All Posts By Anina Gepp

Vegan gnocchi all’arrabbiata with fresh tomatoes

Posted on 1 min read

Gnocchi also work great without eggs. Here they don’t even need to be replaced. You can either pan fry the gnocchi, drown them in a sauce and prepare them as either a side dish or a main course. Today they are being served with a spicy tomato sauce. Gnocchi are perfect for several guests, because you can yield a large quantity with few ingredients. A wonderful summer dish!

Gnocchi all arrabiata
Vegan gnocchi all’arrabbiata with fresh tomatoes
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Gnocchi all arrabiata
Vegan gnocchi all’arrabbiata with fresh tomatoes
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Ingredients
For the gnocchi
For the spicy tomato sauce
For the toppings
Servings:
Units:
Instructions
For the gnocchi
  1. First cook the potatoes (whole) in salted water for about 20-30 minutes.
  2. Peel them immediately, press them through a potato ricer.
  3. After cooling, knead the flour, salt and nutmeg with the riced potatoes.
  4. Divide the dough in half and roll out evenly (the individual strands should be approx. 1.5 - 2 cm thick).
  5. Cut the rolls into 2 cm wide pieces, form them into small balls.
  6. Dust the gnocchi with flour.
  7. Bring a pot of salted water to the boil and carefully place the gnocchi in the hot water.
  8. As soon as the gnocchi float on top, remove them with a skimmer, drain well.
For the spicy tomato sauce
  1. Peel and dice the onion. Peel and finely chop the garlic. Chop the chili pepper as well. Then heat the oil in a pan and fry everything for 2-3 minutes.
  2. Add tomatoes and tomato paste and season with the herbs, salt and pepper. Halve the cherry tomatoes and add them.
  3. Mix the gnocchi with the sauce and arrange in a dish. Sprinkle the vegan mozzarella and the fresh basil on top. Serve hot!

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Gnocchis vegans à l’arrabbiata et tomates fraîches

Posted on 1 min read

Les gnocchis peuvent très bien être préparés sans les œufs. Ici, ils n’ont même pas besoin d’être remplacés. Tu peux faire revenir les gnocchis à la poêle, les tremper dans une sauce et les préparer soit comme accompagnement, soit comme plat principal. Dans cette recette, ils sont servis avec une sauce tomate épicée. Les gnocchis sont parfaits pour plusieurs personnes, car on peut en faire une grande quantité avec peu d’ingrédients. Un délicieux plat d’été !

Gnocchi all arrabiata
Gnocchis vegans à l'arrabbiata et tomates fraîches
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Gnocchi all arrabiata
Gnocchis vegans à l'arrabbiata et tomates fraîches
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Rating: 0
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Ingredients
Pour les gnocchis
Pour la sauce tomate
Pour la garniture
Servings:
Units:
Instructions
Pour les gnocchis
  1. Faire d'abord cuire les pommes de terre (entières) dans de l'eau salée pendant environ 20 à 30 minutes.
  2. Les éplucher immédiatement et les presser dans une râpe à pommes de terre.
  3. Après avoir fait refroidir les pommes de terre, pétrir la farine, le sel et la noix de muscade avec les pommes de terre rissolées.
  4. Diviser la pâte en deux et l'étaler uniformément (les brins individuels doivent avoir une épaisseur d'environ 1,5 à 2 cm).
  5. Couper les bruns en morceaux de 2 cm de large, les façonner en petites boules.
  6. Saupoudrer les gnocchi avec de la farine.
  7. Faire bouillir de l’eau salé et y plonger les gnocchi.
  8. Dès que les gnocchi flottent sur le dessus, les sortir de l'eau avec une écumoire, puis les égoutter bien.
Pour la sauce tomate
  1. Éplucher et couper l'oignon en dés. Éplucher et hacher finement l'ail. Hacher également le piment. Faire ensuite chauffer l'huile dans une poêle et faire revenir le tout pendant 2 à 3 minutes.
  2. Ajouter les tomates et la purée de tomates et assaisonner avec les herbes, le sel et le poivre. Couper les tomates cerises en deux et les ajouter.
  3. Mélanger les gnocchis avec la sauce et les répartir dans un plat. Saupoudrer de mozzarella végane et de basilic frais. Servir chaud !

