Hi. I'm Kate. I'm a Swiss environmental sciences student who comes up with a lot of simple delicious plant based recipes for you.

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No-Egg Egg Salad

No-Egg Egg Salad

Mmmmm egg salad. Who doesn’t love it on some fresh bread with some water cress, or leafy greens or MORE onions? And if you’re a plant-based enthusiast just as I am you really REALLY need to try this. No-Egg Egg Salad! And it’s made from […]

Avocado Mango Salad

Avocado Mango Salad

It’s summer! And what does say more summer than avocado and mango? Okay yeah ice-cream, but this is so satisfying and wonderful you will love it. And so simple. Mango + Avocado = A marriage made in plant-based heaven. Ever got the craving for a […]

Vegan Crêpes

Vegan Crêpes

Crêpes! The fluffy smooth goodness from France that also a vegan / plant-based enthusiast should be able to indulge on. So I did it. I finally came up with a recipe for vegan crêpes that is super simple and reproduces all aspects of the original dish.

What do we love about crêpes:

  • Simple ingredients
  • Flipping those beauties in the air
  • Crispy edges
  • Buttery fluffy taste
  • Being able to eat them sweet OR salty
  • and being able to make them in a large badge so one can munch on them the day after as well *__*

I wanted to achieve ALL of those things. But it didn’t go so well the first few times.

Let me tell you the tale of “Kate and the ‘crêpy’ disappointments”.

Once upon a time I went to the kitchen like: Oh sweet Ilúvatar I crave some vegan crêpes. First attempt was complicated. Corn starch and apple sauce should be the components to stabilize the mixture. It hold together but tasted of corn and turned into a crisp within a few hours. So hands off that.
I didn’t give up on corn starch until attempt number 3 when I hated the look and the taste of starch.
And then the epiphany: soy yoghurt.
Now the ratios were a major challenge. Adding too much soy yoghurt resulted in an unstable mix which fell apart when trying to flip and the crêpes looked like they were boiling in the pan.

Finally one day it worked. Attempt 7 or something I loved it so much I served it to my boyfriend’s omnivorous relatives. They loved it. They didn’t believe me they were vegan crêpes at first, so good are those.

And the best thing: they do NOT dry up over night and are still perfect the next day.

Now what did I use? THIS:

spelt flour, soy yoghurt, soy milk, agave syrup, salt and sunflower oil. That’s it. There are your perfect vegan crêpes!
(btw. If you’re from Switzerland, you will find these exact products in Migros)

 These vegan crêpes are my go-to thing in spring and summer.
However you like it they work with it.

Feeling simple: Powder sugar on top with a bit cinnamon
or VEGAN NUTELLA (in Switzerland try Haselnuss-Nougat-Creme from Alnatura or Bionella)

Or salty: grab some vegan goat cheese, slow-roasted beet roots and tahini dressing. I promise you will love it.

This recipe is a staple and essential, just fill them up with whatever you want!!

However they are a bit tricky so you will possibly need some practice to get them right. Don’t get stressed about it. Sometimes the stars are not in the right position for crêpes.
And you can still eat scrambled crêpes 😉

I have a few tips you want to follow so it works:


  • Use a non-stick pan of high quality. Seriously it works wonders.
  • Do NOT use low heat. They will get all weird and maybe break apart. Stay on the higher end. 5 out of 6 works for me.
  • Patience! Regular crêpes you flip when they are not fluid anymore. These babies need longer. ONLY FLIP WHEN YOU SEE GOLDEN EDGES! Go beneath the vegan crêpes with a spatula, gently loosen up the crêpe from the pan and only then you gan flip. This is the step I sometimes fail because I’m hella impatient sometimes.

Soo the final product will look like this:

NOM right?!!

They are so soft and satisfy even the strongest cravings.
The edges are crispy and just so delicious!
And now look how amazing they look filled.

Slow roasted thyme beetroot with vegan goat cheese, tahini dressing, rucola and pine nuts.
That was for the beet-root-goat-cheese option. Now for the sweet-tooth people:

Filled with vegan Nutella, with soy whipped cream, Coco freeze Stracciatella ice cream from Coop, maple syrup and some frozen berries

Vegan crêpes are just the best!

So now FINALLY the recipe ( sorry for the long talk. I spend so much time on those I wanted to show you the struggle)


Vegan Crêpes

recipe for 2 people
prep time: 5 minutes
cooking time: 15 – 20 minutes
yield: about 6 crêpes depends on how thin you can go.


  • 200g spelt flour
  • 1/2 teaspoon of salt
  • 350 ml unsweetened soy milk
  • 150 g soy yoghurt (that’s one of those containers)
  • 2 teaspoons agave syrup
  • 4 teaspoons sunflower oil + some for frying


  1. Put the flour and salt in a big bowl. Sift the flour if needed.
  2. Mix the rest of the ingredients in a separate bowl or measuring cup
  3. Add the wet mixture to the flour mix and whisk together.
  4. Heat up a non-stick large pan to semi-high heat, add some sunflower oil (if you have a spray USE IT. otherwise only add as much oil to make small pearls all around the pan).
  5. Pour in a ladle full of the mixture, spread around by tilting the pan (don’t be afraid to go almost vertical).
  6. Fry until you see golden edges, loosen up with a spatula and flip. Finish frying for 30 seconds to a minute.
  7. Repeat until you run out of mixture. Fill those vegan crêpes with stuff you love and enjoy!!


