Instagram: @thegreenchocolate | thegreenchocolate.de
Your latest food discovery?
To replace eggs, I swear by using 3 tablespoons natural soy yogurt with 1 teaspoon vinegar and ¹⁄³ teaspoon baking soda (replaces 2 eggs). Whisk that together and let rise for 5 minutes. You can use it like beaten egg whites. It’s best for muffins and cakes.
THRIVE Lightning Round
1. Something you always have in your bag?
Definitely my camera or my phone just to capture every moment.
2. Best advice you’ve received?
My great-grandfather once told me, “Be proud of who you are and what you do!”
3. Where do you get most of your inspiration?
American food blogs and regional food markets.
4. What hashtags do you use to find inspiration + food?
5. Ingredients you can’t live without?
Ginger, cinnamon, turmeric and cocoa powder.
6. What’s the fastest way to shift your mood?
A homemade muffin and cuddling with our dogs, Bella and Cody!
7. Something we would not know about you?
I love the music of Rammstein.
Mac ‘n’ Cheese Sauce
120 g macaroni
1 large or 2 small potatoes (about 200 g)
1 small carrot (about 50 g)
1 small onion
60 g vegan margarine (like Alsan)
40 g cashews
Juice of ½ lemon
Some plant-based milk
2 tsp hot mustard
½ tsp salt
Black pepper or cayenne pepper
2 burger buns
2 handfuls arugula
1 red onion
4 tbsp vegan remoulade
Mac ‘n’ Cheese Sauce
Cut the potatoes, carrots and onion into pieces and add them into a saucepan. Add just enough water to cover and cook for about 15 minutes or until soft. Let cool a bit before adding the veggies and the remaining water into your food processor. Run on high until creamy. Add the rest of the ingredients and mix again. Set aside while you cook the pasta in salted water. Fold the cooked noodles in the vegan cheese sauce and let chill while you prepare your burgers.
Wash the arugula, peel the onion and slice the avocado. Cut half of the onion into small cubes and stir-fry it in a small pan with some olive oil until golden brown. Slice the other half. Spread the remoulade on your burger buns, then add the arugula and the mac ‘n’ cheese. Top with the brown on - ions, fresh onions and avocado slices.