Category Archives: Food

The Good Hood, Bielefeld

the good hood bielefeld at
the good hood bielefeld at
the good hood bielefeld at

This lovely little place, the good hood, is a new restaurant that has opened in central Bielefeld. There are a lot of areas in town that are dull and grey, where you’re convinced nothing interesting will happen. And suddenly stuff changes. One such place is a former electronics shop not far from the train station, wedged between the railway and an overpass. It’s been abandoned since before I’ve moved here, and then suddenly: construction! Then: tables! Chairs! A new restaurant!

New places to eat are always exciting, especially since my former watering hole and safe space closed down a couple of months ago (which, by the way, I still haven’t found an adequate replacement for. Yes, I’m gutted. I don’t want to talk about it.)

It has apparently turned into a mixture of a restaurant and a club; I’m not too fond of clubbing (plus according a friend, they “don’t play any good techno”), but I did venture out with my mama for some good ol’ grub.

the good hood bielefeld at food they serve is freshly homemade — because I am me, I ordered the veggie burger, made with a tempeh patty, corn salad, cucumber, tomato, bbq sauce, and wasabi mayo (well, I subbed it for a lime-ginger one). Plus a side of sweet potato fries and a peanut dip. The burger was smaller than I’d expected, but all of that did only cost €8.50, soo I’m not complaining.

The chai I had was a bit more expensive than the average in town, but only by maybe 30 ct. And there’s not much to say about it; as far as I can tell, it’s the same kind of powder mix you get in most cafés (i.e. David Rio chai), and I don’t mind it at all. It was as good as anywhere else. They do charge more for dairy-free milk, which is a drag.

One thing that is definitely missing from the menu so far is any kind of dessert. Seriously. There’s nothing. All the small dishes that you might want to have if you just nip in for a coffee or so are savoury. They definitely need some sweet stuff. Plus, it says nowhere on the menu that they’re only serving the burgers from 5:00pm, which is a bit of an oversight as well.

What I adore about this place though is the decoration; there are flamingos everywhere. Well, flamingos are all over the shops at the moment as well, but I don’t mind that at all, I like them. There are a lot of cozy seats tucked into corners, some tables outside (and although it’s right by two noisy streets, it’s actually quite nice) and nice big windows.

All in all I’m excited about the good hood, and can’t wait to order my way through their menu. The curry sounds enticing. And if they actually decide to do some cakes and stuff, I will definitely come back.

in Food.

Semolina Porridge – My Favourite Vegan Winter Dish

Vegan Semolina Pudding Recipe at

Ohh I could write songs about semolina that still wouldn’t do this nifty little grain justice. I love me a good porridge in the morning (or any time of the day, really) – but I have noticed that oats tend to be kind of heavy on my stomach, which doesn’t make my UC very happy. So there’s that. Upon remembering I still had semolina in the cupboard, I tried making that instead, and oh, it’s so much better for me!
I feel like it takes a bit of a more watchful eye than oatmeal porridge does, but I can deal with that.

So what is semolina anyway? In Germany, we refer to it as “Grieß” – it is the coarse, gritty byproduct of the milling of durum wheat (or common wheat) and can be used in making pasta, puddings, couscous and, well, porridge.

It’s also pretty good for you: rich in fibre, protein, B-complex vitamins (esp folate and thiamine) and potassium. Granted, not quite as much as oats, in comparison, but again – I’ll gladly take that.

Vegan Semolina Pudding Recipe at

You can eat semolina porridge hot, lukewarm, cold … the longer it rests, the gloopier it gets. Pardon, I could have phrased that nicer – the longer it rests, the more it holds together, so you can turn it into a pudding rather than a porridge.
Personally, I love this as a winter breakfast, because it keeps you full for long and makes you feel all warm and cozy. That’s also what makes it perfect after a day out in the cold!

But long story short – here goes the super easy recipe!

Vegan Semolina Porridge

Vegan Semolina Pudding Recipe at

Ingredients (serves 1):
250 ml (1 cup) dairy-free milk
2 Tbsp semolina
1 Tbsp applesauce (optional)
maple/agave syrup (to taste)

ONE. Heat the milk in a small saucepan on medium heat. You can also easily use 200 ml milk + 50 ml water, it doesn’t make much of a taste difference. Bring to a boil.

TWO. Slowly add the semolina while stirring with a whisk. Reduce heat.

THREE. Let simmer for 2-3 mins while stirring well.

FOUR. Add applesauce (or don’t; I love it though) and syrup or other sweetener to taste. You could also add fruits or berries, chia seeds, chopped dates or jam at this point. The possibilities are endless!

Personally, I like to add cinnamon and vanilla (which goes especially well with the applesauce), as I did this time. My brother gave me a spice mix for Christmas with sugar, vanilla, star anise and cinnamon, which I like to use as a topping for semolina porridge (as you can see in the picture).
It’s soo simple to do, and perfectly adaptable to your personal taste!

Do you have any other suggestions how you could tweak semolina porridge?

in Food.

Quick & Easy Avocado Spinach Pasta (Vegan)

‘Tis the season to write something for all those of you who are a bit sick of Christmas posts.
Everybody loves avocado – right? I mean, I sure do. This recipe is something that came into existence after an exasperated look into my not-so-well-stocked fridge. I noticed a half-full bag of a pretty sad half-wilted spinach, as well as half an avocado that had also seen better days. Not to worry, still good, still edible, so I pretty much just put them both in a food processor, blitzed them up and there we go. No seriously. It was that easy. So yeah, all you need for this is a pot to boil pasta in, as well as a food processor or stick blender – though you could probably get away with just really finely chopping the spinach.

