopped.
  2. Add remaining ingredients and process until the tomatoes are all chopped up and have released their juice. Don't process until completely smooth, this sauce should still be chunky.

Fresh Tomato and Mint Salsa