See tips above plus:

Place the baked vegan crêpes on top of each other. Why? The steam loosens up the structure even more and they get super fluffy. They don’t stick so no worries there

Do you like super thin crêpes? Add another 50ml of soy milk. It will be easier to spread out thinly and works if you’re skilled. I just found out that this way they are more prone to break.

Would this work with all-purpose white wheat flour: sure probably yeah. I just believe spelt is a healthier option.

Some Alternations:

Chocolate vegan crêpes? Add more agave syrup and a tablespoon of raw cocoa powder

Herb crêpes to go with some awesome vegan cream cheese or avocado? Add finely chopped onion, chives and cilantro to the mixture *__* Don’t forget the spring onions in the filling.

Update and some ideas

Update and some ideas

Good morning World  Well it has been a while since I posted on this blog. The reason: I was writing my master thesis (yay for electric cars)! It got rather stressful and I had to put a priority on my thesis and my mental health. […]

Vegan Parmesan

Vegan Parmesan

Don’t we all love Parmesan cheese? Over our pasta, salads and pizza there is nothing better. Vegan Parmesan is delicious and healthy, while being so easy to make! All you need is a few ingredients and a small mixer. Seriously, I can do this recipe […]

Pizza Pockets

Pizza Pockets

Pizza Pockets! Heavenly fluffy puff pastry with all the good veggies inside.
Everybody craves some comfort food sometimes and of course you don’t have to pass on those treats on a plant based diet either.

I know, I know. Puff pastry is not the healthiest thing in the world (white flour and oil mostly), but hey: comfort food doesn’t have to be. It’s about enjoying a little treat. Also, with this vegan homemade option, you’re sooo choosing a healthier option than buying some from your supermarket’s freezer.

Well and who doesn’t love pizza flavour??!!

These pizza pockets are so simple to make and go so well with some wine as well as a good talk or even a movie in the evening.
They take little time to prepare and don’t take any advanced cooking skills.

This recipe doesn’t include any cheese, but for a cheesy flavour I would recommend adding either nutritional yeast on top of the mixture before closing or my Vegan Parmesan (recipe coming soon).

The spices used in these pastries are generally oregano, basil and thyme. But if you want it simpler just use your favourite pizza mixed spice you probably have in your pantry anyway 😉


Pizza Pockets
Prep time
Cook time
Total time
Simply delicious little treats. Take some veggies, puff pastry, Italian seasoning. Fold. Bake. Voilà.
Recipe type: italian, vegan, simple,
Cuisine: Italian
Serves: 8 pockets
  • 1 onion
  • 1 tbs tomato paste
  • 50 g dried tomatoes (in oil)
  • ½ yellow bell pepper
  • 5 small mushrooms
  • 1 tomato
  • 1 glove of garlic
  • 2 tsp capers
  • oregano
  • thyme
  • basil
  • salt
  • pepper
  • 1 sheet of vegan puff pastry (if you can get whole wheat, go for it)
  1. Chop the onion, dried tomatoes, bell pepper, mushrooms and tomato finely into cubes.
  2. Heat up a pan on your stove and put in the onions and the dried tomatoes first. Mince the garlic glove and add to the mixture.
  3. Cook for two minutes before adding the bell pepper and mushrooms.
  4. When the mushrooms have shrunken in size add the tomato paste and the fresh tomato to the mixture.
  5. Add the capers and spices.
  6. Cook for 5 to 10 minutes until the mixture sticks to your spatula.
  7. Set aside for cool. Wait at least 20 minutes until the mixture has cooled down enough for the puff pastry to be filled
  8. Unroll the puff pastry and cut into 8 equal squares.
  9. Divide the cooled mixture equally between the squares.
  10. Fold in the corners of the squares above the mixture. Make sure to wet the last corner with water before closing, so the pocket doesn't open in the oven.
  11. Put all pockets on a baking sheet lined with parchment paper and bake until golden at 200 degree C°. (About 10 to 15 minutes)


I know you want your pizza pockets quickly, but DO NOT fill the puff pastry when the mixture is still hot. It will basically start to cook it and result in holes in the pastry.

Let it cool a bit before eating. And if you manage to keep some for the next day, you’re stronger than me young padavan, and you get to enjoy them tasting the very best. A bit of rest lets the spices develop the best.

As for wine pairings. Coop in Switzerland offers vegan red wines (Mondolino f.e.) and you can find an extensive list of vegan wine and beers HERE: https://veganschweiz.wordpress.com/2014/08/01/vegane-weine-sekt-etc/

Quinoa Salad with Curried Kale

Quinoa Salad with Curried Kale

Here it is. My first recipe I want to share with you. It’s my favourite salad in the summer and now autumn! Quinoa is such a wonderful thing, because it’s high on protein and has a good bite. No offense to rice but I like […]