EDAMAME CREAM WITH GLUTEN-FREE WASABI-WAKAME CRACKERS


 Concept, Cooking, Photography: Anna Wegelin

Oh baby that cream, those crackers…movie night…it’s on! 

Ingredients - Cream 
A bag of edamame
Vegan cream cheese (150 g)
2 tbsp. soy yogurt
1 lemon
1 avocado
1 shallot, 3 garlic cloves
Salt & Pepper
A bunch of parsley

Ingredients - Cracker
2 cups of gluten-free flour
1/2 cup of water
Salt & Pepper
3 tbsp. soy sauce
A tsp. of wasabi
1/2 tsp. dried fennel 
1 stick of vegan butter (room temperature)
1 tbsp. wakame

Instructions 
  1. Preheat your oven to 200 degree. 
  2. Mix the edamame, cream cheese, soy yogurt, avocado and lemon with a hand blender, until it’s slightly creamy. 
  3. Chop the parsley, saute the garlic & shallots and add it to the cream. 
  4. For the crackers, mix the water, salt & pepper, soy sauce, wasabi and wakame together. Let it rest for about 10 minutes. 
  5. Now add the flour and butter to it and knead it until you have a firm dough. Add more flour or water to your dough, if necessary.  
  6. Roll the dough out very thinly. I rolled mine on baking paper to avoid a mess. 
  7. Slice the dough into pieces.  
  8. Bake your crackers for 20-25 minutes until they're golden. 

Notes
For some extra shimmy shimmy, crash a hand full of wasabi peanuts and work into your cracker dough. 


Concept, Cooking, Photography: Anna Wegelin

FAVORITE JAPANESE LUNCH IN HAMBURG


I must say I’m super picky if it comes to sushi or any other Japanese food, luckily I’ve found some really good spots here in Hamburg. Today for instance I had sushi at Japan Feinkost, it’s actually a Japanese supermarket, but they also serve food during opening times. I had miso soup, inari & avocado sushi and it was so delicious. The rice man, on point, like the best sushi rice I had in a while. 

I am also a huge fan of Daruma and Matsumi here in Hamburg. Daruma feels like home to me and Matsumi is king if it comes to high Japanese cuisine. Matsumi also has a vegan menu, but you have to ask for it. Happy Japanese eating everyone! 



BREAKING BREAD / THE YUMMIEST & HEALTHIEST BREAD EVER


Cooking, Photography: Anna Wegelin 

Bread that is actually good for your body? I know I couldn’t believe it myself, but it’s true. This bread recipe here is gluten-free, vegan, high in protein, rich in fiber, healthy and delicious as fuck. It seriously blew my mind the first time I’ve tried it. Plus it's ridiculously simple. There is no way I will ever go back to any other bread, but see for yourself and let me know what you think of it.
Thank you Fabian and Philipp for showing me a whole new world with this recipe. 

Ingredients
135 g sunflower seeds
90 g flax seeds
60 g raisins
60 g dried plums
65 g hazelnuts or almonds 
145 g rolled oats or buckwheat
2 tbsp. shia seeds
4 tbsp. psyllium seed husks
1 tbsp. sea salt 
1 tbsp. maple syrup
3 tbsp. melted coconut oil
350ml water 

Instructions
1. Combine all dry ingredients in a loaf pan. 
2. Whisk together maple syrup, coconut oil and water and add this to the dry ingredients. Mix well until the dough becomes thick.
3. Let the mixture sit for at least two hours, all day or overnight.
4. Preheat your oven 175 degree.
5. Bake the bread for 20 minutes, then remove the bread from loaf pan and bake for another 40 minutes. 
6. Let your bread cool down, before slicing. 

Notes
The psyllium husk is essential, the bread won’t bind without it. Maybe you will  try a version with olives, dried tomatoes, herbs, pines, macadamia, chestnut, peanuts, chickpeas, pistachio, you name it! Happy healthy baking. 




Cooking, Photography: Anna Wegelin


ALL EYES ON COMFORT FOOD


Concept, Cooking, Photography: Anna Wegelin
Hi Autumn, how is you? It’s nice to see you again. My wardrobe missed you and so did I. But why are coming with this massive feeling of tiredness, huh? 
Seriously guys I’m so sleepy these days, I feel like ready for hibernation. The only reason to stay awake for me is…Comfort Food! And this comforting hot Pumpkin-Parsnip Soup with a cold herbed sage, parsley, thyme cream was so delicious, I almost forgot about my hideaway plans.

Ingredients
Pumpkin (I’ve been using Blue Hungarian, excellent in taste)
Parsnip
Shallots, Garlic
Carrots
Nutmeg
Thyme, Parsley, Sage
Salt & Pepper, Olive Oil 
Pumpkin Seeds
Soy Yogurt 
Water / Veggie Stock

Instructions
1. Roast the pumpkin, parsnip, shallots, garlic, a few twigs of thyme and the carrots in a large saucepan.
2. Cook gently for about 10 Minutes and then add water to it. Let it boil for another 20-30 Minutes. 
3. Mix all that with a hand blender until you have a smooth pureé.
4. Season the soup well with salt, pepper and nutmeg, to bring out the nutty and sweet flavours of the pumpkin and parsnip. 
5. Blend the soy yogurt with a good amount of parsley, sage, thyme, olive oil, salt and pepper.  
6. Enjoy

Notes
Garnish your creamy and luscious Pumpkin-Parsnip Soup with pumpkin seeds, nutmeg and fried sage leaves if you like. I also had freshly baked bread to it, delicious!


