Rich and creamy Vegan Tomato Pepper Sauce

First of all - I do know that my plate is topped with Turkey breast stripes and turkey breast does not equal vegan. All I want you to know is that the rich creamy sauce is fully vegan and by the way totally healthy and the best sauce I've ever created to be honest. So try the recipe and taste it by yourself!

Rich and creamy Tomato Pepper sauce (serves 4-6):

• 2 red Bell peppers
• 2 Tomatoes
• 1 cup cashews soaked overnight
• 1 Tbsp vegetable broth
• 2 cups water
• 1 onion
• 1 glove garlic
• 1 Tsp coconut oil
• dash of orange juice, salt, pepper, kurkuma

1. Heat coconut oil in a deep dish.
2. Throw in onions and garlic rarely chopped.
3. Meanwhile roughly chop bell pepper and quarter tomatoes.
4. Throw in The bell peppers and add one cup of water.
5. Let simmer for about five minutes.
6. Add tomato, broth and water.
7. Let that cook for another five minutes.
8. Throw mixture into a stand mixer and add drained cashews.
9. Mix until well blended and set back on the stove to season to taste.
10. Add as a sauce to zoodles, pasta, rice or anything else you desire.
11. Top with turkey, chicken or any other meat if you like, you can also top it with tofu to keep it vegan. I also added some sundried tomatoes.

Tipp: You can also add a little more water - or to keep the creamy consistancy coconut milk - to use the base as a really tasty, creamy soup. Enjoy!

'THE BREAD'

It wasn't too long ago that I did not do anything at all in my kitchen but eat what my mother would set me on a plate. Today I am nearly obsessed with preparing as much food as possible in -meanwhile to be called - my kitchen. Therefore it was just a matter of time until I started to bake my own bread. I tried multiple types and I found two favorites. They did not remained only my favorites - it turned out that everyone in my family is obsessed. And by obsessed I literally mean it. I have to bake two batches most of the time because my boyfriend also wants one just for himself. Here I want to share a recipe of the joghurt carrott bread I really love - try it, love it! Let me know in the comments below if you are interested in having me post the other recipe as well.

The original recipe I found on HighFoodality!

Joghurt Bread (One giant batch):

• 500g any type of flour (I use Whole Wheat)
• ½ Tsp Natron
• 1 bag baking powder
• 150g Seeds (I use whatever I have - sunflower, sesame, pumpkin, hemp)
• 2 Tbsp millet
• 200g carrots ( I also tried zuccini which was awesome as well)
• 350g Joghurt
• 1 egg
• seasonnings as rosemary if desired 

1. Preheat oven to 180°C
2. Great carrots and mix with joghurt and egg.
3. Mix together dry ingredients only using half of the seeds and millit. 
4. Fold in wet ingredients until you will get a firm, slightly sticky dough. (Dough shouldn't be too dry)
5. Form a big loaf and cover slightly with water.
6. Spread remaining seeds over the loaf and put into the oven for at least 45 minutes.
7. Take the loaf out and knock on the bottom. If it sounds hollow your bread is all right.

Enjoy your bread while it is warm and the butter melts away on top - that is when it is best! You can still wait for it to cool and store ist in an air light container or paper bag which I prefere most ;)

Craving Gnocchi

Hello 2016! And hello healthy happy me! Let's start the year with an awesome intuitive eating recipe, shall we? Since restriction does everything with you but making you unhappy it is just not worth the struggle. So if your head screams for a certain food then go for it and enjoy it. So here is my recipe for -this time not homemade- gnocci salad!

Have a great year 2016 and be kind to yourself!

Gnocchi Salad (serves 4):

• 1 Package fridge gnocchi (around 4 cups)
• 1 block smoked tofu
• 2 cups cherry tomatos
• 1-2 fennel roots
• 1|3 cup herb butter ( I used homemade because I like it better but any kind works)
• 5-6 spring onions
• salad
• dressing 
• 1|3 cup water
• 1 Tbsp mustard
• 1 Tsp Agave 
• 1,5 Tbsp Balsamic vinegar
• 1 Tsp oil of choice
• Salt pepper pepper flakes to taste
• hemp seeds to top it off (optional)
• pomergranate (optional)
• seasonings to taste

1. Heat a pan and melt the herb butter.
2. Cut all your veggies and tofu into small bit sized portions.
3. First throw in the gnocci so they get the taste of the herb butter.
4. Throw in fennel and onions after a couple of minutes.
5. Add in the tofu carefully.
6. Meanwhile whip up the dressing. I like to put everything into a bowl that I can top off with a lid and shake so all the ingredients will blend together perfectly.
7. throw the tomatos into the pan and season everything with salt, pepper, bell pepper powder, garlic, tumeric and everything else you desire to taste.
8. Serve your salad with the dressing and top everything off with the gnocci mix and sprinkle with hemp seeds and pomergranade.
9. Enjoy your meal!