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What’s in My Refrigerator? (+ Light & Healthy Spring Dressing Recipe)

Posted on 4 min read

My Healthy Must-Haves

We all know the feeling: you eat totally healthy all day long, nibble diligently on celery sticks, drink green smoothies and even manage to have a salad instead of a pasta dish at lunchtime when eating with your work colleagues. Only then, when you sit comfortably in front of the TV in the evening and digest your (also super healthy) dinner, does it overwhelm you. The desire for something sweet or a nibble to snack on. The refrigerator seems to call. Just a piece of chocolate, we say to ourselves, only to shove the second one into our mouths a few seconds later. By the time half of the bar is gone, it “doesn’t matter anyway” and all you’re left with is empty packaging and a guilty conscience.

Does this sound familiar to you? Well, then it’s time to clean out and reorganise the fridge. This can be both liberating and fun all at the same time. In this blog post I will show you what I put in my own refrigerator and how you can create healthy alternatives in the long run. One thing I want to rue upfront about: You don’t have to go without snacks!

Step 1: Clean out the fridge and reorganise

It is best to clear everything out of the fridge — take everything out from top to bottom. This will help you sort all your food at once.  In other words: vegetables with vegetables, spreads with spreads, etc. This will give you an initial overview and give you a feeling for what you have done right and wrong so far.

When you restock your fridge in the next step, think about what you are going to place where. In general, the vegetable compartment is placed at the bottom of the fridge. This has a distinct disadvantage: you can’t actually see what’s in there. So when you go to open the fridge, the first things you are likely to see is fruit yoghurts and chocolate bars…right? My tip to you: get yourself some nice glass containers and Maison Jars and put some healthy snacks in them. How about healthy sugarless Bliss Balls, for example? Or a colourful fruit salad? Veggie sticks are also a great thing to prepare, and then you can snack on them with some hummus.

Step 2: Build a foundation of healthy food

It goes without saying, you shouldn’t just throw away all your old stuff. Use them up or give them away. And then, when your fridge is nearly empty, it’s time to stock it up with healthy food.

The following foods are staples in my fridge:

  • Vegetables
  • Lettuce
  • Herbs
  • Fruits
  • Cold-pressed juices
  • Dates
  • Bliss balls
  • Plant-based milk
  • Nut butter
  • Coconut milk
  • Strained tomatoes
  • Mustard
  • Chilli sauce
  • Tofu
  • Silken tofu

And of course there are also some staples in the freezer:

  • Frozen berries
  • Frozen bananas
  • Homemade stock (in ice cube form)
  • Smoothie cubes (I like to freeze green smoothie)
  • Frozen herbs
  • Wholemeal bread

Step 3: Creating alternatives instead of banning food

So now you’ll have a fridge filled with great food. To be completely happy with it, you’ll have to first create a few alternatives. The reasoning behind this is that if you’re a snacker, you won’t become a salad eater simply because your fridge has been transformed. That much is obvious. As mentioned above, you have to create your own snacks that taste good and satisfy you.

On my blog there are several healthy recipes for snacking with a clear conscience:

I have also prepared a replacement list for you here, making it easier for you to replace existing food with healthy alternatives:

  • Fruit yoghurt → Natural yoghurt with fresh fruit and some date syrup
  • Conventional chocolate → Dark chocolate with a high cocoa content
  • Chocolates → Bliss balls
  • Toast → Wholemeal bread
  • Ready made sauces → Homemade salad dressings
  • Cream → Coconut milk
  • Butter/margarine → Coconut oil
  • Nutella → Nut butter
  • Fruit juice → Cold-pressed juices
  • Soft drinks → Infused water (simply cool the water and enrich it with herbs/a few fresh fruit slices)

Step 4: Clever pre-cooking and planning

If you have a tendency to snack something quickly in the evening or to snack before the actual meal, it can help to pre-cook, otherwise known as meal prep. On a rainy Sunday you can be in the kitchen and pre-cook different menus. These can then be frozen or stored in glass containers in the fridge for the coming week. There are actually two possibilities:

Either you pre-cook whole menus (like curries or soups), or you just cook up basic ingredients (rice, quinoa, lentils, etc). For me the latter option works quite well, because I like variety. This way, I have different stacks on hand and then I just have to add something fresh. But if you’re not that creative in the kitchen, you’ll probably do much better with the first variation. You just have to try it out until you find what works better for you.