FOODSPIRATION / CRUNCHY BREAD SALAD


Concept, Cooking, Photography: Anna Wegelin

Bread what? I know! From the gluten-free Apple Pie straight to the Bread Salad. I do eat bread from time to time though, but then it’s the handmade, whole wheat, organic bread from the energy-efficient bakery Effenberger. A super fine bakery chain from Hamburg.

I must say since I’m vegan, I noticed that people around me simply don’t know whats in their bread. None of them know, not the cook, the waiter or the shop assistant…all I hear is that they get the bread delivered. Sometimes I ask, but then it’s because I wanna see them sweat. I know, so bad. Anyhow it seems like people don’t care what's in their food, as long as it tastes good, fair enough. But know what tastes good and brings you all the energy you need? That's right, it's this Crunchy Bread Salad up here. 
We got the beans and the bread with a high amount of fiber, the tomatoes with their antioxidant benefits, vitamin C and beta-carotene, tasteful shallots, freshly chopped parsley, pumpkin seeds and soft feta-ish tofu with dried tomatoes. So simple, but so good. 

Ingredients
Toasted Bread
Sliced Tomatoes & Shallots
Big Haricot Beans
Pumpkin Seeds
Parsley
Tofu with dried Tomatoes  
Salt & Pepper
And a good amount of fruity Olive Oil 

MAKE YOUR HOME SMELL LIKE APPLE PIE / VEGAN AND GLUTEN-FREE


Concept, Cooking, Photography: Anna Wegelin

Cocooning, work, music and delicious comfort food, that is all I need these days. I can already hear my friends asking me, what I have been up to all autumn long. To be honest, I’m busy making my home smell like Apple Pie. Happened last weekend. I baked an Apple Pie with apples I’ve been picking myself on a fruit farm. We have this beautiful fruit-growing region nearby Hamburg, called Altes Land, with apple fields as far as your eyes can see. Truly charming. Gosh and those apples, super tasty. So tasteful, that this Apple Pie comes simply with cinnamon and a gluten-free crunchy walnut & oat crust.
Happy Apple Pie Cocooning!

Filling                                                              Crust
6-8 big Apples                                                  1 cup of gluten-free flour
1/2 cup of water                                               1 cup of gluten-free oats
2 tea spoons of cinnamon                               1/2 cup of walnuts
1/3 cup of sugar                                              1/2 cup of sugar
1 tea spoon vanilla                                         125 gram margarine (or use coconut butter instead) 
                                                                       A few spoons of water
                                                                       Pinch of salt 

Preheat your oven to 180 degree.
For the Crust-Chop the walnuts and mix them with the flour, oats, sugar and salt. Add the margarine and some water. Press the mixture into a springform pan.
For the Filling- Slice as many apples, as you can fit in your springform pan. Pureé two apples with the water, cinnamon, sugar and vanilla and pour it over the apple layering.
Bake your Apple Pie for 50 minutes and serve it hot with ice cream or enjoy your pie simply with a cup of tea.

Concept, Cooking, Photography: Anna Wegelin

THE VEGAN FOOD GUIDE TO HAMBURG



Photos, Guide: Anna Wegelin


It’s been 8 months now, since I’m vegan and I must say I’m getting more enthusiastic day by day. It started as something to broaden my horizon and knowledge of food, but somehow it turned into one of the best thing I’ve ever experienced. Well lucky me I’m enjoy cooking to the fullest, so I wasn’t really struggling with changing my eating habits, but I know by fact that being vegan is unthinkable for most of the people out there. Every time the topic comes up, the first thoughts I hear is ‘Oh I wouldn’t know what to eat anymore’. 
I guess my foodspiration for you folks proves you wrong, vegan food is tasteful and you can actually eat more than just carrots or broccoli. So when DISCAVO, a hotel comparison portal asked me to create a Vegan Food Guide for the most terrific city in the world Hamburg, my young vegan heart went wild. Eating Burgers, licking Ice Cream or sipping on delicious healthy Shakes for work…my pleasure! 


The Vegan Food Guide to Hamburg introduces you to my favorite food spots, as such as The Vegan EagleDear MatsuMonkey Deli and many more (Find a list below). It’s written in german and I hope you guys will like it, or even better maybe you will check out my suggestions…it’s worth the taste. 
Now you have the guide and the inspiration...eating vegan has never been yummier or easier. 