It’s perfect for those days where you’re ridiculously lazy (so 90% of my existence) or need something quick. This takes as much time as the pasta needs to cook, and that’s it. Brilliant. And since I almost always have avocado and lime at hand, it should be much more of a staple in my house.

vegan avocado & spinach pasta

 Vegan Avocado Spinach Pasta

Ingredients (serves 1):
½ avocado
2-3 handfuls raw spinach
lime juice
pasta of your choice (wholewheat spaghetti in my case)

1. Boil pasta. I don’t think I need to explain how. (Do I?)

2. Wash spinach. Combine avocado and spinach in food processor. Blend.
(If you don’t have a food processor, chop the spinach, mash the avocado with a fork.)

3. Season to taste with lime juice, pepper and salt.

4. Drain pasta. Combine with the sauce. Done.

Did I lie when I said this was ridiculously easy? So easy, it’s almost embarrassing to call this a recipe? (Almost.)
I’ve had avocado pasta before, and it still is one of my favourite dishes. It’s amazing.

You can easily leave out the spinach, if you don’t like it (or don’t have any). I pretty much just put it in because I still had some that needed to be used!

in Food.

Zimtsterne – Vegan German Christmas Baking

Vegan Zimtsterne Recipe at

Hello my dearies, despite getting all up on yo’ face with my anglophilia, sometimes my German roots do show. Especially when it comes to Christmas baking. I confess I actually don’t know (or care) exactly how German these cookies are (or aren’t), but I like them, I always eat them during advent, and you’re gonna have to live with it.

Now, what are Zimtsterne, you ask? Well, translated it means “cinnamon stars.” And that’s exactly what they are: cinnamony, nutty, lemony goodness with sugar on top.

Vegan Zimtsterne Recipe at

This is the first time I’ve ever tried making them myself, and I’ll be quite honest, it was a bit of a mess. The dough is hella sticky. Of course, you could just flour your surface and rolling pin and hands and everything that doesn’t run away in time into oblivion, but since the recipe was naturally gluten-free, I wanted to keep it that way. It was alright, I just pressed down the dough instead of rolling it out, and washed my hands after every time … it was totally not a huge mess and time-consuming, no, no, not at all …

Enough complaining. Off to the bake-mobile!

Vegan Cinnamon Stars


200g icing sugar + more for the icing
2 Tbsp cinnamon
8 Tbsp water
1 Tbsp lemon juice + more for the icing
200g ground almonds
200g ground hazelnuts
1 Tbsp orange zest ( = from approx. 1 orange)

1. Preheat the oven to 250°C (=480°F).

2. Combine all ingredients in a bowl and knead into a messy, sticky dough.

3. Flour your surface (or don’t) and roll out the dough to ca. 1 cm thickness (or just squish it down until you think you’ve done a somewhat even job of it)

4. Cut out the stars. Or y’know, you could make a cinnamon santa for all I care, but this is all about stars.

5. Bake them in the oven for 3-5 minutes. No, I’m serious. Don’t keep them in for more. They’ll be dry and nasty. Zimtsterne are meant to be chewy heaven.

6. Let them cool completely. Eat half.

7. Combine icing sugar and lemon juice. I usually just eyeball it, so I don’t have amounts, just be very careful that you don’t add too much liquid. You want your icing to be thick, not runny.

8. Ice the cookies. If you wanna be superfancy and precise, I guess you could do that with a piping bag, I just used a brush.

9. Tadaaa! You just baked traditional German Christmas cookies. Only not really, because originally, they aren’t vegan.

Vegan Zimtsterne Recipe at

in Food.

Peppermint Chocolate Cupcakes (vegan)

Oh my dear Lord. I have fallen in love with baking all over again. Well, I’ve always liked baking, and somewhat enjoyed it, or at the very least enjoyed the products of it, but always had a bit of a problem with patience. And baking certainly needs patience. You can’t rush things, and you especially can’t rush yourself. Lately I’ve been taking a calmer approach to it all, and holygoddamnwhat, it has quickly become almost a necessity now in order to wind down after a stressful uni week or a stressful people week or a stressful anything week. Just put on some good music, as loud as possible (just quiet enough so as not to annoy the flatmates or the neighbours), take a deep breath and bake bake bake.


My first weekend in the new flat I made dinosaur-shaped shortbread cookies and covered them in chocolate and chopped hazelnuts. Just yesterday, I made chocolate brownies with a chocolate ganache (my first ganache ever!) And last week, I made chocolate cupcakes. With peppermint frosting. Because peppermint chocolate is the best combination on earth, and if you disagree, I disapprove of you. … no, not really, some of my best friends hate mint/choc (*glare*), but seriously, y-u-m-m-y.


The recipe I use is absolutely foolproof (in my opinion), vegan, therefore mostly allergy-friendly (not looking at you, coeliac people), and from the lovely Vegan Cupcakes Take Over the World. The measurements are Imperial (American recipe, etc), so … if you’re using scales … I’m really sorry: whip out the calculator.
I slightly modified the frosting, because the original was wayyy to sweet for my taste. I ended up using about half as much sugar. Then again, the frosting kind of crystallised this time and didn’t turn out as great as it should have. Oh well!

Chocolate Cupcakes with Peppermint Buttercream Frosting

Ingredients (12 Cupcakes):
1 cup soy milk
1 teaspoon apple cider vinegar
¾ cup granulated sugar
⅓ cup canola oil
1 teaspoon vanilla extract
1 teaspoon mint extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Ingredients (Peppermint Frosting):
¼ cup vegetable shortening (I used Trex
approx. 1 ½ confectioners’ sugar
¼ cup soy milk
1½ teaspoons mint extract
½ teaspoon vanilla extract
small drop green food colouring

After Eights (off brand! –
the originals contain milk powder
and aren’t vegan)

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in Food.