I hope these tips will help you to reorganise your fridge. After all, summer really isn’t far off. Have fun shopping, eating and enjoying!

All my love,
Anina

Frühlingssalat
Colourful Spring Salad with Oil-Free Silken Tofu Mustard Dressing
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For the salad you only need different seasonal lettuce and/or kale and baby spinach. I like to ad cut-up raw beetroot, a few date tomatoes and tofu. Adding edible flowers makes the whole thing look beautiful and summery. For the dressing you’ll need
Servings Prep Time
1 portion 10 minutes
Servings Prep Time
1 portion 10 minutes
Frühlingssalat
Colourful Spring Salad with Oil-Free Silken Tofu Mustard Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
For the salad you only need different seasonal lettuce and/or kale and baby spinach. I like to ad cut-up raw beetroot, a few date tomatoes and tofu. Adding edible flowers makes the whole thing look beautiful and summery. For the dressing you’ll need
Servings Prep Time
1 portion 10 minutes
Servings Prep Time
1 portion 10 minutes
Ingredients
Servings: portion
Units:
Instructions
  1. Place all the ingredients in the blender and blitz until you have a creamy mixture.
  2. Pour the finished dressing over the salad ?

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Healthy vegan carrot muffins

Posted on 1 min read

Carrot cake is my absolute favourite and should not be missing at Easter. Because Sunday brunch is often quite lavish anyway, I have a recipe for you which works wonderfully for muffins and small cakes.

I find it almost more appropriate to be able to offer small portions. In addition, the cupcakes – or the rabbits and eggs as in the picture – look wonderful on a cake stand. The recipe is also free of refined sugar and gluten.

Healthy vegan carrot muffins
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Prep Time
15 minutes
Cook Time
25 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Healthy vegan carrot muffins
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Prep Time
15 minutes
Cook Time
25 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Melt the coconut oil and mix with the other liquid ingredients in a bowl.
  2. For the egg substitute, let the mixture of ground flaxseed and water set for 10 minutes and then add it to the liquid mixture.
  3. Combine liquid mixture with dry ingredients and mix well.
  4. Preheat the oven to 180°C and bake the muffins or rabbits in the silicone mould for a maximum of 25 minutes.
  5. Test the muffins with a toothpick.
Recipe Notes

Tip: the cakes taste best when left in the fridge overnight

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Muffins végans aux carottes

Posted on 1 min read

Le gâteau aux carottes est mon préféré et il ne devrait pas être oublié à Pâques. Comme le brunch du dimanche est souvent très copieux, j’ai une recette pour vous qui fonctionne à merveille pour les muffins et les petits gâteaux.

Muffins végans aux carottes
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Servings
15 minutes
Cook Time
25 minutes
Servings
15 minutes
Cook Time
25 minutes
Muffins végans aux carottes
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Servings
15 minutes
Cook Time
25 minutes
Servings
15 minutes
Cook Time
25 minutes
Ingredients
Servings: minutes
Units:
Instructions
  1. Dans un bol, faire fondre l'huile de coco et la mélanger avec les autres ingrédients liquides.
  2. Pour le substitut d'œuf, laisser reposer le mélange de graines de lin moulues et d'eau pendant 10 minutes, puis l'ajouter au mélange liquide.
  3. Mélanger les ingrédients liquides avec les ingrédients secs et mélanger bien.
  4. Préchauffer le four à 180°C et faire cuire les muffins pendant 25 minutes maximum.
  5. Vérifier les muffins avec un cure-dent.
Recipe Notes

Astuce : les gâteaux sont plus savoureux lorsqu'ils sont conservés au réfrigérateur toute la nuit

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5 good and sustainable New Year’s resolutions

Posted on 4 min read

As soon as the Christmas feast is over, we begin to make our resolutions for the New Year. The only one that stays the same every year is the one about sticking to them! Two-thirds of what we set our minds to, we inevitably lose interest in or forget about. Especially when it comes to the fight against winter weight. That’s exactly why this article will (for once) not deal with how to quickly shed those excess pounds. Because often everything revolves around our own microcosm in our New Year’s resolutions. But what if we let our intentions benefit the climate — and consequently mankind this year?