Photos, Guide: Anna Wegelin 

Veganz
Schützenstr. 21
22761 Hamburg-Altona


Vincent Vegan

Liberty Hamburg 
Fischmarkt 11
22676 Hamburg 

Monkey Deli 
Glashüttenstraße 85a
20357 Hamburg


The Vegan Eagle
Wischhöfen 4
22415 Hamburg

Dear Matsu
Erikastraße 47
20251 Hamburg Eppendorf


FAST FOOD - OVEN ROASTED VEGETABLES, MAGIC YOU CAN TASTE



Concept, Cooking, Photography: Anna Wegelin 

Oven Roasted Vegetables, the oldest food magic trick of all times. I know I’m not suppose to disclose it, but this is how the trick goes…preheat your oven up to 200 degree. Grab an oven pan, choose your favored weapons and sprinkle your vegetables with salt and pepper. Fill up your pan with a little bit of water and gently pour olive oil over your veggies. Leave them for about 35-45 minutes in the oven….and et voila Abracadabra…Magic! 

Trust me your outcome will taste astonishing tasteful and it is so simple. I’ve been only using eggplant, tomatoes, butternut squash pumpkin, garlic, zucchini, shallots and it tasted heavenly good. Enjoy guys. 



Concept, Cooking, Photography: Anna Wegelin 

GLUTEN-FREE VEGAN SWEET POTATO-PUMPKIN GNOCCHI WITH SAGE, CHANTERELLE MUSHROOMS AND CHILI ROASTED HAZELNUTS



Concept, Cooking, Photography: Anna Wegelin 

This summer has been a watermelon, so juicy, sexy, sweet and soft. I fell in love, truly, madly, deeply. But as we all know nothing lasts forever, seasons come and go and I embrace that.
So sitting here in my kitchen with the last rays of summer sun on my neck, I’m already preparing for autumn to arrive. And you know what? I can’t wait y’all. 
So while you’re going through your wardrobe searching for your cardigan, I warm up differently: I’m reading sexy whatsapp messages and thinking of my favorite recipe at the moment, which I’m more than welcome to share with you. 

Gluten-free Sweet Potato-Pumpkin Gnocchi with Chanterelle Mushrooms, Sage and Chili roasted Hazelnuts. 

The dough only needs following ingredients: Flour, Sweet Potatoes and Pumpkin. The latter you can easily prepare in the oven. Therefor roast your Pumpkin for like 25 min on 200 degree and the Sweet Potatoes for round about 40 minutes. Simply pick them with a fork, you will feel it if they’re ready.
Now cool everything down and combine all the ingredients. Add as much flour until you
have a smooth, not too firm dough. Watch out guys, you need to find the right amount of flour for your Gnocchi dough.
So before you roll an army of it, test them. If they will fall apart while boiling, you might have used too less flour. They should be soft and ready to savor in your mouth.
After your kneading exercise you can shape your Gnocchi’s the way you like them. As you can see I finished mine with the tines of a fork.

Before I started cooking my Gnocchi’s I sautéed the Chanterelle Mushrooms, with
Sage and Garlic. I love Garlic, so I used a lot.
Roast the Hazelnuts separately with Chilli and other hot spices you can find in
your kitchen. Bring a large pan of salted water to the boil, get your Gnocchi’s in there and
wait for them to rise to the surface.
Now give them a quick sauté with the Mushrooms and serve your hell of a dish
with your Chilli roasted Hazelnuts. Enjoy. For the love of food. 


Ingredients

For the Gnocchi’s:
Pumpkin (Butternut Squash, Hokkaido, Muscat, whatever you find)
Sweetpotato
Gluten Free Flour
Salt & Pepper

For the Magic:
Sage
Chanterelle Mushrooms
Hazelnuts
Chili
Garlic





Concept, Cooking, Photography: Anna Wegelin 

MARRAKECH PHOTO DIARY PART III



Photos: Anna Wegelin 

Guys, I’m suffering from wanderlust. I’m checking flights to Thailand, Bali five times a day! Istanbul sounds good too though. Hope I can pack my bags soon. And talking about how beautiful and nice Marrakech was, no this is not working folks, sorry. Can’t even look at the pictures. 










Photos: Anna Wegelin 

SWEET ESCAPE...LE JARDIN MAJORELLE / MARRAKECH




Photos: Anna Wegelin- Mom

The Jardin Majorelle in Marrakech is truly one of the most beautiful places I’ver seen. Yves Saint Laurent and Pirerre Bergé discovered this oasis already in the 60s. Yves would say he was able to find an unlimited source of inspiration in the Jardin Majorelle. No doubt if you have shady lanes, trees, exotic plants and pools filled with water lilies and lotos flowers around. I will show you guys more pictures of the Jardin Marojelle soon. 





Photos: Anna Wegelin- Mom 


MARRAKECH PHOTO DIARY PART II

Photos: Anna Wegelin 

One of my most favorite spots in Marrakech was the Maison de la Photographie. Somehow this place felt like an oasis to me. I loved the moroccon photography that was shown, the house itself located in an old area of the medina, but mostly I liked the rooftop terrace cafe with an breathtaking view all over Marrakech. I went there several times just to enjoy a cup of mint tea while reading. The food was good there too though, try the eggplants if you're around. They're finger licking good, I promise! 




Photos: Anna Wegelin