-
Welt Vegan Magazin
Such a honor to have my new retreat food recipes in the winter edition of german @weltveganmagazin. Obrigadissima !
-
Aquafaba Guide
My dear fans & followers.
Thanks for joining & supporting me during my showcooking for Celeiro at Veggieworld Portugal.
As promised herafter my new recipe invention: Raspberry Aquafaba Mousse with white chocolate.
I also prepared for you a little starter kit to get into the wonderful world of Aquafaba (chickpea-water). You will see it´s so fun and so yummy and 100 % plant-based. Enjoy ! -
Saúde Actual
Thanks for collaboration with Saúde Actual for publishing my recipe :
“Tagliatelle de castanha e tofu com sabor indiano”in the last edition N° 78 / Marco/Abril 2018.
We invented and photographed this delicious organic dish with Amelie Solange Martin / Magicnature
directly “From Farm to table – Da terra a mèsa” in the soyfields of south-ouest France 🙂 -
Vegan Yogurt Guide
My new article: “LESS IS MORE” Packaging-free vegan summer menu for yogurt lovers…:-)
…which you can find in the ECO123 – Summer edition #18 : How do we want to live? -
Think Pink
Have a look to my new article for ECO123 – print spring 2017 edition:
THINK PINK !
Head for a healthy, vegan, culinary spring with lots of colour. -
Raw Mango-Basil Cake
The vegan culinary scene in Lisbon is constantly growing and a lot of wonderful projects are given birth around me. In this post I would like to present you some talented raw cake maker:
my friends Raquel and Salomé from Hari Bolo.
Guess they were so kind to give me the recipe of their yummy Raw Mango-Basil Cake !;-)
You will be as amazed as me…Do it yourself and start your own DIY vegan raw cake adventure !