What we eat not only influences our health, well-being and our figure. — our diet also has an impact on the environment, society and animal welfare. Through a more conscious diet, we can have a large impact. By choosing healthy, environmentally-friendly food, produced under fair conditions, we automatically reduce our ecological footprint. It also simply feels better to know exactly where the food that ends up on your plate comes from.

Did you know that food causes 28% of all environmental pollution in Switzerland? Reason enough to summarize a few simple shopping tips and everyday advice to help you start the new year more ecologically.

1. Buy what you need

In Switzerland, almost one-third of all food ends up in the bin. As a whole, it is not retailers and restaurants that are to blame…it’s us. We as consumers often purchase too much and then end up throwing food away; because it goes bad, we leave it in the fridge or we cook too much and no longer feel like eating our leftovers. Each person throws away an average of 320 grams per day — that corresponds to nearly a whole meal! It helps to think about what you need before you go shopping. A good old list comes in handy here! Once the food is at home, it is important to store it properly. Placing products in the front of the fridge (where they are always visible) enables you to use them before they go bad. Purchasing the right portions also helps to ensure that opened food is consumed more quickly. Tip: Storing in transparent Tupperware gives you a better overview of everything in the refrigerator.

By the way: even if a food product has expired according to its packaging, this does not mean that it is no longer edible. The date merely guarantees that the product will taste exactly the same up to that point as it did when it was packaged. So the rule here is: it is better to smell and taste it. A yoghurt, for example, is still delicious even up to a week past its sell-by date.

2. Consume less meat

A dish with meat contains three times more greenhouse gases than a vegetarian meal. A lot can be done for the environment by reducing the consumption of meat and fish. It is problematic that half of animal fodder comes from abroad. In order to grow enough animal fodder for the Swiss livestock, we would need to use all of the arable land available in Switzerland, leaving none for ourselves. For the large-scale cultivation of soya, rainforests are cut down and small farmers are driven off their land. It is also important to ensure that meat is produced in an environmentally friendly and species-appropriate manner (organic). If you are worried that you will not be able to cover your protein requirements by consuming less meat, we recommend that you include more vegetable protein sources such as tofu, beans and chickpeas in your diet.

3. Seasonal and local shopping

Knowing where the food on your plate comes from simply feels and tastes better. It also helps to avoid long transport routes. Air transports in particular put a heavy strain on the climate. Supporting local suppliers makes perfect sense! That being said, it is important to purchase products that are in season — just because something is regional does not guarantee  sustainability. If food is grown in heated greenhouses, this can also have a negative impact on the ecological balance of the product.

4. Walking

Nowadays we live our lives sitting down — we rarely walk. So going to the shops is ideal for integrating more exercise into our daily routine. Not only does this save fuel, it also limits unnecessary CO2 pollution.

5. Say no to plastic & yes to recycling

Not every fruit needs an extra plastic bag. It makes more sense to always have a cloth bag with you so you are prepared for every purchase. You also save a lot of packaging (and eat healthier) if you cook fresh every day. If plastic packaging is unavoidable, make sure to buy as large a pack as possible of basic foodstuffs. This will limit the amount of small packaging you purchase. By the way, did you know that Farmy is completely free of plastic in its fruits and vegetables section? The “bags” are made of corn starch and can easily be composted. Furthermore, all the packaging material can simply be returned with the next delivery. The packaging material is collected and, if possible, reused or recycled.

Are you ready?

So let’s all try to pay even more attention in the New Year to how and where we shop. Each one of us decides daily what footprint he/she leaves on the planet. Farmy tries to make the world a little bit better through conscious nutrition. There are fewer CO2 emissions when you shop local, purchase organic and composte or recycle your food. In addition, it supports numerous farmers and small producers in Switzerland.

I wish you all a good — and hopefully (even) more sustainable — start into the new year.

All my love, Anina

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