ON THE MENU: @NAMASTEHANNAH X VEGAN GOODNESS

January 23, 2017

Berlin based artist and culinary explorer, Hannah Müller-Hillebrand picks two recipes from our new cookbook, Vegan Goodness to recreate at home. Over to you, Hannah…

My name is Hannah and I am a Design Student and Blogger from Berlin. I love expressing myself in a creative way, whether it is through art, writing my blog, fashion and in the kitchen.

I was so excited to try the „Vegan Goodness“ cookbook. When I looked through all the recipes it was really hard to choose one to start with. Each recipe is accompanied by beautiful photography to show you how it will – or rather – „should“ look like, once your done.

In the end I went with the pasta salad and for my sweet tooth, the homemade granola.

I always try to stick to recipes, but to be honest it never actually happens. I love to be wild in the kitchen and sort of make the dish my own. By adding different ingredients, leaving something out or not measuring correctly, it gives me a sense of freedom, which I really enjoy.

I started with gathering all my ingredients, like they do in all those cooking shows on TV and then realized that the pasta salad is the easiest thing you can prepare. You just need to cook your pasta and add the veggies of your choice. I went for some lettuce, topped off with tomato, onion and mushrooms. Then you mix in your pesto and you are done.

I had never made homemade granola before and I am always craving granola everyday. Literally. So I basically had to try it. With the granola I changed the chocolate and peanut butter out for raisins and even more maple syrup. And it turned out to be amazing.



UO: Have you always loved cooking? Or is it an interest you developed recently?

I have always loved cooking, but I don’t do it often enough to be honest. I find cooking very relaxing and I love that it brings people together. I feel like almost everyone has had one of these deep kitchen talks, that sometimes just happen after an intense cooking session. I love that.

UO: How long have you been vegetarian and why did you make that decision?

I first went vegetarian at the age of 7. I remember saying „Animals are friends and I don’t want to eat them.“ And basically that is still the reason, why I don’t want to eat meat today. Along with the environmental benefits and the simple truth, that I just wouldn’t be able to kill an animal myself. In my opinion you should be able to kill and prepare the food you eat, without feeling sorry or disgusted and I am not able to do that.

UO: Where are your favourite vegan or vegetarian cafes and restaurants to visit in Berlin?

Oh there are way too many! In Berlin it is super easy to follow a vegetarian or vegan lifestyle. In literally every restaurant you will find something to eat and most cafes have adapted to offer dairy-free milk as a regular option. But for the vegan-only places I am totally in love with „The bowl“. It is not only completely vegan, but also works with 100% organic and fresh ingredients. (And their dishes are definitely insta-worthy. So that is always a plus as well)

UO: What is your go-to breakfast to set yourself up for the day?

I absolutely love porridge with granola and fresh fruit. I am one of those people who is quite hungry in the mornings and a big bowl of porridge gives me the energy I need to start my day. It is super quick, cheap and easy and topped of with some apple or chocolate it is my perfect breakfast.

UO: What are three ingredients we will always find in your cupboard?

I am not sure if this counts as an ingredient but you will always find apples in my kitchen. ALWAYS. I usually eat at least 2 apples each day. As you know – an apple a day, keeps the doctor away! Haha

I always have cinnamon, as it is my favorite spice. I put it on anything. Into my food or on my coffee. Cinnamon is always a good choice in my opinion.

And the third would be pasta. Pasta is the saviour for all the times when unexpected guests come over and you have nothing in your fridge. A big bowl of pasta makes anyone happy.

UO: What is your go-to weeknight recipe that is delicious and quick?

I have recently been loving veggie-curry-bowls. I switch the ingredients up every time. It is basically a bunch of different veggies cooked with some rice and a bit of coconut milk and curry of course. It is super delicious and filling.

Pasta Salad



Ingredients

500g Pasta (spirals, shells, penne)
1 tbsp olive oil
200g brown mushrooms
1 bunch of asparagus
3-4 tbsp green pesto
20 cherry tomatoes
Pinch Salt
½ medium red onion, peeled and finely sliced
2 – 3 handfuls of rocket
4 tbsp roasted pistachios or flaked almonds





Method

1. Cook the pasta according to the directions on the packet. Once the pasta is cooked, drain and then immerse in cold water to prevent from cooking further. Strain once cooked.

2. Thinly slice the mushrooms and asparagus and cook in a little olive oil for 5 minutes until the mushrooms have softened. The asparagus still have a little crunch.

3. Stir the pesto through the pasts so that it is evenly coated, then add in the cooked mushrooms and asparagus plus all of the remaining ingredients. Garnish with the pistachios before serving.

4. Eat immediately or store in the fridge for up to 2 days.



Peanut Butter & Chocolate Granola



Shop: Elephant Mug

Ingredients

4 tbsp coconut oil
4 tbsp smooth or crunchy peanut butter
4 tbsp maple syrup
200g rolled oats
150g roughly chopped nuts (pecans, almonds, walnuts are all good options)
80g sesame seeds
10 medjool dates
30g coconut flakes
60g cacao nibs



Method

1. Preheat oven to 180 degree Celsius.

2. Melt the coconut oil, peanut butter and maple syrup together in a medium-sized saucepan. Add the oats, nuts, sesame seeds and cacao nibs to the pan and stir until evenly coated.

3. Spread the oat mix on a baking tray and bake for 15 mins.

4. During this time, remove the pits from the dates and finely chop into tiny pieces. It’s best if you keep a wet cloth nearby so you can wipe sticky fingers and sticky knife occasionally.

5. Add the dates and coconut to the oat mix, stir and bake for another 5 minutes, keeping an eye on it as the coconut can burn very quickly.

6. Allow to cool on the tray and then store in an airtight container. It will keep at room temperature for 1-2 weeks.

7. When ready to eat, serve with a nut milk of your choice and whatever fresh fruit you have around.





Shop: Vegan Goodness