Gemmotherapy with Lauren Hubele

Lauren’s Kitchen

Lauren's Kitchen

Lauren Hubele shares some of her favorite plant-based recipes from all over the web.

Marie’s Focaccia with Spinach and Tofu

December 9, 2018

Marie’s focaccia aux épinards et tofu soyeux It should come as no surprise that one of my newly acquired Foix friends runs a charming plant-based restaurant. What is truly a surprise is that in the small town of Foix, she fills every table of her petite café daily. In the thirty precious minutes Marie granted…

Lauren’s Aubergine and Champignon Curry

December 1, 2018

So here is how this came to be. I’m a day away from switching houses and still hanging out in my fridge are two shiny aubergine and a bag full of fresh mushrooms. Funny enough they are sharing the shelf space with half a can of coconut milk. I don’t know if you see a…

Lena’s Vegan Borsch

November 24, 2018

So to be completely honest testing Borsch recipes was never quite on my radar, that is until I had a visitor from Kyiv. Who knew?  Now I am an official Borsch fan and no doubt you will be too once you give Lena’s vegan version a try. Ingredients 2 medium sized potatoes 1 medium-sized carrot…

Avocado Cashew Cream with Zucchini Spirals

Aug 20, 2018 | 0 Comments
Avocado Cashew Cream with Zucchini Spirals

Yes, it IS another zucchini recipe. But honestly, I just could not help myself after experiencing a bowl of this deliciousness at Samsara in Cluj this past weekend. We can blame my obsessive nature on the fact that I could not get this dish off my mind. But trust me – you need to try this! Creating your own zucchini spirals is a snap with a kitchen tool of your choice, or head over to Whole Foods for a package…

Read More

Vegan Zucchini Fritters

Jul 31, 2018 | 0 Comments

This is a handy recipe to have around when there happens to be a few assorted vegetables but not enough of anything to make a full meal. These fritters have become a family favorite for sure and there is never a leftover in sight. That was even true today when we doubled the recipe in an attempt to use up more veggies from the garden! Basic Ingredients 4 cups shredded zucchini (about 4 medium-size zucchini) – sub out for any…

Read More

Creamy Lemon Zucchini Soup

Jul 23, 2018 | 0 Comments

It happens to be every gardener’s dilemma this time of year – what to do with all the zucchini? It’s impossible to have too many recipes for zucchini. Apparently it is an international problem as well because our neighbors down the road gifted us with a basket full last Sunday morning. Moments later, a summer storm rolled across our mountain top and rain and soup just happen to be a favorite combination of mine. With a little improv from spices…

Read More

Herbed Polenta

Jul 16, 2018 | 0 Comments

I love to work with recipes that are easily modified and polenta certainly fits in that category. This particular version can be eaten creamy almost porridge like or firm and cut into slices. Even the slices themselves can be served as is, pan roasted in a small amount of olive oil, grilled briefly on a bbq or under an oven broiler. As you can see, there are plenty of options to choose from and you will want to select a…

Read More

Nut and Seed Bread

Jul 11, 2018 | 2 Comments

I’ve shared this simple and satisfying gluten free bread recipe in a previous blog post. However, it absolutely deserves a place of honor on it’s own. What I love so much about this recipe is how easily it can be modified, mixed together in a flash, and is so delish! All the nuts and seeds are interchangeable and the oats can be subbed out for Buckwheat flour, Quinoa or Millet Flakes. Now that my retreat has come to a close…

Read More